RECIPE: #InstaWeanTeamChallenge - Frozen Yoghurt & Strawberry Fingers

Despite repeated attempts, Little Dude has never really taken to strawberries. He tends to give them an exploratory lick then looks mightily disgusted and chucks them on the floor. The Very Hungry Caterpillar week has given me an opportunity to try serving them in a different way... and it worked!

 

 

Since giving him these he's actually eaten TWO chopped, uncooked strawberries. Perhaps the penny is starting to drop on just how yummy they are (they're my favourite fruit too)

YOU'LL NEED:

60g porridge oats

20g chopped walnuts

A few generous spoonfuls of natural yoghurt

Splash of whole milk

5 medium strawberries

Optional - additional sweetner such as honey, dates, or sugar

 

METHOD:

1. Chop the walnuts and add to a bowl along with the oats (keep a few walnuts back for decoration). Pour in enough milk to make a thick porridge mixture but keep it fairly dry. 

Note - Adding a spoonful of honey, some chopped dates, or a little sugar at this stage would sweeten the fingers up a little as they come out fairly savoury. We liked them that way though :)

2. Press the oat mixture onto a lined baking tray then cook at Gas 5 for 5-8 minutes.

3. Set the oat base aside to cool

4. Once cooled, spread a thick layer of yoghurt on to the oat base

5. Decorate with chopped strawberries (I made ours into heart shapes) and walnuts.

6. Put the baking tray into the freezer for 2-3 hours until the fingers have set hard

7. Slice the fingers then return to the freezer, remove each one a few minutes before serving.

 

Thanks to Ezpz who provided the Happy Mats we used for this week's challenge.

Check out what the rest of the team made by visiting our Facebook Page

RECIPE - #InstaWeanTeam Prawn Spring Roll Challenge!

Ok, so my #InstaWeanTeam Chinese Food challenge isn't the most photogenic this week but it definitely tastes good. Next time I make these spring rolls I'll brush them with melted butter instead of egg, I was just curious to see how egg would turn out this time! (I've put butter in the recipe below instead because I think this will give them a more even colour). Mr BLWMamaUK and I had these for dinner with a stir fry. Little Dude had his the next day as an afternoon snack. Nom :)

YOU'LL NEED:
1/2 Tsp Chinese Five Spice
1 Small Garlic Clove (crushed)
1 Tsp Sesame Seeds
1/2 Tsp Low Salt Soy
1/2 Tsp Mirin Rice Wine
1/2 Cup Cooked Prawns
2 Cups Mixed Stir Fry Veg - I used pepper, beansprouts, carrot and onion
Unsalted Butter (melted) 
2 Filo Pastry Sheets
Organic Coconut oil for frying (or your usual oil)

METHOD:
1. Put the oil, spice, seeds, soy and rice wine in a pan with the prawns and veg. Fry for 3-5 minutes until softened. Set aside to cool.
2. Lay a filo sheet out length ways on a floured surface, cut vertically into 3 strips.
3. Cut across the strips horizontally so you have 6 rectangles of pastry.
4. Lay a blob of filling across the bottom of a pastry strip. Gentle roll it up and into a sausage shape. Seal the end with a little melted butter.
5. Flip the pastry roll over and paint the ends with a little more butter, fold them over to seal them.
6. Lay the spring roll on a greased baking tray and brush lightly with melted butter.
7. Repeat until all your mixture is used up - mine made 8 spring rolls.
8. Bake at Gas Mark 5 for 15-20 minutes until golden brown.

** Note - rice wine does contain alcohol. I was happy that I heated it enough to cook it out but if you're not comfortable, skip this ingredient**

Don't forgot to check the InstaWeanTeam Facebook page to see what the other ladies made this week!