Breakfast is the most important meal of the day. That’s what they say anyway. I do agree with it. I am trying to have a big breakfast each morning that is high in fibre such as cereal. I do get carried away with white bread sometimes though. I don’t think my stomach can take it.
There is a lack of recipe entries on my blog this year. It is actually a busy year. But I did manage to find another one that I would like to share with you. Of course it’s based on my usual quote “Easy peasy recipe”.
Since the Great British Bake Off has started again, two weeks ago we decided to create our own bake off in work. It started last week. It would be too much to have 10 different cakes on one day. Instead we agreed to have one bake off each week. The first one was last week. This week was my turn. Because it is easier for me to bake at the weekend, I made my cake on Sunday.
The theme I got was “Irish flavours”. This means you could actually bake any cake and just throw something Irish into it. I tried myself at making a Baileys Cheesecake that I found online. It’s non bake, which means it’s easy enough.
- 100g unsalted butter
- 250g digestive biscuits crushed
- 600g cream cheese
- 40ml Baileys
- 100g icing sugar
- 300ml double cream
- 100g Cadbury flakes
- Cocoa powder to dust
How to prepare
- Crush the biscuits (My son was the little helping hand)
- Melt the butter and mix into the biscuits until all the butter is absorbed.
- Press into the bottom of a large spring form tin, then refrigerate until set (at least an hour)
- To prepare the filling, lightly whip the cream cheese then beat in the Baileys and icing sugar.
- Whip the cream until stiff and crumble the flakes into it
- Whip the cream cheese with the icing sugar
- Fold the cream cheese mix into the whipped cream gently until fully combined
- Spoon the filling onto the biscuit base and smooth over the surface
- Refrigerate for at least two hours but ideally over night
- Once set remove and decorate with cocoa powder dusted over the top
The fact that I never made cheesecake before and I rarely bake, this turned out really well and it’s very tasty. My work colleagues all liked it too. We had 5 judges. The end result how everyone did won’t be until the end of October.
Organix Fruity Eggy Bread
Organix is celebrating Wake Up To Organic to help inspire mums and dads to get a great start to the day with their little ones. So why not shake up breakfast time and try something new like this simple and tasty eggy bread that’s nice and quick to whip up.
Top tip: Try starting the day with a relaxed breakfast together. Try not to rush – getting up 15 minutes earlier will make breakfast a far more relaxed affair.
Makes 1 Portion
Preparation and cooking time: under 20 minutes
Suitable from 12 months
• A splash of milk
• 1 egg
• 1 slice of wholemeal bread
• Fruit to top
1. Crack the egg into a bowl and whisk with a splash of milk.
2. Cut the bread into chunks, then soak in the egg mixture.
3. Fry the bread for a few minutes on each side and serve with a selection of fruits – in season ones tend to taste the best
Top with fruits, we love berries and banana slices, or try with halved cherry tomatoes for a savoury option.
For more breakfast recipes, baby and toddler advice and to download your free copy of the Organix Little Book of Good Food please visit www.organix.com. You can share your breakfast ideas, recipes, experiences and photos with other parents at #BabiesBreakfastClub.
I can’t believe I have actually never shared this recipe with you in the last 2 years of my blogging career. It’s a pasta salad dish which has been going for years in our family. Originally I came across it at a party when I was a child, maybe 12 or 13 years of age. My friends mother made it for her birthday party because we were having a BBQ outside. Ever since I am making this dish at least during the summer time, or when I feel like it.
It’s so easy to make and ready in no time.
• 500g Penne Pasta
• Half a glass of Hellmann’s Mayonnaise
• Tin of carrots
• Tin of peas
• Tin of sweetcorn
• 1x red pepper
Salt & Pepper to season
feeds 6-8 people
How to prepare:
• Cook pasta according to pack instructions
• In the mean time cut the pepper into small cubes, empty the tins of sweetcorn, peas and carrots into a strainer and rinse it
• Once pasta cooked, rinse the it with cold water until pasta is cool, then add pasta into a big bowl
• Add the sweetcorn, pea and carrots into the bowl of pasta
• Mix it all together and pour in the mayonnaise. Give it all a good mix again and season with salt and pepper to taste
• I normally put it into the fridge so it’s nice and cool and the mayonnaise sets better.
A few sausages from the BBQ goes well with it. I have mustard with it too but that’s a German preference of me.
Today I am sharing a refreshing cake recipe with you from Organix.
I find Organix great for introducing biscuits and snacks to your little ones. Recently I bought their animal biscuits which are from 12 months +. The reason why I prefer buying them is because they don’t have any hidden junk like sugar and it’s all organic. Chloe doesn’t have any teeth yet so I don’t want to expose her to too much sugar.
Anyway, let’s continue on to the yummy passion fruit cake.
The perfect homemade treat for mum on Mother’s Day, and a delicious no junk treat for Easter, this passion fruit cake is bursting with flavour. This cake won’t last long as it contains no refined sugar to preserve it, and has a fresh cream topping and filling, so make sure you invite the family around to help you devour it fresh!
Prep Time: 10-30 mins
Cooking Time: 20 mins
Age suitability: for all the family, toddlers from 12mths+
Suitable for vegetarians
• 250g unsalted butter (room temperature)
• 60mls maple syrup
• 200mls mango puree (made from approx. 1 mango)
• 2 tsps vanilla extract
• 4 eggs
• 300g self raising flour (or a gluten free option)
Filling and topping
• 6 ripe passion fruits
• 400mls double cream
• 4 tbsps maple syrup”
How to prepare:
1. Preheat your oven to 180°C, 160°C fan, Gas Mark 4. Grease and line two 20cm sandwich tins with non-stick baking parchment using a little extra butter. Top tip: you can use the left over butter on the butter wrapper for this and it’s a great job for little ones.
2. Make the mango puree by slicing the mango from top to bottom as close to the stone as possible on either side. Score a criss cross pattern in each half of the mango, then push the fruit cubes outward creating a hedgehog shape. Slice the fruit off the skin and blend in a blender until perfectly smooth.
3. In a large bowl beat the butter with the maple syrup and 1 tbsp of flour until soft. Add the mango puree and vanilla extract with 2 tbsps of flour and beat in. (Or you can use an electric cake mixer with the paddle attachment.)
4. Add the eggs one at a time with 1 tbsp of flour with each egg added. Beat in thoroughly. (The flour stops the mixture from splitting, which happens if it’s too wet.)
5. Sieve in the rest of the flour gradually and fold lightly into the mixture using a metal spoon. (You want to keep as much air as possible in the mixture – so be careful not to over mix it.) Why not let little ones have a stir or press on and off on the mixer.
6. Divide the mixture evenly between the two sandwich tins. Smooth over lightly, then bake for 20 minutes or until golden and springy to the touch. Insert a knife to check they are cooked – it should come out clean. Leave in the tin for 10 minutes to cool a little, then move onto wire rack to cool completely.
7. Once the sponge is completely cool, whip the cream until thick, then very lightly stir through 2 tbsps of maple syrup. Cut open the passion fruit and scoop the flesh into a bowl and stir in 2 tbsps of maple syrup. Sandwich the sponges together using half the whipped cream and half the passion fruit flesh. Then top with the rest of the cream and drizzle the remaining passion fruit over the top. Simple and delicious.”
I know passion fruit can be a hit and miss and it is not everyone’s cup of tea but I think this looks just delicious, don’t you think?
Today I am sharing another German recipe with you. It is one of my favourite ones my granny used to make when I came from school. I was so excited to come from school when I knew she made it.
Königsberger Klopse, also known as Soßklopse, are a Prussian specialty of meatballs in a white sauce with capers.
1 roll (from the day before)
4 tpsp butter
1 liter of beef stock
2 tbsp flour
200g fresh cream
80 g capers
2 tbsp lemon juice
How to prepare
Soak the roll in some hot water and squeeze it after to get rid of an excess water. Peal the shallots, cut them into fine dices and saute them until glassy. Next wash the lemon under hot water and grate off a teaspoon of the lemon.
Mix the mince with the roll, shallots and eggs and season it with the lemon, salt and pepper. Mix the dough well and form small dumplins.
Bring the stock to boil and cook the dumplins under low heat for 20 minutes.
Heat the rest of the butter and saute the flour in it.While stirring add as much of the stock until it creates a creamy sauce. Cook for 5 minutes, then add the fresh cream and capers. Season with 1 or 2 table spoons of lemon juice and steep the dumplings in it for a further 10 minutes.
Personally I like it eating it with rice but a lot of people have it with potatoes, so that’s completely up to you.