Recipes

Making our yummy food at home

Now you can make Kate’s meals at home!

We’re always asked for recipe’s for some of the children’s favourite meals. Kate has listed some of the most asked for here, we hope you enjoy.

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Roasted vegetable soul bowl

Ingredients:

100g Farro
200 kg brown rice
1 tin Chickpeas
2 cloves of peeled and crushed garlic
2 small courgettes
200g  halved cherry tomatoes
50ml Olive oil
1 x 200g Greek style salad cheese or a dairy-free equivalent if required.

Method:

1. Mix the olive oil with the garlic.
2. Wash the courgettes and cherry tomatoes, cut the courgettes into small cubes and toss with the tomatoes in the garlic oil. Roast in the oven until soft.
3. Cook the brown rice, farro as per packet instructions.
4. Heat the chickpeas in a pan, drain and then crush a little.
5. Mix all the cooked ingredients together.
6. Crumble the salad cheese and gently stir through the grains.
7. Serve.

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Quick-and-easy healthy noodle pot (for a family of 4)

Ingredients:

250g chestnut mushrooms, 50g finely chopped spring onions
3 tablespoons low salt soy sauce
1 Kallo veg stock cubes.
2 teaspoons garlic puree
1 teaspoon ginger puree
250g wholewheat noodles
1 tin green lentils drained and rinsed*

Method:

1. Chop the mushrooms as small as possible and soften in a large sauce pan with the onions a little oil or butter.
2. Add the garlic, soy sauce, stock cubes and ginger to the pan and simmer gently.
3. Cook the noodles as per instructions until soft and separated.
4. Drain the noodles and stir the mushroom mixture through.
5. Serve.

* Replace the lentils with cooked chicken breast for a meaty alternative.

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Plum Cake Pudding

Ingredients:

6 ripe plums
15o g coconut sugar
3 free range eggs
175ml olive oil
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 tablespoons plain natural yoghurt
200g self-raising flour
1 teaspoons baking powder

Method:

1. Pre-heat the oven to 180*C
2. Chop up the plums into 4 and remove the stones.
3. In a food mixture whisk the eggs and sugar until it starts to thicken.
4. Gradually pour in the oil, vanilla, lemon, and yoghurt and mix together well.
5. Remove the bowl from the mixer and sift in the flour and baking powder and fold in gently.
6. Pour the batter into a deep 20cm tin and gently spoon the plums over the top, gently pressing them down a little.
7. Bake for 40 mins or until the probe comes out clean.
8. Leave to cool in the tray and cut into pieces or serve warm with custard.