Thanks for visiting HonieMummy
- 359,424 hits
Follow me on Twitter
Follow HonieMummy on Pinterest
- Easy Peasy Lemon Squeezy (no bake) cheescake with ginger biscuit base and lemon curd topping
- (no title)
- Houmous (vegetarian and gluten free)
- Easy to Cook Chick Pea Curry (vegetarian & gluten free)
- Falafel (Vegetarian recipe)
- Chick Pea, Goats Cheese and Rocket Salad (Vegetarian and Gluten Free)
- Slow Cooked Chick Pea Curry with Butternut Squash and Coconut (Vegan and Gluten Free)
- White Crusty Loaf of Bread (made in the bread maker)
- Activities for kids baking cats children children's parties Chorley Christmas cooking with kids Craft family food Foodies100 Honie's Kitchen HonieLikes inspiration Learning Journey Meme NCT Pampered Chef Parenting Parenting Tips & Tricks photography Project366 Reviews Silent Sunday Time Out Toddlers Traditions Travel Vegetarian Recipe
November 2017 M T W T F S S « Jun 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
- June 2014
- May 2014
- March 2014
- February 2014
- January 2014
- October 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
When my husband Rob (aka @robmoores1969 & http://robmoores1.wordpress.com) said he was raising money for The Christie Charity, I was happy to hear this – when he told me he was participating in ‘Lock Up Your Boss‘ and that he’d be locked in a prison cell until he’s raised £1,500 as part of a campaign to raise £150,000 for a HEPA-filtered bedroom in the new Young Oncology Unit, with Barry Thompson, President of The Insurance Institute of Manchester, also with the help of the Greater Manchester Police Museum – I was dumbfounded and yes, so very, very proud! #ProudWifeMoment
Today (5th March 2014), Rob and 18 leading North West Directors and Executives have agreed to be locked up in one of the museum cells, and only released once they’ve managed to raise £1,500 for The Christie!
The Christie is the largest cancer centre in Europe, treating more than 40,000 patients a year. They are also the first UK centre to be officially accredited as a comprehensive cancer centre.
Charity Registration No. 1049751
The Christie Charity raises funds to help provide additional services and undertake vital research for our cancer patients. As one of Europe’s leading cancer centres, treating more than 40,000 patients a year every penny really does count.
He was tried in a mock court this morning for crimes of karaoke and poor facial hair and then donned a convicts overall, was handcuffed and escorted to a cell (of 5 sharing). He was allowed to take him mobile phone so that he could email, text, tweet, post on Facebook and call friends, family, colleagues and anyone he could think of to raise the £1,500 needed. It has so far been a productive and worthwhile success. But more money is needed and so more efforts have been made…. I have shared and posted, begged and convinced more people to donate and friends have shared as have @TheChristie to help raise as much as possible.
Donations have so far included work colleagues (who nominated him for the challenge), brokers and other insurance colleagues, family, friends and our 7 yo Daughter, who has given the £20 she had saved from selling her toys on Facebook to buy a Furby. This puts it into perspective – a child donating to a Young Persons Cancer Unit #ProudMummyMoment.
Please, please consider donating to the charity and for this much needed Young Persons Unit.
You can donate at www.justgiving.com/jr-moores
Over the year the IIM will aim to raise £150,000 in aid of The Christie building a new high-efficiency particulate air (HEPA) room, as part of the Young Oncology Unit, where teenagers and young adults under cancer treatment can stay in a safe environment and an extra bed is provided for a family member to stay with them.
I am contributing to this by being locked up at Manchester Police Museum and will not be released until I have reached my fundraising target!
Thanks for taking the time to visit my JustGiving page www.justgiving.com/jr-moores
Donating through JustGiving is simple, fast and totally secure. Your details are safe with JustGiving – they’ll never sell them on or send unwanted emails. Once you donate, they’ll send your money directly to the charity. So it’s the most efficient way to donate – saving time and cutting costs for the charity.
Thank you for reading – please favourite, comment and share!
**Post update – Kate has now raised an additional £27 selling her toys/books and unexpectedly won the heart of Mr Thompson (she is now the proud and grateful owner of one such Furby) and is still dedicated to raising as much as she can selling her toys.
The smell of bread baking in the kitchen is so memorable, you want to repeat this every day. The smell of fruit loaf baking in your kitchen is like Easter, Christmas and visits to Grannie’s house all rolled into one. Using your bread maker, makes it all the more easy.
So, following on from my last post about baking your own bread and the benefits (not to mention the scary ingredients in shop-bought bread). Here’s a recipe for an easy peasy, tasty fruit loaf.
- 270 ml water
- 6 teaspoons butter or 6 teaspoons oil
- 1 1/2 teaspoons salt
- 6 teaspoons brown sugar
- 450 g white bread flour (3 cups)
- 6 teaspoons powdered milk
- 3 teaspoons ground mixed spice
- 2 teaspoons yeast
- 1/2 cup mixed dried fruit (or currants, sultanas if you choose)
- 3 tablespoons water (optional)
- 6 teaspoons sugar (optional)
- 3 teaspoons gelatin (optional)
- Put water (and oil if using) into the pan first.
- Put the flour in gently, making sure it covers the liquid and no liquid is exposed.
- Put sugar, salt, spice into 3 corners of the pan (put butter in 4th corner if using).
- Put the bread maker on either a medium loaf or 2lb+ size setting, medium crust and press start.
- If you have a nuts dispenser place the fruit in there (otherwise add the fruit when the 2nd knead has 8 minutes to go). My bread maker beeps to tell me this.
- If using the glaze, combine glaze ingredients in a small saucepan over a heat until the sugar and gelatine has dissolved.
- Use the pause function if you have one, at fifteen minutes into the baking cycle, brush glaze over loaf.
- Set the machine to settings for a medium loaf (2lb+) and press start.
- When finished remove from the pan and allow to cool slightly, before slicing.
Why make your own bread? Why would I not want to buy bread from the supermarket?
There is a recipe for Crusty White Bread and links for other bread recipes at the end of this post, but to answer the question …..
I love baking, but ‘used to think’ that bread was easy to buy and that given I usually want the bread (right now), which is typical of busy family life and hungry children – Why would I want to bake it? … However, I’ve recently been inspired to make and bake my own bread on account of the natural ingredients (and not the preservatives, raising agents and additives that shop-bought bread contains – see below) and the fact it has now become ‘much’ cheaper to make your own bread.
As for the time, I’ve opted to make it in one of two bread makers that have lay dormant in my kitchen cupboards for too long and if I make it in the evening, I can take it out before bedtime (giving it time to firm up a little for cutting to make fresh sandwiches for the children’s lunch boxes) or set the timer for it to finish as we are getting up in the morning. Bread usually takes just 3 hours and 40 minutes (from pressing start to taking it out of the pan) so whichever suits you best.
I have to say that waking up to the smell of freshly baked bread is inspirational enough for me to continue to bake my bread in this way. But, the difference in the texture, the taste and the knowledge that I know all of the simple ingredients that go into my loaf, well that’s a step further to a healthier lifestyle and good parenting.
Take a look at the ingredients label of your handy loaf, that is increasingly costing more to buy and wonder why you are paying them to mass produce this bag of food additives ….
L-ascorbic acid (E300). Can be added to flour by the miller or at the baking stage. Acts as an oxidant, which helps retain gas in the dough, making the loaf rise more.
No nutritional benefits to the consumer (because degraded by the heat of baking.) Increased loaf volume may give the false impression of value.
L-cysteine hydrochloride (E920). Cysteine is a naturally occurring amino acid. Use in backing to create more stretchy dough, especially hamburger buns and baguettes.
No intended nutritional benefit, though also sold as a supplement. May be derived from animal hair and feathers. So vegans and vegetarians – watch out
High Fructose Corn Syrup:
HFCS is an artificial sweetener derived from corn that has undergone an enzymatic process to convert glucose into fructose. Bakery items use HFCS 42 – meaning 42% fructose and 58% glucose.
All HFCS is derived from genetically modified (GM) corn. It is labeled “generally recognized as safe” by the FDA, yet has health and environmental concerns and some HFCS contains mercury, a neurotoxin.
Chlorine dioxide gas to make flour white, used by millers for decades until banned in the UK in 1999. In other countries, eg theUS, flour may still be bleached.
No nutritional benefits to the consumer. Chlorine is a potent biocide and greenhouse gas.
Came to the rescue of industrial breadmakers when additives like azodicarbonamide and potassium bromate were banned. Bread enzymes fall into various categories and have varied functions in breadmaking;
Note: In general, these are use to increase elasticity, delay staling, increase loaf volume, give better crust color, and keep bread soft.
No nutritional benefit to consumer.
No requirements to be included on ingredient declarations, because they are currently treated as “processing aids.” Even if the EU law in amended, the single word “enzymes” will be all that is require on label, leaving consumers in the dark about the origin the particular enzymes used.
Often produced by genetic engineering, though this is unlikely to be stated on consumer product labels.
Use of phospholipase derived from pig pancreas would be unacceptable to vegetarians and some religious groups, but there is no requirement to declare enzymes, let alone their source.
Some enzymes are potential allergens, notably Alpha-amylase. Bakery workers can become sensitized to enzymes from bread improvers.
Amylase can retain some of its potency as an allergen in the crust of loaves after baking.
Transglutaminase may act upon gliadin proteins in the dough to generate the epitope associated with celiac disease.
Widely used in bread “improvers” to control the size of gas bubbles, to enable to dough to hold more gas, and there grow bigger, to make the crumb softer, and to reduce the rate of staling. They include:
E471: Mono- and diglycerides of fatty acids
E472e: Mono- and diacetyltartaric acid of esters of mono- and diglycerides of fatty acids
E481: Sodium strearoyl-2-lactylate (SSL)
E422: Glycerol mono-stearate (GMS)
E322” Lecithins – naturally occurring, mainly derived from soy
No nutritional benefit to consumer.
Soy lecithin may be derived from GM soy.
Increased loaf volumes gives misleading impression of value and post-baking softness may be confused with “freshness.”
Calcium propionate (E282) is widely used. Vinegar (E260 acetic acid) is also used, though less effective. Preservatives are only necessary for prolonged shelf life. Home freezing is a chemical-free alternative.
No nutritional benefit to consumer. Calcium propionate can cause “off” flavors if over-used and may be a carcinogen.
Some ingredients are necessary to make bread …. but they are still not the same ingredients that are are added if you were to make the bread yourself. For instance …
Main ingredient: source of carbohydrates, protein, fat, minerals, vitamins and other micronutrients.
Many nutrients are depleted in refined (white) flours. Use unrefined white flour or wholewheat flours.
Necessary to make flour into dough.
Adds flavour; strengthens the gluten network in the dough; aids in keeping the quality of the bread (as a water attractant and a partial mold inhibitor.)
Under pressure from food agencies, the bread industry is gradually reducing levels of salt in bread. You do need some salt to make bread – it’s only a teaspoon and is better than using the additives they are adding commercially instead.
Aerates bread, makes it light in texture, and may contribute to flavor.
Excessive use may lead to digestive problems (such as irritable bowl syndrome)
Hard fats improve load volume, crumb softness, and keeping quality. Hydrogenated fats have been commonly used, though plant bakers are phasing them out.
Not essential in traditional breadmaking, though often used. Hard to do without some fat in industrial bread. Hydrogenated fats soften in baking, but re-harden in the arteries.
Using softened butter is not the same as using hydrogenated fats. It’s a natural product.
So lets look at the ingredients used when you bake your own bread ………
White Crusty Loaf
This is a recipe for a white, crusty loaf (the easiest and most simple loaf to make) … I also have a recipe for a milk loaf that does not require eggs, a wholemeal loaf and fruit loaf. I will be adding to the list of freshly baked breads as and when I get the hang of making them and can share them with you.
- Hand hot water (enough to make up to 300ml)
- 1 egg
- 500g white bread flour
- 2 tsp sugar
- 1 tsp salt
- 25g softened (or chopped) butter
- 1 tsp dried yeast
- Add one egg to a measuring jug and lightly whisk
- Top up to 300ml with hand hot water
- Put the liquid into your bread pan
- Gently add flour over the liquid in the bread pan (taking care not to let the liquid rise above the flour).
- Put the salt, sugar and butter into 3 corners of the bread pan.
- Make a small indentation in the flour (taking care not to expose any liquid) and add the yeast to this.
- Set the bread maker to medium loaf (or 2lb+ setting), medium crust … often setting 1 on your bread maker. Press start!
Remove from the bread pan from the bread maker soon after it has finished and after a few minutes, transfer the loaf to a wire rack to cool (take care to use a dry tea towel or oven mitts, as the bread pan may still be hot).
*Note: The bread is usually best left to stand to cool before cutting as it may not be firm enough if too hot.
The humble chick pea. High in protein, low in fat, low in salt, good at reducing cholesterol, high in fibre, full of vitamins (A, C, D, B12, B6), minerals (magnesium, calcium, iron), extremely versatile, vegetarian and tasty!
You’d think we’d find a way to add it to our meals every day – in some countries they do. Because on top of all these wonderful qualities, the humble chick pea is not expensive to buy and so pound for pound, it’s better for your pocket (as well as your diet) than most other foods.
If you shop carefully, you can reduce this cost further still: it is usually less to buy in tins on the World Food isles of supermarkets or you can soak them in a bowl of water for 12 hrs (overnight) to double their weight (they cost even less in dry weight).
If you are wanting to eat less meat but not loose out on protein, if you are thinking of low fat, high fibre, lower cholesterol or a more balanced diet, then adding chick peas to your daily diet is a very good start.
The chick pea is very versatile. You can cook it or use it in many different ways. Here there are recipes that use dried and tinned chick peas. You can use either, as long as you soak and rinse/rinse as required.
Use them as a base to a salad:
Chick Pea, Goats Cheese and Rocket Salad
- 200g dried chickpeas
- 6 tbsp extra-virgin olive oil
- Juice of 1 large lemon
- 2 ripe plum tomatoes, roughly chopped
- Small handful fresh flatleaf parsley, chopped
- 50g bag wild rocket
- 150g mild, creamy goat’s cheese, crumbled
- Put the chickpeas in a bowl of cold water and leave to soak overnight.
- Drain the chickpeas, place in a pan and cover with fresh water. Bring to the boil and simmer rapidly, partially covered, for 1 hour or until very tender. Drain well and place in a large bowl. While warm, pour over the oil and lemon juice and season. Cool.
- Toss the tomatoes, parsley and rocket with the chickpeas. Divide among plates and crumble over the goat’s cheese to serve
As a meat replacement:
- 1 pound (about 2 cups) dry chickpeas/garbanzo beans
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 3-5 cloves garlic (I prefer roasted)
- 1 1/2 tbsp flour
- 1 3/4 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Pinch of ground cardamom
- Vegetable oil for frying (grapeseed, canola, and peanut oil work well)
You will also need
- Food processor
- Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
- Drain and rinse the chickpeas well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
- Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don’t overprocess, you don’t want it turning into hummus!
- Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
- Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
- Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry. *Problems falling apart! If you can get them into the hot oil, they will bind together and stick. If they still won’t hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won’t hold, add 1-2 eggs to the mix.
- Before frying the first batch of falafel, test-fry one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
- Once the falafels are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
On the Hob:
Chick Pea Curry
- 2 (400g) tins chickpeas
- oil for frying
- 1 onion, finely chopped
- 1 teaspoon of ginger paste (or 1/2 teaspoon of ground ginger)
- 1 clove of garlic (peeled and chopped finely)
- 1/2 teaspoon chilli powder
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 2 teaspoons garam masala
- 1 (400g) tin chopped tomatoes
- 2 blocks frozen chopped spinach
- Drain and rinse the chickpeas then soak in water for 10 minutes, then drain and rinse thoroughly.
- Fry the onion in a bit of oil until golden. Then add the garlic and the ginger paste along with chilli powder, salt, turmeric and garam masala. Stir until all spices are absorbed.
- Add the tomatoes and frozen spinach and stir. Add the chickpeas and stir lightly. Leave to simmer for 30 minutes (although the best curries are left to absorb the flavours for at least an hours – leftovers often taste better the next day!). If the sauce looks a little too thick add water.
- Serve with either rice, bread and bhaji or samosa.
As a side dish, dip or a spread:
- 150g (dried) chickpeas
- Zest and juice of 1 lemon
- 3 tbsp tahini
- 2 large garlic cloves, crushed
- 120-140ml olive oil
- Soak the chickpeas overnight in a bowl of water. Drain, then boil in a pan of fresh water for 45 minutes-1 hour until very tender. Drain and cool.
- Place in a food processor with the lemon zest and juice, 3 tbsp tahini and 2 large garlic cloves. Whizz while gradually adding 120-140ml olive oil.
- Season well with sea salt and serve with toast.
You can add flavourings such as coriander (1tsp); spring onions (4 chopped) or red pepper (half a roasted pepper, sieved) to houmous. Experiment with your own.
White Chocolate Pumpkin Pie Cups
One of the best things about Halloween, is the food you can create. Pumpkins make great decorations and are great festive fun, but you can use the flesh scooped out before carving to make some really tasty treats. White Chocolate Pumpkin Pie Cups are an easy recipe that you can prepare in stages and they can keep in an airtight container for a few days.
- 12 oz good quality white chocolate (or chocolate chips)
- 1 oz butter
- 1/4 cup low fat cream cheese (like Philadelphia)
- 1/4 cup pumpkin puree (or make your own here)
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- pinch cloves
- pinch allspice
- 1 tsp pure vanilla extract
- 1/4 cup caster sugar
- 1 cup finely crushed graham/cream cracker crumbs
- Seasonal sprinkles or edible decorations
Place 10 mini (2 inch) aluminium/foil cup cases on a tray.
Melt white chocolate and butter in the top of a double boiler (or a glass bowl over a pan) over medium heat (simmering) on the stove, stirring constantly until completely melted. Remove from heat.
Using a small spoon place about 3/4 of a teaspoon of the melted chocolate into the cup cases, tilt the cups to swirl the chocolate to cover as much as possible. If necessary, use a paint brush to paint up the sides of the cases/tin with extra chocolate. The chocolate should be thick enough that you can not see through it. You should have left over chocolate when all the cups are done.
Place the cup cake tray in the freezer for about 15 minutes, or until completely hardened.
In a medium bowl combine the cream cheese, pumpkin, spices and the vanilla, whisk or beat until smooth. Add the powdered sugar and whisk until combined. Stir in the graham/cream cracker crumbs.
Remove the chocolate cups from freezer and peel the papers/foil off of the hardened shells (or if using the Brownie Tin allow to warm slightly and tease out) – This step may be completed days before filling!
Using a small spoon, gently divide the pumpkin mixture among the chocolate cups filling to just below the ridge. Smooth the tops to create an even surface.
Re-heat the remaining melted white chocolate if necessary. Spoon a small amount of melted chocolate over the smoothed filling surfaces, making sure the chocolate reaches all the way to the edges to seal the cups. Sprinkle with decorative seasonal sprinkles or edible decorations.
Chill, to harden the tops. Store in an airtight container in the refrigerator. Remove from refrigerator at least 1 hour before serving.
Discovered & adapted from: Healthy Food for a Living
Adding fruit to muffins and cakes like these Apple and Coconut Muffins is not only a healthy option (making up for 1 of your five a day) but it also makes them lovely and moist. In addition, coconut is a great way to make cakes sweeter, without having to add more sugar. Coconut as a topping has lovely texture (crisp and sweet). So, they’re healthy, tasty and have lots of appeal. I can’t think of a reason not to bake some – off we go!
This is another easy recipe and you can be assured that this is one for ‘Kids in the Kitchen’. They can help with measuring, egg cracking, mixing, scooping and decorating the tops of the cakes. When they’ve cooled you are sure to get a few taste testers too.
- 2 apples
- 100g / 4oz butter (softened)
- 100g / 4oz caster sugar
- 100g / 4oz self raising flour (sifted)
- 50g / 2oz dessicated / shredded coconut
- 2 eggs
- 50g desicated / shredded coconut
- 20ml apple juice
- 100g icing sugar (sifted)
Preheat the oven to 180 C / 350 F / Gas 4 and line a 12 hole muffin tin with paper cases. I use Pampered Chef Individual Brownie Pan lined with muffin cases to make square cakes (you can still use round cases as they settle into the square holes).
Grate the apples (with skin still on) and discard the core (you might want to help your child with this or supervise).
Put the softened butter into a large mixing bowl and add the sugar. Cream together with a wooden spoon or spatula.
Add the eggs one at a time, mixing each one in well.
Fold in the flour and the dessicated coconut.
Stir in the apples, then using a scoop, spoon the mixture evenly into the paper cases.
Bake in the centre of the oven for 20 minues until the tops of the muffins are springy.
Remove from the oven and set aside to cool in the muffin pan, before putting on a cooling rack to cool completely.
Meanwhile, for the topping – put the icing sugar into a bowl and gradually add the apple juice until the mixtue resembles a thin paste.
Add the shredded coconut so that the mixture is thick but still soft. You can add more apple juice a drop at a time if needed.
When the cakes are cool. Add a teaspoon of the coconut icing mixture to each cake and spread to the outside of the paper case.
Allow to set and when ready to eat – enjoy!
For more tasty recipes, head over to HoniesKitchen (in the catgegory cloud or in the header). You can also search for cooking with kids for some easy and sometimes healthy recipies.
How do you teach kids about healthy eating in a fun way? Orchard Toys those masters of educational games for children, came up with Greedy Gorilla which is both an educational and fun game for children of 4 to 8 years (although I can verify that teenagers will find it a scream too).
This game (for up to 4 players) is designed to allow children to make choices about what they like to eat and to help them recognise what makes up a balanced, healthy meal in different variations, broken down to 6 food and drink servings. There’s even a vegetarian option of a completely balanced meal. Whenever a ‘junk’ food option is selected, children will enjoy posting the card into the Greedy Gorilla’s mouth and a real burping noise is activated …. there follows the giggles and of course the children are prompted to say “excuse me.” So table manners are also an important part of this games teaching.
As always, your children will have fun assembling this game and all of the parts as setting up is all part of the learning process.
- 4 playing boards (place settings)
- 24 healthy food cards
- 8 junk food cards
- 1 gorilla posting box (requires 3 x AAA batteries, included)
- 1 instruction leaflet
It’s no secret that I love Orchard Toys because whilst having fun, your children are also learning valuable skills. It’s those skills that can develop further when your child goes to school and allows them to be better prepared. Each and every game has an educational guide to show you what essential early learning skills your child can learn. This is what Orchard Toys say about this game ……
Orchard Toys Fun Learning Games encourage children to communicate, share and play together. This product has been designed to:
- Link with Early Learning Goals
- Link to National Curriculum Science Key Stage 1
I would add to this guide that this game teaches children personal, health and social education skills (PHSE) which is an essential part of early learning that is a requirement in pre-school/school establishments. What better way to reinforce this teaching than to make it fun at home as well as in school.
You can bet that my Daughter couldn’t wait to get this one out of the box.
Whenever we have family days, rainy days, even snow days (when my house usually has a few teenagers to add to the entertainment factor) she gets a game out to play and she is keen to show everyone how to play. Greedy Gorilla comes with such good instructions and once you’ve played it once, you have a sound understanding of what’s required.
All of Orchard Toys games are very colourful, made of tough, wipe-clean cardboard, have educational value, come with very easy to follow instructions, are themed to be interesting and familiar for children to recognise and enjoy and they are always so much fun to play with.
In addition, Orchard Toys have a fabulous website to help you choose the right toy and age range for your child and have excellent Customer Service to help you make the right choice, assist you in your order and if you should loose any parts, they offer a replacement service.
If you want to be in with a chance of winning this fabulous game then please leave a comment answering the question “What is your child’s favourite food that you consider healthy”. Please leave a way for me to contact you (Twitter name/ Facebook name).
You can increase your chances of winning by completing other tasks (via Twitter, Facebook or both) but this is your choice and there is no stipulation to do so.
If the rafflecopter is not visible, please click on the link below: