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FAMILY FOOD IDEAS // RECIPES // MEAL PLANS
Edenbridge, Kent
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F R U I T & E G G Y B R E A D K E B A B S // I

F R U I T & E G G Y B R E A D K E B A B S // I saw these kebabs on @my.little.food.critic’s reels and I really wanted to give them a go. And man… they are delicious!

🍡Mashed bananas, egg and vanilla on the bread and whatever fruits you fancy! I’m saving these for when the children get home from school and may even whip up another batch of eggy bread for them too - it’s just so scrummy with that vanilla added 🥳

Let me know if you give it a go!

P O R K & P A S T A // After loads of requests fo

P O R K & P A S T A // After loads of requests for sausage pasta this weekend, I made it happen this evening. And that was perfect seeing as the boys had a club that didn’t finish until 4.45pm, so time to make tea was limited.

🍝I always tell people that you can make this dish in the time it takes to cook the pasta. And today, seeing as I was at the shop when I planned to make this, I bought pork mince instead of sausages so that I saved even more time. The flavour was a little different, but still just as popular with the kids who wolfed if down like a pack of hungry hounds.

🍝Andy prefers low-carb, so I keep a stash of courgettes in the fridge to make courgetti. And I don’t even spiralize, I have a julienne peeler thing that’s far simpler to use. I save some of the sauce back, keep it really hot before serving it so he can have it on top of the raw courgette.

🍝I like it spicy, so I usually pop a bottle of smoked garlic and chilli oil on the table.

🍝Today I was in such a rush that I forgot to add a green veg on the side, but you could veg this up in both the tomato sauce or the accompaniments if you’re keen to ensure that your little ones get more veg.

🍝So, here’s the recipe, I hope you love it as much as we do :)

Ingredients
* pasta of your choice (90g uncooked per adult, 50g per child)
* 2 tbsp olive oil
* 100g frozen onion
* 50g frozen garlic
* 800g best quality sausages (2 packs)
* 2 tbsp fennel seeds
* 400g chopped tomatoes
* 2 tbsp tomato puree
* 100g cheese of your choice
* green veg

Instructions
1. Boil kettle, warm large saucepan and cook pasta according to packet instructions
2. Brown frozen onions and frozen garlic in the olive oil
3. Slice sausages down the centre lengthways and fry off - batch if your pan is overcrowded
4. Add fennel seeds to pan
5. Once sausages are browned. add chopped toms and puree. Simmer on high for 5 mins - cover with a lid of some sort to save your hob from tomato eruptions
6. Meanwhile grate cheese and prepare green veg
7. Combine half sausage sauce with drained pasta in large saucepan and transfer to serving bowl
8. Serve alongside grated cheese and green veg
9. Freeze and label the remainder for next week.

S Q U E A K Y C H E E S E // I was reminded this

S Q U E A K Y C H E E S E // I was reminded this week that the answer to learning to enjoy failure is to experience much more of it. And I certainly feel that my burger photography has improved dramatically in the last few days.

🍔You don’t come to Feed the Brood for food photography appreciation, but you may as well join me on the rollercoaster of learning seeing as you’re the one I’m taking these photos for. You may think this is a pile of turd with a pineapple top in the middle of it, but I am really chuffed, so there. 😋

🍔Aaaaanyway... this is a halloumi burger with a bite! I found the recipe on @bbcgoodfood and will definitely be doing it again! Halloumi cooked in chipotle sauce with pineapple, coleslaw and lime. And I can tell you, the lime is the killer ingredient here to bring it all together.

🍔I did half of the halloumi without chipotle for the children. They love construction food like this. It does mean that they don’t always have a very balanced meal, but I’m chilled about that because they’re having top notch food at every other opportunity.

Backdrop - @capturebylucy

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Featured In

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