Kitchen Organizer

Ingredients
2 ½ cups sifted plain flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
30ml red food colouring (Queen’s Pillar Box Red is great!)
115g unsalted butter, softened
1 ½ cups caster sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon apple cider vinegar or white vinegar
1 teaspoon baking soda
250g cream cheese, at room temperature
2 1/2 cups icing sugar, sifted

Method
Preheat oven to 180C. Grease two 22cm cake tins with softened butter and line base and sides with baking paper.

Here's another perfect Edible Gift - a tangy but sweet Lemon Curd, courtesy of the Women's Weekly Jams & Preserves book.  This is perfect on toast, pikelets, scones or in mini tarts.

Ingredients
6 egg yolks
1 cup caster sugar
80g unsalted butter, chopped
1 tablespoon finely grated lemon rind
2/3 cup lemon juice

Method
Whisk egg yolks and sugar in medium bowl until combined; transfer to small saucepan with remaining ingredients. Cook, stirring, over low heat, about 8 minutes or until mixture thickly coats the back of a wooden spoon. Remove from heat immediately; stir for 30 seconds.

Pour into hot, sterilised jars; seal immediately. Label and date jars when cold.

These raw little chocolate treats are pretty amazing.  Not only do they actually taste great, but they are also gluten-free, dairy-free, refined sugar-free and egg-free.  Amazing!  Even my husband, who was pretty sceptical of the raw chocolate, really enjoyed these!

The chia seeds are a fantastic addition for crunch and for health benefits.  These are a wonderful Easter treat that are quick and easy to make, and won't give you the guilts!

Get your nuts & dried from Charlie's!

Ingredients
1 cup cashews
1/2 cup unsweetened desiccated coconut, plus extra for rolling
1/4 cup chia seeds
4 tablespoons raw cocoa powder
3 tablespoons raw peanut butter
1/2 cup unsweetened dried fruit (eg apricots, dates, raisins)
1/2 teaspoon vanilla extract
3 tablespoon melted coconut oil
1/2 tablespoon maple syrup

Method
Place cashews in a food processor and process until finely chopped.  Add coconut, chia seeds and cocoa powder and pulse until combined.

Add remaining ingredients and process until combined.

Roll heaped teaspoons of mixture into balls and roll in extra coconut.  Refrigerate.

I had a flashback to my childhood the other day and had to call my mum to ask for the recipe I was thinking of - and it's this Brown Rice & Carrot Bake! I made it for some friends for lunch and it was just as tasty as I remembered! It's a bit like Zucchini Slice and is great for using up leftover rice you might have on hand. I added some chopped asparagus and you could pop in other veges like corn, capsicum, zucchini or peas. Mum got the recipe from the Nursing Mothers Association (now the ABA) cookbook and it comes in at only 200 calories per serve - it's so versatile as it can be served warm for dinner, cold with salad for lunch, or even for breakfast! Give it a go!

Ingredients (serves 8)
2½ cups finely grated carrot
125g cheese, grated
2 cups cooked brown rice
2 eggs, well beaten
1¼ cups milk
2 teaspoons melted butter
1/2 onion, finely chopped
salt and pepper

Method
Mix carrot, cheese and rice in a bowl.  Combine other ingredients and add to carrot mixture. 

This recipe came from a book called "A Generous Helping", which is an ABC publication that came out post-floods last year.  I decided to try this one and it was super tasty - sweet and sour really is a winning flavour combo!  I'm never very good at meatballs, they always seem to fall apart on me.  These ones were not too bad, but I did have a few crumble!  Most importantly, kids LOVE meatballs and it's a great way to get lots of veges in.  The rice adds a bit of crunch and texture - although I was a little confused as to whether the rice should have been pre-cooked - can anyone shed some light?  Hubby thought it was just fine raw, so I'm happy to leave it like that!  This serves 4 and comes in at 325 calories per serve.  The original recipe suggests serving with spaghetti, but I didn't find it necessary.

Ingredients
Meatballs
500g lean beef mince
50g brown rice
1 onion, grated
1 carrot, grated
2 eggs, lightly beaten
1 tablespoon parsley, finely chopped
1 clove garlic, crushed
salt and pepper
olive oil spray

Sauce
400g tin tomato soup
1/4 cup cider vinegar
1 1/2 tablespoons brown sugar
3 stalks celery, finely chopped
1 capsicum, finely chopped

Method
Combine all of the meatball ingredients (except oil) in a bowl and form into small balls.  Heat oil in a large frying pan and saute until browned on all sides - this may need to be done in batches.

For the sauce, combine all ingredients in a saucepan and simmer, covered, for 20 minutes.  Remove cover and simmer a further 5 minutes.  Add the meatballs to the sauce and heat through before serving.

Features

• Expandable pull-out cabinet shelf adjusts from 11-1/2 inches to 19-1/2 inches wide
• Easy installation uses just 8 screws; no cutting, sawing, or leveling
• All-natural wood construction complements many decors
• 3/4-inch extension slides provide smooth rolling
• Measures 11-1/2 inches to 19-1/2 inches wide by 20 inches deep by 2-3/4 inches high; weighs 6 pounds

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Our Shelf On Wheels, the expanding kitchen cabinet shelf, offers a customized fit with no measuring, cutting, sawing or leveling. It take minutes for installation, just screw in eight screws, expand and insert, that's it, you're done! No more bending down to look in the back of your cabinets. Now you have everything at your fingertips from front to back with a simple pull. Great for cabinets to organize pots, pans, Tupperware, lids, crock pots, cleaning supplies, etc. Use two or three shelves for additional space and organization. Expands from 11.5 to 19.5-inches. No more cluttered cabinets!

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Today I was fortunate enough to get complimentary tickets to the Good Food & Wine Show in Brisbane.  What a fantastic day out!  I went along with my sister Angela, as well as my big girl, Hope.  We had a blast, sampled a huge variety of foods, sipped on some wines and generally had a lot of fun!  The show's still running for another day, so if you have the chance, definitely get down and check it out!  Here's our day in pictures...

First up, the Celebrity Theatre, where we saw Manu Fieldel in action.  His food looked and smelled amazing and he was a lot of fun! Loved the bean bags at the front for the kids!

Hope's main request was for yoghurt - so we sampled every yoghurt there!  Delicious, creamy & smooth - she gave it the big thumbs up!  Hope also loved the cheese section (bottom right), where we tasted amazing feta, ricotta and haloumi.

Enjoying an amazing Butter Chicken (top), a glass of wine (bottom left) and my lovely friend Belle working at the Chilli Chocolate stand (bottom right).

At the "Skinny Girl" stand!

Some of the wares on offer

Goodies I came home with - heaps of freebies and some great show specials !

I have to thank my friend Gemma for sharing this Women's Weekly recipe with me. She raved about it and once I made it, I could easily see why! It is healthy, delicious, hearty and only 227 calories for a generous serve. If you're after a great minestrone, look no further!

Ingredients (serves 6)
2 teaspoons olive oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed
1 celery stalk, diced
1 large carrot, diced
1 litre (4cups) vegetable stock
1 cup (250ml) water
810g can crushed tomatoes
1 medium zucchini, diced
2 cups finely shredded cabbage
150g small shell pasta
400g can white beans, rinsed, drained
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (60g) shaved parmesan

Method
Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens.  Add celery and carrot; cook, stirring, 5 minutes.

Stir in stock, the water and undrained tomatoes; bring to a boil.  Reduce heat; simmer, covered, about 20 minutes or until vegetables are tender.

Add zucchini, cabbage, pasta and beans; cook, uncovered, about 15 minutes or until pasta is tender.  Stir in parsley.

Serve soup topped with cheese.

Features

• Made of Resipreme
• Ribbing detail prevents sliding
• Keeps packets organized
• Clear design for easy viewing
• 5-Inch by 7-1/2-Inch by 6-Inch

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Product Description
Keep your packets of spices, dips and seasoning mixes neat and organized with this Linus Packet Organizer. Constructed of sturdy and durable resipreme, the packet holder stores all the packets of your favorite mixes in 3 divided compartments making any pantry, cupboard, or drawer more organized.

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Features

• Dimensions: 15-inch by 8-in by 1.95-inch
• Use in drawer or on a countertop
• Made from bamboo

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Product Description
Arrange all the kitchen spices with the Drawer Tray by Seville Classics. Made from bamboo, this drawer tray is perfect for spices, condiments and other baking ingredients. Each level holds up to four 1-1/2-inch spice jars. This tray measures 15-Inch by 8-Inch and by 1.95-Inch high.

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Many people lately seem to looking for gluten-free recipes. I came across this one in a Better Homes and Gardens magazine and decided to give it a go! It's also dairy-free (bonus!) I'd never tried an orange cake that used the whole orange before, so I found it an interesting process - but a fabulous result! As you can see, I made it as cupcakes and a loaf, and they baked for 30 and 45 minutes respectively.  Enjoy!  (Plus check out the Family Show Taste Test below - what did Liam & Robbie think?)

Ingredients
2 oranges, unpeeled
6 eggs
1 1/3 cups caster sugar
250g almond meal
1 teaspoon baking powder
Icing sugar, for dusting
Orange zest, to serve
Toasted flaked almonds, to serve

Method
Preheat oven to 170 degrees Celsius. Grease and line a 22cm round cake tin.

Put oranges in a large saucepan and cover with water. Bring to the boil, then reduce heat and simmer, covered, for 1 hour, ensuring oranges remain covered with water - weigh down with a heat-proof plate, if necessary. Transfer oranges to a plate and set aside to cool for 30 minutes or until they reach room temperature. Cut oranges into quarters and remove seeds. Put in a food processor and pulse until smooth.

Put eggs in the bowl of an electric mixer. Beat, using the whisk attachment, for 2-3 minutes or until fluffy and foamy. Add caster sugar and whisk on high for 5 minutes or until thick and glossy.

Add orange purée, almond meal and baking powder, and mix until well combined. Pour mixture into prepared tin.

Bake for 1 1/4 hours. Set cake aside in tin for 6 hours or overnight to cool completely.

Turn out cake onto a serving platter or cake stand. Dust with icing sugar and decorate with orange zest and almonds just before serving.

And find out Liam & Robbie's verdict:

Thanks to one of my favourite websites, www.stayathomemum.net.au for this delicious recipe!  It's super easy - just chuck it all in the slow-cooker, prep a few veges and you're done!  I actually omitted the sour cream, as the man of the house isn't a fan, so mine wasn't as creamy as I'm sure the original is, but it still turned out just fine!  My version came in at 225 calories per serve (so that's without the sour cream, and not including the veges pictured).  A great weeknight meal that's great for the whole family!

Ingredients (serves 4)
500g chicken breast, diced
1 jar salsa
1 packet taco seasoning
1/4 cup water
125ml sour cream

Method
Place chicken, salsa, taco seasoning and water in the slow cooker on high for 4 hours (low for about 6-8 hours).  Make sure the salsa/taco mix covers the chicken like a marinade. Once chicken is cooked, remove and put on designated plates. Stir sour cream through the sauce left in slow cooker and pour over chicken breasts. Serve with steamed vegetables and/or rice.

Ingredients
125g butter
100g (1/2 cup, firmly packed) brown sugar
1 tsp finely grated orange rind
2 eggs
1.5 cups dried mixed fruit
80ml (1/3 cup) fresh orange juice
75g (1/2 cup) plain flour, sifted
75g (1/2 cup) self-raising flour, sifted
1 tsp mixed spice

Firstly, I have more exciting news to share - a new partnership with a local business called Deagon Bulk Meats.  They are a fabulous family-owned business, who sell quality meat and great prices.  I'll be showcasing some of their great products and it's a win for you, because if you mention Mums in the Kitchen, you can get a special deal on the meat used in today's recipe!  They're offering 800g of beef strips for $8, if you mention this blog in store, between now and next Tuesday.


So, onto the recipe...I adapted this from Super Food Ideas.  I LOVE Thai food and the flavours in this are divine!  The textures of the crispy vegetables (from Charlie's Fruit Market) and soft rice noodles complement perfectly, and when you add in the tender beef - it's just delicious!  You'll enjoy this one!


Ingredients (serves 6)

Nam Jim Dressing:
2 long green chillies (I used mild ones for the kids)
2 garlic cloves, quartered
2 spring onions, chopped
1 tablespoon lime juice
2 teaspoon coconut oil
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 cup chopped fresh coriander leaves

Salad:
200g dried rice stick noodles
800g beef strips
olive oil spray
1 green capsicum, cut into matchsticks
1 carrot, cut into matchsticks
2 green onion, thinly sliced
1 cup fresh coriander leaves

Method
Cook noodles in a medium saucepan of boiling water for about 6 minutes, or until tender.  Rinse under cold water.

Heat a frying pan over medium-high heat and spray with olive oil.  Cook beef until browned.

Place noodles in a bowl with capsicum, carrot, onion, coriander and half the nam jim dressing.  Combine.

Top with beef and remaining dressing.  Serve

Features

• Adjustable from 15.75" to 30" wide
• Sturdy iron construction
• Elegant platinum finish
• Great for organizing plates, bowls & other fine China
• Dimensions: 15.75" to 30" W x 9.4" D x 5.7" H

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Product Description
Keep your kitchen clutter free with our Expandable Counter Shelf. With an elegant platinum finish, the shelf can be expanded from 15.75" to 30" wide. Ideal for stacking can goods in your pantry or kitchen cabinet.

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Features

• Ideal for the storage of cleansers, soaps, sponges, etc.
• Utilizes space inside cabinet doors
• White color coordinates well with a variety of colors and finishes
• Sturdy PE coated steel construction

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Product Description
The Large Cabinet Rack can be used for a number of applications in the kitchen, laundry room, or closet. It is ideal for storing soaps, sponges, cleansers, and other bottled products. By utilizing space inside cabinet or closet doors, it saves valuable space in drawers and cupboards.

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Well, today I have a special announcement...it's my blog's first birthday!!!

One year ago, I did what I'd been meaning to do for AGES and started posting my recipes. It has been so much fun and it's definitely kept me on my toes, finding new and exciting recipes to share with you!

I have to take this opportunity to thank my husband Dean as well as my gorgeous kids Hope & Jed for being my taste-testers and biggest supporters. Also to my wonderful employer 96five, where I get to plug my blog weekly. We are nearly at 30,000 hits on the blog - more than I could've ever imagined! And stay tuned, because I have exciting plans for Mums in the Kitchen in the year ahead - I really can't wait!

In the meantime, I'll endeavour to keep bringing you delicious, cheap, healthy, easy and quick recipes that the whole family will love!

To celebrate, I'm posting this AMAZING cheesecake, which I first found here at www.exclusivelyfood.com.au - but I've made a couple of changes. This turns out perfectly every single time and always gets rave reviews!

Ingredients
250g Nice biscuits
120g butter, melted

Well, here it is readers - the very first Mums in the Kitchen Video Blog!

I wanted a chance to give you more than just the recipe, so I'm taking you into my home kitchen to watch the magic happen!

With a film-maker for a husband, this step has been coming for a while - and I think he's done an amazing job!

Hopefully I can continue to bring you more videos over the year - let me know if you have any requests!

Sit back and enjoy :-)

Watch the video here...

Mums in the Kitchen Video Blog


And here are the recipes from the video...

Apricot Jam

Scones (Cheesy Vegemite Scrolls)

Features

• Slide-out lid organizer provides space-efficient storage
• Holds lids upright; slides out for quick viewing and access
• Stores 6 large lids and 2 pans or 2 14-inch pans and 3 9-inch pans
• Easily installs with adhesive or screws--no tools required
• Measures 20-3/4 by 5-3/4 by 4-1/3 inches

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Product Description
The Rubbermaid Slide Out Lid Organizer, #1H45, helps you to organize all your lids in one easy location. The Slide Out Lid Organizer allows you to store up to (6) large lids and (2) pans or (2) 14-inch pans and (3) 9-inch pans. The best part, no tools are needed, simply use the included adhesive for easy installation.

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I have really fond memories of eating damper around the campfire while camping as a kid - so I was really excited to try this out for Barbecue Week!  I did some comparing of recipes and realised if I was going to do it on the barbecue, I'd need one with a hood - but I don't!  So, this version is cooked in the oven.  Another great idea is to twist "snakes" of dough around sticks and cook it over an open fire - yum!  My personal preference for damper is to serve warm with lashings of butter & golden syrup - but you could just as easily have it savoury with Vegemite (how Aussie is that?!?), cheese, or basically any sandwich topping!  I loved this one (from www.taste.com.au) and will definitely make it again!

Ingredients
450g (3 cups) self-raising flour
Pinch of salt
80g butter, chilled, cubed
185ml (3/4 cup) water, or milk (or a combination of both)

Method
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra water if the mixture is a little dry. Use your hands to bring the mixture together.

Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature.

Sometimes the presentation can make a big difference!  There's nothing ground-breaking about these snacks, but they look bright and fun in Tupperware sandwich keepers, with silicone cupcake moulds!

I've posted previously about sometimes getting stuck in a lunch rut when it comes to feeding the kids.  Here's some of my ideas here.

So I've put together a few more that might help give you a bit of inspiration.

These mini pizza cups are so easy!  Just flatten some bread with a rolling pin, chop of the crusts and press it into a muffin pan.  Put in some fillings - these ones are salami, tomato, cheese and corn - and bake for about 10 minutes in a moderate oven.  Other fillings could be ham, egg, tuna, capsicum, peas, grated carrot, or mushroom.


Don't waste the crusts!  I just sprinkled over some grated cheese and melted it in the microwave - called them cheese sticks and they were gone in no time!

A couple of weeks back I was given a whole box of mushrooms, so needed to get a bit creative to use them all up and not get completely sick of them!

This was one such idea, made just with some bits and pieces I had in the fridge.  A couple of weeks later I went to a "bring a plate" lunch and someone had brought almost exactly this recipe!  Hers however, had the addition of some sauteed bacon, which I thought was a delicious touch.  These are really yummy!

Ingredients
8 large mushrooms, stalks removed
1/2 cup cream cheese
1/4 cup corn kernels
1/4 cup diced gherkins
1 teaspoon dried herbs
1 teaspoon sweet chilli sauce
25g tasty cheese, grated

Method
Mix together all ingredients except the mushrooms and grated cheese.

Spoon cream cheese mixture into the cups of the mushrooms.  Sprinkle with grated cheese.

Bake in a moderate oven for about 10 minutes, or until cheese is melted and golden.

Optional extra step:  we were having ours as part of a BBQ, so hubby put them on the grill plate for another 5 minutes and it gave it a really nice extra flavour!

These skewers are a fantastic meal as the weather warms up.  You can use any veges (or meat) you like - these ones came in at just 40 calories per skewer!  I served it up with a big salad of lettuce, cucumber, corn and capsicum and the whole meal came in at under 200 calories and tasted great!

Ingredients (serves 4)
300g chicken breast, diced
1 tablespoon moroccan seasoning
100g mushrooms
12 cherry tomatos (about 150g)
1 zucchini (about 150g)
1/2 red capsicum (about 70g)
1/2 red onion

Method
Soak 12 bamboo skewers in water for about 20 minutes (this will prevent them from burning during cooking).

Take diced chicken and combine with seasoning.  If time allows, let it sit for 30 minutes, otherwise it's fine to use straight away.

Chop all veges into 12 pieces.  Thread chicken and veges onto the skewers.

Cook on medium heat on barbeque or grill pan until chicken is done.  Serve with salad.

This is a Lyndey Milan recipe that I used as I had some leftover barbecue chicken to use up.  It was delicious and easy and comes in at only 215 calories per serve!

Ingredients (serves 6)
1 litre chicken stock
1 tablespoon grated ginger
1 clove garlic, crushed
1 tablespoon soy sauce
420g can creamed corn
300g chicken breast, sliced
1 egg, beaten
6 green onions, chopped

Method
Bring chicken stock, ginger, garlic and soy sauce to the boil in a large saucepan over medium high heat.  Reduce heat and simmer 3 minutes.

Add creamed corn and chicken, return to the boil then simmer 3 more minutes or until chicken is cooked through.  Add pepper and salt if desired.

With the soup boiling, slowly whisk egg into this so it forms small threads.

Spoon into bowls and scatter with green onions.

Mr Innocent!

Oh, you mean THAT pudding?!?

Bwahahaha!!!