MUESLI BARS

Here is a very easy to make Muesli bar for the lunch box...:)

Ingredients

·    1 x 397 grams can condensed milk

·    300 grams rolled oats (not instant)

·    75 grams shredded coconut

·    100 grams dried sultana

·    125 grams sunflower seeds

Method

1. Preheat the oven to 130°C

2. Warm the condensed milk in a large pan.

3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber spatula to fold and distribute.

4. Spread the mixture into a 23 x 33 x 4cm tin and press down to even the surface.

5. Bake for 1 hour, and then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.

HEALTHY BRUNCH

I love Saturday mornings. It is our “sports” morning. The kids play tennis and I go to the gym. We all meet home again at around 10am. Often we are very hungry at that time and this morning we had a nice healthy brunch.

Homemade juice and rye/grain buns – it can get better than that.

BREAD IN A POT

Have you ever made bread in a pot? It makes the bread moist with a crusty curst.

Yesterday evening just before I went to bed, I quickly mixed 600ml of water, ½ tablespoon of dry east, 1 tablespoon of salt, 1 cup of wheat grain and 800 grams of plain flour in a bowl. Then I covered the bowl with glad wrap and placed it in the fridge.

This morning I heated the cooking pot in the oven at 200°C. I dumped the dough directly from the bowl into the hot pot without kneading the dough and baked it for 30 min. with the lid on and 10 min. without the lid.

SUNDAY AFTERNOON….

We just had a nice lunch with some of our best friends and they just left. We haven’t seen them for a while and it was nice to just take the time and enjoy.

I´m very sorry I haven´t posted any news or weekly baking on facebook (blog) for a while. But I have been very busy selling books and working.

I served this YUMMY coffee cake…..and I can tell you they loved it. (And it is Gluten Free…J )

WEEKLY BAKING – Sunday 14 Jul

I just finished this weekly baking. The kids are back to school this week and will need some stuff for their lunch box. I therefore made Finger and Sausage buns. They are simple to make and by keeping them in the freezer I can every morning easily wrap them and put them directly in the lunch box.

We still have visitors from overseas and I know that we during the week we would prefer not to spend too much time in the kitchen. I have therefore made Muesli and Plain Hot Cross buns we can have for breakfast, morning tea or as an afternoon snack. 

I also made 4 Flat Bread we can have with some dip or a nice salad during the week.

Qty.	Week 2
15	Muesli buns
15	Finger buns
15	Sausage buns
15	Plain hot cross buns
2	Flat bread

Your first WEEKLY BAKING

It is still school holidays next week and we have friends from overseas staying with us. I don’t have to make any school lunches but we have planned some day tours for which we will need some snacks and finger food.

I also would like to be able to make an easy brunch or two during the week, while we have time with our friends and kids. I know they would love the smell of fresh homemade bread in the morning, but I know that I don’t feel like getting up early in the morning. I therefore  show you in the book "One Dough, Fifty Breads" how you still can get the house smelling of fresh baked bread in the morning without getting up early.

My plan is also to spend as little time in the kitchen as possible and make some dinner bread that can be used with a Boccoli Salad, Pumpkin Soup or maybe Chilli con carne.

Use 3 lots of basic dough	Makes	Bread to bake
Breakfast	2	Loaves of Italian bread
Morning tea	15	Cinnamon scrolls
Lunch	15	Pizza scrolls
Afternoon tea	15	Nutella scrolls
Dinner	1	Pizza loaf

ONE DOUGH, FIFTY BREADS - now on Amazon

You can now buy "One Dough, Fifty Breads" on Amazon....

See here...

http://www.amazon.com/Dough-Fifty-Breads-Pernille-Larsen/dp/1484966813/ref=sr_1_1?ie=UTF8&qid=1372756157&sr=8-1&keywords=one+dough+fifty+breads

Your kids will also like it......

THE COVER

If you like this.....you would love all the easy ideas you will find in the book....soon it can be yours...:)

One Dough Fifty Breads

I’m so excited, my book ”One Dough Fifty Breads” is almost ready and I can’t wait to share all the good ideas with you.

But I better wait……No I can’t…this is just 2 pages from the book…. :)

SOURDOUGH STARTER.......My "pet"

I have a very special ”pet” in the fridges. I have had it since August last year. I only have to feet it once in a while and it gives me the best tasty real bread ever…..it is my sourdough starter.

Did you know that you don’t have to buy yeast from the shop; you can make your own. You don’t even need any special equipment. There is yeast spores every where.

You just have to mix 1 cup of plain four, 1 cup of rye four and 2 cups of water. Mix it well and leave it covered on your kitchen bench until it smell sour and it starts to ferment.

It will take around 48 hours.

Here is my “pet”…J….and what I just made by using it…REAL BREAD

EASY DINNER

GOOD EVENING…J 

Didn’t feel like making the big dinner tonight and made these in just 10 minutes.

I already had the buns in the freezer. They tasted divine with a good simple green salad.

HAVE A GREAT WEEKEND

“Healthy Carrot Cupcakes”

My kids love some treats in their lunchbox but I refuse to give them “pre-packed” snakes. So during the weekend I made this “Healthy Carrot Cupcakes” and stored them in the freezer. That way it is easy to put one in the kid’s lunch box every morning…..

Pernille ♥

Makes 12 large or 20 small.

Ingredients:

150 g cane sugar

200 ml vegetable oil

4 eggs

100 g plain flour

100 g rye flour

100 g oats

2 tsp baking powder

2 tsp cinnamon

100 g finely grated carrot (2 big carrots)

Butter cream

100 g soft butter

100 g icing sugar

2 teaspoon vanilla essence

Grated coconut

Whip the eggs and sugar together, add the oil and whip again. In a separate bowl, mix the flour, oats, baking powder and cinnamon together. Gently add the dry ingredients to the egg mix. Then fold in the grated carrot and spoon the batter into a cupcake cases.

Bake for 20 to 25 minutes in a 175°C pre-heated oven.

Mix soft butter, icing sugar and vanilla essence together. Spread it on top of the cupcakes.  

Tip: You can also add ½ cup sultanasly and/or ½ cup fine chopped unsalted nuts.

 

 

QUALITY FOOD

I refuse to eat poor quality food. I rather eat less and well.  

In our family we eat a lot of ham – my husband and 2 daughters have it every morning on their omelettes, we all have it for lunch and I often make ham and pineapple pizza. Anyhow, I find it very difficult to get quality sliced ham for less than $20 per kilo, and for me, that’s just too expensive. I therefore decided to “invest” in a meat slicer machine and now buy good quality ham for less than $13 per kilo and slice it myself.

Chocolate cake….like brownies

My kids and husband love brownies but I refuse to make them. They are just too “fatty”… and I end up eating some myself. 

Anyhow, then I came up with this recipe.

They look like brownies, they taste like brownies, but… with less butter and no chocolate.

Chocolate cake….like brownies

Ingredients:

100 g butter

2 eggs

1 cup sugar

½ cup plain flour

4 tbsp cocoa

Method:

Preheat the oven to 160°C. Grease a small square cake tray.

Melt the butter.

Beat the eggs and sugar. Add the melted butter and mix it well together.

Fold in the flour and cocoa and pour the mixture into the cake tray.

Bake for 30 minutes.

Tips: You can also add ½ cup of finely chopped walnuts.



NICE LUNCH

I just made myself a nice simple and healthy lunch.

Homemade rye bread, herbs from the garden, homemade mayonnaise, sliced country ham (a very good but affordable one from Aldi) and sliced tomato and avocado…J

You are welcome to come along and taste my rye bread at the Coomera Community Lifestyle Show Sunday on 21 July. http://www.cac.qld.edu.au/component/k2/item/116-mark-the-date-on-your-calendar-the-2013-coomera-anglican-college-and-community-lifestyle-show

I will make sure that I get up early that morning and bake a lot of fresh bread to share with you all that day. Have a nice afternoon. Pernille X

 

Pumpkin Soup

What are you going to have for dinner? We are having pumpkin soup with homemade bread. It is a very nutritious and cheap dinner. And it warms up the body in this cold weater….:)

Pumpkin Soup

Ingredients:

½ middle size pumpkin (1kg)

1 large potato

2 garlic clove

1 large onion

2 to 3 vegetable stock cubes

20 g butter

2 tbsp oil

Salt

Pebber

Method:

Chop the pumpkin, potato and onion finely and crush the garlic clove. Heat oil and butter in a large saucepan over low heat. Add garlix and onion and cook for 2-3 minutes, until softened. Add pumpkin and potato and let it all cook for 1 minute then add enough water to cover the vegetablesand bring it to boil. At last add the vegetable stock cubes. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches. Season with salt and pebber.

Serve with homemade bread.

What a wonderful morning.

Got up at 4:30am and saw the sunrise.

Had the night before made some dough and it was therefore easy to make fresh baked buns for the whole family. Went for a walk with my dear husband while the buns were baking and on our walk picked some beautiful flowers. Came back to the smell of freshly baked buns and had a breakfast….I don’t think I can expect any better….have a wonderful day..☼

Broccoli salad

BROCCOLI! No thanks, Mum.

Have you had your serving of vegetables today? As you probably know, broccoli is the healthiest vegetable in the world. But how can you get the kids to eat it? Here is a recipe that will help your whole family to eat more broccoli:

BROCCOLI SALAD

INGREDIENTS

1 medium sized broccoli

1 red capsicum

1 apple

1/2 cup of dry fruit and nut mix

½ cup Greek or natural yoghurt

1 tbsp real mayonnaise

Salt

Pepper

 

METHOD

Chop the broccoli, capsicum and apple finely.

Mix the Greek yoghurt and mayonnaise and season with salt and pepper.

Mix together gently.

Tip: You can also add some chives or parsley.