Cheat's Pasta

As a Mum, I want to know exactly what my kids are eating and where it came from. However, I do have a few time saving cheats. I can make my own pasta but find it difficult time wise. So, when we feel like a filled pasta, I use Wonton Wrappers instead.

You can get egg based wrappers from Asian Supermarkets which are the best ones to use. If you can't find them, just use the regular no egg ones from the supermarket (which are perfect for anyone with an egg allergy). I always make a Tortellini shape as I find it's the only shape that holds the filling in when using wontons.

In time, I will start to post the various fillings and sauces I use.

Spiced Strawberries

Strawberries were really cheap at Woolworths this week so I purchased a couple of punnets. However, as it's early in the season, they were not sweet at all so the kids would not eat them. I again took inspiration from Elise Ivory's blog (link below) and made this. Kids loved it and so did we.

http://foodpassionrecipesbyeliseivory.blogspot.com/2009/04/marinated-spiced-strawberries-dessert.html

1 punnet strawberries cut into quarters

3 tablespoons castor sugar

1 tablespoon balsamic vinegar

1 teaspoon vanilla

1/2 teaspoon Herbies Fragrant Sweet Spices

Combine everything together and allow to sit in the fridge for at least 3 hours. Stir and serve with cream or ice cream (or Coconut Molasses Cake as I did).

Coconut Molasses Cake

I was watching Simply Ming the other day and he made this cake that I thought would work well with my Herbies Fragrant Sweet Spices (in place of the cinnamon he used). I was right - it was fabulous!!! My kids don't usually like coconut so I made them some Spiced Strawberries instead. Of course, they decided they actually loved this particular cake so I served the strawberries on the side along with some whipped cream. So good!

Cake:

100g soft unsalted butter
1/2 cup packed brown sugar
1/4 cup molasses (or treacle)
2 eggs
2 cups plain flour
1 teaspoon Herbies Fragrant Sweet Spices
pinch salt
1 1/2 teaspoons baking powder

juice of 1 lime
1 teaspoon vanilla
1 cup coconut milk (I used 1 tin of Woolies Select Brand 270ml)

Topping:
1 cup shredded coconut
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup cream
3 tablespoons sugar

Preheat oven to 180 degrees and prepare cake pan by lining with a round of parchment, greasing and flouring.

Cream together the butter, sugar and molasses. Add eggs one at a time, allowing each to be fully incorporated before adding the next, scraping continually.

In a large bowl, sift together flour, fragrant sweet spices, salt and baking powder. In a separate bowl or measuring cup, whisk together lime juice, vanilla and coconut cream. Alternate adding flour mixture and coconut milk mixture gradually, allowing each to be fully incorporated before adding next and scraping continually. Pour cake batter into prepared cake pan.

In a bowl, combine coconut, cinnamon, nutmeg, cream and sugar. Stir to combine, and spoon evenly over cake batter. Bake in middle of oven until center springs back when touched with fingertip, about 50-60 minutes.

Savoury or Sweet Pastry

I like this recipe as it's very adaptable. It's a cross between a flaky & shortcrust pastry. I rarely buy store pastry anymore. For me, this recipe makes enough for 3 crusts (ie. one bottom, one top and one for the freezer). However, it all depends on the pie dish you use and how thinly you roll it out.

3 cups plain flour

250g unsalted butter (very cold) cut into small cubes

1/2 teaspoon salt

3/4 cup ice cold water (you probably won't use it all)

Rub the butter into the flour until it looks like breadcrumbs. It's OK to have a few larger pieces still in it. Doesn't have to be perfect. Toss the salt through.

Slowly add a couple of tablespoons of water at a time to the flour / butter mixture. Gently stir together until the pastry just combines. Pull pastry into a tight ball and allow to rest in the fridge covered in glad wrap for 30 mins.

How much water you need to add depends on the humidity in the air. If you don't feel comfortable doing it by hand, you can do this in a food processor and slowly add the water through the spout until the pastry forms a ball.

When making a pie, I always blind bake the bottom crust before adding the filling. I find it's the only way to stop the bottom being soggy. Just line the pastry with baking paper and fill with grains (I use lentils). Bake in the oven for about 15 mins, remove from oven and remove paper/grains. Put pastry back in oven to brown a little for about 10 mins. Cool and continue with your filling / top pastry.

For a sweet pastry:-

Once the flour & butter is rubbed in, before adding the water, add 1/2 cup castor sugar, 1 teaspoon vanilla and 1 egg yolk to the mix.

Almond & Vanilla Spice Cake

I was googling to find a recipe using Herbies 'Sweet Fragrant Spices' and came across a recipe by a fellow blogger (and Herbies lover). I used her recipe as a base to create my own version. You can find the original recipe here:-

http://foodpassionrecipesbyeliseivory.blogspot.com/2009/05/vanilla-coconut-and-cinnamon-cake-with.html

She has many other lovely recipes which I hope to try as well.

This is a really easy cake to make because it does not require soft butter so it can be whipped up in a flash.

Cake

3/4 cup almond meal

1 cup plain flour sifted

1 teaspoon baking powder

1/2 cup castor sugar

1 teaspoon ground cinnamon

1 cup milk

2 tablespoons sour cream

50g butter melted

2 eggs

1 teaspoon vanilla

Icing

1 cup icing sugar

100g soft butter

3 teapsoons Herbies Fragrant Sweet Spices

1 teaspoon vanilla

Preheat the oven to 180 degrees. Grease and flour a cake loaf tin.

Place the almond meal, flour, sugar and cinnamon and baking powder in a bowl and mix to combine. Make a well in the centre of the dry ingredients and mix in the milk. Add the butter and then the eggs, sour cream and vanilla, stirring well after each new addition.

Pour the mixture into the prepared tin and bake for 45-60 minutes or until a skewer comes out clean. Cool on a wire rack and then turn onto a plate.

To make the icing, beat the butter and icing sugar together until thick and creamy. Mix the fragrant sweet spices & vanilla through and spread on to the cooled cake.

Spaghetti & Meatballs

I have tried many meatball recipes and this one always works best for me. The milk is a tip I saw when Nigella Lawson made meatballs. Sorry about the photo. I usually serve this with spaghetti but the photo is of leftovers I had for lunch with my homemade bread instead. I will try to remember to take a better picture next time I make this.

Meatballs

500g beef mince

1/2 onion grated

1 beef stock cube (I use OXO brand)

2 tablespoons tomato paste

1 egg

1/2 cup breadcrumbs

1 teaspoon Italian Mixed Herbs

Sauce

1 bottle Tomato Pasta Sauce (use your favourite)

1/2 teaspoon chilli flakes (optional)

1/4 cup full cream milk

1 cup grated cheese

Combine all the meatball ingredients together. Shape into balls (I make smallish ones) and place the meatballs in the fridge to firm up for at least 2 hours.

Fry the meatballs in a pan with a little oil until browned all over. Place into a baking dish.

Combine the Pasta Sauce, Milk & Chilli Flakes and pour over the meatballs. Cover the top with the cheese.

Bake in the oven at 180deg for about 30 - 45mins or until the cheese is golden & sauce bubbling.

Serve with spaghetti.

Homemade Bread

I usually keep a regular store bought loaf in the freezer (just in case we run out or I have been short on time) otherwise we only eat this bread. The kids love it.

1 x 7 gram packet of dry active yeast

2 tablespoons of honey

1 cup warm water

2 tablespoons olive oil

2 cups white plain flour

1 cup wholemeal flour

1/2 quick cook oats

1 teaspoon salt

Add everything to your breadmaker in the order listed. Cook on Wholemeal setting. I usually do a medium crust.