Tag Archives: Recipe

27th August 2014

Pizza in just 5 minutes



Do you ever have those days when you have about 5 minutes to prepare dinner for the kids after arriving home from late afternoon activities? Or maybe afternoons where you forget about dinner and only remember when the toddler starts throwing himself on the floor in a last ditch attempt to be fed? (or is that just me?) I have a solution…

We went to a friends for the afternoon at the weekend – and they taught us the cleverest tip for preparing pizza in 5 minutes. It really does take 5 minutes from cupboard to plate – and the best bit is that it’s absolutely delicious (we enjoyed this meal for lunch yesterday when the kids weren’t even at home) and it’s much healthier than the average pizza too, with a light, crispy base that makes the whole pizza just over 100 calories.

Here’s what you need to buy and do:


Pack of Tortilla Wraps
Bottle of Tomato Passata
Grated Cheddar Cheese
Toppings (we used ham and cherry tomatoes, but the options are endless)
Italian Herb Seasoning (optional)


1. Spread the Tomato Passata generously over the Tortilla Wrap

2. Sprinkle Grated Cheddar Cheese over the top

3. Add toppings and optional seasoning

4. Pop in the oven on medium heat for 4-5 minutes

5. Eat







Ella and Stanley tuck in

I am planning to freeze a pack of tortillas (my sister reliably informs me that they easily peel apart once frozen) and keep a bottle of passata in the cupboard at all times. That way, I can prepare a meal in a few minutes if I have nothing ready or if a friend decides to stay for tea. The range of toppings is endless (blue cheese was a winner yesterday for the adults – I’ll be trying tuna and sweetcorn for Stanley next).

So voila, a meal in minutes! Let me know if you try it.

6th July 2014

Breakfast Idea: Easy Pancake Muffins

I’m always looking for inspiration for quick, easy and healthy breakfasts. We get a bit stuck in a toast, cereal, and fruit rut (although we do love pancakes at the weekend when we have more time, especially this easy recipe by Jamie Oliver). So when I found a recipe for oven-cooked Pancake Muffins on the blog Family Fresh Meals, I couldn’t wait to try them. They can be cooked  in batches at the weekend, and then handed out first thing in the morning for breakfast throughout the week (or even grabbed on the way out of the door if you have a late riser!).

The beauty of these muffins is that you can fill them with anything. I chose to stick to blueberries and raspberries – but I will be trying sausage, cheese, bacon, and banana soon. They taste just like pancakes, with a heavy, quite sticky consistency (don’t expect a fluffy cake!) but they are far more convenient than standing over the hob cooking batches of pancakes in your pyjamas!

Oh and the ingredients list Batter Mix – I am sure you can also use homemade batter (check my recipe here) but I wanted to stick to the original recipe, so bought ready-made. Let me know if you try it homemade!



2 cups batter mix
2/3 cup milk
2 eggs
1/2 cup Maple Syrup
Optional fillings


Preheat oven to 350’C.
Whizz the batter mix, milk, eggs, and maple syrup together until smooth.
Pour into muffin cases (right up to the top) and then drop your fillings into the mixture (we went for blueberries and raspberries, both sliced into quarters).
Pop into oven for 20 minutes, checking they are ready with a skewer (it will come out completely clean when they are done).









Let me know if you try them!

7th June 2014

Frozen yoghurt covered blueberries – a healthy summer snack!

This recipe popped up on my Facebook feed this week and I quickly bookmarked the page as it’s a genius idea for a summer snack! Much healthier than ice-cream but just as refreshing, it couldn’t be easier to prepare – and kids (and their hungry parents) love them!

So here’s what you need:

  • Blueberries
  • Greek Yoghurt (plain or flavoured)
  • Baking Parchment
  • Cocktail stick

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And here’s what to do:

1) Wash the blueberries

2) Cover a baking tray in a layer of parchment

3) Pop a blueberry on a cocktail stick and dip in greek yoghurt until it’s completely covered. Then lay it on the parchment paper. Repeat until all the blueberries are covered.

4) Put the baking tray in the freezer for an hour

5) Serve to hungry little people – and pop any extras in a freezer bag (and back in the freezer) for next time!



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Simple huh? Let me know if you try it!

31st May 2014

Easy breakfast pancakes

I’m always lacking inspiration when it comes to breakfast – and whilst I love pancakes, I didn’t think they were healthy enough to give Stanley regularly nor easy enough for me to cook. Then my friend Katie told me about Jamie Oliver’s  Breakfast Pancake recipe, so I looked it up that evening and decided to give it a go the following morning (if there’s one bonus from children that wake up at 5.30am, it’s that you have enough time in the morning to do these things…)

What I love about this recipe is that it’s so easy. There are just four ingredients and it takes minutes to combine them into a batter and start cooking. Jamie’s recipe contains grated pear, but Stanley is a bit obsessed with apples (he begs for them, he eats them, and he talks about them all day long) so I grated an apple instead. And that’s the beauty of the recipe, as you can use any fruit – mashed banana, chopped blueberries, diced strawberries, etc etc.



1 cup self-raising flour (95 grams)
1 cup semi-skimmed milk (240 ml)
1 egg
1 pinch of salt
1 apple (or other fruit)


Add the flour, milk, egg and salt to a mixing bowl and whisk until smooth. Then add your fruit – I peeled the apple before grating, but it isn’t totally necessary.

Heat a large saucepan on the hob with a knob of butter. When the butter has melted, add the batter mixture a spoonful at a time – I think 3 tablespoonfuls is the perfect size for a pancake. Cook for a couple of minutes, flip it over, and cook the other side for a further two minutes. It’s as easy as that!




How you serve it is up to you. I like them served with plain yoghurt and a few blueberries (on a good day) or bananas and maple syrup (when I’m feeling naughty). Stanley has them served with blueberries on the side – he likes them served whole so he can pick them up and chomp into them (far more exciting than chopped up, obviously). I love the fact that there’s nothing unhealthy in them and he’s getting a portion of hidden fruit.


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The best thing is how quick and easy they are to cook. A matter of minutes to make the batter, a few more to cook each pancake, and they are ready. Oh and you can keep any batter you don’t need for a few days in the fridge, making the whole process even easier the next day.


20th May 2014

Chocolate Muffins with Hidden Vegetables

Stanley will eat every kind of fruit under the sun, but vegetables are his arch enemy. I can only get him to eat them if I smuggle them into sauces – even peas and sweetcorn (my past failsafe) are now rejected. So when I found the recipe for these chocolate muffins with hidden vegetables, I couldn’t wait to cook them and watch as he chomped away happily on a portion of the green stuff (evil laugh).

The vegetables in question are broccoli and courgette (grated finely) – and apart from brown sugar (which this recipe does need to make it tasty), everything else is really healthy too. They are the perfect idea for treats at home and packed lunch boxes at nursery or school.

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By the way, this recipe uses ‘cups’ as a measurement guide, which I quite like as I find it much easier than weighing everything out. If you prefer the traditional way (or want to check you have the right size cup), I have put the metric measurements too.


2 Eggs
1/2 cup Oil (120ml)
3/4 cup Brown Sugar (170g)
1 cup finely grated Broccoli (100g)
1/2 cup finely grated Courgette (50g)
1/2 cup Whole Wheat or Almond Flour (95g)
3 tbsp. Cocoa Powder
1 tsp. Baking Powder
1 tbsp. Unsweetened Almond Milk


I threw everything into the food processor and whizzed together, but the technical way to do it is whisk the eggs, oil and sugar together in a large bowl, then add the vegetables, flours, cocoa, baking powder and milk and mix it all together. Then simply grease a muffin tray (or use cupcake cases as I did), pop into the oven at 350’F/180’C/Gas Mark 4 for 15-20 minutes (mine took 20). Allow to cool.

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They do taste healthier than the regular muffin or cupcake, but I really do like them – and there’s something incredibly satisfying about seeing your child chomp into a muffin and know they are getting a portion of vegetables too. I have to admit that the husband wouldn’t touch them though, he said he could smell the broccoli before he even took a bite. His loss, they were yummy!

Stanley agreed too! VICTORY!

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Mwahahaha you are eating vegetables!

If you make them, I’d love to know how you get on. Enjoy!