Tortilla with new Potato, Courgette and Tomato
Tortillas are good eaten hot or cold. You could cook this for your own supper and then wrap a piece up in foil in the morning for your child’s lunchbox.
110g cooked new potatoes, cut into slices
1 tbsp olive oil
1 small onion, finely chopped
125g courgette, thinly sliced
2 medium tomatoes, skinned, de-seeded and roughly chopped
4 eggs
1 tbsp milk
2 tbsp freshly grated parmesan cheese
a little salt and pepper
Heat the oil in a seven or eight in non-stick frying pan. Add the onion and sauté for two minutes. Add the sliced courgettes and sauté for eight minutes. Add the tomatoes and cook for two minutes, then stir in the sliced new potatoes. Beat the eggs together with the milk, parmesan and a little seasoning. Pour the egg mixture over the vegetables and cook over a medium heat for about five minutes or until the eggs are set underneath. Preheat the grill to high.
Place the frying pan under the grill and cook briefly until golden and set.
When the tortilla is cold, cut into wedges and wrap in foil.
Makes 6 Portions
Annabel’s Oat Bars
85g butter
90g brown sugar
55g golden syrup
100g oats
30g Rice Krispies
¼ tsp salt
40g dessicated coconut
40g chopped dried apricots (ready to eat)
30g cranberries
30g raisins
40g chopped pecans (optional)
Preheat the oven to 170C / 325 F / Gas 3
Line a 20cm square tine with baking parchment coming up the sides.
Put the butter, sugar and golden syrup in a large saucepan.
Heat gently, stirring occasionally until butter and sugar have melted. Remove from the heat and mix in the remaining ingredients. Spoon into the prepared tin and press out in an even layer (a potato masher is useful ). Bake for 25 mins until golden around the edges. Cool completely in the tin, then lift our and cut into 12 small bars. Store in the fridge.
Makes 12 Bars
Kiddie Sushi Rolls
Other good fillings would be tinned salmon mixed with a little mayonnaise, tomato ketchup and chopped spring onion with cucumber strips or strips of Cheddar with slices of tomato and cucumber.
Half x 6 oz tin tuna in oil drained (75g drained tuna)
2 tbsp mayonnaise
1 and a half tbsp tomato ketchup
2 drops of Tabasco or to taste
2 slices white bread, crusts removed
2 in length of cucumber cut into strips
2 in length of carrot, coarsely grated
Using a rolling pin, flatten the bread until about 5 mm / 1/8 in thick.
Mix the tuna together with one tablespoon of the mayonnaise and the tomato ketchup. Spread the remaining mayonnaise over the bread and then spoon the tuna about a quarter of an inch from the edge of the bread in a line. Arrange the cucumber strips on one side and the grated carrot on the other. Roll up from the tuna end and press down to seal. Trim ends to neaten using a sharp knife, then cut into three little rolls.
You can prepare this the night before, wrap in cling film and cut into three in the morning.
Makes one portion
