All blog posts tagged with snack foods
Apricot & Macadamia Fibre Topper Cookies
We are all looking for ways to increase our fibre
consumption whilst not sacrificing on flavour. After all low GI fibre is what
keeps us feeling full in between meals, and is an important part of a healthy
diet. An excellent source of fibre is
the Kelloggs Bran Fibre Toppers. This product
can be added to cereal, fruit or yoghurt to give your breakfast a healthier
boost. Just ½ cup of Bran Toppers will
give 33% of your daily fibre needs.
With the children returning to school this week I thought I would experiment and create a healthy lunchbox cookie using the Bran Fibre Toppers. I am pleased to say they turned out absolutely delicious. The dried apricot and macadamia added even more fibre, protein and healthy oils to the cookies, and the orange zest lent a fresh zing to these crunchy treats. Oh, and I am sure no child could resist the drizzled white chocolate on the top! Try my fibre rich lunchbox treats; I am sure the children will never guess they’re healthy.
Ingredients:
1 ¼ Cups Kelloggs Bran Fibre Toppers
1 ¼ Cups Kelloggs Just Right Clusters & 5 Grains
2 Cups SR Flour
½ cup brown sugar
1 cup white chocolate bits
½ cup unsalted macadamia nuts
½ cup diced dried apricot
Zest from 1 orange
½ cup fresh squeezed orange juice
150gm butter (melted)
½ cup milk
1 egg
Method:
Preheat oven to 160 degrees.
Place baking paper on two cookie slides
Add all the dry ingredients to a large bowl and mix together.
Melt the butter in the microwave. In a small jug combine the
butter, milk, orange juice and egg. Whisk this mixture lightly until combined.
Add the liquid to the dry ingredients and mix by hand.
Form balls by hand and place on the baking tray. Flatten the balls and place in the oven to cook.
Cook until golden brown. Approx 15- 20mins
To Finish:
Melt ½ cup of white chocolate bits in the microwave in 30 second bursts. Once the chocolate is sufficiently melted, use a teaspoon to drizzle over the cookies.
Perhaps if you are in a hurry of a morning they could double as a breakfast bar.
Alfresco Friday -Candied Sweet & Savoury Nuts
Alfresco Friday is back. With the start of the warmer weather and the promise of another Summer at the beach, just around the corner, I felt it was time for the recommencement of Alfresco Friday. This is a day when I post ideas for nibblies, picnic dishes, BBQ’suggestions or perhaps a recipe for a tasty Sangria or punch, anything to help kick start your weekend.
This weekend Little Miss A wanted to have a play day with her friends. Actually she wanted to have her first ever sleepover. Her best friends just happened to be twins so we will be having two extra little ones for Alfresco Friday this week. Anyway, Mr GG and I stopped in at the family’s house to organise the event, while the littlies were playing, were given a handful each of the most gorgeous homemade candied nuts to try.
With three little ones running around, our host was a little distracted, in the meantime Mr GG polished off all of my nuts, little A’s nuts, and a fair wack of both flavoured containers of nuts. Now I would hate to be one of those bossy wives who tells their hubby what to do but I was watching about 500gm of cashew disappearing at a rate of knots, and I was starting to panic. Very soon I would be able to see the bottom of both jars.
Eventually I had to whisper to hubby “darl... stop” He said, “I’m trying!!! I can’t stop, they are so good.”
I had to laugh because they were fantastic! It had taken all my willpower to stop eating them too.
Needless to say I had to get the recipe to share with readers, and to satisfy Mr GG. You can use any spices on the savoury candied nuts and the chilli can be omitted.
I decided this would be the perfect snack food to start this year’s Alfresco Friday, I hope you agree.
Sweet Candied Cashews
Ingredients:
350gm Cashew Nuts
1 egg white
¼ cup sugar
1 tsp salt
Method:
The method is the same for both sweet and savoury version. Preheat the oven to 200 degrees fan forced.
Line a baking tray with paper.
In a bowl combine the nuts, egg whites, salt and sugar, mix thoroughly. Pour the mixture onto a baking tray in a single layer.
Bake for 6 minutes and stir the nuts. Bake for a further 6 minutes until the toffee is bubbled and golden brown.
Remove from the oven and allow to cool before breaking it into pieces to serve.
Savoury Spiced Nuts
Ingredients:
350gm Assorted nuts
1 egg white
¼ cup sugar
1 tsp smoked salt
1 tsp chilli flakes
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp sweet paprika
1 tsp hot paprika
Method:
The method is the same for both sweet and savoury version. Preheat the oven to 200 degrees fan forced.
Line a baking tray with paper.
In a bowl combine all the savoury ingredients, with the nuts, egg whites and sugar, mix thoroughly. Pour the mixture onto a baking tray in a single layer.
Bake for 6 minutes and stir the nuts. Bake for a further 6 minutes until the toffee is bubbled and golden brown.
Remove from oven and allow to cool before breaking it into pieces to serve.
Use the same method for the sweet candied nuts.
So please raise your glasses dear readers and say cheers to another season of warm weather, beaches and barbeques. Have a cold beer or glass of bubbly and celebrate the weekend with me.
Spring Jasmine Friand
Spring is in the air! By this statement I mean I can smell Jasmine, Orange blossoms, Gardenias and all the gorgeous floral aromas that I associate with the warmer weather. I know it may not be a fun time of year for those with hay fever and allergies, but I love the overpowering sickly sweet honey aroma’s of blossoming flowers.
I wanted to make a cake which captured that smell precisely. So this morning I went into my garden and picked a big bunch of Jasmine and put it in a milk jug. This was for no other reason than inspiration. While I was going about my normal daily duties the gorgeous aroma was teasing me. A plan started to take shape, the cake needed to be buttery with a delicious honey and orange blossom flavour. I decided to make a matching syrup just to ensure the floral flavour was as intense as I wanted.
Once the cakes were baked I could no longer tell which aroma was from the cake, the syrup or the original flowers. There was a melding of aroma’s.
Mr GG is not a sweet tooth, so I expected this experiment to be met with very little enthusiasm. He particularly dislikes the Jasmine bush because it grows over our native garden... oops! Anyway, I got the big thumbs up , he even slurped up extra syrup on the second cake.
So here is a nice way to welcome in the springtime!
Ingredients:
6 egg whites
185gm butter (melted)
2 Tbs honey
1 Tbs Orange Blossom Water
1 cup ground almond
1 ½ cup icing sugar
½ cup plain flour
½ cup flaked almonds (decoration)
Honey Syrup:
2 Tbs Honey
1 Tbs Water
2 TBS Orange Blossom Water
Method:
Lightly grease a friand mould and preheat oven to 170 degrees.
Whisk the egg whites until just combined. Add the melted butter, honey and orange blossom water and whisk again to combine.
Add the almond meal, flour and sifted icing sugar and combine with a wooden spoon.
Pour the mixture into the mould.
Add the flaked almonds to the top of the Friand and cook until golden 10-15mins.
In a microwave safe dish (small crockery jug) make the sugar syrup by placing the honey and water in the bowl and microwaving for 1 minute. Remove from the microwave and add the orange blossom water. Drizzle the syrup over the friend. Allow to stand for a few minutes to soak up the syrup and then serve.
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Have Your Say
I wish I had you for my mum when I was 5!
That cake would have been the talk of the town for the rest of the year - fantastic job.
A lot of your blogs will be interactively design and style that visitor share data to read your blog.
Thank you so much, it is going to be a wonderful surprise for my Mum, I wish everyone a great day with your own special people, those who helped you become who you are today.
Mum definitely deserves the hamper, because she is an amazing woman that has brought up 3 kids through tough times. She is the best mum a son could ask for.
She's had it tough, working hard
deserving much more than just a card
So let's raise a glass and toast her true
The best person in the world - Mum, that's you!
Thanks for the info on Rasa Malaysia's book. I used to visit her website for recipes but some time ago, igot a new PC and forgot to bookmark it!
You're too modest Julie! You did a great job with the cake! :D
Yellow strawberries and cream is just perfect for mum as a reward for putting up with two kids who were a pain in the bum.
I would have loved to have seen those martini glasses! Hope Miss A had a lovely time celebrating turning 5 :D
It shouldn't. It should go to me as whilst trying to make sure my mum, step-mum, MIL, Step-MIL, 3 x Grandmas are spoilt on Mother's Day, I always seem to get forgotten!
My poor old mum is battling to care for my step dad who has advanced Parkinsons. My real dad who has had a stroke still expects her to be there for him, my bro is going bankrupt and she lives two states away from her only gransdon. Her life has little joy- JUst wish for one thing nice to happen to her. We all love our mums, good luck to you all!
Perfect place to relax and forget about all the troubles we have in the city and just unwind ~ can't wait to go to somewhere like this hehe
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