The other, unintentional potluck

Anyway, I digress. I’m not talking about that kind of potluck. No, I’m speaking of the solo, I’ll grab something out of the freezer version. These meals weren’t supposed to be a game of culinary chance but they became one.

With bravado I add my batch cooks or leftovers to the freezer without labelling. I’m always one hundred percent confident that I’ll know exactly what the contents are three months or more down the line.

Spoiler alert: this isn’t the case.

Recently neither my husband or I could ascertain what was in the Tupperware languishing in the freezer. Something compelled me to mention on Facebook that we were having a ‘potluck’ lunch. The response on the post was surprising in terms of engagement. Sometimes the mundane strikes a chord. It turns out that we are not alone in having a freezer full of mystery meals.

Everyone regaled their stories of food mistaken identity: chilli con carne served with pasta (and the flip side of a Bolognese ragù served with rice), thawed sweetbreads instead of the expected chicken fillets and literally a dog’s dinner instead of an anticipated beef stew. I had no inkling about what I was defrosting for our lunch so didn’t risk an accompaniment. I knew it was bound to be something we liked; after all, I’d gone to the effort of preserving it. Unfortunately, it turned out to be homemade veal stock! Needless to say, that didn’t appeal as the main event for lunch at my desk. Although I did repurpose it for a cottage pie for dinner. The BBC’s recipe is brilliant by the way.

Groundhog Day

What became apparent from the Facebook responses was that ‘potluck’ is a common, Groundhog Day phenomenon. 

“And you do it [add unlabelled items to the freezer]regularly, believing that THIS time you’ll remember.” 

“Every time and it’s usually gravy.” 

“At least 25% of my freezer contents are categorised as Mystery Meat.”

“I do this all the time. It’s called freezer dinners round here.” 

“Happened to me last week as it goes…. Settled down for a nice chilli con carne…. Lo and behold it was Spag Bol. Wasn’t prepared mentally for it.” 

What is it in the psyche that makes us repeat the same behaviour and play freezer roulette? Does the thrill of uncertainty draw us in? Do we secretly enjoy the challenge of turning unexpected components into an enjoyable meal as if appearing on Ready Steady Cook (RIP)? Or is that we’re just a bit lazy? I suspect for me it’s the latter.

I know that I still won’t label freezer bags so this will inevitably happen again. The other thing I know is that I’m now almost certain to host my first traditional potluck. Here’s hoping that no one brings their dog’s defrosted tripe. 

What’s your most. unexpected mystery meal?

The post Potluck Meals and Freezer Roulette appeared first on The Parent Social.

Cheesy pigs in blankets 

These couldn’t be any easier. They require just three ingredients, don’t need any prep and are mess-free.

Not the Christmas variety of sausages wrapped in bacon, these are instead an American version where hot dog-style sausages – along with cheese – are encased in a puff pastry blanket.

Ingredients

(Makes 18)

• One sheet of puff pastry (approx 320g)
• Six hot dogs
• Six slices of cheese

We use Herta Classic Frankfurters, and Emmental cheese slices as they’re not too gooey but still melt really nicely. Cheddar slices would also work well.

Method

• Preheat oven to 220˚C (200c for a fan)
• Cook hotdogs as per packet instructions
• Get puff pastry to room temperature and slice into six rectangles

(Method continues after pictures)

• Place a slice of cheese on top of each rectangle leaving a margin of pastry
• Put the cooked hot dogs on top of the cheese and roll it up
• Slice each of your rolls into three even pieces and arrange on a baking tray lined with parchment paper

Grandma’s Biscuits

This is another very easy recipe with just four ingredients. It’s a great way to get the kids to eat oats. Mine aren’t huge fans but when incorporated into a biscuit, it’s a different story! You can ice these, but we don’t feel the need as they are nicely sweet just plain.

Ingredients

(makes 20)

• 55g of oats
• 110g of soft brown sugar
• 170g of Flora margarine
• 225g of self-raising flour

Method

• Pre-heat oven to 180c (160c for fan oven)
• Mix all the ingredients together and then roll the mixture into a sausage shape
• Cut discs about as long and thick as an adult’s little finger
• Press very gently onto a baking tray. Rustic is good!
• Bake for a maximum of 15 mins and allow to cool

Easy Baking Chocolate Cupcakes

Ingredients

• 100g plain flour
• 20g cocoa powder
• 140g caster sugar
• 1 ½ tsp baking powder
• 40g unsalted butter
• 120ml of milk
• 1 egg
• ¼ tsp vanilla extract
• Pinch of salt

Method

• Preheat oven to 180c (160c fan)
• In a mixer, add the flour, cocoa powder, sugar, baking powder, salt and butter. Beat until well combined. You could also use an electric hand whisk.
• In a jug, mix the milk, egg and vanilla extract. Gradually add half of this mixture to the dry ingredients while beating. Increase mixer speed then add the rest of the liquid. Mix briefly until smooth.
• Fill paper cake cases two-thirds full with the mixture. Bake for 20-25 minutes (until a skewer comes out clean).
• Leave to cool slightly then transfer to a wire rack to completely cool
• Make your favourite chocolate or plain buttercream icing (or buy one!) to top your cakes

—

What are your go to baking recipes? Would love to hear in the comments below.

The post Three Easy Baking Recipes for Kids appeared first on The Parent Social.

Winter cooking is my favourite. I find it so much easier to come up with family meal ideas when it’s cold as we’re big fans of stick-to-your-ribs casseroles, stews and one-pots as well as comforting pasta dishes.

Here are six of our favourite winter warmers:

Chicken and Chorizo Jambalaya

This Cajun-inspired chicken and chorizo jambalaya has become a firm family favourite. It’s a wonderfully simple one-pot, which is filling and packed with flavour. In short, the perfect winter warmer.

Ingredients (Serves 5)

• 2 tbsp olive oil
• 3 chicken breasts, chopped
• 1 large onion, diced
• 1 red pepper, thinly sliced
• 3 garlic cloves, crushed
• 200g of cooking chorizo, sliced
• 1.5 tbsp of Cajun seasoning
• 320g long grain rice
• 400g can plum tomato
• 500 ml chicken stock

Method

1. Heat the oil in a large skillet with a lid and add the chopped chicken breasts. Fry until they’re lightly browned (approximately 5-8 minutes)
2. Remove the chicken and set aside. Add a little more oil if required and gently fry the onion until soft and translucent (approximately 3-4 minutes)
3. Add the red pepper, garlic and chorizo alongside the Cajun seasoning and cook for a further 5 minutes
4. Reintroduce the chicken along with the long grain rice. Add the tomatoes and chicken stock
5. Cover the pan and simmer for 20-25 minutes (stirring occasionally to ensure it doesn’t stick) until the rice is tender

Pork, Chorizo and Cannellini Bean Stew

This has been on our meal planner for years and it really lends itself to winter cooking. It’s a hearty dish, extremely cheap and easy to make, and the kids love it. The pork cooks for a long time so becomes very tender. I love it with crusty bread so I can dunk and mop up the lovely sauce. I often make more than necessary so that we can have the leftovers the next day served with rice.

Ingredients (serves 5) 

• 850g pork shoulder steaks/pork shoulder
• 400g tin cannellini beans
• 250g of cooking chorizo (chorizo ring or several packs of the ready chopped)
• 2  x 400g tins chopped tomatoes
• 2 large red onions
• 4 garlic cloves
• 4 teaspoons paprika

Method

1. Slice the pork into strips and fry off in a casserole dish (which has a lid) until brown all over. Remove from the pan and drain off the fat
2. Cut the chorizo into small chunks (or use the ready cubed) and add to the pan; brown off for two minutes then add the chopped onions, four teaspoons of paprika and the chopped garlic. Fry for a further two minutes until the onion has softened
3. Add the pork back to the pan along with ½ a pint of water and the tinned tomatoes. Season to taste
4. Simmer for one hour on a low heat with the lid on. Remove the lid, add the cannellini beans and simmer for a further 30 minutes

Winter Vegetable Soup

Winter cooking in a nutshell! This is my George’s Marvellous Medicine concoction, which I created when my go to recipe disappeared. It can be adjusted according to taste so don’t worry about deviating from the below quantities. I’d already adapted the original as it was too parsnipy for us. It’s really quick and easy to make, and surprisingly filling.

Ingredients (serves 5) 

• Salted butter – 75g
• Two small leeks (sliced) approximately 165g
• 1 small onion – 125g (I use frozen chopped onions)
• Carrots – 500g
• Parsnips – 230g
• 1 large potato – approximately 200g (peeled and roughly chopped)
• 1 litre of vegetable stock
• Salt and pepper to taste

Method

1. Melt the butter in a casserole dish, add the leeks and onion and gently heat until softened. This should take approximately five minutes

2. Peel and very roughly chop the carrots, parsnips and potato if using a food processor (recommended) or chop smaller if not. I still use my trusty 15-year-old Babycook for this!

3. Add the carrot, potato and parsnip to the leek and onion and fry until softened

4. Add one litre of hot vegetable stock (as per pack instructions) to cover all the veg, add pepper to taste and bring to the boil

5. Simmer gently for 20-25 minutes with the lid on until all the vegetables are tender

6. Blitz with a hand stick blender or similar to desired consistency (add milk if you like a bit thinner)

7. Check seasoning and adjust accordingly. Add garnish if you fancy and serve with some warm crusty bread.

Meatball, cannellini and cavolo nero casserole

Don’t let the number of ingredients put you off. This winter warmer is easy to make and actually makes use of many items you’ll probably already have in your store cupboard. I don’t know whether this should be categorised as a soup or a casserole, but what I do know is that it’s a hugely satisfying, filling and flavourful dish.

Ingredients (serves 6)

• 48 mini beef meatballs (approximately 800g)
• 3 tablespoons of olive oil
• 3 medium-sized carrots
• 1 large onion (diced)
• 3 large garlic cloves (minced)
• 2 bay leaves
• 1/2 tsp of chilli flakes
• 200ml of dry red wine
• 3 tbsp tomato purée
• 1 litre of beef stock
• 200g of cavolo nero (remove stalks)
• 1 x 400g tin of cannellini beans
• 3 sprigs of thyme
• 1 tsp of white pepper

Method

1. Add 2 tablespoons of the olive oil to a large pan and fry the meatballs until browned all over (approximately 10 minutes). Remove and drain the fat from the pan
2. Add the remainder of the oil to the pan and gently cook the onion, garlic, carrots and bay leaf until soft (approximately 10 minutes)
3. Pour in the wine and wait for it to start bubbling. Then add the tomato purée, beans, stock, chili flakes and thyme and give a good stir.
4. Add the meatballs back to the pan and cook on a medium heat for 15 minutes ensuring the meatballs have no pink bits.
5. Stir in the white pepper and cavolo nero and cook until that latter has wilted (approximately 2 minutes).
6. Season with salt and a little bit of black pepper

Spaghetti Carbonara

The children would have spaghetti carbonara twice a week, every week if they could. It’s ridiculously easy to make and is the ultimate comfort food so perfect for winter cooking. This one is based on the recipe from the bible of Italian cooking: The Silver Spoon cookbook. This means there is no cream in the ingredients list!

Ingredients (serves 4)

• 25g butter
• 100g cubed pancetta
• 3 whole peeled garlic cloves (recipe says one clove but even three isn’t very strong)
• One pack of spaghetti
• 2 large eggs (beaten)
• 40g Parmesan cheese (freshly grated)
• 40g Pecorino (freshly grated)
• Salt and pepper

Method 

1. Melt the butter in a pan, add pancetta and garlic cloves and cook until garlic turns brown. Discard the garlic
2. Meanwhile cook the spaghetti for a minute less than packet instructions say in a large pan of salted boiling water
3. Drain the pasta, add to the pancetta and mix to coat
4. Remove pan from heat and pour in the eggs – my children prefer the egg to be better cooked so I usually leave on the heat for a few seconds longer
5. Add half the Parmesan and half the Pecorino and season to taste with pepper. Mix well, add the remaining cheese and mix again.

Winter Cooking Sausage and Bean Casserole

Ingredients (serves 4-5)

• 2 tbsp olive oil
• 12 high quality pork sausages
• 1 onion, diced
• 2 celery sticks, sliced
• 3 fresh thyme sprigs
• 3 tbsp tomato purèe
• 2 tbsp flour
• 250ml red wine
• 1litre of fresh chicken stock (hot)
• 1 x 400g can of cannellini beans, drained and rinsed

Method

1. Heat oil in a casserole dish (or large frying pan) over a medium heat. Add the sausages and fry until browned all over. Remove with a slotted spoon and set aside.
2. Add the onion, celery and thyme sprigs to the pan and cook for 5 minutes; stir to prevent sticking.
3. Add the tomato purèe and flour and cook for one minute.
4. Pour in the red wine, bring to the boil and then simmer until reduced to a third.
5. Add the stock to the pan, and once boiling reduce heat to a fast simmer
6. Diagonally halve each sausage and add back to the pan. Simmer for a further 15 minutes ensuring they are cooked through
7. Stir in the beans and cook for a further 5 minutes. Season to taste.

What are you favourite recipes for winter cooking? Please share them below.

This article first appeared on VINOCIBO.

The post 6 Family Winter Warmers: Embracing Winter Cooking appeared first on The Parent Social.

Ideas for eliminating the January blues and banishing ‘Blue Monday’

Themed Film Nights

We always watch a lot of Christmas films in December, but after Boxing Day that’s it! To fill the void in January, pick a theme for each weekend, such as 1980s classics (I’m really enjoying re-visiting these with my kids) or comedies, and watch a series of films together. Don’t forget the popcorn and cozy blankets!

Plan a Future Trip

Research and plan a big day out, weekend away or even a family holiday. It’s something to look forward to and the anticipation and excitement of planning gives everyone a boost. We had a wonderful time plotting our route and stop offs for a European road trip. Not quite as far afield, but we’re excited about going on the City of London Mystery Adventure, which I got as a family present at Christmas. My mother-in-law coincidentally got me a voucher for another Mystery Guide so we’re thinking that we may head to Oxford for our next adventure and make a weekend of it.

January bakeoff

Get the cookbooks out and try out new recipes as a family. Bake some biscuits, make homemade pizzas or sausage rolls, be adventurous with an unfamiliar country’s cuisine or create a delicious dessert. Cooking together is a great activity plus you get to enjoy the results. I cherished our bake-alongs on Zoom with friends during lockdown.

Arts and Crafts

Gather some art supplies and bits and pieces from around the house – think spare buttons, bits of wrapping paper, ribbon, old cards – and get creative. You can paint, make crafts or even create a family scrapbook with photos and memories.

Games, Cards and Puzzles

Break out the games and cards and have a family games night. It’s something we do regularly. We have lots of favourite board games and play a variety of card games – including poker – but also like more active games.

The surprise hit of 2023/2024 is Chicken vs Hotdog. It’s a silly game, but so much fun, and kids and adults love it equally; it went down a storm at the New Year’s Eve party!

We’re also fans of jigsaws. It’s a great collaborative experience and actually very relaxing.

Home Spa Day

Relax together with a home spa day. Chill out, put your feet up, put on face masks and have some calming music in the background. You could add in some yoga, give massages and have an all round pamper. It’s also a good opportunity to pay attention to those winter chapped hands and lips.

Walks in January

There’s nothing nicer when it’s cold and crisp (and sunny if you’re lucky) than to rug up and head out for a nature walk. Exploring the winter landscape can be really refreshing. There’s still plenty to see even if it seems a barren time of year on the surface; if there’s snow so much the better. Our National Trust membership comes into its own.

Learn Something New in January Hobby Month

My eldest daughter started learning a bit of Italian with Duolingo last year. I want to get the rest of the family doing this too. Knitting is seeing a huge resurgence, and a lot of this could be down to its dopamine-releasing effect. Similarly crochet has become very popular. You could keep it even simpler and learn a new card game together.

Indoor Gardening

Start a windowsill garden with herbs or small vegetables. We did well with our Eden Greens Microgreen Grow Kit. It’s a great way to bring some green inside and maybe sprout an interest in gardening. You could get even more creative and make a miniature terrarium.

Become a Twitcher

The birds really need a helping hand at this time of year. Leaving food out will attract lots of feathered friends, which are fascinating to watch. The Big Garden Birdwatch, which is taking place the 26th to the 28th of January, is a great activity to take part in. As well as helping collect vital data about the UK’s bird population, it’s the perfect opportunity to take an hour out and get closer to nature.

Would love to hear your ideas; please share below!

The post 10 Ways to Beat the January Blues appeared first on The Parent Social.

Pumpkin Seeds

I’ve often had good intentions to use up the flesh for a lovely pumpkin ravioli. However, the mangled mess left in the bowl doesn’t ever look very appetising, and I’m not sure that it would actually be suitable for such a dish. A friend mentioned roasting pumpkin seeds. This sounded ideal; here’s what we did.

Paprika and Cumin Spiced Pumpkin Seeds Ingredients

There are only four ingredients plus salt, which makes this so easy to do. You can adjust the below according to how many seeds you have. It’s not an exact science by any means!

• 170g pumpkin seeds
• 3 tablespoons olive oil
• 4 teaspoons of cumin
• 3 teaspoons of smoked paprika 
• Two pinches of salt 

Method

1. Retrieve you seeds and wash well as they’ll be very slimy
2. Dry thoroughly. We did this on kitchen paper, which we replaced after it got soaked through. We left over night but that’s not essential
3. Put the dried seeds into a mixing bowl. Then add all of the ingredients listed above and mix so that the seeds are completely coated
4. Put baking parchment onto a baking tray and spread the seeds
5. Put in the oven for 10-15 minutes at 180c (or 160c for a fan oven)

These make a great snack on their own, but I reckon they’d also work really well on an autumn/winter salad.

Looking for another very simple cooking idea? These three ingredient cheesy pigs in blankets are perfect.

The post Paprika and Cumin Spiced Pumpkin Seeds appeared first on The Parent Social.

Pigs in blankets US style

Unlike the traditional festive treat of sausages wrapped in bacon that we’re familiar with in the UK, these are a US version where hot dog-style sausages are wrapped in a puff pastry blanket – sort of a sausage roll. These ones also have a cheesy twist.

They make a perfect snack for all the family and also a great party food idea (see also our pizzette recipe).

Cheesy Pigs in blankets: ingredients

This recipe makes 18 little pigs in blankets.

• One sheet of puff pastry (approx 320g)
• Six hot dogs
• Six slices of cheese

We use Frankfurter sausages and Emmental cheese slices as they melt really nicely and are not overly cheesy or gooey. You could also use cheddar slices.

Method:

1. Preheat oven to 220˚c (200c for a fan) and cook your hotdogs as per packet instructions
2. Get the puff pastry out of the fridge and to room temperature. Then slice into six even rectangle and place a slice of cheese on top of each leaving a margin of pastry

3. Place the cooked hot dogs on top of the cheese and roll it up

4. Slice each roll into three even pieces and arrange all pieces on a baking tray lined with parchment paper

5. Bake for 15 minutes or until golden brown and flaky

As a variation, you can use croissant dough instead of puff pastry, and as mentioned before you can use different styles of sliced cheese.

…..

Thanks to Cath Kidston for the inspiration!

The post Cheesy pigs in blankets – three ingredient recipe appeared first on The Parent Social.

From town to town, in the provinces of Genoa and La Spezia, a humble dish appeared on countless menus: farinata. The children loved it so I decided to give it a try at home.

Farinata is fantastically simple (just four ingredients including water!) so the kids can help with the cooking. It’s great as a snack or accompaniment to your aperitivo and makes a brilliant low carb, gluten-free side, substituting bread or potatoes.

Chickpea flour

Chickpea flour also known as garbanzo bean flour, gram flour and besan flour is the key ingredient. It is low carb and light on calories; high in protein and fibre, and gluten-free.

I initially thought the chickpea flour from Veggy Duck seemed expensive at £6.49 a kg. However, 150g makes two farinatas, so a little goes a long way. I’m yet to experiment with gram flour from the world food aisle, but this could be a cheaper option.

Ingredients for farinata

(makes two)

• 150g of chickpea flour
• 350ml of water
• 50ml of olive oil, plus extra for cooking
• Two sprigs (or to taste) of rosemary chopped *
• Salt and pepper

Method for making farinata

1. Whisk together the chickpea flour, water and oil then cover and leave to rest. This should be for at least an hour, but I leave the batter overnight in the fridge.

2. Remove from fridge and add the salt, pepper and rosemary (I like to use a combination of table salt and slat flakes). Give a good whisk again as the flour will have sunk to the bottom.

3. Preheat the grill and then heat an ovenproof skillet/frying pan on the hob over a medium heat with a splash of oil

4. Pour in half of the mixture (it should be a bit thicker than a regular pancake) and swirl it around so that it’s evenly dispersed and reaches the edges of the pan

5. After about two minutes, move the pan to the grill. Leave under until the farinata turns golden on top and the edges begin to brown and come away from the pan sides.

6. Serve straight away

* Note on the rosemary – When I haven’t got fresh available I buy a packet from the supermarket and store in the freezer. I add it to the batter straight from frozen.

The post Farinata recipe (chickpea pancake): vegan, gluten-free appeared first on The Parent Social.

The ritual of Afternoon Tea originated with the seventh Duchess of Bedford (Anna Maria Russell) in around 1840. The upper classes generally ate lunch at midday, but had dinner late in the evening. The Duchess – for one – experienced a big energy lull in the afternoon. On one occasion, she requested tea, bread and butter and cake be sent to her room to fill the void. It became a regular thing, which progressed to having guests for the occasion. The rest is history.

Creating your own Afternoon Tea at Home

Children love getting hands on in the kitchen and are more inclined to eat what they’ve prepared themselves. Plus the elements of an afternoon tea are very likely to appeal to even the fussiest of eaters.

The quality and presentation of your afternoon tea doesn’t need to rival The Ritz. The order of the day is to have fun and create an eating treat that’s a bit different to the norm.

Sandwiches

This is a special occasion so act posh and cut off the crusts (you can give those to the birds). Tea sandwiches are differentiated from normal ‘doorstep’ sandwiches because of their daintiness so think delicate, small fingers.

If you’re being a traditionalist then cucumber sandwiches are a must. However, don’t get hung up on authenticity just pick your favourite fillings. If you’re looking for inspiration, these are the current top 10 sandwiches for afternoon tea according to Afternoontea.co.uk:

1. Smoked Salmon & Cream Cheese
2. Egg Mayonnaise & Cress
3. Chicken & Mayonnaise
4. Cucumber & Cream Cheese
5. Cheese & Chutney
6. Ham & Mustard
7. Prawn & Mayonnaise
8. Beef & Horseradish
9. Tuna & Mayonnaise
10. Roasted Vegetables & Cream Cheese 

Scones

Sweet scones served with clotted cream and jam (but which first!???) are the traditional component of afternoon tea, but I love a savoury scone. Here are recipes for both.

Classic scones

https://www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream

Cheese scones

https://www.bbcgoodfood.com/recipes/classic-cheese-scones

…and if garlic and a more rustic feel is your thing check out the recipe for Garlic cheese scones. On the savoury theme, we also love pancetta and cheese muffins. Check out our recipe below.

Pastries and cakes

Here the possibilities are endless from humble vanilla fairy cakes, lemon drizzle and chocolate cup cakes to brandy snaps, mini Victoria sponges and meringues. Go with your preferences and let your imagination run wild. I also add biscuits to the mix, and I’m quite partial to a macaroon!

If it feels like sweet overload, I think Pizzette (mini puff pastry pizzas) make a great savoury option. Here’s our recipe.

Going out for Afternoon Tea

If you’re not so keen on the DIY approach then lots of places offer child-friendly afternoon tea experiences. Hotels such as The Savoy, The Langham and The Ritz all offer tailored ones for younger guests as does the iconic Aqua Shard. Lots of garden centres offer them and there are even special Afternoon Tea busses and river cruises where you can sightsee at the same time. Childrens’ Afternoon Teas are often themed and I’ve seen everything from Peter Pan, Alice in Wonderland and Charlie & The Chocolate Factory to sci-fi, the potion rooms of Harry Potter and Sherlock Holmes!

I have my eye on The Luxury Family Hotels’ Matilda Afternoon Tea, which is done in partnership with The Roald Dahl Story Company.

The post National Afternoon Tea Week 2022 appeared first on The Parent Social.

In scenes reminiscent of George’s Marvellous Medicine, I tried to recreate the soup from memory. Here’s the recipe I’ve now immortalised. This can be adjusted according to taste so don’t worry if you’re a few grams short on potato or a little heavier on the carrots. I’d already adapted the original slightly as it was too parsnipy for our liking. This is really easy and pretty quick to make.

Ingredients for winter vegetable soup

Serves 5

• Salted butter – 75g
• Two small leeks (sliced) approximately 165g
• 1 small onion – 125g (I use frozen chopped onions)
• Carrots – 500g
• Parsnips – 230g
• 1 large potato – approximately 200g (peeled and roughly chopped)
• 1 litre of vegetable stock
• Salt and pepper to taste

Method

1. Melt the butter in a high sided pan/casserole dish, add the leeks and onion and gently heat until softened. This should take approximately five minutes

2. Peel and very roughly chop the carrots, parsnips and potato if using a food processor (which I’d recommend) or chop smaller if not. I still use my trusty 13-year-old Babycook for this!

3. Add the carrot, potato and parsnip to the leek and onion and fry until softened.

4. Add one litre of hot vegetable stock (as per pack instructions) to cover all the veg, add pepper to taste and bring to the boil

5. Simmer gently for 20-25 minutes with the lid on until all the vegetables are tender

6. Blitz with a hand stick blender or similar to desired consistency (add milk if you like a bit thinner)

7. Check seasoning and adjust accordingly. Add garnish if you fancy

We serve with some warm crusty bread. It’s a hearty and reasonably healthy crowd pleaser 🙂

It’s now firmly back on the meal planner. Check out other tried and tested family meals here: https://www.theparentsocial.com/family-meal-inspiration-2019/

I would love to hear about your go to recipes. Please share any favourites in the comments below.

The post Winter Vegetable Soup Recipe appeared first on The Parent Social.

They hail from Puglia in southern Italy and make a great after school snack, are brilliant with cheese and charcuterie and are also perfect to accompany your aperitivo! Taralli are very versatile.

Cooking taralli with children

There are lots of variants and – like with most Italian cooking – many, many different recipes and ways of making them. The following savoury one is very easy and uses just four ingredients. The kids can really get involved in making these.

Ingredients for taralli

• 225g of plain flour
• 100ml of dry white wine
• 60ml of extra virgin olive oil
• 5g of sea salt

Method

• Pre-heat the oven to 190c (fan-assisted)
• Bring a large pan of water to the boil

• Mix the flour and the salt together in a bowl and then slowly add the oil whilst continuously stirring

• Slowly drizzle in the wine and stir until absorbed and it makes a nice dough

• Knead the dough (no flour required) for about 10 minutes. It should be smooth and springy

• Take a piece the size of a large grape and roll it into a sausage

• Make into a rough circle snd squeeze the ends together. Place onto a baking sheet and work your way through the rest of the dough

• Drop in your pinched circles in batches making sure they have enough room to move around

• Once they rise up to the top remove them (preferably with a slotted spoon)

• Place on kitchen roll and let dry for a couple of minutes. They’ll look a little unappetising at this point, but don’t worry!

• Lightly oil some baking parchment and put onto a baking tray and place the boiled taralli on top. Make sure they’re nicely spaced

• Bake for around 25 minutes (until lightly golden)

• Leave to cool thoroughly and then serve

Here’s a recipe from Memorie di Angelina for their sweet cousin – taralli dolce/weet taralli cookies.

You might also like:

Bake alongs with friends on Zoom

Family Meal Inspiration

The post Easy Taralli Recipe (savoury) appeared first on The Parent Social.