Bread Machine Banana Cake

What to do with those soft, nearly black bananas?

I have made this recipe so many times, with my old faithful bread machine. The bread machine I was desperate for, for my wedding, but everyone said I would never use it, and I do - all the time!

This is the easiest cake recipe ever!

Ingredients

• 260g (9 oz) plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 150g (5 oz) caster sugar
• 3 tablespoons vegetable oil
• 2 eggs
• 2 bananas

Method

Throw everything in the bread machine, turn on dough setting for 10 mins, then bake setting for 1 hr 10 or until a skewer comes out clean. Cool on a wire rack.

I often make this for friends, I've given it to a friend who hadn't long had a baby and today I'm taking my little person to a play date and bringing it along too, goes great with a nice cuppa.

I've also made this with kiwi.

Enjoy 

Vegetarian Tacos

I wasn't going to include this, as it's not home cooked food as such, but I thought I'd share an alternative to meat tacos as an easy dinner.

I obviously cheated and used a taco dinner set, the difference is I use quorn. 

The problem in my household is that hubby used to be vegetarian and decided he would eat meat again, but only kosher chicken. Before I met hubby I wasn't vegetarian as such, but hardly ever ate meat, and the meat I did like was red meat, which hubby will not eat! As there is no point making two dinners we eat mostly vegetarian, but I found I missed certain foods, like chilli con carne, spag bol and tacos. I then found quorn and realised I could have my favourite dishes and be healthy.

So here is how we do tacos in my house.....

Ingredients 

• Taco dinner set 
• Iceberg lettuce 
• Grated cheese 
• Quorn mince

Method 

Cook quorn in a frying pan, I normally add a couple of tbsps of water, and then the seasoning mix. 

In separate bowls place some grated cheese, lettuce and salsa. Guacamole, sliced tomatoes and creme fraiche is great with this too.

Easiest tastiest chicken leftover recipe

So what to do with left over roast chicken?

This.....

A bag of salad leaves, some cucumber and carrot batons if available and some cooked chicken.

I tore off some chicken from the carcass and threw it in a bowl with some things I found in the cupboard - light soy sauce, teriyaki sauce, clear honey, sesame oil and some chilli flakes. You can marinate in the fridge for a half an hour or so or serve straight away. Throw chicken on top of salad and veggies and then sprinkle sesame seeds on top.

I'm not a fan of chicken, but loving this at the moment, makes me want to do a roast more often! 

Coconut macaroons

Well I was sorting out the food cupboard as hubby used my last tin of tomatoes, as he couldn't see the 3 jars of pasta sauce! So I figured it was time for a tidy, and I found 3 packets of desiccated coconut. I wish I could remember the reason I kept buying them, I'm sure I was making something tasty at the time, but I've completely forgotten. 

Anyway every Pesach my mother in law kindly brings us macaroons, so thought I'd figure out to make them and share the recipe.

Ingredients 

• 300g dessicated coconut 
• 200g caster sugar
• 3 egg whites 
• 1 tsp vanilla extract 

Method 

• In a bowl over a pan of water mix together the eggs and caster sugar until the sugar is dissolved and is a frothy consistency.
• Take off the heat and add coconut and vanilla extract
• Mix thoroughly 
• Place in the fridge for 30 mins to firm up 

There seems to be a few ways to mould the mixture, egg cups, hand, spoon, I actually used an ice cream scoop!

• Place on parchment paper on a baking tray
• Cook until brown and crisp - about 10-15 mins at 200 degrees 
• Cool on a wire rack 

We're off to friends for dinner tonight, so I'm taking some in a gift bag, hope they like it 

Healthy vegetable crisps

A friend of mine asked for more healthy recipes , so Caren here you go.....

These can be made with all manner of root vegetables.

I used parsnip, sweet potato and carrot, unfortunately couldn't find an uncooked beetroot, but that would be perfect. 

Method

Peel skin and discard

Peel vegetable in same place so you get 

larger pieces 

With the sweet potato rinse under water and lay between kitchen paper








Layer separately on the kitchen paper and then on parchment paper on a baking tray




Cook at around 200 degrees for 10 mins until crispy

I sprinkled with sea salt and chilli flakes for hubby and I, but left plain for the little people.

Bread Machine Challah

Friday night wouldn't be the same without delicious challah.

Here is my very easy method using the bread machine - I do love a kitchen gadget.

I'm not going to tell you the method for doing it the manual way, as I always cheat and use the dough setting!

Ingredients 

• 2 tsp dried yeast 
• 200ml warm water
• 500g strong white bread flour
• 1/2 tsp salt
• 2 tbsp runny honey
• 2 eggs
• 60g unsalted butter (use non dairy if parve)

Egg glaze

• 1 egg yolk beaten with 1 tbsp water
• 2 tsp poppy seeds, to decorate  

Place all ingredients in the bread machine and turn the dough setting on.

Mine takes 1 hour 27 mins, where it mixes and rises

• Remove from bread machine and place on a floured surface
• Divide into 3
• Roll out each piece to form a 40 ins long rope 
• Plait together
• Place on a buttered baking sheet or on parchment paper
• Cover with a tea towel until doubled in size - about 45 mins to 1 hour
• Brush with the egg glaze and sprinkle with poppy seeds 
• Bake in a preheated oven for 45 mins, on the middle shelf, until golden and hollow sounding when tapped underneath.
• Cool on a wire rack 

Shabbat shalom 

• 
  

Very Easy Homemade Blackberry Jam

On sunday we took the little people to a local PYO (pick your own farm), it was great - for hubby and I!!! The baby slept and the toddler ran in areas she wasn't suppose to go, then ate so many blackberries that she was really sick when we got home!

It was also really expensive as we picked too much

So what to do with it all? 

We hydrated the strawberries - see previous post

http://jsavvymums.blogspot.co.uk/2013/07/dried-strawberries-dehydrated.html

And hubby made courgette lasagne - very yummy!

I started making my own jam when I was buying some for my little people and saw the list of ingredients, normally things like fructose syrup. I like this recipe as it's just 3 ingredients! 

Blackberry Jam

Ingredients


300g fresh blackberries

300g granulated or caster sugar

1 small lemon, juice only

1. Pick all the stalks from the blackberries, place the fruit in a
    saucepan, cover with 250ml water and bring to the boil. 
   
   
   
   
   Simmer for 20 minutes, or until the skins of the berries are very tender and the liquid has almost evaporated.
   
   
2. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer. I don't have a sugar thermometer so I just turned it off when it nearly boiled over.
   
   
3. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately.
   
   
   I sterilised the jars by washing in hot soapy water, rinsing then drying in a low over for 10 mins (not the lids though).
   
   
   Once cool place in the fridge
   
   
   Eat
   
   
   
   

Yummiest Chocolate fudge cake

Tomorrow is the summer party at my daughters' playgroup and I normally bring a cake most weeks, like a lemon drizzle or a banana cake, although I did do kiwi cake when I had a few too many kiwis in the house. However, as tomorrow is a party, I thought I'd do something special, a chocolate fudge cake - something I have never made! 

So here goes......

I have managed to find what looks like a very complicated recipe in the hummingbird baker book. 

Firstly make fudge (again never made before !!)

• 55g unsalted butter
• 180g caster sugar
• 90g soft brown sugar
• 125ml double cream 
• 1/4 tsp double cream 

Mix together in a pan until sugar is dissolved, stirring continuously. Then turn heat down and leave until the sugar reaches the hard crack stage. 

(Hmmm i didn't get to the hard crack stage, i'm sure it will be fine if i carry on)

Pour into a baking tray covered with baking parchment and leave to cool.

Ok so this isn't what it looked like in the picture, and certainly isn't crispy. Never mind i'll use it anyway!

Frosting

• 725ml Double Cream
• 1 tbsp vanilla extract
• 170g unsalted butter
• 60g golden syrup 
• 450g dark chocolate chopped (minimum 70% cocoa)

Mix double cream, vanilla extract, butter and golden syrup in a medium pan and bring to a gentle simmer over low heat. 
Remove from the heat.

Place the chopped dark chocolate in a mixing bowl. Pour the hot cream mixture onto the chocolate, stirring until all the chocolate has melted and is smooth. Cover with cling film and refrigerate for a couple of hours until set but still soft enough to spread.

  

Yummy, chocolate icing after a couple of hours in the fridge

Cake

• 110g cocoa powder sifted
• 2 tbsp instant coffee mixed with 240ml boiling water 
• 125g soured cream
• 1 1/2 tsp vanilla extract 
• 210g plain flour
• 1/2 tsp baking powder
• 3/4 tsp bicarbonate of soda 
• 225g unsalted butter softened
• 340g caster sugar 
• 2 large eggs 

1. In a medium bowl, mix the cocoa powder and hot coffee together well with a whisk to ensure the cocoa powder is fully dissolved in the coffee. Allow to cool
2. In a jug mix the cooled coffee mixture, soured cream and vanilla extract together. In a medium bowl, sift the flour, baking powder and bicarbonate of soda together.
3. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well and scraping down the bowl after each addition.
4. On a slow speed, add the dry ingredients, alternating with the soured cream mixture. Mix until batter is smooth and glossy
5. Divide the batter evenly among three 8 ins cake tins, covered with baking parchment.
6. Bake for 30-35 mins or until the sponge bounces back when lightly touched. Allow to cool completely in the tins before frosting.

Once the sponge layers feel cool to the touch, you can assemble the cake.

1. Place the first layer of the cake on a plate or cake card - i used a purple plastic plate! 
2. Top with 3-4 tbsps of frosting
3. Smooth the frosting out using a palette knife,a adding a little more if needed.
4. SO the book says sprinkle with a handful of the fudge pieces, but as mine is soft and not crispy, I spread some in between the layers along with the chocolate.
5. Sandwich the second layer on top, then add more frosting and fudge, followed by the third layer of cake.
6. Frost the sides and top of the cake, covering it completely so that no sponge is showing.
7. Eat!

Dried Strawberries - Dehydrated

Yesterday we took the little people to a PYO (pick your own) farm in Enfield parksidefarmpyo.co.uk

It was really enjoyable, so when we got home we were not quite sure what to do with the 2kgs of strawberries, tub of blackberries and 7 courgettes!

I have seen a blog of someone who made health candy bracelets so decided to use our dehydrator and throw in the strawberries

http://www.insockmonkeyslippers.com/healthy-candy-bracelets

We haven't made the bracelets yet, will keep you posted.

Yummy healthy salad

Actually I can't take credit for this masterpiece, it was hubby! It's his second attempt after yesterday's disastrous salad where he added caramel cashew nuts! 

Today's salad consists of avocado, sliced beef tomatoes, mozzarella, spinach leaves and some salad leaves and basil from the garden! 

I think we will drizzle some olive oil and balsamic before serving, balsamic makes everything taste amazing! 

Nothing nicer on a really hot day 

Baby led weaning

I am a huge fan of baby led weaning (blw), mainly because i can be a little lazy and with a 2 year old and an 8 month old - anything that makes my life easier is hugely welcome! 

The way I see it, is why spend ages pureeing and spoon feeding or using packets and jars of who knows what, when you can just plonk down some banana or toast on the high chair and they feed themselves. 

Here's a little breakdown 

When babies are 6 months, able to sit up with little or no support and have an interest in food, then you can start weaning them on to food.

There are two options:

• Parent led weaning 
• Baby led weaning

Parent lead weaning normally involves purées and spoon feeding

Baby led weaning involves finger foods and babies feeding themselves when they have the motor skills to pick up food and put it in their mouths.

Some people - normally the ones without children think I'm a bit bonkers following this, and hubby is not a fan of the mess. 

When my now 2 year old was about 6 or 7 months old we went out to a coffee shop for lunch with the mums and babies from my antenatal group. While they were all sitting round the table spoon feeding mush to their babies, I was sitting back enjoying my hot chocolate and Ava was eating a sandwich and some cucumber batons that we brought from home.

A health visitor, called Gill Rapley, wrote a book a while ago, called baby led weaning. In it she explains that many moons ago the government use to recommended weaning at 4 months, but then they did some research and found that babies digestive systems couldn't cope with food prior to 6 months. What Gill found was that by 6 months babies had the motor skills to sit up and feed themselves, so they had missed the pureeing and spoon feeding stage (this method is good for premature babies who should be fed at 4 months, but consult your Dr first)

I did actually start pureeing and spoon feeding Ava at 5.5 months, as I thought that's what you do, it wasn't until a couple of weeks later when she was taking toast out of my hand and feeding herself, that I realised there was no point, and baby led weaning just sort of happened in my house.

So with my now 8 month old, I always knew I was going to follow blw, although husband likes to spoon feed her the occasional thing like natural yoghurt and home made soup, it's working really well and she loves food.

The good thing about blw is that the children can eat regular family food and we can all sit together as a family.

I read book a while ago, French children don't throw food. It's fantastic, better than Gina Ford any day! Basically it is about the experiences of a American journalist and her English husband raising their 3 children in Paris. She talks about going out for lunch with her husband and  their oldest child when he was a toddler and having an awful lunch, while all these French families are sitting nicely eating. Don't get me wrong I'm not saying it's all down to baby led weaning, but I think a big part of it is children from a young age sitting with their family eating daily.

Also apparently there are no children's menus in restaurants so children eat just smaller portions of what adults eat. According to the book Parisian children don't snack in Paris, this I agree with! Where as over here the supermarkets have a massive aisle devoted to baby and childrens foods, normally rice cakes, biscuits and raisins, this doesn't exist in Paris. I never really understood the need to give babies snacks of rice cakes, crisps and raisins all day.

I'm certainly not saying I'm a perfect mother and what I feed my children will have them being the next Einstein, and I'm not saying that you won't see fish fingers in my house (who doesn't love a fish finger!), but I'm just sharing my love for the ease of baby led weaning. I can't think of anything nicer than seeing my 8 month old tucking into roasted veg or home made falafel

More info found on:

http://www.rapleyweaning.com/

http://www.babyledweaning.com

Wholemeal blueberry pancakes - baby led weaning at it's best!

Well it's a lovely summers day today, so thought I'd make a lovely breakfast for the little ones.

Here's how to make wholemeal blueberry pancakes. Although I didn't actually measure anything, as I didn't want a large amount - I normally make a mountain and end up eating them for a week. 

Ingredients:

• Handful of wholemeal flour,
• Handful of currants 
• Handful of blueberries
• 1 egg
• And enough milk to make a thick consistency and not too runny

Method

• Mix together
• Place spoonfuls in a non stick pan.

I like small ones which are perfect finger foods for the girls, although you could do a really big one for an adult

I served this for my 2 year old with a few blueberries and some natural yoghurt.

My 8 month old is following baby led weaning (blw) and this is perfect for blw.

More on blw to follow

Lemon drizzle cake

Hubby is on night shift tonight, so thought I'd send him along with a cake for the boys. They are quite partial to a lemon drizzle, they were not so keen on my carrot cake last time!

Ingredients 

• 25g lightly salted butter
• 125g caster sugar
• Finely grated rind and juice or 1 lemon
• 2 eggs 
• 125g self raising flour 
• 65g ground almonds 

Method

• Mix everything together except the juice, pour into a cake tin. This time i'm using a rectangular one, but I also have used a square one and cut it into slices.
•  Cook at around 180 degrees 

• Bake for 25 mins or until firm to touch and a knife comes out clean 

• Pierce several holes with a skewer
• Sprinkle with sugar and pour over the lemon juice 

Yum

Kitchen gadgets

I love kitchen gadgets !

We do have many, such as my bread maker (used once or twice a month), slow cooker (used once or twice a month), kenwood chef (used once or twice a month), Philips juicer (used twice in 3 years), food hydrator (used every few months at the most) and a tefal actifry (used once or twice a month - usually for chips!)

So today I decided to be extra lazy/ healthy and use 2 of them.

I've steamed some basmati rice in the slow cooker (also a rice cooker and steamer), and cooked a stir fry in the actifry! Easiest meal ever, although I haven't washed up yet! 

Healthy toddler food

Well I'm a little shocked, my slightly picky 2 year old is on her 3rd bowl of brown rice, chickpeas, feta cheese and currant mixture, that I had left over from yesterday's stuffed peppers. My 8 month old loves it too, but she will eat anything!

Diet!!! Urgh - Vegetarian Stuffed Peppers

Ok so I've decided I need to lose a stone before my holiday to Spain in sept! And so far this week I've lost a few lbs already.

I should have been documenting our healthy dinners every day, but I'm often very tired after chasing my 2 yr old around all day. The 8 month old is utterly no bother compared to a toddler that has now learned the phrase "go away"! And whose favourite dinner yesterday, today she won't even look at! 

So today's dinner was stuffed peppers made in the slow cooker (we don't eat much meat in this house, hubby won't eat red meat as he likes cows and lambs, and I don't like chicken - so we survive on vegetables, pulses and fish!)

Ingredients

• Chickpeas
• Currants
• Feta Cheese
• Rice
• 4 red peppers
• Mint leaves

Method

• Mix all ingredients together. 
• Cut off top off the peppers and remove seeds. 
• Place mixture in peppers. 
• Place in slow cooker 
• Add stock to half fill the slow cooker
• Cook fort least 5 hours until rice is cooked

Very yummy dinner 

I'll keep you posted on my weight loss! 

Summer evenings vegetarian dinner

It worked! Can't believe it wasn't as difficult as I thought, and actually quite yummy! 

I know it's been a little while since I posted, children are very time consuming!

But I just had to share these fab homemade vegetable samosas.

Made with peas, sweetcorn, red onion and feta cheese, with a sprinkling of tikki seasoning and wrapped in filo pastry.

Reasonably healthy as baked in the oven and so yummy ! 

Both my 2 year old and hubby love them, and they're perfect for a picnic, or a summers evening dinner. My daughter has hers with steamed veg and new potatoes and hubby and I are going to have ours with some tabbouleh, which by the way I've never made before ! 

Bulghar wheat, red onion, tomato, lemon juice and zest, olive oil and parsley and mint from the garden! 

So there we have it, a perfect summers evening dinner!

Samosas, tabbouleh, tzatiki and halloumi