Month: September 2019

Categories
Healthy Sweet Snacks

Apple Doughnuts with Ice Cream

Apple Doughnuts with Ice Cream - Sweet Snacks
Apple Doughnuts with Ice Cream - Sweet Snacks
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Apple Doughnuts with Ice Cream

Ingredients

  • 3/4 cup 95g self-raising flour
  • 1/4 cup 55g caster sugar
  • Pinch of salt
  • 1/2 cup 125ml milk
  • 1 egg lightly whisked
  • 2 Fuji apples
  • 2 tablespoons icing sugar
  • Ground cinnamon to sprinkle
  • Vanilla ice cream to serve
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Instructions

  • Sift flour, sugar and salt into a medium bowl. Add combined milk and egg and whisk to form a thick, smooth batter.
  • Peel and core apples. Trim ends, and then slice each into 8 thin rounds.
  • Dip apple rounds into batter, shaking away excess. Deep fry in batches, for about 1 minute on each side, or until puffed and golden. Transfer doughnuts to a wire rack and sift icing sugar over the top, then dust with cinnamon. Serve doughnuts warm with ice cream.
Categories
Easy Appetizers

Chicken and Veggie Spring Rolls

Chicken and vegetable spring rolls - Easy Appetizers
Chicken and vegetable spring rolls - Easy Appetizers
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Chicken and Veggie Spring Rolls

Ingredients

  • 300 g chicken mince
  • 1/4 Chinese cabbage wombok, shredded (see note)
  • 1 carrot peeled, grated
  • 1 zucchini grated
  • 2 green onions thinly sliced
  • 1/2 cup grated tasty cheese
  • 1 egg lightly beaten
  • 20 250g frozen spring roll wrappers, thawed
  • olive oil cooking spray
  • sweet and sour dipping sauce to serve
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Instructions

  • Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place mince, cabbage, carrot, zucchini, onion, cheese and egg in a large bowl. Using clean hands, mix well to combine.
  • Place 1 spring roll wrapper on a workbench, with 1 corner facing you. Place 2 tablespoons of filling along centre of wrapper. Fold corner over filling. Fold over sides and roll up tightly to enclose. Brush remaining corner with water to seal. Place, seam side down, on baking tray. Repeat with remaining wrappers, filling and water. Spray rolls with oil.
  • Bake for 25 to 30 minutes or until light golden and crisp. Serve with dipping sauce.
Categories
Lunch Box Ideas Snacks for Toddlers

Potato Pancakes with Sour Cream Dip for Toddlers

Potato Pancakes - Toddler Snacks

Potato Pancakes - Toddler SnacksIngredients:

  • 600 g organic potatoes mealy
  • 100 g organic zucchini
  • 2 pcs eggs
  • 3 tablespoons flour
  • Fine sea salt
  • Freshly ground pepper
  • 1 pcs clove of garlic
  • sour cream
  • 1 bunch of chives fresh
  • salad
  • canola oil

Directions:
Peal the potatoes and the zucchini and rub finely. Squezze the mass, so the water can escape. Add the salt, the pepper, the nutmeg, the pressed garlic and the eggs, and mix it with 3-4 tbsp flour.

Heat the canola oil in a pan. Make small balls from the mixture, and flatten with spoon. Bake until they are nice golden brown.

Mix sour cream with fresh, chopped chives and with some salt and pepper.

Serve with dipping sauce and green salad. Intead of zucchini you can also use carrots, leeks..etc. Its a good way to “hide” vegetables and its taste great.

 

Categories
Healthy Breakfast Ideas Healthy Sweet Snacks

Apple Cinnamon Rolls

Apple Cinnamon Rolls - Healthy Breakfast for Kids

Apple Cinnamon Rolls - Healthy Breakfast for KidsIngredients:

  • 20 g of fresh yeast
  • 50 g of sugar
  • 400 g flour (type 550)
  • 125 g butter, softened
  • 1 pinch of salt
  • 1 teaspoon ground cinnamon
  • 2 medium apples
  • 2 tablespoons granulated
  • sugar
  • Flour for editing

Directions:

In a large bowl, add the warm water and yeast and mix until the yeast is dissolved. Add the sugar and the oil and let it rest for about 5 minutes.

If the yeast is good, the yeast mixture should bubble up and rise. Add the egg and the salt to the bowl and whisk.

Add 3 cups of flour and mix the dough. You can use a mixer as well. Add more flour if you think the dough is too sticky.  Let the dough rest for 20 minutes.

In the meantime shred the apples and chop the pecans. In a small bowl mix the brown sugar and cinnamon.

Preheat oven to 375 F degrees. Roll out the dough into a long rectangle and about 1/4 inch in thickness. Brush the butter over the surface of the dough. Sprinkle the brown sugar and cinnamon over the entire surface of the dough. Sprinkle the apples all over then the chop pecans.

Start folding the dough with the side that furthest from you and pinch the ends together. Cut the roll into 1 1/2 inch pieces. You can use a 9×13 inch baking dish, make sure it’s buttered well. I used 2 pie dishes.

Place the rolls in the buttered dish making sure to leave some room between them. Let them rest for another 30 minutes, until they pretty much double in size. Bake them for 20 to 25 minutes.