This warming, fall inspired pasta recipe is perfect for when you want to curl up on the sofa with a big bowl, your favorite Netflix show on the tv and maybe some candles in the background. Contrary to popular belief, pumpkins aren’t just for carving! The sweet squash makes the perfect ravioli filling for a cold autumnal dinner.
For the pasta:
200g 00 Pasta/Tipo Flour 2 Eggs Salt
For the filling:
Half a pumpkin or squash of your choice Ricotta Fresh Sage Grana Padano or Parmesan Salt Pepper
Pumpkin seeds Butter Olive Oil Watercress or other salad
– For the filling, cut your pumpkin in half and scoop out all of the stringy flesh and seeds. You then need to chop the pumpkin up into equal sized pieces, slicing off the skin as you go. Spread the pumpkin cubes out on a baking tray and drizzle with olive oil, some salt and pepper and roughly 6 sage leaves. Give it a good mix around. Pop this in the oven on 350 degrees until the pumpkin is crispy and golden on the edges. It should be soft enough to mash, roughly 30mins in the oven, but keep an eye on it.
– Take it out of the oven and allow to cool for a little while. Remove any of the sage leaves you can see, then place in a large mixing bowl with a couple of big dollops of ricotta cheese and some grated Italian hard cheese. Mash them all together. Season to taste. Cover and place in the fridge until cooled. Now move onto the pasta part of the recipe.
– For the pasta please follow our previous pasta recipe up until the point where you’ve made a long lasagna style sheet (we’re not making linguine this time).
– Lay your 2 long pasta sheets out and add a spoonful of the cooled mixture onto one sheet, spacing them out by about 2-3in.
– Then brush or dab water on the pasta sheet around the pumpkin mixture so that it’s ready to stick together with the top pasta sheet. You’ll then need to carefully place the other pasta sheet on top and press down around the edges where you have wet the base sheet. Try to avoid getting any air bubbles in the ravioli.
– For this next part you can either use a ravioli cutter or the top of a small wine glass to cut around the ravioli. Dust each one with some flour and place on a plate ready to boil.
– Boil the ravioli in batches of 3-5, for roughly 3mins. In the meantime you can start melting some butter in a frying pan with some sage leaves to make a delicious sage butter. Add a drizzle of olive oil to stop the butter from burning then transfer your ravioli with a slotted spoon into the frying pan.
– If you want to be really fancy, we recommend toasting some pumpkin seeds and scattering them on top of your ravioli with some more grated Grana Padano and a drizzle of olive oil. Serve with a salad of your choice, enjoy!
They might be small, but the humble egg is a nutritional powerhouse. Plus, their versatility means they can be used to make thousands of delicious recipes we all know and love. But do you know fact from fiction when it comes to the amazing health benefits of eggs?
Busting the biggest myths
You’re probably not unfamiliar with hearing that eating eggs can cause high cholesterol and can lead to cardiovascular problems. But, the reality of this is actually very different.
While the yolk of a medium egg contains a high level of approximately 186mg cholesterol, the majority of cholesterol is made by the liver as opposed to through diet. Approximately 25% of the cholesterol in the food we eat is absorbed by the intestine and 75% of the cholesterol in the blood is produced by the liver.*
Rather, high cholesterol can be caused by genetics and lifestyle choices like smoking and lack of exercise. This isn’t to say diet is not a contributing factor towards high cholesterol, though. Rather, a diet high in saturated fats such as fried foods, processed meat, and full-fat dairy products should be more of a cause for concern.
Eggs are also not responsible for clogged arteries or cardiovascular problems. It’s actually how you cook your eggs, or what you eat with them that could play more of a role in heart health. Frequently frying your eggs in lashings of butter or serving them alongside fried bacon every morning is more the problem. But, as with anything, moderation is key and you should always consult your doctor for tailored medical advice.
Why eggs are so great
A great source of micro and macronutrients
Whether it’s the yolk or the white, eggs are full of nutrients and vitamins that are useful for your body to function properly. Eggs contain carotenoids, antioxidants that help to fight against age-related diseases, especially eyesight.
Plus, eggs are rich in protein (2 eggs are equivalent to 100g of meat), vitamins A, D, E, K, B2 and N12, as well as phosphorus, magnesium, potassium and minerals, all of which keep your body in perfect working order.
The vitamin B present in eggs helps your brain to function properly, i.e. memory and concentration. Eggs can be consumed during pregnancy, as the nutrients present in eggs, including vitamin B9, help the growth and proper development of the fetus.
Eggs also contain Zinc for hormone regulation and with the proteins and vitamins they provide, eggs are a real ally for your hair. There are many recipes on the internet for caring for your hair with eggs but our favorite is using one egg, a few drops of sweet almond oil (no more than 4) and a spoonful of honey – your hair will thank you! Leave on for 10 minutes and rinse thoroughly.
Did you know that an egg contains only 90 calories? Two eggs at 90 calories each and you can make a low-calorie but very tasty omelet. The appetite-suppressant effect of eggs also makes it a food to include in your meals if you want to feel fuller for longer.
Sweet treat or protein-packed lunch?
Aside from the various health benefits, eggs can be used in many different ways, allowing us to vary our meals. Whether you like eggs fried, boiled, scrambled, in quiche, in cake or in pancakes, there’s something for everyone.
Nothing beats the taste of freshly laid eggs from your backyard hens. Plus, when your girls are as happy as can be in an Eglu Cube Chicken Coop, they taste even better! The love you put in towards caring for your flock really is returned with their labors of love in the form of tasty eggs. Having them on hand, without worrying about going shopping, is a real pleasure too.
You can even show off your hens’ hard work in the Omlet Egg Skelter. Not only will the beautiful design stand out in your kitchen, but it keeps your eggs neatly arranged in order of laying to ensure that you always use the oldest eggs first, meaning no waste.
But, if you’re yet to experience the joys of chicken-keeping and are purchasing your eggs from the supermarket, here’s what to look out for. Please note that the nutrient content may vary slightly depending on the origin of the eggs you consume. The omega 3 content may be lower if you buy your eggs from a cage farm instead of organic.
AA-grade eggs – The egg whites are thick and firm. The yolk is high-raised and free from defects. The shell is clean and unbroken.
A grade eggs – Egg whites are less firm, yolk reasonably high, and the shell is free of cracks.
B grade eggs – Egg white is thin, the yolk is flatter, and is used in frozen or dried products.
Omlet and your eggs
Eggs have an array of benefits, and when chicken keeping is made so easy with Omlet, why miss out on the delight of having them fresh from your backyard? From our Eglu Cube Chicken Coop for super speedy cleaning, Autodoor to put your flock to bed and the Walk In Chicken Run to give your chooks space to roam, shop Omlet’s remarkable range of chicken products, designed in-house by expert chicken keeping, animal loving engineers.
Ingredients for the cake batter (for a 9 inch round cake tin):
900 ml milk*
250 g sugar
250 g butter/margarine
4 tbsp lemon juice
250 g flour
1 packet baking powder
a pinch of salt
1 package of clear cake glaze*
1 can apricots halves (850 g drained net weight)
1 can apricots halves (425 g drained net weight)
Ingredients for pudding cream:
100 ml milk*
2 packets vanilla pudding powder
80 g sugar
1 packet vanilla sugar
2 cups sour cream*
*For a plant-based or vegan option:
As a milk substitute you can use any non-dairy milk (e.g. almond or oat milk). As 1 egg substitute use 1/2 mashed banana (5 eggs = 2.5 bananas) or 70 g apple puree (5 eggs = 350 g). You can buy vegan sour cream or soy yogurt. Instead of the clear cake glaze you can use agar-agar powder.
Grease a cake tin (9 in). Preheat oven to 340 degrees Fahrenheit (convection oven).
Boil 900 ml milk in a saucepan. Mix in a bowl the remaining milk, 80 g sugar and vanilla pudding powder until smooth, stir into the boiling milk and cook well for 1 minute while stirring. Pour into a bowl and let cool, stirring several times.
Mix butter/margarine, 200 g sugar, 1 pinch of salt with the mixer until you reach a creamy texture. Mix in eggs one at a time. Mix flour and baking powder and stir in 2 tsp of lemon juice. Put the batter in a greased cake tin and bake on the middle shelf for 20 minutes.
In the meantime, drain the apricots well and collect the juice. Stir the pudding again, and now stir in the sour cream with a whisk. After the 20 minutes baking time, spread the pudding cream evenly on the batter. Cover the cake with apricots and bake for another 20-30 minutes. Let cool down.
Mix the icing powder, remaining sugar, 1/4 liter of apricot juice and remaining 2 tsp of lemon juice in a saucepan and bring to the boil while stirring. Now spread the glaze with a tablespoon over the apricot halves so that it looks like egg white. Allow to become firm.
*You can use peaches instead of apricots as well.
If you want to bake the ultimate “Omlet”-cake with a 4 inch cake tin, use 1/2 of the ingredients and only one apricot halve on top of it.
If you prefer a more traditional Easter cake, here is a super delicious yet easy recipe:
Ingredients for the cake batter:
350 g wheat or spelt flour
400 g carrots
100 g ground hazelnuts
100 g ground almonds
200 g sugar
1 packet vanilla sugar
1/4 tsp vanilla extract
1 vanilla pod
1 tsp cinnamon
1 packet baking powder
1 tsp baking soda
200 ml rapeseed or sunflower oil
200 ml milk*
juice of 1/2 lemon
extra portion love
70 g icing sugar
200 g coconut yogurt
30 g coconut paste
shot of lemon juice
optional: food coloring, e.g. green color
Decoration: e.g. Marzipan carrots, chopped pistachios, dried flowers, grated coconut
*For a plant-based or vegan option:
Use 2 tsp baking soda and 2 tsp cider vinegar or alternatively banana/apple puree as egg substitute (1/2 mashed banana per egg; 70 g apple puree per egg).
As a milk substitute you can use e.g. almond milk or oat milk, or any other non-dairy milk you prefer.
1. Grease a cake tin (about 9 in) or use baking paper. Preheat oven to 350 degrees fahrenheit (convection oven).
2. Mix dry ingredients (flour, hazelnuts/almonds, sugar, baking powder, baking soda, cinnamon) and the eggs in a bowl with a mixer. In a separate bowl, peel and grate carrots and mix them with the wet ingredients (vanilla extract, oil, milk, lemon juice).
3. Now slowly heat the marzipan in a saucepan, stirring repeatedly until it becomes a liquid mass. Mix the dry and wet ingredients together and gradually add the marzipan to the batter, mix well.
4. Pour the batter into the cake tin, smoothen it and bake it for about 50 minutes (use the tooth-pick test to make sure it is fully cooked).
5. Let the cake cool down and prepare the frosting in the meantime. Mix the sifted icing sugar with yogurt and coconut puree and season with more icing sugar and a shot of lemon juice. You can add food coloring to the frosting if you wish. Now spread the frosting on the cooled cake and decorate as desired, e.g. with marzipan carrots, chopped pistachios or dried flowers.
Bon Appétit & Happy Easter from the Omlet Team!
Tag us on social media (Instagram: @omletusa) with an image of your cake!
Not a fan of Pumpkin Spice? Fancy trying something simple, yet seasonal you can make with your girls’ eggs? Try out these delicious ginger cupcakes, with a nod to Fall on top!
To make 12 delicious ginger cupcakes, you will need…
12 cupcake liners (we have gone for orange to stay on theme!)
2/3 cup margarine or unsalted butter (softened)
2/3 cup light brown sugar
2/3 cup self raising flour
1 – 2 tsp ground ginger (to suit your taste)
2 large eggs
1 tbsp golden syrup
For the buttercream, you will need…
1 cup margarine of unsalted butter (softened)
2 cups icing sugar
½ – 1 tsp ground ginger (to your taste)
For the pumpkin decoration, you will need…
Ready to roll fondant icing sugar-paste – orange
Ready to roll fondant icing sugar-paste – green
Preheat the oven to 350 degrees Fahrenheit, and line a muffin tin with 12 cupcake liners.
To make your ginger cake mix, start by creaming together the butter and sugar in a mixing bowl. Sieve the self raising flour into the mixture with the ginger. We used 2 tsp of ground ginger but you can use less if you prefer a more subtle taste.
Lightly whisk the eggs in a bowl and add them to the mixture. Mix everything together carefully.
Once mixed add the golden syrup and give a final stir.
Fill the 12 cupcake cases with the ginger cake mixture as evenly as possible.
Place in the oven for 15 – 20 minutes.
Leave to cool on a cooling rack before making the buttercream icing.
For the buttercream icing, add a small amount of icing sugar to the butter at a time and cream together. Once smooth, add up to a tsp of ground ginger to the icing.
Put the icing in a piping bag. We used a large, star shape nozzle for the piping. Start in the middle and circle around leaving some space at the edge of the cake. Then spiral up on top and pull away to leave a peak.
Once you have iced all 12 cupcakes, you can decorate however you wish! We decided to make little pumpkins out of ready to roll icing. Simply roll the orange icing into small balls, no more than a cm in diameter. Then use a sharp knife to carefully draw lines down the pumpkin.
Roll a small amount of green icing a long strip then cut into tiny pieces to create the stalks. Press the stalk down lightly onto the pumpkin, and place on top of your cakes.
Homemade pasta is one of the easiest recipes to remember as it’s a 1:100 ratio. For every person you’re cooking for you’ll need 1 egg and 100g (3/4 cups) of pasta flour per serving, plus just a little bit of salt for seasoning – simple! This is how we at Omlet make it:
? Start by weighing out your flour and then tip it onto a clean surface so it forms a mound, sprinkle with a bit of salt, then make a large well in the middle of the mound and crack your eggs into it.
? With a fork start lightly whisking the eggs in the middle, slowly bringing the flour at the edges into the mix, keep going until you’ve got the majority of the flour mixed in. You may need to use your hands to work it in towards the end. Once the mixture is all together in a ball, start kneading the dough. It will feel quite rough and grainy to start with but as you work the dough more it should start to smooth out.
? Knead until the dough is elastic and stretchy. Be careful not to over knead it as your pasta will become tough and chewy. Once you’re done kneading, cover or wrap your dough in a bowl or a beeswax wrap and then place in the fridge for half an hour.
? Once chilled, bring your dough out. Depending on how much you’ve made you may need to split it into more manageable chunks.
? Start rolling out a ball of your dough with a rolling pin and then with your pasta maker. Roll the dough through the machine on the widest setting, once through fold the dough in half and repeat. Then feed the dough through on a medium thickness and fold in half and feed it through again. Then move onto the thinnest setting and feed your dough through this setting twice, no need to fold it over this time. Your dough should be in a long lasagne style sheet, and thin enough that you can almost see your hand through it.
? Then turn your attention to the linguine and tagliatelle accessory on the pasta machine. You can use either of these for this type of pasta, it will just depend what sauce you’re making and your personal preference. We used the tagliatelle cutter for this batch and it came out great!
? Once you have fed your pasta through the chosen cutter, then hang it on a drying rack, or you could use a clothes airer for about half an hour. You don’t want the pasta to dry out too much. When it’s ready either boil it in salted water for about 3 mins if you’re ready to eat, or place in a Tupperware in the fridge or freezer ready for when you want to use it.
Make Easter more colourful with this super fun craft for the whole family – marbled eggs! Watch the video or follow the instructions below.
You will need: Eggs Food Coloring Vinegar Vegetable Oil
Take an egg and gently poke a hole at one end. Poke a hole at the other end of the egg which is slightly larger than the first.
Empty the egg by carefully blowing through the smaller of the holes, pushing the inside of the egg out into a bowl.
Set aside the egg mixture.
Add a tablespoon of food colouring to a bowl and mix with a splash of hot water and a tablespoon of vinegar.
Put the empty eggs in the bowls and let them sit there for a while, regularly turning them to get an even coating.
When the eggs has got some colour to them, drain and put on the side to dry.
Add a few drops of a different food colouring to a plate and mix with some water and a drop of vegetable oil. Roll the eggs on the plate to cover them in the second colour. They don’t need to be fully covered.
Repeat with a few different colours, adding more layers.
Let the eggs dry on a piece of kitchen roll.
You will now have some beautiful and truly unique marbled Easter eggs! Wash your hands thoroughly and scramble the eggs you put aside earlier for a delicious lunch!
As the leaves begin to fall and the evenings get shorter we all start to crave comfort food. What’s more comforting and warming than hot apple pie with homemade custard?! Apples are in abundance this time of year so grab some cooking apples and cosy up with a bowlful of this homemade yumminess.
4 Cooking Apples
150g Golden Caster Sugar
Pinch of Cinnamon
3 tbsp Plain Flour
250g Unsalted Butter
50g Golden Caster Sugar
350g Plain Flour
2 tsps Vanilla Bean Paste
1 pint Whole Milk
4 large Egg Yolks
2 tbsp Caster Sugar
1 tbsp Cornflour
The filling- Peel, core, quarter and slice 4 cooking apples. Lay them out on paper towels to get as much liquid out of them as possible. Leave until you need them later.
Mix the sugar and flour for the filling with cinnamon and place in a bowl big enough for the apples and set aside.
For the pastry- beat the butter and sugar together then whisk in 1 whole egg and 1 egg yolk (save the white for glazing pastry later.)
Now fold in the flour slowly until it starts to form a ball, collect the remainder of the pastry together with your hands and form a solid ball. Wrap and place in the fridge to cool for 1 hour.
Whilst the pastry is cooling, make a start on your custard.
The custard- Heat the whole milk and vanilla bean paste to boiling then take it off the heat. Whilst that cools slightly, in a large bowl whisk 4 egg yolks, sugar and cornflour then slowly start to add the milk mixture in ladle by ladle whilst continually whisking.
When all the milk is added to the mixture, pour it back into the saucepan and place on a low heat for roughly 20 mins, continuously stirring, take off heat when the custard becomes thick.
Take pastry out of the fridge and set aside a third of the pastry for pie top. Roll the majority of the pastry out to fit your pastry dish, make sure there is a bit of overhang.
Put the apples into the bowl with the sugar and flour and coat the apples using your hands. Now pile the apples into the pastry tin, then roll out the remaining ball of pastry.
Brush some water around the edges of the pastry in the tin and then lay the other round of pastry on top and join them.
Trim the left over hanging pastry off of the tin and make 5 slits in the top of the pastry to let the steam out.
Preheat oven to 190 degrees c and place the pie in for 40mins until golden brown.
Allow to cool for 5 mins then serve with hot or cold custard.
We all know that pets are not just animals, they’re members of our family. So for the pet parents who are also human parents, why not foster an even stronger bond between your children and four-legged friends by engaging them in exciting activities that promote laughter, joy, and unforgettable memories? Get ready to unleash the fun with this treasure trove of ideas that will ignite imaginations and provide endless hours of entertainment of engaging activities for your kids and pets to do together.
Bake treats for your pets
Kids love to help in the kitchen! And when they know their culinary efforts will end in a delicious delight for their favorite furry family member, they’ll be sure to raise their helping hands. Just make sure the recipe you choose for your pet is safe for them to eat, and abide by the same rule used with kids – treats are to be enjoyed on a limited basis.
Have a hamster in the house? Grab some of your pantry staples to make these yummy honey homemade hamster treats. For a tail-wagging breakfast, let your kids break the eggs and blend the bananas to make dog-friendly pancakes. The best part of this activity is that every member of the family can taste the treats.
Find new games to play with your cat
When the cat’s away, the mice will play. But when kids and cats are together, play is even better! Most cats love to play games because it mimics their natural instincts to pounce and bat with their paws. So before allowing your child to play closely with any pet, make sure they understand how to handle them safely.
An interactive game of chase with feathers, cat toys, or scarves makes for a fun-filled time for both kids and cats alike. Want to take the fun outside? Let your littles roam free together in a safely enclosed Catio while chasing bubbles all around. And for the senior cats who may find the chase games too much, encourage your child to stretch alongside their favorite feline on a sturdy cat scratching post.
Teach your dog a new trick
They say you can’t teach an old dog new tricks, but that’s simply just not true. With the right encouragement, some patience, and lots of love, your dog can learn new things at any age in life. And what better way for your kids and canine to spend some quality time together than with a fun new trick?
Summer is a great time to let your kids get involved in teaching Fido how to fetch a stick or even learn a new command like “sit and shake”. Make sure your child keeps plenty of dog treats in their pocket to give as a reward for the newly learned behavior. And because new tricks require lots of mental stimulation, make sure you have a comfortable and supportive dog bed where your furry friend can rest after all their hard work. By the time summer is over, your kids and dog will impress the whole family with all they have both learned.
Chores are a great way to teach your kids the importance of responsibility, but they’re also a great way to let your child earn some spending cash. And learning the value of work at a young age will always pay off later. So in an effort to get your kids and pets more time together while also completing needed work around the house, why not have them clean out the chicken coop to earn a bit of extra pocket money?
The Eglu chicken coops are so easy to clean that anyone tall enough to reach in and touch a hen will be able to get it spotless with ease. With a little bit of pet-safe disinfectant and water, your chickens’ home will be sparkly clean and hygienically healthy in no time. Plus, what kid doesn’t like to use a water hose? This simple chore of cleaning and collecting eggs not only allows your child more interaction with the hens, but it makes one less task for you to do. Win-win for everyone!
Homemade toys for rabbits
When it comes to fun for rabbits, Omlet has you covered. But if you’re looking for activities for your child and rabbit to enjoy together, look no further than your own backyard. One of the best ways to get everyone outside and having fun is to go on a backyard scavenger hunt. Have your kids locate a willow tree and collect some twigs to weave into a ball or a wreath. Your rabbits will love playing with their new toys as well as nibbling on the nutritious wood, and your kids will feel accomplished in creating a new rabbit masterpiece.
But the floppy-eared fun doesn’t stop there! If you’ve got an old towel or a ripped pair of jeans you’re getting rid of you can make a rag doll for your rabbits. Have your kids use their creativity to make something beautiful. Even just tying a knot in the middle of a strip of sturdy fabric will provide hours of fun for rabbits to tear apart in their outdoor rabbit run. Just make sure to take it away before they’ve ruined it completely – you don’t want them to ingest too much fabric.
Build an obstacle course for your hamster
Hamsters are the curious and energetic pets of the animal world. So engage both your child’s and hamster’s love of running, jumping, and climbing by helping your kids build an obstacle course for your hamster. Start by finding a safe area in your house where the hamster can be let out, away from open doors and other pets. You might want to build the course inside a playpen or create a barrier using books or other heavy objects. Just make sure they can’t fall over and hurt the hamster.
Have a LEGO-loving kid in your house? Get them to use their brick-building creativity to make the outline of the obstacle course. LEGO pieces will also make great jumps and steps for your hamster to navigate. Use clean popsicle sticks to build a ladder or a ramp for the hamster to climb up on, and build tunnels and hiding places with toilet paper rolls and cardboard boxes. Glue them together to create a hamster maze within the obstacle course and have your kids hide treats to encourage your hamster to explore.
Capturing the bond between children and their furry companions in photos creates cherished memories that can be treasured for years to come. During a photoshoot, kids and pets can engage in various poses and interactions that showcase their special relationship. This activity not only allows kids and pets to have fun together but also encourages their creativity and self-expression. It’s also a great opportunity to teach children about patience, empathy, and respect for animals. Have fun with different locations and colorful outfits (if your pet obliges!) and make the photos as creative as you want. Here are our best tips for taking better photos of your pets.
Abstract paw art
If you have children, you likely have several crayon drawings hanging on your fridge. Why not add to the gallery with some abstract paw art made by your favorite furry child? Let your dog’s creative juices flow by helping your child work with your pup to create a beautiful piece of art.
Get some toxic-free, water-based paint and gently put your dog’s paws in it. With the help of some dog treats, guide your dog to a blank canvas and let them walk all over it, creating an abstract paw-print painting. You can even have your kids get in on the fun by adding their handprints as well! Be sure to have water on hand to clean everyone’s paws and best to do this activity outside to avoid the risk of paw prints on carpets and furniture.
Omlet brings kids and pets together
At Omlet, we know the bond between kids and their pets is a truly special one. Engaging in activities together not only strengthens their connection but also offers countless benefits for both of them. With our personal pet experience and ingenious expert designs, we create products for dogs, cats, chickens, rabbits, and more, that will bring out the best in everyone in the family. So try out one of these shared experiences with your kids and pets and create a lifelong friendship that will leave pawprints on their hearts forever.
Try out these delicious homemade frozen treats that dogs will go crazy for! These are super quick and easy to make, and kids will love getting involved with different fruity creations…
You will need…
An ice cube tray – (moulds to make larger ice cubes are available on Amazon)
500g Greek Yogurt
200ml of water
A selection of dog-safe fruits, such as apples, bananas, blueberries, mango, peaches, raspberries, strawberries, and watermelon.
We used an ice cube tray which makes large 2 inch square ice cubes. This quantity made approximately 8 at this size ice cube.
Prepare the fruit and cut up into smaller bite size pieces.
Depending on the size of ice cube tray, fill the molds up to a third high with yogurt, followed by a small splash of water. Pop a few small pieces of fruit into the moulds, before continuing to fill the molds with yogurt, splashes of water up and pieces of fruit up to the top.
Pop in the freezer for at least 4 hours depending on the size of the ice cube moulds.
Allow the treats to thaw for 5-10 minutes before feeding to your dog.
Other Frozen Treats…
If your fruit bowl contents are on their way out and unlikely to be eaten by the humans in the house, you can also freeze cut up pieces of the fruit, like apples and bananas, to give to your four-legged friends directly.
Remember to give your dog treats in moderation, alongside a healthy diet. Supervise your dog when eating these frozen treats and remove at any sign of distress. These frozen fruit cubes should be given to your dog as a treat, with other solutions in place to keep your dog cool, such as access to shade in the garden and the coolest room in the house, fresh water, walks at the coolest time of day etc. Consult your vet if your dog is showing signs of distress or potential heatstroke.
There’s much debate surrounding the origin of the Pavlova, however from our research the majority of articles believe the dessert began its journey in New Zealand. Nicknamed after the Russian ballerina Anna Pavlova, the people of NZ welcomed her with her very own dessert in the 1920s, although Australia still claim they invented this sweet treat. Whoever invented it, we’re just grateful somebody did! Check out our favourite pav recipe below.
6 large free-range egg whites
300g caster sugar
Pinch of sea salt
450 g fresh strawberries and raspberries
250 ml double cream
150 ml natural yoghurt
2 tablespoons caster sugar
1 vanilla pod or 1tsp of vanilla bean paste
a few sprigs of fresh mint
a handful of white chocolate buttons
Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a mixing bowl and whisk them at a medium speed until they start to form nice firm peaks.
With your mixer still running, gradually add the sugar and a pinch of sea salt. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.You should be able to tip the bowl upside down without the meringue mix falling out.
Line two baking trays with baking paper. Separate the meringue mixture evenly between them and shape each mixture into a circle about 20cm in diameter.
Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
Cut the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Or alternatively you could top your pavlova with other fruit, such as passion fruit and pineapple, for a tropical twist. We also like adding white chocolate buttons for even more of a treat.
Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt. Halve the vanilla pod length ways, scrape out the seeds and fold them into the mixture.
Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Layer the other meringue on top and press down gently to stick them together.
Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Pick a few small mint leaves, scatter over and now it’s ready to serve to your guests or cover and refrigerate ready to serve later.
Looking for a breakfast treat that will impress guests, but doesn’t take all morning? Put your girls’ eggs to delicious use with this gooey Nutella French Toast and a selection of toppings, perfect for a tasty brunch to be enjoyed with family and friends this summer.
Ingredients – serves 4
Sliced Brioche Loaf (8 slices serves 4)
Lots of Nutella!
2 tbsp milk
½ teaspoon vanilla extract
Butter for frying
Toppings of your choice. We recommend a dusting of icing sugar, fresh summer berries, vanilla ice cream, and more Nutella!
In a bowl, beat together the eggs, milk and vanilla extract. Pour into a shallow dish, such as a pasta bowl.
Spread Nutella (as much as you would like!) on one side of 2 slices of the brioche loaf and put together to create a sandwich.
Pop roughly a teaspoon of butter in a frying pan on a medium heat.
Soak each side of the Nutella brioche sandwich in the egg mixture for a couple of seconds, and then place in the frying pan when the butter is melted and hot.
Allow the brioche to fry for 1-2 minutes on each side until golden brown.
We cut these into thirds and served with a selection of toppings for guests to choose from.
1) Heat oven to 340 degrees Fahrenheit. Line bottom and sides of two 8 inch round springform pans with parchment paper, then lightly spray pan with cooking spray. Whisk butter (room temperature), yoghurt, caster and dark brown sugar, vanilla, cinnamon, mixed spice and salt. Add the eggs one at a time. Stir in the graded carrots and ginger. Use a spatula to fold in the sifted flour and baking soda.
2) Pour the mixture into the springform pans and bake for 55 minutes or until a skewer inserted into the centre comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins and check again. Leave to cool in the tins for two hours.
3) To make the icing, beat the cream cheese, icing sugar and lime juice and zest together. Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and walnuts.
Freshly baked carrot cake will keep well for about 1 week in the fridge when properly stored. Best eaten at room temperature.
This is the easiest and quickest breakfast to make if you’re on the go. All you have to do is put all the ingredients apart from the coconut oil in a blender and blend until it’s smooth. Then heat a non stick frying pan with a little bit of coconut oil and then pour or ladle the pancake mixture into small ‘American style’ pancakes on the frying pan. You should be able to fry roughly 2-3 at a time depending on the size of your frying pan. Wait for the pancake to cook on one side, once you start to see air bubbles coming through, you can then flip the pancake to cook on the other side. They should come out golden brown and fluffy. Serve with any fruit of your choice, we personally like them with blueberries and a dollop of greek yoghurt. If you wish to reheat these pancakes at a later date for a healthy alternative breakfast, just pop them in the toaster for a minute for a crisp and warm pancake.
These delicious Apple and Cinnamon Dog Cookies are a great Christmas treat for your pooch this festive season, and they’re healthy!
Ingredients Makes 10 cookies
70g coconut flour 1 egg 3 teaspoons of coconut oil Pinch of cinnamon 1 apple (grated) And a cookie cutter
320 f for 15 minutes
Preheat the oven to 320 f and prepare a baking tray with baking paper.
Heat 3 teaspoons of coconut oil in a bowl in the microwave for 1 minute, or until soft.
Mix together the egg, coconut oil in a bowl.
Grate 1 apple into the bowl and mix.
Add a pinch of cinnamon to the mix.
Weigh out 70g of coconut flour into a separate bowl, and start to add a bit of flour at a time to the wet mixture, stirring as you go.
Continue adding coconut flour and mixing until you get a dough like consistency. You may not need to use all the flour to achieve this. The texture will be sticky and slightly crumbly.
Dust some coconut flour onto a clean surface and place the dough on top.
Flatten the dough with a rolling pin or your hands until it is approximately 1 cm thick
Use a small cookie cutter (approx 5cm diameter) to press out shapes in the dough and place them onto the baking tray. Handle these carefully as the dough can be fragile due to the lack of fat in the recipe (too much fat is unhealthy for dogs!)
Once all the dough has been used and the cookies are all placed on the baking tray, place them in the oven for approximately 15 minutes, keeping an eye that they do not burn.
Take them out the oven and leave to cool, at this point they will firm up a bit more, so handle carefully.
Once cool, store in a cool dry place, and treat your dog to a delicious cookie!
Coconut flour is gluten free, perfect for dogs who suffer an intolerance of wheat. It’s also low in sugar and high in protein, fibre, and healthy fats.
In small quantities, coconut oil can promote a healthy coat, improve digestion and assist the immune system.
Eggs are also great for extra protein in your dog’s diet
Did you know, cinnamon can be incredibly helpful for senior dogs who are suffering with arthritis? Adding a small amount to your dog’s diet can be incredibly beneficial.
Apples are a source of Vitamin A and C so make a great, healthy treat for your dog, but don’t feed them the core when you have finished grating the apple, as the seeds are harmful.
As always, treats should be given to dogs alongside a healthy balanced diet, and do not feed them too many at a time.
We’d love to see your photos of this cookie recipe, tag us on Instagram using #OmletPets.
The cold, frosty temperatures of Winter are in full swing, and while you are enjoying a warm cup of tea in the warmth of your kitchen, you might be looking out on your girls wondering how they feel about the colder weather.
If you’re looking for a new way to keep them warm first thing in the morning, or late afternoon just before they go to roost, consider making this yummy, warm corn recipe, specially for your hens, with a festive flavour which will provide extra nutrients to keep up their health this winter. It’s super simple and quick to make.
Ingredients – for 2-3 chickens
100ml hot water
Pinch of ginger, cinnamon
Soak the corn, oats and raisins in hot water for 10 minutes, stirring occasionally. Mix in a pinch of Ginger and Cinnamon for added nutrients for your chickens. Leave to cool slightly before feeding to chickens.
Ginger supports the immune system and provides anti-inflammatory benefits which can be particularly beneficial for a poorly hen. Cinnamon has antibacterial and antioxidant benefits, and can reduce inflammation, these are extremely good for chickens as they are likely to experience respiratory problems.
Holiday baking is so much better with eggs fresh from your backyard chicken coop. This pumpkin cheesecake is the perfect dessert to serve to guests. Deceptively elegant but surprisingly easy to make, it’s great for holiday parties because it can be made a day or two in advance.
The school summer holidays are in full swing and there’s no better time to do some baking with the kids! Ruby and Harry decided they would like to make some treats for their Syrian Hamster called Ginny!!
So here’s a simple recipe to make some yummy Crunchy Honey Delights!
We’ve always been fans of a super summer pavlova for dessert, but this year have been rolling up all that yumminess into a meringue roulade that guarantees a taste of all the flavors in every spoonful!