Archive for April, 2011

April 27, 2011

Tea Sandwiches

Another day down, another day closer to the royal wedding! Why not celebrate with a fancy tea sandwich?!? This one is based on a recipe from Royal Prince Apple but tweaked to be friendly to those expecting their own little prince or princess.

2 Red Prince Apples
1 TBSP Lemon Juice
3 TBSP Dijon Mustard 
3 TBSP Honey
16 slices of whole grain bread
5 oz cream cheese – a flavour like herb and garlic is really tasty here too
2 cups of watercress

In a medium bowl, toss Red Prince apple slices with lemon and set aside.

In a small bowl, mix Dijon mustard and honey. Cut crusts off 2 slices of bread. Thinly spread Dijon on one slice. Spread cream cheese on second slice and top with 4 to 6 Red Prince apple slices and 1/4 cup watercress. Top with first slice and cut sandwich in half to make 2 triangles.

Repeat steps with remaining ingredients to make 8 sandwiches.


April 19, 2011

Red Prince Apple Gem Scones with Clotted Cream

With the Royal Wedding coming up Red Prince Apple is going all out with recipes to get you in the festive mood! Here is their recipe for Scones with Clotted Cream – a real british treat!


2 Red Prince Apples, cored and finely diced
2 TBSP Lemon Juice and brown sugar
1/4 TSP cinnamon
2 cups flour
2 TSP baking powder
1 cup milk
2 TBSP apple cider vinegar
1/2 cup butter, frozen, salted
Optional sugar for sprinkling and clotted cream

Preheat oven to 425°F (218°C).

 In a medium-sized bowl, combine apples with lemon, sugar and cinnamon and let sit.

 In a large mixing bowl, combine flour and baking powder, set aside.

 In a small bowl, add milk and apple cider vinegar; let sit for a few minutes.

 Grate frozen butter and add to flour, stirring to combine.

Drain the Red Prince apples and mix into flour and butter to coat. Pour milk into dry ingredients mixing with a fork until just combined being careful not to overwork the dough.

Roll dough to 1-inch (2.5 cm) thickness and with a cookie cutter cut into 1 ½” (3.5 cm) rounds. Sprinkle with sugar (if desired) and bake for 15 minutes or until bottoms are light golden brown.

Serve with clotted cream and good quality tea.

Makes 25 scones.


April 12, 2011

Veggie Rolled Meatloaf

Normal meatloaf is so blah. A loaf of meat.

This however, is no ordinary meatloaf! Taken from an idea in one either Eat, Shrink and Be Merry or Crazy Plates (I’m at a loss for remembering which book it was) – this rolled up meatloaf is great because it adds cheese and veggies. Making it a more well rounded meal.

1 lb of ground turkey, chicken or lean ground beef or pork (I’ve never made it with veggie ground round but fear it would be too salty if you did).
1/2 a cup of oatmeal or bread crumbs
1/4 cup ketchup or BBQ sauce
1/2 a green and red pepper diced into small pieces
1/2 a red onion sliced into thin slices
2 cloves garlic, minced
1/2 cup mushrooms sliced
1/2 a zucchini diced
A few handfuls of washed spinach
A few handfuls of cheese ( I like something a little strong here like an old cheddar or swiss – but try out anything you like!)

In a large bowl mix together meat, oatmeal and BBQ sauce with your hands. It should be wet, but holding together if you form it into balls or patties. Adjust with oatmeal or BBQ sauce if it is too wet or dry.

Spread out a piece of parchment paper and form the meat into a thin rectangle on top. It should be about as wide as your loaf pan. Here is where you will be putting your veggies and cheese, using the parchment paper to help you roll it the way you would with sushi.

In a skillet heat a splash of olive oil and cook all veggies minus the spinach for 3-5 minutes or until slightly softened. Spread over meat. Top with handfuls of spinach and cheese.

Roll up meatloaf and put into a loaf pan. Top with additional ketchup, BBQ sauce and /or cheese if desired. Bake at 350 degrees until the meat has reached a minimum internal temperature of 165 degrees.

April 7, 2011

Super Foods for Babies

Lots of foods are good for us, but here are 5 foods that are essential to your child’s growth and development!

1. Avocado – a great source of ‘healthy fat’ that is needed in brain development. For babies it’s easy to work in their diet once they have moved from milk to puree’s – mix it with some banana for a great mash.

2. Lentils – Packed with fiber and protein these little guys are easy to work into some rice cereal or mash up into your baby’s fave puree

3. Quinoa –  a protein rich seed that has a fluffy, creamy, slightly crunchy texture. It is a complete protein (containing all 8 essential amino acids), has a good amount of fiber and is high in nutrients such as manganese, magnesium and iron. It is a gluten free grain and is an amazing alternative to whole grain rice in many baby food recipes.

4. Blueberries – have the highest antioxidant of any fresh fruit benefitting many of your baby’s body systems such as the brain and central nervous system, the urinary, heart and eyes. Smash a couple with a fork and add them to a variety of other fruit purees for babies.

5. Sweet Potatoes – Rich in nutrients and high in vitamins A and C. Naturally sweet flavor and creamy texture make these vegetables are appealing to babies. Bake then puree and you are good to go!

April 5, 2011

All Purpose Risotto

 Risotto is something that many think is hard, but really it can be a quick and simple meal in a pot!  This recipe does call for a splash of white wine, the alcohol in which cooks off with the heat of the pan. If you have any reservations about using wine in your cooking while pregnant feel free  to skip it – though it does add a depth of flavour to the dish.

This recipe is adaptable and just the blue print to any kind of risotto you would like to make!

Olive  oil
Onion – finely chopped
1 clove of garlic
Veg of your choice – I’ve used mushrooms, asparagus, spinach, zucchini  the list goes on!
Arborio rice – about 3/4 cup per person
White wine
4 cups stock – your choice veggie, chicken or you can even use water. Warm it up so it is warmer than room temperature but not boiling
Parmesan Cheese (I’ve used other kinds of cheese before too and it works out well)

In a large pan heat a splash of olive oil and cook onions and garlic for 3-4 minutes until they soften. Add veg of your choice and cook 2-3 minutes longer.

Add rice – coat it well with the oil in the pan and allow it to toast a bit. This will bring out the flavour of the rice itself. This should take 3-5 minutes. Then give it a good douse of wine. About 1/4 to 1/2 a cup will do. Let that absorb into the rice.

Here is where the free forming begins. The next step is to add the warm liquid 1 ladle full at a time. Let it absorb into the rice then add another. Continue until the rice is soft. It will depend on the amount of rice you are cooking. Make sure it doesn’t stick to the bottom of your pan. If it is, you either need to stir it more, or turn down the heat. Either way you will need to stir it regularly, but not continuously.

Once your rice is soft it is time to mix in the cheese and a knob of butter. Just add to taste, it give it a bit more creaminess.