Tropical Smoothie Ice Lollies

School summer holidays are great - no rushing about in the mornings, no packed lunches to make, time for the smalls to build dens and play in streams and just be kids.

But with sunny days, outings with friends and time spent at grandma's house, there's an awful lot of ice cream and lollipops going around. OK, the odd trip to Hendrewennol with its delicious home-made ice cream is fine, but Little Veggie Girl has a penchant for picking the most toxic looking lollipops possible (usually bright blue) and there are far too many Mini Milks doing the rounds for my liking.

So to counteract the refined sugar overload and get some goodness inside them, we got busy with our blender and came up with these. 

1 small pineapple, cut into chunks

2 bananas, peeled and chopped

1 tin coconut milk

2 Tbsp honey

A splash of water

Stick all the ingredients in a blender, whizz it all up, pour into ice lolly molds, and freeze for about six hours. We made 10 ice lollies and had enough left over for a 2 small glasses of smoothie too.

What I really liked about this recipe, was that the smalls did almost all of it themselves (apart from preparing the pineapple). They peeled and chopped bananas, chopped pineapple pieces, opened the tin of coconut milk, splodged in the honey (and licked the spoon). Even Veggie Toddler got involved by putting the wooden lolly sticks in.

The verdict? Big Veggie Girl: "I can't believe we have made such AMAZING lollies". Little Veggie Girl was not so keen on the coconut. And, biggest news of all... Veggie Toddler, with his fruit-dodging antics, declared "Ice cream - nice!" and scoffed the lot.

Macaroni Peas

Oh, I do love a bit of Hugh Fearnley Whatnot. We've been munching our way through the recipes in River Cottage Veg Everyday since I got it as a pressie last christmas. In an effort to expand the smalls' pasta repertoire from a million slight variations on 'pasta with hidden veg tomato sauce', I thought I'd give his Macaroni Peas recipe a go.

It's basically pasta with Cheesy Peas - what's not to love about that?

Big Veggie Girl wolfed her bowl, then helped herself to more. Little Veggie Girl said "I prefer the normal macaroni cheese" - bah. Veggie Baby poked it, tried it, spat the peas out, then flung most of it overboard for the dog - but that's just the way he rolls at the moment. Both grown-ups loved it and had seconds (and, if I'm completely honest, a teeny mouthful of thirds too).

Ingredients

500g frozen peas or petit pois

300g small macaroni or other small pasta shapes

50g butter

1 garlic clove, chopped

50g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve

Sea salt and freshly ground black pepper shredded

1. Put your pasta on to cook 
2. Simmer the peas for a few minutes
3. While the peas and pasta are cooking, melt the butter in a pan, and gently cook the garlic for a couple of minutes. Take it off the heat.
4. Drain the peas (but keep some of the cooking water).
5. Put about half the peas, the garlic (and butter) and the grated cheese in a blender and blitz until you have a loose puree. If you need to thin it out, add some of the cooking water.
6. Drain the pasta and mix with the puree and the remaining whole peas. Add salt and pepper to taste and top with some grated cheese.

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

500g peas or petit pois (fresh or frozen) 300g small macaroni or other small pasta shapes 50g butter 1 garlic clove, chopped 25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve sea salt and freshly ground black pepper shredded basil, to serve (optional Bring a large pan of salt water to the boil for your pasta. Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer. Whilst the peas are on, cook your pasta in the large pan of salt water until al dente. Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter. Take off the heat. When the peas are cooked, drain them, but keep the cooking water. Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed. Add the remaining whole peas and season to taste with salt and pepper. Drain the pasta and mix with the hot pea sauce straight away. Serve topped with extra grated cheese and shredded basil if desired - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

Melty Mozzarella Risotto

Whenever I make this, the children shout with glee ‘Hurray – melty mozzarella!’ and every single bit gets gobbled up. Which is a shame as Veggie Dad and I hardly get a look in.

It’s based on Hugh Fearnley Whatnot’s Tomato and Mozzarella Risotto from my current favourite cookbook River Cottage Veg Everyday, but I tweaked it a bit, and made my own tomato sauce. Hugh reckons it “carries a faint evocation of childhood tinned tomato soup – in a good way”. And indeed, it really is the Heinz Cream of Tomato of the risotto world.

Big Veggie Girl’s review: “Absolutely delicious”. Little Veggie Girl’s review: “Really nice”. Both asked for seconds. A result, methinks.

Melty Mozz Risotto

1 litre veg stock

Glug of olive oil

1 onion, chopped really, really small for fusspot children

300g risotto rice

1 ball mozzarella, ripped into tiny pieces (great job for the kiddos to help with)

Salt and pepper – the posh variety

1.     Heat the oil and fry the onion until soft.

2.     Add the rice and stir for a couple of minutes until the grains look slightly see-through on the edge.

3.     Add some stock and listen to those grains sizzle-sigh with relief.

4.     Stir, wander off and attend to a crying baby/squabbling siblings/small person who has fallen over, add some more stock… repeat until all the stock is absorbed (about 20 minutes).

5.     Stir in your slow roasted tomato sauce (see below) and heat through. Season.

6.     Take off the heat and stir in your mozzarella pieces so they start to melt in the risotto.

My slow roasted tomato sauce

8 tomatoes, cut into quarters

3 garlic cloves, sliced

Good splodge of balsamic vinegar

Good splodge of olive oil

12 basil leaves

1 Tbsp sugar

Few grindings of sea salt

1.     Stick it all in an ovenproof dish

2.     Give it a stir

3.     Whack it the oven at 150c for one hour

4.     Turn the oven off and leave it in until cool

5.     Whizz it all up. Easy as.