Kitchen Organizer

To continue with the week of Healthy Easter Treats, I was thinking about how I could use my Easter biscuit cutters for good and not evil!  In the past, I've often made sugary, fatty biscuits, spread them with white chocolate and covered them with sprinkles - not one for the health-conscious!

So, I decided to do some cheese cut-outs, and these just evolved from there!  You can get as creative as you like.  The kids love it, whether they're involved in the decorating, or just the eating.  They are a bit fiddly, but less time-consuming than making and icing a batch of biscuits - and way healthier!



Ingredients
Rice cakes
Cheese from a block
Sliced ham
Sultanas
Dried apricots
Cucumber
Capsicum
Fresh parsley or coriander
Mayonnaise
(or anything else you have in the fridge/pantry!)

Method
Cut out Easter shapes from the cheese.  Cut ham with a scalloped round cutter, just smaller than the rice cake.

Layer ham and cheese on the rice cakes, then decorate as desired, using small dabs of mayonnaise to attach vegetables.

This easy and healthy quiche is perfect for a lunch or Summertime dinner.  It tastes best served with home-made tomato relish!

Ingredients
8 sheets filo pastry
olive oil spray
1 capsicum, chopped
1 tablespoon fresh/dried herbs
1 cup grated cheese
1/2 cup creamed corn
3 eggs
1 cup low-fat milk

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

Spray filo pastry with oil and place in a stack.  Cut into 12 evenly-sized squares.  Press each square stack into the holes of a muffin pan.

Combine capsicum, herbs, cheese and creamed cord in a small bowl.  Spoon mixture into the filo cases.

Combine eggs and milk.  Pour into the quiches.  Bake for about 20 minutes or until set and golden.  Serve with tomato relish.

Ingredients
1/2 cup brown sugar
1/2 cup honey
1/2 cup crunchy peanut butter
125g butter
1 cup rolled oats
1 cup rice bubbles
4 weet-bix, crashend
1 cup desiccated coconut
1/2 cup dried fruit (I used sultanas - apricots would also be nice)
1/4 cup sesame seeds

Method
Combine brown sugar, honey, peanut butter and butter in a saucepan.  Bring to the boil then reduce heat and simmer for 5 minutes.

In a bowl, combine remaining ingredients and mix well.  Add wet ingredients from the saucepan and mix well.

Put into a slice pan lined with baking paper.  Press down firmly with the base of a flat-bottomed glass.

Refrigerate for about an hour.  Slice and serve.

Features

• Set of 3 shelves
• Ideal for us in cabinets, pantries on countertops
• Taller legs for increased storage capacity
• Sturdy PE coated steel construction

List Price: $13.00
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Product Description
Helps you keep an orderly arrangement of assorted canned and bottled items in the kitchen or pantry. It adds extra space to crowded work areas, shelves, closets, or any place extra space is needed. Its 3 level design allows you to rearrange and stack each section for even more customization and options.

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It's been a wild week of weather for Queensland - I know in my local area, many homes have been affected by floodwaters and the clean-up will be massive.  As a mum with small kids, it's easy to feel like there's nothing much you can really do - we can't just don the gum boots and shovels and get out there with the "Mud Army".  But there is something we can do - Baked Relief!

This is an amazing movement started after the 2011 by Danielle Crismani.  Essentially, it's all about getting food out to the flood victims and amazing teams of volunteers, who are working tirelessly to get our city (and state) back on track.

This whole situation has been a bit hard for my almost-three-year-old to get her head around.  But to actually get her involved in the process and explain what we were doing, has really given her a lot more understanding.  She loved taking the biscuits down to our local drop-off point and was really proud of being able to help.

Here's a perfect Baked Relief recipe (taken from www.bestrecipes.com.au) - super quick, easy, great for the kids to help out, and a great little energy-boosting snack for all the hard-working flood recovery crews.

Keep up the great work everyone!  And hear our radio chat about Baked Relief below :-)

Not much to say but these are amazing!  Thanks to Canary Girl for the recipe!

Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup peanut butter
1 cup flour
1 teaspoon baking powder
a pinch of salt
1 cup chocolate chips

Preparation
Preheat oven to 375ºF (175ºC).  Line a cookie sheet or two with parchment.

Cream butter and sugars until creamy, then add egg and vanilla and beat until smooth.  Add Peanut butter and continue to beat until combined.

Add flour, baking powder and salt and stir to combine.  Add chips and stir again.

Drop small spoonfuls of dough onto parchment.  Bake 12 minutes or until just golden.

Remove from oven and allow to rest on the sheet 1 minute before removing with a spatula.

These are a simple little biscuit that are super fast and easy to make.  Kids love the rice bubbles in them!  Taken from the CWA "Classics" book.

Ingredients
120g softened butter
1 cup soft brown sugar
vanilla essence, to taste
1 egg
1 1/2 cups self-raising flour
1/2 cup rice bubbles

Method
Preheat the oven to 180 degrees celsius.  Grease baking trays.

Cream butter and sugar, then beat in vanilla and egg.  Sift in flour, add rice bubbles and mix.  Knead until dough is smooth.

Place spoonfuls onto prepared trays and press with the back of a fork.  Bake until golden-brown, about 15 minutes.