This morning the Bebito and I whipped up a few things in the kitchen – a slow cooker meal for tonight, dinner for tomorrow (we’re going to be out all day) and some chewy Anzac biscuits.
Food is a big deal around these parts. We spend A LOT of time, meal planning, budgeting, shopping, cooking, cleaning up and eating and I really want us all to be eating the best quality meals we can. The boys tend to our garden too though this winter we don’t have much going on in it apart from a few herbs and a pumpkin vine. The Bebito isn’t a fussy eater though he can be incredibly frustrating at meal times in terms of getting him to actually eat.
One of the things I have always wanted my children to understand is that food takes time to prepare and if he’s going to have a “treat” I’d rather it be homemade so that I know exactly what goes in it.
Of late I’ve asked the Bebito to help me in the kitchen as much as possible so today he helped me make the curry paste, the coconut milk (store bought coconut milk gives me a belly ache for some reason) and grate things for tomorrow night’s meal too. Anything that involves an electric kitchen gadget floats his boat big time so I use these things more often than I used to. Like most kids though he really does love baking….gingerbread biscuits and these Anzac biscuits being the two most requested items.
I’ve also learned to expect the unexpected….
And for him to run off and request a little TV watching instead of “helping you anymore Mama”. Note the bomb that appears to have gone off in our lounge room! 🙂
And for there to be a lot of mess to clean up!
But that he still thinks it’s “fun” to sweep up! 🙂
But most of all for him to be chomping at the bit to actually try the food fresh from the oven!
Anzac Biscuits –
- 1 cup (150g) plain flour
- 1 cup (90g) rolled oats
- 1 cup (85g) desiccated coconut
- 3/4 cup (155g) brown sugar
- 125g butter
- 2 tbs golden syrup
- 1 tsp bicarbonate of soda
- Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
- Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
- Pour the butter mixture into the flour mixture and stir until combined.
- Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
- Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
- Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
I like to have some music going when we cook and this is the song du jour round these parts – an oldie but a goodie!
I love doing these kinds of things together as I think they’re the building blocks of great memories, shared loves and well, an appreciation of yummy food.
And I just realised what a “tribute” to the lovely Gourmet Girlfriend this post is – I hope you see imitation as the highest form of flattery gorgeous Ruth!