Peanut butter dog biscuits

Happy birthday Nanuk! Its the dogs 6th birthday today and obviously we are celebrating. We serenaded him this morning whilst the baby jumped on his head then headed out on the ‘surfer loop’. The loop starts at ours and takes us over the bridge and then into the park where there is a surf spot. Its the best moment, to watch these skilled athletes navigating the swell in turns whilst the rest of us vie for the best viewing spot. We then carry on through the park and then head home via the only bakery open around here on Sundays. Nanuk chased sticks, carried half a tree and then had a paddle in the Isar. He is now curled up in his bed, which is where I will imagine he will stay for most of the day.

I know bull terriers get a bad rap, and maybe I am biased, but Nanuk is the softest dog ever. The baby climbs all over him, pushes him over in his bed, steals his toys and demands our attention. Nanuk just lets it happen. He snuggles in for cuddles, guards me during every feed and runs to greet us every time we return. He is terrified of the bin men, of oven trays, loud noises, recycling lorries, thunder and loud rain. He loves sunbathing, hates baths and is the fussiest eater I have ever known.

I made these biscuits for him last night. They are full of ingredients to help keep him healthy, like coconut oil (for his skin) and cinnamon (for his breath). Peanut butter is chock full of vitamins and fats and also has a strong smell which means these work well as treats to play hide and seek with too.

These treats are designed for pooches but are safe for humans too…

Ingredients
1 cup flour

2 tbsp instant oats

2 tbsp coconut oil

1/2 cup peanut butter (unsalted)

1/4 cup mashed banana

1 tbsp cinnamon

1/4 cup beef/chicken stock (low sodium)

Method
Preheat the oven to 180C

Mix all the ingredients together well until you have a thick dough

Place the dough onto a sheet of baking paper either roll out to about a 2cm thickness and cut out with a cookie

OR

Roll pieces of the dough into balls then press flat with a fork

Bake until golden brown

Store in an airtight container

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Nectarine and Pecan Baked Oatmeal

I’ve been making a concerted effort with breakfast this week. I often leave the house and halfway through the baby/dog walk/nursery drop off I realize I am starving. This being Munich, rather than London, there are not many ‘on the go’ options unless I fancy a croissant or a butter pretzel (I don’t). But then by the time I get home the hunger has somehow dissipated and I don’t get hangry until 11am when I basically eat lunch. This is not a great way to start the day, with a belly full of powerful coffee and nothing else.

I’ve been working hard to come up with easy, make ahead breakfasts. Ones that I can eat whilst the baby eats her breakfast (and throws berries at the dog). These nectarine and pecan baked oatmeals fit the bill perfectly. They work because you can vary the ingredients according to your tastebuds or what you have in the fridge. You can make them in individual portions or one big sharing dish to last the week. You can make them on a Sunday evening and enjoy them all week long. I’m thinking that you could even make them savory with roasted mushrooms, feta and spinach…as soon as I try, I’ll let you know. But for now I hope you enjoy the ease of these.

I used roasted nectarines because we had a glut of them sitting on the counter and even though they are in season, the ones we had were rock solid and showed no signs of softening. Roasting fruit brings out its natural sugars and I love the sweetness of the nectarines with the slightly bitter pecans. You can use any fruit and you don’t have to roast it first. Apples, pears, plums and peaches work well but equally you could just throw in a handful of fresh berries and call it a day.

Ingredients (6 servings)
4 sliced nectarines

1/2 cup pecans (chopped)

2 cups oats

1 tsp baking powder

2 flax eggs (or normal eggs)

2 tbsp melted coconut oil

6 tbsp maple syrup or date syrup

2 cups almond milk

Method
Place the wet ingredients (milk, oil, eggs, syrup) into a jug and whisk together.

Combine the oats, baking powder and nuts in a bowl.

In a baking dish (or individual dishes) begin by placing a layer of fruit then covering with the oat mix. Repeat the layering until you almost reach the top of the dish.

Pour over the liquid mix waiting to allow the oats to soak it up until all the liquid is absorbed.

Place onto a baking tray and bake for 40mins (single dish) or until golden brown.

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Blueberry Chia Jam

There has been a total blueberry obsession happening in this house this week. It started because I went to the organic shop & local blueberries were on offer in kilo large punnets at a seriously good price.

At the same time the baby decided that blueberries were her absolute total undisputed favourite thing to eat. Which also meant I seemed to constantly have a punnet of them in my basket/in the pram. When fruit is this bountiful my favorite thing to make is chia jam.

Chia jam is the best way to use fresh ripe fruit. You barely have to do a thing & yet you are gifted with a thick delicious multi purpose jam. Spread on toast, stirred through yoghurt, dolloped onto Bircher, eaten greedily straight from the pan (ummmmm…..), it’s enjoyment is endless.

After so much focus on lunch last week, this jam has really helped me up my breakfast game. I eat it topped with sliced almonds, the baby has some with oats. I love that it’s easy & quick to make and also that it keeps in the fridge for at least four days. My love for it is so great that I chose it to be my featured recipe when I was interviewed this week by the wonderful Erica over at “The Star Whisperer”. Erica is a London mama & her blog is a beautiful story board of fashion, lifestyle, design & brand tips. I’m so thrilled that she loves my recipes!

The great thing about chia jam is that you pick the flavor depending on what you need to use up. Blackberries are on their way in & work perfectly. As apples arrive at the end of the month simply stew, blend & add chia (and maybe a dash of cinnamon). Roasted nectarines that have been pureed would be delicious too. You choose, you only need three ingredients, one of which is water, and you are on your way to the perfect breakfast accompaniment.

Ingredients (10 -12 servings)
800g blueberries

4tbsp water

6tbsp chia seeds

Method
Place the fruit into a large pan with the water

Heat slowly and stir often until the fruit has softened & breaks apart

(If using a harder fruit, simply puree at this stage)

Remove from the heat

Add in the chia, stir well & leave to thicken (add more chia for a thicker consistency)

Store chilled in an airtight container for up to 4 days

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Summer Corn Salad

Most days I shop with a list & a plan but sometimes it all goes out the window. Some days I walk into the “bio laden” planning to pick up the basics & I leave with a kilo of blueberries and a heap of corn on the cob.Those are the days when I get to play in the kitchen & when lunch is extra fun.

Corn on the cob makes me think of summer. Of barbecues and long, hot car journeys through the French countryside. Growing up we spent every summer in France, for the first years packed into a caravan with a pop up top, and then later in a 150 year old farm house that my parents fell in love with.

The house is in the middle of the countryside, surrounded by working farms. Corn is a huge crop and yet strangely it is grown there as animal feed. During the summer you see huge piles of corn on the cob, drying in the heat of the midday sun, ready to be fed to cattle.We were always the “crazy English” that were willing to pay for fresh corn and my parents were the “crazy English” willing to feed their children animal food.

This salad turned is delicious. The corn is fresh & lightly grilled. The avocado gives it a creaminess & teamed with the coriander and lime makes me think of LA Mexican inspired salads. The chickpeas are optional but I like the bite that they give and also the extra density that they add.

It’s the perfect satiating summer salad. I hope you like it as much as I do.

Ingredients (serves 2)
2 corn on the cob

2 tbsp rapeseed oil

1 avocado

10 cherry tomatoes

1/4 red onion finely chopped

1/2 tin chickpeas (129g cooked chickpeas)

2 tbsp olive oil

Small handful fresh coriander

Salt & pepper

Juice 1 lime

Method
Preheat your grill or griddle plan

Chop the avocado & place into a bowl with the quartered cherry tomatoes & finely chopped onion

Rub the corn with rapeseed oil & place under the grill or on the griddle

Watch closely & turn every 3 minutes or as the kernels start to colour

Once fully grilled remove & set aside for 5 minutes

Holding one end run a knife down the corn to remove the kernels into the bowl with the other vegetables

Mix everything together

Whisk together the lime juice, olive oil, salt & pepper

Finely chop the herbs & mix in with the dressing

Toss the salad with the dressing & eat immediately

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Roasted tomato and hummus tartine

Moving to Munich has been great and scary and fun and lonely and exciting. On the one hand nothing could be greater than experiencing a new city with our new baby girl. On the other we said goodbye to our roots. Years of friends and relationships stayed in London. I no longer know the hidden spots or the shortcuts. I don’t know the easiest tube exits. I don’t know where to go to get the best coffee (actually I do, it’s Emilio’s on Buttermelcher str) and I haven’t mastered any Bavarian.

Having a baby in your home city is new enough & changes your perspective entirely on life. This move at 8 months pregnant has thrown me for a loop at times.

What’s more, I gave up my job…again. And now, from the trenches of teething & sleepless nights in trying hard to launch a brand. The second the baby shuts her eyes, I dash to the kitchen to cook and to photograph. Then I have to navigate the madness that is social media. Press releases, German magazine contacts, product placements….so much to think about & not enough caffeine to fuel it.

It’s hard, because it’s new. Because my support system is mainly available via what’s app. But I’m getting there, maybe, I think? A friend I value above most things made one of my recipes this week, that’s the greatest thing ever!

So todays lunch needed to be delicious. It needed to lift my mood and taste great. As always it needed to be healthy and hearty. Monday’s soda bread became today’s lunch. Toasted well and then topped with speedy hummus and delicious roasted tomatoes. The perfect lunch. Everything I needed it to be & able to be eaten single handedly. Make this if you can, whilst the summer is still here & tomatoes are at their peak.

Hummus & roasted tomato tartine

Ingredients
4 tbsp hummus

2 slices soda bread (or other bread) well toasted

4 ripe roma tomatoes (I like to roast a whole tray of tomatoes as they keep for 4 days in the fridge)

1 tbsp olive oil

Salt & pepper

Method
Preheat your oven to 180C

Slice the tomatoes into quarter wedges

Place into a baking dish

Coat with olive oil and season liberally

Roast for 25minutes

Remove & leave to cool for 10 mins

Spread the bread with hummus

Top with roasted tomatoes

Enjoy

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