Very simply made and even easier to eat, this would be great for adults or first weaners.
Check out the recipe for Parsnip Mash by clicking on the link!
Kamis, 11 Desember 2014
Parsnip Mash
I came up with this recipe for Parsnip Mash on my new blog but thought I'd would share it here as well because it would be absolutely fantastic for babies too.
Very simply made and even easier to eat, this would be great for adults or first weaners.
Check out the recipe for Parsnip Mash by clicking on the link!
Very simply made and even easier to eat, this would be great for adults or first weaners.
Check out the recipe for Parsnip Mash by clicking on the link!
Jumat, 20 Juni 2014
Calling it a day
Hi All,
I am bringing down the curtain on Mamacook. It's been going for over three years now and during that time I've had some amazing feedback. I'm at the point now though where I'm going to have to make a big investment in camera equipment to be able to even stand still (as I no longer have access to an SLR as you will have seen from recent photos). I've got to the point where I'm questioning whether it's the right decision for me and my son.
My son was under 1 year old when I started this blog and now he's 4. Through my blog I've helped him discover a love for great food and it's helped me challenge myself and stretch my imagination on what kids will and won't eat.
I had intended to continue my blog moving into lunch box food as he starts school but with the changes being made across the UK, this now makes it a moot point.
So I very much hope you have enjoyed reading. I will keep my blog up and visible for anyone who wants to read it; it is effectively my online recipe book anyway and I keep going back to posts I love. I just want to spend less time promoting, researching and testing recipes and more time with my son. All bloggers like to claim they don't look at stats but we're all naturally competitive and I don't want to be ruled by that anymore. I do have a couple of posts left to write and a couple banked but, I can honestly say my heart isn't in it as much as it was and I think it's starting to show. I'd rather finish on a high than feel like I'd let things slide and there are so many fantastic blogs out there now with really exciting recipes and much better photography than mine!
I really hope you've enjoyed reading and will continue to read. That is the nature of the internet, my work is published, out there and hopefully helping other parents feed their kids interesting food.
I might, some day, take my experience and start working on another blog but for now, this has been some of the hardest but most enjoyable 3 and a half years of my life. Thank you for reading.
Heidi (Mamacook)
Update: I have now launched my new blog, Eat Like You Love Yourself. Please take a look. The blog is all about food for busy people who often eat alone but don't want to eat rubbish! Here are a few photos to wet your appetite!
I am bringing down the curtain on Mamacook. It's been going for over three years now and during that time I've had some amazing feedback. I'm at the point now though where I'm going to have to make a big investment in camera equipment to be able to even stand still (as I no longer have access to an SLR as you will have seen from recent photos). I've got to the point where I'm questioning whether it's the right decision for me and my son.
My son was under 1 year old when I started this blog and now he's 4. Through my blog I've helped him discover a love for great food and it's helped me challenge myself and stretch my imagination on what kids will and won't eat.
I had intended to continue my blog moving into lunch box food as he starts school but with the changes being made across the UK, this now makes it a moot point.
So I very much hope you have enjoyed reading. I will keep my blog up and visible for anyone who wants to read it; it is effectively my online recipe book anyway and I keep going back to posts I love. I just want to spend less time promoting, researching and testing recipes and more time with my son. All bloggers like to claim they don't look at stats but we're all naturally competitive and I don't want to be ruled by that anymore. I do have a couple of posts left to write and a couple banked but, I can honestly say my heart isn't in it as much as it was and I think it's starting to show. I'd rather finish on a high than feel like I'd let things slide and there are so many fantastic blogs out there now with really exciting recipes and much better photography than mine!
I really hope you've enjoyed reading and will continue to read. That is the nature of the internet, my work is published, out there and hopefully helping other parents feed their kids interesting food.
I might, some day, take my experience and start working on another blog but for now, this has been some of the hardest but most enjoyable 3 and a half years of my life. Thank you for reading.
Heidi (Mamacook)
Update: I have now launched my new blog, Eat Like You Love Yourself. Please take a look. The blog is all about food for busy people who often eat alone but don't want to eat rubbish! Here are a few photos to wet your appetite!
Banana and Honey Ice Lollies
I've never bought an ice lolly for my son which has led to full on, lying back, kicking, screaming because he wanted more. Apart from my son's behaviour (and not wanting to reward it), it's not going to make you feel too bad giving him two.
It's also a great way to use up and store bananas which are past their best as you do want them slightly over-ripe.
Banana and Honey Ice Lollies - makes 4-6 depending on mould size
Ingredients
1 ripe banana
2 tsp runny honey
1/2 tsp vanilla extract or vanilla bean paste
100g, 3.5oz Yogurt (low fat is fine)
Method
Peel and chop the banana. Blend the ingredients together. Pour into an ice lolly mould and freeze until solid. Run some warm water over the outside of the mould to release them.
It's also a great way to use up and store bananas which are past their best as you do want them slightly over-ripe.
Banana and Honey Ice Lollies - makes 4-6 depending on mould size
Ingredients
1 ripe banana
2 tsp runny honey
1/2 tsp vanilla extract or vanilla bean paste
100g, 3.5oz Yogurt (low fat is fine)
Method
Peel and chop the banana. Blend the ingredients together. Pour into an ice lolly mould and freeze until solid. Run some warm water over the outside of the mould to release them.
Don't give to under 1's due to the honey (you could always miss it out if your bananas are super ripe and sweet.)
Senin, 16 Juni 2014
Minestrone Soup for all ages
Soup might not seem like the most summery recipe but with a drizzle of olive oil, this really hit the spot, especially when the weather is less than you'd hope for.
Minestrone Soup - Makes enough for one adult and one child with leftovers, freezes well.
Ingredients
1 onion, finely chopped
2 tsp olive oil
1 courgette (zucchini) finely chopped
1 rib of celery, finely chopped
1-2 carrots, finely chopped
180g, 6.5oz Smoked bacon
2 cloves of garlic, finely chopped
1/2 tin borlotti beans (120g, 4oz drained weight)
45g, 1.5oz small pasta shapes - I used alphabet shapes because I thought they were cute
1 tbsp fresh parsley
1 large fresh tomato, chopped
1 tsp pesto
Olive oil and grated cheese to serve (optional)
Method
Gently fry the onion in the oil for a couple of minutes. Add the courgette and carrots and fry for a couple more minutes. Add the garlic, celery and chopped bacon and fry until the bacon is looking cooked and the onion is translucent.
Add 650ml, just over a pint, of boiling water and the borlotti beans. Simmer for 5 minutes or until the carrot is almost cooked. Add in the pasta and tomato and boil until the pasta is cooked, this will depend on the pasta type so be guided by the pack. Mine took 4-5 minutes.
Add the pesto, stirring in and serve with chopped parsley and cheese sprinkled on top if liked. A lovely summery soup!
If you like this, you might like my lovely Moroccan soup too!
Minestrone Soup - Makes enough for one adult and one child with leftovers, freezes well.
Ingredients
1 onion, finely chopped
2 tsp olive oil
1 courgette (zucchini) finely chopped
1 rib of celery, finely chopped
1-2 carrots, finely chopped
180g, 6.5oz Smoked bacon
2 cloves of garlic, finely chopped
1/2 tin borlotti beans (120g, 4oz drained weight)
45g, 1.5oz small pasta shapes - I used alphabet shapes because I thought they were cute
1 tbsp fresh parsley
1 large fresh tomato, chopped
1 tsp pesto
Olive oil and grated cheese to serve (optional)
Method
Gently fry the onion in the oil for a couple of minutes. Add the courgette and carrots and fry for a couple more minutes. Add the garlic, celery and chopped bacon and fry until the bacon is looking cooked and the onion is translucent.
Add 650ml, just over a pint, of boiling water and the borlotti beans. Simmer for 5 minutes or until the carrot is almost cooked. Add in the pasta and tomato and boil until the pasta is cooked, this will depend on the pasta type so be guided by the pack. Mine took 4-5 minutes.
Add the pesto, stirring in and serve with chopped parsley and cheese sprinkled on top if liked. A lovely summery soup!
If you like this, you might like my lovely Moroccan soup too!
Or why not try this lovely chowder?
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