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.

VEGGIES!

 

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!

CHICKEN &pate

Recipe: Chicken and mushroom paté

1 chicken filet

250 g  closed cup mushrooms

1 ripe avocado

oil

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 · 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.

Beansbeanlentils

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

Rice

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!

CREAMY COD

 

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.

Recipe

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!

 

Baby food · Recipe

Baby food: Daal

It has been a long week with a poorly Owen… hence the lack of posts on here. He had the three-day fever virus and did not get better until saturday. After that he decided to throw a two-day tantrum and was pretty much screaming non stop for 48 hrs. Not much sleep for us! He is finally back to his old self now and we celebrated with a lovely walk in the spring sunshine!

As always I have been making loads of baby food this weekend. He did not lose his appetite, even with a high fever! On saturday I made some spaghetti Bolognese for Stu and I. Before adding any stock I put 1/4 of it in a separate pan. I blended the bolognese smooth before adding cooked spaghetti which I just pulsed for a short moment to get small bits of spaghetti. Owen is getting on really well with different textures and tries to chew everything before he swallows.

Our fridge is full of meat-dishes for Owen so today I mixed it up and made Daal for the first time. I love this type of healthy food! I made a baby version too which isn’t too bad either… This is a big batch! Quarter it if you want to make a small batch, it will still be enough for 2-3 baby portions.

daaldaal1

 

Recipe: Daal

1 yellow onion

1 crushed garlic clove

1 tbsp grated ginger

2 cinnamon sticks

1/2 tsp ground cardamom

1 tsp turmeric

400 g chopped tomato

250 ml coconut milk

230 g red lentils

water

Chop the onion and fry in a pan with the ginger and garlic until it starts to get a little bit of colour. Add the cinnamon stick, cardamom and turmeric to the pan and fry for a short moment. Add the chopped tomato and coconut milk and give it a stir. Bring to boil. Add the lentils and let everything simmer, lid on, for 10-15 minutes until the lentils start to go soft. Add water if needed as the soup can get quite thick. Pick out the cinnamon sticks and blend everything to a smooth texture.

If you want to try this recipe for yourself (and you should!) add one chopped red chili and 1-2 cubes of chicken stock. Stir in some fresh spinach towards the end.

 

Baby food · Recipe

Baby food: Lemon chicken with couscous

I was supposed to post this recipe yesterday but Owen got poorly last night so we had to take him to the hospital. As we rushed to leave I left all the food out on the counter. I had some chicken left in the fridge and made a new batch today. Owen is exhausted and has a high fever but all tests came back ok so he just needs to rest until he feels better. The poor thing has been sleeping next to me all day. Hopefully he will feel better very soon:(

This is a recipe for 2-3 adult portions + 2 baby portions. Just wait with adding salt until you have put one filet aside for the baby food.

LEMON CHICKEN

Recipe: Lemon chicken with couscous

(2-3 adult portions + 2 baby portions)

1/4 cup (approx 0,5 dl) olive oil

1-2 crushed garlic cloves

grated lemon zest from 2 lemons

juice from 2 lemons

2 tsp dried oregano

4 chicken filets

For the baby food you also need: 2 tbsp creme fraiche, one portion of couscous and 1/2 cup (approx 1 dl) sweet corn

Heat the oven to 200°C.

Heat the olive oil in a pan. Add the crushed garlic and cook for one minute on low heat. Add the lemon juice, lemon zest and oregano to the pan. Pour into an oven dish just big enough for the chicken filets. Place the chicken filets in the dish, spoon some of the lemon mixture on top and sprinkle some black pepper on each filet.

Bake in the oven for 30-40 minutes until the chicken is cooked through. Meanwhile prepare one portion of couscous and whatever side dish you choose for the adults (rice, couscous or mashed potato).

Once the chicken is cooked, put one filet and 50 ml of the lemon gravy to the side for the baby version.

For the adults: add some salt and serve the chicken with rice, couscous or mashed potato.

Finish the baby version by blending the chicken with the lemon gravy, couscous, creme fraiche and sweet corn.