Tag: savoury

Carbonara cake

Difficulty: Easy

Time: 15 minutes plus 35 minutes baking

Serves: 6

 

Ingredients
300g spaghetti, cooked
100g hard cheese, finely grated (eg parmesan, guyere, cheddar)
3 large eggs
250ml double cream
250g leftover ham (or we used bacon lardons)

 

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Sausage casserole

Homemade hamburger

Toad in the hole

 

 

 

 

It’s not always so easy to get young children involved with making dinner for obvious reasons (knives, ovens, the cooker) but this dish is an exception. I based it on a dish from Jamie Oliver and so simple to make. It’s quick enough to be a mid week meal but a bit more special than plain pasta carbonara. You can cook the pasta and ham/bacon in advance to make it even quicker/easier. It was a first for us but we’ll certainly be making it again!

Method

Before you start, if you don’t have left over pasta and ham, cooked the pasta and ham or bacon and add to a bowl. Allow to cool down. I did this part in advance as there wasn’t much the kids could help with.

 

Preheat the oven to 180C and prepare a cake tin.

Get your children to help grease a 20cm loose bottomed cake tin with oil (you can pour a little oil in and get them to brush it over all the sides.) Sprinkle a thin layer of cheese over the bottom and shake it up the sides a little.

  

Add everything to your bowl

Get your kids to help you add the cream and cheese to the bowl of pasta. Break the eggs into a separate bowl first to give them a quick whisk before adding to the pasta. I normally get Hannah to break the eggs and Lewis mix them so they both get a turn at doing something.

Give it a good mix so all the pasta is coated.

  

Bake the carbonara cake

Add the pasta to your prepared cake tin and pat down with the back of a spoon.

 

Pop it on a baking tray into the oven and bake for 35 minutes. It’s ready when it looks golden brown and has cooked through.

Remove from the oven and allow to cool for a few minutes before turning out of the tin.

 carbonara cake

Serve with a lovely fresh green salad and enjoy!

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Slow cooker sausage casserole

Difficulty: Easy

Time: 30 minutes + 4 hours cooking

Serves: 6-8

Ingredients
1–2 tbsp sunflower oil
12 good quality pork sausages
Pack of bacon lardons
2 onions, thinly sliced
2 garlic cloves, crushed
1 tsp paprika
400g can chopped tomatoes
300ml chicken stock
2 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tbsp dark brown muscovado sugar
2 tsp dried mixed herbs
1 tsp thyme
2 bay leaves
100ml red or white wine (optional)

 

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This sausage casserole is a delicious , hearty slow cooker dinner full of sausages, bacon, and tomatoes. It’s probably not one for teeny tiny chefs, but Hannah enjoyed measuring out everything and helping to make the sauce and learning from her Daddy how to chop onions.

Method

Brown the sausages
Heat and spoonful of oil in a non stick frying pan and fry the sausages gently for 10 minutes. Turn them once in a while so they are brown on all sides. Add to your slow cooker.

Fry the bacon
Get your child to help add the bacon lardons to the pan (being careful not to get too close). Fry them until they are nice and crisp then add to your sausages.

Cook the onions and garlic
While the sausages and bacon are cooking get your child to help you peel the garlic and onions. If you have a garlic crusher, they can help you crush the garlic as well. If they are a bit older they may be able to help you cut the onion as well.

   

Cook the onions in your pan on a medium heat for five minutes or so until they start to soften.

Add the garlic to your pan and cook for a few more minutes until the onions are a golden brown.

Add the paprika. Hannah helped us measure this out. We put it in a small bowl first and then put it in the pan, as this was a bit easier for her to manage.

Prepare the sauce
Rather than add everything straight to the pan, we got Hannah to help measure out the dry herbs to a bowl and the wet ingredients into a jug. That made it much easier to then add it safely to the pan.

Start by getting your child to put the stock cube/pot into the measuring jug. Add the water and get them to give it a stir. Add the tomato puree (2 tbsp) and Worcestershire sauce (1 tbsp).

  

In a separate small bowl, get your toddler to measure out the sugar (1 tbsp), mixed herbs (1 tsp), bay leaves (2) and thyme (1 tsp).

  

Once everything is measured out, get your little one to pour the herbs and jug of sauce into the frying pan and give it a stir. Pour over some wine (100ml) or if you’re not using wine, just the equivalent in water. Bring the sauce to a simmer.

 

Add the sauce to the sausages and bacon in the slow cooker. Cook your sausage casserole a medium heat for 4-5 hours. If you are not using a slow cooker, pop everything in a flameproof casserole dish and cook on a simmer for 30 minutes or so, stirring from time to time.

 

Serve your sausage casserole with vegetables, rice or some rustic bread.

slow cooker sausage casserole

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Bacon, leek and cheese muffins

Difficulty: A bit of a faff

Time: 30 minutes + 30 minutes baking

Serves: 4img_3384-small

 

 

 

 

Ingredients

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.

Method

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

img_3386-small

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.

img_3397-small

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!)

img_3388-small.img_3389-small

img_3390-small img_3398-small

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.

img_3391-small

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.

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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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