Recipe: Mason Jar Mania
LEMON BLUEBERRY SWEET TEA
A refreshing take away drink for an afternoon beach picnic
340g frozen blueberries
½ cup fresh lemon juice
4 cups water
3 tea bags
¾ cup sugar
A punnet of fresh blueberries
1 whole lemon, sliced
1 Bring the frozen blueberries and lemon juice to the boil in a large saucepan set over a medium heat.
2 Cook, stirring occasionally for 5 minutes.
3 Remove from the heat and strain through a sieve using a spoon to squeeze the remaining juice from the blueberries.
4 Discard the solids.
5 Bring the water to the boil in a saucepan and add the tea bags.
6 Allow to stand for 5 minutes. Add the sugar and stir until dissolved.
7 Remove the tea bags.
8 Stir in the blueberry mix.
8 Cover and chill the mixture for at least 1 hour.
9 Fill the mason jars with ice, a few lemon slices and blueberries before pouring in the sweet tea.
WHITE CHOCOLATE LATTE
No need to make a pit-stop at your local coffee shop with this yummy caffeine fix!
4 cups milk
1 cup white chocolate
2 tbsp instant coffee granules
1 tsp vanilla extract
¼ tsp almond extract
1 Stir the milk, white chocolate and coffee together in a small saucepan over low heat until the white chocolate has melted.
2 Stir in the vanilla and almond extracts.
3 Pour the mixture evenly into the 4 mason jars and serve immediately.
CAPRESE PASTA SALAD
How can you go wrong with this quintessentially Italian combination?
¾ cup basil pesto
225g fresh mozzarella, chopped
4 cups cherry tomatoes, cut into halves
6 cups cooked penne pasta
4 cups fresh baby spinach
Handful of fresh basil leaves
1 Assemble each mason jar in the following order:
2 First (bottom) layer: 3 tbsp pesto.
3 Second layer: chopped mozzarella cheese.
4 Third layer: 1 cup halved cherry tomatoes.
5 Fourth layer: 1 ½ cups of the pasta.
6 Fifth layer: 1 cup baby spinach.
7 Sixth (top) layer: a few fresh basil leaves.
8 Store in the refrigerator until ready to eat.
9 When ready to serve, empty the jar’s contents on a plate and mix to evenly distribute the pesto.
ASIAN NOODLE SALAD
A nutritious oriental meal in minutes
110g soba noodles
1 red capsicum, thinly sliced
1 cup shelled edamame, cooked
2 large carrots, peeled and shredded
A handful of green beans
For the Spicy Peanut Dressing
2 tbsp peanut butter
4 tsp sambal oelek or mild chilli paste
4 tsp rice vinegar
4 tsp soy sauce
¼ cup extra virgin olive oil
1 tbsp black sesame seeds
1 In a large pot of boiling water, cook the noodles according to package instructions.
2 Rinse under cold water and drain.
3 Meanwhile, make the spicy peanut dressing by whisking together the peanut butter, sambal oelek (or chilli paste), rice vinegar and soy sauce.
4 While whisking, slowly drizzle in the oil until all the oil is incorporated. Stir in the sesame seeds.
5 Assemble each mason jar in the following order:
6 First (bottom) layer: spicy peanut dressing.
7 Second layer: soba noodles.
8 Third layer: carrots.
9 Fourth layer: edamame.
10 Fifth (top) layer: green beans.
11 To serve, pour onto plate or bowl and stir.
CHICKEN TACO SALAD
A simple layered salad full of Mexican flavour
2 whole chicken breasts, grilled
1 cup red kidney beans
1 cup canned sweetcorn
1 cup tomatoes, diced
1 cup romaine lettuce, chopped
FOR THE AVOCADO DRESSING
¼ cup Greek yoghurt
50g goat’s cheese (crumbled)
¼ cup fresh coriander
1 whole lime (juiced)
¼ tsp cumin
¼ tsp salt
1 whole avocado
¼ cup water
1 Prepare your dressing by combining the Greek yoghurt, goat’s cheese, coriander, lime juice, salt, avocado, and water in a food processor. Puree until smooth. Set aside.
2 Using a fork, shred the grilled chicken into mall pieces.
3 Assemble each mason jar in the following order:
4 First (bottom) layer: ¼ cup avocado dressing.
5 Second layer: ¼ cup corn.
6 Third layer: ¼ cup red kidney beans.
7 Fourth layer: ¼ cup diced tomatoes.
8 Fifth layer: ½ cup chicken.
9 Sixth (top) layer: ¼ cup romaine lettuce.
10 Store in the refrigerator until ready to eat.
11 Toss in a bowl and serve.
Zero effort pancakes made in in your microwave
1 cup plain flour
1 tbsp baking powder
2 tbsp sugar
2 tbsp butter, melted
¾ cup milk
½ cup blueberries
1 Combine the flour, baking powder, and sugar in a small bowl, and whisk until thoroughly combined.
2 Stir in the melted butter and milk until batter forms.
3 Place ¼ cup of blueberries at the bottom of each jar and then fill to about half way with the pancake batter.
4 Cook in the microwave for 1 ½ - 2 minutes.
When dessert is this good, why wait until after dinner?
1 boxed yellow cake mix, baked according to package directions
1 can vanilla icing
Canned whipping cream
A large punnet of strawberries
¼ cup sugar
1 Crumble the yellow cake mix into large chunks.
2 Press a small amount of the crumbled cake mix into the bottom of each jar.
3 In a small bowl, mix together the frosting and the whipped cream topping.
4 Spoon a small amount on top of the cake layer.
5 Spoon a few strawberries on top of the frosting layer, add another layer of cake, vanilla icing and strawberries.
6 Top each jar with a lid and ring. Store in the fridge up to 12 hours before serving.
PEACH YOGHURT PARFAIT
A takeaway power breakfast
170g plain Greek yogurt
1 tbsp chia seeds
½ cup granola, divided
1 peach, diced and divided
1 tbsp almond butter
1 Combine the yoghurt and chia seeds in a bowl, mixing well until combined.
2 Layer the yoghurt onto the bottom of a mason jar.
3 Pour half of the granola mixture on top of the yoghurt.
4 Layer half the peach dices on top of the granola.
5 Repeat the process again.
6 Top with the almond butter.
SALTED CARAMEL BROWNIE TRIFLES
For the times when nothing but chocolate will do
1 brownie, cut into 6
¼ cup prepared black
2 tbsp caramel sauce
Coarse sea salt
½ cup ready prepared chocolate pudding
½ cup whipping cream, whipped to soft peaks
1 fun-size Snickers chocolate bar, cut into small chunks
1 Place the brownie chunks in the cooled coffee for 5-10 seconds to absorb some of the liquid (this doesn’t require the brownies to soak up all the coffee).
2 Assemble in the this order:
3 First (bottom) layer: 3 pieces of coffee soaked brownie.
4 Second layer: 1 tbsp caramel sauce.
5 Third layer: sprinkling of coarse sea salt.
6 Fourth layer: ¼ cup chocolate pudding.
7 Fifth layer: half of the whipped cream.
8 Sixth layer: Snickers pieces.
9 Repeat layering, top with chocolate cake chunks and serve.