Let's Stay Connected & Get Cooking With The Kids!
There are many ways we can pass all this time spent at home and we wanted to share with you some recipes that may help make your day that little bit easier. It’s time to get cooking with the kids with these simple recipes from Ciara Attwell’s book, Fussy Eaters which are perfect for getting the kids involved and you’ll have something tasty to enjoy at the end of the day plus keeping them entertained!
SWEET AND SAVOURY PASTRY STRAWS
- 320g ready-rolled sheet of puff pastry
- 2 tbsp pesto
- 1 tbsp Raspberry Chia Jam
- Preheat the oven to 220°C/200°C Fan/Gas Mark 7 and line 2 baking trays with baking parchment.
- Unroll the pastry and cut it in half widthways and then in half again so that you have 4 equal-sized rectangles.
- Spread the pesto onto one piece of pastry and place another piece of pastry on top of that.
- Spread the jam onto the third piece of pastry and place the last piece of pastry on top.
- Cut each of the pieces of pastry into 8 long strips. Then twist and place on the lined baking trays – the jam straws on one tray and the pesto straws on the other.
- Bake in the oven for 10–12 minutes until the straws are golden brown.
- Remove from the oven and allow to cool before serving. They are best eaten the same day they are made but will keep in an airtight container at room temperature for up to 24 hours.
EGG AND SPINACH BREAKFAST POCKET
- 1 large tortilla wrap
- 35g fresh spinach
- 40g grated Cheddar cheese
- 1 egg salt and pepper, to taste
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
- Lay the wrap on a square piece of foil that’s bigger than the wrap and add the spinach in a small pile in the middle. Place the grated cheese on top of the spinach and make a small well in the middle. Crack the egg into the well and season with a little salt and pepper.
- Fold the edges of the wrap over the mound of spinach, cheese and egg, enclosing the mound with the wrap, then wrap the pocket with the foil. Do not turn the pocket upside down or the egg will leak out!
- Place on a baking tray and bake in the oven for 20 minutes. Remove from the oven, unwrap from the foil and allow the parcel to cool for a few minutes before serving.
BANANA AND BLUEBERRY LOAVES
- 200g plain flour
- 75g rolled oats
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 3 medium ripe bananas, peeled and mashed
- 75g coconut oil or butter, melted, plus extra for greasing (optional)
- 75g plain yoghurt
- 50g honey
- 1 egg
- 2 tsp vanilla extract
- 150g blueberries
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6 and put 10 greased mini loaf cases or muffin cases (or 10 paper loaf cases) on a baking tray.
- Mix the flour, oats, baking powder, bicarbonate of soda and ground cinnamon together in a large bowl.
- In a second bowl or jug mix the mashed bananas, coconut oil or butter, yoghurt, honey, egg and vanilla extract together, then add this mixture to the dry ingredients.
- Mix gently with a spoon until well combined, then fold in the blueberries.
- Divide the mixture evenly between the loaf or muffin cases and bake in the oven for 20–25 minutes until a skewer inserted into the middle of one of the loaves or muffins comes out clean.
- Remove from the oven and leave to cool on a wire rack before serving.
- These loaves will keep in an airtight container at room temperature for up to 3 days
My Fussy Eater by Ciara Attwell is published by Bonnier Publishing imagery courtesy Bonnier