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Stir Fry Garlic Rainbow Vegetables Recipe

We use a lot of vegetables in cooking.  To see me you wouldn’t think so, but we do go through lots of fruit and veg.  Garlic rainbow vegetables are popular as they really just involve tossing in anything that’s in the fridge with a bit of colour.

We had spring onions and runner beans from the plot to use up and some carrots, baby sweetcorn and tomatoes in the fridge so this was a perfect meal accompaniment for us.

Stir Fry Garlic Rainbow Vegetables

Lesley Smith
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • Baby Sweetcorn Halved
  • Runner Beans
  • Grated Carrot
  • Sugar Snap Peas
  • Cherry Tomatoes Halved
  • Spring Onions Sliced
  • Rapeseed Oil
  • Garlic Clove - Crushed
  • Salt
  • Pepper

Instructions
 

  • Adding a little rapeseed oil to your wok or frying pan, make sure the oil is hot before adding the vegetables, but keep the heat on moderate or you could burn them easily.
  • Add all the vegetables, garlic and some salt & pepper to the pan. Use a flipper or wooden spoon to turn them over every 15 - 30 seconds until they are ready.

Notes

Again, I don't put quantities for this as it's more dependent on what you have in your fridge to use up.

 

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Giveaway: Scottish Fish Delivery Worth £67 – Straight to your door from Delish Fish.

The lovely people at Delish Fish have offered a lovely giveaway for my readers.  I’ve had the pleasure of using Delish Fish produce in the past and their Wild Haddock made for very happy kids with their breaded fish.

Wild Haddock Fillets 3

logo

In the giveaway for my blog, Delish Fish are giving away a high class box of:

  • 1kg Monk
  • 1kg Freedom Salmon
  • 1kg Lemon Sole

To enter, simply work through the Rafflecopter widget with the entries you’d like to make and you are entered for the randomly generated giveaway.

a Rafflecopter giveaway

Terms and Conditions of Entry

1. Open to UK Mainland Entrants only.
2. The prize will be delivered and you must give us your address to send it to you.
3. Winners will be notified within 3 days of giveaway end.  If the winner does not respond within 7 days, a new winner will be drawn.  The draw closes on 30th September at midnight.
4.  The winner will be chosen by Rafflecopter random generator.
5.  Delish Fish reserves the right to amend, add or withdraw this giveaway at any time.
6. Each entry method entitles you to the corresponding amount of entries stated.

Order Fish from Delish Fish

If you’d like to order a pack yourself in the meantime, simply contact them online or by phone during the giveaway promotion time on 01779 477930, and mention Scottish Mum to have this £67 box of fish delivered for £56 anywhere on the UK mainland.

Beginning in Peterhead, the fish they bring to customers is brought directly by the Milne family at auction and hand filleted to be as skinless and boneless as possible.  The fish is caught, landed, prepared and frozen within 8 hours in Peterhead.

They’ve opened a new shop in Rose Street, Aberdeen and also take online orders.

Some dishes I’ve made from fish are:

[gmc_recipe 11560]

[gmc_recipe 10911]

[gmc_recipe 11605]

Good Luck to all.

 

 

 

 

 

 

 

 

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Sophisticated Suppers: Persuading your kids to eat unusual foods.

This post was written in collaboration with Supersavvyme.

If your children can’t resist snacking between meals or just can’t bear to eat without slathering their food in tomato ketchup, you’re not alone. Young picky eaters are common in households all over the country, not helped by the availability of fast food and those occasions where you don’t have a say on what your children are eating.

If you want to wean your kids away from unhealthy food and encourage them to improve their diet, take a look at these top tips.

Provide lots of options . . .

. . . but make all of them healthy. When encouraged to sample a number of different tastes and textures, your kids are a lot more likely to find something good for them that they like to eat. Try to venture outside of your comfort zone when planning your family meals, and build unusual flavours like olives and oily fish into your dishes. Don’t be afraid to offer them tasty salads or sophisticated dishes like mushroom stroganoff – you might be surprised at what they’ll actually eat when pressed.

France Fruit and Veg 5

Mix the conventional with the unconventional

Trying to get your kids to eat spinach? Put it on a pizza. Experiment with olive breads, or mushroom and tomato sauce on pasta. An excellent way to get your kids interested in new things is to get them to help you cook it. There’s some easy recipes out there that you can do as a family, and if your children have seen how something is made, they are much more likely to eat it later on. Cut vegetables into different shapes, use different crockery – anything you can to make trying new things feel cool and exciting. Don’t worry about cleaning up after them – there’s plenty of money off coupons out there to help you stock up on everything from washing up liquid to dishwasher tablets.

Introduce new things gradually

It might seem like a pain, but introducing “problem foods” into a child’s diet is made a lot easier if you have a blender. Pureeing mushrooms, onions, olives, anchovies – or anything else for that matter – means that you can introduce sophisticated tastes to your children without overwhelming them with the texture, shape or colour. You can then start to finely chop, loosely chop and eventually serve the foodstuff as normal as it slowly becomes part of their diet.

Reward your kids for eating like a grown-up

You can reward your children for trying new things in a number of ways – if they finish their meal or try something new, offer them a treat as a reward. It might feel like bribery, but positive rather than negative reinforcement has been proven to be much more effective at encouraging children to act in a certain way – the odd scoop of ice-cream can work wonders for regulating your child’s eating habits.

 

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Meatballs and Vegetable Stir Fry Recipe

My mum arrived home with a wee pack of Swedish meatballs at the request of my youngest and I had loads of vegetables from the plot to use up, so they were put to good use in a simple vegetable stir fry.

I had lots of onions from the plot, with sugar snap peas and added mushrooms and baby sweetcorn from the supermarket.  I’ll serve this with baby potatoes from the plot for the kids who thankfully all love their potatoes.

Meatballs and Vegetable Stir Fry Recipe

Lesley Smith
Course Mains

Ingredients
  

  • Meatballs
  • 2 Onions Chopped
  • Sugar Snap Peas
  • Baby Sweetcorn
  • Mushrooms
  • Chives
  • Parsley
  • Salt
  • Pepper

Instructions
 

  • Wash all the vegetables, chop the onions and put them all in a wok or frying pan with a little rapeseed oil, a pinch of salt and a sprinkling of pepper. We used rainbow peppercorns.
  • Lightly fry until the onions are soft and the mushrooms are cooked.
  • Add in the meatballs and lightly fry until fully cooked and hot.
  • Serve, garnish with chives, parsley and pepper.

Notes

This recipe doesn't have specific weight amounts added to it.  It's all dependent on the vegetables available in your fridge, or ones you've grown.

 

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Toffee Popcorn Cup Cake Recipe – withTruvia (Stevia)

I’ve wanted to use Stevia in cooking more for a while, after my successful sorbet recipe, so I’ve begun by mixing sugar and Truvia half and half for this recipe.  I’ve cut out an egg to counter for the reduced amount of sugar and it worked just perfectly.  The cakes had a slightly caramelly taste which I put down to the Truvia and matched the Toffee Popcorn very well.

I had the popcorn as Garrett Popcorn from Chicago are opening a new shop in the UK after summer and they sent us a preview of their popcorn to try and send them feedback.  We loved the toffee, but the cheese wasn’t popular here at all.  If the can had been all toffee popcorn I’d have had very happy boys indeed.  I wanted to try something different from just eating it, so we had a taste and then used the rest in our cooking.

With hindsight, I’d break down some toffee popcorn in future to put through the cake mix and use one to top the cakes, but it was our first foray into cooking popcorn into something else and we’re really pleased with how it turned out.  Garrett didn’t ask for a write up on my blog, but just asked for some feedback.  The toffee popcorn was just too good to eat in one sitting as my boys would have finished it quick smart.

I’d also been sent the Typhoon Vintage Scales from Red Candy and have been itching to use them as my old set broke down.  They remind me very much of the scales my grandmother used to have in her shop.  I used to work there when I was 12 and they were on the sweetie counter, which I absolutely loved having to serve from.  Red Candy has some amazing red pieces for kitchens, and they really brighten up a room.  They’re worth a look.

typhoon-vintage-scales

 

Onto the recipe.

Toffee Popcorn Cup Cake Recipe – with Truvia (Stevia)

Lesley Smith
This is a large recipe batch that makes us 36 cakes, but you can cut the quantities if you need smaller amounts.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Baking
Servings 36

Ingredients
  

  • 12 oz Butter
  • 12 oz Plain Flour
  • 3.5 teaspoons Baking Powder
  • 6 oz Sugar
  • 2 oz Truvia Stevia
  • 5 Medium Eggs
  • 72 Garrett Toffee Popcorn

Instructions
 

  • Put oven on at 180 degrees to heat up.
  • Cream butter and sugar.
  • Add eggs and beat until creamy,
  • Add flour and baking powder, and fold it in until the mixture is light and airy.
  • Pop the cake mix into cake cases, put pieces of popcorn into the top and bake for 15 - 25 minutes depending on your oven.

 

 

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A Week In France

We’ve just moved on from a week in France, and although we chose a small town to visit, we’ve been impressed by the supermarkets here.

We drove down from Aberdeen, taking three days to get there for the 1100 mile journey and took the P & O ferry as it was so much cheaper during the night than it was during the day.  £38 as opposed to £150 was a deal maker.  Sadly though, the food courts were a bit disappointing and they charged the full kids meal price for this for one of my boys.  I’m glad there was a £10 onboard voucher for spending as it made up for the kids meals, but if I was paying full whack, I’d have felt cheated. The kids did prefer the ferry over the tunnel and it added a little more adventure to the holiday.

PandO Ferry Kids Meal

We popped along to a Yellow Village site – Les Pins.  They must have thought we were reserved stupid Brits as they tried to put us onto a pitch at the very front, right next to the open toilets.  Yes, it’d have been handy for the football pitch and the pub if you like going out every night, but the deal breaker was that it was completely shaded, 6 feet from the bank of recycling and refuse bins.   We’d have been looking at them all the time from the van, and sitting by them if we’d decided to sit outside at all.

Original Pitch

Original Pitch View

I walked to the pitch before we drove in to pace it out and when I saw it, I said no.  The man, on the other hand had just driven the equivalent of 1100 miles and was in no mood to be placated.  He donned his best French outraged impression and said we’d move on if the pitch wasn’t changed.

In the end, we were put onto a pitch right in front of the water park which wouldn’t have been ideal for everyone but suited us down to the ground.  The pool was open from 10am to 7pm and my water babies could go in as much as they wanted.  The new pitch view was fab.

New Pitch View

I’ve noticed that some French campsites (actually a fair few) seem to have kerbs up onto their pitches.   If we’d had our old twin axle caravan with us, we’d not have got onto our pitch, even with the help of a motor mover.  Another British motorhomer had pitched three down from us and then was basically trapped in from then on as the next pitch didn’t leave enough room for him to swing round and get out.

The road round the campsite wouldn’t have taken our old caravan either, so if you’re planning French sites with a twin axle caravan or high motorhome, I’d advise calling the site to find out about kerbs, road width and tree clearance heights.

There’s a snack bar at the side of the pool that’s adequate.  The prices are about what you’d pay at home.  Smoking is allowed almost everywhere and the snack bar is no exception.  Even dogs are allowed into it.

The shower and loo facilities at that part of the pitch are disgusting.  I wouldn’t wash my dog in there, but apparently people do.  The ladies and gents are in the same door although they are some signs that seem to show segregation of sorts.

To get to the ladies, you have to walk past the row of gents urinals and plenty men seemed to be using the ladies as it was a confusing layout.  Be smart, walk two minutes up the hill for a lovely clean toilet block among the statics that hardly anyone uses.

We’d a pleasant week here, but it’s nowhere near what I’d class a 4* campsite should be.

The food in the supermarkets was different from ours.  I couldn’t stomach the tanks with live crabs and lobsters trying to escape, but the fresh food / fruit & veg aisles were fabulous, although food was the same or more expensive for most basic items than it is at home.

France Fruit and Veg 1

France Fruit and Veg 2

France Fruit and Veg 3

France Fruit and Veg 4

France Fruit and Veg 5

We all ate much more healthily, but I hope the kids will eat fruit and veg so easily when we get home.

France Good Food

Calais at night is actually very pretty and in the past we’ve avoided it, but I think we’ll spend some more time there next time we come through.  We’ve had glorious weather, sunburn and the kids have swum themselves tired daily.  We’ve not seen much of France apart from the motorways, so lots more to do on future road trips.

Calais At Night

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Grow Your Own Garden Goodies

Getting goodies from the garden is always a fab thing to get.  We’ve got a plot and it’s great to get fresh stuff.  Our plot has grown and grown and grown and although it’s the first year, there should hopefully be many years after this to enjoy the goodies.

Plot Strawberry Plants

The strawberries looked and tasted great.  Pity they’re all done already as we only got a few dozen and they don’t last long in this house.

Plot Plants

The potatoes are a different story.  We’ve been eating them for a week and loads more to come.  Fresh and absolutely lovely when they’re cooked.

Plot Potatoes 1

Plot Potatoes 2

Sadly the cauliflowers are taking longer to ripen than we thought so they might not be goers this year, fingers crossed.

Cauliflower

The peas have done well, but it’s just a pity there isn’t really that much when they pea pods are shelled.  I forgot to tell them to keep the shells for stir fry, but they’ll remember next year I hope.

Plot Lettuce

Loads of lovely lettuce.

Herbs

Some mint, two types of basil and some parsley made up the total amount of herbs we pulled up.  Somehow I’ve not managed to get a photo of the parsley.

Plot Dill

Last but not least this week was the dill.

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Holiday Horrors: Sunburn

Sunburn hurts. A lot.

We’re in France and on day 2 it was raining and very very cloudy.

The boys all took to the pool with gusto and we never thought about topping up the suncream. The result was that we were all slowly being roasted through the clouds.

Two of the kids sunburn abated with a day out of the sun, but for eldest, it was a trip to the local doctor who spoke no English at all. We did manage to communicate with some difficulty and he has second degree sunburn on his shoulders.

We used natural yoghurt on the first night as after sun just wasn’t doing anything for it.

That got me thinking about the different degrees of sunburn and how they should be treated differently. I am also a bit more sensible and I am making sure the kids have a sunscreen top up every hour.

Sunburn happens when the skin is burned from ultra violet light (UV). ANY redness is sunburn and it IS damaging our skin.

Even with creams and lotions, skin can still be burned so take care. Clothes do provide a good barrier and shut out the rays.

OK – first aid for sunburn.

If someone has passed out, is semi- conscious, or is not making sense, seems to have lost control over their body or is having difficulty breathing with any level of sunburn – call the emergency services. That is sun poisoning.

FIRST DEGREE SUNBURN

This is what we see most. Patient is conscious, skin goes red and it’s quite easy to see on eldest and myself as we both have very fair skin. The skin may turn pink to bright red and is sore.

All burns are dehydrating so give plenty water. After sun lotions or moisturisers can be applied to the skin to keep it moist and provide relief from the pain.

Small blisters may appear and it is a good idea to see a doctor if they do.

The burn will heal, possibly in a few days. Skin may flake and peel, but resist the temptation to pick it off as it might take off healthy skin around it.

SECOND DEGREE BURNS

The skin is so burned that it tries to protect itself with noticeable blisters.

Don’t put ice on it as it will make things worse.

With eldest, these yellow orange blisters appeared almost 2 full days AFTER the day he was exposed to the clouds. He stayed inside for the first day afterwards as we thought he just had regular sunburn. Thank goodness he wasn’t outside the say after the burn.

Never open or pop the blisters. They may weep, but leave them alone.

Keep the sunburned person out of the sun and get a doctors opinion of the blisters, even if they don’t have the symptoms of sun poisoning. They will need prescription cream to put on the burns. Don’t wrap up the blistered skin as it will stick to anything it meets.

Wear cotton white t-shirts for the next week and stay out of swimming pools or the sea.

If the burn covers more than a third of their body, even without signs of sun poisoning, get them to hospital or call emergency services.

THIRD DEGREE SUNBURN

This is dangerous. The body cannot cope with the damage to cells.

Skin may look dried and cracked. The person will most likely be unconscious and in danger. If they are conscious, they may not feel the pain due to nerve damage.

Call emergency services immediately.

Don’t move them, but get shade over them. Sprinkle cool water (no ice) over the skin if you can.

Disclaimer: this article is for information only. I am not a trained medical professional. If in doubt, always consult your GP or doctor for advice.

20130803-152408.jpg

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Quick and Easy Mince & Baby Sweetcorn Lasagne

We don’t always have time to make lots of different sauces to finish a popular dish at home.  Some great meat from a local butcher can be eked out really well to ensure there’s enough food for a whole family.

I made this lasagne with good meat and cheap sauce.  It’s delicious and you can vary it as much as you want by adding herbs and spices.  This recipe gave me enough for one night fresh, and I froze the rest for another night.

Quick and Easy Mince and Baby Sweetcorn Lasagne

Lesley S Smith
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Mains
Servings 8

Ingredients
  

  • 1 kg Mince
  • 200 g Baby Sweetcorn Cut into thirds.
  • 200 g Petit Pois
  • 1 Large Onion Chopped.
  • 2 Jars Dolmio Bolognaise Sauce
  • 2 Jars Lasagne White Sauce
  • Lasagne Sheets
  • Olive Oil

Instructions
 

  • Add a little olive oil to a frying pan or thick bottomed pan. Fry the onions gently until they are soft, but not brown.
  • Add the mince and use a wooden spoon to bash it down and separate it as it browns and cooks.
  • Add in the baby sweetcorn, peas and 2 jars of Bolognaise Sauce, simmer for 5 minutes.
  • Add half of your mince mix to the bottom of a baking tray or large dish.
  • Line the top of the mince with lasagne sheets and pour over the remainder of your mince mix.
  • Add another layer of lasagne sheets and simply pour over the jars of white sauce.
  • Cover with tin foil and bake at 180 degrees for 35 minutes.
  • Check to see if your lasagne sheets have gone soft, if they have, remove the tin foil and bake for a further 10 minutes to begin browning the top. This is an optional choice.
  • Serve and garnish.