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Life of a Mother

A food & recipe diary of a family of five.

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Vegan Hoisin Jackfruit Filled Bao Buns

on February 18, 2019

asian bread making Chinese comfort food family hiding vegetables lunches mains takeaway vegan vegetables vegetarian

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Homemade Hazelnut & Chocolate Spread

on February 16, 2019

baby/toddler breakfast family fussy eaters quick snacks vegan

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Jamaican Rice & Peas with Jerk Sauce

on February 11, 2019

beans & pulses budget comfort food family mains rice vegan vegetarian

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Madhur Jaffrey's Badmani Rogan Josh - Lamb Cooked in Dark Almond Sauce

on February 10, 2019

asian comfort food Curry family Indian lamb mains meat spicy stews & casseroles takeaway

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Vegan Vegetable Laksa

on February 06, 2019

asian budget comfort food Curry foraging gluten free leftovers Low Calorie lunches noodles quick soups spicy Thai vegan vegetables vegetarian

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Vegan Creamy Mushroom Soup

on February 01, 2019

budget comfort food hiding vegetables Low Calorie lunches quick soups starters vegan vegetables vegetarian

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Red Pepper Pesto

on January 31, 2019

budget comfort food family fussy eaters hiding vegetables mains pasta quick vegetarian

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Vegan Yellow Thai Curry Paste

on January 26, 2019

asian Curry spicy Thai vegan vegetarian

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Quick Pea & Ham Soup with Greens

on January 15, 2019

British budget comfort food hiding vegetables leftovers Low Calorie lunches meat quick soups vegetables

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Quick Mushroom & Miso Broth with Vegetable Noodles

on January 15, 2019

asian budget comfort food family hiding vegetables leftovers Low Calorie lunches quick soups vegan vegetables vegetarian

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Quick Pickled Red Cabbage

on January 12, 2019

British budget Jams Pickles & Chutney quick salad vegan vegetables vegetarian

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Vegan Sweet & Sour Noodles

on January 10, 2019

asian budget Chinese family fussy eaters hiding vegetables mains noodles quick stir fry takeaway vegan vegetables vegetarian

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Vegetable Caldinho - South Indian Vegan Coconut Curry

on January 02, 2019

asian budget Curry family fussy eaters hiding vegetables Indian leftovers mains stews & casseroles takeaway vegan vegetables vegetarian

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gbsbaby: I became a stay at home mum in 2003 following the birth of our first child. She contracted GBS Meningitis at 18 hours old leaving her blind with severe cerebral palsy. With up to five hospital appointments a week and an unsympathetic multinational employer returning to work was not an option. 'Princess' became very low weight and was two weeks away from having a gastrostomy (feeding) tube fitted straight into her stomach. We argued with the consultants that she could eat but was just fussy and eventually succeeded in getting her to eat more and more, so much so she never did have the tube fitted. We have since had two more children and I am constantly amazed at their range of likes and dislikes and seem to spend my time finding recipes that all of us can eat with minimal effort on my part. So I can spend time experimenting with other foody and/or moneymaking schemes.

Labels

asian
baby/toddler
baking
BBQ
beans & pulses
beef
blackberry
bread making
breakfast
British

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Popular Posts This Week

Chunky Lentil & Bacon Soup

I posted Lentil & Bacon Soup about a year ago, and probably didn't make it again until a few weeks ago. I made it for Alresford Country Market and promptly sold out. I then made it for West Lea Farm shop and they too keep running out. So now I seem to permanently have some on the go. The kids, too, were introduced to it this week on balmy October half term day at Alice Holt Forest (soup flask + plastic mugs, butter bread 'croutons' + spoon = picnic lunch) and have now declared it their second favourite soup after Minestrone. Here is my new improved recipe.

Makes 6-8 mugs of thick spoonable soup!
Prep 5 minutes
Cooking Time 25 minutes (I cooked this whilst the kids were eating breakfast on the day we went to the forest)

1 large onion
1 large carrot
1 stick of celery
1 clove of garlic
100g smoked bacon lardons or streaky bacon
1 tbsp olive oil
200g red lentils
1 400g chopped tinned tomatoes
1 litre (2 canfuls) just boiled water
2 chicken stock cubes
Salt & pe…

Quick Pea & Ham Soup with Greens

It's been a soup day today, trying to fill up on liquid rather than carbs.

After the Mushroom & Miso Broth for lunch, I couldn't resist having some of the gorgeous baked ham leftover from Sunday, and made a quick kind of Pea & Ham Soup to make a little go a bit further.

1tsp sunflower oil
1 small onion, peeled and thinly sliced
60g/2 slices cooked ham, roughly chopped
Large handful frozen peas
Large handful shredded greens (spring greens, kale, cabbage...)
500ml recently boiled water
1 chicken stock, crumbled

Fry the onion in the oil over a medium heat. Add the ham and stir around until you can smell it cooking. Add the rest of the ingredients and bring back to the boil. Serve.

Instagram @sunhillmakesbakes Twitter Leesa@sunhillcurry Facebook Sun Hill Makes & Bakes

Vegan Sweet & Sour Noodles

I posted a vegetarian version of this recipe a few years ago, sticking closely to the recipe I was taught on a Thai cookery course in Chiang Mai. However, the original recipe has fish sauce in, which is not vegan (nor strictly vegetarian).

Below is the recipe I normally make, without fish sauce, and with the vegetables more commonly found in my fridge.

Serves 4-5

1 onion, peeled and thinly sliced
2 garlic cloves, peeled & crushed
1 large carrot, peeled and grated
5 large cabbage (spring greens, kale) leaves, finely shredded220g pineapple chunks (keep the juice)
1 tbsp cooking oil
4 layers of rice or egg-free noodles
1 handful peanuts or cashews (optional)

Sauce
2 tbsp sweet chilli sauce
2 tbsp vegetarian oyster sauce
2 tbsp soy sauce, or sweet soy (kecap manis) if you can find it
6 tbsp tomato ketchup
50ml reserved pineapple juice + water or stock
1 chopped red chilli (optional) or 1 tsp hot chilli flakes

Cook the noodles according to the instructions on the packet. Drain when cooked and le…

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