Prep time: 15 mins
Cooking time: 45 mins
Ingredients (for a family of 4-5)
Salmon (around 400g or 4 fillets)
1 medium Leek, thinly sliced
1 large cauliflower, cut into florets
4 large potatoes, peeled and cubed
Dill, 1 tsp dried or handful of fresh chopped thin
50g peas, frozen or fresh
50g Cheese, grated (red leicester, cheddar)
Peel, chop and boil the potatoes ready
Steam or boil the cauliflower until soft and blend or blitz into a puree. If the puree is too thick - you can add some milk or some of the fish stock (later) to make it more into a sauce.
Boil water (you can use stock if you wish but I found it was enough flavour without) and pop the leeks in and cook for around 8 minutes until soft.
Add the salmon to the pan with the leeks and simmer on low heat until just cooked - this may take around 5-8 minutes depending on the thickness of your salmon. Try not to overcook the fish. Once cooked, spoon the fish out and put onto your baking tray.
Put the peas into the same pan and boil until cooked (3-4 minutes). Spoon into the same dish as the salmon.
If the consistency of the cauliflower puree is too thick - you can add some milk or some of the fish stock for extra flavour. Mix this cauliflower sauce in with the salmon, leeks and peas and give it a good stir to make sure the sauce is all incorporated. Season with salt and pepper as you wish. I sometimes add some spinach at this point - great meal to add all sorts of vegetables into it.
Mash the potatoes (adding some butter and milk if necessary) once it is cooked and spread over the the salmon filling. Spread some grated cheese on top of the potatoes and bake in the oven for around 20 minutes. If you are preparing the meal early ready to be eaten later, I would suggest baking the fish pie for around 30-35 minutes until it is hot inside.
Products featured: Oogaa silicone bowl - if you want to make individual pies for the children, these bowls are great for baking and serving all in one (remember to make sure filling is cool before serving to young children).
]]>Prep time: 15-20 mins
Cooking time: 7 hours
Ingredients:
2 large onions
2 parsnips, cubed
2 carrots, cubed
300g Potatoes, cubes
2 tomatoes, chopped
Couple of handfuls of Kale, sliced
Mixed herbs, preferably fresh although dried is still good to use (1 sprig thyme, 1 sprig rosemary, 3 bay leaves)
Couple of handfuls of Kale
1 tbsp tomato puree
2 cups of beef stock or water
Lightly brown the beef and let rest to one side.
Fry the onions for a few minutes until soft and add the herbs and season with salt and pepper if you wish.
Add the rest of the vegetables to the onions and again soften for a couple of minutes.
Put the beef back into the pan, add the tomatoes and the stock (or water) if needed. On a low heat, simmer the stew for around 6-7 hours.
Alternatively, this can be done all in the slow cooker. Once you have browned the meat, simply put all the ingredients into a slow cooker and cook on a low heat for 7 hours.
Products featured: Oogaa divided plate and Oogaa novelty spoon
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Ingredients for a 6 inch cake
Method
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Ingredients (to feed a family of 5)
4 chicken breasts
160g spinach
200g mushrooms, sliced
1 onion, sliced
3 cloves garlic, crushed or finely chopped
150ml single cream and couple of spoonfuls of creme fraiche (you can use either/or)
Prep time: 5 mins
Cooking time: 10 mins
Put some pasta on the go whilst you then prep and cook the rest of the meal.
Chop up the chicken into chunks or strips and mix with potato or cornflour.
Heat up a couple of tablespoons of olive oil in a pan, add onions and garlic and cook for a 1-2 minutes. Add the chicken and cook for around 3 minutes stirring as you go.
Add mushrooms and cook until the chicken is thoroughly cooked.
Once pasta is cooked, drain and pour straight into the pan with the chicken and stir in the spinach until wilted. Add seasoning if you wish.
On a low heat, pour the cream into the pasta and mix together.
Related links:
]]>Prep time: 15-20 mins
Cooking time: 60 mins
Ingredients
4 chicken breast, cubed
1 large onion, finely sliced
3 cloves garlic, crushed
1cm thick ginger, crushed
200g spinach leaves, blitzed
bowl of peas, defrosted
1 tbsp cornflour/potato flour
1 tbsp tomato puree
Dried spices - 3 tsp garam masala, 3 dried coriander, 1/2 tsp tumeric, 1 tsp cumin seeds, 1 tsp ground cumin, 2 tsp mild chilli powder.
1 red chilli (optional)
Marinade the chicken breast with some olive oil, cornflour/potato flour and season with salt and pepper if you wish.
Heat olive oil in a pan and add the onions, garlic, ginger and gently fry and cook down until onions are translucent.
Add the dried herbs to the onions, stir for a couple of mins.
Add the chicken breast to the same pan and brown the meat.
Pour in the blitzed spinach leaves, tomato puree, chilli and add 30ml of water. You may season to taste if you wish.
Put lid over pan and simmer on a low heat for around 45 mins.
Add peas and simmer (without lid) on low-medium heat for a further 10-15 to thicken sauce.
Serve with rice and our cucumber yoghurt.
Related links:
]]>Prep time: 15 minutes
Cooking time: 45 minutes
Ingredients:
Chicken breast, cubed
1 large onion, thinly diced
4 garlic cloves
Ginger, 1cm chunk grated
1 red pepper, thinly sliced
4 fresh tomatoes, chopped or blitzed
2 tbsp of single cream
3 tsp garam masala
2 tsp mild curry power
1 tsp ground cumin
In a medium heat pan, add a couple of tbsp of olive oil and gently fry the sliced onion, garlic and grated ginger until soft and golden brown (around 5-7mins), add spices and the chicken breast and fry for 5 mins then add red pepper and tomatoes (add seasoning here if you wish).
Cook on a low heat, until chicken is cooked. The curry is ready to eat once the chicken is cooked although for more flavour, it’s always quite nice to cook on a low heat for longer if you have time. If the liquid has reduced too much, you can add a small splash of water and let simmer.
Add the single cream just before serving. You can also add some fresh chillies if you would like the curry to be more spicier.
Other links:
Onco bamboo bowl and spoon set
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Prep time: 5-10 minutes
Cooking time: 45 minutes
Ingredients:
Chicken thighs and drumsticks
1kg baby new potatoes
1 large onion, diced
4 garlic cloves
2 courgettes, washed, chopped and diced into large chunks
3 carrots, washed, chopped and diced into large chunks
2 fresh tomatoes, washed, chopped and diced into large chunks
2tsp mixed herbs
lemon
olive oil
Turn oven onto 180 degrees.
Mix all the chopped vegetables, potatoes, garlic and 1 tsp of the mixed herbs with olive oil (season with salt and pepper if you wish).
Place onto an oven dish and cook for 15 minutes.
In a separate bowl, drizzle a little olive oil over the chicken along with the remainder of the mixed herbs and squeeze some lemon juice over the chicken (season with salt and pepper if you wish).
Place the chicken thighs and/or drumsticks on top of the vegetables that are roasting in the oven and roast for another 30 minutes until chicken and vegetables are cooked
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This dish literally involves browning the meat and chucking all the veggies in and slow cook or simmer in a pan on a low heat.
Prep time: 20 mins
Cooking time: 7 hours slow cooker or 2 hours on hob
Ingredients
Minced beef (lamb or pork is also a good alternative)
1 large onion, cubed
4 cloves garlic, crushed or chopped
160g mushrooms, thinly sliced
3 celery sticks, small cubes
1 courgette, grated or small cubes
1 carrot, grated or small cubes
2 tsp mixed herbs
dash of worcester sauce
2 tins chopped tomatoes or fresh tomatoes
1 tbsp tomato puree
1/2 glass red wine (optional)
Heat a couple of tbsp of olive oil in a medium heated pan, add the onions, garlic and fry for a couple of mins then add the mince and brown. You can also add the red wine at this point to reduce.
Once mince has browned, pour into the slow cooker and add the remainder of the ingredients. Give the ingredients a quick mix and put onto slow cooker for 7 hours on a low heat. Add seasoning if you wish.
If you are cooking the bolognese on a hob, once the mince has browned, add the vegetables (except tomatoes) and gently cook for a few minutes.
Add the herbs, worcester sauce, tomato puree and tomatoes. Bring to boil then turn down onto low heat to cook for one hour, then take lid off and simmer on low heat for another 1-1.5 hours until sauce has thickened.
Serve the bolognese with rice, spaghetti, pasta or add some mashed potatoes on top (with cheese and bake) for some cottage pie.
]]>Prep time: 5 mins
Cooking time: 10 mins
Ingredients
Beef, thinly sliced
2 onions, sliced
160g Spinach
4 garlic cloves, chopped
100g mushrooms, sliced
4 tbsp creme fraiche or sour cream
50ml Milk and a couple of spoons of cream if you like!
Pasta
Method
Firstly, boil a saucepan of water and start boiling the pasta. Whilst the pasta is cooking, you can cook the beef stroganoff.
Heat 2tbsp of oil in a frying pan on a relatively high heat. Add the beef and fry for 2 minutes (rare) or 4 minutes (well done). Season if you wish. When cooked, set aside.
Using the same pan, on a medium heat add and heat another 2 tbsp of oil, gently fry the onions and garlic until soft and add the mushrooms to cook. Season with salt and pepper if you wish.
Turn heat down low and add the creme fraiche and stir. Add the milk (and cream) which should create a creamy sauce. Pour the spinach in and let it wilt on a low heat to keep warm until the pasta is cooked.
Drain pasta once cooked. Add the beef to the creamy sauce, along with the pasta. Stir and serve in our Onco bamboo bowl and spoon set
]]>Prep time: 5 minutes
Ingredients
240g chickpeas, cooked
1 lemon
1tsp paprika
2 cloves garlic
2tbsp extra virgin olive oil
1tbsp sesame seeds
Parsley (optional as garnish)
Place all ingredients (except parsley and lemon) into a blender and blend together.
Squeeze some lemon juice into the mixture (season with salt and pepper if you wish), quick blend, adding a little or as much water required for the consistency you desire.
Serve in an Onco bamboo bowl and garnish with some parsley.
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I serve my curry with a mixture of rice and quinoa so before you start prepping, start cooking your rice as this takes longer to cook.
Prep time: 5mins
Cooking time: 15-20mins
Ingredients
4 gloves garlic, chopped
1 medium onion, diced
240g chickpeas (cooked)
240g chopped tomatoes (fresh or tin)
400ml coconut milk
1 medium cauliflower, cut into small florets
Handful fresh coriander, chopped
1tbsp tomato paste
Spices - 2 tsp paprika, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp dried oregano
In a low-medium heat pot, add 3tbsp olive oil. Add the onions and garlic and saute for a few minutes on a low-medium heat unclear onions are clear.
Add the mixture of spices, along with the cauliflower florets and fry for a couple of minutes.
Add the tin of tomatoes and coconut milk, bring to boil then turn down heat and cover with the lid for around 10 minutes (this is to allow steam to cook the cauliflower).
Take the lid off, add the chickpeas and 3/4 of the freshly chopped coriander, saving some for garnish later (season with salt and pepper if you wish) and simmer on low heat for another 5 minutes.
Serve in an Onco bamboo bowl with some rice, quinoa or couscous and a dollop of our cucumber dip. Garnish with a sprinkle of some freshly chopped coriander.
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Allow to cool before serving to the little ones.
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(family of 4-5).
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Serve in an Onco bamboo bowl with some rice or couscous and a dollop of our cucumber dip.
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Prep time: (serves 4-5)
Method
Serve these fishcakes warm, along with some salad and a healthy cucumber and yoghurt dip in an Onco 2 in 1 silicone plate and placemat.
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Serve these delicious pancakes on their own or with some fresh fruit and/or some natural yoghurt in an Onco 2 in 1 placemat and plate.
]]>We believe young children do not need to consume too much salt and sugar in their diet, so you will find little or no added salt and sugar in the ingredients but will still be super tasty with the rich and sweet flavour from the lamb and vegetables, along with the buttery mash. This meal is always a big hit with our children and kids will always tell you if they like something or not! However, if you do prefer that extra flavour or sweetness, then do add seasoning to your meal when cooking and it works just as well.
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This is perfect as an afternoon snack or if you are looking for something more substantial as a lunch, you can serve these muffins with some cucumber and carrot sticks along with some fruit in an Onco 2 in 1 silicone placemat and plate.
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