12m +, Breakfast, Lunchbox Idea, Nut Free, Vegetarian

Honey and Oat Waffles

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  • 12 m+
  • Can be frozen
  • Vegetarian
  • Nut Free

These healthy waffles are super simple to make and one of the best things about them (apart from the awesome taste of course) is that you can freeze them and then just whack them in the toaster whenever you need one, how convenient is that? They have recently become one of my freezer staples as The Monster loves dipping them in pure peanut butter, but they are great plain or with anything your little one likes.

This recipe makes 6 standard size waffles. I use the Kenwood 3 in 1 toasted sandwich maker for my waffles, if you don’t have a machine already I highly recommend it. it has attachments for waffles, panini’s and old skool style sealed toasties.

Ingredients

  • 1 cup wholemeal flour
  • 1/2 cup oats
  • 1 tablespoon of honey
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 tablespoon melted butter
  • 1 egg

Method

Put the waffle machine on to heat up.

Place all the ingredients in to a large mixing bowl and mix thoroughly. I use a stand mixer, but a hand mixer or wooden spoon will work just as well. Once combined use a ladle to pour onto the waffle iron, close and allow to cook until golden brown.

To re-heat just pop into the toaster until warmed through.

Enjoy

Em xx

12m +, Lunchbox Idea, Nut Free, Vegetarian

Mini Cornish Pasties

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  • 12m +
  • Can be frozen
  • Nut Free
  • Vegetarian (optional)

 

My Step-mum makes the best pasties ever, probably due to the fact she is Cornish through and through. I got to grow up eating these tasty handheld delights and I’m really pleased to report that My Monster seems to love them as much as me. There is a bit of effort involved in these so I recommend making a batch or two at a time and popping them in the freezer. They are great for taking to the beach, pool, park or on a picnic as they taste fab both hot and cold and are super easy to hold and eat.

I initially made My Monster the veggie version of these but he has recently evolved to the meat ones too, just be sure to chop the meat nice and small and check that it is lean. To make the veggies, just omit the meat from the recipe.

Ingredients:

For the pastry

  • 250g strong bread flour
  • 250g wholemeal flour
  • 120g lard
  • 125g butter
  • 175 ml cold water

For the filling

  • 450g good quality beef cut into cubes
  • 450g potato, diced
  • 250g swede, diced
  • 200g onion, sliced
  • Pepper to taste
  • Beaten egg or milk to glaze

 

Method:

To make the pastry, you can ether use a food processor or make it by hand. Rub the two types of fat lightly into flour until it resembles breadcrumbs. Add water, bring the mixture together and knead until the pastry becomes elastic. It takes a little longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and
retain a good shape. Wrap with cling film and leave to rest for at least 2 hours in the fridge.

While chilling chop and thinly slice the meat and vegetables.

Pre-heat the oven to 165 degrees.
Roll out the pastry and cut into circles a saucer (from a tea cup) is an ideal size to use as a guide. Layer the vegetables and meat on top of the pastry, adding pepper to taste.
Bring the pastry around and crimp the edges together. Glaze with beaten egg or an egg and milk mixture.
Bake for about 50 – 55 minutes until golden.

 

Enjoy

Em xx

12m +, Lunchbox Idea, Savory, Veggie

Cheddar, Brocolli and Tomato Quiche

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  • 12m +
  • Vegetarian
  • Contains: Eggs, Dairy, Gluten

This recipe is fab for lunchbox’s and is loved by both kids and adults so it’ll feed the whole family. It’s not your standard bland quiche, it really packs a flavour punch. I often make two of these at a time, slice them and pop them in the freezer, they defrost quickly so also work well for an unplanned dinner.

I make my own shortcrust pastry in a food processor  (recipe is included below) which is super quick, but there is nothing to stop you using shop brought pastry if you prefer. Also when blind baking the pastry, if you don’t have baking beans you can easily use rice instead.

Ingredients:

(For the pastry)

  • 125g plain flour (you can also use wholemeal)
  • 55g butter
  • 4 tablespoons water

(For the filling)

  • 6 eggs
  • 1/2 cup of milk
  • 1 cup of grated mature cheddar
  • 2 tablespoons tomato puree
  • 3/4 cup broccoli florets
  • 1 tomato or 4 cherry tomatoes.

Method:

To make the pastry: Place the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Alternatively add into a food processor and blitz to same texture.
Then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

Preheat oven to 180 degrees.

Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie dish, leave the edges over hanging at this point. Place a sheet of baking paper over dough and fill with baking beans or rice. Bake until edge is dry and light golden, about 150 minutes. Remove the baking paper and the weights. You can trim the edges now if you wish, I normally leave mine looking “rustic”.

Spread the tomato paste over the pastry base, getting right into the edges. In a medium bowl, whisk together eggs and milk. Add the broccoli florets, and most of the cheese  (leave a little to sprinkle on top) add a 1/4 teaspoon pepper for seasoning. Whisk to combine, pour into crust, lay the tomatoes on top and sprinkle the remaining cheese. Bake until center of quiche is just set, about 40 to 45 minutes.

Enjoy

Em x