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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.

October 24, 2017
Lunch

Orange Chicken with Black Rice

pumpkin and black rice

Something a little different for the Halloween season, with lots of vitamin C-packed veg to help fight off the autumn cold. The black rice is a favourite in our house, but it does take longer to cook so I usually save it for the special occasion or just when time permits – meaning when I remember to get it on in time!

Orange Chicken with Black Rice

Print Recipe
Serves: 4 Cooking Time: 45 mins

Ingredients

  • 240g black rice
  • 2 red onions, peeled and chopped
  • 1 small pumpkin or butternut squash (about 900g), peeled, deseeded and chopped
  • 3 carrots, peeled and chopped
  • 1 orange or yellow pepper, deseeded and chopped
  • 1.2 litres low-salt chicken or vegetable stock
  • 2 tablespoons olive oil
  • 400g diced chicken
  • 2 tablespoons freshly squeezed orange juice (optional)

Instructions

1

Rinse the rice with cold water, then put it in a big saucepan of water. Bring to the boil, then turn the heat down to low–medium and simmer for 40–45 minutes, or until the rice is tender.

2

Meanwhile, put the vegetables and stock in a large saucepan with a lid. Bring the pan to the boil, then simmer, covered, for 30 minutes.

3

Pour the oil into a frying pan and lightly fry the chicken until turning golden and cooked through.

4

Blend the vegetables and stock with a hand blender, leaving some chunks of veg. Add the chicken and orange juice, if using, and cook for a further 5 minutes.

5

Once cooked, drain the rice and place in the bowl. Pour the orange sauce over the rice and serve.

Notes

* To peel a pumpkin or butternut squash you need a really good peeler; if you don’t have one you will need a sharp knife to chop away at the edges. For a vegetarian meal, swop the chicken for tofu.

October 24, 2017
Vegetarian

Broccoli, Cheese and Pear Soup

This is a sweet and savoury soup and although green, it’s a lovely green! You can enjoy it at any time of the year as its very delicate and not heavy at all. My youngest always asks for more! Broccoli is so good for us that eating it is a must, but getting children to eat something they don’t like is not easy. Give this a try to see if you can persuade them otherwise. Try making up a suitable name for the soup and serving it with their favourite bread or croutons.

Broccoli, Cheese and Pear Soup

Print Recipe
Serves: 4 Cooking Time: 15 minutes

Ingredients

  • 1 large onion, chopped
  • 2 sticks of celery or 1 leek, chopped
  • 1 tablespoon butter or olive oil
  • 1 medium/300g broccoli head, florets removed from stem
  • 1 large pear, peeled, cored and chopped
  • 30g/few slices of Cheddar cheese
  • 650ml chicken or vegetable stock
  • black pepper

Instructions

1

Sauté the onion and celery/leek in the butter for 5 minutes over a low heat until tender.

2

Add all the remaining ingredients and bring to the boil.

3

Cover the pan with a lid, turn the heat down and simmer for 10 minutes until all the vegetables are tender.

4

Use a hand blender to blitz the mixture to a smooth soup. Try not to over blend, as it’s better for the soup to have some texture.

5

Serve with bread or croutons.

Notes

If you don’t have a pear, try using pear purée or an apple instead. (Don't worry that the liquid doesn't cover the broccoli, it steam cooks) I sometimes make mine in a soup maker: just add all the ingredients and set to purée – it’s just as nice. * Keeps for up to 24 hours in the fridge * Not suitable for freezing

April 2, 2016