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Fab sandwich fillers Recipe

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Fab sandwich fillers

Ingredients

Ingredients
bread or rolls

Direction

Cheesy apple slaw Mix their favourite grated hard cheese with grated apple, chopped spring onions, a squeeze of lemon and a little mayonnaise. Delicious with wholemeal bread or rolls. Salmon smash Mash up a drained and boned can of red salmon with a little tomato ketchup. Spread onto wholemeal or granary bread and sprinkle with lots of mustard and cress. Tandoori chicken wraps Roll chapattis or flour tortillas around a filling of ready-cooked tandoori chicken pieces, shredded lettuce and chopped tomato. Serve with dollops of bought chunky cucumber raita. Scout’s MCC Try Marmite, grated cheddar and sliced cucumber in a crusty baguette or ciabatta roll – they’ll either love it or hate it! Cream cheese & roasted red pepper bagels Fill onion or regulars bagels with soft cheese and roasted peppers from a jar. Creamy smoked mackerel Skin and flake smoked mackerel fillets,then mix with a little mayonnaise and Greek yogurt. Spread onto thick wholemeal bread and top with crisp lettuce leaves.

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Ingredients: For Chicken: Boneless chicken 1/2 kg Cheddar cheese 1/4

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potato dumplings

Potato Dumplings

Mix together mashed potato , water and salt in a bowl.   Allow the mixture to cool for 10 minutes. Stir in the eggs and flour. On a lightly floured surface, knead the dough until no longer sticky. Bring a large saucepan of water to a boil.

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Chicken Fajita

Ingredients: For Chicken: Boneless chicken 1/2 kg Cheddar cheese 1/4

recipe image legacy id 406542 11

Hot & sour broth with prawns

Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.

Weaning recipe: Chicken meatballs

Weaning recipe: Chicken meatballs

Heat oven to 200C/180C fan/gas 6. Blitz the celery, carrot, chicken and chives in a food processor until finely chopped. You may need to use a spatula to scrape the sides of the bowl a few times.

Shape into small meatballs. If freezing, space out on a tray and put in the freezer. Once frozen, transfer to a freezer bag and take them out when needed. Defrost thoroughly in the fridge before cooking.

To cook, put on a baking tray lined with greased foil and bake for 10 mins or until browned and cooked through.

Served with boiled rice and steamed broccoli.

roasted carrot spelt fennel blood orange salad

Roasted carrot, spelt, fennel & blood orange salad

Heat oven to 200C/180C fan/gas 6 and cook the spelt with the stock cube following pack instructions – don’t overcook it, as it should still have a little nutty bite. When the spelt is done, drain it very well and toss on a platter with 1 tbsp of the extra virgin olive oil to stop it from sticking together too much. Meanwhile, toss the carrots with the olive oil, blood orange zest and some seasoning in a roasting tin, then roast for 15 mins. Carefully stir through half the honey with the fennel. Continue roasting for another 10 mins, then cool for 5 mins. Cut away the pith and peel from the 2 zested oranges, then roughly chop or slice. Whisk together the remaining extra virgin olive oil, 1 tsp honey, red wine vinegar and the blood orange juice with some seasoning. Scrape the roasted carrots and fennel plus any cooking juices on top of the spelt, along with the orange chunks, red onion, herbs and olives. Drizzle over the dressing and toss everything together well. The salad will happily hold at room temperature for a few hours, but the spelt will soak up the dressing – so if you’re making it ahead, add half the dressing when assembling and stir through the rest just before you serve it. As you serve, stir through the parsley, if you like.

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