Baby food · Recipe

Baby food: Veg purées

Have been stocking up on the vegetable purées in the freezer. Took what I had at home which resulted in three purées: carrots, stir fry veg and peas and sweet corn.

Carrots: Peel and chop into small chunks. Boil until soft. Blend and stir in a bit of oil or unsalted butter.

Stir fry veg: Heat the frozen veg in a pan with a little bit of oil and water. Stir a couple of times. Pour out any excess water before blending.

Peas & sweet corn: Pour the peas and corn into a pan (I did 50/50). Fill with just enough water to cover. Let it boil for a couple of minutes before taking off the heat and adding cold water to the pan. Drain the water and blend the veg to a purée.



Baby food · Recipe

Baby food: Chicken and mushroom paté

Thought I would try to make something different and came up with this “paté”. It is actually quite tasty! Super simple and only requires three ingredients!


Recipe: Chicken and mushroom paté

1 chicken filet

250 g  closed cup mushrooms

1 ripe avocado


Cut the chicken into small chunks. Clean and quarter the mushrooms and fry in a pan with the chicken and a little bit of oil until cooked through.

Blend with the avocado until smooth. Add oil if needed to get a smoother paté.


Baby food: Apple, banana & orange purée

I am getting a little bit bored with the apple sauces I am making for Owen (all though he seems pretty happy with them) and am trying to think of new combos. Here is one with banana and orange!APPLE, BANANA2apple ban

Recipe: Apple, banana & orange purée

1 kg apples

3-4 bananas

1 orange

Peel and core the apples and chop them into small bits. Put in a pan and add a tiny bit of water to start the boiling process. Let it simmer on low heat until the apples have gone soft. Let it cool down and add the bananas. Blend to a smooth purée and stir in the juice from the orange.


Baby food · Recipe

Baby food: Beans & lentils with rice

What a hectic but fun weekend we had! We have decided not to have Owen christened and just had a small “name party” instead. Photos will be up tomorrow!

Last night I made a beans & lentils casserole for Owen. I have heard that a baby need to eat as much iron as a full-grown man and that the iron supply, which the baby is born with, starts to run out when it is about 6 months old. So I have consciously tried to cook food packed full of iron for him. Just add a vegetable stock cube if you fancy eating this yourself for dinner!

For the kiddies version, blend it before you stir in  rice if you want a little bit of texture, or blend it all together.


Recipe: Beans, lentils & rice

1 red onion

1 tin of mixed beans (cooked)

1 tin of green lentils (cooked)

400 g chopped tomatoes

100 ml water

1 tbsp balsamic vinegar

2 tbsp tomato purée

1 tsp thyme

1 tsp oregano

2 tbsp paprika powder

3 tbsp olive oil

2 carrots

1-2 garlic cloves

handful fresh parsley


Chop the garlic and onion. Peel and chop the carrot into small chunks. Fry the vegetables in the olive oil for a few minutes.

Add the thyme, oregano, paprika powder and balsamic vinegar and fry for half a minute whilst stirring.

Add the water and chopped tomatoes and let everything simmer for 20 minutes.

Drain and rinse the beans and lentils and add them to the pan. Take of the heat and stir in the chopped parsley.

Blend with a little bit of cooked rice.

Baby food · Recipe

Baby food: Creamy cod with dill and potato

I have had a fish craving lately and what is better than a creamy fish dish to go with your tatties! I found this recipe and made two versions, without salt for the baby version and with parmesan cheese instead of cheddar for the “grownups”. The freezer is stocked up  with plenty of fish to last Owen a little while now!



Recipe: Creamy cod with dill and potato

400 g cod (defrosted)

1/2 leek

1/2 tub of cherry tomatoes

200 ml creme fraiche

75 g grated cheddar

1/2 dill plant

3-4 potatoes

Heat the oven to 200°C. Boil the potato in unsalted water. Place the cod in an oven dish. Wash and chop the leek and fry it in a pan with a little bit of olive oil for a couple of minutes. Rinse and chop the tomatoes. Spread the leek and tomatoes over the fish.

Mix creme fraiche with the cheese and chopped dill in a bowl. Spread the cheese mix over the fish and put it in the oven for 30 minutes or until the fish is cooked through and no longer transparent.

Blend with the potato to a creamy smooth texture.


Mini scones!

I have been practising a scone recipe for a small party that we are throwing for Owen on Saturday instead of having him christened. It will have an English tea party theme so of course scones are a must. Unfortunately you cannot buy clotted cream in Sweden so we will have to make do with cream cheese and jam on top. I thought of making my own clotted cream but it seems to take hours and I am really not that ambitious!

I found this recipe on the BBC good food site, and it is the best scones I have ever had! I used a champagne glass to cut out small scones. This recipe makes 8 normal sized scones or 15 small scones.

Mini Scones

Recipe: Mini scones

350 g flour + more for dusting

1/4 tsp salt

1 tsp baking powder

85 g butter, cut into cubes

3 tbsp sugar

175 ml milk

1 tsp vanilla extract (or 1/2 tsp vanilla powder)

squeeze lemon juice (although I left this out as I didn’t have any lemon. Still turned out great!)

1 egg

Heat the  oven to 220°C. Put the flour in a large bowl with the salt and baking powder, then mix. Add the butter and rub it with your fingers until the mix looks like fine crumbs. Stir in the sugar.

Pour the milk into a jug and heat in the microwave for about 30 secs until warm. Add the vanilla and lemon juice.

Make a hole in the flour mix and add the liquid. Stir it quickly with a knife. Scatter some flour onto the work surface and tip the dough out. Flatten the dough with your hands and fold it over 3-4 times until smoother. Pat into a round, about 4 cm deep. Cut 5 cm circles out of the dough, I used a champagne glass dipped in flour. Repeat the folding and cut more circles out until you are out of dough. Brush the tops with a beaten egg (of course I forgot to do this!) and place on a grease proof paper. Bake in the oven for 10 minutes until they start to get a little bit of colour.

Eat warm with cheese and jam!