We find ourselves in a new kind of normal with social distancing, working from home and having to home school our kids, plus all the other things that need to get done in the house. But because they are at home all day, the house looks like a constant war zone and by lunchtime they are still hungry even after their millionth snack they are now wanting lunch, that pressing work deadline has just gone out the window! aaarrgghhh!
This blog is not going to change your life, I wish I could give you all the answers but I can't, my house is exactly the same! What I am doing with my girls is being lenient on their school work, as long as they have done a couple of hours a day half of an hour of reading I am quite happy for them to play, or we will bake, encouraging them to help me with little jobs around the house and getting outside in the garden for some fresh air and maybe a little walk if we need to burn off a bit more steam!
What I am going to do is share with you two easy recipes that you could actually make with the kids, so as well as keeping them full for longer and they are not eating you out of house and home they also get a cooking lesson too plus learning some life skills in the kitchen.
These are two of my favourite recipes, a savoury recipe you could have as a snack or for a light lunch with salad or veg sticks and dips and a sweet recipe when they are just craving some sweetness but a healthier than just reaching for the biscuits!
Chicken, Tomato & Mozzarella Parcels
These can be kept in the fridge, wrapped in foil and they will last a couple of days.
You can either eat them cold or warm, if you want to warm them up before eating them pop them in the oven till warmed through.
Serve with some vegetable sticks and dips or salad for a light lunch
You can also freeze them just make sure the chicken can be frozen, it should say on the packet.
Chicken, Tomato & Mozzarella Parcels
For the Pastry
· 300g plain flour
· 120g butter
· 2tsp paprika
· Cold water
1. Pre-heat the oven to 180c
2. Put the flour into a mixing bowl and rub in the butter until it resembles breadcrumbs and then add the paprika
3. Gradually add a little cold water, a tablespoon at a time until your pastry is a soft ball
4. Sprinkle a little flour on your surface and rolling pin and roll out the dough to about ¼ inch thick, you should be able to get around 8 circles. Put your circles aside and move onto your filling;
For the filling
· cooked chicken
· cherry tomatoes chopped up
· Sprinkle of basil
· 4 tbsps. of tomato puree
1. Add all the ingredients for the filling (apart from the mozzarella) into a small bowl and coat with the tomato puree
2. Spoon the mixture on to one half of each circle and then sprinkle some mozzarella on top.
3. Now using a pastry brush and a little milk, brush the milk all the way round the edge of the circle, then fold each circle in half making a semi-circle.
4. Press the edges together gently with a fork and prick a few holes in the top. To finish brush some milk on the top of the parcels.
5. Ask your grown up to put them in the oven for approx. 12-15mins until golden.
These are great as they are a healthier alternative to chocolate bar or biscuits and more filling. They will last for a couple of days in an airtight container or double up and freeze a batch and the night before just get out enough for a snack the next day.
50g light brown muscovado sugar
1 tbsp honey
125g self-raising flour
4 tbsps. of porridge oats (extra for the top)
1. Before you start wash your hands and put on an apron. Ask a grown up to switch the oven on to 180c.
2. Put the butter and sugar into a large mixing bowl and using the back of your spoon cream together until the butter is soft and fluffy.
3. Next add the egg and honey and mix together, don’t worry if the mixture is a little lumpy!
4. Add the flour and beat well and get rid of any lumps, if the mixture is too stiff and a little of the milk.
5. Peel the banana and put it into a freezer bag, tie the ends and then squash the banana with your hands till it’s pretty much lump free.
6. Add the squashed banana and porridge oats and fold into the mixture, if needed add some extra milk. The mixture should just fall off the spoon.
7. Put the muffin cases into the tin and spoon the mixture equally between them. Sprinkle each muffin with some porridge oats and press lightly so they stick to the mixture.
8. Ask your grown up to put the muffins into the oven and bake for about 20 minutes or until golden brown and springy to touch
I hope you enjoy making and tucking in to these, if you do like these then keep an eye out as I will be sharing with you some more easy recipes for you to make at home with the kids.
You can also join us on our weekly Live Bake Along over on our You Tube channel too! Every Monday at 10.30am and we will also be running one on Friday 27th March too at 10.30am. Head over to our website to sign up to the details. We are also running some interactive sessions over Zoom, keep an eye for our updates on these over on our website.
Check out latest live bake along here;