Cooking For Busy Mums

Homemade Taco Seasoning

2014-04-27T08:30:00.001+10:00

I know what you are going to say "but you can buy it already made, it comes in with the box of taco shells, why would you make it yourself???" Well the simple answer to this is - a homemade version means that YOU KNOW WHAT'S IN IT. Next time you are in the supermarket check out the back of a taco seasoning pack (you might be surprised).

Full of ground herbs and spices and no added thickening agents etc. You can also tailor the taste of your taco seasoning to suit what you family likes, make a large batch for the same price of a couple of serves of buying it already made and the satisfaction from making something yourself.

My whole motto has been "even though we are busy, feeding our family food that is NOT full of "crap" should NOT be sacrificed. Easy, nourishing recipes are in fact quick to make.

This make enough seasoning for about 3 serves. Go ahead and double, triple etc the recipe and store in an airtight container in the cupboard with your other dried herbs so it's always on hand.

INGREDIENTS

1 Teaspoon Garlic Powder
1 Teaspoon Dried Oregano
1 Teaspoon Sweet Paprika
3 Teaspoons Ground Cummin
2 Teaspoons Salt
2 Teaspooons Ground Black Pepper
1 Teaspoon Chilli Powder

LET'S PUT IT ALTOGETHER

1. Simply place all the ingredients into a bowl and mix to combine.

Store in an airtight container in the cupboard with your other herbs and spices.

To use:

IN BEEF MINCE FOR TACOS, NACHOS, BURRITOS

Simply cook off some diced onion in a little olive oil, add some lean beef mince and brown. Sprinkle over about 2-3 tablespoons of the taco seasoning and cook until the aromas are released.

Use the mince in tacos, nachos, burritos.

AS A COATING FOR MEATS

Use it to coat chicken, fish, or beef pieces before baking or grilling.

What other ways do you use Taco Seasoning?

Slow Cooked Lamb Forequater Chops - Greek Style

2014-04-21T19:57:00.000+10:00

Lamb has to be at its best when it's slow cooked! The meat just melts off the bone and into your mouth, I can't think of any better meat to slow cook. This meal turns the humble lamb forequater chop into the most delicious slow cooked lamb meal.

Full of vegetables, tomato infused juices and melt off the bone lamb and also so easy to make, you'll be making this one a regular this winter.

INGREDIENTS

6 Lamb Forequater chops
3 Spring onions, cut (or one onion diced finely)
1/2 Butternut pumpkin, peeled and cubed
2 Carrots, peeled and chopped into 2cm pieces
6 Mushrooms, sliced
2 Tsp Minced Garlic
1 400gm Can Tomato Puree
Chicken Stock (enough to fill the empty tomato puree can)
Salt and Pepper
Fresh rosemary
Feta to serve

LET'S PUT IT ALTOGETHER

1. Take the lamb chops and sprinkle with salt and pepper and a little olive oil. Place them into a hot fry pan and cook for about 5 minutes on each side until browned and the fat has started to render.
2. In a oven proof baking dish, add the pumpkin, carrots, half the mushrooms, half the spring onions and garlic.
3. Once the chops have finished browning, place on top of the vegetables.
4. Pour over the tomato puree and then the chicken stock. Top with the remaining mushrooms and spring onions. Sprinkle with some fresh Rosemary (dry is ok too).

5. Bake in a 150 degree Celcius oven for 3 hours.
6. Serve with a sprinkle of feta and some additional spring onions.

Enjoy with some crusty bread.

Casserole Dish Used is the CorningWare Etch Blue Cornflower with Glass Lid from World Kitchen

Apple Slices Dipped in Peanut Butter

2014-04-16T19:49:00.001+10:00

My two boys don't need any convincing to eat fruit. They eat apples by the kilo loads each week, so this wasn't a way to make them eat fruit but a way to make afternoon tea a little more fun.

We actually all enjoyed these with both hubby and I thinking they tasted pretty good as well.

The are quick, easy and fun to eat and make.

INGREDIENTS

Apples, cored and cut into wedges

Peanut Butter (or try a seed spread like tahini mixed with a little honey)

Sprinkles

LET'S PUT IT ALTOGETHER

Simply smear some peanut butter on one tip of the apple wedge and then dip in the sprinkles. Continue until you have used all your apple wedges.

Best enjoyed straight away as the apple with go brown once it has been cut.

Chocolate: 3 Ingredients..3 Ways

2014-04-13T14:29:00.000+10:00

It's very rare for me to make lots of sweets because I know where they will end up on (hmmm the lips I mean hips!). It's Easter so I have a good excuse to make some chocolate treats to share with family over the Easter period.

It's fun making edible delights to share, but some can be time consuming or treaky. Not these three ways to use the same three ingredients. Easy Easy Easy and your family and friends with Love Love Love them.

1. Rocky Road Easter Moulds

2. Rocky Road Bark

3. Chocolate Spoons

Feel free to add some extra ingredients like crushed nuts or even popping candy.

1. Rocky Road Easter Moulds

500gm Chocolate Melts (use a good quality one like Nestle or use normal eating chocolate)

1 Cup Mini Marshmellows

100's & 1000's (no real measurement just pour some in)

1. Melt the chocolate in a microwave safe dish for 1 minute on medium heat. Stir and if some chocolate still hasn't melted, microwave for further 10 second increments until it does.

2. Add the Marshmellows and sprinkles to the melted chocolate and mix to combine.

3. Spoon into moulds and leave to set.

Store in an airtight container. In warm weather store the container in the fridge.

Makes 12-16

2. Rocky Road Bark

This is made exactly the same as the recipe for the moulds.

The only difference is that you pour the mix over lined baking paper and spread out. Top with extra Marshmellows and sprinkles.

Once set break into pieces.

Store in an airtight container. In warm weather store the container in the fridge.

3. Chocolate Spoons

250gm Chocolate Melts (use a good quality one like Nestle or use normal eating chocolate)

Sprinkles

Coloured Spoons

1. Melt the chocolate in a microwave safe dish for 1 minute on medium heat. Stir and if some chocolate still hasn't melted microwave for further 10 second increments until it does.

2. Spoon on to the plastic spoons and top with sprinkles.

Allow to set before storing in an airtight container. In warm weather store the container in the fridge.

Makes 12+ spoons

There you have it, three ingredients three ways. These ideas are perfect for the kids to make leading up to Easter or for a birthday party.

Hot Cross 'Scones'

2014-04-12T13:11:00.000+10:00

I love Hot Cross I do I do but every time I make them they just aren't anywhere near as light and fluffy as the ones you can get from the likes of Bakers Delight so I leave them to the experts.

This year I experimented with a Hot Cross Scone, yes you read right it's a Scone made into a Hot Cross Bun of sorts. It is full of choc chips and mixed spice. The kitchen actually smelt like I was baking buns. The beauty of these is that you don't have to wait for any rising times so they can be made, baked and on the table in about 30 minutes. Perfect for a fresh treat over Easter.

INGREDIENTS

4 Cups Self Raising Flour

1/4 Cup Icing Sugar

1/2 Tsp Salt

1 Tsp Mixed Spice

1/2 Cup Choc Chips

250ml Light thickened cream

300ml Soda Water

Cross

1/2 Cup Plain flour

1 Tsp Cocoa Powder

Enough milk to form a paste

2 Tbs Strawberry Jam

LET'S PUT IT ALTOGETHER

1. Place the flour, icing sugar, salt, mixed spice and choc chips into a large bowl. Mix to combine with a butter knife.

2. Make a well and pour the cream in followed by the soda water. Work quickly to bring all the ingredients together to form a loose dough.

3. Place into a floured surface and work gently to flatten out to approximately 3cm thick. Cut circles out and place onto a lined baking tray. Make sure to place each scone next to each other with no gaps and in rows. Repeat until all dough is used. Coat the top of each scone with a little milk.

4. To make the cross mix together the flour and cocoa and then enough milk to form a paste. Place into a zip lock bag. Cut one corner off. Pipe the crosses on to the scones by doing the long rows first then the short rows.

5. Bake in a 200 degree Celsius oven for 15 minutes or until lightly golden and they bounce back when touched.

6. Heat 2 tbs of strawberry jam in the microwave for approximately 30 seconds to melt. Baste the tips of the cooked scones lightly with the hot strawberry jam to give them their shine.

Best enjoyed the same day. Or if eating on the following days, reheat in the microwave for 20 seconds to warm through.

Makes 10 large scones

Store in an airtight container for up to 5 days in the fridge.

Freezer Friendly: freeze individually in zip lock bags for up to 3 months.

Roasted Chicken Marylands with Roast Vegetable and Chorizo Cous Cous

2014-04-10T21:00:00.000+10:00

I was looking to make the humble roast chicken and vegetable dinner a bit more exciting a few weeks back and that is how I stumbled onto the dish.

We love our Weber Q and while this meal was 90% cooked in the Weber Q (couscous made in a bowl) it can easily be converted to the oven, which is how I will share the recipe.

I love this meal as it is full of flavour, requires minimal time standing over the dish while it cooks (pop it in the oven and come back in an hour) and that it's great for leftovers. The whole family loved it

INGREDIENTS

4 Chicken Marylands
6 Cups of vegetables chopped into cubes. I used zucchini, pumpkin, onion, capsicum, cherry tomatoes and garlic
1 Cup Sliced Chorizo
1 Cup Wholemeal Dry Couscous or Pearl Couscous
Approx 500ml Hot Chicken Stock (you need enough to cover the dry couscous)
Salt and Pepper
Olive Oil

LET'S PUT IT ALTOGETHER

1. On a lined baking tray place the chicken marylands. Rub some olive oil into the skin and sprinkle with salt and pepper.
2. In a lined baking dish place all the chopped vegetables, chorizo and drizzle with a little olive oil and some salt and pepper.

3. Place both into a hot 200 degree celcius oven and cook for 30 minutes to give the chicken skin and vegetables some colour. Turn down to 180 degree celcius for the remaining 15 - 30 minutes where you are cooking until the vegetables are soft and the chicken is firm to touch.
4. While the vegetables and chicken are cooking, heat your chicken stock and pour over the dry couscous in a bowl. Cover with cling wrap and allow to sit for 15 minutes. After this time give the couscous a fluff up with a fork and check that it is soft to eat. If using Pearl Couscous you will need to cook on the stove by brining the stock and couscous to the boil, reduce heat to very low place lid on and leave for 15 minutes.
5. Once the chicken and vegetables are cooked, remove from the oven. Pour the cooked couscous into the vegetable dish and gently mix through to distribute evenly.

Serve and enjoy.

Serves 4-6

Easter Inspiration

2014-04-10T20:36:00.001+10:00

Wasn't it just yesterday that we celebrated Christmas? How can the year possibly be going so fast? It's Easter already and this year my youngest shares his 3rd Birthday with Easter Monday so it is going to be a busy time. This year luckily we don't have to make an Easter parade hat for kindy as they have made them while at kindy. I also think that it's a nice that all the children will be wearing hats they made themselves and are the same as each other.

I have been searching through Pinterest for the past month looking for some really easy and fun ideas for Easter baking and crafts and thought I would share some of the ideas I really liked and will be trying to make over the coming week, as well as getting ready for Birthday celebrations where the Mr has changed his mind from a Truck cake to a Triceratops cake!!

Here are some great ideas to make with the kiddos this coming week....

Chocolate Spoons

Source: http://www.pinterest.com/pin/264093965623421100/

Plant Jelly Beans at Night, Grow into Lollipops the next Morning

Source: http://www.pinterest.com/pin/264093965623419277/

Bunny Pancakes

Source: http://www.pinterest.com/pin/264093965623419269/

Marshmallow Bark

Source: http://www.pinterest.com/pin/264093965623409152/

Greek Easter Biscuits

Source: http://www.pinterest.com/pin/264093965623459675/

Hot Cross Bun Pudding - great for old hot cross buns

Source: http://www.pinterest.com/pin/264093965621223906/

Painting With Plastic Easter Eggs

Source:http://www.pinterest.com/pin/264093965623432630/

After more ideas, view my complete board on Pinterest

What are you making for Easter this year?

Anzac Slice

2014-04-08T11:28:00.001+10:00

The good old traditional Anzac Slice, it has been a family favourite for many generations. It is easy, cost effective and perfect for lunch boxes, freezing and making big batches.

In my version of the Anzac Slice I have tweaked it a little bit by using wholemeal flour and olive oil in place of butter to make it a little bit healthier.

This is a great recipe for the kids to help with or even make by themselves if they are older, with adult supervision for the oven step.

The texture of this slice is chewy with the edges being a little crunchy.

INGREDIENTS

1 1/2 Cups Rolled Oats

1/2 Cup Wholemeal Self Raising Flour

1/2 Cup Desiccated Coconut

1/4 Cup Raw Sugar

2 Tbs Golden Syrup

1/4 Cup Olive Oil (don't use extra virgin olive oil as the flavour is too strong)

1 Tsp Bicarbonate Soda

2 Tbs Warm Water

LET'S PUT IT ALTOGETHER

1. Place all the dry ingredients into a bowl and mix to combine.

2. In a small measuring cup place the gold syrup and olive oil and mix well. Mix separately the bicarbonate soda and water and add to the golden syrup mix. Mix to combine.

3. Add the wet ingredients to the dry ingredients and mix well.

4. Press into a lined slice tray with the back of a spoon.

5. Bake in a 160 degree Celsius oven for 15 minutes or until evenly golden.

Once out of the oven cut your slices before it cools and then allow to cool on a cooling rack before placing in a air tight container for up to 7 days.

Why not try this recipe as little bites topped with choc chips. I think these would be perfect for when you have to bring a plate to kindy, playgroup or school.

What else have you added to your Anzac Slice? Let us know so we can experiment with some variations.

Makes: 16 slices

Storage: Place in an airtight container for up to 7 days. In really hot weather it would be best kept in the fridge.

Freezer Friendly: Store individual pieces in zip lock bags and freeze for up to 3 months.

Afternoon Tea Ideas plus Free Printable

2014-04-04T12:47:00.001+10:00

Earlier in the week a follower on the Cooking For Busy Mums Facebook Page asked for some ideas for Afternoon Tea.

There were some fantastic ideas from the Cooking For Busy Mums community so I have put them altogether in a Free printable for you print and have on hand for when you need some inspiration. I have also left spaces for you to add more ideas.

For some of the ideas I am including links here for the recipes to them, others are pretty self explanatory.

If you have any more ideas to add feel free to comment here for everyone to see.

RECIPE LINKS

Sweet

Natural Muesli Milo Biscuit Bites
Pancakes
Banana Bread
Purple Carrot Cake
Corn, Carrot Polenta Cakes
Mixed Berry Muffins
Dairy Free Blueberry Muffins

Savoury

Zucchini Slice
Crustless Mini Quiche
Pizza Muffins
Pizza Scrolls
Corn & Cottage Cheese Fritters
2 Minute Fried Rice
Sausage Rolls
Spaghetti Cups
Cheese Biscuit Bites

FREE PRINTABLE DOWNLOAD

Click here to download your free Afternoon Tea Ideas Printable.

If you found this helpful please share it.

I always love to hear your thoughts and ideas, comment below with any ideas to add.

Soft, Thick, Chewy Chocolate Cookies

2014-04-01T13:48:00.002+10:00

I have been loving Pinterest lately for some new ideas for the kitchen, Easter, learning letters for Mr 4.5 etc there are so many brilliant ideas and inspiration.

I found these cookies on Pinterest and had to try them. They turned out pretty close to the photo and taste absolutely delicious. In fact, they need to come with a warning because they taste that good you will easily find yourself eating one too many.

They are exactly what they say they are soft, thick and chewy chocolate cookies.

I won't keep you waiting any longer, here is the fabulous recipe. I modified the method slightly to make it a couple of steps quicker. Also, my white choc chips browned while the biscuits were cooking so I had to take them off and replace with new ones once cooked.

INGREDIENTS

115gm unsalted butter, softened to room temperature

1/2 Cup White Sugar

1/2 Cup Brown Sugar

1 Large Egg, at room temperature

1 Tsp Vanilla Essence

1 Cup Plain Flour

1/2 Cup + 2 Tbs Cocoa Powder

1 Tsp Baking Powder

1/8 Tsp Salt

2 Tbs Milk

1 1/4 Cups White Chocolate chips, plus extra for the top.

LET'S PUT IT ALTOGETHER

1. Using either a hand mixer or a stand mixer, place the butter into the bowl and cream for 20 seconds. Add both the sugars and continue creaming on medium speed until light and creamy.

2. Add the egg and vanilla essence and continue beating, scraping down the sides as you go.

3. Turn the beater off and add the flour, cocoa, baking powder and salt. Mix slowly to combine well.

4. Add the milk and chocolate chips and fold through gently.

The dough will be really sticky and needs to be refrigerated for a minimum of 2 hours before rolling into balls. The dough can be refrigerated for up to 36 hours until you are ready to use as well.

5. Once chilled roll 2 tablespoon amounts and place onto a lined baking tray, repeat until all the dough is used. Add white chocolate chips to the top.

6. Bake in a pre-heated 170 degree celcius oven for 12 minutes. At about 10 minutes pull the tray out and gently flatten the biscuits (be careful as they are hot) return to the oven for a further 2-5 minutes.

Once baked place onto a cooling rack.

Store in an airtight container for up to 7 days.

Makes 20 biscuits

Original recipe found here

Fudgy Coconut Slice

2014-03-27T20:53:00.002+10:00

While I was visiting Mum last week I had the luxury of 5 minutes to look through one of her new cook books. My Mum loves cooking as much as I do and regularly picks up a new cook book here and there and I luckily get a chance to skim through them when I visit.

This recipe for Fudgy Coconut Slice stood out to me for two reasons, it was easy and I had all the ingredients at home. Perfect!

The fudgy part of this slice is the top layer which is simply melted chocolate and sour cream and the coconut part is the base which is a chocolate coconut biscuit base that is nice and crunchy.

I cut this into 20 slices but if you cut again you would get 40 bite sized pieces perfect for the school lunch box.

INGREDIENTS

1 Cup Plain Flour

1 Tbs Cocoa

1/2 Cup Caster Sugar

1 Cup Dessicated Coconut

185 gm Light Olive Oil Spread/Butter/ Margarine, melted

1 Tsp Vanilla essence

125gm Chocolate, chopped

2 Tbs Light Sour Cream

Sprinkles to decorate

LET'S PUT IT ALTOGETHER

1. Place the flour, cocoa, caster sugar and coconut into a medium bowl and mix to combine. Add the melted butter and vanilla essence and mix until it all comes together. Press into a greased and lined slice tray (28cm x 18cm) and bake in a 180 degree Celsius oven for 20 minutes or until firm and lightly browned.

Once cooked leave in the tray to cool.

2. Place a saucepan with water in it on the stove, then place a heat proof bowl on top of this with the chocolate and sour cream in it. Turn to a medium heat.

Stir the chocolate and sour cream until the chocolate melts and combines into a smooth chocolate sauce.

3. Pour the chocolate fudge sauce over the base. Top with your choice of sprinkles. Place in the fridge to set then cut into slices.

Store in an air-tight container in the fridge for up to 7 days.

Makes 20-40 slices

Recipe adapted from: 150 Family Recipes- Cookies, Muffins and Cakes.

Cheese Biscuit Bites

2014-03-24T18:53:00.001+10:00

It dawned on me last week that I haven't made any savoury biscuits. So I set about changing that and I am glad I did because they are so quick and easy to make. These Cheese Biscuit Bites are a great lunchbox filler and a perfect snack.

I would also say that they are a great alternative to buying the likes of Shapes biscuits etc. For Lunchboxes or days out place a serving of about 10 of these mini bites into a small zip lock bag or small container and you have an easy homemade snack for the littlies.

The recipe is so easy with only four ingredients and a batch making 100 + bites size biscuits you will have a weeks worth done in no time.

INGREDIENTS

1 Cup Plain Flour

50 gm Cold Butter, cubed

1 Tsp Salt

2 Cups Chedder or Tasty Cheese, grated

3-4 Tbs Cold Water

LET'S PUT IT ALTOGETHER

1. In a food processor or in a bowl if doing by hand. Process or rub together the flour, salt and butter until it resembles a breadcrumb texture.

2. Add the grated cheese and a tbs of water at a time with the food processer on or kneading by hand to form a nice dough ball. It shouldn't be sticky. If sticky add a little more flour.

3. Place on to floured surface and roll out until it is about 2-3mm thick. Cut with mini cookie cutters or cut into squares. You can even roll into 10cm pieces and bend into curly shapes.

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 10-12 minutes or until lightly golden.

How to Store: Store in an air tight container for up to 5 days.

Freezer Friendly: The dough may be frozen then defrosted and rolled out.

Makes: 100+ mini biscuits

Pineapple & Coconut Loaf - Egg & Dairy Free

2014-03-20T09:51:00.001+10:00

As I opened my pantry door and stared at its contents a can of Pineapple Pieces stared back at me. What can I make with you I thought? I had made a fair few banana breads over the past weeks and it's something we all enjoy as it is perfect for afternoon tea, toasted for breakfast and great to take to work or school so I decided to make a variation of a banana bread.

I then checked the fridge I had NO EGGS! Ok I thought I can do this loaf without eggs using two common substitutes for eggs in baking which are bananas and swelled chia seeds, of which I had both.

So here you have it my Pineapple and Coconut (because it lists belongs with Pineapple) Loaf that is Egg and Dairy FREE.

This loaf is ideally eaten within 2 days of baking and kept refrigerated. It can also be sliced and frozen individually.

It should be noted that this isn't a very sweet loaf. It is perfect for roasting and enjoying with a smear of butter or a jam to sweeten it up of you like.

INGREDIENTS

1 Overripe Medium Banana, mashed

1 Small Can of Pineapple Pieces keep the juice

1 Tbs Chia Seeds soaked in 3 tbs water until it swells

2 Cups Self Raising Flour

1/2 Cup Dessicated Coconut

1/4 Cup Water

Optional: 1/2 Cup sugar (the loaf isn't overly sweet so if you are looking for a very sweet loaf you will need to add sugar or a sugar alternative)

I prefer it without as it is perfect toasted with a light spread of butter/margarine.

LET'S PUT IT ALTOGETHER

1. In a large mixing bowl add the banana, pineapple, swelled chia seeds and water. Mix well to combine and while doing so press down on the pineapple pieces to squash them a bit.

2. Add the remaining dry ingredients and mix well to just combine.

3. Place into a greased and lined loaf tin (a narrow loaf tin will produce this higher loaf) bake in a 170 degree Celsius oven for 50 minutes or until lightly golden and bounces back when touched.

Freezer Friendly: place individual pieces into zip local bags and freeze for up to three months.

Store in an airtight container in the fridge for up to two days if not freezing.

Weeknight Dinner: Easy Chicken Meatball Spaghetti Bolognese

2014-03-18T08:40:00.001+10:00

This is a super quick and easy version of what can become a rather labour intensive meal. My easy Chicken Meatball Spaghetti Bolognese is a perfect weeknight dinner. You can have it cooked and on the table in under 15 minutes.

I am using two Barilla products for this recipe. I won a gift pack a couple of weeks ago when I entered my Basil Pesto Chicken Pasta that uses Barilla Conchiglie Rigate into a competition they held on Instagram, and I won! There products are perfect for busy families as their sauces are made from all natural ingredients and preservative free and their pastas cook perfectly in 7 minutes and they taste delicious too.

INGREDIENTS

1 Jar Barilla Bolognese Sauce

1 Packet Barilla Whole Grain Spaghetti

500gm Chicken Mince

1/2 the empty Bolognese sauce jar full of water

Olive Oil

Salt and Pepper to taste

Chilli Flakes to serve (optional)

Grated Parmesan to serve
Optional: feel free to add some small frozen vegetables (like, peas, corn or capsicum) to the boiling pasta water.

LET'S PUT IT ALTOGETHER

1. Put a large pot of water on the stove and bring to the boil, you can add some salt to the water if you like. While you are waiting for it to boil prepare the chicken meatballs and sauce.

2.In a heavy based large sauce pan or a casserole dish that can go on the stove add a little olive oil and turn to a medium heat. Take the chicken mince and start to roll little balls (wet your hands a little it makes it easier to roll) place them into the hot pan as you go. Continue until all mince is finished.

3. The water should be coming to the boil by now, add the pasta and leave to cook for 7 minutes.

4. Cook the chicken balls moving regularly until they are lightly browned on most sides. Reduce to a low heat and add the Barilla Bolognese sauce, 1/2 a jar of water and salt and pepper to taste. Cover and allow to simmer until the pasta is cooked.

5. Once the pasta is cooked the sauce and chicken balls will be ready.

Serve in bowls with a sprinkle of Parmesan and chilli flakes for the adults if you like.

Serves 4-6

Perfect for lunch the next day.

Make ahead and freeze, defrost and reheat when ready to eat.

This is not a sponsored post, I won the Barilla products in a competition and I'm sharing this recipe because it is perfect for busy families.

Review + Giveaway: D'Orsogna Honey Leg Ham & Salad Rice Paper Rolls

2014-03-13T06:00:00.000+10:00

We are at the end of the 10 weeks of recipes from D'Orsogna. 8 recipes created by Matt Golinski and made and shared by me and two which I created myself to fit the brief of lunches that are far from boring. I will re-share the links to the other 9 recipes at the end in case you missed them.

Today I have made these healthy Ham & Salad Rice Paper Rolls which are colourful, packed full of flavour and goodness. I have used D'Orsogna Deli Fresh Honey Leg Ham as it has a nice sweet undertone to complement the selection of vegetables I have used.

INGREDIENTS

1 Packet D'Orsogna Deli Fresh Honey Leg Ham
1 Large Carrot, grated
1/2 Cucumber cut into 5cm length battons
1/2 Capsicum, cut into thin strips
Lettuce
Snow Pea Shoots

Try any combination of vegetables (as long as they aren't watery like tomato) that your family enjoys.

LET'S PUT IT ALTOGETHER

1. Prepare all your vegetables.
2. Fill a 30cm round bowl with tap water
3. Lay a clean hand towel on the bench and place one piece of rice paper into the bowl of water. Allow to sit for 30 seconds or until it softens.
4. Remove from the water and place onto the hand towel gently, making sure it pays flat.

5. Place your fillings (ham first) onto the rice paper about 5 cm in from the top.
6. Follow this guide to wrap and roll.

7. Repeat with remaining ingredients or until you have made as many as you need.

Makes 8

Store in an airtight container in the fridge until ready to enjoy. If wanting to make the night before, place a damp paper towel on the bottom of the container, place the rolls in then top with more damp paper towel and cover. They do tend to dry up a little in the fridge overnight.

I would prep your ingredients the night before and the rehydrate the rice paper and roll in the morning as it takes very little time to do this.

Tips for packing for the lunchbox: Place into an airtight container that will allow them to lye flat. I recommend using a small piece of grease proof paper to separate each roll as they do like to stick to each other. Send with a small container of dipping sauce like Plum or Hoisin.

MISSED THE OTHER 9 WEEKS OF RECIPES

Week 1: Honey Ham Wraps with Apple and Celery Slaw
Week 2: Chorizo and Potato Croquettes
Week 3: Pizza Supremes
Week 4: Great Aussie Sandwich
Week 5: Chicken and Avocado Tacos
Week 6: 2 Minute Fried Rice
Week 7: 2 Minute Double Smoked Ham, Mushroom and Parmasen Omelette
Week 8: Croque Monsieur
Week 9: Spicy Chorizo Rainbow Pasta Salad

If you would like to make these Honey Leg Ham Rice Paper Rolls at home, I have a $30 gift card for Woolworths to giveaway thanks to D'Orsogna Deli Fresh so you can make them at home and also pick up some other D'Orsogna Deli Fresh meats from their range.

GIVEAWAY: I have a $30 Woolworths gift card to giveaway to one lucky reader. All you have to do is use the rafflecopter widget below to enter. OPEN TO AUSTRALIAN RESIDENTS ONLY.

a Rafflecopter giveaway

Disclaimer: This is a sponsored post, I was provided payment as well as the ingredients to make the recipe. All opinions expressed are my own.

Coconut Curry Rice

2014-03-12T18:43:00.001+10:00

I was getting close to shopping day and was dealing with one of those work with you've got moments, this lead to me making this lovely Coconut Curry Rice. It is perfect as a side dish or with the addition of some chopped up scrambled egg or even chicken pieces you can have a complete meal.

You get the lovely undertone flavour of coconut along with the more prominent flavour from the curry. It is a lovely yellow colour which makes it appealing to younger children. Feel free to add more or less curry powder to suit your family.

If I had some more vegetables in the fridge or freezer I would of added some peas, corn or capsicum to boost the vegetable content.

We enjoyed it as a side dish.

INGREDIENTS

1 Can Light Coconut Milk

200 ml Chicken or Vegetable Stock

1 Tbs Curry Powder

1 Carrot, Grated

1 1/2 Cups of Rice (Basmati or long grain)

1 Onion, diced finely

2 Garlic cloves, minced
Olive Oil

LET'S PUT IT ALTOGETHER

I cooked this in the Kambrook Quatro cooker which has a saute and rice cook mode. If you have a similar appliance you can do the same, otherwise this will work in a heavy bottom saucepan or casserole dish on the stove top.

1. Saute the onion, garlic and grated carrot with a little olive oil, one the onion and garlic start to soften add the rice and curry powder and stir to combine until the curry flavour is released.
2. If using the Quatro cooker, turn off and change to rice mode and turn back on. If cooking on the stove turn to a medium high heat. Add the coconut milk and chicken stock. Stir to combine.
3. If using the Quatro cooker leave it to cook on rice mode and it will automatically change to warm when finished.
If cooking on the stovetop bring to the boil, then reduce to a low simmer, cover with the lid and allow to cook for 10-15 minutes then turn off the heat completely.

Fluff up with a fork when ready to serve.

If you are adding extra vegetables make sure they are cut into small pieces. Add frozen vegetables when adding the liquid, add fresh vegetables when sauteing the onion, garlic and carrot.

Serves 4-8

Mr 4 really enjoyed this rice, he had two helpings which means it must be good. I also enjoyed it the next day for lunch.

Weeknight Dinner: Chicken Basil Pesto BBQ Skewers

2014-03-09T13:13:00.000+10:00

Skewers on the BBQ are such a versatile and quick and easy dinner to make during the week, especially after work or late home from the kids after school commitments.

I made there super delicious Chicken Basil Pesto skewers with the fresh Basil Pesto I made (this was the second batch). It as simple as coating cubed chicken thigh pieces in the basil pesto, adding a little extra olive oil and the threading onto a skewer. You could make them up in the morning or even the night before and cook the in the evening.

INGREDIENTS

1/2 Cup Basil Pesto, homemade or bought is fine
Olive Oil
5 Chicken Thighs, cubed
Cherry Tomatos
Onion, cut into thick wedges
Why not try adding: capsicum and zucchini chunks

LET'S PUT IT ALTOGETHER

1. In a medium bowl place the cubed chicken, basil pesto and olive oil. Mix to coat the chicken pieces. You can use it straight away or allow to sit for 30 mins to overnight. Soak the wooden skewers in water for a couple of minutes.
2. Thread the coated chicken cubes and vegetables on to the skewers alternating as you like and finish off with the cherry tomato.

3. Cook on the BBQ for approx 10 - 15 minutes or when the chicken feels firm to touch.

Makes 10 Skewers

Serve with a side salad, couscous etc.

Review + Giveaway: D'Orsogna Spicy Chorizo Rainbow Pasta Salad

2014-03-06T06:00:00.000+10:00

We are at Week 9 of 10 for lunch recipes created using the D'Orsogna Deli Fresh range and it is time for me to get creative. I have a colourful pasta salad for you that is easy to make and well balanced in flavour and texture. Perfect served warm or cold you will be putting this one on to your list of easy lunches whether it be for home, school or work.

I have used the D'Orsogna Spicy Chorizo Salami, and yes it is a little spicy but when enjoyed in this salad the sweetness from the peas, corn and capsicum cuts through the spiciness making it suitable for the whole family. I have used Vetta Veg Twists pasta in this salad as they cook in 7 minutes, are Low GI (for slow release energy) and are colourful from the natural tomato and spinach.

INGREDIENTS

80gm D'Orsogna Deli Fresh Spicy Chorizo

1/2 Packet Vetta Veg Twists (uncooked amount)

1 1/2 Cups Frozen Corn, Peas and Capsicum

5 Tablespoons Roasted Capsicum with Parmesan Tepenade

1/2 Cup Black Olives, sliced in half (optional)

LET'S PUT IT ALTOGETHER

1. In a large saucepan bring water to the boil, add the pasta and cook for 6 minutes.

2. Add the frozen vegetables and cook for the remaining 1 minute ensuring the pasta is cooked.

3. Drain from the water and place back in the saucepan.

4. Dice the D'Orsogna Deli Fresh Spicy Chorizo and add to the sauce followed by the tepenade.

5. Mix gently ensuring all the pasta is coated in the tepenade.

6. Serve into bowls and top with some sliced black olives.

Serves 4

Enjoy this as a side dish or a main meal.

Tips for packing for the lunchbox: Send this one to school simply by placing in an airtight container and popping into a lunch cooler with an ice pack.

If you would like to make this pasta salad at home, I have a $30 gift card for Woolworths to giveaway thanks to D'Orsogna Deli Fresh so you can make them at home and also pick up some other D'Orsogna Deli Fresh meats from their range.

GIVEAWAY: I have a $30 Woolworths gift card to giveaway to one lucky reader. All you have to do is use the rafflecopter widget below to enter. OPEN TO AUSTRALIAN RESIDENTS ONLY.

a Rafflecopter giveaway

Disclaimer: This is a sponsored post, I was provided payment as well as the ingredients to make the recipe. All opinions expressed are my own.

The Blog's 4th Birthday Giveaway plus Lemon Meringue Pie in Glasses

2014-03-02T08:13:00.001+10:00

Can someone please tell me where the last four years went? So much has happened since I first started Cooking For Busy Mums back when my first son was nearly 6 months old in 2010 that I can hardly believe I am still here four years on doing what I love and sharing recipes with you as well as raising two growing (hungry) boys, running a household, working part- time and being the many hats a mother and wife has to be.

So this is a celebration for the blogs 4th Birthday but also a celebration for every Mum and being able to achieve so many things everyday, we all need to celebrate ourselves.

Now, you see Kambrook have been a consistent support to the blog over the last year and for that I thank them. They also have been lovely enough to provide their new PowerMix Planetary Bench Mix to giveaway to one lucky reader.

This bench mixer has been with me for a few months now and I have loved having her in my kitchen. She makes light work or whisking cream and eggs, puts just the right amount of air into my cake and muffin mixes and also lends her hook to make my bread and pizza dough. She really is a versatile machine and gives me back my hands for a few minutes to wrangle the dishes or tend to toddler jumping at my feet.

If you don't have the budget for one of the other well known bench mixers then this is for you, it comes in at about $170 and won't leave your bank balance dry. Sure it doesn't come in pretty colours or have the ability to attach grinding and mincing blades etc but for me it does what I need it to do and that's give me back my hands and helps me get my baking done quickly. It's also not as heavy or big as the other expensive bench mixers which makes it nice and easy to get in and out of the cupboard (I don't have the bench space to leave it out).

I celebrated the blogs 4th Birthday with these lovely Lemon Meringue Pies in a Glass. They are absolutely delicious and perfect for when you are having a celebration or dinner party. Make them in the morning eat them when your ready - fabulous, your guests will think you have been in the kitchen all day but really it only takes about 30 minutes for this sneaky dessert.

INGREDIENTS

Lemon Filling

3 Lemons, juiced

4 Tbs Corn flour

1 1/4 Cups Water

3/4 Cup Raw Sugar

4 Egg Yolks

90 grams Butter

Biscuit

1 Packet Arrnots Lemon Crisps - they have a salty lemon flavour (use a pre-made gluten free biscuit to make this recipe Gluten Free)

Italian Meringue

1 Cup Caster Sugar

1/4 Cup Water

4 Egg Whites

LET'S PUT IT ALTOGETHER

Lemon Filling

1. Place the Water, sugar and lemon juice into a medium saucepan. Place over a medium heat and bring to the boil, stirring occassionally until it does.. Once it just starts to boil remove from the heat and whisk in the cornflour, egg yolks and butter. Give it a good whisk and return to a low heat whisking continually for about 30 seconds until thick and smooth. Remove from the heat and set aside to cool.

Biscuits

1. Place the biscuits into a food processor and process with the metal blade until all the biscuits are broken down into even size pieces.

Italian Meringue

1. In a small saucepan add the sugar and water, stir to combine. Place the saucepan over a medium heat and continue to stir regularly.
2. After about 1 minute the sugar should start to dissolve, at this point place the 4 egg whites into the bowl of the bench mixer and using the balloon whisk, whisk until it becomes white and frothy. At this point the water and sugar mix should be completely dissolved and slowly bubbling away.
3. Very Very slowly pour the sugar syrup into the egg whites while it is still whisking.
4. Continue to whisk until the mixture in completely cool.

It should be white, glossy and hold its form really well.

The next part is the fun part, assemble into chosen glasses. I have used some lovely wine glasses. You could use plastic wine glasses, shot glasses for smaller serves etc.

Layer: Biscuit, Lemon Filling, Biscuit, then pipe the meringue on top (or you could simply spoon on)

Optional: If you have a kitchen blow torch, use it to brown the top of the meringue (if using plastic cups, be careful not to heat the plastic) other wise it is perfectly fine as it is as the hot sugar syrup has cooked the egg whites.

Sprinkle with some silver balls or decoration of choice.

Refrigerate until ready to eat.

Makes 6 large serves.

If you would like the chance to win the Kambrook PowerMix Planetary Bench Mixer, all you have to do is follow the rafflecopter prompts below and also leave me a comment about what you would like to see from Cooking For Busy Mums in the coming year. OPEN TO AUSTRALIAN RESIDENTS ONLY.

a Rafflecopter giveaway

Review + Giveaway: D'Orsogna Croque Monsieur

2014-02-27T06:00:00.000+10:00

I think I first need to translate what Croque Monsieur is, as I had never heard this name before and not sure I can even pronounce it correctly :). Google tells me it is a grilled ham and cheese sandwich which originated in French Cafes from about 1910, with the word croquer meaning "to crunch" and monsieur "mister" - to crunch mister - and crunchy it is.

This Croque Monsieur by Matt Golinski for D'Orsogna Deli Fresh is a great twist on the traditional toasted sandwich, serve it up with a generous side salad and you have a lunch that you can talk about.

INGREDIENTS

100g D’Orsogna Deli Fresh Champagne Ham
100g Gruyere or Cheddar Cheese
250ml Béchamel Sauce (White Sauce)
1 Baguette, sliced into 16 x 1cm pieces

COOKING INSTRUCTIONS

Preheat the oven to 200°C.
Spread each slice of baguette with ½ tbs of Béchamel sauce.
On half of the bread pieces, place a slice of the Champagne ham, and on the other halves, a large slice of cheese.
Place the bread slices with ham on a baking tray previously lined with baking paper, and lay the slices with cheese on top.
Bake for 10 minutes or until the cheese is melted and golden, for the best ever French style toasted cheese sandwich!

Serves 8

Click here to view the recipe on the Lunchtime Legend website

Take a look at the video showing you exactly what to do.

I have never had a toasted sandwich with the cheese on the outside or Béchamel Sauce on the inside, making it a completely different cooking and taste experience. The D'Orsogna Champagne Leg Ham comes through deliciously fresh against the stronger flavours of the cheese and sauce. This is best enjoyed with a side salad for lunch or a lovely fruit salad for breakfast.

As for packing for the lunchbox, I think this one won't make to the lunchbox. Best served straight from the grill, it's one for home. So save it up for when the family is hungry on the weekend.

If you would like to make this french toasted sandwich at home, I have a $30 gift card for Woolworths to giveaway thanks to D'Orsogna Deli Fresh so you can make them at home and also pick up some other D'Orsogna Deli Fresh meats from their range.

GIVEAWAY: I have a $30 Woolworths gift card to giveaway to one lucky reader. All you have to do is use the rafflecopter widget below to enter. OPEN TO AUSTRALIAN RESIDENTS ONLY.

a Rafflecopter giveaway

Disclaimer: This is a sponsored post, I was provided payment as well as the ingredients to make the recipe. All opinions expressed are my own.

Cafe Quality Muffins at Home

2014-02-24T17:28:00.001+10:00

With this recipe you will be able to make the most amazing homemade cafe quality muffins.

The trick to getting the cafe quality consistency is moisture. The secret is the addition of an extra egg so three instead of the standard two most muffin recipes require along with yoghurt instead of milk and almond meal for that great texture. The use also of a mixer to make the mix which is often against the belief that muffins should be mixed by hand gives these muffins there lovely spring in each bite.

The creaming of the butter/margarine/olive oil spread and the gentle beating in the final steps of the recipe gives you perfect cafe quality muffins at home.

INGREDIENTS

125gm of softened butter or margarine or light olive oil spread (which is what I used)

1/2 Cup Raw Sugar (vary if you want it less sweet)

1/3 Cup Almond Meal (you can omit this to make lunchbox friendly and replace with flour)

60 gm Vanilla or Natural Yoghurt

3 Eggs

1 Tsp Vanilla essence

1 1/2 Cups Self Raising Flour

1/2 Cup of filling - I have used fresh blueberries. If using frozen place into the mix frozen to avoid discolouring the mix.

LET'S PUT IT ALTOGETHER

1. Using a stand mixer (or hand) place the softened butter(or the other preference), sugar and vanilla essence in the bowl. Beat until light and creamy.

2. Add one egg at a time beating well after each addition. The mixture may look split,this is ok.

3. Add the remaining ingredients and mix through on the low slow spead until just combined.

4. Add choice of flavours eg. Blueberries, raspberries, Choc chips etc and mix through on low speed the spread evenly through the mix.

5. Spoon into a 12 hole muffin pan that is lined with muffin trays.

6. Bake in a 180 degree Celcius oven for 12-20 minutes or until lightly golden and they bounce back when touched.

7. Allow to cool and enjoy.

Store in the refrigerator in an air tight container for up to seven days. Microwave for 15 seconds when taking from the fridge to refresh them.

Freezer Friendly: Store in individual bags in the fridge for up to three months.

Makes 12 muffins

For this recipe I have used Kambrook's new PowerMix Planetary Bench Mixer, for more details click here. I also have one to giveaway next week so keep a look out on Facebook for the details and another great recipe.

Review + Giveaway: D'Orsogna 2 Min Double Smoked Ham, Mushroom and Parmesan Omelette

2014-02-20T06:00:00.000+10:00

This week I made this 2 Minute Double Smoked Ham, Mushroom and Parmesan Omelette by Matt Golinski for D'Orsogna Deli Fresh. The first thing I noticed when I ate this was that the flavour of the Double Smoked Ham was really the standout of the meal, it was my first time having Double Smoked Ham and I really enjoyed it.

The Omelette was nice and easy to make and the only part that I found a little tricky was doing the half flip. The combination of the Double Smoked Ham, Mushroom and Parmesan are a real winner.

I had to think outside the box to make this one lunchbox friendly, but I did it and you will see this recommendation further down to page.

INGREDIENTS

100g D’Orsogna Deli Fresh Double Smoked Ham, shredded
8 Eggs
200ml Milk
100g Button Mushrooms, finely sliced
80g Grated Parmesan
2 tbs Chopped Chives
2 tbs Olive Oil
Salt and Pepper

COOKING INSTRUCTIONS

Whisk together the eggs and milk.
Heat a small non stick skillet over a medium heat.
Add half a tablespoon of olive oil, and pour in ¼ of the egg mixture.
Give the bottom of the pan a gentle stir with the back of a fork.
Over half of the omelette, sprinkle ¼ of the ham, mushrooms, cheese and chives, and season with salt and pepper.

6. Leave the omelette for about a minute to set, then using a plastic spatula, flip the omelette in half to cover the fillings.
7. Turn out onto a warm plate and repeat for the other 3 omelettes.

Check out the 2 minute video here to see how easy they are to make:

Click here to view the recipe on the Lunchtime Legend page.

Tip for packing for the lunchbox: To make this lunchbox friendly simply place half and omelette on a wrap and wrap it up. Wrap with baking paper to help stop it from going soggy cut and cling wrap. Place into a container and then into a lunch cooler with an ice pack.

If you would like to make this quick, easy and delicious omelette at home, I have a $30 gift card for Woolworths to giveaway thanks to D'Orsogna Deli Fresh so you can make them at home and also pick up some other D'Orsogna Deli Fresh meats from their range.

GIVEAWAY: I have a $30 Woolworths gift card to giveaway to one lucky reader. All you have to do is use the rafflecopter widget below to enter. OPEN TO AUSTRALIAN RESIDENTS ONLY.

a Rafflecopter giveaway

Disclaimer: This is a sponsored post, I was provided payment as well as the ingredients to make the recipe. All opinions expressed are my own.

Rice and Chia Seed Pudding

2014-02-19T20:00:00.003+10:00

I have fond memories of my mum making rice pudding for dessert and then also enjoying it cold the next day when it tasted even better.

Here is a twist on the traditional rice pudding for you to try. The simple addition of a few tablespoons of Chia Seeds (find out more about them here) gives this pudding a nutritional kick.

Top if off with fresh fruits, nuts or yoghurt and you have something extra special. It would also be lovely for breakfast.

INGREDIENTS

2 Cups of your milk of choice

2 Cups Water
OR a total of 4 Cups of milk for a fuller creamy flavour

1 Cup Rice - short grain works best

4 Tbls Dry Chia seeds

1/4 Cup Sugar

1 Tsp Vanilla Essence

LET'S PUT IT ALTOGETHER

1. Place all the ingredients into a large saucepan, stir well to combine and bring to the boil.

2. Once on the boil reduce to a simmer and simmer uncovered for 25 minutes stirring every few minutes to avoid sticking.

Once the rice is cooked through it is ready. You may need to add a little extra milk towards to end.

Enjoy warm or refrigerate and eat cold which I prefer and it also tastes better the next day.

Serves 4-8

Eat within 3 days of cooking.
Keep Refrigerated in an airtight container.

Weeknight Dinner: Basil Pesto Chicken

2014-02-15T12:25:00.000+10:00

This dish is a perfect weeknight dinner that you can have on the table in about 15 minutes. While your pasta is cooking your chicken and sauce will be cooked and your ready to go, now that is easy.

I used my Homemade Homegrown Basil and Cashew Pesto for this recipe and it worked a treated. Alternatively, you could of course use store bought Basil pesto and achieve the same results with only the flavour being different depending on the basil pesto brand you buy.

A great family friendly meal. If your littlies are a little suspicious of "green things" in their food, a little trick I have been using is to put the food in a green bowl to help camouflage the colour :)

INGREDIENTS

1 Quantity of Homemade Homegrown Basil and Cashew Pesto or 1 small jar if store bought pesto

250 ml of light thickened cream or natural Greek yoghurt

1 Cup Frozen Peas

5 Chicken thighs, cubed not too small otherwise the meat will dry out

5 Cups dry shell pasta (or any shape you have)

Salt and Pepper to taste

LET'S PUT IT ALTOGETHER

1. Place a large pot on the stove full with water to cook the pasta, bring to the boil then add the pasta and some salt if you like.

2. While the pasta is cooking, in a hot deep fry pan ( I used an electric wok) add a little olive oil and the chicken. Cooking stirring occasionally for 5 minutes or until the chicken lightly browns.

3. Add the pesto and stir to coat the chicken, cook for a further minute.

4. Reduce to a medium heat, add the cream, peas and salt and pepper to taste. Stir then simmer for 5 minutes.

5. Remove the chicken from the heat. The pasta should be cooked by now (12 Minutes, approx). Drain excess water then add the pasta to the chick and sauce. Stir well to combine and serve.

Optional: serve with extra Parmesan sprinkled on top.

Serves: 4-6 adults

Great for leftovers: enjoy for lunch cold the next day.

Homemade Homegrown Basil and Cashew Pesto

2014-02-14T13:52:00.001+10:00

Last year I bought six little seedlings if Basil and six little seedlings of Marigolds in the hope they would deter pests from my tomato seedlings. Well that didn't happen, the Basil and Marigolds flourished and the tomato plants still got eaten. Moving forward a year, after the Basil and Marigolds went to seed I now have new Basil and Marigold plants that didn't cost me a thing, winning! They have both overgrown so I thought it was time to make some Basil and Cashew Pesto before they go to seed again.

My overgrown Basil and Marigolds

This pesto has a lovely mild sweet flavour from the cashews instead of the traditional pine nut pesto which makes it very family friendly when added to a meal. The pesto could even be used as a dip it's that delicious.

INGREDIENTS

2 large handfuls of fresh Basil

1 small handful of raw cashews

1/4 Cup Olive Oil

Squeeze of lemon juice

1/4 Cup Parmesan Cheese ( I used the Parmesan you find on shelf (not fridge) pre grated as that's what I had in the house) but you could use fresh.

Salt and pepper to taste

LET'S PUT IT ALTOGETHER

1. Simply place all ingredients to a food processor and process with the metal blade until everything is really well combined and chopped up.

2. Place in a sterilised jar and top with extra olive oil. Store in the fridge for 5-7 days.

Freezer Friendly: Can also be frozen for up to three months. Place in a zip lock bag and when you want to add to a hot meal cut off what you need place into the dish and return the rest to the freezer.