home made chicken nuggets

ok so not the healthiest dinner chose but better for you than most shop brought variety's & perfect for fussy little eaters

• Chicken breasts (or fish fillets for fish fingers)
• Plain flour
• Egg (beaten)
• Fresh breadcrumbs
• Black pepper and dried herbs (optional)

Cut uncooked chicken breasts into pieces (either strips for chicken fingers or chunks for chicken nuggets).

First dip them into flour (seasoned with pepper and herbs if you like), then into beaten egg and finally breadcrumbs - this can be fun if you set up a conveyor belt system and have your children helping.

The best way to make the breadcrumbs is to put some day-old bread in a blender, although you can crumble it by hand so that it becomes fine breadcrumbs.

Brush with a little oil and cook under the grill for 10 to 15 mins, or bake in the oven at 190C/Gas 5 for about 15 to 20 mins, turning halfway through. Alternatively fry in a few tablespoons of oil for around 5 mins.

                      serve with mash or new potatoes instead of greasy chips. 

Charlies Chunky Chicken Curry

 

This yummy recipes comes from kids cookery book

Truley Scrumptious

(available at my online shop)

Serves 8

Preparation Time 25 mins

Cooking Time 20 mins

Equipment

Chopping Board

Knife

Tablespoon

Teaspoon

Vegetable peeler

Can opener

Deep frying pan or wok

Mixing spoon

Measuring jug

Ingredients

1 Tbsp sunflower oil

2 Tsp mild curry paste or mild curry powder

1 Clove of garlic crushed

2 Tbsp Mango Chutney

1 tbsp Ginger (grated) optional

2 Large boneless, skinless chicken breasts (cut into cubes)

2 Medium-size sweet potatoes (chopped)

4 Tbsp red spilt lentils

300ml Chicken stock

1 x 400ml Can coconut milk

175g/6oz Frozen peas

Method

1 Heat your sunflower oil in your pan and stir in the curry paste & mango chutney for about 3minutes

2 Put in your chicken, sweet potatoes and lentils and stir well.

3 Add the chicken stock and coconut milk. Bring to the boil then immediately reduce heat, let it simmer (just a few little bubbles!) for 15 minutes.

4 Add the peas. Simmer for a further 5 minutes and its all ready to go!

Tip – Get your grown up helper to check that the chicken is cooked throrougly.

Hannah;s kitchen

Kids cake pops

I have made a few different cake pops now and I'm really enjoying making them. They are such a unique cake and can be done in some many different ways. These cake pops I made for a lady in Subury it was to be her sons birthday and she wanted something to give the children in their party bags that were fun and tasted good. These do taste great the sponge is mixed with butter cream so you can mould it into shapes and dip it into candy melts which come in many colours for you to choose from. Here are some pirates and princess dresses and tiara I made hope you enjoy looking at them and the blog. Thanks for reading.www.hannahsbuns.co.uk

Savoury Flapjacks

Great for lunchboxes and snacks.

• 2 eggs
• 50g butter
• 150g grated cheese (use less cheese or reduced fat cheese if preferred)
• 150g porridge oats

All you need to do is mix the ingredients and press into a greased 8 inch/20cm tin. Get your children to join in if they fancy it. Then bake for about 30 to 40 minutes at 180C/Gas 4 until golden brown.

Once it's cool, cut it into slices.
Variation: add some grated or finely chopped veg.

Hannah's kitchen

Lemon Macaroons

Lemon Macarons these are  my favourite ones I have made so far.  I recently bought an amazing book from Pierre Herme and I want to try as many of the Macarons as I can. The macaron its self is plain but inside is the most wonderful lemon curd butter cream. The only thing with macarons is they do take time to make and you should plan in advance to make them. Once they are made they need to rest in the fridge for 24 hours and if your really organised you should used 1 week old egg whites too. I am really happy with my picture at the top. I think my photos are really improving now and showing off my bakes well. I will be putting a recipe on for macarons very soon so watch this space. If you want to order some of my macarons please go to my website for details Thank you

www.hannahsbuns.co.uk 



Scrummy Smoothie Recipes

SUPER SMOOTHIE

Ingredients

To make a super smoothie, ask an adult to help you find these ingredients.

Ingredients

• 6 strawberries plus 3 for decoration 

• 1 banana 

• 1 grapefruit 

• 1 pear

Equipment

Now ask the adult to help you find these pieces of equipment.

Equipment

• ice cube tray with ice
• chopping knife
• chopping board
• blender
• glasses
• umbrellas and straws with streamers (optional)

Serves 3

Remember! Ask an adult to help with all the peeling, chopping and blending. Wash your hands before you start.

Step 1

1) Carefully slice the tops off 6 of the strawberries.

2) Peel the banana and cut it in half.

3) Peel the grapefruit and break it into segments.

4) Peel and core the pear then cut it into pieces.

5) Ask an adult to place all the ingredients in your blender together with 3 ice cubes. Blend for 3 minutes until smooth then pour into glasses.

Step 2

Make a slit in each of your extra strawberries then pop one on to the edge of each glass.

Add an umbrella and a straw.

recipe source - greatgrubclub

Beef And Bramley Meetballs

These meatballs have a deliciously ‘appley’ flavour – and what a great way to disguise fruit! This hearty feast hits the spot every time.

Ingredients

• 3 Bramley cooking apples, peeled, cored and quartered
• 500g lean beef mince
• 75g fresh breadcrumbs
• 2 teaspoons dried sage
• 1 egg yolk, beaten
• 2 tablespoons olive oil
• 700g passata, with garlic and onion
• 
  

  Instructions

  1. 1

     Coarsely grate the Bramley apple and place half in a large bowl. Add the mince, breadcrumbs, sage, egg and plenty of seasoning. Use clean hands to mix the mixture together.

  2. 2

     Divide into about 32 pieces and roll into small balls.

  3. 3

     Heat the oil in a large non-stick frying pan, add the meatballs and fry over a high heat for six to eight minutes, stirring occasionally until golden brown on all sides.

  4. 4

     Add the remaining grated Bramley to the pan and stir well. Add the passata and season to taste. Cover and simmer for five to seven minutes or until the sauce is thickened. Serve with freshly cooked pasta.
     
     
     Acado recipes
• 
  
• 
  

Hannah's Kitchen

Welcome to Hannah our Friday Featured Chef from Hannah's Bun's

Jubilee Whoopie Pies

Last week I made these amazing new cakes for The Garden Room Beauty Salon in Ridgewell.  The owner Lyndsey McCormack wanted to have some of these wonderful Whoopie Pies for her clients to celebrate the Queens Jubilee.  Lyndsey has the most wonderful little beauty salon I have ever been to. She has been working in the beauty industry for over 10 years and has recently set up her own business.  Lyndsey offers many treatments including waxing, massage and Bio Sculpture gel nails at very reasonable prices.  Please contact her on 07981490754 for any enquires or to book an appointment.  So moving on to the Whoopie pies these ones I made were vanilla sponge with Vanilla butter cream the easiest way to introduce you to these delicious cakes.  There are so many flavours you can incorporate with these cakes.  I have had a lot of fun coming up with some new combinations for example chocolate and peanut butter and raspberry and marshmallow fluff work well together.  I have included a recipe for the vanilla whoopie pies for you to have a go, good luck and happy baking

Ingredients

115g Soft unsalted butter

200g Caster sugar

1 Large egg

1 half tsp Vanilla Extract

225ml Buttermilk

1 tsp Bicarbonate of soda

Half tsp Baking powder

275g Plain flour

200g Unsalted butter

400g Sifted Icing sugar

1 tbsp Vanilla extract

·        Preheat the oven to 180’C and grease a large baking tray with butter and flour.

·        Sift together the flour, baking powder and bicarbonate of soda and set aside.

·        In a separate bowl, cream the butter and sugar together using an electric whisk until light and fluffy.

·        Add the egg and vanilla and mix well until combined.

·        Fold in half the flour and mix, and then add half the buttermilk and mix.

·        Repeat with remaining ingredients.

·        Use a piping bag to pipe little round moulds about 3cm round onto the baking trays. (make sure you space them out as they do spread when baking)

·        Bake for around 10 to 12 minutes.

·        Allow to cool for 5 minutes on the tray then place on a cooling rack.

·        To make your butter cream beat the butter with an electric whisk.

·        Slowly add your sifted icing sugar and vanilla. (You can add a little milk if the butter cream is too hard)

·        Then you pipe on one side of the whoopie pie and sandwich with another.

There are so many designs you can do on the whoopie pies you can leave them plain, Pipe butter cream on top or cover them with rolled fondant.  Take a look at my face book page for some ideas. 

Blackberry & Apple Flapjack

Flapjack is a good food for school lunchboxes and snacks, made with oats which are slow release carbs plus helping towards your Five a Day with apples and blackberries. Easy to make, supervise younger children if you allow them to use the stove top otherwise let them prepare the fruit and weigh out the ingredients.

If you can't get hold of jumbo oats then double the quantity of rolled oats.

Ingredients

• 120g Butter
• 80g Demerera sugar
• 2 tbsp Golden syrup
• 125g Rolled oats
• 125g Jumbo oats
• 1 Large bramley apple, peeled and grated
• 250g Blackberries, washed

Method

1. 1

   Preheat the oven to 180c/gas mark 5.
   
   

2. 2

   Melt the butter, sugar and golden syrup in a saucepan over a medium heat.
   
   

3. 3

   When melted, remove from the heat, add the oats and grated apple and mix well.
   
   

4. 4

   Mash the blackberries gently with a fork.
   
   

5. 5

   Grease a 20cm square cake tin and line with baking parchment (this makes it easier to get the flapjack out when it's cooked).
   
   

6. 6

   Press half the flapjack mix into the base of the tin, smear the mashed blackberries gently over the top and top with the rest of the flapjack so the blackberries are sandwiched in the middle.
   
   

7. 7

   Bake in the centre of the oven for 25-30 minutes until nicely browned. Aga - roasting oven, shelf on bottom set of runners for 15-20 minutes. This flapjack may take longer to cook than normal flapjack due to the moistness of the added fruit, it will also remain moist when cool.

Enjoy xxx

Hannah's Kitchen

Lemon, bacon and mushroom linguine

I made this dish the other night for myself and my partner and it was absolutely lovely so I wanted to share it with you.  It's really easy to make and very quick but still has loads of flavour. Here's the recipe :)

225g of chestnut mushrooms

80ml Extra virgin olive oil

5 Slices of bacon cut small

1 tbsp of sea salt

1 Clove of garlic crushed

Zest and juice of one lemon

4 Sprigs of fresh thyme

500g Linguine pasta

1 bunch of fresh parsley chopped

Some grated Parmesan

Freshly ground pepper

1. Slice the mushrooms and put in a bowl with oil,salt,crushed garlic,lemon juice and zest and the thyme leaves.

2. Cook the pasta according to the packet instructions.

3. Cook the bacon in a frying pan and add to the bowl with the mushrooms.

4. Once the pasta is cooked drain and add to the bowl.

4. Mix it all together add the Parmesan and season to taste.

                       That's it done :)