Posts Tagged ‘recipes for children’

On my Allotment things are really starting to grow despite the cool and wet weather.

Onion Sets

The onion sets I planted in March are really doing well, I planted out 7 rows with only one bulb ‘missing’, usually a lot of them are pulled out by the birds but as a deterrent I placed my old autumn fruiting raspberry canes (which I had just cut down) across the bed and this seemed to work, I would recommend covering sets with fleece, netting or cloches until the sets have rooted. Back in November last year I planted some winter onion sets these were not as successful with about a quarter ‘missing’ probably down to mice/rabbits/frost or the wet weather, but I managed to carefully transplant them to make 5 rows. The sets become well rooted over winter with a small amount of top growth but come spring they really get growing a lot faster and produce an earlier crop of onions. My onions and garlic need to be kept weed free and well watered in dry weather, the onions will benefit from a top dressing of general fertilizer such as organic Chicken Poo in about a month.

Elephant Garlic

I bought 3 elephant garlic bulbs from The Recycleworks as I had not grown these before and I was rather curious because of their large size, I planted these at the end of March and I am very pleased as they now have some very strong healthy tops.

We still have some of last years leeks left which are delicious especially in Leek and Bacon Quiche, Leek Parsnip and Potato Bake and Leek Soup.  They will need eating soon before they go to seed and I need their space to grow peas, which is one of my next jobs.

The strawberry plants have plenty of flowers on them but quite a few have been caught by the weekend frosts I would have covered them with fleece if I hadn’t been away.

I planted most of my seed potatoes at the end of April a little later than I intended due to the weather. When their shoots emerge they will need ‘earthing up’ by scraping up the surrounding soil to create ridges along the rows of plants.

Greenhouse Tomato

In the greenhouse I have planted out my tomatoes in their final growing position and provided canes for support as they are indeterminate varieties (this means that I will need to remove the side shoots that grow between the leaf node and the main stem) and they grow taller than bush varieties.

Seeds I need to sow next include: Sweetcorn – singly in 8cm pots. French Beans – singly in 8cm pots. Herbs – Basil, Coriander and Parsley – a few seeds per 8cm pots, Rocket – in a small seed tray. Mixed Salad Leaves – in a small seed tray. Courgette –singly in 8cm pots sowing the seeds on their edge. Pumpkin – singly in 8cm pots sowing the seeds on their edge. Sunflowers – singly in 8cm pots.

Sowing Mustard and Cress

I must remember to ask Thomas if he can sow some more mustard and cress seeds in his Mini Propagator the last batch has nearly all been eaten, they are delicious in salads and sandwiches and are great fun for children to grow too.

Mustard and Cress ready to eat

Must get on, lots to do

Happy Growing


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Who can refuse a slice of delicious, warm, buttery, garlicky bread definitely not me my mouth is watering now. Garlic bread makes a great starter, side dish or anytime snack. It is simple to prepare with few ingredients and a great favourite with children who will love to help you make it. The taste is so much better if you use your own home grown Garlic.


  • 3 large cloves of garlic
  • 100g softened butter
  • 2 tbsp flat leaf parsley finely chopped
  • 1 ciabatta bread or baguette (not too thin)


  1. Heat oven to 400F/200C/Gas mark 6
  2. Peel and crush garlic
  3. Cream butter and garlic together
  4. Finely chop the flat-leaf parsley and stir into the butter
  5. Get your bread and make slits about 3cm apart along the top making sure not to cut right through
  6. Generously spread the garlic butter between the slices
  7. Place the bread on a piece of foil and wrap loosely
  8. Place in the middle of the oven and bake for about 10 minutes, if you want a crusty top open the foil and bake for another 5 minutes

The smell and taste is absolutely gorgeous. Enjoy!

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This year Pancake Day or Shrove Tuesday is on 21st February and is the day before Ash Wednesday (the first day of Lent). Pancakes are associated with this day because they were a way to use up rich foodstuffs such as eggs, milk and sugar before the fasting season of the 40 days of Lent

On Pancake Day, pancake races are held in villages and towns across the Country. Participants race through the streets carrying a frying pan and flipping and catching a pancake in it whilst they run. The tradition is said to have originated when a housewife from Olney was so busy making pancakes that she forgot the time until she heard the church bells ringing for the service. She raced out of the house to church still carrying her frying pan and pancake.

Pancake Day is a fun day which you can share with friends and family.

Why not have a go at making pancakes, this is the recipe that I use which was given to me by my mum.


  • 1 pint full-fat milk
  • 3 medium eggs
  • 6 oz self raising flour
  • Pinch of salt
  • 1 level teaspoon ground ginger
  • Generous shake of ground nutmeg
  • 1 oz caster sugar
  • Butter to cook the pancakes


  1. Pour the milk into a jug, add the eggs and beat well
  2. Sieve the flour into a bowl with the nutmeg and ginger, stir in the salt and sugar and make a hollow in the centre
  3. Gradually pour the egg and milk mixture into the centre of the flour, whisking just in the centre as you pour
  4. Keep whisking so you gradually draw in the flour from the outside of the bowl – this will hopefully keep your mixture lump free!
  5. When the flour is fully mixed in, cover the bowl and put in the fridge to rest for half an hour or a few minutes if you are short of time!
  6. Heat a frying pan on a medium heat
  7. Add a small amount of butter and let it melt to cover the base of the pan
  8. Give the batter mix a quick whisk
  9. Ladle some batter into the pan, and tilt the pan so the batter mix covers the base
  10. Put the pan back onto the heat and leave to cook for 1–2 minutes
  11. Flip the pancake when the underside is golden brown
  12. Remove the pancake from the heat when both sides are golden brown
  13. Add your favourite toppings and enjoy

Pancakes are traditionally served with caster sugar and lemon juice. Why not be adventurous and experiment with some delicious toppings:

Add some fresh fruit e.g. pineapple, bananas, strawberries, raspberries, blueberries or use tinned fruit

Serve with cream, ice cream, crème fraiche, Greek style yoghurt

Drizzle with chocolate sauce, raspberry sauce, honey, maple syrup or golden syrup

Sprinkle with nuts, chocolate or honeycomb pieces

The variations are endless, yum, yum!

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To celebrate our British treasure the Bramley Apple and Bramley Apple Week 5th February – 12th February why not make a delicious, warming

Bramley Apple Crumble.


  • 1kg/2lb 3½oz Bramley apples
  • Granulated sugar to taste
  • 1 tbsp water
  • 100g/3½oz plain flour
  • 175g/6oz butter
  • 50g/2oz rolled oats
  • 100g/3½oz demerara sugar
  • Generous pinch of ground cinnamon and/or nutmeg


  1. Preheat the oven to 200C/400F/Gas 6.
  2. Peel, core and dice the apples, put them in a pan with a tablespoon of water and granulated sugar to taste and cook over a medium heat for about five minutes, until the apples start to soften.
  3. Transfer the apple mixture to a shallow ovenproof dish.
  4. Rub the flour and butter together until the mixture looks like breadcrumbs.
  5. Stir in the oats, demerara sugar and the cinnamon/nutmeg and sprinkle evenly over the cooked apples in the pie dish.
  6. Bake in the oven for 30 minutes or until crisp and golden brown on top.
  7. Enjoy hot or cold with Ice Cream, Cream or Custard.
  8. Serves 4.

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Red cabbage is at its seasonal best at this time of year, and if you are wondering what to do with yours why not try one of my favourite recipes – it’s very quick and easy to prepare and the children love it too – perfect!

…And the ingredients list is pretty flexible so you can add to or take away according to your own personal tastes.

Handful of red cabbage leaves
Handful of white cabbage leaves
Couple of peeled carrots
An apple
Handful of walnuts
Juice of a lemon
Couple of tablespoons of mayonnaise
Freshly ground black pepper


Finely chop the cabbage and carrot into thin strips

Chop the apple into chunks

Break the walnuts into smallish pieces

Place the chopped vegetables into a bowl, and add the lemon juice, freshly ground black pepper and mayonnaise

Mix well and serve!

If you would like to grow your own seasonal vegetables visit www.recycleworks.co.uk

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If you sowed a crop of turnips during the summer, you may be looking forward to harvesting them over the next few weeks.  So we thought you may enjoy our recipe for creamy turnip soup.  Nutritious, delicious and just perfect for a cold autumn day. 


2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 litre of warm vegetable stock                                                                                                                                                                                       1 bay leaf
Freshly grate nutmeg, salt and pepper to taste
200 mls of single cream


In a large casserole, melt the butter over a medium heat.

Add chopped turnips, onion and potato.

Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent but not golden.

Add the vegetable stock, bay leaf and seasoning.

Simmer gently for 20 to 30 minutes, until vegetables are soft, stirring occasionally.

Remove from the heat, remove the bay leaf and puree the soup mixture with a blender.

Stir in the cream and simmer gently for a few minutes, until warmed through. Do not boil.

Remove from the heat, serve and enjoy!

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Sweetcorn is at its seasonal best at the moment, so why not try these delicious Thai Sweetcorn Fritters.  They are easy to make and hugely popular with the whole family.


  • 50g plain flour
  • 3 sweetcorn cobs
  • Pinch of salt
  • 1 chilli, finely sliced
  • ½ inch fresh ginger, grated
  • 2 small eggs
  • 100ml milk


  1. Make the batter by mixing together the flour, salt, chilli, ginger and eggs
  2. Boil or steam the sweetcorn on the cob for around 5 minutes. 
  3. Allow to cool well then remove the corn from the cob with a knife.
  4. Mix the sweetcorn with the batter.
  5. Heat the oil in a wok.
  6. Put heaped tablespoons of the sweetcorn batter in the wok.
  7. Cook for a few minutes, turning the fritters until they are brown on both sides 
  8. Serve as a starter or taster addition to a main meal.

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With lots of tasty produce due for harvesting in July, why not make some healthy finger food for the children.  Served straight from the garden alongside some yummy home-made dips, they are a great alternative to convenience snacks.


fresh peas
handful fresh mint
handful fresh chives
low-fat plain yoghurt
cream cheese


  1. Shell the peas
  2. Wash all the vegetables
  3. Peel the carrots
  4. Chop the cucumber, celery and carrots into sticks
  5. Chop the fresh mint and mix with the plain yoghurt
  6. Chop the chives and mix with the cream cheese
  7. Create a platter of healthy finger food

You can also include bread sticks, crackers and chunks of cheese.


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If you are lucky enough to be harvesting your own crop of rhubarb why not try making these delicious rhubarb muffins – easy to make and popular with the whole family!


  • 400g rhubarb, finely chopped
  • 4 tbsp golden caster sugar
  • 300g plain flour
  • 1 tsp baking powder
  • 100g golden caster sugar
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 200ml milk
  • 100g butter , melted and cooled


  1. Mix rhubarb with 4 tbsp of golden caster sugar
  2. Bake the rhubarb for about 10 minutes until soft, then drain well
  3. Mix plain flour with baking powder, sugar and cinnamon
  4. Beat eggs with milk and melted butter.
  5. Heat the oven to 180C
  6. Line a 12-hole muffin tin with paper cases
  7. Stir the wet ingredients into the dry ones along with the rhubarb 
  8. Divide between the muffin cases, sprinkle the tops with a little sugar and bake for 25-30 minutes until risen and golden

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I opened my backdoor this morning to find great piles of parsnips and leeks deposited on the step – which is always a sign that someone has been down to the allotment and harvested the latest that the season has to offer! 

Keen to devour the harvest fresh from the plot I set about making this very easy vegetable bake for the family.  Vegetables in season are cheaper to buy, taste so much better and have travelled far fewer miles to reach your local supermarket. 

Better still if you grow your own you can enjoy the food delights of every season, with the fabulous satisfaction of having nurtured them from seed.  So for gardening inspiration visit www.recycleworks.co.uk.


  • 500g potatoes thinly sliced
  • 500g parsnips thinly sliced
  • 1 kg carrots thinly sliced
  • 1kg leeks thinly sliced
  • 700 ml cream
  • 4 tbsp mustard
  • 4 tbsp mixed herbs
  • Grated parmesan cheese and breadcrumbs
  • Salt and pepper to taste


Wash all the vegetables, peel & slice thinly

Boil the potatoes, parsnips and carrots for 3 minutes

Saute the leeks for a few minutes in a small amount of butter

Mix the cream, mustard and herbs together 

Put the lightly cooked vegetables to a baking dish

Pour over the cream and mix well with the vegetables

Top with breadcrumbs and grated parmesan cheese

Bake for 45 min to an hour until gently browned on the top.  Yum!

For everything you need to grow your own!

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