Category: Crafts

Posted in Press releases, recipes

Mouth-watering breakfast recipes for summer

Posted on by Judy

Enjoy the goodness of long, summer days by kickstarting your mornings with these four delicious recipes that are jam packed with goodness and are ready in a flash.

From an orange breakfast twist bread to hot cross bun jaffels, baked oats with pear and cinnamon, or coconut and pineapple French toast muffins, there’s something for everyone in the family to savour.

The best summer breakfasts are fresh, flavourful and easy to share. Savour the refreshing goodness of fruit this season with Rhodes Quality’s extensive range of 100% juices and canned fruit, perfect partner for convenience and goodness.

Orange breakfast twist bread: Served fresh out of the oven, this sweet orange breakfast style bread is perfect for a brunch party.

Ingredients (serves 8) Method
  • 330 ml (1 ⅓ cups) Rhodes Quality Orange 100% Fruit Juice
  • 100 ml (⅓ cup + 4 tsp) butter
  • 1 x 10g packet dried yeast
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) sugar
  • 600 g (4 ¾ cups) cake flour

 

Filling:

  • 125 ml (½ cup) Rhodes Quality Apricot Jam
  • 125 ml (½ cup) brown sugar
  • 5 ml (1 tsp) ground cinnamon
  • 1 egg, lightly whisked

 

Glaze:

  • 65 ml (¼ cup) Rhodes Quality Orange 100% Fruit Juice
  • 500 ml (2 cups) icing sugar

 
  1. Place the Rhodes Quality Orange Juice and the butter into a small saucepan.
  2. Heat gently until the butter is melted.
  3. Remove from the heat, pour into a bowl, and cool until lukewarm.
  4. Add the yeast, salt and sugar and stir well.
  5. Leave to stand until the yeast blooms and bubbles form on the surface.
  6. Place the cake flour into a large bowl.
  7. Add the yeast mixture and form into a soft dough.
  8. Knead for about 10 minutes, until smooth and elastic.
  9. Place the dough into a lightly floured bowl, cover with a damp cloth and leave in a warm spot to rest until doubled in size.
  10. Knock the dough down and on a lightly floured surface, roll the dough out into a large rectangle.
  11. Gently warm 65 ml (¼ cup) of the Rhodes Quality Apricot Jam and brush all over right to the edges of the dough.
  12. Mix the brown sugar and cinnamon and sprinkle over the Apricot Jam.
  13. Roll the dough up into a log from the long side and pinch the seam to secure.
  14. Cut right through the dough along the middle of the log, beginning and ending 5 cm from each end to leave the edges intact.
  15. Twist the two halves of the log around each other twice and circle the two ends together to form a twisted round bread.
  16. Place the bread in a large shallow oven casserole (or onto a baking sheet) that has been sprayed with non-stick spray and lined with baking paper.
  17. Leave the bread to rest in a warm place for 30 minutes.
  18. Brush the bread with the egg and bake in an oven preheated to 180°C for 30 – 40 minutes or until golden brown and baked through.
  19. As the bread comes out of the oven, brush with the remaining Rhodes Quality Apricot Jam.
  20. Cool.
  21. To make the glaze, sift the icing sugar into a large bowl.
  22. Whisk in the Rhodes Quality Orange Juice until smooth and thick.
  23. Pour the glaze over the bread.

 

Enjoy the goodness of long, summer days by kickstarting your mornings with these four delicious recipes that are jam packed with goodness and are ready in a flash.

From an orange breakfast twist bread to hot cross bun jaffels, baked oats with pear and cinnamon, or coconut and pineapple French toast muffins, there’s something for everyone in the family to savour.

The best summer breakfasts are fresh, flavourful and easy to share. Savour the refreshing goodness of fruit this season with Rhodes Quality’s extensive range of 100% juices and canned fruit, perfect partner for convenience and goodness.

Orange breakfast twist bread: Served fresh out of the oven, this sweet orange breakfast style bread is perfect for a brunch party.

Ingredients (serves 8) Method
  • 330 ml (1 ⅓ cups) Rhodes Quality Orange 100% Fruit Juice
  • 100 ml (⅓ cup + 4 tsp) butter
  • 1 x 10g packet dried yeast
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) sugar
  • 600 g (4 ¾ cups) cake flour

 

Filling:

  • 125 ml (½ cup) Rhodes Quality Apricot Jam
  • 125 ml (½ cup) brown sugar
  • 5 ml (1 tsp) ground cinnamon
  • 1 egg, lightly whisked

 

Glaze:

  • 65 ml (¼ cup) Rhodes Quality Orange 100% Fruit Juice
  • 500 ml (2 cups) icing sugar

 
  1. Place the Rhodes Quality Orange Juice and the butter into a small saucepan.
  2. Heat gently until the butter is melted.
  3. Remove from the heat, pour into a bowl, and cool until lukewarm.
  4. Add the yeast, salt and sugar and stir well.
  5. Leave to stand until the yeast blooms and bubbles form on the surface.
  6. Place the cake flour into a large bowl.
  7. Add the yeast mixture and form into a soft dough.
  8. Knead for about 10 minutes, until smooth and elastic.
  9. Place the dough into a lightly floured bowl, cover with a damp cloth and leave in a warm spot to rest until doubled in size.
  10. Knock the dough down and on a lightly floured surface, roll the dough out into a large rectangle.
  11. Gently warm 65 ml (¼ cup) of the Rhodes Quality Apricot Jam and brush all over right to the edges of the dough.
  12. Mix the brown sugar and cinnamon and sprinkle over the Apricot Jam.
  13. Roll the dough up into a log from the long side and pinch the seam to secure.
  14. Cut right through the dough along the middle of the log, beginning and ending 5 cm from each end to leave the edges intact.
  15. Twist the two halves of the log around each other twice and circle the two ends together to form a twisted round bread.
  16. Place the bread in a large shallow oven casserole (or onto a baking sheet) that has been sprayed with non-stick spray and lined with baking paper.
  17. Leave the bread to rest in a warm place for 30 minutes.
  18. Brush the bread with the egg and bake in an oven preheated to 180°C for 30 – 40 minutes or until golden brown and baked through.
  19. As the bread comes out of the oven, brush with the remaining Rhodes Quality Apricot Jam.
  20. Cool.
  21. To make the glaze, sift the icing sugar into a large bowl.
  22. Whisk in the Rhodes Quality Orange Juice until smooth and thick.
  23. Pour the glaze over the bread.

 

Hot cross bun Jaffels: Spicy and sweet and a nice twist on an SA favourite.

Ingredients (makes 4) Method
  • 4 hot cross buns, sliced
  • soft butter for spreading
  • Rhodes Quality Strawberry Jam for spreading
  • 8 streaky bacon rashers, crispy fried
  • 125 g (1 cup) cheddar cheese, grated,

 
  1. Butter the outside of one side of each of the hot cross buns.
  2. Place the hot cross bun, buttered side down, on a board and spread with a layer of Rhodes Quality Strawberry Jam.
  3. Place two slices of bacon on each half.
  4. Top with cheese and close the remaining halves of the hot cross buns over the filling.
  5. Spread the outside of each hot cross bun with butter.
  6. Place the hot cross bun sandwiches one at a time inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.
  7. Serve immediately.

Baked oats with pear and cinnamon: Oven baked oats with a sweet flavour a perfect accompaniment to a glass of Rhodes Quality 100% Orange Juice.

Ingredients (serves 2) Method
  • 1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained
  • 125 ml (½ cup) plain yogurt
  • 65 ml (¼ cup) 40g oats
  • 2.5 ml (½ tsp) ground cinnamon
  • 35 ml (3 Tbsp) brown sugar
  • 1 egg
  • 2.5 ml (½ tsp) vanilla essence

To serve: spoonful of plain yoghurt and honey, in a medium bowl, mix the yoghurt, oats, cinnamon, brown sugar, egg and vanilla essence until well combined.
  1. Cut the Rhodes Quality Pear Halves into small pieces and stir into the oat’s mixture.
  2. Spoon the mixture into two oven proof bowls.
  3. Bake in an oven that has been preheated to 180 C for 30 minutes or until puffed and golden.
  4. Remove and serve immediately with yoghurt and honey, and a cold glass of Rhodes Quality Orange Juice.

 

Coconut & Pineapple French Toast Muffins: a tropical version of a French classic.

Ingredients Method
  • ​​1x 440 g can Rhodes Quality Pineapple Pieces in Syrup, drained
  • 500 ml (2 cups) milk
  • 6 eggs
  • 5 ml (1 tsp) ground cinnamon
  • loaf unsliced white bread, cut into cubes

Topping:

  • 65 ml brown sugar
  • 65 ml desiccated coconut
  • 2,5 ml ground cinnamon

to serve: syrup (optional)
  1. In a medium bowl, whisk together the milk, eggs, and cinnamon.
  2. Add the bread cubes and the Rhodes Quality Pineapple Pieces and stir to mix.
  3. Leave the mixture to stand until the bread absorbs most of the milk.
  4. Spray a muffin tin with non-stick spray.
  5. Fill the muffin cups with the bread mixture and leave to stand for a further 15 minutes. (See cooking tip below.)
  6. Mix the brown sugar, coconut, and cinnamon in a small bowl.
  7. Sprinkle the topping over the muffins.
  8. Bake the muffins in an oven that has been preheated to 180 C for 15 -20 minutes or until the muffins are puffed and golden.
  9. Remove from the oven and cool for a few minutes before removing from the pan and serving with a drizzle of syrup if using.

 

For more inspiration packed with wholesome goodness and to find out how to win visit: www.rhodesquality.co.za or on Instagram and Facebook #GoWithGoodness

Hot cross bun Jaffels: Spicy and sweet and a nice twist on an SA favourite.

Ingredients (makes 4) Method
  • 4 hot cross buns, sliced
  • soft butter for spreading
  • Rhodes Quality Strawberry Jam for spreading
  • 8 streaky bacon rashers, crispy fried
  • 125 g (1 cup) cheddar cheese, grated,

 
  1. Butter the outside of one side of each of the hot cross buns.
  2. Place the hot cross bun, buttered side down, on a board and spread with a layer of Rhodes Quality Strawberry Jam.
  3. Place two slices of bacon on each half.
  4. Top with cheese and close the remaining halves of the hot cross buns over the filling.
  5. Spread the outside of each hot cross bun with butter.
  6. Place the hot cross bun sandwiches one at a time inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.
  7. Serve immediately.

Baked oats with pear and cinnamon: Oven baked oats with a sweet flavour a perfect accompaniment to a glass of Rhodes Quality 100% Orange Juice.

Ingredients (serves 2) Method
  • 1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained
  • 125 ml (½ cup) plain yogurt
  • 65 ml (¼ cup) 40g oats
  • 2.5 ml (½ tsp) ground cinnamon
  • 35 ml (3 Tbsp) brown sugar
  • 1 egg
  • 2.5 ml (½ tsp) vanilla essence

To serve: spoonful of plain yoghurt and honey, in a medium bowl, mix the yoghurt, oats, cinnamon, brown sugar, egg and vanilla essence until well combined.
  1. Cut the Rhodes Quality Pear Halves into small pieces and stir into the oat’s mixture.
  2. Spoon the mixture into two oven proof bowls.
  3. Bake in an oven that has been preheated to 180 C for 30 minutes or until puffed and golden.
  4. Remove and serve immediately with yoghurt and honey, and a cold glass of Rhodes Quality Orange Juice.

 

 

Coconut & Pineapple French Toast Muffins: a tropical version of a French classic.

Ingredients Method
  • ​​1x 440 g can Rhodes Quality Pineapple Pieces in Syrup, drained
  • 500 ml (2 cups) milk
  • 6 eggs
  • 5 ml (1 tsp) ground cinnamon
  • loaf unsliced white bread, cut into cubes

Topping:

  • 65 ml brown sugar
  • 65 ml desiccated coconut
  • 2,5 ml ground cinnamon

to serve: syrup (optional)
  1. In a medium bowl, whisk together the milk, eggs, and cinnamon.
  2. Add the bread cubes and the Rhodes Quality Pineapple Pieces and stir to mix.
  3. Leave the mixture to stand until the bread absorbs most of the milk.
  4. Spray a muffin tin with non-stick spray.
  5. Fill the muffin cups with the bread mixture and leave to stand for a further 15 minutes. (See cooking tip below.)
  6. Mix the brown sugar, coconut, and cinnamon in a small bowl.
  7. Sprinkle the topping over the muffins.
  8. Bake the muffins in an oven that has been preheated to 180 C for 15 -20 minutes or until the muffins are puffed and golden.
  9. Remove from the oven and cool for a few minutes before removing from the pan and serving with a drizzle of syrup if using.

 

For more inspiration packed with wholesome goodness and to find out how to win visit: www.rhodesquality.co.za or on Instagram and Facebook #GoWithGoodness

Posted in recipes

Juicy Summer Salads for all Occasions

Posted on by Judy

Summer is here which means more family time spent outdoors braaiing. Eating good food is high on everyone’s agenda, so why not make sure you have a juicy repertoire of salads on the menu to wow the whole family.

Whether it’s as a side, a main, or accompanied by a juicy salad dressing, savour the goodness of summer days with these six delicious salad recipes using convenient Rhodes Quality beans, corn, chickpeas, gherkins, beetroot and more. Perfect at home, at work or just kicking back in the sun with your loved ones.

Go with Goodness this summer, go with the right food choices for your family, go with Rhodes Quality.

 

Add this grape juice salad dressing to any leafy salad for a sweet and juicy twist.

Ingredients Method
  • 250 ml (1 cup) Rhodes Quality 100% Red Grape Juice
  • 65 ml red wine vinegar
  • 65 ml honey
  • 65 ml olive oil
  • salt and freshly cracked black pepper
  1. In a small bowl, whisk together Rhodes Quality 100% Red Grape Juice, vinegar, honey, and olive oil.
  2. Whisk well.
  3. Season to taste.
  4. Stir before serving.

 

 

Broccoli and bacon salad with curried mango dressing: a crunchy summer salad with a flavourful dressing.

Ingredients (serves 4) Method
  • 250 ml (1 cup) Rhodes Quality Mango & Orange 100% Fruit Juice
  • 5 ml (1 tsp) Pakco Medium Curry Powder
  • 10 ml (2tsp) Rhodes Quality Apricot Jam
  • 15 ml (1 Tbsp) Dijon Mustard
  • 30 ml (2 Tbsp) apple cider vinegar
  • 15 ml (1 Tbsp) olive oil
  • 15 ml (1 Tbsp) water
  • 1 garlic clove, crushed
  • salt and freshly cracked black pepper

 

Salad

  • 300 g broccoli, washed and chopped
  • 125 ml (½ cup) red onion, finely chopped
  • 125 g (1 packet) streaky bacon, crispy fried and chopped
  • 1 x avocado, seeded and peeled and chopped
  1. Place the Rhodes Quality Mango & Orange juice, Pakco Medium Curry Powder and Rhodes Quality Apricot Jam into a blender along with the remaining dressing ingredients.
  2. Process until smooth and well blended.
  3. Season to taste.
  4. Mix all the salad ingredients in a large bowl.
  5. Pour over the desired amount of dressing.
  6. Toss lightly to mix.
  7. Chill until serving.

 

 

Mixed bean salad with tangy dressing: you can prepare this simple mixed bean salad in just a few minutes. Enjoy as a great braai side or as a nutritious protein-rich lunch.

Ingredients Method
  • 1 x 400 g can Rhodes Quality Three Bean Mix
  • 1 x 410 g Rhodes Quality Green Beans 30 ml (2 T) lemon juice
  • 5 ml (1 t) Dijon Mustard
  • 80 ml olive oil
  • 1 clove garlic, finely crushed
  • 5 ml (1 t) sugar
  • salt and freshly ground pepper
  1. Whisk all the dressing ingredients together until well blended.
  2. Season the dressing to taste with the salt and freshly ground black pepper and set aside.
  3. Pour the Rhodes Quality Three Bean Mix and the Rhodes Quality Green Beans into a large bowl.
  4. Add the red onion, red pepper and chopped coriander, and toss to mix.
  5. Pour the dressing over the bean salad and stir gently to coat.
  6. Crumble the feta cheese into the salad and stir to combine.
  7. Season to taste with salt and black pepper.
  8. Serve well chilled.

Mexican salad with black beans and pepper: A colourful and crunchy Mexican-style braai salad. Give the dressing a chilli kick or leave it plain – it’s completely up to you.

Ingredients Method
  • 2 x 400 g cans of Rhodes Quality Black Beans
  • 1 red pepper, cut into small dice
  • 1 yellow pepper, cut into small dice
  • red onion, cut into small dice
  1. Pour the Rhodes Quality Black Beans out into a colander.
  2. Rinse well with cold water until the water runs clear.
  3. Leave to stand until the beans are well drained.
  4. In a large bowl, gently combine the beans, chopped peppers and onion.
  5. To make the dressing, measure out all the ingredients into a medium bowl.
  6. Whisk until well blended.
  7. Season the dressing to taste.
  8. Add enough of the dressing to coat the beans.
  9. Season to taste.
  10. Stir in the chopped coriander leaves and refrigerate until serving.

 

 

 

Beetroot salad with yoghurt dressing: Simple to prepare yoghurt dressing over Rhodes Quality Beetroot slices, a tangy braai salad.

Ingredients Method
  • 1 x 780 g jar Rhodes Quality Sliced Beetroot
  • 125 ml (½ cup) plain thick yogurt
  • 1 garlic clove, crushed
  • 65 ml (¼ cup) flat-leaf parsley, chopped
  • 65 ml (¼ cup) fresh dill, chopped
  • salt and freshly cracked black pepper
  1. Drain the Rhodes Quality Sliced Beetroot, rinse and drain well in a colander.
  2. Place the yoghurt, garlic and herbs into a bowl and stir to mix.
  3. Season to taste.
  4. Place the Beetroot into a bowl, add the dressing and toss to mix.
  5. Serve chilled.

 

 

Black bean and corn Buddha bowl: Packed full of colour and fresh flavour, Buddha Bowls are filling, nutritious and quick to prepare.

Ingredients Method
  • 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
  • 1 x 400 g can Rhodes Quality Black Beans, drained and rinsed
  • 1 red onion
  • 2 whole tomatoes
  • Salt and freshly cracked black pepper
  • 30 ml (2 Tbsp.) chopped coriander leaves
  • 500 ml (2 cups) cooked brown rice
  • 1 avocado, peeled and chopped
  • 375 ml (1 cups) grated cheddar cheese
  • 3 spring onions, chopped

To serve: Fresh coriander leaves, croutons and herb salad dressing
  1. Finely chop the red onion and the tomatoes and mix.
  2. Season with salt and pepper and stir in 30 ml (2 Tbsp.) coriander and set aside.
  3. Create 4 Buddha Bowls by dividing the rice between four bowls.
  4. Add equal amounts of the Rhodes Quality Kernel Corn and Rhodes Quality Black Beans to each bowl.
  5. Divide the tomato salsa, chopped avocado between the bowls.
  6. Add the cheese.
  7. Sprinkle the bowls with the spring onions, coriander leaves and croutons.
  8. Serve with the herb salad dressing.

 

 

For more inspiration packed with wholesome goodness and to find out how to win visit: www.rhodesquality.co.za or on Instagram and Facebook #GoWithG

puff pastry minipies
Posted in recipes

Puff Pastry mini pies

Posted on by Judy
These little pies are a firm favourite in our home and make a great addition to a lunch box.
puff pastry pies
You could also make these in either sweet or savory options

Mini pies

You will need: 
1 roll of puff pastry
Egg
Pre-cooked pie filling
To make: 
Roll out your puff pastry on a floured surface
Cut out 2 circles for each mini pie using a glass
Add a spoon or two of your filling. Try not to fill the pie too much as it will spill out when cooking so keep your filling to the center.
Place a pastry lid on top and secure around the edge with a fork.
Use any leftover pastry to form berries and leaves
Attach these with a little egg.
Egg brush your pies and pop into the oven at 180 ° until golden.
For more Fun mamma SA recipes look here 
Posted in Crafts, Cricut Projects

How To Cut Felt With Your Cricut Maker

Posted on by Judy

I absolutely love working with felt and have always enjoyed sewing little soft toys for the kids but don’t really enjoy the hours of cutting small pieces that often follows a felt project, so I was elated when I heard that my Cricut maker could in fact cut my felt pieces for me.

About felt

Felt has to be, for me, one of the easiest and most versatile materials to work with. It is a go to for no-sew crafts and whilst most craft stores will sell you felt squares in approximately A4 size, you can also buy it by the meter from a haberdashery.
For most of my projects, I use felt squares which are available from any craft store.

Tools for the job

If you are new to working with felt on your Cricut maker you will want to ensure that you have the following tools for a successful project.
You will need:
Mats – The pink mat has a strong bond and is used for material. You can also use the green mat for felt. The purple mats can be used for heavy-duty materials.
Wavy blade – The wavy blade adds a curved edge to felt and materials. Great to use if you are wanting to make flowers. The wavy blade is only compatible with the Cricut Maker.
Bonded fabric blade – The bonded fabric blade is used for cutting craft felt or thinner materials that are thin and pliable.
Deep cut blade – A deep cut blade is used for cutting thicker felt or material.
Rotary blade – The rotary blade cuts most fabric quickly and accurately
Spatula – I use a spatula to help lift the material from the mat.
Brayer – A brayer is used to help your fabrics lie flat on the mat.
Fusible interfacing – this is used to bond the fabric before cutting.

Getting started

After you have decided on your project and plotted it on the Design Space App you will need to first use fusible interfacing to attach it to the felt before you start cutting.

(Although you can cut felt without bonding it your Cricut maker will default to a deep cut blade. You can change it to a rotary blade by clicking underneath the blade image. )

To get started cutting load your felt onto a pink cutting mat and smooth over with the Breyer. If you are using a bonding paper you could also use a green or blue mat.

I automatically change the cutting pressure to ” more” to ensure a deeper cut, however, for thin felt this is not necessary.
It’s important to remember that felt fibers are not woven tight enough to cut anything too intricate, so choose more simple designs when choosing a project with felt.
Your blade will cut through both the interfacing and the felt.  Once the design has been cut you will want to use your spatula to remove the felt and interfacing from the mat.
Remove the bonding paper or interfacing and you should have a perfectly cut felt project like this Spooktacular T-shirt I made for Hamish 
Posted in Crafts, Cricut Projects, Halloween

Make a spooktacular easy Halloween t-shirt for your child

Posted on by Judy

With Halloween just around the corner, I asked Hamish today what he wanted to go dressed as and he answered that he really wanted a Ghost t-shirt and so with the helping hand of my trusty Cricut maker I whipped him up this cute ghost face shirt in a few minutes.

Doesn’t he look boo- tiful?

How to make your own

You will need: 
  • Plain white t-shirt
  • Black felt
  • Fabric glue
  • Scissors or a Cricut machine
( You can see my guide on how to cut felt on a Cricut maker here)
To make
On the Cricut 
Choose a design from the Design Space App. ( I used the premade design Pumpkin Body Suit which uses the image Scared Pumpkin Face.  These images are approximately 8.25cm x 12.7cm so depending on your shirt size, you may want to enlarge your design before cutting.)
Load the pink mat with your felt.  Add more pressure before cutting and follow the prompts on your machine to cut the design.
With scissors 
Trace or draw pattern pieces onto paper, you could draw these free hand. Pin to your felt and cut out 2 eyes, a triangular nose, and a mouth.
Once you have your pattern pieces cut out, use your fabric glue to glue into place.
Leave for an hour before allowing your child to wear.
Hand wash your t-shirt when dirty.
Posted in recipes

Easy Rocket and Feta salad for your next braai

Posted on by Judy

With Spring bringing warmer weather I often find that by supper time I’m not that hungry and like to enjoy a green salad. My Rocket and feta salad is one on my favourites to just quickly whip up for the family. It also makes a yummolicious side for your next braai.

Here is how you can make it :

Ingredients

Rocket (500g)
Almond slivers (a handful)
Feta cubes (500g)
Pumpkin seeds (a handful)
Sesame seeds (a handful)
Salt
Pepper
Raspberry vinegar

Method

In a salad bowl toss your Rocket leaves, cubed feta, almond, sesame seeds and pumpkin seeds.
Season with salt and pepper
Drizzle with raspberry vinegar.
Toss to mix.
I enjoy this salad as a stand alone meal, but it would be great with a braai or summer meal
For more Fun Mamma SA recipes click here
Posted in recipes

How to make Astronaut tea

Posted on by Judy

Every little child dreams of becoming an astronaut and traveling in a giant rocket ship to the moon. I know that Hamish has been fascinated with space travel since we visited the Canal Walk Space centre a few years ago. Since then we have has many new space lessons and activities in our homeschool classroom, but one of his favourite treats is astronaut tea.

ASTRONAUT TEA

You can make your little space explorer their own astronaut tea in just a few minutes.

Ingredients:

Equal parts of Powdered lemon ice tea
And Powdered orange drink .
mix together with water as instructed and serve chilled.
You can add some variation to this tea by add some cinnamon and ground cloves.
lion craft
Posted in Crafts

How to make a lion handprint

Posted on by Judy

We made this little lion print painting as part of our #kindnesschallenge with Playsense during the month of August.

it is really sweet and increadibly easy for most preschoolers to make with very little assistance.

lion craft

To make your own you will need:

Paper

Markers

Paint

Paintbrush

 

To make :

Paint your child’s hands yellow.

Print this onto the paper. This will become the body of the lion.

Now paint a yellow circle face and add details with a marker.

Lastly paint some grass and it’s ready to hang on the fridge.

Posted in recipes

Self portrait supper wraps

Posted on by Judy

Self portrait supper wraps

Saturday night is movie night for us and tonight for movie night supper, Hamish and I made self portrait wraps.

To decorate the face I used fruit but you could also use vegetables to allow your child to express themselves better.

How to make a self portrait wrap

To make your own :

You will need:

  • Tortillas x2 each
  • Cheese
  • Ham

To decorate we used:

  • Naartjie for hair
  • Apple slices for ears
  • Banana slices for nose and eye brows

Method

To make I used my sandwich press and placed one wrap on the bottom.

I grated cheese onto this covering the whole base.

I added 3 pieces of ham to cover most of the wrap and placed where eyes and a mouth would go.

On the second wrap I cut out with scissors, eyes and a mouth.

I placed this on top of the first wrap and closed the press until done.

To serve I put the wrap face into a plate and we decorated it with naartjie pieces as Hamish’s hair, apple slices cut to form ears and banana slices as a nose and eyebrows.

Serve with love and enjoy 💕

Other recipes you may enjoy :

A Beary healthy snack

An easy lemon cheese cake desert

How to make a rainbow salad

An Egg-stra special breakfast

Posted in Brands we love, recipes

Ucook – making meal time easy and a discount code for my readers

Posted on by Judy

It’s no secret that I’m a massive fan of Ucook meal boxes.

So, when we were asked to become ambassadors for them I was delighted to represent a brand I absolutely love.

This also came at the absolutely best time.

We are currently packing up our home in Kommetjie to move back to Tableview and between boxes, traveling 106km a day to view houses and still trying to fit in the demands of work, wife, mom life …..Ucook is an absolute blessing.

Now, I simply pop online on a Wednesday to order for the following week and pick the meals we want to eat. Then wait for my delivery on a Monday.

Ucook allows you to choose how many servings per meal, your meals and how many times you want the meal delivered.

Taking away the need for thinking up a weekly meal plan, shopping and creativly feeding a fussy household.

Best of all ….my family love the meals, are totally enjoying a change in diet and Hamish is super eager to jump in and help me cook.

About Ucook

Ucook, was started in 2014, by two friends wanting to help people find a more convenient way to make supper.

Within two short years,Ucook stood out as a subscription meal box unlike any other.

Not only can you choose from a menu of 12 meal kits a week but Ucook also offer craft meals, baby meals and wines to pair with each meal.

Best of all you can cancel at any time, allowing you to use these fantastic services at your convenience.

Easy to order

Ucook is really easy to order. Simply sign up online, choose your meals, add them to your cart, pay and wait for your delivery.

Ucook are offering all my readers a 30% discount if they use the discount code #JUDY30

How does your kit arrive?

Your Ucook meal kit arrives in a box that is lined with polystyrene, keeping the ingredients fresh.

These boxes are also recycled by Ucook and you can hand it back the following week to the driver.

Benefits of using Ucook

There are so many benefits to using Ucook meal kits and I hope to introduce you to them over the next few weeks.

Some of the more obvious benefits are :

*convenience

*no food waste

* all meals are made from ethically and locally sourced ingredients

*a wide variety in meal choices

*suitable for the whole family

*teaches you to cook by following the recipe

*and vary your diets as you choose meals you may not normally cook.

Because each meal is designed by a chef you know that you are eating wholesome meal that meets your nutrient needs.

So, what meals are you ordering this week?