Before Christmas Eli began being sick everyday at around 1pm. (Sorry TMI!) He would literally empty himself and was then fine! This went on for a couple of weeks and we decided we needed to change something, so we changed his milk. He was on whole, cows milk, having 3, 250ml bottles a day. We put him on soya milk. There wasn’t a clear reason why we chose soya but we did. And it worked! The sick stopped 🙂 Yay!!
However, I then started to look into soya milk and decided I wasn’t happy with this choice for many reasons. After a lot of deliberation and research, we are happy with oat milk and I can make it myself! So I know exactly what is in it 🙂
We are making changes to his diet to make sure he is getting enough calcium and calories.
So here is my first batch of Oat Milk:
To make you need:
100g Rolled Oats
1.5 litres of water
In a large bowl add the oats and water. Give it a good stir and then cover the bowl.
Leave the mixture to soak over night.
Once soaked, take a stick blender and blitz for a few minutes.
Strain the mix with a fine sieve/muslin or similar into a clean bowl/jug.
Now pour into a container (large jar or bottle, glass is preferable).
Will last about a week in the fridge.
Yields just over 1.5 litre.
One of the meals Cliff and I enjoy quite regularly is Green Vegetable Risotto. It is full of flavour and fairly simple to make.
Here it is:
2tbls olive oil
1 onion, finely chopped
1 clove garlic, crushed
175g arborio rice
450ml vegetable stock
100ml white wine
100g spinach, roughly chopped
60g Parmesan cheese, grated
Heat the oil in a large based pan and gently fry the onion until softened.
Add the garlic and fry for about a minute.
Stir in the rice and cost well with the oil.
Pour in the wine and let it bubble, keep stirring.
Once the wine is absorbed gradually add the veg stock. Do it little by little allowing the rice to absorb the stock between additions. Stir regularly.
When you add the last bit of stick add the peas as well.
Add the spinach once the stock is absorbed and stir it in.
When the spinach has wilted take the pan off the heat and add the Parmesan.
Serve and enjoy 🙂
Me and Cliff eat this between us but you could feed a third person if you are not big eaters or you serve it with garlic bread.
Breakfast in our house is generally boring, unhealthy chocolate cereal. This is obviously no good! I needed to find something different and that I could make in advance. So I came across a recipe on Pinterest for some muffins that looked good 🙂
Now the recipe was in American cups, but it looked like the kind of recipe that would be ok to just use like for like in UK cups, it worked like a dream. So this recipe will work with either cup size.
The end result look like this 🙂
I adjusted the original recipe ever so slightly, here it is.
1 1/3 cup Self Raising Flour
1 1/2 tsp Cinnamon
2 Apples, peeled, cored and grated
2 large Carrots, peeled and grated
2/3 cup Desiccated Coconut
1/2 cup packed Brown Sugar
1/2 cup Caster Sugar
1/2 cup Olive Oil
1 1/2 tsp Vanilla
Pre heat the oven to 180C
In a bowl sieve in the flour and cinnamon. Add the apples, carrots and coconut.
In another bowl mix together the sugars, oil, eggs and vanilla.
Pour the wet mix into the dry mix and stir until it is just combined (don’t over mix here as you will end up with rocks not muffins!!)
Divide the mix into 12 cupcake/muffin liners.
Pop into the oven and bake for 20-25 mins.
Leave them to cool and enjoy.
Store in an air tight container and eat within about a week (I have just had the last one we made a week ago and it was still good).
I have also tested them in the freezer and they freeze and defrost really well.
We ate them with fruit and yogurt for breakfast. The kids thought they were pretty good and me and Cliff loved them!
The original recipe came from here
I am trying different ways to get more fruit and veg into the family. So what better way than a fun fruit roll up? Sadly the ones you can get in the shops are full of junk and not much fruit.
The ones I have made have nothing other than fruit in them at all! Here is the finished result 🙂
To make these you will need…
500g (roughly) of fruit (I used cherries)
A baking sheet
Grease proof paper
Pop your fruit in the pan and heat gently to soften the fruit. Now depending on your fruit you might be able to just mash it into a purée here. If not you can use a stick blender to blitz it. (I did)
If your fruit has seeds in you might want to run the mix through a sieve, but that is up to you.
Now line your baking sheet with the grease proof paper and brush on a tiny, tiny amount of oil to stop the mix sticking. Pour on the fruit mix. It’s such a gorgeous colour.
Place this in the oven set to 60C. Leave the door open a tiny bit to let the moisture leave. You now need to leave it to dry out a bit for around 5 hours! This depends on your fruit really, I took mine out when the mix stopped sticking to my finger when I gently touched it.
Once cooled cut the sheet of fruit into long strips, keeping the paper on. I used scissors to do it and got 8 strips.
Now roll them up 🙂 And they are ready to go! Keep them in the fridge or freezer.
A simple recipe…just time consuming. But super tasty. I will be experimenting with flavours now to see what combos go well together. Happy rolling!
The second thing me and Eli made today on our little baking day was Lemon Drizzle Cake. Cliff has been asking me to make it for a few days now so I thought it would be a nice treat for him! It is a cake that always goes down well in our house, everyone loves it. It stays good for about a week (if it survives that long!) and is super moist.
Zest of 1 lemon
225g self raising flour
For the drizzle
Juice of 2 lemons
Heat the oven to 180C/Gas Mark 4.
Cream together the butter and sugar.
Beat in 1 egg at a time until combined.
Gradually mix in the flour and lemon zest.
Pour the mix into a greased loaf tin.
Cook for about 45 minutes until a skewer inserted into the centre comes out clean.
Once cooked turn out into a cooling rack.
Whilst cooling make the drizzle by heating the lemon and sugar on the job until the sugar has dissolved.
Place the cake on a serving plate and spoon the drizzle over the cake and leave to soak in.
Me and Eli today have had a baking day 🙂 He loves doing the mixing when we bake. It is his second favourite part…obviously licking the spoon is the best!
So today we made Peppermint Sugar Cookies. They turned out really well and have such a lovely flavours which isn’t over powering.
So the recipe for the cookies is:
275g plain flour
1tsp peppermint extract
Heat the oven to 180C/Gas Mark 4.
Cream together butter and sugar.
Add the egg and mix in.
Gradually add the flour and the peppermint extract.
Once combined roll out the dough on a floured surface to about 1cm thickness.
Cut out your biscuits in any shape you like (I used scalloped circles).
Place onto a grease proof paper lined baking tray.
Bake in the oven for 8-12 minutes until just getting a golden colour.
Take out of the oven and leave for about 5 minutes to firm up before transferring to a cooling rack.
Once cooled they are ready to decorate!
To decorate you will need:
2 cups of icing sugar
3 tbls milk
3 tbls golden syrup
Combing the ingredients in a bowl until nice and smooth.
Take out a few spoons of mixture and thicken with a bit more icing sugar.
Pipe the thick mixture onto the biscuits in the shape you want (outline only).
Now fill this in with the thinner mix. The outline acts like a dam so you get fab smooth shinny icing that doesn’t just pour off the sides!
Leave them to set for a few hours in the fridge.
Now enjoy! 🙂
Today I made one of my all time favourite lunches…Welsh Rarebit, well what I always believed it was until I found other recipes for it and are nothing like mine! This I guess is more like cheesy scrambled egg without the egg taste. My mum used to make it and now do I 🙂
So you will need to serve one hungry adult:
Half of an onion
1 tbls oil
150 grams of mature cheddar
1/4 tsp Pepper
1/2 tsp English mustard powder
3 tbls milk
2 slices of bread
Chop your onion up fairly small and gently fry until softened.
Grate the cheese.
Add the milk, cheese, pepper and mustard to the pan and cook gently until the cheese is melted.
Pop the bread on to toast now.
Crack the egg into the pan and keep stirring until thickened.
Pop the toast on a plate and top with the Welsh rarebit.