April Recipes – KidFriendly
1 April 2019
Carrot Cake Bunny Muffins
265g (1 3/4 cups) self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
20g (1/4 cup) desiccated coconut
80g (1/2 cup, lightly packed) brown sugar
100g (1/2 cup) caster sugar
250g (2 1/2 cups, firmly packed) coarsely grated carrot
95g (1/2 cup) raisins
125g (1/2 cup) unsweetened apple sauce
125ml (1/2 cup) vegetable oil
1/2 teaspoon vanilla extract
25g (1/3 cup) shredded coconut
18 pink marshmallows, cut in half with scissors
CREAM CHEESE FROSTING
250g pkt cream cheese, at room temperature, chopped
125g unsalted butter, at room temperature, chopped
1/2 teaspoon vanilla extract
80g (1/2 cup) icing sugar mixture
Preheat oven to 180C/160C fan forced. Line eighteen 80ml (1⁄3 cup) muffin pans with paper cases. Sift flour, bicarb and cinnamon into a bowl. Stir in coconut, sugars, carrot and raisins until combined.
Whisk together apple sauce, oil, eggs and vanilla in a jug until smooth. Add to the flour mixture and stir until well combined.
Spoon mixture evenly into prepared muffin pans. Bake for 18-20 minutes or until a skewer inserted into middle comes out clean. Set aside in pans for 10 minutes to cool slightly. Transfer to a wire rack to cool completely.
To make cream cheese frosting, use electric beaters to beat all the ingredients in a bowl until smooth and fluffy.
Spread icing over muffins, sprinkle with coconut then place marshmallows on top to resemble bunny ears.
Chicken & Avocado Sushi Sandwich
1/4 nori sheet
4 slices wholemeal grain bread, crusts removed
1 tablespoon salt-reduced margarine
2 tablespoons reduced-fat natural yoghurt
2 teaspoons finely chopped fresh chives
1 celery stalk, trimmed
100g shaved chicken breast
1/4 large avocado, cut into 4 slices
Cut nori into 4, 1cm x 10cm strips. Discard remaining nori.
Place bread slices on a flat surface. Using a rolling pin, flatten slightly. Spread with margarine.
Combine yoghurt and chives in a bowl. Season with pepper. Cut celery crossways into 4 x 8cm lengths. Leaving a 1cm border on the edge furthest away from you, spread bread slices evenly with yoghurt mixture. Stack chicken, avocado and celery on bread slices on edge closest to you. Starting at edge closest to you, roll up bread slices to enclose filling. Wrap 1 nori strip around each sandwich and secure ends with a little water. Place 2 sushi sandwiches in each lunchbox
Fruit Sailboat Snacks
30g (1/2 cup) alfalfa sprouts
3 thin slices of peeled pineapple
1 thin slice of watermelon
3 slices of unpeeled kiwifruit
Divide alfalfa sprouts between serving plates. Cut rockmelon in half lengthways to make the boats. Scoop out seeds. Place each boat on the alfalfa. Cut pineapple in half and thread each onto a bamboo skewer. Insert the base of 3 skewers along the centre of each boat to make the sails. Cut watermelon into 6 small triangles. Stick onto the top of each skewer to make flags. Cut kiwifruit in half and stack at one end of each boat.
Sneaky Veggie Spag Bol
500g beef / pork mince
1 brown onion, diced
2 garlic cloves, crushed
2 tablespoons finely chopped fresh oregano
1/2 cup of chopped capsicum
3 mushrooms, chopped
1/4 cup frozen peas
1/4 cup frozen corn
1/4 cup pre-cooked carrot
1/4 cup pre-cooked broccoli
1 cup of tomato pasta sauce
Heat some oil in a large saucepan over medium-high heat. Add the onion & garlic, cook, stirring for 5 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour and is cooked through.
In a separate frying pan, combine all other ingredients and cook until heated through, approx 5min.
Transfer to food processor and blend until smooth.
Add smooth tomato veggie mixture to the mince and stir through. Reduce heat to low and cook, stirring occasionally, for 30 mins or until sauce thickens slightly.
Meanwhile, cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain.
Divide the spaghetti among serving bowls. Top with the bolognaise sauce and serve.