Salmon and Green Bean Fishcakes (gluten free)

400g tin salmon
400g tin green beans/or use freshly cooked
400g mashed potato, including skin
1  tablespoon vegetable oil

Method
Drain the tin of salmon and flake into a bowl.  Empty the tin of green beans into sieve and rinse well.  Chop the beans finely and mix together with the salmon.  Add the mash and the oil and mix together till well blended.  Shape into size suitable for your pooch to eat easily.
Can be served warm or cold and leftovers should be kept in fridge for a couple of days.

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'Meat Loaf'

Ingredients
1lb Minced Beef
1 egg

1/2 cup frozen peas
1/4 cup rolled oats
1/4 cup grated cheese


Method
•    Pre heat the oven to 180 C
•    Put all ingredients into a big bowl and mix well....
•    Line a loaf tin with greaseproof or parchment paper

•    Pack mix into tin and smooth top
•    Cook for about 45mins - 1hr (check meat is cooked through/juices run clear)
•    Leave to cool and remove from tin..... 
•    Can be cut into thick slices which makes it easier to portion out for meals and store wrapped in fridge.  
•    Keeps up to 4/5 day

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 'Liver Bix'

These are perfect as training treats or just doggylicious anytime....

Ingredients
500g liver
600 ml water
150g brown rice flour
130g wholemeal flour
25g porridge oats
1 tbsp black treacle
2 tbsp sunflower oil
1 beaten egg

Method
•    Pre heat the oven to 180 C
•    Cover a baking tray with baking parchment
•    Cook liver with the water
•    Allow to cool, drain and keep liquid
•    Puree liver in processor with a dash of liquid
•    Add egg, treacle and oil to puree and mix
•    In a large bowl mix flour and oats
•    Add the liver mix to flour and stir till dough forms
•    Add some liver cooking liquid if needed.
•    Turn onto flour surface and give a quick knead with extra flour if needed.
•    Roll out to about 1/4" and cut into shapes with cutter.
•    Bake in oven for 15 minutes then turn bix over and cook for another 15 mins ish.
•    Turn oven off and leave in oven till cold.
•    Store in fridge in airtight container, can also be frozen

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 'Meaty Casserole'

Ingredients
200g White Rice
1 tbsp Wild Rice
100g Mixed Frozen Vegetables
160g Meat/offal of your doggies choice
1 low salt meaty stock cube

Method

•    Cut the meat into small pieces and cook in a large pan with the stock cube and plenty of water.
•    When cooked drain, make sure there are no bones, reserve the cooking water.
•    Cook the rice as per packet instructions, using the reserved meaty water, then leave to cool.
•    Cook the vegetables and leave to cool.
•    When everything is cool, mix together the meat, rice and vegetables in a large bowl and serve.
•    Keep remaining casserole in fridge until used


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 'Chicken Hotpot'

Ingredients
7 oz potatoes, peeled and chopped small
4 oz carrots, peeled and chopped small
4 oz broccoli, chopped small
100g tub of Chicken Livers or any liver
500g Chicken, breasts or thighs                         

Method

•    Put the carrots and potatoes in large pan.
•    Bring to boil and simmer for about 20 mins, adding broccoli for last few mins.
•    Put chicken and livers in pan, cover and simmer gently till cooked.
•    Drain, then chop, making sure there are no bones.
•    Place chicken, liver and vegetables in large mixing bowl. Gently blend together with 1tsp of oil.
•    Cover and keep in fridge for 4 days.

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 'Minced Beef with Rice and Vegetables'

Ingredients
1 lb lean minced beef (or lamb or turkey).
200g brown rice.
2 grated carrots. 
fresh spinach.
1 tsp fresh herbs.
                    
Method

•    Fry the mince till brown.  
•    Add the rice, grated carrot, spinach and herbs, and add 1 pint of water or light stock. 
•    Stir, cover and cook on a gentle simmer for about half an hour.
•    Leave till cool, store in the fridge for about 5 days.

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 'Sage Biscuits'

This one is for all those doggies who like there owners have probably over indulged over the holidays, good for settling tums!!

Ingredients
2 1/8 cup of Spelt Flour
3/4 cup of Buckwheat Flour
1 tsp dry sage or fresh if you have it
1/2 cup of fresh milk
1/2 cup of water
1/2 cup of parmesan or finely grated cheese            

Method

•    Mix all ingredients till makes a smooth dough.  
•    Wrap up in cling film and put in fridge to chill for at least 1 hour.
•    Roll out into strips and prick with fork.  
•    Bake for at least 30 mins at 160 C, then keep eye on in oven till done. 

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'Christmas Biscotti'

Ingredients
1 cup plain flour

1 cup wholewheat flour
3/4 cup oat flour
1/2 cup rye flour
1/2 cup cornmeal
1/4 cup milk powder
1 tsp cinnamon, ginger.
1 cup chicken stock
1 beaten egg
2 tbsp honey
3 tbsp peanut butter
1 tbsp sunflower oil

Method

•    Mix all dry ingredients together.
•    Mix all wet ingredients together, then fold together and form into 2 balls.
•    Shape each ball into log shape approx 4" wide.
•    Bake for 30 mins.
•    Cool and cut into slices and place back in oven to finish off, approx 5 mins each side.


Serve with a nice cup of tea!......

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'Di's Liver Cake'
 

Ingredients
250g Liver
250g Self raising flour
2 eggs
Milk

Method
•    Preheat oven 180 C
•    In a blender, puree the liver and eggs
•    Put the flour in a bowl and stir in the liver mixture. Add sufficient milk to make a spongy texture.
•    Pour into a baking tray lined with foil and cook for 50-60 mins.
•    Turn out when cold and cut into small cubes.

 

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'Halloween Biscuits'


Ingredients

195g Wholemeal Flour
100g Oats
2 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp Ground Ginger
3 tbsp olive oil
115g tinned pumpkin/sweet potato/or butternut squash or freshly cooked and mashed smooth
60g peanut butter
100ml water

Method

•    Preheat oven to 180 C
•    Cover a baking tray with baking paper
•    Place the flour, oats, baking powder, cinnamon and ginger in a bowl and mix well
•    Make a well in the flour and stir the oil in until crumbly
•    Add the pumpkin and peanut butter and stir until all combined
•    Add the water and gently form into one ball of dough
•    Turn out onto a floured worktop and knead until smooth
•    Roll out to 1/2 inch thick and cut using cookie cutter
•    Place onto the baking tray and place into the oven
•    Cook for 20 minutes, then turn the oven off and leave the biscuits until cooled
•    Makes around 35 small sized biscuits