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5 super tasty family recipes for the Easter holidays


It’s the Easter holidays and endless lunches and dinners await! Fill their hungry tummies with these super quick and tasty recipes from @annasfamilykitchen. From Anna’s delicious savoury pastries to a bit of sweetness with her banana muffins, with this fantastic meal inspiration you will cut your meal planning time in half!


Spicy Bean Enchiladas

Enchiladas are one of those meals that always go down well with children and adults alike. I have found that the black beans are substantial enough that resident carnivores don’t notice the lack of meat.

Prep time:  15 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients:

400g can black beans, drained
200g can sweetcorn, drained
1 onion chopped
2 garlic cloves crushed
1 red pepper chopped
600g chopped tomatoes
100g spinach chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
3 spring onions sliced
60g grated cheddar
50g crumbled feta
8 tortilla wraps

Method: 

  1. Soften the onion, garlic and red pepper in a frying pan. Add the spices together with the beans and sweetcorn and chopped tomatoes. Season and simmer for 10 minutes before wilting in the spinach.
  2. Lay a tortilla flat and add 3 tbsps of the bean mix in the middle. Roll the tortilla and lay in an oven proof dish. Repeat with the remaining tortilla wraps. Spoon the rest of the bean mix over the top of the bean filled wraps and top with the grated cheddar, spring onions and feta.
  3. Put in the oven at 180 fan for 20 minutes until the cheese has melted.

Chicken & Bacon Slices

These mini pastry bakes are always so popular. Using my favourite chicken pie filling they rival their high street counterpart and are a great on the go snack.

Prep time:  20 minutes

Cooking time: 20 minutes

Serves: 5-6 (makes 10-12 turnovers)

Ingredients:

1 tbsp oil
500g skinless boneless chicken breasts cut into 2cm pieces
4 rashers bacon chopped
1 small onion chopped
2 garlic cloves crushed
1 tsp dried thyme
1 1/2 tbsp plain flour
50ml white wine
50ml milk
100ml chicken stock

500g pack fresh puff pastry
1 egg beaten

Method:

  1. Colour the onions, bacon and garlic for 5 minutes in a hot pan with a lug of olive oil.
  2. Add the chicken to the pan and colour for 6 minutes.
  3. Stir in the thyme and then the flour. Pour in the wine and let it bubble. Add the milk and stock, season and simmer for 10 minutes.
  4. Let the mixture cool. The mixture can be left in the fridge for up to 2 days.
  5. Roll out the pastry on a floured surface or use ready rolled sheets!
  6. Using a 20cm bowl or plate as a guide score around the edge to make disks.
  7. Spoon 2 tbsp of the pie mixture in the middle. Fold the pastry in half and brush the top with the egg. Press the edges with a fork to seal.
  8. Place each fold-over onto a baking tray lined with parchment paper and bake at 180 fan for 20 minutes.

Banana Muffins

I always have bananas in the house. My children love them, typically having one a day. Then just to keep me on my toes, they stop, and there’s a pile of bananas on the turn in the fruit bowl. You can slice them and freeze them ready for using in smoothies or you can make these!

Ingredients: 

3-4 over ripe bananas mashed
250g self raising flour
130g butter
60g caster sugar
2 tbsp honey
2 large beaten eggs

Method:

  1. Feel free to add nuts, choc chips, dried fruits to the mix.
  2. Rub together the flour and butter until you have a mixture that resembles breadcrumbs.
  3. Stir in all the remaining ingredients.
  4. Spoon into muffin cases
  5. Bake for 25 minutes at 170 fan.
  6. Check the middle is cooked by inserting a skewer into the middle of one muffin. It should be hot & clean.

Loaded Nachos

Here’s my healthier spin on Nachos. So easy to make at home, outsourced to the children it’s a great light lunch or better still a snack for sharing in front of a movie. All my children love them.

Prep time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

8 tortilla wraps
1 x 400g can black beans drained
3 cooked sweet corn cobs, kernels removed or 1 x 195g can unsweetened sweet corn
300g mixed tomatoes roughly chopped
100g grated cheddar
2 jarred red peppers sliced
1 avocado peeled & diced
1-2 chilies, deseeded and sliced
Juice of 1-2 limes
Bunch coriander – leaves picked

Method:

  1. Start by cutting the tortilla wraps into triangles using scissors. Cut each in half, then in half again and in half again.
  2. Get a large baking tray or roasting tin lined with baking parchment and add the tortilla triangles. Bake for 5 minutes in a 180 oven. Move them around and bake again for a couple of minutes so that they’re all toasted and have just a bit of colour.
  3. Layer the tortilla chips with the black beans, tomatoes, sweetcorn, cheddar and peppers.
  4. Ideally you’ll have about 3 layers. Finish with some cheddar and the chillies on top.
  5. Bake for 10 minutes, add the avocado and squeeze over the lime and chopped coriander.

Chicken Schnitzel

These are a great meal to outsource to the children. They’re always a hit with young ones and teens. You could swap the chicken for pork escalopes or halloumi slices. Serve with lemon wedges and a side or they make great chicken burgers.

Ingredients:

4 chicken breasts
100g breadcrumbs or Panko
1 beaten egg
4 tbsp seasoned flour
5 tbsp olive oil
Chopped parsley
Lemon wedges

Method:

  1. Lay the chicken breasts between two sheets baking paper and bash to 1.5cm thick using a rolling pin.
  2. Put the seasoned flour in a bowl and dip in the chicken breasts one at a time so they’re coated. Set aside.
  3. Add the breadcrumbs to the same bowl.
  4. Add the egg to a bowl. Dip the chicken breasts in the egg, one at a time, then into the breadcrumbs making sure they’re coated.
  5. Heat a large pan then add half the oil. Cook the chicken breasts 5 minutes on one side.
  6. Lift the chicken out, add the remaining oil and return the breasts, the uncooked side down. Cook for another 5 minutes. Turn the breasts over, cook for 2 minutes, then turn over again cooking for a final 2 minutes. They should be evenly browned and crisp all over.
  7. Serve with the lemon wedges and a sprinkle of chopped parsley.

Follow @annasfamilykitchen for more tasty recipes and keep your eyes peeled for her new cookbook full of yummy family friendly recipes – out in September!


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