This chilli recipe is incredibly easy to make and kids love it. You can use mild chilli powder to keep it child friendly, or add a hotter powder or chilli flakes or fresh chilli if you want it more spicy. The texture is so soft it’s beautiful with rice but also good with chips, wedges or a baked potato. It takes about 10 minutes to prepare and then the slow cooker takes care of the rest. Perfect for busy parents! Ingredients 2 onions, roughly chopped or diced 500g lean steak mince 1 tin plum tomatoes 1 tin red kidney beans 2 tablespoons tomato puree 1 dessert spoon mild chilli powder 2 teaspoons ground cumin 1/2 teaspoon of salt A couple of squares of plain dark chocolate or a handful of chocolate chips 2 dessert spoons of flour   Method Add all the ingredients to the slow cooker and combine. Cook on low for 8 hours. Serve. … told you it was easy didn’t I?   Like this? Why not share it? Facebook 1 Twitter 0 Messenger Google+0 WhatsApp Email LinkedIn0 Pinterest0

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If you found my banana choc chip muffins easy, then you’ll love these. These were inspired by a handful of strawberries that I had about to go off in the fridge. As you all know, I hate food waste and always looking for leftovers Ingredients: 230g plain flour 100g granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 100 g white chocolate chips 1 egg 4 tablespoons vegetable oil 4 tablespoons milk 1 cup of strawberries, chopped into small pieces Method: Preheat the oven to 200 fan, while you prep the muffin mix. Mash the bananas in a large mixing bowl, add the egg, milk and oil and mix with a fork. Add the dried ingredients. The batter should be loosely combined and still feel a bit sticky. You’ll get a better muffin this way. Line your muffin tin with paper cases, or smear a thin layer of oil if you’re not using them to avoid sticking. Cook for 20 – 25 minutes depending on your oven. They should be slightly “bouncy” when you touch them. If you’ve used muffin cases you can remove them from the tin straight away and leave to cool on a rack or chopping board until you’re ready to eat them. I like to leave them for at least 15 minutes.   Like this? Why not share it? Facebook 1 Twitter 0 Messenger Google+0 WhatsApp Email LinkedIn0 Pinterest0

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Tired of toast and cereal for breakfast? These quick and easy blueberry pancakes are a great breakfast recipe, although you can service with syrup and whipped cream for a tasty desert too. I love these as it’ a great way of getting fruit into children and using up fruit that’s about to go past it’s best. Ingredients 2 cups self raising flour 2 cups milk 1 egg 1/2 cup sugar (or a tablespoon of Stevia) 1 cup blueberries   Method Add flour to a bowl and make a well in it. Break in the egg and start to combine. Add half the milk – keep beating. Add the other half of the milk. Heat a heavy frying pan on the hob – hottest you can get it! Spray a little oil or rub a little butter over the pan to prevent sticking (I rarely do as my non stick pan is great). Pour in a dollop of batter to the pan. It will spread out but aim for the size of a rim of a cup. I have a small ladle and I find that one of those is enough. The pancake will start to cook quickly on one side, so drop in a handful of the blueberries. Once it’s a light golden brown, flip it over. Got the knack? I can generally fit in about 3-4 small pancakes in my pan and the mixture will make about 8 pancakes altogether.   Get more easy family recipes here.   Like… View Post

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