It’s school holidays here. It doesn’t affect our little family much except for one thing, the parks are SO much more crowded. Big kids having a wonderful play can be a bit daunting for Adventure Girl and Dash so we tend to avoid our usual haunts and either go to BIG open spaces to ride…
Tag: Eating with Kids
Not a weeknight family dinner: Ottolenghi’s Beef Stew with pale ale, juniper and prunes
You know when things all come together in your pantry and fridge for a recipe you’ve heard of but never made? It’s brilliant. It’s seeing the brisket, the juniper berries, the beer and going… I think I’ve seen a recipe for this! Yesterday, when I purchased some beef brisket that had been “further reduced for…
Market Day Inspiration: Carrot and Cashew Dip
Each week we visit our amazing local markets. I buy most of our fruit and veg from one of the stalls, and while it’s not organic it’s all chemical free produce. The best thing is that, along with being affordable, it tastes like food should. Carrots taste richer and sweeter, apples are amazing and quite frankly,…
Oatcakes : better than rice crackers any day
In our search to cut more wheat out of our lives (while the kids and I can eat it fine, it’s less to buy if we all eat the same thing. And no, I haven’t decided if I want to read Grain Brain!). Sadly, rice crackers have become an all too familiar trade off in our household as…
Cooking for Kids : The River Cottage Baby and Toddler Cookbook & Courgette Polpettes
In Australia the recommendation for when babies are to start solids is to start purees at 4 months and solid foods at 6 months. How to do this though can be a minefield, especially for first time parents like us. For some though, when to transition to a full “solid” diet can be the most…
Weekly weeknight dinner: Chicken and Veggie Pasta Bake
We make this meal at least once a fortnight and we’re not board with it yet! The best thing about the meal (as we make it) is that with the additional load of vegetables it makes enough for our family (including leftovers for lunch) as well as a meal to give to another family, or…
Flavour Gold: marinated stir-fry chicken with vegetables
I was searching the www for some new recipes and came along this one from Slender Kitchen. It’s for a slow cooked honey garlic chicken that I looked at and thought “elements of that would make a really nice marinade for a stir-fry”… so, I made a few changes and it appeared on our plates…
Healthy snacks: The quickest, easiest, tastiest dairy, nut, egg and sugar free muffins ever!
The origin of this recipe is an old 1980’s school cookbook which I’ve modified it over time to be egg, dairy and sugar free – I’ve also added some wholemeal flour along with frozen berries. We make this recipe at least once a week and I’ll often get a nudge from Mr Incredible if we’re low on stock…
Northern Chinese Dumplings – little bites of gold
I love dumplings. The problem is, whenever I’ve had MSG in the past year or more I’ve had some very unpleasant symptoms (Mr Incredible calls the reactions an MSG Hangover and all the symptoms are pretty much the same) so dumplings are often desired but rarely tasted. Last night though we made Beyond Jelly’s recipe…
Lunchtime Staple: Stir-fried veg with cheesy egg
I don’t know about you but by lunchtime I just want a meal I can easily make and know I’ll enjoy. One that Adventure Girl won’t fuss over and is full of veg in case I don’t have the energy to make a really nutritious dinner. My stir-fried veg with cheesy egg fits the bill…
a life of less regrets 