Nan's Recipes

Nan's Nut-Free Roasted Face For April

4/15/2017

Ingredients
(per serve)
1 small piece of Oyster Blade Steak
2 pieces of Pumpkin (Jap or Butternut)
½ Potato (Desiree or Red Gold)
1 heaped dessertspoon of Minted Peas (frozen)
2 teaspoons of Olive Oil (Infused with Garlic) -- Secret Ingredient
2 tablespoons of Pure Cornflour
Method

Preheat oven to 200C or 350F. On two baking trays, place an Oven Bag with 1 tablespoon of Cornflour in each.
Lightly smear Steak with Olive Oil and place in one of the Oven Bags. Seal, prick Bag with a fork and pop into the oven.
Peel Pumpkin and Potatoes. Chop into small pieces, smear with Olive Oil and place in the other Oven Bag. Seal, prick Bag with a fork and place in oven.
Roast items in oven for one hour.
Five minutes before roasting is completed, cook Minted Peas in microwave.
Arrange roasted items as a face on the plate as per the above photo.
Make a game out of eating each facial part with the children.
Parents can join in the fun too!

Nan's Cookies and Cream Muffins for March

3/11/2017

Ingredients

1 cup of plain flour
1⁄3 cup unsweetened cocoa powder
3⁄4 tsp of baking soda
1⁄2 tsp of baking powder
1⁄4 tsp of salt
1cup of milk
1 tsp of apple cider vinegar -- Secret Ingredient
3⁄4 cup of caster sugar
1⁄3 cup of canola oil
1 1⁄2 tsp of vanilla extract
10 Oreo cookies, coarsely chopped

Frosting

1⁄2 cup ghee
1⁄2 cup butter
3 1⁄2 cups icing sugar (sifted)
1 1⁄2 teaspoons vanilla extract
1⁄4 cup milk

5 Oreo cookies, finely mashed

Method

Preheat the oven to 350 degrees F (180 degrees C) and line 12 muffin cup tray with paper liners.
Sift together the plain flour, cocoa powder, baking soda, baking powder and salt in a bowl and set aside.
In a large bowl, whisk together the milk and vinegar and set aside for a few minutes to curdle.
Add the sugar, oil and vanilla extract and beat with electric mixer until foamy.
Add the dry ingredients and beat for 2 minutes.
Stir in the chopped Oreos into the mixture.
Spoon the mixture evenly into the 12 liner cups.
Bake for 20 minutes.
Transfer to a wire rack to cool completely.
To make the frosting, beat the ghee and butter in a bowl with electric mixer until well combined and fluffy.
Add icing sugar and beat for 3 minutes.
Add the vanilla extract and milk and beat until fluffy.
Add Oreo crumbs and mix well.
Frost the cupcakes. Serves 12.

Nan's Nut-Free Kid's Barbecue Dinner

1/16/2017

Ingredients
1 Buttered Bread Roll without Sesame Seeds - Secret Ingredient
2 Beef Sausages
Tomato Sauce
1 slice of Tomato
1 teaspoon of cooked Onion
1 dessertspoon of Potato Salad
1 dessertspoon of Cole Slaw
1 slice of pineapple
1 slice of Cheese

Method
1. Clean Barbecue Plate thoroughly.
2. Use Olive or Canola Oil on the plate to cook.
3. Only cook onions, plain sausages and steak on plate.
4. Use Bread Rolls without Sesame Seeds. (Sesame Seeds have a similar protein to tree nuts)
5. Keep foods separate on plate so child can choose how they eat and how much of their barbecue dinner they want to eat.
6. Victor would only eat the Bread Roll, cheese, pineapple, sausage and tomato sauce. Other children may like to be adventurous and try the other foods on the plate. All foods are nut-free so everyone can relax. It is best to make up the child's plate first to prevent cross-contamination.

Nan's Nut-Free Bacon Stir-fry for December

12/4/2016

INGREDIENTS
1 cup of Rice (cooked)
500g of Bacon (diced)
10 ml of Olive Oil infused with Garlic
10 ml of Tamari or Soy Sauce
1 Brown Onion (diced)
2 Carrots (grated)
1 cup of Corn Kernels
1/2 Red Cabbage (shredded)
4 Kale Leaves (shredded) -- Secret Ingredient

METHOD
1. Heat pan, then add Oil.
2. Fry diced Bacon in pan until brown.
3. Combine vegetables and cook in microwave or remove cooked bacon from pan and stir fry vegetables for 3 minutes.
4. Add Tamari or Soy Sauce to pan.
5. Add Rice to pan.
6. Add all ingredients into pan and stir fry together for 1 minute.
7. Serve in bowls.
Serves 4

Nan's Nut-Free Easy Steak Sandwich For Fussy Eaters

11/4/2016

Ingredients
2 Slices of High Fibre White Bread with Omega 3
10g Butter
20g Leggos Pizza Sauce -- Secret Ingredient
1 Slice of Tasty Cheese
1 Lean Slice of Lean Beefsteak
5ml Olive Oil infused with Garlic
6 Vegebuddies

Method
1. Heat frypan. Add Oil when hot, then reduce heat.
2. Fry Beefsteak for approximately 6 minutes on one side and two minutes on the other.
3. Butter fresh bread slices.
4. Add Pizza Sauce and Cheese onto one slice of buttered bread.
5. Add cooked beefsteak and top with the other slice of buttered bread to make sandwich.
6. Slice sandwich in half and place on plate.
7. Arrange Vegebuddies around sandwich.
*N.B. Other family members can add sliced tomato and avocado instead of Vegebuddies for an easy Sunday Night meal.

Nan's Nut-Free Breakfast for Hungry Kids in October

10/5/2016

Ingredients
2 slices of Omega-3 Bread
2 tsp of Butter
2 tsp of Vegemite, Marmite or Cheesybite Spread
1 slice of tasty hard cheese
2 Eggs
Water
1 tsp of Vinegar -- Secret Ingredient

Method
1. Toast bread in toaster
2. Butter toast with butter and spread, then slice each piece of toast in three to make dipping soldiers
3. Boil water in saucepan, add vinegar and eggs.
4. Simmer for 4 minutes.
5. Drain saucepan of water and rinse eggs with cold tap water to cool, then place in egg cups
6. Arrange cheese slice, toast and eggs on plate like a soldier's face with hat
7. Slice tops off eggs with knife and dip toast soldiers in runny egg yolk for yummy fun!

Nan's Nut-Free Feta Cheese and Sweet Potato Frittata for September

9/2/2016

Ingredients
280g of Sweet Potato (diced into 2 cm cubes)
8 eggs (lightly beaten)
160g can of Creamed Corn or Corn Kernels
1 tablespoon of Olive Oil infused with garlic -- Secret Ingredient
1 Spring Onion (thinly sliced)
1 teaspoon of fresh Thyme Leaves
Salt and freshly ground Black Pepper to taste
125g Feta Cheese (Crumbled or Cubed)

Method
1. Preheat oven to 170C
2. Grease deep 16cm round ovenproof baking dish
3. Steam Sweet Potato in microwave
4. In a large mixing bowl, combine eggs, corn, Olive Oil, spring onions, Thyme, Salt & Pepper.
5. Arrange alternate layers of Sweet Potato and Feta Cheese, then pour over egg mixture.
6. Bake in oven for 45 minutes
7. Set aside for 5 minutes before serving
8. Serve with steamed peas

Nan's Hearty Chicken Pie for August

8/2/2016

Ingredients
3 tablespoons of Olive Oil
4 Chicken Thighs or 500g Chicken Strips
1 Onion (diced)
1 Leek (washed and diced)
1 cup of Carrot (grated)
1 cup of Bacon (cubed)
1 tablespoon of coconut cream -- Secret Ingredient
1 tablespoon of milk
1/2 cup of Chicken Stock Powder (gluten-free)
2 sliced of Frozen Puff Pastry
Water (to glue pastry edges together)
egg and milk wash (for glaze)

Method
1. Preheat oven to 200C/ 400F/ Gas 6.
2. Heat fry-pan and add Olive Oil.
3. Add Chicken to pan and brown.
4. Add onion, leek and bacon to pan.
5. Microwave carrot and add to pan.
6. Mix coconut cream, milk and Chicken Stock in a jug and pour into pan.
7. Scoop the contents of the pan into a pie dish.
8. Slice and layer Puff Pastry over the top of the pie dish gluing the layers together with water.
9. Use a pastry brush to glaze the pie with the egg and milk wash.
10. Cut a hole in the centre of the pastry.
11. Bake in oven for 30 minutes.
12. Serve with potato mash/ mashed potatoes.

Nan's Jolly Good Chicken Stroganoff for July

7/13/2016

Ingredients
2 tsp Olive Oil
500g Lean Chicken Strips
1 Carrot (diced)
1 cup of Broccoli (chopped)
2 cups of Mushrooms (sliced)
1 packet of Continental French Onion Soup Mix -- Secret Ingredient
1 cup of water
2 tablespoons of Sour Light Cream (Lactose-Free)
1 cup of Rice Pasta

Method
1. Boil Rice Pasta in water as per packet directions.
2. Preheat fry-pan on stove on High.
3. Add Olive Oil and Chicken Strips. Turn heat to medium and cook chicken until golden brown.
4. Steam diced carrot and broccoli pieces in microwave.
5. Add mushrooms, soup mix and water to fry-pan. Cover and simmer for 10-15 mins.
8. Add steamed carrot and broccoli to fry-pan and mix in.
9. Stir Sour Light Cream.
10. Serve with drained Rice Pasta. (Serves 4)

Nan's Nut-Free Heart-warming Pea and Ham Soup for June

6/12/2016

INGREDIENTS
1 cup of dried Red Lentils
1 cup of Soup Mix (Dried Pearl Barley & Split Peas)
1 Ham or Pork Hock
4 Litres or Quarts of water
1 Turnip or swede (diced)
1 Brown Onion (diced)
1 stalk of Celery (diced)
1 Parsnip (diced)
2 Carrots (diced)
1 1/2 dessertspoons (30g) of Mild Curry Powder
2 teaspoons (10g) of dried Mint Flakes -- Secret Ingredient
2 Vegetable Stock Cubes

METHOD
1. Add red lentils, Soup Mix and half of the water to a large pot with lid which sits on a hot plate on the stove.
2. Leave overnight.
3. Drain water from the pot and put back on the stove.
4. Add the other half of the water to the pot, stir with a wooden spoon and turn the heat on to High.
5. Add diced vegetables and Hock to pot.
6. Add Curry, Mint Flakes and Vegetable Stock to pot and stir well.
7. Replace lid and bring almost to the boil.
8. Simmer on low heat for 2 hours.
9. Turn off heat.
10. Remove Hock bone from pot and mash vegetables in pot. Make sure Ham pieces are small in size.
11. Sit on stove with no heat for 1 hour.
12. Serve with fresh bread and butter.

Author

Nan's greatest joy is her family. Her pastimes are: Cooking, gardening, reading, watching movies and listening to music. Neil Diamond is her favourite singer of all time.

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