Posts tagged treats

Keeping it all in perspective

Miss Fruitarian reads aloud to a captive audience

This morning I caught the cat up on the kitchen table licking at my bowl of cereal. Perhaps this wouldn’t have been so bad if I hadn’t have seen the cat half an hour earlier up on my bed, legs askew, licking his bumhole. Are you laughing? Yes, the word bumhole does it every time. Just ask my four-year old boy. There’s no funnier word.

Anyway, the cat was licking his bumhole, then licking my breakfast. What did I do? With the actions of a seasoned parent, I prioritised and multitasked. I continued to the microwave to fetch the reheated coffee. This was the most important thing in that moment. But I yelled at the cat the whole time. Then, with coffee safely in hand, I shooed the cat away. Then sat down and proceeded to eat my muesli.

Seven years ago, this scenario would have been a CATASTROPHE, in much the same way that visiting other people’s houses and finding unflushed child wee in the toilet grossed me out for days. These days I am made of tougher stuff. I have cleaned poo off all sorts of surfaces, with everything from White King hospital grade disinfectant to my fingertips, depending on the circumstances. I’ve been vomited on, scratched and bitten. I’ve acquired stretchmarks and saggy boobs and still I’m sad that my little ones are nearly all grown up and off to school.

Thank you my children, for toughening me up and calming me down. I like it that my life is easily kept in perspective these days. Cat eating breakfast? No big deal. So long as there’s a big cuddle to be had with my kids each morning, my world is ok.

I’m feeling grateful and a surge of affection for my little lovelies today, I might just make them some of these little apricot and yoghurt biscuits. See the recipe here.

Yum enough to make again - apricot & yoghurt biscuits.

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An easy bake for tomorrow’s lunchbox

Back to school tomorrow. Usually by this stage of the holidays I am totally exasperated with the children, but these holidays have been smooth sailing. Managed to get the right mix of busy and quiet and I suspect I might actually miss them this week!

Miss F is feeling hesitant about returning to her new school tomorrow (she only moved 3 weeks before the holidays) so I’ve whipped up a treat ready to pop into her lunchbox – a bit of a cheer up for the middle of the day.

It’s nice to have something yummy ready to start the term. The new Term 4 planner starts with an Apricot muesli bar. You can buy your copy here. Or just whip up these oat and berry muffins. Keep the berries in the freezer until you’re ready to mix them in – avoids them totally tinting the mixture. Although, as you can see, mine did end up with a nice swirly berry imprint.

Ready for tomorrow (if there are any left)



Berry & oat muffins

1 1/2 cups self-raising flour
1 cup traditional oats
1/2 cup firmly packed brown sugar
75g butter, melted
1 egg
1 cup milk (or buttermilk if you have some)
1 1/4 cup frozen mixed berries

Preheat the oven to 180C. Prepare your muffin trays (I use silicone, so just give them a super light spray of canola oil).

Sift the flour into a mixing bowl. Stir through the oats and sugar. Mix in the butter.

Whisk the egg and combine with the milk, then pour through the dry ingredients. Stir through the berries.

Divide evenly between your muffin holes and bake for 30 minutes or so, until springy.

MAKES 12

THIS RECIPE IS STILL IN DEVELOPMENT, LET ME KNOW ANY FEEDBACK – AFTER CHATS ON FACEBOOK, MAYBE TRY BAKING THESE FOR 35 MINUTES AS THE FROZEN BERRIES ADD ALOT OF MOISTURE – Wendy

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Tra-la-la-la (and other sounds of the suburbs)

Can you hear that tinkling of laughter? The crunching of leaves and the squirting of water? That’s my children out playing in their yard! Truly, it’s probably Miss Fruitarian up a tree in her home made treehouse, just big enough for her two zhu zhu pets, Jilly and Prince Dashington.

Mr Meat & Potatoes is under the house, whacking the piers with chopsticks and calling out ‘CAN YOU HEAR THAT MUM?’, then running around the side to come and check.

I am, of course, in my new north facing, sunny kitchen relishing a bit of sunshine and trying to ignore the fact that each time we upgrade our housing, I somehow end up with a crappier kitchen. This one is even complete with mouldy cupboards that smell like a vague mixture of wet dog, old vase water and forgotten socks. I’ve quickly learnt to hold my breath whenever I need to fetch anything.

Still, I’ve got an oven that cooks evenly (although it smells too) and I’m feeling very domestic and settled. The new school is going well and with all the walking (before we had to drive to school) and outdoor play, both the kids are eating like horses and falling exhausted into bed each night.

So to complete the happy family picture, here’s an apple muffin recipe that can be baked in either mini muffin tins, or patty pans. I’m opting for the patty pans – easier to clean up, and just like a whole batch of muffin tops (the good kind).

vegie smugglers apple and sultana mini muffins

Muffin tops of the delicious kind.



Apple & sultana mini muffins

1¼ cups self-raising flour
½ cup brown sugar
½ cup All-Bran
1 tsp ground cinnamon
½ cup sultanas
¾ cup milk
½ cup grapeseed oil
1 egg
1 apple, grated

Preheat oven to 180°C. Grease and line 24 mini-muffin holes with paper cases.
Sift the flour into a large mixing bowl. Add the sugar, All-Bran, cinnamon and sultanas and mix lightly.

Place the milk, oil, egg and apple in another bowl and whisk well.

Pour the wet ingredients into the dry. Fold in until just combined. Divide the mixture evenly between the muffin cases. Bake for 15–18 minutes until golden and springy.

MAKES 24

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My domestic sham EXPOSED!

Vegie smugglers banana bread recipe

A boon for modern housewifery, a recipe that relies on rotting ingredients.

Each year, Australians throw away $516 billion worth of food. That averages out to $616 per household. Usually I’m conscientious about this, but lately I’ve had to contend with THE ANTS.

In the last week THE ANTS have invaded and forced me to throw away brown sugar, 5 packets of pineapple/sultanas, flaked almonds, an olive loaf and 3 peaches (they were INSIDE!) They’re even into the peanut butter (we’re now just picking out the dead ones and plowing on regardless). No amount of vacumming, tidying, spraying, drowning or baits is getting rid of them.

They are making me feel like a slovenly housewife. They trail past, mocking my cleaning and trying to steal my ingredients.

And you see, it took a bit of coercing to convince my best-friend that I’d be better off working from home (for less money) and looking after everyone. We’d always been a strictly 50/50 feminist arrangement and shifting to more traditional roles was always going to be tricky for everyone. The new arrangement has been going well for a year now but these ANTS are giving me bad press. It’s depressing.

So let’s cheer ourselves up with cake. And let’s call it ‘bread’ to make ourselves feel less weak-willed. I know that none of us are under any delusions that banana ‘bread’ is healthy. It’s full of butter. But sometimes you just need sweets and if you do, then ease your conscience with a tonne of bananas, dates and walnuts (which are apparently, one of the best plant sources of protein).

Even better, this recipe is actually a congratulations to all of you fellow slovenly housewives who have allowed your bananas to droop and brown. A friend (and master baker) confided recently that the secret to her ‘bread’ was to wait until the bananas are practically liquid. There are not many ingredients and recipes that require you to be quite so domestically impeded. Enjoy.

(The best) banana bread

1½ cups self-raising flour
½ cup brown sugar, firmly packed
½ cup dates, chopped
½ cup walnuts, chopped
100g butter, melted
2 eggs, beaten
4 over-ripe bananas, mashed

Preheat the oven to 180C. Grease a 14x20cm loaf tin and line the bottom with baking paper.

Sift the flour into a large mixing bowl. Stir through the sugar, dates and walnuts.

Pour over the butter and mix through. Add the eggs and mashed banana. Mix until combined (don’t overmix).

Spoon into the loaf tin. Bake for about 50-55 minutes until a skewer comes out clean (cover with foil if it starts to brown too much around the 40 minute mark).

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Nutella toast, a fairy bread lunch and fish fingers for dinner

And so we find ourselves a whole year on and celebrating the fabulous birth of Miss Fruitarian. 6-years ago I was in shock over the level of pain and blood and general reality of childbirth (did you see the news this week that many women suffer post-traumatic stress post-labour) and proposing to the lovely Indian anaesthetist who took all the pain away.

Luckily for us, Miss F is growing into the loveliest young lady. She’s starting to sprout long legs (not from my side) and a grown-up awareness that give us a clue about her future. Six is a transition year for sure, with missing teeth and a whole new school vocabulary (“like, totally mum”).

But we haven’t lost our child just yet, as her chosen birthday menu proves. Sugar and fat for a whole day and since we try to eat well the majority of the time, I figure a day of sometimes food is just fine.

I have to admit that what I remember most about my own birthdays is cracking out the lunchbox and finding fairy-bread sandwiches waiting. Funny thing is, I never really liked them, kind of crunchy and weird, but the sense of special was unbeatable.

Tradition at school is to take cakes for all the kids (and all the teachers). It’s been a busy week, so last night after an all day conference I was scooping packet-cake mix into patty pans. These baking pans are my new favourite. Like mini-muffins, the cake quantity stays small and cooks in 10 minutes, but doesn’t look so measly. Let’s face it; birthday cakes are all about icing and decoration, so this morning we were dipping in chocolate icing, sprinkles and shoving jaffas in the middle. I think I’ll christen them the birthday nipple cakes!

Recipe for chocolate icing

Not a vegetable in sight...



Granny’s chocolate icing

This recipe gets a guernsey twice a year for the two kid’s birthdays. It makes a great glossy icing, which disguises the packet cake underneath!!!

45g dark chocolate
½ tsp grapeseed oil
2-3 tbsp water
1 cup icing sugar

Place the chocolate, oil and water in a metal bowl over a small saucepan of warm water (make sure it doesn’t touch the water).

Stir until the chocolate has melted and it’s all combined and glossy.

Add the sugar into several stages and use a whisk or fork to get rid of any lumps. Work quickly. Either spread over a whole cake, or dunk your little cakes into the mix, then dunk in decorations and top with lollies.

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If McDonalds can brain wash my child, then I can too!

Mr Meat & Potatoes tries McDonalds

Mr Meat & Potatoes isn't sure about the pancake

The power of marketing is interesting, isn’t it? No one markets to kids better than all the fast food chains. They are awe-inspiringly good at it. Last week we went to McDonalds. I’m almost embarrassed to admit that this was our first family outing there. I don’t mean to be one of those condemning food-snob parents, but it’s just one of those things that I’ve found quite easy to avoid (my kids are still young). But after a trip to a museum, the nearest, easiest (and most fun) food choice was Maccas. So we went.

Following the rule that it’s best to eat the specialties of the house, I skipped all the healthy options and got good old HappyMeals with burgers and fries. I know they offer apple slices and salads, but I’m suspicious of apple that doesn’t turn brown and non-wilting lettuce. Just give me the junk.

Perhaps I should be quite satisfied that the kids didn’t really like it. The chips were a huge hit (all that salt could make snot quite tasty) but the burgers were ‘weird’ with Mr Meat and Potatoes insisting on calling them ‘pancakes’.

Most interesting though, was the supreme McDonalds talent of seducing my children with cardboard and plastic. The cheap red and yellow boxes were the biggest hit of the day. We had to take them home and they are now lovingly filled with broken bits of car and draft letters to Santa. And the plastic toy, which does nothing except click and count to 9, is amongst the most revered treasures they own.

I guess the lesson is not underestimate the joy of a pretty dinner – if McDonalds can tempt my kids with a cheap packaging, then I can lure them with a range of cute stuff too.

Collection of cute bowls

A bowl for every meal - just some of my collection

Whenever possible, serve food to kids using colourful bowls and plates. Fun cutlery, chopsticks, whatever it takes to make it interesting and worth trying. Half the battle is won once the first bite goes in.

My crockery collection is embarrassingly big, way beyond the usual IKEA kids plates that furnish all family kitchens. But I still don’t mind an online browse. The best range I’ve found locally is www.urbanbaby.com.au. Check out some of their gorgeous (and useful) products…

products from urbanbaby

Surely your kids would eat off these?

Good luck and happy eating…

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The best mother’s day pancakes

It’s Mother’s Day in Australia this Sunday. Time to ooohh and aaaaahhh over colourful bits of cardboard stuck together and a painted footprint trodden on a paper love heart. Time to dig coins out of my purse to give to Miss Fruitarian to spend on pot pouri at the school Mother’s Day stall.

Luckily this year, things are looking up. Miss Fruitarian has won a prize in the local council’s “my mum’s a star…” competition, which means she and I are off to a local playcentre to collect our mystery prize. I’m hoping for a lovely pamper pack, but might have to settle for a free entry voucher at a local ladies gym.

I asked what she had to do for the entry, and wondered if perhaps she had submitted the portrait she did of me a few weeks back which included every single wrinkle. I looked like a cross between a cabbage patch baby and a zebra. It would win the pity vote for sure.

Apparently it was just a 25 words or less thing, and she wrote that “she gives me big squeezy cuddles”. Which is nice, but considering the amount of time I put into catering for the family I would have hoped for more of an ode to my cooking. When I pursued this line of questioning, she looked at me a bit blankly “But Dad’s the good cook”.

Yes. Here’s why… Sunday mornings at our place are Dad’s tribute to all breakfasts sweet and salty. Just saying. Not complaining. At all. Because here’s a good example of something that Dad whips up quite often. And he does the dishes afterwards too, which means that every Sunday is Mother’s Day at our place….

Oaty pancakes with strawberries

Mum will really love you if you whip up a couple of these

Oaty Banana Pancakes

3/4 cup oats
1 1/4 cups milk
1/2 cup plain flour
2 tsp baking powder
3 tbsp caster sugar
1 egg, lightly beaten
1 small banana, mashed
1 tbsp melted butter
Spray oil

Place the oats in a bowl and pour over the milk. Leave them to soak for 10-15 minutes (up to 30 minutes if you have time).
Sift the flour and baking powder into a bowl.
Mix the sugar, egg, banana and butter through the oat mixture. Pour this mixture into the flour and mix gently. If you have time, leave the mixture to sit for 20-30 minutes, otherwise it can be used straight away.
Heat a non-stick frying pan over medium heat. Spray with oil. Add 1/3 cup amounts to the pan. Turn once bubbles appear and the pancake is golden. Each side takes 2-3 minutes.
Serve them with maple syrup and more fruit – diced rockmelon and strawberries are really fantastic.

Did you try these? How did they taste? I’d love to hear your feedback…

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