MY WEEKEND: a mommy dayoff and easy kidsmeal recipes

its saturday, at last my time for myself..oh eh really?  maybe a little time to put my feet up and relax watching mtv.   a little quiet moments  while my li'l man and his dad were out in the park.

 but meanwhile i thought my li'l man will be home hungry so i made him a special lunch .



RAINBOW PASTA

INGREDIENTS...

thomas & friends Organic pasta shapes(from tesco)
carrots
broccoli
yellow peppers
Cheddar cheese
parmesan cheese
creme fraiche

instruction...

cook the pasta according to packet instruction, while steam the carrots and broccoli  or add them with the pasta for the last 3 minutes of the cooking time.  its just me i prepare to steam them coz jc likes to eat it when its soft to chew.

meanwhile, heat the oil in a pan or wok and stir-fry the red pepper for 3-4 minutes until softened and lightly golden.
Drain the pasta, carrots and broccoli and add to the pan.  add the creme fraiche and cheeses. toss everything together over a low heat for about 1 minute.  serve warm.  (this dish is not suitable for reheating.)



COURGETTE AND CARROTS MUFFINS

150 grams self rising flour
150 grams plain flour
2 teaspoons baking powder
2 whole eggs
200 ml formula milk or whole milk
black pepper
mature cheddar cheese or parmesan cheese
150 grams courgette, grated
50 grams carrots, grated  or salad onions. finely chopped

instructions:

heat the oven to 180 *c/gas 4. in a muffin tin, cut of greaseproof paper into square.

sieve the two flours and baking powder into a large bowl. add the cheddar and seasoning.
beat the eggs and milk together until smooth.  add this mixture to the dry ingredients and stir gently and thoroughly until well combined.
Lightly stir in the courgettes and carrots or salad onions.
spoon the mixture into the lined tin and cook for 20 minutes until the muffins are risen and golden and are firm but spriny to the touch.  leave to cool. ( the muffins can be stored in an airtight container for up to 3 days, they can be also be made in advance and kept in the freezer for 2 months.

These muffins are great for picnics and its good as a finger foods for babies and toddlers because its not messy and easy for them to hold.  and its nutricious...  you can also make a grownup version which you can just add salt and lots of cheese on it.

HOPE YOU ENJOY THESE RECIPES!!!!

HAVE A NICE WEEKEND...