Kitchen Organizer

These are a delicious treat, perfect as the weather warms up. They are super easy (thanks Women's Weekly) and the kids love them. I actually used less sugar than what the recipe said and they were plenty sweet enough. I picked up these ice block holders from Ikea for about $2.50, - a summer must-have!

Ingredients (makes 6, 73 calories per serve)
1/4 cup lemon juice
2/3 cup icing sugar
1 cup sparkling mineral water

Method
Stir sugar & juice until sugar dissolves. Stir in mineral water.

Pour into moulds. Freeze overnight.

Weeknight dinners don't get much easier or healthier than this!  I adapted it from a Women's Weekly recipe, adding rice to make it a meal, rather than a side salad.  It's tasty and simple, you'll love it!

Get all your fresh ingredients from Charlie's Fruit Market!

Ingredients
400g cannellini beans OR 5 bean mix, rinsed & drained
2 cobs of corn, grilled, kernels removed OR 400g can corn kernels, rinsed & drained
2 celery stalks, trimmed & chopped
100g chargrilled capsicum, chopped
1 large avocado, chopped
1 cup cooked rice
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Method
Put all ingredients in a bowl and toss to combine.

I made these biscuits for the kids - they are nothing "wow" but perfect for what I wanted - an alternative to plain, bought biscuits, where I can control the sugar & other nasties!  They're from my Women's Weekly "1000 Best-Ever Recipes" book. Another batch of these I added some finely chopped dried apricot and cut back on the sugar, and that worked well too.

Ingredients
1 cup plain flour
1 cup unprocessed bran
3/4 cup rolled oats
1/2 teaspoon bicarbonate of soda
60g butter, chopped
1/2 cup caster sugar
1 egg
2 tablespoons water (approx)

Method
Process flour, bran, oats, soda and butter until crumbly; add sugar, egg and enough of the water to make a firm dough.  Knead on floured surface until smooth; cover, refrigerate 30 minutes.

Preheat oven to 180 degrees celsius/160 fan-forced.  Grease oven trays; line with baking paper.

Divide dough in half; roll each half between sheets of baking paper to about 5mm thickness.  Cut dough into 7cm rounds; place on trays 2cm apart.

Bake biscuits about 15 minutes.  Stand on tray 5 minutes; transfer to wire rack to cool.

I can only finish of Edible Gifts Week with one recipe - this delicious jam!  Apricot Jam is a bit of a "thing" in my family - my Grandma makes the BEST one ever, but my mum, aunty and sister have also made pretty amazing renditions along the way.  This one is a Women's Weekly recipe - and I've already have a few rave reviews from people who've received these as gifts for Christmas.  It's easy and tastes amazing - what better Christmas gift?!?

Ingredients
1kg fresh apricots, halved and seeded
1 vanilla bean, halved lengthways
1 cup water
1 kg white sugar

Method
Combine apricots, vanilla beam and water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until mixture is pulpy.

Add sugar to pan; stir over high heat, without boiling, until sugar dissolves.

Bring to the boil; boil, uncovered, without stirring, about 35 minutes or until jam jells when tested.

Discard vanilla bean. Pour hit jam into hot sterilised jars; seal immediately. Label and date jars when cold.

Ingredients
185g butter, softened
220g jar chocolate hazelnut spread
1/3 cup (75g) firmly packed brown sugar
1 3/4 cups (250g) plain flour
200g packet freckles

But did Liam & Robbie rate it? Check out the Family Show Taste Test here...

This is an easy, delicious, low-calorie lasagne that is perfect to pack full of veges!  I've adapted it from a Women's Weekly recipe - instead of the usual fatty, creamy sauce, this lasagne uses one made with chicken stock.  It's easy and flavoursome, freezes well, and will be a hit with the whole family!

Thanks again to Charlie's Fruit Market for inspiring healthy, tasty, family meals!


Ingredients (serves 6, 300 calories)
50g butter
1 leek, sliced
1 clove garlic, crushed
1/2 head broccoli, chopped finely
1/4 cup plain flour
2 teaspoons Dijon mustard
2 cups chicken stock, warmed
300g barbecue chicken, chopped
4 fresh lasagne sheets
100g cheese, grated

Method
Melt butter in a saucepan over medium heat.  Add leek and garlic, and cook, stirring, for 2 minutes.  Add broccoli and cook for another few minutes, until soft.

Add flour and cook for a minute, then stir through mustard, followed by stock.  Bring to the boil while stirring until sauce has thickened.

Reserve two thirds of leek mixture.  Stir the chicken through the remaining mixture.

Grease a lasagne dish.  Line with 1.5 lasagne sheets, trimming to fit.  Top with 1/2 of the chicken mixture.  Top with another 1.5 sheets.  Spread remaining chicken mixture over.  Top with final lasagne sheet, then put remaining leek sauce on top.  Sprinkle with cheese.

Bake in a moderate oven for 30 minutes, covered.  Cook for another 20 minutes uncovered.  Serve.

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.