Spinach and Beetroot Tart


This recipe is from the Women's Weekly "Fast" cookbook.  It's in the lunch section, but I made it for a weeknight dinner - it was super easy and quick.  I wasn't sure if the kids would like it, but they did.  The husband enjoyed it too, but didn't find it very filling, so perhaps it is a better option as a lunch.  It comes in right on 300 calories :-)

Ingredients (serves 4)
1 sheet ready-rolled puff pastry
250g frozen spinach, thawed, drained (I also whizzed it in the food processor so it wasn't as stringy for the kids)
200g low-fat feta cheese, crumbled
425g can drained baby beetroot, sliced

Method
Preheat oven to 220 degrees celsius/200 fan-forced.  Place pastry on an oven tray.  Fold edges of pasty over to make a 5mm border all the way around.  Prick pastry base with fork.  Place another oven tray on top of pastry (to stop it from puffing up); bake 10 minutes.  Remove top tray from pastry; reduce oven temperature to 200 degrees/180 fan-forced.

Meanwhile, combine spinach with half the cheese.  Top tart with spinach mixture, beetroot and remaining cheese.  Bake tart about 10 minutes.

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Rubbermaid 1780723 Pantry Organization Under Shelf Pull Out Drawer, Large


Features
  • Creates storage in unused space
  • Store small items like spices, packets or even linens
  • Long enough to fit bags and wraps
  • Slides out and down for easy access
  • Installs easily with 4 clips and screws

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The rubbermaid 1780723 pantry organization large under shelf pull out drawer gives you storage room in your pantry you didn't know you had before. The pull out shelf attaches to the bottom of your wire or wooden shelf and provides you with a storage drawer in previously unused space. You can store small items like spices, packets or even linens in the drawer to make them easy to access without sacrificing other shelving space. The drawer is also long enough to fit bags and wraps. The drawer slides out and down for easy access and installs easily with 4 clips and screws.


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Gingerbread Ice-cream Pudding

This recipe came out a challenge set by my workmates to use up the rest of the Gingerbread House that we devoured for our work Christmas Party.  It seemed like such a waste to throw out the crumbled remnants, so I decided to mix together an ice-cream pudding to serve on Christmas Eve.  The liqueur and chocolates had been given to me as gifts, so it was a great way to use up some things I had on hand!  This one is seriously indulgent and delicious - and I love it because it is super easy (no cooking involved, just mixing!) and you can make it in advance and not have to think about dessert again until you're about to serve.  Definitely a perfect Aussie Christmas dessert!

Ingredients
Leftover gingerbread, crumbled
2L hokey pokey ice-cream
16 ferrero rochers, crushed
1/3 cup caramel liqueur
white chocolate ice magic
cranberries and silver balls, to decorate

Method
Put ice-cream in a large bowl and leave out to soften.  Mix in gingerbread, chocolates and liqueur.

Place in a silicone mould (the Tupperware Kugelhopf is perfect!) or pudding basin lined with cling wrap.

Freeze for several hours.

Turn on to a plate, squeeze ice magic on top and sprinkle with cranberries and silver balls.

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Grayline Housewares 500 Cabinet Rack


Features
  • Grayline
  • 40500
  • Kitchen Racks & Holders
  • White

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Sturdy wire with white vinyl coating. Medium cabinet rack is compact and ideal for bath, kitchen, vanities, and RVs. Large cabinet rack is ideal for cleansers and soaps. Eliminates wasted space. No. 500: Medium, 8 5 8" L. x 4" W. x 4 3 8" D. No. 501: Larg


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Frittata


Frittata is a great way to use up the leftover veges at the end of the week.  My kids love it and so do I - serve it as a breakfast, lunch or dinner - how versatile!

Ingredients (serves 4 - 235 calories per serve)
300g sweet potato, peeled and cubed
150g broccoli, chopped into small florets
4 eggs, lightly beaten
1/2 red onion, chopped
100g mushroom, chopped
100g low-fat feta, crumbled
25g tasty cheese, grated
1 teaspoon dried basil
Olive oil spray

Method
Steam sweet potato in a saucepan or microwave until tender. Pre-heat oven to 160 degrees Celsius, fan-forced.

Heat a pan over medium heat (save dishes and use a cast-iron pan or similar, that can be transferred from stove-top to oven).  Spray with olive oil, then add onion and broccoli.

Cook for a few minutes until softened, then add mushrooms and continue to cook.  When soft, pour eggs evenly over vegetables.

Sprinkle the feta, basil and cheese on top.  Cook for 2 mixtures then transfer tooven and cook for 15 minutes, or until cheese is sightly browned.

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Satay Chicken


I got this tasty little number from the 4 Ingredients "One Pot, One Bowl" book - what a fantastic idea!  Not only are the recipes easy, quick and cheap - but there's hardly any washing up!  I made my own little changes to this one - like using Greek Yoghurt instead of the cream (but I then had to thicken it with a bit of flour) and I just added frozen veges to keep it easy and cheap.  Also, I'll let you in on my little mum-trick - instead of serving saucy dishes like this with carb-loaded white rice, potato or pasta, just steam some cauliflower and puree it up, like I've done here.  It makes you think you're eating rice or mashed potato, but really, it's just a low-calorie vegetable!  The kids won't even realise, how sneaky is that?!?  With the yoghurt and added veges, it comes in at just 200 calories per serve :-) But it wasn't quite the response I was hoping for from Liam & Robbie - hear the Family Show Taste Test below...

Ingredients (serves 4)
1 tablespoon red curry paste
400g chicken breast
2 tablespoons peanut butter
3/4 cup cream

Method
In a non-stick frying pan, heat the curry paste. Add the chicken and seal, stirring evenly to cook. Add the peanut butter and cream, stir to combine, and simmer until the chicken is cooked, about 4 minutes.

Optional: serve with rice or fettuccini. Toss through some thinly sliced vegetables if you have them in the fridge. What did Liam & Robbie think? Hear the Family Show Taste Test:

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Hedgehog Slice


I had a spare packet of Scotch Finger biscuits in the cupboard, so decided to make this quick and easy, no-bake slice.  I omitted the nuts and the egg and it came out perfectly!  The only advice I'd give is to let it chill before spreading the icing over - mine was still a bit crumbly when I was trying to ice it.  All in all, a quick, easy and yummy slice - thanks to www.kidspot.com.au for the recipe!

Ingredients
250g packet Scotch Finger biscuits
¾ cup chopped pecans (or walnuts or almonds)
1 cup sultanas
125g butter
125g caster sugar
2 tbsp cocoa
2 tbsp coconut
1 tsp vanilla
1 egg, lightly beaten

Icing
1½ cups icing sugar
2 tbsp cocoa
2-3 tbsp water

Method
Grease a slice tin with butter.

Crush biscuits either by hand or in a food processor, leaving some lumps (I just broke them into a bowl then crushed with the base of a drinking glass).

Add nuts, sultanas, cocoa and coconut.

In a small saucepan or the microwave, melt butter, then stir in sugar, and vanilla.

Stir through biscuit mixture and then stir in egg.

Press into tin with the back of a spoon.

Put a bit of cold water on your fingers to press down the top so it is smooth.

To make icing, combine icing sugar and cocoa in a bowl and stir in enough water to form a spreadable paste.

Spread icing over slice and refrigerate overnight (this makes slicing much easier).

Cut into squares.

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Blueberry Cake with Vanilla Syrup


This recipe is from my new favourite cookbook - one I borrowed from the library (and don't ever want to return!) - a Women's Weekly one of course, called "Baking Day".  If you can get your hands on it, take look, it's just divine!

Anyway, this is a delicious cake - I just love the blueberries and the syrup gives it such a nice flavour - I'd definitely make this again!

Ingredients
125g butter, softened
1/2 cup caster sugar
2 eggs
1 3/4 cups self-raising flour
1/2 cup buttermilk
3/4 cup blueberries

Vanilla syrup
1/2 cup caster sugar
1/2 cup water
2 teaspoons vanilla extract

Method
Preheat oven to 180 degrees celsius.  Grease deep 20cm ring cake pan; line base and side with baking paper.

Beat butter and sugar in small bowl with electric mixer until light and fluffy.  Beat in eggs one at a time.  Stir in flour and buttermilk, in two batches: spread mixture into pan.  Sprinkle with frozen berries, gently pressing into cake mixture.

Bake cake about 45 minutes.  Stand cake in pan 5 minutes before turning, top side up, onto wire rack over tray.

Meanwhile, make vanilla syrup: Combine sugar and water in small pan; store over heat, without boiling, until sugar dissolves.  Simmer, uncovered, without stirring, 2 minutes.  Stir in extract.

Drizzle hot syrup over cake.

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Lynk 601500 Over Cabinet Door Organizer Bag Holder, Chrome


Features
  • Securely fits over any cabinet door in the kitchen, bath, and laundry room to fit any bag with handles
  • Soft rubber padding protects door surfaces
  • Elegant square steel design for added strength
  • Chrome-plated steel construction;No hardware required
  • Measures 11.2 wide by 5-1/2 deep by 3 high inches

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Securely fits over any cabinet door in the kitchen, bath, and laundry room, to fit any size bag with handles. Reuse your grocery bags as a waste bin in any cabinet or as a plastic bag recycler. Soft rubber padding protects door surfaces. Chrome-plated steel construction means a lifetime of trouble-free use. Elegant square steel design for added strength. No hardware required.


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Chai Tea


My dear friend Anita made this Chai for our mum's group a couple of weeks ago and I was so impressed!  She even sent us each home with our own little sample (which didn't last too long in my house!)  It is so easy to make, then you can just keep it on hand in a container in the fridge and spice up your standard cup of tea - perfect!

Ingredients
2 teaspoons honey
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
395g can sweetened condensed milk
English breakfast tea bags

Method
Combine honey, spices and milk in a small bowl.  Transfer to an airtight container and refrigerate.

Make a cup of tea, discard tea bag and stir in 1 teaspoon of the spiced milk mixture.  Enjoy!

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Gingerbread House #2


Making a Gingerbread House is a Christmas tradition I started last year, with this delightful little creation.  I just love the neat, tidy and slick look of last year's, but I decided it was time to get the kids involved.  This recipe was from www.taste.com.au.  As I explained last year, I have a mould that I use, which makes the whole process so much easier!  I absolutely love the finished product this time - yes, it's messy.  Yes, it has teeny fingerprints on parts.  Yes, the lollies are randomly-placed and falling off in parts.  But we had a great time doing it and creating Christmas memories :-)

Ingredients
3 1/2 cups self-raising flour
1 cup plain flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 cup firmly packed brown sugar
185g butter, chopped
1/2 cup golden syrup
2 eggs, lightly beaten

Royal icing
2 eggwhites, lightly beaten
3 cups pure icing sugar

lollies, to decorate

Method
Combine flours, ginger, cinnamon, sugar and butter in a food processor. Process until mixture resembles breadcrumbs. Whisk golden syrup and eggs together in a jug. With the motor running, add egg mixture and process until dough just comes together. Turn onto a lightly floured surface. Knead gently until smooth. Cut dough in half and wrap in plastic wrap. Refrigerate for at least 4 hours or until well chilled.

Roll dough, 1 portion at a time, between 2 sheets baking paper until 5mm thick. Remove top layer baking paper. Using cardboard cut-outs as a guide, cut shapes from dough. Place gingerbread in a single layer on trays. Freeze for 15 minutes or until firm.

Preheat oven to 180°C. Line 4 baking trays with baking paper. Place gingerbread on trays. Bake, 2 trays at a time, for 15 minutes or until firm. Cool on trays.

Make royal icing: Using an electric mixer, beat eggwhites until soft peaks form. Gradually add icing sugar, beating constantly until thick.

Use icing to join walls together, placing unopened cans of food to support walls until icing dries. Use icing to attach roof to walls, using cans to support roof (to prevent it from slipping off walls) until icing dries completely.

Spoon 1/2 cup remaining icing into a snap-lock bag. Trim 1 corner of bag and pipe windows and doors on house and frost on roof edges. Allow to dry. Spoon remaining icing into snap-lock bag. Pipe a little icing on the back of each lolly and attach to house to decorate. Dust roof with icing sugar.

Happy little helpers!
What a team :-)




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Zucchini & Haloumi Fritters


This recipe is from a Coles magazine - I loooove haloumi, so I thought these were delicious!  Just under 300 calories per serve (including salad), so they're a real winner :-)

Ingredients (serves 4)
1/2 cup self raising flour
1/2 cup buttermilk
1 egg, lightly beaten
1 tablespoon chopped parsley
1 carrot, grated
1 zucchini, grated
1/2 cup corn kernels
200g Haloumi, grated
Olive oil spray
1/4 iceberg lettuce, shredded
1/2 cucumber, chopped

Method
Place flour, milk, egg and parsley in a bowl. Stir to combine. Add vegetables and Haloumi and mix well.

Heat a spray of oil in a frying pan over medium heat. Spoon heaped tablespoons of mixture into the pan and cook fritters for 2-3 minutes each side, until golden and cooked through. Drain on a paper towel.

Combine lettuce and cucumber. Drizzle over salad dressing if you wish. Serve with fritters.

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InterDesign Linus Pullz 8 , Clear


Features
  • Perfect solution for maximizing small spaces
  • Made of sturdy clear resipreme plastic
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Discover a clear and clutter free way of organizing your home tools, kitchen, and craft supplies. Lessen the havoc and stress in the kitchen at dinner time, try these organizers in the bathroom for complete clutter control. They can handle items both big and small from large shampoo bottles to a vast collection of nail polish and manicure accessories. Made of durable solid resipreme construction, this storage organizer features a unique pull design for easy access.


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Cabinet Door Lid Rack - Chrome


Features
  • Constructed from sturdy heavy weight metal to provide year after year of reliable performance.
  • Non scratch coating protects stored pot lids from being damaged.
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  • Includes all necessary mounting hardware.

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If you constantly searching in your cabinets for lids The Wire Mounted Lid Rack in Chrome is your answer. Find your pot or pan lid quickly and easily with this mounted cabinet rack. Simply mount it to your cabinet door and you can find the exact lid you are looking for. Create additional space in your kitchen cabinets and keep lids organized with this Pot Lid Rack. Our Mounted Lid Rack features a sturdy steel wire construction and can accommodate up to six cookware lids of varying sizes. This cabinet door lid rack maximizes storage space in the kitchen and makes searching a lid a thing of the past. Cabinet Door Lid Rack Features Constructed from sturdy heavy weight metal to provide year after year of reliable performance. Non scratch coating protects stored pot lids from being damaged. Accommodates as many as six cookware lids. Saves space in cabinets and pantries by utilizing unused space behind doors. Includes all necessary mounting hardware.


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Smoked Cod Pie



I love a good fish pie, but usually they're very creamy, heavy and fatty.  This one is still creamy, but just uses skim milk and I love the variation of the sweet potato topping.  The original recipe (I adapted it from www.weighitup.com.au) serves 4, but mine filled 6 ramekins - and it was still a decent-sized serve, plus only 255 calories.  The flavour of the smoked cod really makes this dish - it's perfect for a Winter comfort food that's easy on the waistline!  (Plus, hear the Family Show Taste Test below - Liam doesn't eat seafood, but will this recipe convert him?!?!)

Ingredients (serves 6)
150g cauliflower, cut into small florets
150g broccoli, cut into small florets
2 cups skim milk
1 bay leaf
1 clove garlic
1 tsp dried oregano
500g smoked cod, cut into 4 pieces (available in seafood section of supermarkets)
2 tbs cornflour, blended with 2 tbs milk
300g sweet potato, grated
80g grated parmesan

Method
Steam cauliflower and broccoli in a saucepan or microwave.  Dran and set aside.

Combine 1 cup of water with milk, bay leaf, garlic and oregano in a medium–sized saucepan over low heat and simmer for 10 minutes to allow flavours to infuse. Add fish and return to a simmer to poach for 10 minutes.

Remove fish from pan and when cooled slightly, peel and discard the skin. Remove bay leaf from the milk.  Stir in the blended cornflour into pan and continue stirring over low heat for 5 minutes or until sauce thickens.

Add the flaked fish with cauliflower and broccoli to the sauce, stirring gently to combine. Spoon into ramekins.

To make the rosti topping, mix grated potato with parmesan and spread on top of each pie.  Place pies on an oven tray and bake on top shelf for about 30 minutes.

How did Liam & Robbie rate it?  Listen in to the Family Show Taste Test...

0 comments:

Banana Blueberry Yoghurt Muffins


This is a great way to use up any bananas that are getting a bit soft.  This mini-muffins are a great little snack or to take along to a shared morning tea.  It's so easy for the kids to get involved with the stirring, or popping the blueberries on top, which my little helpers did :-) I added the white chocolate option, and definitely recommend it!  The yoghurt makes this deliciously moist and light, and they're perfect to freeze as well.

PS Charlie's Fruit Market has bananas on special this week :-)


Ingredients (makes 40 mini-muffins)
1 cup self-raising flour
1/2 cup wholemeal self-raising flour
1/2 cup Stevia Sweet granules or brown sugar
1 cup reduced-fat plain Greek-style yoghurt
1/2 cup mashed banana (see note)
1/4 cup extra-light olive oil
1 egg
1 cup frozen blueberries
1 cup white chocolate bits (optional)

Method
Preheat oven to 190°C/170°C fan-forced. Grease three 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.

Combine flours and stevia together in a bowl. Whisk yoghurt, banana, oil and egg together in a jug. Add to flour mixture. Stir until just combined. Fold through blueberries and chocolate, if using. Spoon mixture into prepared pan holes.

Bake for 12 minutes or until light golden and cakes spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

0 comments:

Bag Stor II (White) (13"H x 5"W x 7"D)


Features
  • Keeps your bags accessible and dispenses them one at at time.
  • Made from soft, durable nylon.
  • Loop fastener conveniently hangs on a hook behind a door or on a wall.

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Product FeaturesEasy to hang-mounts on the wall or a doorknob.Holds over 30 plastic bags.Recycling hint: Save shopping bags to use as trash or waste bags, lunch bags and to pick up pet waste. Get Organized Pick up after your pet, recycle and store with this handy plastic grocery bag holder. Use it in the kitchen, nursery, workshop, boat and more. Each unit holds over 30 plastic bags!


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0 comments:

Moroccan Lamb Shanks


I adapted this recipe from one I found in the Michelle Bridges "No Excuses" cookbook.  It was absolutely divine!  I loooove lamb shanks, so this was right down my alley - the flavours were amazing and the meat was so tender.  Winner!

Ingredients (serves 4 - 340 calories per serve)
olive oil spray
2 lamb shanks, trimmed of fat
1 teaspoon olive oil
1 brown onion, diced
2 cloves garlic, crushed
1 tablespoon finely grated ginger
1 tablespoon Moroccan season
1 cup chicken stock
150g frozen peas
500g pumpkin, peeled, seeded and cubed
300g sweet potato, peeled and cubed

Method
Lightly spray a large casserole dish with olive oil and heat on medium-high.  Cook the lamb shanks for about 8 minutes, turning occasionally, until well browned all over.  Remove from the dish.

Heat the olive oil in the dish on medium and cook the onion, stirring, for 5 minutes or until softened.  Stir in the garlic and ginger and cook for 30 seconds or until fragrant, then stir in the seasoning.  Return lamb to the dish with the stock and bring to the boil.  Reduce heat and simmer, covered, for 1 hour 10 minutes (I actually put mine in the oven at this point, on 130 degrees fan-forced for about 3 hours).

Add the pumpkin and peas to the lamb and cook, covered, for about 20 minutes or until tender.  Cook sweet potato and mash.

Remove lamb from the bones, stir and serve over the mash.

0 comments:

Lemon Lime Cake


I recently had some fresh cream and limes to use up, so I went searching for a recipe that would fit the bill.  I came across this delightful cake at this wonderful blog and set about re-creating it.  What a winner!  I love citrus and I found the cream the perfect balance to the sweetness of the cake.   Everyone who tried it loved it - definitely one to keep in the files!

Ingredients
1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla
1 tablespoon lime zest
1 tablespoon lemon zest
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup milk
3 tablespoons lemon and/or lime juice (I juiced the lemon and lime into the same bowl and got 3 tbsp)

Method
Preheat oven to 180 degrees celsius/160 fan-forced.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and zest and combine until mixed.

Combine dry ingredients in a bowl. Add the dry ingredients, mixing until just combined. Add the lemon and lime juice and thoroughly mix. Once mixed, add milk and beat until combined.

Pour into an 8×8 or 9×9 square cake pan and bake for 30-35 mins. Let cool completely.

Lime Whipped Cream
300ml cold whipping cream
1/2 teaspoon vanilla extract
1 tablespoons lime zest
3 tablespoons icing sugar

In the bowl of an electric mixer, add cream, vanilla, sugar and lime zest. Best until cream stiffens, about 5-6 minutes. Frost cake and refrigerate.

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InterDesign Twigz Over the Cabinet 9-Inch Bar, Bronze


Features
  • Sturdy metal wire construction
  • Beautiful twig and leaf design
  • Hangs over cabinet door or drawer
  • Non-absorbent foam backing protects cabinets
  • Bronze finish

List Price: $10.99
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Product Description
The Bronze Twigz Over the Cabinet Towel Rack adds an antique charm to your decor. This towel bar is great for keeping your towels and pot holders handy at all times and can be displayed on the inside or the outside of the cabinet. Featuring a beautiful twig and leaf design, this metal cabinet bar is designed to attach to any standard sized cabinet door or drawer. The inside of the cabinet bar is lined with non-absorbent foam backing to help protect your cabinets and prevent slipping.


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Healthy Easter: Guilt-Free Chocolate


Easter is just around the corner and it really is a time laden with sugar, fat and generally very unhealthy treats.  So this week, I'm endeavouring to bring you super-healthy Easter alternatives, to prove that you can celebrate this time of year without putting on 10kg!

To kick it off today, I'm sharing a recipe I based on one from Spark Recipes.  It is a paleo recipe, using raw ingredients.  The taste is not like your standard Easter egg - it is a bit more bitter and definitely not as sweet, but if you think of it as a twist on a Coconut Rough, it really is quite pleasant!  I also find it satisfies that sweet craving, but doesn't make you want to binge on it.

I like this recipe as it isn't full of really expensive, very "out-there" ingredients - most things you will probably have on hand.  My chocolate-loving kids ate these up, but my sweet-tooth husband wasn't so keen! Another note, I got my Easter chocolate molds from a $2 shop a couple of years ago - always handy to have!

You can also add some variety by putting in chopped nuts (like cashews or macadamias), or dried fruit (preferably something like dates with no added sugar).  Enjoy!

PS Did you know Charlie's Fruit Market sell nuts & dried fruit?!?

Ingredients
4 tablespoons coconut oil
1/4 cup unsweetened cocoa powder
1/2 cup ground almonds
3/4 cup unsweetened coconut
1 tablespoons maple syrup or honey
1 tablespoon raw peanut butter (optional)

Method
Mix the dry ingredients together.  Blend together coconut oil and maple syrup, then combine all until mixed well.

Press into chocolate moulds (or a silicone mini-muffin pan) and chill for 30 minutes.

Optional: put 1/2 teaspoon peanut butter in between layers of chocolate.

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Sterilite 01408501 2-Shelf Base Cabinet with Putty Handles, Platinum


Features
  • Made of plastic
  • 2-Adjustable shelves
  • Accommodates a standard padlock
  • Assembled 25-5/8-inch length by 18-7/8-inch width by 35-5/8-inch height

List Price: $96.20
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Product Description
01408501 Features: -Heavy duty cabinet assembles in minutes without the aid of tools.-Doors swing open easily, close securely, and can accommodate a padlock.-Each unit has rugged shelves that can be adjusted to multiple heights and comfortably hold up to 40 lbs each.-Platinum.-2 shelf design.-25-5/8'' x 18-7/8'' x 35-5/8''.


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Chicken Chow Mein


A tasty and low-calorie (250 per serve) stir fry - this one includes lots of hidden veges!  It's also perfect to reheat for the next day.  I had a chicken and corn soup mix on hand so I used that then added Hokkien noodles instead.

Ingredients (serves 4)
500gm chicken breast mince
Olive Oil spray
2 cloves garlic, minced
1 bunch shallots, chopped
2 zucchini, chopped
2 capsicum (red or yellow), chopped
3 cups shredded chinese cabbage
1 packet salt reduced Continental Chicken Noodle Soup
20 mls Tamari (or regular soy sauce)
1/4 cup chopped coriander leaves

Method
Cook chicken breast mince in a little water in wok until cooked, set aside.

Spray wok with oil spray and add garlic and shallots, stir fry for 2 minutes on medium heat.

Add zucchini and capsicum and stir fry for further 2 minutes.

Add shredded cabbage with about 100 mls of water and sprinkle over the packet of Chicken Noodle Soup, pushing the noodles down in to the water. Add  Tamari. Allow the water to heat up and the noodles to cook - about 3-4 minutes.

Add cooked chicken breast mince back to wok and then add coriander.  Stir well.  Remove from heat.
Use slotted spoon to serve Chow Mein in to bowls, leaving most water in wok.

Garnish with coriander leaves.

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Lid Maid Pot/Pan Lid Organizer


Features
  • Lid Maid Lid Organizer is a great way to get your lids organized
  • The sliding lid organizer holds the lids of pots and pans for easy access inside the cabinet
  • Dimensions: 4"H x 22"L x 3"D

List Price:
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Product Description
Lid Maid Pot/Pan Lid OrganizerLid Maid Lid Organizer is a great way to get your lids organized! The Lid Maid is a sliding tray that slides comfortably in to 24" deep standard cabinets.The sliding lid organizer holds the lids of pots and pans for easy access inside the cabinet.Use the Lid Maid Lid Organizer to maximize your cabinet space while getting rid of clutter!Dimensions: 4"H x 22"L x 3"DInstallation required-hardware included


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Carrot & Apricot Cakes


My mum made these for a recent family dinner and they were so good I begged her for the recipe - which she'd gotten from the side of the Coles brand SR flour packet!  They are just delicious - check out the tips at the bottom for some other variations :-)

Ingredients
2 cups self-raising flour
2 cups grated carrot
1 cup caster sugar
1 cup flaked almonds (3/4 cup crushed or chopped, 1/4 cup whole for decoration, toasted)
1/2 cup dried apricot, chopped, plus 1/3 cup chopped for decoration
3 extra large eggs
1 teaspoon vanilla essence
3/4 cup oil (vegetable, sunflower or light olive)

Icing
250g lite cream cheese, softened
25g butter, softened
2/3 cup icing sugar, sifted
2 teaspoons orange juice

Method
Preheat oven to 180 degrees celsius/160 degrees fan-forced.

Combine flour, carrot, sugar, almond and apricots.  In a separate bowl, combine wet ingredients.  Pour onto dry ingredients and mix until combined.

Spoon mixture into regular muffin pan, lined with paper cases.  Bake for 15-20 minutes, until puffed and golden.  Remove and cool.

For icing: beat cream cheese and butter in a small bowl until smooth.  Beat in icing sugar and oragne juice.  Spread icing over muffins and top with extra toasted almonds and apricot.

Tip: you can substitute sultanas for the apricots, or cinnamon, mixed spice or finely grated orange rind for the vanilla.  Any nuts can be used in place of the almonds.

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