After School Snacks

Chicken & Vegetable Sausage Rolls

If you are anything like me, then you are already trying to think of new and interesting goodies the kids can have in their lunch box, which is on the healthy side, but will make them happy too.  I have decided to cook a new lunch box /after school snack each week that I can freeze, so there is always a selection of healthy(ish) food for lunch boxes or when friends pop over.  This is the start of my baking adventures!

Chicken & Vegetable Sausage Rolls

Ingredients

1 carrot
½ – 1 zucchini
½ red onion
bunch of parsley
500g chicken skinless boneless chicken thigh
70 g fresh wholemeal breadcrumbs (or two slices of bread to be made into breadcrumbs)
1 egg (plus 1 extra egg lightly beaten)
5 sheets frozen puff pastry
Sesame Seeds

Method

Place chicken and parsley into thermomix bowl and in mince 10 seconds on reverse speed 8.  Repeat if needed.

Add carrot, zucchini and onion and chop 3 seconds on speed 5

Add minced chicken, breadcrumbs and egg and combine for 20 seconds on reverse speed 5

Place just thawed puff pastry sheets on a bench and cut in half.

Divide chicken mixture into 5, and then place half lengthwise along the centre of each piece, and repeat with other side.

Fold over pastry to make a roll, and ensure seam is underneath.  Repeat with remaining pastry and filling

Cut rolls in half and then into thirds (so you have 6 small sausage rolls from each roll)

Place rolls on a baking tray lined with baking paper.  Cut a slit into each roll and brush with beaten egg and sprinkle with sesame seeds (if using)

Bake for 25 – 30 minutes until rolls are lightly browned

Serves: 60

Approximate calories per serve: 65  

Butter Cookies

These are the cookies that my kids and I made on Valentines Day.  They are super quick and easy, and you would be able to add choc chips etc if you wanted to.  We were happy with plain cookies, but then we iced them to make the kids happy.

Butter Cookies

Ingredients

120g softened butter
150g sugar
1 egg
1 teaspoon vanilla essence
250g plain flour
Optional – choc bits, sultanas, M&M’s etc

Method

Pre heat oven to 180°C

Place butter and sugar in thermomix and cream for 1 minute on speed 3

Add egg and vanilla essence and beat for 20 seconds on speed 3

Add flour (and choc bits etc if using) and knead for 30 seconds at interval speed

Tip onto a bench or silicone mat and roll out to desired thickness.  Use a cookie cutter to cut desired shape (we used hearts and then rectangles for the light sabres!)

(Or you can roll it into a sausage shape and wrap in glad wrap and place in the fridge for an hour to chill then cut into round discs)

 

Place on a baking tray lined with baking paper and bake for 15 – 20 minutes until golden.  Allow to cool on a cooling rack before decorating and eating.

Serves: Depends on size of cookies

Approximate calories per total: 2400

 

By |February 20th, 2013|After School Snacks, Cakes and Cookies, Lunchbox|1 Comment

Creamy Tuna and Caper Dip

This dip is a real crowd pleaser, and even if you don’t like capers don’t disregard this recipe.  You can’t even taste them.  My 6 year old loves this dip, and I know he would never willingly eat a caper!!!  The great thing about this is that is makes heaps, and you can spread left overs on sandwiches.  Trust me – it is delicious!!

Creamy Tuna and Caper Dip

Ingredients

Parsley (small bunch)
250g light cream cheese
400g canned tuna (drained)
100g whole egg mayonnaise
35g capers
juice of half a lemon

Method

Place parsley in bowl and chop 5 seconds on speed 6

Add other ingredients and chop for 20 seconds on speed 4

Serve with crackers, vegetable sticks or try my home made crunchy rice crackers Creamy Tuna and Caper Dip 2

Serves: About 11 (2 Tablespoons per serve)

Approximate calories per serve: 138

 

By |February 14th, 2013|After School Snacks, Dips and Nibbles|1 Comment