Category Archives: Kid friendly

Lentil Soup

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I love soup, a meal in a bowl served with bread, simple satisfying food.

This soup is loved by children, full of flavour and a few hidden carrots! It is also great for school lunches, lots of goodness packed in to their thermos!

This recipe makes 4 litres, enough to serve 10-12 depending on your bowl size and whether you choose to water it down a bit! I always freeze half, it freezes really well and gives me an occasional night off!

Ingredients

2 ham hocks

1 onion, chopped roughly

1kg carrots, peeled and chopped

splash of olive oil

400g/2 cups red lentils, rinsed and drained

salt and pepper

Method

In a large stock pot or pressure cooker, place the ham hocks and add 2.5litres water.

Bring to the boil and simmer for 1 hour if using a stockpot. In a pressure cooker bring up to pressure and cook for 30mins.

Drain with a sieve over a large bowl or jug to catch all of the stock.

Once the hocks have cooled, strip off the meat, chop finely and set aside.

In a large pan, a  6 litre pan works well, warm a splash of olive oil and add onions and carrots, cook until onions are soft.

Skim any fat off the stock, make the stock up to 3 litres with water, add stock to the onion and carrot mix, stir and add the lentils.

Add the hock meat and bring up to the boil, simmer gently for 30-40mins when the carrots should be soft and the lentils falling apart.

Allow to cool slightly and then, using a hand held blender, liquidize completely. If using a liquidizer let the soup cool right down, soup splashes really burn!

Season well, we enjoy lots of pepper in this soup.

Serve with some nice crusty bread.

For a vegetarian version, omit the hock and use vegetable stock, add 2 teaspoons ground cumin and 4 teaspoons ground coriander while cooking the onions and carrots.

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Brown Sugar Meringues

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Two ingredients and a little patience really pay off here.

These delicious morsels are lovely on their own or serve with whipped cream and fresh fruit and did I mention gluten free too?

This is also a great way to use up left over egg whites, possibly left over from spaghetti alla carbonara.

Ingredients

4 egg whites

225g brown sugar

Method

Preheat the oven to 110 degrees Centigrade and line two baking sheets with baking parchment.

In a large clean bowl beat the eggs until very stiff, a test of this is turning the bowl upside down, I like to threaten a child with it!

Add the sugar a dessert spoon at a time, beating well with each spoonful to the point where you cannot see any sugar crystals.

Once all the sugar is added spoon or pipe the meringue mix onto the prepared sheets.

Bake for 1hour and then allow to cool on the trays.

Store in an airtight container, the meringues will keep for 3 weeks.

This mixture will give you 12-16 large meringues using a spoon. I use a piping bag and tend to get around 50 meringues, these are the size of a 50c coin when they go in the oven.

Sticky Sausages

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As a mum of three boys these juicy little morsels have featured at birthday parties and gatherings for years.

They are yummy warm from the oven but the boys have been known to polish off a kilo cold too!

Ingredients

1kg pork chipolata sausages, gluten free

75mls hoisin sauce, gluten free

45mls honey

Method

Preheat an oven to 200 degrees Centigrade.

Line a baking tray with baking parchment, saves on scrubbing later.

Mix sausages, hoisin and honey in a large bowl.

Tip onto you prepared tray and pop in the oven.

Roast for around 40mins stirring occasionally.

Enjoy!