Kitchen Organizer

This recipe is from the Women's Weekly "Fast" cookbook.  It's in the lunch section, but I made it for a weeknight dinner - it was super easy and quick.  I wasn't sure if the kids would like it, but they did.  The husband enjoyed it too, but didn't find it very filling, so perhaps it is a better option as a lunch.  It comes in right on 300 calories :-)

Ingredients (serves 4)
1 sheet ready-rolled puff pastry
250g frozen spinach, thawed, drained (I also whizzed it in the food processor so it wasn't as stringy for the kids)
200g low-fat feta cheese, crumbled
425g can drained baby beetroot, sliced

Method
Preheat oven to 220 degrees celsius/200 fan-forced.  Place pastry on an oven tray.  Fold edges of pasty over to make a 5mm border all the way around.  Prick pastry base with fork.  Place another oven tray on top of pastry (to stop it from puffing up); bake 10 minutes.  Remove top tray from pastry; reduce oven temperature to 200 degrees/180 fan-forced.

Meanwhile, combine spinach with half the cheese.  Top tart with spinach mixture, beetroot and remaining cheese.  Bake tart about 10 minutes.

Features

• Creates storage in unused space
• Store small items like spices, packets or even linens
• Long enough to fit bags and wraps
• Slides out and down for easy access
• Installs easily with 4 clips and screws

List Price: $27.67
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Product Description
The rubbermaid 1780723 pantry organization large under shelf pull out drawer gives you storage room in your pantry you didn't know you had before. The pull out shelf attaches to the bottom of your wire or wooden shelf and provides you with a storage drawer in previously unused space. You can store small items like spices, packets or even linens in the drawer to make them easy to access without sacrificing other shelving space. The drawer is also long enough to fit bags and wraps. The drawer slides out and down for easy access and installs easily with 4 clips and screws.

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This recipe came out a challenge set by my workmates to use up the rest of the Gingerbread House that we devoured for our work Christmas Party.  It seemed like such a waste to throw out the crumbled remnants, so I decided to mix together an ice-cream pudding to serve on Christmas Eve.  The liqueur and chocolates had been given to me as gifts, so it was a great way to use up some things I had on hand!  This one is seriously indulgent and delicious - and I love it because it is super easy (no cooking involved, just mixing!) and you can make it in advance and not have to think about dessert again until you're about to serve.  Definitely a perfect Aussie Christmas dessert!

Ingredients
Leftover gingerbread, crumbled
2L hokey pokey ice-cream
16 ferrero rochers, crushed
1/3 cup caramel liqueur
white chocolate ice magic
cranberries and silver balls, to decorate

Method
Put ice-cream in a large bowl and leave out to soften.  Mix in gingerbread, chocolates and liqueur.

Place in a silicone mould (the Tupperware Kugelhopf is perfect!) or pudding basin lined with cling wrap.

Freeze for several hours.

Turn on to a plate, squeeze ice magic on top and sprinkle with cranberries and silver balls.

Features

• Grayline
• 40500
• Kitchen Racks & Holders
• White

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Product Description
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Frittata is a great way to use up the leftover veges at the end of the week.  My kids love it and so do I - serve it as a breakfast, lunch or dinner - how versatile!

Ingredients (serves 4 - 235 calories per serve)
300g sweet potato, peeled and cubed
150g broccoli, chopped into small florets
4 eggs, lightly beaten
1/2 red onion, chopped
100g mushroom, chopped
100g low-fat feta, crumbled
25g tasty cheese, grated
1 teaspoon dried basil
Olive oil spray

Method
Steam sweet potato in a saucepan or microwave until tender. Pre-heat oven to 160 degrees Celsius, fan-forced.

Heat a pan over medium heat (save dishes and use a cast-iron pan or similar, that can be transferred from stove-top to oven).  Spray with olive oil, then add onion and broccoli.

Cook for a few minutes until softened, then add mushrooms and continue to cook.  When soft, pour eggs evenly over vegetables.

Sprinkle the feta, basil and cheese on top.  Cook for 2 mixtures then transfer tooven and cook for 15 minutes, or until cheese is sightly browned.

I got this tasty little number from the 4 Ingredients "One Pot, One Bowl" book - what a fantastic idea!  Not only are the recipes easy, quick and cheap - but there's hardly any washing up!  I made my own little changes to this one - like using Greek Yoghurt instead of the cream (but I then had to thicken it with a bit of flour) and I just added frozen veges to keep it easy and cheap.  Also, I'll let you in on my little mum-trick - instead of serving saucy dishes like this with carb-loaded white rice, potato or pasta, just steam some cauliflower and puree it up, like I've done here.  It makes you think you're eating rice or mashed potato, but really, it's just a low-calorie vegetable!  The kids won't even realise, how sneaky is that?!?  With the yoghurt and added veges, it comes in at just 200 calories per serve :-) But it wasn't quite the response I was hoping for from Liam & Robbie - hear the Family Show Taste Test below...

Ingredients (serves 4)
1 tablespoon red curry paste
400g chicken breast
2 tablespoons peanut butter
3/4 cup cream

Method
In a non-stick frying pan, heat the curry paste. Add the chicken and seal, stirring evenly to cook. Add the peanut butter and cream, stir to combine, and simmer until the chicken is cooked, about 4 minutes.

Optional: serve with rice or fettuccini. Toss through some thinly sliced vegetables if you have them in the fridge. What did Liam & Robbie think? Hear the Family Show Taste Test:

I had a spare packet of Scotch Finger biscuits in the cupboard, so decided to make this quick and easy, no-bake slice.  I omitted the nuts and the egg and it came out perfectly!  The only advice I'd give is to let it chill before spreading the icing over - mine was still a bit crumbly when I was trying to ice it.  All in all, a quick, easy and yummy slice - thanks to www.kidspot.com.au for the recipe!

Ingredients
250g packet Scotch Finger biscuits
¾ cup chopped pecans (or walnuts or almonds)
1 cup sultanas
125g butter
125g caster sugar
2 tbsp cocoa
2 tbsp coconut
1 tsp vanilla
1 egg, lightly beaten

Icing
1½ cups icing sugar
2 tbsp cocoa
2-3 tbsp water