Salmon and Green Bean Fishcakes (gluten free)


Ingredients
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'
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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