The rain is pelting across the window pane and the mercury has not crawled into double digits yet- so it is definitely an inside day today. School holidays are a great time to discover new recipes and have fun with the kids - mine love to bake, however baking doesn't have to be an unhealthy option. Many recipes call for large amounts of butter, margarine or oil and excess sugar which can be cut down. You can also add a few key ingredients to fortify (nutrient enrich) your baking. Two that I am particularly fond of are baby rice cereal (found in the baby section of the supermarket) which is iron fortified and protein enriched, and Benefibre(completely soluble in water) which adds extra fibre to your baking. Wherever possible I like to use wholemeal flour for extra fibre as well.
One of our favourite 'quick' recipes are scrolls. These can be sweet using sultanas and dried fruit or savoury, adding pizza toppings or simply using grated cheese and Vegemite (substitute any favourite spread if you are not fond of our little Aussie icon!)
Scrolls – cheese and Vegemite
2 cups self raising flour
90 g olive oil margarine
½ - 2/3 cup reduced fat milk
Fillings
1 tablespoon Vegemite + 2/3 cup grated cheese
Place flour and margarine in bowl; rub in with fingers until feel like breadcrumbs
Slowly add milk until dough forms.
Roll out onto floured surface making a rectangle
Cover with Vegemite and cheese
Roll dough to make a cylinder. Cut segments about 2 cm thick and arrange closely on tray lined with grease proof paper
Bake for 12 - 15 minutes in hot oven
Let cool
* If you can cope with the mess, kids love getting their hands into the flour and margarine. If you would prefer, invite them to roll the dough once it has formed into a ball. They can spread the ingredients on the dough
Scrolls- sultana
2 cups self raising flour
90 g olive oil margarine
½ - 2/3 cup reduced fat milk
Fillings
1 tablespoon margarine + 1 tablespoon brown sugar mixed to paste + ½ cup sultanas
Place flour and margarine in bowl; rub in with fingers until feel like breadcrumbs
Slowly add milk until dough forms.
Roll out onto floured surface making a rectangle
Cover brown sugar, margarine and sultanas
Roll dough to make a cylinder. Cut segments about 2 cm thick and arrange closely on tray lined with grease proof paper
Bake for 12 - 15 minutes in hot oven
Let cool
2 cups self raising flour
90 g olive oil margarine
½ - 2/3 cup reduced fat milk
Fillings
1 tablespoon Vegemite + 2/3 cup grated cheese
Place flour and margarine in bowl; rub in with fingers until feel like breadcrumbs
Slowly add milk until dough forms.
Roll out onto floured surface making a rectangle
Cover with Vegemite and cheese
Roll dough to make a cylinder. Cut segments about 2 cm thick and arrange closely on tray lined with grease proof paper
Bake for 12 - 15 minutes in hot oven
Let cool
* If you can cope with the mess, kids love getting their hands into the flour and margarine. If you would prefer, invite them to roll the dough once it has formed into a ball. They can spread the ingredients on the dough
Scrolls- sultana
2 cups self raising flour
90 g olive oil margarine
½ - 2/3 cup reduced fat milk
Fillings
1 tablespoon margarine + 1 tablespoon brown sugar mixed to paste + ½ cup sultanas
Place flour and margarine in bowl; rub in with fingers until feel like breadcrumbs
Slowly add milk until dough forms.
Roll out onto floured surface making a rectangle
Cover brown sugar, margarine and sultanas
Roll dough to make a cylinder. Cut segments about 2 cm thick and arrange closely on tray lined with grease proof paper
Bake for 12 - 15 minutes in hot oven
Let cool
One of my favourite sites for recipes and inspiration is www.taste.com.au
Enjoy your bake-offs!
Kate x
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1 comment:
Oh I am going to try those sultana scrolls this weekend..... no children for 2 days.... I'm pining... pathetic really. I have a paintbrush in hand.. I'm going to keep busy. Are you out of your jammies yet? A-M xx
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