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FOOD TIPS

Here are some menu ideas and "food" to consider bringing for whilst you are on holiday....

 

 

Why not spoil yourself with some really simple,

yet delicioustreats while you are on holiday....

Try something totally new!! Give you and your tastebuds a memorable experience....like....

munching onpanfried brains

encrusted withmacadamianuts!!
You willLOVEthem!!!

Orstick with a few easy favourites,

like boiledbabypotatoes with freshsalmon fillets to grillon thebarbie!!

You could packsome...

thickslices ofhoney bakedham,succulent spinach or silverbeet

and bigjuicy mushroomsto enjoy with your freshly poached or friedeggs!!

 

Youcould also buysome "easy" pancake mix or fresh wafflesto toast for brekky or dessert!

Consider bringing theseingredients foramouthwateringtopping!!

Strawberriesblueberries and bananasmarinated inmaplesyrup, orange juicewith hot butterandasplash of

cointreau with freshmascarpone.

Bring along some ooey gooey stinkycheeses,quince paste, fresh figs, fruit, bikkies and dipsas well as somegood ol'"cheezles"and"chips"

fornibbles.

If you don't feel likecooking and would like a break, why not just bring easy pre-made fresh or frozen meals, like lasagneor an assortment of pre- packed TV dinners and enjoy them with a quick and easy fresh garden salad!. 79cent noodles won't hurt the kids once in a while either! You can add a little tin of tuna or an egg on top for added protein!
Make it easy for yourself MUM!!
You could even inspire the kids to create a meal for everyone, look up quirky recipes for kids on the main menu!

 

"Fluffy Pink" mashed potato

4 medium sized potatos

table spoon butter

1/4 cup or less of cream or milk

tin of beetroot (to use juice)

salt and pepper

Utensils:

potato masher

knife

potato peeler

sauce pan with lid

bread board for chopping

table spoon

Directions:

1.    Fill saucepan half full with water, add a little pinch of salt as that helps the water to boil quicker! Place it carefully on the stove hot plate , put the lid on the saucepan and turn dial to high.

2.  peel and cut each potao into about 4 to 6 pieces.

3. when water is boiling, carefully place cut potatos in the

saucepan, don't drop in, or they will spalsh

(Mum may like to this for you )

   5. Drain water off completely

  6.Add one tablespoon of butter, salt and pepper
     and

HOME MADE PEANUT and sultana BUTTER

Ingredients:

•       1½ cups of unsalted roasted peanuts

             1 tbsp sultanas (optional)

•       1 tbsp. peanut oil

Utensils:

•       food processor (you'll need help from your adult assistant)

•       bowl

•       mixing spoon

•       storage container

•       measuring cups and spoons

         bread board for chopping

Directions:

For smooth peanut butter:

1.     Mix thepeanuts with the peanut oil, and pour the mixture into the food processor.

2.     Process the mixture until it's very smooth.

3.     Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

For chunky and crunchy peanut butter with saltanas:

1.     Take about ¼ cup out of your 1½ cups of peanuts and roughly chop (ask Mum to chop) or  smash, then set

           them aside along with sultanas.

2.     Mix the rest of the peanuts with the oil, and pour the

         mixture into the food processor.

3.     Process the mixture until it's very smooth, then stir in

       the peanuts and sultanas that you had set aside.

4.     Process a few seconds more to create  medium chunky

        peanut butter.

5.     Store your chunky peanut butter in a sealed container in

        the fridge. It will be good for 2 weeks.

  HUMMUS DIP

Ingredients:

•  1 can of garbanzo beans (chickpeas), drained, liquid reserved
• 2 garlic  cloves, minced
• 1 tsp. ground cumin
• 1 tbsp. olive oil
• ½ tsp. black pepper

Utensils:

• measuring spoons
• food processor (you'll need help from your adult assistant)

Directions:

1. Combine chick peas, garlic, cumin, salt, and olive oil in a food processor.
2. Blend on low speed, gradually adding reserved chick pea liquid, until a nice creamy texture is achieved.
3. Scoop into a bowl for serving
   

             Sweet Snow Bars

Ingredients:

•  6 cups of kelloggs rice bubbles
• 1 bag of white marshmellows
• 3 tbsp. butter
• non stick coocking spray
  

Utensils:

•        non stick saucepan

•        knife for cutting

•        wooden spoon

•       9' x 13" backing dish or pan

•       measuring cups and spoons  knife for cutting

Directions:

1. Melt the margarine in a non-stick suacepan and add the entire bag of marshmallows.

2. Stir over medium heat until the marshmallows have completely melted.

3. Add Rice bubbles and mix together well.

4. Pour mixture into a 9" x 13" pan that has been greased or sprayed with no-stick cooking spray.

5. when slightly cooled off enough to touch, flatten mixture with clean and greased hands or use back of wooden spoon!
   

6. Cut into squares or rectangles when cool

FOR MORE BRIGHT IDEAS, FUN AND INFORMATION ABOUT
QUIRKY COTTAGES
PLEASE CLICK ONTO
MAIN MENU

Cheers,
Hayley

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