Rugby Wraps

My family has never had a particular tradition or connection to one particular sport. When growing up, my dad would always, I mean without fail, watch the Grand Prix. But it was never a family activity. I believe it was a source of mild frustration for my dad that neither of his daughters showed any interest in watching the motor racing with him. As a teenager, I remember looking forward to Grand Prix weekends as it meant I could have a Sunday afternoon to myself as long as dad wasn’t disturbed!

I always knew that my husband was a rugby fan; when I first met him he was wearing a Leicester Tigers rugby shirt. Although, if truth be told, I would have been hard pushed to tell you that! Before we were married, it was very easy for me to avoid watching the rugby with him and make other plans. However, when we married, I realised that I wouldn’t be able to avoid the game my entire life. So I set about trying to understand the rules. I asked many, many questions. It may have actually been the same question over and over again and after over 10 years of marriage I am somewhat ashamed to admit my understanding of the rules hasn’t progressed!

Ready to fill the wraps.
Seb with his wrap shortly before it was demolished!

My interest in understanding rugby was dwindling and then Simon told me that the 2011 Rugby World Cup was taking place in New Zealand. He asked me if I would like to watch the matches with him. I was rather reluctant as they would all be taking place rather early and although I am an early bird, I like my time to myself in the mornings. He promised me he would make me breakfast and a deal was struck. This was when what were initially called Rugby Sandwiches were created. In their original form, we used partially baked baguettes filled with a combination of scrambled eggs, bacon and sausage and mushrooms. I had mine with vegetarian sausages. Fast forward to the present day (and the airing of the Six Nations 2019) and we are still making these. We have exchanged the partially baked baguettes for wraps as the kids eat them better and they work well if you are following Slimming World! Isn’t it funny how life changes?!

and cooking mushrooms.
Seb scrambling eggs

I was really impressed with my six year old during this process as he scrambled the eggs himself and kept an eye on the mushrooms and mixing them around while I sorted the bacon. He was so very proud of his efforts, and proudly told his dad how he cooked the eggs and the mushrooms! The kids demolished a couple of mini wraps each and the grown ups had these with potato wedges. Everyone was rather happy!

Ingredients

  • Wraps (in our house the grown ups used normal-sized wraps and the children had a couple of mini wraps each)
  • Eggs (we used one for each person)
  • Mushrooms (we used about 50-60g as not everyone likes them in this house)
  • Bacon (we allowed 2 pieces per adult and 1 piece per child) or vegetarian sausages
  • Butter Frylight or margarine

Method

  1. Chop the mushrooms and put to one side.
  2. Crack the eggs into a bowl and whisk (Seb called it this the ‘whizz mix’ which made me chuckle! Seb shows you how it is done in the video below.)
  3. Put the bacon onto grill.
  4. Spray a small saucepan with Butter Frylight and add the mushrooms to fry. Mix every so often to stop them sticking.
  5. Spray another small saucepan or frying pan with Butter Frylight and pour the beaten eggs into it. As the egg starts to set, mix it all around until the egg is fully cooked.
  6. Put the cooked mushrooms and scrambled eggs into individual little bowls with spoons to serve.
  7. Cut up the grilled bacon and place in another bowl.
  8. Give everyone a wrap on a plate and allow them to spoon in the fillings they want and roll up. If you are not eating them immediately, putting a cocktail stick in the keeps them wrapped.
  9. Enjoy in front of the rugby!
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Breakfast Kebabs

Working as a team!

And breathe. It is the weekend, the reward for the long working week (well only really if you work Monday-Friday). For our kids, Saturday morning is for playing in PJs with each other and me just letting them get on with it while I catch up with my blog, eat breakfast in peace and theoretically get some down time while they have fun and before we have to start thinking about homework and the day’s activities.

Baking in PJS again! Forgot the apron though…

Saturday morning is also the morning of experimenting in the kitchen in daddy’s absence. This morning was no exception. I haven’t had the chance to get in the kitchen with the kids much this week.  But this morning, I managed to kickstart the day with breakfast kebabs. These involved chocolate cinnamon eggy bread, pears and blueberries. I don’t think I have ever seen Seb eat his breakfast so quickly!

It really is an easy breakfast which the kids enjoyed making. They could be cooked in a frying pan over the stove or grill them like we did.  Ours were grilled on greased tin foil so we didn’t loose any blueberries! I would recommend using tinned pear or ripe pear as ours was still a bit firm so it was a bit of a challenge to thread onto the skewer. The boys did patiently achieve it, but I did have to do that bit for Ophelia.

Ingredients

To make 3 kebabs

  • Three slices of bread
  • 1 ripe pear or half a tin of pears
  • A handful of blueberries (defrosted if frozen)
  • 2 medium eggs
  • 1tsp icing sugar
  • 1tsp unsweetened cocoa powder
  • 1/8tsp ground cinnamon
  • Honey to brush pear and blueberries with (this will give them a caramel flavour – it is optional though)
  • Three skewers, soaked in water for 5-10 mins

Method

  1. Cut the crusts off the bread and slice into 4 smaller squares.
  2. Cut each of the 4 squares into 2 triangles (a diagonal cut).
  3. Crack the eggs in a small bowl and whisk.
  4. Add the icing sugar, cocoa powder and cinnamon and mix well.
  5. Chop the pear into chunks. These need to be quite big.
  6. Dunk the small triangles of bread in the eggy mixture one at a time and thread onto the soaked skewers and alternate between the bread triangles and pieces of fruit.
  7. Brush the fruit with honey if you want. We didn’t as and they grilled fine.
  8. Either cook in a well greased frying pan for a couple of minutes each side, asking your grown up to turn for you or grill for a couple of minutes each side.
  9. The kebabs are ready when the eggy bread has set. Keep a close eye on them as they can easily burn.
  10. Enjoy warm.

I hope you all have a good weekend and I shall be back next week with more of the recipes that turned my kitchen into chaos with the kids!

 

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Pancake Muffins

My children are all pancake fiends. There are frequent requests for pancakes during the school week and I feel terrible having to say no. The stove time with normal pancakes  makes them impractical if not impossible when faced with the stark reality of getting three children out the house for the school run and morning activities. They are generally reserved for the weekends, unless I am being super organised like I was yesterday. Atticus and I made the pancake batter last night before our bedtime routine and stored it in the fridge overnight. All we had to do this morning, was put the batter into our silicone muffin and mini muffin trays, add the toppings and bake.

We like several flavour combinations, but the most popular in our house are coconut chocolate chip or orange and cranberry. There are generally discussions about not eating the toppings while preparing the pancake muffins and they usually fall on deaf ears, but this does not distract the enjoyment that all the participants get (me included!) from the process!

Ingredients

Makes 12 large muffins or 24 mini muffins (or even 6 large and 12 mini muffins). Best served warm and eaten on day of making. Batter can be made the night before and kept in the fridge overnight, but leave out dried fruit and chocolate chips until just before cooking.

  • 200g self raising flour
  • 1 egg
  • 1/4tsp bicarbonate of soda
  • 320ml unsweetened almond milk

For coconut chocolate chip

  • 3 tbsp desiccated coconut
  • 60g chocolate chips

For orange and cranberry

  • zest of 1 orange
  • 40ml orange juice (and only 280ml unsweetened almond milk)
  • 1/4tsp orange essence (if you want a really orangey flavour)
  • 60g dried cranberries

Method

  1. Preheat the oven to 170°c and grease the muffin trays.
  2. Place all the pancake ingredients in a bowl and whisk until fully combined and there are no lumps left (add the orange juice here if you are using it).
  3. Add the flavourings that you want (the zest or the desiccated coconut. It is better to add the chocolate chips or dried cranberries after putting them in the muffin holes in the trays.)
  4. Divide the mixture between the muffin holes.
  5. Add the chocolate chips or dried fruit.
  6. Put in the oven for 15 minutes if they are mini muffins and 18-20 minutes if they are big muffins.

I hope that your little chefs enjoy these as much as mine do. I must admit it is definitely the way forward for pancakes during the working week!

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