Tag: lunch

carrot and coriander soup

Carrot and coriander soup

carrot and coriander soup

Difficulty: Easy

Time:40 minutes (10 minutes preparation, 30 minutes cooking)

Serves: 4



3 tbsp butter
3 leeks or onions
2 cloves of garlic
5 large carrots (approx 600g)
1 tbsp coriander (cilantro)
4 cups (1 litre) chicken stock
1 tbsp plain yoghurt or crème fraiche

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It’s well and truly soup season in our house. As well as being a good winter warmer I like giving the kids soup for lunch as it’s healthy and a great way of getting a shot of vegetables in them in the middle of the day. Hannah chose this recipe – she loves carrot soup, or so she says. I love making it at home though because it’s so cheap (a whole bag of carrots cost us 65p) and really simple. What’s not to like?!


Prepare and cook the vegetables
Peel and chop the carrots, onions/leek and garlic.

Melt the butter in a large pan. Add the onions/leeks, carrots and garlic and stir well to coat in the butter. Cover and leave to cook on a low heat for around 10 minutes until the vegetables are beginning to soften.

Add the coriander and stock
Stir in the coriander and cook for about one minute. Pour in the stock and season with salt and pepper to taste. Bring to the boil, cover and simmer for around 20 minutes until the vegetables are tender.


Serve the carrot and coriander soup
Leave to cool slightly, then puree the soup in a blender or with a stick blender until the soup is smooth.


Serve with a dollop of yoghurt or crème fraiche.


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bacon leek and cheese muffins

Bacon, leek and cheese muffins

leek and bacon muffins

Difficulty: A bit tricky

Time: 30 minutes + 30 minutes baking

Serves: 4







1 leek, trimmed
100g butter, melted
4 rashers bacon, chopped
300g Asda self-raising flour
1 tsp baking powder
1/2 tsp mustard powder
1/4 tsp paprika
2 large eggs
175ml semi-skimmed milk
150g extra mature Cheddar, grated


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I don’t always have a lot of time to make interesting things for lunch but in the summer holidays we’ve had a few opportunities to spend a bit of time and prepare something a bit different. These bacon, leek and cheese muffins I found on ASDA’s Good Living website were worth the effort and you could make it a bit easier by preparing all filling in advance and just getting your kids to help measure out the rest and mix it all together.


Pre-heat the oven to 180C / 160C Fan and prepare the baking dish
Get your toddler to lightly grease a 12 hole muffin tray.


Prepare the leek and bacon
Trim the leeks, cut into quarters lengthways then slice finely. Cook in a tbsp of butter over a low heat, stirring often, for about 5 minutes or until softened. Set aside. If your child is a bit older and you trust them they could perhaps help stir the leeks while they’re cooking.

Meanwhile, cut the bacon into small strips then add to the leeks and cook through.


Make the muffin mixture
Get your child to measure the flour into a bowl. Add the baking powder, mustard, paprika and a pinch of salt. Grate the cheese into the bowl (we didn’t bother weighing it, just added a good chunk!)


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Measure the butter then melt in a separate bowl. We normally do this in the microwave but you can do it on the hob instead.

Get your toddler to crack the eggs into a bowl or measuring jug. Lightly beat them. Add the milk and the melted butter then mix together.


Bake the muffins
Add the bacon & leeks, and egg & milk mixtures to the bowl of flour. Stir everything together until it’s nicely mixed. Don’t over mix or the muffins may be tough.

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Divide the mixture between the muffin tins.


Bake your bacon, leek and cheese muffins in the oven for 25-30 minutes or until they are nice and golden.

img_3404-small bacon, leek and cheese muffins


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