Lamb fudge tempter

Baked some lamb fudge last night for Shalom's 2011 new year getaway trip to the beach. This is an easy to make and definitely yummy treats. Actually we use this a fair bit for our daily play and trainings. And because they are slightly moist, they make good treats during outings as it is another source of hydration for the furkids rather than dry treats such as Polly Pumpkin.

Preparation time: 10 minutes
Cooking time: 30-40 minutes (depending on your oven)

Ingredients:
• 400g ground lamb
• 1/2 teaspoon of chopped garlic / rosemary
• 120g carrots / pumpkin
• 300ml of water or milk (milk gives it a creamier consistency and does not seem to be a problem for Shalom who is lactose intolerant)(and we now opt for Goat's milk)
• 400g flour (rice flour or wheat flour)
• 1 large egg (optional)

We made 2 pans this round - one pan being garlic carrot and the other being rosemary pumpkin

Chopped up or slice the carrots and pumpkins, whichever your preference. I like them chopped because I am lazy. I just dropped them all into the chopper.

Transfer to a large bowl. Mix flour, garlic / rosemary, lamb, carrots / pumpkin, milk / water and the optional egg in the bowl. Combine till is a watery texture. If a wee dry, add more water or milk.

Optional: replace some of the flour with oats so that it has a stiffer and chewier texture.

Pour ingredients into an oiled baking pan.

Preheat oven.

Baked at 180C at 30-40 minutes.

Check that is is cooked by inserting a toothpick through. If it comes out clean, its cooked. if not, popped it in for another 2-3 minutes or so.

Transfer to a wire rack to cool.

I generally cut it into cubes for Shalom at home. However for gatherings, I normally cut them into smaller bits. Don't want any furkid choking as a result of gobbling their food.

They keep one week in the fridge. I normally keep them in tubs and freeze them till they are needed:D

It smells lovely even to my nose. So I normally would nibble on some. Be warned...no salt or sugar, so its just flavours from the ingredients and nothing more.

And here's the 2 pans all sliced and packed ready for Shalom's 2011 new year countdown getaway.

Polly Pumpkin

I've been baking non stop since last Sunday for Shalom's birthday picnic. Reason I've been baking is that I really would like Shalom and her friends to have some home made wholesome goodness minus the preservatives, colouring & flavouring. And of course since I'm making them myself, I've also been using organic as much as I can.

Well after last night I think I want to bake something that Shalom has not tasted before. So far for the birthday party pack (all of which are her regular treats at home), we've made:
• Flea Busters
• Peanut Butter Banana Squares
• Salmon Bombs
• Italian Sweethearts
* I say "we" cause hubby helps out. Not in the kitchen but I can count to ferry me around to pick up the ingredients needed from all over town:D

So I've decided to come out with something new based on my previous ingredients and experience of baking over 6 years for my diva. And I shall call this Polly Pumpkin. Why Polly? I don't know. It just came into my mind:P

Ingredients:
• 150g Oats
• 150g pumpkin
• 150ml yoghurt
• 1 egg
• cold water (use as needed to create a slightly sticky consistency)
• 3 tablespoon extra virgin olive oil
• Dash of Italian herbs or cinnamon or garlic (whichever tickles your fancy)

Mix all ingredients together until you get a sticky mix. Add or use less water as needed to get the consistency.

Then grease your baking pan lightly. Place the balls on it and pressed it with a fork or spoon. I like to use forks because i can make patterns with it:D

Bake at 160C for 20-25 minutes until light brown (monitor this closely as different ovens behave differently)

The results will be a slightly chewy cookie because of the oats. If you like the crunchier, just leave them in the oven another 15-30 minutes when you're done baking. I normally make 2 pans so Shalom gets both chewy and crunchy ones.

Dogs love the natural sweetness of pumpkin and its filled with vitamins & minerals.

And if you like to adapt the above for humans, well you can add cinnamon and use sugar to taste. Adding some sunflower seeds into it gives it an added crunch and oomph!

Shalom cakes

I make a fair bit of the treats that Shalom eats daily. Reason is its simply healthier. I know I don't use colouring, flavouring and preservatives. Well that means that I also have to bake almost every week. And its simply one of the lil girl fave moments that she'll sit before the oven while waiting for the oven to "ting". And then she sits again by the dining table of kitchen while waiting for the treats to cool down before I cut her a slice.

here you can see her reflection while waiting for the treats.

Its not a lot of work. But it is a little work. I do grumble when I have to wash up though:P But seeing her happy face is definitely so very worth it.

A simple one that I normally use:
• 500g meat (minced)
• 1 or 2 carrots (finely grated)

• Herbs (I normally use parsley and rosemary to overcome bad breath - though I am not sure how well it works since she does have some doggie breath on some days:P)

• 10-20g seaweed (optional)
• Protein powder (40-60g and mixed with water)
• 200g to 500g flour, rice flour or oats (your choice)
• 1-2 eggs (optional)

Meat - I change from week to week since Shalom is a super picky eater. I've used chicken, duck, fish, lamb, beef and even turkey. With turkey nothing goes to waste coz I'll debone the turkey thigh and use the bone to make stock for our meat stocks and porridges.

You may use other vegies or fruits in place of carrots. Shalom loves apples and strawberries.

On my hardworking days, I actually grind the rice to make my own rice flour. And when using oats and bran, I'll just use them as they are. If you use less flour, it becomes like a meatloaf. I normally use about 200g. A dog's diet is supposed to be protein based rather than carbo. I sometimes use quinoa or brown rice to get a different texture and flavour.

So with the ingredients above, simply mix them all together. If the consistency is too thick, then simply add more water. I do not use eggs when baking for Shalom's pals who have sensitive skin. So I use more water instead.

Then grease your baking pan and pour the mixture in.

Bake at 150-170C for 25-40 minutes (depending on your oven) or till a toothpick comes out clean.

When its cool, slice and keep in air tight container. It keeps in the refrigerator for 3-7 days. And stores really well in the freezer.

There's a few more that I also bake for Shalom. Will share them when we bake them soon:D