Three Easy Halloween Party Food Hacks #Ad

Three Easy Halloween Party Food Hacks #Ad

These Three Easy Halloween Party Food Hacks have been made using Barratt Sweets and can easily be recreated at home for your own Halloween party to feed your little monsters with.

Three Easy Halloween Party Food Hacks: Witch Hat Crispy Cakes, Eyeball Cookies and Zombie Brain Cakes

Halloween is such a fun time of year. Fancy dress, trick or treating and of course fun food to eat! No wonder children love celebrating it every year.

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Meatloaf Muffins

Meatloaf Muffins

These mini Meatloaf Muffins are perfect for a family meal served alongside some creamy mash and vegetables. Any leftovers could even be eaten cold in lunch-boxes the next day, or frozen for another time.

My mini Meatloaf Muffins are a fun way to serve a classic recipe to your family. Meatloaf Muffins may well appeal to children more than a slice, or even a chunk, of the regular shaped meatloaf would too. By making them in a muffin tray, you automatically get individual portions ready to serve to your family. 

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Hot Cross Bun-nies

Hot Cross Bun-nies

These delicious cherry bakewell flavoured Hot Cross Bun-nies are my fun take on the traditional hot cross buns. Quite easy to make, these are a fun bake to make with your children and serve up over Easter for all the family.

Hot Cross Bun-nies

I love eating hot cross buns but I have to confess that I have never tried to make any myself. I think I was a little scared in case they went wrong because, to be honest, they are quite time consuming to make due to them requiring several proves. So of course attempting to make Hot Cross Bun-nies was not going to be a problem……..well it was a challenge I set myself and here is how I got on. 

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Sausage & Butternut Squash Pasta Traybake

Sausage & Butternut Squash Pasta Traybake

This easy Sausage & Butternut Squash Pasta Traybake is perfect for a mid week meal for the family, packed full of flavour and veggies, pasta and dough balls,  this dish can all be cooked in the oven.

I love easy cooking and when you are busy during the week, you want meals for your family which are quick and easy to make. that taste great, and with as little preparation and washing up as possible. I cook sausages at least once a week for the boys because they love them, and since HECK introduced their  Chicken Italia sausages, with are gluten free and , if like me you are following a low fat eating plan, perfect for those of us watching our weight. Plus packed full of flavour.

Luckily for me I was sent a hamper of delicious HECK products to try, which pleased me greatly as they are one my favourite brands for sausages and burgers. The trouble is, the supermarkets in my area do not stock many of their range, so it was a treat being sent some new items to taste.

The boys LOVE the burgers and I love that they are made with a high beef content (97%) and I trust the Heck name for quality, so am more than happy to feed their meat, and non meat, products to my family.

I wanted to share a recipe which incorporated the HECK Chicken Italia sausages into a mid week meal perfect for all the family after a busy day. It is a traybake meal so that means minimal washing up and cooking involved – yay!

We enjoy garlic bread or dough balls with our pasta, so to be different I added these to the baking dish.

We ate it with a green salad, well when I say ‘we’ I actually mean ‘me’ as the boys don’t like salad, so they had peas with theirs. 

It was so quick and easy to make, that I actually made a video showing how I made this dish which you can see here

Here is the full recipe for my Sausage & Butternut Squash Pasta Traybake:

Sausage & Butternut Squash Pasta Traybake
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 packet of Heck Chicken Italia sausages (cut into quarters)
  • 1 onion, diced
  • I small butternut squash, cubed (I used crinkle cut ones which were prepared and reduced from Sainsbury's)
  • 1 x 400g tin of cherry tomatoes (plus a little extra water to wash out the tin with)
  • 1 tbsp olive oil (I used one with added chili but thats optional)
  • 1 tsp garlic puree
  • 1 tbsp balsamic vinegar
  • 1 tsp each of them, oregano and basil
  • black pepper
  • enough cooked pasta for 4 people
  • 1 packet of garlic dough balls (or you could use garlic bread slices)
  • 50g grated cheese
Instructions
  1. Pre heat the oven to 200oC / 180oC (fan)
  2. Place everything but the sausages and pasta on to large, deep ish non stick baking dish/tray and mix well
  3. Add the sausages and then drizzle the oil over the top
  4. Cook the pasta according to the instructions the pack - be careful not to overcook it as you don't want it floppy!
  5. Roast in the oven for 25 minutes, shaking the tray once half way through cooking
  6. Remove from the oven and add the pasta and stir well
  7. Top with the garlic dough balls/garlic bread and then top with some grated cheese
  8. Return to the oven for another 8-10 minutes (as long as the bread takes to bake)
  9. Serve with a nice green salad.

You could of course use any sausage – pork or even vegetarian ones.

Hijacked By Twins

Chicken Vegetable Noodle Soup

Chicken Vegetable Noodle Soup

This easy and tasty Chicken Vegetable Noodle Soup is a take on the classic chicken noodle soup, except I have added carrot and courgette noodles instead of wheat ones.

As a parent to two boys who struggle to eat vegetables that are not hidden inside their food, I am always on the look out for new ways to get them to try vegetables at meal times. Since the recent trend for making spiralized vegetables has taken off, I have to admit that it has not occurred to me to make some and see if Burton and Jenson would actually try some. That was until I was sent a Kenwood (electric) Spiralizer to review.

I was quite excited about trying this out, because I have seen lots of interesting looking recipes using courgetti and other vegetable ‘noodles’, and they always look colourful and tasty. I have to admit that the spiralizer did take a few goes to get to grips with, in order to make perfectly shaped spirals of veg, but this did not take long, after all, practice makes perfect!

I wanted to showcase a recipe using some serialised veggies but it was hard finding one that had not been tried already, afterall I am a little late to the serialised vegetable recipe party! However, I had a light bulb moment eventually, when I had some leftover roast chicken in my fridge and I was feeling a little like I was coming down with a cold. Something that always perks me up is some homemade soup, and I thought I would make some chicken noodle soup, as it does not take long to make. Then, I thought that instead of using actual noodles as per the traditional way of making it, I would replace them with some spiralled carrots and courgette instead.

This soup is my version of a chicken noodle, so I have taken some short cuts, probably as this is how I prefer to cook, and I didn’t have any spring onions so I used a brown onion instead. BUT what I loved about this version, is that it took about 10 minutes to make from start to finish, and by using vegetable noodles it made it a soup that was more nutritious and healthy.

Here is the recipe if you fancy giving it a go

Chicken Vegetable Noodle Soup
 
Cook time
Total time
 
a delicious chicken soup with vegetable noodles that can be made very quickly.
Author:
Serves: 3
Ingredients
  • Frylight (or a dash of oil)
  • 1 carrot, spiralized
  • 1 courgette, spiralized
  • 1 onion, diced
  • 4 mushrooms, thinly sliced
  • 75g cooked chicken
  • 1 tsp garlic puree
  • 1 tbsp sweet chili sauce,
  • 2 chicken stock pots
  • 800ml boiling water
Instructions
  1. in a large, non stick pan heat the Frylight/oil and add the onions and cook over a medium heat for 5 minutes to soften them
  2. add the garlic and stir
  3. meanwhile, mix the stock pots and sweet chili sauce in the boiling water
  4. add the stock to the onions , then add all of the remaining ingredients and mix well
  5. simmer for about 2-3 minutes - you want the vegetables to still have a bite to them
  6. serve immediately.

I made a video showing how to make this recipe plus a quick demonstration of how the spiralizer works which you can see here

This soup was delicious and I loved how the veg still had a light bite to them, meaning they still contained their goodness and nutrition. Although the boys will not eat soup (yeah, I know, crazy pair!), they have been eating carrot spaghetti which they have been enjoying. Next I will get them to try some courgetti and some butternut squash noodles – but one step at a time with those two.

For more information about then Kenwood Spiralizer please visit their page

I was sent the Kenwood Spiralizer for the purpose of a review, and all comments made are honest and my own. The recipe is my own idea.