Blackberry, fig & banana oat bars…

I promise this will be my last recipe using blackberries – this year! I think I may have picked the last of our supply, growing behind our house. It’s certainly been a bumper crop. This recipe, for my blackberry, fig and banana oat bars is a great way to use up overly ripped bananas and involves lots of stirring and blitzing, which means little hands will love getting involved in the action.

They are also super healthy and super filling, making for a super snack to keep big and little bodies fuelled for longer.

1. Pre heat the oven to 180.c and grease a square dish with butter.
2. Soak one cup of chopped dried figs in apple juice for 30 minutes. Pour enough apple juice into the dish to just cover the figs.

3. Stir together 2 cups of porridge oats, 1 cup of chopped dried figs (as well as the apple juice) and 1 cup of ground almonds.

4. Using a blender, I used a nutribulket, blend four bananas together with 1/4 cup of olive oil, until smooth.

5.  Fold the banana mixture into the oat mixture and fold in 1 cup of fresh blackberries.

6. Spoon the mixture into the square dish and spread it out evenly. Bake for 30 minutes and leave to cool before serving.


Late summer granola…

We have been going a little crazy for the blackberries around our house recently. I can’t leave the house to go on a walk without taking a Tupperware dish with me. And the best bit, are Otto’s blackberry stained fingers and lips. The down side are the nettle stings, but these are soon forgotten about by feeding him up on freshly picked blackberries and then concocting a new recipe in the kitchen.

This weekend we revisited the delicious blackberry clafoutis recipe, to take to family in the Borders and also made granola pots topped with blackberries to gift to more family. Nothing beats homemade granola. It surpasses the shop bought stuff by a countrymile and is super easy to make and is a great way to use up store coupboard ingredients and is also a very thrifty breakfast idea.

1. Add 1/2 a cup of chopped pecans, 1/2 a cup of almonds, 1/2 a cup of cashew nuts and 1 & 1/2 cups of porridge oats into a bowl. Leave to the side.

2. Place a pan on the hob and over a gentle heat melt 4 tbsp. of coconut oil together with four tbsp. of honey and 4 tbsp. of maple syrup.

5. Add the warm liquid to the dry ingredients and fold everything together, ensuring all the dry ingredients are covered.

6. Spread over a baking tray and bake for 20 minutes in a pre heated oven at 280.C.

7. Once removed from the oven give the granola mixture a stir and add 1/2 a cup of chopped dried apricots and 1 cup of raisins.

8. Serve with freshly picked blackberries!

Blackberry clafoutis…

When it comes to late summer seasonal fruit, blackberries are the jewels in the crown that shine bright. And there has been an abundance readily available surrounding our house, which we’ve picking daily on our walks over the last few days. Although needless to say, more have made it into Otto’s tummy before reaching the Tupperware box.

However, with our first haul my mini sous chef and I made one of my favourite summer desserts, clafoutis. Super easy and a super delicious pudding to round off dinner at the weekend, or for breakfast the day after! And you’ve guessed it, another great recipe to try with the kids. Give it a whirl, before the blackberries vanish.

1. Begin by preheating the oven to 180C and lightly grease a baking dish with butter.

2. Place four eggs, 75g of caster sugar, 300ml of double cream and 1tsp. of mixed spice into a bowl and whisk all the ingredients together until frothy.

3. Sift 35g of plain flour into the mixture and whisk until smooth.

4. Place 500g of blackberries into the baking dish, pour over the egg mixture and bake for 60 minutes or until set and golden. Serve with Greek yoghurt.

Mascarpone & Raspberry Yoghurt Loaf…

It’s rained nearly every day since moving back north. And nearly every day Otto and I have cooked and baked together, while the littlest bean snoozes. It’s an ideal way to buy me time before he demands TV and there is only so much CBeebies I can stand on a wet and soggy afternoon. By the end of August if the rain continues we’ll have our first toddler friendly cookbook ready to publish.

This recipe for raspberry yoghurt loaf is perfect for rainy summer days. It might be a little wet and soggy outside but this loaf is bursting with summery flavours. However, if you’re little one is anything like  Otto you might find it difficult for the yoghurt to actually end up in the recipe and a few raspberries may also escape the bowl and not quite make it to the finishing line.

 1. Preheat the oven to 180c and lightly grease a 2lb loaf tin with butter.
2. Melt 150g of unsalted butter in a pan over a low heat. Always make sure you have an adult supervising when dealing with a hot stove. Add the melted butter to a bowl, along with two eggs, 220g of caster sugar and one tub of Graham’s low fat raspberry yoghurt. Mix everything together.

3. Sift 225g of self raising flour into the mixture and fold all the ingredients together.

4. Stir in one cup of frozen raspberries into the mixture and pour into the loaf tin. Bake for 60 minutes at 180c.

5. Once baked and cooled, to make the icing, mix four tsp. of raspberry jam {Pam’s homemade jam worked a treat!} into 250g of mascarpone and spread on top of the loaf. Finish with a few extra raspberries on top, fresh or frozen.

The tropical green giant smoothie…

It’s a new week. The holidays are over. First gymnastics class nailed and of course it’s raining in Glasgow. My sidekick and I have been back in the kitchen, while my littlest sidekick naps and we’re bringing you our new favourite green smoothie recipe to kick off your week. So at least you can pretend to be wholesome for one day and the kids will love blitzing all the ingredients together. It’s another easy recipe to get little cooks into the kitchen.I’m looking forward to bring ing you lots of  new recipes more regularly now, specifically to encourage toddlers and children to get involved in the heart of the home.

We’re off to shelter from the rain in the transport museum!

1. Place half a fresh mango, one frozen banana, 2 good handfuls of spinach and pour 500ml of pineapple juice into a food blender.

2. Blitz until smooth and divide between four small cups. Feel free to serve over ice if you wish.

Sweet dreams at No 15 the sleep boutique…

Over the course of the last week I’ve had two guys in my bed, neither of whom have been my husband. The joys of juggling the two year old night owl and the eight month old sleep thief and milk monster. So it’s understandable why my my current fantasy is crisp white sheets, a dark room, a long lie, an undisturbed shower, breakfast brought to my room and hot coffee.

My wildest fantasties became a reality just last week and I would give my left arm to be back in our suite at No 15, the award winning luxury boutique B&B in Glasgow’s West End. This beautifully renovated 19th century townhouse has had a new lease of our life injected into it by the creative and talented Lorraine, who after 30 years away from Glasgow working as a dentist in Trinidad, has returned to the city and delved straight into a new career, hitting the road running. 

No 15 is just the tonic for exhausted parents, who get one night away each year without their children. A home away from home, which combines luxury with comfort and the interior design wouldn’t look out of place in a homes interiors magazine. Infact I jotted down notes for my forever home.

The house and each room, whether it’s a luxury double or suite has been individually designed, retaining the traditional features and character, such as the intricate cornicing, stunning fireplaces and ceiling to floor windows with wooden shutters, which make this house so appealing. 

We stayed in the Charles Rennie MacKintosh room, which has been designed and decorated in keeping with the works of the 19th century artist, architecture and water colourist who is an icon of Glasgow’s style and art scene.  As soon as you walk into this spacious room, overlooking Park Circus, you won’t want to leave. Stylish and relaxing, you are immediently able to switch off and unwind. Sumptuous super king sized bed, comfortable L – shaped sofa, dining table and an endless supply of dvd’s and large large walk in shower make for a pretty good over night stay in this welcoming hidden gem, which won’t remain that hidden for much longer I’m sure.

You could easily slip on a bathrobe and not leave the vicinity of your room but with so many great restaurants on your doorstep, including Ox and Finch, The Butcher Shop Bar and Grill, Stravaigan  and the Left Bank, it would be a mistake not to take advantage of Glasgow’s great dining scene. And we did just that, by taking a walk down memory lane with an early supper  and cocktails at The Left Bank on Gibson Street, where my husband and I had our first “official”  date nearly 8 years ago. It didn’t dissapoint. Great food, great staff and a cocktail menu that we would very much like to delve a little further into. So we’ll definitely be back.

With a belly full of food we strolled back in the evening sun to our nest for the night. Having the luxury of not having to do the bath, book and bedtime routine we could watch an entire film without falling asleep 10 minutes into the action. An uninterrupted sleep followed, which is the stuff of dreams. But the cherry on the top was the delicious cooked breakfast pre ordered, which was delivered to your room at a time of your choice. The best bit, there were no dishes to clean and no food to scrape off the floor.

Sleep is most definitely not for the weak. It’s a necessity and No 15 definitely lives up to it’s reputation as the sleep boutique, a must stop destination for anyone who just wants to take some time out and leave with a spring in their step and feel a little more human. A great find if you’re looking for an independent B&B with charm and character that so many bigger hotels lack in spades.

Top tips: stirring up homemade memories…

It’s a well used cliche but the kitchen really is the heart of the home, no matter how big or how small. It’s where the first coffee of the day is drunk, food is cooked, food is eaten, homework is done, mess is made and all the best parties end up in the kitchen – fact.

Encouraging children into the kitchen from an early age is something i’m a huge advocate of. My two have been in the kitchen by my side since they were hatched and one of Otto’s favourite things to do in the day is to help me prep and cook food, whether it’s measuring out ingredients, pretending to cut vegetables with a butter knife, stirring, whisking, blending or generally just making a mess. If you have OCD tendencies it’s best to take a sharp intake of breath, let the mess and chaos unravel, and be prepared to clean up afterwards. The fun and the memories are well worth it.

As food is such a big part of our lives and I love cooking I wanted to share this passion with Otto, and hopefully Reuben, early on, as it’s a vital life skill that should be nurtured as soon as possible. An appreciation of food, where ingredients are sourced and come from and how meals are made can be combined to become a fun daily activity as well as allowing you to put food on the table at meal times. Whether or not they’ll eat it, is another matter. Let’s just say Otto is going through a rather long fussy stage.

It is of course important to ensure young children are supervised while in the kitchen. Ensure hot ovens and sharp knives are kept out of their reach as well as hot pots on the stove. However, the kitchen shouldn’t become a no go danger zone. I met one mum who kept her children locked out of the kitchen using a stair gate and she was slightly horrified by the fact Otto was in the mix stirring and blending. Unless their exposed to things, they’ll never know and learn about the risks associated.

The key is to make sure it’s a fun environment and they have an opportunity to explore their curiosities. Give them their own drawer, home to their own equipment as well as their own apron, which will allow them to feel involved and part of the bigger picture. They will also love having their own stool, allowing them to reach up to the work surfaces.

Involving children from an early age in the supermarket shop is also a great way to teach them about different ingredients. However pick a quiet shopping time and to avoid trolley meltdowns it’s a good idea to give them a piece of fruit or keep a stash of treats in your bag while you do the supermarket sweep. Trust me, this will prevent tantrums and panic buying.

Supporting your local farmer’s market is also a great way to explore seasonal ingredients and get kids to taste interesting and different foods. Everyone loves free samples. It’s also a great way to meet the producers behind the food and learn a little more about where our food comes from. Similarly fruit and veg farms, which allow you to pick your own are not only a great fun day out but also educate children that fruit and veg doesn’t magically appear onto the supermarket shelves from no where.

Gardening and cooking go hand in hand and another great way to get them involved in cooking is to plant a mini herb garden growing coriander, mint and basil or a chilli plant. You don’t even need a garden. All you need is a big enough plant pot for each of the herb plants and a window sill. You can water the plant daily and pick the herbs to add flavour to meals. It’s another great way to explore new tastes and smells.

Encourage older children to get involved in meal planning by going through recipe books with you. Meal planning is a clever thing to do before you go food shopping as it prevents food waste and again allows children to feel involved and try new recipes. If like me you have fussy eaters,  one of the most frustrating things about parenting, involving children in cooking and meal planning is a step towards exposing them to new foods and hopefully in the long run their taste buds will appreciate more than pesto and pasta. I live in hope. 

Even from as young as two, toddlers can learn new skills in the kitchen. You’ll be amazed by how much they can actually help. While you chop vegetables, they can place the chopped pieces into the roasting tin or they cash bash the digestive biscuits in a plastic bag using a rolling pin to make the base of a cheesecake. 

Measure out the ingredients you need in advance into small dishes and allow them to add each ingredient to a mixing bowl. This is an easy way to get them involved and they’ll love mixing everything together. If it’s a cake mix however the chances are they’ll be keen to taste test first before it’s spooned into the cake tin. Blending the ingredients together in a food mixer to make smoothies is another winner in our house, as is rolling out pastry dough, using a cookie cutter to cut out biscuit shapes, kneading dough for bread and making pancakes.

Going forward each week I’ll be sharing recipes specifically designed to get children into the kitchen. These breakfast pots using pouches from my favourite baby food brand Piccolo are quick and easy and taste heavenly in the morning. Feel free to half the portions for smaller tummies. Sometimes my eyes are bigger than my belly.

1. Add 1/2 a cup of porridge oats to a jam jar, cover to the top of the oats with full fat milk and stir in 1/2 a tsp. of cinnamon and a handful of sultanas to each jar. Allow to soak overnight in the fridge.

2. The following day divide a Blushing Berries Piccolo pouch between each jar on top of the oats. Top with full fat Greek yoghurt and fresh raspberries and blueberries. Ideal for breakfasts, snacks and puddings!