It might seem strange bringing you a round-up of festive foods at this time of year, but it just wouldn’t be right to wait until next December. So you’ll simply need to bookmark this post for when you start planning your party foods for the next festive season. Although saying that, I think you’ll find there are plenty of tempting treats in this Family Foodies round-up you’ll be keen to try out whatever the time of year. Continue reading
We all want to feed our little ones good, healthy food, and yet that isn’t always as easy as it sounds. As parents and carers, we play a huge role in shaping our children’s attitudes towards food but the individual child’s tastes and character play a big part too.
Take my two daughters, for instance. Our first daughter Jess is nearly nine, and will eat practically everything you put in front of her. Everything that is, except mushrooms for some reason. But overall she is an absolute joy to feed and cook for and she’s always been this way, ever since weaning. She has an adventurous and curious approach towards food and is always eager to try new things. A lover of strong, bold flavours, Jess delights in being able to eat chillies almost as hot as those my husband and I can eat.
So my husband and I were rather proud about this little foodie we assumed we had created. And then our second daughter comes along; Mia, who is now nearly six. While she will eat quite a varied diet, it is only after a great deal of coaxing and cajoling. And disguising. Mia likes meat and plain foods. Bangers and mash is one of her favourites, or a straightforward roast dinner; sweet puddings and chocolate. You can see the look of suspicion instantly appear in her eyes when I serve up anything different, or smelling of spices, or containing a heavy quota of vegetables.
Yet our children have had exactly the same influences, have grown up being fed the same foods and tasting the same tastes and yet their whole response to food is at such polar opposites.
That’s why I’m thrilled to be hosting this month’s Family Foodies challenge, calling for your favourite family recipes featuring Hidden Goodies.
While I’m not a big believer of making special food for children and would much rather they ate the same good food as the rest of us, we do need to acknowledge that sometimes children need a little extra persuasion to enjoy new foods, tastes and flavours. And yes sometimes, at the end of the day, all we care about is making sure our kids get something nutritious inside them, whether they realise it or not.
So that’s this month challenge. What are your cunning ploys and devious devices for getting some of the good stuff into your kids – be it fruit, vegetables, fibre, nuts or pulses? What are your favourite recipes containing hidden goodies? At the end of this month’s challenge, it would be fantastic to have a store of ideas to share with other parents looking for creative ideas on how to tackle this age old problem.
Win a delicious juice and smoothie recipe book
At the end of the Hidden Goodies Family Foodies challenge, one lucky winner will receive a recipe book from Passion 4 Juice, featuring an inspiring collection of tempting juice and smoothie recipes created by Trish Tucker May. Trish launched her mobile juice bar at the Glastonbury Festival back in 2003 and since then thousands of festival goers have experienced her amazing taste sensations, both here in the UK and in her native Australia.
Family Foodie Entry Guidelines:
- You may submit any recipe on your blog that fits this month’s theme, new or from the archive, and feel free to enter as many times as you wish. You’re also welcome to submit the post to other challenges too. If the recipe is not your own, please give the appropriate credit.
- Send your recipe URL to me at vanesther-at-reescommunications-dot-co-dot-uk, including your own email address and the title of your recipe or post. The closing date this month is Tuesday 28 January 2014.
- Display the Family Foodies badge (below) on your recipe post, with a link back to both Eat Your Veg and Bangers & Mash, as well as details of this month’s challenge.
- If you’re on Twitter, then please tweet your post to myself @BangerMashChatand Lou @Eat_Your_Veg and include the hashtag #FamilyFoodies. We’ll retweet all that we see.
- You may enter from anywhere in the blogosphere, and we’ll happily post out any prizes.
- At the end of the month a guest judge will choose a winning recipe. The winner will be announced in a monthly round-up of all the entries. Winners will get to display a Family Foodie Winner annotated badge on their blog if they wish and their recipe will go through to the Family Foodies Hall of Fame on each of our sites.
- All entries will be added to the Family Foodies Pinterest Group Board.
I’m really looking forward to seeing your Hidden Goodies entries!
- Turkey Sliders from Mamacook
- Spinach and Potato Bites from Mamacook
- Broccoli Frittata from Mamacook
- Chocolate and Beetroot Cupcake with Cream Cheese Frosting from Selma’s Table
- Spicy Chicken Burgers from Caroline Makes
- Chicken Cutlets with Veggies from Happiness is Homemade
- Chorizo and Vegetable Stromboli from Utterly Scrummy Food for Families
- Smoked Mackerel Fish Cakes from Mamacook
- Broccoli, Courgette and Stilton Soup from Caroline Makes
- Veggie Sausageless Rolls from The Crazy Kitchen
- Chicken, Pearl Barley and Veggie Stew from Eat Your Veg
- Slow Cooker Turkey Supreme from JibberJabberUK
- Chocolate Avocado Mousse from Eat Your Veg
- Mini Calzones with Asparagus from My Tasty Adventures
- Avocado Oat Cookies with Raisins and Chocolate from Veggie Desserts
- Creamy Green Chicken Curry from Dip’s Diner
- Roast Cauliflower Cheese Soup from Bangers & Mash
- Lamb & Potato Bake from JibberJabberUK
- Green Olive & Date Breadsticks from How to Cook Good Food
- Parsnip, Carrot & Lentil Soup from Tinned Tomatoes
- Beef Pie with Hidden Carrot (and Other Vegetables) from Gluten Free Alchemist
- Apricot, Coconut & Plain Chocolate Cookies from Eat Your Veg
- Carrot & Courgette Fritters from The Spicy Pear
- Jerusalem Artichoke Cake from Chocolate Log Blog
- Jerusalem Artichoke and Rosemary Soup with Jerusalem Artichoke Crisps from Allotment 2 Kitchen
- Leftover Rice Balls from My Tasty Adventures
- Roast Vegetable Sauce for Pasta from Bangers & Mash
- Slow Cooker Carrot & Coriander Soup from JibberJabberUK
- Vegetarian Canneloni from Spurs Cook
- Fig and Honey Smoothie from Bangers & Mash
- Beef Ragu from Feed My Family!
I feel a bit of a fraudster posting this sausage chilli on my blog.
Firstly, it’s not actually my recipe. It comes from Sarah over at The Garden Deli, who is as talented in the kitchen as she is in the garden. Sarah really wanted to enter April’s Recipes for Life challenge – the three set ingredients this month are pork, sweetcorn and tomatoes. As a vegetarian, she obviously found the pork element a challenge too far. And so we agreed that Sarah would create a vegetarian dish and I’d then try out her recipe to see if it would also work with meat.
The second reason I’m feeling a little fraudulent is because I wasn’t even the one to try cooking Sarah’s dish. I handed that honour over to my husband Jason. This means Sarah’s recipe received a proper testing. Not that Jason’s a bad cook. He’s actually a very good cook indeed and is probably one of the main reasons I got into cooking in the first place. No, it’s not a case of him being useless in the kitchen and needing clear instructions. It’s just that he is very thorough and precise and when he’s following a recipe, rather than his own instincts, he’ll follow it to the absolute letter.
The verdict? We all loved Sarah’s sausage chilli and can wholeheartedly confirm it works just as well with pork sausages as it does with vegetarian ones. Jason found the recipe instructions absolutely faultless (although his hands are clearly much larger than Sarah’s when it comes to measuring coriander by the handful) and he had no problems on that score. It’s a feast of colours, flavours and textures, and perfect for little ones as it has just the right level of spice without being too hot. This is my kind of tasty, healthy, family food and a recipe I’m sure we’ll be coming back to again and again. Thank you Sarah!
You can find Sarah’s original Sausage Chilli recipe here. We hardly played with it – simply substituted the vegetarian sausages for pork ones, and used frozen sweetcorn instead of tinned.
Along with my tasty chicken rice, this easy ratatouille is my go-to meal when I’m stocking the freezer with quick weekday meals for the kids.
Now that I’m working over in Wells four days a week, ratatouille appears regularly on my meal plans. It’s particularly good for those days when I’m not back home til late and my husband has little time to get the girls back from school and fed before taking them off out again to their various clubs and activities.
My girls have been eating ratatouille since they were very little, when I’d mash it up for them a bit. They still love it today, served either on its own with a hunk of bread to mop up the juices, with rice, pasta or a baked potato and sprinkled with cheese, or as a veggie accompaniment to sausages or chops.
This is one of those recipes you can play around with. If you’ve got herbs to hand, throw in some of those. If you don’t like cumin, leave that out. The quantities of aubergine, courgette and pepper vary each time I make it, but this should give you the general idea.
Makes 8-10 servings
2tbsp olive oil
½tsp cumin seeds
1 large onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 red bell pepper, deseeded and chopped
1 yellow bell pepper, deseeded and chopped
3 courgettes, chopped
2 aubergines, chopped
1 bay leaf
2 400g tins of chopped tomatoes
Salt and pepper
Preheat the oven to 200ºC / gas mark 6.
Heat the oil in a large ovenproof casserole dish and fry the cumin seeds for a minute or so.
Add the onions and fry gently until golden, then add the garlic and fry for another minute before throwing in the red and yellow peppers.
Saute the peppers until they have slightly softened and then add the courgettes. Continue to saute for a couple of minutes and then add the aubergine. You may need to add a little more oil to the pan at this stage. Keep stirring the vegetables until they’ve started to colour, and then add the bay leaf, tomatoes and season to taste.
Put the lid on your pan and pop in the oven for 20-30 minutes. If it’s a little too liquid for your liking, remove the lid and cook for another 5 to 10 minutes. Leave to cool before dividing into freezer bags.
My parents split up when I was very little. I can barely remember them being together. So much so, I’m not totally sure how old I was when they went their separate ways. Two perhaps, or three?
But despite that, my dad’s parents, my Nana Barbara and Grandad Peter, ensured they remained constant factors in my life – through my childhood and teens, my university days and when I started my own family and they became great-grandparents. My mum moved around the UK quite a bit as I was growing up, but no matter where we went, Nana Barbara and Grandad Peter would trek across the country to come and visit me. Because family is important. I grew up knowing that and knowing how much I was loved. And that is so important.
I am so pleased my Nana Barbara has entered these recipes into the Care to Cook recipe challenge to raise awareness of the fostering and adoption charity TACT. I always associated visits from my grandparents and then later, when I was old enough to go and stay with them in Lancashire and then the Lake District, with food. Homebaked cakes, pies, tarts, casseroles and puddings. Dinner round the table. Proper family food.
The two dishes Nana has entered are actually new ones on me, and I can’t wait to try them out…
In one bowl mix:
2 grated courgettes
1 grated carrot
1 chopped onion
5 rashers of chopped up crispy bacon
1 cup grated tasty cheese
1 cup self-raising flour
In a second bowl mix:
5 eggs, beaten
½ cup olive oil
salt and pepper
crushed clove of garlic
You’ll also need:
Parmesan or cheddar for sprinkling on top
Chopped fresh parsley to finish
Stir bowls one and two together, then spread into a lasagne dish. Sprinkle with Parmesan or Cheddar cheese.
Cook at 200°c for 30 to 40 minutes. Serve hot or cold, garnished with fresh parsley. Will serve six people.
Vanilla Cream Terrine
2 tsp vanilla extract
425ml whipping cream
11g sachet powder gelatine
85g caster sugar
425g Greek yoghurt
Mint leaves and raspberries to garnish
Begin by placing the gelatine in a cup together with three tablespoons of the cream and leave to soak for 10mins.
Meanwhile place the rest of the cream in a saucepan with the sugar and heat gently until sugar has dissolved. It is important not to overheat the cream. Next, add the soaked gelatine to the warmed cream and whisk everything over the heat for a few seconds. Now remove the cream mixture from the heat.
In a mixing bowl, stir the yoghurt & vanilla together, then pour the gelatine cream mixture through a sieve. Mix very thoroughly and pour the whole lot into a plastic box (I use an old ice cream container). Allow to cool, cover and chill in the fridge for at least 4-6 hours or overnight.
Serve sliced, with fresh raspberries and mint springs, with a pouring of raspberry coulis.
Tarragon is one of my favourite herbs, especially when paired with chicken. Its unique flavour lifts simple dishes to new heights.
I first got excited about tarragon many years ago when my father-in-law cooked us Elizabeth David’s sumptuous poulet et l’estragon one summer holiday in France. It was incredible and my husband and I have recreated it many times since and it always takes us back to those long hot days in the Dordogne.
But that is really one to save for special occasions (my husband last cooked it for me on my birthday), while this pasta dish is much more of a quick, every day family favourite. Nonetheless it tastes fantastic and all because of that lovely fresh tarragon.
Penne with chicken, tarragon and broccoli
400g dried penne pasta
250g purple sprouting broccoli, cut into manageable chunks
1 large leek, washed and finely sliced
2 skinless chicken breasts, cut into bitesize pieces
2 tbsp vegetable oil
70ml chicken or vegetable stock
2 tbsp fresh tarragon, chopped
100g cream cheese
salt and pepper
Cook the penne in a large pan of salted water following the packet timings. About five minutes from the end of the cooking time, add the broccoli to the pasta water and cook until both pasta and broccoli are tender. Drain.
While the pasta (and broccoli) are cooking, heat the oil in a frying pan. Add the leeks and sweat gently for a couple of minutes. Add the chicken pieces and cook for about five minutes until there is no sign of any pink inside.
Pour the stock into the pan, stir well and cook for a couple of minutes before stirring in the tarragon and cream cheese. Season to taste. Mix in the pasta and broccoli and serve.
I’m entering this dish into July’s Herbs on Saturday blog challenge, set up by Lavender & Lovage and hosted this month by me! If you have a herby recipe you’d like to enter, you can find out all the details here.
What dish would you cook to welcome someone into your family home? Share your favourite recipes and you could win a copy of TACT’s cookery book, signed by the charity’s patron Lorraine Pascale, who has personal experience of both the care system and adoption.
For the last few years I’ve been working with a wonderful charity called TACT, which provides fostering and adoption services to help some of the most vulnerable children and young people in the UK. Their aim is to help these youngsters find loving homes and a fresh new start in life.
In this time I’ve had the privilege to meet many amazing carers, adopters and staff who are making an incredible difference to the lives of the young people they work with.
The concept of family is very important to TACT; providing a safe, stable and caring home environment is so crucial and it makes a massive difference in supporting children and young people who find themselves in the care system for all kinds of reasons. Young people need to feel valued, made to feel special and loved, and need to be listened to when they are ready to share. That is what family is there for.
One of the simplest ways to bring family together and welcome new people into our home is through food. Family meals all too often are something children in care have missed out on. Because the family meal is so important, TACT has launched its very own cook book called Care to Cook, packed full of delicious starters, mains and desserts kindly donated by TACT’s adopters, supporters and staff.
The cost of the book is £3 and all proceeds directly benefit adopted children and their new families.
To help raise awareness of Care to Cook, Bangers & Mash is calling on food bloggers and food lovers to submit their own favourite family recipes, and one lucky person will receive a copy of the cook book signed by TACT’s new celebrity patron, TV chef and best selling cookery writer Lorraine Pascale.
How to submit your recipe
- If you are a blogger and would like to enter the Care to Cook Challenge, simply post a recipe on your blog with links to both this page and the Care to Cook page on the TACT website and include the Care to Cook Challenge logo somewhere in your post.
- The recipe can either be one of your own or somebody else’s but do remember to clearly credit your sources. You can republish an old blog post but please include information about the Care to Cook Challenge.
- Your post can also be entered into other blogging challenges, so long as this complies with their rules.
- If you mention your post on Twitter please mention @BangerMashChat and @TACTCare and use the #CareToCook hashtag. We will retweet all we see.
- Please also email a link to your entry to email@example.com.
- If you aren’t a blogger, don’t worry – you are still welcome to enter. Simply email your recipe (and a photo if you have one) to the above address and I’ll upload it to the Bangers & Mash blog for others to see.
- The closing date for entries is Sunday 12 August 2012, and a round-up of all recipes submitted will feature here on Bangers & Mash and on TACT’s website the following week.
- The winning entry will be chosen by one of TACT’s looked after children in the Bristol and South West region.
We can’t wait to see your family favourite recipes and please feel free to enter the challenge as many times as you like. Thanks for your support!
To get things started, here’s a fantastic recipe for Caribbean-style Pot Roast Chicken taken from Care to Cook. I tried it out on my own family last weekend and it is extremely yummy and very, very moreish. My daughters loved it – they asked for seconds and then thirds!
As my husband was tucking in to his, he asked where I got the recipe and I explained it had been donated by a TACT adopter for their cookery book. In between mouthfuls, Jason nodded and said: “Whoever Bernadette has adopted is very, very lucky. Her food is great!”
Pot Roast Chicken – Caribbean Style
By Bernadette Biscette, TACT Adopter
1 whole medium free range chicken, cut in half
½ medium onion, peeled and chopped
1½ tbsp all purpose seasoning
1 tsp mixed herbs
1 tsp paprika
1 tbsp mild bajan or jerk seasoning
3 tbsp olive oil
1 tbsp brown sugar
For the gravy
Cup of hot water
1 tsp cassareep or molasses
1 tbsp tomato puree
½ medium onion, peeled and chopped
½ tsp all purpose seasoning
Preheat the oven to 150°C/gas mark 2.
Place the two halves of chicken in a large bowl and add the onion, all purpose seasoning, mixed herbs, paprika and bajan or jerk seasoning. Rub the seasoning into the chicken with your hands making sure it is well covered.
Pour the olive oil and brown sugar into a large iron or Dutch pot and heat until the sugar starts to brown. Place the two halves of chicken in the pot and slowly brown the surface by turning in the oil for around 15-20 minutes. (I had to do the two halves separately as I don’t have a pan large enough.)
When the chicken is well glazed, let them simmer on a low heat for 15 minutes.
Remove the chicken from the pot and place in a deep roasting pan and set aside.
Add a cup of hot water to the juices in the pot and all the ingredients for the gravy. Stir over a medium heat for 5 minutes and then pour over the chicken, cover with foil and cook for 2 hours in the oven, removing the foil for the last half hour. The chicken should be tender and well cooked.
Serve with salad and boiled rice for a hearty meal.
And now it’s your turn – what would you cook?
- Homemade Fillet O’ Fish and “Chips” from Under The Blue Gum Tree
- French Madeleines from Crêpes Suzettes
- Peanut Butter and Salted Caramel Chocolate Cheesecake from Reluctant Housedad
- Penang Hokkien Mee from Cheryl Leembruggen
- Stuffed Tomatoes with Herbs and Oats from Lavender & Lovage
- Nonya Chicken Curry from Elly Rowe
- Pasta and Pesto Sauce from A Trifle Rushed
- Boeuf en Daube from Chez Foti
- Yorkshire Season Pudding with Herbs from Lavender & Lovage
- Spinach and Bacon Macaroni Cheese from Fishfingers for Tea
- Courgette Bake followed by Vanilla Cream Terrine from Barbara Hamer
- Chicken Basquaise from French Foodie Baby
- Strawberries and Cream Birthday Cake from Sue Hamer
- Hainanese Chicken Rice from Bangers & Mash