Diet & Nutrition

After school snacks that will keep the kids happy

Keep cool after school with these delicious, milky snacks.

With the kids going back-to-school for the year, we're always looking for easy, delicious recipes that they'll love. We've created 5 recipes using a2 Milk™ by Anchor™ which will help keep those little tummies happy

Fresh Strawberry Milk

Serves: 2
Preparation: 5 minutes
  • 2 cups fresh or frozen strawberries, chopped
  • 1 tablespoon honey, plus extra to decorate
  • 1½ cups a2 Milk™ by Anchor™
  • 100s and 1000s to decorate
1. Combine strawberries and half the honey in a blender. Add milk and pulse until smooth. Add more honey to adjust sweetness if needed.
2. Place 100s and 1000s in a small saucer. Rub honey around the rims of 2 small glasses or bottles. Twirl rims in saucer of 100s and 1000s to decorate. Fill glasses with strawberry milk and serve.

Berry Custard Popsicles

Makes: 6
Preparation & cooking: 15 minutes (plus freezing)
  • 3/4 cup blueberries, fresh or frozen
  • 3/4 cup raspberries, fresh or frozen
  • 6 tablespoons sugar
  • Zest and juice of ½ an orange
  • 2 cups a2 Milk™ by Anchor™
  • 2 tablespoons cornflour
  • 4 egg yolks
  • 1 teaspoon vanilla essence
1. In a small saucepan over medium-low heat, combine berries, half the sugar, zest and juice. Stir and simmer for 10 minutes or until liquid is reduced and mixture has thickened slightly. Set aside.
2. Place half the milk, cornflour, remaining sugar and egg yolks in a bowl. Using a whisk, mix until smooth, then whisk in remaining milk. Transfer mixture to a saucepan and heat gently, stirring continuously until thickened. Do not boil.
3. Fill popsicle moulds, alternating layers of custard and berry mixture. Tap lightly to remove air bubbles, insert sticks and freeze until set.

Easy Cheesy Savoury Scrolls

Makes: 12
Preparation & cooking: 25 minutes
  • 2 cups self-raising flour
  • ½ teaspoon baking powder
  • 2 tablespoons butter
  • ½ teaspoon salt
  • A handful parsley
  • A handful basil (optional)
  • 2 cups grated tasty cheese
  • 1 cup a2 Milk™ by Anchor™
  • 3/4 cup chutney
1. Preheat oven to 200°C. Lightly grease a baking tray.
2. Place flour, baking powder, butter, salt and herbs in a processor and pulse until butter forms fine crumbs. Add ¾ of the cheese and pulse to mix, then add the milk in 2-3 increments, pulsing briefly after each addition.
3. Dust the bench lightly with flour and roll dough into a long rectangle, approximately 34cm x 23cm. With the long side facing you, spread the chutney over the dough then roll into a log.
4. Use a serrated knife to slice log into 12 pieces and place them cut side down on the prepared tray. Sprinkle lightly with remaining cheese and bake for 15 minutes or until risen and golden. Serve warm or cold.

Lemon Custard Tarts

Makes: 12
Preparation & cooking: 15 minutes
  • 1 cup a2 Milk™ by Anchor™
  • 1 tablespoon cornflour
  • 1½ tablespoons sugar
  • 2 egg yolks
  • zest of ½ a lemon
  • 1/3 cup lemon curd
  • 12-pack 60mm pre-baked mini
  • tart cases
1. Place milk, cornflour, sugar and egg yolks in a small bowl. Using a whisk, mix until smooth.
2. Transfer mixture to a saucepan and heat gently, stirring continuously until thickened. Do not boil. Remove from heat and whisk in lemon zest and curd. Set aside until almost cooled.
3. Whisk lightly and spoon into tart cases. Store in fridge until needed.

Blueberry & Banana Mini Muffins

Makes: 30
Preparation & cooking: 30 minutes
  • 2 cups of self-raising flour
  • ½ teaspoon baking powder
  • 1 cup sugar
  • 100g butter, melted
  • 1 cup a2 Milk™ by Anchor™
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 cup ripe banana, mashed (approximately 2 small bananas)
  • 1 cup blueberries, fresh or frozen
1. Preheat oven to 190°C. Line two-and-a-half 12-hole mini muffin pans with patty cases.
2. In a mixing bowl, combine flour, baking powder and sugar. In another bowl, lightly whisk together melted butter, milk, egg and vanilla. Stir in mashed banana. Mix liquids into dry ingredients until just combined.
3. Fold blueberries into batter. Using a teaspoon, fill each patty case ¾ full. Bake for 10-15 minutes or until golden brown and springy. When cooled, mini muffins can be frozen for using in lunchboxes or for afternoon snacks.
For more delicious milk-based recipes, visit anchordairy.com/a2

Why a2 milk?

Long before modern farming practices there was A2 Milk – a pure and natural dairy milk containing just the (you guessed it) A2 protein. Quite some time ago, a natural change in western cattle herds meant that conventional milk served up a combination of A1 and A2 proteins.
Today, some people who have trouble drinking conventional cow's milk say they can feel the difference when they try a2 Milk™, which comes from cows that naturally produce only A2 protein milk. For some people who have trouble drinking regular milk, a2 Milk™ brought to you by Anchor™ might make a difference. Some people say it just feels better in their bodies.
For more delicious milk-based recipes, visit anchordairy.com/a2