July 6, 2010
Source: www.scifest.org.nz
The search is finally over for the “The Ultimate Southern Cheese Roll”. Cheese Rolls are a staple in the South Island, just like Paninis are to Wellington cafes! hehehe
The competition was part of the New Zealand International Science Festival. The winning cheese roll was analysed by the University of Otago’s Food Science Team alongside a panel of culinary experts. How very official!!
The winner, Joy Jones said that she had been making her winning cheese roll recipe for over 8 years and that it was a family recipe passed down by her mother. She was able to beat off 80 other entries.
I remember a friend from Playcentre making some cheese rolls for the kids, and they LOVED them! She told me that the best part about the cheese rolls is after you roll them you can pop the tray straight into the freezer. Then, once frozen you pop them into a zip lock bag so you always have an easy snack that can go straight into the oven, and is ready at a moment’s notice.
Joy Jones’ Winning Cheese Roll Recipe
500 grams grated cheese – (Mainland Mild Blend or Mild Cheddar)
1 tin Nestle carnation evaporated milk (375ml)
1 pkt Maggi onion soup mix (32g packet or 1.13oz)
1 finely chopped onion
1 teaspoon mustard powder
¼ cup cream
Heat in microwave for 6 mins – stirring in between time, cool – spread lengthways onto long cut white bread from Marlow’s Bakery, South Dunedin. Roll into cheese rolls (3 folds).
(They didn’t include the cooking instructions….you can either put a bit of butter on the cheese rolls just before you pop them in the oven….or you can spread butter on the outside of the bread before you put the mixture in and roll it. Then you either bake it or grill it (you’ll have to turn it if you grill it) until golden and crispy.)
Recipe source: scoop.co.nz
A Good Read:
Otago Daily Times: Quest to find the ultimate cheese roll (with video on how to assemble a cheese roll)
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December 15, 2009
Photo by Juggling Motherhood
Want the “wow” factor the next time you bring a plate to a Christmas function? Try making these delicious treats using MallowPuffs (or equivalents).
I saw the recipe by Simon Holst in the Little Treasures magazine a year ago, and thought they were the cutest things! I made a tray of these for the Family Home Evening we had last week at my friend’s house.
Photo by Juggling Motherhood
Christmas Pudding Puffs
Ingredients:
MallowPuffs (or equivalents)
Jaffas (or some sort of red candy)
Spearmint leaf lollies (I found these at The Warehouse)
Icing – You can either use melted white chocolate, or make your own icing with icing sugar. I used the icing sugar version. As I assembling each “pudding”, I would put it straight into the fridge to allow the icing to harden so the “holly” wouldn’t start sliding off.
Icing
1 Tablespoon butter
1 Tbsp boiling water
1 cup icing sugar
1-2 tsp extra water if required
Put the butter in a medium-sized bowl, add the boiling water and stir until the butter has melted. Sift in the icing sugar, then mix to make a soft, smooth icing. Add 1-2 tsp extra water if required, but don’t make the icing too soft or you won’t be able to stick the decorations on.
Assembling the “puddings”
Spread about a teaspoon of icing on each MallowPuff then decorate with a couple of spearmint leaf lollies and a jaffa or two!
(I used 1 packet of jaffas, a packet of spearmint leaves and 3 packets of MallowPuffs and it made a huge tray full.)
Photo by Juggling Motherhood
I don’t think my kids have ever seen a traditional Christmas pudding!
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October 28, 2009
Photo by Juggling Motherhood
This is the icing I use for slices like Lisa’s Chocolate Crunch.
INGREDIENTS:
2 Cups Icing Sugar
1 1/2 Tbspn Cocoa
1/2 Tsp Softened Butter
3 Tbspn Water
1/2 Tsp Vanilla Essence
Sift icing sugar and cocoa together into a bowl. Add butter. Mix in the water, then add the vanilla essence.
If you pre-prepare the icing before you need it, you may need to add a little bit more water to get it back to the consistency you are after.
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October 28, 2009
This is a slice I like to do when I need to bring a shared plate for an event. I usually have the ingredients in the pantry and it is quick and easy. The receipe I am sharing with you is a double batch, so feel free to halve it.
INGREDIENTS:
2 Cups Flour
2 Tsp Baking Powder
4 Tbspn Cocoa
1 1/2 Cups Sugar
1 Cup Coconut
6 Crushed Wheat Biscuits (In New Zealand we use Weet-bix)
250g Butter (5 Ounces)
1 Tsp Vanilla Essence
Pre-heat oven to 180 C / 350F
Sift the flour, baking powder and cocoa together.
Add the rest of the dry ingredients, and mix well.
Melt butter and add vanilla essence, then pour into dry ingredients and mix well.
Press into flat greased tin and bake for 20 minutes.
Ice while hot with chocolate icing. The crumbs from the slice stick to the icing spoon, but don’t stress as it doesn’t show up like it does when you ice a cake. This is because the heat from the slice keeps the icing nice and liquidy (I don’t think that is a word?!)
Notice how my icing isn’t perfectly smooth?
Once you sprinkle the coconut on, you can hardly see the wee bumps here and there. Gotta love a quick and easy recipe like this one!
Cut once it has cooled.
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September 30, 2009
Traffic Light Jelly is a pretty simple treat that looks really cool!
Although this can be done in a bowl, I think putting them in individual glasses has much more of a “wow factor”.
The cups you use don’t have to be stemmed, as long as they are see-through.
The kids all choose a colour that they were going to be “in charge of”.
DD8 was first. She mixed the green jelly and poured it into the cups using a ladle.
TIP: It helps if you do the first one, and then the child uses it as a guide to fill the other cups to the same height. Also it makes the jelly set quicker if half the amount of water is boiling hot. Stir and dissolve. Then put the second half of the water in, but this time put in cold water. This way the water ends up being luke warm, so it cools down and hardens quicker. When you put the cups in the fridge to set, put them on a tray to make transporting them in and out of the fridge easier.
Once the jelly was semi set (you put your finger in and it is solid), DD6 came along to add her yellow jelly. (you can use orange)
DS4 added the final colour, red!
DD2 made a bowl of traffic light jelly with the left over jelly that didn’t make it into the cups. (This was an easier job for her, rather than spooning set amounts into individual cups)
We started making this late morning, and it was all done by after dinner for dessert! YUM!
Posted in Fun Kids Activity, In the Kitchen |
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September 27, 2009
This is the playdough recipe that we use at Playcentre. This recipe is perfect for my 4 kids, so halve it if you have less than 4 kids, and double it if you have more than 4!! Once you start making your own playdough, you won’t need to buy it any more, and as long as you keep the ingredients topped up in your cupboard (especially the salt) you can make it on demand!
- 3 cups Flour
- 1 1/2 cups Salt
- 3 tablespoons Cooking Oil
- 6 teaspoons Cream of Tartar
- 3 cups Water
Put all the ingredients together in a large pot and stir it constantly over a medium heat.
Add some food colouring if you wish, or you can wait until the end and split the dough and add different colours.
Once the playdough starts to come away from the bottom and sides of the pot, take the pot off the heat, and plop the playdough on some flour.
Kneed until you get a nice texture and it isn’t too sticky.
PLEASE NOTE: When you are finished with the pot, fill it with water immediately to make cleaning a lot easier.
Also this playdough is extremely hot when you start kneeding it so, please take care, and do not give it to the children until it has cooled.
Apparently this playdough will keep indefinitely if stored in a covered container
Posted in Fun Kids Activity, In the Kitchen |
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