Tag Archives: Lunchbox

Mixed Berry Oatmeal Yoghurt Bars

We love yoghurt, I love the way that Miss ND gets the giant tub out of the fridge each morning and spoons some into a bowl and just eats it, no sweeteners, just plain yoghurt, it’s like an appetiser before her main breakfast.  I am so pleased I have managed (so far) to keep her taste buds on the less sweet side, she is used to my baking with less sugar!

I usually have around a quarter of a tub left when I feel I need a fresh tub so have been looking at recipes to include yoghurt and have been compiling a folder of things to try.  We use Total Greek Yoghurt, it’s so thick and lush, we like the full fat kind, but you could use the 0% or 2% in any of the recipes.   I find a lot of recipes that use yoghurt only use a small amount, this recipe uses a good dollop!

Total Greek Yoghurt have a challenge going on Twitter at the moment, I’m not on Twitter nearly enough so have just found it, so today I am making their Mixed Berry Oatmeal Bars which I am hoping will be a healthy lunchbox favourite with Miss ND and maybe a little treat with my tea.  You can find the recipe on their extensive recipe site here where they have a week’s worth of recipes using yoghurt, I shall be cherry picking my way through them!

oatbar Collage

The oats in the recipe provide fibre and if using raisins, a good source of iron.  I’ve only made a couple of  tweaks, one to reduce the sugar and the other to substitute the sunflower oil for coconut oil, our oil (along with olive oil) of choice.  Pleased to see an egg white in the recipe too, always have an egg white or 6 hanging about in the fridge or freezer (I freeze them labelling the amount on the bag, makes it easy to whip however many I need for a recipe), this also adds to the protein content of the bars along with the yoghurt content.

oatbar

 

Mixed Berry Oatmeal Bars were very easy to pull together and really delicious and filling too, I think the little girl is going to like these!

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Blackberry and Toasted Hazelnut Muffins

The garden has produced a bumper crop of apples this year, the cherries didn’t do so well and what little we had the birds got.  The blackberries have been so abundant in our garden that I’ve picked several bucketloads already and still they are coming!  We’ve made the usual Apple & Blackberry Pies and used a quite a few in our breakfasts and I can’t resist popping a few every time I pass the kitchen (allegedly they have super skin-tightening properties so hopefully no need for that facelift!) but I needed to use more and quite fast too as once picked they only last a couple of days in the fridge.

These Blackberry and Toasted Hazelnut Muffins from Tesco Real Food use 200g of blackberries and includes a fair amount of yoghurt  (we use Total Greek Yoghurt, it’s thick and stays on the spoon, vital when the toddler is aiming for her mouth and of course she loves it!)  in the recipe for a lovely moist, fruity muffin.  You can find their recipe here.

Blackberrymuffins Collage

I made a couple of adjustments to suit us, I used self-raising wholemeal flour instead of plain wholemeal flour and less baking powder to compensate.  Also swapped out 50g of the wholemeal flour for self-raising white flour, these muffins will be eaten by a toddler and the addition of a little white flour makes the muffins lighter.   And of course, no surprise I took the sugar down to 80g from 100g.

I shall be making another batch, it’s a great recipe, the softness of the fruit with a satisfying little crunch from the toasted hazelnuts.  Next time I will add more blackberries to the top, after all I have plenty!  

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Courgette, Cheesy, Vegetarian Bites

These little Courgette, cheesy, vegetarian bites were inspired by a recipe in my River Cottage Baby and Toddler Cookbook who in turn were inspired by someone else but using Aubergines instead of Courgettes.  I’ve slightly adapted it by adding some ground almonds to replace some of the breadcrumbs and sometimes I add a finely chopped onion.  They make very delicious, nutritious little snacks or finger food but they aren’t just for toddlers!!  I love them, but I warn you, they are very moreish.  I make a pile, usually doubling up the recipe below, then freeze some of the uncooked mixture so there are usually some to hand, just defrost before baking.  

Courgette2ND

Pre-heat your oven to 180°C/gas 4.  Oil a baking tray or use baking parchment paper to line.

Prep Time: 20 minutes
Cooking Time: 20-25 minutes
Makes: 15-18

Ingredients

500g courgettes, grated (I prefer grated to diced in this recipe)
1 small red or white onion, finely chopped (if using)
Zest of half a lemon
1 egg, lightly beaten
2-3 tablespoons of grated Parmesan
70g mozzarella diced
30g breadcrumbs (around 1 slice of bread with crust)
20g ground almonds
1 tablespoon fresh parsley, chopped
1 garlic clove, finely chopped
Sea Salt and Black Pepper to season

Method

Heat some olive oil in a large frying pan and gently fry the courgettes (if using the onion fry this first in a separate small pan) for around 15 minutes until soft – grated courgettes will give off some liquid, drain this off halfway through frying.  Let the Courgettes cool, then combine with the rest of the prepared ingredients until you have a nice sticky mixture.  Season with sea salt and  black pepper to your own taste.

CourgettbitesND

Roll mixture into small balls, place these on your oiled baking tray (I use a spray oil) and bake for around 15 minutes until lightly golden brown.

courgettebiteND Collage

Courgette, Cheesy, vegetarian bites can be served hot or cold, they are great for the little ones lunchboxes too.   I love them either way, I am not fussy!  They are very quick to put together especially if you use a food processor to grate the Courgettes and  buy the ready grated Parmesan, other cheeses can be added and Gruyere is another favourite here.    

CourgettefinalND

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Blueberry and Lemon Friands

 

Blueberry and Lemon Friands.  I made ice-cream the other day, the traditional way with double cream, milk and egg yolks.   And with 3 egg whites languishing in the fridge I thought I would make some Blueberry and Lemon Friands to use them up.  I have a growing list of recipes that use either only egg yolks or only egg whites  so that I can marry up recipes without wasting one or the other.  I do  have a very old recipe that uses 6 egg whites but as I only had 3  (& didn’t want to just halve the other recipe) I decided to make these from the BBC Good Food website where you can find the recipe.  I did reduce the icing sugar from 125g to 100g, I feel most recipes use too much sugar so always tweak it!

 friands top watermarked ND

Ingredients

friandingredients

So, what is a Friand exactly?  They originated in France and are popular in Australia (where my original recipe comes from).  They are small, light as a feather, bite-sized cakes that are made with egg whites and ground almonds which are high in protein.  You can use whatever fruit you please, but the smaller, softer fruits like Blueberry and Raspberry are the most suitable for these cakes.  The fruit is just pressed into the batter before baking.  You know I’m not keen on sugary cakes especially for tiny teeth but these are mini morsels of delight and ideal for a little one’s lunchbox or a tea-time treat.   The batter makes around 18 Friands so plenty to go around, they can also be frozen.

friandmethodCollage

Usually you would bake Friands in a Friand Tin to give them their signature oval shape, I am using a mini muffin tin which is the nearest I could get to it.  I have searched high and low for a Friand Tin without success.  If any of my readers know where to get one in the UK or even further afield, do let me know!

friandCollage

 

 

 friands waternarkedND

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