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Recipe blog

Brussel sprout quesadillas

Emily Kerrigan

Last year on Jamie Oliver's Food Revolution Day, Jamie chose me as one of his winners in an Instagram photo competition and I'm so proud to have also been named an Ambassador for his Food Revolution as a result of getting to know his fantastic team. These quesadillas are an adaptation of one of our favourite recent Jamie recipes. They're from his Christmas book but my little girl thinks they're too good not to enjoy all year round. Make some with your kids today and start your own green veg mini food revolution. Many thanks also to the lovely Christine Wong of Conscious Cooking and Real Food For Kids for also including this recipe in her Best Healthy Kids recipe feed on the Feedfeed.

SERVES 4 

2 small red onions
250g Brussel sprouts
25g butter
½ tsp cumin seeds
a pinch of smoked paprika
a few sprigs of fresh thyme
150g Parmesan cheese
1 lime, plus extra for squeezing over
4 tbsp natural yoghurt
hot chilli sauce
4 wholemeal tortillas

TAKES 20 MINUTES 

1. Peel and quarter the onions, wash and trim the sprouts then show the kids how to run the onions and sprouts through the fine grater attachment of your food processor. If you don't have one of these you can grate the sprouts in a box grater and finely slice the onions by hand.

2. Tip the veg into a large non-stick frying pan on a medium heat with the butter, cumin and paprika.

3. Show the kids how to strip the thyme leaves and add these to the pan. Cover and cook for 10 minutes, stirring on and off.

4. Meanwhile get the kids to help grate the cheese in a box grater. Once the sprouts are browned, squeeze over the lime.

5. Warm up a sandwich press or panini maker. Lay your tortillas in the press, covering one half with spoonfuls of sprout mix and scattering with the grated cheese. Fold the tortillas over and cook.

6. Stir a little hot chilli sauce into the yoghurt. Cut the cooked quesadillas into triangles and serve with the yoghurt and extra lime wedges for squeezing over.

Watermelon cooler

Emily Kerrigan

Watermelon, cucumber and mint are really refreshing together on a hot day and the bright red colour of this juice is a hit with little ones. You can also try doubling the quantities and freezing this mix in our pure fruit ice lollies.

MAKES 2 

2 slices watermelon
a chunk cucumber (about 5cm long)
1 or 2 mint leaves
 

TAKES 5 MINUTES 

1. Make sure your melon and cucumber are cold from the fridge before starting so that this is nice and refreshing. 

2. Cut your slices of watermelon right through the diameter then cut into wedges and chop off the rind. The kids can take out any obvious pips although don't worry too much about removing every last one.

3. Pop the melon in a blender with a chunk of cucumber (no need to peel) and the mint. Show the kids how to blend until smooth.

Choc chip banana muffins

Emily Kerrigan

Use up ripe bananas in these fluffy and chocolately muffins which contain coconut oil, not butter, and maple syrup instead of sugar. You can whizz the whole mix up in a food processor, including mashing the bananas, meaning the muffins can be cooking away in the oven in minutes.

MAKES 9 

3 ripe bananas
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp vanilla extract
75ml maple syrup or honey
1 egg
3 tbsp coconut oil
100g dark chocolate chips

TAKES 35 MINUTES 

1. Preheat the oven to 180°C/350°F/Gas mark 4 and grease and line a muffin tin with nine cases.

2. Get the kids to peel the bananas, break them up and pop them in a food processor. Pulse briefly to mash them.

3. Sift the flour, baking powder and bicarbonate of soda into a mixing bowl then add to the bananas in the processor bowl.

4. Add vanilla and maple syrup to the bowl, crack in the egg and measure in the coconut oil. Whizz the mixture to combine.

5.  Remove the blade and stir in the chocolate chips with a metal spoon.

6. Divide the mix between the muffin cases then bake in the preheated oven for 30 minutes. Allow to cool in the tin for 10 minutes then eat warm while the chocolate is still melted or cool on a wire rack and pack in a lunch box. Keep in a tin - best eaten within two days or you can freeze them and defrost for lunchboxes or the school run, as needed.