Scrabble letters

Have an old scrabble game and lost a few letters so don’t play the game any more?  Glue a magnet on the back of the remaining letters. Pop them on the fridge so the kids can use it as a game still and you can teach them how to spell. Sound the words out and what letters have they used, what letters have you used?   Way back when I loved to go to school to help out with class reading once a week when the boys were in primary school.

My rule would be no is text type spelling, all words must be in full words.  Text typing was not around when my boys were learning to read and it wasn’t a problem but I’d have to say now that shortened text typing is a bugbear for all of us in this house.

If you’re worried the letters are to small for smaller children, mount the letters on a very thick piece of cardboard or some thin wood to make it easier for littler fingers.

Croissants

For us croissants are a sometimes food. Christmas morning with ham and eggs for breakfast and the odd one through the year, yes those darn calories, but gee they taste good!

If I happen to find croissants at the end of the day on the markdown shelf at the store I buy a packet and take home.  They can be frozen for a later date.  For us I like the mini ones best.  It’s cheaper to buy the plain croissants rather than the ones already prepared with fillings. I like my fresh fillings, my proportions.

Cut croissant in half (defrost first if frozen) and sprinkle on some grated or finely chopped dark or milk chocolate. Put them on a wire rack on a tray and pop in a preheated 200*C oven for about 10-15 minutes or until they feel crispy and flaky.  Watch they don’t burn.

Make your own ham and cheese by putting on your slice of ham and grated cheese, pop in a preheated 200*C oven for about 10-15 mins.   Keep an eye on them so they don’t burn.

Mini chocolate croissants ones are great for an easy dessert. I do them when visitors come over as they are easy to prepare earlier and pop in the oven while dinner is being eaten, must use the oven timer.

Ham and cheese come in for us a birthday or maybe a special occasion breakfast.

These are what I call one of those very easy but we just forget about things to make.

Bourbon steak

This is one of my sons recipes, he learnt off someone who was shown by a friends brother at an Uncles place? I love it’s simplicity and you don’t need much.

Your favourite steak.

1 tablespoon butter

Generous splash of your favourite bourbon.

When your steak is 3/4 done on its second side add the butter to the pan, don’t burn the butter.  Add the splash of bourbon.

All the butter should be melted by then.  Swish the meat around in this sauce. Take pan off the heat and turn the steaks over, swish around in the sauce and rest for a minute off the heat.  Serve. (if the butter sets a bit in the pan, take out steak and warm the sauce a little).

The amount of sauce will depend on how much butter and bourbon you put in the pan, don’t over butter.  I personally like this as a taste on the steak not smothered and drowned.

Coleslaw

Full recipe for coleslaw here

I started making my own coleslaw dressing for my coleslaw because when I bought a jar by the time I got around to making coleslaw again the jar was out of date or mouldy.  There is only really 3 ingredients and it’s just combining those 3 together to get the taste you like. Mayo, milk and sugar. I’ve not bought a jar for a good 15 years as I always have the basics in my fridge and cupboard.

I used to slice my cabbage by hand it took ages.  Now get that nice fine slice but with the mandolin slicer it’s over and done with in no time flat, I love it!

I don’t always have all of the ingredients, be it fresh parsley (my plants die on occasion)  or celery, stuff happens.

 

 

Coleslaw

 

Coleslaw

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salads & Vegetables

Ingredients
  

  • 1/2 Drum cabbage Or cabbage of choice.
  • 1 meduim Carrot
  • 2 Shallots or spring onion 1/4 a spannish/salad or brown onion,
  • 1 Red apple
  • 1 Celery stick
  • Couple of sprigs of chopped parsley
  • Ground pepper
  • 2 rounded tablespoons Mayonaise
  • 5-6 tablespoons Milk
  • 1-2 teaspoons Sugar

Instructions
 

  • Thinly slice cabbage or slice on a mandolin slicer. Cut those slices in halves or thirds, depends on how small you like your cabbage. Do it in batches. Put in a bowl.
  • Chop your apple (leave a couple of slices for top decoration), thinly slice your celery and shallots and grate your carrot. Add all ingredients excluding the dressing ingredients to the bowl.
  • Mix the dressing ingredients, mayo, milk and sugar. I put in a baby food jar, seal and shake. Alternatively put in a small bowl and mix with a spoon or fork.
  • Pour the dressing over the salad ingredients in the bowl mix well. Add only a bit of the dressing at a time, you can add more but you can't take it out. Decorate with extra apple and serve.

Notes

I leave the peel on my apple I like the red in the salad.
Use a store bought dressing if you wish.
This dressing mix is sweet enough for us but it may not be for others, add more of each ingredient until you are happy with the outcome.  Taste it.  Less milk if you like a thicker dressing and more milk if you don't.
Add sliced or chopped capsicum.
With the apple included this sweetens the cabbage so you use less sugar in your dressing.
Mix your cabbages.
If you are taking out or wish to serve later in the day prepare it all excluding the apple, chop when needed add to salad, then add the dressing.

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