Cooking – NEW YUMMY MUMMY

PANCAKE … sprinkled with magic

This is a revamp of my childhood favourite dish – pancakes !!! This is such a delicious and low in sugar : desert/snack/lunch. You can make it in so many different combinations, the only thing which will stop you is your imagination. This one is called : Pancake Sprinkled with Magic because my daughter thinks that I do magic to make it in her favourite colour – purple.
PANCAKE:

Ingredients

– 100g plain flour

– 2 eggs

– 300ml semi-skimmed milk

– Coconut oil for frying

Put the flour into a large mixing bowl. Make a well in the centre and crack the eggs into the middle. Pour in about 50ml milk and start whisking from the centre, gradually drawing the flour into the eggs and milk. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk at the time.

Heat the pan over a medium heat, add the butter and fry for 30s on each side.

PURPLE FEELING:

– 100g ricotta cheese (or any soft white cheese)

– 2 handfuls of blueberries (need to make sure that they are sweet)

Heat the blueberries in the pan for 3-5 minutes (until releasing the juices). Cool down the blueberries, then blend. Mix with the Ricotta cheese.

Depending on how much filling you want in your pancakes you might need to double the ingredients.

GRANOLA

SNACK RECEPE

Home made granola with yogurt is a great alternative to the breakfast or just a yummy healthy snack for kids (or grown ups). This is so easy to make and so yummy to eat.

INGREDIENTS
– 200g oats

– 50g sunflower seeds

– 50g pumpkin seeds

– 50g almond flakes

– 1 big tbsp maple syrup
COOKING METHOD

Mix oats and maple syrup together, then combine everything together.

Put all ingredients on to a roasting tray and roast for 20 minutes or until golden (oven at 160C).

Serve with natural yogurt or soya alternative for a milder taste.

You can also add dried fruits if you desire.

FLUFFY PANCAKES IN BLUEBERRY SAUCE

DESERT RECEPE, SNACK RECEPE

ANOTHER DAY, ANOTHER MEAL …

PANCAKES IN BLUEBERRY SAUCE

Ingredients:

– 2 eggs (beaten)

– 250g of flour

– 1 tbsp baking powder

– 300ml milk

– 2 bananas (blended)

– 2 handfuls of blueberries

– 4 tablespoons of Greek yogurt

Cooking method:

Mix all of the ingredients together in a blender and blitz until nice and smooth.

Prepare the frying pan, and fry your pancakes for around 1 minute on each side. Remember that when the upper side of the pancake is bubbling it’s time to turn it to the other side.

Once your pancakes are ready, heat up small pan and add your blueberries to it.

Jiggle and shake the pan over the heat for a couple of minutes then add the yogurt, quickly mix it and pour all over your pancakes (make sure not to cook it once you add the yogurt).

ENJOY IT!

BREAKFAST (healthy) DOUGHNUTS !!!!!

DESERT RECEPE, SNACK RECEPE

BREAKFAST (healthy) DOUGHNUTS !!!!!

Looks like a yummy, sweet full of sugar and fat doughnut ? Taste like one but thanks to Jamie Oliver those doughnuts are quite healthy ! No added sugar and full of vitamin C and iron. Your child (… and you 😀) will love those.

INGREDIENTS:

– 100g Medjool dates

– 100g wholemeal self-raising flour

– 100g self-raising flour , plus extra for dusting

– 30g ground almonds

– 1 large free-range egg

– olive oil

– 320g blueberries

– 1 tablespoon runny honey

– 4 tablespoons Greek yoghurt

COOKING METHOD :

Tear the stones out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, a tiny pinch of sea salt and 70ml of water.

Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for just 2 minutes. Roll out the dough 1.5cm thick and divide in to 4, cut a hole in the centre of each one.

Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, very carefully turning them over halfway through.

Place a large frying pan on a medium heat with 1 tablespoon of oil. Drain the doughnuts, then transfer them to the frying pan to get golden for 10 minutes, turning regularly.

Then add the blueberries to the pan and the honey. Jiggle and shake the pan over the heat for a couple of minutes. When the doughnuts are purple, ripple the yoghurt through the pan and divide between your plates.

APPLES IN PANCAKE BUTTER

DESERT RECEPE, SNACK RECEPE

APPLES IN PANCAKE BUTTER This is another great idea for a healthy snack/dessert. It’s very tasty and so quick to make. You can also make lots of them and keep in the freezer!

INGREDIENTS:

– 1 glass of flour

– 1/2 glass of milk

– 1 egg

– 2 big apples

– 1 tsp vanilla extract

– 1/2 tsp baking powder

– 1/4 tsp cynamon

– A little bit coconut oil
COOKING METHOD

Mix all ingredients together until you have nice and creamy mixture. You want it to be quite thick so it sticks to the apples easily. Peal apples and remove the middle of it. Slice them in to 1/2 cm rings. Deep in to the mixture and fry in coconut oil until golden (around 1 minute).

SPINACH PICHI PASTA

DINNER RECIPE

ANOTHER DAY, ANOTHER MEAL … SPINACH PICHI PASTA
This is a great dinner idea for your little one! What is very exciting is how much fun it is for kids to make it and how healthy it is!

INGREDIENTS:

– 100g baby spinach.

– 150g flower.

– 2 tbsp Parmesan cheese.

COOKING INSTRUCTIONS:

Put baby spinach and flower in to the food processor and mix until combined well.

You want it to be this same consistency as play dough 😁.

Then to the fun part, you need to shape your pasta. Your little one will have so much fun doing it with you. Divided the sought in to 1cm balls and the roll it until you achieve thin rolls of pasta.

Cook the pici straight away, or leave them to dry out for a few hours, or even overnight. If you are Cooking them straight away add to the boiling water and cook for around 8 minutes; if you cooking them from dry then allow extra 5 minutes.

Once ready put on the plate, sprinkle with Parmesan cheese and serve (this will give you quite a few portions which you can freeze).

I have made this pasta from Jamie Oliver recipe from his new book Super Food Family Classic (http://www.jamieoliver.com/recipes/pasta-recipes/spinach-pici-pasta/). I have made the recipe for us grown ups and adapted it for Chloe. If your child is older then you probably can follow the recipe and just miss on some chilly flakes.

CARROT & OAT MUFFINS

SNACK RECEPE

ANOTHER DAY, ANOTHER MEAL …
CARROT AND OAT MUFFINS

Ingredients:

– 280g flour

– 80g rollers oats

– 2 2/1 tsp baking powder

– 1/2 tsp be carbonated soda

– 1/2 tsp cinnamon

– 1/2 tsp ground ginger

– 1 tbsp of brown sugar

– 1 tsp vanilla extract

– 150g grated Apple

– 150g grated carrot

– 2 large eggs

– 50ml vegetable oil

– 180ml of milk

Cooking instructions:

Preheat oven to 180 C. And prepare your muffin tray or muffin forms.

Add flour, sugar, oats, baking powder, soda and and spaces in to a bowl and stir until all ingredients are combined together. Then add Apple and carrot and mix.

In to a small bowl add eggs, milk, oil and vanilla extract and beat for a minute or so.

Add the mixture in to your dry ingredients and mix until well combined.

Divide the mixtures between the muffin forms ( you should have 12 big muffins or 24 small ones)

Put in to oven and bake for 15-20 minutes.

Let them cool for around 10 min in the switched off oven before taking them out

Enjoy it

APPLE AND BANANA PANCAKES

DESERT RECEPE

ANOTHER DAY, ANOTHER MEAL …

APPLE & BANANA PANCAKES

Ingredients:
– 50g butter (melted)

– 1 egg

– 1 cup of milk

– 1 1/2 cup of flower

– 2 apples (diced)

– 1 banana (diced)

– 1 1/2 tsp baking powder

– 1/4 tsp cinnamon

Cooking method:

Mix all of the ingredients together except apples. When the mixture is smooth and creamy add your grated apples. Fry on a very hot frying pan on each side for 2-3 minutes. Enjoy it !!!!

HEALTHY BLUEBERRY AND OAT MUFFINS

DESERT RECEPE, SNACK RECEPE

ANOTHER DAY, ANOTHER MEAL …
BLUEBERRY AND OAT MUFFINS !

Ingredients :

– 150g Flower

– 80g Oats

– 1 large egg

– 225 g Natural yoghurt

– 60ml Milk

– 15g of Sugar

– 200g Blueberries

– 2 tsp Vanilla extract

– 1 tsp Baking powder

– 1/2 tsp Baking soda

– 1 tsp Cinnamon
Cooking method :

Preheat your oven to 175C and prepare your muffin tin.

In a large bowl combine oats, flower, baking powder, baking soda and cinnamon.

In a separate bowl beat the egg and then combine with milk, yoghurt, vanilla extract and sugar.

Now combine the ingredients from both bowls together and add blueberries.

Divide the butter between 12 muffin cups and bake for around 20min.

CHINKEN AND MUSHROOM IN CREAM SAUCE

DINNER RECIPE

ANOTHER DAY, ANOTHER MEAL ….

CHICKEN WITH MUSHROOMS IN CREAM SAUCE.

Ingredients:

– 1/2 onion (diced)

– 200g mushrooms (diced in to small cubes)

– 1 chicken breast (diced in to small cubes)

– 50g thin green beans

– 50g pearl barley

– 1 tsp sweet paprika

– 50ml chicken stock (baby one with no salt)

– 1 tbsp reduced salt soy sauce

– 1tsp parsley (sliced)

– 50ml double cream

– 1tsp of corn flower

Cooking method :

Fry onion until golden, then add chicken and sweet paprika; fry until your chicken is cooked. At this point add mushrooms and fry for around 3 minutes, until mushrooms become soft. Add chicken stock and cream, cook for further 5 minutes.

Meanwhile cook pearl barley according to the cooking instructions and also cook green beans for 5 minutes so that they are soft.

If your sauce is too thin add corn flower to thicken it. (Mix corn flower with a few spoonfuls of your sauce and then add to the the pan, bring to boil).

Once green beans are cooked cut them in to a size that your child can manage and add to the pan. Add pearl barley to the mixture and parsley and the dinner is finished!

For an adult version just use bigger quantities :

– 1onion (diced)

– 400g mushrooms sliced

– 1 chicken breast sliced

– 150g thin green beans

– 150g pearl barley

– 2 tsp sweet paprika

– 1/2 glass chicken stock
– 1 tbsp reduced salt soy sauce

– 2 tsp parsley (sliced)

– 150ml double cream

– 1 tbsp of corn flower

-salt to taste