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Author Archives: TheGingerbreadMum

Review: Silentnight Kids Bedset

For my regular readers you’ll know that apart from recipes, the other thing that often crops up is my hatred of cold weather. Hubby is the same and it seems as if Nicholas is too. Today at nursery his love for the outdoor pedal cars (sometimes that’s all he plays with) couldn’t compete with the cold; he kept going out to look at them, but then running back in!

Nicholas has also well and truly outgrown his snuggly sleeping bags. I’d been checking duvets (that’s ‘quilts’ for the non-UK readers) and deciding what bedding we could move on to in order to keep Nicholas cosy in bed, when the lovely Michelle from The Bedding Company contacted me. Thanks to her, we’ve been able to try Silentnight’s Complete Kids Bedset.

Silentnight Kids Bedset

The bedset comprises a 6 tog single quilt/duvet, a waterproof mattress cover and a pillow from the trusted Silentnight brand (did you know that the company started in North Yorkshire in 1946?).

The duvet and pillow cover are 50% cotton 50% polyester, and both have a polyester hollowfibre filling. They’re non- allergenic, machine-washable and suitable for tumble-drying. The waterproof mattress cover is polyethylene-coated polypropylene with an elasticated skirt.

The duvet and pillow are very soft, but also quite thin. Having said that, the duvet has kept Nicholas very warm during the night, and although the pillow gives the impression that it will sag after not much use, it seems to be a good height for his neck. While Nicholas has not yet moved to a single bed, the larger duvet is easily tucked down the sides and I think keeps him more covered and therefore warmer than a smaller cot-sized one.

The size of the duvet isn’t stated on the packaging (nor anywhere else I’ve searched online). I’m fairly sure it’s a standard single bed size (90cm x 190cm), but it would be nice to have that confirmed.

The bedset is let down a bit by the waterproof mattress cover. It’s very crinkly and noisy under the sheet, and reminds me of the disposable shoe covers you get in hospitals (not that surprising when they’re made of the same material). It seems of a cheaper quality than the duvet and pillow. I have read though, that it becomes softer and less noisy after it’s been washed a few times.

Overall, Silentnight’s Complete Kids Bedset at £17.99 is a great value first set for a toddler. Nicholas is happy and warm during the night, and that’s what’s important!

The Bedding Company sell Silentnight’s Complete Kids Bedset with the choice of three different togs for the duvet (4.5, 6 and 10.5). They range in price from £17.99 to £22.99.

Disclosure: We were sent Silentnight’s Kids Bedset from The Bedding Company to try. My opinions are honest and my own.

Cute Lunches: Easter Chicks

It’s almost Easter and I haven’t used my cute chick cutter yet. Until today!

Cute Lunch: Easter Chicks

There are lots of hard-boiled egg chicks on Pinterest to take inspiration from. Cutting off the top in the zig-zag pattern is actually much easier than I thought (use a sharp knife, don’t cut too deep and gently prise the top piece off). I used a small semi-circle of carrot for its beak and two small squares of cucumber for its eyes.

My chick cutter doesn’t work that well on seeded bread, so the chick features on the ham and cheese sandwiches are a little difficult to see. Easier to see on the sliced cheese, but rather difficult to peel the cheese off after pressing.

The Easter eggs are cheddar cheese with pieces of carrot to decorate.

Everything is on a bed of shredded lettuce.

Birthday breakfast

birthday breakfast 1

Pinterest is a great time waster, but I do love it for its creative inspiration. I stumbled across a link, from the Australian Kidspot site I love, not long before Nicholas’ birthday giving different ideas for making a child’s birthday special. As his party was on the day of his birthday, I wanted to make his one day magical from the moment he woke up.

We snuck some balloons into his room after he’d fallen asleep so he’d see them as soon as he woke up, and put up some decorations in the dining room for breakfast. They certainly worked in getting him excited!

birthday breakfast 3

Keeping it as stress-free as possible, I defrosted some pancakes I had in the freezer (yes, the fluffiest pancakes make another appearance yet again!), and topped them with sliced banana, honey, chocolate sprinkles and icecream (well, if you can’t eat icecream for breakfast on your birthday, when can you eat it for breakfast?!). Oh, and two candles, so he could practise blowing for later. While Nicholas enjoyed his birthday breakfast indulgence, the adults had dairy-free banana bread.

What's more fun than blowing out your birthday candles? Trying to touch the flame with your fingers!

What’s more fun than blowing out your birthday candles? Trying to touch the flame with your fingers!

Rainbow pancakes – St Patrick’s Day

rainbow pancakes

Who said everything has to be green for St Paddy’s Day? We did some rainbow chasing over breakfast looking for the leprechaun’s pot of gold. It was a wonderfully colourful way to start the day!

I used my fluffiest pancakes recipe, dividing the mixture between 6 small bowls before adding food colouring gel to create red, orange, yellow, green, blue and purple batter. I cooked them on a slightly lower heat to avoid too much browning and to keep the colours as bright as possible.

Happy St Patrick’s Day!

Broccoli, asparagus and pea soup

Until I started thinking about St Patrick’s Day, and what healthy green recipe I could come up with for you, I didn’t realise that most of the soups I’ve posted here are green! So I thought I’d make a super green soup, the greenest of green soups for this St Paddy’s Day.

broccoli, asparagus and pea soup

BROCCOLI, ASPARAGUS AND PEA SOUP

Prep time: 15 mins
Cook time: 20 mins
Makes 6 adult servings
Freezable

1 tbsp olive oil (or butter)
1 onion, diced
2 sticks celery, roughly chopped
300g broccoli, stalks and heads roughly chopped
300g asparagus, roughly chopped
1 cup frozen peas
1 litre hot vegetable or chicken stock
1 tbsp fresh thyme leaves
Salt and pepper

Heat the olive oil in a large pot over a medium heat. Add the onions and celery, and sauté for 5 minutes without letting the vegetables brown (turn down the heat if they do start to brown).

Add the broccoli stalks and about 750ml of stock to the pot. Bring to the boil then reduce the heat to low, cover and simmer for about 10 minutes.

Add the broccoli heads, asparagus, peas and thyme, cover and cook for another 5 minutes until the broccoli stalks and asparagus are tender.

Take off the heat and purée until smooth. Check if you need to add any seasoning.

Variations:

  • For older palettes, add a pinch of warming cayenne pepper as you sauté the onion and celery.

Are you eating (or drinking) anything special for St Patrick’s Day tomorrow?

Normal service will resume shortly

I’ve been pouring all of my creative energy into Nicholas’ second birthday while I’ve left my blog and you, my dear readers, to your own devices. Apologies for that and a big thank you for your continued support.

Of course it’s never just one thing at a time, so it hasn’t just been birthday planning, but hubby travelling a lot for work then getting his eyes lasered, the in-laws coming, the dreaded norovirus striking, me working more seriously on my ‘day’ job (which happens late at night), and Nicholas starting nursery part-time. I think that’s it!

But back to the important birthday. As usual I didn’t manage the ridiculous list of plans I’d hoped to achieve for Nicholas’ big day, but it was a wonderful and joyous day (and that’s all that matters). I have several posts related to our train-themed party in the pipe-line and I promise to get them out as soon as possible. I had so much fun making the cake more complicated than it needed to be that I simply have to share it with you!

In the meantime, keep cooking 🙂

Sweet potato crisps

sweet potato crisps

Who doesn’t like crisps? If your hand’s up, I don’t believe you!

Hubby is a big fan of vegetable crisps. So when I came across Yelena’s Orange Sweet Potato Crisps with Thyme (on her Melangery food blog) I thought both hubby and Nicholas would like them. Take a look at Yelena’s gorgeous photos and try not to drool.

The additional flavours of orange (zest) and thyme work delightfully with the sweet potato (I’m thinking of adding them when I next make sweet potato mash). But if you wanted plainer or easier crisps, you could leave them out.

If you don’t have a mandoline slicer, just make sure you slice the sweet potato as thinly as you can. I always struggle with my mandoline slicer and never get the lovely quick sliding action I see others use on cooking shows. If anyone has any tips for using them, please share!

You need to eat these fairly quickly after cooking them otherwise they’ll start losing their lovely crispiness. Although, I’m sure sticking them back into the oven for a few minutes would crisp them up again.

sweet potato crisps

SWEET POTATO CRISPS

Prep time: 10-15 mins
Cook time: 40 mins
Makes 2 servings

1 medium sweet potato, scrubbed and sliced as thinly as possible into rounds
2 tbsp olive oil
1 tsp orange zest
1 tsp thyme
salt and pepper

Preheat your oven to 160C. Line two oven trays with baking paper.

Mix the olive oil and orange zest together in a small bowl.

Using a pastry brush, brush the trays with about half of the orange oil mixture.

Lay the sweet potato slices on the tray in a single layer and brush with the remaining orange oil.

Sprinkle over the thyme, and salt and pepper.

Bake one tray at a time for about 20 mins until the edges are starting to curl up, and the centre is dry to the touch and golden brown (I let mine cook a bit too long).

Put the tray on a wire rack for the crisps to cool. After a few minutes they’ll become crisp.

Repeat with your second tray of sweet potato slices.

Eat immediately!