Healthy, 3 Ingredient Ice Lollies In 15 Minutes

This is going to be the shortest recipe ever. So easy, almost a no-brainer really, I could just list the 3 ingredients and anyone can figure it out what to do with them.


As you might know, Bobcat is a really fussy eater, he still doesn’t eat any fresh fruits and vegetables at all. (He’s 3 years old. When will this change?) Anyway, the only way to make him eat some is trying to smuggle them into something he likes. Like ice cream. All kids like ice lollies. These easy-peasy healthy ice pops are so delicious that they won’t even notice a little bit of kale hiding in there, with all its fabulous natural vitamin C.


We normally have everything at home to make these, as I often use Waitrose frozen smoothie mixes for his snacks. (I’m a master of veggie -smuggling you see) We have two favourites: kale-mango-kiwi and berries-beetroot-carrot. But it can be any mix of favourite fruits and veggies really.

So grab about

4 handfuls of frozen fruits and veggies

4 tablespoons of greek yogurt and

2 tablespoons of honey.

I used half and half of my favourite smoothie mixes to create 6 different coloured lollies.

All you need to do is just blend the fruits with the honey using your mixer (you can let the frozen fruits sit a little bit before that, so they won’t be too icy) and fold the yogurt in. Add a splash of water, around 50-60 ml in the end and pour your mixture into the moulds. Put it in the freezer for 3 hours.

Top Tips:

  • you need the water to make your mixture freeze better because the yogurt is too creamy. Water makes the proper ice lolly.
  • hold the mould under hot running water for 15-20 seconds to make it easier to get the ice pops out of the mould.
  • use quality moulds with a strong, firm handle.
  • you can use a different sweetener or none at all!
  • before serving them, you can dip them into melted chocolate- real treat!
Mummy in a Tutu

Very Buttery And Very Cheesy Mini Bites

This is such an easy and yummy snack to make, that even small kids could help. Bobcat loved being in charge of the rolling-pin and sprinkling the sesame seed. All over the place. And eating raw dough of course. (Who did not like that as a kid. Or even as a grown up.) These cheesy bites are great for parties, for the lunchbox, or as an afternoon snack. The resting seems long, but it’s absolutely necessary. They freeze well (whilst still raw), so it worth to make an extra portion for unexpected guests, or for a busy day and double the measurements. They go quickly anyway!

Ingredients: 

500g all purpose flour or pastry flour

250g unsalted butter (cold, straight from the fridge)

50ml milk

200g sour cream (room temperature)

3 egg yolks (2 for the dough + 1 for brushing)

100g grated cheese (cheddar or similar)

1 tsp sugar

1 tbsp salt

8g quick yeast

sesame seed for decoration

Method:

Sift the flour into a mixing bowl. Cube the butter and with your hands, rub it into the flour. Warm the milk A little bit and add it to the mixing bowl along with the sugar, the yeast and the salt. Mix the eggs with the sour cream and add the mixture to the bowl. Knead a neat dough ball, combining everything well, cover it and put in the fridge to rest for an hour.

Cover a baking tray with baking paper and preheat oven to 200C. Sprinkle some flour on a wooden board before rolling out the dough, to 1,5-2 cm thickness. Cut about 3×3 cm little squares, place them on the baking sheet, brush them with the egg yolk (into which you can add half a teaspoon of sweet ground paprika for a bit of an extra colour) and sprinkle with sesame seed. Bake them for 20-35 minutes.

 

One Messy Mama

Spicy Mushroom Stew With Home Made Gnocchi

In most Eastern-European countries, stew is everything. Hungary, where I’m from, is no different, we have all sorts of stews including goulash, which Hungarians eat as a soup. I know, we’re weird. The cuisine is of course heavy in meat dishes. Luckily, a lot of meat based dishes can be turned into a lovely vegetarian meal quite easily. My mum used to make a great mushroom stew, but it can be a little bit bland for some tastes. So I spiced it up a little bit and decided to serve it with home made gnocchi (dead easy, don’t get scared!) instead of the traditional Hungarian pasta pearls. (That is something I don’t have the time and the patience to make.)
Although the word “stew” somehow indicates that it’s heavy and fulfilling, this dish is lovely both in summer and in winter, not heavy at all. Well, as long as you can resist eating too much gnocchi, which I find very hard! I’m all for pasta and bread. Requires about an hour of your time to prepare this yummy dish.

Yield: 4

Ingredients:

For the spicy mushroom stew

250g chestnut mushrooms, thickly sliced

250g portobellini mushrooms, thickly sliced

1 onion, chopped finely

100ml wine (of any kind)

1 red bell pepper, chopped

2 tomatoes, chopped

200g creme fraiche

3 heaped tbsp of full fat greek yogurt

3 tbsp of olive oil

2 handfuls of fresh, chopped parsley

2 tsp of lazy chilli or chilly flakes

2 tbsp of ground, sweet paprika

1 tbsp of flour

For the gnocchi:

2 large potatoes (you’ll need 250g cooked, mashed potatoes), diced

250g plain flour

1 egg

Method:

No need to add water as the mushroom will produce some liquid when cooking.

Caramelise the onion on the oil for 15 minutes using low heat. Let them turn golden brown. Use a large pan. This will allow you to make a creamier, tastier sauce. Add the paprika, the chilli and the wine. Cook it for 5 minutes. Add the vegetables, simmer for 5 minutes, then comes the parsley in. Cover it and cook it for 15 minutes. In a small bowl, mix the creme fraiche, the yogurt and the flour, then add the mixture to the mushroom stew, bring it to boil. Reduce heat and cook it for a further 10 minutes.

To prepare the gnocchi, cook 2 large potatoes until they are cooked, but still a bit firm, approximately 10 minutes when diced. Mash them with a fork, let it cool and measure 250g of mashed potatoes. Add the flour and the egg and combine well using your hands, forming a bread like dough.

(For the future: all you have to remember is the measurements: 250-250-1. Easy.)

Divide your dough into 3-4 portions and form snakes of approximately 1.5cm diameter of each dough ball. Keep dusting with some extra flour to avoid stickiness. Cut them into 2-2.5cm diameter pieces.

Bring the water boil in a large pan, add your gnocchi and cook them for 3 minutes or until they start to rise to the top. Drain them and all done.

Serve it immediately.

Mummy in a Tutu

Savoury Butternut Squash – Broccoli Muffins With Feta

These are just perfect to make on a rainy afternoon, and eat them all up whilst they are still lovely and warm. I have a very picky toddler and seems like my baby girl is following her big brother’s footsteps. Lucky me. Not. I was hoping that at least one child of mine will eat properly. Nope, I can keep envying other parents with their small children eating raw carrot stick and steamed broccoli, but non mines. Anyway, that is why I try to smuggle some extra healthy ingredients into their dishes and also hoping that they will venture beyond the usual tastes and textures.

Muffins, both sweet and savoury are usually big hits in our house. I normally need to avoid whole pieces of vegetables being visible and use lots of cheese, for the savoury muffins to get green light. This recipe meets both criteria. Also contains more of the “friendly” veggie (butternut squash) and less of the “unfriendly” one (broccoli). Great for snack or even as a lazy main meal with some more cheese or healthy spreads like hummus.

Tip: by adding lots of fresh rosemary instead of chives, these muffins can be turned into more of a grownup’s snack.

Yield: 12 muffins

Ingredients:

250g plain flour

100g butternut squash diced

80g broccoli (4-5 small florets)

1,5 tsp bicarbonate soda

1 tsp baking powder

200ml milk

50g butter melted

100g feta cheese crumbled roughly

1 egg

half a tsp salt

1 tbsp of chopped chives

some grated cheddar to sprinkle on the top (optional)

Method:

Steam the vegetables until they’re tender. With a hand mixer, blend the butternut squash into a smooth paste. I guess it could work with just mashing it with a fork. As a smooth paste, it adds some extra liquid to your batter (so does the broccoli). After this, I normally just add everything one by one in no particular order and just mix it quickly (with a wooden spoon, by hand).

Preheat oven to 160C. I found that because of vegetables, they bake a bit slower than without them, but they can burn just as easily. Therefore, it’s better to keep it around 160C instead of 180C. So the baking time is slightly longer than with normal muffins: 12-14 minutes.

They are lovely warm or cold, or even reheated in the oven.

One Messy Mama
Real Mum Reviews

Green Tea Cookies With Matcha And Mint

I’m a bit of a matcha addict lately. Not just as a tea (once a day at least), but I also love combing it with sweet flavours. Like cakes and ice cream. It adds the subtle bitterness of the finest green tea and a lovely, bright green shade. I already tried it with cream cheese chiminangas (find my recipe here: Cream Cheese Chimichangas With Matcha And Strawberries) and it worked very well. So, last weekend I thought, why not try making cookies with matcha? Sounds like a pretty obvious combination, isn’t it? Yummy choc chip cookies with a little twist. I also added a bit of a maca powder to it, but that’s completely optional. And oh so easy, it only takes a half an hour from scratch.

Crispy outside and gooey inside – these are delicious.

Yield: about 20-22 cookies

Ingredients:

100g butter

100g caster sugar

80g light brown sugar

1 egg

200g all purpose flour

1 tsp of baking soda

1.5 tsp of matcha powder

1tsp of maca powder (optional)

1 tsp of vanilla extract

half a tsp of mint extract

100g choc chip

1/4 tsp of salt

 

Method:

Preheat oven to 170C.

Melt the butter in the microwave (proper bakers feel free to gasp here), so that all the tools you will need is a wooden spoon. In a bowl, cream the melted butter with the sugars and add the mint and vanilla extracts. Add the egg, the matcha, the maca powder, the salt and the baking powder. Combine well. Add the flour. (I never sift the flour either, just stir it in well.) Finally, add the choc chips and combine well.

Cover a baking tray with baking paper and evenly place 9 little balls (bit smaller than a golf ball) on it. Bake them for 8 minutes only, I kept checking on them: when they are getting a light golden shade (that’s how they are getting their lovely crispness), they will be just perfect.

Leave them to harden and cool for a few minutes before transferring them to a plate. I think they are the best when still a bit warm, but they also store well. But they are always gone in no time 🙂

 

Bridie By The Sea

Kid’s Risotto With Salmon, Courgette And Lots Of Cheese

One of the my little guy’s tolerated (i.e. cooked until it’s unrecognisable and well hidden under mountains of cheese) vegetables is courgette. Probably, because it’s a little tasteless. Therefore, I try to use it whenever I can. It can go into a lot of different dishes, including risotto. The other evening, when I was desperate to find a way to make him to eat some salmon (which is an absolute no-no) came up with this recipe. The creamy, cheesy rice is always a winner with children, so might as well try to add some extra, healthy stuff to it. It makes a great weaning meal for older babies, and as it’s not totally bland, grownups can enjoy it too. (But there’s no wine in it, sorry. Can’t blame the opening of a bottle of vino on the risotto.)

Tip: Of course, you cant prepare it with adding wine, like a regular risotto, it will be delicious. Try adding a little chilli flakes for an extra kick!

Yield: 4

Ingredients:

1 medium yellow onion chopped

2 garlic cloves minced

150g risotto rice

200g fresh or frozen salmon

100ml milk

1 courgette halved and sliced

2 plum tomatoes chopped

Basil and parsley (a handful of fresh and chopped or 2 tsp each if dried)

2 tbsp of olive oil

a knob of butter

100g cheddar cheese (or similar)  grated

1/2 litre of vegetable stock

salt and pepper to taste

Method: 

In a shallow pan, poach the salmon in the milk. You need to use very low heat, don’t let the milk burn. When it’s cooked through, flake the salmon and set it aside.

Heat the oil and fry the onions until they become fragrant. Add the courgette and the tomatoes along with the spices and let them soften on low heat for 10-15 minutes.

Prepare the stock with hot water and wash the rice.

Add the rice and half of the stock. Stirring often, keep adding more broth as soon as it starts to evaporate. When your rice is al dente, mix in the butter first and then the cheese. Lastly, add the salmon flakes, and serve it immediately.

Smoked Salmon Carpaccio With Dijon Potato And Cucumber Salad

This was a treat meal for my hubby as he loves smoked salmon. I wanted to make something light and summery but still a full meal at the same time. A healthy manly meal 🙂 It’s very easy and quick to prepare. The whole trick is to use a lot of herbs and the strong flavour of dijon mustard. The unusual combination of the raw, smoked salmon paired with steamed and fresh vegetables, does work very well. The cream cheese topping on the salmon softens the dijon mustard’s bite. It makes a perfect midweek dinner, so easy and quick.

Yield: serves 2

Ingredients:

150g smoked salmon

2 tbsp of spreadable cream cheese

1 tbsp of mayonnaise

handful of fresh chives, chopped finely plus some more to decorate the plate

For the salad: 

300g baby salad potatoes

150g broccoli florets

half a cucumber, halved and thinly sliced

handful of fresh parsley, chopped roughly

1 tsp of dijon mustard

1 heaped tsp of butter

salt and pepper to taste

Method:

Steam the potatoes and the broccoli. The broccoli should be just al dente, so either steam them separately or remove the broccoli after 8-10 minutes steaming. Test it wih a fork. Slice the cucumber. Add them to a bowl with the fresh parsley, the mustard and the butter and mix them together until the steamed vegetables are still warm enough to melt the butter. Add some salt and pepper to taste.

Prepare the cream cheese topping: whisk the cream cheese (best at room temperature) with mayonnaise, a pinch of salt and the chives. When serving the slices of salmon arranged on the plate nicely, drop half a tablespoon of the cream cheese topping on every piece. Sprinkle some fresh chive all over.

Serve it immediately, although, it’s also very nice when cold.

One Messy Mama

Chimichangas With Matcha Green Tea Cream Cheese And Strawberries

I prepared this dessert for a Mexican themed evening with my Girl Gang. It looks absolutely amazing and it’s super easy to prepare. I was looking for some Mexican dessert online, but I wanted something less complicated than flan. Then I remembered Ashlee Marie’s Cream Cheese Chimichangas, they are simply irresistible and I tried them before. But this time, I wanted a twist, so I swapped white granulated sugar for healthier coconut sugar, added strawberries and matcha green tea powder. The outcome is sweet and creamy, a lovely combination of juicy strawberries and subtle bitterness of the matcha green tea. And the colours are fabulous! I believe this filling would work great with crepes too.



Trust me, it’s super easy. Looks very complicated, but it isn’t at all. All in all takes about an hour to make them.

Yield:

12 chimichangas

Ingredients: 

12 regular size tortilla wraps

150g digestive biscuits, crushed

Vegetable oil

Toothpicks

For the filling:

600g cream cheese

400g strawberries cut into pieces (halved quarters)

5 tbsp Organic Coconut Sugar – 500g (Certified Organic)

2 tsp of matcha green tea powder

1 egg

1 tsp vanilla extract

For the sugar coating:

3 tbsp of Organic Coconut Sugar – 500g (Certified Organic)

1 tsp of ground cinnamon


Method: 

Crush the digestive biscuits. Put them into a clean plastic bag and use a rolling-pin. It doesn’t matter if they are not perfectly and evenly crushed.

Make sure the cream cheese is room temperature when you start using it. With a food processor, beat the cream cheese, the coconut sugar, the matcha powder and the vanilla extract all together. Beat the egg in a cup, scramble, then add it to the mixture and lightly mix it in with a wooden spoon. Lastly, fold the strawberries into your batter.

Prepare your coating sugar, by mixing the sugar with cinnamon.

Start filling your tortilla wraps. Lay out a tortilla wrap, place 2 tbsp biscuit crumbs in the middle and put 3 heaped tbsp of batter on the top of it. Place them right next to each other, quite tightly, so they would form a rough rectangle shape. See photos. Fold the sides, I formed small envelopes, which I quite like. Secure it with a toothpick.

Heat the oil and fry them on 170C. It only takes 2 minutes each sides. Keep an eye on them, they can burn quickly. Roll them in the cinnamon sugar.

I had to reheat them to serve them at the party, it was good, however not so good when cold. Obviously, the best when served immediately.

One Messy Mama

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Vegan And Raw Mini Energy Bars

We all know, just how bad refined sugar is for us. If you ever tried to cut down on your sugar intake, you know how hard it can be. Low-sugar and “sugar-free” substitutes are not healthy either (and they taste terrible).

Dried fruits are great to satisfy your sugar craving. They are full of fibre, and antioxidants (especially figs and prunes), and they taste divine. However, it’s easy to overeat them and they contain the same (naturally occurring) sugar as the fresh fruit itself, but concentrated. Use them as a natural sweetener.

These raw mini energy bars also contain nuts and puffed brown rice, which make them more fulfilling and also healthier. I added some organic baobab powder for extra calcium, potassium and vitamin C.

They require no bake, it’s ridiculously easy to prepare them and even small kids will love it (my 3-year-old chief taster did so). They keep for a few days in the fridge (I think they are even nicer when chilled). This recipe will give you about 12-14 mini bars. Drizzling them with melted dark chocolate is optional (but it makes them look just heavenly).

Ingredients:

10-12 dried and pitted dates

6-7 dried figs

4-5 prunes

100g ground almond

3 handfuls of puffed brown rice

1 handful of dried cranberries

1 handful of pumpkin seeds

1 handful of sesame seeds

2 tsp of Baobab powder

80g good quality, at least 70% dark vegan chocolate

Method:

In the food processor whizz the dates, the figs and the prunes for a minute or two, until they start to form a little ball. Don’t blend them down completely, you don’t want a paste. Let them keep some texture. Add the ground almonds and the baobab powder and mix them well. The mixture should be sticky enough to take the puffed rice, the cranberries and the seeds. Your target is a dough-like mix. Form a 5-6 cm wide loaf and cut it into 10-12 small bars. Melt the chocolate and drizzle it over the bars. Enjoy. Try to resist eating them up all at once 🙂

I have received the Organic Baobab Powder from Pandavita for my unbiased review of their product, which is absolutely great. I am very pleased with the quality and taste of the powder.

One Messy Mama

Skinny And Vegan Mediterranean Vegetable Soup With Pearl Barely 

You know the type of craving, when it’s cold and gloomy outside and you’re dying for a hot, satisfying soup. But you suddenly realise that you have nothing at home for anything “classic”. Then, you start to search through the fridge and the cupboard for possible ingredients. I quite enjoy this actually, letting your tastebuds and nose to take you for an imaginative drive. This soup is the outcome of this kind of kitchen tour. I’m so pleased with it, that I thought I have to share it with you. It’s lovely and hearty, but healthy at the same time. If you wish, you can add some grated Parmesan or vegan hard cheese on the top when serving. Takes about an hour to prepare it and serves at least 6 people.


Ingredients:

1 medium yellow onion chopped

1 courgette, sliced

2 medium carrots, peeled and sliced

100g butternut squash, cubed

400g canned cannellini beans, drained

2 sticks of celery, sliced

150g pearl barley, cooked

1,5 l vegatable stock

1 tbsp of olive oil

1 tsp of dried basil

1 tsp of dried sage

1/2 tsp of dried thyme

Salt and freshly ground pepper to taste

Handful of  Super Sprouts and slice of toast to serve (optional)

Method:

First, cook the pearl barley. Put it in a pan, cover it with water, bring it to boil, add a pinch of salt. Cover it with a lid, and cook it for about 40-45 minutes on low heat, until it’s al dente.

Chop all the veggies and in a big pot, fry them with the spices until they begin to soften, 10-15 minutes. Stir it occasionally. Add the stock, turn the heat to low, and cook it for 30 minutes. Add the beans and cook it for another 10 minutes.

You can also add a bit of a chilli, for a little kick.