Don't give your dog a bone, cook it a gourmet hand-prepared meal instead. Or at least that's the case put forward by Henrietta Morrison's charming new book, Dinner for Dogs.
Food for your pooch that's so fabulous you'll want to have a bite? Woof!Readers of The Lady can buy Dinner for Dogs (RRP £9.99) for the special price of £7.99 including free UK and N Ireland p&p. To order please call 01206 255 800 and quote the reference ‘Lady’.
Apple and Blueberry Muffins
These are a yummy – and very healthy – treat to share with your dog, although they won’t be as sweet as you’re probably used to. I’ve added cottage cheese to this recipe to give a little boost of protein.
Break up the muffins to give them to your dog rather than feeding them whole.They’ll last longer that way too! (They should keep fresh for up to 3 days if stored in an airtight container.)
Makes 20 mini muffins or 10 large ones
- 150 g (5 oz) brown rice flour (or wholewheat flour)
- 2 eggs 100 ml (4 fl oz) milk
- 2 tbsp olive oil 50 g (2 oz) cottage cheese
- 2 small, sweet eating apples, peeled, cored and grated
- 50 g (2 oz) blueberries
- 1 tbsp ground flaxseed
- 1 tsp dried (or 1 tbsp finely chopped fresh)
- 1 tsp honey (optional)
Preheat the oven to 180˚C (350˚F/gas mark 4). Measure out the brown rice flour into a clean bowl and form a well in the centre. Break the eggs into another bowl, pour in the milk and olive oil and beat lightly together. Pour this mixture into the well in the brown rice flour and stir in.You should have a nice loose mixture.
Stir in the cottage cheese, grated apple, blueberries, ground flaxseed and herbs. If you want to sweeten the recipe, add a teaspoon of honey. Mix together thoroughly with a spoon.
Lightly grease a muffin or bun tin and spoon a tablespoon of the mixture into each of the holes. Place the tin into the preheated oven and bake for 20 minutes.
Our family famously invited my daughter’s entire class over for a picnic on the local heath to celebrate Lily’s first birthday (to the horror of the school’s new headmistress, who was appalled to think she had joined the kind of school where even dogs' birthdays were celebrated!). I served these cupcakes to Lily and her friends, who devoured them all! They look very appetizing and are also very healthy.
- 150 g (5 oz) brown rice flour
- 2 eggs
- 100 ml (4 fl oz) milk
- 2 tbsp olive oil
- 50 g (2 oz) Cheddar cheese, grated
- 1 tbsp ground flaxseed
- 1 tbsp finely chopped fresh parsley
- 50 g (2 oz) cream cheese
Preheat the oven to 180˚C (350˚F/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.
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.
Spelt and Sunflower Treats
These are good chunky treats for taking on walks.They won’t crumble in your pocket and they are also really healthy, with lots of good oils. Spelt flour is a good alternative to wheat if your dog is intolerant to wheat, as although it is a form of wheat, it is a variety that dogs are unlikely to have built up an intolerance to.
- 50 g (2 oz) sunflower seeds
- 200 g (7 oz) spelt flour
- 1 tablespoon ground flaxseed
- 5 tbsp olive oil
- ½ tsp finely chopped fresh parsley
- ½ tsp finely chopped fresh rosemary
- 150 ml (¼ pint) water or milk
Preheat the oven to 180˚C (350˚C/gas 4). Lightly grease a baking sheet.
Roughly chop the sunflower seeds using either a knife or a pestle and mortar. Put into a bowl with all the other ingredients and mix together.
Take a small amount of the dough, roll into a ball the size of a golf ball and place onto the prepared baking sheet.When your baking sheet is full of small balls, press your thumb into the middle of each one to flatten slightly. Bake for 30 minutes until cooked through.
Transfer the treats from the oven onto a cooling rack and allow to cool.They can then be kept in a sealed container for up to a week.
Daily tip from the lady archive
“THERE is great satisfaction to be had in properly ironed garments that look as if they have just come out of the shop window.”The Lady. You Can’t Iron? 19th February, 1953
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