Winter is here and all the seasonal delights that go with it, as lots of nature’s best goes to sleep, you may be wondering what gems can be found this month and what you can do with them.
- Brussel Sprouts
Here are some simple, tasty recipes and ideas to make the most of December’s seasonal star foods.
Perfect Pear Pancakes
These pancakes are so easy to make and perfect for getting some seasonal fruit into the family, the pear provides a sweetness that means you won’t need any additional sugar and the best thing is, once its grated and in the batter, the kids won’t know its there!
Ingredients – Serves 4
- 1 Pear
- 1 cup of milk (any type of milk will work)
- 1 cup of self raising flour
- 1 large egg
- 1 tsp cinnamon (optional)
- A drizzle of honey (optional)
- Grate your pear into a bowl and sprinkle with the cinnamon if using.
- Add In milk, egg and flour and give everything a good stir.
- Heat a non-stick frying pan on a medium heat with a little oil.
- Pour a ladleful of your mixture into the pan and wait for bubbles to form before flipping it over.
- Cook for another minute and then remove pancake onto a plate and repeat with the rest of the mixture.
- Serve with a drizzle of honey or your favourite topping. Enjoy!
These are fun to make and turn a boring green leaf into a crunch, flavourful snack. Kale is packed full of goodness that getting into your diet can only be a positive.
Ingredients – Serves 4
- 100g Kale (Stalks removed)
- Olive oil
- Seasoning (options include, Salt and pepper, garlic powder and chilli, cinnamon)
- Preheat the oven to 150C/130C fan/gas 2
- Wash your Kale and make sure any tough stalks are removed. Pat or spin dry.
- Massage your Kale with a drizzle of olive oil and sprinkle over your chosen seasoning.
- Give it all a good mix making sure all the leaves are coated.
- Line a tray with baking paper and spread out the Kale
- Bake for 15-20 minutes until Kale is crispy but still green.
- Leave to cool and then enjoy within a few hours to keep the crunch.
Carrot cake muffins
Muffins are a delightful thing, great to make with the children and they don’t have to be unhealthy, this recipe has crunchy carrots to up the veg quota and they keep the muffin moist and delicious.
Ingredients – Makes 12 muffins
- 150g butter
- 250g grated carrots
- 100g sugar
- 200g plain flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp baking powder
- 2 eggs
- Handful of raisins (optional)
- Preheat your oven to 200c/fan 180c/ gas 6.
- In a mixing bowl, cream together butter and sugar until pale and fluffy.
- Add in the grated carrots.
- Add in the flour, nutmeg and cinnamon and baking powder (and raisins if using.)
- Crack in the eggs and give everything mix, don’t over mix it, you just want everything combined.
- Line a muffin tray with 12 cases and spoon the mixture evenly into the cases and bake for 20 minutes or until a skewer when inserted comes out clean.
- Leave to cool and enjoy!
These are a great mid-morning or afternoonsnack or perfect to put in a lunchbox for school.
Have fun sampling the seasons best selection and see how many you can try getting onto your place this December.