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Ingredients: 

  • 3 Litre sized resealable plastic bag
  • 3 cups flour
  • 1/4 cup sugar
  • 1 packet yeast (rapid rise or regular)
  • 1 cup of warm water
  • 1/4 cup butter, melted
  • 1 teaspoon salt (this can be to taste)

Method:

  • Combine 1 cup flour, sugar, and yeast packet in a bowl. Pour into a resealable (Ziplock style) bag.
  • Add warm water. Seal bag, pressing out air.
  • Begin shaking and mixing the bag by hand
  • Set bag to rest for 10 minutes.
  • In a bowl, combine 1 cup of flour with salt. Pour into the bag along with melted butter.
  • Seal the bag again, pressing out air. Shake and mix again.
  • Open the bag and add in the last cup of flour.
  • Seal bag, and mix for the final time.
  • Pull out dough and place on a floured surface.
  • With floured hands, knead the dough for 5-10 minutes
  • Place dough in a greased loaf pan.
  • Lay a towel over the loaf pan and set it in a warm spot.
  • Allow the dough 30-45 minutes to rise
  • Bake at 190 degrees for 25 minutes.

Hints and Tips: 

  • Add herbs and olives while kneading to make herb and olive bread. 
  • Enjoy with your fave toppings. 
  • Add food colouring for colourful bread. 
  • Great experience to get children involved. 

Ingredients: 

FOR VEGETABLE MIXTURE:

  • ½ carrot, finely chopped
  • 2 tbsp cabbage, finely chopped
  • 4 beans, finely chopped
  • 2 tbsp corn, boiled / frozen
  • 2 tbsp peas
  • ½ capsicum, finely chopped
  • 2 potato, boiled & mashed
  • ¼ tsp pepper powder
  • ½ tsp mixed herbs
  • ½ tsp salt
  • ¼ cup bread crumbs

OTHER INGREDIENTS:

  • 2 tbsp corn flour
  • 2 tbsp plain flour
  • ½ tsp salt
  • ¼ cup of water
  • 1 cup panko bread crumbs

Method:

  • Firstly, in a large mixing bowl take ½ carrot, 2 tbsp cabbage, 4 beans, 2 tbsp corn, 2 tbsp peas, ½ capsicum and 2 potatoes.
  • Further, add ¼ tsp pepper powder, ½ tsp mixed herbs and ½ tsp salt.
  • Mix well making sure all the vegetables are well combined.
  • Now add ¼ cup bread crumbs and mix well.
  • Mash and mix forming a soft dough.
  • To prepare cornflour slurry, take 2 tbsp cornflour, 2 tbsp plain flour and ½ tsp salt.
  • Mix well with ¼ cup water forming a smooth batter.
  • Now pinch a small ball sized vegetable mixture and shape well.
  • Dip in cornflour slurry coating uniformly.
  • Now roll into panko bread crumbs to get crispy outer covering.
  • Deep fry in hot oil keeping the flame on medium.
  • Stir occasionally, without breaking the nuggets.
  • Fry until the vegetable nuggets turn crispy and golden brown.
  • Drain off over kitchen paper to remove excess oil.
  • Finally, enjoy vegetable nuggets with tomato sauce.

Hints and Tips:

  • Firstly, adjust the amount of breadcrumbs based on the moisture of vegetables.
  • Also, if the nuggets break-in oil, do not panic. add a tbsp of more breadcrumbs to vegetable mixture and shape.
  • Additionally, add vegetables of your choice to make it nutritious.

Reference:
Vegetable Nuggets, Hebbars Kitchen

Ingredients:

For Filling:

  • 1 cup  baked beans in tomato sauce 
  • 3 tbsp finely chopped onion
  • 2 tbsp finely chopped coriander leaves 
  • 1/2 tsp pepper powder 
  • Oregano or dried mixed herbs seasoning (to taste)
  • Salt (as required)
  • 1 cup lettuce leaves 

For topping: 

  • 1/4 cup grated cheese  
  • 2 tbsp finely chopped tomatoes
  • Sour cream - (as required)

Method:

  • Preheat taco shells as per instructions on the pack.
  • Shred the lettuce leaves.
  • Chop tomato, onions, spring onions or coriander leaves finely.
  • Grate the cheese and keep it ready.
  • In a wide bowl, take 1 cup of baked beans, salt, pepper powder and finely chopped onions, coriander leaves or spring onions.
  • Mix everything well and check for taste. Add more spices or salt.
  • Take the hot taco and keep the shredded lettuce leaves.
  • Above that add 2 –3 tbsp of baked beans mixture.
  • Top it with sour cream or mayonnaise.
  • Add finely chopped onions, tomato & coriander leaves.
  • Finally, add grated cheese.
  • Garnish with coriander & chopped tomato pieces.

Hints and Tips:

  • Use other vegetables that children can fill their taco up with such as shredded carrot, shredded cucumber, capsicum, corn etc.
  • Encourage older children to shred and cut their own vegetables.
  • Place each vegetable in a bowl so children can create their own tacos.

Reference: 
Easy Vegetarian Tacos With Baked Beans, Chitra's Food Book

Ingredients: 

  • 250g grated tasty cheese (approx 2 loose cups)

  • 2 cups of self-raising/rising flour (If you don't have S/R Flour, you can substitute with plain flour and baking powder. Add 2 tsp of baking powder to each cup of plain flour. Metric cup size 250ml)

  • 2 eggs (yogurt and buttermilk are good substitutes for eggs - use one-fourth cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced)

  • 1½ cups of milk

  • Small can of corn kernels (125g)

  • Half red capsicum

  • Large handful of baby spinach

  • Salt and pepper to taste

  • Fresh basil leaves to add to the mix and on top (optional)

Method:

  • Preheat oven to 180°C (356°F)

     

  • Sift flour into a large bowl.

     

  • Whisk eggs, chop capsicum, spinach (and optional basil).

     

  • Make a well in the flour, add in the rest of the ingredients and mix until combined.

     

  • Spoon into a greased muffin tray (pop a basil leaf on top of each, optional) and bake for 25 minutes or until the tops are golden brown.

Hints and Tips:

  • Mix and match the veggies used in the muffin to create your own favourites. Other veggies that work well are mushrooms, tomato (fresh or sundried), zucchini, broccoli, spring onions, etc.

  • Swap some of the tasty cheese with some crumbled feta cheese for an extra cheesy bite.
  • They will keep for up to a week in an airtight container in the fridge.

Reference: 
Cheese and Veg Muffins, Learn To Play At Home

Ingredients:

  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 1/2 cup buttermilk
  • 1/2 teaspoon ground nutmeg
  • 2 tbsp sultanas (optional)
  • 2/3 cup mashed cooked butternut pumpkin
  • Extra buttermilk, for brushing

Method:

  • Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  • Sift flour, nutmeg,sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
  • Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface.
  • Knead gently until just smooth.
  • Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together.
  • Repeat to make 12 scones.
  • Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.

Hints and Tips:

  • Serve with cream cheese or butter. 
  • Add sultanas to the batter as it gives it a sweetness. 
  • Omit pumpkin and use grated carrot, or zucchini
  • Great for kids to take to school

Ingredients:

  • 1 sheet puff pastry
  • Vegemite
  • Grated cheese

Method:

  • Preheat oven to 180 degrees.
  • Semi defrost puff pastry.
  • Spread with a generous serve of vegemite (depending on taste).
  • Sprinkle grated cheese on top of vegemite spread.
  • Roll puff pastry lengthways.
  • Bake in oven on tray 10 – 15 minutes until golden brown.
  • Cut into desired slices.
  • Enjoy!

Hints and Tips:

  • These can be pre-cut once rolled lengthways before baking in the oven.
  • More cheese can be sprinkled on top of the pastry before baking.
  • Add other fillings such as tomato paste, cheese and dried herbs.
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