How to express your love though cooking

8/4/2019 How to express your love though cooking

1/51

A selection of published recipes and articles by Danny Rees

How to express

your love throughcooking.
http://www.google.co.uk/imgres?q=chefs+hat&hl=en&gbv=2&biw=1366&bih=622&tbm=isch&tbnid=LieUV7U8vGWyKM:&imgrefurl=http://www.bfeedme.com/cuddle-up-comfort-food-thursday-recipes-crock-pot-lasagna/&docid=QzbMICz7MkKQrM&w=1089&h=990&ei=R66MTs7eKMeu8QOj8vHRBg&zoom=1


2/51

A selection of my recipes and article that have been published in the SouthWales Evening Post and Swansea Life love food magazine

Apple and plum crumbleI have two dwarf apple trees in my garden and the fruit on one of them isready. I also went to Swansea market yesterday and saw plenty of Britishplums for sale so this crumble recipe is perfect for this time of year and theapple and plum season will run for a for a couple of months yet so get the kidsmaking this and enjoy it while the fruit is at its best. Another lovely addition isblackberries, which are ready to be picked right now in your local hedge. Alsothe topping has wholemeal flour and oats added for extra fibre. I love to servevanilla ice cream with this as the combination of warm crumble and cold icecream is heaven!

What you need

400g apples, peeled, cored and cut into chunks400g plums, stoned and halved50g caster sugar

For the crumble topping:100g plain flour50g wholemeal flour50g porridge oats100g butter, cut into cubes100g brown sugar1 tsp ground cinnamon / ginger (opt)

How you do it

1) preheat oven to 200 C / 400 F / gas 62) place the fruit into your crumble dish and sprinkle caster sugar on tothe fruit.

3) Put the flour and butter in a bowl and rub in the butter to the flour (itwill look like breadcrumbs). Stir in the oats, sugar and spices if usingand sprinkle on top of the fruit. Bake for 40 minutes.

For more family friendly recipes and tips see my blog athttp://recipes-for-my-daughters.blogspot.com
http://recipes-for-my-daughters.blogspot.com/http://recipes-for-my-daughters.blogspot.com/http://recipes-for-my-daughters.blogspot.com/http://recipes-for-my-daughters.blogspot.com/http://recipes-for-my-daughters.blogspot.com/http://recipes-for-my-daughters.blogspot.com/


3/51

Apple Drop Scones

A healthy and delicious alternative to toast and cereal. The batter looks likepancake batter but its slightly thicker, which helps, hold their shape. Thegrated apple in it is a sneaky way of getting a bit of fruit in them without them

noticing. This is also a great way to get young kids started in the kitchen, as itis so simple to make. They can easily make the batter and as confidencegrows they can cook them as well. You could substitute some of the flour forwholemeal or use a different fruit such as pear. Lovely just with butter on.

Makes 12120g self-raising flour25g caster sugar1 egg

Pinch of salt120ml milk1 apple, peeled and gratedDrop of oil to grease pan

1) Sift the flour into a bowl, add the sugar and salt and mix.2) Make a well in the centre and add the egg then the milk. Whisk until

you have a smooth batter. Add the grated apple and mix in. 3) Grease your frying pan and place on a medium heat. Using a

tablespoon of mixture per scone, drop into the pan, keeping each one

well apart so they dont stick together. Cook for 2 minutes on eachside. Serve warm.


4/51

Banana Loaf

One of the great challenges of feeding children well is giving them somethingsweet that isnt packed with sugar and additives. All kids love sweet foods andthis banana loaf is endorsed by the Food Standards Agency as a healthy

alternative to shop bought cakes and biscuits. Bananas are naturally sweetand the riper they are the sweeter they will be. Using a mixture of self raisingand wholemeal flour ensures high fibre content. To reduce the amount ofsugar in the recipe you could substitute half of it for a tablespoon of honey,making it a banana and honey loaf. If you and your kids have been doing anyof the recipes from my column then youll agree that kids love to bake and thiseasy recipe is no exception.

What you need

100g (4oz) butter or margarine

125g (5oz) sugar2 eggs (medium)3 large ripe bananas, mashed100g (4oz) self raising flour100g (4oz) wholemeal flour1x5ml spoon (1 teaspoon) mixedspice50g (2oz) walnuts or pecan nuts(optional)

How to do it

1. Preheat the oven to 180C or Gas Mark 4. Grease and line (using greaseproof paper) a 1kg loaf tin, or prepare a muffin tray with cases.2. Cream the butter or margarine and sugar together until light and fluffy.3. Gradually beat in the eggs, one at a time.4. Stir in the mashed banana lightly.5. Sieve the flour and spice into the mixture and fold until incorporated.6. Mix in nuts, if using.7. Pour into the loaf tin and bake for 1 hour, or 20-30 minutes in themuffin tray.

8. Cool on a wire rack.


5/51

Bramley Apple PieIs there a better dessert than an apple pie? Especially when the weather hasturned decidedly autumnal. This is a lovely recipe but I have had mixedsuccess with the apple filling. Some cook and sweeten the apples first but

others leave them raw, adding sugar and leaving them to cook inside the pie. Idont like the stewed texture of the former and find the apples too sharp withthe latter. My method cooks them lightly while adding enough sugar to get thesweetness just right.

Can any Post readers suggest other great fruit pies? You can have your sayat http://swanseafoodie.blogspot.com/

What you need

500g (about 4) bramley apples, peeled, cored and sliced100g caster or light brown sugar250g plain flour125g butter, cold, diced25g butterEnough water to bind pastry (6 8 tbsp)Eggwash

How to do it

1) In a large mixing bowl rub in the flour and butter together until itresembles breadcrumbs. Add enough cold water until it binds togetherto form a smooth dough.

2) Place the 25g of butter in a large pan, on a low heat and add theapples. Add the sugar gradually until you feel it is at the rightsweetness for you.

3) Divide the pastry in half, grease a pie or flan tin and roll out one half ofthe pastry and line the tin. Add the apples and, if you are greedy likeme then pop a knob of butter and a final sprinkle of sugar on top of theapples. Roll out the other piece of pastry and place on top, eggwashand bake in the oven for 40 minutes.


6/51

Beef carbonnade with leek and mustard dumplings

I made this in my slow cooker with a whole piece of brisket but you can useother braising cuts diced up into large chunks and cook it on the hob or in the

oven. Low heat and about 6 hours cooking are essential though. By the way ifyou can make this a day or two in advance then it will even more lovely.

What you need

2kg rolled brisket or shin2 onions, sliced or diced2 carrots, cut into chunks1 clove garlic, crushed330ml beer15g dried porcini mushrooms, soaked in 1/2 pint of hot water

herbs such as thyme and rosemary2 tbspns cornflour

For the dumplings:Mix together in a large bowl 150g self raising flour, 150g suet, 1 finely slicedleek, 1 heaped tsp Coleman's English mustard powder, salt and 1 egg. Aslong as it resembles a dough that is fine and then divide into small balls andpop in the stew while its reheating.

How to do it

1) In a large frying pan brown the brisket all over and pop it in the slowcooker, add the onions and carrots to the frying pan and brown then chuckthem in with the brisket. Pour the beer into the pan and bring to the boil. Nowadd that to the slow cooker along with the herbs and garlic. Also pour in theporcini mushrooms and its water. Leave on a low heat for about 6 - 7 hours.Cool and refrigerate.2) Take the whole brisket out of the cold stew and cut up into large chunksand gently heat it all through. Thicken if you like and season if necessary.


7/51

Thai Noodle Salad

Sometimes you are tired from a busy day and dont want to cook and as aresult I made this Thai noodle salad for my youngest daughter last week. Mostchildren love spicy foods and this salad is just that and beautifully fragrant as

well. Seren ate about half of it and says it was "ok but needs improving". I onthe other hand thought it was stunning! Thai food is characterised by vibrantcolours, a variety of textures and flavours that are hot, salty, sour and sweetand my opinion is one of the great cuisines of the world. This saladencapsulates all of those senses. Do not restrict yourself to the vegetablesIve used - use what you like. However, to ensure a Thai flavour, use thedressing ingredients I've listed and also the herbs to give a beautifulfragrance.

Serves 2, take 3 minutes and costs around 1.20 per portion

What you need

200g cold ready cooked rice noodles1/2 red pepper, finely slicedhandful of shelled peas and broad beanssmall piece of cucumber, cut into quaterssmall handful of coriander, chopped3 mint leaves, chopped1/4 red chilli, choppedsmall handful of nuts

Dressing:1 tbsp soy sauce2 tbsp fish saucejuice of 1 lime1 tbsp caster sugarfew dashes of sesame oil

How you do it

1) In a large bowl put all the dressing ingredients together and stir to dissolve

the sugar2) Add all the other ingredients and toss together. Leave for 10 minutes forthe flavours to mingle. Simple as that!

For other food ideas see http://recipes-for-my-daughters.blogspot.com


8/51

Verdis caf and restaurant

Knab Rock, Mumbles, Swansea

What could be better than a bike ride followed by pizza and ice cream?Nothing if your eight years old. Last weekend mum, dad and me went alongthe foreshore, them walking, me on my bike (I hate walking) to Verdis inMumbles.

I love going along the seafront, as there is so much to see (and youcan stop off in the park on the way). By the time we got to Verdis I had quitean appetite and was looking forward to a rest.

Almost everybody has been to Verdis but what is it like for kids? I likethe way you can see the sea from any seat inside and how friendly the staffare. Best of all is being able to look at all the different flavoured ice creamsthey have up to 30 flavours and come with lots of different sauces and

toppings!My dad took ages to decide what he wanted which is not surprising as

he could choose from Italian dishes such as pasta, pizza and focaccias, notto mention the wide range of drinks and desserts. While I was waiting I askedthe waitress if I could have something to draw on. She arrived 2 minutes laterwith colouring pencils and paper. Very impressive!

Dad was now ready and he was having an amarena soda (made withwild cherries) and a chicken and mayo sandwich. Mum went for a caf lattewith a custard filled brioche and I wanted a pizza margherita and a coke. I dida picture of the boats on Swansea bay while dad went to order. All our foodcame together with everything we needed and we all tucked in. Mum and dad

were really enjoying their lunch and dad said it was nice to come to a placewhere parents and children are both well catered for without your little oneshaving to have turkey dinosaurs. My pizza was delicious, crispy on the bottomwith golden cheese on top.

Now on to the best bit - ice cream! What to get though? Verdishave a huge choice of flavours and toppings from apple crumble to chocolateand lemon sorbet to mint choc chip. They also have ice cream dishes rangingfrom a childs dish (1 scoop) to a fresh strawberry sundae (3 scoops). Therewas only one thing for it a knickerbockerglory! It came in a tall glass withfruit, strawberry sauce and ice cream (3 scoops). It was gorgeous and I ate itall to myself. Not sure how Ill ride my bike back though!


9/51

Verdis caf and restaurant

Knab Rock, Mumbles, Swansea

Verdis is undoubtedly a Swansea institution. Locals and visitors alike oftenpop to this family run restaurant / caf whether they are in Mumbles orwalking and cycling along the seafront. It boasts an unrivalled location,enabling visitors to walk, cycle or drive to it and once there you enjoyinterrupted views of Swansea bay.

Verdis, with indoor and outdoor seating for 400, prides itself on itsItalian heritage with the menu reflecting this. I have visited Verdis many timesbut this time I went with my eight year old daughter to see how it shapes upfor kids.

The weather doesnt allow us to sit outside so we make do with a tablenext to the window inside. Its busy and has a lively atmosphere of families

enjoying themselves. The menu choice is good, particularly for children, asyou would expect in an Italian restaurant. There is a selection of pizzas, pastadishes, focaccias and also drinks and desserts, not to mention the 30different ice creams that Seren keeps on about!

Once we have decided on what to have I go to the till to order. Noticingthat I am on my own with a child a helpful waitress says shell keep an eye onher while I am at the till and I return to Seren busy with paper and pencils.Definitely a good spot for drawing.

Our food arrives and I tuck into tagliatelle pesto Genovese, a deliciouspasta with a pesto sauce. Seren has pizza margherita which she says has acrisp crust and bubbling cheese. One of the great things about Verdis is its

attitude to young customers. They are made to feel welcome with helpfulfriendly staff. The menu doesnt patronise young diners by offering themturkey dinosaurs and chips, but offers them half sized pasta portions for halfthe price along with the other menu choices that are child friendly anyway. Ofcourse most children like pizza, pasta and ice cream but you get theimpression that children are as valued as adults when it comes to customersatisfaction.

We cant leave without trying one ofthe 30 different ice creams onoffer. I go for a modest lemon sorbet while Seren opts for aknickerbockerglory. It came in a tall glass with fruit, strawberry sauce and icecream (3 scoops). It made a little girl very full but very happy.

Food 9 out of 10Child friendly 10 out 10Service 9 out of 10Atmosphere 9 out of 10


10/51

Adam Benney's Vietnamese slow cooked pork with Noodles

An absolute gem of a dish has been given to me by post reader AdamBenney from St Thomas. It is a bright, aromatic dish that fills the house with

the smells of south east Asia. Again I am using my slow cooker but acasserole or large pan will do on the hob or in the oven. Use an economicalcut such as shoulder, which I bought at Hugh Phillips butchers in SwanseaMarket. This dish requires such little effort so it is perfect for a Sunday lunch,where you wait for its magic to happen while you read the papers.

What you need

2 kg shoulder of porkPiece of ginger, chopped

2 cloves garlic, chopped2 lemongrass stalks, chopped1 chilli, whole100ml water1 lime, squeezed1 tbs sugar1 tbs fish sauce2 nests of noodles, cooked and cooledAssortment of stir fry vegetables (inc beansprouts)Plus dipping sauce ingredients (see below)

What to do

1) In a slow cooker or casserole place ingredients 1 9 and cook on alow heat for 5 6 hours until the pork is tender then shred the pork.

2) When you're ready to eat stir fry some noodles and vegetables in garlicand ginger.

3) When ready put noodles into bowls and place some shredded pork ontop. Garnish with bean sprouts, spring onions and coriander and servewith a bowl of soy lime dipping sauce - pound a garlic clove, 2 birdseye chillies and 2 1/2 tbls sugar into a paste. Add 1/3 cup of light soy

sauce, 2 1/2 tbls of lime juice and water to taste ( approx 1/4 cup)

Any suggestions? http://swanseafoodie.blogspot.com


11/51

Welsh Cakes

Some simple baking fun for St Davids Day! Kids will enjoy making the mixand with supervision (so they dont burn themselves or the cakes!) they cancook them too. The trick is to make sure you dont overcook them 2 minutes

on each side to ensure they stay moist in the middle. Sprinkle with castersugar and eat warm.

What you need

225g self raising flour

100g butter

75g caster sugar

75g sultanas

1 egg, beaten

a little milk

pinch of salt

extra butter for greasing

How to do it

1) Sieve the flour and salt into a large mixing bowl. Rub in the butter withyour fingertips until it looks like breadcrumbs. Add the sugar and fruitand stir in.

2) Pour in the egg and mix until you have a smooth dough. If it is a littletoo dry then add a tablespoon of milk

3) On a floured surface roll out until 5mm (1/4 inch) thick. Cut into roundswith a 5 cm cutter (or let the kids use novelty shaped ones for a bit offun).

4) Grease a bakestone or a heavy bottomed frying pan with a little butterand place on a medium hot hob. Bake the welsh cakes for 2 minuteson each side, taking care not to burn them. Keep an eye on the kidshere!

5) Dust the welsh cakes with caster sugar in eat as soon as you can.Some of their magic is lost if you keep them too long! You can also split

them and fill with jam and butter. Happy St Davids day!


12/51

Tips for great food over Christmas that wont break the bank

Christmas turkey with all the trimmings will cost you around 65 according toMySupermarket.co.uk. Here are my tips to ensure great Christmas food on abudget.

1) First up shopping. Use your local market for all your fresh foods suchas meat, vegetables and cheese. Swansea and Neath markets are twofine examples where you can get the best, freshest produce at a greatprice. This way you wont be tempted to overstock at the supermarketon foods that you will later throw away.

2) Ditch the turkey! My favourite roast is a shoulder of pork, slow roastedfor hours with perfect crackling. A joint large enough to feed 8 10people will cost around 12. If youve got to have poultry then buy asmall turkey or chicken. Dont be tempted to buy a huge bird. Itsexpensive, can end up dry and half of it will end up in the bin.

3) Make all the trimmings yourself. Why buy frozen roasties at 2.30when a 5kg bag of potatoes can cost around 1.20. Par boil them androast for an hour or so in hot fat. Make your own pigs in blankets andbread sauce for a fraction of the cost of the ready made alternative.

4) To ensure a stress free cooking experience dont bother with 4 or 5separate vegetables. Par boil carrots, parsnips and potatoes (all peeledand cut in half lengthways) in a large pan for 7 8 minutes, drain wellthen roast in hot fat for an hour. The only other veg you will need toserve is some buttered sprouts or some braised red cabbage.

5) Starters and puddings can be cheap and easy to make. A spicedparsnip soup can be made for around 1 and can be made in advance.Christmas pudding is expensive to make and buy so why not make afew ingredients go a long way with a Knickerbocker glory. Layer in tallglasses some ice cream, crushed ready bought meringue, raspberriesand a homemade raspberry sauce (take a pack of frozen raspberriesand simmer in a saucepan with 50g sugar and 3 tbsp water for 5minutes, sieve to a puree and cool)

6) Save your money and take a Spanish Tapas approach to providingguests with party snacks. Nibbles such as chorizo style salami, olivesand spiced home roasted nuts are quick and cheap. Small peppers canbe bought in jars then stuffed with fillings such as cream cheese. Slice

a baguette thinly, toast on both sides, rub with a cut clove of garlic,drizzle with a little olive oil and place a little chopped tomato and basilon top. This combination of meats, bread and vegetables is endlessand they are cheap and easy to prepare.

7) Festive drinks can also be luxurious without breaking the bank. As atreat make a Raspberry Cava Cocktail! Sparkling wines such as Cavacan be bought for around 4.20 and makes a much nicer and cheaperalternative to Bucks Fizz. Make some raspberry puree (as describedabove) and place a little in the bottom of a glass and top up with Cava.The colour is festive and kiddies can have a mocktail by replacing theCava with lemonade.


13/51

Homemade chicken burger with tomato and red pepper salsa and spicywedges

Show your kids that whatever Ronald McDonald can do, you can do better.Burger and chips gets such a bad press which is often justified but a

homemade version satisfies the kids and your conscience.

Serves 4

What you need

Burger:500g/1lb 2oz chicken mince small onion, diced2 tbsp Worcestershire sauce1 tbsp ketchup

4 sesame seed burger bunsSalsa:1 red pepper, diced red chilli, finely diced200g tin chopped tomatoes small onion, dicedWedges:2 baking potatoes, washed tsp paprika tsp cumin tspn salt

100ml oil

How to do it

1) Preheat oven to 200 c2) Make the salsa in advance so it has time to cool. Lightly fry the onions,

peppers and chilli together for a few minutes then add the tomatoesand simmer for 10 minutes. Add seasoning if necessary.

3) Now the wedges. Cut potato in half lengthways, then again and theninto 2 3 wedges. Put the seasoning in a large food bag, add thepotatoes and shake to coat. Place on an oiled baking tray and bake for30 40 minutes, turning once.

4) While the potatoes are cooking you can make the burgers. Combine allthe ingredients and shape into burger patties. In a large pan, fryburgers on each side until golden. Place on a baking tray and cook fora further 10 mins in the oven.

5) Split the bun in half, add burger, place a dollop of salsa on top andserve with wedges on the side. Get stuck in!


14/51

Chicken chow mein

A very tasty and healthy meal your kids will love. You can change thevegetables and the meat to suit what your kids will like. For example beef and

broccoli is a great alternative. Get them cooking this one as it is fun and

exiting.

Serves 2

Ingredients

thumb-size piece fresh root ginger

2 garlic cloves

2 tbsp oyster sauce

1 tbsp tomato ketchup

2 tbsp soy sauce

1 red pepper

1 carrot

2 spring onions

200g bean sprouts

1 large chicken breast

2 nests medium egg noodles

1 tbsp sunflower oil

method

1. Peel ginger and garlic then grate into a bowl. Add the oyster sauce, soysauce, tomato ketchup and 3 tbsp water and stir.

2. Cut the pepper into quarters on a board. Remove the seeds and stalk,then slice into strips. Cut spring onions lengthways and cut carrot intomatchsticks. Open the bag of beansprouts. Cut the chicken into bite-size pieces.

3. Cook noodles according to packet instructions. Alternatively, you coulduse ready cooked noodles.

4. With everything prepared, you can now start cooking. Heat the wok -it's hot enough when it starts to smoke. Add the oil and then thechicken. Use a wooden spoon to keep moving the chicken around thewok until it is cooked. Add the pepper and carrot and stir-fry for afurther 1 min. add the noodles, beansprouts and spring onions ahandful at a time and cook for 30 seconds.

5. Pour the sauce into the wok and stir well until bubbling. Serve .


15/51

Chicken and chickpea curry

I adore all styles of curry but have always found Indian curry a bit dauntingand when I have made them Im often disappointed with the results. HoweverI made chicken dhansak at school a few weeks back and it was lovely so I

feel a bit more confident now. I threw this together in about 10 minutes and itis utterly delicious.

1 onion2 cloves garlic1 thumb sized piece of ginger1/2 green chillisome coriander stalks

whizz all of the above up in a food processor

2 chicken breasts, chopped or leftover chicken2 tbsp medium curry powder1 tbsp flour1 tbsp tomato puree100g chopped tomatoeshandful of spinach1 x 400g tin chickpeas, drained100ml coconut milk200ml stock or waterfresh coriander, chopped

1) In a large frying pan fry the chicken then add the paste that you havewhizzed up and cook for 5 minutes on a medium heat.2) Add the chickpeas and cook for a few minutes more. Now add the currypowder and cook out for a minute or so, then add the flour and tomato pureeand cook for a further 2 minutes.3) Add the chopped tomatoes and stock. You should have a thickconsistency. Add the coconut milk and spinach and simmer for 15 minutesuntil the chicken is cooked through and add some fresh chopped coriander.

For more family friendly recipes and tips see my blog at http://recipes-for-

my-daughters.blogspot.com


16/51

Chicken tikka wraps

A healthy snack or light meal with minimum fuss

Serves 2

Ingredients

2 tortilla wraps1 200g packet ready cooked sliced chicken tikka carrot grated2 spring onions finely slicedhandful of lettuce leaves shredded2 tbsp natural yoghurt

Method

1) Spread each tortilla with 1 tbsp yoghurt2) Top with some lettuce, carrot, spring onion and 100g chicken tikka3) Fold ends in and roll up. Cut in half and serve


17/51

Chocolate and butternut squash cupcakes

We have made these in school with great success and they are easy for kids tomake. These cupcakes are very chocolatey and unless you tell them kids willnever know that theres a vegetable in them!

Makes 24450g peeled butternut squash, cut into 1 cm cubes150g dark chocolate 60% cocoa solid, broken into pieces3 eggs180g caster sugar60g plain flour60g ground almonds

30g cocoa powder2 teaspoons baking powder

1) preheat oven 180 / 350 / 42) line muffin trays with cases3) Boil butternut squash until soft. Drain, put back in dry saucepan and addchopped chocolate and leave until melted4) Whisk egg until thick and fluffy (an electric hand mixer is ideal)5) Add rest of dry ingredients and mix well6) Mash butternut squash and chocolate to a puree

7) Whisk the puree into the cake mix and divide between the muffin cases. Cookfor 15 20 minutes8) Make some icing to go on top if you like by combining icing sugar, cocoapowder and hot water until the desired consistency9) Spread icing onto cakes when cool


18/51

Chocolate Brownies

A gorgeous, chocolatey, fudgy treat for little kids and big kids alike. Kids loveto bake and the end result will have them hooked on cooking forever! Toachieve a sticky texture rather than a drier one then dont leave them cook

any longer than specified. The white chocolate chips are not essential but Ithink add a nice texture and kids particularly like white chocolate.

Makes 16 squares

What you need

225g butter200g dark chocolate, broken into pieces275g soft brown sugar4 eggs, whisked

1 tsp vanilla extractPinch of salt110g plain flour110g white chocolate chips30g cocoa powder1 tsp baking powder

How you do it

1) Preheat oven to 180 / gas 4. Line an 8 inch cake tin with bakingparchment making sure it comes up the sides of the tin.

2) Put the butter, sugar and chocolate in a large heatproof bowl and set itover but not in a saucepan of warm water. Let it all melt and stiroccasionally. Leave to cool and then whisk the eggs, salt and vanillaextract in.

3) Sift the flour, cocoa powder and baking powder over the mixture andthen fold gently in. Now fold in the white chocolate chips.

4) Pour into you cake tin and bake for 30 minutes. Test it by putting askewer in the middle - it should still have cake mixture stuck to it.Leave to cool in the tin. They are lovely served warm with some doublecream or ice cream. Best to have these as a now and again treat!



19/51

Cream of Spring Vegetable Soup

Over the next couple of weeks I am going to give a couple of recipes thatemphasise local seasonal food. Importing foods means we are spoilt for foodchoices and can eat strawberries at Christmas. Most children, and some

adults do not know what fruit or veg is in season where they live and Ipersonally think we would eat better and also help the environment if we atelocal seasonal foods. Our local markets are awash with beautiful bright, localveg ready to be enjoyed. Lots of children dont like vegetable soup. But tryshopping for the veggies with them get them to pick some and then let themcook it. Most children will eat what they have prepared themselves and areoften pleasantly surprised.

What you need

onion, finely diced1 carrot, finely diced1 leek, finely diced1 small potato, finely diced1 celery stick, finely diced2 tbsp peas6 -7 asparagus tips (or any other veg in season)1 pint of stock made up with vegetable or chicken stock cube2 tsp flour2 tbsp creamSalt and pepper1 knob of butter

How to do it

1) Melt the butter in a large saucepan and add the onions, celery, leekand carrot. Cook on a low heat for a few mins. Add the flour and stir in.add the stock a little at a time.

2) Bring to the boil and add the potato and simmer for 20 minutes. Check

vegetables are cooked then add the peas and asparagus and cook foranother 2 minutes. Add the cream and season. Serve with crustybread.


20/51

How to eat well on a budget

It is a shocking fact that in Swansea there is a huge gap in life expectancybetween the East and West of the city. Even more worrying is that half of thecity is obese or overweight. The risks of obesity are well known and type 2diabetes one of the more worrying dangers.

One of the problems is that people dont seem to cook at home anymore;busy parents are increasingly opting for convenience foods which are oftenladen with additives, sugar and fat. As a result parents are not passing on vitallife skills to their children and so the problem is likely to continue down thegenerations.

I believe passionately that good food can be for everyone not just for those

with money. Most of us live life on a pretty tight weekly budget and if you shopsensibly and learn a few recipes then you can feed your family well mostdays. A little time and effort at the shops and in the kitchen can go a long way.

You dont need to be a super chef even if you learn the two basic recipesbelow you and your family will eat well all week. These recipes can beadapted to suit your needs to make a whole host of great tasting, nutritiousmeals. They are also cheap, costing around 5 - 7 to make to feed a familyof 4.

Shopping and eating tips

1) Whether you use the market or supermarket, eat fruit and vegetablesthat are in season i.e. apples in autumn, strawberries in June. This waygreat fruit and veg will be cheaper. Also eat a variety of fruit and veg, atleast 5 a day.

2) If you are on a budget use your local market to buy your food(Swanseas is excellent). This way you are dealing with people whoknow their produce, can recommend what to buy and importantly youwont be tempted to by convenience foods or junk. You might also findthat you will halve you weekly food bill.

3) Try some oily fish, which is rich in Omega 3 and essential for our brain

function. If you are not keen on whole fish try my spicy fishcake recipebelow.

4) We eat way too many carbohydrates. By that I mean bread, rice, pastaand potatoes. Along with saturated fat they are the number one reasonfor weight gain. Aim to eat around 20% of your daily diet in carbs andwhen choosing carbs opt for wholegrain varieties.

5) As a rough guide, eat around 1 2 portions of carbohydrate, 2 portionsof dairy products, 2 3 portions of protein (meat and fish), 5 portions offruit and veg and have just 1 treat a day this includes anything high infat or sugar.


21/51

Easter Cupcakes

Some little cupcakes for Easter. A recipe for children to enjoy with minimumsupervision as it is an all in one method so its dead easy to do. This is a longstanding favourite of the Dwr y Felin food technology department. Thanks to

Cathryn and Ros for the recipe. Makes 12.

What you need

100g self-raising flour100g soft butter or margarine100g caster sugar25g cocoa powder (optional)2 eggs12 cupcake casesMini eggs to decorate

For the buttercream

100g soft butter200g icing sugarFood colour (optional)25g cocoa powder (optional)

How to do it

1) Preheat oven to 180 / gas 62) Place the flour, butter, eggs, and sugar (plus cocoa powder if using)

and mix vigorously until you have something resembling a cake mix.3) Line a Yorkshire pudding tin with cake cases and then spoon the

mixture, about a tablespoon, into each case.4) Bake for 15 minutes and the take out and cool on a wire rack.5) While they are cooling make the buttercream. Sieve the icing sugar into

a bowl and add the butter mix well until pale and fluffy. You can addsome food colour, pale blue, pale green and yellow make lovely pastelcoloured cakes for Easter. Also if you have made chocolate cakes then

you can add the cocoa powder to make chocolate buttercream.6) Finally, when your cupcakes are completely cooled you can now addthe buttercream to the top and decorate. Either pipe the icing or spreadwith a knife and then decorate with a few mini eggs or maybe a littlefluffy chick! Happy Easter.


22/51

Chicken and vegetable fajitas

Increasingly, children are acquiring a taste for spicy foods and most kids willknow what a fajita is. This is a fairly basic and easy recipe but there are loadsyou can put in as alternatives leftover chilli, cheese, beef instead of chicken,

jalepeno chillies and also guacamole. Make guacamole with 1 ripe avocado scoop out its flesh and whizz up in a food processor with chilli, 1 smallclove garlic, 1 tsp salt and the juice of a lime. The tricky bit is rolling themup and eating them without making a mess, but this is also part of the fun offajitas.

Serves 2

What you need

1 chicken breast, thinly sliced (or any leftover chicken from Sunday lunch)

2 tortilla wraps green pepper red pepper sliced onion1tsp cumin1tsp paprika tsp chilli powder tsp salt2tbsp sour cream or yogurt

Salsa:1 red pepper, diced red chilli, finely diced200g tin chopped tomatoes, drained small onion, diced1 clove garlic, crushed

How you do it

1) First make the salsa by lightly frying the pepper, chilli, garlic and onionuntil soft. Add the tomatoes and simmer for 5 minutes. Set aside to

cool.2) Marinade the chicken, peppers and onion in the spices for about 1hour. In a large non stick frying pan heat some oil and fry the chicken,peppers and onions until coloured making sure the chicken is cookedthrough.

3) Divide the mixture between the wraps (you may have enough for 1 or 2more), add a tablespoon of salsa and sour cream, fold up and eatstraight away.



23/51

Chicken with porcini mushrooms

For the next few weeks I am writing about great family meals on a budget thatwas featured all last week in the Post and this dish is proof that you can eat

like a king on a paupers budget! It is essential you use dried mushrooms asthe flavour is far more intense and the water you soak them in makes a lovelystock for the dish. I served new potatoes and peas with this.

What you need:

1 chicken, cut into saute (8 pieces)25g dried porcini mushrooms, soaked for 20 mins in hot water, water retainedand the mushrooms chopped4 - 5 button mushrooms, chopped1/2 a diced onion

1 clove garlic, crushed1 tbsp marigold veg stock powder125ml double creamthyme leaves, chopped

How you do it:

1) In a large non stick frying pan colour the chicken pieces and remove. Frythe onion, garlic and field mushrooms for a few minutes. Add the porcinimushrooms and then you can add some wine, vermouth or brandy if you wantand reduce that down but it is not essential and I didn't use any today. Add200ml of the mushroom stock (stir the marigold powder in beforehand) andplace the chicken pieces back in along with the thyme and simmer, with a lidon for 20 minutes or until the chicken is cooked.2) When the chicken is cooked, remove it from the pan and add the creamand let it reduce until the sauce is thick. Place the chicken back in the pan andcoat with the sauce.



24/51

Fruity cereal bars

Ditch the ready made ones and get your kids to make their own gorgeoushigh fibre cereal bars. Yes theyre sweet but they are also packed with driedfruit, seeds, nuts and oats. Dead easy for kids to make and ideal for

lunchboxes or a snack. Feel free to mix and match the fruit, seeds and nuts tosuit what you like.

What you need

4 oz Butter4oz Brown sugar3 tbsp Golden syrup4oz dried fruit there are loads to choose from including sultanas, apricots,and cranberries. Use your imagination.1oz Sunflower seeds

1oz nuts any you like, hazelnuts, almonds, peanuts.4oz Oats1oz Rice krispies1oz desiccated coconut

How to do it

1) Preheat oven to 170 degrees C or gas 3. Line an 8-inch baking tin withgreaseproof paper. Melt the butter, sugar and syrup in a saucepan.

2) Place all the other ingredients in a large bowl. Pour over the meltedbutter, sugar and syrup and stir in thoroughly.

3) Pour the mixture into your tin and press the mixture down into the tinwith the back of a metal spoon. Kids can now lick the spoon and bowl!

4) Bake in the oven for 30 minutes. Leave to cool and then turn out of tin.Cut into bars these will keep in an airtight container for a good fewdays if they last!


25/51

Healthy breakfasts

Breakfast time can be a particular problem for parents wanting to give theirkids a healthy start to the day. Its the one area that I find difficult too especially in the week when we are all in a bit of a rush. Its so easy to reach

for the cereal box as a quick fix for busy parents. I run a breakfast club at Dwry Felin and Im planning on trying them with porridge next September.Porridge is a great breakfast as the oats provide the body with a slowreleasing energy source that should keep them going for a few hours.

1) Try a wholegrain cereal with milk and a banana sliced on top or ahandful of blueberries.

2) Older children might like some Greek yoghurt with dried or fresh fruiton top with a drizzle of honey.

3) Get to love porridge. Just invent a different name for it! Its filling,warming and high in fibre. Soak the oats in water the night before to cutdown the cooking time. Serve with fruit and brown sugar on top.

4) Why not make your own smoothies? Combine a handful of frozen fruitsuch as mango, blueberries or summer fruits with a banana, atablespoon of yoghurt, a drizzle of honey and orange or apple juice andblitz with a blender.

5) On the weekend make some fruity drop scones. Combine 1 cup self-raising wholemeal flour and a pinch of sugar with 1 cup of milk. Add 1egg and whisk up. Grate 1 apple or pear into the mix. Lightly grease afrying pan and drop a tablespoon of the mix and cook on each side for1 minute. Serve with banana and honey (or jam and butter).


26/51

Homemade Chicken Goujons with Garlic Mayo

To be honest goujons is just another name for nuggets and if your kiddiesare a fan of this kind of fast food then they will love this easy homemadeversion. This kind of food has acquired an unhealthy reputation because it is

sold at fast food outlets and as a convenience product which is often ladenwith undesirable extras. The best way to serve this is with some potatowedges done in the oven or with a nice green salad.

What you need

2 small chicken breasts100g breadcrumbs50g flour1 egg (whisked up)1 tsp dried thyme

1 tsp grated lemon zestOil for frying2 tbsp mayonnaise1 clove garlic, crushed

How to do it

1) Make the mayo by mixing the crushed garlic with the mayo and puttingback in the fridge until youre ready to use it.

2) Slice the chicken breasts into finger length slices and set aside.3) Now you need three bowls. One with the flour in, one with the egg in

and one with the breadcrumbs in. Add to the breadcrumbs the lemonzest and thyme and mix around.

4) Now individually dip each chicken piece into the flour, then the egg andthen the breadcrumbs. Repeat until they are all coated.

5) Heat a layer of oil in a wide, non stick frying pan. Shallow fry in batchesensuring they are evenly cooked and golden. The chicken must beover 75 degrees to be safe to eat and to check cut one in half andmake sure there are no pink juices.

For more family friendly recipes and tips see my blog at http://recipes-for-

my-daughters.blogspot.com


27/51


28/51

Homemade focaccia breadContinuing with my Italian theme this will introduce your children to the joys(magic, even) of making bread. Nothing beats freshly baked bread and ofcourse you can make a plain loaf but this focaccia, brushed with olive oil andsprinkled with sea salt is fantastic. Kids love making bread and its a great

opportunity to try some new sandwich filling ideas with them.

What you need

500g strong white bread flour300ml warm water (37 degrees)1tbsp sugar1tsp salt7g sachet dried yeast1tbsp olive oil1tsp sea salt

How to do it

1) Place the water, sugar and yeast in a jug, stir and leave to stand someplace warm for 10 minutes (it will start to react).

2) In a large mixing bowl put the flour and salt together and make a well inthe centre. Add the yeasty water and mix, initially with a woodenspoon, then with your hands. You should have a smooth dough with nocracks. Knead for 10 minutes.

3) Leave the dough in the bowl and cover with cling film and putsomewhere warm for an hour or so until it doubles in size.

4) Knock back the dough i.e. push the air out of it and then shape into 1large or 2 small rectangles. Place on a greased baking sheet and, ifyou like, press indentations into the dough. Leave to prove for 20minutes. Preheat oven to 190 degrees. Brush with olive oil and sprinklewith sea salt. Bake for 20 minutes.

5) Eat warm or leave to cool slightly, slice through the middle and fill withmozzarella cheese, sliced tomato and parma ham.

Follow my blog at http://recipes-for-my-daughters.blogspot.com


29/51

TortillasThe tortilla is relatively new to us and you can do loads with them. Fromlunchboxes to Mexican meals they have become a staple in my home and wehave introduced with success to the pupils at Dwr y Felin. Here I am going togive you 2 recipes to get you started.

Houmous and vegetable wraps

Alternatively you can use homemade guacamole instead of houmous. Makewith 1 ripe avocado scoop out its flesh and whizz up in a food processorwith chilli, 1 small clove garlic, 1 tsp salt and the juice of a lime

What you need

2 tortilla wraps2 tbsp houmous pepper carrot grated red onion finely sliced

How to do it

1) Spread each tortilla with 1 tbsp houmous2) Top with pepper, carrot and red onion.3) Fold ends in and roll up. Cut in half and serve

Quesadilla

Tortillas can be eaten toasted and this recipe shows how versatile the humbleMexican bread can be.

What you need

2 tortilla wraps100g grated cheddar cheeseFillings can include shredded ham or chicken, sliced onion or peppers, salsaor jalepenos. just use your imagination

How to do it

1) Put a large frying pan on a medium heat2) Put 1 of the tortillas in the pan (no oil)3) Add your fillings, including the cheese4) Put the other tortilla on top and cook for 2 mins

5) Flip it over and cook on the other side for a further 2 mins6) Slide out onto a board and cut into 4


30/51

Lentil and bacon soup

A cheap, easy and warming soup for the cold weather.

Serves 4

3 carrots1 onion2 sticks of celery2 thick rashers smoked streaky bacon or pancetta cut into cubes200g red lentils1 litre chicken or vegetable stock (made up with boiling water and a stockcube)

Chop the onion, carrot and celery into medium dice and set aside. In a largesaucepan fry the bacon until golden. Add the vegetables and cook for a

further 3 minutes. Add the lentils then the liquid. Bring to the boil and thensimmer for an hour (or more if you can) you are looking for a thickconsistency. Keep an eye on the liquid level though top up with water ifbecoming to thick as it can burn on the bottom if your not careful. Season withsalt and pepper and serve with crusty bread.


31/51

Lemon and Marscapone TartThis beautiful tart is a bit like a cheesecake only that it is baked and has apastry base. Its great to make with children as it introduces them to a fewnew techniques like whipping egg whites and folding in. the base is madeusing ready-made and rolled puff pastry. As you know I always extol the

virtues of homemade over shop bought but this is an exception. Making puffpastry from scratch is a real palaver and the alternative is great and timesaving.

What you need

125g or a sheet of ready rolled puff pastry200g tub marscapone cheese200g tub ricotta cheese125g caster sugar6 eggs (yolks and whites separated)

3 lemons (zest and juice)

How to do it

1) Line an 8 inch pie dish with the puff pastry, allowing the pastry to hangover the sides. Set oven to gas 5, 190 electric.

2) In a large bowl, whisk the egg yolks and 100g of sugar together andthen add the two cheeses and mix in. Add the lemon rind and about 2tablespoons of juice.

3) In another large bowl whisk the egg whites until firm then add the 25gsugar and whisk until stiff. Now fold the two mixtures gently togetherdo not whisk or the air will come out of it.

4) Pour the mixture into your dish, over the pastry. Fold the overhangingpastry into the dish you want a rustic look nothing too precise.

5) Bake for about 40 minutes and then leave to cool. Its nice eaten slightlywarm with some cream.

For more family friendly recipes and tips see my blog at http://recipes-for-my-daughters.blogspot.com


32/51

How to eat well on a budget

It is a shocking fact that in Swansea there is a huge gap in life expectancy

between the East and West of the city. Even more worrying is that half of thecity is obese or overweight. The risks of obesity are well known and type 2diabetes one of the more worrying dangers.

One of the problems is that people dont seem to cook at home anymore;busy parents are increasingly opting for convenience foods which are oftenladen with additives, sugar and fat. As a result parents are not passing on vitallife skills to their children and so the problem is likely to continue down thegenerations.

I believe passionately that good food can be for everyone not just for those

with money. Most of us live life on a pretty tight weekly budget and if you shopsensibly and learn a few recipes then you can feed your family well mostdays. A little time and effort at the shops and in the kitchen can go a long way.

You dont need to be a super chef even if you learn the two basic recipesbelow you and your family will eat well all week. These recipes can beadapted to suit your needs to make a whole host of great tasting, nutritiousmeals. They are also cheap, costing around 5 - 7 to make to feed a familyof 4.

Shopping and eating tips

1) Whether you use the market or supermarket, eat fruit and vegetablesthat are in season i.e. apples in autumn, strawberries in June. This way greatfruit and veg will be cheaper. Also eat a variety of fruit and veg, at least 5 aday.2) If you are on a budget use your local market to buy your food(Swanseas is excellent). This way you are dealing with people who knowtheir produce, can recommend what to buy and importantly you wont betempted to by convenience foods or junk. You might also find that you willhalve you weekly food bill.

3) Try some oily fish, which is rich in Omega 3 and essential for our brainfunction. If you are not keen on whole fish try my spicy fishcake recipe below.4) We eat way too many carbohydrates. By that I mean bread, rice, pastaand potatoes. Along with saturated fat they are the number one reason forweight gain. Aim to eat around 20% of your daily diet in carbs and whenchoosing carbs opt for wholegrain varieties.5) As a rough guide, eat around 1 2 portions of carbohydrate, 2 portionsof dairy products, 2 3 portions of protein (meat and fish), 5 portions of fruitand veg and have just 1 treat a day this includes anything high in fat orsugar.


33/51

Packed lunch ideas

The recent emphasis on healthy school meals has thrown a spotlight onto packed lunches.More and more schools across the country are turning out really good school meals andparents can know that when their child goes to school they will have a hot nutritious lunch.However, lots of parents still go for the packed lunch option, as I do with my children and I

find it difficult day in day out to give my kids a healthy lunch that has some variety in it. Arecent report (http://www.bbc.co.uk/news/health-14770377) that highlights the huge amountof salt in supermarket bread means that I dont want the kids to have a sandwich every day,not least because it becomes boring after a while. So here are some tips, recipes andguidelines to give your kids a packed lunch that is delicious andhealthy.

If your kids like sandwiches then try them with a variety of beads such as wholemeal or pittaor you could make a tortilla wrap instead. You can use a variety of great fillings such ascream cheese, cucumber and ham or leftover roast chicken mixed with BBQ sauce with alittle shredded lettuce or for the more adventurous hummus with grated carrot and pepper.Also below is a recipe for a chicken tikka wrap.

On cold winter days fill a wide neck flask with homemade tomato soup or lentil and baconsoup (see recipe), leftover casserole or their favourite pasta dish. My youngest daughter justwont eat sandwiches so I make her a noodle salad (her favourite) or a pasta salad. For thepasta salad, combine cooked cooled pasta with a diced tomato, a couple of torn basil leaves,a couple of cubes of mozzarella cheese and a little olive oil. For a noodle salad combinecooked cooled noodles with a Thai style dressing of 1 tbsp soy sauce, 1 tsp sesame oil, 1 tspsugar and a squeeze of lime. Add in their favourite diced up veg, ideally with a variety ofcolours, pop a few torn coriander leaves in and thats i t. The best thing about these salads isthat you can make 2 or 3 pots up and keep them in the fridge.

Kids generally like bite sized finger foods so you could add a few vegetables such as carrot,cucumber and celery sticks or some cherry tomatoes or a little tub of fruit salad comprisinggrapes, raspberries and blueberries. Other bite sized treats include pieces of their favouritecheese, crackers, breadsticks, ham, salamithe list is endless.

I really think that if your kids have a healthy lunchbox then a treat is essential. A packet ofcrisps or a biscuit bar is fine. Even better would be a homemade sweet treat such as bananabread or a healthy cereal bar (see recipe).

Include a drink to keep your child hydrated and help them concentrate. Go for still / sparklingwater, semi-skimmed milk, or unsweetened fruit juice. At Dwr y Felin we recently had a classdiscussion on energy drinks. It surprised me how many kids had it as a normal part of theirday and personally as a parent these products are the last thing I would ever let my childrenhave as they contain so much sugar and are marketed in a way that suggests that they are avital source of energy.

Recipes

Fruity cereal bars

What you need

4 oz Butter4oz Brown sugar3 tbsp Golden syrup4oz dried fruit there are loads to choose from including sultanas, apricots, and cranberries.

Use your imagination.1oz Sunflower seeds1oz nuts any you like, hazelnuts, almonds, peanuts.


34/51

Party food

If you are planning a street party for the Royal Wedding then this is a perfecttime to celebrate all that is good about British food. Our national dishes areconsidered to be a bit of a joke around the world but I can think of nothing

more celebratory and delicious than British classics such as sherry trifle,smoked salmon and cucumber sandwiches or prawn cocktail washed downwith ginger beer or a pot of tea (cup andsaucer please). Many dishes fromaround the world are considered national favourites to us Brits think ofchicken tikka masala, chow mein or spaghetti bolognaise. While I think thesedishes are fantastic, and reflect the changing nature of our communities, itwould be a real shame not to enjoy dishes our parents and grandparentsserved us. As with all food you cant beat homemade from scones tosausage rolls - the shop bought versions dont match up. A celebration is alsoa perfect opportunity to get the kids involved. So drag them off the sofa, givethem a mixing bowl and get them cooking. The recipes Ive shown here are

ideal for children to make.

Smoked salmon and cucumber sandwiches

This is less a recipe more general guidelines to quantities and things toconsider. Although you might think this is expensive, it isnt if you buy asmall pack of smoked salmon you can make it stretch by chopping it up andmixing with a 300g tub of cream cheese. If you do it this way you wont needto butter the bread. You can use whichever bread you like but wholemeal isgood with salmon. An 800g gram loaf will make roughly 8 rounds ofsandwiches and then cut into 32 triangles.

Sausage rolls

A quintessential British party food treat. A great example of homemadeknocking the shop bought version into a bowler hat any day! These are simpleto make and give a lot self-satisfaction. Easy for kids to make.

Makes 16 24

450g/1lb sausage meat (take skins off shop bought sausages if you cant get

sausagemeat)salt and pepper450g/1lb ready-rolled puff pastry1 tbsp Worcestershire sauce1 tsp dried herbs such as thyme or rosemary1 egg, beaten

1)Preheat the oven to 200C/400F/Gas 6.

2) Add the Worcestershire sauce, herbs and sausage meat and season wellwith salt and freshly ground black pepper. Mix until thoroughly combined.


35/51

Peanut butter and choc chip cookies

In my experience making cookies is most kids favourite cooking activity,mainly because they will enjoy sampling the results. Its a great way to get

children interested in cooking and it will teach them the basics in the kitchen.

It is essential to teach children to how to keep safe and clean while cooking aswell as how to mix ingredients and how long to bake things for. Get your kidsinto the habit of washing their hands and wearing an apron (you can even get

kids chef outfits if they are really serious) and also teach them how to useoven gloves so they can safely get food from the oven. The more you show

them then the more they will be able to do for themselves and then theirconfidence will grow.

Makes: 8 - 10

What you need:

8 tbsp plain flour

2 tbsp caster sugar

2 tbsp crunchy peanut butter

75g chocolate chips

1 egg yolk

50g butter, softened

How you do it:

1. Preheat the oven to 180C/Gas 4.

2. Place the flour, sugar, peanut butter, chocolate chips, egg yolk and

butter into a large bowl and mix together until combined to a smooth

dough.

3. With lightly floured hands, break off evenly sized pieces of the dough

and roll balls the size of a 50p


36/51

Pizza Margherita

Home made cheese and tomato pizza is amazing. My advice is to keep itsimple. Kids just love making this as it teaches them how to make bread andshows them how healthy pizza can be when you make it yourself. Beats a

takeaway anyday!

Makes 4 six inch pizzas

What you need

For the bread dough:

500g strong bread four

330 ml warm water

1 tbsp sugar

7g sachet yeast

1 tsp salt

For the pizza:

8 tbsp tomato sauce (the recipe I gave recently or make your ownsimple version by frying 1 sliced clove garlic in 1 tsp oil, add a small tinof chopped tomatoes and a tbsp of tomato puree)

2 x mozzarella cheese balls (sliced up)

Bunch of basil

Any additional toppings you fancy

How to do it

1) First make the dough by putting the flour, salt, yeast and sugar in alarge mixing bowl. Add the water and mix to a dough. Knead for 10minutes then cover and put somewhere warm until it doubles in size.Preheat oven to 200 degrees Celsius.

2) Knock back the dough, divide into 4 and then roll out into a 6 inch circleand place on a baking sheet. Repeat with the other 3 pieces of dough.

3) Spread 2 tbsp of sauce on the base and then add a few slices ofcheese, a few basil leaves and any other toppings you may want. Bake

in the oven for about 15 minutes or until cheese is golden. Serve with agreen salad. Delicious!

For other recipes see: http://recipes-for-my-daughters.blogspot.com/


37/51

Raspberry Ripple PorridgeBreakfast, particularly on weekdays is often an uninspiring and unhealthyaffair and I am as guilty as any parent. The problem often revolves aroundtime. Most families are trying to get washed, dressed and breakfasted in ashort space of time and often leave the house with an inadequate meal inside

them. Breakfast cereals offer convenience but little else as they tend to behigh in sugar. Children burn through this energy quickly and can be tired andhungry by 10 oclock. This recipe contains oats and they release energyslowly, ensuring your little ones stay fuller longer. This dish is beautiful butporridge does have an image problem. Just give it a different name!

Serves 2

What you need

100g porridge oats

50g sugar500ml water100ml milkHandful of raspberries2 tbsp creamSqueeze of honeySqueeze of raspberry sauce (see below)

How you do it

1) In a large non stick saucepan put the oats and toast over a mediumflame for a few minutes, stirring constantly. Add the sugar and let thatmelt. You could keep a little to decorate over the top later.

2) Now add the liquid and bring to the boil then simmer for 10 mins untilcooked. Turn off heat and let it rest for a few minutes.

3) Add the raspberries, cream, honey and a squirt of sauce and stir. Enjoystraight away.

For extra flavour, and goodness, make a raspberry sauce by simmeringa 500g bag frozen raspberries with 100ml water and 100g sugar. Pushthrough a sieve and store in the fridge. Use on ice cream etc



38/51

Real Hot Chocolate withCaramelized BananasThis hot chocolate is the real deal. Instanthot chocolate is laden with sugarand is best avoided. Serve with caramelized bananas on toast for a gorgeoussupper treat. Children love making this but care needs to be taken with the hotmilk, so adult supervision is a must on this one. Caramelized bananas on

toast are delicious and a great way of increasing fibre and fruit content in onego. Other fruits lend themselves well to this plums and peaches areexcellent. You can also change the bread try fruit loaf or brioche instead.Again easy for kids to make but care must be taken when using the grill.Enjoy!

Hot Chocolate

2 generous mugs

What you need:

300ml milk50g chopped plain chocolate3 tsp sugar (or to taste)

How you do it:

1) Place the milk in a saucepan and bring to the boil, watching that itdoesnt boil over.

2) Place the chocolate, sugar and milk in a heatproof jug and pour overthe hot milk.

3) Whisk until the chocolate has melted and the sugar dissolved. Keepwhisking if you want a frothy top. For a naughty treat top with whippedcream and chocolate shavings!

Caramelized Bananas

What you need:

Knob of butter1 slice of wholemeal bread1 banana1 tsp brown sugarPinch of cinnamon, nutmeg or ginger (I prefer cinnamon)

How you do it:

1) Preheat the grill to high. Lightly toast the bread on both sides and thenbutter one side.

2) Slice the banana and lay on top of the toast. Sprinkle the sugar andcinnamon over the banana and grill until golden


39/51

Ricotta Dumplings with Tomato Sauce

I have recently been to Italy and was inspired by the food there. I was struckby how well Italian children eat and pleased to see that junk food playedsecond fiddle to home cooked food. The focus seemed to be on simple,

cheap, seasonal foods prepared with love and care. This is so easy, my 8year old made it recently so it is perfect for kids. If your kids like pasta withtomato sauce then this is a perfect alternative. I called it homemade pasta(didnt call it dumplings!) so I fooled her a little. My favourite dish so far thisyear and it cost less than 1 per person to make.

What you need

For the dumplings:200g ricotta cheese220g plain flour

25g grated parmesan cheese3 egg yolksSalt and pepper

For the tomato sauce:2 x 400g tins chopped tomatoes2 cloves garlic, chopped1 tbsp olive oil6-7 basil leaves

How to do it

1) Put a large saucepan of salted water on to boil. Make the dough bycombining all the ingredients for the dumplings and mix to a smoothdough with your hands. Cut dough into 3 pieces and roll out into a longsausage shape and cut into thumb sized pieces.

2) Make the tomato sauce by heating the oil and frying the garlic for 1minute. Add the tomatoes and simmer for 10 minutes. Add the basiland season.

3) When the water is boiling add the dumplings. They will rise to the

surface when cooked about 4- 5 minutes. Give about 10 per portionand spoon some of the sauce over. Finish with more grated parmesanand a green salad.


40/51

Sausage meatballs with tomato sauce

This is a great sauce to make in large quantities as it freezes well. Its jampacked with tasty vegetables and if you whiz it up to a puree the kids wont

know its in there. I use this sauce at Dwr Y Felin in loads of dishes. A

particular favourite is the meatball melt baguette. A great example of how youcan make fast food healthy!

1 carrot, stick of celery, 1 onion, courgette, 2 cloves garlic

1 tbsp tomato puree

2 x 400g chopped tinned tomatoes

1 tbsp olive oil

pinch of sugar and salt 2 tspn oregano

8 good quality pork sausages (or flavoured ones)

1) First up tomato sauce. Peel and prepare the veg by grating it allstraight into a large saucepan and add the oil. Place on a medium heatand cook without colour for 5 minutes.

2) Add the 2 tins of tomatoes, tomato puree, oregano, salt and sugar thensimmer for 15 20 minutes. Puree until smooth with a hand heldblender or food processor.

3) Run a knife down the length of each sausage and pull out the sausagemeat. Take a small amount and roll into a meatball shape. Heat oil in alarge non-stick frying pan and fry meatballs until golden and thoroughlycooked. Add the tomato sauce.

4) You can either serve this with your favourite pasta shapes or make afantastic meatball melt by slicing a baguette in half lengthways, filling itwith meatballs and sauce. Top with cheese and pop under the grill untilmelted.


41/51

Sausage Rolls

I really believe that children will grow up to be healthy and happy if they learn

how to cook for themselves. One of the factors behind our obesity problem inthe UK is our reliance on convenient fast food, whether its from asupermarket or takeaway. Of course we all need to treat ourselves but itseems that cooking has become something we generally dont do anymore.Breaking that cycle has to start with children and while sausage rolls aredefinitely not terribly healthy, I think that getting children cooking simple thingslike this will show them the alternatives to convenience foods.

Makes 16 24

450g/1lb sausage meat (take skins off shop bought sausages if you cant get

sausagemeat)salt and pepper450g/1lb ready-rolled puff pastry1 tbsp Worcestershire sauce1 tsp dried herbs such as thyme or rosemary1 egg, beaten

1) Preheat the oven to 200C/400F/Gas 6.

2) Add the Worcestershire sauce, herbs and sausage meat and season wellwith salt and freshly ground black pepper. Mix until thoroughly combined.

4.Roll the puff pastry out into a large rectangle, then cut into two longrectangles.

5.Place a layer of sausage meat mixture down the middle of each pastryrectangle, then brush each with beaten egg on one edge.

6.Fold the other side of the pastry over onto the egg-washed edge. Pressdown to seal and trim any excess. Cut each pastry roll into 8-10 smallsausage rolls.

7.Place the sausage rolls onto a baking tray, egg wash the tops and transferto the oven to bake for 15-20 minutes, or until crisp and golden and thesausage meat is completely cooked through.



42/51

Slow cooked lamb with pearl barley

Now that the kids are back at school the last thing you want sometimes is tocook after work. One of the best things I ever did was to invest in a slow

cooker. Mine cost about 20 and it has repaid me many times over with ameal ready to come home to. You need an economical cut of lamb, some rootvegetables and water. That is it really and you can serve it as a stew withsome dumplings or as I prefer it for the last hour of cooking pop 150g ofpearl barley into the pot and let it absorb all the juices. This will make it amore substantial dish.

What you need

Half shoulder or breast of lamb

2 onions, sliced or diced2 carrots, cut into chunks1 clove garlic, crushed300ml water or vegetable stockherbs such as thyme and rosemary150g pearl barley

How to do it

1) In a large non stick frying pan heat a little oil and slowly colour the onionsand garlic. Then add the lamb to the pan to colour all over. Transfer to yourslow cooker or casserole dish and add the stock or water to the hot pan andpour this in with the lamb. You can pop in some herbs if you wish. Cook for 3hours in an oven or 5 hours in a slow cooker.2) You can serve on its own or with dumplings but I like to add some pearlbarley you can add this for the last hour of cooking.


43/51


44/51


45/51

Spinach pesto with pasta

Traditional pesto is gorgeous and my kids really like it, so I took the

opportunity to add spinach to it to see if they noticed and they didn't. This ispesto with a difference - it contains a few additional flavours such as lemonand chilli and it also contains a large handful of spinach. I've tried spinach withthe kids as a side dish but they didn't like it so Ive hidden it. I do this all thetime now with lots of dishes. It is quick and easy for me to make anddepending on how much you use it will last a few days. I've used cashew nutsinstead of pine nuts because they are much cheaper and to be honest there'sno real difference.

What you need

150g pasta1 small bunch of basil1 large handful of spinach, washed and dried25g cashew nuts, toasted1 small clove garliczest of 1 lemon1 tspn dried chilli flakes or 1/4 chopped fresh chilli75g grated parmesan cheese100ml olive oil

How you do it

1) Cook pasta according to packet instructions

2) Make the pesto by placing the toasted cashews and other ingredients(except for olive oil and parmesan) in a large food processor and whizz up. Ilike mine quite smooth but you can make it to the texture you like. Add theparmesan and then gradually add the oil and if it isn't enough (i.e. pesto toodry) then add a little more.

3) Stir in the pasta and serve with a little more parmesan if you like.



46/51

Creamy pasta with bacon and spring vegetables

This few months of spring and early summer are a real treat for cooks. This isa perfect time to get children to try and even enjoysome new seasonalveggies. Encourage your child to pick one new vegetable to go in this

delicious creamy pasta and try and make it a green one such as asparagus,peas, spinach or courgette and also try a new pasta shape. My daughterscurrent favourite is orecchiette which translates as little ears. Enjoy!

What you need

150g pasta shapes75g diced bacon or pancetta2 spring onions, sliced50g of a spring vegetable of your choice2 tbsp crme fraiche

50g grated parmesan cheeseSalt and pepper to taste1 tbsp oil or butter

How to do it

1) Put a large pan of water on to the boil and add pasta when water isboiling and cook pasta according to the packet. Drain and set aside.

2) In a large saucepan or frying pan add half the oil or butter and place ona medium heat. Add the bacon and fry until crisp. Remove and setaside and wipe pan clean. Add remainder of oil or butter and place panback on the heat and add the spring onions and cook for 2 minutes.

3) Add your chosen spring vegetable and cook for a few minutes. Addcrme fraiche and allow to bubble. Add the parmesan cheese and turnthe heat off. Add the bacon and pasta and stir together. You canseason it but be careful with salt. Transfer to a bowl and serve with asimple green salad.


47/51


48/51

Stuffed Jacket Potatoes

A baked potato, with a little butter added is the simplest meal ever all you dois pop them in the oven and leave them to cook. However, for something a

little different you can fill em and grill em!

Makes 4 potatoes

Bake 4 medium sized baking potatoes in a moderately hot oven for 1 to 1 hours. Wash and prick them before baking and if you like rub with oil andsprinkle with salt.

Cheese, ham and onionCut your potatoes in half and scoop out the flesh into a mixing bowl. Add 2chopped spring onions, 50g chopped ham, 1tbsp mayo or crme fraiche and

50g cheddar cheese. Season with salt and pepper if you like and mixtogether. Then spoon mixture back into the potato shells, sprinkle with a littlemore cheese and pop under the grill until golden brown.

Mushroom meltAs above but replace the ham with 150g chopped fried mushrooms. Seasonwith salt and pepper if you like and mix together. Then spoon mixture backinto the potato shells, sprinkle with a little more cheese and pop under the grilluntil golden brown.

Tuna topperCut your potatoes in half and scoop out the flesh into a mixing bowl. This timeyou only need half of the potato mix. Add 2 chopped spring onions, 185g tuna,1tbsp crme fraiche and 4tbsp sweetcorn. Season with salt and pepper if youlike and mix together. Then spoon mixture back into the potato shells, sprinklewith cheese and pop under the grill until golden brown.



49/51

Thai Butternut Squash Soup

Hot, spicy and creamy perfect for cold winter days

Serves 4

500g diced butternut squash1 onion2 teaspoons of red Thai curry paste100 ml of coconut milk1 pint chicken or vegetable stock (made up with boiling water and a stockcube)

Chop the onion and fry over a medium heat for 5 minutes without colour. Addthe butternut squash and fry for a further minute. Add the red Thai curry pasteand stir in to the vegetables. Add the liquid, bring to the boil and then simmer

until the squash is soft. Add the coconut milk and puree in a food processor orwith a hand held blender. Check seasoning and consistency. Serve withcrusty bread.


50/51

Thai fishcakesThese are a revelation! I came up with this recipe at Dwr y Felin so that Icould get the kids to eat oily fish once a week, which is rich in omega 3. I

didnt think they would be keen but they have proved a hit. Any healthconcerns you may have about fying is, in my opinion, offset by the general

healthy nature off the dish itself.

Serves 6

What you need:

25 50g Thai red curry paste (depending on how spicy you like it)

1 bunch coriander, chopped

300g mashed potato (or butternut squash or mixture of both)

400g tin of pink salmon, drained with skin and bone removed

1 red onion, finely chopped

1 bunch spring onions, sliced

Oil for frying

For the coating:

200g breadcrumbs

1 egg, beaten

100g flour

How you do it:

1) Cook the red onion, chopped coriander stalks and spring onions in alittle oil for a few minutes

2) Either using a food processor or a potato masher, combine all theingredients together so it is well mixed

3) Shape into cake shapes with your hands and place in the fridge to firmup for an hour

4) Now you are ready to coat them in breadcrumbs. In 3 separate bowls,place the flour, egg and breadcrumbs. Take each fishcake and coat itin the flour (shake off the excess) then dip it in the egg and finally coatwith breadcrumbs. Repeat until they are all done.

5) In a large frying place some oil and put on a medium heat. Fry thefishcakes on each side until golden. Finish cooking in the oven for 10minutes until piping hot.


51/51

Feed your family for around 35 per week

My storecupboard challenge

I have a real passion for simple food, nothing fancy just good honest grubmade with love and care. I, like most people are feeling the economic pinch,and with increasing living costs it has never been harder to eat well andimportantly these days, cheaply. When I mean cheaply I dont meancompromising on lovely ingredients, you can ditch those economy burgersand pot noodles for something homemade, simple and delicious.

With a list of essential ingredients that will cost as little as 35 per week youcan make 7 great dishes. Some days you can eat some incredible food andothers your evening meal will be a modest affair. The key to making this workis by sticking to your list and not being tempted by other offers. My shopping

list is based on a supermarket but you will often find cheaper and betterquality food at the market or ethnic food store.

I have been doing this for a few weeks now and found that my original shoplasted about 9 days and on week 2 I substituted some ingredients for othersas you will find you may fancy a change or that you havent actually used allthe things on your list. Not included in the list are some staple ingredients thatyou should have in your cupboard. Also, the total price is for the cheaper orbasic range of foods, which are fine but if you wish to have free range eggs orchicken then you basket total will increase. All recipes feed 4 people.

Staples

All these items will last a while so wont need to be bought every week

Plain flour

salt and pepper

sunflower oil for frying

stock cubes (vegetable)

tomato puree olive oil

Storecupboard items

Pasta (500g) - 1.00

Chopped tinned tomatoes (400g) x 2 - 31p for basics, 59p for ownbrand and 98p for Napolina

How to express your love though cooking

Documents

Transcript of How to express your love though cooking