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.



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


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.


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.

Baby food · Recipe

Baby food: Beef casserole with potatoes

I have really had to speed up the cooking this weekend as a 6-month old apparently can eat like a horse! Where does it all go?! I am starting to make purées with a bit more texture in them so Owen gets used to using his gums a bit more, no lumps that need to be chewed though!

Yesterday I made a big batch of beef casserole for him. It blended really smoothly and tastes great. I also made a huge batch of vegetable purée, just boiling some frozen peas, broccoli and sweet corn and blended it all together.


Recipe: Beef casserole with potatoes

6 potatoes

200 g beef mince

125 g closed cup mushrooms

500 g chopped tomatoes

1 bay leaf

1/2 garlic clove

100 ml water

1/2 tsp paprika powder

Peel and chop the potatoes into small bits. Boil until soft, 5-10 minutes. Quarter the mushrooms and crush the garlic clove. Fry the mince, mushrooms and garlic in a pan with a little bit of oil for 5 minutes. Add the chopped tomatoes, paprika powder, bay leaf and the water. Let everything simmer for 10 minutes. Remove the bay leaf. Add the cooked potatoes and let simmer for another 5 minutes. Blend everything to a smooth purée. (I also added some fresh basil to it before I blended it).



Sautéed sweet potato with spinach and creamy chicken

I went through 2 kg of sweet potatoes last week… needless to say we won’t be having sweet potatoes for a while. I did make a really tasty dish though that I have to share here. There is no pretty way of serving it but it is so colorful and packed with goodness!


Recipe: Sautéed sweet potato with spinach and creamy chicken

(makes 2 large portions)

2 chicken filets

2-3 sweet potatoes

200 ml creme fraiche

0,5 tbsp thyme (dried)

1 tbsp curry

0,5 cube chicken stock

100 ml water

100 g spinach leaves 

Sautèed sweet potato: Peel the sweet potatoes and chop into small cubes. Put them in a pan with a little bit of olive oil. Add the thyme and cook on medium temperature, lid on and stirring occasionally, for 10-15 minutes until the potato has gone soft. Add the spinach and cook for another 2-3 minutes. Season with salt and pepper.

Creamy chicken: Cut the chicken into small bits. Fry in a pan with a little bit of oil until cooked through. Add the creme fraiche, water, curry and chicken stock and cook for another 5 minutes, stirring occasionally. Serve with the sweet potato.

Baby food · Recipe

Baby food: Minicinos!

When I lived in England I worked in a number of different cafés. One thing all the kids would love was mini “cappucinos”. It is a small cup off milk foam with cocoa dusting on top (we would serve them with a chocolate flake or marshmallow too). Simply steam a small bit of milk (100 ml is plenty per cup), or shake warm milk vigorously in a bottle or jar until foamy. Scoop out the foam in an espresso cup, making sure you don’t get any of the hot milk – only the foam! Sprinkle a bit of cocoa powder on top. This is clearly one for the older kiddies who won’t automatically throw the cup across the room…


Baby food · Recipe

Baby food: Parsnip & Blueberry purèe

Owen is a huge fan of fruit purées of every kind. He eats them like ice cream! So, to make them a bit more filling and less “candy like” I now have to start blend them with vegetables…. first out yesterday was a combo of blueberry & parsnip. Lovely colour and great flavour!



Recipe: Parsnip & Blueberry Purée

2-3 parsnips

1 cup (2-3 dl) frozen blueberries

Peel the parsnip and chop into small bits. Boil for 5-10 minutes until soft. Pour out the water and add the blueberries to the pan. Heat with lid on for 2-3 minutes until the berries have gone soft. Blend to a smooth purée.

Stuff to do

Planting chestnuts….

The title of this post is probably getting a little bit ahead of things… I know there is a way of getting chestnuts to grow but instead of googling how to, I improvised. I found a few that already hade a little green bit sticking out, put a toothpick into it to help it “float” and put it in a glass of water. Don’t know if it will work…. to be continued….