Pizza Scrolls

Thinking of what to cook for a child is hard but throw in a fussy one at that and the task becomes daunting. I was at the hairdressers having my 6 monthly hair cut when I saw a women's weekly cookbook for kids and decided to take a browse thru. They had some really good yet simple recipes for a busy working mum like me to whip up. Since the magazine was'nt mine I had my handphone out and took a pciture of it but I might just buy a copy of it if I do come across it.

 

 

Ingredients:
2 cups self raising flour
1 tbsp sugar
30 gm butter
3/4 cup milk
1/4 cup tomato paste
2 tsp italian herb blend
100 gm salami cut into strips
1 medium green capsicum cut into thin strips
2 cups grated tasty cheese

Method:

1. Preheat oven to 160 degrees celcius. Grease a 19cm x 29cm slice pan.
2. Place flour and sugar in medium bowl, use fingers to rub butter into flour mixture until it resembles coarse breadcrumbs. Stir in milk, mix to a soft sticky dough. knead dough lightly on floured surface, using rolling pin, roll dough out to 30cm x 40cm rectangle.
3. Using the back of a large spoon, spread tomato paste all over base. Sprinkle herbs evenly over base; top with salami, capsicum then cheese.
4. Starting from one of the long sides, roll dough tightly, trim edgses. Using a knife, cut roll carefully into 12 even slices. Bake scroll slices uncovered, in moderate oven for 30 minutes or until brown lightly.

This is such a easy and versatile recipe, took me only 15 minutes to prepare and you can basically use any ingredients you want for the topping. My daughter does not like capsicum so I had that swap to mushrooms instead, and she's not a fan of salami eitherl (told you that she was a fussy eater) so I change that to chicken which was easy enough as I had some leftover from roast the previous night. So as you can see you can use whatever you want or got leftover in the fridge.

 

 

 

She like it so much that she had one packed for her lunch box the next day, thumbs up for me as it saves me thinking what she could bring to school. Clearly this was a winning recipe and thanks to Women's Weekly.

Peach Muffins with Crumb Topping

It's always a headache trying to think what to put in my daughter's lunch box for school. She can only have so many sandwiches before she gets sick of it. This muffins are a great snack, easy to make and fuss free, it has fruit in it and gives them energy to burn from the sugar topping.

Ingredients:
1 1/2 cup plain flour
1/2 castor sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup butter melted
1/4 cup milk
1 egg
2 medium peaches peeled, pitted and diced (if fresh ones are not available substitute with can peaches drained)
1 tsp lemon juice

Crumble

Batter

Topping:
1/2 cup chopped pecans
1/3 light brown sugar
1/4 cup plain flour
1 tsp cinnamon
2 tbsp melted butter

Method:

1. Preheat oven to 400 degrees. 
2. Combine all the topping ingredients in a bowl until mixture is crumbly, set aside.
3. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt, stir to combine.
4. Place the peaches in a bowl and toss with the lemon juice.
5. In a measuring jug add the melted butter, milk and egg, whisk to thoroughly combine. Add to the dry ingredients and fold in till just moist. \Add the peaches to the batter and fold till just incorporated.
6. Fill the muffin tins 3/4 full with the batter, sprinkle the topping. Bake for 20 to 25 minutes testing with a skewer to see if it's bake through.

The muffins went down a treat with my girl, she came home asking if she could bring some to school for her friends. I'm always on the look out for lunch box treat so if you are a mum or dad reading this and have some recipes to share, do send me the link or recipe for me to try and I'll have them featured on my blog.

Cheese & Herb Brioche

It has been quite a while since I baked bread, and I was recently inspired to do so when I was going through some of my old recipe books while organising my ever expanding book shelf. I came across this recipe I had hand written and decided that it will be nice to have a nice warm loaf of bread that is home made.

Ingredients:

1/2 cup warm milk 

2 tsp dry yeast

1 tbsp caster sugar

3 1/2 cups bread flour

1 1/2 tsp salt

60gm butter cut into cubes

2 eggs beaten

Cheese & Herb Filling:

60gm butter melted

2 cloves garlic finely chopped

2 tsp dijon mustard

4 sprig thyme 

2 tbsp chives, finely chopped

1 1/2 cup grated cheddar or tasty cheese

Cheese & Herb filling

Method:

1. Combine milk, yeast and sugar with 1/2 cup warm water in a jug. Set aside until foamy about 5 minutes. 
2. In a large bowl combine flour and salt. Add butter and using your fingertips, rub in until mixture form crumbs. Add milk mixture and the eggs and keep mixing until until the dough comes together.
3. Scrape the dough onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Form into a ball, place in a clean bowl, cover with a tea towel and set aside in a warm place to proof for 1 hour or until double in size.
4. Meanwhile make the cheese filling by combining the cooled butter with the garlic, mustard, thyme, chives and cheese, stir until well blended.
5. Grease and flour a 10cm x 20cm loaf tin.
6. Using your hands, stretch the dough into a rough 30cm square. Top with the cheese filling spreading the mixture to the edges of the dough.

1. Cut the dough into 6 even strips that will be approximately 5cm wide. Stack the strips on top of each other, you will end up with a 30cm x 5cm stack with 6 layers.
2. With the stack placed horizontally on a board, cut into 6 even pieces, each piece will be 5cm wide. Carefully placed each stacked piece cut side up in the loaf tin, repeating with remaining stacks to fill the loaf tin. Cover with a tea towel and set aside to proof for 1 hour or until well risen.
3. Preheat oven to 180 degrees celcius.
4. Bake for 40 minutes or until golden and it sounds hollow when tapped on the top. 

While the bread was baking in the oven my daughter T kept looking through the oven glass to see if it was done, the smell was just so inviting, filling the house with the fragrance of freshly baked bread with cheese and herb. As soon as I got it out of the oven T was waiting eagerly with the butter for a slice of the bread, it was hot and the cheese was melting through each slice. I'm glad I found this recipe as I'm definitely going to make it over and over again. This is a family favourite.

Lemon Buttermilk Cake

So I had a carton of leftover buttermilk that I did not want to waste and heaps of lemon sitting in the pantry. I relied on Mr Google to spit out recipes as I type buttermilk and lemons in the search engine as ingredients. There was heaps on recipe to sieve through and I settled on the following.

Ingredients:

2 1/2 cup cake flour

1 tsp baking powder 

1/2 tsp baking soda

1/2 tsp salt

3/4 cup buttermilk

3 tbsp grated lemon zest

1/4 cup lemon juice

1 tsp vanilla extract

1 3/4 cups caster sugar

12 tbsp unsalted butter

3 large eggs plus 1 yolk

Method:

1. Preheat oven to 325 degrees. Line a 9 x13 baking pan with foil and lightly spray with oil.
2. Combine flour, baking powder, baking soda and salt in a medium bowl
3. Combine buttermilk, lemon juice and vanilla in a liquid measuring cup
4. With electric mixer on medium speed, beat sugar and lemon zest until moist and fragrant about 1 minute.
5. Transfer 1/4 cup sugar mixture to small bowl, cover and reserve.
6. Add butter to remaining sugar mixture and beat light and fluffy about 2 minutes.
7. Beat in eggs and yolk one at a time, until incorporated. Reduce speed to low.
8. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture and mix until smooth. 
9. Scrape batter into prepared pan and smooth top. Bake until cake is golden brown for about 25 to 30 minutes, insert a toothpick and if it comes out clean the cake is ready. Transfer to a wire rack and let cool for 10 minutes.

Glaze:

3 cups icing sugar

2 tbsp lemon juice

2 tbsp buttermilk 

Method:

• Whisk icing sugar, lemon juice and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserve sugar and zest mixture. 
• Cool completely for at least 2 hours before serving.

The sponge cake had a nice hint of lemon in it, it was soft and spongey. Hubby felt that it could have done without the icing as he's trying to cut down on his sugar intake but I felt that it make the cake look "naked" without anything to cover the top so I told him to scrape off the icing if he did not want it on his cake. Easy problem solved, anyway do try the recipe and if you like do without the icing.