Britmums are running some blog awards and I would like to be considered in the "Tasty" category. If you like or are interested in my blog, I would be very grateful if you would consider nominating me (if not, don't worry!)
Thank you! The link to nominate is here, you can leave the other categories blank or nominate other blogs you like or follow.
Rabu, 29 Februari 2012
Thai Green Fish Curry
Well why not? Ok, I've toned down the chilli but seriously, why not give your child Thai food? After all in Thailand they just call it food...
Ok, so this is toned down version, it won't blow your head off but it is interesting and fragrant. Something creamy too but completely milk free.
Thai Green Fish Curry - serves 1 Mummy and 1 Toddler
Ingredients for the paste:
1-2 cloves garlic
2 spring onions, chopped
Approx 1 tsp worth ginger root, chopped
Half of a mildish green chilli (no seeds)
Zest of 1 lime
Juice of half a lime
1 tsp fish sauce
1/2 tsp dark brown sugar
1/4 tsp ground coriander
Big handful of coriander leaf, finely shredded
1/2 tin of coconut milk
100g White fish fillet, thawed if frozen cut into chunks
4-5 Mushrooms, quartered if large
1/2 tsp cornflour mixed with a little water
Method
Crush and pound the paste ingredients in a pestle and mortar until it forms a rough paste (or you can chop them up in a mini food processor). Refrigerate in a sealed jar if you're going to cook with the paste the following day (it is easier to do that, using a pestle and mortar with a toddler around isn't all that practical.)
The next day, open the tin of coconut milk (don't shake the tin first) and take a dsp of the creamy top stuff and put into a pan (meanwhile put some rice on to cook). Heat until it starts to split. Add in the paste and cook for a couple of minutes. Then stir the coconut milk in the tin and add half of what's left to the saucepan, put the rest in the fridge in a plastic tub, maybe make my chicken curry recipe tomorrow? Bring up to a simmer then add the mushrooms, cook for approx 2 mins then add the fish.
When the mushrooms and fish are cooked (approx 3 minutes), add in the coriander and the cornflour / water mix, stir until thickened and take off the heat.
Serve with boiled rice.
My 21 month old loved this even though it did have a chilli kick to it. Be guided by your child and their likes and dislikes but I would be a bit more adventurous than your average parent. I'm shocked when I see the only kids options in some restaurants are sausage and chips; bolognaise if you're lucky. I was always so disappointed by the ready prepared baby food options too. My son was exposed to hot curries throughout his 9 months gestation and even more for the 13 months I breastfed him so I figure he's going to be an adventurous sort!
If you'd like a more grown up Thai Green Curry recipe, click here!
Ok, so this is toned down version, it won't blow your head off but it is interesting and fragrant. Something creamy too but completely milk free.
Thai Green Fish Curry - serves 1 Mummy and 1 Toddler
Ingredients for the paste:
1-2 cloves garlic
2 spring onions, chopped
Approx 1 tsp worth ginger root, chopped
Half of a mildish green chilli (no seeds)
Zest of 1 lime
Juice of half a lime
1 tsp fish sauce
1/2 tsp dark brown sugar
1/4 tsp ground coriander
Big handful of coriander leaf, finely shredded
1/2 tin of coconut milk
100g White fish fillet, thawed if frozen cut into chunks
4-5 Mushrooms, quartered if large
1/2 tsp cornflour mixed with a little water
Method
Crush and pound the paste ingredients in a pestle and mortar until it forms a rough paste (or you can chop them up in a mini food processor). Refrigerate in a sealed jar if you're going to cook with the paste the following day (it is easier to do that, using a pestle and mortar with a toddler around isn't all that practical.)
The next day, open the tin of coconut milk (don't shake the tin first) and take a dsp of the creamy top stuff and put into a pan (meanwhile put some rice on to cook). Heat until it starts to split. Add in the paste and cook for a couple of minutes. Then stir the coconut milk in the tin and add half of what's left to the saucepan, put the rest in the fridge in a plastic tub, maybe make my chicken curry recipe tomorrow? Bring up to a simmer then add the mushrooms, cook for approx 2 mins then add the fish.
When the mushrooms and fish are cooked (approx 3 minutes), add in the coriander and the cornflour / water mix, stir until thickened and take off the heat.
Serve with boiled rice.
My 21 month old loved this even though it did have a chilli kick to it. Be guided by your child and their likes and dislikes but I would be a bit more adventurous than your average parent. I'm shocked when I see the only kids options in some restaurants are sausage and chips; bolognaise if you're lucky. I was always so disappointed by the ready prepared baby food options too. My son was exposed to hot curries throughout his 9 months gestation and even more for the 13 months I breastfed him so I figure he's going to be an adventurous sort!
If you'd like a more grown up Thai Green Curry recipe, click here!
Senin, 27 Februari 2012
Pork Stew 'Afelia'
This is based on a few recipes but probably the main source of inspiration was a recipe I found on Jamie Oliver's website.
I've adapted this though to be cooked in a slow cooker because I'm lazy and I also like how the slow cooker makes the meat so soft and tender. I took the tomato out of the recipe, it didn't seem to belong but then I'm sure cooking it in a slow cooker is inauthentic too.
Hmm. Big bowl of meat!
Afelia (Greek Pork Stew) - serves two adults, one toddler
Ingredients
1tbsp Olive oil
440g Cubed stewing pork or pork shoulder
1 small onion sliced into half rings
2 garlic cloves thinly sliced
2 tsp whole coriander crushed coarsely in a pestle and mortar
100ml red wine
Method
Brown the pork in the oil until well browned. Remove from the pan and put into the slow cooker. Fry the onions in the remaining oil slowly until softened and coloured adding in the garlic after a few minutes. Add to the slow cooker. Put the coriander seeds into the pan and heat until releasing fragrance. Add to the slow cooker then deglaze the pan with the wine. It shouldn't completely cover the meat but add some water if it looks a little dry remembering that very little water is lost from a slow cooker and you can always add more later. Pour into the slow cooker and cook on high for 2 hours then turn down to low and cook until tender.
I think I might make this with a slightly fattier piece of pork next time. Very tasty but some not too fatty pork belly pieces would be tastier I think as it was a little dry when reheated. Still a success and my toddler son liked it too!
This has been featured in Mrs M's recipe blog party on At Home with Mrs M! Thank you Mrs M!
I've adapted this though to be cooked in a slow cooker because I'm lazy and I also like how the slow cooker makes the meat so soft and tender. I took the tomato out of the recipe, it didn't seem to belong but then I'm sure cooking it in a slow cooker is inauthentic too.
Hmm. Big bowl of meat!
Afelia (Greek Pork Stew) - serves two adults, one toddler
Ingredients
1tbsp Olive oil
440g Cubed stewing pork or pork shoulder
1 small onion sliced into half rings
2 garlic cloves thinly sliced
2 tsp whole coriander crushed coarsely in a pestle and mortar
100ml red wine
Method
Brown the pork in the oil until well browned. Remove from the pan and put into the slow cooker. Fry the onions in the remaining oil slowly until softened and coloured adding in the garlic after a few minutes. Add to the slow cooker. Put the coriander seeds into the pan and heat until releasing fragrance. Add to the slow cooker then deglaze the pan with the wine. It shouldn't completely cover the meat but add some water if it looks a little dry remembering that very little water is lost from a slow cooker and you can always add more later. Pour into the slow cooker and cook on high for 2 hours then turn down to low and cook until tender.
I think I might make this with a slightly fattier piece of pork next time. Very tasty but some not too fatty pork belly pieces would be tastier I think as it was a little dry when reheated. Still a success and my toddler son liked it too!
This has been featured in Mrs M's recipe blog party on At Home with Mrs M! Thank you Mrs M!
Minggu, 26 Februari 2012
Orange Flower Water Panna Cotta
I did promise I'd return to the orange blossom water after making the fruity muffins. There's nothing more irritating than having an ingredient in the cupboard and thinking "I'll use that sometime..." If anything, I think this works better as a use for the orange blossom (or flower) water as it partners it with honey which seems to work so well.
Obviously with honey in the recipe, it's a no-no for kids under 12 months old. If you want an alternative, try my other pannacotta recipe I posted a while back.
Orange Flower Water Panna Cotta - makes 2 for 12 months plus only
Ingredients
90 ml full fat milk
2 tsp honey
1/2 tsp orange flower water or orange blossom water
1 leaf of gelatine
125g full fat greek yogurt
Method
Soak the gelatine in cold water until it goes floppy. While that's soaking mix the honey with the milk and orange flower water and microwave until boiling (approx 1 minute).
Check the milk is boiling then add the gelatine and whisk in. Add in the yoghurt whisking in. Pour into small plastic tubs and refrigerate for a few hours or until set.
Either allow your little one to spoon from the tub or turn out (warming in a bowl of hot water to loosen the sides.)
A much more adult flavour than my other panna cotta recipe but still worth trying with your child. If they don't like it then you'll have something tasty to eat. Orange flower water flavour does sing out in this recipe, if you have no idea what it tastes like, imagine eating the fragrance of orange zest in a florist shop!
Orange Flower Water Panna Cotta - makes 2 for 12 months plus only
Ingredients
90 ml full fat milk
2 tsp honey
1/2 tsp orange flower water or orange blossom water
1 leaf of gelatine
125g full fat greek yogurt
Method
Soak the gelatine in cold water until it goes floppy. While that's soaking mix the honey with the milk and orange flower water and microwave until boiling (approx 1 minute).
Check the milk is boiling then add the gelatine and whisk in. Add in the yoghurt whisking in. Pour into small plastic tubs and refrigerate for a few hours or until set.
Either allow your little one to spoon from the tub or turn out (warming in a bowl of hot water to loosen the sides.)
A much more adult flavour than my other panna cotta recipe but still worth trying with your child. If they don't like it then you'll have something tasty to eat. Orange flower water flavour does sing out in this recipe, if you have no idea what it tastes like, imagine eating the fragrance of orange zest in a florist shop!
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