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Ingredients
- 2-3 handfuls jumbo porridge oats
- 2 tablespoons nuts & seeds
- fresh berries or an apple
- cinnamon, ginger or nutmeg
- 2 cups milk (coconut, almond, cow’s milk, etc.)
Method
Simply place the oats and the nuts & seeds into a couple of containers with lids - I like to use kilner jars, because the look lovely, but any container will do.
Grate the apple and divide between the 2 jars, add some berries if you have them, sprinkle on the spices and then top up with the milk. Seal the lid, pop in the fridge overnight and enjoy a healthy breakfast tomorrow morning.
Jane's Satay Chicken with spinach, sweet potato and tomato
Jane's Satay Chicken with spinach, sweet potato and tomato
Warming, hearty and healthy too! Pop the chicken and vegetables on skewers if you're serving for a party.
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Ingredients
- 2 chicken breasts
- 1 large sweet potato cut into bite-size chunks (or 2 medium)
- 15 cherry tomatoes
- 1 red pepper
- 1/2 red chilli chopped
- 1 tbsp reduced salt soy sauce
- 1 tsp sesame seed oil
- 1 tsp no-added-sugar peanut butter
- 100 g spinach
- 1 tbsp olive oil
Method
Preheat the oven to 190/fan 170/gas 5.
Make the marinade for the chicken by mixing the chilli with the soy sauce, sesame seed oil and peanut butter in a bowl. Place the chicken in the bowl and leave to marinade for 10 minutes.
Layer the sweet potato and red pepper on a roasting dish and drizzle with a little olive oil. Bake for 10 minutes, then add the cherry tomatoes and bake for another 25-30 minutes until the sweet potato is cooked through.
Place the chicken on a separate baking tray with the marinade and bake for 25-30 minutes until cooked through.
Steam the spinach for 5 minutes.
Serve the chicken on top of the steamed spinach with the roasted vegetables.
Oaty Banana Bread
Grab those over-ripe bananas you’ve left in the fruit bowl and make some Oaty Banana Bread!
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Ingredients
- 200 g self raising flour
- 2 tsp ground cinnamon
- 50 g porridge oats
- 3 Bananas mashed
- 2 Eggs
- 3 tbsp Natural low-fat yogurt
- 1 tbsp honey
Method
Preheat your oven to 180C/350F/Gas 4.
Line a 2lb loaf tin with baking paper.
Sieve the flour with the cinnamon into a large mixing bowl and stir in the oats.
Add the banana, eggs, yoghurt and honey and mix together well using a hand mixer.
Pour the mixture into the loaf tin and bake for about an hour (55-60 minutes).
Use a skewer to test it is cooked in the middle – when it is, the skewer will come out clean.
Remove from the oven, cool slightly in the tin and then transfer to a wire cooling rack to cool completely before serving.
Salad Pot
Think outside the (lunch) box and use jam jars or kilner jars instead of your usual lunch box.
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Ingredients
- Salad leaves
- tomatoes
- peppers
- grated carrot
- beetroot
- red onion
- rice
- pasta or couscous
- tuna, chicken or feta cheese
Method
Layer salad leaves, tomatoes, peppers, grated carrot, beetroot, red onion on top of rice, pasta or couscous and top with tuna, chicken or feta cheese for a well balanced, tasty and nourishing lunch.
Dress it with a drizzle of extra virgin olive oil and a squeeze of lemon juice for a taste of the Mediterranean.
Granny's Chicken Broth
This chicken broth isn't just a Winter warmer, it's perfect for all seasons. It tastes just like your Granny made it.
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Rating: 5
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Ingredients
- 1 onion sliced
- 2 carrots peeled and grated
- 3 sticks celery peeled to remove stringy bits, and finely chopped
- 1 leek washed and sliced
- 2 cloves garlic sliced
- 50 g long grain rice
- Oil and a knob of butter
- The stock and reserved meat
- 1 chicken carcass and any trimmings
- 1 carrot peeled and chopped
- 1 onion peeled and sliced
- 3 sticks celery washed and chopped
- oil for frying
- 2 litres water
Method
In a deep sauce pan put 2 tablespoons of oil and place over a moderate heat.
Add the cut up carcass to the pan and cover.
Next add the onion and vegetables and fry off for 3mins.
Next add the water and bring to a simmer, cooking for 40-60 mins.
Strain off the veg and chicken, pick any meat off the carcass and put in soup later.
In a deep sauce pan put some oil and the knob of butter – once melted add the onions and garlic and soften.
Next add the leeks, carrots and celery and cook over a low heat for 3/4 mins.
Then add the rice, chicken meat and stock and simmer for 25 mins.
Season with salt and pepper, add chopped parsley and serve.
Breakfast Muffins
Enjoy a naturally sweet muffin for breakfast with blueberries and seeds for an extra hit of nutrition.
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Ingredients
- 2 large Eggs
- 150 ml Natural low-fat yogurt
- 50 ml Rapeseed Oil
- 100 g Apple sauce or pureed apples (find with the baby food)
- 1 Ripe Banana mashed
- 4 tbsp honey clear
- 1 tsp vanilla extract
- 200 g Wholemeal flour
- 50 g Rolled oats plus extra for sprinkling
- 1½ tsp baking powder
- 1½ tsp Bicarbonate of soda
- 1½ tsp Cinnamon
- 100 g Blueberries
- 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)
Method
Heat oven to 180C/160C fan/gas 4.
Line a 12-hole muffin tin with 12 large muffin cases.
In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
Pour the wet ingredients into the dry and mix briefly until you have a smooth batter
Divide the batter between the cases.
Sprinkle the muffins with the extra oats and the seeds.
Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from oven and leave to cool.
Chicken Paella with Peas and Mushrooms
Chicken Paella with Peas and Mushrooms
Have hot plates at the ready for this easy, one pan paella recipe.
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Ingredients
- 1 small chicken
- 1 medium onion chopped
- 4 cloves garlic crushed
- 250 g mushrooms sliced
- 150 g frozen peas
- 200 g long grain rice
- 750 ml chicken stock
- oil for frying
Method
If you have either paprika (2 tsps) or saffron (3-4 strands soaked in the chicken stock) add them at the beginning, but the dish is fine without them.
Cut up the chicken so that you have 8 pieces e.g. 2 wings with a bit of breast, 2 breast bits, 2 legs, 2 thighs. Leave on bone for more flavour and season with salt and pepper. Save the carcass for soup stock.
Pour some oil into a deep frying pan and put on a moderate heat. Fry off the chicken, until evenly brown, then remove from the pan and set aside.
Fry onion and garlic in the pan with a little oil, until soft. Add mushrooms and cook them off. Introduce the rice and fry it for a moment, making sure it is coated in the oil.
Then put the chicken pieces and any juices back into the pan and pour in 500ml of the stock and simmer over a low heat for at least 30mins or until the chicken is cooked.
Add more stock if it dries out, and 5 mins from the end of the cooking time add the frozen peas.
Butter Bean Hummus
A healthy snack or starter - this Butter Bean Hummus can be served with sticks of raw veg like carrots or cucumber or pita bread
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Ingredients
- 400 g tin butter beans (drained, juice kept)
- 3 cloves garlic crushed
- 2 dessert spoons peanut butter
- 1 tbsp cooking oil or olive oil
Method
Put crushed garlic in a food processor, blitz to chop finely.
Next, add the butterbeans and the peanut butter and blitz again, seasoning with salt and pepper.
Add oil and if mix looks too dry add a little of the juice from the tin and blitz once more to amalgamate.
Serve with raw vegetables such as cauliflower florets, celery or carrot sticks.
Banana and Lemon Strudel
This strudel recipe is so good there won't be a crumb left!
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Ingredients
- 3 Bananas sliced
- 70 g butter and 30g melted for the Filo
- 100 g Soft brown sugar
- 1 Lemon juiced
- 1 packet Ready-made Filo pastry (if you can’t get Filo it could be made with puff pastry)
Method
Set oven at 200c or 180c for fan oven.
In a frying pan melt the butter and add the brown sugar, then add the bananas and cook lightly. The butter and sugar should caramelise.
Now add the lemon juice and mix in well. Simmer gently and take off heat. The mixture should be quite thick and the bananas intact.
On a baking sheet brushed with melted butter lay out a sheet of Filo and brush surface with more melted butter.
Next, lay another sheet on top and repeat, continue until there are none left. Lay the banana mixture in a line down the middle of the pastry, leaving a gap at either end.
Now fold the ends inwards and the edges over one another to form a parcel, brushing with melted butter as you go. You are trying to avoid any leaks of banana mixture.
Bake for about 20-30 mins until golden brown and serve with cream or custard.
Honey Flap Jacks
These flapjacks are a great easy snack for you and your family.
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Ingredients
- 275 g porridge oats
- 70 g walnuts
- 150 g chopped apricots
- 4 tbsp honey
- 125 g butter
Method
Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm baking tray with baking parchment.
Chop the walnuts and put into a large mixing bowl with the oats and chopped apricots.
Melt the honey and butter together in a small saucepan and pour into the dry ingredients.
Stir until well combined and pour the mixture into the lined baking tray. Press down well and bake for 20-25 minutes until golden.
Allow to cool in the tin, cut into squares and store in an airtight container.
