This easy spread is a favourite of BabyB-B's. She loves it spread on cruskits, dipped on to cucumber, on sandwiches with tuna and even just by itself.
400g tin of chickpeas
2 cloves of garlic
Juice of 1 lemon
2 tbsp tahini
2-3 tbsp olive oil
pinch of cumin
pinch of paprika
Rinse and drain chickpeas. Blend with garlic, lemon, juice, tahini, oil and cumin into a texture you are happy with. Transfer in to a serving dish (or any old container) and sprinkle with paprika. Eat immediately or chill before serving if preferred. Keeps for a few days covered in the refrigerator.
|Hummus and tuna sandwich with a side of zucchini|
Chicken with Paprika
This is an easy chicken meal for the family. You can use breast fillet for the adults and tenderloins for the children. I don't really have measurements because I just made this up as I went along.
chicken (2 breasts -1 for each adult - and tenderloins for baby)
dash of olive oil
Preheat oven to 160C. Combine chicken, paprika to taste, clove of crushed garlic, juice of half a lemon and olive oil (I do this in a freezer bag). Place marinated chicken on to baking tray lined with greaseproof paper. Bake for 20-30 minutes, or until chicken is cooked thoroughly. I serve this with roasted sweet potato sprinkled with cumin, roasted zucchini and steamed beans.Fish Green Curry
|Green curry fit for a princess|
1tbsp green curry paste
1 cup coconut cream
3 fillets firm white fish (I used dory, cut in to fingers so BabyB-B could manage)
Heat pan and cook curry paste for a couple of minutes until fragrant. Add coconut cream, fish fillets and vegetables. Bring to the boil, then simmer over low heat until cooked (about 20-30 mins). I served this to BabyB-B without rice as she can't manage it just yet. DaddyB-B and I had boiled brown rice.
|Deciding where to start with her curry|
Spaghetti bolognese is my all time favourite food. I could eat it every day. As long as I make it myself. Yes, I do rate my bolognese. Again, this is one of those things that I cook by taste (and mood). I have no real idea about the quantities I use. I do know that I usually buy 500g of mince.
500g of premium beef mince
1 tin of tomatoes
one brown onion finely diced
finely grated carrot
finely chopped celery stick
garlic (probably 2 cloves)
2 bay leaves
pinch of cinnamon
pinch of nutmeg
chili to taste
Sweat off garlic and onions, add mince and brown, add remaining ingredients and bring to boil. Lower to simmer until rich in taste and sauce has thickened.
|Large spirals trap some of the bolognese sauce and are easy for little hands to grip|
Spiced roast pumpkin "pillows"
|Monster ravioli (before cooking)|
1 packet fresh lasagne sheets
1/2 butternut pumpkin
1/2 tsp cinnamon
1/4 tsp cumin
olive oil spray
I served the pillows with a small amount of my homemade napoletana s
Inspecting the finished product
Cut pumpkin in to large pieces, place on lined baking tray and roast until cooked. I roasted it at 150C for about 1.5 hours (so that BabyB-B and I could have a nap together while it cooked - multitasking, mummy style!). Remove pumpkin from oven and mash together with spices (the quantities above are estimates. It is best to go with less and add to your and your baby's taste) in a bowl. Mash pumpkin and spices with a fork until smooth. Spread out lasagne sheets and place teaspoon sized heaps of the pumpkin paste evenly along pasta sheets leaving a boarder around each heap. Brush around each heap with water and place second pasta sheet on top. Press pasta sheets together to make pillows. Use a pizza cutter or knife to cut individual pillows. Press together the edges of each pillow. Repeat until you run out of filling or run out of pasta. Once you have made your pillows cook in batches in unsalted rapidly boiling water until cooked (the pillows floating is a good indication, or 3 - 4 minutes). Remove with a slotted spoon and place on a plate to allow to cool.
Continuing the inspection
|It passed the test|