Makes: about 30. Prep: 15 mins cooking: 2-4 mins (per batch)
These pikelets will keep in an airtight container for up to 4 days or can be frozen in a sealed plastic bag for up to 1 month. Thaw at room temperature.
150g (1 cup) plain flour
3 tsp baking powder
1/2 tsp ground cinnamon
2 tbs caster sugar
55g (1/3 cup) currants
185ml (3/4 cup) milk
1 egg, at room temperature
50g (21/2 tbs) butter, melted
Extra butter, to grease
Jam or honey, to serve
1. Kids’ task: sift flour, baking powder and cinnamon into a large bowl. Add sugar and currants. Stir until combined and then make a well in the centre.
2. Kids’ task: whisk the milk and egg together in a jug. Add to flour mixture a little at a time and use a wooden spoon to stir, drawing in a little flour mixture at a time to make a smooth batter. Add the butter and stir to combine.
3. Melt 1 tsp of the extra butter in a large non-stick frying pan over medium heat until it sizzles. Wipe out the pan with paper towel.
4. Kids’ task: (with adult assistance): drop tablespoonsful of pikelet mixture into pan. Cook for 1-2 minutes or until holes appear in top of pikelets and they are golden underneath. Use an egg lifter to turn pikelets. Cook for a further 1-2 minutes or until just cooked through. Transfer to a wire rack to cool.
5. Repeat with remaining pikelet mixture, greasing pan as before if pikelets begin to stick. Serve warm or at room temperature with jam or honey.
Makes: 12. Prep and cooking: 30 mins
These meatloaves are great served with mashed potato and tomato sauce. To freeze, wrap each cooked meatloaf in plastic wrap, seal in a freezer bag and freeze for up to 3 months. To reheat, unwrap the frozen meatloaves and place on a baking tray in an oven preheated to 180°C for 18 minutes or until heated through.
2 small carrots, peeled
1 small zucchini
550g lean beef mince
70g (1 cup) breadcrumbs made from day-old bread
1/2 small brown onion, coarsely grated
55g (1/3 cup) frozen peas
21/2 tbs tomato chutney
1 egg, lightly whisked
Mashed potato and tomato sauce, to serve
1. Preheat oven to 210°C.
2. Kids’ task: Use the coarse side of a grater to grate the carrots and zucchini. Use your hands to squeeze out as much liquid as possible. Place the carrot and zucchini in a large bowl. Add the beef mince, breadcrumbs, onion, peas, tomato chutney and egg, and use your hands to mix until well combined.
3. Kids’ task: Divide mixture evenly among 12 medium (125ml/ 1/2-cup) muffin pans, pressing it firmly into each pan and smoothing the tops.
4. Bake in preheated oven for 20 minutes or until golden on top and cooked through. Remove from the pans and serve with the mashed potato and tomato sauce.
prosciutto & pecorino
Serves: 4 as an entree. Prep and cooking: 30 mins
8 thin slices prosciutto
1 tbs extra virgin olive oil
20g (1 tbs) butter, cubed
4 beurre bosc pears, cut lengthways into 5mm-thick slices
2 bunches rocket, washed, dried, trimmed, large leaves torn
80g mature pecorino cheese, shaved
Dressing
2 tbs extra virgin olive oil
2 tbs cider vinegar
salt & freshly ground black pepper
1. Heat a large non-stick frying pan over medium-high heat. Add 4 prosciutto slices and cook for 1 minute each side or until golden. Remove from pan and drain on paper towel. Repeat with the remaining prosciutto.
2. Add the oil and butter to the pan and heat over medium-high heat until the butter begins to foam. Add a third of the pear slices and cook for 2 minutes each side or until golden and just tender. Remove from pan, cover with foil to keep warm and set aside. Repeat with the remaining pear slices in 2 batches.
3. Meanwhile, to make the dressing, place the oil and vinegar in a screw-top jar and shake well to combine. Season with salt and pepper.
4. Tear the prosciutto into large pieces and place in a large bowl. Add the rocket, pecorino, warm pear slices and dressing, and use your hands to gently toss to combine. Divide among serving plates and serve immediately.
Makes: 24 pieces. Prep: 15 mins (+ cooling and overnight standing time) cooking: 50 mins
200g good-quality dark cooking chocolate, roughly chopped
200g butter, cubed
3 eggs, lightly whisked
1 tsp vanilla essence
115g (3/4 cup) plain flour
30g (1/4 cup) cocoa powder
220g (1 cup) caster sugar
250g white chocolate, broken into squares
1. Preheat oven to 170°C. Line the base and sides of a square 20cm cake pan with non-stick baking paper, allowing it to overhang the sides.
2. Place the dark chocolate and butter in a heatproof bowl or top of a double saucepan. Place over a saucepan of simmering water (don’t allow the bowl to touch the water) and stir occasionally until the mixture is smooth. Remove from the pan and set aside for 5 minutes to cool slightly. Add the eggs and vanilla essence, and whisk to combine.
3. Meanwhile, sift the flour and cocoa into a medium bowl. Add the sugar and dark chocolate mixture, and whisk until just combined. Stir in the white chocolate.
4. Pour the mixture into the lined pan and smooth the surface. Bake in preheated oven for 45 minutes or until crumbs cling to a skewer inserted in the centre of the brownie. Remove from the oven and set aside to cool completely in the pan.
5. Transfer the cooled brownie to an airtight container and set aside overnight (the brownie will be easier to cut the following day). Cut into 24 even pieces.
