Tag: medium

Raspberry and white chocolate brownies

Raspberry and white chocolate brownies

Difficulty: Easy/a bit harder

Time: 30 minutes + 30 minutes baking

Serves: 12





200g white chocolate
115g butter (unsalted)
2 eggs
115g golden caster sugar
125g plain flour
115g raspberries


You might also like

Blueberry and apple muffins

Chocolate brownies







Last week we did some spontaneous baking so had to find a recipe that used things we had in the house. We found this recipe for raspberry and white chocolate brownies on the bakingmad.com site which has loads of recipes and a great search function. Their recipe used fresh raspberries but we used some from the freezer which still worked nicely and apart from melted the butter and chocolate, it just uses one bowl which is my favourite kind of bake!


Preheat oven to 190C / 170C Fan and prepare your baking tin.
Get your toddler to help line a line an 18cm/7 inch square tin with baking paper.

Melt the butter and chocolate
Get your child to measure the butter and pop it in a sauce pan. Heat it gently until it has all melted. Meanwhile, break the chocolate up, add half to the butter and take off the heat. Stir until the chocolate has melted.


Whisk the eggs and sugar
Get your child to break the eggs into a bowl. Measure out the sugar and add it to the eggs. Whisk together until the mixture has thickened slightly and turned creamy. Whisking is always a popular task in our house!


Add the flour

Get your child to measure the flour and then sieve into the sugar and egg mixture. Add the melted chocolate and butter.

Stir together gently until thoroughly mixed.

Chop up the rest of the chocolate and get your child to add it to your mixture along with the raspberries.


Pour the mixture into your prepared tin and bake in the oven for 30-35 minutes.


Leave you raspberry and white chocolate brownies cool in the tin, then remove and cut into squares.

Raspberry and white chocolate brownies

Please follow and like us:
Brazilian chicken

Brazilian chicken

Difficulty: Medium

Time: 15 minutes + 30 minutes cooking

Serves: 2 adults and 2 toddlersimg_2802-small






5 chicken thighs (skinless and boneless)
1 large onion (or 2 small)
2 cloves of garlic
A thumb size knob of ginger
Tin of tomatoes
150ml coconut cream
1 tsp chilli flakes* (*optional)
4 sprigs of fresh coriander (or a tbsp of dried)


You might also like

Toad in the hole

Chicken tikka

Sausage casserole







We only discovered this Brazilian chicken dish recently, but it has become a family favourite. I don’t know much about South American cuisine, so don’t know what makes this particularly Brazilian, but I do know that it tastes nice and that both the kids eat it! It doesn’t have too many ingredients, and doesn’t take too long to cook so makes a perfect midweek meal.


Make a puree with the onion, garlic and ginger
Get your toddler to help peel the onion and garlic, and then pop them into a small blender. (We have a small hand pulled chopper which Hannah likes to use so we used that).
Peel the garlic – using a teaspoon is the easiest way, and a way your child can safely help with. Add the piece of ginger to the blender.

img_2803-small img_2804-small img_2807-small

Blend together until you have a puree
*This recipe still works if you don’t have a blender. Just chop the onion finely, crush the garlic and grate the ginger.

img_2809-small img_2812-small

Brown the chicken
In a large pan add a drizzle of oil and cook the chicken until it is brown on both sides. Remove it from the pan, and set aside for now.


Make the sauce
Add the onion/garlic/ginger mixture to your pan and cook over a low heat for about 5 minutes until it’s softened.


Get your child to help you open the tin of tomatoes if they can and add it safely to the pan.

Bring the pan back to the boil, and then add the chicken again.


Cover and simmer for 10-15 minutes until cooked through (add a splash of water or stock if it reduces too much).

Get your toddler to measure the coconut cream into a jug or bowl. Add it to your pan and give it all a stir.

img_2817-small img_2821-small img_2828-small
Add the coriander.

Serve with rice or pasta.

Brazilian chicken

Please follow and like us:
homemade chicken nuggets

Homemade chicken nuggets

Difficulty: Medium

Time: 40 minutes + 25 cooking

Serves: 4img_1559-small






1 or 2 chicken breasts *, cut into strips/pieces
2/3 slices of bread
2 eggs


You might also like

Homemade meatballs 

Homemade pizza









Chicken nuggets are a good midweek meal but I don’t really like the thought of what goes into shop bought ones so we make them from scratch. It’s much quicker and simpler than you might think and they go down well with all the family, especially James, (the biggest kid).

We used 1 large chicken breast and it was just about enough to feed all of us. Next time I’ll probably use 2 and put any left overs in the freezer – they’re easy to reheat in the oven.


Preheat the oven to 200C/180C Fan and prepare a baking tray.
Get your toddler to line a baking sheet with grease proof paper. You don’t have to do this, but I find it helps stop them sticking.

Prepare the coating
There are three parts to the crumb – flour, egg and breadcrumb.

First, make the breadcrumb. Hannah just tore up two slices of bread, and whizzed them up in our hand food processor. Slightly stale bread works a bit better, but I just normally use the heals from whatever bread we have open. You can add seasoning if you like at this point, or some parmesan or herbs. Put the breadcrumb in a dish ready for dipping.

img_1564-small img_1566-small img_1568-small

Next, crack the eggs into a dish and mix them with a fork.

Finally, spoon some flour into a dish.


Coat the chicken
To make it easier, line the three dishes up in the right order with the prepared baking sheet at the end.


Take each bit of chicken and dip them first in the flour, then coat them in egg before covering in breadcrumbs. I don’t normally let Hannah near raw chicken but I let her help me cover them in breadcrumbs, on the condition she didn’t touch anything else (especially herself) before we were able to wash her hands. I’m glad I trusted her as she did a really good job.

img_1592-small.img_1593-small img_1595-small

Bake the chicken nuggets
Bake them in the oven for approx 25 minutes. They’re ready when they’ve crisped up and become a nice golden brown colour.

chicken nuggets

You can serve them with anything or try sweet potato wedges: cut a sweet potato into wedges, drizzle in oil, place them on a baking sheet and pop them in the oven with your chicken nuggets.


Please follow and like us: