It can be difficult to keep kids occupied during the winter when outdoor activities are limited.

Baking is a great way to get the family together and enjoy some tasty treats.

Shane Smith, pastry chef from Airfield Estate in Dundrum, joined Alison to share some healthy recipes for all the family.

You can listen back to their full chat by pressing the play button in the image at the top of the page and check out the recipes below. 

 

Courgette goats cheese muffins

Makes 9

Ingredients

200g self raising flour

1 teaspoon baking powder

1/2 teaspoon bread soda

1/2 teaspoon ground cumin

1 medium egg (Bord Bia Quality Assured)

1 courgette (140g) grated and excess liquid squeezed out

100g Irish goats cheese

40ml rapeseed oil

150ml Irish buttermilk

Salt and pepper

2 tablespoon chopped parsley

Method

In one mixing bowl blend the flour, seasoning, baking powder, bread soda and cumin, set aside.

Whisk together the egg, oil and buttermilk.

Pour the wet ingredients into the dry and mix gently. Add in half the crumbled goats cheese, chopped parsley and the courgette.

Blend but do not over mix at this point.

Line a muffin tray with 9 paper cases and divide the muffin mix between them.

Sprinkle the remaining goats cheese on top and place in a preheated oven at 180C and bake for 30 minutes

 

Porridge muffins

Makes 4-6 depending on the size of your muffin case

90ml milk

90ml vegetable oil

1 medium egg

150g plain flour

100g caster sugar

10g baking powder

50 Porridge oats

Method

This has to be one of the easiest recipes to make.

Line a muffin tin with cases and set aside.

Simply place all the ingredients into a mixing bowl except the berries and mix until combined.

Divide this between your cases.

Sprinkle some more oats on top.

Bake in a preheated oven at 160C for 30 minutes or when a skewer inserted comes out clean.

Allow to cool and serve

 

Gingernut cookies

Makes 12

Ingredients

100g butter melted

150g brown sugar

25g treacle

1 medium egg

Dash vanilla essence

1/4 teaspoon bread soda

175g plain flour

1 tablespoon ground ginger

Pinch mixed spice

Method

Gently melt the butter, vanilla and treacle and once this stage is reached add to a bowl with the brown sugar. Stir well.

Add the egg and mix.

Sieve the flour, bread soda, ginger and mixed spice and add to the wet mix.

Place in a container and chill for 2 hours until firm.

Remove from the fridge and using a spoon, scoop out 12 balls and roll them between your hands until smooth and circle in shape.

Toss these in either brown or white granulated sugar and place on a lined baking tray.

These will spread during baking so allow some extra room.

Place in a preheated oven at 165C for 10 minutes or until golden brown.

Remove and allow to cool.

 

Mini sour cream & chive quiches

Makes 12

Ingredients

Pastry

150g plain flour

75g butter

50ml water

pinch salt

Filling

3 medium eggs

195ml milk

50g grated cheese

2 tablespoons chopped chives

50g sour cream

salt & pepper

6 cherry tomatoes

Method

For the pastry, in a bowl rub the flour and butter together until a sandy texture is reached.

Add the water and mix to form a dough.

Wrap and chill for 10 minutes.

Once rested, roll the dough on a floured surface and cut out 12 discs (you may need to re-roll the trimmings to get 12 discs)

Line the cupcake tin with the pastry, pressing the pastry up the sides until its flush with the top of the tin.

Chill for 10 minutes.

For the filling, simply whisk the eggs, add the milk, sour cream, cheese and mix.

Season and add the chives.

Place half a cherry tomato into the chilled pastry case and top up with the quiche mixture.

Bake in a preheated oven at 190C for 20-25 minutes or until lightly golden brown on top.

Serve with some dressed salad leaves.