Anna from @annasfamilykitchen, shares four easy recipes kids can make during the holidays.
Mix & Match Breakfast Muffins
This is a recipe I created for Tesco. Protein packed breakfasts are so important for children. These breakfast muffins can be made the night before & reheated for speedy breakfasts. Or they can be eaten cold so make them ideal for picnics and elevensies! They can be made with whatever takes your fancy. My boys love bacon, I’m a smoked salmon fan & my daughter is vegetarian so to cover all bases I made three options – (1) Smoked Salmon & Spinach, (2) Bacon & Cheddar (3) Mushroom, Pepper, Spinach & Cheddar. They can be stored in an airtight container in the fridge for a few days or individually frozen.
Ingredients:- (12 muffins)
12 eggs beaten with 50ml milk, seasoned with salt & pepper
3 tsp oil
Mix & Match filling options:
2 tbsp chopped bacon or chorizo
50g smoked salmon
4 tbsp chopped spinach
2 tbsp chopped spring onions
2 tbsp grated cheddar
2 tbsp chopped pepper
6 cherry tomatoes halved
2 mushrooms chopped
Heat to oven to 180 fan. Add the oil to each section of a muffin tray.
Add all the vegetables you want to include (except tomatoes & spinach) & the bacon or chorizo if including.
Put the tray in the oven for 5 minutes. Remove the tray & if using add the cherry tomatoes & spinach. Pour over the eggs.
Give each muffin a quick stir & top with cheddar if you fancy.
Return the muffin tray to the oven for 15-20 mins. The muffins should rise & be springy.
Let the muffins sit in the tin for 5 mins before using the spatula to remove them.
Chicken Chow Mein
Anyone who has followed my recipes for a while will know that I love my Fake-aways. All those dishes your family would choose to order from a restaurant or takeaway made healthier and simply at home! Here’s my recipe for homemade Chicken Chow Mein. You can make it vegetarian by omitting the chicken and adding more veg (I like tender stem, carrot ribbons plus cashew nuts for protein).
Ingredients:- 4 portions
1 tbsp ground nut oil
4 nests dried medium egg noodles
1 Chinese cabbage shredded and/or 1 carrot cut into batons
Sliced Spring onions to finish
1 tsp sesame oil
For the chicken and marinade:-
3 chicken breasts cut into 1 cm wide strips
1 onion sliced
1/2 tsp Chinese Five Spice
3 garlic cloves crushed
5cm ginger finely chopped
1 tsp cornflour
3 tbsp light soy sauce
2 tbsp rice wine
1 tbsp sweet chilli sauce
Mix the chicken & marinade ingredients together in a bowl.
Cook the noodles according to packet instructions. Drain and drizzle with the sesame oil so they don’t stick. Set aside.
Heat a wok or heavy bottomed frying pan and add the ground nut oil. Add the chicken and marinade, plus the carrots if using. Stir fry on a high heat for 10 minutes.
Add a splash of water to deglaze the pan together with the cabbage if using. Stir fry for a minute.
Add the reserved noodles and beansprouts. Stir fry for 30 seconds so that everything is heated through and serve sprinkled with the spring onions.
Sesame Chicken Drumsticks
Here’s a lunch or snack idea using my favourite honey & soy marinade. I’ve shared a whole roasted sesame chicken, sticky chicken thighs, and a one pan sticky chicken using sliced breasts on my b. Give a warm welcome to the purse friendly sticky sesame drumstick! All the ingredients (except the sesame seeds) are thrown together and then roasted for 25 minutes. They’re nearly as good eaten cold as they are hot so when you hear those familiar words “I’m hungry” (normally about an hour after their last meal), whip one of these out!
Ingredients:- 4 portions
3 tbsp soy sauce
2 tsp sesame oil
1/2 tsp Chinese five spice
2 tbsp honey
1 tbsp sesame seeds
Combine all the ingredients apart from the sesame seeds in a bowl. Coat the chicken in the sauce and then roast on a baking tray lined with parchment (to save on washing up!) for 25 minutes. Sprinkle over the sesame seeds for the final 5 minutes.
The Ultimate Burger with Tomato Relish
Oh so British, as soon as there’s a bit of sunshine, out comes the barbecue! But feel free to cook them on a griddle or under the grill too. This is a great recipe to get the kids involved in making. They’re so easy and are on another level to shop bought versions. Plus they’ll be healthier. The same mix can also be used for meatballs too (Just colour them in some oil in a pan then simmer in a tomato sauce).
Pick your trimmings – I used crisp lettuce, tomato, avocado, cheddar and caramelised onions.
Ingredients:- 4 portions
For the burgers
600g Aberdeen Angus minced beef
1/2 onion finely chopped
1 tbsp Panko crust or breadcrumbs
1 1/2 tbsp grated parmesan
1 tbsp chopped parsley
1 egg beaten
Salt and pepper
For the relish:
2 tbsp ketchup
1 tbsp Greek Yogurt
3 cornichons chopped
1 tsp English mustard
Combine the burger ingredients in a bowl and make into 4 fat burgers.
Lay on baking parchment and put in the fridge for 30 minutes to firm.
Mix together your tomato relish ingredients.
Cook your burgers for 4 minutes each side on a hot barbecue or griddle.
Layer your burger with all your chosen trimmings in a bun.
For further family-friendly recipes click HERE