Baby Led Weaning

Here it is, posted permanently and searchably for posterity.

“I have recently taken up BLW with my 8 month old and thought I would pass on my fishcakes recipe for those who would like it – as it has gone down a storm…

Cook in ovenproof dish white fish (haddock/cod etc) in milk until turns opaque (check there are no bones) Gas mark 5 approx 10-15 mins
Boil some potatos and mash, no butter /milk needed. Finely chop some herbs, flat leaf parsley is good – but it is up to you.
Add fish and mash together, beat an egg and add small amount to mash to bind
Flour your hands and take small amounts of the mixture to make small patties.
Dip each patty in the beaten egg and dip in bread crumbs (stale or oven dried if possible).
Place on lightly oiled baking tray and bake in oven gas mark 5 for about 10 minutes or until lightly golden

They have been fantastic, I put them straight in the freezer to keep fresh and take what I need as and when….Enjoy!”

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Here it is, posted permanently and searchably for posterity.

“I have recently taken up BLW with my 8 month old and thought I would pass on my fishcakes recipe for those who would like it – as it has gone down a storm…

Cook in ovenproof dish white fish (haddock/cod etc) in milk until turns opaque (check there are no bones) Gas mark 5 approx 10-15 mins
Boil some potatos and mash, no butter /milk needed. Finely chop some herbs, flat leaf parsley is good – but it is up to you.
Add fish and mash together, beat an egg and add small amount to mash to bind
Flour your hands and take small amounts of the mixture to make small patties.
Dip each patty in the beaten egg and dip in bread crumbs (stale or oven dried if possible).
Place on lightly oiled baking tray and bake in oven gas mark 5 for about 10 minutes or until lightly golden

They have been fantastic, I put them straight in the freezer to keep fresh and take what I need as and when….Enjoy!”

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Rowan does appear to be taking the credit but I think if you read through the lines it’s perfectly clear who she has ripped off this rather tasty-sounding recipe from.

“My mum was a caterer when I was growing up and always had quiche
in the house so I was fed that whenever I was hungry,and as a result
hadn’t eaten it in 10 years. Unfortunately for me DH loves it and asked
his mum to make him some as I refuse to, so I had to rise to the
challenge! Munch nicked a load off him when he was eating it and loves
it. (Oh, and he says mine is nicer than his mums…ha ha).

Quiche

Butter
Flour (wholemeal and plain)
Cheese
Eggs
Milk
Random veg for filling

Grate 2 oz butter into 4 oz plain flour (I use half and half wholemeal
and plain) and rub until breadcrumbs, mix with a little bit of water
until you have a dough.
Roll out dough and either make one big one or use a fairy cake tin to make lots of little baby-hand sized bases. prick all over with a fork to stop bubbles and bake GM 6 or 200 degrees until golden (about 15 mins for big, 5-10 for small).

Fill bases with grated cheese mixed with chosen filling. Bacon, or I use
chopped ham or chicken for less saltiness, courgette, tomato slices
(Iuse cherry toms for little ones, very cute), peas, sweetcorn….whatever really. Beat together 3 eggs and 100 milk and pour over filling until reaches the top.

Put back in oven until golden brown and a knife comes out clean, about
20 mins for a big one and 5-10 again for small.

Little ones are quick to make and freeze well, I tend to make a tray
full at the weekend, freeze half and the rest feed Munch for a couple of
days (well, what’s left after her dad nicks them all).”

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Rowan does appear to be taking the credit but I think if you read through the lines it’s perfectly clear who she has ripped off this rather tasty-sounding recipe from.

“My mum was a caterer when I was growing up and always had quiche
in the house so I was fed that whenever I was hungry,and as a result
hadn’t eaten it in 10 years. Unfortunately for me DH loves it and asked
his mum to make him some as I refuse to, so I had to rise to the
challenge! Munch nicked a load off him when he was eating it and loves
it. (Oh, and he says mine is nicer than his mums…ha ha).

Quiche

Butter
Flour (wholemeal and plain)
Cheese
Eggs
Milk
Random veg for filling

Grate 2 oz butter into 4 oz plain flour (I use half and half wholemeal
and plain) and rub until breadcrumbs, mix with a little bit of water
until you have a dough.
Roll out dough and either make one big one or use a fairy cake tin to make lots of little baby-hand sized bases. prick all over with a fork to stop bubbles and bake GM 6 or 200 degrees until golden (about 15 mins for big, 5-10 for small).

Fill bases with grated cheese mixed with chosen filling. Bacon, or I use
chopped ham or chicken for less saltiness, courgette, tomato slices
(Iuse cherry toms for little ones, very cute), peas, sweetcorn….whatever really. Beat together 3 eggs and 100 milk and pour over filling until reaches the top.

Put back in oven until golden brown and a knife comes out clean, about
20 mins for a big one and 5-10 again for small.

Little ones are quick to make and freeze well, I tend to make a tray
full at the weekend, freeze half and the rest feed Munch for a couple of
days (well, what’s left after her dad nicks them all).”

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She’s not kidding about the flicking, by the way. Take a look at the photo…

“Munch absolutely adores this but it makes a hell of a mess as it is
quite good for flicking…

Eggy Fried Noodles

1 pack cheapo noodles
1 egg
Some frozen veg (peas, sweetcorn, beans etc)

Cook noodles according to packet without the season sachet.
I boil
kettle and put noodles in a bowl with some hot water and then microwave
for 2 mins.
Heat a pan and break in 1 egg and stir around for a bit until half
cooked. Add drained noodles and stir a bit more. Once egg is cooked take
off heat, stir in frozen veg and leave to sit for a minute or so while
the veg cools the egg and noodles…
Tip onto highchair (see pic!)”

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She’s not kidding about the flicking, by the way. Take a look at the photo…

“Munch absolutely adores this but it makes a hell of a mess as it is
quite good for flicking…

Eggy Fried Noodles

1 pack cheapo noodles
1 egg
Some frozen veg (peas, sweetcorn, beans etc)

Cook noodles according to packet without the season sachet.
I boil
kettle and put noodles in a bowl with some hot water and then microwave
for 2 mins.
Heat a pan and break in 1 egg and stir around for a bit until half
cooked. Add drained noodles and stir a bit more. Once egg is cooked take
off heat, stir in frozen veg and leave to sit for a minute or so while
the veg cools the egg and noodles…
Tip onto highchair (see pic!)”

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Obviously Jacky puts stock, albeit half measures, into this but you could substitute wine of water and herbs if you wanted. It depends how careful you are feeling about salt, obviously. You could use cornflour to thicken the sauce, and I’m assuming that you would casserole it for say 40 mins at 180 in the oven. If you used raw chicken then I’d do it for at least an hour and a bit.

“I cheated using frozen veg but fresh will do it just as well.
Gravy granules made at half strength or chicken stock – enough to cover the amount of veg you have.(Extra can be added later if required)
Potatoes, carrots, leeks, parsnips, peas, sweetcorn (whatever you fancy really) cut into cubes and placed into a slow cooker or casserole dish.
Whole chicken with meat pulled off and pulled into strings
Dumplings (Aunt Bessies in ours)
Bisto to thicken.
Place veg into your slow cooker and add stock with plenty to cover.
Add the chicken and stir well.
Cook for several hours on auto/low – not so long on high
For soggy dumplings (premade), microwave for 2 minutes and add to stock an hour before required and remove before thickening (same would apply if making your own).
For crisp place on top of stew and cook for an hour before required and remove before thickening.
Mix a small amount of Bisto and use to thicken

If using fresh vegetables then par boil or steam slightly first.”

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Obviously Jacky puts stock, albeit half measures, into this but you could substitute wine of water and herbs if you wanted. It depends how careful you are feeling about salt, obviously. You could use cornflour to thicken the sauce, and I’m assuming that you would casserole it for say 40 mins at 180 in the oven. If you used raw chicken then I’d do it for at least an hour and a bit.

“I cheated using frozen veg but fresh will do it just as well.
Gravy granules made at half strength or chicken stock – enough to cover the amount of veg you have.(Extra can be added later if required)
Potatoes, carrots, leeks, parsnips, peas, sweetcorn (whatever you fancy really) cut into cubes and placed into a slow cooker or casserole dish.
Whole chicken with meat pulled off and pulled into strings
Dumplings (Aunt Bessies in ours)
Bisto to thicken.
Place veg into your slow cooker and add stock with plenty to cover.
Add the chicken and stir well.
Cook for several hours on auto/low – not so long on high
For soggy dumplings (premade), microwave for 2 minutes and add to stock an hour before required and remove before thickening (same would apply if making your own).
For crisp place on top of stew and cook for an hour before required and remove before thickening.
Mix a small amount of Bisto and use to thicken

If using fresh vegetables then par boil or steam slightly first.”

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Now I hope Bat won’t be offended if I express some hesitation about the salsa… Babybear is fairly adventurous but I just can’t see a baby eating it. I will be happy to stand corrected, though, as it sounds absolutely lovely to this grown-up.

The patties sound cracking, though, don’t they?

“I have just made these and they are yum. I’m taking them on a picnic, porridge pancake style, and am quite pleased with myself. You can miss out the salsa if you are not up to avocado-in-baby’s-ears-situation today.

525g sweetcorn kernels, tinned or cut from cob (3 cobs)
1 red onion, chopped
2 eggs
half bunch of coriander
125g plain flour
1 teaspoon baking powder

1.Place 2/3 of the sweetcorn and all other ingredients in food processor and blitz. Stir in the rest of the corn.
2. Heat a tablespoon of oil in frying pan and heat to medium-high heat.
3. Drop 2 tablespoons of mixture per cake into pan, cooking 3 at a time. Cook for 1 minute each side, or until golden.

Avocado salsa:
2 avocadoes, diced
half bunch of coriander
2 tablespoons lime or lemon juice
2 tablespoons chopped spring onions

1. Mix all salsa ingredients together!”

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Now I hope Bat won’t be offended if I express some hesitation about the salsa… Babybear is fairly adventurous but I just can’t see a baby eating it. I will be happy to stand corrected, though, as it sounds absolutely lovely to this grown-up.

The patties sound cracking, though, don’t they?

“I have just made these and they are yum. I’m taking them on a picnic, porridge pancake style, and am quite pleased with myself. You can miss out the salsa if you are not up to avocado-in-baby’s-ears-situation today.

525g sweetcorn kernels, tinned or cut from cob (3 cobs)
1 red onion, chopped
2 eggs
half bunch of coriander
125g plain flour
1 teaspoon baking powder

1.Place 2/3 of the sweetcorn and all other ingredients in food processor and blitz. Stir in the rest of the corn.
2. Heat a tablespoon of oil in frying pan and heat to medium-high heat.
3. Drop 2 tablespoons of mixture per cake into pan, cooking 3 at a time. Cook for 1 minute each side, or until golden.

Avocado salsa:
2 avocadoes, diced
half bunch of coriander
2 tablespoons lime or lemon juice
2 tablespoons chopped spring onions

1. Mix all salsa ingredients together!”

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