Category: Kid friendly

Apr 15

Mini egg tiffin/fridge cake

INGREDIENTS

  • 150 g golden syrup
  • 125 g butter
  • 200 g milk chocolate
  • 200 g dark chocolate
  • 150 g gluten-free digestive biscuits
  • 100 g mini marshmallows
  • 100 g raisins
  • 200 g mini eggs

FOR THE TOPPING:

  • 200 g white chocolate
  • 100 g mini eggs

INSTRUCTIONS

  • Prepare a 9 inch square baking tin by lining it with non-stick baking paper.
  • Break your digestive biscuits (so they are all different sizes) and crush your mini eggs. Then place them into a large mixing bowl along with your raisins and marshmallows. Mix them together.
  • In a small saucepan, melt the butter and golden syrup together, until it starts to bubble. Then turn off the heat and adding in your chopped dark and milk chocolate, which should gradually melt. Once it has, stir it through until the mixture is lovely and smooth.
  • Pour your melted chocolate mixture into the large mixing bowl and mix together so that everything is well coated. Then spoon the mixture into your prepared baking tin. Press it down so its even.
  • Melt your white chocolate for the topping and then pour it over the top. Whilst the chocolate is still wet, cover with extra mini eggs – some whole and others crushed.
  • Allow to set in the fridge for 2-3 hours until completely firm and the chocolate has set. Remove from the tin and use a sharp knife to cut into 16 small squares.

 

https://glutenfreecuppatea.co.uk/2021/03/26/mini-egg-fridge-cake-recipe/

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Posted in Easter, Kid friendly, Sweet treat

Apr 15

Homemade vanilla yoghurt

A close up shot of vanilla yogurt with berries and granola.

Ingredients

  • 2 cups plain Greek yogurt (460g)
  • 1 teaspoon pure vanilla extract (or vanilla bean)
  • 1 tablespoon honey, see note
  • ½ teaspoon cinnamon (optional)

Instructions

  • In a large bowl, combine all the ingredients until well incorporated. Taste and add more vanilla or honey as desired.

Notes

  • For a  no added sugar option, leave out the honey and enjoy with fresh, frozen, or dried fruits. You can also add date syrup.
  • Store in the fridge for up to 5 days.

 

https://www.mjandhungryman.com/sweet-and-savory-breakfast-yogurt/

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Posted in Dessert, Kid friendly, Non-UPF, Sweet treat

Apr 15

Homemade fruit yoghurt

small glass jars of yogurt and fruit

INGREDIENTS

  • 5 strawberries , mashed
  • ¾ cup plain greek yogurt
  • Drizzle of honey or maple syrup, optional

INSTRUCTIONS

  • In a bowl mash berries with a fork to release their natural juice and sweetness. Add in greek yogurt and stir until combine. Test for sweetness and add in a drizzle of honey or maple syrup to your desired sweetness. Stir and refrigerate in an airtight container for up to 1 week.

 

Instead of strawberries, can use other berries or another fruit that’s easy to mash like sliced peaches or ripe mango – NOT banana!

 

https://www.momables.com/recipe-fresh-fruit-yogurt/

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Posted in Dessert, Kid friendly, Non-UPF, Sweet treat

Dec 08

Christmas biscuits

Iced Christmas biscuits tied onto a tree with ribbon

MAKES:  25-30 medium-large biscuits

 

Ingredients

  • 225g light muscovado sugar
  • 175g golden syrup
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 2 eggs
  • 1 tsp baking powder
  • 650g plain flour, plus extra for dusting
  • 200g butter, chilled and roughly grated
  • 100g royal icing sugar

 

Method

  • STEP 1

    Mix the sugar, syrup, spices and eggs in a jug. Tip the baking powder and flour into a bowl and add the butter, stir it through the flour and then rub it in thoroughly until it looks like breadcrumbs. Add the contents of the jug and a pinch of salt and stir the mixture to combine it. Use your hands to bring the dough together and then knead it until it’s smooth. Divide the dough into 4 and press each into a disc. Put in plastic bags and chill for at least an hour.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Roll the dough out in batches on a lightly floured worksurface to the thickness of a pound coin and cut out shapes. Use the narrow end of a piping nozzle to make a hole at the top of the shapes big enough to thread ribbon or string through. Lift them with a palette knife onto a baking sheet lined with baking paper.

  • STEP 3

    Bake in batches for 10-15 mins, depending on size. Leave for 5 minutes before moving off the tray to cool fully on a wire rack. Keep rolling, cutting and baking until they’re all done.

  • STEP 4

    Make up a batch of icing following the instructions on the packet – you’re looking for a texture similar to toothpaste – then put into a piping bag fitted with a small nozzle. Decorate the biscuits, following our designs or use your own. Leave to cool and harden.

 

https://www.olivemagazine.com/recipes/family/spiced-christmas-biscuits/

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Posted in Christmas, Kid friendly, Sweet treat

Sep 19

Classic minestrone

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Posted in Kid friendly, Soup, Vegetarian

Sep 18

Chocolate cupcakes

BBC Good Food magazine June 2021

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Posted in Kid friendly, Snack

May 08

Flapjacks (baking tin)

MAKES: 12

 

INGREDIENTS:

250g jumbo oats

125g butter

125g light brown sugar

2-3tbsp golden syrup

Optional chocolate chips

 

METHOD:

Pre heat oven to 180.

Lightly butter a 20*20 baking tin and set aside

Put the oats, butter, sugar and golden syrup in a bowl and mix well. Add the additional extra ingredients at this stage if used.

Spoon the mixture into the buttered baking tin and spread out evenly, pushing the mix into the corners.

Score through to make 12 squares.

Bake for around 15 mins until golden brown. Remove from the oven using gloves and allow to cool.

Once cooled, transfer to an airtight container and consume within 3 days.

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Posted in Kid friendly, Snack

Apr 27

Chocolate chip hot cross buns

Chocolate chip hot cross buns

MAKES: 8

 

Ingredients

For the glaze (optional)

  • 2 tbsp apricot jam

 

Method

  • STEP 1

    KIDS the writing in bold is for you ADULTS the rest is for you. Mix the bun ingredients. Put the strong flour, yeast, caster sugar and 1 tsp salt in a bowl with the spices and mix. Make a well in the centre and pour in the milk, egg and butter. Start mixing with a plastic or wooden spoon and finish with your hands. If the dough is too dry, add warm water, or extra flour if it’s wet.

  • STEP 2

    Now stretch the dough – this is called kneading. Knead the dough on a floured surface for 10 mins until it becomes smooth and springy. This will be a bit too much work for children, so get them to start the kneading, then when they get tired, take over.

  • STEP 3

    Leave the dough to rise until doubled in size because of the yeast. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

  • STEP 4

    Add the chocolate chips and do some division. Tip the dough onto a lightly floured surface and flatten. Scatter over the chocolate chips (or dried fruit), and knead the dough a few more times. Divide it into 8 even portions – halve the dough, then halve each portion twice more, and explain the maths.

  • STEP 5

    Roll the dough into buns. Roll each portion into a smooth round and place on a greased baking sheet in 2 rows of 4, leaving some room between each bun for it to rise. Cover with a tea towel again and leave in a warm place to prove for 20 mins, until almost doubled in size again or just touching.

  • STEP 6

    Make the crosses on the buns and bake them. Heat oven to 200C/180C fan/gas 6. Mix the plain flour with 1 tsp sugar and 4-5 tbsp water to give you a thick paste. Spoon into a piping bag and pipe white lines on the buns to make crosses. Bake for 20 mins until they are light brown.

  • STEP 7

    Brush them with jam if you want them to be nice and shiny. If you want to enjoy the buns untoasted, gently heat the jam in a pan or the microwave, and brush over the buns using a pastry brush. If you are going to toast them, then don’t glaze them as the jam will burn.

 

https://www.bbcgoodfood.com/recipes/chocolate-chip-hot-cross-buns

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Posted in Bakery, Easter, Kid friendly

Jun 14

Mince Pasta Bake

mince pasta bake served on a white plate.

SERVES: 6

Ingredients

  • 400 g Pasta
  • 500 g Beef Mince substitute with chicken or turkey mince
  • 1 medium Onion chopped
  • 4 cloves Garlic minced
  • ½ teaspoon Oregano
  • ½ teaspoon Basil dried
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Pepper black pepper, chilli or cayenne pepper.
  • 400 g Canned Chopped tomatoes
  • 1 Beef bouillion or stockpot
  • 1 tablespoon Tomato puree
  • 1 tablespoon Olive oil
  • Salt to taste
  • 120 g Grated Cheese Mozarella or Cheddar.

Instructions

  • In a large pan over medium heat, add olive oil, then add onions and garlic. Saute for 2 minutes. Add in the minced beef and cook till brown.
    olive oil, garlic, onion and mince in a large pan.
  • Pour in the thyme, oregano, basil, black pepper, chopped tomatoes, tomato puree, beef bouillon, or stockpot, and stir then let it cook for 10 minutes.
    tomatoes, spices and beef stockpot addedin the pan.
  •  In another pot, add water, salt, and pasta. Boil till cooked following the timing on the package of the pasta being used. For penne, it took 8 minutes.
  • Mix the pasta and the mince sauce then add the pasta and mince mix to a baking dish then top with grated cheese.
    the minced beef sauce and pasta mixed in a baking dish.
  • Put in the oven and bake at a temperature of 200C/400F for 20 minutes or till cheese melted.
    the mince and pasta topped with grated cheese in a baking dish.
  • Bring out and serve. It’s best served warm.
    mince pasta bake served on a white plate.

Notes

TIPS

  • Don’t overcook the pasta. Cook 2 minutes less than the recommended time on the package as it will continue cooking in the oven.
  • Adjust pepper to taste
  • You can substitute the herbs for a tablespoon of Italian seasoning.
  • Use Gluten-free pasta to make it gluten free.
  • To make it healthier, use lean beef mince or minced turkey.
  • If you have leftover vegetables like carrots and celery, in the fridge you can add them to the mince sauce.

https://www.recipevibes.com/mince-pasta-bake-recipe/

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Posted in J Easy, Kid friendly, Main

May 23

Chicken in breadcrumbs (kids cooking)

Serves 4

IngredientsFlour3 eggs, beatenPanko breadcrumbs4 x 160-180g chicken breast fillets, beaten to 4-5mm thickness100ml vegetable oil100g butterSea salt and 2 lemons, halved, to serve

Method1 Heat the oven to 180C/Gas 4. Place the flour, eggs and breadcrumbs in three separate containers. Dust each chicken fillet with flour, knocking off any excess, then dip in the egg. Finally, press into the breadcrumbs until well covered.

2 In a large frying pan heat the oil and butter until they start to foam. Add the chicken and cook for 1-2 min until the underneath is golden brown. Flip over and repeat.

3 Place the fillet on a baking tray and finish in the oven for 4-5 min. Serve with a squeeze of lemon juice.

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Posted in Chicken, Kid friendly, Main

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