Caulfield Junior College Newsletter

Healthy Easter recipes

Recettes santé à la saveur de Pâques

Autumn school holidays are here!  In true Melbourne fashion, we can expect to be exposed to the four seasons in one day at this time of year.  For a practical and fun activity on a rainy afternoon, get the aprons out with the kids for a cooking session!  Here are two healthy and easy recipes in the theme of Easter.

 

Les vacances scolaires d'automne sont déjà là !  À ce temps-ci de l'année à Melbourne, on peut s'attendre à vivre les quatres saisons en une journée.  Joignez l'utile à l'agréable en sortant les tabliers pour une session de cuisine avec les enfants !  Voici deux recettes santé à la saveur de Pâques !

 

Zucchini Carrot Muffins

Recipe from Chef de Home

Makes 8 muffins

 

Ingrédients

  • 2 carrots (medium, peeled and grated)
  • 1 zuchini (grated, squeezed to remove excess water)
  • 8 tbsp olive oil
  • 1.5 cup plain flour
  • 3 eggs
  • 2 tbsp maple syrup
  • 1 tsp lemon (zest only)
  • 1.5 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ cup sugar
  • ¼ tsp cinnamon
  • ½ tsp thyme (dried, optional)
  1. Preheat oven at 200 Celsius.  Add dry ingredients: flour, baking soda, baking powder, salt, cinnamon, thyme, lemon zest and sugar in a bowl.  Whisk until fully combined.
  2. Add wet ingredients: oil, maple syrup and eggs in a bowl.  Whisk until fully combined.
  3. Add grated carrots and zucchini in the wet ingredient and mix well.
  4. Fold in dry ingredients into wet in 2-3 batches just until batter is mixed in.  Do not over mix.  A few streaks of flour are ok.
  5. Fill in muffin tins, dividing in 8-9 cups.  Fill empty cups halfway with water.
  6. Bake for 18-20 minutes or until a tooth pick inserted comes out clean, and muffins are brown and springy to touch.  Serve with butter for a luscious treat.

Easter spiced brown rice pudding

Recipe from BBC Good Food

  • 1 tsp butter
  • 1litre semi-skimmed milk + 100ml
  • 200g wholegrain rice
  • 1 orange , finely zested
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • A grating of nutmeg
  • 1 tbsp orange segments
  • honey and raisins, to serve

Method

  • STEP 1

Butter the slow cooker all over the base and half way up the sides. Heat the milk to a simmer. Mix the pudding rice and the milk and pour into the slow cooker. Add the orange zest, and spices. Cook for 4 hours on low and stir once or twice if you can. If after 3 hours the rice pudding is beginning to stick to the base of the cook, add a splash of water. The rice will be tender when cooked. Add 100ml milk to loosen the pudding, if necessary.

  • STEP 2

Serve topped with orange segments and honey, fruit and raisins, if you like. 

 

Bon appétit !