Browsing Tag:

onion

Lunch

Turkey, Garlic and Tarragon Pitta

turkey pitta

Turkey is a favourite of mine and I wanted to try and get my children to like it a little more than they do- this dish did the trick. It’s a quick and tasty meal for all the family to enjoy. Turkey is a great source of protein and B vitamins and is definitely not just for Christmas. Hands up winner!

Turkey, garlic and tarragon pitta

Print Recipe
Serves: 4 Cooking Time: 20 mins

Ingredients

  • 1 large onion, finely chopped
  • 3 large cloves of garlic, crushed
  • 500g turkey mince
  • Salt and pepper
  • 1 tablespoon dried tarragon
  • 4 x Pitta bread

Instructions

1

Heat a little olive oil or butter in a large saucepan or deep frying pan, chop the onion and lightly fry for 5 minutes, add the garlic and fry for 1 minute before adding the mince, keep turning the mince over until it is white all over.

2

Add the salt, pepper and tarragon, continue to cook for 10-15 minutes on a medium heat until piping hot and cooked through.

3

Place the pitta bread in a toaster for 1 minute, slice the top of the pitta and add the mince.

Notes

* If your child is stuck on white bread, face one challenge at a time, so use a white pitta first time round and the wholemeal pitta the next time.

Lunch

Green Tuna and Jacket Potato

tuna pesto jacket

Make the green tuna in quick time and put the potato in the oven while you play some games or take the children to see the neighbours, if they haven’t already turned their lights out, to pretend they aren’t home!

Green Tuna and Jacket Potato

Print Recipe
Serves: 2 Cooking Time: 75 mins

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts or cashew nuts
  • 2 tablespoons grated Parmesan
  • 3 tablespoons dried basil, or 10–15 fresh leaves
  • ¼ teaspoon natural green colouring (optional)
  • 160g tin tuna in spring water, drained

Instructions

1

Preheat oven 190°C/fan 170°C/gas 5.

2

Pierce the potatoes deeply several times with a fork, then place them directly on the oven shelf. Cook for about 1 hour and 15 minutes, or until soft and cooked through (stick a knife in one to see if it’s tender).

3

For the green tuna, put all the other ingredients except for the tuna into a small food processor (or in a small bowl and use a hand held blender). Blitz until combined, give it a few stirs in between. Add a few drops of water if necessary.

4

Flake the tuna into a bowl and then pour the green pesto sauce over the tuna. Leave to stand while the potato bakes

5

Once the potatoes are cooked, slice them open, fill with the green tuna and serve.

Notes

* For a crispy skin, coat the potatoes in olive oil and rub with a little sea salt.

Desserts

Dracula’s Delight

dracula delight

Chocolate pancakes with beetroot and raspberry sauce are a delightful combination. It is possible to feed children healthier desserts that taste good. The less sugar children consume, the more open they will be to eating in a more varied way.

Dracula’s Delight

Print Recipe
Serves: 6 Cooking Time: 8 mins

Ingredients

  • For the pancakes
  • 2 ripe bananas
  • 75g jumbo oats
  • 1 tablespoon raw cocoa powder
  • 1 tablespoon honey
  • 1 large egg, beaten
  • oil, for frying
  • For the sauce
  • 150g raspberries
  • 1–2 small cooked beetroots (check they are packed in juice, not vinegar)

Instructions

1

To make the sauce, put the raspberries and beetroot in a food processor or smoothie maker and blitz until smooth.

2

Mash the bananas in a large bowl until smooth but still with a little texture. Stir in the oats and cocoa powder and mix well before adding the honey and beaten egg. Mix to a smooth batter.

3

Heat a little oil in hot non-stick frying pan. Using a tablespoon, scoop the batter into the pan, and smooth it into a 7cm circle. (as big as the palm of your hand)

4

You should be able to fit 3 pancakes in the pan. Cook each pancake for 2 minutes on each side until the pancakes resemble a dark chocolate colour.

5

Serve the pancakes hot or cold with the sauce on the side for dipping or pouring.

Notes

* Use the leftover sauce for adding to porridge, quick trifles or yogurt, or freeze it for next time.