Blend
Buttermilk Pancakes
Makes approximately 10
Ingredients:
1 cup self raising flour
½ tsp baking powder
2 tspn caster sugar
300 mls buttermilk
2 Tbspn milk
1 egg
cooking spray
butter and maple syrup to serve
Method:
1. Using a large mixing bowl, sift SR flour and baking powder together.
2. Add the caster sugar and stir with a wooden spoon to combine.
3. Using a small mixing bowl, whisk together the buttermilk, milk and egg.
4. Pour the approximately ¾ of the milk mixture into the flour mixture. Using a whisk, mix
until well combined. If batter is too thick, slowly add a little of the milk mixture and
whisk.
5. Cover bowl and let stand for 10 minutes.
6. Pre-heat the non-stick electric frypan on a high heat.
7. Spray with oil.
8. Pour 1/3 cup of batter into frypan. Reduce heat to medium. Cook for approximately 3
minutes or until bubbles appear on surface. Using a plastic lifter, turn pancakes over
and cook for a further 2 minutes or until cooked through.
9. Repeat with remaining batter, spraying frypan in between pancakes.
10.Serve with whipped butter and maple syrup.
Cheese and Spinach Quesadilla
Serves 2
Ingredients:
20gm butter
100gm baby spinach
1 clove garlic, minced
½ C mozzarella, grated
¼ C feta, crumbled
¼ C parmesan, grated
4 round flour tortillas
¼ C taco sauce
Salt and pepper
Method:
1. Crumble feta and set to the side.
2. Melt butter in a medium non-stick pan. Add baby spinach and garlic. Cook and stir for
2 minutes or until the spinach has wilted.
3. Take pan off the heat and transfer spinach mixture to a medium glass bowl.
4. Add the mozzarella, feta and parmesan cheeses to the spinach and gently mix through.
Season with salt and pepper.
5. Spread the tortillas with taco sauce leaving a 1cm border. Spoon ¼ of the spinach
mixture into the centre of each tortilla. Brush edges of tortilla with egg white or water.
6. Fold tortillas in half to enclose filling and press firmly to seal.
7. Set an electric frypan to a medium heat and lightly spray with oil.
8. Cook each tortilla for 1-2 minutes on each side, pressing down the edges firmly until
golden brown and cheese has melted.
9. Remove from frypan, slice in half and serve.
Mini Pizzas and Banana Smoothie
Serves 2
Ingredients: Mini Pizzas
2 mini pizza bases
1 Tbspn tomato paste
½ tspn dried oregano leaves
30gm (3 slices) ham
1 pineapple ring
1 med white mushroom
1/2 cup mozzarella cheese, grated
Method:
1. Preheat oven to 280°C. Line a baking tray with baking paper.
2. Stir the oregano into the tomato paste until combined.
3. Thinly slice the ham into strips and the pineapple into thin slices.
4. Prepare the mushrooms – using damp paper towel wipe dirt from the mushrooms.
Thinly slice the mushrooms.
5. Spread the tomato paste evenly on the surface of the pizza base. Top with ham,
pineapple, mushrooms and cheese.
6. Bake for 10 minutes or until the cheese has melted and the base is crisp.
7. Remove from oven and allow to cool for 3 mins on the tray.
Ingredients: Banana Smoothie
2 ripe bananas, sliced
½ cup Greek yoghurt
1 cup milk
½ tspn vanilla extract
ice cubes – optional
1. Place all ingredients into a blender and blend until
smooth.
2. Serve immediately.
Note: Frozen fruit works well and no need for ice.
Blueberry Muffins with Cream Cheese Frosting
Makes 12
Ingredients:
2 ½ cups SR flour
¾ cup brown sugar
¾ cup milk
1 egg, lightly beaten
½ cup vegetable oil
1 tspn vanilla extract
1 cup frozen blueberries
12 cupcake wrappers
Method:
8. Preheat oven to 190°C. Line a muffin tray with cupcake papers.
9. Combine the SR flour, brown sugar and caster sugar in a large size mixing bowl and
make a well in the centre.
10.In a medium size mixing bowl add the milk, egg, oil and vanilla. Whisk together until
combined.
11.Gently pour the milk mixture into the centre of the flour mixture and mix until
combined. Fold in the blueberries.
12.Spoon mixture evenly into muffin tray using silver spoons.
13.Bake for 20 to 22 minutes or until just firm on top and golden in colour.
14.Remove from oven and allow to cool for 5 mins in the muffin tray before placing onto a
wire rack to cool.
Cream Cheese Frosting
112gm cream cheese, roughly chopped
¼ cup icing sugar
1 Tbspn milk
1. Into a small bowl place the cream cheese, milk and icing sugar. Using an electric beater,
beat the ingredients until smooth and creamy.
2. Using a silver knife, spread the frosting evenly onto the cooled muffins
Creamy Pasta Sauce
Serves 2
Ingredients:
2 cups fusilli pasta
1 rasher bacon (2 short cuts), chopped
1 large tomato, chopped
2 large mushrooms, sliced
½ tspn oil
1 cup cream
3 sprigs parsley, stalks and leaves chopped
salt, pepper
2 Tbspn parmesan cheese, grated
Method:
1. Half fill a medium saucepan with hot
water. When water boils add the pasta and cook until al dente (approximately
7-10mins).
2. Reserve ¼ cup of pasta water. Drain pasta in a colander over the sink and set aside.
3. Prepare bacon, tomato and mushrooms.
4. Place oil in frypan and heat on high for 30secs. Add bacon and gently fry for 1 min or
until just browned.
5. Add mushrooms and tomato to frypan and stir for 1 min.
6. Carefully pour cream into frypan and stir to combine. Add chopped parsley stalks and
half of the chopped leaves.
7. Bring sauce to the boil and continue to cook hard until sauce reduces and thicken. Stir
occasionally to prevent sauce from sticking and burning. Add seasonings.
Note: you must watch the sauce at all times.
8. Stir the pasta into the sauce.
Note: If the sauce is too thick, gently add a little of the pasta water to help thin the sauce.
9. Serve pasta into a bowl and sprinkle with parmesan cheese.
Colouring In Activity
