Dates are not just for old folks!

I have always loved dried dates. Even as a kid I thought they were great. Then in my late twenties I was introduced to fresh dates and my world has never been the same. I think it was because of weight watchers or some other diet thing that I froze them for treats, and they taste all fudgey and yummy, and are a perfect sugar fix when you have cravings for bad food.

I know plenty of people hate the texture, but I challenge those that do to at least try a fresh date once. They are nothing like the dried ones and you might join in on the hype too.

I mentioned at the start of the week a fudge ball that my friend gave me, and I am sticking to my word and will share the recipe with you today. The original recipe is for a Thermomix. I don't have one of these fandangily machines so I used a food processor so I will give you the alterations I made to it too. (Typical me - I just can't make anything to the original rules!)

This is the original

Ali measured them all out (she is the master of WW points) and they are roughly 2 points each ball - and they were big balls too. Ha I didn't mean for that to be rude. Probably about the size of a large walnut. They were easily a rounded tablespoon size each. 

I basically put everything in my food processor (I swapped the sultana's for craisins because that's all I had in my pantry). At first it looks too dry to ever stick together, but don't panic. As you keep going the nuts get smaller and then all of a sudden seem to release their oils and it will suddenly start to "ball up" don't process it any more as it will get too runny. Then you just roll into the ball size you want and roll those in coconut. I did small ones so they looked more like little truffles. So I think you could almost have 3 small ones for 2 WWpoints. But don't rely on me for specific numbers!

Also on a side note, it is Easter time so I'll share with you Miss Lucy's new collection.
She (ok I may have guided her towards it) has decided to started collecting bunnies of the ceramic variety. Her very first Easter she was given this pretty bunny from her DeDe. It looks stuffed but it is in fact pottery. 

And now she has 3 more added to her collection thanks to a sale and Bed Bath & Table.

 Don't you just love the little origami one.

So the plan is that every Easter they will be out on display in the living area and then the rest of the year live happily in her room. Lucy and I are really excited about finding more little gems on our visits to op shops and markets(or treasure shop as she calls them).
It's fun having a little girl.
I wonder what collection Flynn will want. I hope it isn't something gross like bugs. Or expensive like motorbikes. Oh the joys still to come.


Happy Easter everyone. 

Quinoa nori rolls

We LOVE LOVE LOVE these. I think they are much better than the rice variety. 


Quinoa Nori rolls


Cooked and cooled quinoa (I use an organic white type and cook it using a simple absorption method)
Nori sheets
Approx 1 TBsp of sesame seeds
Fillings:   Poached chicken, cucumber, carrot
Dressing:   Avocado, good quality mayo, unhulled tahini, a small squeeze of lemon


Mix the sesame seeds through the quinoa. Combine all of the dressing ingredients (little kitchen helpers are good for this bit). Construct the nori rolls as per normal sushi.


The hardest part for us in not eating them all as we make them. We usually eat them with pickled ginger and soy sauce.

Wholemeal Heart Pikelets

This is my jazzed up simple pikelet recipe. There are lots of ways to change the recipe to suit you eg. replace the sugar with brown or maple syrup or agave; use different types of flours; put different spices in; add sultanas or grated apple or blueberries. Nothing I ever make is "my-way-or-the-highway". So please mix it up, I dare you!


Wholemeal Heart Pikelets


1cup wholemeal Self Raising flour
1TBsp sugar
1 egg
approx 3/4cup of milk (you may need more or less depending on the thickness of batter you want)
small sprinkle of ground cardamom
small sprinkle of ground cinnamon
approx 1tsp of grated orange zest
approx 1TBsp melted butter


Combine the flour and sugar in a bowl and add the egg to the centre. Slowly beat together adding the milk gradually until combined. Stir through spices and zest and then add the melted butter. (I always add melted butter or oil to my batter as I don't use any on my grill when cooking them. Overall this means I use far less butter!) 
Pour batter into a piping bag and let sit for approx 5 mins. Heat your pan/grill plate. Pipe the mixture onto the gill plate and in the shape of a heart and then fill in. Flip when bubble appear. And voila. Lovey dovey treats!


Makes about 14 hearts (plus 3 dodges little munty ones)


These would be so nice served with whipped ricotta with orange zest and a drizzle of maple. My kids love them with sprinkles (what kid doesn't love sprinkles?)


I freeze them so they are ready for the lunch box or for a snack on demand.

what's in that kids lunchbox.......two......

Week 2 already. And we have survived without tears or tantrums.

 Last weeks lunchbox was given a score of 4.5 out of 5. 

Only the carrot sticks came home, and apparently that's because she was already full and they took too long to chew and she wanted to go and play. I think her assessment and critiques were fair. Lets see how this one goes

Week 2 this kid has:

• an apple for shared fruit recess
• the classic combo of chicken, lettuce and mayo on a white bread roll (I could blame Woolies for being sold out of the wholemeal ones, but I didn't just go to the bakery instead. Kinda figured it wouldn't kill the kids to enjoy it's fluffy whiteness every now and then)
• red seedless grapes
• homemade spicy and seedy biscotti

I used to make biscotti all the time when Flynn was a bubba. His milk intolerances meant that regular shop bought rusks and other biscuits of the same nature were not suitable for us. 
And now with rules about no nuts at schools because of allergies, I think we can adjust things so that isn't a problem either.
 I know that the purists probably don't think the way I make them is correct, but we love them all the same.


Spicy and seedy biscotti
1/2 cup caster sugar
1 egg 
Whisk these together until fluffy and creamy
3/4 cup of plain flour
1/2 tsp of baking powder
1tsp of cinnamon
1/2tsp of ground cardomom
1/2 cup of sunflower seeds and pepitas
stir these into the egg mix
divide the mixture into 2 sticky and wonky logs on a baking paper lined tray 
bake in a moderate oven for about 30minutes
remove from oven and let it sit for about 5 to 10 minutes
then cut the logs into strips and place back in the oven (turned down to about 140degrees) for about 15minutes  or until brown and crispy.
I think they are "supposed" to be thin dainty things - but I make them chunky and rough. 
Bit like me really.