Berry and beetroot ice lollies
Make: 12 Lollies
Time: 7 minutes cooking time and overnight freezing
Ingredients:
1.5 kg mixed fresh, tinned or frozen berries (strawberries, blueberries, blackberries, raspberries)
½ Cup Sugar
6 medium sized beetroots, cooked and peeled
2 Tablespoons Water
Method:
Make a berry compote by placing all berries in a large pot add ¾ of the sugar (if using fresh berries add a little bit of water and lemon juice), allow to come to a boil then lower heat and allow to simmer. You want the berries to stew and soften while releasing their juices to create a sauce. Once cooked set aside and allow to cool.
Roughly chop beetroots and add to blender with water and remaining sugar, blend until smooth.
Fill your mould halfway with berries and then top with beetroot puree. Set in freezer overnight. To easily remove from mould immerse in hot water for a few seconds then remove or take out of the freezer a few minutes before serving and allow to stand at room temperature.
Tips:
- For a different flavor try berry, yoghurt and beetroot ice lollies, simply add a layer of yoghurt between the berries and beetroot.
- You can also try yoghurt and peanut butter lollies by adding yoghurt, honey and peanut butter to a blender, puree until smooth then pour into your moulds and allow to set overnight.
- Make fruit juice and fruit pops. Add pieces of fruit to your mould (sliced strawberries, sliced kiwi, sliced figs) then top with fruit juice of choice and leave in freezer overnight.
- What I love about these is the fact that you get to control what goes into your child’s lollies especially the amount of sugar. You can also experiment with different vegetables green smoothie using spinach, apples and banana or carrot and pineapple etc.
Makes: 12 mini brownies
Time: 45 minutes
Ingredients:
1 packet brownie mix
1 cup grated zucchini
½ cup chopped walnuts
½ cup dark chocolate, roughly chopped
Method:
Pre-heat oven to 180C and line a 20 x 20 cm cake tin. Prepare brownie mix as per packaging instruction then add grated zucchini, walnuts and dark chocolate. Fold in.
Pour batter into baking pan and bake for 25-30 minutes (I prefer to bake these for 20 minutes on 180C, then turn off the oven and leave them inside for the remaining 10 minutes. I find they are moist and still have a little runny chocolate in the middle). If you prefer them a bit more solid bake for the whole 30 minutes. Do not over bake. Allow to cool before cutting into squares or circles using a round cookie cutter.
Tips:
- I love this recipe because it can be quite versatile with regards to the ingredients you can add to it. You can replace the zucchini with cooked beetroot or even thawed frozen spinach
- If you don’t want to use a packaged brownie mix use your brownie recipe and simply add your choice of vegetables into the brownie mix and bake.
Pinwheels
Serves: 8
Time: 20 minutes
Ingredients:
1 egg
1 tablespoon water
¾ cup grated cheddar cheese
⅛ tsp. garlic powder
Flour
1 sheet ready rolled puff pastry , defrosted
250g packed frozen chopped spinach, defrosted and squeezed dry
Method
Preheat oven to 200C. Line two baking sheets with baking paper and set aside. Beat egg and water together in a small bowl; set aside.
Stir cheese and garlic powder together. Set aside. Lightly flour work surface. Unfold puff pastry and roll lightly with a floured rolling pin. Brush surface with beaten egg. Top with cheese mixture, then evenly top with thawed spinach.
Starting at the short end, roll up like a jelly roll. Slice into rounds and place on baking sheet. Brush with egg wash.
Bake 15 minutes or till golden brown. Remove to wire racks and let cool 10 minutes before serving.
Tip:
- Instead of puff pastry you can also use dough. Make you leaven dough as per usual and once ready roll and cut into triangles then add your topping.
- Try using different vegetables, bacon bits and mushrooms for variety.
