Mighty Root Mash

Mighty Root Mash

The swede and carrots give a subtle sweetness, which children will love.  They also add extra vitamins to the dish.  Extra milk is used in place of the traditional butter to create a soft consistency. Ingredients (makes 4 servings) 450 g (1 lb) potatoes, peeled and cubed 125 g (4 oz) swede, peeled and cubed 2 carrots, peeled and cubed 200 ml (7 fl oz) milk Freshly ground black pepper Method Cook the potato, swede and carrot in a little fast-boiling water for 15 - 20 minutes, until tender.  Drain. Mash the root vegetables with the milk and seasoning.  Add a little extra milk for a softer consistency. * This makes a great topping for Cottage Pie or Shepherds Pie.

Mexican Fajitas

Mexican Fajitas
Ingredients 6 flour tortilla 8oz chicken breast or rump steak thinly sliced fajita seasoning to taste 2tsp olive oil 1 red onion 1 red/yellow pepper Tomato Salsa 1 tin chopped tomatoes 2 cloves crushed garlic 1 diced red pepper 1 diced red onion 1 grated carrot Accompaniments 1 iceberg lettuce 6 tomatoes sliced 8oz grated cheese	Fajitas Thinly slice the chicken or steak. Slice red pepper and red onion. Heat oil in large frying pan. Fry steak or chicken until golden brown. Add the peppers and onions plus fajita seasoning. Cook for 8 – 10 minutes. Tomato Salsa Combine all the ingredients together in a bowl. Accompaniments Wash and shred iceberg lettuce, place in serving bowl. Wash and slice tomatoes and place on serving plate. Grate cheese.
Equipment   Chopping Boards Sharp Knives Mixing bowls Serving platter Spoon Grater Garlic Press Colander	To Serve Lay tortilla on plate; arrange the steak or chicken, cheese, lettuce and tomato evenly down the centre of the tortilla. Spoon the salsa over the filling ingredients. Wrap and eat.

Hot Sweet and Sour Noodles

Hot Sweet and Sour Noodles

Very low fat and VERY tasty… Ingredients) 1 nest of standard thin quick egg noodles 1 tsp vegetable bouillon powder 1 small carrot thinly sliced 2-3 spring onions ½ tsp ground ginger 6 sugar snap peas  ¼ red chilli For Paste 2 tsp soy sauce ½ lime juice ½ tsp soft brown sugar Ground black pepper Hot water Method Add the dry noodles to a heatproof pot; add vegetable powder, carrot, spring onions, ginger, peas and chilli. 2. Add hot water to pot then add paste and stir. Leave to stand for 6-7 mins.

Dippy

Dippy fish

Serves 10

1 smoked mackerel

100g light cream cheese

1-tablespoon natural yoghurt 

Juice of half a lemon

Pinch of pepper (optional) 

3 carrots sliced into sticks

Method

• Peel skin away from mackerel and break into a bowl
• Add the remaining ingredients and blend together with a fork until smooth
• Serve with carrot sticks.

Creamy Mushroom, Ham & Leek Pasta

Creamy Mushroom, Ham & Leek Pasta

High in fibre, good source of Vitamin C, 3 of your 5 a day. Ingredients Mushrooms Ham 1 leek, finely sliced 1 carrot, grated 225ml/8fl oz low-sodium chicken stock 2 tsp wholegrain mustard 85g/3oz light soft cheese Parsley Wholemeal Pasta Method Heat 1tsp oil in a medium frying pan.  Fry the mushrooms and Leeks gently until soft.  Add the carrot.  Pour in the stock, add the pasta and boil until the pasta has softened, then add the mustard and soft cheese, stirring well to combine.  Add Black Pepper and Parsley

Chicken nuggets

Chicken Nuggets

Ingredients (makes 4 servings) 3 chicken breasts 3 oz breadcrumbs 1 egg 3 fl oz water 1 oz grated cheese (optional) 1 tsp garlic powder (optional) plain flour Method Preheat the oven to 200ºC/400ºF or gas mark 6 Cut the chicken breasts into small chunks Combine the breadcrumbs, cheese and garlic powder together and place the mixture in a large plastic bag Combine the egg and water in a bowl.  Dip the chicken pieces into the egg mixture and then drop into the plastic bag. Place the coated chicken pieces on an oiled tray.  Bake for 10/15 minutes or until tender and golden brown, turning once midway through cooking. Tip: At stage 3 when making the breadcrumbs any seasoning may be added e.g. Grated cheese, garlic powder, sesame seeds, black pepper, herbs or spices.

Chicken noodles

Chicken Noodles

Ingredients) 1 nest of standard thin quick egg noodles  30g of cooked chicken 3-4 spring onions ½ tsp fennel seeds 100ml passata 3-4 basil leaves Hot water Method Add noodles to heatproof pot then add spring onions, ½ tsp fennel seeds, passata, and basil . Add hot water then and leave to stand for 6-7 mins.