8m +, Egg Free, Lunchbox Idea, Nut Free, Savory

Salmon Bites

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  • 8m+
  • Egg Free
  • Nut Free
  • Lunchbox Idea
  • Can be Frozen

My Salmon Bites are delicious and super easy to make. They’re fab as the protein in a main meal or enjoyed as a simple snack. The Monster loves dipping them in sweet chili sauce, although I love them with aioli (these are just as tasty for adults as they are for kids.)

The recipe makes about 10 pieces but you can make them any size you like. They keep in the fridge for 2 days or can be frozen for up to 2 months.

Ingredients:

  • 250g skinless salmon fillet
  • 1 small potato
  • 1/2 cup wholemeal bread crumbs
  • 1 tablespoon fresh chopped parsley
  • small squeeze of lemon

Method:

Chop the potato roughly and boil until tender. Whilst that is cooking finely dice the salmon fillet and ensure there are no bones hiding in it. Place all the ingredients into a food processor and whiz briefly to bring everything together (don’t do it for too long or you’ll get a paste) you want to keep plenty of texture.

Heat a small amount of coconut oil (or whatever oil you chose) in a frying pan over a medium heat.

Form the mixture into small balls using your hands and then squash into patties. Pop them into the frying pan and cook for 3 minutes on each side until golden brown and cooked through.

 

Enjoy

Em xx

8m +, Lunchbox Idea, Nut Free, Savory

Beef and Secret Veg Mini Pies

PSX_20170904_215433I am a massive fan of pie, it’s one of my favorite meals and it seems that The Monster has inherited the same taste, because these always disappear quickly. I’m lucky that (at the moment) he is great for eating vegetables but it never hurts to add a few extras in where possible. The gravy in these pies contains blended veggies but no-one would ever know, even my veg-phobic husband hasn’t realised! In the recipe I used carrots, spinach and tomato puree in my sauce but you can use whatever veg you have in the house, there’s no rules on this one.

I make these in a mini cupcake tray as they are the perfect size for The Monster, for bigger kids use a regular cupcake tray and why not make some regular sized ones for the adults in the family too.

These are delicious hot or cold, so they also work well in lunchboxes, making a nice change from sandwiches. They can also be frozen for up to 3 months. If you have any left over filling you can use it for shepherds pie or pop it in the freezer for next time.

Ingredients:

For the Pastry

  • 50g wholemeal flour
  • 75g plain flour
  • 55g cold butter cut into cubes
  • 2-3 tbsp of cold water

For the Filling

  • 400g minced beef
  • 1 medium onion, diced
  • 5-6 mushrooms, diced
  • 1 clove of minced garlic
  • 1 teaspoon of dried mixed herbs
  • 1 cup beef stock (low sodium)
  • 2 carrots
  • 2 blocks of frozen spinach
  • 1 sachet of tomato puree

 

Method

First off you need to make your pastry. I use a food processor these days but it’s easy enough my hand as well. Rub the flour and butter together to form a breadcrumb like texture, slowly add the water and bring together to form a dough. Form into a ball, wrap in cling film and place into the fridge.

Pre-heat oven to 180 degrees.

Heat a sauce pan over a medium heat, add a very small drizzle of oil, the onion, mushrooms and garlic and fry until softened. Add the mince and cook until no longer pink. In a blender blitz the carrots, spinach, tomato puree and beef stock until smooth, pour over the mince and heat for 5 minutes.

On a floured surface, roll your pastry, cut and mold to the cupcake tin (I use a silicon mold which doesn’t require oiling but if using metal just rub with a little butter to prevent sticking). Fill with the mince mixture and add a pastry lid.

Brush the tops with your choice or egg or milk and back for approximately 25 minutes or until golden and crisp.

 

Enjoy

Em xx

 

8m +, Lunchbox Idea, Nut Free, Savory

Pork and Apple Fingers

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  • 8m +
  • Diary Free
  • Egg Free
  • Nut Free
  • Can be Frozen

I’m aware that not everyone eats, or enjoys pork, but in our house it’s a massive hit. These Pork and apple fingers make a great healthy alternative to sausages, and they are a super finger food for little ones learning to fed themselves. As with most of my recipes they can be frozen.

Ingredients:

  • 250g minced pork
  • 1 small grated apple
  • 1 grated carrot
  • 1/4 cup wholemeal breadcrumbs
  • Pinch of dried sage

Method:

Pre-heat oven to 180 degrees and line a baking tin with grease-proof paper.

Put all the ingredients into a mixing bowl and combine using your hands until well mixed. Transfer mix into the baking tray and press down firmly. Bake for 20 minutes. When cooked slice into fingers.

 

Enjoy

Em xx

8m +, Breakfast, Lunchbox Idea, Nut Free, Savory, Veggie

Chickpea Patties

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  • 8m +
  • Nut Free
  • Can be frozen
  • Vegetarian
  • Lunchbox Idea

These Chickpea Patties rock! They’re great for lunches, fab for breakfast topped with an egg, or served in a bap as a burger for dinner. Little hands can easily eat these themselves and bigger hands enjoy then just as much. They freeze really well and keep in the fridge for 3 days. I cook them in coconut oil as both The Monster and I enjoy the flavour but feel free to use which ever oil you prefer.

Ingredients:

  • 1 can chickpeasĀ drained
    1 small sweet potato grated
    1/2 medium onion
    1/4 cup wholemeal breadcrumbs
    1 large egg, lightly beaten
    1 clove garlic, chopped
    1 teaspoon driedĀ parsley
    1 teaspoon ground cumin
    3 tablespoons wholemeal flour (for coating)

Method:

Pop everything except the flour in to a food processor (if you don’t have one a mixing bowl and a hand blender also do the job). Blitz until you have a coarse paste. put the flour into a shallow dish. Form the chickpea mix in to patties, whatever size you like. Coat in flour and shallow fry for 4 minutes on each side until golden brown.

If freezing wrap individually in baking parchment before hand to prevent them sticking together.

 

Enjoy

Em xx

8m +, Breakfast, Lunchbox Idea, Nut Free, Vegetarian

Sugar-free Banana and Blueberry Muffins

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  • 8m +
  • Egg free
  • Nutfree
  • Can be Frozen

My little monster loves anything with banana and/or blueberries so these muffins go down an absolute treat with him. They don’t contain any added sugar, as the banana keeps them nice and sweet. If you wanted to make them dairy free you can also replace the milk with a dairy free alternative. As normal I make a batch of theses and pop them in the freezer, they defrost pretty quickly.

Ingredients:

  • 2 ripe bananas
  • 1/2 cup of blueberries
  • 2 cups of self raising flour
  • 3/4 cup of milk

Method:

Pre heat the oven to 170 degrees. Line 12 hole muffin tray with paper muffin cases. In a mixing bowl mash the 2 bananas well. Sprinkle a little of the flour over the blueberries (this will stop them sinking to the bottom) Add the rest of the flour to the bananas, add the milk and stir until fully combined. Add the blueberries and gently stir through. Divide the mixture in to the muffin cases and bake for 20 mins or until a light golden colour on top (they won’t go as golden as regular muffins due to the lack of eggs and sugar)

Enjoy

Em xx