Quick and easy. My daughter loves ham, cheese and crackers. I add olives to add that bit of grown up to it. Great for lunchboxes or picnics.
4 Slices Ham
4 Slices Cheese
Cut 8 circles out of your choice of lunch meat (use small glass if you don't have a cutter that is that small and cut around it), then cut 8 stars out of your choice of cheese.
Top each cracker with 1 lunch meat circle and 1 cheese star or place in container.
A Pink, Soft textured biscuit that's kinda of a shortbread but not... if hat makes sense! I made these for my daughter's 3rd birthday party and they were a total hit! You can change them doughs to any colours you like to adapt to your theme. An easy, simple and delicious treat.
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 1/3 cups sugar
2 large eggs
2 teaspoons vanilla extract
Pink food coloring
Sprinkles for decorating
In a medium bowl, add together the flour, baking powder and salt.
In a kitchenaid bowl with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating between each one, then add the vanilla essence.
Add the flour (while mixer is turned off) and then beat mixture until just combined. Remove the dough and separate it into two equal parts. Shape one piece of the dough into a long rectangle 1/2cm thick (sandwich the dough between two pieces of baking paper to prevent sticking whilst rolling), wrap it in glad wrap and place it in the fridge. (This will be the uncoloured part of the cookies.)
Return the remaining piece of dough to the stand mixer bowl, add in the pink food coloring until it reaches your desired pink color. Remove the pink dough, roll it into a long rectangle (roughly the same size as the white one. Use baking paper again to prevent sticking), wrap it in glad wrap and place it in the fridge. Leave the dough for 30 minutes to chill.
Remove from the fridge. Transfer the pink dough on top of the white dough. Roll into a log. Cut the log into 2. Roll the dough logs in the sprinkles until they are completely coated. Re-wrap the dough logs in wax paper and refrigerate them for 4 hours.
When ready to bake, preheat the oven to 200'c and line two baking trays with baking paper. Remove the dough from the fridge and slice each log into 1/2cm rounds. Place the rounds about 3-5cm apart on the baking sheets. Bake the cookies for 9 to 11 minutes until pale golden, and transfer them to a rack to cool.
A tasty school treat or snack that even the fussiest eater will love!
1 Cup S.R Flour
60g Cheese, grated
1 teaspoon Parsley, chopped finely
2 Rashers Bacon, diced
1 Cup Milk
Preheat oven to 200'c. Line a muffin tray with muffin cases (otherwise grease well).
Sift flour into a medium bowl, add cheese, parsley and bacon. In a small bowl mix egg and milk together. Add wet ingredients to dry ingredients and combine. Place mixture into muffin cases and bake for 20-25mins. Serve hot or cold.
A tasty Easter bun decorated with the traditional cross. You can add fruit or chocolate bits to enhance your bun.
4 Cups Plain Four
1 Teaspoon Salt
1 1/2 Cups Milk
1/2 Cup Sultanas
1/2 Cup sugar
1/2 Teaspoon Mixed spice
1/2 Teaspoon Cinnamon
Cream yeast with 1 Tablespoon of each sugar and flour, add lukewarm milk and mix well. Cover and stand in a warm place for 10-15mins or until mixture is frothy.
Sift remaining flour, salt, sugar and spices together. Rub in butter, add beaten egg, sultanas and yeast mixture mix into a dough. Stand bowl covered with a clean teatowel in a warm place for 40mins or until dough has doubled in size. Punch down dough, turn out onto a floured surface, knead until smooth and elastic. Cut dough into 3 equal pieces, cut those into 5 equal pieces to create 15.
Pre heat oven to 200'c. Knead and shape into buns and place onto a lightly greased 18x24 tin, stand in a warm place for 10-15mins or until buns reach the top edge of tin.
Sift 1/2 Cup of plain flour, Mix with 1/3 Cup water into a paste. Fill mixture int a piping bag with a small hole cut across the corner. Pipe crosses on each bun.
Bake in a hot oven for 15-20mins. Remove from oven and serve .
Note: To make bun look glazed brush over a glaze made of 1 Tablespoon sugar, 1 Tablespoon Gelatin and 1 Tablespoon Hot Water.
A tasty treat where the flavor options are endless. I first had these at a BBQ in Australia. My mother in law had brought them and from then i was hooked. I make them all the time for my daughter and she loves them as well. They are so simple to make but ridiculously tasty!
2 Sheets Puff Pastry
150g Bacon Bits
200g Cheese (This can be any cheese you like, i use a mix of Parmesan and Cheddar)
80g Passata (Or a good Tomato pasta sauce)
Oil for frying
Pre heat oven to 180'c. Layer a large baking tray with baking paper.
Heat oil in a small frying pan on a medium heat. Add bacon bits and fry until golden n crispy.
Spread passata over one side of each of the puff pastry sheets. Sprinkle cheese over sauce (save some cheese for putting over the top before putting in oven). Evenly scatter the cooked bacon bits over cheese. Roll up pastry and cut each log into 12 slices, layer slices with the filling facing up on the covered baking tray. Sprinkle over remaining cheese.
Bake in oven for 20 mins or until pastry is puffed and golden.
A simple tomato salsa on crisp bread, my go to party dish. Whenever i need to bring a share plate for a gathering this is it. I love bruschetta so much that if i go out for dinner i must try it. Ive prob tasted over 50 different types, this is still my favorite, and it's mine own recipe.
6 Ripe Tomatoes, seeded and diced
1/2 White Onion, diced finely
1/4 Cup Basil leaves, shredded
2 Tablespoons Balsamic Vinegar (Brown or White)
1 Teaspoon Sugar
Salt and Pepper to taste
Bread to serve (I use Bruschetta Toast from the supermarket)
Parmesan cheese to sprinkle over top when serving (optional)
Place all ingredients (except bread) together and mix well. Chill for 20 mins in the fridge to marinate. Serve on warm crusty bread.
These little crunchy party snacks are the perfect as a starter with a garden salad or as a party plate. I typically use Swiss and Parmesan cheese for my tarts but this recipe is great when you have leftover cheese you need to use up.
6 Medium Potatoes
2 Sheets Puff Pastry
1/4 Teaspoon Salt
1/3 Cup Grated Cheddar & Parmesan cheese
1 Teaspoon Chopped Rosemary
Pre Heat oven to 180'c. Line a tray with baking paper.
Place potatoes in a saucepan, cover with water. Bring to the boil. Reduce heat and simmer for 5 minutes or until almost tender. Drain and rinse with cold water. Cut into thin slices.
Cut each pastry sheet into 9 rectangles. Score each rectangle about 1/8-inch from edge. Prick the inside of the square all over with a fork. chill 10 minutes.
Arrange 3-4 potato slices onto each pastry piece and sprinkle with salt. Combine cheese and rosemary. Sprinkle cheese mixture over each tartlet. Bake for 15 minutes or until golden and crispy.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.