I've gone a bit muffin mad recently! However, if I can encourage you to try one savoury muffin recipe; try this. This is the business. An obvious flavour combination inspired by spanakopita but in a soft, squishable muffin which is easy for a baby or toddler to eat.
Thursday, 26 May 2011
Thursday, 19 May 2011
Quesadillas - ok for adults, 12 months plus or baby led weaners
Wednesday, 18 May 2011
The joy of bread
Recently I've had my eyes opened to just how tasteless most of the bread we eat in the UK is. A craft bakery bread is a truly fantastic thing.
Monday, 16 May 2011
Yoghurt Panna Cotta - ok for babies (if allowing a small amount of sugar)
I must apologise for the lack of posts, this week and weekend was a busy one.
Anyway, my son is gradually cutting back on the breastfeeds. We did drop the morning one only to reinstate it due to teething. Still, it won't be long all working well and I do worry about the lack of dairy in his diet sometimes. He's no longer a fan of yoghurt. It used to be that he'd happily eat plain yoghurt or one of my flavoured varieties but no longer. He doesn't like the commercial ones (I did try) and so I'm a bit stuck on the dairy front.
Anyway, my son is gradually cutting back on the breastfeeds. We did drop the morning one only to reinstate it due to teething. Still, it won't be long all working well and I do worry about the lack of dairy in his diet sometimes. He's no longer a fan of yoghurt. It used to be that he'd happily eat plain yoghurt or one of my flavoured varieties but no longer. He doesn't like the commercial ones (I did try) and so I'm a bit stuck on the dairy front.
Sunday, 8 May 2011
My son is 1! (And cheese scones!)
Hi all! I can't believe it! My son is 1 year old!
This time, last year, I was sat in my lounge thinking "why won't the contractions get closer together?" and getting frustrated (our birth centre had told us to wait till they were 3 mins apart.) Luckily we decided at about 3pm that they were getting stronger so it was worth going in. We got there at 3:30pm to find I was 10cm dilated and my son was born at 4:15pm in a birthing pool with gas and air.
Oh if I could go back to me sat in that lounge. What would I say? Maybe "don't be worried about the birth but the sleep deprivation is a killer!"
Anyway, worry ye not, I intend to continue blogging with child friendly foods and I will keep thinking on suitable foods for babies as well as my little toddler!
This recipe I have to admit I adapted from one I found on the internet but I can't remember where I found it so sorry, if this is your recipe, I nicked it! Please comment and I'd be happy to acknowledge the source! It would be suitable for adults or babies who are on finger foods (or baby led weaners). There's a small amount of salt from the cheese and some sodium from the raising agent in the flour but probably not excessive.
Cheese and Herb Scones - Makes Approx 10 - 12 depending on size
Ingredients
8oz Self Raising Flour
1 and a half oz Unsalted Butter
1 tsp chopped herbs (I used thyme)
2 oz grated extra mature cheddar
1/4 pt full fat milk
Method
Preheat the oven to 200 degrees C.
Rub the butter and flour together until they resemble breadcrumbs. (You can do all of this in a food processor btw.) Stir in cheese and herbs. Add enough milk to come together as a dough, you won't need it all so add it slowly. Kneed briefly then press or roll out into a layer about 1.5cm thick. Cut into pieces either using a cutter or cutting into sticks (which younger babies particularly might find easier.) Brush with some of the remaining milk* and bake for 12-15 mins until risen and brown.
Good for snacks or as part of a lunch as an alternative to sandwiches.
* For older children and adults it might be nice to add an additional sprinkle of cheese onto the top at this point.
This time, last year, I was sat in my lounge thinking "why won't the contractions get closer together?" and getting frustrated (our birth centre had told us to wait till they were 3 mins apart.) Luckily we decided at about 3pm that they were getting stronger so it was worth going in. We got there at 3:30pm to find I was 10cm dilated and my son was born at 4:15pm in a birthing pool with gas and air.
Oh if I could go back to me sat in that lounge. What would I say? Maybe "don't be worried about the birth but the sleep deprivation is a killer!"
Anyway, worry ye not, I intend to continue blogging with child friendly foods and I will keep thinking on suitable foods for babies as well as my little toddler!
This recipe I have to admit I adapted from one I found on the internet but I can't remember where I found it so sorry, if this is your recipe, I nicked it! Please comment and I'd be happy to acknowledge the source! It would be suitable for adults or babies who are on finger foods (or baby led weaners). There's a small amount of salt from the cheese and some sodium from the raising agent in the flour but probably not excessive.
Cheese and Herb Scones - Makes Approx 10 - 12 depending on size
Ingredients
8oz Self Raising Flour
1 and a half oz Unsalted Butter
1 tsp chopped herbs (I used thyme)
2 oz grated extra mature cheddar
1/4 pt full fat milk
Method
Preheat the oven to 200 degrees C.
Rub the butter and flour together until they resemble breadcrumbs. (You can do all of this in a food processor btw.) Stir in cheese and herbs. Add enough milk to come together as a dough, you won't need it all so add it slowly. Kneed briefly then press or roll out into a layer about 1.5cm thick. Cut into pieces either using a cutter or cutting into sticks (which younger babies particularly might find easier.) Brush with some of the remaining milk* and bake for 12-15 mins until risen and brown.
Good for snacks or as part of a lunch as an alternative to sandwiches.
* For older children and adults it might be nice to add an additional sprinkle of cheese onto the top at this point.
Saturday, 7 May 2011
Restaurants and No Added Sugar Sweet Potato and Sultana Muffins
I understand the world is not as excited about my son as I am, I really do. I was never a 'baby person' before I had a child but for the second time in recent weeks I had lunch out and felt a 'frosty' atmosphere from a member of staff.
The reason is that my son drops a lot of stuff. He can feed himself with his hands now but you know what restaurant high chairs are like, they never have a tray (and if they do, it's rarely one you'd want anyone to eat off) so there's nothing for him to rest the food on and so he drops it, then thinks "this is fun..." So I was moving the food out of the main walkways so it didn't cause an accident as carefully and discretely as I could but it seemed to be as soon as we started trying to feed our son, all the waiting staff in the restaurant seemed to want to hover in the general area.
I was so frustrated. The restaurant had chosen to place us where they did and they can't expect a baby to eat neatly surely? There were plenty of other tables in quieter areas. I have no idea why they sat us where they did.
So by the time our food arrived, our son started to calm down but I was on edge and didn't really enjoy it. It was so annoying.
I can understand it's annoying and potentially a health and safety hazard for the waiting staff but you don't have to make the parents feel bad and point it out. There are discreet ways of dealing with it. It made me want to very publicly breastfeed him instead. I can't imagine that would have made them any happier.
Anyway, on with the recipe. Apologies for the lack of visual delights, my camera has gone to silicon heaven, may he rest in peace. Hopefully we will be back to normal service soon. - Yay! Finally attached a (bad) photo!
This recipe hasn't got any bicarbonate of soda in it and I don't know if I'm particularly sensitive to the flavour but I find the ones with bicarbonate of soda have a slight salty astringency which I find unpleasant. Certainly I'm more keen on the flavour of these but they aren't the most beautiful looking; the lack of sugar makes them a little pale but the flavour is good.
No Added Sugar Sweet Potato and Sultana Mini Muffins (made approx 10-12)
Ingredients
100g Sweet Potato, grated
2 eggs
4 tbsp milk
100g sultanas
2 tbsp vegetable oil
150g SR flour
1 tsp cinnamon
1/4 tsp vanilla extract
Method
Preheat the oven to 200 - 220 degrees centigrade.
Mix the egg, sweet potato, sultanas, milk and oil. Put the flour and spices in a bowl then add the wet mixture mixing (don't overmix). Put a generous dsp into cupcake cases and bake for 15-17 minutes or until cooked (check to see if they spring back when pressed on the top.)
(Freeze well.)
Quick tip; the flavour is better and they taste sweeter somehow if you grate the potato finely. I have a medium 'microplane style' grater which I use but I found if I used a coarser one, although they were still nice they weren't as good.
The reason is that my son drops a lot of stuff. He can feed himself with his hands now but you know what restaurant high chairs are like, they never have a tray (and if they do, it's rarely one you'd want anyone to eat off) so there's nothing for him to rest the food on and so he drops it, then thinks "this is fun..." So I was moving the food out of the main walkways so it didn't cause an accident as carefully and discretely as I could but it seemed to be as soon as we started trying to feed our son, all the waiting staff in the restaurant seemed to want to hover in the general area.
I was so frustrated. The restaurant had chosen to place us where they did and they can't expect a baby to eat neatly surely? There were plenty of other tables in quieter areas. I have no idea why they sat us where they did.
So by the time our food arrived, our son started to calm down but I was on edge and didn't really enjoy it. It was so annoying.
I can understand it's annoying and potentially a health and safety hazard for the waiting staff but you don't have to make the parents feel bad and point it out. There are discreet ways of dealing with it. It made me want to very publicly breastfeed him instead. I can't imagine that would have made them any happier.
Anyway, on with the recipe. Apologies for the lack of visual delights, my camera has gone to silicon heaven, may he rest in peace. Hopefully we will be back to normal service soon. - Yay! Finally attached a (bad) photo!
This recipe hasn't got any bicarbonate of soda in it and I don't know if I'm particularly sensitive to the flavour but I find the ones with bicarbonate of soda have a slight salty astringency which I find unpleasant. Certainly I'm more keen on the flavour of these but they aren't the most beautiful looking; the lack of sugar makes them a little pale but the flavour is good.
No Added Sugar Sweet Potato and Sultana Mini Muffins (made approx 10-12)
Ingredients
100g Sweet Potato, grated
2 eggs
4 tbsp milk
100g sultanas
2 tbsp vegetable oil
150g SR flour
1 tsp cinnamon
1/4 tsp vanilla extract
Method
Preheat the oven to 200 - 220 degrees centigrade.
Mix the egg, sweet potato, sultanas, milk and oil. Put the flour and spices in a bowl then add the wet mixture mixing (don't overmix). Put a generous dsp into cupcake cases and bake for 15-17 minutes or until cooked (check to see if they spring back when pressed on the top.)
(Freeze well.)
Quick tip; the flavour is better and they taste sweeter somehow if you grate the potato finely. I have a medium 'microplane style' grater which I use but I found if I used a coarser one, although they were still nice they weren't as good.
Sunday, 1 May 2011
'Quiche' frittata for babies
I don't feed my son many eggs eu naturelle and I worry he's getting enough protein some days as he suddenly decides he doesn't like something he's had before (beef stew has been receiving less than glowing reviews of late).
Friday, 29 April 2011
Potato Cakes
These were an improvisation after cooking an extra jacket potato in the oven thinking "I'll use that later" and then thinking "What do I use that for???" Sorry the measurements are imprecise but trust me when I say it doesn't matter, this is an idea really rather than a recipe. As long as the mix holds together enough to make into cakes you're fine.
This isn't a million miles away from the fishcake recipe, however easier as no frying is involved.
Probably best to use some greaseproof or baking paper with these as they might stick because of the cheese content even to an oiled tray. The photo is of some made without spinach but he was served plenty of veg with them. Have a go at mixing up your own recipe, finely chopped ham might be a nice addition but keep an eye on salt content; perhaps cut back a bit on the cheese.
Potato Cakes - 6 months plus if accepting finger foods (or baby led weaners) - 1 portion for my hungry horace!
Ingredients
1 cold jacket potato (cooked)
A handful of the cheese of your choice, grated
1dsp chopped frozen spinach, defrosted and drained (optional).
Herbs of your choice (optional) chives or garlic chives would be good
Oil
Method
Scoop out the flesh of the potato and mash or pass through a potato ricer. (I love potato ricers, I'm rubbish at mashed potato but they make it almost foolproof.) Mix with the other ingredients apart from the oil.
Put some greaseproof or baking paper on a try and brush the greaseproof paper with the oil. Form the mix into small cakes (and I mean small, think a 10p piece in diameter and about 1 cm thick). Put on the tray and brush lightly with oil.
Store in the fridge until ready to cook. Bake at 200 degrees C in a preheated oven for 15-20 mins (18 was perfect in my oven.) Take out and allow to cool till at a safe temperature before serving.
Like this recipe? Why not try Salmon and Spinach Fishcakes!
This isn't a million miles away from the fishcake recipe, however easier as no frying is involved.
Probably best to use some greaseproof or baking paper with these as they might stick because of the cheese content even to an oiled tray. The photo is of some made without spinach but he was served plenty of veg with them. Have a go at mixing up your own recipe, finely chopped ham might be a nice addition but keep an eye on salt content; perhaps cut back a bit on the cheese.
Potato Cakes - 6 months plus if accepting finger foods (or baby led weaners) - 1 portion for my hungry horace!
Ingredients
1 cold jacket potato (cooked)
A handful of the cheese of your choice, grated
1dsp chopped frozen spinach, defrosted and drained (optional).
Herbs of your choice (optional) chives or garlic chives would be good
Oil
Method
Scoop out the flesh of the potato and mash or pass through a potato ricer. (I love potato ricers, I'm rubbish at mashed potato but they make it almost foolproof.) Mix with the other ingredients apart from the oil.
Put some greaseproof or baking paper on a try and brush the greaseproof paper with the oil. Form the mix into small cakes (and I mean small, think a 10p piece in diameter and about 1 cm thick). Put on the tray and brush lightly with oil.
Store in the fridge until ready to cook. Bake at 200 degrees C in a preheated oven for 15-20 mins (18 was perfect in my oven.) Take out and allow to cool till at a safe temperature before serving.
Like this recipe? Why not try Salmon and Spinach Fishcakes!
Sorry about the lack of posts
Ah the danger of nurseries. My son had a nursery trial a week ago on Tuesday and came down with a minor stomach bug afterwards around about on Thursday but it was mild and he was better by Sunday, probably because he's still breastfed. I then caught it, getting steadily more ill from Monday onwards. On Tuesday I was having such bad stomach cramps I was wondering if I'd got a cyst, then the hideous upset stomach started. I will spare you the details. Suffice it to say I've been a bit out of action and I feel awful. It's now Friday and, hopefully I'm on the mend.
So cooking has been a bit thin on the ground but I thought I'd let you know the info behind having a stomach bug and breastfeeding as it's not fun, it's not great for your recovery but it's great for your baby. There's a good resource on it on Kellymom. As the link I've posted says, if your baby didn't give you the illness in the first place, there's no point stopping breastfeeding when you're ill to avoid exposing the baby to the illness because inevitably you will have already done so and the breastfeeding may help prevent your child getting ill or at least limit the illness.
The thing I do find frustrating is the conflicting information about what is and isn't safe to take in terms of medicine. Far to many OTC remedies seem to cover their ***es by stating you should 'contact your GP' before using their medicine which is impractical, especially on bank holiday weekends (NHS direct in my experience are very reluctant to advise anything about babies or breastfeeding). It's that kind of thing which makes breastfeeding a pain in the bottom (if you will forgive the term in the circumstances). The only medication I've taken in the last two years has been paracetamol. Think about that next time you're popping an ibuprofen, immodium, even a strepsil!
So cooking has been a bit thin on the ground but I thought I'd let you know the info behind having a stomach bug and breastfeeding as it's not fun, it's not great for your recovery but it's great for your baby. There's a good resource on it on Kellymom. As the link I've posted says, if your baby didn't give you the illness in the first place, there's no point stopping breastfeeding when you're ill to avoid exposing the baby to the illness because inevitably you will have already done so and the breastfeeding may help prevent your child getting ill or at least limit the illness.
The thing I do find frustrating is the conflicting information about what is and isn't safe to take in terms of medicine. Far to many OTC remedies seem to cover their ***es by stating you should 'contact your GP' before using their medicine which is impractical, especially on bank holiday weekends (NHS direct in my experience are very reluctant to advise anything about babies or breastfeeding). It's that kind of thing which makes breastfeeding a pain in the bottom (if you will forgive the term in the circumstances). The only medication I've taken in the last two years has been paracetamol. Think about that next time you're popping an ibuprofen, immodium, even a strepsil!
Sunday, 24 April 2011
No Added Sugar Banana Muffins
This is a recipe I put together today. Based on some I found online. On reflection I'd probably increase the banana or maybe tone back the bicarb and sub some more baking powder; I find the saltiness from bicarb a little overpowering. I also think a touch of acidity might help the flavour and the raising agent and perhaps a touch of vanilla wouldn't go amiss, maybe some dried fruit. That said, my son and my husband were positive about them so it's definitely a starting point, although not as truly fantastic as the date loaf recipe.
I realised part way through that I'd only got 9 cake cases left. D'oh! I don't have any fancy silicone cupcake tins but I tried greasing my bog standard steel ones and it worked a treat.
No Added Sugar Banana Mini Muffins (makes approx 16)
Ingredients
3 Ripe Bananas - note, if you have some ripe bananas but don't feel like cooking, you can peel and freeze them and use them next time you're in the mood.
1tsp Cinnamon
1 Egg
1 tsp Baking Powder
1 tsp Bicarbonate of soda
175g Wholemeal Plain Flour
80g Melted Unsalted Butter
Method
Preheat the oven to 200 degrees.
Put the bananas, butter and egg into a food processor and puree. Pour into a bowl. Add the dry ingredients and mix quickly; don't overmix, apparently that's the secret with muffins. Line a cupcake tin with cases or butter with extra melted unsalted butter. Put a generous dsp into each case. Bake for around 14-16 mins.
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