Sunday, 27 November 2011

Banana and Honey Flapjacks

Always end up with a few over ripe bananas? This flapjack is an easy little way to use them up! They're also great sources of energy for lunchboxes or after school. I've added chocolate chips here too, but that's not at all necessary...

50g butter
60g brown sugar
1 1/2 tbsp honey (or golden syrup)
2oog porridge oats
2 small bananas, peeled

small handful of milk chocolate chips (optional)

In a pan, melt butter, add sugar and golden syrup and stir well - or simply melt together in a bowl in the microwave.
Mash the bananas with a fork (if you have a little helper they'll enjoy this) and mix into butter mixture with the oats. Spread into a greased and lined baking tray, roughly 15cmx20cm in size. Flatten with the back of a spoon, and bake at 200C/Gas 6 for 15-20 mins until slightly brown.
Leave to cool, then cut into squares - I cut mine into 12.

Thursday, 17 November 2011

Spiced Pumpkin Muffins

Ok not the best photo I'm afraid, but I had to take it from my iPhone as my camera was out of battery! But ignore that. These muffins are delish and make a perfect Autumnal treat, especially warm straight from the oven.
I adapted a recipe which you can find here and made a few tweaks. For example, the Americans are huge fans are canned pumpkin pureƩ but I used fresh. Mostly because it tastes better, but also because canned pumpkin is hard to get hold of over here so is therefore stupidly expensive! Having said that, pumpkins can be a pain in the ass to prepare so feel free to use canned. Two other little changes: I swapped 1/3 of the flour for wholemeal, just to make them a bit healthier, and she uses "pumpkin pie spice mix", but I just used a rough combination of cinnamon, nutmeg, cloves and ginger.
You could also add dried fruits such raisins, sultanas or apricots to these. Or maybe even some chopped preserved ginger. Whoooo you can go crazy with these muffins! Yeah, live on the edge!

Saturday, 5 November 2011

Spinach Soup aka Dinosaur Swamp

Ok so Dinosaur Swamp might put you off this soup...but if you've got a little one it will make them really into it. And who doesn't want to watch their kid eat a whole load of spinach? Exactly. Luckily it's delicious too. I cooked this with Toby so he could put the spinach in himself-I'm a firm believer in involving kids with the cooking process so that they're familiar with ingredients and not "scared" of them. He loved seeing how the huge handfuls of spinach he threw into the pan shrunk so quickly. If, however, you have a delicate eater who will not not knowingly eat a leaf, then just serve this up to them when it's ready. They will never know how much goodness is in it! In the past I have also served this with little dinosaur shaped bread or sandwiches, using a cookie cutter. Raaaar!

2 tsp olive oil

2 crushed garlic cloves

1 small onion

1 medium potato, peeled and chopped

250ml low sodium organic vegetable stock (from a cube)

200ml semi-skimmed milk

approx 200g baby spinach leaves

Heat the oil in a large saucepan. Add the onion, garlic and potato and saute for 5 minutes.

Add the vegetable stock and milk, bring to the boil, reduce heat and simmer for 10 minutes or until the potato is starting to soften,.

Add half the spinach, season, and simmer for 5 minutes more.

Cool slightly. Stir in the remaining spinach and blend with a hand held electric blender.



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