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Messages - classmyth
1
« on: April 26, 2014, 05:50:56 am »
Wow! I've tried so many recipes in the quest for the perfect curd and I've found it!! I used half lemon juice and half lime juice (for interest's sake it was 90g), and 3 whole eggs rather than 2+1 yolk, as I hate waste and never get around to making meringues as I intend to! A definite bowl licker!
2
« on: August 17, 2013, 09:40:10 am »
These sound yummy! Has anyone tried freezing them?
3
« on: August 17, 2013, 09:29:16 am »
My husband made these this morning with white choc and raspberries - they were yummo!!!
4
« on: August 17, 2013, 08:33:58 am »
I made these today using earth mumma's tip of LSP mix as a nut substitute and they were great!!!! I love them with almonds, but our childcare centre is nut-free too, so that was a fab tip!
The weights I have written in my cookbook are 10g pepitas, 10g sunflowers, 15g linseeds, then 80g peaches, 80g apricots, 35g dessicated coconut, 20g orange juice and 20g boiling water, 15g wheatgerm, 20g of powdered skim milk. I might be a bit light on the fruit.
5
« on: August 17, 2013, 02:42:26 am »
Great! I had converted this recipe too, but had got 140g sultanas from "1 cup" instead of 110g, and the result was way too sweet and sultana-y, so I'm looking forward to trying this version!
6
« on: August 17, 2013, 02:38:13 am »
I have had a couple of fails with the muesli bars (a bit bland) and the Tricky choc truffles (tooth-achingly sweet), but when I convert some others, I will post. Have been using tried and true recipes now that I'm back at work, rather than converting and tweaking new ones!
7
« on: August 17, 2013, 02:30:57 am »
Sorry for the delay - went back to work after Maternity Leave and life got very busy!!
These are a hit with my kids, and also a friend's fussy daughter!
From Page 220 of FFK's.
KB's Pumpkin Muffins
Makes 12.
Keeps in an airtight container for 4 days, or frozen for 6 months.
70g plain white flour
70g plain wholemeal flour
1 teasp baking powder
80g brown sugar
200g pumpkin, peeled and cut into chunks.
2 eggs
45g vegetable oil (I used rice bran oil)
(I added 1/2 teasp mixed spice)
Grate pumpkin 7 sec, speed 5. Scrape down sides, and grate again for 8 sec, speed 5. Set aside.
Mix flours, baking powder and mixed spice for 10 sec, speed 5.
Add eggs, sugar, oil and pumpkin and mix for 10 sec, speed 4.
Pour into greased medium-sized muffin tin and bake for 15-20 mins at 180, or until firm to gentle touch. Leave to cool in tin for 5 mins before removing.
These also work well with carrot, sweet potato, or 1/3 of each three vegies.
Boosts: fibre, complex carbs, potassium, beta carotene (Vit A).
Great for: boosting vegies, sustained energy.
8
« on: August 17, 2013, 01:29:02 am »
Hi everyone,
I'm in need of a bit of inspiration. I need to pack lunchboxes for my 13month old and nearly-4 year old for childcare.
The centre has a no-nut policy, but also will not reheat any chicken, rice or egg-based foods, and also has a healthy eating policy to discourage any unhealthy foods, so cake etc is not permitted. I've sent muffins before without being reprimanded (lol!).
My eldest is very fussy and will not eat fruit, or really anything that isn't a sandwich or packaged processed foods. I'm battling to come up with enough foods to send that are healthy, fit within the centre's rules, and that he will actually EAT lol!!!!!
Our 13 month old is a very flexible eater, and eats most things, but we can't send choking hazard type foods for him like carrots etc or things that require teeth!
We are both working long hours, and can't set aside a whole day to cook many different or complex items, so I'm after some quick and simple ideas!
This is a tall order I know, but any suggestions would be most appreciated!
9
« on: April 13, 2013, 12:21:16 pm »
Thanks for the conversion! This recipe is an old favourite and has been on my "to convert" list for ages!
10
« on: April 13, 2013, 11:47:54 am »
We've also noticed our quince paste this year isn't that lovely dark red, instead it's a light pink-red. We used exactly the same recipe and cooking times, so I think it may be that the fruit varies year to year. The summer for us was drier this year, so maybe that's got something to do with it. The quince paste tastes the same as last year's and has set well.
11
« on: April 10, 2013, 06:04:25 am »
I made this today - and I wasn't as happy with the result as I expected to be. I mixed it with cold milk, and it simply sank to the bottom, so it felt like drinking a glass of plain milk with a very sweet solid chaser. I will try it again tonight with hot milk. I can see it will be nice sprinkled on icecream and in baking, so all is not lost.
12
« on: March 21, 2013, 05:54:17 am »
My 8 month old had a go at one of these yesterday - just after I made them while they were still quite soft, and I broke it in halves for him. It disappeared very quickly! I follow the new allergy recommendations of feeding any foods after 4 months, but I know there are people who still prefer to follow the old guidelines of delaying nuts.
13
« on: March 20, 2013, 01:28:55 am »
These are yummy!
I milled the almonds to almond meal first, then added the dried fruit and chopped by turbo pulsing, then added the rest of the ingredients as cathy79 did.
The dried peaches are very high in iron - hence "Iron Booster Balls", substituting them for other things will still make them as yummy, but they obviously won't be as iron-rich.
Including the orange juice is important, as Vitamin C helps the intestine absorb iron more efficiently, hence why it's a good idea to drink juice with a meat meal if you're iron-deficient.
I left out the milk powder too, as calcium competes with iron when they are both trying to be absorbed in the intestine. I'm sure the author Julie Wood included it as a method of boosting the protein content.
(PS the dried apricots and peaches both weigh 80g, almonds 40g, and coconut 35g)
14
« on: March 19, 2013, 11:33:05 pm »
Hi everyone, I've just bought the Feeding Fussy Kids cookbook by Julie Maree Wood and I think it's brilliant. I've found a few recipe conversions on here - the MEMoC seeds, eat your greens cakes, and iron booster balls. Just wondering if anyone else has this book and has successfully converted any other recipes? I'll post some of my conversions once I've decided where to start!
15
« on: March 19, 2013, 11:20:45 pm »
Hi Elkwin - I came across this thread after searching "feeding fussy kids" LOL. I have actually just bought the book with the same title and was looking for any TM adaptions of the recipes. It's really really good, written by an Australian nutritionist, and not just a book with recipes to hide vegies. It gives heaps of tips, and talks more about improving nutrition in general, and in particular talks about how to boost iron and protein for non meat-eaters. I know how frustrating it is to cook a meal only to have the plate pushed away by a pouting child. Anyhow, if you're interested, our small local library had a copy, so I think it's widely available. "Feding Fussy Kids" by Julie Maree Wood.
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