Hosting a Dogs Dinner

Hosting a Dogs Dinner is an excellent excuse for catching up with your nearest and dearest and having a party. Whether you’re the next Master Chef or someone who would rather order food in, it really doesn’t matter. Dogs Dinner is all about having fun while raising some money for Hounds for Heroes.

If you would like to find out more about hosting a Dogs Dinner please click here.

If you’re interested in hosting your own Dogs Dinner all you have to do is: announce the date, invite your friends and their pets to supper and at the end of the meal ask your friends to donate to the charity what they think that the meal was worth.

PetsPyjamas will be hosting their own Dogs Dinner for £15.00 a head – watch this space for more information.

Recipe Ideas For You:

We’ve picked some of our favourite recipes (and images) from the fabulous blog The Londoner:

Starlit Spicy Lemon Chicken Wraps

Serves enough for 4:

You will need: 

3 chicken breasts, sliced

2 handfulls cherry tomatoes

1 lemon

1 tsp chilli flakes

2 tsp paprika

6 tbsp hot sauce of your choice (you can see mine bellow)

2 tbsp honey

5 tbsp olive oil

1 big pinch of salt

3 ripe avocados

2 tbsp of Waitrose garlic sauce (or 1 clove of roasted garlic, squeezed)

1 big pinch of rock salt

1 squeeze of lemon

creme freche

tortilla wraps

water cress

What to do:

First you’ll need to marinate your chicken:
Put your chicken in a bowl and add your lemon, chilli flakes, paprika, hot sauce, honey, salt and olive oil.
Give it a good stir and if possible, cover with cling film and leave to stew for a couple of hours, in the fridge.

While you’re waiting, you can make your guacamole:

Roughly crush your avocados with a fork, add your garlic sauce (trust me when I say this sauce is ah-mazing), salt and a little squeeze of lemon. Mix it all together and pop into a nice bowl. (If you leave the pip in the guacamole, it won’t go brown.)

Once your chicken has combined nicely with it’s tasty little marinade, it’s time to griddle it:

Get your pan really nice and hot before adding your chicken breast. Give it a few minutes on each side.

Once it’s starting to brown nicely add about 4 tablespoons of water to your chicken.

This should start to bubble up nicely and give the chicken an amazing colour and moistness. Turn it a couple a times to ensure an even colour and once it looks pretty much done, take it out and place on a serving plate.

Take your cherry tomatoes off the vine, so that they’re ready to jump in the pan.

Add half a cup of water and wait for it to boil. This will lift some of the flavour from the pan and make a really delicious sauce.

Pop your cherry tomatoes in and move them around until they start to burst and split. When they look like they’re about to become mooshy, pour the whole mixture out, over your chicken.

Serve with your tortillas, creme freche, water cress, homemade guacamole.

Slutty Brownies

Serves enough for 4:

You will need:

1 Box of cookie mix

1 Box of brownie mix

2 Eggs

2 Packs of Oreos (double stuffed ones are even better if you can find them)

Some oil

Your favourite ice-cream (optional)

Preheat your oven to 350°F, 180°C, gas mark 4.

What to do:

Line a baking tray with grease proof paper.

Follow the instructions on the cookie mix box & stir furiously until you have gooey cookie dough

Add a little extra water and oil to what they suggest, it just keeps it moist as you’ll be baking it for longer than suggested. (An extra teaspoon of each is just right.)

Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom.

Cover this layer with your Oreos. Don’t use the broken ones, eat them as you go. This recipe is too glorious to use substandard Oreos.

Mix up your brownie batter. Just stick to the recipe on the box for this one.

Pour over your Oreos.

Bake for 30mins.

Remove from the oven and leave to cool.

When it’s still a little bit warm, use the paper to lift your creation out of the tray and rest it on a chopping board.

Use a large, sharp knife to cut it into manageable chunks.

Drop onto a plate and scoop on your ice cream.

 

For more recipes from The Londoner click here

To follow The Londoner on Twitter click here

 

Recipe Ideas (for your pet):

Scamp’s Minced Beef Biscuits

makes 20 biscuits

You will need:

300g wholewheat flour

2 tablespoons of dried herbs (not coriander)

2 tablespoons of sunflower oil

1 medium sized egg

75g sunflower seeds

150ml of water

200g of lean minced beef

What to do:

Preheat the oven to 200c and line a baking sheet with baking parchment

Mix all the ingredients except for the sunflower seeds with 150ml water to make a dough

On a floured surface, roll out the pastry to about 2cm thick

Cut into 3cm by 6cm rectangles

Press one side into the sunflower seeds and place with the others downwards onto the baking sheet

Bake the biscuits for 40 minutes and allow to cool

Store in a biscuit tin – they will keep for up to 2 weeks

Liver Sausage Biscuits

makes around 40 biscuits

You will need:

100g course rolled oats

100g fine rolled oats

150g cottage cheese

100g liver sausage

6 tablespoons corn oil

1 egg

What to do:

Mix all the ingredients to make a dough, it should not be too firm.  If required, add a little extra water or flour.

Line a baking tray with baking parchment and shape the dough into little balls (large marble size) place them on the baking paper and flatten them like buttons.  Place them in the cold oven, set it to 180c (with fan) and bake for 30 minutes.

Let the biscuits cool on a wire rack, and when cold move them into a biscuit tin. The biscuits will keep for a maximum of 3 weeks – but they are so tasty we doubt they will last that long.

Peanut Butter cake

makes enough for around 4-6 dogs

You will need:

225g white or whole wheat flour

1 tsp baking soda

4tbsp peanut butter

4tbsp vegetable oil

225g shredded carrots

1 tsp vanilla

5 ½ tbsp honey

1 egg

What to do:

Preheat oven to 350°F (180°C)

Mix together flour and baking soda.

Add remaining ingredients and mix well.

Pour into a ring mold sprayed with a non-stick spray for 40 minutes.

Frost this cake with low fat cottage cheese and decorate with carrot pieces.

Store in the refrigerator.

To read our magazine click here.

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