- 8oz/ 200g porridge oats
- 1 apple, grated
- Handful of raisins, sultanas or currants
- 5 oz/125 ml natural yoghurt
- 5 oz/125 ml apple juice
- Handful of nuts (optional)
- Squeeze of honey
Mix the ingredients together and leave overnight in the fridge for the oats and dried fruit to swell. Serve for breakfast or as an after-school snack. You can top the mixture with berries, bananas or kiwi fruit before serving.
Banana split yoghurts
- 1 banana
- Small carton natural yoghurt
Put yoghurt into a dish, and slice banana over the top. Drizzle a little Nutella over it all.
- One apple per person, eating apple variety (peeled, cored and sliced)
- Lemon rind or a squeeze of juice
- 2 whole cloves
- Raisins (optional)
Bring the water to a boil with the lemon rind and cloves, and the raisins if you are using them, and then turn down the heat and add the eating apples. Let the apples simmer gently until tender. Drain them off and leave the to cool, serving with yoghurt or a little creme fraiche. You can also serve them hot as a dessert for a family supper, with custard.
I’ve been nosying around my winter survival cupboard today to see what needs topping up, and I am about to make a big trip to the cash and carry to stock up on tins. Interestingly enough, a lot of tinned foods have more vitamins in them than fresh food that things that have been lying around your kitchen for a week or so. Here are some great additions to a store cupboard that I will be bringing home later.
Tinned tomatoes – these come in different forms but particularly useful are the ones with garlic and herbs already in the mix. Passata in large jars can go onto home made pizza bases with a big of grated cheese and some salami for a Saturday treat.
Pulses – try different kinds such as lentils, chickpeas, borlotti beans, butter beans, mixed spicy beans and canneloni beans. Great with mince, in salads, to bulk out a bolognaise or shepherd’s pie, or to make an instant vegetarian chili.
Stone fruits – cherries, plums and mirabelles make great crumbles and pies, can be served with cream or yoghurt for a quick dessert, and can even be added to smoothies or put on top of muesli.
Exotic fruits – pineapple, lychees, mangos are all wonderful to have around, and give you the makings of a very sophisticated winter fruit salad, but look for tins which state they are in their own juices rather than in syrup.
Fish – Sardines, mackerel, salmon, tuna and even shrimps are all great for sandwiches, pasta dishes, fish pie, salads and little toasts to have as a nibble with a glass of wine.
Image: xedos4 / FreeDigitalPhotos.net