Family recipes small


steps Stuffed Peppers


If your wondering what to do with that left over bolognese sauce, why not make stuffed peppers, it makes a quick, healthy tea!


Ingredients:


4 peppers (any colour) left over bolognese sauce 1 packet of microwave rice Cheddar or feta cheese Spray olive oil


Method: Wash, slice off the top and de-seed the peppers.


Place the peppers in a oven proof dish so they stand upright.


Chop up some feta, or grate some cheddar cheese.


Simply layer the bolognese sauce and rice into the peppers and top with the cheese. Then put the pepper tops back on.


Spray lightly with olive oil. Bake in a pre heated oven at 180°c for about 30 minutes.


Tuna Pasta Bake


Comfort food doesn’t get better than this tuna & broccoli pasta bake!


Ingredients: 2x185g cans tuna, drained 400g


150g 1


225g 225g


1tbsp can cherry tomatoes


broccoli, broken into small florets red pepper, de-seeded and chopped pasta


1tbsp tomato puree 2tbsp 50g


Mascarpone cheese breadcrumbs


cheddar cheese, grated oil


Mini Banana Muffins


These are absolutely delicious, and healthy too. Ideal for toddler parties and picnics.


Ingredients: 1


1/2 tsp


55g (2oz) 1 large


medium egg vanilla extract


soft light brown sugar very ripe banana


55ml (2fl oz) sunflower oil 85g (3oz) 1/2 tsp 1/2 tsp 1/4 tsp


pinch salt


wholemeal flour baking powder


bicarbonate of soda ground cinnamon (from 1 year)


Method: Pre-heat oven to 180°c / 160°c fan oven.


Line two mini-muffin tins with 18 mini muffin liners.


Crack the egg into a large bowl and add the brown sugar.


Add the vanilla extract and beat together until thick.


Break the banana into pieces in a small bowl, then mash it well with a fork.


Add the mashed banana and the oil to the egg and sugar mix.


Sift in the flour, baking powder, bicarbonate of soda, salt (from 1 year) and cinnamon. Add the bran left in the sieve from the flour to the bowl. Stir together until just combined.


Spoon into the muffin cases ( around two-thirds full). Then bake for 12-14 minutes until risen and firm.


Method: Plunge the broccoli into a pan of boiling water for 3 minutes, cool under cold running water and drain.


Cook the pasta as directed on back of pack. Heat the oil in a wok or deep sided frying pan and stir-fry the red pepper until just soft, stir in the Mascarpone, tomato puree and cherry tomatoes, mix well and heat through.


Remove from heat and stir in tuna, broccoli and pasta. Place in a 1½ litre oven proof dish, sprinkle with breadcrumbs and Cheddar cheese and place under a hot grill until golden brown.


Small Steps 29


Recipe provided by Top 100 Fingerfoods.


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