Family Favourites Recipes
Banana Oat Pancakes
Ingredients
- 125ml oat milk
- 2 eggs, separated
- 1 small banana
- 100g rolled oats
- 2 tsp baking powder
- few drops vanilla extract
- oil
- low fat yogurt and fruit to top
Method
- STEP 1
Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
- STEP 2
Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.
Tuna Pasta Bake
Ingredients
- 600g rigatoni (whole wheat or Gluten free)
- 50g butter
- 50g plain flour (GF can be used)
- 600ml milk (or dairy free alternative)
- 250g strong cheddar, grated
- 2 x 160g cans tuna steak in spring water, drained
- 330g can sweetcorn, drained
- large handful chopped parsley
Method
- STEP 1
Heat oven to 180C/fan 160C/gas 4.
- STEP 2
Boil 600g rigatoni for 2 mins less time than stated on the pack.
- STEP 3
To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
- STEP 4
Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
- STEP 5
Remove from the heat and stir in all but a handful of the 250g grated cheddar.
- STEP 6
Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
- STEP 7
Transfer to a baking dish and top with the rest of the grated cheddar.
- STEP 8
Bake for 15-20 mins until the cheese on top is golden and starting to brown.
Chicken and Chorizo Jambalaya
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts, chopped
- 1 onion, diced
- 1 red pepper, thinly sliced
- 2 garlic cloves, crushed
- 75g chorizo, sliced
- 1 tbsp Cajun seasoning
- 250g long grain rice
- 400g can plum tomato
- 350ml chicken stock
Method
- STEP 1
Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
- STEP 2
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
- STEP 3
Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
- STEP 4
Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.