Lunchbox legends: Spinach and cheese triangles

Hello!

Well I'm sure you've eaten these before - either from the bakery, at a party or even made them.   My girls are mad for spanakopita so I knew these would be a hit, and Eloise has been enjoying them in her lunchbox - a great change from sandwiches!

Silverbeet is starting to come down in price, we need to plant some this weekend I think, as we had a lovely crop last year.  These might be something to put on your menu for Christmas parties too, make them half the size as appetisers !


Ingredients:
1/2 packet filo pastry
1 large bunch silverbeet (spinach) stalks removed chopped, steamed, drained
or 1 cup frozen spinach, thawed
2 eggs, lightly beaten
250 g ricotta
125 g fetta, crumbled
2 tb finely grated parmesan chese
1 tsp oregano (dried or fresh)
1/2 tsp grated or powdered nutmeg
80g melted butter (or canola spray)
poppy seeds (optional)


Method:
Preheat oven to 180 degrees c

Mix spinach, ricotta, fetta, parmesan eggs and herbs together and mix well.

Slightly wet a teatowel.  Remove your filo from the packaging and place in the teatowel to avoid it drying out.

Take out the amount of filo you are going to use, cut it into 3 -4 equal strips depending how big you'd like your triangles. 

Take one strip and brush with butter, or spray with canola.  Place another piece on top and repeat.

 

Place about 1-2 tablespoons of mixture on the filo and fold up the corner to the side, continue to fold until you get your triangle.  

Place on a greased tray, brush or spray slightly on top and sprinkle with poppyseeds.

Bake for about 15 minutes until golden brown on top.  Suitable to freeze for up to 1 month in an airtight container or similar.

School orientation - it's becoming real!

Olivia and Laura went off to their final orientation this morning.  They were so excited I don't think they slept that well last night (that makes three of us) and this morning they were itching to get to school.  First of all Eloise went in and then we hung out for a little while and then congregated to get our name stickers and be taken to the classroom.

This is the first time they've been at school unaccompanied, and today was an exciting day as they were assigned to, and met their 'buddy'.  The buddy system is fantastic and basically when kids start school they have a 'go-to' person who has lunch with them in the first weeks and gets them used to school.   They spend their first day at school in the classroom with their buddy and then it graduates to recess and lunch and then eventually just as required.

Buddies also get a task book of things they need to do as a buddy - like show their little buddies how to make friends, show them toilets, play games, meet them at different places in the playground etc to increase the little buddies' awareness and confidence at school.   The big buddies learn nurturing and responsibility.

So my girls got their stickers and went off to their separate orientation classrooms - I literally had to stalk them like the paparazzi to get these pics - they didn't even say goodbye!

The Mums (and some Dads) went for a coffee at the local nursery and then came back to see how it all went.

They had a great time, and came home with little laminated writing stencils for their letters, a beautiful card each from their buddies and lots of stickers and activities to do.  They also got a bookmark with a photo of their buddy on it with their name so the little buddies wouldn't forget.  It's super-sweet - bought a tear to my eye!

Afterwards I manned the school uniform shop and helped some parents start to get organised for next year.  It's all very exciting!

Laura and Olivia have NOT stopped talking about it -bless - they are going to love school!

Something different for your pink ribbon celebration

Who doesn't love to go to a pink ribbon function?  All that pinkness, for a great cause and usually some yummy sweet treats.    Last year I went to town and made loads of stuff, but I found the savouries I put out where quite popular and could have used more than the 2 dozen pink salmon mini quiches amongst the four dozen cupcakes and 4 dozen iced cookies.

So this year I'm making this too, because it's yummy and most importantly it takes two minutes!  If that!  I've made this a few times in recent times and use light sour cream and keep a little aside for me to have a snack.  Scrum-diddlie-umptious.

Beetroot dip
1 small tin beetroot, drained
1 glove garlic, peeled, roughly chopped
1 spring onion, roughly chopped
250g sour cream


Method:
Put all ingredients except the sour cream in a food processor and process until smooth.  Add sour cream, process until desired consistency!

Serve with crackers, celery or carrot sticks or sweet onion turkish bread (a bit pink too!)

So tell me, do you attend or hold pink ribbon functions?

School parents - I need your honesty - please.

I'm in a bit of a quandry at present.  I've been internally wrestling these demons for some months - now I'm asking you to read, contribute and spread the word, I'd love as much feedback as possible to something that is burning at my insides.  It bothers me.  A lot.

The lunchbox quandry.   Try as I might to fill Eloise's lunchbox with healthy, yummy treats she yearns for the MSG laden, packaged food some of her friends bring to school.   And I'm sure this is normal - so I have compromised and we're doing laughing cow cheese with plain watercrackers or rice crackers, boxed sultanas (what a rip off but I digress...) and packaged plain popcorn (again a rip-off) on occasion.

She eats all her lunch, she doesn't really complain - I'm very lucky in that respect but I've noticed kids walking around the school with sweets, chocolate and the like and flavoured drinks.  We have flavoured/coloured milk on our canteen list.

Now don't get me wrong - I know not every kid reacts to additives/colours/flavourings/sugar etc. but I'm sure many kids who do..  I'm not a total purist when it comes to food - my kids have sweets, chocolates, we even go to McDonalds on occasion like everyone else - but I think those foods are best for after school and weekends.

I don't expect everyone to bake either - that's a bit ridiculous - but surely yoghurt, fruit, crackers, popcorn, boiled eggs, sandwiches are accessible to most?  I totally get the pick and mix mentality - because I make up lots of snacks in advance in ziplock bags because I like to do that too.

We have a wonderful PBEL program (Postive behavior engaging learners) at our school which encourages and rewards positive behaviours and procedures in place so the teachers aren't spending so much time dealing with the misbehaviours and focusing on teaching.  Surely sugar, chocolate, additives must play in this too?

Is it reasonable to cut out chocolate, sweets, flavoured drinks (i.e. flavoured drink and flavoured milk) from school lunches?

Am I being oversensitive?  Sensible? Silly?

Are the lunchboxes you pack dependent on what your kids want, what you want them to have or maybe what they will actually eat?

The only directive we have as far as food at our school is nut-free.  What does your school have?

You're growing up: Olivia

Oh my little Olivia - you maybe my smallest in weight but you are certainly not the smallest in lots of ways.  Even though you like to constantly remind me how 'growing up' you are - I never have to put any pressure on you get a big cuddle.  You're very obliging, and at times are still the velcro baby you always were.  The other week you fell asleep laying on my chest and I was taken back to the days where you did this as a baby.   I didn't even wake you because I wasn't sure I would ever have a cuddle like that again, it was blissful.

You are desperate to learn everything, and I mean everything - your insatiable quest for knowledge is not unlike your older sister and I know you're going to adore school next year.  You are really ready to go as well.

You do have a cranky streak.  You are a little bit of perfectionist at times and get frustrated when things aren't done properly.  I'm told you're just like me, and as much as I don't like to admit my faults  I see them as plain as day when I look at you.  At times this helps me understand how to handle situations at times I wonder to myself how we're going to get through the teenage years as we are bound to clash.

So aside from the cranky streak, you do also have a nurturing streak - you love nothing better than to make someone feel loved and listened to - you are a great friend to those in your circle.  Your best friend is without a doubt your twin sister and goodness help anyone who wants to hurt her.   You are learning that it's OK for her to have other friends as you grow up, and you love her that much you didn't even get upset that she stole your boyfriend and even kissed him!

Your favourite colour is still red, your favourite show is Total Drama world tour (oh goodness if I hear the word 'chillax' one more time...) and your favourite toy is your Serafina dog.   You love to cook with Mummy and you love to 'read'.

You are an absolute pleasure, and I can hardly believe you're off to orientation day at school - all.by.yourself.  You can't wait and I know you'll have a wonderful time!   I love you baby girl, my little pumpkin Olivia.

Lunchbox Legends: Banana bran muffins

Good morning!

How are we travelling so far this week?  Look at my baby up there with her banana muffin.. can't believe how grown up she looks!  Her little freckles are so cute (although I don't know how she got them because I'm super vigilant with the hats and sunscreen.. anyhoo). I can hardly believe we are almost at the end of her first year at school.   We've all changed so much this year - I've become more school centric - volunteering where I can - and a change in my baking of course - more of these lunchbox type baking days..  Tonight is the kindergarten 2011 orientation night which I'll be attending for my last two girls.  It seems a little surreal to be honest.

So onto this recipe -  I bought some unprocessed bran at my local deli and was surprised at how cheap it was - $2 for 1 kilo!  It makes a great texture in these muffins and obviously have great health benefits.  Kids loved them... even hubby who doesn't usually like banana anything liked them...


Ingredients:
2 cups unprocessed bran
2 cups milk
2 eggs, lightly beaten
1/4 cup brown sugar
3 large ripe bananas (I used a mixture of frozen and fresh, do what you like!)
1/4 cup margarine
1/2 tsp cinnamon
2 1/2 cups self raising flour


Method:
Preheat oven to 180 degrees c

Place bran and milk into mixing bowl, leave to soak for about 5 minutes.

Add sugar, bananas, margarine, cinnamon and mix well.

Lastly, add in the flour and mix well.

Pour 3/4 way up your cupcake papers (will make 24 standard of 15 large)

Bake for 20-25 minutes until golden brown on top!

These can be frozen for up to 2 months

Wouldn't you like to make these for your family or even yourself?  

Frills in the Hills Christmas stocking no 1!

Those of you in denial it's almost Christmas, listen up.  It's soon guys.  Time to get organised!


Every week I'll be bringing you at least one thing for your stocking - whether it be a exclusive discount or giveaway...  don't forget to sign up for the Christmas newletter too which will have recipes, craft, tips and fun (it's very pretty too if I do say so myself) and the first one will be out on 1st November so hurry up and sign up!

To kick the Frills in the Hills Christmas stocking we're having an exclusive offer.  The reason this one is first is that you'll need to get in sooner rather than later to get it all sorted for Christmas (it books up quickly) and this is a fantastic gift for the grandparents or even to your partner or to yourself for Christmas.

Silverwebb Studios

"SilverWebb takes the special times of your life, and turns them into a perfect memory or gift. Our artist works with you to ensure that you receive something incredibly special. Our subjects have included children, families, pets, boats, or whatever has a place in your heart and deserves a place on your walls."


Silverwebb Studios is offering Frills in the Hills readers 20% off their handcrafted piece of art if you order and pay before 1st November 2010 (and given the prices are in US dollars, it's a perfect time to order and tick off one of those Christmas presents off the list!)

You can find Silverwebb Studios on facebook and Etsy.

Pricing is: 

$150 $120 for an A4 or an 8x10inch*

$200 $160 for an A3 or an 11x14inch*

(*for one subject, add $25 $20 for additional subjects - full details here)

Homemade fish fingers!

When I was a kid there was hardly any processed anything.  I'm pretty sure I told you the story of how I vomited at a school friends house after my first smell of processed tinned Parmesan cheese (sacrilege in my mothers eyes, and mine come to think of it)....

Anyhoo there is an exception to every rule, and in our house it was fish fingers.   To me, they were like the best meal in the world (ungrateful wretch when I think about my Mum's cooking in hindsight) and I would devour them.  My Nan also had a stash at her house when I stayed over... When I was asked what I wanted for dinner, nine times out of ten .. maybe more. I would say 'fish fingers!'  and my Mum would say 'Lissy, if you eat anymore fish fingers, you'll turn into one'.  I think I believed her too.

So I don't give them to my kids, I don't know why really (maybe I saw a 621 on the back of a packet once?  Might check again...) but I thought I'd try and make them, and wooot!  They are yummy!

If using fresh fish (i.e. not frozen) make them up, cook them and freeze them - a quick fix meal like the ones in the box!


Ingredients:
600 g firm white fish (I used Ling)
2 egg whites
1 cup crushed cornflakes
1 cup breadcrumbs
2 tb finely grated parmesan
1/2 tsp sea salt
1/4 tsp black pepper
1 tb finely chopped parsley
canola oil for frying

Method:
Combine your cornflake crumbs with your breadcrumbs, salt, pepper and parmesan and put in a large ziplock bag.  Close, and shake around madly until all mixed up!

Cut your fish into fingers!  Remove any bones if any, leave skin on if you like it!

Dip your fish in the egg white, flick off any excess and then place into the ziplock bag and shake around...

Put into frypan of boiling hot canola oil, cook for about 1-2 minutes on each side (4 sides) then place on paper towel, and if cooking in large batches place in an oven at about 170 degrees.

Serve!

Farm fresh...

I took some photos yesterday on our farmgate trip -this is where we get the majority of our produce, Riverview produce.  So lovely and green isn't it?

Look at the lettuce and chives (amongst other herbs)!  They are planted in these irrigated tubes and come to life!

Harvest time!

Love the Leyland (next to the potato crops)

Bargains of yesterday:
Fresh picked silverbeet .99 a bunch
Fresh eggs $4.00 for tray of 30 (they are on the small side though)
Standard and Thai basil seedlings for $2.25 each (from the farm)
Granny smiths for $1.99 kg (from up the road at bilpin)
Gala apples $2.50 kg (from up the road at bilpin)
Navel oranges from the farm next door $2.00 a kg

Sunday baking project - Vanilla raspberry cake with custard

If you're living on the east coast of Australia, yesterday was probably a rude shock.  I think I spoke to soon when I said we were edging on summer because yesterday felt like winter!  I had the heater up full crank last night and found myself craving something warm and yummy.

So I made this.  The cake is nice enough on it's own but it's spectacular warmed with custard.  Oh lordy me. Spectacular.

I whipped it up in about 10 minutes before dinner and then made some custard after dinner and it was ding-ding-ding.. ready - dessert!


Ingredients:
4 eggs
1 1/2 cups caster sugar
1 tb vanilla extract
1 cup pear juice
1 cup canola oil
3.5 cups plain flour
1 tsp baking powder
250 raspberries (fresh or frozen)


Method:
Preheat oven to 180 degrees c

Mix your eggs and caster sugar together for about 2 minutes, until it starts to go pale.  Add vanilla extract and canola oil and mix for a further minute.

Add flour and baking powder and mix until the mixture runs off the beaters in a ribbon like formation (see picture)

Take bowl off mixer and gently fold through your raspberries.

Pour into greased baking tin (I used a 22cm springform tin from Ikea)

Bake for 50 minutes.

My online life....

Today I'm going to tell you a bit about my online life.   I've had an 'online life' (as opposed to a 'real life' but we all know they are very interchangeable these days)... since I got engaged.   I wasn't one of those regular girls who dreamed about every detail of their wedding or even had an idea of what ring I wanted.  To say I was a little surprised when hubby proposed would be a bit of an understatement.....

So I found an Australian wedding forum and it changed my life.  Almost 10 years ago I 'met' a bunch of gals who had married or planned to marry around the same time as my nuptuals.  It was a fabulous way to talk about your wedding and share the excitement as there's only so much your friends and family want to talk about it and also it was a great place to learn money-saving tips, find suppliers who people had used and make some friendships that spilled over into real life.

As I've told you, shortly after we were married we found out we were expecting, so I continued on the same forum which had morphed into not only a wedding forum, but a pregnancy and baby one too.  Pretty soon there were a whole lot of us expecting babies around the same time and before we knew it we were sharing pregnancy and parenting tips and how to survive on one income.

I'm still in touch with a lot of those ladies (hello if you're visiting!) who were there with me when I discovered we were having our twins - hubby and I set up the AMBA forum because after having a local network for both our wedding and our first child we were missing that online support we needed.

Now these days I spend my online life here, a few other forums, on facebook occasionally and on twitter (how I love twitter!).    There's a new little community I've joined too, and I will occasionally be contributing to over at KleenexMums - keep an eye out!  KleenexMums have also release a gorgeous little eBook which I contributed to, along with some other very talented Mums.

Download it here or view it via the very fancy flash interface here - make sure you read all of it, but especially the article about 'real friends' which is my very real and gorgeous friend telling a story about how we first met.  Brought a tear to my eye *sniff*

The gift from my online life is I feel connected, educated, entertained, amused and supported.  I really don't know what I would have done without my online life. It has enhanced my real life more than I ever could have expected.

Comment and tell me about your online life - or link up your own post if you like, I'd love to read it! xxx

Oh lovely, it's Friday

I'm a bit out of regular routine today - but ironically in my house we're all back in routine and it's wonderful.   I'm have a bit of a sewing frenzy at the moment, which is great because after making 19 possum tails last month with fluffy fur that covered my whole house and the innards of my sewing machine I feared the machine would never forgive me.

Corrie has inspired me a lot - I'm sewing more and she's baking more (well not right now as she's in hospital with her newest bubba) and I think I'm going to make the girls some dresses this summer based on her pattern.. can't wait, spotlight look out!

First things first though. I'm making the girls some Christmas stockings.  I don't generally do the traditional green, red and gold christmas here and hence our stockings (one made by my sister and two bought from $2 shops) don't really 'go'.  Yes, I'm anal.  You knew that right?

This is the Christmas colour scheme at our house

So after saying I was going to do it for about 3 years now I'm finally making them!  I bought some great fabrics and bits and bobs and am even giving applique a go!  (I hope I don't sew my fingers together).

Cute huh?

I have some other projects planned too.  Do you get crafty at Christmas?  Do you have a colour scheme for Christmas?