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On the Menu - February 2019
Snacks!
As a mother of two sons, I know just how hard it is to fill growing boys up. And then along came Hannah, and she was almost as hard to fill up as the boys because she was just as active. Between school, football, basketball, netball and hockey my kids were always on the go, and as a result, always hungry.
Just not for veggies.
They wanted snacks, and I wanted healthy food they'd enjoy that would ease their hunger without destroying their appetites for real meals. Here are some better than store bought snacks that are sure to go down well.
As a mother of two sons, I know just how hard it is to fill growing boys up. And then along came Hannah, and she was almost as hard to fill up as the boys because she was just as active. Between school, football, basketball, netball and hockey my kids were always on the go, and as a result, always hungry.
Just not for veggies.
They wanted snacks, and I wanted healthy food they'd enjoy that would ease their hunger without destroying their appetites for real meals. Here are some better than store bought snacks that are sure to go down well.
Cottage Cheese Dip and Fruit Chunks
You will need:
200g cottage cheese
2 tsp honey
1 tsp fresh mint, finely shredded
Fruit in season cut into chunks - watermelon, rock melon, apple, mandarin, strawberries, pear, banana, kiwi fruit, peaches, apricots, plums
Method:
Beat the cottage cheese and honey until smooth. Stir in the mint. Chill.
To serve, put the dip into a bowl and arrange the fruit chunks around the edge.
You will need:
200g cottage cheese
2 tsp honey
1 tsp fresh mint, finely shredded
Fruit in season cut into chunks - watermelon, rock melon, apple, mandarin, strawberries, pear, banana, kiwi fruit, peaches, apricots, plums
Method:
Beat the cottage cheese and honey until smooth. Stir in the mint. Chill.
To serve, put the dip into a bowl and arrange the fruit chunks around the edge.
Elephant Ears
My kids love Elephant Ears, they are a great quick treat snack.
Ingredients:
Tortillas or wraps
Oil
Cinnamon sugar
Method:
Heat a little oil in a large frying pan.
Add a tortilla, cook for 1 minute. The tortilla will puff up - when this happens, turn.
Cook a further minute. Watch, they burn quickly and easily. Turn the heat down if necessary.
Remove from the pan and drop into cinnamon sugar immediately. Toss a few times to coat.
Cut into wedges and serve.
Can be eaten as is or with a yoghurt dip.
My kids love Elephant Ears, they are a great quick treat snack.
Ingredients:
Tortillas or wraps
Oil
Cinnamon sugar
Method:
Heat a little oil in a large frying pan.
Add a tortilla, cook for 1 minute. The tortilla will puff up - when this happens, turn.
Cook a further minute. Watch, they burn quickly and easily. Turn the heat down if necessary.
Remove from the pan and drop into cinnamon sugar immediately. Toss a few times to coat.
Cut into wedges and serve.
Can be eaten as is or with a yoghurt dip.
Chocolate Custard Cups
Ingredients:
2 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/4 cup sugar
3 tbsp cocoa
2 tbsp cornflour
Method:
Whisk eggs, milk and vanilla together in a medium saucepan. Combine the sugar, cocoa and cornflour. Whisk into the milk mixture. Bring to a boil over a medium heat, whisking constantly to prevent lumps and burning. When the mixture thickens, boil for 1 minute. Remove from the heat and pour into pudding cups. Chill.
Note: I use individual jelly moulds with lids so they custards can be put into lunchboxes. If I'm making them for dessert, I pour them into small dessert bowls and top with sliced fruit - strawberries or kiwi fruit.
Vanilla Pudding: Omit the cocoa
Banana Pudding: After removing from the heat add 1 well mashed banana and stir in to combine.
Choc Mint Pudding: Omit vanilla and add 1tsp mint extract (more or less to taste, depends how minty you like your pudding).
Ingredients:
2 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/4 cup sugar
3 tbsp cocoa
2 tbsp cornflour
Method:
Whisk eggs, milk and vanilla together in a medium saucepan. Combine the sugar, cocoa and cornflour. Whisk into the milk mixture. Bring to a boil over a medium heat, whisking constantly to prevent lumps and burning. When the mixture thickens, boil for 1 minute. Remove from the heat and pour into pudding cups. Chill.
Note: I use individual jelly moulds with lids so they custards can be put into lunchboxes. If I'm making them for dessert, I pour them into small dessert bowls and top with sliced fruit - strawberries or kiwi fruit.
Vanilla Pudding: Omit the cocoa
Banana Pudding: After removing from the heat add 1 well mashed banana and stir in to combine.
Choc Mint Pudding: Omit vanilla and add 1tsp mint extract (more or less to taste, depends how minty you like your pudding).
Milo Balls
Ingredients:
1 pkt plain biscuits (Marie, Milk Arrowroot etc.)
1 tin condensed milk (or 1-1/2 cups MOO Condensed Milk)
1/4 cup Milo
1 cup desiccated coconut
Method:
Crush the biscuits in a food processor or with a rolling pin until they are fine crumbs
Combine the biscuit crumbs, Milo and condensed milk and stir to combine (or whizz in the food processor)
Take tablespoons of the mixture and roll into balls. Coat in the coconut.
Place in fridge for 30 minutes to chill and set.
Ingredients:
1 pkt plain biscuits (Marie, Milk Arrowroot etc.)
1 tin condensed milk (or 1-1/2 cups MOO Condensed Milk)
1/4 cup Milo
1 cup desiccated coconut
Method:
Crush the biscuits in a food processor or with a rolling pin until they are fine crumbs
Combine the biscuit crumbs, Milo and condensed milk and stir to combine (or whizz in the food processor)
Take tablespoons of the mixture and roll into balls. Coat in the coconut.
Place in fridge for 30 minutes to chill and set.