So I am going to try and be as comprehensive as I can with my list of family friendly recipes. Everything from cheese-less pizza to cakes, soups to main courses, all the things my family love to eat. Now some of these recipes hold another of my favourite tricks, how to get your family to eat their vegetables without noticing they are there…neat trick if you can pull it off and 9 times out of 10 I do. So I suppose recipe time it is, if there is a particularly good ingredient I think you can use that is dairy free I will let you know what it is and where you can buy it, that way you won’t have to do the legwork or eye straining that I have done. Interestingly enough when I asked my family what dishes they particularly like of mine they came up with the same things Beef Cobbler and Roast Chicken Dinner. Hhhhmmm, very helpful family. I think they are forgetting the biscuits they munch and the cakes they devour on a regular basis.
Spiced Carrot and Lentil Soup
Alternative to carrot in this recipe is sweet potato, which my husband prefers as he finds carrots too sweet for his taste. You will need to grate the sweet potato. The soup o the right is Spiced Carrot the soup on the left is Leek and Potato
Prep time 10 mins Cook time 15 mins
2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine just check the ingredients have no hidden nasties)
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, and stock to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
This soup is delicious served with
Garlic and Herb Flatbreads
175ml warm or tepid water
7g sachet of fast-action yeast
1 tsp brown sugar
A generous pinch of salt
200g plain flour
50g self raising flour
3-4 tbsp chopped herbs of your choice
1 clove of garlic, mashed
2 tbsp olive oil
In a bowl, mix together the water, sugar and yeast. Set this aside until frothy.
In a large bowl put the flours, herbs and salt and mix. Tip in the frothy water mixture and bring together at first with a spoon and then by hand. Turn out onto a lightly floured surface and knead until smooth.
Place the dough in a clean bowl, cover and put in a warm place to rise for 30 minutes.
Once the dough risen divide dough into four balls and gently roll them out into circles. Brush a little oil onto a thick stainless steel frying pan and cook each flatbread, one-by-one, over a medium heat. When the bread springs back when pressed it is ready for the garlic oil.
Mix together the garlic with 2 tbsp of olive oil. Let flat breads cool slightly and brush them with the garlic and oil. Serve immediately.
Leek and Potato Soup
1 tbsp vegetable oil
1 onion, sliced
225g/8oz potatoes, cubed
2 medium leeks,sliced
1.2 litres/2 pints vegetable stock
salt and freshly ground black pepper
- Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
- Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
- Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, heat through and serve.