Recipe: Double chocolate peanut butter rice crispy cakes

How about a spot of baking with the kids over the last few days of half term? Or whip up a batch of these double chocolate peanut butter rice crispy cakes all for yourself.

Double chocolate rice crispy cakes | Fish Fingers for Tea

This was defiantly a case of my eyes being bigger than my belly. Or mouth really.

Izzy and I have made these chocolate peanut butter rice crispy cakes twice in less than a week – once with cornflakes and once with rice crispies. The cornflake version was a smaller batch, perfect for cutting into bars. We upped the amounts – never too much chocolate or peanut butter as far as we’re concerned – for the rice crispy version, packing an 8 by 8 baking tray and then I sliced them into 16 squares.

Being the child of a food blogger Izzy sat waiting for photographs to be taken and then we dived in.

And found that those squares were a tad on the big side and required creative biting to finish them. See, eyes bigger than my mouth and definitely bigger than Izzy’s. Of course you could whip up a batch in wider pan and end up with a shallower batch but we cut each square into triangles and thought they worked out really well.

Rice crispy cakes are such a classic childhood favourite. Izzy’s school has been making them to raise money for Macmillan recently and she’s keen to show me her skills at home too. They are very child friendly, especially if you do your melting in the microwave. Continue reading

Guest post: Healthy recipes to try this Halloween

The celebration of Halloween – or the evening before All Saints Day on October 31st – is followed across the world. Many children and their parents dress up on this occasion and grandparents often supply the edible treats for this festival. But what if you want to eat something spookily nutritious as well as devilishly tasty this year?

Halloween is a time for fun

Grandparents living in a McCarthy & Stone Assisted Living property will enjoy the welcome visit from young people dressed in their Halloween costumes and will be just as eager to put out an array of food as any other adult.

If you are planning some tasty treats, remember that too much sugar isn’t a great idea. Try some innovative ideas with a pumpkin or even nuts and fruit for a healthier alternative that still tastes great. Many people will buy pumpkins to make into lanterns but few use the flesh they remove from inside.

This is a BIG mistake and you can turn the flesh into one of the delicious recipes below.

Simple pumpkin recipes

One simple way of making pumpkin cookies is to buy a spicy cake mix and add the cooked mashed pumpkin flesh. Once the mixture is ready, place rounded tablespoons of the batter onto a lined baking tray, approximately 2 inches apart and bake for 15 minutes.

This is a simple two ingredient recipe that your kids can help you with and doesn’t contain lots of calories. You could add bright food colouring to make them stand out and decorate them with ghoulish black and white icing to really make them fit the occasion. Continue reading

Recipe: Store cupboard salmon fishcakes

Leftover mashed potato and a tin salmon come together in these quick, easy and tasty salmon fishcakes.

Store cupboard salmon fishcakes | Fish Fingers for Tea

There’s been an ongoing fish battle in the Fish Fingers for Tea household. One that I’m winning. Neither Rich nor Izzy were the biggest fish fans, for a while anything beyond fish fingers was a no go. Then we started making progress and salmon was acceptable, especially in this salmon salad. Now we’re at the stage where fish makes a semi regular appearance in our menu plans and a tin of salmon can always be found in the cupboard.

Which is handy when I, as per usual, make far too much mashed potato and want a quick and easy tea the next day. Continue reading

Recipe: Roast butternut squash, chilli and coconut soup

Simple, tasty and warming, this roast butternut squash, chilli and coconut soup is easy to prepare and great for cooler evenings.

Roast butternut squash, chilli and coconut soup | Fish Fingers for Tea

My main kitchen confession is that I’m lazy. If I can cut corners or make things simpler for myself I will. I adore butternut squash but preparing it annoys me. It seems to take more effort than it actually should. I confess that if I’m roasting squash to use as an ingredient – like in these butternut squash falafels or butternut squash cake – then I just chop it in half lengthways and then once it’s roasted, the skin slips off really easily. No faffing about with peeling!

We’re stepping firmly into soup season here in the UK, which is not a bad thing in itself. Little can beat a bowl or mug of steaming hot soup to ward off those autumnal chills and this butternut squash, chilli and coconut soup delivers on warmth on two levels.

It’s thick enough to fill you up – I dislike watery soup – and with a chunk of crusty bread it makes for a good lunch or easy tea. The chilli packs a bit of a kick too. I left the seeds in the chilli this time and to be honest it would have been far too spicy for Izzy. Though the coconut milk dials down the heat levels a bit if you’ll be serving this to small people I would recommend removing the seeds.

It’s such an easy method – simply chop your veg, roast them and bung it all in a blender with a tin of coconut milk and some hot veggie stock. I turned to my beloved Optimum 9400 to create a super smooth soup and as the blades generate heat while they make short work of your veg, it keeps the soup lovely and warm for us too. Continue reading

Recipe: Date and walnut granola

With dates, oats, nuts and healthier sugars this date and walnut granola is a good addition to your morning routine.

Date and walnut granola using date syrup | Fish Fingers for Tea

I’ve been on a bit of a health kick lately, taking much more care about what we eat and seriously increasing the amount of exercise that I do. Though losing weight is a much welcome side effect I’ve been – and I have no idea why – really surprised at how much better I’ve been feeling in myself. Tons more energy, minimal afternoon slumps and the results are showing on my skin too.

For the moment I’ve been focusing on increasing our fruit and vegetable consumption whilst decreasing our processed sugar intake. There’s a lot in the media about sugar at the moment and I’m aware that as a family we do eat more than we should. We’ve all got a sweet tooth and a packet of biscuits can disappear at an alarming rate.

A while ago Meridian sent me a parcel containing some of their peanut, almond and cashew butter along with a bottle of date syrup. The butters were just as good as I would expect from Meridian, a company that I’ve known and used for a while now but this was my first experience with date syrup. Continue reading