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Hello, lil' Whippersnapper! |
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Monday, 31 March 2008 |
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Whippersnapper is all about fun food that's good for growing bodies. We're a big fan of the Sneaky Chef and employ various underhanded techniques to hide healthy ingredients in our kids' meals. For example, many of our Whippersnapper meals use our Tomato Magic! sauce which is a secret tomato sauce that's made with lycopene-rich italian tomatoes as well as sweet potato, courgettes and carrots! We use as much wholemeal products as we can get away with, and never any weird chemicals-artificial-made-in-lab stuff! Portions are kid-sized and many of our meals are freezer-friendly and require very little cooking on your part. All the meals are made to order so it's fresh-fresh-fresh because your little darlings only deserve the very best! We'll be adding new recipes all the time but for now we have: If you have any questions about ingredients, special requests for picky tastebuds or just need some reassurance, please
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us and we'll be happy to answer all your questions!
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Naughty Secret Snack |
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Wednesday, 26 March 2008 |
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 Just a quick post to share a SUPER easy, SUPER delish, SUPER eat-in-secret recipe for Bacon Croutons. My Bacon Crouton Craving time is normally about 4:30 in the afternoon, when the sun is shining and the munchies are out in full force. It's easy because all you have to do is cut up a bit of bacon and ciabatta and toss it in the oven. It's delish because the bread soaks up all the bacon drippings that render as it cooks. But alas, it's eat-in-secret because it's such a guilty pleasure...it ain't healthy, but it sho' is tasty! |
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Thai Green Curry Cod |
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Saturday, 22 March 2008 |
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So I guess most of you have worked out that cod is my preferred fish. I'm not a "fishy" person in general and very rarely opt for the fish course when I'm dining out (fish and chips don't count). I don't like "fishy" fish. I don't like fresh-water fish with the taste of mud and silt. I don't like cooked salmon. I don't eat tuna, originally because of dolphins and now because of mercury levels. Jeez, I'm fussy! But cod - firm textured, flaky, creamy, satin, omega-3-rich*, melt-in-your-mouth cod that doesn't leave a fishy after taste. Cod, I can do! Read more... |
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When is a roast not a roast? |
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Friday, 21 March 2008 |
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When I was at university, I had a friend who was vegan. In fact, her whole family was committed to the cause. But far from being the tree-hugging, caftan-wearing, dope-smoking cliche they were pretty normal. Ok, so they tended to favour bell-bottomed jeans but I too went through a simliar phase in the 90s (red, corduroy, low-waisted, made me look like an overgrown dwarf). I was very kindly invited for Christmas dinner one year and was itching to experience a Vegan Christmas dinner menu....would they serve a fancy salad? Baked potatoes (without butter or sourcream, bleh!)? Christmas turkey trimmings without the turkey? No, they served a TURKEY-SHAPED NUT ROAST*, complete with golden frills for the "drumsticks". Read more... |
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A New Service |
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Sunday, 16 March 2008 |
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“A chef's table is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons are served a tasting menu prepared and served by the head chef. Restaurants usually require a minimum party and charge a flat fee. Chef's tables are provided only by top-rated restaurants, and are sometimes available only by specific invitation.” The idea of chef's tables started with high-end chefs putting a table in the kitchen for a special group of people, with a special menu and some interaction with the chef that not everybody gets to have. While we certainly don’t claim to be high-end chefs, we love the idea of greater interaction with our customers and developing unique menus to help you achieve your physical and nutritional goals – we can’t think of anything more rewarding! |
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