Everyone has a favorite recipe for spaghetti, but nothing tops this delicious favorite made with homemade tomato sauce. Yumm! and the kids are always ready for more of their all-time favorite dish. What’s even better is that it’s simple to make and everyone will enjoy.
1. Prepare past according to instructions on package. While pasta is cooking, place shallots, lemon zest, caster sugar, extra virgin oil, red wine vinegar into a bowl or mortar. Dash a generous amount of freshly ground black pepper and sea salt and bash it all together.
2. Once pasta is done, drain and toss it in with the mozzarella cheese and tomato mixture. Serve immediately and enjoy!
200g spaghetti noodles (linguine)
300g diced fresh tomato
2 shallots, diced finely
1 zest of lemon
2 tsp caster sugar
1 tbsp olive oil
125g mozzarella, grated
1 tbsp red wine vinegar
Salt and pepper to taste
Been having a problem completely phasing the dreaded potato chip out of your kid’s lives? These carrot chips will give them the right amount of crisp and flavor fullness that keeps them smiling. They’ll never guess how good they are for them.
1. Preheat oven to 200C with gas mark of 6
2. Cut carrots vertically approximately 1 cm thick, mixing them with a dash of black pepper and cornflour
3. Toss lightly with vegetable oil, being sure to coat each fry
4. Spread carrot fires onto a baking tray, line the tray with parchment paper before placing carrots
5. Bake carrots for 45 mins, turning once half-way through cooking time
6. Remove carrots from oven and toss with tarragon and a dash of sale for perfect taste
1 tbsp vegetable oil
1 tbsp cornflour
1 tsp tarragon, chopped finely
Dash of black pepper
Start the day with a smile when you serve these warm and delicious pancakes, topped with their favorite fruit. Kids love waking up to the smell of pancakes and these are a delight on any morning.
1. Together, combine flour, bicarbonate of soda and cream of tartar in the mixing bowl. Mix ingredients together with a fork until thoroughly blended. Add golden syrup and blueberries into the dry mixture.
2. Pour milk into jug, add egg and mix thoroughly. Pour 1/3 of the milk mixture into the blueberry mixture and mix consistently using a rubber spatula, slowly adding remaining milk mixture until it is smooth, thick and easy to pour.
3. Brush frying pan with a dab of butter, just enough to coat the bottom. Using a tablespoon, spoon batter in rounded heaps. Once bubbles begin to form on the pancakes, flip them over to the other side using a metal spatula. Cook until brown on this side and then transfer them to a plate. Keep warm until served.
200g plain flour
½ tsp bicarbonate of soda
1 tsp cream of tartar
1 tsp golden syrup
1 large egg
This is a classic turned contemporary dish with a pocket full-of-goodness. Kids will enjoy helping to prepare this one and most importantly, they will love how it tastes.
1. Preheat oven to 200C/gas mark at 6. Place potatoes in oven and bake for 1 hour or until skin is crispy. Remove from oven and allow them to cool. (potatoes can be prepped up to 48 hours prior to prep time)
2. Once potatoes are cool, cut them in half. With a spoon, remove the middle of the potato, without breaking the skin. Place the potato into a mixing bowl.
3. Once all the potato is inside the bowl, mash with a fork until smooth and no lumps are present. Mix in cheese, peppers and sweetcorn. Add a dash of herbs into mixture and combine all ingredients.
4. With a spoon, scoop the cheesy herb potatoes back into the skins. Fill each skin and if mixture is left, go back and add more to each skin. Add extra grated cheese on top of each potato and place them on the baking pan.
5. Place the pan into the oven and bake for 10-15 min or until there is a smooth golden-brown look to the potato
4 potatoes, medium size
100g strong cheddar, grate a little extra to top the potatoes
100g mixed diced pepper
Dash of herbs: basil, dill, oregano, coriander or other favorites