Broccoli nuggets

I adapted this from a recipe on wholesome baby food.  Very impressed with the results.  My son ate 6 of these and after eating 6 myself I was full so his little tummy must have been bursting.  He kept just saying "more" and cried when he dropped a bit on the floor.  All that and I'd been struggling to get him to eat broccoli recently!

Broccoli Nuggets - Makes 12, enough for 1 adult and 1 toddler with some left over (unless you've got a greedy guts like mine!)  Should be fine for babies on fingerfoods*

Ingredients

1 slice of bread cut into 0.5-1 cm (approx) cubes (approx 1/5th inch)
140g, 5oz Cooked broccoli
65g, 2oz Extra mature or vintage cheddar
2 eggs

Method

Preheat the oven if you're intending to cook these immediately to 200oC / 400F.

Cut the bread into the cubes or, if you prefer, make into breadcrumbs (my food processor is currently packed away which is why I went for cubes but it worked really well.)

Mash the broccoli with a fork until it's coarsely mashed up.  Mix with the breadcrumbs.  Grate in the cheddar and break in the eggs.  Mix together.

Put into a greased silicone mini muffin tin (or you could use a cupcake tin or even a plain baking tray).  Bake in the oven for around 20 minutes.  It took 18 minutes in my oven.

*  Note, this recipe contains whole egg.  Some doctors used to recommend not serving egg white until older than than one year but certainly UK doctors now recommend fully cooked whole eggs as ok from 6 months but check in your country as advice differs.

Looking for a grown up broccoli recipe?  Try this side dish of broccoli, with chorizo.

If you like this recipe you might like; prawn and broccoli pie, a lovely cheesy broccoli and potato layered dish.  Or why not try broccoli and cheddar mini quiches?  A bit more effort but lovely and great for lunchboxes.  Or there's a variation on this recipe which I think (shhh) is actually a bit tastier... spinach and goats cheese bites!

Chicken Pasta Bake for Babies, Toddlers and the Whole Family

It's always a good idea to have some hidden vegetable recipes up your sleeve.  This is a simple pasta bake recipe with not only hidden vegetables but also hidden meat.  Some kids get very picky when they are toddlers about eating fruits and vegetables and some even get picky with their protein.  I posted about this a while back.

This is completely adaptable, change it as you see fit.  You could use bacon or chorizo instead of some of the chicken, however, this will increase the salt content so it won't be as healthy.  You could also leave out the meat and add mushrooms, peppers, whatever you like.  Whatever is in the fridge and needs eating up.

Pasta Bake for the whole family - serves 2 adults plus 1 toddler, would be great (but messy) for baby led weaning, loads of easy to pick up bits

Ingredients

150g Dry pasta twists

1 small courgette cut into thick sticks

Spray oil or olive oil

A small pinch of finely chopped fresh chilli or chilli powder (optional)

150g cooked, chopped chicken

200ml Full fat milk

250g Tomato based sauce for pasta (I used my own recipe which I posted here but you could use your own or, at a pinch, use passata and added garlic)

1 tbsp cornflour

A sprig of thyme or other herbs

80g Strong / Vintage cheddar

Method

Preheat the oven to 200oC / 400F.

Cook the pasta according to pack instructions but drop the cooking time by 1 minute from the minimum.  So my pack said 10-12 minutes so I cooked it for 9.  Fry the courgette until starting to brown and add in the tomato sauce and chilli.  Bring to the boil and add the chicken and thyme to heat though.  

To make the white sauce, heat the milk in a microwave or saucepan until boiling.  Mix the cornflour with some cold water then gradually whisk in the mix into the milk heating more to thicken if necessary.

When the pasta is cooked, drain, reserving a couple of tbsp of the cooking water and mix the pasta with the sauce adding a little of that water if needed to slacken the sauce.

Pour into a baking dish and top with the white sauce and grate the cheddar on top.  Bake for 15-20 minutes or until browned to your liking.  

Switch off the oven and remove the portion for your baby or toddler (if you have one) and allow to cool until safe for your child.  The remainder keeps warm pretty well in the cooling oven for the adults. 

If you've liked what you've read, please vote for me in the Britmums Brilliance in Blogging (BIB) awards in the "Tasty" category.  All of the shortlisted nominees are here and the voting form is here.

Also it must be awards season because I'm going for a MAD blog award too.  Please nominate here for any applicable categories if you feel so inclined!  (You don't need to nominate in every category if you don't want to.)

Pink Milk for Toddlers and Older Kids

The unseasonably warm weather recently turned my mind to milkshakes.  Normally laden with sugar I thought I'd have a go at something without.

This was pretty good if I do say so myself and as there is no way strawberries are in season yet (I can never wait for them) this will only be better when British strawberries do come in.  Some kids who have issues with texture might not like the seeds.  I have left them in but there would be nothing stopping you sieving them out if you or your child prefers.  I also think you could make something similar with other fruits.  Banana might be good but then it obviously won't be pink...

Pink Milk for Toddlers, Older Kids and Adults (well I liked it) - makes two small glasses or one large one

Ingredients

250ml Full Fat Milk
4 large, ripe strawberries, washed, hulled (i.e. green bit removed) and chopped
1/2 tsp Vanilla Extract

Method

Erm, put it all into a blender and blend!  Pour into a glass.

All gone!

Ok, that's probably the shortest recipe I've ever written.

This has been submitted to the pennywise platter linky as a healthy cheap treat.  If you think about it, a milkshake from a shop can easily cost as much as £2, this is far more healthy and cheap too!

Little Snack Biscuits for Babies and Toddlers

These were originally intended to be sweet biscuits but they didn't turn out to be as sweet as I expected, that said, they were surprisingly tasty and looked cute.  My son had three for a snack, asked for more, had three more, asked for more which is when Mummy said "maybe later..."

If you like these would be nice adult biscuits to serve with cheese, although perhaps the little man cutter I've used might not go down well with the Jones', a plain circular cutter would be more dinner party friendly!

Little Snack Biscuits - very crumbly, soft biscuits so suitable for toddlers and babies on finger foods able to cope with the crumbly texture - makes 20-30 depending on size

Ingredients

100g, plain flour (3.5 ounces)
15g, wheatgerm (0.5 ounces)
70g, unsalted butter (2.5 ounces) (or vegetable margarine if vegan or following a milk free diet.)
1 tbsp apple juice
1 tsp vanilla extract

Method

Preheat the oven to 200oC 400F.  Rub the butter into the flour and wheatgerm until it resembles breadcrumbs.  Mix the vanilla and juice and add in.  Kneed lightly to bring it together into a dough then roll out with a little of extra flour until half cm or so thick (approx 1/5th inch).

Cut out into whatever shapes you like, (you can bring the dough back together and reroll) and bake for 8-10 minutes or until golden and fully cooked.

My oven is a bit fierce so I found 10 minutes was too much, I'll do them for a little less next time.  Keep an eye on them.

These keep fine for two days in an airtight tin or box.  I've frozen some of these and I'm going to give them a go at cooking from frozen.  I'll keep you posted!

My son ate them saying "head" as he bit off the head, "toes" as the feet came off then "hands".  Cute, if slightly macabre.

Update:  I've tried cooking these from frozen and 12 minutes at 200oC 400F worked fine in my oven.

This has been linked to allergy free vintage cookery

If you've liked what you've read, please vote for me in the Britmums Brilliance in Blogging (BIB) awards in the "Tasty" category.  All of the shortlisted nominees are here and the voting form is here.

Also it must be awards season because I'm going for a MAD blog award too.  Please nominate here for any applicable categories if you feel so inclined!  (You don't need to nominate in every category if you don't want to.)

Cinnamon French Toast for Babies, Toddlers and Adults

I'm not sure this is at all French.  It's not toast either.  "French Toast" sounds so much more impressive though than "Eggy Bread".  Something nice to rustle up in the slow emergence from slumber with an hour's less sleep...

French Toast - makes two pieces

Ingredients

1 egg
2 pieces of bread of your choice, white, brown or even raisin bread if you're feeling indulgent
A splash of full fat milk, approx 1 tbsp
A small knob (approx half an ounce) of unsalted butter
A sprinkle of cinnamon

To serve (optional)
1 tsp granulated sugar
1/2 tsp ground cinnamon

Method

Crack open the egg and lightly beat the contents with the milk and sprinkle of cinnamon.

Heat the butter in a frying pan on a medium heat.  Dip each slice of bread into the egg mixture then put into the frying pan frying on each side until brown and cooked through.

For adults this can be sprinkled with cinnamon sugar.  Daddy said "yum", son said "warm triangles" but carried on eating so I assume that's a good thing.  These would be fine for babies on finger foods onwards and great for baby led weaning.

If you've liked what you've read, please vote for me in the Britmums Brilliance in Blogging (BIB) awards in the "Tasty" category.  All of the shortlisted nominees are here and the voting form is here.

Also it must be awards season because I'm going for a MAD blog award too.  Please nominate here for any applicable categories if you feel so inclined!  (You don't need to nominate in every category if you don't want to.)

Please vote for me!

What a good blogging day!  Not only have I just found out the queen of kids food Annabel Karmel has promoted one of my posts on twitter and is now following me (eek), I've also been shortlisted for the Brilliance in Blogging awards in the "Tasty" category!

Well, this is a big deal.  I've never had any real recognition for this blog and it wasn't all that long ago I almost gave it up.  Blimey.

So, if you like what you're reading, please give me a boost by voting for Mamacook in the Tasty category.  There are some very big blogs up for the same award so my chances aren't high but I'm trying to stay positive!

The shortlist is here (and there's a link to vote from that page) and if this works correctly, the link to vote is here.  While you're visiting, why not take the chance to read some other interesting parent blogs?

No added sugar scones for babies and toddlers (and grown ups)

On such a lovely sunny day, the clocks going forward at the weekend, spring is in the air, what could be better than a scone? If you like you can serve them with fresh fruit and cream (strawberries are traditional but not in season yet in the UK) but my son loved these as they were.

No added sugar scones - makes 6-10 depending on size

Ingredients

225g Self raising flour (or plain flour with added baking powder)
50g Unsalted butter, straight from the fridge
125g Sultanas (golden raisins)
100ml Full fat milk plus extra for brushing
a squeeze of lemon juice - my cunning tip for better scones.  The acid reacts with the bicarbonate of soda to make them rise more.

Method

Preheat the oven to 200oC / 400F - slightly higher if you don't have a fan.

Rub the butter into the flour until it resembles breadcrumbs.  Stir in the sultanas.  Add the lemon juice to the milk and then add the milk into the dry ingredients.  You should have a soft dough; add more milk if needed.

Pat (don't roll) the dough out on a floured surface until it's about 1 inch thick (approx 2.5cm), I know this sounds thick but trust me, after years of flat scones, I now realise you have to make them far thicker than you'd imagine.

Using a fluted cutter or a simple shape, cut out the scones, don't twist the cutter as this may affect the rise.  For babies and toddlers, it might be easier to use a sharp knife and make into rectangles.  Scoop up any scraps and reform to get more but try and handle the dough as little as possible.

Brush the top with a little extra milk and bake for around 12 minutes or until golden and cooked through.

Ideally serve still warm either on their own or with butter, maybe a little jam or strawberries and cream for grown ups. Delicious.

They freeze well, but are best slightly warm so give them a quick 10 seconds blast in a microwave once thawed.

Pad Thai for Toddlers

Oodles of noodles for your little one.  Toned down so not super hot and using peanut butter rather than peanuts to avoid choking hazards.

I've also avoided the use of bean sprouts which would be traditional in Pad Thai.  For those of you who are unaware, sprouted seeds were implicated as the cause of an outbreak of E. Coli O104:H4 in Germany and France.  In my opinion you can't cook a bean sprout so it is piping hot throughout (so the E Coli is killed) without it tasting evil so I'd rather just miss them out.

Pad Thai for Toddlers - serves 1 toddler

Ingredients

A handful of cooked prawns, thawed if frozen

1 nest of noodles, this was 50g for me which was way too much but unfortunately I find they never come in small enough portions (you could always increase the other ingredients and make for two though)

1 egg

1/3 red pepper, thinly sliced

2 mushrooms, thinly sliced

1 spring onion, sliced into rings

1 and a half tsp sweet chilli sauce

A few shakes of fish sauce

1/2 tsp peanut butter (smooth)

A few coriander leaves

Vegetable or spray oil

Method

Crack open the egg and whisk it slightly.  Get the kettle on then heat up the oil in a wok.  Pour in the mixed egg and swirl making a thin omelette.  Take out when cooked, rolling as you go and slice up the omelette.

Put the noodles on to cook, cooking for one minute less than the fully cooked pack instructions as they will continue to cook as you stir fry.

Heat up some more oil in the wok, add the mushrooms and pepper and fry for a few seconds.  Add the sweet chilli sauce, a touch of fish sauce, peanut butter and a tiny splash of water.  Add the prawns, onions, and heat for a few seconds.  Add the drained noodles and fry for a few seconds.  Once everything is hot through, serve, garnishing with the omelette and some coriander.

Opinion seems to be changing on the best time to introduce food allergens.  This is very likely to vary by country so be guided by local advice.  My health visitor said there was no reason not to introduce ground peanuts to my son after 6 months despite the fact he has eczema but I know that a few years ago it was recommended to wait.  If you do want to avoid nuts, just miss them out.

If you like this, why not try the Thai Green Curry for toddlers?

Fajitas for Toddlers

This is really simple.  Most of what I'm suggesting here is available to buy pre-prepared.  You can even buy fajita kits in UK supermarkets, however, you might be wary about the level of salt and sugar in the spice mix and depending on your child's tolerance to chilli, you might want to calm down the heat a little.

Well this is a sneaky tip to get the flavour of fajitas without so much of the chilli and without added sugar and salt.

Fajitas for Toddlers - 1 Fajita served my toddler

Ingredients

Chicken breast, I used approx one third of a breast sliced into thin slices
1/4 tsp Mild, sweet, smoked paprika
1/3 Red pepper, thinly sliced (capsicum)
1 Tortilla
2 tsp Salsa (choose a heat level appropriate to your child, I always find "hot" salsa isn't all that hot so that's what my son has)
1 tbsp Grated Mature Cheddar
A few coriander leaves (cilantro)

Method

Fry the chicken breast in some spray oil or a little vegetable oil.  Add in the paprika and cook until nearly cooked through (this shouldn't take very long if the chicken is cut up thinly), add in the pepper (capsicum) and cook until the chicken is cooked through but the pepper retains some crunch.

Warm the tortilla in a microwave or a frying pan following pack instructions.  Layer up the salsa, filling, cheese and coriander in the wrap, then roll up to serve.

I don't think I rolled this tight enough, I couldn't convince him to eat it as was and he ended up unrolling and eating but he still enjoyed.  As my toddler gets older though, I'm looking forward to him making up his own tortillas, I think that 'play' with giving children a choice in his food is good for their interest and enthusiasm.  Also you could make the same for the whole family but just have some pickled jalapenos to up the heat for those who like it spicy.

Homemade Fish Fingers for Babies and Toddlers

This had been something I'd been meaning to do for a while and never got round to.  Ok, these are perhaps more "fish nuggets" than "fish fingers" or "fish sticks" but they were tasty.

Homemade Fish Nuggets for Babies and Toddlers - serves 1-2 depending on age and appetite.  Ok for older babies on finger foods (the crust is a little crunchy)

Ingredients

100g Fillet of pollock or other white fish
50g Naan bread (or other bread of your choice, see method below)
1 tbsp coriander leaf (cilantro)
1 egg
Spray oil

Method

Preheat the oven to 200oC / 400F

Defrost the white fish if frozen.  I always use pollock for my son as it's a source of Omega 3 "good" fats which are essential for growth.  It's not a huge source of them but better for your health and the environment than having cod or haddock and an easier sell for kids than mackerel.

Cut the fish into two pieces.

Take the naan bread or other bread and make into bread crumbs.  The only reason I used naan bread was we'd run out of normal bread in the house but with the nigella seeds in it, naturally I immediately jumped to using some coriander as well.  If you don't have naan bread in the house, just use another bread.  As you're processing it into breadcrumbs, add in the coriander to get it all chopped up too.

Dip each piece of fish in beaten egg then dip into the breadcrumbs.  Put onto a baking tray lined with non stick baking paper.  Spray on the top with spray oil and put into the oven.

Cook for 15-20 minutes or until cooked through.  Could be served with a sauce for dipping if liked.

Saute Potatoes for Babies and Toddlers

Ideal finger food this.   I think people forget that kids, especially babies and toddlers, need fat.  Fat is essential in their diet, they're putting on fantastic amounts of weight in their first years and the odd bit of butter does no harm.  I'd certainly always prefer to use proper butter rather than artificial margarines where I can.  Artificially hydrogenation is one of the most unnatural processes in food.

So is this cheeky calling this a recipe?  Well maybe but my toddler loved it.  Admittedly ate all of the potatoes and ignored his beef stew but, well there you go.  The world with a toddler.  He has been a bit off colour recently though so the fact he's eating anything is a bonus.

Saute Potatoes - serves one toddler

Ingredients

A knob, approx 10-20g of unsalted butter
2 medium sized cooked new potatoes (I use left over potatoes)
1 garlic clove

Method

Slice the potatoes into slices 2-3mm thick, slightly thicker than a pound coin.  Heat the butter in a frying pan on a moderate heat and put in the peeled garlic clove (whole).  Add the potatoes to the melted butter and cook gently on a medium heat for 4-5 minutes on each side or until golden to your liking.  Remove the garlic clove as it will have done it's work.

Allow to cool enough until save to eat before serving to your child.  Add a bit of salt if feeding to adults.

Can Babies and Toddlers Eat Spicy Food?

Well can babies or toddlers eat spicy food?

You wouldn't think so if you looked at your average "baby food" aisle these are the choices:

Porridge
Pasta Bolognaise
Various Hot Pots and Stews
Simple vegetable and fruit purees
Fruit and custard mixes
Cottage or Shepherds Pie
Some kind of pasta

Now there's nothing wrong with all of that, it's all good filling food but why not make something more interesting?  Why feed our kids such bland food?

It wasn't until talking with some friends in a singing group that I even considered feeding my child something more interesting.  I started off with some dahl and was really surprised when my son went for it.

In later months I moved onto chicken curry, thai fishcakes, keema curry and even a thai green curry.  So it does make me wonder why the 'traditional' foods are so bland.

I think more people are starting to challenge the kind of foods we feed our kids and this is where baby led weaning has had a really positive influence.  The idea with baby led weaning is that you feed the foods you eat to your child (where safe to do so).  I didn't do baby led weaning but I did take some ideas from it, quickly moving to self feeding and more "interesting" foods.

I remember once taking my son out to an Italian restaurant for lunch with my in laws.  He must have been 10 months old.  I had dutifully packed cream cheese sandwiches and cucumber for his food.  He threw it all on the floor.  When the pizza came he was happily chomping away on that.  To be honest, who can blame him?  Cream cheese sandwiches ming!  What was I thinking?

So, in this vein, I fed him some kedgeree for lunch, he was so keen on it, my normally mess phobic son was scooping the last grains out with his hands!

I urge you, for one lunchtime this week, make something with a little more "oomf" and let me know how it goes.  Your little one might surprise you!

Tomato and Bacon Soup

Oh the cupboards are empty, the ideas bank is empty.  I've just faced a huge audit at my work and received the most fantastic result.  So home and blog has suffered a little as a result.

Faced with fairly empty cupboards, some bacon which needed eating and a hungry husband, this is what I came up with.  Yes, there is a bit of salt in here, depending on the portion size you chose but it's tasty, it's cheap and it's probably just for adults!

Tomato and Bacon Soup - serves 2-4 adults

Ingredients

300g smoked bacon
Spray oil
500g pack passata
1 tin (400g) chopped tomatoes
4 garlic cloves
1/2 tsp mild smoked paprika

Method

Chop the bacon into small pieces and fry in the spray oil with the garlic until the garlic is softened and the bacon is looking cooked.  Add in the passata, tomatoes and paprika, bring to the boil and simmer for 10-15 minutes then puree.  Add in a little water if it needs it and serve.

I served this with some sourdough from the freezer.  It was yum...

There's nothing like eating something tasty from an unpromising list of ingredients to make you feel slightly smug.

A simple chickpea salad

Another thrifty indian style salad recipe alongside my carrot salad a great accompaniment to chicken tikka.

Chickpea Salad - serves 2-3 adults depending on accompaniments

Ingredients

1 tin chickpeas (240g drained weight)
3-4 Fresh tomatoes, diced
half a small onion, finely diced
Juice of 1 lime
1/2 tsp sugar
1/2 tsp coarse salt
1 tsp oil
1/2 tsp whole cumin
1/2 tsp whole mustard seeds

Method

I have no idea if they'd eat something like this in India.  To be honest, I've taken Indian ingredients and made something I liked the taste of!

Open the tin of chickpeas and drain.  Add the chopped onion, tomatoes, lime juice, sugar and salt.  Heat the oil in a pan and add the cumin and mustard seeds warming until they start to pop.  Pour over the salad and serve alongside a curry or chicken tikka.

Prawn Stir Fry

I tried my son on noodles when he was much younger.  It wasn't a 'hit', he just didn't get the idea, however, I decided to try again today.  We were coming back from Mums and Tots and I needed to cook something quick for our lunch.  I wanted to do something more interesting than a sandwich so I decided to cook this.  Definitely a hit now!

Prawn Stir Fry - serves 1 Mummy and 1 Toddler (reduce soy content if feeding to under 1s)

Ingredients

A couple of slices of ginger, finely chopped
2 cloves of garlic, peeled and sliced
1 spring onion, chopped into rings
1 red pepper, cut into sticks
4-5 mushrooms, cut into thick slices
Approx 8 large raw prawns (or could use more smaller cooked prawns if you like), thawed if frozen
1 'layer' of dried noodles - this weighed approx xxg from my pack or the "straight to wok" kind if you prefer.
2 tsp soy sauce
Spray oil or vegetable oil

Method

Follow pack instructions to cook the noodles (some need boiling, some can just be soaked in boiling water, some are "straight to wok".)

In the meantime, fry the garlic, ginger and spring onion in a wok in the spray oil or oil.  Then add in the mushrooms and prawns (if raw, add a little later if cooked) then after 2 mins or so, add the soy and pepper and cook until everything is cooked through adding in the cooked noodles at the end.

It was very sweet seeing my toddler son finally get to grips with noodles.  He's not the best at allowing his hands to get dirty but after trying with a spoon and a fork, he went hands in, the sauce all over his face in no time!  Super cute!

Top 10 Egg Recipes for babies and children

As I was saying the other day, eggs are a natural source of vitamin D.  It's rare to get vitamin D in our diets, most of it comes from sunlight and, glorious wintery days like this aside, we don't get much of that at this time of year.  Eggs are also a fantastic source of protein, cheap (even free range ones if you can stretch to that) and incredibly versatile.  They can also act as an emulsifier (mayonnaise), glue (to coat in breadcrumbs) a means to hold air (pavlova) or as a structural agent (in cakes).

If you're anything like me, you may find that long after all the meat in your fridge has gone, there is a pack of eggs left.  They're a great standby staple and can make a meal.

So in praise of the humble egg, here are some of my favourite recipes where they are either the star or they form a vital functional role.

1.  Scrambled eggs.  The fast food staple.  Quick, easy.  Tart it up for adults by stirring in smoked salmon trimmings and a knob of butter.

2.  Omelette.  Just crack 2-3 eggs into a bowl, add a splash of water and mix.  Put a knob of butter into a non stick pan and pour in the eggs when it's warm.  Draw the edges as they cook to the middle and swirl it around to cook evenly, you want the heat medium hot.  For adults or older kids you can leave the centre soft but cook through for kids under 12 months.  Add any filling if desired (only use cooked or ready to eat fillings).  Turn out onto a plate, rolling as you go.

3.  Chinese fried rice like my egg fried rice or mushroom fried rice recipes.  The eggs are a bit hidden in here, good news if your kids not keen but it helps the rice become sticky and easy to scoop up for those new to spoon feeding themselves.

4.  Muffins.  It's very difficult to make a cake without sugar but it's even harder to make one without eggs.  My favourite savoury muffin recipe is probably my spinach and feta ones, my favourite sweet (no added sugar) recipe is my oaty ones, surprisingly light considering all those oats.

5.  Poached with bubble and squeak.  I now use an adaptation of Heston Blumenthal's recipe for poached eggs.  Use the freshest you can get, boil a kettle and pour into a saucepan on a low heat (no bubbling).  Heston uses a temperature probe, I don't bother, the water has just boiled so I know it's not far off 100oC.  It's important it's not bubbling though.  Crack your egg onto a plate and slide in.  Time for 4 mins exactly, take out and done!

6.  Tortilla aka spanish omelette.  My child friendly and easy to cook version.

7.  Quiche frittata.  Missing out the crust makes this recipe a doddle and more nutritionally interesting for babies or adults by taking away the refined carbohydrate and saturated fats.

8.  Pancakes.  I have three recipes on my blog, yoghurt pancakes, apple or banana and potato.  My son loves them all and his father is pretty partial too.

9.  Banana loaf.  Currently my most popular blog recipe!

10.  Chicken nuggets.  This is where egg gets used as a 'glue' to keep on the lovely crispy coating.

As is always the way, you think of more recipes after posting something like this.  My new broccoli nuggets recipe contains a decent amount of egg and is very tasty.