Beetroot Relish


This is another relish that I would've posted in the Christmas lead-up, but ran out of days!  I'm currently a bit addicted to this and the jar in my fridge won't be lasting too much longer!  I love it on toast, on a wrap with grated cheese and lettuce, mixed with some sour cream as a dip, or as a base spread on pizza.  So delicious, give it a go!

Ingredients
4 large, fresh beetroot (about 800g), peeled and grated
1 medium red onion, chopped
2 large green apples, peeled, cored and chopped
2 cloves garlic, crushed
1 3/4 cups red wine vinegar
1 cup white sugar
1 teaspoon cooking salt

Method
Combine beetroot, onion, apple, garlic, vinegar, sugar and salt in a large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 40 minutes until relish is thick.

Spoon hot relish into hot sterilised jars; seal immediately.

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Copco 2555-7862 Steel-Mesh Food-Storage Organizer, Small


Features
  • Food-storage organizer provides 2 divided compartments
  • Steel-mesh construction; chip-resistant epoxy coating
  • Cutout handle for simple retrieval off a pantry shelf
  • Great for baking supplies, spices, snacks, and more
  • Measures 11-1/4 by 9 by 3-3/4 inches

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Made of sturdy steel mesh with an epoxy-coated finish that resists chipping and peeling - durably built for years of use. Clean, contemporary styling that fits into any decor.


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Leftover Christmas Ham & Zucchini Tart


Here's another fabulous leftover ham recipe from KR Castelmaine that my family really loved!  Before we get to it, I've got some really interesting stats on food wastage - according to Planet Ark, this Christmas, Aussies will spend $10.11 BILLION dollars on food, but 35% of it will be wasted.  That's huge!  So what a great reason to have recipes on hand to use up those leftovers.

So, this one is pretty similar to one of my family favourites, Zucchini Slice, but with a few small changes - and hubby says he actually likes this one better.  Once again, you can't beat the flavour of that baked ham, and you could easily add other veges like carrot, corn or capsicum.  It works perfectly in individual serves - a muffin pan would do the trick.  Excellent as a weeknight meal or to take along to a picnic.

Ingredients
1 small onion finely chopped
2 small zucchini, grated
200 grams KRC Premium Cooked on Bone Leg Ham, sliced and roughly chopped
2/3 cup grated cheddar cheese
4 eggs
2/3 cup sifted SR flour
1 tbsp chopped dill
1/4 cup vegetable oil
Salt and pepper to taste

Method
Pre-heat oven to 180 degrees

Place onion, zucchini, ham, cheese and flour in large bowl.
Add combined eggs, oil, dill, salt and pepper and fold with a spoon until well mixed.
Spoon mixture into a lightly greased individual 1 cup low flan trays or greased slice/quiche tin.
Bake in the pre-heated oven 30 minutes or until golden & set. 

Serve with salad and crusty roll.

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Beef & Cabbage Stir Fry


I'm a real wok kind of girl - I love cooking with it and it always seems to end in delicious results! So imagine my devastation a few weeks ago when my el-cheapo wok broke :-( But - there's a happy ending - www.kitchenwaredirect.com.au to the rescue! This wonderful company saved the day and provided me with this shiny new wok, and I'm in love.

I started out using an electric wok, but since getting a gas stovetop, have enjoyed using a stovetop one, but have opted for the cheaper ones. Well, this step up has blown my socks off! It is huge, non-stick (and this non-stick actually means non-stick!), it's dishwasher safe (LOVE!) and cooks superbly.

In the last week that I've had my new wok, I've used it to make: a stir fry, chow mein, caramelised onion jam, a chickpea and vegetable curry and spaghetti bolognese. Let's just say, I have a new best friend! Thankyou Kitchenware Direct! (And I hope you enjoy the step-by-step photos!)

Anyway, onto today's recipe - this one came from www.taste.com.au. It's a weeknight winner - quick and easy and the kids ate it all. It came in at just 260 calories per serve for 4 serves, but I ended up getting 5 serves out of it, so it was even less than that, but really filling at the same time.  And what did Liam & Robbie think?  Check out the Family Show Taste Test below!

Ingredients
olive oil spray
1 onion, finely chopped
3 sticks celery, finely diced
400g lean beef mince or pork mince
45g packet chicken noodle soup
1/2 cup long-grain rice, raw
1 tablespoon curry powder
2 cups chicken stock
1 cup water
1/2 chinese cabbage, finely shredded

Method
Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes.

Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.


Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.

Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately.


And how did Liam & Robbie rate it?  Listen to the Family Show Taste Test here:

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Chicken Tortillas


This is another CSIRO recipe, which comes in at a delicious 305 calories per serve. I just love the fresh flavours of lime and coriander - plus the kids always think tortillas are fun! Another Mexican favorite :-)

Ingredients (serves 4)
1/3 cup low-fat sour cream (I actually just used low-fat grated cheese)
4 large whole meal tortillas
2 cups iceberg lettuce, shredded
2 tomatoes, diced
400g cooked chicken breast, finely sliced

Corn salsa
2 corn cobs
Olive oil spray
1/3 cup chopped coriander
1/2 small red onion, finely diced
Juice of 1 lime

Method
To make corn salsa, preheat barbecue or grill pan to high. Spray with olive oil, then grill, turning occasionally, for 10 minutes, or until lightly browned all over. Remove & allow to cool. Cut kernels from cobs and put in a small bowl. Add coriander, mint, onion and lime juice and toss to combine.

Put all ingredients onto tortillas, roll up and serve.

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Schulte Medium Cabinet Shelf, White


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Create more vertical space in your cabinets or pantry with wire shelving. By using wire shelves, you can organize your items so that they are easier to see and access. These shelves are epoxy coated making them more durable for all your storage needs.


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Beef with Thai Sweet Basil


I had a bit of a craving for some good Thai, so found this recipe in a book I have called "A Little Taste of Thailand".  I really loved it and was amazed at how quick and easy it was.  It was actually quicker to make than it would've been to order from our local Thai takeaway, and just as delicious.  I was very disappointed that the basil I bought earlier in the week was slimy and yuck by the time I made this, so I used coriander instead, which was still delicious - but I know the basil would be extra nice!  You could easily serve it with rice, but we had it as is and it was more than filling enough - and just 235 calories per serve!

Ingredients (serves 4)
1 tablespoon fish sauce
3 tablespoons oyster sauce
4 tablespoons vegetable stock
1/2 teaspoon sugar
olive oil sprays
4 garlic cloves, finely chopped
2 bird's eye chillies, lightly crushed with the side of a cleaver
500g beef, finely sliced
1 medium onion, cut into thin wedges
200g green beans, trimmed
1/2 red capsicum, sliced
2 handfuls of Thai sweet basil leaves

Method
Mix the fish sauce, oyster sauce, stock and sugar in a small bowl.

Spray the oil in the wok and stir-fry half the garlic over a medium heat until light brown.  Add half the crushed chillies and half the meat and stir-fry over a high heat for 2-3 minutes or until the meat is cooked.  Remove from the wok and repeat with the remaining garlic, chillies and meat.  Return all the meat to the wok.

Add the onion and the fish sauce mixture and stir-fry for another minute.

Add the basil leaves and stir-fry until the basil begins to wilt.  Serve.

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Rocket Ship Party!


My gorgeous baby boy, Jed Alexander, turned one last week, so what better way to celebrate than with a Rocket Ship Party!  I was keen to make the food pretty healthy - I always find people prefer to snack on the savouries and just stick with one or two sweets, so I kept this in mind.  I also know that my friends are pretty like-minded, and while we don't mind our kids having a few treats, we generally like to keep them pretty healthy.  So, starting with the savouries, here's what we enjoyed...


I wanted to include the always-popular Savoury Noodle Cakes, so my sister whipped up a batch in mini-muffin pans and they went down a treat!  I used Rocket Ship and Star-shaped cookie cutters for a batch of Cheese Biscuits (recipe to come) - they all got eaten so I take it they were a hit!


Good old plain popcorn in cute cupcake wrappers were a hit with the kids - we also had some yummy caramel popcorn as well.


Found this idea online - I bought plastic shot glasses from a cheap shop, made some corn relish dip (cream cheese mixed with corn relish), put a teaspoon of dip in each cup, followed by a piece of carrot, celery and a Cheesy Twist (recipe to come) - these were a big hit!


My mum made a batch of Zucchini Fritters (complete with her home-made tomato relish - yum!).  I love these because they're perfect for kids of all ages, plus the adults enjoy them too.  Recipe here.


My mother-in-law brought along some savoury scrolls - Spinach & Feta, Ham & Cheese and Vegemite & Cheese.  Something for everyone and these were definitely a favourite too!


Why have a boring fruit platter when you can have Rocket Ship Fruit Kebabs?!?  The kids loved eating their fruit off a stick and I don't think the photo really does them justice, but they looked pretty cool!


We set up this little table with some leftover icing & lollies and the kids could decorate their own star biscuits.  Naturally, they loved it!


I had these cute little printable labels, so I stocked up on bottles of water (pretty cheaply from Aldi) and got some stripey straws.  I was quite amazed - we had no water bottles left at the end of the party, and we only went through about 2L of soft drink...the evidence speaks for itself!


I have made cake pops a couple of times before, but wanted to give them another go.  They're pretty fiddly and the end result was pretty "rustic", but the guests said they tasted great, so I'm happy with that!  Will post this recipe soon.


Instead of party bags, I decided to make Rocket Ship Biscuits for the guests to take home.  I can't believe I forgot to take a photo of the finished result, but I just popped them in plastic gift bags, tied it with a red ribbon and a rocket ship tag that said "thankyou".  I used my trusty Spice Biscuits recipe - my handiwork with the icing wasn't as neat as I'd like, but hey, you can get away with it for a kiddy party!


And of course, the main feature, the centrepiece - the cake!  It was based on this design from Super Food Ideas and I was over the moon (pardon the pun!) with the result.  Most importantly, the little guy loved it.  It was actually really easy to put together and didn't take me long at all to decorate, so I'd highly recommend it!  No late-night stressful fondant dramas for this one!


So, that's the Rocket Ship Party in a nutshell.  Happy Birthday to my little champ, Jed.  Here he is with his daddy at the party (aren't they gorgeous?!?)  I hope he enjoyed the party, as he's not getting another one until his 21st!

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Seville Classics SHE14050 Kitchen Pantry Organizer


Features
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Reduce counter space clutter with our iron Kitchen Counter Top Organizer. Sturdy iron construction with a clean platinum finish. Great for storing cutting boards, cookie sheets and more!


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Chicken Enchiladas


Here's another Mexican delight that's massive on taste but light on calories. My family loved these, I'll definitely do them again.

Ingredients (serves 4 - 270 calories per serve)
300g passata
1 teaspoon Mexican chilli powder (can use paprika if you don't want it as hot)
Olive oil spray
300g chicken breast, cut into small strips
1 red capsicum, cut into s,all strips
1 brown onion, chopped
1 carrot, grated
4 mountain bread wraps
50g Parmesan cheeses
Sour cream, optional

Method
Pre-heat oven to 200 degrees Celsius.  Combine passata with chilli/paprika and season with salt and pepper.

Heat a frying pan over high heat. spray with olive oil.  Cook chicken, onion and carrot until chicken is browned.  Add the capsicum and cook for a further few minutes.  Add half of the passata mix and cook for 5 minutes.

Cut the mountain bread in half and spoon 1/8 of the chicken mixture into each wrap.  Roll up and place in a baking dish. Pour over the remaining passata and sprinkle with Parmesan.  Bake in the oven for 15 minutes or until the cheese is browned.

Serve with green salad and a tablespoon of sour cream, if desired.

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Pantry Caddy


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Pantry Caddy-Mesh-Silver


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Stackable 12-Can Beverage Dispenser (White) (7 3/4"H x 6 1/2"W x 16 3/4"D)


Features
  • Holds 12 beverage cans.
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Keep a whole 12 pack of soda or other beverages in the refrigerator without taking up tons of space. The Beverage Can Dispenser features a space saving design thats perfect for the fridge or pantry. The Can Dispenser features white plastic construction making it durable and easy to clean. When you remove a can from the front of the organizer the other cans roll forward to take its place. To refill simply place more cans on the top tier and watch them roll back. This can dispensers stackable design allows you to keep as much soda on hand and ready as you need.


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Choc Candy Cane Bites (& a Christmas Treats Exchange!)


You might remember back in this post, I promised you I'd give you a great idea of what to do with the unused middle of the wreath biscuits.  Of course, you could always re-roll the scraps and make more wreaths, but I was on a time frame, so instead, I just baked the rounds as they were, spread with a touch of melted white chocolate and sprinkled with crushed candy canes.  SO EASY!  They look great, taste delicious and make a perfect little gift.


I also want to share with you a lovely afternoon I had the other day with some mum friends - one of the girls organised a Christmas Biscuit Exchange (although, I've called it a Christmas Treats Exchange because we ended up with a variety of things, not just biscuits).  We all took along 24 biscuits or sweets and laid them out on a central table.  The wonderful hostess had stocked up on plates, cellophane, ribbon and tags, and we all filled our plates with an amazing variety of sweet treats, which we then packaged up beautifully to give away as gifts.

You can see in the picture above what we ended up with - reindeer biscuits, melting moments, oreo truffles, brownies, white Christmas bites and cake pops to name a few!  It was such a great idea to spend some time with each other (while the kids played together) and leave with these gorgeous plates to gift.  It's such a great and easy way to spread some Christmas cheer!



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Banana Jam


 My second jam experience (after the very successful Strawberry, Lime & Vanilla), was to try out a Banana Jam.  I was introduced to this on the weekend by a friend who'd made some and I was very pleasantly surprised!  I'd never had it before, but it really is delicious spread on a fresh pikelet or crumpet.  It would be super tasty with pancakes and ice-cream, or peanut butter (yum!)  The options are endless with Banana Jam!  I love this recipe (found here) because it's so easy to make according to how many bananas you have (I doubled this one and it made an average-sized jar) and the brown sugar in it gives it that extra richness and deliciousness.  Enjoy!

Ingredients
1 banana, the riper the better
1/4 cup dark brown sugar
1 tablespoon lime juice
2 tablespoons butter (see note)
Coarse sea salt, To taste

Method
In a small pot combine banana, brown sugar, lime juice and butter. Whisk over medium heat for 5-8 minutes or until the sugar has dissolved and the the banana has softened. 

Adjust the heat as necessary to prevent burning. Using the whisk thoroughly smoosh the banana. Once the mixture is smooth-ish, you are simply thickening without burning. The mixture will bubble 3-4 minutes over medium heat and it should be about ready at this stage.

Refrigerate and use within two weeks.

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Apple and Sultana Scrolls


I'm quite into scrolls at the moment.  There's just so much variety!  You can do Pizza Scrolls, Cheesy Vegemite Scrolls, Cinnamon Scrolls - the opportunities are endless!  So I needed a quick recipe for a picnic afternoon tea with some friends and decided on these ones from Good Taste Magazine.  They went down a treat and were loved by everyone!  The chocolate drizzle on top is a nice extra touch :-)

Ingredients
Melted butter, to grease
300g (2 cups) self-raising flour
100g (1/2 cup) caster sugar
1/4 tsp mixed spice
60g chilled butter, cubed
125ml (1/2 cup) milk
65g (1/3 cup) sultanas
Plain flour, to dust
1 large (about 200g) granny smith apple, peeled, cored, coarsely grated

Chocolate icing
45g (1/4 cup) icing sugar mixture
1 tbs cocoa powder
1 tbs milk

Method
Preheat oven to 200°C. Brush a baking tray with melted butter to lightly grease.

Place flour, sugar and mixed spice in a large bowl. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add the milk and sultanas. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just comes together. Turn dough onto a lightly floured surface and gently knead for 2 minutes or until smooth.

Use a lightly floured rolling pin to roll out dough into a 25 x 30cm rectangle. Sprinkle with apple. Starting from the long side, firmly roll dough into a log. Trim the ends. Cut crossways into twelve 2cm thick slices. Arrange scrolls cut-side up, side by side on prepared tray.

Bake in oven for 30 minutes or until golden and cooked through. Remove from oven and transfer to a wire rack. Set aside for 10 minutes to cool.

Meanwhile, to make the chocolate icing, combine the icing sugar and cocoa powder in a small bowl. Add the milk and stir until combined and smooth.

Drizzle scrolls with chocolate icing and serve immediately.

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New Ikea Variera Pot Lid Organizer Stainless Steel Multi-use Adjustable Lenght


Features
  • - Adjustable. Adapt the length to individual storage needs.
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Chocolate, Apricot and Hazelnut Cake


This is a seriously rich & decadent cake that I think is totally worth the effort and calories!  The apricot flavour is so delicious & the the hazelnut meal gives it that smooth texture.  As you can see, I made it to celebrate our recently-formed Mainly Music group and it was a hit!  I actually just made chocolate buttercream for the icing, rather than the one I've copied below.  You'll love this one!

Ingredients
1 2/3 cup dried apricots
1/2 cup water
250g butter, softened
2 cups firmly packed light brown sugar
6 eggs
1 cup plain flour
1/2 cup self-raising flour
1/4 cup cocoa powder
1 cup ground hazelnuts
2/3 cup buttermilk

Chocolate buttermilk cream
300g milk eating chocolate, chopped
1/2 cup buttermilk
1 cup icing sugar

Method
Combine apricots and the water in small saucepan; bring to the boil.  Reduce heat; simmer, covered, stirring occasionally, about 10 minutes or until apricot is soft.  Cool.

Preheat oven to 180 degrees celsius.  Grease deep 22cm round cake pan; line base with baking paper.

Beat butter and sugar in small bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time.  Transfer mixture to large bowl; stir in apricot mixture, sifted flours and cocoa, ground hazelnuts and buttermilk, in two batches.  Spread mixture into pan.

Bake cake about 1 3/4 hours.  Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.

Make chocolate buttermilk cream: Stir chocolate and buttermilk in small heatproof bowl over small saucepan of simmering water until smooth; store in sifted icing sugar.  Refrigerate, stirring occasionally, about 30 minutes or until mixture is spreadable.

Split cold cake into three layers; sandwich layers with two-thirds of the buttermilk cream.  Spread top of cake with remaining buttermilk cream.  Top with dark chocolate curls.

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Jam Drops


As a follow-on to last week's recipes for Strawberry Jam and Banana Jam, I decided to put the jams to use and make some good old-fashioned jam drops!  I found the recipe in Good Taste magazine.  These little delights are quick, easy and delicious and perfect for the kids to help out.  In fact, I had a very helpful 2-year-old "helping" me for these ones, declaring "mummy, I NEED to taste it, I NEEEEED to!"  Well, judging by the spotless bowl at the end, she gave them a big tick of approval!  See what Liam & Robbie thought in the Family Show Taste Test below.

PS Does anyone know why the Banana Jam holds its shape so well, but the Strawberry Jam spreads and goes a bit messy?

Ingredients
125g butter, softened
100g (1/2 cup) caster sugar
1 tsp vanilla essence
1 egg
190g (1 1/4 cups) self-raising flour
Plain flour, to dust
115g (1/3 cup) strawberry or raspberry jam

Method
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the egg and beat until combined. Sift flour over the butter mixture and stir until combined.

Use lightly floured hands to roll teaspoonfuls of mixture into balls. Place on the prepared trays, about 5cm apart. Use a lightly floured finger to make an indentation in the centre of each ball. Spoon 1/2 tsp of jam into the centre of each biscuit.

Bake in preheated oven for 15 minutes, swapping trays halfway through cooking, or until the biscuits are cooked through and light golden. Remove biscuits from the oven. Set aside on trays for 30 minutes to cool completely.

But how did Liam & Robbie rate them?  Check out the Family Show Taste Test!

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Lipper International 887 Bamboo Plate Rack/Pot Lid Holder


Features
  • Can be used as a plate rack or a pot lid holder for your kitchen
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  • Easy to wash, mild soap and water; Dry thoroughly
  • Coordinates with other Lipper International bamboo collection accessories

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Product Description
Lipper International has developed a complete line of woodenware products consisting of tableware, salad bowls, storage items, pantry ware and home organization items. These collections are continually refined and expanded. Discover a wide variety of practical, yet beautiful kitchen amenities designed to help you organize the practical side of your kitchen and pantry. From napkin and towel holders to spice racks and recipe boxes, simply select your favorite collection and add a decorative touch to every aspect of your room.


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Spectrum 65400 Over the Cabinet Door Trash Bag Holder, White


Features
  • "SPECTRUM" OVER THE CABINET DOOR TRASH BAG HOLDER
  • Color: White
  • Material: Steel
  • Height: 2-1/4", Width: 8-1/4", Depth: 8-1/2"
  • Mounts over cabinet doors

List Price:
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Product Description
Reuse your plastic grocery bags as trash bags using the Over the Cabinet Door Trash Bag Holder. This is the perfect solution for discreetly storing your trash or recyclables. Strong steel arms hold most sizes of plastic grocery bags, while the hook conveniently slips over most cabinet doors. The bag holder also features a padded backing to protect surfaces from scratches. Made of durable plastic.


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Cupcakes


This Super Food Ideas recipe has been my go-to cupcake recipe for a while now. It makes about 2 dozen, so it goes a long way - it's easy and always delicious!  They are so fun, as pictured, with some coloured buttercream (recipe below) and smarties - these are a win every time :-)

Ingredients
200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk

Method
Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.

Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.

Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Buttercream
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk

Method
Using an electric mixer, beat butter in a bowl until pale and fluffy (about 5 minutes).
Step 2

Gradually add icing sugar mixture and milk, beating constantly until combined.


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Healthy Easter: Chicken Eggs


Healthy Easter treats continue and this one is sure to be a hit with the kids!  It's so easy, super healthy and is a perfect addition to the Easter table.  These eggs were lovingly laid by our own family chickens, Princess Layer, Chewy & Vadar - see how bright the yolks are!?  Freshly laid, free range eggs really are the best!

If you don't have them roaming your backyard, you can always get them from Charlies!

Ingredients
6 eggs
1/4 carrot, thinly sliced
6 sultanas

Method
Hard boil the eggs in a saucepan of simmering water.  Allow to cool, then peel the shells away.

Slice a small section of white off each end (so it will sit flat on the plate), then slice each egg in half cross-ways.

Use the yolk as your chicken face and decorate with small triangles of carrot and sultanas.

Hope thought they were pretty good!

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InterDesign Axis Over the Cabinet Bag Holder


Features
  • An easy answer of where to hide plastic grocery bags after coming home from shopping
  • Non absorbing foam backing to protect cabinets from scratching
  • Bags will now be easily accessible
  • Fits over all standard kitchen cabinet doors
  • Wire metal construction

List Price: $16.99
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interDesign continues to bring innovation to their stylish product line to give consumers access to the newest technologies afforded in today's marketplace.

Axis over-the-cabinet organizational items, by interDesign, provide sleek, streamlined functionality to any storage cabinet. Great for any area in the home -- kitchen, laundry room, or bathroom -- these items allow easy access to your most frequently used items.

In today's busy homes organization is key, so let interDesign help you keep the items you use most within arm's reach. Simply hang over a cabinet door nothing to install. No nails, screws, or messy adhesives. All items fit most standard size cabinets.

The Over-the-Cabinet Towel Bar is a great space-saver for any kitchen. Simply hang the towel bar over any cabinet door for instant access. Available in two lengths 9" single or double bar or 14" single bar.

The Over-the-Cabinet Bag Holder is a convenient way to store all of those extra shopping bags. It's great to recycle and reuse, but where to store the bags? The answer is the popular interDesign shopping bag holder just stuff the bags in the top and pull a bag out from the oval dispenser at the bottom, when ready for use.

Axis over-the-cabinet storage baskets offer a versatile option for storing everything from cleaning products to cooking supplies. Place in the kitchen, laundry room, bathroom, or where ever you have a cabinet and need to add extra storage space!

All items are made of sturdy, metal construction and come in two different finishes, so there's an option for any dcor.

interDesign's Axis over-the-cabinet storage items come in a variety of options. From hooks to towel bars and from wastebaskets to paper towel holders if you need to store it, interDesign has a solution.

















14" Towel Bar 9" Towel Bar 9" Double Towel Bar





Hook Double Hook Paper Towel Holder





Bag Holder Waste/Storage Basket XT Tray





X5 Basket X2 Basket X3 Basket






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