Cellow
Should have mentioned this earlier but I forgot until I saw the box sitting on the kitchen shelf. There is a cookie pre-mix that I really like, under the brand Cherrybrook Kitchen. It is wheat-free, peanut-free, dairy-free, EGG-FREE and nut-free. It was developed by a husband and wife team because the wife has multiple allergies. You can check them out at
www.cherrybrookkitchen.com. The mix is about double the price of normal mixes, but tastes twice as good too. I buy them from organic stores. But I think the angmoh supermarkets may have started to stock them too.
PB
Welcome back to fulltime motherhood!
Parsnips from Annabel Karmel's You Can Cook, a step-by-step cookbook for kids. I love children's cookbooks!
Roasted Parsnip Chips
1. Preheat the oven to 180 degrees Celsius. Peel the parsnips and cut off the ends. Then cut the parsnips into thin slices - make them all about the same size.
2. Line a baking sheet with baking parchment. Lay the sliced parsnips on this. Sprinkle with olive oil and season with salt and pepper.
3. Roast for 15 minutes. Then turn the slices over and roast for 10 minutes. Turn them again and roast for a final 5 to 10 minutes until golden.
Super tired now... we spent the entire afternoon at the Botanic Gardens and Jacob Ballas. But super fun and the boys are completely passed out!