Celebration Cupcakes for Dogs!

This Recipe Makes 6 Cupcakes

  • 150g (5 oz) brown rice flour
  • 2 eggs
  • 100ml (4fl oz) milk
  • 2 tbsp olive oil
  • 50g (2oz) Cheddar cheese, grated
  • 1 tbsp ground flaxseed
  • 1 tbsp finely chopped fresh parsley
  • 50g (2oz) cream cheese

Preheat the oven to 180C (350F/gas 4). Lightly grease a muffin tin.

Measure out the brown rice flour into a clean bowl and make a well in the centre.

Break the eggs into another bowl and pour in the milk and olive oil. Beat lightly together. Add to the brown rice flour and stir well. You should have a nice loose mixture. Add the grated Cheddar cheese, herbs and ground flaxseed and mix together with a spoon.

Spoon 1½ tablespoons of the mixture into each hole of the muffin or bun tin. Transfer to the preheated oven and bake for 15 minutes until the tops are a light golden colour.

Remove the cupcakes from the oven and place on a wire rack to cool. Once they are completely cool, spread a teaspoon of cream cheese on the top of each cupcake.

  • Kcals/100g (4oz): 445
  • Protein: 16%
  • Fat: 20%

Top tip: If you are feeling in a particularly celebratory mood, you could pop a blueberry on top of each cupcake as an extra special treat.

Recipe from Lily’s Kitchen Founder Henrietta Morrison, 2012. Ebury Publishing: Ebury Press. P. 67 RRP £12

Delicious Homemade Kibble

This is a great dish as all of the ingredients, except the turkey, are made in one pot. You could, of course, just serve this as a stew, but I love the idea of being able to make your own kibble. It does take about an hour to make, but it’s very easy, and also very empowering to make a food that always seems to be a bit of an industry secret.

Turkey is great as it’s very low in fat as well as being very digestible, which makes it useful for dogs that are allergic to the usual protein sources – lamb, beef and chicken. Turkey is also handy as it’s readily minced (unlike chicken!)

This is also a good hypoallergenic recipe as it is free from wheat. You’ll notice I haven’t included peas, which seem always to be part of a dog’s menu these days. Peas can be quite hard to digest for some dogs and therefore can make your dog quite windy.

  • 200g (7oz) brown rice
  • 100g (4oz) lentils
  • 200g (7oz) carrots, peeled and chopped
  • 200g (7oz) sweet potato, scrubbed and chopped
  • 1 apple, peeled, cored and chopped, or 100g (4oz) apple puree
  • 100g (4oz) whole oats
  • 1 tbsp finely chopped fresh parsley
  • 2 small spigs of fresh rosemary, finely chopped
  • 500g (1lb 2oz) minced turkey
  • 50ml (2fl oz) olive, sunflower or rapeseed oil

Put the rice and lentils into a saucepan and cover with 1.2 litres (2 pints) of water. Bring to the boil, then reduce the heat and simmer for 20 minutes.

Once cooked add the chopped carrots, sweet potato and apple to the saucepan. Stir in the oats and chopped herbs and cook on a gentle simmer for a further 20 minutes. Preheat the oven to 180C (350F/gas 4).

Meanwhile, brown the turkey mince in a separate frying pan. You will need to keep stirring it while it is cooking to prevent it sticking to the pan, as it is very low in fat. It will take about 10 minutes to cook through.

Put half the cooked vegetable and grain mixture into a food processor with half the cooked turkey, add half the oil and blitz so that it resembles a thick puree.

Spread the mixture onto a baking sheet so that it is about 5mm (1/4 in) thick. The mixture will spread slightly so leave a bit of room for this.

Repeat as above with the remaining ingredients.

Place both baking sheets into the preheated oven for 35-45 minute; flipping it over half way through the cooking time to make sure it is cooked on both sides. (It’s important to flip it over so that it dries through.) You should have what looks like two very large cookies. Make sure that the kibble is completely cooked through, as any moist bits will go mouldy after a couple of days.

Reduce the oven temperature to 160C (325 F/gas 3), remove the baking sheets from the oven and cut the ‘kibble cookies’ into small pieces. Replace the baking sheets with the broken pieces on them into the oven for 1 hour until they are completely dry (but not burnt).

Remove the kibble from the oven and leave to cool completely. It should resemble pieces of broken pitta bread. It will keep in the fridge for 10 days.

  • Kcals/100g (4 oz): 365
  • Protein: 20%
  • Fat: 9%

Recipe by Lily’s Kitchen Founder Henrietta Morrison, 2012. Ebury Publishing: Ebury Press. P. 47 RRP £12

Flavour Flexible Simple & Delicious Homemade Treats

Here’s our latest flavour flexible homemade dog biscuits. We added some parsley and mint too and that worked a treat!

Ingredients

  • 350 grams whole wheat flour
  • ¼ tsp. salt
  • 1 egg
  • 1 tsp. beef or chicken bouillion or stock
  • ½ cup extra hot water

Optional extras… Oats, shredded cheese, bacon bits, shredded chicken

Method

  • Preheat oven to 200°C
  • Dissolve the bouillon or stock into the hot water
  • Add in the remaining ingredients and mix until a dough is formed.
  • Knead dough until it forms a ball (approx. 3 minutes).
  • Roll out the dough evenly, until ½ inch thick.
  • Cut into slices, or shape as you like! (Please bear in mind that for larger shapes you will need to adjust cooking times accordingly.)
  • Place dough pieces on lightly greased baking tray.
  • Cook in centre of the oven for 30 minutes.

(Speak to your vet if you are in any way unsure of your dog’s sensitivities to wheat or any other ingredient)

Favourite Fishy Treats – Let’s BAKE!

Some of our dogs go twisting and spinning around for fish and here is a good way of getting your furry friend to eat a healthy snack that they will relish. Remember these are treats and rewards so two or three a day is ample. Children like making this recipe too as its an easy mix and fun cutting out the shapes let alone seeing the results of your fine work!

You can use whatever shape you like - keep it fun with these deliciously simple fishy treats
You can use whatever shape you like – keep it fun with these deliciously simple fishy treats

Ingredients:

1 x 200g tin of salmon or tuna in oil

1 egg, beaten

100g (4oz) flour

Method 

Preheat your oven to 180 degrees C (350C/Gas Mark 4) and lightly grease a baking sheet. Put the fish and oil into a mixing bowl and flake it through with a fork. Add the beaten egg stirring well to

combine. Add the flour next and mix together to form a lumpy dough. You can either roll out the dough and use a fish cutter or even a heart cutter, cut up into small squares or roll into little dough balls – lots of option to play around with. Place the shapes onto the baking sheet and bake in the oven for approximately 20 minutes – it will depend on the size of your biscuits – so keep an eye until golden brown and cooked through. Remove from oven, allow to cool and you can store them in a sealed container in the fridge for approximately 2 weeks.

If its Valentines why not give your Furry Friend and 'hearty' fish treat!
If its Valentines why not give your Furry Friend and ‘hearty’ fish treat!

Simple Dried Apple Rings

This is a lovely treat recipe that is very healthy for your dog and virtually fat free!

Healthy Home Dried Apple Rings make a Tasty Treat for your Dog
Healthy Home Dried Apple Rings make a Tasty Treat for your Dog

Most dogs loves apples in all varieties and this is a good low-fat treat you can feed yours without worrying about putting weight! And they’re naturally sweet, so these treats make a nice change from the usual savoury ones.

Ingredients

Apples – you can use any variety of apple but please do check that they are not bruised

Method

Preheat your oven to 160 degrees C (325 F). Peel and core the apples and slice into rings. Place the rings on a baking sheet and put into the oven to bake for about 6 hours. They should be dry and ‘leathery’ when they are done, rather than crispy (there’s nothing wrong with them being crispy we just prefer then leathery). The more moisture you take out of them, the longer they will keep. They will keep for 2 – 4 weeks in an airtight container depending on how dry they are. You can cook the apples faster on a higher heat but you must keep an eye on them as they tend to burn quickly which is not what you want at all.

Scottish Haggis The Woofer Loaf

Having a proper Scottish supper of haggis ‘n’ neeps ‘n’ tatties for Burns Night or just looking for an excuse to have haggis?!! Well, while you obviously want to keep your furry friend off the whisky, we’ve been trying out this lovely mouth-watering haggis recipe for dogs to ensure that your wee one can enjoy some hearty fare. Everything in moderation mind – this feast is classed as a high level reward so a little piece goes a long way!

Ingredientsbran-banana-muffins-2-400-1

  • 1 carrot (grated)
  • 2 tbsp oil (for greasing)
  • 1 cup roasted sweet potato (chunks)
  • half a cup organic liver (chopped)
  • 3/4 cup red lentils
  • 2 cups chicken stock (low salt)
  • 1 cup kidney beans
  • 1 tsp fresh rosemary (chopped)
  • pinch of pepper
  • 3 cups porridge oats

The sweet potato, lentils and beans are optional you can up the oats and an egg. We’ve used the above and and made without the potato and lentils and the woofer woofed 10 out of 10!

Method

In a large saucepan, sauté the grated carrot until softened. Add in the roasted sweet potato, lentils, liver, oats and stock and bring to a boil on the stove. Simmer for 10 minutes and then add the kidney beans and rosemary (add more water if needed). Oil 8 muffin or fairy cake tins or 1 loaf tin and fill with the mixture and then cook at 375F for around 30 minutes. Place foil over the bake for the first 15 minutes then uncover. Do stick a skewer in and ensure it comes out clean ie the loaf or muffins are cooked properly. Ensure your beany-meat roast with a Scottish Burns night theme is woofsome before your furry friend gets stuck in!

(Recipe inspired by Henrietta Morrison, founder of Lily’s Kitchen)

ATTENTION – if you have a tickety-boo photo of your Kerry with a Scottish Beret please send it in