Coconut Chocolate Mousse

This one is dairy free, refined sugar free, super simple to make and it tastes a-mazing!  So simple even the kids can make it.

Coconut Chocolate Mousse.jpg

Ingredients
1 can full fat coconut cream
1 tsp vanilla essence
3 Tbsp cocoa powder
2 Tbsp honey

Method
Place coconut cream in a mixer or blender.  Add honey, vanilla and cocoa powder.  Blend until smooth and creamy.  Place in the fridge overnight and take out about an hour before you’re ready to serve for a real mousse like consistency.

Tots to Teens recipes

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Mince Pasties

Mince Pasties

With my kids it seems whatever they won’t eat, if I put it inside something, like rice paper rolls, nori sheets, puff pastry or this easy bread pastry below, then for some reason it’s all of a sudden edible and tasty!

I always like to make more than I need so I can save some for easy dinner later. With this mince mixture it makes about double the amount you need so you can save half the mix for dinner another night, it’s also perfect for freezing.
Mince Mixture
• 500g Mince
• 1 onion
• 100g bacon, roughly chopped
• 100g finely chopped broccoli (about 1 cup)
• 1 carrot, grated
• 1/3 cup flour
• 1 ½ cups liquid beef stock
• 1 Tbsp tomato paste
Chop onion finely and place in a large frying pan to cook for a few minutes, add mince and cook till just brown.  Shake flour over entire mince and mix thoroughly.  Stir in tomato paste, carrot, broccoli and bacon and cook for 1 minute.  Add beef stock and mix well, bringing to boil.  Reduce heat and simmer for about 10 minutes, stirring occasionally.  Once the vegetables are cooked and liquid is dissolved, set aside to cool.
Mince Pasties-4
Pattie Pastry
Makes 8
• 2 ½ cups flour
• 5 tsp baking powder
• 200g probiotic or greek yoghurt
• 1 tsp mixed herbs
• 1 tsp garlic powder
Combine all dry ingredients, mixing well.  Add yoghurt and mix together.  Once it’s mixed well use your hands to massage the dough together, picking up the loose floury bits and squeezing into the dough.  Once everything is mixed together, lightly flour a workbench and place the dough mixture onto the bench.  If there are cracks in the dough, just squeeze the cracks into the dough with your fingers.  Lightly flour a rolling pin and roll the dough out until about ½ cm thick.  Using a round cutter about 12 – 13 cm in circumference (I used the underside of my blender lid) cut as many circles as you can into the dough.  Pull excess dough away and put aside to roll out again.  You want to end up with about 8 circles in total.
Preheat oven to 180 C.  Place about a tablespoon of the cooled mince mixture into the centre of each circle and lift two sides of the pastry circle to meet in the middle.  Pinch pastry together from the top and down both sides, forming a pastie shape.  Continue this 8 times.  Brush with olive oil and bake for 10 – 15 minutes until golden brown on top.
Here’s the link to the Tots to Teens recipe page

Somerset Cottage in UNO Magazine

I’ve been lucky enough to venture over to Tauranga a few times recently to photograph the beautiful Somerset Cottage in Tauranga for UNO Magazine.   The lovely owners Anne and Rick have owned Somerset for over 30 years now and have seen many a change.  You can take a look at the article in the latest UNO. Magazine, written by Talia Waldegrave of Hoopla PR.  The restaurant, situated in Bethlehem, is beautiful and their food is nothing short of amazing.

Oaty Choc Muffins – almost gluten free!

The kids love these muffins and I love that they have no flour in them!  They do have oats but, once thought of as a food containing gluten, recent studies have shown that oats may not have the same harmful amounts of gluten as wheat or barley. A moderate amount of oats, around 50g a day, is not harmful to people with coelic disease, although highly reactive people are still advised to avoid them.

Oatty Chocolate Muffins-6.jpg

Makes 12

Ingredients

  • 2 cups rolled oats
  • 2 ripe bananas
  • 2 eggs
  • 1 cup greek yoghurt
  • 2 tablespoons honey
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup chocolate chips (you could also use frozen berries if you prefer)

Directions

  1. Preheat oven to 180C and lightly grease a 12 cup muffin tray or line with paper liners
  2. Place all ingredients except for the chocolate chips (or berries) in a blender or food processor and process on high, stopping every now and then to scrape mixture from sides and mixing in. Process until batter is smooth and the oats have broken down completely.
  3. Stir in the chocolate chips of berries
  4. Divide the batter between the prepared muffin tins and bake for 30 mins or until golden brown on top

Overnight Oats for Tots to Teens Magazine

Oats are a high fibre food that packs plenty of nutritional value for our health. They have been proven to help people to reduce blood pressure and cholesterol and the also help stabilize blood sugar, which means you don’t get that mid morning ‘slump’ after having a bowl of oats for breakfast. Also, because oats take longer to digest it means you will feel fuller for longer, which is always a good thing – no mid morning snacking!

Oats are also loaded with a special antioxidant unique to them which fights free radicals – molecules in your body that cause cancer and aging.

Oats were once thought of as a food containing gluten and people with coelic disease were advised to avoid them. However studies have shown that oats many not have the same harmful amounts of gluten as wheat or rye. A moderate amount of oats, around 50g a day, is not harmful to people with coelic disease, although highly reactive people are still advised to avoid them.

*Soaking oats overnight breaks down their starch and makes them much easier for your body to digest and absorb all the good nutrients. It also saves time in the morning with breakfast already prepared!

Overnight Oats-5

Makes 1

Ingredients

  • ½ cup rolled oats (or less if prefer the fruit and nuts to take over – I use ¼ cup)
  • ½ cup milk (or almond milk, soy milk, whichever you prefer)
  • ¼ cup coconut yoghurt or greek yoghurt
  • ¼ cup raisins or sultanas
  • ½ cup frozen blueberries
  • ¼ cup walnuts
  • Directions
  1. Layer all ingredients into a medium sized mason jar in the order above, pop the lid on the jar
  2. Leave in the fridge overnight
  3. In the morning pour the ingredients into a plate
  4. Eat is as it is, or heat in the microwave if you prefer a warmer porridge like breakfast

NOTE

  • You can add extra milk in the morning if it’s not milky enough
  • You can make all sorts of combinations – using different nuts, fruits, even grated carrot, choc chips, peanut butter, honey or cinnamon! The only limit is your imagination.
  • Overnight Oats-7.jpg

 

Orzo with Leftover Meat

This recipe was inspired by watching Jamie Oliver – he mixed up this bbq flavoured sauce to go with leftover meat.  I can’t remember what he did after that but I decided to put my left-over meat mix in some orzo, and it worked!

  • 1 Tbsp BBQ Sauce, I used Aldersons Morepork BBQ Sauce
  • 1 Tbsp soy sauce
  • 1 Tbp sweet chili sauce
  • 250g leftover meat – chopped into small pieces
  • 1 onion
  • 5 mushrooms
  • 250g orzo
  • 1 cup white wine
  • 2 cups water
  • 1 tsp vegetable stock or bouillon
  • Bunch of fresh basil

Mix together the BBQ sauce, soy sauce and sweet chili sauce and add the chopped meat, mix well to coat meat.

Heat a large frying pan on the stove and add some oil and the chopped onion.  After a few minutes add the mushrooms, cook for a few minutes.  Add the orzo and stir, then add the wine.  Cook until the wine evaporates.  Add the water and bouillon and simmer until orzo is nearly done, around 15 minutes.  Add the meat and sauce mix and simmer for another 5 mins stirring until all water is dissolved and orzo is cooked.  Add fresh chopped basil at the end and mix well.

Chia & Rosemary Scones

I made these today with some vege soup and they were surprisingly good!  I didn’t actually expect them to work out but they were way better than I imagined.  The whole family came back for seconds so that’s saying something.  I love knowing that I’m secretly putting awesome nutrients into the family without them even knowing…

 

I added some dried rosemary from my garden which I had been hanging up for about a week.   I just took the leaves off the stalk and grinded it all up in my coffee grinder to make a fine powder to put into the scones for a delicious rosemary flavor.

Makes 12

  • 3 cups flour
  • 6 tsp baking powder
  • 1/4 cup LSA or ground linseeds
  • 1/4 cup chia seeds
  • 3/4 cup pumpkin seeds
  • 4 rashers bacon
  • 1 cup cheese
  • 4 eggs
  • 75g soft butter
  • 1/3 cup milk
  • 1 tsp rosemary
  • salt

Preheat oven to 180 degrees.  Combine flour, baking powder, LSA, chia seeds, sunflower seeds, cheese, bacon and rosemary in a bowl and mix well to combine.  In a separate bowl mix together eggs, milk and butter until light and fluffy and pour into dry ingredients and stir well to combine using your hands to make sure it’s well mixed.  Break up into 12 medium sized pieces and place on a baking tray lined with baking paper.  Cook for 15 – 20 mins or until golden brown on top.