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. 


– 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.


– 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. 

BREAKFAST (healthy) DOUGHNUTS !!!!! 

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. 


– 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


  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  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! 


– 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 

  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). 





– 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



I was making Chilli Con Carne for myself and my hubby and decided to make a version for Chloe by adapting my recipie.  Because Chloe refuses to eat any form of mashed up food I ended up making it as a pasta so she can feed herself with it.


– 200g poor or beef mince meant (I don’t like beef so I use pork)

– 1 small onion (chopped)

– 1 garlic cove

– 100ml vegetable stock (beef stock if you are using beef mince meat) without salt

– 1 tsp parsley

– 1 tsp oregano

-1 tsp cumin

– 200ml can tomatoes

– small can of sweetcorn

– handful of salad beans (optional)

– 100g of pasta (I used normal pasta but you can use the baby one)

Cooking method:

Fry onion for 3 minutes, then add garlick and spices and fry for another 2 minutes.  Add mince meat and fry for 10 minutes, then add stock and simmer for 20 minutes (or untill liquid reduces).

Add tomatoes, sweetcorn and beans (if using) and simmer for another 15 minutes.

Cook pasta according to cooking instructions.

Add your last to mince meat mixture and combine well together. Bone appetite !