Tag Archives: recipes

Flash In The Pan Pizza

Every week with our veg boxes Abel & Cole add in little recipe cards, and we have tried quite a few of them now.  A recent one was for these flash in the pan pizzas.  We decided to try them tonight.  I think the bases are great as they have no yeast in, which is a real bonus for me on my Anti Candida diet.  We just used water instead if wine as well for the base, so I don’t really know what it’d taste like with the wine.  They turned out to be super tasty and so quick to make.  We will definitely be doing these pizzas again and trying some new toppings as well.
Prep: 15 mins / Cook: 15 mins
4 people
Heat your oven grill to high. If you don’t have a grill, set your oven to 220°C/Gas 8.
Tip flour, baking powder, salt and olive oil into a large mixing bowl.
Warm the wine.
Fold everything together till it starts to come together.
Gently knead till it forms a smooth ball. Dust in a little more flour, if needed.
Get your frying pans (do in batches or be a pro and cook all four in one go – or make two larger pizzas for sharing).
Divide your dough into 4 or 2 pieces. Roll out, dust with flour as needed. Once nice and round and roughly the size of your pans, dust the top with flour and gently fold in half. Dust again and halve again so you have a triangle.
Brush your frying pans with olive oil. Pop the dough in one corner and unfold. Curl sides inward to form the crust. Gloss with oil. Let the base crisp up over medium-low heat while you make the topping.
Mix tinned toms with the garlic, balsamic, fresh rosemary and pepper.
Once the bottoms of the pizzas are nicely browned, take off the heat. Slather the sauce over the top. Top with veggies and cheese.
Pop under the grill and cook till the cheese is golden and bubbly.

*You could use luke warm water instead. The wine adds heaps of flavour but the recipe will work fine with water instead.


Caramelised red onions, goat’s cheese, broccoli and olives
Buffalo mozzarella, fresh pesto, fresh tomatoes and basil
Courgette ribbons, thinly sliced onions, marjoram, lemon zest and capers
Leftover boiled new potatoes, red pepper slices, rosemary and Cheddar cheese

Oaty Yoghurt With Nuts


It’s been a while since I’ve posted any recipes.  We are trying to spice up our breakfasts here.  Miss E eats most at breakfast time (80 grams of porridge oats before milk has been added to cook it to be precise!) and we want to give her healthy breakfasts that are filling and have variety as at the minute her breakfasts have been a bit 1 dimensional!  The girl LOVES oats and out eats both her daddy and me at breakfast time, so here’s what we’re having tomorrow:

25g jumbo oats
1 tbsp flaked almonds
1 tbsp hazelnuts (roughly chopped)
2 tsp clear honey
3 dried apricots (chopped)
1 tbsp dried cranberries
150g low fat natural yogurt

How to make it

  1. Dry fry the oats and nuts for about 3 minutes over a medium heat until toasted.
  2. Stir in the honey and dried fruit and allow to cool slightly.
  3. Reserve 1 tbsp of the mixture and stir the rest into the yogurt.
  4. Spoon into a glass and top with the reserved oat mixture before serving.


Try using a flavoured yogurt like strawberry or add fresh fruit for a different taste.


I have assumed the quantities are for one person, so I tripled it.  I have toasted off the oats and nuts tonight and mixed it with the fruit, so in the morning, it will just be a matter of pouring out the yoghurt and mixing in the oaty, nutty, fruity, goodness!  I did, of course, try a little of the mix just to ensure it was safe to give my family and it tasted pretty good. 😉  What is your favourite breakfast recipe?

Irish Stew


Growing up, besides my mum’s homemade veg soup, Irish Stew was my favourite meal of them all.  I would have eaten it every day, and multiple Christmases asked if I could pretty please have Irish Stew in place of Christmas dinner-the answer was always a resounding no.  As an adult this stew is great comfort food.  When i am in need of that little hug from home feeling, the weather’s a bit off and for any other reason I can concoct, nothing comes close to fitting the bill like a bowl of warm Irish Stew.  It’s so simplistic in its ingredients and easy to make as well.  Here’s how we make ours:


A good sized lamb shank or two

3 good sized onions cut into chunks

2 good sized carrots peeled and cut into chunks (too much carrot and you will end up with a very sweet stew)

a good amount of potatoes (hard to be specific as I just keep peeling til it looks right!)


salt and pepper (we currently omit salt)


Put the kettle on to boil and place the lamb shanks in a good sized pot.

Pour in the boiling water and ensure there is enough to completely cover the shanks.

Season well and put it on to boil.

While the shanks are boiling, get the onions chopped.

Once chopped, place the onions in the pot with the shanks.

Peel and chop carrots and place them into the pot as well.

Peel the potatoes and if they are quite big cut them in half or into quarters, but you don’t want the pieces to be too small.

Place them all in the pot, you want to have a good amount of potato as this is what really makes it.  Too few and the stew will be runny and not so nice.

Check the seasoning and add more to suit your taste.

Let it all boil for a while, then turn it down to simmer.

Simmer until some of the potatoes are starting to turn to mush and thickened the water.

At this point, turn the heat down to it’s lowest setting; you will then need to lift the shanks out of the pot and leave to cool for a little while and use a fork and knife to cut all the meat away from the bone.  Or, if you are impatient like me you can risk getting your fingers burned instead of waiting for it to cool.

Place all the meat back in the pot minus the bones and turn the heat up until the stew is simmering again.  Simmer for another 5-10 minutes and you’re done!


It takes about 90 mins total to make.

Slow Cooker Apple Oatmeal


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Butternut Squash Soup With Chilli


In this household, we love soup.  Now that we’re moving into the colder weather, soup tastes even better.  A few weeks ago, we made a Jamaican curry that needed 500g of butternut squash.  My husband brought home one triple this weight, so we decided to get a soup recipe that could use up the rest of the squash.  I found this recipe, and we made the soup then froze it to have for nice, easy lunch on a Saturday.  Oh, it’s so yummy!  Especially with the cold weather, the chilli helps warm you from the inside out leaving you feeling like you’ve just had a great, big hug.  Enjoy!

  • 1 butternut squash , about 1kg, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions , diced
  • 1 garlic clove , thinly sliced
  • 2 mild red chillies , deseeded and finely chopped
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche , plus more to serve
  • Heat oven to 200C/180C      fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then      toss in a large roasting tin with half the olive oil. Roast for 30 mins,      turning once during cooking, until golden and soft.
  • While the squash cooks, melt      the butter with the remaining oil in a large saucepan, then add the      onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for      15-20 mins until the onions are completely soft.
  • Tip the squash into the pan, add the stock and      the crème fraîche, then whizz with a stick blender until smooth. For a      really silky soup, put the soup into a liquidiser and blitz it in batches.      Return to the pan, gently reheat, then season to taste. Serve the soup in      bowls with swirls of crème fraîche and a scattering of the remaining      chopped chilli.

Mild Thai Green Curry


We tried this recipe last night.  It’s another from the Baby Led Weaning Recipe Book I mentioned before.  I, personally, would like it with a bit more chilli kick, but it smelled delicious and tasted just as good.  This is to serve 2 adults and 1 baby, but we doubled it so we could freeze some.  We doubled the paste and had loads left, so we’ve divided it up and put it in the freezer for future curries.  We also didn’t add the rice to the curry at the end and we omitted peas and put in a green and yellow pepper instead.

For the Curry Paste:

2 mild/medium green chilli peppers(deseeded and veins removed)

2 shallots (or 4 spring onions)

3 garlic cloves

2-3 cm piece of fresh ginger, peeled

2 lemongrass stalks, trimmed, outer leaves discarded and chopped

2 tbsp fresh coriander, chopped

1 tsp ground cumin

1 tsp ground coriander seeds

1 tsp grated lime zest (unwaxed)

1 tbsp lime juice

2 tbsp oil (if needed)

Finely chop the chilli peppers, shallots, garlic and ginger by hand or using a food processor.  Add the other ingredients and blend thoroughly until smooth (use a pestle and mortar for a really smooth paste).  Add a little oil, if needed, to give a manageable consistency.


The Rest: 

approx 2 tbsp mild Thai Green Curry Paste (see above)

2-3 chicken breasts sliced to suit your baby

400g tin (can) of coconut milk.

200g rice

1-2 handfuls of frozen peas and/or green beans


Heat a large saucepan or wok on the hob and add the Thai curry paste.

Add the chicken and fry briefly until the outside of the chicken pieces is sealed.

Add the coconut milk, bring to the boil, then reduce the heat and simmer for about 15 minutes.

Meanwhile, start cooking the rice so that it will be almost ready as the vegetables are becoming soft (the exact time will depend on the type of rice you use)

Add the frozen peas or beans to the curry and cook for a further 4-5 minutes (beans may need a little longer-about 6 minutes)

Drain the rice and add it to the chicken and vegetables and stir.  Cook for a further 2-3 minutes to allow the rice to absorb some of the sauce.

Serve warm, on its own or with a salad.


The paste…probably could have used a blitz in the food processor, but we had been food shopping and were too hungry to mess with that 🙂


The end result…my kitchen smelled divine!

Mini Crustless Quiches


This week, I’ve had the lovely pleasure of my husband’s company at home all week.  Monday and Tuesday were public holidays thanks to the Queen’s Diamond Jubilee, and he took the rest of the week off to spend time as a family.  I have been using some of the time to stock our freezer up with lots of yummy breakfast muffins etc.  I have had this recipe for mini crustless quiches on my laptop for ages after finding it on a scount round the internet once upon a time and never got round to trying it, so I finally did this week.  I used spinach as my add in as I’m trying to get as much iron into my diet as possible.  I could have eaten all of them straight from the oven.  Smelling them cooking made me so hungry.  I don’t know if I over filled my muffin tray, but I used regular muffin trays and only managed to make 18 not 24.  I also racked some black pepper into the mix.  I’d urge you to give this a go as they are so simple to make and cook and are just delicious.  Enjoy!


12 eggs

3/4 cup of heavy cream

1/4 teaspoon of salt

1 cup shredded cheese (I used normal cheddar but it said any cheese could be used)


Begin by whisking together the eggs, cream and salt in a large mixing bowl.  Sprinkle in any “add ins” you wish (up to 1 cup of add ins).  Stir them around with a fork.  Scoop mixture into 24 well greased muffin tins.  Bake in a 350 degree Fahrenheit oven for 20-30 minutes or until the middle of the quiche doesn’t jiggle.

Add In Ideas:

cooked sausage

chopped ham

chopped and cooked bacon

leftover baked potato cut into chunks

sauteed vegetables

raw spinach

cooked chicken

taco seasoned meat