New babies, tricky toddlers, and hungry adults: Yummy scrummy muesli cookies…

A few weeks ago, I was visiting my parents in the ‘country’. I say ‘country’ and not country because they aren’t really anywhere really rural, but rather they live in a small town on the beach – but it’s hours (and hours… and hours, if you ask my kids) of driving away. Because it’s so far away, we only get down there a few times a year (it is hard to deal with seven hours of ‘how many minutes til we are at Nan’s?’ ‘I’m bored/tired/my legs are sore’ or general ‘waaaaaahhhhh’. This means that when we are there, I try to catch up with lots of people – even though I moved out of home over 20 years ago (gulp!), I still have friends in my home town; my siblings also all live nearby. This last visit, I was lucky to meet a brand new baby; he was actually 2 or 3 weeks old, but had been born a few weeks early, so it was near enough to brand new in my estimation. Of course, the Bubaloo doesn’t like me even touching other babies, so I just got to admire from afar, but the new one was delicious anyway. My youngest sister, TK, got a group of our friends with little ones together for a play (toddlers and preschoolers) and chitty chat (mums and dads) over morning tea.

One of the things with brand new babies is that they don’t sleep much – or at least, they don’t sleep much when they are meant to (like in the night) but then sleep lots when you want them awake. So mummies and daddies end up pretty tired, and therefore a pick-me-up is in order. If you’re breastfeeding, like TK, the new mum and I, the challenge is finding something that’s going to do the trick and give you a little energy boost, without being terribly bad for you or the baby. While coke or coffee might help with the energy spurt for mum, the same energy boost isn’t great for baby. I’m not sure about other breastfeeding mums but I have found that, when I’m nursing, I have a ridiculous sweet tooth, even more than at other times. As sugar isn’t really that great for you, I try to find other ways to satisfy the sugar craving without having a ton of the white stuff. That’s where these cookies come in.

This recipe is a true adaptation of one in a Woman’s Weekly cookbook. Many things have been substituted – I’ve included the original ingredients in parentheses in case you prefer that – as I was trying to ensure that it was low sugar, nut free, and that they would use everyday ingredients that I could find in my mum’s pantry. Since we got home, I’ve made them about once a week; they never last very long. As soon as my partner sees them, his eyes light up and he chomps down about six of them without drawing breath. I hope you find them as good as he does!

Yum Scrum Muesli Cookies

You will need:

1 cup rolled oats

1 cup gluten-free plain flour (you can use any sort of flour you have)

1/3 cup caster sugar (the original recipe uses 1 cup)

2 tsp ground cinnamon

1/4 cup sultanas or mixed dried fruit (or dried cranberries)

2/3 cup shredded coconut (I used this in place of most of the sugar)

1/3 cup finely chopped dried apricots

1/2 cup pepitas / pumpkin seeds (or slivered almonds)

125g butter

2 tbsp pure maple syrup (or golden syrup)

1/2 tsp bicarbonate of soda

1 tbsp boiling water

1. Preheat oven to 150C. Line oven trays with baking paper.

2. Combine oats, flour, sugar, cinnamon, dried fruit, coconut and pepitas in a large bowl.

3. Melt butter with maple syrup over low heat. In a small cup, combine bicarb soda and boiling water, then add to the butter mix. It will go a little bubbly. Next stir this into the dry ingredients (it should still be warm).

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4. Roll tablespoons of mixture into balls (don’t be too fussy about making them perfect), place on trays about 5 cm apart and flatten slightly with your fingers.

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5. Bake for about 20 minutes. Let cool on trays before you eat them – if you try to eat them while they are warm, they’ll just fall apart in your hands (trust me on this!)

Then let Mr Kookaburra watch you all gobble them up 😉Image

Seasonal pizza topping: fig and caramelised onion

Sometimes it’s nice to do things a bit differently! This weekend, I used the last of the figs and put them on a pizza. The result? Sweet bursts of flavour! An experimental success. To make them, I used the pizza bases from my January post and topped it as follows:

1 large onion, sliced finely and fried slowly until it became caramelised
5 (or more) figs, trimmed and cut into quarters
Sprig of rosemary
A good handful of mozzarella, grated

Note: this is for a half batch of pizza. You may need to double the quantities here if you are using a full batch of pizza dough

First, you make the pizza base and roll it out
Next, spread the onion out over the base
Place the fig pieces all over the base, then sprinkle with the rosemary (leaves removed from stem)
Lastly, sprinkle cheese over the top.
Cook in a hot oven (~220c) for 15-20 mins or until browned

Enjoy!

PS. You’ll notice that I did a half-half pizza. Good way to keep everyone smiling!

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A short meal for a long day: bul go gi (Korean BBQ beef)

Today was the first day of non-daylight savings time here in Melbourne. I always find it the longest day of the year: sure, some people get an extra hour of sleep (not me, as my kids were up at 5 rather than their usual 6 am-ish) but by the time 7 pm rolls around, you’re ready to hit the hay. Or maybe that’s just me…

Regardless, on a day that seems interminably long, the last thing anyone wants to do is spend hours cooking a meal that no one’s really going to want much of because – you guessed it – they’re too tired! This is where today’s little gem of a recipe comes in. But of course, there’s a history to it…

Back when I was an undergrad, I lived on campus in a self-catering college. In second year, a Korean exchange student, Kim, moved in. As we both studied sociology, we became pretty good friends. Anyway, the absolute best thing about self-catering colleges are the massive kitchens where you learn oh-so-much about food, particularly food from other places! To this day, I can’t see roti without being transported back to Canberra… But I digress: Kim and I (with a bunch of friends) often shared dinners, cooking together and learning recipes. We’ve since lost touch, but I wonder if she makes spaghetti bolognese back in Seoul, the same way I make her beef dish.

In teaching me how to make bul go gi, Kim emphasised that this is a recipe of tastes: the exact proportions of ingredients vary depending on what you like. She also used scotch fillet steak, but I have used oyster blade, rump steak, chicken fillets and tofu in its place, all with great success. Usually, it’s rump steak for reasons of economy.

In order to boost the vegetable component, I serve it with salad or add in yummy green vegetables, sliced finely. Broccoli, asparagus and zucchini tend not to take anything away from the taste but add lots of nutrients.

A parental note: For my kids, I serve this with soba noodles instead of rice and cut all of the vegies up very small. Before serving, I give it a good stir through and they generally attack it with gusto…

Bul go gi (Korean BBQ beef)

Serves 2 hungry adults or a family of 4

You will need:
500g rump steak (or other protein, see my note above), sliced into thin strips
2-3 spring onions, sliced, including right up to the end of the green bit
1-2 cloves garlic, crushed
6 button mushrooms, sliced
Other green vegetables, sliced finely (optional – these weren’t in Kim’s original recipe): no more than 3/4 cup worth
1 tbsp sesame oil
1 tbsp olive oil, plus a little extra
3 tbsp – 1/3 c tamari or soy sauce (start lightly and add more if you want)
Pepper, to taste

1. Place all ingredients into a plastic container or bowl. Mix together. It’s easy if you use a container with a lid because you just put the lid on, shake and, hey presto, it’s mixed!
2. If you have time, let the flavours mix for half hour or so. I never do this and it still tastes delicious.
3. Heat a wok or frypan over high heat. Add the extra olive oil. When it’s hot, add the meat mix in small batches and stir until its browned. Tip that batch out and repeat the process til it’s all cooked.
4. Serve with rice or noodles!

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