Ingredients: 1 onion diced, 100g potatoes diced, 3 carrots (175g) sliced, 400g tin of plum tomatoes, 250g cabbage, 1 large (175g) sweet potato, 1 large (100g) parsnip, 1 green pepper (capsicum), 2cm piece of fresh ginger or 2 tbsp of ground ginger, 2 tbsp of curry powder, 2 tbsp all purpose seasoning, vegetable low salt stock cube, teaspoon of chilli flakes/powder, 2 garlic cloves finely chopped, 10 allspice berries, 2 tbsp parsley, 2 tbsp fresh coriander.
Put all ingredients except stock cube in a large pot on medium heat. Make up stock and pour into pot until all vegetables are covered. Bring to the boil and then simmer on a low heat for about 45 minutes or until all vegetables are tender.
This can be quite spicey. I served it with crusty bread but you could also serve with rice or cous cous. The heat mellows a bit and it tastes even better the next day. A lot of the heat is in the sauce but Ethan did not seem at all bothered by the spiciness.
Some recipes and experiences I enjoy with Ethan Bear in the fabulous world of baby led weaning.
Alfresco dining the BLW way!

Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Tuesday, 16 November 2010
Caribbean Veggie Casserole
Labels:
allspice berries,
cabbage,
caribbean veggie casserole,
carrot,
coriander,
curry powder,
garlic,
ginger,
green pepper,
onion,
parsley,
parsnip,
potatoes,
sweet potato,
tomatoes,
vegan,
vegetarian
Tomato & Chard Pancake Bake
Ingredients: 1 onion diced, 300g chard shredded, half a yellow pepper (capsicum) cut into strips, 400g tin of plum tomatoes, 1 small sweet potato (150g) finely sliced (using a julienne slice if possible or failing that a peeler will do), 50g of hard cheese grated, pancakes made as per previous recipe, olive oil, clove of garlic and fresh basil.
Method: Place olive oil in medium heat frying pan or wok and fry onion until softened. Add chard stirring. Add tin of tomatoes, using wooden spatula to break up. Add sweet potato and then yellow pepper. Cook for about 10 minutes until all ingredients are done to your taste before adding garlic and stirring torn basil through. Take one pancake and spread some of the tomato sauce into the middle before rolling up and placing in an ovenproof dish. Keep repeating until all pancakes have been used, reserving a little sauce. Pour the remaining sauce on top of pancakes and cover in grated cheese. Put dish under a hot grill until cheese bubbles and pancakes crisp up.
Ethan really enjoys this and the tomato sauce tastes surprisingly sweet.
Method: Place olive oil in medium heat frying pan or wok and fry onion until softened. Add chard stirring. Add tin of tomatoes, using wooden spatula to break up. Add sweet potato and then yellow pepper. Cook for about 10 minutes until all ingredients are done to your taste before adding garlic and stirring torn basil through. Take one pancake and spread some of the tomato sauce into the middle before rolling up and placing in an ovenproof dish. Keep repeating until all pancakes have been used, reserving a little sauce. Pour the remaining sauce on top of pancakes and cover in grated cheese. Put dish under a hot grill until cheese bubbles and pancakes crisp up.
Ethan really enjoys this and the tomato sauce tastes surprisingly sweet.
Labels:
basil,
chard,
garlic,
olive oil,
onion,
pancakes,
sweet potato,
tomatoes,
vegetarian,
yellow pepper
Wednesday, 3 November 2010
Pancake Lasagne
Makes enough for 3 adult portions and 2 baby ones
Ingredients:
For the pancake batter: 110g Plain (All Purpose) Flour, 200ml Whole (Full Fat) Milk, 80ml Water, 2 Free Range Eggs,
Cheese Sauce: 25g Unsalted Butter, 25g Plain Flour, 200ml Whole Milk, 50g Grated Cheese.
1 Carrot (75g), 75g Chard, 100g Cabbage, 100g Cauliflower, 100g Passata, Grated Cheese to top, Bunch of Fresh Basil, Vegetable oil for frying.
First mix together ingredients for pancake batter and leave to cool in fridge.
Chop carrot into thin sticks and cauliflower into trees and stir fry for a few minutes. Shred cabbage and chard and add to pan cooking for a few more minutes until just cooked.
Grease a non stick frying pan with vegetable oil and once it is very hot add some batter. You'll need to experiment a bit to work out the best quantity of pancake mix for the thickness of the batter, the size of the pan and the thickness of the pancake you like. Immediately tip the pan from side to side to get the pancake mix to evenly coat the base of the pan. Keep the pan on medium heat. If the pan is hot enough, the pancake should take just 30-40 seconds to cook. Flip the pancake (I do this with a spatula, safer and less chance of problems!) and cook the other side for around 20 seconds or so. Repeat process until you have used all the batter up. Set pancakes aside whilst you make cheese sauce.
Place butter in a saucepan over a high heat, add flour and mix together to form a paste. Slowly add milk stirring continuously and then add cheese. Keep stirring until a thick sauce is formed and remove from heat.
Add stir fried vegetables to cheese sauce.
Put two pancakes (depending how many you have got from your batter) in bottom of lasagne or casserole dish, add a layer of cheesy vegetables, then a layer of pancakes, then some passata and torn basil leaves. Repeat the process finishing with a sprinkling of basil and cheese on the top layer of passata.
Ingredients:
For the pancake batter: 110g Plain (All Purpose) Flour, 200ml Whole (Full Fat) Milk, 80ml Water, 2 Free Range Eggs,
Cheese Sauce: 25g Unsalted Butter, 25g Plain Flour, 200ml Whole Milk, 50g Grated Cheese.
1 Carrot (75g), 75g Chard, 100g Cabbage, 100g Cauliflower, 100g Passata, Grated Cheese to top, Bunch of Fresh Basil, Vegetable oil for frying.
First mix together ingredients for pancake batter and leave to cool in fridge.
Chop carrot into thin sticks and cauliflower into trees and stir fry for a few minutes. Shred cabbage and chard and add to pan cooking for a few more minutes until just cooked.
Grease a non stick frying pan with vegetable oil and once it is very hot add some batter. You'll need to experiment a bit to work out the best quantity of pancake mix for the thickness of the batter, the size of the pan and the thickness of the pancake you like. Immediately tip the pan from side to side to get the pancake mix to evenly coat the base of the pan. Keep the pan on medium heat. If the pan is hot enough, the pancake should take just 30-40 seconds to cook. Flip the pancake (I do this with a spatula, safer and less chance of problems!) and cook the other side for around 20 seconds or so. Repeat process until you have used all the batter up. Set pancakes aside whilst you make cheese sauce.
Place butter in a saucepan over a high heat, add flour and mix together to form a paste. Slowly add milk stirring continuously and then add cheese. Keep stirring until a thick sauce is formed and remove from heat.
Add stir fried vegetables to cheese sauce.
Put two pancakes (depending how many you have got from your batter) in bottom of lasagne or casserole dish, add a layer of cheesy vegetables, then a layer of pancakes, then some passata and torn basil leaves. Repeat the process finishing with a sprinkling of basil and cheese on the top layer of passata.
Labels:
basil,
butter,
cabbage,
carrot,
cauliflower,
chard,
cheese,
coconut milk,
eggs,
flour,
pancakes,
passata,
tomatoes,
vegetarian
Monday, 1 November 2010
Beef Casserole
400g lean beef cut into chunks (can be substituted for any other meat or butter beans)
Olive oil
1 Onion sliced
1 tsp of Paprika
Bouquet of Garni (or bay leaf, thyme, majoram, basil and oregano)
3 Carrots sliced
200g of new potatoes (or whatever you have in) cubed
125g of butternut squah (or pumpkin or sweet potato) cut into large chunks
150g of cabbage shredded
1 tin of plum tomatoes (400g)
Preheat oven to 170'C/325'F/Gas Mark 3. Fry onions in olive oil in casserole dish until soft. Toss meat in flour and paprika before adding to casserole dish and browning. Add tomatoes, potatoes, carrots, squash, cabbage and just enough water to cover. Bring to the boil. Add bouquet of garni. Remove from heat. Cover and place in oven for 1and a half - 2 hours.
Ethan loved getting stuck into this and had a banana for dessert!
Olive oil
1 Onion sliced
1 tsp of Paprika
Bouquet of Garni (or bay leaf, thyme, majoram, basil and oregano)
3 Carrots sliced
200g of new potatoes (or whatever you have in) cubed
125g of butternut squah (or pumpkin or sweet potato) cut into large chunks
150g of cabbage shredded
1 tin of plum tomatoes (400g)
Preheat oven to 170'C/325'F/Gas Mark 3. Fry onions in olive oil in casserole dish until soft. Toss meat in flour and paprika before adding to casserole dish and browning. Add tomatoes, potatoes, carrots, squash, cabbage and just enough water to cover. Bring to the boil. Add bouquet of garni. Remove from heat. Cover and place in oven for 1and a half - 2 hours.
Ethan loved getting stuck into this and had a banana for dessert!
Sunday, 24 October 2010
Mixed Dhal (Lentil Curry)
Lentils are a great source of fibre, protein, count as one of your five a day and the folate and magnesium they contain is important for keeping the heart healthy. They are also a good source of iron. This serves about 4 adults and 2 babies.
Ingredients: 100g Yellow Split Peas, 100g Red Lentils, 100g Mung Beans, 1 Onion diced, 4 Cloves Garlic, Tablespoon of Ghee, 3 teaspoons of black mustard seeds, 2 tins of plum tomatoes (800g), 80ml of coconut milk, 1 low salt stock cube, 3 Tsps/15g Cumin, Ground, 3 Tsps/15g Coriander, Ground, 1 Tsp/2.2g Tumeric, Ground, 1 Tsp/4g Chilli Powder, Black Pepper, 1 Bunch/20g Coriander, Leaves, Fresh, Average
Method:
Rinse split peas and lentils separately and put them to soak overnight in a covered pan.
Drain the soaked lentils, heat ghee in a large heavy based saucepan, cook black mustard seeds stirring till they pop.
Add chopped onions, garlic and ginger, cook till onions are browned lightly.
Add ground spices, cook, stirring for 1 minute.
Boil water and make up 625ml of stock with the cube.
Add split peas, lentils and mung beans, tinned tomatoes, undrained and stock. Break up tomatoes with a knife.
Simmer, covered for 30 -60 minutes until lentils are tender and a lot of the liquid has reduced down.
Just before serving add the coconut milk, black pepper and 2 tablespoons of chopped coriander
Serve with naan bread and rice. I used sticky rice to make rice balls for Ethan and dunked some naan bread in to serve him too. It's a pretty messy meal but Ethan really loves it.
Ingredients: 100g Yellow Split Peas, 100g Red Lentils, 100g Mung Beans, 1 Onion diced, 4 Cloves Garlic, Tablespoon of Ghee, 3 teaspoons of black mustard seeds, 2 tins of plum tomatoes (800g), 80ml of coconut milk, 1 low salt stock cube, 3 Tsps/15g Cumin, Ground, 3 Tsps/15g Coriander, Ground, 1 Tsp/2.2g Tumeric, Ground, 1 Tsp/4g Chilli Powder, Black Pepper, 1 Bunch/20g Coriander, Leaves, Fresh, Average
Method:
Rinse split peas and lentils separately and put them to soak overnight in a covered pan.
Drain the soaked lentils, heat ghee in a large heavy based saucepan, cook black mustard seeds stirring till they pop.
Add chopped onions, garlic and ginger, cook till onions are browned lightly.
Add ground spices, cook, stirring for 1 minute.
Boil water and make up 625ml of stock with the cube.
Add split peas, lentils and mung beans, tinned tomatoes, undrained and stock. Break up tomatoes with a knife.
Simmer, covered for 30 -60 minutes until lentils are tender and a lot of the liquid has reduced down.
Just before serving add the coconut milk, black pepper and 2 tablespoons of chopped coriander
Serve with naan bread and rice. I used sticky rice to make rice balls for Ethan and dunked some naan bread in to serve him too. It's a pretty messy meal but Ethan really loves it.
Labels:
coconut milk,
curry,
garlic,
lentils,
onion,
tomatoes,
vegan,
vegetarian
Friday, 8 October 2010
Pasta Con Carne
Pasta is a good source of carbohydrate which is slowly released for energy and contains glucose which is fuel for brain and muscles. Beef mince is a rich source of iron which is more easily absorbed by the body than vegetable sources and protein which is essential for muscle and organ health but there are health risks associated with eating too much red meat so it's best to stick to having it once or twice a week if you can. If you're vegetarian or vegan you can substitute the mince for lentils which are also a good source of iron and protein.
Serves 4 Adults & 4 Babies
(Freezes really well so a good one to cook in bulk and then freeze for when you want a healthy meal for you and baby but don't have the time or energy to cook one)
Ingredients:
Olive oil for frying
1 Onion diced
500 grams Beef Steak Mince
1 Parsnip thinly sliced
1 tin tomatoes.
1 Red Capsicum (pepper) cut into strips
Garlic to taste ( I like 3 big cloves)
100 grams frozen sweetcorn or a small tin
75grams fresh spinach or a couple of portions of frozen
300 grams of Conchiglie pasta (this shell like stuff is easy for baby to handle and the sauce fills the shell but you can use any shapes you like).
Handful of grated cheese and black pepper.
Method:
Put olive oil in a wok or large pan over a medium heat. Add onion and fry until looks clear. Pour in mince and cook til browned. Next add tin of tomatoes followed by parsnip and capsicum and combine all ingredients. Crush garlic and add to pan, stirring into mix. Stir in sweetcorn and then spinach. If sauce begins to boil, reduce heat and simmer for 20 - 30 minutes. Meanwhile make pasta according to instructions and drain and set aside. When sauce is cooked stir in pasta. Season with black pepper and top with cheese (if you don't have an inconvenience store near you which stocks dog chews but no cheese!) I usually leave Ethan's dinner to cool by an open window as the weather is pretty cold here now but you could put a bowl in the fridge and then put baby's food in there to cool it down quicker.
Serves 4 Adults & 4 Babies
(Freezes really well so a good one to cook in bulk and then freeze for when you want a healthy meal for you and baby but don't have the time or energy to cook one)
Ingredients:
Olive oil for frying
1 Onion diced
500 grams Beef Steak Mince
1 Parsnip thinly sliced
1 tin tomatoes.
1 Red Capsicum (pepper) cut into strips
Garlic to taste ( I like 3 big cloves)
100 grams frozen sweetcorn or a small tin
75grams fresh spinach or a couple of portions of frozen
300 grams of Conchiglie pasta (this shell like stuff is easy for baby to handle and the sauce fills the shell but you can use any shapes you like).
Handful of grated cheese and black pepper.
Method:
Put olive oil in a wok or large pan over a medium heat. Add onion and fry until looks clear. Pour in mince and cook til browned. Next add tin of tomatoes followed by parsnip and capsicum and combine all ingredients. Crush garlic and add to pan, stirring into mix. Stir in sweetcorn and then spinach. If sauce begins to boil, reduce heat and simmer for 20 - 30 minutes. Meanwhile make pasta according to instructions and drain and set aside. When sauce is cooked stir in pasta. Season with black pepper and top with cheese (if you don't have an inconvenience store near you which stocks dog chews but no cheese!) I usually leave Ethan's dinner to cool by an open window as the weather is pretty cold here now but you could put a bowl in the fridge and then put baby's food in there to cool it down quicker.
I put in what vegetables were to hand but it would work equally well with courgettes(zucchini), aubergine (eggplant), carrots, broccoli, peas etc. Little one's enjoy picking out the different textures.
Tuesday, 21 September 2010
Vegetarian Tagine
Makes 4 Adult and 2 Baby Portions
Ingredients: 250g cous cous, 1 tbsp olive oil, 2 onions thickly sliced, 1 sweet or ordinary potato peeled and cubed, 1 large aubergine cubed, 2 tomatoes roughly chopped, 1/2 tsp of cumin seeds, 1 litre hot vegetable stock (made with low salt stock cube) , 100g dried or 175g fresh apricots, 400g can of chickpeas drained, 1/2 tsp dried chilli flakes, 1 cinnamon stick, 1 lime, handful of fresh mint leaves roughly chopped.
Method:
Place cous cous in large bowl and just cover with boiling water. Stir well and set aside.
Heat oil in large casserole dish and fry onions, sweet potato and aubergine for 10 minutes until well browned. Add tomatoes and cumin seeds and cook for 2 minutes.
Add stock to the pan with apricots, chickpeas, chilli and cinnamon stick. Simmer gently for 15 minutes until vegetables are tender. Cut 4 thin slices of lime. Squeeze juice from rest of lime into tagine and stir in mint. Season to taste with black pepper.
Divide cous cous into serving dishes or plastic tubs if freezing, spoon over tagine and garnish those serving immediately with lime. I didn't give Ethan a piece of lime with his!
Ethan enjoyed picking out the various vegetables and found the cous cous very easy to handle. It clumps together a lot making it a perfect weaning food for little fingers to handle!
Ingredients: 250g cous cous, 1 tbsp olive oil, 2 onions thickly sliced, 1 sweet or ordinary potato peeled and cubed, 1 large aubergine cubed, 2 tomatoes roughly chopped, 1/2 tsp of cumin seeds, 1 litre hot vegetable stock (made with low salt stock cube) , 100g dried or 175g fresh apricots, 400g can of chickpeas drained, 1/2 tsp dried chilli flakes, 1 cinnamon stick, 1 lime, handful of fresh mint leaves roughly chopped.
Method:
Place cous cous in large bowl and just cover with boiling water. Stir well and set aside.
Heat oil in large casserole dish and fry onions, sweet potato and aubergine for 10 minutes until well browned. Add tomatoes and cumin seeds and cook for 2 minutes.
Add stock to the pan with apricots, chickpeas, chilli and cinnamon stick. Simmer gently for 15 minutes until vegetables are tender. Cut 4 thin slices of lime. Squeeze juice from rest of lime into tagine and stir in mint. Season to taste with black pepper.
Divide cous cous into serving dishes or plastic tubs if freezing, spoon over tagine and garnish those serving immediately with lime. I didn't give Ethan a piece of lime with his!
Ethan enjoyed picking out the various vegetables and found the cous cous very easy to handle. It clumps together a lot making it a perfect weaning food for little fingers to handle!
Labels:
apricots,
aubergine,
chickpeas,
onion,
sweet potato,
tagine,
tomatoes,
vegan,
vegetarian
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