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Simple, easy, healthy and popular!
4 large potatoes
1 can salmon, drained and flaked (could use tuna too. Or bacon).
½ red pepper, chopped
1/3 cup (80ml) chopped spring onions
½ cup frozen peas
½ cup grated cheddar cheese
175ml low fat yoghurt
salt and pepper
1. Preheat oven to 180 degrees
2. Halve potatoes, scoop out flesh. Keep skins intact for filling
3. Mash potato flesh with remaining ingredients. Season
4. Spoon back into potato skins and bake for 15-20 minutes until golden and crispy
These sound fabulous! I’m going to try them this weekend!
1. In a large bowl, place the chicken mince, breadcrumbs, eggs, cumin, chicken stock and garlic. Combine well using a metal spoon.
2. Roll tablespoons of this mixture into balls. Heat the oil in a frying pan and fry the meatballs over a medium heat, turning constantly using an egg slice. These only take 3-5 minutes to cook through. Just slice one in half to check they are white all the way through.
3. Serve individually or on skewers. Or in pitas. Or with pasta and a sauce. Hot or cold. Great for lunchboxes and picnics!
Apologies I’ve been so quiet for a while – work has been hectic! But here is this week’s offering, courtesy of my friend Tess and Taste.com.
Some kids might have an issue with ‘the green stuff’ in the fingers, but it is healthy, sounds very tasty and will work for lunchboxes and my baby of 10 months!
Makes: 12 fingers
Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green courgette
60g (1/2 cup, firmly packed) grated carrot
50g (1/2 cup, firmly packed) grated parsnip or potato or sweet potato
2 shallots, finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated cheddar or tasty cheese
2 T finely chopped fresh parsley
1 T plain flour, sifted
1. Preheat oven to 180°C. Brush a shallow, square 18.5cm cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Heat the oil in a medium saucepan over medium heat. Add the grated courgette, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set.
5. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.
Courgette and carrots can be substituted with potato and sweet potato too.
Well here I am, writing my first blog post! I never thought I would see the day – I always thought, who would be interested in what I write? But then I realised what a powerful tool the web and all its social mediums are and that I can find answers to the questions that bother me and the issues that vex me.
They may be small and they be trivial, but solve these, and I will relax a whole lot more.
So what bothers me?
I’m full-time working mother with 3 children: their ages are 5 years, 3 years and 4 months and the baby is 8 months old. They are the light of my life and I am constantly looking how I can give them the best start in life.
One of these, is to teach them a love of food. To expose them to a variety of tastes, textures, flavours and experiences. And to keep them healthy.
But where to find the time? Neither I nor my children’s carer, have the time to cook elaborate meals. I’ve realised that I fall back on ‘the old favourites’ and that my kids eat the same few things fairly frequently:
– fish fingers / sausage / schnitzels with mashed potatoes, carrots and peas
– spaghetti bolognaise
– tuna / ham and cheese sauce with rice / pasta shapes
– scrambled eggs
– toasted sandwiches
– macaroni cheese
– fish pie
– chicken casserole
And how to make those school lunchboxes interesting each day? Esp with only 5 minutes in the morning to get them made up!
So I’m reaching out to all other mothers out there – please share your meal, lunchbox and recipe inspirations and I’ll share them with readers of this blog. Ideally can they should be simple and quick to prepare.
And I’ll make sure that I post something new and different each week or so as inspiration too.
Improvements, suggestions and comments welcome!