Rabu, 30 Mei 2012

Spanakopita (spinach and feta pies) for the whole family

Spanakopita is one of my favourite foods in the world.  Love it, love it, love it.  I'd never considered feeding it to my son though until recently.  I mean, why not?  Surely it's the ideal finger food / hidden vegetable dish.

This recipe is my own take on spanakopita, purists will notice some inaccuracies but it contains the key elements of spinach and feta cheese which is vital.



Spanakopita - makes 7 triangles - suitable for toddlers, baby led weaners and older babies on finger foods and adults

Ingredients

200g Frozen, chopped spinach, thawed
200g Feta cheese
30g Grated vintage / Extra Strong (Sharp) cheddar
1/2 an onion, chopped finely
2 eggs
A few gratings of nutmegs
1 tsp fresh oregano, chopped
Filo (fillo / phylo) pastry - 7 sheets (freeze the rest if there's more)
Olive oil

Method

Preheat the oven to 200oC / 400F.

Fry the onion gently in a tsp of olive oil until softened.  Put into a bowl to cool.

Drain the spinach, squeeze it through a sieve to remove as much water as you can.

Crumble the feta and grate the cheddar.  Add to the onions with the spinach, eggs, oregano and nutmeg.  Mix together.



Lay one filo sheet out and brush half of it lengthways lightly with oil.  Wrap the remaining sheets in a damp clean teatowel.  They will crack and dry out very quickly otherwise.



Fold it in half so it has one very long side and one short.  Brush the surface with oil again.



Put 1 tbsp at the end and fold over one corner.  Fold the triangle that created back up the length of the pastry.


Fold that back along the diagonal and continue this process until you've used up all of the pastry.

Brush the top with oil.


Bake for 15-20 minutes until browned and crisp.



Serve ideally warm rather than hot, the flavour is better that way.  I have a sneaking love of these cold from the fridge the next day (so I've not tried freezing any uncooked.)

I've linked this up to a linky party here.



Selasa, 29 Mei 2012

Baked White Fish with Herbs

Why is it that we're obsessed with feeding babies and toddlers crumbed foods?  What is that about?  I remember a colleague saying to me once, why is it mothers feed their babies organic everything, then they hit toddlerhood and it's all chicken nuggets and smiley faces?

There is a place for hiding things, making things look tasty, or familiar but if you never offer fish that looks like fish or meat that looks like meat, how will your child learn to like it?

So, in the supermarket, I picked up some basa and marinaded it in olive oil, lemon and herbs and served it simply with some vegetables.  No reason why you shouldn't use a different fish, basa was just chosen for cost purposes.  I wasn't sure my son would like it but he did.  A lesson in being brave perhaps?  Why not try something which looks like real 'adult' food to your kid tomorrow and see what happens?  Nothing ventured, nothing gained.

Might not look pretty but it tasted good!



Marinated white fish for the whole family - serves 2 adults (I gave an adult sized portion to my son and he ate about two thirds of it.)

Ingredients

265g Basa fillets or other white fish of your choice
Herbs; I used these fresh herbs from my (new) herb garden; chives, lemon thyme, parsley and common thyme
2 tsp Lemon juice
1 tbsp Olive oil

Method

Cut up the herbs finely, mix with the lemon juice with the olive oil and marinate the fish in the mixture.



Put in the fridge for half an hour or so (any longer and the fish will start to change texture with the acidity and start to look 'cooked' around the edges, that doesn't really matter though, it still tastes great.

Cook at 180oC / 350F for 12 mins or so.

Serve with vegetables, season if liked (for adults) and enjoy!  No reason not to feed this to babies on mashed foods as fish mashes beautifully.

I've linked up this post here and here!

Minggu, 27 Mei 2012

A Party Food Menu

Well  the Diamond Jubilee is soon and the London Olympics are round the corner.  Time to get planning some party food menus!



As you will have seen from my recent posts, there has been a lot of parties recently in the Mamacook household and I have to say my first party (Mamacook junior's second birthday) had me very stressed out.  By the second, I'd calmed down and got a bit of a system.

I thought I'd share some learnings and some recipe ideas to get you going and perhaps a few words which will calm the nerves and reassure you it is doable to cater for 30 with ease.

Buffet is the way to go generally unless you can seat everyone comfortably.  It also means if everything isn't ready at the same time it doesn't really matter.

This takes me onto my second point.  In my view, there should always be one or two hot dishes in a buffet.  Don't kill yourself making everything hot but likewise, something hot makes it look like you've made some effort (even if that's way more effort than you have.)

Of course the trick then is to give things which are easily reheated like sausage rolls or quiches or make something which can be prepared in advance and chucked in the oven requiring minimal attention (sausage, chicken and potato dishes are good for this) and also ask for and accept help.  Making 4-5 dishes on your own is a hassle, it's hard work.  Delegate.  Get someone else to make the salad, make a meat dish.  (Generally people like to help!)  Also remember a buffet isn't the time to make your fantastic sourdough, buy in some good bread and good cheese and that will keep a lot of people happy without breaking your spirit.

So, I try and think about the whole menu.  Are you choosing a theme?  Unless you're sticking to largely British or European fare which generally all work well, its probably a good idea to think "do all of these work on a plate together?"  I remember my Mum doing a party when I was younger and cooking plain boiled rice for one dish then thinking "I'll cook a curry for people who like curry and a chilli for people who like chilli."  Logical yes?  Well yes it was but most people had a spoonful of curry and a spoonful of chilli which wasn't really her intention and was just a bit odd.

I did read some research once where they proved that given more choice (in this case with sandwiches) people ate more.  So bear this in mind in quantities and menu.  Variety encourages people to eat more and eat more variety.  People don't think "I'll just take these two items that go together".

I've stuck to a fairly British and European menu for most of the parties this year but there is also a suggestion at the end for an easy Indian style buffet.

So you need at least one meat, ideally a fish, something vegetarian (even if you don't have vegetarian guests as some people are fussy about certain fishes and meat), greens and a starch.



So for my son's birthday party I served:

Quiches (made the day before and reheated)
Sausage rolls (made by my mum and reheated)
A mixed salad
Mini chipolatas (prepared the day before and just baked in the oven and served hot)



Potato wedges (hot)
A bowl of prawns (my son loves prawns)
A board of British cheeses (my son loves Stilton)
Bread

For Pudding:

Birthday cupcakes (made into the shape of a "very hungry caterpillar" copying this very clever idea from Bessies Veggie food)
Grape sugar free jelly

For a family birthday I served:

Mini tomato and brie tarts (served warmish)



New potatoes roasted with garlic and lemon from Hugh Fearnley Whittingstall's recipe (served hot)
Salad
A plate of different smoked salmons and prawns
Mini chipolatas (prepared the day before and just baked in the oven and served hot.  This was insisted upon by my husband, chipolatas feel like kids food for me.)
Coronation chicken (made by my sister in law)
A mixed salad
Bread

For Pudding



Pavlova (meringue made the day before)


Cherry Brownies from the Baking Mad website made with normal plain flour and without spice.  Very rich, only a tiny square needed (but the extras were taken home in boxes.)  All made the day before.

An Indian Inspired Buffet:

Indian food makes an ideal buffet.  This menu would only require two recipes to be made close to serving time.



Kachumber
Carrot Salad
Spicy prawn rice
Chicken Tikka (can prepare the night before)
Naan breads
Raita
Mutter Paneer
Chutneys and pickles

I think this would make a brilliant buffet followed up with fresh fruit.

Enjoy!  Have some confidence, prepare in advance then sit back and absorb the compliments!

Jumat, 25 Mei 2012

Sugar free ice lollies for kids and adults

What a surprise this weather has been.  Can you believe a few days ago we were barely in double figures and now the temperature gauge is hitting 25oC with ease?

Well because of the heat and generally being busy, I have to apologise for the lapse in posts but I think you'll agree although this recipe is simple, it's the ideal one for these sticky days.

People always think of juice as a healthy option and, in some ways it is but it's also worth remembering that it's quite high in natural sugar so it's not something you'd want to serve all of the time as a drink.  Juice made into a dessert though, like in my sugar free jelly recipe or as a lolly it means it takes longer for your kids (or you) to consume and feels more like you've had something more than just a drink.




Sugar Free Ice Lollies - Great for kids, (or parents)

Ingredient

Fruit juice of your choice, I used apple juice

Method

Pour the juice into a lolly mould not filling all of the way to the top, allow a small gap for expansion.  Put into the freezer until fully frozen (I left them overnight).

To unmould, if they stick, pour over some boiling water over the mould you are trying to loosen.  Pull out and serve!



Not all kids are into ice cream and ice lollies, my son isn't amazingly keen on eating cold things but this is certainly a great alternative to buying an ice lolly full of artificial ingredients and significantly cheaper too.  Here for example, is an ingredient list for a fruit flavoured ice lolly (source: mysupermarket.co.uk):

Water, Fruit Juices from Concentrate (25%) (Orange, Pineapple, Lemon, Raspberry, Black Currant), Sugar, Glucose Syrup, Citric Acid, Stabilisers (Guar Gum, Sodium Alginate, Carrageenan), Flavourings, Colours (E104, E124, E110, E100, E162, E133)), Emulsifier (E471)

Three of those colourings are associated with hyperactivity in children.  Now for much of the time I am of the opinion that artificial colours are probably not going to be the end of the world but my big beef is why put them in?  It makes no flavour difference.  Kids don't need food to look like it's made out of lego to eat it!  If you want colour, why not play around with this?  Layer up different flavours?  What about grape, apple and mango!

Some babies even like ice lollies, especially when teething, just be watchful for breaking pieces in their mouths if they are very young.

Enjoy the British summer while it lasts!

Update:  Toddler has now decided he loves ice lollies and why on earth does he not have them more often?  Hit with the boy and with Daddy!

Minggu, 20 Mei 2012

Patriotic Pavlova!

Well it's coming up to the Diamond Jubilee and it certainly feels like we've been having a lot of celebrations recently in the Mamacook household.

Pavlova is one of the easiest desserts to make; it's an absolute doddle, not expensive either (depending on your choice of fruit) and an impressive dessert centrepiece.  I've not gone for the meticulous decoration with fruit to show a Union Jack, frankly even though I'm feeling the patriotic fever this year, that seems a bit too twee but I have gone for a mixture of red and blue fruits; with the white cream and a recipe from a Commonwealth country, what could be more appropriate?

I'll tell you a secret...  Not only is this so easy to make, the hardest bits can all be made the night before leaving you with some minor assembly work when your guests are around (which can even be achieved with glass of champagne in hand.  I'm such a Slummy Mummy at the moment!)




Pavlova - easily serves 8-10 adults (or more).  See notes below for serving to toddlers.

Ingredients

5 eggs, separated you will only need the whites for this recipe, it's crucial you have absolutely no egg yolk in there so crack them carefully.  Save the yolks for another recipe or for brushing pastry.
10oz, 280g caster sugar (I used golden caster)
2 tsp cornflour (cornstarch)
2 tsp white wine vinegar
2 tsp vanilla extract

To decorate

1 pint, 600ml of double (heavy) cream
Fresh fruit of your choice

Method

I would say don't even bother making this if you don't own an electric whisk.  I did make this for the first time at University doing the whole thing with a balloon whisk, it's doable but it is a pain.

Quick tip, crack the egg whites into a small bowl then empty them into the larger bowl once you are sure no egg yolk has entered.  That way you prevent the situation where you mess up the 5th egg ruining the whole bowlful.

Mix the cornflour, vinegar and vanilla.

Whisk the egg whites using an electric whisk until they hold upright easily when you switch off and pull out the beaters (firm peak stage).  Then start adding the sugar.  Add it in about 2oz at a time, so add in about a fifth of the sugar, whisk that in, then add in about a fifth of the cornflour mix.  Keep alternating until both are used.

At the end of this you should have a thick, heavy, glossy mix.

Preheat the oven to 120oC (fan), 140oC (conventional), 280F.

Get some non stick baking paper and draw a circle on the back.  Turn it over so this circle will not be touching the mix and put onto a very large baking tray or I used a pizza stone.  That might sound crazy but all I was using it for was as a really big, round, rimless baking tray.  The problem is pavlovas do spread so if you have a swiss (jelly) roll pan, the pavlova will end up oval or rectangular.  By using a baking stone or very big baking tray, it eliminates this problem.  Grease the baking paper with oil or butter.  This is my top tip, you must grease the paper because it will stick as there's no fat in the meringue.  Sticking is the only real point where pavlovas can go wrong as they're pretty fragile with their crispy outer edge and marshmallowy centre.

Gradually spoon out the meringue mix to make a circle.  Think ahead on this, you are going to want a hollow in the middle to fill with cream and berries so make that hollow and build up the sides.  Some people don't make a hollow for the cream but then it causes excessive cracking on the sides as it collapses (it might collapse a bit later but trust me, it will look better than if you didn't put a hollow in at all).  Remember it will spread and that will make the creation lower so you're best off building it up as much as you can.  I finish the sides by using a fork to swirl the mix and create peaks.



Bake it in the oven for 1 hour, then switch off the heat and allow it to sit for a further hour in the cooling oven.

Take out and put onto the serving plate taking care as you remove the paper.  All of this can be completed the day before, just cover completely with cling film (saran wrap) when cool.  Don't build up the rest until you're ready to serve.

Whip the cream until it's firm but still soft, you don't want it stiff.  You can whip this a few hours in advance and leave it covered in the fridge.

When you're ready to assemble, spoon in the cream into the centre of the pavlova; it might collapse the meringue slightly in the centre, if it does, it doesn't matter and will still taste and look great.

Add the berries of your choice on top, be they a patriotic mix of red (strawberries, raspberries, loganberries) and blue (blueberries, blackberries) or whatever you fancy.

Indulge!  Sit back feeling smug that only you know how easy that was to make...

To feed it to toddlers, if you want to avoid the sugar, give some of the cream and berries.  If you're lucky they might not then notice they're not getting the meringue!  If they do have a bit, be reassured that even if they ate a tenth of the pavlova (vert unlikely) they would still barely be getting an ounce of sugar.  There are plenty of worse desserts than that.

I've linked this post up here and just because of the olympic theme, I've also linked it up here.

Kamis, 17 Mei 2012

Split Pea, Vegetable and Bacon Soup for the Whole Family

How is it still soup season?  It's May!  Still, it's at least 5 degrees below the normal temperature for this time of year, brrr, reluctantly I've switched off my heating and soup is what I wanted to warm me up.  Yummy, comforting and like a little cuddle in a bowl.

Bacon is pretty salty so I kept the portion size small for my toddler son.  I wouldn't recommend it for babies because of that but you could always reduce the amount of bacon if you prefer.  Also feel free to increase or change the proportions or type of vegetables.  This was simply what was in my fridge!




Split Pea, Vegetable and Bacon Soup - enough for one adult, one toddler and two more adult portions for the freezer.

Ingredients

100g, 3.5oz Dried split peas
50g, 2oz Peeled chopped carrots
1 large onion, peeled and chopped
1 tsp Olive Oil
50g, 2oz Chopped broccoli stalk
2 cloves of garlic, chopped
150g, 5oz Smoked bacon
Boiling water

Method

Soak the split peas overnight in cold water.  In the morning drain off the water then put the soaked peas in a pan with boiling water to reach around 2cm / 1 inch above the level of the peas.  Cover and boil the peas in boiling water for 10 minutes.  

Switch on a slow cooker.  Saute the onion, carrot and bacon in the olive oil, then add the garlic, cooking until the vegetables are softened.  Add to the slow cooker.  Add in the boiled peas with the boiling water.

My slow cooker needed 2 hours on high then 2.5 hours on low but slow cookers vary (and you're unlikely to overcook it.)



Blend the soup in a blender and allow your child's portion to cool sufficiently before serving.

This could also be made in a saucepan; the benefits of cooking in a slow cooker are that you can walk away and leave it easily but it should be doable in around 40 mins in a saucepan of simmering until everything is cooked.  Add more water if needed.


Rabu, 16 Mei 2012

Potato Wedges for Babies, Toddlers and Adults

Hmm.  Potato wedges.  Not going to win any health awards but if it's a choice between chips and wedges, then wedges aren't bad.  Lower fat and using lovely olive oil.




Potato Wedges - ok for baby led weaners and babies on finger foods serves 1 adult or child easily; readily doubled, tripled etc...

Ingredients

1 Baking Potato, cut into wedges 1/2 inch or just over 1cm across
A sprinkling (approx 1/4 tsp) mild smoked paprika (not hot smoked unless you want it spicy.  Be warned it's not always clear from the packaging, at least in the UK!)
2 tsp olive oil

Method

Mix, chill till ready to cook.  I didn't realise until very recently that you could prepare these and chill, covered in a fridge and the potatoes wouldn't go black.  Well now I do!  Great for being able to prepare in those 5 mins snatches of time you have here and there.

Cook in a preheated oven at 200oC / 400F for 30-45 mins or until crisp and cooked through (don't cook them until they're too crisp for babies). Cooking time depends on size and the amount in the tray.  I cooked some for my son just using one potato widely spaced on a tray and they were easily done in 30 mins but when I cooked about 6 potatoes across two very big baking trays they took nearer 45.

Allow to cool enough to be safe for your child to eat.  Serve with a dip and salad or as a side dish for something else; sausages, stews or baby chilli would be good.  Great party food.

I've linked this up to Crisp Photo works in a hope to improve my standards!!!

Minggu, 13 Mei 2012

Mini Quiches for babies and toddlers

It was my son's birthday party this weekend (that was a bit crazy) and this was one of the things I cooked for the kids.  They seemed to go down very well.  A great way to hide some vegetables for the reluctant veggie eater in your life!




Mini Quiches - makes approx 20 meat and 12 vegetarian (but I had some filling left over so you could probably make more.  I totally should have because they'd all gone before I got a look in!)  They would be fine for babies on finger foods onwards.

Ingredients

Shortcrust pastry made from:
280g, 10oz plain flour
60g, 2oz cornflour
225g, 8oz unsalted butter
A few tbsp water
(Or buy some ready made)

Filling
4 eggs
100ml, 3.5 fl oz milk
150ml, 5.25 fl oz single cream (this is cream of around 18% fat in the UK.  Light cream would be fine.)
200g, 7 oz cheddar

Optional ingredients
Cheese and ham:
Cut up pieces of ham; I used black forest ham which has a good smokey flavour even if you don't use very much.
1 onion, chopped up into small pieces and fried in olive oil and butter until translucent

Broccoli and Goats Cheese:
Lightly cooked broccoli (3 mins, mini florets) and a tiny bit of goats cheese added as the tarts are being assembled.

Method

Roll out pastry until very thin, 1-2mm thick and cut into rounds and put into a cupcake tin, a mini muffin tin will work at a stretch and that's what I used for the broccoli ones.  Chill until ready to cook.

Preheat the oven to 180-200oC; 350-400F.

Prick bases using a fork and cook for 5 mins.

Mix egg, cream, milk and cheese.

When you take the bases out of the oven, push down any which have puffed up.

Put filling into base (i.e. a small amount of onions and ham or some broccoli and goats cheese).  Add egg mix, try not to spill over as this will make them difficult to remove (but this is a little tricky!)

Put back in the oven and cook for 13-15 minutes.  Use a blunt knife to ease them out of the pan (where the filling spills over this is a little trickier.)



These can be made in advance, stored in the fridge and reheated in a warm oven at about 150oC for 10 minutes.

Here are the broccoli ones I made in a mini muffin tin:


Sabtu, 12 Mei 2012

Spinach and Goats cheese stuffed Jacket Potatoes for Babies and Toddlers

This was our lunch today.  An interesting mixture of cheeses, potato and spinach, perfect for the reluctant vegetable eater in your life!

As I said in my post praising potatoes, I often have a couple of extra jacket potatoes in the fridge.  These are useful for making mashed potato quickly or knocking something like this up.  Also it's then a great way of utilising the heat in an oven you're using already for something else.

There is a variation later in the recipe which is a little less healthy!




Spinach and Goats Cheese stuffed Jacket Potatoes - this quantity would serve two adults and two toddlers.

Ingredients

3 Jacket potatoes, cooked and cold (or cook some from fresh if liked)
4 blocks, 90g (frozen weight) chopped spinach (approx 60g when cooked and drained of excess water)
70g of creamy rindless goats cheese
30-35g of hard cheese, I used grana padano but you could use a hard mature goats cheese or cheddar

Method

Preheat an oven to 200oC / 400F

Cut the cooked potatoes in half and scoop out most of the creamy insides being careful not to break the skin (it's ok to leave some potato around the edge.)  Mash the potato, ideally using a ricer as then it's definitely lump free.

Cook the spinach following pack instructions for half of the cooking time and drain off any excess liquid (or if you prefer, wilt some fresh spinach and then chop finely.)

Mix the mashed potato, spinach and goats cheese well.  Put back into the potato shells and top with the grated hard cheese.  Use vegetarian cheddar or goats cheese if you're following a vegetarian diet (Grana Padano and Parmesan aren't vegetarian.)

Bake in the preheated oven for approx 25 mins or until the tops are brown and they're hot through.  Allow to cool to a suitable temperature before feeding to your child.

If you cut up the pieces, this could easily be baby led weaning food but also even if you're spoon feeding this could be great just using the mashed potato filling mixed with the goats cheese reheated either in the skins as above or in the microwave until piping hot.

Allow the food to cool until at a safe temperature for your child.  They are very hot straight from the oven.

Variation:  Probably just one for Mummies and Daddies but we made a delicious variation on this recently with chopped home cooked ham, a scant teaspoon of grainy mustard and cheddar cheese mixed into the mash and on top (instead of the goats cheese).  It was delicious if lacking in anything resembling a healthy vegetable.  One for older kids maybe with plenty of lovely veggies on the side.

On an aside subject.  Like many people, I recently heard about "neverseconds", a new blog by a nine year old taking photographs of her lunch every day.  I have to admit, I know less than I would like to about nutritional standards within school but I think they are pretty strict.  It made me wonder looking at the range of largely processed food this girl is offered whether the nutritional guidelines actually encourage schools to serve more processed options?  What's wrong with potatoes?  Why croquettes?  After all entering ten ingredients into some nutritional software and weighing everything out carefully is way more of a hassle than reading the back of pack.  What really shocked me though is due to the choice of foods, the portion sizes are pretty small and she complains about feeling hungry, which seems a little off when they're charging £2.  An interesting 'insider' look at school meals.

Kamis, 10 Mei 2012

Pear Crisps

Gave this a go this evening and I'm amazed at the results.  I'm not 100% sure it's perfected, some of them were a little squidgy but it's definitely a great starting point.  Amazingly sweet snack too, almost too sweet if anything.  If you're on a diet this something to give a go if you're missing eating refined sugar.  It certainly stopped my snack cravings for the evening.



Erm, I have to admit I did make these for my son but ended up nibbling them instead.  Is that wrong?



Pear Crisps - makes a small handful

Ingredients

1 Large Ripe Pear
Approx 1 tsp oil or spray oil

Method

Peel the pear and halve.  Scoop out the core and then cut into long thin strips (or as you like) about 1mm thick.  Put on an oiled baking paper on a baking sheet and put into an oven at 140oC or 280F for about 25 mins.  Turn them over then cook for a further half an hour or until browned.

Allow to cool on a wire rack then nibble...  Oh dear... they've all gone.

This has been linked up here.


Selasa, 08 Mei 2012

Lemon Cupcakes for Cheeky Little Birthday Boys

Well my son is 2!  How did that happen?

I've spent the last 2 years, well last 18 months I guess, making food for my son which doesn't feature too much sugar, salt and is low on the artificial additive scales.

Birthdays are time off in my opinion; (well at least a bit.)

So here is my lemon cupcake recipe which my son, his Daddy, Grandad, Gran and I shared this evening as he was opening his presents.  He was going to have candles in it but I figured that could wait for his party at the weekend.  I mean, giving a two year old a little cake which is on fire might be a step too far...




Lemon Cupcakes - makes 12-16

Ingredients

4oz, 110g Buttery margarine (I would normally advocate butter all the way but in the case of sponge cakes, it can make them too greasy and margarine blends better.  Just chose a margarine without hydrogenated and trans fats.)
4oz, 110g, Golden caster sugar
2 eggs
4oz, 110g, self raising flour
1/4 tsp baking powder
Zest of lemon

Icing

1oz, 30g unsalted butter
Juice of half a lemon
Icing (confectioners) sugar to mix

Method

Preheat the oven to 180-200oC 350F - 400F (use the lower temperature for a fan oven).

Cream together the margarine and sugar.  I do this by using the twirly beater attachments on my electric whisk but you could use normal beater attachments or do it by hand.  Beat in the eggs, it might curdle at this stage but it doesn't matter (that just happens if the ingredients are cold.)  Add in the lemon zest and then sift in the flour.  Fold in the flour and then drop spoonfuls of the mixture into small fairy cake / cupcake cases.

Bake for 10 mins approx (possibly a touch too long in my oven, 8-9 would have been spot on but ovens vary.)

Allow to cool for a bit then make the icing.  Melt the butter in a microwave, add the juice and enough icing (confectioners) sugar to make into an icing (bear in mind it will thicken as it cools.)

Pipe on the top!  Indulge...

This has been linked up here.

As I was writing this post, on my son's second birthday, I found out I'm a finalist in Britmums BIB's award in the "tasty" category.  What a day!  Wow!  If you get the chance, follow the link above and check out some of the other fantastic blogs on there.


Sabtu, 05 Mei 2012

Stuffed Mushrooms for Toddlers, Children and Adults

Is life too short to stuff a mushroom?  Shirley Conran (ex wife of Terence) certainly thought so but I disagree.  It's not like stuffing a chicken, it's much less time consuming for a start.

Well this is an ultra cheap recipe which my son loved.  Not a big surprise because he loves mushrooms but even my vegetable dodging husband pronounced them a success.  I served these with some oven sweet potato chips (fries) which are simply made by cutting the peeled sweet potato into sticks, tossing in olive oil and roasting.  The cooking time will vary depending on the thickness.  Mine took around 30 minutes.




Mushrooms Stuffed with Grana Padano and Spinach - serves 1 adult and 1 child


Ingredients

8 medium sized mushrooms (I used chestnut mushrooms and mine weighed 220g, approx 8oz)
1 tsp olive oil plus 1 tbsp
2 cloves of garlic
2 blocks of frozen chopped spinach (50g, 2 oz) or substitute with fresh, chopped washed spinach
1 slice of wholemeal bread made into crumbs
40g (1.5 oz) grana padano (or vegetarian vintage cheddar) plus 5-10g (1/4 oz); grated

Method

Preheat the oven to 200oC / 400F.

Take the stems out of the mushrooms and chop them up.  Heat the tsp oil in a frying plan and fry the pieces of mushroom.  Chop the garlic and add it in.  Fry for a couple of minutes until everything is softened.  In the meantime, cook the spinach following pack instructions or add the washed leaf spinach to the pan (the heat will wilt it).  Once the spinach is in add in the breadcrumbs and 40g cheese.

Stuff each mushroom with the mixture and top with the remaining cheese and the remaining tbsp olive oil drizzled over the top.

Bake for approx 20 minutes.  I served my son with two, he insisted on two more and would have eaten more still if any had been left.

This has been linked up to Mrs M's linky party.

Kamis, 03 Mei 2012

How to wean your baby onto solid food

Wow.  I've set myself a challenge here!  Just to clarify up front, I'm not a health professional and so all of this is what I've learned and from personal experience of 1 child and talking to friends.

There are a lot of 'rules' when it comes to weaning.  I will tell you what people say and why and then like any other information source it's up to you to investigate, digest and make your own choices with the support of your local health visitor or doctor.





Why do people start on solids?

Well I've been there.  It's common for a child to have a growth spurt at around 4 months.  For some kids this passes, for others it doesn't.  Unfortunately mine was the latter.  So people start giving solids thinking that it will help their babies sleep.  Generally it doesn't in the experience of my friends and my child.  It was only when my son started to eat a lot more that it helped.

Some people start because of peer pressure or excitement.  I once overheard someone with a 12 week old waiting to see the health visitor telling her friend "I'm going to start him on solids this week I think".  Fortunately her friend urged her to talk to the health visitor about it.  If you are in the situation of having a 3-4 month old, I'm certain at least one member of your family, perhaps your mum has suggested weaning him / her soon.

When should I start?

The UK health service recommends waiting until 6 months (advice changed in 2003) but generally are reluctantly ok with it after 17 weeks.  Before 17 weeks is definitely a no-no as far as they are concerned and I certainly agree with that.  As for whether you wait till 6 months?  I have to be honest and say I didn't.  I started (very slowly) at 19 weeks but as I've indicated above it didn't make a jot of difference to sleep until he was about 24 weeks anyway so I would probably have been better waiting.  The early foods you can feed your child are also dull so if you're thinking of introducing foods because you're excited by the process; wait!

What about allergies?

With all of this, you're best talking to your health visitor or health professional before introducing these foods if you're concerned or have a history of food allergy or if your child has asthma or eczema.

Generally common allergenic foods, particularly nuts and peanuts were recommended to be delayed until 3 years old.  Now, however, there is a belief that avoiding nuts doesn't prevent nut allergy and may, in fact make things worse.  One thing you shouldn't do though is introduce nuts before 6 months and no whole nuts as they're a choking hazard.  Read down to the foods to avoid section for more info.

What are the signs of an allergic reaction?

If your child does react to a food you might see the following: hives, swelling, itchiness and breathing difficulties.  Also be aware of other types of intolerances which could cause gastrointestinal symptoms (which may take a bit longer to show).

What is traditional weaning?

Until baby led weaning came along, this was just called "weaning" because it was what everyone did.  The idea was to start with thin purees and increase the amount of texture as you go introducing finger foods alongside at around 6/7 months.

What is baby led weaning (BLW)?

With the advice from the world health organisation to delay weaning to after 6 months, some children refused to be spoon fed and some parents realised sensibly that as their babies weren't 4 months old, there was no need to feed them thin purees and so their kids could start self feeding with finger foods and eating the same foods as the family (as the foods were no longer as restricted from 6 months either.) There is an insistence on self feeding with this method so the parent could load spoons and hand them to their child but not put them in their mouth.

Can you combine baby led weaning and traditional weaning?

People often ask this question but I think they're getting confused when they ask it.  Baby led weaning isn't just finger foods (or it doesn't have to be) and traditional weaning isn't just purees.

If you mean by asking it; "can I feed finger foods to my baby who is traditionally weaned" then the answer is "yes, of course you can after 6 months".

If the question is "can I give a meal to my baby which is completely finger foods" then the answer is "yes, of course you can give a completely self fed meal to a traditionally weaned baby after 6 months if they have good enough co-ordination to self feed".  

So although you can't really combine methods as baby led weaning is about never feeding your child, you can introduce some foods or meals which would normally be considered as baby led weaning style foods to traditionally weaned children.

What are the downsides?

Every method has it's downsides.  This is normally to do with how the parent approaches it.

I traditionally weaned but included finger foods and self feeding from an early age.  I found no downsides with this as he was able to self feed in restaurants if we were out to lunch and was exposed to a wide range of flavours early on from my home made cooking.

People do get into traps with traditional weaning though.  Some kids are weaned at 6 months onto smooth purees.  This is unnecessary as they can start to cope with coarser food at this age.  Some babies don't have finger foods.  This can make them fussy and reluctant to accept anything but purees.  Finger foods and coarser mashed foods are great for encouraging speech development.

Some kids get used to the flavours of commercial baby foods and then reject anything else.  There's nothing wrong with baby foods, however, if you feed a jar to your baby for every meal then it's like eating tinned food all the time (as it's heat treated in a similar way).  It's adequate but the flavours are quite same-y, often pretty sweet and I'm always shocked at how smooth the texture is even for toddlers.

I've seen forum arguments rage about traditional vs. baby led weaning.  Some say the latter makes their kids less fussy, some argue the opposite.  Certainly I've had contact with people who have fussy children weaned on both methods so I'm unconvinced, but a recent piece of research claimed BLW caused children to have greater preference for carbohydrates and spoon fed kids preferred sweeter foods.

Babies also develop at different rates and have different personalities from day 1.  My son is very clever, speaks fantastically now at nearly 2 years old but has always been slower physically and gets very frustrated with himself.  He has a very large appetite as well.  If he wasn't in the mood for a self fed meal and I tried to get him to eat it, he would get too frustrated and it wouldn't work.  I think you have to be in tune with your child's needs and adapt to them. This is why some researchers have recommended finger foods alongside spoon feeding.

I worry too about how it would be possible to include enough iron in a BLW diet, especially as I often hear a mantra of "food is for fun until they're 1".  For all the good bits of BLW, my opinion is food is more than just fun.  I like the sentiment of the statement because it takes pressure off the parents but it also neglects the nutritional needs of a baby.  If you are concerned, it might be a good idea to supplement your child's diet with a vitamin supplement for babies (it's a good idea to supplement with vitamin D anyway.)

A word of warning; all weaning is messy but BLW can be very messy.

What equipment do I need?

You can survive with nothing.  After all, your baby can sit on your lap and eat.  In fact, lots of BLWers do this early on.  That said, it is useful to have a high chair.  I recommend the Ikea Antilop high chair.  It's cheap, has no nasty bits on it where food gets caught (and even if it did, you can dismantle it).  It's easy to take the legs off and put in your boot to take to the in laws (although at that price we just bought a spare for them!)

You don't need some kind of special pureeing machine especially for babies.  If you start at 6 months, you might not need to puree at all or you might just mash foods in which case a fork or potato ricer might be useful (but you'll probably have those in the house).  I inherited a baby food processor from my eldest sister which was worse than useless.  A normal blender does the job fine.

If you are traditionally weaning you will need some plastic spoons which are not too hard and have long handles.  You will also need some plastic bowls (they will get knocked out of your hands eventually) and for both BLW and traditional weaning a bowl which sticks to the high chair tray is a good thing for when they're self feeding.

You will also need bibs.  I found to start with fabric bibs worked best but then moved to pelican bibs as he got older.

What are the best first foods for traditional weaning?

Basic fruit, vegetable purees and baby rice.  Yawn.  Yes I know.  This is another good reason to wait.  After all, the first foods you can give are fairly low in calories too.

What I used to do is boil the vegetables in water or simmer the fruit in a little water and then puree in a traditional blender.  You do not need some special baby pureeing kit!  A traditional blender gives the smoothest puree but a hand blender is fine.

Puree it with the smallest amount of water possible to get it to blend.  You can thicken it with baby rice if needed or thin it down with breast milk, formula or water if wanted.

I normally made purees in batches and froze them in silicone ice cube trays (which are BPA free) transferring to bags once the cubes were frozen.  I then reheated in a microwave until boiling throughout and allowed to cool or cooled down with a little breastmilk.

Great first vegetables include parsnip, carrot, sweet potato, swede, potato, mashed raw avocado; be careful not to include too many orange ones though because their little noses do go orange!  You can then move onto peas, broccoli etc.

Great first fruits include, apple, pear, plum (mixed with apple) or mashed raw banana.

What are the best first foods for baby led weaning?

This is an area outside of my experience but from talking to friends, the key things are making foods for all of you and serving foods initially which your baby can hold and nibble on, e.g. broccoli is good because it has a natural 'handle', banana can be in big enough pieces to hold one end and chew the other.

How to start with weaning?

Babies don't know that adults eat three meals a day.  They certainly don't need three meals themselves.  You can start slowly with one meal, my health visitor recommended late morning for us which fitted in nicely with breastfeeding times and naps.  I fed him about 90 minutes after a breastfeed so he wasn't starving and wasn't full.  By feeding him in the morning it also gave me the opportunity to check if he had any adverse gastrointestinal reactions to the food rather than being kept up all night.

Chose a time you're both calm, happy and not too tired.  Make up the food, bring to the boil if serving warm and allow too cool so it's only just warm (test it on your lip).

Put your child in the high chair (or sit them on your lap) and either let them feed themselves or spoon feed if you're following a traditional weaning method.  Never force feed.  If they're not interested, e.g. turning away, not opening their mouth then stop.  Also even with traditional weaning give them some to play with and touch.

What about drinks?

Well I'm shooting myself in the foot if I ever want a sponsored post! There is no point in "baby juices". There.  I've said it.  Just give your child water in a free flowing sippy cup.  Some health visitors and websites will recommend giving diluted juice but really there's no point.  I will happily include juice within cooking as a way of sweetening foods but on its own (even diluted), it's not nutritionally great.  Much better if your kids get used to eating fruit and drinking water.

Certainly never put juice of any kind into a bottle!

What should I avoid? 

Before 6 months avoid:

All of the below items as well as dairy, eggs, nuts, wheat (and gluten), sesame, fish, meat, chicken, shellfish, liver, soya,

6 months - 1 year avoid:

Honey, added salt (no more than 1g per day contained in foods), added sugar / sugary foods, swordfish, marlin, shark, mould ripened cheeses / mouldy cheese (e.g. brie or stilton), undercooked shellfish, low fat dairy (they need the fat!)

Note that it's not even safe to feed honey even if it's been cooked because honey can contain clostridium botulinum spores which can germinate in babies guts (but not older children or adults) and cause botulism.  These spores are very heat stable so you won't get rid of them.

What foods should I include?

As I said earlier, iron is really important to introduce after 6 months.  The most bioavailable sources of iron are from meat but you can also include pulses and some dried fruits.  As soon as your child is used to the other tastes I'd start to introduce some meats and fish gradually (so you can check for reactions.)  Just keep in mind how important it is to have balance.  Some carbs, some meat, plenty of vegetables.  Also kids need a lot of dairy before the age of 1, especially if they start to reduce the quantity of breastmilk or formula.  Rather than buying commercial fromage frais with added sugar, I used to make my own fruit purees to mix with yogurt.

Beef stew made with lots of vegetables is a great idea for including some iron as is fish pie to get some dairy and omega 3 into their diet.

When do I introduce more texture?



If you're traditionally weaning, I'd move from smooth purees (or start) at around 6 months on more textured foods.  I don't mean huge lumps but certainly not completely smooth.  Around 8-9 months I'd be introducing soft lumps, e.g. chopping rather than blending; introduce small pasta.

I'm scared about choking.

So was I.  The fact is babies who are weaned on purees and never have finger foods can choke.  (Kids will find bits and bobs on the floor to pick up and choke on as easily as food anyway!)  There are a few common foods which kids have been known to choke on; grapes, cherry tomatoes and sausages.  Even if baby led weaning, I would always cut these lengthways so they don't have that perfect circular shape.

I also learned some paediatric first aid from my local NCT group.  It was an inexpensive course for a few hours which taught us vital skills.  I was unlucky enough that my son did choke one time.  We were away from home a foot of snow was on the ground outside and my husband panicked.  I remembered what to do and it probably saved my son's life.  I definitely recommend people do a course.  In the meantime, here is some advice on what to do if the worst does happen.  Don't be terrified by the prospect, my son managed to bring it up immediately once I turned him onto my lap, I didn't even need to do the back slaps.

Will weaning advice change?

Almost certainly.  In the past it was common to start weaning between 8 and 12 weeks and whenever a weaning debate surfaces on a forum, someone will have been advised by their mothers to "give a bit of baby rice" at some seemingly really inappropriate age.  In fact, a colleague of mine once boasted his son was given baby rice when he was 2 days old and "it didn't hurt him".  This is like saying "my Grandad smoked a pipe, drank 5-6 pints a day and ate a fry up every day of his life and lived to the age of 84" which is all true but without some of that he might have had a healthier life for some of that time or even lived longer.  You just can't tell.  All of the research on weaning and any other lifestyle issue just tells you "this is what will happen on average" not "this is definitely what will happen to your child" so it is meaningless to quote one person who was fine being weaned early.

But this is just an example of how advice changes and it is likely to change again.  There are some research projects ongoing to investigate whether it would be a good idea to introduce allergenic foods earlier into kids diets to help prevent allergies and a recent paper questioned the WHO advice to exclusively breastfeed (no formula, no solids) until 6 months.

All we can do though is go with the best advice we have now.

A last word...

Don't get stressed.  My son is now nearly 2 and I can say with certainty it makes not a jot of difference to him whether he eats a load of food or has an off day (and he does have those).  So relax, remember that food is an enjoyable thing not a battle ground!

I hope that was informative and helpful.  If you want more information on baby led weaning particularly, this website is pretty good.  Also check out the "great finger foods" section of my blog as there are some great ideas in there for all kids.

Rabu, 02 Mei 2012

Sugar free date and ginger muffins for babies and toddlers

These are amazing...

I'm making these again.  The ginger was subtle enough to give a gentle warmth and flavour without being overpowering and the dates sometimes make cakes a little heavy.  Not here.




Date and Ginger Muffins - suitable for babies on finger foods, toddlers and Mummies (maybe Daddies if there are any left.)

Ingredients

150g Stone free dates chopped finely
140g Self Raising flour (or plain flour and baking powder)
1 egg
125ml Apple juice
3 tbsp vegetable oil
1/2 tsp powdered ginger

Method

Preheat the oven to 200oC / 400F.

Put the dates, flour and ginger into a bowl.

Pour the wet ingredients (juice, oil and egg) into a jug and mix.

Use some oil or spray oil into a mini muffin or cupcake tin (silicon ones are good).

Mix the wet ingredients into the dry; not overmixing.

Put the muffin mix into the tin and bake for 12 mins approx (non fan ovens will take longer).  Allow to cool and devour...

I've not tried freezing them yet but if they're anything like my other muffin recipes, they will freeze fantastically. That's if they don't all get eaten.

Oooh these are tasty.  I ate 5 (oops).  No, they're too good for kids...  Oh ok maybe one.

I've linked this lovely old recipe up to the Spice Trail Ginger challenge.