Makin' microwave playdough

Sick of the teeny tiny hard bits of playdough that always find themselves under the table and on the carpet, I decided it was time to make some new stuff.

However, I didn't want to be standing over a pot on the stove stirring - then I came across microwave playdough in "The New Useful Book".

Ingredients

3 cups plain flour
1/2 cup salt
3 tablespoons oil
6 teaspoons cream of tartar
3 cups water
colouring

Method

Mix all the ingredients in a microwave dish. Cover and microwave on high for about seven minutes, stirring half way through. Knead when cool.

And whalah new playdough! (until this lot goes hard and teeny tiny bits break off)

Do you make your own playdough?

Creamy Zucchini and Bacon pasta

This was a hit with Hubby and Little Miss 4 and really quick and easy to make.

These quantities made enough for two adults and Little Miss 4.

Ingredients

• 1 teaspoon olive oil
• 1 zucchini, sliced
• 3 slices of bacon (I use the middle rashers), chopped
• 2 cups of cooked pasta
• 1/3 cup thickened cream
• 1/4 chicken stock
• 1 1/2 tablespoon chopped fresh basil
• Pepper, to serve
• Shaved parmesan, to serve

Method

1. Prepare the cooked pasta.
2. Meanwhile, heat olive oil in a pan and then cook bacon until crispy.
3. Add the zucchini and cook until it is tender.
4. Add the cooked pasta, cream, stock and basil and let simmer for 5 minutes or until the sauce has thickened.
5. Serve with pepper and parmesan.
6. ENJOY!

(I found this recipe on Stay At Home Mum and just modified it a little bit)

My quick & easy pasta bake

This is my go-to recipe when I am lacking time and want a yummy dinner. It is also a favourite with Hubby and Little Miss 4 and gives me leftovers for a couple of days. I have also made this pasta bake for new parents to freeze.

Ingredients

• 500g pumpkin
• 625g Ricotta and Spinach Agnolotti
• Whole roast chicken
•  250g baby spinach
• 1 jar Bechamel sauce
• Grated tasty cheese

Method

1. Preheat the oven to 220 degrees and put some baking paper (or grease) a baking tray.
2. Cut the pumpkin into tiny squares of about 1-2cm and bake in the oven until soft. This takes about 15-20 minutes depending on the size of your squares.
3. While the pumpkin is cooking, cook the Ricotta and Spinach Agnolotti according to the packet instructions and drain.
4. Place the cooked pasta back into the pot.
5. Also while the pumpkin is cooking, remove the chicken from the bone and rip into bite size pieces and add to the pasta.
6. Add the cooked pumpkin to the pot.
7. Add the baby spinach and bechamel sauce to the pot.
8. Combine all ingredients.
9. Using the same baking tray from Step 1. Regrease the baking tray and add the mixed ingredients from the pot.
10. Top with grated cheese.
11. Bake for 20-25 minutes, or until the cheese is as brown as you like it.
12. Then ENJOY!

Making our own ice-blocks...

Little Miss 4 and I recently made Raspberry and Yoghurt Ice blocks - it was great fun! She loves anything at all to do with making things,  cooking and arts and crafts.

We already had the ice block moulds - Tuppercare Lolli Tups, which are AU$25 from Tupperware. (My secret addiction is Tupperware.)



We mixed and matched two recipes for our ice blocks, one from Diabetic Living Magazine (Raspberry and Cherry iceblocks) and the other from the Tupperware website (Raspberry & Vanilla Yoghurt Icy Poles)....so our recipe ended up being....

• 250g raspberries (or 2 punnets) -we used frozen raspberries as they are a little cheaper 
• 24 extra raspberries (also frozen)
• 120ml vanilla yoghurt
• 1/3 cup (60g) CSR LoGiCane Low GI Soft Icing Mixture, sifted
• 1/2 cup (125ml) water

1. Place 4 raspberries into the base of each ice block mould, cover with yoghurt and place in the freezer to set. The setting takes approximately 2 hours. Note: The raspberries need a little push into the mould to get all the way to the end.	Placing the raspberries in the moulds
2. Meanwhile, place icing sugar, water, 250g raspberries into a food processor or mixer, and process to a very fine puree.	Creating the puree
3. When the yoghurt has set, pour raspberry puree over the top to finish. Note: We had some leftover raspberry mixture so made Raspberry Milkshakes.	Adding the raspberry mixture
4. Insert the sticks (or in our case the the lids with sticks), and freeze for 3-4 hours.	Ready for the freezer

What is your favourite ice block recipe?