Club Sarnies

Jonno's lunch yesterday: organic chicken breast, free range bacon ( sadly not nitrate free- I am on the hunt for that), spinach from the garden, vintage cheddar, and ricotta thinly spread on just baked wholemeal. Of course, he loved the fruit stacks and flags best of all!

Dried YUCK-ricots

Have a look at the difference in colour between organic dried apricots (brown) and commercially produced dried apricots (orange). It is quite remarkable.

The bright orange dried apricots (and any other dried fruit that retains its 'just picked' colour) has most likely been treated and preserved using sulphur dioxide (SO2 - check the label). Its purpose is to extend the shelf-life of the product and to make them more aesthetically appealing. The brown, organic dried "cotticots", as my husband grew up calling, them are still loaded with natural sugars so have a life-span of around 3 months. Like so many other things, aren't we better to resist the convenience of bulk buying and opt instead for smaller quantities of fresh produce?

My two year old son loves these, and calls them "sollies"- an abbreviation of special lollies. I still like to curb his enthusiasm though- if left to his own devices with an open jar, he would absolutely decimate the entire bunch in minutes.

Chicken satay skewers with carrot chips and organic rice

Ingredients
1 free range organic chicken breast, cut into strips
1/2 cup organic coconut milk (light)
1/2 cup organic crunchy peanut butter (substitute cashew butter if allergic)
1 carrot
1/2 cup basmati rice (substitute brown rice)
Handful of skewers, soaked in water

Preheat oven to 220'c

In a saucepan, combine peanut butter and coconut cream and stir until combined. Heat over low until warmed. Remove from heat. Meanwhile, slice carrots into battons and steam until tender. Cook rice according to packet instructions.

Thread the chicken onto skewers, leaving enough skewer for sticky little fingers to grab on to.

Line a baking tray with baking paper. Line the skewers up and place in the oven. Cook at high heat for approximately 20 minutes or until cooked through. Cooking times will vary according to individual ovens so check thoroughly....chicken must be cooked through completely!

Once cooked, serve topped with the satay sauce, carrot chips and rice. I guarantee, these will get devoured as soon as the plate hits the table!

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Banana and manuka honey Spelt pancakes

I made these very virtuous little pancakes for my two year old's breakfast over the weekend. Despite my wish that he be naturally moderate and abstemious, the little guy has absolutely got a major sweet tooth. I have to think creatively to give him yummy treats without poisoning him with with processed sugar, colours and additives.

Ingredients

1 cup spelt flour, sieved
1 tablespoon manuka honey
1 tsp baking powder
1 egg, whisked lightly
1/3 cup milk
Fresh ground nutmeg (just a pinch)
Sliced banana
Butter for frying


In a bowl, mix the sieved spelt flour and the baking powder until combined. Add the egg, honey and milk and whisk until combined. The honey will give it a gloopy, shiny consistency. Add more milk or flour as required until you have the consistency of a moderately thin batter.

Put a small teaspoon of butter in a pan, then take a paper towel and wipe out the excess, so only a thin film remains. Place pan over moderate flame.

Add about four slices of banana, well spaced. On top of each banana, dollop a tablespoon of the batter on top. Wait until bubbles appear and then flip. The pancakes are done when you see them "lift" a little.

Remove pancakes from the pan and repeat until all cooked. I served them with greek yoghurt.

These can be frozen.

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