Weeks Eats {24.4.17}

We had some more gorgeous weather in Cardiff for the second week of Easter holidays. It’s at this time of year that I love to dig out our picnic bag and head to the park!

On Tuesday, we went to Cefn Onn Park to meet some friends for a picnic. Here’s what we packed….

These picnic recipes are really simple but perfect for sunny weather. Just make sure you pop an ice pack in your bag to keep everything cool!

As my daughter usually goes to her school breakfast club during term time, I like to put a bit more effort into breakfasts during the holidays. We get more time to make it together and relax while we eat and chat about what we’re getting up to that day. However, holidays are still busy and the time is precious! So to make these special breakfasts quicker and simpler, I’ve been using packs of frozen fruit. Cheaper than fresh and providing a supply of fruit that won’t suddenly spoil, I love this idea and I’d definitely recommend it to all! Here are a couple of breakfast ideas that I’ve used with frozen fruit.

Crumpets with fruit, yoghurt and honey

I got this idea from the Hairy Bikers diet series. You simply heat up a mix of frozen berries with some honey in a saucepan. Once they’re entirely defrosted and nicely warm, spoon the mixture onto two toasted crumpets, then add a dollop of greek yoghurt and a drizzle of honey on top. Simple yet delicious!


Oat Pancakes


100g oats

1tsp baking powder

1.5tsp cinnamon

100ml milk

1 egg

1tsp vanilla extract

Vegetable oil, or whichever oil you prefer, for cooking

Frozen fruit (we went with mango)


Warm the frozen fruit in a saucepan (or you could use the microwave)

Meanwhile, put the oats in a blender (check that yours is suitable for the job, not all are) and turn them into flour (If you can’t do this, you can buy oat flour instead). Add cinnamon and baking powder.

Whisk together the milk, egg and vanilla.

Add the wet ingredients to the dry and mix thoroughly. Add a little milk if it thickens too much. Warning: this mixture does thicken as it stands.

Heat some oil in a pan, then add the batter to make small pancakes. You should get about 6 altogether and if you’ve got a large frying pan, you should be able to cook 2 or 3 at a time. Cook for about 2 minutes before flipping over then cook for another minute or so, both sides should be a lovely golden colour.

Serve with your warm fruit and a dollop of yoghurt, if you wish. Of course, you could try whatever toppings you fancy!


The next edition of The Weeks Eats will be all about simple family dinners. If you have a recipe you’d like me to feature, do get in touch!


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