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ActiFry Carrot Chips with Maple & Thyme

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AD | ActiFry Carrots with Maple & Thyme. Delicious airfried carrots flavoured with maple syrup and thyme made in the @tefal.uk ActiFry. The ultimate healthy but hearty winter side dish.INGREDIENTS
- 1kg carrots
- 1 ActiFry spoon of oil
- salt and pepper
- 1 ActiFry spoon of maple syrup
- 1 ActiFry spoon of thymeINSTRUCTIONS
1. Peel the carrots and cut them lengthways into roughly 5cm batons.
2. Place the carrots in the ActiFry, coat in the oil and season with a little salt and pepper. Mix well.
3. Cook the carrots on Mode 1 for 29 minutes.
4. Open the machine and add the maple syrup and thyme. Mix well.
5. Cook on Manual Mode for a further 5 minutes.
6. Serve immediately.

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Pesto Parmesan Pastry Straws 🎄 These Pastry Straws make a super easy snack or party finger food for the festive season!I use ready made puff pastry rolls for this recipe. To be honest I can’t remember the last time I made my own pastry. If you enjoy it and have the time then by all means go ahead and make your own but if you’re in a rush like me then the pre-made stuff is a fantastic option!I also used two types of pesto in this recipe – half the straws are made with red pesto and the other half with green pesto. But you can use whatever type of pesto you prefer. If you are making these for adults then I highly recommend chilli pesto – it tastes incredible!INGREDIENTS
1 sheet puff pastry
2 tbsp red pesto
2 tbsp green pesto
1 tbsp grated parmesan
To garnish: 1 tbsp grated parmesan and 1/2 tbsp chopped fresh parsleyINSTRUCTIONS
1. Preheat the oven to 200c and line two baking trays with parchment paper
2. Unroll the pasty and cut it into 4 so that you have 4 equal sized rectangles.
3. Spread the green pesto onto one rectangle and the red pesto onto another.
4. Grate on about a tablespoon of parmesan.
5. Fold the remaining pastry pieces on top and gently press down.
6. Cut each of the pieces of pastry into 4 long strips. Cut them in half and then twist and place on the baking tray.
7. Bake in the oven for 10 minutes.
8. Garnish with more parmesan and chopped parsley

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⭐️ Giveaway ⭐️ I’m really excited to team up with @bambu_box to giveaway one of their eco friendly bamboo lunchboxes.This Japanese style bento lunchbox is perfect for packed lunch or on-to-go snacks for you or for your kids too.To be in with a chance of winning simply:
🌟 Follow @bambu_box
🌟 Follow @myfussyeater
⭐️ Comment below tagging a friend that may enjoy this giveaway!Competition is open until 10am on Tiesday 10th December. Entries from UK and Ireland only please. This competition is in no way affiliated with or endorsed by Instagram.

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The BEST Freeze Ahead Roast Potatoes 🥔 🎄
The most crispy and crunchy roast potatoes all prepped ahead of time, partially cooked and popped into the freezer ready to be roasted straight from frozen. The best way to get ahead for a fuss free Christmas!INGREDIENTS:
1.5kg Maris Piper potatoes
4 tbsp olive oilINSTRUCTIONS:
1. Peel the potatoes and then and chop into two or three, keeping the sizes as even as possible.
2. Add the potatoes to a saucepan and cover with boiling water. Bring to the boil and simmer for 7 minutes.
3. Drain the potatoes well and leave them to cool for a few minutes in the colander
4. Once the steam has disappeared shake the potatoes in the colander to bash the sides up a bit. This will help to make an extra crispy crust on the outside.
5. Transfer the potatoes onto a tray and leave to cool.
6. Pop the tray into the freezer for an hour or two so that they start to become frozen on the outside.
7. Transfer them into two freezer bags and store in the freezer for the next few weeks.
8. To cook on the day, you can cook direct from frozen.
9. Add the oil to a roasting pan and heat in the oven for a few minutes.
10. Add the potatoes and toss in the oil until they are fully coated.
11. Cook at 180c for 30 minutes then 200c for another 30-45 minutes depending on the size of the roasties.
12. You can drizzle a little more oil over the top whilst cooking but the key to even crisp potatoes that don’t stick is not to turn them!
13. Remove from the oven and serve immediately. Serves 6.#FussFreeXmas

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Have some fun with festive baking and make these Christmas Tree Chocolate Cake Pops. They are really easy to make and the kids will absolutely love decorating them! A great way to get into the kitchen with your children this Christmas!INGREDIENTS
For the cake:
- 100g unsalted butter at room temp
- 100g caster sugar
- 1 tsp vanilla extract
- 2 medium eggs
- 100g self raising flour
- 3 tbsp cocoa powder
- 3 tbsp milk
For the decoration:
- red and white writing icing
- 2 packets smarties
- handful of edible silver balls
- 8 candy canes
- icing sugarINSTRUCTIONS
1 Preheat the oven to 180c / 160c fan. Grease and line a 9 inch round cake pan with parchment paper.
2 In a large bowl cream together the butter, caster sugar and vanilla extract with an electric mixer.
3 Add the eggs, one at a time and continue to mix.
4 Sift in the flour and cocoa powder and mix by hand. Add the milk and mix again.
5 Spoon the cake mixture into the prepared tin and flatten with a spoon or spatula.
6 Bake in the oven for 20 minutes until a skewer comes out clean.
7 Allow the cake to cook in the tin for a few minutes before turning it out onto a wire rack to cool completely.
8 It’s really important to let the cake cool completely before cutting it so that it won’t crumble. We need it to hold its shape.
9 Once the cake is completely cooled cut it into 8 triangles – in half first, then quarters, then eights.
10 Turn the cake triangles upside down for flatter surface. Use the writing icing to create a string or tinsel effect and then add a few smarties. Then decorate with a few silver balls.
11 Use the end of a teaspoon to make a small hole in the bottom of the christmas tree. Snap off the curved part of the candy cane and insert that into the hole.
12 Finally, dust with a little icing sugar.

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Get Ahead Christmas Gravy! 🎄A delicious recipe for Christmas Day Gravy, made in advance using the leftover chicken from a Sunday roast. An easy way to start getting ahead of your Christmas Day menu!This recipe is inspired by Jamie Oliver’s classic get ahead gravy but rather than using chicken wings like he does, I’ve used the leftover chicken from our Sunday roast to create a delicious gravy that will keep in the freezer until Christmas Day.The chicken carcass is broken up and roasted in a tray along with some veggies and herbs. All of that is then transferred to a large saucepan or stock pot, where you add flour, water and wine and it’s left to simmer for about 30 minutes.I’ll leave the link to the full recipe post on my stories but here’s the ingredients.INGREDIENTS
* Chicken Carcass & Bones
* 2 onions, peeled and roughly chopped
* 2 garlic cloves, peeled but left whole and crushed
* 3 carrots, unpeeled and roughly chopped
* 3 celery, unpeeled and roughly chopped
* 2 sprigs rosemary
* 2 sprigs thyme
* 2 tbsp olive oil
* 4 tbsp flour
* 2 litres water
* 150ml red wine or port#fussfreexmas

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AD | Roasted Tomato & Chorizo Soup 🍅 A delicious and warming winter soup packed with flavour and made with the Braun MultiQuick 9 Blender.INGREDIENTS
- 600g vine tomatoes
- 120g chorizo
- 2 garlic cloves
- 2 tsp olive oil
- 300g potatoes
- 900ml hot vegetable stockINSTRUCTIONS
1. Chop the tomatoes into quarters and add to a baking tray. Slice the chorizo into bite sized pieces and add that too.
2. Peel the garlic cloves and crush with the back of a knife, but leave whole. Add them to the tray and then drizzle on the olive oil.
3. Bake in the oven at 180c for 15 minutes.
4. Transfer the contents of the tray to a large saucepan and add the potato, chopped into bite sized pieces and also the vegetable stock.
5. Bring to the boil and simmer for 12 minutes until the potato is soft.
6. Use the Braun MultiQuick 9 Blender to blitz the soup directly in the saucepan until completely smooth.
7. Serve immediately with a sprinkling of parmesan and some slices of crusty bread. Serves 4.

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One Pan Cheesy Broccoli Rice 🥦
I’m sharing this old recipe again as it’s one of those meals that’s brilliant to have in mind for busy evenings. It’s one pan, cooks in 15 minutes and use can use leftover cooked rice instead of the rice pouches if you like.Ingredients:
- 1 onion
- 1 garlic clove
- 150g broccoli
- 1 courgette
- 150ml veg stock
- 150ml milk
- 2 pouches microwave rice or 500g leftover cooked rice
- 100g creme fraiche
- 50g grated cheeseInstructions:
1. Add the oil and onion to a large pan and fry for 2 minutes until soft.
2. Add the garlic, broccoli and courgette and cook for another minute.
3. Pour in the stock and milk, pop on a lid and leave to cook for 4 minutes or until the veggies are soft.
4. Mix in the rice and cook for a couple of minutes until the rice has warmed through.
5. Finally stir in the creme fraiche and grated cheese and serve immediately.
6. Serves 2 adults or 4 kids.

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Hi, I'm Ciara! I'm a food writer and cookbook author and I'm always looking for new ways to make food fun and interesting for kids! Read More…

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