Recipes

Honey Joys

- Alex Prichard 2 Comments

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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.

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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.

Cheese Twists

- Alex Prichard 2 Comments

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Party season is yet again upon us (in our household, it starts early, thanks to the toddler’s December birthday) and it’s time to start thinking of nibbly things to have with drinks.

This is a super easy cheese twist recipe that you can make ahead and have stored in the freezer (uncooked) ready to go in case of expected or unexpected guests. It’s also versatile – experiment with your favourite cheeses or add in herbs or spices. I made these for a children’s party, so just stuck with cheese, but if I were to make them again I’d definitely add a sprinkle of cayenne pepper.

My approach is a slight variation on an Australian Women’s Weekly recipe. I think that folding the pastry onto itself makes it a lot easier to handle when it comes to twisting.

For freezing – freeze the twists on baking paper lined baking trays initially. Once frozen you can bag them up and then just cook straight from the freezer.

Perfect!

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Cheese Twists

Ingredients

  • 2 sheets of puff pastry (frozen is fine, if you can find butter puff, that's great!)
  • ½ cup of grated parmesan
  • ½ cup of grated cheddar
  • 1 egg, lightly beaten
  • flour for the board

Instructions

  1. Preheat oven to 220°C (conventional, 200°C fan).
  2. Defrost the pastry. Lightly dust your worktop with flour and roll out the pastry a little, retaining the shape.
  3. Brush the entire sheet with the egg wash.
  4. Generously sprinkle half the sheet with the mixed cheeses. At this stage you could also sprinkle over some cayenne or paprika, or herbs.
  5. Fold the pastry over and press down.
  6. Slice width wise (that is, cut along the short edge).
  7. Take a piece and press down along its length and then twist, placing it on a baking paper lined baking tray.
  8. Repeat until all the pastry is used up.
  9. If freezing - freeze at this point. Otherwise, brush with egg wash and bake for 10-15 minutes until puffed and golden.
  10. Serve immediately.
https://eatingadelaide.com/cheese-twists/