Baby friendly (freeze it in chunks for lunch boxes), adult friendly (put a lock on the tin or it won’t last five minutes)….. Everyone loves this great breakfast cake that is good at any time of the day. It’s a super way to use bananas that are past their best. In fact black ones make the best cake!
This recipe makes a 1 lb loaf tin, or double it and make a round 23cm cake (adapted from Rachel Allen’s recipe) Continue reading →
This is a useful veggie dish if you’re having a crowd around and need to prepare in advance. You can keep this in the fridge once it’s prepared and do the final cooking step in the oven at your leisure.
When you’ve got a big crowd around, it’s great to be able to prepare your meal in advance. Using a cheaper cut of meat means that a great quality casserole doesn’t have to cost the earth either. This braised beef casserole is a simple but tasty option which takes less than half an hour to prepare before popping it in the oven.
If you’re stuck for something for dinner, you might find a tin of tuna in the cupboard and some leftover potatoes. You don’t need the spinach – it’s just a great way of sneaking in vegetables to the little ones! This is another simple ‘cake’ recipe for little ones and adults alike.
for 8 ‘cakes’ you will need:
400 g cooked mashed potato
1 tin tuna
1 handful spinach finely shredded
2 spring onions finely sliced
1 knob butter
1 egg beaten
Polenta to coat (optional)
While the potatoes are still hot, add a large knob of butter and the spinach. Stir thoroughly. Then add the tuna and mash it up into the potato and spinach mixture. Allow it to cool completely before seasoning with black pepper.
Make small patties / cakes (about the size of the palm of your hand) out of the mixture, dunk in the beaten egg and coat with polenta or breadcrumbs. The cakes can be frozen at this stage.
From room temperature, bake the cakes which have been lightly brushed with oil and placed on a baking tray at 200 C for 20 minutes turning once during cooking. Alternatively shallow fry in a little olive oil for a 3-4 minutes on each side until golden.
We were inspired by Rachel Khoo’s ‘Little Paris Kitchen’ to make some ‘Pain Perdu’ – ‘lost bread’. Use any leftover chunky bread that’s past its best for making this sweet french toast – delicious for a weekend brunch.
Little potato cakes are a great way of using up leftovers. They are also a brilliant way to wean little ones as they can eat it from their hands and it’s already mashed up inside. We will post a few recipes here on the blog over the coming weeks.