Stephanie baking Scrolls

This is Stephanie cooking the scrolls from my book, The Real Food for Kids cookbook, we did use the thermomix to  mix the dough but she measured all the ingredients into the bowl.

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This is the ‘warm spot’ steph picked for the dough to rise! she cracks me up!


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for soft bread you can leave the dough to rise a few times, knocking back in between rises, and use warm water (not hot it will kill the yeast)


Stephanie has rolled the dough out into a large square (kind of??!) and spreads butter over 2/3rds

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then vegemite over the same 2/3 rds  (?) and sprinkle with some grated cheese



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Steph loves cutting!




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Yummy lunch of freshly baked scrolls. The rising time takes a while, but if I am home anyway for the day, they really do not take much time to make. Having the scrolls wrapped and frozen to pull out to defrost for a busy morning actually makes packing the lunches in the mornings a lot easier!!

There are heaps of different filling ideas your kids will enjoy creating their own, pizza scrolls are always a hit!

Like this? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Lunch box ideas

I have heaps of recipes here on my blog suitable for a packed lunch! with a little planning organising leftovers of chicken drumsticks and meatballs from the family meals can be included and reduce preparation time. Nori rolls and sushi rolls take no longer to make than a sandwich if you have the ingredients pre prepared and pizzas, homemade pasties, quiches, muffins etc can be made frozen and ready to de frost and quickly pack.


Sandwich or wrap with jam,  vegemite, jam and cheese, vegemite and cheese, ham and cheese, salad, pesto chicken, egg, curried egg, tuna and mayo

Nori Rolls with vegies such as carrot, cucmber, capsicum with mayo and chicken, salmon or tuna

Rice paper rolls with shredded veggies; cucmber, carrot capsicum with chicken or tuna

Soup in the thermos(maggies current favourite I have made minestrone for tomorrow)  pumpkin,  tomato or cream of vegetable

Salads such as  Potato , noodle salad, pasta or rice salads

saladas and corn thin crackers are always in the cupboard at my place for the end of the week!

Scrolls, vegiemite and cheese or pizza herb and cheese

Cold pizzas, homemade pasties and sausage rolls


cold Quiches, Egg and bacon pies, spinach pies, cold chicken drumsticks, cold meatballs (beef, pork or chicken) Bolied eggs

Snacks and healthier option treats; Boiled egg, vegetable sticks sometimes with dips, hummous parsley, roast pumpkin, fresh fruit, banana cake, carrot cake, muffins cheese and biscuits homemade muesli bars, fruit leathers, savoury muffins, sweet and savoury scones yogurt custartd fruit jelly

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Maggie and Stephanie nori rolling cooking tutorial


 This is the second cooking tutorial to go with my book, The Real Food for kids Cookbook. Steph (4 years old) is a Pro nori roll roller! we don’t bother with the sushi mats, ours always look very homemade! Its fun for the kids to make and a good and easy change from a sandwich for the lunchbox.

step one: press your cooked and cooled sushi rice over 2 thirds of the nori sheet step 2: put your chosen fillings in the middle step 3: roll and refrigerate for at least 20 minutes to soften.

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Savoury corn and bacon muffins

This is a good recipe to cook with young children and they are tasty too. Serve on there own with butter, or with your favourite soup.

1 cup self -raising flour
1 rasher bacon
30 grams butter
30 grams grape seed oil
2 tablespoons cheese (parmesan, gruyere or cheddar)
1 teaspoon herbs (tarragon, sage, parsley or chives)
100 ml milk
1 egg
½ cup corn kernels

Turn the oven on to 180 C. Measure the flour into a large bowl, add chopped bacon, melted butter, oil, egg, grated cheese, chopped herbs, milk and corn and mix well. Pour into muffin cases and bake for about 15 minutes or until golden brown and cooked through.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Hot cross buns


1 cup water
½ cup milk
2 teaspoons yeast
2 tablespoons sugar
4 cups plain flour
½ teaspoon mixed spice
1 teaspoon cinnamon
2 tablespoons butter
1 egg
1/2 cup raisins, sultanas or currants
¼ cup choc chips (optional, add extra dried fruit instead)

For the crosses plain flour mixed with water into a thick paste

Apricot jam to glaze

Mix the hot water and cold milk together in a jug, its needs to be a nice warm temp so if not, heat it a little in the microwave, add yeast and sugar and leave to stand somewhere to activate the yeast, you will see it start to froth.

Measure the flour into a large mixing bowl, measure in mixed spice and cinnamon, rub the butter into the flour and spices, add egg, dried fruit, choc chips and milk knead gently into a soft sticky dough.

Leave the dough in a warm spot to double in size.

Cut dough into 16 even size piece and knead each piece into a smooth ball. Line a 20 cm square cake tin with baking paper and place the balls in the tin. Leave in warm spot to rise for about 15 minutes. Put the flour paste crosses onto and bake for about 20 minutes in a 200C oven or until golden and cooked.

Glaze with the heated apricot jam

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Homemade Pizza


My kids love making pizza! This bread dough pizza base is very economical so you could make some bases in bulk and freeze uncooked, even topped if you want, to defrost and bake when needed. The tomato base sauce will freeze well too, use a jar of pasta sauce or store bought bases if you want to make this easier.

Pizza dough
500 grams bakers (or plain) flour or wholemeal plain
1 teaspoon yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon bread improver
300 ml lukewarm water

Mix together and knead well until smooth leave to rise for 20 minutes and roll out into 2 large pizza bases.

Thermomix: knead for 2minutes and leave to rise for 20 minutes and roll out into 2 large pizza bases.

Tomato Pizza sauce

400 grams tomatoes or tinned tomatoes
1 medium onion
2 cloves garlic
1 teaspoon basil
olive oil
1 teaspoon oregano
1 teaspoon sugar
salt and pepper

To make the sauce to go on the pizza base, chop the onion and crush the garlic and sauté with the oil in a heavy based pot, add crushed tomatoes and chopped herbs, sugar and simmer for 20 minutes and season with the salt and pepper.

Thermomix: crush garlic speed 6/5 seconds, add onion chop speed 5 4 seconds. add a dash of oil and sauté 2 minutes/100 C. Add tomato, sugar and herbs and chop speed4/ 5 seconds. simmer 90C/ 15 minutes season with salt and pepper.

When assembling and baking the pizzas for a nice crunchy golden brown base brush the pizza tray or baking tray with oil. Top the rolled out pizza bases with tomato sauce and your favourite toppings here are a few family favourites.

1 cup pineapple
100 grams ham
2/3 grated cheese (mozzarella or tasty or a mixture of both)

BBQ chicken
1 cup cooked shredded chicken meat
½ medium brown onion
1 cup mushrooms
½ cup pineapple
2 tablespoons BBQ sauce
2/3 cup grated cheese (mozzarella or tasty or a mixture of both)

BBQ meat
100 grams ham
100 grams salami
½ onion
100 grams mushroom
½ capsicum
2 tablespoons
BBQ sauce
2/3 cup grated cheese

Sweet chilli chicken
1 cup chicken
½ medium onion
½ capsicum
100 grams mushrooms
2/3 cup cheese
2 tablespoons sweet chilli or chilli sauce
sour cream to serve on top when the pizzas are cooked



This smoked salmon Pizza recipe is in Seafood Everyday


The Best homemade Fruit Loaf

It has taken quite a few loaves to perfect this recipe. I use my breadmaker or the thermomix depending on what else I have cooking at the time, works well in both.

500 grams plain flour
teaspoon salt
15 grams brown sugar
20 grams honey
2 teaspoon mixed spice
1 teaspoon cinnamon
2 teaspoon dry yeast
30 grams melted butter
1 Tablespoon bread improver
300 ml lukewarm water
130 grams dried fruit (sultanas, currants, raisins, cherries, cranberries etc)

Using the breadmaker: put all ingredients in the bowl apart from the fruit in and set for basic, put fruit in after the first 10 minutes.

Thermomix: Put all ingredients in apart form the fruit mix 10 seconds/speed5 then knead 2 minutes. Add fruit and knead/2 minutes. Leave in a bowl covered somewhere warm to double in size. Knock back the dough and put in a greased loaf tin or shape into a loaf or fruit buns, onto and tray and leave to rise in a warm spot to double in size, then bake in a 200C oven for about 25 minutes or until golden. Serve freshly baked or sliced and toasted.

Or knead all the ingredients together by hand and follow the above rising and baking directions.