Sausage and Lentil Simmer

November 5^th marks the start of National Sausage Week so we thought it would be a good time to share a recipe which has been a massive hit in our household. We used to munch on this before we went out trick or treating and now I’m a parent I know why – the kids love it so it fills them up and they have no space for the sweets!

Before you start on this recipe, check to see if the lentils need soaking overnight. Tins of lentils often arrive pre-soaked but are often a little more expensive.

Here’s our family recipe:

Sausage and Lentil Simmer

Glug of oil

8 sausages

1 onion (chopped)

1 carrot or 1 stick of celery(chopped)

2-3 garlic cloves (crushed)

200g puy, green or red split lentils (soaked beforehand)

1 pint chicken or beef stock

400g Tinned Chopped Tomatoes

Splash of white wine vinegar or balsamic vinegar

Several sprigs of fresh rosemary

1. In a large pan (with a lid), heat the oil over a medium heat
2. Pop the sausages in and allow them to sizzle for 8-10 minutes, turning them regularly to ensure they brown all over. Depending on how fatty your sausages are, you may like to pour away some of the fat at this point
3. Remove the sausages and set aside, then add the onions and garlic and cook until the onions start to soften
4. Stir in the rest of the ingredients, add the sausages, pop the lid on and leave to simmer on a low heat for 45 minutes. You may need to add a little more water if the lentils get thirsty!
5. Serve with crusty bread to mop up the sauce or mash potato and veggies

Tip:  Try switching the sausages for 500g skinless and boneless chicken thighs

Adult add-on: At Stage 2, add some chopped bacon, pancetta or chorizo for a salty slant

Adult add-on: At Stage 3, add a generous slosh of red wine to add depth to the flavour

Leftovers: Freeze any leftovers, the sauce tastes even better a couple of weeks later

We like to set our little ones a good example and encourage sharing. We don't mind you using any of the information, recipes and tips from our website, all we ask is that you credit us hard-working mummies here at Yummy Discoveries. 

Thank you x

©Yummy Discoveries Ltd.

Eating Out With a Fussy Eater

Eating Out With a Fussy Eater

So you’ve gone out for dinner as a family and your little one has ordered the sausage beans and chips from the menu...again! It’s a difficult situation for any parent since at least you know he will eat the meal and so you won't be wasting your money, but a part of you would love for him to try the lasagne or moussaka.  

There is a solution but you need to pull together as a family to work through it.

• When ordering, offer your little one a choice of two dishes which you are happy for them to have. If you do not want them ordering the fish fingers then don’t offer it. You make the big decisions (baked beans or chips) and they make the small decisions (chips). Whether you make this a choice around the main dish or side dish is up to you, but the important thing is your child has made a choice.
• When the meals arrive, put all the dishes in the middle of the table and each person (including adults) has a clean plate on to which you will serve portions of the different foods, so you each have lots of little things of everything.

It will certainly be an interesting plate of food, but let’s explain the reasons behind this:

• Smaller portions of a new foods are easier for a child to consider eating than a whole plateful. A slice of omelette is more manageable than a whole omelette
• Seeing everyone eating the same foods will encourage copying and on a subconscious level reassure your little one that the food is safe to eat
• Serving yourself can be fun for a child and take the focus of the eating
• You can control how much of one food is consumed – a whole plate of chips or 6 chipsY
• Your little one will still feel empowered as they chose the food (chips) which they are eating yet you can be happy that there are other foods to encourage variety

Remember, a child needs to be exposed to a new food 16-18 times before they may “like” it so don’t be disheartened if at first the new foods are nibbled or shunned. Keep offering, serving and try not make a big deal out of it and things will change.

Image courtesy of www.freedigitalphotos.net

 

We like to set our little ones a good example and encourage sharing. We don't mind you using any of the information, recipes and tips from our website, all we ask is that you credit us hard-working mummies here at Yummy Discoveries. 

Thank you x

©Yummy Discoveries Ltd.

Winter Warmer Stew

Its Autumn; the leaves are turning golden, the nights are drawing in and its getting colder....but fireworks night is just around the corner!!  What's better than coming in from the cold, after you have been standing around in a field, to a home that smells of delicious food cooking?

We have the recipe for a lovely Warming Stew, that will taste so good after coming in from the cold it will be as if you have wrapped yourself up in a blanket!  Full of protein and healthy vegetables this meal is ideal for all the family.  How can something so delicious take only 30 minutes to prepare?  Try it and find out!

Winter Warmer Stew

Preparation Time: 30 minutes

Cooking time 2 hours

Serves 2 adults and 2 children

For the stew:

400g beef (diced)

400ml beef stock (if you do not have home made stock try using stock cubes with low salt content)

1 large shallot (chopped)

1 leek (chopped)

3 carrots (diced)

½ small swede (diced)

Handful mushrooms (halved)

2 cloves of garlic

1 Tsp cayenne pepper

1 Tsp mixed herbs

1 bay leaf

Glug olive oil

For the dumplings:

100g self raising flour

50g vegetable suet

5 Tbsp water

TO SERVE: Delicious with warm crusty bread and/or green beans

1.      Pre heat oven to 150C (130 Fan), gas mark 2

2.      Heat the oil in a large pan over a low heat and gently cook the shallot, garlic, leek, carrots, swede

3.      Turn up the heat and add the beef to the pan and brown.  Stir in the mixed herbs and cayenne pepper

4.      Add the mushrooms and cook for a few more minutes

5.      Pour over the stock, add the bay leaf and stir. 

6.      Bring to the boil then place the ingredients into a tagine or casserole dish with a lid and put it in the oven for about 1 hour and 15 minutes

7.      Meanwhile to make the dumplings mixing the flour and suet together and slowly add the water to create a sticky dough

8.      Using your hands make the dough into 8 balls, pop on a plate and cover and place in the fridge

9.      After the stew has been in the oven for about 1 hour and 15 minutes, pop the dumplings into the stew, ensuring they are immersed into the liquid and place the lid back on the dish.  Cook for a further 45 minutes.

Tip: The longer the stew is cooking for the more tender the meat will become.

Adult-Add on: Add some smoked bacon or pancetta batons at step 2

Adult-Add on: For depth of flavour add a slosh of red wine at step 5

Image Copyright to Yummy Discoveries Ltd

We like to set our little ones a good example and encourage sharing. We don't mind you using any of the information, recipes and tips from our website, all we ask is that you credit us hard-working mummies here at Yummy Discoveries. 

Thank you x

©Yummy Discoveries Ltd.

Popping Biscuits

Trick or Treat?

If you find your little ones coming knocking on your kitchen door for a tasty treat on Halloween how about making them some home made Popping Biscuits.  With no refined sugar these biscuits are the ideal snack for any weaning child...or peckish adult for that matter!

Popping Biscuits

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Makes 8 – 10 biscuits

100g oats

100g self raising flour

50g dried fruit; e.g. raisins, sultanas

30g rice crispies

170ml apple or grape juice

Optional 1 Tbsp runny honey

1.      Mix all the dry ingredients together, including the dried fruit and stir well

2.      Gradually pour in the juice and stir until a sticky dough forms.  At this point you should hear the snap crackle and pop of the rice crispies

3.      Place the dough onto a floured surface and roll out

4.      Cut out your chosen shapes using pastry/cookie cutters and place onto a greased baking tray

5.      Pop onto the oven for about 25 - 30 minutes or until they are golden brown

Tip: Make sure your rolling pin is floured too

Image Copyright Yummy Discoveries Ltd

We like to set our little ones a good example and encourage sharing. We don't mind you using any of the information, recipes and tips from our website, all we ask is that you credit us hard-working mummies here at Yummy Discoveries. 

Thank you x

©Yummy Discoveries Ltd.

Leftover Risotto Cakes

So..your little one sampled the risotto but didn’t polish it off. Don't worry - research shows that a child needs to be exposed to a new food up 16-18 times before they "like" it.  

Don’t throw it in the bin or feel you have to gobble it all up, instead turn the leftovers in to Risotto Cakes for tomorrow!

Risotto Cakes

These make lovely snacks and taste great served warm or cold.

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Leftover Pumpkin Risotto (click here for the recipe)

1 egg

Knob of butter

1. Heat the butter in a pan over a medium heat
2. Mix the egg in to your leftover risotto mixture
3. Roll the mixture in to balls and flatten in to small patties, placing in to the pan and cook for 10-15 minutes until the base has formed a crispy, golden crust.
4. Flip over, repeat on the other side

These make great snacks and are lovely served with a green salad or mixed veggies for a quick dinner.