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.
Alfresco dining the BLW way!
Showing posts with label cabbage. Show all posts
Showing posts with label cabbage. Show all posts
Tuesday, 16 November 2010
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.
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!
Monday, 25 October 2010
Vegetable Pasta Bake
Makes about 3 adult portions with enough for baby too
Ingredients: 500g Passata or a tin of tomatoes, 200g Pasta (I used penne but any will do), 100g Broccoli, 3 carrots (125g), 125g Cabbage, 1 small onion diced (100g), Olive Oil, Oregano and Basil for seasoning, 50g Mature Cheddar (would also work with mozarella, feta etc).
Chop vegetables up according to your baby's development. If they have mastered the pincer grip you can chop into smaller pieces otherwise just chop it into sticks and broccoli trees. Ethan loves broccoli trees the best out of all veg, I think I do too!
Method: Preheat oven to 200'C/400'F/Gas Mark 6. Put some olive oil in a wok and stir fry until clear, add carrots followed by broccoli and shredded cabbage. Meanwhile make up pasta according to instructions on packet. When vegetables are done (Ethan likes his with a bit of crunch in them as do we!) pour into a casserole dish and add passata. Then add pasta and herbs and stir until well combined. Sprinkle cheese on top and place in oven til cheese melts. This comes out of oven fairly cool still as passata is added cold so I was able to serve Ethan straight away but do check is cool enough before giving to baby.
Ethan loved this meal. It's very simple but he wolfed a huge portion down. I think he liked the al dente pasta and vegetables as he has 2 more teeth coming through at the moment so it's comforting to bite on.
Ingredients: 500g Passata or a tin of tomatoes, 200g Pasta (I used penne but any will do), 100g Broccoli, 3 carrots (125g), 125g Cabbage, 1 small onion diced (100g), Olive Oil, Oregano and Basil for seasoning, 50g Mature Cheddar (would also work with mozarella, feta etc).
Chop vegetables up according to your baby's development. If they have mastered the pincer grip you can chop into smaller pieces otherwise just chop it into sticks and broccoli trees. Ethan loves broccoli trees the best out of all veg, I think I do too!
Method: Preheat oven to 200'C/400'F/Gas Mark 6. Put some olive oil in a wok and stir fry until clear, add carrots followed by broccoli and shredded cabbage. Meanwhile make up pasta according to instructions on packet. When vegetables are done (Ethan likes his with a bit of crunch in them as do we!) pour into a casserole dish and add passata. Then add pasta and herbs and stir until well combined. Sprinkle cheese on top and place in oven til cheese melts. This comes out of oven fairly cool still as passata is added cold so I was able to serve Ethan straight away but do check is cool enough before giving to baby.
Ethan loved this meal. It's very simple but he wolfed a huge portion down. I think he liked the al dente pasta and vegetables as he has 2 more teeth coming through at the moment so it's comforting to bite on.
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