About Katie Barker

http://www.thedailymenu.co.nz

Posts by Katie Barker:

Savoury Waffles

Savoury Waffles

Savoury Waffles
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Course: Snack
Cuisine: Kids Lunchbox
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings (editable): 6
Author: Katie @ The Daily Menu

Ingredients

  • 250 g Streaky Bacon
  • 1/2 Onion (optional)
  • 6 Medium Agria Potatoes
  • 2 c Cheese
  • 2 Eggs
  • Pepper

Instructions

  • Finely dice the bacon and onion (if using). Cook in a large frying pan until the bacon is crispy
  • Peel and grate the potatoes, add to a fine mesh bag or large muslin cloth, squeeze out as much liquid from the potatoes as possible, add to a large bowl
  • Grate the cheese and add to the bowl
  • Add the cooked bacon and onion to the bowl
  • Whisk an egg and add to the bowl, season with pepper
  • Mix well until all of the mixture is coated in the egg
  • Spoon small amounts into a waffle maker and cook each individual waffle until golden brown and crispy
  • Serve – if packing into a childs lunchbox, allow to completely cool or leave in the fridge overnight
Bacon and Vegetable Soup

Bacon and Vegetable Soup

Bacon and Vegetable Soup
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Course: Soup
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings (editable): 8
Author: Katie @ The Daily Menu

Ingredients

  • 1 Bacon Hock
  • 1 Onion
  • 2 Celery Stalks
  • 2 Carrots
  • 1 Large Kumara
  • 500 g Pumpkin
  • 1 Kings Vegetable Soup Minx
  • 2 c Frozen Corn Kernels
  • Pepper

Instructions

  • Add the bacon hock to a large soup pot or slow cooker
  • Peel and dice the onion, dice the celery. Add to the soup pot
  • Peel and grate the kumara, carrots and pumpkin add to the soup pot
  • Add the soup mix and frozen corn to the soup pot with 6 cups of water. Cover and simmer for 1 1/2 hours or until the meat falls off the bone easily or cook in a slow cooker on high for 4-6 hours
  • When the meat can easily be pulled off the bacon bone, remove the bone and slice the meat. Return the meat to the soup. Discard the bone
  • Taste and season with pepper
Banana Choc Chip Muffins

Banana Choc Chip Muffins

Banana Choc Chip Muffins
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Course: Snack
Cuisine: Kids Lunchbox
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings (editable): 12 Muffins
Author: Katie @ The Daily Menu

Ingredients

  • 150 g Butter
  • 3/4 c Brown Sugar
  • 1 tsp Vanilla Essence
  • 2 Eggs
  • 1 1/2 c Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 Bananas
  • 1/4 c Chocolate Chips

Instructions

  • Preheat the oven to 180°C
  • Grease of line one large 12 hole muffin tray
  • Soften the butter, add to a mixing bowl, beat with the brown sugar and vanilla essence until light and creamy
  • Add the eggs to the mixing bowl and beat until combined
  • Sift the flour, baking powder and baking soda into the mixing bowl, beat until combined
  • Mash the bananas and add to the mixing bowl with half of the chocolate chips. Fold in to combine
  • Spoon the mixture into the muffin holes and top with the remaining chocolate chips
  • Bake in the oven for 20 minutes, remove the muffin tin from the oven and allow the muffins to settle for 2-3 minutes before removing them from the tins to completely cool on a wire rack
  • Store in an air tight container
Beef Goulash

Beef Goulash

Beef Goulash
4 from 17 votes
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Course: Main Course
Cuisine: Family Favorites
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings (editable): 4
Author: Katie @ The Daily Menu

Ingredients

  • 1 Onion Diced
  • 2 Garlic Cloves
  • 25 g Butter
  • 500 g Rump Steak
  • 400 g Tin of Condensed Tomato Soup
  • 1 tbsp Soy Sauce
  • 2 c Rice
  • 1 Broccoli
  • 2 Carrots

Beef Goulash Dry Mix

  • 1 tsp Beef Stock Powder
  • 2 tsp Brown Sugar
  • 1 tsp Curry Powder
  • 1 tsp Dried Parsley
  • 2 tsp White Sugar
  • 2 tbsp Flour

Instructions

  • Slice the onion and crush the garlic cloves
  • Cut the rump steak into cubes
  • Add the butter to a large saucepan or frying pan
  • Add the onion, garlic and cubed steak to the saucepan and brown for 6-8 mins
  • Combine the ingredients for the beef goulash dry mix and add to the saucepan; stir to coat the beef
  • Add the tin of tomato soup, soy sauce and 3/4c of water to the saucepan. Cover and simmer for 30 mins or until the beef is tender; stir occasionally
  • Cook the rice according to packet directions
  • Peel and dice the carrots, dice the broccoli. Add to a saucepan with a small amount of water and boil for 8-10 minutes. Drain the water once cooked
  • Serve

Notes

The Goulash can also be cooked in the slow cooker for 4 hours on high or 4-6 hours on low.
Apricot & Oat Bliss Balls

Apricot & Oat Bliss Balls

Apricot & Oat Bliss Balls
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Prep Time: 10 minutes
Cook Time: 5 minutes
Servings (editable): 14 Balls
Author: Katie @ The Daily Menu

Ingredients

  • 1 c Rolled Oats
  • 3/4 c Desiccated Coconut
  • 1 c Dried Apricots

Instructions

  • Add the rolled oats to a food processor and blitz until they resemble fine breadcrumbs, add to a bowl with 1/2c of desiccated coconut
  • Dice the dried apricots and add to a small saucepan with 1/4c of water. Bring to the boil, then turn off the heat and let sit for 5 minutes. Remove from the heat and allow to cool. Add to a food processor and blitz until smooth
  • Add the blitzed apricots to the bowl and combine with the oats and coconut, roll into tablespoon sized balls
  • Place the remaining 1/4c of desiccated coconut in a small bowl, roll the balls in the coconut
  • Store in an air tight container in the fridge

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