Archive for the ‘Eggs’ Category

Petit pois and feta rice cakes

Saturday, May 18th, 2013
Peas

 

Another great recipe from the inimitable Australian Women’s weekly. These are great for a summer picnic or packed lunch.

150g long grain rice
100g petit pois, thawed
3 tbsp chopped parsley
6 eggs
3 tbsp milk
150g crumbled feta cheese

Heat oven to 180c. Oil a muffin tin and line the holes with baking paper.

Boil the rice until tender then rinse with cold water and drain well.

Mix all the ingredients in a bowl then add the cold rice. Divide between the 12 holes of the tin and bake for 25 mins.

Allow to cool for 5 mins in tin before taking them out to cool on a rack.

Rhubarb and custard muffins

Tuesday, April 2nd, 2013

 Rhubarb

The recipe for these beautiful little cakes comes from the ever-reliable Australian Woman’s weekly series.  Do not use Rhubarb leaves; they are poisonous so chop them off for compost before you continue your preparation; particularly if you have any little helpers in the kitchen with you!

Custard
2 tbsp custard powder
55g caster sugar
250ml milk
1 tsp vanilla extract

300g self raising flour
75g plain flour
165g caster sugar
100g melted butter
1 cup milk
1 egg
5 large stems rhubarb, finely chopped
1 tbsp demarara sugar

Make the custard by mixing powder and sugar in a small pan, then gradually adding milk.  Heat and stir until mixture boils, then add extract and leave to cool.

Preheat the oven to 180c.  Place 12 paper cases in a muffin tin.

Mix flour and sugar in a bowl.  Mix butter, milk and egg in another bowl then stir in half the rhubarb. Add wet mixture to dry until combined; do not overmix, the mixture should be lumpy.

Divide half the mixture between cases.  Top with custard, then divide the remaining mixture over the custard.  Sprinkle with remaining rhubarb and demarara sugar.

Bake for around 25 mins.  Allow them to stand for 5 mins before lifting carefully onto a wire rack.  Serve lightly dusted with icing sugar.

Savoury Flapjacks

Monday, February 25th, 2013

Parsnips 
This is one from Gill Rapley’s Baby Led Weaning Cookbook.  I think it is also brilliant for lunch boxes and quick snacks when they get older so definitely one to perfect!  Pretty tasty for adults too.

100g butter
300g porridge oats
350g grated cheese
2 beaten eggs
200-300g of one of (grated): carrot, courgette red onion, sweet potato, swede or parsnip

Preheat oven to 180 and lightly grease a Swiss roll tin.

Melt butter in a pan over a low heat. Take off the heat and combine all ingredients in the pan, mixing well.

Press down into tin using the back of a spoon. Bake for 20 minutes until golden brown.


Allow to cool for 5 minutes then cut into slices and turn out onto a wire rack.

Green Pancakes

Friday, February 8th, 2013

This is an idea given to me by a fellow mum. They are so delicious I always hope the kids leave some but sadly they rarely do! These pancakes are thicker than the conventional ones, and more pliable. A bit like thin crumpets. They are great for both main course and pudding, small kids and big ones.

Fresh Spinach Leaves

1 egg
40g washed baby spinach
1/2 tsp nutmeg
4 heaped tbsp flour
2 tbsp oats
1 tbsp greek yoghurt
Pinch salt
1/2 pint milk

Put the lot in the blender or food processor and blend until you have a green batter. Test for thickness. It should easily coat the back of a spoon but still be pourable. If too thick add a little milk, if too thin add another tbsp of flour, then remix.

Heat a non stick pan on a medium heat – too hot and they will burn, too cold and they’ll be pale and flabby! Pour in a drop of oil and wipe around with a piece of kitchen towel.

Pour in a saucer sized amount of batter. When the creaminess has disappeared from the top, flip over and cook the other side for around a minute. Remove from pan and put on a plate in a warm oven. Then start again.

Serve the pile of green pancakes with grated cheese and pieces of ham to roll up with. When you are bored of that switch to applesauce, lemon and sugar, maple syrup and banana or nutella! Main course and pud in one.  This is great when you have other kids to feed.

TIP: make a double batch and have two frying pans on the go. If they are big ones you can fit up to three pancakes in the pan at once.

If not eating immediately, don’t keep them warm, just wrap in foil once cool then refrigerate. Just reheat them in their foil pack in the oven or unwrap, put on a plate, and microwave.