Archive for April, 2024
Apr
15
Ingredients
Method
- Heat the oven to 200C/fan 180C/gas mark 6.
- Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
- When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
- Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
- Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
- Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
- Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
- Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
https://www.bbcgoodfood.com/recipes/family-meals-easy-fish-pie-recipe
Posted in Fish/seafood, Main, Non-UPF
Apr
15
- 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
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Prepare a 9 inch square baking tin by lining it with non-stick baking paper.
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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.
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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.
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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.
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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.
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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/
Posted in Easter, Kid friendly, Sweet treat
Apr
15
- 2 cups plain Greek yogurt (460g)
- 1 teaspoon pure vanilla extract (or vanilla bean)
- 1 tablespoon honey, see note
- ½ teaspoon cinnamon (optional)
- 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/
Posted in Dessert, Kid friendly, Non-UPF, Sweet treat
Apr
15
- 5 strawberries , mashed
- ¾ cup plain greek yogurt
- Drizzle of honey or maple syrup, optional
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/
Posted in Dessert, Kid friendly, Non-UPF, Sweet treat
