All posts tagged: kids

Courgetti Ratatouille

So the bountiful August is well and truly in swing… filled with beans, potatoes, herbs, carrots, garlic, beetroot and of course courgettes… Our Allotmenting this year has been less productive than in previous years, mainly because I’ve been focused on getting my yoga class up and running alongside studying…I’m spread pretty thin but Tim and the kids have done a fab job of just about staying on top of the growth…and salvaging veg before the birds / rabbits / deer get there!  So here’s a vegan ratatouille recipe, originally posted on my instagram account, tried and tested by the lovely Mel Bevan (who’s family have given their seal of approval)!     Ingredients (serves 2): 1 red onion 2 cloves garlic 1/2 red pepper 1 red chilli Pinch sea salt and crack of black pepper Sprig of fresh rosemary and thyme 1 can plum tomatoes 8 medium mushrooms 1 tsp agave nectar 1 large courgette 1 tbsp rapeseed oil Method: 1) Heat a tbsp rapeseed oil in a large pan or wok. 2) Finely slice …

Festive Gingerbread Stars

Brrrr… it’s so cold.  But it’s the best kind of cold in my opinion… The sky is blue, the air is crisp and the past two mornings there’s been a frost on the ground.  I had a crunchy, frosty walk this morning down by the river which was so idyllic.  The sun was low, most of the trees now bare.  I had a real sense of winter coming, and with it a wonderful wave of festive warmth.  These biscuits are a full expression of that warmth for me.  Making them with the kids, the wonderful smell of them cooking, the heat and buzz of the oven, and their spicy snap when eaten!  Lovely… So here’s a recipe for you.  I’ve used coconut oil instead of butter because that’s what I had (but absolutely go ahead and use the same measure of butter if that’s what you have!)…   Ingredients (makes around 18 stars, depending on your cutter size): 80g Coconut oil 60g light brown muscovado sugar 1 egg yolk 2 tbsp maple syrup 1/2 tsp …

10 Ways With Toast #6 Avocado, Pinenuts & Sundried Tomatoes on Sourdough

TOAST!  Hurrah!  Is it just coincidence that a toast is a toast?  I don’t know, but for all you toast masters out there, let’s make a toast, to toast… This will be a rolling post about toast.  Ten ways with toast in fact! So whether you’re cooking up a roast, or enjoying the coast, stop what you’re doing and celebrate Toast (henceforth with a capital T)!* #6 Avocado, Sundried Tomatoes & Toasted Pinenuts You see the very wonderful thing about toast, and topping toast, is that it really can be an anytime meal… and I very often go to avocado on toast for lunch because it takes all of about 3 seconds to make and it’s super nutrious. Ingredients: 1 Large slice of Sourdough cut in half 1 avocado 4 sundried tomatoes 1 handful pinenuts Method: 1. Toast your sourdough and spread 1/2 your avocado on each slice. 2. Finely chop the sundried tomatoes and evenly sprinkle on each slice. 3. Put a handful of pinenuts in a dry pan on the hob and heat …