Posts Tagged ‘kids recipes’

If you have been growing a crop of  cauliflower this year, you’ll hopefully be enjoying the harvest round about now.  vegetables taste so much better when they are eaten in season, and nothing beats harvesting your own tea!  The taste and sense of satisfaction is beyond compare.

If you want to grow your own vegetables visit www.recycleworks.co.uk for all your gardening needs.

This is a great heart warming family recipe, and is one easy way I manage to get my kids eating one of their 5  a day.


1 large, creamy-white cauliflower, trimmed and broken into florets
25g butter
25g plain flour
550 ml milk
150g cheddar Cheddar, grated
2 tbsp crème fraîche or double cream
1 tbsp Dijon mustard
25g fine fresh white breadcrumbs
Salt and freshly ground black pepper



  1. Cook the cauliflower in boiling water until it is tender but not over-cooked
  2. Grease an oven proof dish and then add the cauliflower
  3. Make the cheese sauce by melting the butter in a sauce-pan.  Add the flour and stir with a wooden spoon to make a paste, but do not allow to go brown or burn
  4. Add the milk a little at a time and keep stirring the mixture
  5. When all the milk is added simmer for a few minutes until the sauce thickens and is creamy.  Stir regularly to avoid the sauce sticking to the bottom of the pan
  6. Remove from the heat and add the cheese, crème friache and mustard
  7. Pour the sauce over the cauliflower
  8. Mix the breadcrumbs and a handful of cheddar then sprinkle over the top
  9. Bake at 200 C for around half an hour or until browned
  10. Serve with crusty bread and enjoy!

Raised beds are the perfect way to grow vegetables, and The Recycleworks Ltd  specialises in the manufacture of a large selection.  The soil in raised beds is easier to maintain and is generally lighter, better drained and warmer.  Gardening in a raised bed can also reduce pest damage and all in all crops often do better.  It’s also easier  for the gardener with no more heavy digging.  The Raised Beds from www.recycleworks.co.uk are made from FSC wood and with no screws, no nails and no holes to dig, they can be assembled in minutes.  

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Mince pies are one of the true tastes of Christmas, but if you only ever eat mass-produced ones, they are generally bland and pretty disappointing. This recipe is my very favorite…and I have tried a few. ..And the secret is all in the pastry.

Handed down to me by a dear farming lady, who is famous locally for her fantastic home cooked fayre, follow a few easy steps to get fabulous results. This recipe makes between 28 and 36 (depending on how thick you like your pastry).


But if you have too much pastry for one baking session, you can put any left over into a bag and freeze for later use. …But be warned these mince pies are so delicious you will never have enough. I made 30 yesterday and have only 5 left – I should however point out that I didn’t actually eat them all myself, but did give a fair few away to friend and neighbours!


1/2 lb self-raising flour
1/2 lb plain flour
1/2 lb butter (preferably at room temperature)
3 oz caster sugar
2 oz lard or margarine (preferably at room temperature)
2 egg yolks
2 tbsp fresh orange juice
Around 500g of good quality mince meat


  1. Mix flour and sugar together in a large bowl
  2. Rub diced cubes of margarine and butter into the flour sugar mix, until the consistency is like bread crumbs
  3. Mix the egg yolks and fresh orange juice together, then add to the bowl of dry ingredients
  4. Mix together and form a ball of pastry with your hands
  5. Wrap the pastry in cling film and put in the fridge for 30 minutes
  6. Roll out the pastry onto a floured surface
  7. With pastry cutters, cut an equal number of large and slightly smaller circles for the mince pie bases and lids
  8. Grease a baking tray with butter
  9. Put mince pie bases into the baking tray
  10. Add good quality mincemeat, but don’t overfill
  11. Lightly dampen the edges of the pastry bases using a brush dipped in water
  12. Press the lids securely on, taking care to seal the lids to the bases
  13. With a pointed knife make two small cuts into the centre of each mince pie lid to act as a vent
  14. Brush lightly with milk
  15. Cook 175 C for 15 to 20 min
  16. Place on a baking tray to cool
  17. Dust with icing sugar
  18. Store in an air tight container for later or alternatively, if you are like me, eat NOW!

Remember for any food thats left over during the Christmas period use the brilliant Bokashi Bucket. It will take all the kitchen waste – yes all of it. Meat, fish, bones and vegetable peelings and in just two weeks the waste will be suitable for digging into the garden or compost heap.  Plus a nutrient rich liquour is produced that can be diluted down into a plant food suitable for both indoor and outdoor plants.

Bokashi Buckets and everything else you need for recycling is available at http://www.recycleworks.co.uk

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