For me, cooking is therapeutic. I love being in the kitchen and I especially love batch cooking. Usually, once a week, I spend a few hours a week meal-prepping and batch cooking for the week ahead. By doing this, I know we are having freshly cooked, healthy, nutritious dinners every day of the week. The difference is, I’m not getting home from work tired and then slaving away in the kitchen instead of spending time with my family. I simply take the dish out of the freezer the night before and then reheat the batch cooked food, or cook through the meal prepped food.
All the recipes below can be made ahead of time and frozen for up to 4 weeks and then defrosted overnight before cooking.
Who’s Afraid of the Big Bad Shark?Josh was obsessed with sharks when he was little. For a while, it was all he would talk about! All these years later and I am making this again and Austyn also loves them!Ssssssssneaky SsssssssnakeThis is always a hit at our childrens parties. Who doesn’t love a cucumber snake?Creeping CaterpillarThese can be made as a small portion for one or just add lots more sandwiches for a party – totally versatile and looks totally awesome!Oink Oink SandwichesThese are probably the easiest and most effective little sandwiches!Fool-proof pancake recipeGrab a large bowl and put in the flour, eggs, milk, 1 tablespoon of oil and a pinch of salt then give it a good whisk until no lumps remain.
Heat a little oil in a suitable sized pan over a medium heat – you want the oil hot hot HOT before you add the mixture. Starter: Smoked cheddar & pancettaYou can make these in advance as they are a cold starter which is handy 🙂
Using the pancake recipe above this will be your blini batter. The pancakes want to be no more than 5cm round and roughly 5 per person. Set them aside ready to load up with their blini toppings (details below)
**gauge when they’re ready by when they are golden as opposed to 1 minute each side**Starter: Beetroot, cream cheese and cressPlace the cream cheese, the cooked beetroot and the pinch of salt into the food processor and blitz to a smooth paste.
Dollop a heaped teaspoon onto your blini base. Cut the cress and then sprinkle a little on top of the creamy beetroot. Your work here is done!Starter: Tomato & mozzarella with basilCut the tomato into quarters and remove the inners, leaving the fleshy outer. Set to one side.
Chop the mozzarella into chunks and set aside with the tomato