Children's spaghetti bolognese

This is a great way of hiding vegetables from fussy children - and the family all still love my version of spaghetti bolognese even though they are now grown up and eat veggies quite happily by themselves!   Jamie Oliver adds sundried tomatoes to his version, which is nice if you like it quite rich and tomatoey.

Children's spaghetti bolognese

Ingredients (serves 4)

olive oil
200 ml red wine (optional)

2 sprigs of fresh rosemary, finely chopped  
2 carrots, grated

tsp dried Italian herbs  
2 zucchini, grated

2 cloves of garlic, minced  
1 onion, finely chopped

400 g good quality beef mince  
1 jar tomato-based pasta sauce  OR 1 tin chopped tomatoes1/2 cup pitted olives (optional)

400g spaghetti              

freshly grated parmesan

salt and pepper      
extra virgin olive oil

Put a frying pan or wok on a medium heat, add a splash of olive oil then cook the onion for about 5 minutes, stirring now and then, until soft. Add the rosemary, herbs and garlic, cook for a minute or two, and then add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown, stirring and breaking up the lumps as you go.   Pour in the red wine (if using - if not use 200 ml stock) and cook for a minute or two.

Add the jar of pasta sauce to the mince. Stir well and add the olives, grated carrot and zucchini. Reduce the heat so that the sauce is simmering gently and cook for about 30 minutes.  Stir it regularly and if it looks as if it’s drying out, add a little water.  Season well with salt and pepper once it’s cooked.

About 10 minutes before the time is up, cook the spaghetti in a big pot of boiling salted water according to the packet instructions, and then drain.  Divide the spaghetti into bowls, top with a big spoonful of the sauce, a good grating of Parmesan and a drizzle of extra virgin olive oil. 

Lake Louise boozy hot mint chocolate

We had this hot chocolate after a morning spent ice skating and a sleigh ride at Lake Louise in  -14C temperatures - and it is the most delicious drink in the world when you are freezing and can't feel your fingers!  You can always leave out the alcohol if you just want a plain hot chocolate.

Lake Louise boozy hot chocolate

Ingredients (serves 4)

4 cups milk

1 cup fresh cream

1 block good quality dark chocolate

2 tbsp light brown sugar

1/2 cup Chocolate Mint liqueur

Warm the milk and cream in a medium saucepan over a medium-low heat. Break the chocolate into pieces and add to the milk. Whisk until melted and combined. Add the sugar and whisk until dissolved. Continue to warm the mixture until it starts to thicken a little, then whisk in the liqueur, if using.  If you want to be particularly decadent, top with some whipped cream and chocolate shavings.

Banana pancakes

One of my favourite Jack Johnson songs is “Banana Pancakes” - so of course when I hear it I have to ask Charlie (the pancake queen!) to make me some.  If you want your pancakes fluffy add the baking powder and baking soda, if not leave those ingredients out.

Banana Pancakes

Ingredients (makes 12 pancakes)

2 cups buttermilk (or full cream milk)

2 ripe bananas (1 cup mashed, plus extra for slicing)

2 eggs

3 tbsps unsalted butter, melted and cooled slightly

1 tsps pure vanilla extract

2 1/2 cups plain flour

1/4 cup sugar

2 tsp baking powder (optional)

1/2 tsp baking soda (optional)

½ tsp salt

Add the buttermilk to a large bowl. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.  In a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt and whisk together to combine.  Pour the dry ingredients over the wet and mix just until incorporated. Don’t overmix!

Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.  Heat a non-stick large frying pan over medium heat. Melt a little butter and using a 1/3 cup measure pour the batter into the frying pan. The pancakes are ready to flip when they start to form little bubbles in the middle (about a minute). Flip and cook on the other side until golden brown and the cooked through.

Serve topped with sliced bananas and maple syrup.

Dom Pedros

The refined form of hooligan juice which was so popular in Zim when I was young.  This is a version using Amarula cream liqueur; you can use any liqueur you like, but cream or coffee-based ones like Amarula, Kahlua and Baileys are particularly nice.

Dom Pedros

Ingredients (serves 4)

4 cups vanilla icecream, slightly softened

1/2 Amarula liqueur

3/4 cup fresh cream

Put all the ingredients into a blender and whizz until combined.  Pour into glasses and serve immediately.

Sprinkle with some chocolate shavings if you like.

lime and chilli butter roast chicken

Lime, chilli and chicken go perfectly together.  This is a sort of peri peri chicken with limes replacing the lemons and the addition of a few Asian flavours like soy sauce and ginger.  Serve with rice and a green salad and make sure you pour over plenty of the buttery juice.  Another delicious recipe from Not Quite Nigella.

Lime and chilli butter roast chicken

Ingredients

1 chicken, cut into pieces

50g softened butter

grated zest of 1 lime

Juice of 1/2 lime

1 long red chilli, chopped

2-3 cloves garlic, chopped

2 tablespoons sweet chilli sauce

1 tablespoon soy sauce

1/2 tablespoon finely grated ginger

Fresh coriander to serve

Preheat oven to 220C and place the chicken pieces in a baking tray skin side up. Mix the butter, lime zest, lime juice, chilli, garlic, sweet chilli sauce, soy sauce and ginger in a small food processor (or by hand). Spread the flavoured butter over the chicken, coating it well. You can do this the night before if you want and leave the chicken in the fridge to marinate overnight.

Roast the chicken for 40 minutes, basting halfway through with the juices.

Potato, tomato and mozzarella salad

This is another recipe that I spotted on Pinterest - I think it's originally from Donna Hay.  The mixed tomatoes look pretty but if you can't get them use any fresh, vine-ripened tomatoes you can find.  remember not to keep tomatoes in the fridge.

Potato, tomato and mozzarella salad

(with spring onion dressing)

Ingredients

500g large waxy potatoes, peeled
300g mixed heirloom tomatoes, sliced
100g kalamata olives
400g bocconchini or mozzarella, torn
Baby basil leaves, to serve
Sea salt and cracked black pepper

Red-wine vinegar and spring onion dressing

2 tbsps red-wine vinegar
1 tsp caster sugar
1 spring onion, finely chopped
2 tbsps olive oil

Put the potatoes in a medium saucepan of salted cold water.  Bring to the boil and cook for 18–20 minutes or until tender. Drain and set aside to cool. 

While the potatoes are cooking, make the dressing. Place the vinegar, sugar, spring onion, oil, salt and pepper in a bowl and whisk to combine. 

Thickly slice the potatoes and place on a serving dish. Top with the tomatoes, olives and mozzarella. Drizzle with the dressing and sprinkle with the basil, salt and pepper.  Serves 4.