Cooking for Canines - Lovely Liver Cake

Over the last few weeks there seems to have been a demand for my liver cake recipe; so much so, I thought it was time it had a page of it's own rather than being hidden away in a separate post!

It's really easy to make and if ask your butcher for liver off-cuts it can be quite an inexpensive way to make treats that have no hidden ingredients and are nutritious for your dog.

However, if you're a bit squeamish and liver isn't your thing, I've also got a 'greyt' recipe for sardine squares which are equally as easy to make and don't involve seeing chopped liver whizzing around your food processor!

So, here's the recipe in all it's glory.

Ingredients:
500g (1lb) liver
400-500g (1lb) organic porridge oats* (or 400g rice/potato flour - if making it with flour)
2 large free range eggs
2 cloves of garlic** (crushed)
3 tablespoons natural yogurt

Instructions:
1. Pre heat the oven to 180 degrees C (Gas Mark 4)
2. Grease and line a 30cm square ( 12 inch square) baking tin (it's really important to line the tin - as I've found out to my cost!)
3. Whizz the liver in a food processor until smooth 
4. Add the crushed garlic, egg and oats and continue to whizz until well mixed together
5. When mixture is smooth stir in the natural yogurt until it's a thick cake-like consistency
6. Spoon into baking tin and bake in oven for around 30 – 40 minutes
7. When cooked the liver cake should be firm and light brown colour
8. Remove from oven, allow to cool slightly before turning out of baking tin
9. Cut into small bite size pieces and keep in fridge for up to a week or up to 3 months if frozen.

'Maybe if I'm patient the liver cake
 will levitate in my direction'

I've also experimented and added in fresh chopped parsley along with grated cheese and every time the hounds have loved it. Cut into really small pieces it makes a fantastic training reward - especially when there are lots of distractions and you're calling your greyhound back to you across a large field!

Mina just loves the liver cake and remains in a fixed position in the kitchen when I'm baking it...

If you've got any other greyt home-baked training treats or tips do let us know by sharing them in the comments.
Thank you

Susan n hounds x

*The more oats you use, the crumblier the cake will be.  If you use flour, use less, or your cake will be too dry.
**Garlic is part of the Allium family, such as onions, which are toxic to dogs. Small quantities of garlic, such as in this recipe, should be fine.  If you are worried, omit the garlic and add in some grated, smelly cheese instead.

Cooking for Canines - Sardine Squares

I love baking - for humans or hounds - there's nothing quite like home baked treats.  The great thing about cooking for canines is that I know and can control exactly what goes into my home baked training treats.

Liver cake is always a favourite with Mina, Stevie & Jasper, but it's not for the squeamish and isn't suitable for use when training puppies ( need to be careful with the vitamin A content).  So, Ive had a go at fish alternative...Sardine Squares which you can make it in the microwave or oven.

For speed, I thought I'd try it in the microwave - experimenting with optimum cooking times.  The results were great and were definitely appreciated by the hounds.  I also tried it on the puppies in my Puppy School classes and it went down a treat!

If you'd like to have a go, here's the recipe:

Ingredients:
2 x tins of sardines in oil (tins are around 85gm)
2 x eggs
300gm rice flour
2 cloves of crushed fresh garlic (optional)
60ml water
Teaspoon fresh chopped parsley

Instructions:
1.   Whizz sardines and garlic in food processor
2.   Add eggs, flour and whizz until mixture comes together
3.   Add water and chopped parsley
4.  Whizz in processor until mixture is a medium dropping consistency
5.  Transfer to greased and lined baking tin (if baking in traditional oven)
6.  Bake for around 20-25 minutes at 180C (Gas Mark 4) until firm.
7.  If baking in microwave, transfer to a greased (I used 3 plastic containers) container
8.  Microwave on full power for 4½ minutes (based on 1000 W oven)
9.  Allow to cool, turn out and cut into small squares
10.  Keep in airtight container in fridge for up to a week or freeze for up to 3 months.


Mina seemed to love it too and did very well keeping her nose out of temptation's way... that's what I call Impulse Control!

"Aww, Mum please can I have a sardine square?"

If you try the recipe do let me know how you get on, or share your dog's favourite training treats and leave a comment.