Chocolate Muffins

Ingredients
150g dark chocolate
70g butter
2 large eggs
80g caster sugar
80g all purpose flour
1 tsp baking power
50g chocolate chips

Method:
Preheat oven to 170'C

Break chocolate into small pieces and put them in a mixing bowl together with butter.

Melt the chocolate and butter in a pot with low heat, stir well and set aside.

In a medium bowl, beat eggs lightly and add in sugar and stir until the sugar is dissolved.

Slowly add eggs mixture into melted chocolate till well.

Fold in sifted flour and baking powder.

Spoon batter into each muffin case and sprinkle with chocolate chips.

Bake for 20 mins.

Source : http://mykitch3n.blogspot.com

Sausage Rolls

Prep time : 35 mins
Cooking time: 30 mins
Makes : 48

Ingredients :
1 teaspoon oil, plus extra, for greasing
1 onion, finely chopped
500g sausage minced
80g soft white breadcrumbs
2 tablespoons tomato sauce (ketchup)
1 egg, lightly beaten
2 sheets frozen ready-rolled puff pastry, thawed
beaten egg or milk, for glazing

Method:
Preheat the oven to 210'C.

Lightly grease a baking tray with oil

Heat the oil in a frying pan.

Add the onion and cook, over low heat, for 2-3 mins or until soft and transparent.

Put the onion, meat, breadcrumbs, tomato sauce and egg into a bowl and mix together.

Lay the pastry sheets on a lightly floured work surface and cut into three horizontal strips.

Divide the meat mixture into six equal portions and place across the long edge of the pastry.

Roll the pastry up to form long sausage shapes.

Brush lightly with a little beaten egg or milk.

Cut the rolls into 4cm lengths and place on the prepared tray.

Bake for 10 mins, then reduce the heat to 180'C and bake for a further 15 mins or until golden.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Gingerbread People

Prep time : 30 mins + 15 mins refrigeration
Cooking time : 15 mins
Makes : 15-20, depending on size of cutters

Ingredients :
125g unsalted butter
90g soft brown sugar
115g golden syrup
1 egg
250g plain flour
40g self raising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda (baking soda)

Icing
1 egg white
1/2 teaspoon lemon juice
125g icing (confectioners') sugar
food colourings

Method:
Line two or three baking trays with baking paper.

Using electric beaters, beat the butter, sugar and syrup in a large bowl until light and creamy.

Add the egg and beat well.

Sift in the flours, ginger and bicarbonate of soda.

Use a knife to mix until just combined.

Use a well-floured hand to gather the dough into a ball.

Knead gently on a well-floured surface until smooth.

Don't over-handle the dough or it will become tough.

Lay a sheet of baking paper over a large chopping board.

Roll out the dough on the lined board to a 5mm thickness.

Prehead the oven to 180'C.

Refrigerate the dough on the board for 15 mins or until it is firm enough to cut.

Cut the dough into shapes using assorted gingerbread people cutters.

Press any remaining dough together.

Re-roll and cut out into shapes.

Bake for 10-12 mins, or until lightly browned.

Cool the biscuits on the trays, then decorate with the icing (frosting).

To make the icing, beat the egg white in a small bowl with electric beaters until soft peaks form.

Gradually add the lemon juice and sifted icing sugar and beat until thick and creamy.

Divide the icing into several bowls and tint with food colourings.

Spoon into small paper icing bags and use to decorate the biscuits.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Choc-Chip Crackles

Prep time : 20 mins
Cooking time : 5 mins
Makes :24

Ingredients :
90g puffed rice cereal
30g unsweetened cocoa powder
150g icing sugar
60g sultanas (golden raisins)
60g desiccated coconut
200g Copha (white vegetable shortening), melted
60g dark choc chips

Method:
Line two 12-hole mini muffin tins with foil cases.

Combine the puffed rice cereal, cocoa and sugar in a large bowl.

Mix thoroughly, then stir in the sultanas and coconut.

Stir in the melted shortening.

Spoon the mixture into the prepared muffin tins.

Sprinkle with the choc chips.

Refrigerate until set.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Apple & Orange Mini Cakes

Prep time : 20 mins
Cooking time : 20 mins
Makes : 36

Ingredients :
90g unsalted butter
125g soft brown sugar
1 tablespoon honey
1 egg
270g apple sauce or pureed tinned pie apples
125g wholemeal self-raising flour
1 teaspoon ground cinnamon
pinch of powdered cloves

Method:
Preheat the oven to 180'C.

Place 36 paper cases on a baking tray.

Beat the butter, sugar and honey together until light and creamy, then add the egg and apple sauce and beat until well combined.

Sift in the flour and spices and mix well.

Spoon the mixture into the paper cases and bake for about 20 mins, or until a skewer comes out clean when inserted into the centre.

Allow to cool and cover with orange glaze icing.

Orange glaze icing
To make the icing (frosting), combine 125g icing sugar, 10g butter, 1 teaspoon orange zest and 2 tablespoons orange juice in a heatproof bowl to make a soft pouring consistency.

Add a little more orange juice if needed.

Stand over a saucepan of simmering water and stir until smooth and glossy.

Remove form the heat.

Allow to cool slightly, then ice the cakes.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Apple Sago Pudding

Prep time : 15 mins
Cooking time : 50 mins
Serves : 4

Ingredients :
80g caster sugar
100g sago
600ml milk
40g sultanas (golden raisins)
1 teaspoon natural vanilla extract
pinch of ground nutmeg
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
3 small ripe apples (about 250g), peel, cored and very thinly sliced
1 tablespoon soft brown sugar

Method :
Preheat the oven to 180'C.

Grease a 1.5 litre ceramic souffle dish.

Place the sugar, sago, milk and sultanas in a saucepan.

Heat the mixture, stirring often.

Bring to the boil, then reduce the heat and simmer for 5 mins.

Stir in the vanilla extract, nutmeg, cinnamon, egg and the apple slices, then pour into the prepared dish.

Sprinkle with the brown sugar and bake for 45 mins, or until set and golden brown.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Bean Enchiladas

Prep time : 20 mins
Cooking time : 25 mins
Makes :8

Ingredients :
1 tablespoon light olive oil
1 onion, thinly sliced
3 garlic cloves, crushed
2 teaspoons ground cumin
125ml salt-reduced vegetable stock
3 tomatoes, peeled, deseeded and chopped
1 tablespoon tomato paste
850g tinned 3-bean mix
2 tablespoons chopped coriander leaves
8 flour tortillas
1 small avocado, chopped
125g light sour cream
1 handful coriander sprigs
115g shredded lettuce

Method:
Preheat the oven to 170'C

Heat the oil in a deep frying pan over medium heat.

Add the onion and cook for 3-4 mins, or until just soft.

Add the garlic and cook for a further 30 seconds.

Add the cumin, vegetable stock, tomato and tomato paste and cook for 6-8 mins, or until the mixture is quite thick and pulpy. Season with freshly ground black pepper.

Drain and raise the 3-bean mix.

Add the beans to the sauce and cook for 5 mins to heat through, then add the chopped coriander.

Meanwhile, wrap the tortillas in foil and warm in the oven for 3-4 mins.

Place a tortilla on a plate and spread with a large scoop of the bean mixture. Top with some avocado, sour cream, coriander sprigs and lettuce.

Roll the enchiladas up, tucking in the ends.

Cut each one in half to serve.

Variations :
For beef enchiladas, use only half the quantity of 3-bean mix and add 500g lean minced beef. Cook the beef with the garlic for 5-6 mins, or until browned and cooked through, breaking up any lumps with the back of a spoon. Alternatively, for tuna enchiladas, use only half the quantity of 3-bean mix and add 425g tinned tuna in brine, drained. Add the tuna with the stock.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Crispy Wafe Biscuits

Prep time : 10 mins
Cooking time : 25 mins
Makes : 40

Ingredients :
175g rice flour
125g cornflour
40g rice bran
2 tablespoon canola oil, plus extra for greasing

Method:
To make the biscuits (crackers), preheat the oven to 200'C.

Lightly oil two 30 x 25cm.

Swiss roll tins (jelly roll tins)

Combine the dry ingredients in a bowl, make a well in the centre and add 185ml water combined with the oil.

Mix until well combined.

Divide the mixture into two portions.

Press each portion of dough into a prepared tin and bake for 20-25 mins.

Allow to cool in the tin.

Turn out, break into pieces and store in an airtight container for up to 2 days.

Hint: If you'd like more evenly=shaped biscuits, score the dough in the tins with a knife before you bake them, then the biscuits will easily break along the score lines once they're cooked.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Junior Pikelets

Prep time : 10 mins
Cooking time : 15 mins
Makes : 24

Ingredients :
125 self-raising flour
1/4 teaspoon bicarbonate of soda (baking soda)
2 tablespoons caster sugar
125ml milk
1 egg
2 teaspoons oil, plus extra for greasing
60g sultanas (golden raisins)

Method:
Stir the flour and bicarbonate of soda together into a bowl.

Stir in the sugar in a small bowl combine the milk, egg and oil.

Make a well in the centre and whisk in the milk mixture to make a smooth batter.

Add the sultanas to the mixture and mix well.

Lightly grease and heat a frying pan with oil.

Drop teaspoons of the batter into the pan and cook until bubbles form.

Turn and cook the other side of the pikelet (griddle cake) until golden.

Cool on a wire rack, then serve warm with butter.

These pikelets be frozen, layered between sheets of baking paper, for up to 1 month.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Easy Berry Muffins

Prep time : 10 mins
Cooking time : 25 mins
Makes : 16 muffins

Ingredients :
250g plain yoghurt
100g rolled (porridge) oats
60g oil
80g caster sugar
1 egg
125 self raising flour, sifted
3 teaspoons baking powder
300g mixed frozen berries, thawed

Method:
Preheat the oven to 180'C.

Place paper cases into 16 muffin holes.

Mix together the yoghurt, oats, oil, caster sugar and egg.

Gently stir in the sifted flour and baking powder with the fruit.

Spoon the mixture into paper cases in the muffin tin and bake for 20-25 mins or until golden brown and a skewer comes out clean when inserted into the centre.

Hint : Muffins can be made with any number of delicious fruit-based combinations. Aside from berry combinations, apple, sultanas (golden raisins) and cinnamon, or peas and date can make a tasty alternative.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Crunchy Cheese Bites

Prep time : 15 mins
Cooking time : 15 mins
Makes about 20

Ingredients :
250g grated cheddar cheese
125 feta cheese, crumbled
60g ricotta cheese
30g chopped spring onions
1 small tomato, chopped
1 egg, beaten
4 sheets ready-rolled puff pastry
beaten egg, to brush
milk, to brush

Method:
Preheat the oven to 220'C.

Combine the cheeses, spring onion, tomato and egg in a bowl.

Season with freshly ground black pepper.

Cut the pastry into rounds using a 10cm cutter.

Place heaped teaspoons of the mixture onto one half of each round.

Fold the pastry over the filling to make semi-circles, brush the edges between the pastry with a little of the beaten egg and press the edges together firmly with a fork to seal.

Place on a baking tray and brush with a little milk.

Bake in the oven for 10-15 mins or until puffed and golden.

Allow the pastries to cook for at least 10 mins before serving.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Shortbreads

Prep time : 15 mins
Cooking time : 30 mins
Makes : 16

Ingredients :
250g plain flour
2 tablespoons rice flour
115g caster sugar
250g unsalted butter, chopped

Method:
Prehead the oven to 160'C.

Lightly grease 2 baking trays.

Sift the flours together into a large bowl and mix in the sugar.

Rub in the butter using your fingertips and press the mixture together.

Turn out onto a lightly floured work surface and knead gently.

Press out into a round about 1cm thick and cut out with shaped cutters.

Put the shortbreads onto the prepared baking trays.

Baked for 25-30 mins or until golden brown.

Leave to cook on the tray for 5 mins and then transfer to a wire rack to cook completed.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Bread & Butter Pudding

Prep time : 20 mins + 10 mins standing
Cooking time : 35 mins
Serves : 4

Ingredients :
butter for greasing
6 slices wholemeal bread
750ml milk
1/4 teaspoon grated lemon zest
110g sugar
4 eggs
125g mixed dried fruit (sultanas/golden raisins, raisins, chopped dried apricots, currants, mixed peel/mixed candied citrus peel)

Method:
Preheat the oven to 180'C.

Grease an overproof dish. Remove the crust and thickly butter the bread.

Heat the milk in a saucepan and add the lemon zest.

Bring to the boil, then cover and remove from the heat, leaving to infuse for 10 mins.

Beat the sugar and eggs together, then strain the milk over the eggs, and mix well.

Scatter half the dried fruit over the bottom of the prepared dish and arrange the bread, buttered sides down, on top.

Pour in half the custard, then repeat with the remaining fruit, bread and custard.

Place the dish in a baking tin and add enough water to fill halfway up the outside of the dish.

Bake for 35 mins.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd