After a lazy brunch at home, where Rory was incredibly helpful in preparing the grapes, we headed out for some fun in the snow. On the way to the park we bumped into the gorgeous Churcher family who had the same idea, so we all congregated at the park where the boys attempted to build a snowman. Apparently the snow wasn’t the best for building, ahem, but they managed a small token one. In the afternoon O went off to have a quick bread making lesson from Joe whilst Mel and Mia came to ours and helped Rory and I make a yoghurt cake. Although the babies were brilliant it took slightly longer than expected so rather than having afternoon tea, we decided it was best if they stayed for supper and we had it for dessert. For supper we rustled together my beetroot, quinoa, feta and pine nut salad (adapted from the brilliant Start Fresh children’s cookbook), with roast chicken. O did these amazing griddled cauliflower steaks, yummy. In the evening O and I snuggled up with some mexican hot chocolate and watched more of The Sopranos, which we love.
Yogurt Cake (gâteau au yaourt)
- 2 (6oz) containers of plain yogurt (keep containers for measuring the other ingredients)
- 2 eggs
- 2 containers sugar (my son’s scoops were about 3/4 full)
- 1 tsp vanilla
- just under 1 container of vegetable oil (my son filled his)
- 4 containers flour (my sons were all different)
- 1 1/2 tsp baking powder
- 1 container mini chocolate chips or 2 containers of frozen berries (optional)
- Crème fraîche (optional)
- powdered sugar (optional)
- Preheat the oven to 375 F
- Coat a loaf pan or 9″ round cake pan with cooking spray or oil.
- In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
- In a separate bowl, combine the flour and baking powder.
- Add the dry mixture to the wet mixture, stir until just combined. You can now add the chocolate chips or berries if using them.
- Scopp it all into your baking pan, bake for 35-45 minutes or until golden and the cake springs up when touched (or when a toothpick inserted is pulled out clean). Let it cool on a rack.
- Dust with powdered sugar (optional) and serve with the Crème fraîche (optional).
ROASTED GOLDEN BEETROOT WITH QUINOA AND FETA
5 small golden beets, scrubbed
3 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
1 cup quinoa
1 ounce fresh spinach, stems removed, shredded
3 tablespoons toasted pine nuts
3 tablespoons crumbled feta cheese
1⁄2 teaspoon fresh lemon juice
Preheat the oven to 400°F.
Arrange the beets on a rimmed baking sheet. Drizzle with 1 teaspoon of the olive oil and season with salt and pepper. Roast the beets until tender when pierced with a fork, 25 to 30 minutes. Let the beets stand until cool enough to handle, then use wet hands to slip the skins from the beets. Cut the beets into quarters.
Meanwhile, in a 11 ⁄2-quart saucepan, bring 2 cups of salted water to a boil. Add the quinoa and cook, stirring occasionally, until all the liquid is absorbed, about 20 minutes. Fold the spinach into the quinoa and set aside.
In a large bowl, fold the quinoa mixture, beets, raisins, and feta together and drizzle with the remaining 2 teaspoons of olive oil and the lemon juice.
Divide the entire recipe into both adult and child-friendly portions. For adults, serve as is. For children, transfer to a food processor and puree or fork-mash, as appropriate.
Makes 4 adult servings or about 6 kid servings