Kitchen Organizer

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.

This recipe from Good Taste Magazine is fast, fresh, healthy and easy - a perfect weeknight meal!  And only 250 calories per serve.

Ingredients (serves 4)
2 tsp olive oil
500g coliban (washed) potatoes, cut into 2cm chunks
2 medium brown onions, halved, thinly sliced
1 tbs curry powder
500g chicken thigh fillets, trimmed of excess fat, cubed
250mls (1 cup) vegetable stock
125mls (1/2 cup) water
250g green beans, trimmed, halved diagonally
225g (1 1/2 cups) frozen peas
1/2 cup fresh coriander leaves, washed, dried
2 naan bread, to serve

Method
Heat oil in a large saucepan over medium heat. Add potatoes, onions and curry powder and cook, stirring occasionally, for 5 minutes.

Increase heat to high, add chicken and cook for 3 minutes. Add stock, water, and beans. Bring to boil. Reduce heat to medium and simmer, uncovered, for 10 minutes. Add the peas and cook for a further 5 minutes. Stir through the coriander. Warm naan bread following packet directions. Serve the curry with warm naan bread.

I recently picked up some polenta on special, then had a bit of a search around to decide what to do with it. I tried this recipe from Good Taste Magazine and loved it! It's so delicious with that added cheese and the fresh herbs really set it off. I cut it into batons for the kids and they loved their "chips". It's only 100 calories per serve, so as you can see, it's a perfect low-calorie addition to some skinless sausages and salad.

Ingredients
Olive oil spray, to grease
1L (4 cups) salt-reduced vegetable stock
170g (1 cup) instant polenta
25g unsalted butter, chopped
25g (1/3 cup) finely grated parmesan
1 tbs chopped fresh rosemary
1 tbs chopped fresh oregano
Olive oil, to grease