Baby Led Weaning

Growing healthy babies with healthy appetites

Archive for the ‘Recipes’ Category

Fiona's Fillable Finger Food Patties

Wednesday, November 22nd, 2006

Always nice to hear from someone who appreciates our efforts (although by the sounds of things it's really Moomin's efforts). Even nicer when she pays it forward with another recipe. Thanks Fiona.

“Since I've had so many great ideas from your blog
(I'm about to try the chickpea burgers) I thought I'd share one back.  This has
been our favourite 'staple' finger food for going out and about and can be
varied in lots of ways.
 
Fiona's Finger Food Patties

3 tablespoons plain flour
3 tablespoons milk
1 egg
a little butter for frying
the filling of your choice
 
  • crack the egg into the four and mix well
  • add milk a little at a time to form smooth
    batter
  • add some filling – I've used: mashed banana and
    cinammon, green beans and cheese, peas, sweetcorn, leftover sweet potato – you
    get the idea
  • heat a frying pan with butter then when it is
    smoking slightly pour in fritter sized circles of batter (about a dssp each I
    reckon).  Cook over medium heat and when wee bubbles of air appear at the top,
    flip over and cook another couple of mins.
My baby loves these – they can be taken out and
about easily…are nice on their own or spread with soft cheese or whatever else
you fancy.”

Related Posts:


Hub2dee's Porridge Pancakes

Thursday, November 16th, 2006

Hub2dee is a chap, although I didn't immediately twig that. He posts on Mumsnet (and he's not even a mum… they are very lax about these sort of things.)

Anyway, there had been some discussion on Mumsnet of the Glaswegian tradition of lining a kitchen drawer with baking parchment and pouring leftover porridge into it to be eaten later when it had set. Much of the discussion had centred, most irritatingly, around the 'grossness' of such a practice, to which I should have replied that if you were devastatingly poor, oppressed by slum landlords and working a hard day in a shipyard you maybe weren't so precious about these sorts of things but I didn't cos I was too chicken.

Anyway, Hub2dee went away and thought about this recipe in the context of Baby Led Weaning, bless him, and came up with this fantastic 'recipe' for porridge pancakes. There aren't any measurements, it's a bit trial and error-tastic but the babies love them. I've posted a photo of Babybear enjoying some in the Photos folder.

Basically, put a thin layer (oh I don't know, 4mm deep) of porridge oats into a round flat bowl (I have a tupperware which fits the bill and has a lid for keeping in the fridge, hurrah.)

Then add enough expressed breast milk or water to cover. If you are formula feeding then you can do as I do and add a scoop of formula powder to the mix before adding the water. Give it a wee stir, smooth over and stick it in the microwave for about a minute, sometimes more, sometimes less. Depends on your bowl, your microwave and your baby's personal taste.

You should be left with a solid pancake that looks a bit dried-out and flap-jacky on the top. DO NOT touch it or fanny about with it, leave it alone, it needs to cool and set.

I tend to make one up at night before I go to bed then stick it in the fridge, so that when we get up I can peel it (well, it really is just the skin of the porridge which I appreciate is un petit peu gross) and cut it into segments and feed it to the baby.

Apparently you can add things to the porridge, cheese, fruit etc, but I think I like the simplicity of the original recipe. We made it with cheese once and the baby ate it but I thought it was a bit stinky and it fell apart more easily. Oh, and if I'm making some to go out I don't bother with the milk.

As you know I don't yet have much of a clue about allergies (phew) but I believe that although oats do contain gluten it's not the freaky-deaky coeliac disease kind so I use these as a bread substitute. You can spread Philly or hummus on them to your heart's desire.

(As a complete aside, you would not BELIEVE what the 'renowned childcare expert Gina Ford' is doing to Mumsnet. She's trying to get them closed down cos some of their members had a pop at her. Have a look at www.mumsnet.com if you don't believe me…)

Post Script
We have recently discovered that the desirability of the porridge pancake is entirely dependant on the quality and nature of the porridge. We had been using some fancy-schmantzy organic oats from Sainsbury's to make them and they turned out brilliantly, all light and porridgey but still held together well. Cut to the horror of the Scott's Porage Oat… a Jock classic and I'm ashamed to admit absolutely keech for making these pancakes. The oats seem to be five times as large as the ones from Sainsbury's and so they fall apart immediately. They don't even seem to absorb the milk that well, and as for the mess… one porridge pancake can wreak absolute devastation and havoc… they're going back in the cupboard for Anzac biscuits and I'm going back to Sainsbury's as soon as I get a minute.

Post Post Script. Where does it say on the recipe that you should cover the dish with clingfilm? Nowehere, that's where. Yet one of the mothers who most complained that she could not get this recipe to work has just sent me this image as evidence. Can you spot the mistake, pancake fans?





Related Posts:


Frozen Yoghurt Lollies

Friday, November 10th, 2006

Having got over my irrational fear of frozen yoghurt, I decided to try out some home made lollies. Basically I mixed some natural yoghurt and mashed banana and froze it. I used our ice cube tray but ours has quite large sections i.e. about 2 ½ times normal cubes. I created handles by inserting the small spoon end of the spoon you get with Calpol – I know you know the spoon I mean.

 

Boomer really enjoyed these – she takes large bites and sooks the lolly. The spoon is great to grab and she plays with it once she has finished the lolly.

 

Related Posts:


Courgette Fritters

Wednesday, November 8th, 2006

See, Moomin makes a good point here… are we intent on full vegetable transparency or will we succumb to the Jamie Oliver-patented method of hiding bits of greenery where'er we can? It's hard to say at the moment, while we have babies who are by and large obedient.

I'd say that as a point of principle we should try to encourage children to appreciate veggies for what they are, but what harm can there possibly be in frittering a courgette? Especially if courgettes would otherwise be off the menu…

Grate 350g of courgette and squeeze out as much liquid as possible.
Add a
grated onion, 60g of gram flour, 1/4tsp of baking powder and 1 tsp of coriander.

(You might think all my recipes involve gram flour. You'd be wrong. I use
rice flour as well.)

Fry a good dollop for 2-3 mins each side.

Now, I
don't know whether this is allowed in the world of BLW, but Minky doesn't really
eat courgettes. She prefers to dump them over the side of the highchair without
a backwards glance. However, she ate three of these for tea. Are we allowed to
hide vegetables from them?


I wasn't particularly keen on these myself.
Perhaps a liberal coasting of salt is required? Wait a sec…yes, salt
helps!




Related Posts:


Sandwich Fillings

Wednesday, November 8th, 2006

As you may recall Babybear has enjoyed tuna mayonnaise sandwiches in the past, the only downside of which was that she honked rather badly of fish until it came to bath time.

She also likes hummous sandwiches, cheese sandwiches and controversially, hummous and cheese sandwiches. I'd also highly recommend mixing grated carrot with hummous as it holds together nicely. If I'm making these for myself I'd drop some sultanas into it but I haven't done that for Babybear yet as I'm wondering if disguising secret choking hazards in hummous is the way to go. It will probably be fine, really, as Babybear has yet to eat a sandwich without fully dismantling it first, smushing the filling into her face and then addressing the slices of bread. Ham is a trickier option, given her technique as it has a tendency to stick to the bread.

She also enjoys avocado but it's not convenient to take out with us as it goes brown which I personally find aesthetically unappealing. Philadelphia is good, but a little boring I think.

So…anyone else? There must be loads that I'm just not thinking of.

Related Posts:


French Toast/Eggy Bread

Wednesday, November 8th, 2006

Right, so at nearly eleven months we have finally dived in on the egg eventually (partly in an effort to 'bind' my poor daughter's poo back to some sort of solidity, I admit). We are big fans of French toast in this household, but only, and I mean only, made with Scottish Plain bread. If you think you've tasted white bread before, think again, for they don't some any whiter than a plain loaf, in all its doughy, burnt-crusted gorgeousness. Stupid foofy cotton wool bread tastes weird with egg, I think, so try to get the doughiest loaf you can.
Obviously you know how to make it, just crack a couple of eggs into a dish large enough for your bread, fling in the slices and then prick with a fork so that it better absorbs the egg. Once you are satisfied that the bread is suitably eggy, drop it into some warmed olice oil in a frying pan and fry it until golden-ish. Some people eat this with sugar but they are mostly American. I'm strictly savoury myself.

Related Posts:


Rowan's 10-minute pizza recipe

Tuesday, November 7th, 2006

Appearently this really does take 10 minutes… which makes it rather a handy little recipe to have at our disposal. I bet it would be good cold as well.

This is a really quick pizza, takes literally 10 minutes from entering the kitchen
to putting in oven.


Make dough by mixing 4 parts self raising flour with
1 part butter and rubbing until you get breadcrumb type mixture. (it's faster if
you grate the butter straight from the fridge) -  4oz flour to 1 oz butter makes 3
small pizzas.


Slowly add about 50 ml milk a splash at a time and stirring
with a spoon each time until you get a dough. You might not need it
all.


Knead with hands in bowl (or get handy toddler to help…) and split into
pieces depending on how many pizzas you want.  Or leave it as one massive one,
whatever.


Put dough on oiled baking tray and smoosh with fingers until it is
the right size, it doesn't have to be even.


Spread on some red pesto sauce
straight from the jar.


Add veg of choice (the Munch likes thin strips of
courgette (use a potato peeler) or carrot, peas, beans, bits of
broccoli, that sort of thing…)


Daintily dump some grated cheddar cheese on top.

Put in oven,
Gas Mark 6, for about 10 minutes for hand sized, longer for bigger.


Cut into pieces
and eat yours while waiting for the rest to cool.




Related Posts:


Moomin's Onion Bhaji recipe

Sunday, October 29th, 2006

Once again, Moomin's struggle to keep her daughter allergy-free bears fruit for all babykind in the form of these easy and delicious bhajis. And parentkind too, by the sound of things.

Grate one medium potato and half an onion.
Add 75g gram flour and a splash
of water.
Add spices of your choice – I used a bit of cumin and
coriander.
Drop one tablespoon into hot oil and fry for 4 mins each
side.
This mix made six bhajis, but I don't imagine we'll be freezing that
many as Minky, Mr Moomin and I are polishing them all off!

These were a
big hit and will work as another picnic lunch. Hooray!

Related Posts:


Jenn's Pecan Lentil Burgers

Monday, October 23rd, 2006

I've rescued this recipe from the relative obscurity of the comments section of one of Moomin's recipes, it was posted by one of our many Jenns and it really does sound amazing. I'm not completely sure of the temperatures, they sound American to me, but I wouldn't think of doing the pecans at anything over 180degrees in an electric oven (in Scotland. If you're from abroad then you'll have to work things out for yourselves). I'm also wondering if pistachios would substitute for pecans, which are kinda hard to get hold of round my way. However, we've not given Babybear any nuts yet so this might be a strictly adults-only recipe in our house for a while. No bad thing, I should say…

I've got one to share that is a crowd pleaser. I made them for a party and everyone copied the recipe.


Pecan Lentil Burger



3/4 cup uncooked green lentils


3/4 cup pecans


4 cloves garlic


1 1/2 teasppon cumin


1 1/2 teaspoon coriander


1 teaspoon chili flakes


3 tablespoons olive oil


3/4 cup bread crumbs (may use wheatless bread such as spelt, or any kind of wheatless subsitute)


1 egg (optional-I've made it without and they were fine)



Cook lentils according to package directions until tender…approx 25 minutes. Drain.



Roast pecans at 300 – 325 for 10-15 minutes. (Use your own discretion
with temperature and timing because I find the pecans can burn fast)
Set aside.


In food processor, mince garlic;add pecans, mince;add lentils,
spices, bread crumbs and olive oil. Puree until dough-like. Put mixture
into big bowl and work in egg if you choose to. Form into patties and
fry on pan with a bit of oil.



Delicious!


Related Posts:


Moomin's Lamb Tagine (for allergics and non-allergics)

Tuesday, October 17th, 2006

There's lots to like about this recipe, not least the taste, which I'm sure is fabulous judging by the photo of Minky enjoying her lamb. However, I'm most drawn to it for the phrase 'grease of your choice', which made me splurt my tea all over my keyboard.

Fry one chopped onion in the grease of your choice (we tolerate sunflower oil).

Coat 450g of diced lamb in flour (rice flour for us), add to the onion and
brown.

Add two chopped carrots, 400g of chopped tomatoes, 200g of dried apricots
and 50g of sultanas (or raisins – what is the difference?).

Chuck in a bit of
water (200ml?) and simmer until the lamb falls apart. I left it for an hour and
a half because I fell asleep. Ahem.


Minky had this with buckwheat pasta
but feel free to choose your own carbohydrate. Couscous might be nice.

Related Posts: