Breakfast

homemade baked beans

the ham bone adds a great flavour to the beans. if you don’t have a slow cooker you can braise them in the oven in a covered casserole dish for about four hours at 170C. Please note that there can be a huge difference in cooking times in commercial slowcookers and taking the lid off to often will lengthen the cooking time.

1 dry cup beans, cannellini, blackeye, red kidney or a mixture 1 large carrots 2 bay leaf 1 cup chicken or veg stock 1 large onion 2 large cloves garlic 2 rashers bacon (or a ham hock) 800 grams crushed tomato teaspoon sweet paprika ½ teaspoon cumin ½ teaspoon ground coriander 2 tablespoon maple syrup salt and pepper Cover the beans with water and leave to soak overnight. Drain and put in the slowcooker with the peeled and finely diced carrot, bay leaves, stock, peeled and diced onion, crushed garlic, finely sliced bacon, tomato, paprika, cumin, coriander, maple syrup and salt and pepper and the ham if you are using it. Cook for 4 -5 hours on high or until the beans are well cooked and they are in a nice thick tomato sauce, and if you are using ham it should pull apart off the bone. Season with salt and pepper add serve blog pie513  

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

main course · side of pork

Pork forequarter chops braised with quince

 

2 stalks celery
3 large carrots
3 cloves garlic
2 medium brown onions
4 large forequarter chops(about 1 kg)
2 bay leaves
6 large sprigs Thyme
100 grams plain flour
2 cups chicken stock
1 cup wine
pepper
2 teaspoon fennel
1 cup quinces puree (or whole quinces or apple)

this will take about 2/3 hours to braise in a hot (200 C) oven covered with tin foil or 4/5 hours in a slow cooker on high.
Coat the chops well in flour and brown both sides well in a pan over a medium heat. Put in a roasting/casserole dish or the slow cooker with the peeled and chunky diced celery, carrot, onion, garlic and the bayleaf, thyme, stock, wine, pepper fennel and quince puree. I have used puree because I pureed and froze and the last of my quinces but whole chopped up quinces or apple would work well in this dish too. Serve with mashed potatoes or pumpkin and some steamed greens.

 

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

snack

Savoury corn and bacon muffins

This is a good recipe to cook with young children and they are tasty too. Serve on there own with butter, or with your favourite soup.

1 cup self -raising flour
1 rasher bacon
30 grams butter
30 grams grape seed oil
2 tablespoons cheese (parmesan, gruyere or cheddar)
1 teaspoon herbs (tarragon, sage, parsley or chives)
100 ml milk
1 egg
½ cup corn kernels

Turn the oven on to 180 C. Measure the flour into a large bowl, add chopped bacon, melted butter, oil, egg, grated cheese, chopped herbs, milk and corn and mix well. Pour into muffin cases and bake for about 15 minutes or until golden brown and cooked through.

blog pie511

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

soups · thermomix recipes

Carrot and Pumpkin soup with brown and sage

 

1 tablespoon butter
2 cloves garlic
20 big sage leaves
5 large carrots
1 onion
1 litre veg or chicken stock (or 1tbs stock paste with 1 litre water)
300 grams pumpkin
pepper and salt
To make on the stove top: in a large heavy base pot heat the butter until it starts to froth and slightly brown add roughly chopped garlic and sage and sauté until tender. Add roughly chopped carrots and onion and sauté for a further 3 minutes and then add stock pumpkin and a pinch of pepper and bring to the boil and simmer gently for about 20 minutes or until the carrots and pumpkin is cooked and soft. Puree in a blender or with a stick blender and season with salt and pepper and serve.

To make in the thermomix: add the peeled garlic cloves to the bowl and chop 4 seconds/speed 4. Add butter and sage and cook 4 minutes/speed 2/ varoma temp. add peeled and roughly cut onion, carrot and chop speed 4/ 10 seconds. Add stock and a pinch of pepper and cook 25minutes/speed 2/100C. Puree slowly going to speed 10 for 1 minute and season with salt and pepper and serve.

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!