Baby Led Weaning

Growing healthy babies with healthy appetites

Posts Tagged ‘potato’

Siobhan’s Salmon-Flaked Mash

Monday, October 24th, 2011

Is the BLW community ready for this gourmet creation?

Peel three medium sized potatoes. Cut into large chunks and boil until soft.
When potatoes are draining, wrap a small boneless salmon fillet in tin foil (not too tightly) and bake for 20mins on 200c until salmon starts to brown.
Tip potatoes back into the saucepan and mash adding a splash of milk to soften. Leave mash to cool in saucepan.
Take cooked salmon and flake into the mash – the mash will be cold by now but the hot salmon should warm mash up to the right temperature.
Season with black pepper (for adults or kids who like black pepper) and serve OR spoon mash into a ramekin, sprinkle with grated cheese and cook in oven until cheese turns golden.
Attempt to cut into fingers or serve in large lumps when cool.

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Fish, glorious fish… well, the world’s most expensive haddie

Thursday, November 16th, 2006

So I went out, as advised by Rowan, to buy fish fingers but in the end could only get cod ones (don't they make haddock fish fingers any more?) which I frankly could not face eating as a Proper Meal. I did purchase them, to be fair, cos with baked beans and broccoli they are a fab lunch.
Thence to the fishmonger to get wheat were admittedly three very large fillets of haddock but my god… they cost more than a tenner. It's not like it was a gold-plated haddie or anything. Please don't lecture me about fish  populations, I know they're getting rarer.
Anyway, being British I didn't say anything other than 'ohyesthat'llbefine' and handed over my life savings. Came home, poached the fish in some milk and butter and a bay leaf in the oven, knocked up some baked potatoes and wilted some spinach. That was the first time I had used cow's milk for Babybear so I didn't give her huge amounts of the sauce when I served it up, and she appeared to suffer no ill effects.
The fish and potato was a success (as much as anything is these days now that she's on a teething-induced hunger strike) and the spinach was dropped on the floor without ever getting near her mouth. Still, as my mum used to say (in a deeply irritatin voice, as I recall)… 'More for us'.

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Moomin's Allergy-friendly Chickpea Burgers and Potato Scones

Monday, October 2nd, 2006

Moomin is avoiding dairy and wheat, amongst other things, for her daughter Minky, a fact that forces her to be a bit more inventive when it comes to BLW cooking, I am glad to say. Luckily, she is pretty generous with her findings and we all benefit from her investigations.
Seriously, though, my pal was showing me the other day how difficult it is to exclude dairy. You wouldn't believe it, there is milk powder in jars of organic ratatouille…

Recipe for chickpea burgers:
Whizz together 1 tin of chickpeas, 110g gram
flour, 1 tsp cumin, 1 tsp coriander, 4 spring onions, 4 garlic cloves and a bit
of water. Shape a bit into a patty and fry on each side for five mins. Makes
about 8, so I freeze the leftovers (7!) and they're good for taking out with us.
I slice them in half lengthways so Minky can get a good grip on them. My husband
reckons they're a bit bland but they do have a pleasant texture.

As I
mentioned, we have a very allergic-y family (name a food group, I'll find someone
that can't have it). I'm avoiding wheat, dairy, citrus, fish, berries, nuts. It
does make life a bit more difficult. However, we are doing okay at finding
alternatives. Have got some recipes for corn tortillas, buckwheat pancakes,
onion bhajis and potato scones. I've only tried potato scones so far and they're
good if you want to get away from the normal potato wedges, boiled potatoes

Recipe for potato scones:
255g mashed potato, 1tsp baking
powder, 55g rice flour, 1/2 tsp salt (eeek – I guess you could leave this out). Mix together, roll into a ball and
roll out into a 5mm thick circle. I cut bits out of it with a pastry cutter and
then fried until brown. You can add butter and milk to the mashed potato if
you're normal.

I am normal and I love potato scones, so I will go mad and add both. In sunny Scotland, home of the tattie scone, though, what we do is use plain flour (if we aren't avoiding wheat) and rather than using pastry cutters you can just roll out a thin circle of dough on a floured surface to fit the size of a small frying pan. Making sure that there was a good shoogle of flour on the circle I would then dry-fry it, as this makes the trademark dark brown spots appear on the potato scone and they add to the flavour (and they then look spookily like the ones you buy in the shops). Plus, I'm thinking that if you dry-fry them they might keep better. Technically, tattie scones are an excellent way of using up leftover mashed potato but it's academic in our house as such a thing rarely occurs.

And I reckon that some salt sprinkled on mummy and daddy's chickpea burgers will sort out the blandness issue. Gram flour is, of course, just chickpea flour and readily available from Asian stores. Thanks for the recipes, Moomin.

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Chips. Yeah, Chips. What of it?

Friday, August 25th, 2006

Okay, perhaps the bravado is misplaced, it's really just potato wedgie things that my delightful husband cooks but they really are delicious.

He gets some King
Edwards or some other good chip potato and cuts them into wedges then
gets a bowl with a small amount of olive oil (say, 1 dessertspoon) and a splash of soy sauce (1 teaspoon)
and tips the potatoes in and rubs them with the mixture.

Then onto a wire rack in your roasting dish for about, say 40 mins (start prodding after half an hour). If you don't have a wire rack then
you'll need to turn them halfway, although really it's best with the rack as the air circulates all around and they go crispy. Delia says to use a baking tray but she is wrong.

Obviously, the soy sauce is salty so it should technically be left
off, but I always have to run them under the tap to cool them down for Babybear anyway so I guess it's washed off. Anyway, you'll see when/if you make them that the vast majority of the oil and soy get left in the bowl. By the way, we think organic potatoes taste better so that's what we use. (Get us…)

And sometimes, dammit, if we are out in a restaurant and I know that their food is of good quality and that their chips will arrive unsalted… then I give Babybear a chip. And she loves it.

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Leek and Tattie Soup

Friday, July 14th, 2006

Boomer ate almost as much as me when we dined on this at grandpa and grannies house. Boomer liked eating the same as us and she grabbed my spoon to get at it (see tattie soup photo)



·        equal quantities of leeks and potatoes

·        olive oil

·        vegetable bouillon powder  (reduced salt)



Clean and chop the leeks into small pieces and sweat in the oil, over a medium heat, for about 3mins. Peel the potatoes and chop into small cubes, then stir in with the leeks for 2mins. Mix the stock to a strength that suits and add sufficient to just cover the leek/potato mixture Bring to the boil then cover and reduce to a simmer for 12/15mins. Liquidise but don’t puree – lumpy bits are interesting. Serve with crusty bread for the baby to dunk and season to taste for the grown-ups.

If you want Cream of Leek & Potato, then before serving stir in some milk, cream, or yoghurt.






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