All posts tagged: kidsmeals

Simple Pasta Napoletana, Shopping & Vote Organic!

We’re counting down the sleeps to school now, and going to bed early again after two weeks (really feels like two years) of late nights, parties and plenty of excitement. So today was a day of rest until my little one reminded me that she needed new shoes.  So we braved the shops this afternoon and managed to accessorise the new shoes with a hat, gloves, coat, sweater and t-shirt… So several hours later, we headed home a bit to close to tea time… I hadn’t planned tea, nor considered what we might have in the fridge!  But with a trusty stock pile of pasta in the cupboard, I ended up doing a simple tomato pasta. In the time it takes to boil some water in the pan and cook the pasta, this one is ready!  And it’s generally a crowd-pleaser, especially topped with plenty of grated cheese… Ingredients (serves 2 hungry children): 4 Handfuls of organic* pasta 1 onion 2 cloves garlic 1 tin plum tomatoes (or chopped, but I believe you get more …

Cloudy With a Chance of Meatballs…

Kids love Meatballs!  It’s another food that could contain literally anything as far as they are concerned (and depending where they come from its possible they do)… but home-made it’s possible that they’re full of good nourishment, love and a few hidden extras if you like?  This recipe is very simple, it makes 18 meatballs which can be frozen.  If you’re feeling adventurous you could split the meat 50/50 beef & pork (or anything else you fancy), add baked sweet potato, beetroot, onions…Jello (no not really) Ingredients: 450g Organic Beef Mince 100g Homemade Breadcrumbs 1 egg yolk 1 tsp salt 2 tsp mixed herbs Method: 1. Use a food processor to blend the mince, breadcrumbs, egg yolk, salt & mixed herbs. 2. Use a desert spoon to scoop up the mixture and form balls between the palms. 3. If freezing, place them straight in to a plastic storage pot. 4. To cook immediately, heat a couple of tsps olive oil in a pan on the hob.  Add the meatballs, gently turning every couple of minutes …

Superfood makes Superheroes, Quick Fix Pasta & Home made Pesto

Pesto pasta is a regular 5pm meal fix in our house.  Especially when we get home at 4.30, after football, ballet or an afternoon at the park.  I usually grate a bowlful of cheese on the side and add a bowl of pitted green olives.   This week I found a bumper stock of reduced fresh coriander in the supermarket.  Needless to say, I nabbed it all… decided to make a coriander pesto and put the rest in the freezer for later… So here’s my coriander pesto recipe!  Of course if Basil is on offer ’round your way, nab that up instead!  And remember… all that green goodness is what we like to call superfood, and superfood makes superheroes don’t you know! Ingredients (fills a 14oz / 324ml Jam Jar): 80g Fresh Coriander 60g hard cheese, such as parmesan 60g olive oil 60g pine nuts pinch of pepper (taste before adding salt as the cheese is already salty) 2 cloves garlic Method: 1. Chop the coriander and add to a food processor (a small blade …

Fish, Chips & Peas for the 5pm Dinner Crew… Plus the ‘Dirty Dozen’

I’ve said it before, but anything in breadcrumbs seems to please my 5pm dinner guests!  So with my newly regular sourdough making well under way, we’ve also got newly regular sourdough breadcrumbs and I’m newly able to liberally coat whatever the 5pm supper club requests!  So this evening was for Fish, Chips & Peas… Some lovely Trout (cheaper and milder in flavour than salmon but equally as nourishing), some organic potatoes, roasted in paprika & olive oil.  And peas.  It’s a simple kids supper and DIYing it means avoiding any uneccessary additives, processing or packaging and means we can mix it up with the fish.  These are made with trout, but could be made with salmon, cod or pollock. Ingredients (serves 2 hungry children): 2 trout fillets (approx 200g) 50g breadcrumbs 2 handfuls frozen peas 1 large baking potato* 1 egg Salt & pepper olive oil 1 serving homemade tomato ketchup Method: 1. Pre-heat the oven to 180C. 2. line a baking tray with a sheet of baking parchment.  Place the two trout fillets on …

Celeriac Rostis… or Solero Frosties (if you’re 5)

These are a great alternative to potatoes, albeit a much uglier ‘what do i do with that monster’ veg, but especially good for the carb loving kids!  My daughter asked to if she could have a sticker on her sticker chart for finishing her ‘Solero Frosties’ it took me a minutes to get what she meant!  I think they’ll be Solero Frosties forever more in our house now!  They’re really quick, and simple to make and celeriac are really tasty, so need very little attention.  We had them yesterday with a Harissa Roast Chicken and Chickpea Salad… But on the 5pm dinner scene they’d go well with sausage and veg, or in place of the potato rosti for breakfast or brunch.  Celeriac also makes a great mash, so if you’re looking to hide veg, or increase variety add them to mashed potato! Ingredients (makes 8 rostis): 200g grated celeriac 1 tsp dried mixed herbs 1 egg Salt & Pepper Method: 1. Grate the celeriac in to a mixing bowl, you can use kitchen roll or …

Cheap as Chips with Bestival Sauce

This is a great side or snack… The kids love it and I love picking on it when they have it! Using olive oil, and cutting out any dehydrated potato or additional starch or flavour that can be found in commercial potato products, these take 25 minutes in the oven.  As quick as most frozen oven chips, and cheap too! Ingredients: 1 medium potato per person cut in to 6 1 tbsp olive oil pinch of sea salt sprinkling of paprika (added by my lovely neighbour Louise) Method: 1. Pre-heat the oven to 200C 2. Cut the potatoes in to eight and spread out on a baking tray. 3. drizzle the olive oil and pinch of sea salt over the potatoes and give them a shimmy. 4. bake for 25 mins (or until the flesh is browning and they’re cooked through) The sauce here comes from our Chilli Chicken Bestival Kebabs recipe… Which was inspired by Tim’s weekend jolly (sorry work trip) to Bestival a few weeks ago! If you fancy chicken with the chips …

Big Pizza Pie That’s Amore…

Pizza reminds me of my mum and sister always… It’s our go to remedy for heartbreak, stress, fatigue, oh and hunger too… Although I could eat pizza anytime, making them on a Friday afternoon with kids is special… Pizza=Love and it’s a legacy that my children have already adopted… Friday nights are officialy pizza and ice cream night! Ingredients for 2 12″ pizzas: Ingredients For the base: 300g strong white bread flour 200g white spelt flour 1tbsp rapeseed oil 1tsp seasalt 1tsp yeast Method for the base: 1. Add the dry ingredients to a food processor and use the dough hook attachment to mix. 2. Add the rape seed oil and 320 mls of warm water. 3. Mix with the dough hook until smooth and stretchy. It’s quite a wet mixture so it won’t form a ball. Cover with cling film in a warm place for an hour, or until the dough has doubled in size. I put mine on my plate warmer. Ingredients for the passata: 1 large red onion 1 clove garlic 1/2 …

Vegan Bircher Muesli in a Kilner Jar

I love a ‘Bircher’… I first had it in the health food cafe in Byron Bay (Australia), so have a habit of saying it in a pretty bad Aussie accent!  This vegan version suits me though, I’m just not keen on milk and love the taste of coconut milk.  I think it’d be just as good the dairy way though if that’s your preference? Ingredients for 4 portions: 1 medium Kilner jar, this is 1ltr 150grams rolled oats 2 tablespoons ground almonds or desiccated coconut 3-4 handfuls soft fruit or berries (fresh or frozen) 1 handful of seeds 1 tin coconut milk 1 tsp ground cinnamon additional almond or coconut milk if required. Method: 1. Put the dry ingredients and berries or fruit in the jar. 2. Add the coconut milk and give it a good stir. 3. Leave in the fridge overnight and add additional milk to serve as required! This is a great breakfast to play around with, adding whatever fruit, seeds or spices you fancy! Follow my blog with Bloglovin

Frugal Fish (finger) Cakes… And Homemade Wholemeal Breadcrumbs

These are a regular on the 5pm tea scene in our house… They need a good half an hour to make but will make 10-12 fish cakes (or fish finger cakes as my kids call them) and they freeze really well. Ingredients: 2 fillets of salmon or trout 4 medium potatoes 1 large egg wholemeal breadcrumbs 50grams mature cheddar cheese splash of milk teaspoon of mixed herbs Juice of 1/2 lemon sea-salt and cracked black pepper to taste Method: 1. Place the fish in a baking tray and roast in the oven with the lemon juice, salt and pepper.  It’ll take about 17minutes in a preheated fan oven. 2. Peel the potatoes and chop into small chunks.  Place in a pan of water and boil while the fish is cooking…about 10 minutes should soften them nicely, but it depends how big the chunks are! 3. Whiz up about 3 slices of stale bread* a teaspoon of mixed herbs and a few grinds of black pepper in a food processor to make your breadcrumbs (any extra …