Year Round Homeschooling ~ Totschool ~ Baking with Toddlers

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20151020 baking with toddlers
Baking with toddlers is always a messy, fun and yummy experience. Pixie loves working in the kitchen and cooking or baking with Momma has always been one of her most favorite activities to do with me. Click on the above image to read the full article on the Year Round Homeschooling Blog

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Hearts for Home Blog Hop #84 ~ Recipes

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H4H

The Hearts for Home Blog Hop is a weekly blog hop that begins every Thursday morning. The theme of this blog hop is showing that our hearts are for our homes.Post topics include: homeschooling, marriage, parenting, homemaking, faith, budgeting, crafts, DIY projects and more! We would love to see you link up your posts. We feature the most popular post and a few of our favorites every week! Will you be one of the next Featured Bloggers?

Not a blogger? That’s okay! This blog hop will be your one stop location to finding ideas and inspiration for fulfilling your role as a wife, mother and follower of Christ. We are so glad you have stopped by!

Meet my cohosts here!

Featured blogger with the most clicks last week ~ Gregory the Terrible Eater Read-Aloud Activities and FREE Printable (Embark on the Journey)
1

Smashed Avocado & Bean Sandwich (Syncopated mama)
2

Back to School Granola Snack (Worshipful Living)
3

Banana Almond Milk (Midwest Modern Momma)
4

Over 30 Delicious Squash Recipes (Midwest Modern Momma)
5

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HEARTS FOR HOME BLOG HOP GUIDELINES

Welcome! Please make sure to link directly to your post (not your main blog page) so we can find the fabulous post you want to share. Each week we will select someone’s blog link up that our readers “clicked” with the most and share some of my favorite posts that were linked up! Thank you!

Hearts for Home @ Monsters Ed Homeschooling Academy

 

Please make sure to display our Hearts for Home button on your blog post, sidebar or tabs. This button can be found on the blog hop each week. Kindly make sure to visit some of the other wonderful bloggers who have linked up here. Were you featured on our Hearts for Home Blog Hop? Congratulations! Grab a Featured button to proudly display on your blog or website.

Hearts for Home @ Monsters Ed Homeschooling Academy

 

We invite everyone to get “clicking” and have some blog hopping fun!

We have created a Pinterest Board so that we can help spread the word on the blog’s that have had featured posts on our Hearts for Home Blog Hop. Make sure to stop by and check it out HERE.


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Gauteng Mom Blog Meetup ~ Kid Friendly Recipes

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To close off our Mom Blog Meetup, Margy Vally from The Olive Branch Cooking School shared some Kid Friendly Recipes. These were so quick and easy to make.

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Frozen Mango and Yoghurt on a Stick

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Ingredients:
300g full cream yoghurt plain
2 medium mangos, peeled, pitted and cut into chunks
Method:
Place into a processor and blitz until smooth. Pour into ice cream moulds put a lolly stick into each mould and then freeze until required
NB You could also use strawberries or plums

Fruit Kebabs


Quick and easy just ball out your fruit and add to a kebab stick

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Eggy Toast with Syrup and Banana

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Ingredients:
2 slices bread white or brown
1 egg, beaten, seasoned with sea salt
20g butter
cinnamon and sugar
Drizzle of Syrup
1 banana, peeled and sliced
Method:
Cut out shapes you desire. Dip into the beaten egg. Melt butter in a frying pan and gently fry until golden. Place onto dish sprinkle with cinnamon sugar , drizzle with syrup and topped with sliced banana.
NB You could also use raspberries

Chicken and Corn Lettuce Boats

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Ingredients:
Filling
60g chicken, cooked and diced
30ml mayonnaise
Squeeze of lemon juice
10g frozen sweet corn
½ tomato, diced
½red pepper, diced
1 spring onion, diced
sea salt and black pepper
6 iceburg lettuce leaves
Method:
Mix all filling ingredients together and place into the lettuce leaves. Make a little sail for your boat with a napkin and cocktail stick.
NB You could use Tuna or salmon instead of chicken

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Fishy Cakes

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Ingredients:
200g cooked hake (free from skin and bone)
200g mashed potatoes
1 yolk
1 egg
25g flour
50g fresh white bread crumbs
Method:
Combine the fish, potatoes and egg yolk. Add salt and pepper. Make into fish shapes. Coat with flour, egg and breadcrumbs. Deep fry for 2-3 minutes. Add a frozen pea for an eye.
NB Could also be crab, salmon, or other white fish

Chicken Goujons

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Ingredients:
200g chicken breast cut into 10cm thick long strips
50g cake flour
2 eggs Beaten
100g fresh breadcrumbs
3 Tbsp mayonnaise
A squeeze of lemon juice to taste
salad leaves to serve
Method:
1. Season the chicken.
2. Coat chicken with flour, then the beaten egg and finally the breadcrumbs.
3. Heat up a frying pan of oil and gently fry the Goujons until golden brown
4. Mix the lemon juice and mayonnaise and seasoning.
5. Serve with the Goujons and a few salad leaves.

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Rainbow Salad


Salad
2 tomatoes, large diced
1 cucumber, large diced
lettuce leaf, shredded
1 yellow pepper, deseed, cut into large dice
2 carrots, peeled and cut into batons
½ cup full cream yoghurt
2 tablespoons chopped basil
2 tablespoons chopped parsley
Method:
Place yoghurt in a bowl and mix in the basil and parsley
Layer your vegetables one at a time in a see through container. Put a container at the side to dip the vegetables

Mighty Mice

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Ingredients:
4 large potatoes, washed and pricked
200ml cooked savoury mince or 200g can tuna drained
25ml butter
10ml milk
salt and pepper
100ml cheddar or mozzarella cheese grated
See point 5 for making face
Method:
1. Preheat the oven to 190°C Place the potatoes onto a baking tray. Bake in the oven for 45minutes to 1 hour.
2. Cool the potatoes, cut in half horizontally.
3. Scoop out flesh and place into a bowl add the butter, milk, salt and pepper and mash well together.
4. Stir in the mince or tuna. Place mixture back into the potato skins and sprinkle with cheese. Bake for a further 15 minutes.
5. Make your mice faces on top of the potato while it cools down enough to be eaten. Use raisins for the eyes, salami for ears, red pepper for mouth, spring onions for whiskers, parsley for hair and anything else you may have

About Olive Branch
Margy qualified as a chef in the UK, prior to moving to South Africa. Since then, her professional career has revolved around food with both major multinational and local companies, including the Westin International Hotel Group. She has continued to develop her passion for food – ranging from the traditional to current trends, and is also currently responsible for Recipe Development with ‘Plum’ food magazine.

Margy looks forward to sharing this passion for food with you as the Executive Director/ Chef of Olive Branch Cooking School. Her style of simple, smart and seasonal recipes are sure to inspire you – food for every cook, every food lover, every day and every occasion.

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