Tag: no bake

Berry yoghurt parfait

Berry yoghurt parfaitDifficulty: Easy

Time: 20 minutes plus 6 hours freezing

Serves: 12

Ingredients
2 bananas, peeled
2kg Greek-style  natural yogurt
350g Frozen raspberries partly defrosted
200g Frozen blueberries
300g Strawberries, chopped

 

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Strawberry ice lollies

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Summer is finally with us so I was looking to make something frozen that was a bit healthier than ice-cream (there’s plenty of that in the freezer already!) I came across this berry yoghurt parfait recipe in a copy of ASDA’s Good Living magazine which looked delicious. It’s really simple to make – basically just mix some yoghurt with berries – we added a bit of berry puree as well for a bit of colour and because the kids love using our blender!
We used blueberries, raspberries and strawberries, but you can use any fruit you like.

Method

Line a 2lb loaf tin with clingfilm.

Prepare the strawberries

Wash, de-hull and chop the strawberries. This is a great chance for little chefs to practice their chopping skills as you can do this with a blunt knife and it doesn’t really matter whether the pieces are even or not.

 

Make the puree

Put a few strawberries and raspberries into a small food processor. Give it a quick whizz until you have a nice puree.
Spoon the puree into the bottom of the tin.

 

Mix the bananas and yoghurt

Get your kids to peel and mash the bananas in a large bowl.

 

Pour the yoghurt into the bananas and give it a good mix.

 

Add the fruit

Add two thirds of the strawberries, blueberries, and raspberries to the yoghurt. You don’t need to be too accurate, just make sure you keep some back to sprinkle on top at the end.


Gently mix everything together. If you do it very carefully with a metal spoon you will get a nice ripple effect. Getting toddlers to anything gently is tricky so if, like us, you’re not very gentle don’t worry it’ll still be tasty, just less rippley!

Pop the remaining fruit into the fridge.

Freeze the berry yoghurt parfait

Pour or spoon everything into your tin and cover with clingfilm.

 
Pop in the freezer for 6 hours + to set.

To serve, take the parfait out of the freezer and leave to stand for 10-15 minutes. Remove from the tin and peel off the clingfilm. Sprinkle over the remaining fruit, serve and enjoy!

berry yoghurt parfait

 

 

 

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Easter chocolate nests

Difficulty: Really easy

Time: 15 minutes + 1 hours chilling

Serves: 10

Ingredients
200g milk chocolate
2 tbsp golden syrup
50g butter
175g corn flakes
Mini eggs

Easter nests are by far the easiest and quickest thing we’ve ever made together, so it’s a great place to start for a novice baker!

Method

Add some cupcake cases to a muffin tray


Melt the chocolate, syrup and butter together
Get your kids to break the chocolate (200g) into pieces and put into a heatproof bowl. Add the golden syrup (2 tbsp) – if you have 2 little chefs, one might be able to hold the spoon while the other pours. Measure the butter and chop into a few pieces before adding to your bowl.

 

Melt on a double boiler (place your bowl over a pan of simmering water). Leave it to melt, stirring occasionally.

 

Mix in the cornflakes
While the chocolate is melting, get your kids to weigh the cornflakes out. Don’t worry about being too accurate.

Add the cornflakes to your melted chocolate. (Make sure the bowl isn’t too hot first).

Give everything a good mix so all the cornflakes are coated.

  

Make the nests
Give your little chefs spoons and get them to fill the cupcake cases with the chocolate cornflakes. Press down a little dent in the top for the mini eggs.

Add 3 mini eggs to the top of each nest.

 

Chill in the fridge for a few hours.

 Easter chocolate nests

If you want to do some more Easter baking why not try this delicious Easter rocky road or some Easter chick biscuits.

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Easter rocky road

Difficulty: 20 minutes + 2 hours chilling

Time: Easy

Serves: 25+ pieces


Ingredients
400g Milk/Dark Chocolate
125g Golden Syrup
125g Unsalted Butter
100g Mini Marshmallows
150g Digestives, chopped
4-5x 90g Bags of Mini Eggs
1-2x 89g Bags of Mini Creme Eggs (pop them in the freezer for an hour or so before to make them easier to cut)
250g White Chocolate

We’ve made rocky road (or hedgehog slice, or tiffin) before but this one is extra special because it’s Easter themed and full of mini eggs and cream eggs! Rocky road is one of the easiest things to make with really small children as, with the exception of melting chocolate, there’s no cooking involved. Hannah and Lewis really enjoyed getting to bash the biscuits and eggs and mixing everything together. And then getting to share it with their friends (it’s too good to keep to yourself!)

Method

Line an 8/9 inch square baking tin with baking paper and leave to one side

Melt the chocolate, butter and syrup together
Get your children to help you break the chocolate (400g) into pieces and pop in a heat proof bowl. Measure the butter (125g) and add to the chocolate. Pop the bowl on your scales, reset them back to zero and measure in your golden syrup (125g).

  
Melt everything together on a double boiler (pop your bowl on a saucepan with simmering water). Or you could put it in the microwave and zap it for short intervals until everything has melted.

Stir everything together so it is nice a smooth. Be careful not to overheat it.

Measure the dry ingredients
Measure the biscuits (150g) into a large bowl (you don’t need to be too precise). Give your toddlers something to bash the biscuits – we used spurtles and the end of a rolling pin – and let them attack them until they are in smallish pieces.

 

Add the mini marshmallows (100g) to your bowl.

Before taking the mini eggs out of their packets, get your kids to bash them so they are broken into chunks. They might need a bit of help as they can be a bit tough. Add them to the bowl, saving one packet for the end.

 

Chop the cream eggs into halves/quarters. This is a task for the grownups unless you trust your little ones with sharp knives.

Mix everything together

Pour the melted chocolate mixture into your biscuit mixture. Get your little ones to get everything a good mix.

Pour into your tin and pat it down with the back of your spoon until it is evenly spread.

 

Prepare the topping
Get your wee chefs to break the white chocolate up and pop in a bowl. Melt it in a double boiler or in the microwave.

Pour it over the top of your rocky road and sprinkle over the last bag of mini eggs.

  

Pop your tray in the fridge to set for a few hours, slice and enjoy!

Easter rocky road

Try some other Easter baking: Easter chick biscuits, Easter chocolate nests.

 

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Hedgehog slice

Difficulty: Easy

Time: 30 minutes

Serves: approx 20 slices

 

 

 

 

Ingredients

1 ½ packets of plain biscuits (we used Nice and Malted Milk)
250g unsalted butter
3 tbsp cocoa
1 tin condensed milk
300g milk chocolate (or a mixture of milk and white)
100g raisins

 

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When I was looking for hedgehog biscuits to make with the kids a few weeks ago I also came across this. Hedgehog slice is similar to tiffin or rocky road – it might not be very healthy but it’s so easy to make I filed it away for a rainy day. There’s no baking involved and a bit of biscuit bashing so even our 1 year old was able to join in. Some recipes also include shredded coconut or nuts or miss out the raisins, so once you’ve got the basic hedgehog slice recipe done you can really just add in whatever you like.

Method

Line a 20cm x 20cm* tin with baking/greaseproof paper.
*If you don’t have a tin exactly this size you might just need a little more/less chocolate to cover the top of your slice.

Crush the biscuits
Get your kids to pop these in a bowl and then give them a rolling pin to bash them until they are nicely crushed! Even the smallest children should be able to help with this.

Alternatively you can put one packet in a food processor until they are finely crushed before adding the second packet and whizzing them until they have broken into large pieces.

Set the bowl aside for now.

Make the butter/milk mixture
Get your child to cut the butter into small pieces and then add them to a small saucepan. Use a measuring spoon to count the cocoa into the pan. Finally, add the condensed milk then melt over a low heat mixing until everything has combined.

  

Mix everything together
Pour the melted ingredients into the biscuit bowl. Your kids can help you stir it all together until the butter mixture has coated the biscuits.

Add the raisins or anything else you are using (try shredded coconut, nuts, mini marshmallow) and give it all one last mix.

 

Pour it into your tin and flatten down with the back of a spoon.

 

Add the melted chocolate
Break your chocolate into pieces and add to a small microwavable bowl. Your child might be able to help with this but Hannah found it a little hard. Cook in the microwave for 30 second blasts (stirring in between) until it’s all melted. Pour over the top of your slice.

We did the milk chocolate and then white chocolate in turn which gave a slight marbled effect when we added it to the top.

  

Put it in the fridge to set (4 hours+).

hedgehog slice

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