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Mediterranean Muffins (for kids)

Mediterranean Muffins

We’re fresh back from holidaying with our toddler and have to say: eating was one of the most stressful occasions. Will she sit still? Will I end up with a bowl of tomato sauce all over me? Will we get kicked out for being too noisy? (It was OK in the end, but definitely a change to leisurely dining as a couple on holiday!)

It made me think about how important getting the food right is when you’re holidaying with kids. Eat too late, when you’re all tired, and you’re looking at a ‘hangry’ situation: the little ‘un gets too tired and angry and hungry to cope.

Superluxury travel operator Scott Dunn knows all about that. They’ve just got together with toddler feeding expert Fiona Faulkner, who has created some of the most dazzling and adventurous food ideas for their kids clubs. It’s the sort of thing that makes us want to be five again! Her recipes are all about sneaking vegetables into tasty dishes, so include the likes of spinach and lime pesto and avocado ice cream, and come with lovely titles like Cowboy Chowdown (a Canadian inspired shepherds pie), Caribbean Stir-Fry (chicken, mango and papaya) and ‘Slumdog Soup’, a dahl-based soup. I really like the idea of it all, and we’re lucky that they’ve agreed to share a couple of recipes with us. This one is for Mediterranean Muffins and another will follow…

For more information, have a look here and here.

Serves 12

  • 90g pitted green olives
  • 90g sundried tomatoes (optional)
  • 200g fresh green beans
  • 200g self-raising flour, lightly seasoned
  • 1 tsp dried Italian / Provençal herbs
  • 100g grated continental-style hard cheese – e.g. Comté / Gruyère
  • 3 eggs, beaten
  • 100ml milk
  • 100ml olive oil

Preheat the oven to 190°C / 170°C fan /gas mark 5. Place 16 paper cases in two muffin tins. Place the olives and green beans in a food processor and whizz up until chopped. Chop the sundried tomatoes if using.

Sift the flour into a large bowl. Stir through the herbs and cheese. Add the eggs, milk, olive oil plus the olives, (tomatoes) and green beans. Stir firmly but gently to combine.

Divide evenly between the cases (an ice cream scoop is perfect for this) and bake for 25 minutes. Leave in their cases to thoroughly cool down and firm up.

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  • You can use Cheddar cheese.
  • These muffins can be frozen. (Simply place in lunchboxes in the morning – by lunchtime they’ll be ready to eat).
  • Feel free to use fresh herbs instead of dried – e.g. Chopped thyme.
  • Play around with adding other vegetables – or even add in some chopped smoked salmon – another crafty way to get kids eating their fish (as well as veg)!


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