Rhubarb Cake

Rhubarb is such an odd fruit.  It's almost a twisted fact of nature that rhubarb is great at this time of year, just as we should be donning our suncream and sunglasses.  Then you have a spring like this one.  Days of dismal rain and almost tempted to switch on the central heating.

So rhubarb suddenly has a strange purpose.  The joy, if you like, in the drizzled disappointment of British weather!

After initial reluctance, my son loved this cake and so did I.  It lasted for 2 further days in a tin and I also froze some wedges which defrosted in the microwave beautifully.

Great served warm as a pudding with silky double cream or custard or cold as a cake.  Ok, I'm not winning any prizes on health here but I figure it's still healthier than a chocolate bar, and, cream aside, it's pretty low in fat.

Rhubarb Cake - makes 1 large cake

Ingredients

60g, 2oz Margarine
300g, 10.5oz Sugar (I used a mix of half white and half dark soft brown sugar which gave lovely little toffee flavoured flecks in the mix)
2 Eggs
300g, 10.5oz Self Raising flour (or the same amount of all purpose / plain flour with 3 tsp baking powder)
1 tsp Vanilla extract
1 tsp Mixed Spice (apple pie spice)
300g, 10.5oz Low Fat Yogurt
250g, 9oz Rhubarb cut into short lengths

Method

Preheat an oven to 160oC, 325F, Gas Mark 3.

Line a 7.5", 19cm cake tin with baking paper and grease lightly (a mild flavoured oil spray is great for this).

Cream the margarine with the sugar as best you can as there isn't much fat.  Add the eggs and beat in.  Add the spice, vanilla and the yogurt and beat together.

Add in the flour then fold in the rhubarb.

Pour into the tin and bake for approx 1hr 15mins.  Check after an hour and cover if it's browning too much.  Check with a sharp knife or skewer to see if it's done.

Allow to cool on a wire rack and serve warm or cold.  This would be great warm with custard.  Central heating from the inside thanks to Rhubarb cake!

Click Here To Get Download link

Pasta Salad for the Whole Family

Pasta salad is one of those things you can use any old stuff in.  Leftover cooked chicken?  Marvellous.  Tuna?  Equally at home.  Well I'd picked up an avocado which was actually ripe (unheard of so of course it was down to 20p and 'reduced for quick sale'!)  I would have loved some guacamole and maybe I'll use the other half for that but I had nothing to serve it with so a pasta salad it was.  It's a great way to squeeze in fruit and vegetables which your child might not ordinarily try.

I should have made this during my week of eating 7 fruits and vegetables a day!  A surprising hit with my youngster who's normally a bit of a salad dodger.  Substitute the dressing for mayonnaise or a mayo / yogurt mix if you prefer.

Pasta Salad - Serves 2-3

Ingredients

90g, 3oz Wholewheat pasta (use regular if you prefer)

90g, 3oz Frozen sweetcorn

100g, 3.5oz Smoked bacon, chopped

90g, 3oz Cucumber, chopped

A handful of cherry tomatoes or baby plum tomatoes

1/2 Ripe avocado

Dressing

1 tbsp Yogurt (I used low fat)

Juice of 1/2 Lemon

2 tsp Olive oil 

(Or alternatively use 2 tbsp mayonnaise mixed with 2 tbsp low fat yogurt)

Method

Cook the pasta following pack instructions, add the sweetcorn into the boiling water for the last 2 minutes.

Once cooked drain and refresh (rinse) under cold running water until cold.

Cook the bacon in a non stick pan without adding any fat until cooked and slightly browned.  Allow to cool.

Mix the pasta, sweetcorn and bacon together and add chopped cucumber and tomatoes.

Mix the yogurt and lemon juice then gradually whisk in the oil.  Peel and cube the avocado then toss in the dressing so it doesn't go brown.  Mix the avocado and dressing in with the pasta salad and serve.  Add seasoning if liked for adults.

Click Here To Get Download link

Weetabix Cake

Weetabix cake?  Am I serious?  Well I'd been trying different ways of using cereals quite a bit recently what with rice krispies with mackerel but I'd never found a way of using them in cakes like I had with bran loaf.  Shreddies seemed promising but were a bit of a failure when I gave them a go.  Who knew Weetabix would work?

This tastes similar to my bran loaf, loads of fibre, sweet whilst being low in added sugar, dairy free fat free and lovely with a pot of tea!

Weetabix Cake

Ingredients

2 Weetabix (or own brand equivalent)
350ml, 12 fl oz Decaffeinated tea (just make with one decaf teabag)
110g, 4oz Muscovado or soft brown sugar
280g, 10oz Sultanas (golden raisins)
1 egg
225g, 8oz Self Raising Flour (or all purpose / plain flour plus 2 tsp baking powder)
1 tsp mixed spice

Method

Crush up the weetabix, mix with the sugar and dried fruit.  Soak in the tea for about an hour.

Preheat the oven to 160oC.  Mix in the spice, flour and egg and pour into a greased silicone loaf tin or a greased and lined conventional loaf tin.

Bake for about 1hour 10 mins (in my oven anyway) or until a knife inserted in the cake comes out clean.

Eat warm or cool.  Keeps reasonably well despite being fat free.

Make it Thrifty

Keep an eye out for value or smart price packs of self raising flour, breakfast cereal and dried fruits.  They work just as well in this as the more expensive packs.

Click Here To Get Download link

Fruit Crumble Bars

I'd looked online for a fruit crumble bar recipe which I thought wasn't a load of faff.  I failed to find one so this is what I came up with.  It's simple and you could switch in whatever fruit you have in the fruit bowl looking past it's best.

Although plums aren't seasonal in the UK at least, they are in South Africa and the UK are a major export market.  Irrespective of what you think of imported fruit and vegetables, these plums were lovely.  Juicy, delicious and sweet but unfortunately my son on a whim has decided he doesn't like plums or maybe he's aware it's not UK plum season.  Who knows?  Stranger things have happened than my son deciding to put his foot down on carbon footprints.  Well he is 3.

If you are sticking to more locally sourced fruit, why not try using frozen fruit instead?  Raspberries might work well but will probably need boiling down more so they're not too wet.

Fruit Crumble Bars - makes 9 generous sized bars

Ingredients

100g, 3.5oz Plain (all purpose) flour

100g, 3.5oz Porridge oats

100g, 3.5oz Sugar

100g, 3.5oz Butter

1 egg

2-3 Ripe large plums

1 tsp Cornflour (cornstarch)

Method

Stone the plums and cut into small pieces (don't skin them).  Heat in a pan with a tbsp of water until the juices start to run, a few minutes or so.  Check they're not too sour (add sugar if wanted but remember the crumble is sweet.  I didn't add any sugar.)  Mix the cornflour with a tbsp water and mix into the hot plums to thicken the juice.  Take off the heat.

Preheat the oven to 200oC / 400F, Gas Mark 6.

In a food processor or bowl rub the flour, oats, sugar and butter together.  Add the egg to bring together.

Line a  20cm by 20 cm (8 inch by 8 inch) baking dish with baking paper.

Press two thirds of the mix into the base.

Top the base with the plum mix then loosely crumble the remaining mix on top.

Bake for approx 18-20 minutes or until hot through and browned on top.

Cut into bars and serve warm (not hot) or cold.  When cold store in an airtight tin.  Best eaten the same day or the next.

Make it Thrifty

Use anything which is needing eating up in your fruit bowl, especially stone fruit or berries.

I would be absolutely honoured if you would consider nominating me in the Britmums BIB awards, especially the food category.

Click Here To Get Download link

Sugar Free Apple Scones

I'm sorry, these must be the ugliest scones ever made but they do taste nice.

My son used to have this huge thing about dried apple, then, overnight, with a huge bag left in the cupboard, he decided he didn't like it anymore.

So I tried these for size and I think they're lovely (if extremely ugly!)

Apple scones - makes approx 8 small scones

Ingredients

225g, 8 oz SR flour or plain (all purpose) flour with 2 tsp baking powder
50g, 1.75oz Butter or dairy free margarine
1/2 tsp Baking powder
1/4 tsp Ground Cinnamon (Cinnamon powder)
100ml, 3.3 floz Apple juice
130g, 4.5 oz Dried apple

Method

Preheat the oven to 180oC (Fan), 200oC, 400F, Gas Mark 6.

Put the flour, baking powder, cinnamon, butter and chopped pieces of dried apple into a food processor.  Process till the butter is rubbed in and the apple is in small pieces (don't carry on till they disappear though!)

Turn out into a bowl and add the apple juice.  Bring together into a dough and pat out into a thick layer, certainly no thinner than an inch.  Cut using a small, round fluted or straight cutter.  Mine was 6cm (a bit more than 2 inch) diameter.

Put on a floured baking tin and reroll the scraps until the dough is used.

Brush the tops with milk (optional) and bake for 10-12 minutes or until browned and cooked through.

Serve with butter and / or apple butter if liked (if you're not worried about them being sugar free) or these would also be equally at home with cheese.  Tasty.  My son looked at them and said "no", I suggested he tried a bite and he loved them.  Just so ugly... Sorry!

Best served on day of baking or freeze, defrost and warm through slightly in a microwave.

Click Here To Get Download link

Dairy Free Bran Loaf - great for the whole family

People who have been here from the start might recognise this recipe.   Well I've reviewed it, changed it slightly and photographed it.  It is a great one though, loads of fibre from the cereal and dried fruit and very low in sugar so I felt like it needed more prominence!

Bran Loaf - makes one loaf

Ingredients

60g, 2oz, 1 cup All Bran cereal (the regular plain kind)
180g, 6.5oz, 1 cup Sultanas (golden raisins)
60g, 2oz, 1/3 cup Soft brown sugar
250ml, Approx 1 and a bit cups decaf black tea (or chose a fruit tea if liked)
1 egg
1 tsp Mixed spice (apple pie spice)
150g, 5.5oz Self Raising flour (or all purpose flour plus 1.5 tsp baking powder)

Method

Pour the hot tea over the cereal, sultanas and sugar and leave to one side for at least an hour.

When ready to cook, put the oven on to 175oC, 350F, Gas mark 4.

Mix the sultana mix then add in the egg, spice and flour with a little more water if needed.

Line a loaf tin or spray a silicone loaf tin with oil spray.  Scoop the mix into the baking dish and bake for approx 50-60 minutes or until cooked through.

Cool on a wire rack and serve with a nice cup of tea (for Mummy) or a nice cup of warm milk (for my wee man.)

The MAD blog awards are open; I would love it if you would nominate me.

Here is the link:  http://www.the-mads.com/vote/ if you'd get the chance, I would like to be considered for the "best food blog" category.  My blog URL is this:  http://mamacook.blogspot.co.uk

I've linked up to Nomday Monday

Click Here To Get Download link

Egg Free Pancakes - great for all ages

It never occurred to me that you could make American style pancakes without eggs and you wouldn't be able to notice the difference.  The only way I knew was, one time when making my normal sugar free pancake recipe, I made it as normal then got confused thinking I had more eggs in the fridge than I thought.  I was convinced for years I'd miscounted, but, this morning I gave it a go again and I was right, you don't need the egg!

Don't get me wrong, there's nothing wrong with eggs at all and they're a great source of vitamin D but they are also a common food allergy and, if you don't have eggs in, you can still have delicious pancakes!  Result!

Egg Free Banana Pancakes

225g, 8oz, (1 and three quarters cups) of Self Raising Flour (or plain / all purpose flour plus 2 tsp baking powder)
Knob (about 30g, 1 oz, 1tbsp) butter or use non dairy spray oil
300ml, 10.5floz, (1 and a quarter cups) Milk 
1 tsp natural vanilla paste or vanilla extract
2 ripe bananas

To serve for adults and older children (optional)
A knob of butter and a drizzle of honey (over 1 year only) or syrup

Method

Weigh out the flour, put in a blender with the milk, vanilla and bananas.  Blend until fully smooth.

Warm a non stick frying pan and either rub with a knob of butter or use spray oil.

Fry in batches; turning when bubbles appear on the surface of the pancakes (see here for instructions.)

Serve!  When my son was little I got away with giving him these without toppings.  It wasn't until he was three he noticed Mummy and Daddy were having honey or syrup.  I can still get away with giving them to him as a snack though without a topping as they're naturally sweet.

These are a great first finger food or baby led weaning food for younger kids.  Cold they taste like Scotch Pancakes so are great any time.

Make it Thrifty:

This is a great way to use up over-ripe bananas.

Click Here To Get Download link

Goats cheese frittata, great for kids

My son eats pretty well, I know what you're thinking, "My kid won't eat goats' cheese and they're certainly not fans of broccoli!".  They can and they might just surprise you.  My 3 year old is a bit of a cheese fan (as am I) and I do love quiches.  The thing is, calorie wise and salt wise the pastry adds loads and, although I'm a fan of crisp, buttery pastry, the filling is where it's at with a quiche anyway and you know what?  I can be bothered to make a quiche about once in a blue moon.  By making it as a frittata, it's mega quick, easy and tasty and the result looks like you've spent ages over something dead simple.  I'd happily serve this to adults and it would make a pretty nice starter with a spinach salad dressed with walnuts and vinaigrette.  Also, cunningly, by excluding the crust, this recipe is now also wheat free as well as being vegetarian.

As a result of this love of the frittata's taste, ease and convenience you might notice I've been messing around with frittatas made like crustless quiches (i.e. in the oven) a lot recently.  I've always been a fan of goats cheese quiches so tried making a frittata along similar lines. It was meant to be beautifully arranged circles of a small goats cheese log, but that didn't turn up on my food order (the perils of ordering food online) so the presentation isn't quite as pretty as I hoped it would be but it was really tasty.  I mean REALLY tasty.  I'm definitely making this again!

Broccoli and Goats Cheese Frittata - makes enough for two but any leftovers are great cold

Ingredients

110g, 4oz Broccoli (see make it thrifty below)
3 Eggs
2 tbsp milk
1 tbsp cornflour (cornstarch)
30g, 1 oz Extra mature (extra sharp) cheddar
90g, 3oz Rinded goats' cheese, often called 'ch�vre blanc'

Method

Preheat the oven to 180oC, 350F, Gas mark 4.

Chop the broccoli into very small florets or pieces (include the stalk, see below) put in boiling water on a hot hob for 4 minutes, then drain and rinse with cold water

Mix the egg, milk, cornflour and cheddar together.

Line a 7 inch round cake tin with non stick baking paper.  Spray or grease with oil.  Pour in half of the frittata mixture, scatter on the broccoli then pour the rest over the top.

Thinly slice the goats' cheese and arrange on the top.

Bake for 17-20 minutes (it took 18 in my oven). 

Leave to cool for a bit, it's better served warm or cold rather than hot.  Is the humble frittata the ideal dish for busy parents to cook?  No harm is done if your baby cries out for your attention just as you're taking your first bite.  Even better if you don't get to eat (we've all been there), leftovers are just as good kept in the fridge and eaten the next day.  Don't say I don't think about you busy parents too! 

Make it Thrifty:

Make this recipe cheaper by making use of the broccoli stalk as well as the florets.  Just trim off the end and cut into an approx 1cm / half inch dice and cook with the normal broccoli florets.  

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk

Click Here To Get Download link

Baked Vanilla Custards - suitable for babies, children and adults

A very simple and not massively unhealthy pudding.  Less than 2 tsp sugar per serving.  Pretty thrifty ingredients too!

Baked Vanilla Custards - makes 2

Ingredients

1 tbsp sugar
2 Egg yolks
150ml, 5 fl ounces, 2/3 cup Semi skimmed (2%) milk
1/4 tsp Vanilla extract or paste

Method

Preheat the oven to 180oC / 350F

Mix all the ingredients together, pour into two ramekins.

Put in a bain marie (a baking dish with water from the kettle in it which you set your dishes inside).  Bake for 15-20 minutes or until set with a slight wobble.

Leave until only just warm or cold to serve.  If serving later, store in the fridge.

Make it Thrifty:

The best way to save money while making this recipe is to make sure the oven is fully used so cook alongside other things although this is a pretty thrifty recipe as it is because it uses no cream.  

A way to use up the egg whites (although it's a pretty naughty treat) is to make a pavlova.  You can easily reduce the size of my pavlova recipe and make a smaller one or use the two egg whites make mini pavlova recipe meringues (cook for the same time as the original recipe.)  Alternatively use the egg white in a recipe where egg is only there to 'bind' ingredients or as a 'glue' like in chicken nuggets as that way you don't miss the flavour of the missing yolk.

Click Here To Get Download link

Mushroom and Bacon Frittata

I started off making frittatas just for me and my son but it's a sign of a recipe which is a pretty good one when I start making it for myself when he's already in bed!

Another frittata recipe.  Yes, I know, but they are good value, delicious, great warm or cold and a fantastic way to include both eggs and vegetables in your diet.  For some reason my body was craving eggs and mushrooms today and I went with it.  I didn't twig until I'd finished my meal how I'd chosen two foods high in dietary vitamin D.  What could I be craving?  Sunshine of course.  Now the nights are drawing in, our bodies aren't seeing the light so much so what could be better?

Mushroom and Bacon Frittata - Serves 2 adults easily

Ingredients

80g, 3oz Smoked bacon
100g, 3.5oz Mushrooms
100g, 3.5oz Red onion, finely diced
1 tsp Olive oil
4 Eggs
3 tbsp Milk
1 and a half tbsp cornflour (cornstarch)
60g, 2oz Extra Mature (Extra Sharp) Cheddar
A few sprigs of fresh thyme

Method

Preheat an oven to 180oC, 350F, Gas Mark 4.

Chop up the bacon and fry in a non stick frying pan until cooked, remove to a bowl to cool.  Put the onions and oil into the frying pan and cook until softening and then add in the mushrooms and cook until browned.  Add into the bowl to cool.

In a jug, mix the eggs, milk, cornflour and grated cheddar.

Mix the egg mix with the vegetables and bacon.  Add in a little thyme and pour into a greased, lined baking dish.  Mine is 15-17cm, 6-6.5inch round baking dish but flares out a bit from the base from this diameter.

Bake for 18-22 minutes or until cooked and firm.

Allow to cool a little and cut into wedges to serve or allow to cool completely.

Make it Thrifty:

Look out for bacon offcut packs as these are often a much more cost effective way of buying bacon to cook with.

Click Here To Get Download link

Borlotti bean, bacon and vegetable soup

It's soup season.  I've called it.  Over the past few weeks I've been grabbing a pack of soup from the freezer and heating it up at work.  It's like a warming cuddle in my day.  Not that I often get bored of tomato and pesto soup, but a bit of variety is good and although this contains bacon, it also contains a lot of lovely fibre.

Borlotti bean, bacon and vegetable soup - Makes 5 adult or 10 child portions

Ingredients

350g Bacon
2 Small onions
2 Cloves of garlic
150g Swede (rutabaga) - peeled weight
200g Carrot
1 litre, 1 3/4 pints Water
240g Drained tinned borlotti (rosecoco beans)
A few sprigs of fresh thyme

Method

Chop up the bacon and dry fry in a sauce pan adding in chopped onions and garlic.  In the meantime peel and chop the swede, remove the tips and tops of the carrots and chop.  Once the onion has softened add the carrot and swede.

Boil the kettle then add 1 litre of water to the pan.  Bring to the boil and simmer with a lid on for 15 minutes or until the carrot is soft.

Drain the beans and add to the pan with the thyme.  Once all heated through, blend in a blender and serve with more thyme sprinkled on top if liked.  My little man ate all of his portion and the leftovers reheat well too.

Make it Thrifty:

Look out for packs of bacon offcuts, they're great for making soups like this from because you blend it later.  Also don't bother peeling carrots for soup, just give them a wash under a tap and take the ends off, that way you prevent waste.  By putting a lid on a saucepan when simmering, you can turn the heat right down and save money on gas or electricity.

Fresh thyme is easy to grow yourself but keep an eye out for 'growing thyme' packs in supermarkets.  They often have best before dates on and 'reduced for quick sale' packs once given some water at home last for way longer than the date on the pack.  Also although they don't always survive, I've had some success planting them out in the garden too.

Click Here To Get Download link

Broccoli frittata for babies, toddlers and the whole family

I'm in a frittata place at the moment.  Blimey, how middle class does that sound?  It shouldn't.  Frittatas are so cheap to make and they're a great way to get vitamin D in the diet and also include some hidden vegetables.  Great for the reluctant vegetable eater in your life (although perhaps chop up a little smaller so they don't see them!)

Broccoli Frittata Serves 1 adult and 1 toddler easily

Ingredients

70g, 2.5oz smoked bacon, chopped
100g, 3.5oz broccoli
3 eggs
2 tbsp milk
1 tbsp cornflour (cornstarch)
60g, 2oz Extra mature (sharp) cheddar, grated
Spray oil or oil to grease

Method

Preheat the oven to 180oC, 350F, Gas mark 4.

Chop the broccoli into small florets or pieces (see "make it thrifty" below) put in boiling water on a hot hob for 4 minutes, then drain and refresh under cold water.

Meanwhile, chop up the bacon and fry in a dry non stick frying pan.

Once the bacon is cooked, mix the egg, milk, cornflour, cheddar, broccoli and bacon together.

Line a 15-17cm, 6-6.5inch round baking dish with non stick baking paper (mine flares out a bit from the base from this diameter).  Spray or grease with oil.  Pour in the frittata mixture.

Bake for 15-20 minutes (it took 15 in my oven).

Leave to cool for a bit, it's better served warm or cold rather than hot.  This is what makes it a great food for kids who take their time over food but also it's great if cooking for one as the leftovers can go in your lunchbox.

For very young babies, chop up the vegetables very finely and perhaps reduce the bacon a bit as it can be a bit salty.

Serve with vegetables or salad.  Somehow even though these aren't necessarily summery ingredients, frittata feels summery even on the most dreary day.  This was the view out of the window as we were eating.

Make it Thrifty:

A pretty cheap recipe as it is but make it cheaper by making use of the broccoli stalk as well as the florets.  Just trim off the end and cut into an approx 1cm / half inch dice and cook like normal broccoli florets.  In the above photos, I used approx half and half florets to diced stalk, I think you'd agree, you'd struggle to spot that!

It just so happens that January's Family Foodies challenge is all about 'hidden goodies'.  Is there a more appropriate challenge for Mamacook?  I think not!  So I've submitted this along with a few other recipes to Bangers and Mash and Eat your veg's challenge:

Click Here To Get Download link

Gingerbread men

...or considering the time of year... Gingerbread Mummies!!!

I posted a recipe for Gingerbread men a while back (or ninja bread men, I do like a play on words!)  This though is adapted to give a lighter result which is less dominated by anything other than the ginger flavour.  I found the treacle in the old recipe tended to drown out the spicy warmth.
Gingerbread Men � Makes 8-20 depending on size

Ingredients

60g, 2oz Butter or margarine (use non dairy to make dairy free)

60g, 2oz Caster sugar

1/2 tsp vanilla extract

1 tbsp Runny honey

115g, 4oz Plain (all purpose) flour

1 tbsp Ground Ginger (Powdered Ginger)

Pinch mixed spice (pumpkin pie spice)

Method

Preheat the oven to 180oC, 350F, Gas Mark 4.  

Cream the butter and sugar, add the honey, vanilla extract, cream together then mix in the dry ingredients.  Bring together with your hands and kneed lightly.  Roll out thinly, using flour to dust and cut out the men.  Reroll any scraps and repeat.

Put the men or shapes onto baking trays lined with non stick baking paper.

Bake for approx 8-10 minutes or until starting to brown and crisp (they won't be completely crunchy until allowed to cool).

Cool on a wire rack, then decorate.

I did the gingerbread man "Mummy" decoration with a simple plain buttercream and a narrow plain nozzle criss crossed over the men.  I then cut off the excess at the sides of the biscuits and did the eyes with some black writing icing (I can never find I get a 'true' black from home colours.)

I have no idea whether having one of these is better than eating a pile of sweets.  Ok, one of these is obviously better than a pile of sweets but I have always thought that home baking, even unashamedly full on, naughty ingredients home baking like this is somehow more fulfilling than sugary sweets.  Hey, I could be wrong but it makes me feel good.

Store in an airtight tin and they should keep a couple of days.

There's no need to decorate these in the Hallowe'en style I've suggested, you could make it more traditional or, a great idea for a kids party, get some writing icing and get them to decorate them themselves!  Surprisingly popular with adults as well as kids!

Over 1 year olds only please because of the honey.  Enjoy!

Make it Thrifty:

A pretty cheap recipe as it is but look out for bags of Indian or Chinese spices rather than buying ginger in tiny jars.  It does lose a bit of potency over time but it still keeps reasonably well.

I've linked this lovely old recipe up to the Spice Trail Ginger challenge.

Click Here To Get Download link

Ham, Spinach and Courgette Frittata Fingers - great for babies and children

This got a very excited greeting by my little boy.  Little does he know the hidden vegetables contained inside!

Another sneaky Mamacook recipe to hide some vegetables into your child's meal.   Keep offering them alongside too though, just think of them as your insurance policy!  My son devoured this with some broad beans from the freezer and some cooked carrot sticks.   Clean plates all round!  I'd be tempted to say that leftovers would be great in packed lunches but there weren't any!


I used fresh spinach in this, I'm struggling to find chopped frozen spinach recently which I love using in recipes but I'm sure frozen spinach would be fine.  Quantities would have to be adjusted, just defrost and add at the same stage as there is quite often a bit of moisture to drive off.

Ham, Spinach and Courgette Frittata Fingers - Serves 1 adult and 1 toddler

Ingredients

1 tsp oil
90g, 3oz grated courgette (zucchini)
50g, a generous 1.5oz of spinach leaves
1 clove of garlic
3 Spring onions (salad onions, scallions)
75g, 2.5oz cubed / chopped ham
3 eggs
50g, a generous 1.5oz grated extra strong (sharp) cheddar
1 tbsp plain (all purpose) flour
2 tbsp milk
Spray oil or more oil

Method

You can prepare the vegetables in advance if liked.  Grate the courgette and finely chop the onions.  Heat a frying pan and add the oil, courgette and onions and start to soften.

Finely chop the garlic and shred the spinach.  Add to the frying pan and continue to fry until the garlic is softening and the spinach has wilted.

Allow to cool (this can be done ahead and left in the refrigerator until ready to cook.

Preheat an oven to 180oC (350F, gas mark 4).

Oil a dish approx 20cm square.  Mine was 22cm, I think I'd use a smaller dish next time though so the 'fingers' have more depth.

Mix the vegetable mixture with the cheese, ham, flour and milk.  Pour into the dish and bake for approx 13-18 minutes or until starting to brown and fully set.

Allow to cool a bit and serve either warm or cold.  Fingers would be great for baby led weaners or squares if you prefer for older children or adults.

Just like quiches this is better not served 100% hot so great for kids who take a while over their food or busy parents who get called away from their plates!  A great source of vitamin D too.

I wish we hadn't eaten it all.  I'd planned a square with a baby leaf spinach salad dressed with a sharp, mustardy dressing for tomorrow's lunch.

Make it Thrifty:

Using frozen, defrosted spinach would make this recipe even cheaper.  If you had leftover ham from another recipe you can also freeze that in cubes until you're ready to make this.  Alternatively use what you have in the fridge and use up leftovers.  Some cooked bacon instead of the ham and finely chopped cooked broccoli or shredded cooked sprouts would be good instead of the spinach.

Click Here To Get Download link

No Refined Sugar Breakfast Muffins; great for adults but also for kids

I have some 'cupcake' cases in the cupboard, bought in a moment when I actually needed fairy cake cases but picked up the wrong thing.  They were somewhere between a cupcake and a muffin in size, nearer a muffin so I decided to cook something more substantial to fill them.

Ok, they may look 'parent sized' but my son has a large appetite so he still ate two.  No refined sugar though which can't be bad.  Sorry, just for over 1 year olds though as under 1's can't eat honey.

Ooh, I've just realised while I was writing this up, this is dairy free!  Purely accidental!

Breakfast Muffins - makes 8

Ingredients

1 egg
75ml apple juice
1 tbsp oil (chose something flavourless like rapeseed or sunflower)
50g, 1.5oz grated apple (approx half an apple)
1 ripe banana, mashed
1 tbsp honey
1 tsp vanilla extract
100g, 3.5oz self raising flour
30g, 1oz porridge oats plus an extra 1tbsp to sprinkle
1 tsp baking powder
1 tsp cinnamon
90g, 3oz sultanas (golden raisins)

Method

Preheat the oven to 160oC, 320F.

Mix the first 7 ingredients together (the wet ingredients).  Mix the next 5 ingredients together (the dry ingredients).  Mix the two together but don't go mad, you don't want it fully mixed through.

Put into the cups and then sprinkle with the extra oats.  Bake for 20-25 minutes or until cooked through and springing back when pressed.  If you use proper muffin cases, they may take a little longer.

Leave to cool.  No idea how long they last in a tin, it only lasted two days in our house.  Do leave them to cool fully before eating though, otherwise they tend to stick a bit to the wrappers.  I may try spraying a little spray oil in the cases next time to help them release.

Make it Thrifty:

This is a great way to use bananas which are a little past their best preventing waste.  If you cook them at the same time as there are other things in the oven too it will reduce cooking costs.

Click Here To Get Download link

Quick Ginger Biscuits

My son had a hankering for some biscuits after nursery.  I must be mad because what do I do after a hard day at work?  I only go and make some!

Not masses of sugar here but certainly just treat food.  When they cool, they make a pretty crunchy biscuit but my son loves biscuits like that.  While still warm they're a bit softer so don't be surprised if they're still soft when you take them out of the oven.  This was a recipe from my mum but originally from my aunt.  The recipe was originally to use 1lb of flour!  That must have made 40 odd biscuits!  I know my son eats a lot but...

Ginger Biscuits - makes approx 10

Ingredients

1 dessert spoon of golden syrup
45g, 1.5oz Sugar (I used golden caster sugar)
60g, 2oz Margarine (use dairy free if avoiding dairy in your diet)
110g, 4oz Self raising flour (or all purpose flour and baking powder)
1/4 tsp Bicarbonate of soda
A generous 1/2 tsp Ground ginger (powdered ginger)

Method

Preheat the oven to 180oC, 350F

Melt the sugar, syrup and margarine together gently in a pan.  Take off the heat.

Line a baking tray / cookie tray with baking paper (or you could just about get away with spraying a non stick one with spray oil).

Mix in the remaining ingredients and quickly form into balls about the size of a small walnut.

Bake in the oven for 10-15 minutes (10 in my oven).  Cool on a wire rack.

Keeps for a couple of days in an airtight tin.

Make it Thrifty:

This is already a pretty thrifty recipe but if you have the family to eat them all, doubling the recipe to use more often space will keep cooking costs down.

I've linked this lovely old recipe up to the Spice Trail Ginger challenge.

Click Here To Get Download link

Soba Noodle Salad

I've not tried this with my son yet but he has similar dishes with hot noodles so I see no reason not to try.  Certainly a meal for adults though or older kids and despite the humble ingredients it's substantial enough to make you feel you've really eaten something.

Soba noodles are made with buckwheat.  They are often served chilled in Japan so having them in a salad isn't a big leap.  Buckwheat if pure, is gluten free.  If you are following a gluten free diet, make sure your noodles specifically say 'gluten free' and also check the sauces you're using.  Soy sauce would be more authentic but I only had fish sauce which makes this non vegetarian.  Substitute for Soy Sauce (or wheat free Tamari) if you prefer.

Soba Noodle Salad - serves 1 grown up

Ingredients

Sauce

2 tbsp Sweet Chilli Sauce
1 tbsp Fish Sauce (or Soy Sauce)
1/2 tsp Sesame Oil
1 tsp Smooth peanut butter

For the Salad

90g, 3oz Soba Noodles
5cm / 2 inches of Cucumber
Half a Carrot
Approx 10 Sugar snap peas (Snap peas)

A small handful of unsalted, chopped peanuts to garnish (optional, exclude if giving to younger kids due to the choking risk or substitute for sesame seeds)

Method

Cook the noodles following pack instructions.

While the noodles are cooking, mix the sauce ingredients, it will be fairly thick so you might need one of those dinky whisks.

Cut the carrot and cucumber into julienne strips and the sugar snap peas into thick slices.

Drain and cool the noodles under running water.  Mix the drained noodles with the sauce and vegetables.

Put into a bowl and top with peanuts if using.

Make it Thrifty:
To save money as unsalted peanuts are always strangely expensive; rinse the salt of unsalted peanuts and use immediately.
Swap soba noodles for regular noodles

I've linked this up to the wellness weekend.

Click Here To Get Download link

Easy Gazpacho for Grown Ups

An inauthentic gazpacho for people who can't get decent tomatoes!  It is the prerequisite to get decently ripe ones for a proper gazpacho, this is a sneaky and cheap way around it.

I've not tried my son on this yet, soup for a meal is a generally popular choice for him but cold soup... perhaps a stretch too far.  But this is delicious and easy.  Great to take for lunch and a healthy and quick summer dish for parents when you really are tired after bath-time.

Gazpacho - Serves 2 adults

500g, 18oz Passata
1/2 Red pepper (capsicum)
100g Cucumber
1 Dried red chilli
2 cloves of garlic
1 tbsp Red wine vinegar
1/2 tsp salt
Extra virgin olive oil to serve

Method

Cut the pepper and cucumber into chunks.  Chop the garlic finely and cut up the dried chilli.  Put everything apart from the olive oil into a blender and blend until smooth.

Pour into bowls and drizzle with olive oil before serving.  Be generous with the oil.

Somehow this is what my body craves when tired and run down.  It's food for the soul.

Make it Thrifty:
I find that the value / smart price passata is just as good as the regular or premium brands from the supermarket.  Give it a go!

Click Here To Get Download link

Hidden Vegetable Sausage Rolls for the Whole Family

I've often said it's great to have a hidden vegetable recipe up your sleeve to ensure your kids are getting enough of their 5 a day.  All kids go through their fussy stages and vegetables are often the victim of it.

Hidden Veg Sausage Rolls - makes 30-35 small sausage rolls

Ingredients

1 onion
Spray oil
1 small or half a large courgette (zucchini) mine weighed 125g / 4.5oz
1 small carrot, mine weighed 60g, 2oz
1 tbsp chopped parsley
400g, 14oz Good quality sausage meat or sausage meat squeezed from the skins of sausages
500g, 18oz Ready rolled puff pastry
Milk to brush

Method

Finely dice the onion and soften in some fry oil.  Grate the carrot and courgette and add to the onion and fry gently until everything is softened and reasonably dry.

Put into a bowl to cool.

Preheat the oven to 180oC (fan), 200oC (conventional), 400F, Gas Mark 6.

Roll out the pastry.

Mix the sausagemeat and vegetables together with the parsley with your hands.  Form into a sausage shape along the pastry, allowing space to ensure you can fold the pastry over the top.  Press the pastry edges together and prick with a knife to allow steam to escape.  Cut into small sections (or larger ones if you prefer) and place onto baking paper.  Brush with a little milk.

Bake in the oven for approx 14-18 minutes (for small sausage rolls) or until cooked through and golden.

Allow to cool a little until cool enough to give to your child or cool completely on a wire rack and serve cold.  Put in the fridge if not serving immediately.  Also freeze well.

To reheat, defrost completely if frozen then warm in the oven at about 180oC for 10 minutes.  Once reheated serve warm.

Click Here To Get Download link