Recipes for Pets
Liver Pudding
Instructions:
Preheat oven to 160°C
In a large mixing bowl, blend the liver, egg, flour and small amounts of water until a smooth paste is formed.
Season with parsley.
Line a large baking tray with tin foil and and pour the mixture into the tray.
Cover with tin foil and bake in preheated oven for approximately 45 minutes.
Remove foil, and bake for an additional -15-30 minutes.
Cool and portion before serving.
Store left overs in an airtight container.
Portions can also be frozen for later use.
Ingredients:
1 kg of fresh liver
3 large eggs
350 g of flour
a few sprigs of finely chopped parsley
approx. 200 ml of water
Equipment:
blender
large baking tray
tin foil
large airtight container
Prep/Cooking Time:
approximately 10 mintues to preapre and 1 hour 15 minutes in the oven at 160°C
Meaty Training Treats
Instructions:
Pre-heat oven to 100 °C
Cut meat into small chuncks and place into a boiling pan, on a high heat for 5 minutes.
Once cooked drain and allow to cool on kitchen towel (to help absorb the moisture).
Once cooled, cut into smaller bite sized chunks and evenly space on a greased baking tray.
Place tray in the pre-heated oven and cook for a period of 1-2 hours.
Remove from oven and leave to cool and air dry until the peices are brittle and no longer rubbery.
Store in an airtight container and serve as a treat.
Ingredients:
500g of organ meat (liver, kidney or heart)
water for pan
grease for tray
Equipment:
oven
scissors
pan
baking tray
kitchen roll/paper towel
airtight container
Prep/Cooking Time:
approximately 5 - 10 minutes to prepare, with approximately 30 minutes of cooling time, plus 1-2 hours in the oven at 100°C and an additional hour for final drying time
Pork & Apple Muffins
Instructions
Pre-heat oven to 180°C
Using your hands, mix all the ingredients together, except 1/2 the apple sauce, in a large bowl until well combined.
Divide the mixture into bite sized protions and roll into small balls (aprrox 12, depending on size).
Place in the pre-heated oven and bake for 30 minutes.
Remove from the oven and glaze each ball with the remaining apple sauce.
Place back into the oven and cook for a further 15 minutes.
Allow to cool and serve or store in an airtight container for refridgeratng/freezing.
Ingredients:
500g of fresh pork mince
2 granny smith apples, peeled, cored & diced
1 carrot, peeled and grated
50 ml of coconut milk
2 tbsp of cider vinegar
50 g of plain flour
1 egg
3 tbsp of apple sauce
Equipment:
oven
large mixing bowl
baking tray
Prep/Cooking Time:
approximately 15-20 minutes to prepare and 45 minutes in the oven at 180°C
Gourmet Chicken Meatballs
Ingredients:
150 g miced chicken
75 g of chicken liver pate
20 g of Merchant Gourtmet Mixed Grains
75 g of dried breadcrumbs
1 finely grated carrot
1 tsp of pumpkin seeds
2-3 finely chopped dandelion leaves
75 ml of chicken stock
Equipment:
oven
mixing bowl
Prep/Cooking Time:
approximately 15 minutes to prepare and 30 minutes in the oven at 200°C
Ingredients:
200 g of fresh salmon fillets
100 ml of creme fresh
100 g of cream cheese
1 leaf of gelatin
2 finely chopped dandelion leaves
1 tsp of finely chopped wheatgrass
1 pinch of cat nip
1-2 drops of red food colouring
20 g of unsalted butter
100 g of dry diet
Equipment:
George Forman Grill
Mixing bowl
Electric whisk
Blender
Paper truffle/cake cases
Ice cube tray, with lid
Cooking Time:
10-15 minutes to cook and 1 hour to set
Instructions:
Pre-heat oven to 200°C
In a large mixing bowl, and using your hands mix together the minced chicken, pate, bredcrumbs, carrot, pumpkin seeds, mixed grains, dandelion and stock.
Add more water or breadcrumbs as needed to ensure the right consistency.
Form into bite sixed balls and placed, evenly spaced, onto a greased baking tray.
Place into the oven and cook for 20-30 minutes, until the meatballs are browned and golden.
Cool and store for later use, or serve ,on a bed of sweet potatoe mash as a pet fiendly, wholesome meal.
Salmon Surprise
Ingredients:
150 g of thinly sliced smoked slamon
125 g of tinned mackerel
75 g of cream cheese
1 sprig of finely chopped parsley
Wheatgrass stems (to tie parcels)
Equipment:
mixing bowl
airtight container
Prep/Cooking Time:
approximately 15 minutes to make
Instructions:
In a mixing owl, flake the mackerel and blend together mackrel, cream cheese and parsley.
Lay out each pices of smoked slamon and spread a thin layer of the cheese mixture evenly across the salmon.
Roll the salmon into bundles and tie with a piece of wheatgrass.
Serve immediately or store in an air tight container in the refridgerator for later use.
Penne Steak Tartare
Ingredients:
250 g of thinly sliced beef fillet
1 large egg
I handful of chopped spinach
1 handful of chopped dandelion leaves
1 tsp of extra virgin olive oil
1 tsp of cooked, unshelled sunflower seeds
200g of penne pasta
2-3 sun dried tomatoes, quatered
A pinch of grated parmesan cheese
Equipment:
Pan to boil pasta
Prep/Cooking Time:
approximately 5-10 minutes to prepare
Instructions:
Bring a pan of water to the boil and boil pasta for 10-15 minutes, drain and leave to cool.
In a mixing bowl mix whisk the egg and pour over the pasta.
Add in the beef, spinach, dandelion, sunflower seeds, olive oil and tomatoes and mix well.
Serve cold and uncooked for a wholsome pet meal.
Pet Friendly Ckeesecake
Instructions:
Pre-heat over to 180 oC.
Use a blender to blend the dry diet/treats until it resembles bredcrumbs.
Mix together the crumbled diet/treats with the cocnut oil to form a thick lumpy paste.
Line the base of the cake tray with cake cases, and add a thin layer of this mixture to the bottom of each case, pressing it down level, with the back of a spoon.
Mix together cream cheese/cottage cheese and egg and pour the mixture evenly into the mini cake cases (sieve if necessary)
Place a small amount of water in the baking tray, add the filled silicone cases the tray (water should be no higher than 1/3 of the cake cases)
Cover the baking tray with tin foil and place in the oven for 10 - 15 minues, remove from oven and allow to cool.
Add a few quatered buleberries as a topping.
Once cooled, place into the refrigerator to set.
Once set, can be kept refrigerared for a few days or frozen for later use.
Ingredients:
100 g of cottage cheese/cream cheese
1 large egg
20 ml of cocnut oil
50 g of dry diet/treats
30 g of blueberries
small amount of water for baking tray
Equipment:
oven
mixing bowl
whisk
blender
silicone mini cake/truffle cases
baking tray
tin foil
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Prep/Cooking Time:
approximately 10 mins to prepare. 10-15 minutes steaming in the oven at 180°C and 1 hour to set
Blueberry Yog-Ice
Ingredients:
2oo ml natural yogurt
3 tbsp of locally produced honey
1 tbsp of coconut milk
50 ml of warm water
80g of chopped blueberries
Equipment:
covered ice cube tray
Prep/Cooking Time:
approximately 10 minutes to make and 2 hours to set
Instructions:
Add honey to a jug and mix in 100 ml of warm water and stir well
In a mixing bowl add, the yoghurt, coconut milk and chopped blueberries.
Slowly add the honey and water mixture a little at a time, stirring well each time, until all the mixture has been used.
Spoon the mixture into an ice cube tray and freeze for a minimum of 2 hours.
Serve as required.
Carob Chip Cookies
Ingredients:
125 g of plain flour
125 g of oat flour
150 g of Carob chips
1 tsp vanilla extract
1 egg
160 ml water
Equipment:
oven
mixing bowl
spatula
cookie cutters (optional)
baking tray
Prep/Cooking Time:
approximately 5 minutes to prepare and 30 minutes in the oven at 180°C
Instructions:
Preheat oven to 180°C.
Combine all the ingredients together in a large mixing bowl and use a spatula to fold until you have a stiff, dry dough.
Portion and shape the dough to your shape of choice and evenly space on a baking tray.
This dough does not expand when as it cooks, so biscuits wont alter shape during cooking.
Place in the oven and bake for 20 minutes, until lightly browned and golden.
*Never use real chocolate for making these pet treats. Chocolate is toxic to many animals.
Vege Wildflower Salad
Instructions:
Collect some fresh daisy, violet and dandelion flower heads and some wild garlic and dandelion leaves.
Rinse well in a cider vingear and water mix and then run under the cold tap until the vinegar is rinsed off fully.
Leave to dry on paper towel.
Mix chopped blueberries, strawberries, apple, melon and cucumber in a bowl
Add dry wild garlic, dandelion and spinach to the salad bowl and toss gently
Add chopped furit and veg to the salad bowl and toss gently.
Finally add the dry flower heads to the bowl and toss gently.
Serve and garniish with mealworms and nuts/seeds (if included)
Ingredients:
2-3 Daisy heads
2-3 Dandelion heads
2-3 Violet heads
1 handful of dandelion leaves
1 handful of wild garlic
1 handful of baby spinach
4-5 blueberries, halved
2-3 strawberries, quatered
1/2 a small apple, cored and diced
3-4 chunks fo diced honeydew melon
1/8 of a cucumber, chopped
1 pinch of mealworms and/or waxworms
(you can also add a sprinkle of ground nuts and seeds where appropriate)
Equipment:
salad bowl
Prep/Cooking Time:
approximately 5 minutes to prepare