We are currently taking orders for delivery of Family Meals for the week beginning Monday 16th January.
 
   

 

Mrs Tinks Recipes

Samuel and Clarissa’s Risi e Bisi Risotto

Serves 4-6 people and is ready in 30 minutes

Ingredients

1 Tablespoon of Olive Oil
1 medium Onion
1 medium Garlic Clove
1 Bay Leaf
250g Risotto Rice
Half pint of Veg or Chicken Stock (Fresh or take the easy option and use a cube – preferably one that’s low in salt)
250g Frozen Peas
Small bag of Fresh Spinach (usually 100g)
Small handful of Fresh Basil
Small handful of Fresh Mint
Black Pepper
Parmesan to serve

Recipe

In a large pan heat the oil and fry the onion, garlic and bay Leaf until softened. Stir in the rice until coated with oil. Add one third of the stock, cover and simmer (keep checking and stirring, adding more stock when necessary). Meanwhile boil the peas for a few minutes and before draining add in the Spinach to wilt. Drain and add finely chop in a food processor along with the mint and basil. Finish cooking the Rice until all the stock has been absorbed. Just before serving, stir in the spinach mixture; add a large knob of butter and black pepper to taste. Serve sprinkled with parmesan.  

Mathilda, Kitty and Ned's White
Chocolate and Cranberry Cookies

Serves 4-6 and is ready in 30 minutes

Ingredients

140g Plain Flour
Half teaspoon Baking Powder
75g Oats
125g Unsalted butter
75g Brown Sugar
100g Caster Sugar
1 Egg, beaten
Half teaspoon Vanilla extract
75g Dried Cranberries
75g White Chocolate chopped in to small pieces

Recipe

Preheat the oven to 180°C. Beat the butter and sugar until creamy. Add the egg and vanilla extract and mix well. Add the flour, baking powder and oats. Combine and then fold in the cranberries and white chocolate. Roll tablespoons of dough in to balls and place on a lightly creased baking tray. Gently squash the balls down with a fork. Cook for 10 minutes (depending on type of oven). When ready the cookies will be pale brown and soft. Leave to cool on the baking tray and then transfer to a wire rack. They are delicious eaten when still warm but will also keep for a few days in an airtight container.

 

Ryan, Adam and Sara’s Crispy Ginger Chicken

Enough for 3 small children and takes about 15 minutes to prepare and cook. Add more of everything if the children are bigger!

Ingredients

3 tablespoons Rapeseed Oil (Vegetable or Olive Oil is also fine)
1 Large Chicken Breast
3 tablespoons Corn flour (plain or self raising flour works too but will not make it so crispy)
Medium piece of Fresh Ginger finely grated (about 2 inch)
Soy Sauce (optional as high in salt)
Sesame Oil (optional)

Recipe

Pat the chicken dry with some kitchen roll and cut into thin strips. Roll the chicken in the corn flour until evenly coated. Heat the oil in a large frying pan or wok and gently fry the chicken until turning brown. Grate in some fresh ginger and cook for few more minutes until crispy brown.