MINI TOAD-IN-THE-HOLES RECIPE | BBC GOOD FOOD
BBC Good Food magazine food editor Barney adapts this classic sausage recipe to cook with his daughter Maisie
Provided by Barney Desmazery
Categories Main course
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield Makes 12 (will feed a family of 4)
Number Of Ingredients 13
Steps:
- KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Cut the sausages with scissors. Heat oven to 220C/200C fan/gas 6. If the sausages are linked, get your child to use a pair of scissors to cut them into single sausages.
- Count the sausages. Place 2 sausages in each hole of a 12-hole muffin tin and go through all the maths this involves – two times table, counting up in twos etc. Drizzle each set of sausages with a little oil. Children from about seven upwards can now place the tin in the oven for 20 mins until the sausages have browned, getting a grown-up to turn the sausages halfway through.
- Crack some eggs. Over a small bowl, get the child to hold the egg in one hand, then tap it with a cutlery knife until it just cracks. Then get them to put down the knife and open the egg into the small bowl. You can now check for any bits of shell before tipping it into a larger bowl. Repeat with all the eggs – this should keep them busy.
- Make a batter. Get the child to measure 150ml flour in a measuring jug and tip into a bowl with the mustard powder. Make a well in the centre and beat in the eggs. Measure the milk.
- Pour in the milk. Gradually pour the milk into the batter – get the child to whisk well between each addition – until you have a mix that is the consistency of double cream. Season. Pour the batter back into the jug.
- Sizzle the batter. Remove the sausages from the oven and place on a heatproof surface. Very carefully, and making sure that they don’t touch the hot tin, get the child to pour the batter over the sausages and throw a sprig of rosemary into each hole. Only get children aged seven upwards to do this. A grown-up needs to place them back in the oven.
- Cook in the oven. Leave the batter to cook for 15 mins undisturbed. But if your oven has a clear glass door, let the kids watch the batter rise. Remove the tin from the oven. Leave to cool for a few mins, then serve with gravy, mash and vegetables.
Nutrition Facts : Calories 193 calories, FatContent 11 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 1 milligram of sodium
MINI CHEESECAKES I RECIPE | ALLRECIPES
Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling.
Provided by Janice
Categories Cheesecake
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 48 mini cheesecakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
- Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
- In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
- Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.
Nutrition Facts : Calories 95.3 calories, CarbohydrateContent 11.8 g, CholesterolContent 18 mg, FatContent 4.8 g, FiberContent 0.2 g, ProteinContent 1.3 g, SaturatedFatContent 2.5 g, SodiumContent 54.2 mg, SugarContent 3.2 g
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