22/12/2010 by D.

Now the kids have broken up from school and nursery, it’s handy to have some easy suppers to keep them (and you) happy!  This one from Nigella Express is definitely a winner.

12 pork spare ribs
12 chicken thighs
250ml apple juice
1/2 lemon, juiced
4 tbsp maple syrup
2 tbsp vegetable oil
2 tbsp soy sauce
2 star anise
1 cinnamon stick, halved
6 garlic cloves, unpeeled
4 sweet potatoes

Mix all the ingredients apart from the potatoes in a large dish or freezer bag.  Mix really well. Leave to marinate in fridge overnight or up to two days.

To cook, preheat the oven to 200c.  Spread the ingredients over two trays, making sure the chicken is skin side up and cook for an hour and a quarter (or until everything is sticky and browned).   Cut the sweet potatoes longwise into quarters and add to the roasting tins half an hour before the end.

Posted in Supper, Maple Syrup, Chicken, Ribs, Star anise, Soy sauce, Garlic, Cinnamon, Sweet potato, Lemon | Print | No Comments »

21/02/2010 by D.

Two very quick breads with the same method.  Both lovely toasted or fresh, spread with some salty butter.

Bara Brith
10 oz mixed fruit
2/3 pint black tea
2 eggs
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp mixed spice

Coconut Bread
8 oz dessicated coconut
2/3 pint milk
2 eggs
2 oz caster sugar
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp cinnamon

Method for either
Before you go to bed, soak the fruit in the tea (or the coconut in the milk).  Line a 2lb tin with baking paper.

Next morning, heat the oven to 170 c.  Check the soaked mixture, you should have at least a little liquid on top of the fruit.  If it has all completely absorbed, add a little more liquid. 

Mix the eggs into the fruit (or coconut) then add the rest of the dry ingredients, mixing well.  The mixture should have a dropping consistency (plop off the spoon) and not be too thick, nor too runny (you’ll end up with either a dry or a soggy loaf).  Adjust accordingly with liquid/flour.

Spoon into the loaf tin and smooth the top.  Bake for 50mins then turn the oven off and leave for a further 10 mins.  Remove from the oven and leave to cool for at least 10 mins before cutting.

These are fantastic for tea, elevenses, breakfast, late night snacks and lunch boxes!  Both are delicious toasted and spread with salty butter.  The brith goes very well with slices of cheddar.

Posted in Wholemeal flour, Tea, Mixed fruit, White flour, Mixed spice, Bread, Snack, Coconut, Milk, Recipe, Toddler, Vegetarian, Cinnamon, Brunch, Eggs, Weaning | Print | No Comments »

03/12/2009 by D.

Fruit: bananas, oranges, Gala apples, Packham pears, Avocado
Veg: onions, carrots, Nicola potatoes, Romero peppers, Chestnut mushrooms, leeks, spinach, oriental salad, Kuri Squash

It’s been terrible weather and we’ve picked up the bag a day late which means its been in the locker and is a bit bashed.  Loads of lovely stuff though and some great recipes to make this week that haven’t graced our tables since last winter, so I’m very excited!

The peppers, onions and some mushrooms will go into a Leona Pfanne, which is a sort of German Paella, and very popular with everyone in our family.  I’ll post the recipe shortly.  The Kuri squash is destined for a coconut, squash and lamb stew.  The leftover mushrooms and leeks will be used in a pearl barley bake and I think the spuds will probably be used for good old bangers and mash.  I found out loads of good ideas for using left over mash this week.  My absolute favourite was what their inventor called cheesy splats (add cheese and fry in patty shapes for toddler supper or hangover breakfast).  I tend to add stock, milk, black pepper and nutmeg to it, thus creating a quick and delicious soup.  If you have any other good suggestions, do let us know.

The Gala apples continue to go into our Sunday night batch of Bircher muesli, which the toddler and baby just can’t get enough of!  Our version of this is grating the apples whole into a bowl, adding the same quantity of your favourite muesli (at the moment we are using the Dorset cereals berry one) and about a cup of greek yoghurt (more if you are doing more than two apples).  Sprinkle in half a teaspoon of cinnamon and mix everything together.  The result should be creamy and like porridge in texture, add more yoghurt if its too dry as the muesli will absorb quite a bit overnight.  Box it up and pop it in the fridge overnight, ready for breakfast in the morning.  It keeps well for a couple of days.

Posted in Apple, Bircher, Muesli, Yoghurt, Cinnamon, Potato, Weaning, Toddler, Recipe, Organic Box | Print | No Comments »

02/11/2009 by D.

I’ve just been given a fennel by a friend who ‘didn’t want it’!  I still have some peppers waiting to make their trip from fridge to plate so tonight we are having this.  The spice mix for these is a bit of a hassle to buy/make, but if you up the quantities and make a jar of it, you’ll never have to buy a packet of Old El Paso again!  Works well with chicken, pork or turkey fillets instead of the fennel.  Downplay the chilli if you have little ones.  A great, quick and healthy supper which is fun to eat!

olive oil to fry
1 Fennel
2 Onions
3 mixed Peppers
1 garlic
2 tsp tomato puree
3 tsp spice mix

To serve: bowls of crushed avocado, shredded iceberg or cos, grated cheese, thick yoghurt, warm wraps, chilli sauce and lime wedges

Prepare spice mix.  Chop onions, fennel and peppers into strips.  Peel and crush garlic.  Heat oil and fry vegetables and garlic in a pan or wok.  Add the spices and tomato. Add some water if its a bit too dry.  Cook for 5 to 10 minutes until they are soft (make sure the meat is cooked through if you are using some).  Season to taste.  I usually just put the pan on the table with some tongs and let eveyone help themselves.

Warm a wrap (roll them all in foil and pop in a hot oven for 5 mins), spread on some avocado and yoghurt in a thick line up from an inch about the bottom to 12 o’clock.  Place some of the fried mixture on top, then add cheese, lettuce, chilli and a squeeze of lime to taste.  Fold up the bottom of the wrap over the mixture, then roll from left to right.

spice mix
2 tsp smoked sweet paprika
1 tsp each: paprika flakes, cumin, sugar, salt
1/4 tsp each: oregano, cinnamon, chilli

Mix well and store in a sealed jar.

Posted in Iceberg, Cos, Fennel, Wrap, Mexican, Cinnamon, Garlic, Recipe, Toddler, Vegetarian, Chilli, Pepper, Organic Box | Print | No Comments »