So this is our first vlog in a long time. It’s taken me a while to work out a time when my kitchen is not looking like a bomb has hit it, whilst also having 2 happy kids and a charged video camera. Phew. I made it.
Lunches are the one meal that I really find can….
a) get boring,
b) I forget about and then have to rummage in the fridge and hope for the best and
c) is often eaten out of the house so needs to be well planned.
My kids are not great fans of sandwiches, so I try to have a creative lunch making session once a week and involve them as much as I dare. Savoury scones, pizza pinwheels and snack boxes with a range of crackers, veggies and whatever I have to hand are all favourites in our house. These bread swirls are great as they really are quick to make. My kids love to cook as you will see. I try to let them help as much as possible, it always leads to eating and mess, but also teaches them valuable skills and it’s good communication time too. If you don’t cook with your kids then I would really encourage you to give it a go.
A quick, easy recipe that is great for lunch boxes, for making lunches for interesting and for sneaking extra veggies into lunches!
Amount Per Serving
Calories from Fat 34
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 16g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 300g self raising flour
- 40g butter
- 180ml semi skimmed milk
- 100g cottage cheese
- 1 tomato chopped finely
- 50g cheese grated
- Preheat the oven to Gas Mark 4.
- Grease a baking tray.
- Weigh out the flour and butter. Rub the butter into the flour.
- Add the milk and mix well to a dough.
- Knead lightly and roll out to a rectangle about 3cm thick.
- Spread the cottage cheese, tomato and cheese over the surface.
- Now roll up like a swiss roll.
- Cut up into chunks about 3cm thick.
- Place on the baking tray and bake for 15 minutes.
- Try other toppings, get creative!
Dietitian UK https://www.dietitianuk.co.uk/
Baking and cooking with my toddler is a very regular occurrence, it’s one activity that I find teaches her lots, keeps us both amused and we get to eat the results.
So here is out latest recipe, in the final stages of pregnancy I had a bit of morning sickness creeping back in, so these ginger biscuits were a cunning ploy to help me get through the day. They have a great texture, in fact you won’t know they are gluten free and they last week in the biscuit tin.
I’m half Sri-Lankan so loving Sri-Lankan food is a given…and the greens that my grandmother (Archchi) cooks are an all round favourite of mine. So I was very excited to be able to learn how to make this variation which uses a leaf called Mallum. I’d not heard of it before but it’s known in Sri-Lanka to be very nutritious. I also tried a Mallum salad and Mallum style porridge (very green but tasty).
I’m going to try making this dish at home with Swiss chard because that’s what I have growing in my garden. Here’s my great aunt showing us how to do it, in her kitchen in Sri-Lanka.
What are your favourite curry recipes? Have you been to Sri-Lanka, I’d love to know.