October Recipes

Now the winter nights are drawing in I thought I would add monthly recipes to my blog. There will be scrumptious delights for Little Ones and super easy ones for tired mummies.  Yes the ingredient quantities might be a bit rusty on the homemade recipe front but give them a go as I promise they are deeeliishh.

For Little A…

TASTY BROWN RICE

I always make a vat of this and freeze it into ice cube trays so we always have some on standby.  The brown rice makes it nice and filling and if you want a non vegetarian option you can always add mince.

50g/2 oz brown rice
1 tablespoon vegetable oil
75g/3 oz carrots, peeled and grated
75g/3oz tomatoes, skinned, deseeded and chopped
40g/1.5 oz cheddar cheese, grated

Cook the rice in water according to the packet instructions until quite soft (about 30 mins). Meanwhile, heat the oil in a pan, add the carrots and sauté for 3 mins.  Add the tomatoes and cook for 2 more minutes. Drain the rice and mix with the carrot and tomatoes. Stir in the grated cheese and cook over a gentle heat for 1 minute until melted.

From Annabel Karmel’s New Complete Baby and Toddler Planner

For Princess…

MRS GREEN’S CHEESY MUSTARD CHICKEN

For casual weeknight suppers I often serve this with some greens and jacket potatoes.

4 chicken breasts
strong cheddar cheese (large block grated)
2.5 tablespoons wholegrain mustard
4 bunches of cherry tomatoes on the vine
Slug of milk

Halve the chicken breasts and lay in an ovenproof dish.  In a separate bowl mix the cheddar cheese, mustard with a slosh of milk to bind everything together.  Then spread sauce around and on top of the chicken breasts.  Add your vine toms in clusters on the top. Cook in oven (180-200) for about 35 mins or until the chicken has cooked and the sauce is bubbling nicely.

From my dear friend Mrs Green’s recipe book – you know who you are!

 

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