Check out this great meal that my 15 year old made for our dinner! A little time consuming to make, but not difficult and so good!
The first step is to make a mixture of cabbage, tofu, mushrooms, garlic, ginger, soy sauce, egg and spring onions.
Then you stuff dumpling wrappers with the filling, crimp them together, and cook. It really works!
She followed this recipe from thekitchn.com, but I’m already thinking of experimenting with shrimps, coriander, minced chicken….
I have one child who just loves peppermint slice; you know, the recipe with the sugar and butter filled base and 2 layers of icing? I told him if he could find a raw alternative, I would make it, and he came up with this in the blink of an eye. I found the base to be a bit dry so added a tablespoon of melted coconut oil, and needed to up the peppermint essence significantly, but I think I’ll be returning to this lovely recipe from Wholefood Simply.
…and it’s inconclusive That’s right, there is dissension among the troops. I’m loving the hazelnut choc-cups; they taste just like a Ferrero Rocher only without the junk! Child number ones prefers the texture of the macadamia butter cups because they “melt slowly on your tongue”, and child number two can’t choose a favourite. Needless to say, this argument will continue over coming days.
I’ve just put a tray of these babies in the fridge, and it’s taking all my will power to wait until the chocolate topping is set before I dive in! In a bit of experimentation, I’ve made these with 3 different nut butter fillings; hazelnut, peanut and macadamia. I reckon it’s going to be tough to pick the best one, but will reluctantly submit myself for scientific experiments. Will get back with the results of scientific taste tests when the crew are home from school to provide unbiased opinions. In the meantime, here’s the recipe:
For the base:
1 cup almonds
1/2 cup cashews
1 cup dates
1/2 cup sultanas
1.5 tablespoons cacao powder
For the filling:
Your choice of nut butter, about 5 tablespoons in total
For the topping:
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
2 tablespoons cacao powder
To make the base, blend the nuts into fine crumbs, then blend in the dates and cacao until the mixture sticks together. Roll teaspoon-sized balls of dough and drop into mini-muffin tins, then press into shape.
Drop about half a teaspoon of nut butter into each base (or enough to come not quite to the top of the crust). Refrigerate while you make the topping.
To make the topping, whisk all the ingredients together until smooth. Pour over the top of the cups to just cover the butter. I put a corresponding nut on top of each cup so I’ll know what I’m getting; just like choosing chocolates from a box!
Or in this case, while the boys are away, the girls will pig out on vegetables! With only two of us home, a fancy dinner was never on the cards, but we still needed to get our vege fix. Bring on our favourite vegetarian go-to meal (and I say meal because it covers breakfast, lunch or dinner); good old mushrooms on toast. I gave this meal a bit of a twist by chucking in some spinach leaves at the very end of cooking to add some extra iron and vitamins, and sprinkling over some sharp tasting sheep feta to give it a bit of kick. It’s not a recipe, but I usually make this great by frying a chopped garlic clove and red onion in about a tablespoon of butter, cooking until soft, then adding the mushrooms. When they’re almost cooked, in goes a tablespoon of fresh thyme (or any herb really), a tablespoon of worchestershire sauce, and a good sprinkle of salt and pepper. This version got a bit fancy with a spoonful of sour cream mixed through at the end of cooking. Spoon onto a bit of toast (make mine gluten-free) and voila. Masterpiece.
thefuelledfurnace 