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    Connie's Recipes

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    Mini crustless veggie quiche

    Mini crustless veggie quiche

    Posted by Connie Luong ·

    Eggs are a favourite in our household so if you’re looking for a quick, simple yet different way to cook eggs, try these mini crustless quiches. I’m lucky and thankful that my children are good eaters and will eat their fruit and veg, but I have found that by grating vegetables instead of chopping it up into cubes makes it a bit easier for children to eat so perhaps an idea when cooking for children who are not so keen on veg. For this particular recipe, I have gone veggie but you could always add meat if you like. It is probably best to add cooked meat for the required cooking time I have outlined below but cooking time will vary for whichever meat you cook so make sure the meat is cooked through and hot before serving.

    Prep time: .

    Ingredients

    • 1 small carrot, grated
    • ½ courgette, grated
    • ½ parsnip, grated
    • 3 large mushrooms, finely chopped
    • 2 eggs
    • Sweetcorn niblets, handful
    • Grated cheese, handful

    Method

    1. Simply combine and mix all the ingredients into a bowl.
    2. Grease a muffin tray and spoon the mixture into the muffin hole.
    3. Bake for 20-25minutes around 190 degrees.

    King prawn and vegetable fried rice

    King prawn and vegetable fried rice

    Posted by Connie Luong ·

    When I am stuck for ideas, this meal always go down well with my boys. You can easily substitute the prawns for any other meat or without meat if you prefer. You can add most types of vegetables so anything you have in the fridge so you don’t necessarily need to use all the ingredients I have listed below. The secret to getting a good fried rice is to make sure your pan is nice and hot. Just be sure you cook the different meat for the required time.

    Prep time: .

    Ingredients

    • 2 cups rice (approx. 320ml of rice)
    • Prawns
    • 2 eggs
    • Vegetables (savoy cabbage - thinly sliced, carrots chunks and peas)
    • Spring onion, chopped

    Method

    1. Boil 320ml of rice until cooked, light and fluffy. Once cooked, let the rice rest and cool.
    2. Stir fry the vegetables in a little oil until cooked. Leave aside to cool.
    3. Crack and whisk the eggs. In a separate wok or non-stick pan, add 2tbsp of oil, and turn heat up high. When the oil is hot, add the eggs into the pan, give it a couple of stirs (if you are using fresh raw prawns, add to the eggs at this stage, cook for 30secs) and then add the cooked rice. You do not need the egg to cook through before adding the rice.
    4. Stir the rice frequently and fry the rice until it is hot, add the cooked stir fried vegetables and spring onions. If you are using pre-cooked prawns, you can add to the rice at this stage and cook to warm up.
    5. Add salt and soy sauce to taste.

    Delicious homemade banana and blueberry oat bars

    Delicious homemade banana and blueberry oat bars

    Posted by Connie Luong ·

    Sugar free and fat free. Doesn't sound appealing but when cooking for your little ones what's better than making these homemade oat bars that are jam packed with vitamins and are sugar and fat free. What's more they taste delicious, even if I do say so myself! I love using bananas when making treats for my children as they are naturally sweet so no need for added sugar. They also literally took two minutes to prep! Great snack or as a breakfast alternative.

    Prep time:.

    Ingredients

    • 2 ripe bananas
    • 50g blueberries
    • 160g porridge oats

    Method

    1. Simply mash banana and blueberries and mix well with the oats.
    2. For those with older kids or if have a sweeter tooth, you can also add a couple of spoons of honey to the mix.
    3. Either spread the oat mix flat so they are around 5mm thick or use hands and roll them out unit cookie shapes.
    4. Bake in oven for around 20mins until golden brown.

    Creamy cheese and tomato macaroni

    Creamy cheese and tomato macaroni

    Posted by Connie Luong ·

    A super easy dish when you are strapped for time or just feeling particularly lazy! You can not really go wrong with pasta with the little ones.

    Read more

    Fruity blueberry and banana muffin

    Fruity blueberry and banana muffin

    Posted by Connie Luong ·

    These fruity muffins are super healthy and a tasty snack for little ones. A good tip is to let the bananas really ripen and the sweetness from the bananas is enough that no extra sugar is needed for this recipe. If your children are like ours, it is likely that one of them does not like blueberries or the other does not like bananas, so you can adapt this recipe with different fruits that they will enjoy such as raspberries, strawberries or grated apples. 

    Prep time: .

    Ingredients

    • 1.5 cups of wholemeal self-raising flour
    • 2 ripe bananas
    • 1 cup of blueberries
    • 1 egg
    • 75g melted butter
    • 50ml of milk
    • ½ tsp ground cinnamon powder

    Method

    1. Heat oven to 180c and grease an 8 hole muffin tin or use 8 muffin cases and place into muffin tin.
    2. Mix the egg, cooled melted butter and milk together.
    3. Add the wholemeal flour to the mixture.
    4. Mash the bananas together and mix with the flour mix, then add the blueberries. Add the ground cinnamon and stir together to make a thick lumpy consistency.
    5. Spoon the mixture evenly into the muffin tin or cases and sprinkle a little cheese on top of each muffin.
    6. Bake in oven for 20 minutes. Serve warm or cold./li>