Sardine Cake .. (thanks to Sue M for the recipe) Tin of Sardines in Tomato Sauce 2 Eggs Grated Cheese (as much or as little as you want) Oats (handful) Flour Microwave proof containers Mix Sardines and eggs, add Cheese, add Oat, add enough flour to mix into a soft dough. Put into microwaveable tubs - microwave for about 6 minutes. When cool chop into training size pieces and spread on a baking tray and put in the oven for about 30 minutes at 180 , then turn off the oven and leave in there until cool Simple Salmon Cake .. Ingredients 1 14.75 oz can Pink Salmon 2 cups Flour 2 Eggs Instructions
Cook time: 30 min Ready in: 40 min Yields: Depends on dog's size/training session duration Variations on a Theme If you dog doesn't like salmon or you don't have salmon on hand, no problem. Tuna is a great substitute for the salmon. In fact, you can substitute any meat for the salmon as long as it can grind up and be mixed easily with the flour. The simple concept of flour with the egg binder and added meat for flavor can be used to make any variety of different treats. ** Caution **: I don't recommend "seasoning" the treats. Your dog will get enough flavor just from the delicious fish/meat. Adding in salt only increases unhealthy sodium levels. Also, don't add garlic. Garlic can be dangerous for dogs The recipes shown are not written by me and adding garlic is not recommended by me / Flying Paws Dog Training Liver, Sardine & Tuna Cake Recipes (scroll down for more recipes!) ... SARDINE in Sunflower Oil OR Pilchards in Tomato Sauce CAKE - MICROWAVE 2 Tins Sardines in Sunflower Oil (or Pilchards in Tomato Sauce) 1 Clove Garlic crushed ( not recommended by Flying Paws Dog Training ) 5 Eggs Plain Flour Empty sardines with oil into bowl and mash with a fork Add the garlic and eggs and stir (do not beat) Stir in enough flour to make a stiff cake mixture (usually about 4 or 5 tablespoon full) Tip mixture into an old ice cream tub or similar and microwave on full power for 7 minutes Some people like to then turn the cake upside down and microwave for a further minute, this is not always necessary but depends on how much oil is in the sardines. Cool and cut into bite sized chucks and freeze whatever you don't need right away SARDINE CAKE – OVEN VERSION (thank you Liz for sharing this recipe) 2 tins 90g sardines in oil – mashed (with oil) 2 eggs 300g flour – any type (I use half wholemeal and half self raising) 60ml water 1 garlic cloves crushed ( not recommended by Flying Paws Dog Training ) Tablespoon of chopped parsley Mix it altogether. Pat it down in a baking tin. Bake 20 mins approx at 180 fan oven. Cut into cubes when cool. Can be frozen. It goes off very rapidly and after two days at room temperature will start going mouldy. CHICKEN LIVERS OR TUNA – OVEN VERSION Dollop of frozen chicken livers (can use tuna) all mashed up in the liquidizer, two eggs mushed in. two cloves of garlic ( not recommended by Flying Paws Dog Training ) smashed up first. Flour to make it like cake mix and smooth it all out on a swiss roll baking tin. Cook till ready. Keep it in the freezer till you want it. It goes off very rapidly and after two days at room temperature will start going mouldy. LIVER CAKE – OVEN VERSION 2 parts liver (pork, chicken or lamb) a squirt of oil 2 eggs (to about 400-500 g liver) garlic ( not recommended by Flying Paws Dog Training ) Mix in food processor until turned in to a paste then add 1 part flour and mix again if too thick add a tbs or two of water Pour in to an oven proof glass form that has been brushed with oil and then covered with whole meal flour (just add a bit and shake until the whole form is covered) Bake at 200 degrees for 25 min LIVER CAKE - MICROWAVE VERSION: I chuck 1tbsp garlic powder ( not recommended by Flying Paws Dog Training ), 1lb liver, 1lb flour, 3 eggs 1 tsp oil and a splosh of milk into the food processor whizz it up for a couple of mins Transfer into microwaveable bowl and nuke for 6 - 10 minutes. Let it cool, chop it up, and yes - freeze what you're not going to use that day. It goes off very rapidly and after two days at room temperature will start going mouldy. MICROWAVING TOP TIP: Cook it in microwave using a roasting bag = very little smell when cooking and it does not crumble LIVER – without the ‘cake’ bit J - OVEN VERSIONS Bake the liver in the oven for 20 minutes, turn the oven off, move the tray to the bottom shelf and leave to cool. When cold, chop up into small pieces. OR: Cut liver into 1cm squares, mix in some garlic paste ( not recommended by Flying Paws Dog Training ) - spread it out on a large baking sheet and cook at 160 for 2.5 hours (ish) Bakes rock hard and completely dry so keeps almost forever! Ox liver is best as pigs liver is very fatty so smells more and fumigates the house with smoke! ** Caution **: I don't recommend "seasoning" the treats. Your dog will get enough flavor just from the delicious fish/meat. Adding in salt only increases unhealthy sodium levels. Also, don't add garlic. Garlic can be dangerous for dogs
The recipes shown are not written by me and adding garlic is not recommended by me / Flying Paws Dog Training Comments are closed.
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