Archive for the ‘sweetcorn’ Category
One evening during the holiday we came back from an adventure out and around the local National Trust gardens. I find these places reassuringly safe places to let the children run and run and run. There are all kinds of adventures to be had along with plenty of fresh air and of course even mum gets to walk around and watch the changing beauty of the seasons. Best of all are the tea, hot chocolates and cakes that have to follow such extreme adventure.
Having got to the tea shop just before they stopped serving at 5pm no-one in the family wanted a large dinner at 6.30 so I relegated the planned meal to the fridge for the following day and waited. Later in the evening as the little knawing pangs of hunger began making themselves known, I heard little voices calling “I’m hungry Mum”.
This is a great throw together meal that doesn’t take too long, is easy to prepare and serve and relatively little washing up.
Pasta – any kind really, fairly small to cook quickly.
Tuna – I used 1 tin per two people.
Mayonnaise – lots so it doesn’t dry out (a touch of milk can be added if required)
Cheese grated loads
Boil the water and add the pasta, halfway through cooking add the peas.
Meanwhile mix the tuna with the mayonnaise so that it is really well coated.
Drain the pasta and peas and add to the mayonnaise mixture.
Make sure there is enough mayo to coat (this is the time to add milk if required – not a lot as the pasta is pre-cooked – enough to keep the pasta moist)
Sprinkle the cheese liberally over the top and add to a hot oven
Cook for about 10 minutes until it comes out bubbling and the cheese is golden.
This would do just as well with sweetcorn, instead or as well as peas.
Try it and let me know what you think.
My middle son hates fish but is happy to eat tuna and meaty fish if it is disguised like this. Read more about Middle Son’s latest escapades in my other blog Dawn Chorus.
We like all families love Pizza but it becomes expensive to take a family of five out to a well known chain and have them cater for all our different tastes.
Occasionally instead of baking bread for lunch on a Saturday I will make pizza dough and then I can fill it with whatever I wish. This is not a quick grab it and go like a bought one might be, this takes time especially if like me you make your own pizza dough. I love the fact that I have control over what goes on and vegetables can be disguised easily for younger selective taste buds.
Pizza base bought or ready made
Tomato sauce – I do cheat here and buy the jars of pizza topping (although you can chop garlic and basil leaves, heat gently and add plum tomatoes till it thickens – cool slightly before adding to pizza base)
You can choose to put anything on top of your pizzas
Anchovies / capers / mozzarella / green olives (I didn’t have black) on one half and
Green peppars (roasted in olive oil and brown sugar) / mozzarella / slithers of ham / jalapeno peppers on the other half
Spanish Tapas – Serrano Ham / chorizo / Salami / Iberico Cheese / green peppers
The putting together is so easy and a great adventure for a cold wintery half-term morning to get the children to help (especially if you use the pre-prepared pizza base and jar of tomato sauce)
Spread the base with tomato sauce, quite thinly really so as not to lose the other flavours.
Then pick and choose which topping you want. Add them liberally according to taste.
Add to a hot oven 200°c and let them cook for about 25 – 30 minutes checking regularly especially towards the end. You will know they are nearly ready when the house fills with the glorious warm aroma enticing you back into the kitchen.
Let me know what different toppings you add to yours.
Enjoy my struggles to become a writer by following ; Tiggy Hayes
This came about because I wanted to make something the children would enjoy as we were going out for dinner. It became an instant hit and is now requested whenever I say we are going out. It is so quick and easy that it really is a cheat’s meal that goes down so well.
A pack of meatballs
Squeeze of tomato sauce
Tip the meatballs into an oven proof dish, cover with the soup and add a squeeze of tomato sauce. Stir and add to a pre-heated oven for 25 mins.
Check a couple of times and just turn the meatballs over.
Serve with pasta and bright vibrant peas or sweetcorn; you have an instant hit. If using spaghetti run it through the meatballs or tip them into the pan and coat generously with the sauce.
Try it out on your little ones and let me know what they think.