I’ve been meaning to share this recipe for ages now. We all need a go to dinner the kids just love, right? Well this is my one. It’s a super easy, super quick pasta dinner that Aidan and Sarah would actually eat every single day if I let them! It’s easy red pesto pasta, perfect if you’re in a hurry. Continue reading
I have two kids who hate vegetables but I refuse to not let them eat veg. I try my best to conceal them in dishes, which often means chopping veg up into teeny tiny pieces. I hate chopping though, so I decided to invest in a Ninja Professional Stackable Chopper and I genuinely don’t know how I lived without it up until now! Continue reading
This Thursday Aidan will turn four. I have his birthday party booked for the weekend and the lovely folks at SuperValu will be making his cake. Continue reading
I’ve owned a slow cooker since finishing up maternity leave with Aidan almost three years ago. It was a present from the mammy. In those early days I thought it was the bees knees and in fairness it was so handy to throw the dinner on in the morning and come home to a cooked meal that evening. Continue reading
These savoury cheese and bacon muffins are a real hit with Aidan and Sarah and they are so quick to make and are a really handy lunch. I usually make a big batch because they freeze well. I find them great for sending with them to the childminders mid-week or if I’m in a rush at the weekend. They are divine served warm with a big dollop of butter on top. Continue reading
More often than not I find myself cooking separate adult and children’s meals, which is so time consuming. Tonight though I said I’d give some healthy and homemade tomato soup a try and when finished I modified two servings for Aidan and Sarah by adding mini pasta shells, peas and kidney beans. I must say it’s delicious in plain soup format and bulked up for the kids.
Recipe as follows:
1.5kg of vine tomatoes
1 stick of celery
2 tbsp olive oil
2 tsp of tomato purée
a pinch of sugar (in this case I used xylitol)
2 bay leaves
2 pints of vegetable stock (made from salt free stock cubes)
- Cut each tomato into quarters. Chop the onion and carrot into small pieces. Chop the celery roughly the same size.
- Fry the veg over a low heat until soft (approximately ten minutes)
- Next add in the tomato purée and stir to coat the vegetables.
- Add the tomatoes and the pinch of sugar (xylitol) and some black pepper. Throw in two bay leaves and cover and simmer on a low heat for ten minutes.
- After ten minutes add the stock and bring to the boil and then simmer for 25 minutes.
- All that’s left to do is blend the ingredients in to a lovely soup for a tasty lunch.
- In a separate pot I cooked up a portion of baby pasta, frozen peas and kidney beans and added it to two portions for Aidan and Sarah. There’s loads of other things other than pasta, beans and peas that would work in this soup, such as chopped carrots, chick peas, noodles etc.
This homemade tomato soup is suitable for freezing and is great for the winter.
Looking for more of my recipes? Check them, and my favourite kitchen gadgets, out here.