This is a really simple activity that only takes a few minutes to prepare. My boys had great fun, they love anything that involves sprinkles!
You will need:
200g milk chocolate
selection of sprinkles
Makes about 32 chocolate buttons.
Lay out some greaseproof paper onto 2 baking trays. Melt the chocolate over a very low heat. Use a teaspoon to drop the chocolate onto the greaseproof paper. Use the back of the spoon to lightly flatten the chocolate into button shapes. Decorate with your choice of sprinkles. Place the trays in the fridge until set. When they are set transfer to a container and store in the fridge. If left too long at room temperature they will start to melt.
My children love Tomato soup and it’s a great way to get them to eat vegetables that they would normally turn their nose up at. I have used carrots and courgettes in this recipe but other vegetables would work too. The soup is really easy to make and is ready in about half an hour.
2 cloves of garlic
1 courgette (grated or finely chopped)
3 medium carrots (grated or finely chopped)
2 cartons of passata
2 tbsp tomato puree
2 vegetable stock cubes
tbsp dried basil
tbsp balsamic vinegar (optional)
Saute the onion in butter (or oil) until soft.
Add the carrots, courgette and garlic and give it a stir.
Dissolve the stock cubes in 500ml of hot water, add to the pot along with the pasatta and tomato puree.
Bring to the boil, then reduce to a medium heat and simmer for 20 minutes.
Add vinegar if using.
Leave to cool slightly, blend and serve.
Ingredients: Makes 15 cookies
70g Self Raising Flour
70g Caster Sugar
90g Butter (Room Temperature)
80g Chocolate Chips
Pinch of Salt
Preheat oven to 180C/Fan 160C/Gas Mark 4
Put the flour, sugar, oats and salt into a mixing bowl and stir with a wooden spoon.
Cut the butter into small chunks and add to the bowl.
Squish everything together with your hands.
Stir in chocolate chips.
Split mixture into 15 balls.
Place onto baking sheets and flatten into cookie shapes.
Put in the oven for 12-15 minutes.
Remove from the oven and leave to cool.
1 Tin of Kidney Beans
1 Carrot (Grated)
1 Garlic Clove
1 Tbsp Butter
1 Tbsp Plain Flour
1 tsp Ground Coriander
1 tsp Ground Cumin
Pinch of Salt
40g of Cheese (Grated)
Drain and rinse kidney beans, then mash them in a bowl. Fry the onion, carrot and garlic with the butter on a low heat until softened, then add the spices. Add the beans, flour and salt and mix together. Remove from heat and leave to cool for a few minutes. Shape the mixture into 8 mini burgers and place on an oven tray. Cook burgers in the oven at 180C/Fan 160/Gas mark 4 for 10 minutes. Sprinkle a little cheese over each burger and cook for another 5 minutes. Leave to cool for a few minutes. Enjoy!
This is one of my favourite smoothie recipes. I make it a few times a week. It’s really comforting as it is so think and creamy. If you like a thinner consistency add some more liquid. Add less liquid plus a tbsp of cocoa powder and you have a delicious chocolate pudding.
1/2 cup of frozen Raspberries
1/2 an Avocado
1 cup of Greek Style Natural Yogurt
1/2 cup of Water (or milk of your choice)
1 Tbsp of Honey
Put the raspberries into the blender first followed by the water. Leave for a few minutes to defrost slightly. Put the avocado, yogurt and honey in blender and blend until smooth.