FamilyMeals.co.uk Welcome to our family cook book. Tried and tested by us for you.

Great way to use the over ripe bananas. Simple to make and the kids love mashing up the bananas. Prep Time: 15 minutes Cooking Time: 1 hour What you need: 2 Eggs 120g Butter 150g Muscovado Sugar 230g Self-Raising Flour 1tsp Baking Powder 3tbsp Milk 2-3 Very Ripened Bananas Cut out the baking paper and fit to the loaf tin (it doesn't have to fit perfectly so dont worry too much here) Put the eggs and butter in a bowl and beat until the eggs are broken and mixed. Add the muscovado sugar, self-raising flour, baking powder and milk to the bowl and whisk for 1 minute until it has all been mixed in. Peel the bananas and mash. Put the banana mash into the bowl whisk again for 1 minute. Pour the mixture into the loaf tin and flatten the top with the back of a spoon. Put into the oven gas mark 4 for 1 hour, after 40-45 minutes take out, if it is brown on top cover with tin foil and put back in the oven for the remaining time. Place on a cooling rack then when it has

I always joke and say this is a posh pizza because you need to eat it with a knife and fork. If you love pizza then you will love these, simple to make and the flavours you can create are endless. What You Need:- 200g Strong White Flour 5 tbsp Olive Oil plus extra for brushing 7g Yeast 140ml Warm Water Pinch of Salt Toppings of Your Choice Weigh 200g of flour and put into a bowl, make a well in the centre. Put 7g yeast at one side and a pinch of salt at the other. Pour 140ml warm water into the well then pour 4-5 tbsp olive oil onto the water. Mix with a spoon until it is a sticky dough. Turn out onto a well floured surface and knead for around 10 minutes. Place back into the bowl, cover with a clean wet towel or oiled cling film and leave for 30-45 minutes. Split the dough in half and push down to flatten the dough then start from the middle and work outwards between your thumb and finger (or you can roll it out with a rolling pin)  Oil a tray and and place

Everyone's favourite, Pizza!! I have yet to meet someone who doesn't like a pizza, possibly the most versatile meal, love meat - put loads on, like fish - can do that too, vegetarian - no problem, vegan - just have passata and maybe some spices for a nice spicy tomato bread. You can even crush some garlic, mix it with butter and salt and have a lovely garlic bread. My kids love getting all floured up in the kitchen to make their own batch of dough and making funny faces with the toppings, and if your children don't like veg, you can even try to sneak some under the other toppings to help get their 5 a day. What You Need:- 200g Strong White Flour 5 tbsp Olive Oil plus extra for brushing 7g Yeast 140ml Warm Water Pinch of Salt Toppings of Your Choice Weigh 200g of flour and put into a bowl, make a well in the centre. Put 7g yeast at one side and a pinch of salt at the other. Pour 140ml warm water into the well then pour 4-5 tbsp olive oil onto the w

Welcome to FamilyMeals.co.uk, we are a husband and wife team who have a love for good food but with 3 children we need to keep the cost down as much as we can. When we first met we had basic food knowledge and could warm up a really good ready meal. Amy (the good lady wife of the team) liked to try cooking new meals but wasn't the best (luckily we lived 30 yards away from a pizza shop). Over time she managed to make an edible spaghetti bolognese, then she one by one she started to resemble a domesticated goddess. I started the idea of this site as a way of keeping her recipes in one place, which wasn't scraps of paper in the kitchen cupboard, later we was joking about her first meal that she cooked me, which ended in a take away, and a friend said that if Amy can go from being rubbish to amazing then she could teach people to do the same. FamilyMeals.co.uk was born!

Quick and easy cheese straws. I make these when we have some left over parmesan cheese. Easy mixture with no sharp knives involved so great for little ones to help. Prep Time - 10 Minutes Cooking Time - 20 Minutes What You Need:- 150g Plain Flour 75g Butter 50g Parmesan Cheese 4 tbsp Water Put the flour and butter in a bowl and rub it together with your fingertips until it resembles breadcrumbs Add the parmesan and mix it all up together Add about 4 tbsp of water, do this one at a time until the dough is holding together. Tip the dough onto a lightly floured surface and roll it out to around 5mm thick, then slice into 1cm strips. (the video shows I cut mine into 9 strips, mine was over 1cm so you will get more) Place greaseproof paper on a baking tray then place each strip on the paper giving each one a twist or two for decoration. If you have any cheese left over then you can sprinkle it over them for extra flavour Place them in a preheated oven at gas mark

A small bread roll with a lovely mix of flavours, great with soups. Can make larger bread rolls but when baking you will need to cover the top of the rolls with tinfoil when it starts to go brown and bake for an extra 10 minutes. What You Need:- 500g Strong White Flour 4 Tablespoons Olive Oil 3 Teaspoons Salt 7g Yeast 350ml Warm Water 60-70g Parmesan Cheese Small Handful of Fresh Rosemary Extra Olive Oil for Brushing Place the flour in a bowl and make a well in the middle, pour the salt to one side of the bowl then add the oil water and yeast into the middle of the well. Mix until it has formed a dough ball. Leave to stand for 10 minutes then turn out onto a floured surface and knead for 10-15 minutes. Sprinkle some flour into the bowl and then place the dough back into the bowl, cover with a wet towel or cling film then place somewhere warm for 1 hour, until it has doubled in size. Finely chop a small handful of rosemary and weigh 50g parmesan cheese. Mix the par

A family favourite of ours. Easy to make just takes some time as you need to stand stirring the risotto rice. What you need is:- 400g  Risotto Rice 2 Salmon Fillets 1 White Onion 2 Cloves of Garlic 1 Lemon 25g Parsley Vegetable Stock Heat 1.5 litres of water and add the vegetable stock. Place both salmon fillets in the stock and cook for 5-10 minutes. Once cooked take the salmon out and take the skin off. In a separate pan heat 1 table spoon of olive oil and cook the onion until soft (approx 5 minutes). Add the garlic and risotto rice for 1 minute. Ladle a third of the stock into the rice and onion mix and cook until its all absorbed. Add the rest of the stock, and keep stirring until the rest has been absorbed (approx 20 minutes). Once the stock has been absorbed, remove from heat and add the parsley, lemon zest and juice and a knob of butter. Serve with vegetables and enjoy!