Tag Archives: oven

Tortilla layer cake

An easy mid week or weekend family meal.

Quick, easy and delicious!

Oh and mildly healthy

Tortilla layer cake?

An easy alternative to tacos/tortilla wraps.

Ingredients (serves 6)

1 x kilo mince – I use lean beef but you can also use chicken or turkey mince.
2 x packets taco seasoning
1 × 6 pack tortilla wraps
1 1/2 x cups water
1/2 x cup sour cream
1/2 x cup tomato salsa
2 x cups grated cheese
Method

Pre-heat oven to 180°c

Brown off mince on stove top then add taco seasoning and water.

Simmer for 15 mins.

In an oven proof bowl layer each tortilla wrap with mince, salsa, sour cream and cheese untill all wraps are used. It will resemble something like a cake!

Sprinkle cheese across the top.

Place in preheated oven untill cheese is melted / grilled to desired liking.

Mexican chicken bowl.

Mexican chicken bowl.

I love easy recipes that the whole family will eat. It’s even better when it’s a 1 pot or 1 pan kinda meal. Less cleaning and less mess!

Here is one that a good friend of mine makes and I’ve changed a few ingredients to suit my taste buds.

Another good swap is by using browned mince instead of chicken and you can also add green capsicum and half salsa half BBQ sauce.

Be creative, think about the flavours that you like and adapt this recipe to suit your taste buds.

Ingredients

6 tortilla wraps – I use wholemeal the medium sized ones from the supermarket bread aisle.
3 cups cooked chopped chicken – I used a BBQ chicken and simply pull it apart.
1 x tablespoon olive oil
1 x cup red capsicum, chopped
1 x can red kidney beans, black beans or chilli beans
1 x can corn kernels
1 x teaspoon chilli powder – I use fresh chilli approx 1 small red chilli
3 x cups salsa – I use medium heat – store bought jars – approx 2 jars
1 1/2 x cups sour cream
1 1/2 x cups grated cheddar cheese
1 1/2 x cups grated mozzarella cheese
Method

Preheat oven to 200 degrees.

Spray a casserole dish large enough to fit tortillas.

Heat olive oil in pan and cook capsicum for 5 minutes, or until softened.

Mix in chilli and remove from heat, stir in beans and corn.

In a medium bowl, mix salsa and sour cream.

Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses.

Repeat 4 times, or until you reach the top of the casserole dish. Top with cheese.

Cover and bake for 25 minutes. Uncover and bake for another 10-15 minutes or until the cheese is bubbling and browning.

Let stand for 10 minutes before serving.

Parmesan cookies!

Parmesan biscuits!

I made these many years ago and many many times, however have only just found the old hand written recipe. I can’t quite remember where I got the recipe but it has flour on the paper and in parts the paper has gone transparent from the melted butter. The perfect way to tell its a good recipe, it’s been used many times.

These Parmesan Cheese Biscuits are such a tasty (and yet so easy) treat to make for either a cheese platter with a bit of flair or simply to have in your pantry as snacks, or better still pop them in the school lunch box!

They are a golden and buttery, yummy cheesy parmesan biscuit that will be a hit with everyone in your family.

Ingredients

125g Soft Butter (Salted or Unsalted depending on your taste)
175g Plain Flour (White or Wholemeal depending on your preference)
100g Grated or Shaved Parmesan Cheese
Pinch Salt
Method

Place all ingredients into the bowl of a food processor and blitz until a soft golden dough ball starts to come together. If you don’t have a food processor, you could use a hand mixer, a stand mixer or good old elbow grease and a wooden spoon.
Turn the dough onto a gently floured surface (not too much flour or your biscuits will be very dry) and knead for 2 – 3 minutes until the dough is a beautifully smooth ball.

Divide the dough ball into two equal parts and set one aside.

Form one of the dough balls into a cylinder shape – aim for very flat ends and make the cylinder as even as possible all along.

Wrap the cylinder tightly in cling wrap and pop into the fridge for at least half an hour for the dough to become firmer (the butter will harden allowing the cylinder to hold its shape better).

Repeat Step 3 with the second half of the dough.

While the dough is chilling, pre-heat your oven to 180 – 185 degrees celcius (reduce by 10 degrees if you have a fan forced oven).

Once the dough is nice and firm, remove the cling wrap and using a large knife (run it under hot water and then dry on a tea towel between cuts) cut the dough log into 1.5cm rounds.

Place each round onto a biscuit tray on sheets of baking paper.

The biscuits should not spread too much during cooking but allow a little room between each just in case.
Cook for 15 – 20 minutes or until the edges are a beautiful golden brown. Remove from the oven and place on a cooling rack until cool.

Serve warm or cold – on their own or with a lovely soft, gooey cheese and a fruit paste.

Or serve them alongside soup (delicious dippers) or crumble over a salad like a crouton.

Butterfly cakes.

Butterfly Cakes

This recipe is such a favourite of mine. It brings back find memories if making them with my nan in her kitchen when I was about 7 years old.

Sadly nan passed away from cancer when I was 10, that is 24 years ago.

These cupcakes will always remind me of her and her beautiful ways.

Ingredients
280g butter
1 1/4 x cups caster sugar
1 1/2 x tsp vanilla extract
5 x eggs
3 3/4 x cups self raising flour
360ml milk

Filling
2 1/4 x cups thickened cream
3 x tsp icing sugar
1 x cup strawberry jam
Extra icing sugar for dusting

Method
Preheat oven to 190°C.
Line 2 x 12 cup muffin tins with patty pans and set aside.

Cream butter and sugar and vanilla until pale and fluffy.

Add eggs in one at a time.

Slowly add half the flour and then half the milk and then repeat.

Beat with the electric mixer for just enough time for ingredients to be combined.

Divide mixture into patty pans and bake for 13-15 mins.

When the cakes are cool, whip the cream with the icing sugar until it’s thick.

Using a sharp knife, slice out a round disc from the top of the cake.

Place approx 1 teaspoon of jam in each top off the cake and spread with the back of a spoon. Top with a big scoop of cream.

Slice the disc you cut out in half then sit them in the cream. These are the butterfly wings 🙂

Add 1/4 tsp of jam in the centre for decoration.

Easy, healthy meatloaf muffins!

Toddler meatloaf!

My toddler has all of a sudden became very fussy with food. Unless it’s cheese sticks, ham or chicken in a biscuit.

I’m finding it tough to feed him nutritious food that will fill him up.

I stumbled across this old recipe in one of my books but altered it to fit muffin trays, perfect singular serves for toddlers.

My little guy doesn’t love them but he also doesn’t refuse them! Good sign 🙂

This recipe is super quick, very easy and has nutrients from the vegetables and meat where you can either add extra vege if you like.

Ingredients
750g beef mince
1/2 onion, finely chopped (optional)
1 x 170gm no added salt tomato paste
3 x carrots grated
1 small zucchini grated
1/4 cup breadcrumbs
2 x egg, lightly beaten
6 cherry tomatoes, halved

Method
Preheat oven to 180°C.
Spray six 3/4-cup capacity muffin tin with cooking oil spray and set aside.

Place the mince in a large bowl along with the tomato paste, carrot, zucchini, breadcrumbs and egg. Mix until fully combined.

Press mince mixture into prepared muffin holes and press in half a cherry tomato into the top of each.

Transfer to oven and cook for 25 minutes, or until cooked through.

Allow to stand for a couple of minutes, drain excess liquid before serving delicious with steamed vegetables or salad.

Mini frittatas!

Mini bacon and spinach frittatas!

Preparing your own toddler friendly food is simple and can be budget-friendly. Starting with purees and moving onto finger foods much like these mini bacon and spinach frittatas.

Perfect if your little one enjoys feeding themself.
Ingredients:
1 tbsp olive oil
1/2 small brown onion, finely chopped
1 large rasher bacon
3 eggs, lightly beaten
1/4 cup mashed sweet potato or other cooked veggies (perhaps pumpkin or white potato)
1/2 cup grated cheese
a few baby spinach leaves, chopped or torn finely – approx 15
cooking spray
Set the oven to 180°C (160°C fan-forced). Heat oil in a saucepan over a medium heat and cook the onion and bacon until onions are slightly brown.

In a mixing bowl, beat the eggs and gradually add the mashed vegetables cheese and spinach. Stir well to combine.

Spray a mini cupcake tin and scoop in mixture. Fill a few millimetres from the top.

Pop in a pre-heated oven and cook for 8-10 minutes or until the frittatas are golden brown on top and have moved slightly away from the edge of the cupcake tin.

Leave to cool slightly and serve warm.

These will also keep in the fridge for a week or can be frozen, if they last. Guaranteed to be a winner with all ages as either a snack or toddler meal.

Home made pizza!

Easy home made pizza!

I don’t know one child that doesn’t love pizza!

This is a simple yet effective and yummy way to make pizza. You can also get your little ones involved. I have has my neices and nephews help make these yummy pizzas and with their input, it inspires them to eat them.

Be as adventurous as you like with the toppings, include vegetables if you like. I start with simple flavours and also make faces and pictures with the toppings making it all that little more fun!

1 x packet whole meal pita bread (8 pieces) I use the smaller size – diameter approx 20cm
2 x cups grated cheese
1 x small tub tomato paste
1 x cup diced bacon or ham
1 x cup pepperoni (doesn’t have to be hot or spicy)
1 x cup cherry tomatoes cut in half
1 x cup sliced grilled capsicum / peppers
1 x cup cooked Finley sliced chicken breast

 

Preheat your oven to 160 degrees
Get some baking trays and either use a non stick spray or line the tray with baking paper.

Pull apart the pita bread so that you have singular pizzas.

Spread an even amount of tomato paste on each individual pita bread making sure you go to the edge.

Sprinkle with grated cheese.

Top your pizza with what ever topping your desire!

Remember you can make faces using pepperoni for eyes, peppers for a mouth, cherry tomato for cheeks or eyes.

Let your little ones imagination run wild. Make cooking fun and enjoyable and having them involved will encourage healthy eating and also wanting them to help!

Let’s hope they are enthusiastic about helping to clean up!

Easy chicken tenders.

Easy chicken tenders / nuggets!

This recipe was given to me by my wonderful sister!

It’s quick, easy and list importantly yummy!

6 x chicken thigh fillets skin off
3 x eggs
2 x cups wholemeal breadcrumbs

Preheat your oven to 180 degrees.
Line a oven tray with either oven proof paper or use a light spray of cooking oil.

Cut the thigh fillets into either strips or pieces – depending on if you would like nuggets or tenders.

Whisk the eggs in a separate bowl.

Place individual pieces of the chicken into the egg until coated.

Then put individual checked pieces I the bread crumb mix and coat generously.

Lay the coated chicken on the tray evenly separated then place into the oven for approx 20 minutes.

 

Crayons!

Crayons!

Are you like me and have multiple broken crayons laying around?

What do you do?

Well I peel the paper off – if it’s not already off, my little one loves ripping the wrappers off all crayons!

I then get cupcake tins. Preferably old ones. Spray then with a non stick spray.

I get the old broken crayons and break them into smaller pieces, approx 1.5cm in length.

Place them into the trays, either mix up the colours or keep colours separated.

Then place in a preheated oven approximately 200 degrees for about 15 minutes or until the crayons are melted.

Let cool then you have new crayons!

If you want to be creative you can tip the crayons out when they are almost cool and mould them into shapes.

Happy drawings!