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Author: McKenzies Foods

Make Mum homemade Bath Bombs

The best gifts are ones made with love. So why not follow these simple instructions and encourage mum to enjoy a little relaxation time. Ingredients 1 ½ cups McKenzie’s Bi-Carb Soda ½ cup McKenzie’s Citric Acid Potpourri Sweet almond oil (from chemist) Essential oil, such as lavender or orange Food colouring (optional) Moulds – see tips for options Makes 4 bath bombs (depending on size of the mould) Method Step 1 – Sieve together the McKenzie’s Bi-Carb Soda and the McKenzie’s Citric Acid in a large mixing bowl, then add pot pourri. Step 2 – In a small bowl, combine 6 drops of your chosen essential oil with 1/2 teaspoon of sweet almond oil and food colouring as you desire. Step 3 – Take 1/2 cup of dry mix and stir in the oil mixture slowly so things don’t start fizzing! Step 4 – Wearing rubber gloves, work the oil mixture into the dry ingredients with your fingertips until it stays compressed when squeezed. Step 5 – Wipe a little sweet almond oil inside the mould and fill with the mixture, packing in firmly. Repeat from Step 2 to make your other bath bombs and leave to set for 24-36 hours before removing from mould. Tips • If you don’t have any pot pourri, use the contents of a herbal teabag such as chamomile, lemon or peppermint. • If...

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Banana Lentil Muffins

Ingredients 1 cup McKenzie’s Green Lentils 1 egg, lightly beaten ½ cup canola oil ½ cup brown sugar 1 cup bananas, mashed 1 tsp vanilla essence 1 ½ cup wholemeal flour 1 tsp McKenzie’s Bi-Carb Soda 1 ½ tsp McKenzie’s Baking Powder ¾ cup sultanas Method Place lentils and 3 cups water into a saucepan and bring to boil. Simmer for approximately 30-45 minutes. Puree to a smooth consistency with ¼ cup water. Preheat oven to 200C. Grease 2 x 6 muffin trays. Combine lentil puree, egg, oil, sugar, bananas and vanilla. Mix well. Combine flour, baking soda, baking powder and sultanas. Gently stir into egg mixture. Mix until just combined – do not overmix. Spoon into greased muffin trays (approx. 2/3 full). Bake for 15-20 minutes. Serves: 12 Preparation Time: 15 minutes Cooking Time: 20 minutes (excludes lentil cooking time) Tips/Variations: Replace sultanas with raisins or walnuts. Replace banana with 1 cup mashed mixed berries. Great source of protein and fibre....

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Christmas Crafts for the Kids!

Kris Kringles, presents for the kid’s teacher and little treats for party hosts…Be prepared for last minute gifts this holiday season using our DIY Christmas present ideas. From Christmas themed baking to easy, fun and affordable home made Secret Santa gifts. McKenzie’s Christmas ideas include DIY Gingerbread Decorations, Stained Glass Christmas Star biscuits and festive home made Christmas Bath Bombs, perfect to keep the kids entertained these holidays! Heart Shortbread Prep Time: 10 mins. Cooking Time: 45 mins. Ingredients: 225 plain flour, sifted 115g McKenzie’s Rice Flour 115g caster sugar 1 pinch salt 225g butter, at room temperature Directions:...

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Christmas Baking

Looking for easy, delicious Christmas baking ideas perfect for the holidays? Our Christmas themed recipes are fun and perfect to keep the kids busy this holidays. McKenzie’s Christmas ideas include White Christmas Rocky Road, Peppermint christmas fudge, Fruit Mince Pies and Christmas Bark. Give our recipes a try! White Christmas Rocky Road Ingredients 1/2 cup white chocolate bits 90g pink marshmallows, chopped 90g white marshmallows, chopped 1/2 cup McKenzie’s Shredded Coconut 1/2 cup chopped nuts (pistachios recommended) 1/2 cup chopped soft raspberry lollies 500g white cooking chocolate, melted Method: 1. Combine all dry ingredients in a bowl. 2. Pour...

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Spring cleaning the cheap, old fashioned way

It can cost a fortune to keep your house clean these days, with different products supposedly needed for every different room. But did you know you can clean most things in your house for around $2? Increasing numbers of home cleaners are returning to basics with environmentally friendly, cost-effective and chemical-free cleaning alternatives. Bi-Carb Soda continues to top the list alongside vinegar and lemon juice as the favoured natural, yet effective cleaning choice. Here are just some of the ways to use Bi-Carb: Bathroom In the bathroom, Bi-Carb can clean grout, chrome fittings and the bath to name a...

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Top tips for the perfect Mothers Day

When it comes to expressing your appreciation for all the things Mum does, it’s the little things that count. Here are some tips to show the love on Mother’s Day. Sleep surrender Mum’s need sleep-ins too. Kids generally make lots of noise as soon as they wake up so prepare as much as you can the day before so that making breakfast in bed will take no time at all. Pancakes or crepes To make creating pancakes easier to get breakfast ready before mum wakes up prep all the dry ingredients the night before in a jug or container. Then all...

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Heart shaped biscuits with jam

Serves: 15 Preparation Time: 30 minutes Cooking Time: 12 minutes Ingredients 225g unsalted butter, softened and cubed 1 cup castor sugar ½ tsp vanilla essence 1 large egg, beaten 450g plain flour, sifted 1 tsp Ward’s Baking Powder ½ tsp McKenzie’s Bi-Carb Soda Pinch McKenzie’s Australian Natural Sea Salt 1 cup raspberry jam Icing sugar to serve Method 1. Cream the butter and sugar with an electric mixer until pale and light. Add vanilla essence and mix well. Add the egg and mix thoroughly. 2. Sift together the flour, baking powder , Bi-Carb and salt. Gradually add to the creamed...

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Traditional Scones

Serves: 8 Preparation Time: 15 minutes Cooking Time: 15 minutes Ingredients 2 cups plain flour 3 tsps McKenzie’s Baking Powder ½ tsp McKenzie’s Australian Natural Sea Salt (Fine Grind) 25g butter 200ml lemonade Method Preheat oven to 200°C. Grease a baking tray. Place flour, baking powder and salt in a mixing bowl, add butter and crumble with your fingers. Add enough lemonade to make mixture stick together and form a workable, soft dough. Roll dough onto pastry table dusted with flour. Use round cookie cutter (or glass) to cut out scones. Place on tray and bake for 10 to 15 minutes. Tips/Variations • For sultana scones, add 3 tbs sultanas at step 2 and replace lemonade with 1 cup milk at step...

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Coconut Drop Biscuits

Serves: 30 Preparation Time: 10 minutes Cooking Time: 15 minutes Ingredients 250g McKenzie’s Fine Desiccated Coconut 395g sweetened condensed milk 1 tsp vanilla essence 15 glace cherries, halved Method 1. Preheat oven to 150°C. Line two baking trays with baking paper. 2. Mix coconut and condensed milk together until well combined. Add vanilla essence. 3. Drop tablespoons of coconut mixture onto baking paper. Top with cherries. 4. Bake for 15 minutes or until lightly browned. Allow to cool. Tips • Cherries can be replaced with blanched almonds or ¼ tsp of strawberry...

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Spicy Pumpkin & Lentil Soup

Ingredients 2 tbs olive oil 1 onion, finely diced 1 leek (white part only), finely diced 3cm piece fresh ginger, finely chopped 2 tsp Clive of India Curry Powder 1 tsp ground cumin 2 garlic cloves, crushed 1/3 cup tomato passata 1 tbs tomato paste 500g Kent pumpkin, diced 1 cup McKenzie’s Red Lentils 1 litre vegetable stock 1 cup coconut milk, plus extra to serve Lime juice, to taste Naan Method Heat oil in a saucepan over medium heat. Cook the onion, leek and ginger stirring for 2-3 minutes until softened. Add the curry powder and cumin and sauté, stirring for a couple of minutes. Add garlic, tomato passata, tomato paste, pumpkin, lentils and stock. Cover and simmer for 20-25 minutes or until the pumpkin is soft. Remove the soup from the heat and use a stick blender to puree until smooth. Add the coconut milk and lime juice to the soup, then gently reheat over low heat. Season to taste. Serve with additional coconut milk and naan or roti bread. Serves: 4 as main Preparation time: 15 minutes Cooking time: 35 minutes  ...

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Indian Red Lentil Dahl Soup

Ingredients 1 tbs olive oil 3 tsps Clive of India Curry Powder 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp coriander leaves, dried 1 tsp salt flakes 180g McKenzie’s Red Lentils 1 litre vegetable stock 2 cups water 400g can diced tomatoes Fresh coriander Natural yoghurt Method Heat olive oil in a pot. Add curry powder, mustard seeds, cumin seeds, coriander leaves and salt flakes to pot. Sauté for five minutes. Add red lentils, stock, water and diced tomatoes. Cover and cook for 20 minutes. Garnish with coriander and natural yoghurt. Serves: 4 Preparation time: 10 minutes Cooking time: 30 minutes...

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Lamb & Chick Pea Koftas with Yoghurt Dip

Ingredients 1 cup McKenzie’s Chick Peas ¼ cup olive oil 1 small brown onion, finely chopped 1 clove garlic, crushed 2 tsps ground cumin 1 tsp ground coriander 400g lamb mince ¼ cup chopped coriander McKenzie’s Australian Natural Sea Salt (Coarse Grind) McKenzie’s Black Pepper (Coarse Grind) Yoghurt Dip 1 cup Greek style natural yoghurt 1 small cucumber, grated (squeeze out excess liquid)* 2 tbs finely chopped mint 1 clove garlic, crushed 1 lemon, juiced   Method Place chickpeas and 3 cups of water into a saucepan and bring to the boil. Simmer for approximately 45 minutes until tender. Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 2 minutes until soft. Add the ground cumin and coriander and cook for a further 2 minutes until fragrant. Remove the pan and set aside. Blend the chickpeas in a food processor until smooth. Transfer to a large bowl and add the onion mixture, the lamb mince and the chopped coriander. Mix thoroughly with your hands. Season with salt and pepper. Use your hands to mould a heaped tablespoonful of lamb mixture around a wooden skewer into a 6cm pointed–ended sausage. Repeat with remaining lamb mixture and skewers. Heat the remaining oil over high heat in the frying pan. In batches, cook the koftas tossing frequently until browned...

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Rustic White Beans, Tiger Prawns & Chorizo Pot

Ingredients 100ml olive oil 2 red onions, roughly chopped 1 red chilli, de-seeded and sliced 2 cloves garlic, crushed 300g chorizo sausage, skin removed & chopped ½ cup dry red wine 500ml chicken stock 1 tin chopped tomatoes ½ tsp sugar 250g McKenzie’s White Beans McKenzie’s Australian Natural Sea Salt Grinder (Fine Grind) McKenzie’s Black Peppercorns Grinder (Fine Grind) 1 tsp thyme (fresh or dried) 1 tsp oregano (fresh or dried) 1 lemon, juice & zest 2 whole red peppers 12 cherry tomatoes on vines 12 cooked tiger prawns, peeled and vein removed Method Preheat the oven to 200°C. Heat a medium sized casserole pot with 80ml of the olive oil. Sauté the red onion, chili and crushed garlic until the onion softens. Add chorizo and cook until browned. Add the red wine, stock, tinned tomato, sugar and beans. Bring to the boil, reduce the heat to a gentle simmer and add herbs. Simmer for 50 minutes or until the beans are cooked and the sauce becomes rich and slightly thickened, turn the heat off. Add the lemon juice and zest. Wash the red peppers and cut them in half, remove the seeds. Place the peppers and cherry tomatoes in an oven dish. Lightly drizzle a tablespoon of oil over the peppers and season. Bake them in the preheated oven for 15 minutes. Add peppers and cherry tomatoes to...

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Yellow Split Pea & Coconut Curry

Ingredients 4 tbs vegetable oil 1 brown onion, thinly sliced 4 garlic cloves, crushed 3cm piece fresh ginger, finely chopped 2 tbs Clive of India Curry Powder 1 cup McKenzie’s Yellow Split Peas 4 cups (1 litre) vegetable stock ¼ cup McKenzie’s Desiccated Coconut ½ cauliflower, cut into florets 300g pumpkin, diced into 1 cm chunks 100g spinach leaves 3 cups steamed basmatic rice (made from 1 cup raw rice) ½ bunch coriander leaves, chopped ¼ cup McKenzie’s Toasted Desiccated Coconut 1 red chili, deseeded and diced (optional) Method Heat one tablespoon of oil in a large saucepan on medium heat. Cook onion, garlic and ginger for 5 minutes, until onion softens. Combine remainder of oil and curry powder in a small bowl and mix well. Add to saucepan and cook for a few minutes until fragrant. Add split peas, stock, coconut and 1 cup of water. Increase heat to high and bring to boil. Reduce heat and simmer for 30-40 minutes, until split peas are almost soft. Add pumpkin and cauliflower and cook for a further 10-15 minutes until vegetables soften. Add spinach and stir thru. Divide rice between serving bowls and spoon over curry. Scatter with coriander leaves, toasted coconut and chili. Serve with roti or naan bread, pappadams and natural yoghurt. Serves: 4 Preparation Time: 20 minutes Cooking Time: 55 minutes Tips: Pumpkin can be replaced...

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