Making Teatime Easy with Birds Eye

We have always been a fan of Birds Eye in this house, with waffles and fish fingers being a freezer staple and my go to dinner for when I want something quick, simple and tasty for the kids.

But they don't have to just be used together, for us chicken dippers makes a great addition to a Friday night buffet tea, this is a great way to enjoy a Friday night snuggled in the lounge with some yummy food.

The great thing about the Birds Eye range is the amount on offer, with everything from chicken to rice, waffles to peas, there is something to make a whole meal or to complete one.

My kids both love waffles and even more so accompanied by fish fingers or chicken dippers, or both for that matter.

Super simple dinners that can be put together easily, and it's not just for the kids. For me some rice infusions with a sweet chilli chicken is the perfect way to enjoy a delicious dinner.

This post is an entry for #Afterschoolchefs Linky Challenge, sponsored by Birds Eye. Learn more on the Birds Eye Facebook page.

NB. I received vouchers from Birds Eye to buy the food in this post, however all words and opinions are my own.

Yumbox Panino Review

I loved the original Yumbox, so I was super excited to get my hands on the Panino. With one large compartment, two smaller compartments and a dip well, it is a perfect lunchbox for older children and adults although it also makes the perfect bento box for younger children.

I particularly love the background with the French and Italian wording, you get to learn something new with lunch too.

I love salads and this is the perfect lunch box to fill with plenty of health and not so healthy food.

With the silicone lid it offers the same spill proof storage as the original, allowing you to pack a lunch with whatever you fancy.

The proof is, as they say, in the pudding and this chocolate pudding was certainly good for testing the seals on the lid, after a few falls off the car seat on the way to work it was still within it's compartment and had not leaked.

This is another great box and the colours are beautiful too, I love the Tutti Frutti Blue as well as this one the Anguira Pink.

Again I have nothing but praise for the Yumbox, it is such an ingenious solution allowing you to produce great looking healthy lunches.

With the lighter colours I have noticed any scratches show up a bit more, this isn't a problem and hasn't stopped me buying more, it was just something I noticed (and am probably being picky over) but felt I needed to mention. Having spoken with other Yumbox owners though, they haven't noticed these and have the darker ones so. They don't show up on the pictures so aren't 'bad', i'm just here to give an honest opinion.

NB I was sent the Yumbox Panino for review, all pictures and opinions are my own.

Easy Peasy Treacle Sponge Pudding

I'm useless at steaming puddings and I have used the Be-Ro recipe book to try a microwave treacle pudding but it just goes dry and horrible, so this recipe is not only easy to make but tastes great.

First of all, you need to make a basic Victoria sponge to go on top of the golden syrup:

100g Self Raising Flour
100g Caster Sugar
100g Stork Margarine
2 Eggs

For this recipe I just bung it all in the food processor and blend until smooth and thoroughly mixed through.

Next in an oven proof dish add some golden syrup, for this square dish I used about 3 heaped tablespoons but make sure you have a good amount of golden syrup on the bottom of the dish.

Then add the Victoria sponge mixture onto the top of the golden syrup and spread gently until all of the golden syrup is covered.

Place in the oven (on 160c) for about 20-25 minutes, you can either check this is cooked with by pressing lightly on the cake and it should bounce back or you can use a skewer or cake tester to check it comes out clean.

What you have then is a gorgeous soft and moist sponge pudding, serve with cream or custard or whatever you prefer.

This all went in one sitting as everyone loves it so much, lots of hot warm oozing golden syrup is always a treat.

Next time jam maybe?

Fruit, Nut and Seed Bites

I am currently suffering with all sorts of health problems, the doctor has diagnosed me with possible fibromyalgia and I have reduced kidney function so things are breaking all over the place.

On a mission to get healthy and to stop snacking on rubbish I spotted these over on Instagram and decided to give them a go with whatever I had in the cupboard.

I don't have any measurements it is basically a whatever you have in the cupboard kinda recipe and chuck in as much as you like of each thing.

These have raisins, dried cranberries, coconut, flaked almonds, brazil nuts, cashew nuts and some mixed seeds, 1 tsp cocoa and 1tsp of honey, all blitzed together until it becomes a sticky mess.

They don't look that attractive and even less so in ball form but you could put them in a baking tray and cut up if you so desired. Once rolled pop in the fridge to firm up and voila, Nakd style bites of loveliness.

Not only are these a healthier snack but they do seem to fill me up for longer to stave off the cravings till lunch and tea, plus they are really quick and simple.

Favourite Recipe Friday - Chicken, Leek and Bacon Bake

I have decided to post my favourite recipe every Friday in a section called Favourite Recipe Friday.

Today is one of my new favourites, it is perfect for winter and is so simple. It takes virtually no time at all and could be turned into a vegetarian dish quite simply. It was originally a recipe from Good to Know but I have adapted it a little to fit the tastes of my family.

Chicken, Bacon and Leek Bake - Serves 4

Ingredients:

• 1tbsp oil
• 4 chicken breasts, diced (could use potato, pasta or veg instead of chicken)
• 2 leeks, washed and sliced
• 4 slices of bacon (leave out if vegetarian)
• 25g butter
• 2tbsp plain flour
• 300ml milk (I use full fat but you could use semi-skimmed for less calories)
• 125g Cheddar cheese, grated

Method:

1. Heat the oil in a large, non-stick frying pan and fry the chicken for 5 minutes. Add the leeks and bacon and fry, covered for 10-15 minutes (until the chicken is cooked through).
2. Meanwhile, melt the butter in a small saucepan and stir in the flour. Cook for 1 minute . Take off the heat and gradually whisk in the milk, bring to the boil until thickened, keep stirring (I use a wonder whisk if you haven't seen these they are great). Season with a little salt and pepper and add half the cheese, stir until melted.
3. Place the chicken in a heatproof serving dish and pour over the cheese sauce. Sprinkle over the remaining cheese and place under a preheated grill for 2-3 mins until golden and bubbling.
4. The great thing about this dish is that it can be kept in the oven for 5 minutes whilst you set the table and get the children ready. You can then take the dish to the table and serve straight from the dish.

Serve with a salad or as I usually do some roast potatoes and veg.