Category Archives: Winter Warmers

Winter warmers

Hi all,

Just a quick post this time as I wanted to share 2 recipes with you I have been making a lot of recently…chicken soup and ‘Oaties’!

Chicken soup for the soul…

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With this hideously wet and cold weather we are having in the UK (SA followers – stop smirking!!) I have been making a lot of soups and chicken soup in particular, to cheer me up! The girls love it and it is great for using up left over roast chicken and vegetables.

Ingredients:

Left over roast chicken or 2-3 chicken breasts (cut into cubes)

Left over roast vegetables – peppers, courgettes, red onions, parsnips, etc

Garlic – 1-2 cloves, crushed

2 Leeks, chopped

2 tsp Marigold Swiss Vegetable Bouillon

Approx 1 litre water

A little flour for thickening

Method:

–       Add the leeks and garlic to a pan and sauté with a little oil.

–       Add the chicken and roasted vegetables and give a good stir

–       Next add the stock powder and the water

–       Simmer for approx. 20 minutes

–       Mix a little flour with either water or milk for a creamier soup

–       Add to the soup and stir until thickens slightly

–       Serve with warm, crusty bread

‘Oaties’

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These oats biscuits are similar to a previous recipe I posted of ‘Oaty snack bars’ but these are bit more like biscuits as they have some flour added and I think these are better! They are great as after school snacks to keep the kids going until dinner time. As they contain oats, they will give your children a slow and sustained energy release instead of a sudden sugar high and then (just as sudden) drop!

Ingredients:

75g oats

75g whole meal self-raising flour

75g dried coconut

1 Tbsp oil

1 Tbsp milk (can use a non-dairy alternative too, such as coconut milk)

2 mashed ripe bananas

1 Tbsp honey (optional)

Handful seeds eg. Sunflower and pumpkin seed mix (you could also add some chopped nuts eg. almonds)

Handful dried fruit eg. Raisins/dried cranberries

Method:

Add all the ingredients into a bowl and mix….it’s as easy as that!

Shape into biscuits – you should get about 8 large biscuits from this mixture or 12 small ones.

Take this with you to the school gates and the children will love them (and you!)

Lastlya clever snack/dessert idea: 

Chopped banana with a dollop of peanut butter, sprinkling of coconut and a blueberry/raspberry on top. They are sooooo good…give them a try!

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Paula x

 NOTE:

Tbsp = tablespoon (15ml)

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Winter Warmers!

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Now that the weather has definitely turned chilly, my girls and I have been making some hearty, filling and healthy foods to warm us up from the inside out!

I’ve been making a lot of soups, stews and casseroles in the slow cooker as I can put this on when I am working from home and by the end of the day ‘voila’ dinner is ready!

Stewed fruits

My mum used to make stewed fruits for us when I was growing up as a dessert served with custard. I like to stew dried apricots, dried apples and prunes (but any dried fruits will do) with a little cinnamon and then puree the mixture. Add a few spoonfuls of this mixture to oats porridge in the morning for a tasty and healthy breakfast that will give your children a great start to the school day.

You could also add the stewed fruit puree to natural yoghurt as a delicious dessert.

Tomato soup with cheesy scones

I love this tomato soup recipe!  It is from one of my favourite recipe books called ‘The English Summer Cookbook’ by Thane Prince. It is so simple; I could hardly believe how easy it was when I ready the recipe for the first time!

Ingredients:

3-4 Tbs Olive Oil

4 medium shallots, peeled and chopped

2 garlic cloves, peeled and crushed

2kg ripe tomatoes on the vine, roughly chopped

Few sprigs of tarragon or basil

1 tsp sugar

Salt and pepper to taste

Method:

  1. In a large pot, heat the oil and add the shallots and garlic – gently stew over a moderate heat until softened (no need to brown). Add the tomatoes plus the tarragon/basil.
  2. Add the sugar (just enough to take the tartness away) and salt and pepper to taste.
  3. Cover the pan with a lid and cook for about 15 minutes until soft and very thick. Yum!
  4. Now whizz up the mixture (I used a Braun hand-held electric mixer) and if you want to you can sieve the soup to get rid of the pips but I don’t bother!
  5. You can add a little water/stock if it is too thick or enjoy it as is…it is delicious with some crusty bread or cheese scones (see below)!

Healthy, Cheesy Scones

We love to eat these straight from the oven when they are still warm with the tomato soup above or any other soup. It makes a lovely family meal on the weekend!

Ingredients:

255g plain flour – I use 200g plain flour + 55g wholemeal flour

2 tsp Baking Powder

¼ tsp dry mustard powder

½ cup grated mature cheddar

150g natural yoghurt

5 Tbs sunflower or olive oil

1 small egg – beaten to glaze

Method:

  1. Preheat the oven to 220oC/Gas mark 7
  2. Mix all the dry ingredients together in a bowl, including the cheese
  3. Add the yoghurt and oil to the dry ingredients and combine to form a dough
  4. Knead the dough briefly and press out the dough to about 1cm depth
  5. Next fold the dough in half and use scone cutters to cut out about 6-8 scones (depending on size)
  6. Brush with the beaten egg to glaze and bake for 15-20 minutes until golden brown
  7. Enjoy!

I hope you enjoyed these recipes – let me know if there are any other recipes you have to share with me or that you would like to see on my blog!

Paula x