Honey Joys

- Alex Prichard 2 Comments

IMG_3880

Still on fall out from the recent toddler party (yes, five 3 year old boys make a lot of noise and chaos) and still on recipe fall out too.

We’ve recently discovered that the toddler is rather partial to what I called cornflake crackles and what, apparently, the internet calls ‘honey joys’. Really? I have never heard them called this. I’m not 100% sure what I called them as a small child (I have a recollection I wasn’t a big fan) but cornflake crackle was what came to mind. I took a vox pop at the party and while a few parents were like me and had no idea what they should be called, at least one was adamant they were ‘honey joys’.

Nomenclature aside – I’ve discovered I quite like these now. They are very easy to make and, with a small amount of supervision (because honey, butter and sugar is going to get hot!) they have potential for children who want to help out. Another bonus is that they require no special kit and they are both quick and quiet to make.

This is ideal for anyone with small children as they can be made after children have gone to bed and, being so quick, they don’t take up your whole evening. They keep perfectly well being made a day ahead.

I initially tried making a half batch (scared off by Kellogg’s saying 24 servings) but found that it only made about 9 (maybe my cupcake tray is just too big) so unless you’re catering for a very small group, bite the bullet and make a full batch.

Print
Honey Joys

Ingredients

  • 90g unsalted butter
  • ⅓ cup caster sugar
  • 1 tbsp honey
  • 4 cups of cornflakes

Instructions

  1. Preheat oven to 150°C.
  2. Line cupcake tin with liners.
  3. In a pan, melt the butter, honey and sugar together and heat until it starts to froth a little.
  4. Remove from the heat and gently stir through the cornflakes. You need to be cautious because the sugar mixture will be very hot but you also need to work quite quickly because as it cools down it will be harder to work with.
  5. Spoon the cornflakes into the patty cases and cook in the oven for 10 minutes.
  6. Allow to cool before serving.
  7. Will keep for a day or so.
https://eatingadelaide.com/honey-joys/

Meal Planner 7

- Alex Prichard Leave a comment

lemon chilli chicken with couscous salad

I can’t believe it’s been almost 2 months of meal planners! I do really need to start working on these on Friday nights rather than Saturday mornings!

For some of this week it’s going to be quite warm here in Adelaide but I’ve thrown in a sausage casserole for anyone somewhere cooler, or, indeed for locals later in the week. There’s a distinctly Mexican-citrus-South American flavour this week, with lime and chilli steak fajitas, Mexican baked fish and lemon chilli chicken (one that’s great for the BBQ).

Oh, and there’s Jamie Oliver’s spinach and feta filo pie – one of the most popular recipes on this site!

With a nod to the fact that summer starts tomorrow, this week’s sweet treat is coffee ice cream … mmmmmm …

As always, there’s a print friendly menu planner for you to create your shopping list and an online (prettified) version.

Cooking for a Cause with OzHarvest

- Alex Prichard Leave a comment

Untitled
chef Tze Khaw of the Adelaide Convention Centre

On Monday night the Cellar Door Wine Festival (CDWF) social media ambassadors (yes, that includes me) headed to the OzHarvest kitchen in Goodwood for a bit of hands-on food prep for charities across Adelaide.

OzHarvest is a ‘food rescue’ charity. This means that it collects perishables and distributes them immediately to charities who can these use these foods in either food preparation or as already prepared meals. The Adelaide Convention Centre (home of the CDWF) has had a close relationship with OzHarvest since its 2011 beginnings here in SA (OzHarvest is a national charity which was started in Sydney) and, in addition to donations from its day to day business, the leftovers from the CDWF’s Farmers’ Market are donated to OzHarvest when the festival closes.

We took part in one of OzHarvest’s new initiatives: Cooking for a Cause. The Cooking for a Cause sessions are, essentially, team building exercises that allow participants to give something back. A group of up to 10 people gathers in the OzHarvest kitchen and does some food prep. Typically, there is a lot of chopping and stirring and, at the end of the session the food goes out to charities in Adelaide (of course, some can be held back for lunch for the participants too!).

On Monday Tze Khaw, Executive Chef at the Adelaide Convention Centre, took us through our paces. The efficiency of the procuring staff at the ACC was on show – with most ingredients arriving pre-chopped – so we didn’t have to do too much work! Although I did roughly chop some coriander …

We prepped a vegetable and lentil curry, to be served with couscous. The meal we prepared was going out, in portions, to about 100 people across Adelaide on Tuesday. I was surprised that such a large number of portions could be made out of what seemed like relatively small quantities of ingredients. For example, the curry used just a 500g tin of lentils (and quite a lot of veggies, admittedly) and Chef Tze prepped just one 1kg of couscous.

Chef Tze passed on some useful cooking hints – pointing out that in a professional kitchen a stock pot would be kept on the go the whole time to make use of vegetable offcuts, and showing us a way of washing coriander (and spinach, and other leaf vegetables) to ensure that it’s grit free (basically, rinse the prepared leaves in a bowl of clear water and pull them out from the top of the bowl into another bowl of clear water).

Listening to Hayley from OzHarvest discuss the stats on food wastage was rather depressing and certainly serves as a wake up call, both in terms of how much we might waste ourselves (yes, sad half bunch of coriander loitering in the bottom of the fridge, I’m looking at you) but also how privileged most of us are.

Little sermon over!

If you’re a corporate or social group and are interested in Cooking for a Cause, get in touch with OzHarvest (in Adelaide, ring (08) 8162 9553 or email adelaide.info@ozharvest.org). If you’re looking for a Christmas present for a food mad friend, you can buy the OzHarvest Cookbook. And, of course, the team at OzHarvest will always welcome additional volunteers!