We’ve just rounded up a two week school holiday break, with magic weather! It’s been 2 weeks of paddling pool fun in our house and what kind of a day is paddling pool jumping without ice-cream? Technically, this is not really ice-cream…but it is super creamy, very delicious, just have-to-have-another-spoonful, melt in the mouth frozen yoghurt. And its dairy and egg free!
Ever wondered what fancy hotels and restaurants do with their leftovers? I’m going to let you in to a wee trade secret: nothing is ever wasted in hotels….even really fancy 5 star ones like I worked in. So it’s always a juggling act to turn leftovers into something AMAZING! All the leftover yoghurt and whipped cream from buffets nearly always gets turned into that creamy Bircher Muesli you find at hotel breakfast buffets. Want to try it but got dairy allergy in the house? No fear….coconut yoghurt is your friend!
500g mixed berries
2 T glucose syrup
200 ml coconut cream
Birthday parties and allergies can be a very tricky combination! One awesome way around some of the challenges is to theme it around a beautiful children’s book, which can help take some of the emphasis off the food. For my most allergenic child’s 1st birthday I chose a Hungry Caterpillar theme. Even though she couldn’t eat any of the food (she could only tolerate 4 foods at that stage: chicken, rice, pear and Watties Carrots and rice in a tin..it wasn’t fun, trust me!), I made 99% of the food egg and dairy free so my other daughter could stay safe( from memory, there was a plate of cheese and a couple of decorations on the cake that weren’t but she was old enough to trust).
My 8 year old just loves helping me in the kitchen and cupcakes are one of her favourite things to make. She’s not really a big fan of icing and much prefers these really lemony sticky cupcakes. They are super easy to make dairy and egg free and could be gluten free by substituting for gluten free flour. This recipe is interchangeable for pretty much any kind of cupcake….some of our favourites are boysenberry, orange and poppyseed or strawberry. Just use frozen berries if you don’t want the whole mix to be pink!
My kids all love pork strips but they can be a bit tough to eat if you forget about them for more than a few seconds! So for my two that can eat soy, I make a cheats Asian marinade that makes them so moist…it’s also super easy as you can just put them in the oven for an hour and forget about them 🙂