Toys In My Kitchen - My family cooking journal

Beef, Leek & Red Pepper Ragout

2013-10-03T20:54:00.000+01:00

Another “what shall I do with the veggie box content?”. This is a lovely beef ragout made from minced meat with lots of chopped seasonal vegetables.

We had it with gnocchi today and my boys just gobbled it down but I think jacket potatoes would be lovely too. Feel free to also add any root vegetables left-overs from your fridge.

Portions: 2 adults + 2 children + extra for freezing
Cooking time: 1 hour

What's in it: This is a well-balanced family meal providing a good mix of protein and vitamins. Tomatoes and red peppers will give you a great Vitamin C boost, which will help your body absorb important minerals.

Ingredients:

300g quality beef mince
1 large leek, finely chopped
3 red peppers, cut into very small cubes
2 carrots, peeled and cut into very small cubes
2 tins chopped tomatoes
2 tablespoons tomato puree
2 garlic cloves, finely chopped
½ tablespoon of thyme and oregano
Salt, mixed pepper

Preparation:

In a large casserole dish add a few drops of olive oil and start by frying the minced beef over medium heat until all water has evaporated and the meat starts to turn brown.
Add chopped garlic, leek and red peppers and gently fry for 5-10 minutes until soft.
Add tomato puree and herbs followed by the chopped tomatoes and carrots. Season with salt and pepper.
Stir thoroughly, cover and simmer for 45 minutes.
Serve over pasta, gnocchi, rice or jacket potatoes.

Adult version: This ragout would also make a great base for a chilli. Just add some beans and spice it up with fresh chillies of chilli powder.

Suitable for freezing and re-heating.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Salmon & Spinach Pie

2013-09-12T11:51:00.002+01:00

Salmon and spinach are a great combination and it couldn’t be any easier to turn them into something delicious. Little enamel pie dishes are perfect for children’s portions and will also give your meal a nice touch when cooking for friends, however a larger dish works just as well.

Get the kids involved helping you to decorate the pie. All you need is extra pastry and some cookie cutters or knifes. Not sure if I should tell you this but I actually found our fish shape in Max’s play dough tools.

Portions: 2 adults + 2 children
Cooking time: 50 minutes

What's in it: Salmon is an excellent source of omega 3 fats, which are important for brain development. Spinach and dairy provide calcium, vitamin B, C, K, folic acid, iron, and potassium, making this a healthy family meal.

Ingredients:

600g Salmon filet, skin off
1 sheet of ready-made puff pastry
1 large bag of fresh spinach, washed and chopped
1 large onion, finely chopped
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 or 2 garlic cloves
Salt, pepper, nutmeg

Preparation:

Preheat oven to 200ºC.
Start making a béchamel sauce by melting butter in a small saucepan over medium heat. Stir in the flour using a wooden spoon. Then slowly whisk in the milk bit by bit, allowing it to thicken without building lumps. Season with salt, pepper and nutmeg.
Add the chopped spinach to the white sauce, gently cook for just a few minutes and set aside.
Pour a layer of the spinach mixture into your oven-prove dish. Place salmon piece on top and cover with more spinach.
Roll out and cut your puff pastry to the same shape and size of your oven dish and place it on top of the mixture to cover everything nicely.
Pierce the pastry with a fork. You may even want to decorate the top.
Bake in the oven for 20-40 minutes depending on the size of your dish. It should be ready as soon as the pastry is brown.
Serve on its own or with a leafy side salad.

Attention: The pies will be very hot when taken out of the oven. For the children it’s better to spoon the pie onto a plate so that it can cool down faster.

Can be prepared in advance and kept in the fridge or freezer before baking. Once baked, I would NOT recommend reheating as the spinach would loose it’s colour and vitamins.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Mushroom, Ham & Cheese Mini Frittatas

2013-09-02T10:21:00.003+01:00

I took these little eggy muffins to a picnic on our local playground last week. Max was too busy going down the slide that day; however the other children and their mums really seemed to enjoy them.

They are easy to make and are great for breakfast, lunchboxes or party food.

Portions: 12 pieces
Cooking time: 20 mins prep + 20 mins baking

What's in it: Being rich in fiber, protein and Vitamin B, mushrooms help to maintain a healthy metabolism. Parsley is a rich source of anti-oxidant nutrients, Vitamin C, Vitamin A and Beta-Carotene. Meat and eggs provide protein and iron, making this a well balanced snack.

Ingredients:

1 cup mushrooms, chopped
3 slices smoked ham, chopped
1/2 cup parsley, chopped
1/2 cup cheddar, grated
4-5 eggs
2 tablespoons flour (1 tbsp cornflour for gluten free)
a little olive oil

Preparation:

Preheat oven to 200C and grease muffin moulds with a little olive oil
Gently fry chopped mushrooms in a few drops of olive oil until soft, add ham and set aside
Whisk eggs in a large bowl, add mushrooms, ham, cheese and parsley
Add flour and mix with a fork or wooden spoon to dissolve any flour lumps
Divide mixture into moulds on the muffin tray and bake for 15-20 minutes
Serve warm or at room temperature.

Adult version: With a side salad, this makes a great light lunch for the office.

Suitable for freezing and re-heating. Can be reheated using a microwave.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Asparagus Polenta Bake

2013-06-24T20:09:00.001+01:00

I know that the Austrian asparagus season is almost over but my friends cooked this for us the other day. It was simply delicious and is definitely worth a try.

I’m just blaming the lovely weather for not posting it earlier.

Portions: 1 tray (4 adults)
Cooking time:

What's in it: Polenta is made of corn, so it is rich in complex carbohydrates and dietary fibre. Asparagus provides a good variety of important vitamins with great health benefits including anti-inflammatory, antioxidant-promoting and bone-building effects.

Ingredients:

1 litre milk
250g polenta flour (cornmeal)
2 handful parmesan cheese, grated
500g mixed asparagus (white and green)
2 garlic cloves, chopped
3 tablespoons olive oil
150g cherry tomatoes, cut in halves
200g Mozzarella cheese, sliced
80g sliced Parma ham
Salt, pepper, sugar
Handful fresh basil leaves

Preparation:

Bring milk to the boil and whisk in polenta flour. Cook gently for 1-2 minutes and season with salt and nutmeg.
Line a baking tray with baking paper and spread the polenta mixture onto the tray.
Preheat oven to 180C.
Sprinkle polenta base with a handful of grated cheese and set aside to cool.
Peel white asparagus, trim ends and cut all asparagus into 3-4 cm pieces.
In a large frying pan, heat a few drops of olive oil and fry garlic and asparagus very gently.
Add cherry tomatoes and sprinkle, season with a pinch of salt and sugar and spread onto polenta base.
Sprinkle with remaining Parmesan cheese and Mozzarella slices.
Bake for 15-20 minutes.
To serve, add Parma ham and sprinkle with fresh basil leaves.

Not suitable for freezing and re-heating.
Polenta base can be prepared in advance but vegetables should be cooked fresh.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Blueberry Pie

2013-05-24T19:57:00.002+01:00

Erich wants, Erich gets. This pie is the answer to the question “what shall I do with the blueberries in the freezer?”

It was simply delicious. Max and I couldn’t even wait until it had cooled down and I could just about stop myself from getting the vanilla ice cream out.

Portions: 2 adults + 2 children
Cooking time: 40 minutes preparation + 45 minutes baking time

What's in it: Blueberries are a great source of vitamins and will make up for 1 of your five-a-day. Boosting your dietary fibre intake will help to maintain normal blood sugar levels and a healthy digestive system.

Ingredients:

250g spelt flour (or half plain/half wholemeal)
50g ground almonds (optional)
1 tablespoon cinnamon
150g soft margarine
70g light brown sugar
1 egg
400g blueberries (I used a bag of frozen blueberries)
3 tablespoons cornflour
3 tablespoons brown sugar
Juice of ½ lemon

Preparation:

In a large bowl, using your fingertips mix together flour, ground almonds, cinnamon, light brown sugar and margarine until the mixture looks like breadcrumbs. You can also use a food processor for this.
Add the egg and quickly knead until the dough sticks together to form a ball. Wrap in cling film and refrigerate for ½ hour.
Preheat oven to 180C.
In a separate bowl, mix together blueberries, cornflour, lemon juice and brown sugar.
Roll out the pastry between two sheets of cling film or baking paper to about 5mm. Transfer pastry base to the pie dish.
Fill it with the blueberries and cover with stripes of pastry.
Bake for 45minutes or until the pastry is golden brown.
Leave in the pie dish to cool, then transfer onto a plate.

Suitable for freezing.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Homemade Fruit Jelly Treats

2013-05-07T21:05:00.000+01:00

I got this idea from Pinterest and we love it. It's such a great alternative to gummy bears.

I can imagine that these little delicious cubes would also be lovely in fresh iced tea with mint or even with a glass of bubbly for the grownups. Or... maybe even with cheese on a skewer?

Portions: 2 adults + 2 children
Cooking time: 15 minutes preparation + min 4 hours to set

What's in it: Lots of vitamin C without any of the nasty preservatives or food colourings.

Ingredients:

200g frozen berry mix
200ml pure apple juice
8 sheets of gelatine

Preparation:

Soak gelatine leaves in cold water
In a sauce pan, bring apple juice and berries to the boil.
Puree the berries using a hand blender and pour through a fine sieve to get rid of the bits
Heat the liquid up again, then take it off the heat. Squeeze out gelatine leaves in your hand and add to the hot liquid. Gently stir until gelatine has dissolved trying to avoid bubbles
Pour mixture into a large food container and allow to cool down. Keep in the fridge to set for at least 4 hours or overnight
To cut the cubes, cover a chopping board with cling film. Pouring some hot water over the back of the food container will help to get the jelly out. Flip jelly onto the chopping board and cut using a large knife

Jelly should be stored in the fridge in an air-tight container and consumed within a few days.
Suitable for freezing.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Lamb, Spinach & Chickpea Curry with Couscous

2013-04-28T20:06:00.000+01:00

My boys just love spinach, so this mild lamb curry makes the perfect family meal for us. However, it's also nice without spinach.

If you’re expecting guests for dinner, I’d serve it with rice, lentil dhal and chapattis.

Portions: 2 adults + 2 children
Cooking time: 2 hours

What's in it: This lovely family meal will provide you with good amounts of protein, dietary fibre, potassium, heart-healthy copper and vitamin C.

Ingredients:

400g diced lamb, small pieces
2 onions, finely chopped
4 garlic cloves
10g ginger, finely chopped
1 tin chopped tomatoes
1/2 cup of water
1/2 tin chickpeas
300g frozen spinach
Salt, pepper, nutmeg
1 tablespoons ground coriander
1 tablespoons Garam Masala

Preparation:

Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan.
Cook the onion in the same pan until golden brown, about 5 mins.
Stir through the ginger, garlic, ground coriander and garam masala, then cook for 2 mins more until you smell the spices.
Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 1 hour until the meat is really tender.
Top up with a little boiling water if the sauce becomes too dry. Season to taste. And add in the chickpeas and spinach, and then simmer for 5 mins more.
Serve with couscous.

Adult version: Chillies, of course!

Suitable for freezing and re-heating before spinach is added.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Quark, Leek and Potato Fritters with Apple Carrot Slaw

2013-04-16T21:17:00.000+01:00

I found that this is a perfect dinner for all my boys. Leo with his 8 months can grab a whole piece. He loved them so much that he had two of them last time... and we had a good night as a result!

Max wasn’t too keen on the raw carrots so he had some peas with it, and I admit – some ketchup too.

Portions: 2 adults + 2 children
Cooking time: 40 minutes

What's in it: This meal provides a good combination of vegetables and dairy. So you’ll get plenty of Vitamins and calcium out of it. If using good quality oil and not too much of it, this can be a lovely light supper.

Ingredients:

250g Quark
3 large potatoes
1 leek, finely chopped
1 egg
1 cup plain flower (or slightly more if still too wet)
Salt, nutmeg, white pepper
1 large apple
4 carrots
½ lemon, juice
Handful of fresh coriander
Salt, pepper

Preparation:

Wash and boil potatoes until soft.
Gently fry chopped leeks in a few drops olive oil until soft, set aside.
Peel and mash potatoes, preferably using a potato ricer.
In a large bowl, mix together mashed potatoes, leeks, quark and egg using a wooden spoon.
Season and add flour and mix until the dough is thick enough to form. Add more flour if needed.
Using a table spoon scoop out a dough ball and roll on a plate with flour to form a sausage.
Fry in a pan using very little vegetable oil until golden brown.
For the slaw, grate apples and carrots and mix with lemon juice and coriander. Season with salt and pepper.

Alternative: Place the dough sausages in an ovenproof dish, brush with oil and bake them in the oven. This will take longer but will also use up less oil and smell less in the kitchen.

Best enjoyed fresh but can be kept warm in the oven at 100C. Suitable for freezing and re-heating.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Cheesy Salmon and Broccoli Pie

2013-04-11T20:28:00.002+01:00

I’m not usually a fan of combining fish with cheese but in this case I think it really works.

My boys really enjoyed this tasty mush but, of course, mash and broccoli could also be served separately if preferred.

Portions: 2 adults + 2 children
Cooking time: 20 mins preparation + 30 minutes baking

What's in it: Salmon is a good source of Omega 3 fats and Vitamin D. Milk is a good source of calcium. Potatoes and broccoli add fibre and important Vitamins helping the body to absorb minerals.

Ingredients:

400g Salmon fillets, cut into smaller chunks
300g broccoli florets
1 leek, chopped
25g unsalted butter
25g gram flour
350g milk
100g Cheddar or Gruyere cheese, grated
500 kg potatoes
100ml milk

Preparation:

Start by boiling the peeled potatoes for the mash topping.
Preheat oven to 180C.
Quickly frying the leeks and salmon, set aside. (do not cook through)
Cook broccoli for 2 minutes, then drain and quench in cold water (to keep green colour)
To make the cheese sauce, melt butter in saucepan. Add gram flour. Then slowly whisk in milk. Add cheese (saving some for topping). Season with salt, pepper and nutmeg.
Mash potatoes and mix with milk. Season with salt and nutmeg.
Place broccoli, salmon, leeks in a pie dish or deep baking tray. Pour over cheese sauce and top with mashed potatoes and grated cheese.
Bake for 20- 30 minutes or until golden brown.

Suitable for freezing and re-heating.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Spinach, Mushroom & Cheese Pancakes (Palatschinken)

2013-03-26T21:37:00.000+00:00

This is one of my personal favourites that I grew up with. My mum makes them with creamed spinach and cheese, which is really quick because in Austria Birdseye actually do frozen creamed spinach. However, I find my UK version equally delicious.

Give it a try. If your kids refuse to eat spinach, there’s always the option to amend the filling slightly according to personal taste.

Portions: 2 adults + 2 children
Cooking time: 40 minutes

What's in it: Mushrooms and Spinach are great vegetables providing important vitamins and minerals such as iron, copper and potassium. Eggs and flour add the right amount of protein and carbohydrates to make this a well-balanced and healthy family meal.

Ingredients:

For the pancakes

1 cup flour, preferably spelt flour
2 cups milk
4 eggs
Pinch of salt

For the filling:

300g mushrooms, sliced or quartered
½ leek, finely chopped
400g spinach (fresh or frozen), chopped
150g medium cheddar cheese, grated
3 tablespoons soured cream or crème fraȋche

Preparation:

Start by gently frying leek with mushrooms, then add spinach and cook until soft.
Drain liquids and add soured cream.
Whisk together flour, salt and milk until you have a smooth cream thick dough.
Mix in eggs. The dough should be runny like a thick sauce.
Heat a non sticky pan with a few drops of vegetable oil until very hot.
Spread a thin layer of the mix in the pan, fry for a few seconds then flip over.
Sprinkle grated cheese on top and reduce heat slightly.
When cheese is melted, add the spinach and mushroom mixture.
Roll the pancake and transfer onto plate.

Can be kept warm in the oven at 100ºC. Not suitable for freezing or reheating.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Chocolate Pudding with Bananas

2013-03-19T20:14:00.001+00:00

It's so quick and delicious one just can't resist. I don't know how many times Erich has asked me to cook this, sometimes late in the evening.

It probably doesn’t sound very healthy but containing milk, bananas and cocoa it’s actually quite a nutritious treat for growing kids and grown-ups.

Portions: 6 jelly moulds or 4 small bowls
Cooking time: 15 minutes + 4 hours to set

What's in it: Milk is an excellent source of calcium. Bananas are a great source of fibre and Vitamin B6. Cocoa contains potassium, which helps regulating fluids in our body.

Ingredients:

500ml milk
3 tablespoons sugar
3 tablespoons cacao
3 heaped tablespoons cornflour
1/2 teaspoon orange peel
Serve with banana slices.

Preparation:

Dissolve cornflour in 50ml of cold milk.
In a saucepan, heat up remaining milk with cacao, orange peel and sugar.
When milk is boiling, take off the heat and quickly whisk in the cornflour milk mixture
Return to heat and simmer for 1minute until it gets a thick, creamy custard texture.
Pour into jelly moulds or small bowls and set aside to cool.
Refrigerate if cooked the night before but take out of the fridge one hour before serving.
Serve with banana slices.

Upgraded version: Try adding a piece of good quality plain chocolate. For absolute deliciousness and silky texture I sometimes also add a raw egg. To do this, whisk the egg first before adding it to the hot mixture at the end before transferring it into the bowls.

Keeps in the fridge for two days.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Vegetable Lasagne

2013-03-12T09:38:00.002+00:00

The picture might not look as appealing but this lasagne really tastes very nice, you wouldn’t even miss the meat.

I’ve chopped the vegetables really small so that my kids can’t pick them out and it worked!

Portions: 4 adults
Cooking time: 30 mins prep + 1 h baking

What's in it: This is a great meal full of vitamins. Gram flour is made of chickpeas, which adds protein and iron to this dish. Cheese provides calcium, which is essential for strong bones.

Ingredients:

2 courgettes, small cubes
1 large aubergine, small cubes
½ leek, chopped
4 ripe tomatoes, sliced
Fresh basil
125g mozzarella cheese
1/2 pack lasagne sheets
2 tins chopped tomatoes

Cheese sauce:

75g unsalted butter
100g gram flour
2 pints milk
200g Cheddar cheese, grated

Preparation:

Preheat the oven to 190C.
Brush the inside of a large baking dish with a little oil.
For the vegetable stew, gently fry chopped onions, add courgette and aubergine cubes and fry for a few minutes. Add chopped tomatoes and season with salt, pepper and fresh basil.
For cheese sauce, melt butter in saucepan. Add gram flour. Then slowly whisk in milk. Add cheese, season with salt, pepper and nutmeg.
Layer vegetable stew and lasagne sheets with cheese sauce in between and with a layer of tomatoes on top. Sprinkle with mozzarella cheese.
Cover with foil and bake for 50 minutes. Remove the foil and bake another 10 minutes until the cheese golden on top.

Mild Courgette and Fish Curry

2013-03-09T20:34:00.000+00:00

This is a delicious curry that Max will eat every time.

We have fish every weekend after our weekly visit to Borough Market on Saturday. This time our fish monger recommended Huss for our curry, which was delicious because it’s so soft. I usually use Pollock or Coley because they are not overfished and cheap.

Portions: 2 adults + 2 children
Cooking time: 30 minutes

What's in it: Fish in general is a good source of protein and Omega 3. Coconut provides magnesium, calcium, potassium, folic acid and vitamin E. Vitamin C rich courgettes help the body absorbing iron, which makes this a well balanced, healthy family meal.

Ingredients:

500g Pollock fillets, or other firm white fish (monkfish cheeks, huss)
3 courgettes, cut into 2¼cm (1in) wedges
400ml coconut milk + 1 cup of water
1 red onion, thinly sliced
2 garlic cloves, roughly chopped
2cm fresh ginger, peeled and finely chopped
½ tsp ground turmeric
1 teaspoon garam masala
1 cinnamon stick, broken in half
1 tablespoon red wine vinegar
2 ripe tomatoes, cut into chunks
Salt, pepper to taste
1 handful raisins/sultanas
Rice or chapattis to serve

Preparation:

Steam courgettes for 10 minutes until tender, then drain and set aside.
Heat olive oil in a wide, heavy-based pan over a high heat, and add the onions, garlic, and ginger. Reduce the heat to low and cook for 10 minutes, until the onions are soft. Add the spices and continue to cook for another 5 minutes, then add the vinegar, cook for 1 minute and turn the heat down to very low.
Add the coconut cream (or milk) and water to the onion mixture and bring to the full boil. Taste for salt and add some if necessary. Reduce the heat to medium and leave to bubble for 10 minutes. Bring back up to the boil, then add the fish, drained courgettes and the tomatoes. Reduce the heat to medium and simmer for a further 5–10 minutes, until the fish is cooked through.
Serve with boiled rice and/or chapattis.

Adult version: Add chillies at the beginning when frying onions, ginger and garlic.

Suitable for freezing and re-heating.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Swede and Potato Bake

2013-03-06T17:43:00.001+00:00

A classic vegetarian dish that is delicious on its own, with a salad or as a side with a red meat.

Max had to get used to the taste of Swedes but when we had it a second time he was totally up for it.

Portions: 2 adults + 2 children
Cooking time: 40 minutes + 2 hours baking

What's in it: Calcium, Protein and important Vitamins.

Ingredients:

2 onions, finely sliced
1 Swede, peeled and finely sliced
500g potatoes, peeled and finely sliced
300ml double cream
2 eggs
25g natural breadcrumbs
25g Parmesan cheese, grated (Grana Padana)
2 springs of fresh thyme

serve with side salad.

Preparation:

Preheat oven to 200C..
Gently fry onions in a bit of olive oil until softened.
Finely chop thyme and add to the onions.
Put sliced potatoes and swedes in a large bowl, toss with onions, double cream and season with salt and pepper.
Tip the mixture into a baking dish, cover with foil and bake for 30 minutes.
Add remaining cream and scatter over breadcrumbs and parmesan cheese, then bake for another hour until golden brown and tender.
Serve with salad

Variation: You can also add some anchovies when frying the onions. Try with sweet potatoes.

Suitable for freezing and re-heating.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Traditional Apfelstrudel

2013-03-01T16:49:00.000+00:00

Erich’s favourite Austrian dessert. There's not really anything new here for my friends at home. However, I thought I’ll post it anyway because it’s just such a delicious and healthy treat.

To all my non-Austrian friends out there, you really must try this, it's easier than it looks!

Portions: 2-3 strudels
Cooking time: 40 mins preparation + 30 mins baking

What's in it: This is a low fat and low sugar dessert. Apples are a good source of Vitamin C which helps absorbing iron and supports a healthy immune system.

Ingredients:

1 pack of filo pastry sheets (I use Feuilles de Filo Pastry from Waitrose)
10 Bramley or Braeburn apples, peeled and finely sliced
3 tablespoons of brown sugar
150g natural breadcrumbs
30g butter
2 tablespoons cinnamon
1 handful raisins
Juice of ½ lemon

Preparation:

Melt butter in a frying pan, add sugar and breadcrumbs. Gently fry over medium heat until breadcrumbs are golden brown. Set aside and do NOT cover.
In a large bowl mix together apple slices, cinnamon, raisins and lemon juice.
Preheat oven to 180°C
Place one sheet of filo pastry on a kitchen towel, slightly brush with oil (or melted butter) and place a second pastry sheet on top.
Sprinkle the lower half of the pastry sheet with your breadcrumbs and spread a few hands full of spiced apple slices on top.
Holding the kitchen towel, carefully roll the strudel, folding in ends on both sides. Brush the last bit of pastry with oil before you finish rolling.
Lift the kitchen towel to transfer the finished strudel onto a baking tray lined with baking paper.
Make another one or two strudels with the remaining pastry sheets.
Brush strudels with egg wash (egg mixed with a bit of milk).
Bake for about 30 minutes or until pastry is golden brown.
Serve warm or cold, just dusted with a bit of icing sugar or with custard.

Adult version: I usually soak the raisins in rum.

Not suitable for freezing. Can be re-heated in the oven or microwave.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Green and Yellow Chicken Fried Rice

2013-02-21T20:49:00.002+00:00

It had to go really quick today. And because Max has been a bit unwell and not eating much for the last few days I wanted to make sure that I cook something he’ll definitely eat.

So I just chucked in his favourite veg, which I always have in the freezer anyway – sweetcorn and peas.

Portions: 2 adults + 2 children
Cooking time: 25 minutes

What's in it: This is a well-balanced family meal combining the right amount of carbs with protein and a lot of vitamins.

Ingredients:

1 1/2 cup basmati rice
2 chicken fillets, sliced (or left over roast chicken)
1 cup frozen peas
2 courgettes, cut into small cubes
1 cup sweet corn
1 garlic clove
1 teaspoon ginger root, grated
½ teaspoon mild curry powder
1 teaspoon turmeric
A big splash of soya sauce

Preparation:

Cook rice according to pack instructions.
In a wok or large frying pan, start frying garlic and ginger. Add chicken and all other veg and fry over max heat for a few minutes.
Add a splash of soya sauce followed by the cooked rice and season with curry powder and turmeric.
Stir and add some more soya sauce if necessary.
Serve with fresh coriander.

Adult version: You can spice this up with more curry powder, chillies and lots more garlic.

Not Suitable for freezing but can be reheated.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Ham and Mushroom Pasta Bake

2013-02-17T20:59:00.001+00:00

This is a slightly healthier version of an Austrian family favourite.

The recipe is for four but I think Erich and I could probably finish it, just because it’s so nice!

Portions: 4 adults
Cooking time: 45 minutes

What's in it: Being rich in fiber, protein and Vitamin B, mushrooms help to maintain a healthy metabolism. They are also rich in potassium and copper, a mineral that has cardio-protective properties. Parsley is a rich source of anti-oxidant nutrients, Vitamin C, Vitamin A and Beta-Carotene. Meat provides iron, making this a well balanced and healthy family meal.

Ingredients:

150g uncooked pasta shapes (twists, shells, bows etc)
150g good quality smoked ham, chopped
½ leek or 1 onion, finely chopped
300g mushrooms, finely chopped
4 eggs, separated
300ml soured cream
100ml milk
60-100g natural breadcrumbs
Butter and breadcrumbs for baking dish
Salt, pepper
1 handful fresh parsley

Preparation:

Preheat oven to 200°C
Cook pasta according to pack instructions, strain and wash with cold water.
Quickly fry leek and mushrooms in a few drops of olive oil until soft.
In a large bowl, mix together egg yolks, soured cream, milk, ham, mushrooms and pasta. Season with salt and pepper. Add breadcrumbs.
Beat the egg whites with a pinch of salt and add to the pasta mixture. Add parsley and season again to taste.
Pour mixture into a buttered deep oven-prove dish. Bake for about 35 minutes.

Parsnip, Leek and Potato Soup

2013-02-13T15:23:00.001+00:00

This is a great light supper for the whole family.

In future, I will just save a few spoons before seasoning and mash them up for baby Leo.

Portions: 2 adults + 2 children
Cooking time: 30 minutes

What's in it: A nice wintery soup providing with plenty of Vitamin C.

Ingredients:

2 parsnips, peeled and chopped
2 potatoes, peeled and chopped
1 leek, chopped
1 carrot, peeled and chopped into small cubes
1 cup milk
2 tablespoons butter
2 tablespoons plain flour
Nutmeg, salt, pepper

Preparation:

Start by melting the butter in a large saucepan. Add leek and fry very gently until soft.
Add flour and stir quickly. Then whisk in milk very slowly to avoid lumps.
Add all vegetables except for carrots. Cook until vegetables are very soft.
Puree using a hand blender.
Season with salt, pepper and nutmeg.
Add carrot pieces and return to cook until they are soft.
Serve with fresh bread or croutons.

Variation: I think this soup work really well with pieces of smoked haddock on top.

Miso Baked Salmon with Coconut Rice and Coriander Sauce

2013-02-10T15:18:00.003+00:00

Miso paste is a really good ingredient to have in your fridge. I also use it for quick Ramen soups but Miso baked salmon is by far my favourite.

I’m always surprised how quick and easy this is.

Portions: 2 adults + 2 children
Cooking time: 40 minutes

What's in it: Salmon is a good source of Omega 3 fats while coconut provides magnesium, calcium, potassium, folic acid and vitamin E and C. Combined with broccoli or any vegetable, this really makes a healthy family meal.

Ingredients:

600-800g fresh salmon
2 tablespoons miso paste
Salt, pepper, olive oil
Optional: black sesame seeds

1 ½ cups rice
1 small tin coconut cream
Juice of ½ lemon or lime

20g coriander
2 teaspoons natural yoghurt
A dash of olive oil
Juice of ½ lemon and ½ lime
1 teaspoon honey
Salt, pepper

Serve with steamed carrots, broccoli , edamame (soya beans), or a stir-fry mix.

Preparation:

Preheat oven to 180ºC.
Rub a thin layer of miso paste and olive oil onto the salmon and season with salt and pepper. Optional: sprinkle with black sesame seeds.
Place on a baking tray (lined with baking paper to avoid unnecessary washing up) and bake for 15-20 mins.
Cook rice according to pack instructions. When cooked, stir in coconut cream and cover until served.
For the sauce, mix together coriander, yoghurt, olive oil, honey, lemon juice, salt and pepper using a hand blender or food processor.
Serve with steamed carrots, broccoli , edamame (soya beans), or a stir-fry mix.

Can be enjoyed hot or cold. Not suitable for freezing and re-heating.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Left-over Veggie Toasties

2013-02-06T21:17:00.001+00:00

Perfect for parties and picnics, or just a quick lunch or dinner.

I’ve been making these since uni. It’s a quick and cheap meal everyone likes. And if you put lots of veg in, it’s healthy too! Just chop everything up, mix and spread it on a slice of toast. Bake. Done.

Portions: 2 adults + 2 children
Cooking time: 25 minutes

What's in it: A good combination of fibre, important minerals and vitamins.

Ingredients:

6-8 slices of bread or wholemeal toast
2-3 tablespoons of cream fresh or yoghurt
A big handful of grated cheese (any cheese leftovers will do)
Any herbs you may have left (parsley, basil, thyme, chives)
Vegetables cut into very small cubes (e.g. mushrooms, peppers, sweet corn, spring onions, tomatoes, courgettes, olives, capers)
Optional: 4 slices of ham, chopped or tuna

Preparation:

Quickly toast bread for a few minutes
Mix all other ingredients together in a bowl and season with salt and pepper
Spread mixture onto bread
Bake under grill with medium heat until cheese is golden brown.

Can be enjoyed hot or cold.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Upside-down Apple Tart (Tarte Tartin)

2013-02-04T20:51:00.000+00:00

It’s just as quickly done as it will be eaten.

Let the kids help. It’s great fun to put the apple slices on the pastry and watch mummy (or daddy) flipping over the finished cake.

Portions: 2 adults + 2 children
Cooking time: 15 mins preparation + 30 mins baking

What's in it: Apples are a good source of Vitamin C which helps absorbing iron and supports a healthy immune system.

Ingredients:

1 pack ready-rolled puff pastry
2-3 Bramley or Braeburn apples, peeled and sliced
2 tablespoons sugar
20g unsalted butter
1 teaspoon cinnamon

Preparation:

Preheat oven to 180ºC.
Use a clean, oven-proof frying pan.
Roll out the puff pastry and cut out a round base big enough to fit your pan. Set aside until needed.
Place sugar in the middle of pan and cook until sugar starts to caramelise (change colour).
Take pan off the heat and add butter. Stir gently to dissolve the sugar. Maybe add a few drops of water if needed.
Place apple slices in the pan and sprinkle with cinnamon.
Place pastry base on top of apples, pierce a couple of times with a folk and place in the oven.
Bake until pastry is golden brown (around 20-30 minutes)
Take pan out of the oven and flip tart onto a plate. Serve hot or cold.

Steak Tortilla Wraps

2013-01-24T12:18:00.000+00:00

We loved this. In our case, mum and dad usually got a delicious steak wrap while little Max enjoyed my simplest and quickest version of pizza.

However, it didn’t take long until Max started picking out the steak from our wraps. They grow up so quickly!

Portions: 2 adults + 2 children
Cooking time: 30 minutes

What's in it: This is a well-balanced family meal combining the right amount of carbs with protein and lots of vitamins.

Ingredients:

300-400g Beef frying steak
8 corn tortilla wraps
200g medium Cheddar cheese
1 cup tomato passata
1 red or green pepper, chopped
1 small tin of sweet corn
1 avocado
4 tablespoons sour cream

Preparation:

Preheat oven to 200ºC.
Mash up avocado with a folk, add sour cream and season with salt and pepper.
Place tortillas on a baking tray lined with baking paper and top with tomato passata, peppers, sweet corn and cheese.
Bake until cheese is golden brown.
Meanwhile, start frying the steaks in a hot frying pan (2 minutes on each side). Add a knob of butter, season with salt and pepper (or steak seasoning if you wish) and set aside.
Now chop up your steaks and wrap them up in tortillas with a spoon of avocado dip.

Toddler version: If your toddler can’t take a bite from a wrap yet you could just serve the tortilla cut into triangles like a pizza.

Suitable for freezing and re-heating.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Pumpkin, Chickpea and Roasted Pepper Stew

2013-01-19T13:04:00.000+00:00

A lovely wintery one-pot dish. The spices really work their wonders here.

It’s such an easy dish without meat but it still tastes like a hearty stew. It fills your tummy and keeps you warm.

Portions: 2 adults + 2 children
Cooking time: 1 hour

What's in it: This is probably one of the healthiest meals ever. It low in fat but provides everything your body needs. Chickpeas are a great source of vegetarian protein and fibre, as well as a great variety of vitamins and important minerals. Butternut squash, peppers and tomatoes provide beta carotene and Vitamin C which helps to absorb iron. A great meal that will help you to fight cold and promote a healthy growth for toddlers.

Ingredients:

1 butternut squash, cut into bite size cubes
3 peppers (red, orange, yellow)
1 tin chickpeas in water
1 handful Orzo pasta
1 tin chopped tomatoes (400g)
½ litre water
1 large onion, chopped
3 garlic cloves, copped
4 cm ginger, chopped
½ teaspoon Allspice
½ teaspoon cinnamon
½ vegetable stock cube, salt, pepper
1 handful sultanas or raisins
1 handful fresh parsley, chopped

Preparation:

Start you making the tomato sauce. In a large casserole, gently fry onions, garlic and ginger with 3 tablespoons of olive oil until onions are soft. Add chopped tomatoes and water. Season with Allspice, cinnamon, salt, pepper and stock cube. Cover and simmer for about b10 minutes.
Break peppers in half, take out seeds and remove stem. Place on a baking tray and grill in the oven until skin is slightly burnt. Remove skin and cut into cubes.
Puree tomato sauce using a hand blender. Add butternut squash, chickpeas and orzo pasta. Cook for 10 minutes.
Add roasted peppers, sultanas and chopped parsley and cook until pasta and squash are soft. (Add more water if necessary)

Adult version: I don’t think it’s necessary but if you’re missing the meat here you could just quickly fry up some chorizo slices to go on top.

Suitable for freezing and re-heating.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

Oven-baked Spring Rolls

2013-01-16T17:37:00.000+00:00

My spring rolls could also be called mini pork and cabbage strudels. By grating the cabbage I make it almost invisible, which is great for fussy eaters.

They are full of flavour, not at all greasy and simply delicious.

Portions: 2 adults + 2 children
Cooking time: 40 minutes

What's in it: Who would think that spring rolls can be really healthy? Yes, cabbage really is a great local vegetable giving us a great variety of vitamins and minerals, which we need so desperately now that the weather gets colder again. It is an excellent source of vitamin K and vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6, potassium, thiamin (vitamin B1), and calcium.

Ingredients:

300g lean minced pork (chicken or turkey)
3 cm ginger root, finely chopped
3 garlic cloves, finely chopped
A splash of soy sauce and teriyaki sauce
A tablespoon of turmeric or mild curry powder
Salt and pink pepper
½ white cabbage, coarsely grated
3 carrots, grated, coarsely grated
1 handful fresh coriander, chopped
1 pack of filo pastry sheets (I use Feuilles de Filo Pastry from Waitrose)
Sweet chilli sauce

Preparation:

Preheat oven to 200ºC.
Start by frying the minced pork in a large frying pan.
Add chopped garlic and ginger and continue to fry until brown.
Add a soya sauce, teriyaki sauce, turmeric, salt and pepper and continue to fry until all liquids have evaporated.
Add grated carrots and cabbage and switch off heat.
Mix in chopped coriander and set aside.
Cut filo pastry sheets in half.
Place 3 tablespoons of the mix on one side and roll it while folding in the ends.
Place spring rolls on a baking tray lined with baking paper and brush with oil.
Bake until golden brown (about 20 minutes)
Serve with sweet chilli sauce

Adult version: Add chillies to the mix and serve with a side salad. These mini rolls make a great starter and are the perfect party snack.

Suitable for freezing and reheating.

I would suggest freezing them before baking. The spring rolls can be kept warm in the oven at around 80ºC.
If you’re preparing them in advance, I’d suggest making the mix in advance but roll them up just before they go into the oven.

Seriously Good Banana & Blueberry Muffins

2013-01-08T20:48:00.002+00:00

Here’s another really easy and healthy blueberry muffin recipe.

They are very moist and delicious with a crunchy crust and make a great breakfast, healthy snack or dessert.

Portions: 12 muffins
Cooking time: 10 mins + 30 mins baking

What's in it: Boosting your dietary fibre intake will help to maintain normal blood sugar levels and a healthy digestive system. Bananas and blueberries add important vitamins and will make up for at least 1 of your five-a-day.

Ingredients:

2 ripe bananas, mashed with a folk
1 egg
75g rapeseed oil (or light olive oil)
284ml carton buttermilk
200g wholemeal flour (I use wholemeal spelt flour)
100g plain flour (or white spelt flour)
1 ½ teaspoons baking powder
½ teaspoon baking soda
100g brown sugar
180g blueberries (fresh or frozen)
3 tablespoons brown sugar for sprinkling
12 muffin cases

Preparation:

Preheat oven to 180ºC.
Mix together all dry ingredients in a large bowl.
Quickly whisk together all wet ingredients (eggs, oil, buttermilk, bananas)
Add wet mixture to dry mix and quickly fold until smooth. Don’t overdo it!
Gently fold in the blueberries.
Using a spoon divide mixture into muffin cases and sprinkle with brown sugar.
Bake for 25-30 minutes. Add 15 mins baking time if using frozen blueberries. The muffins should be golden brown on top.
Leave muffins in the form for a few minutes before moving them onto a cooling rack.

Suitable for freezing.

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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.