Almond & Oat Biscuits



















Delicious school holiday cookies that can be knocked together in a matter of minutes - perfect to take on a picnic to the park. Be warned - you won't be able to stop at just one!

1 cup rolled oats
1 cup plain flour
1 tsp cinnamon
1/2 cup golden caster sugar
1.1/2 cups flaked almonds
150g butter
1Tbs golden syrup

Preheat oven to 190•C.
Melt the butter in a small pot over a gentle heat.
Combine oats, sifted flour, cinnamon, caster sugar & flaked almonds in a large bowl.
When the butter is melted, mix in the golden syrup and add to the dry ingredients.
Stir well, then press tablespoons of the mixture into balls and flatten slightly.
Bake on lined trays for approx 12 minutes. Cool on wire racks & allow to cool completely before putting in an airtight container.

Coconut Fish Curry

A delicious, healthy dinner with accompaniments, on the table in 30 minutes! Who am I - Jamie Oliver?? The curry is mild so kids will enjoy it and really compliments the fish. 

1 onion
1 clove garlic
1Tbs mustard seeds
1Tbs mild curry powder, such as Korma
2 kaffir lime leaves, if you have a tree in the garden!

Half cauliflower, cut into small pieces
3 small carrots, cut into thinish rings

Small tin light coconut milk
1 stock cube
mixed fish fillets - firm white fish and salmon, skinned and boned
1 bunch corriander, leaves removed and washed

1 + 3/4 cups rice
1/4  cup small dahl, such as moong dhal or urid dhal
2 cardamom pods
4 whole cloves
1 tsp tumeric


1 banana 
2 Tbs desiccated coconut
papadums
mango chutney, to serve


First, get your rice on. Put the rice, dhal and spices into a small pot and add double the amount of cold water (4 cups). Bring to the boil and stir well. Then put a lid on it and transfer to the smallest stove hob on the lowest setting. Set your timer for 12 minutes.

Get your kids busy making the accompaniments! Papadums are so easy to make in the microwave and is a very exciting job for a 7 year old. Simply put down a square of paper towel and either 2 big or 4 small papadums on the edges. Zap them for 60 seconds, move them around and zap them again for another 60 seconds. Make more papadums that you think anyone could possibly eat! Meanwhile, your 4 year old can make the banana and coconut raita.

Slice the onion thinly into rings. Fry gently in a little oil, add the garlic, mustard seeds and curry powder. Put your kettle on to boil. The mustard seeds should start to pop and the curry powder smell delicious. Add the stock cube, kaffir lime leaves and a couple of cups of boiling water. Add the cauliflower & carrots and put the lid on to simmer for a few minutes. 

By now the timer should have gone on your rice! DO NOT remove the lid!! When the timer goes, simply turn off the heat and set your timer for 10 minutes. 

Add the coconut milk to the pot, and your fish fillets and gently stir to submerge them with the vegetables. Partially cover the pot and bring the heat up almost to a gentle simmer but don't let it boil, keep an eye on it, and gently turn the fish through the curry so it cooks evenly. It will only take a few minutes so don't over cook it.

Set the table with forks and spoons, there should be lots of delicious coconut flavoured soup with the curry and put down a couple of placemats so you can take the the two hot pots straight to the table. Add the corriander leaves to the curry at the last minute, don't stir them through but leave them in a beautiful green pile. You could add some sliced red chili too if you don't have kids and it would look even prettier! Fluff up the rice a bit before serving it and enjoy.