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 carrot. Show all posts
Showing posts with label carrot. Show all posts
Tuesday, 16 November 2010
Wednesday, 3 November 2010
Fruity Fingers
These taste absolutely blinding and happily contain no refined sugar so they are a very healthy treat for little bears! Refined sugar is bad because it sends our blood sugar levels sky high in an instant (unlike naturally occurring sugars like those found in honey and fruit juice) whilst containing no vitamins, minerals or nutrients. Freshly squeezed orange juice is best as it won't have any refined sugar added to it - you can squeeze it out the orange yourself and know exactly what's in there!
Prunes are dried plums (which makes them sound much nicer!) and contain high levels of vitamin A (good for eyes, skin, hair and growth), B and C as well as fibre, magnesium, calcium, potassium, protein and carboyhdrate.
Makes about 20 fingers depending on size you cut them into.
Ingredients: 120g/4oz butter, Juice of 4 Oranges, 2 Free Range Eggs, beaten, 250g/8oz grated apple or carrot, 2 Bananas, mashed, 180g/6oz Self Raising Flour, 120g/4oz Dried Prunes (with no stones) chopped into slivers.
Method: Preheat oven to 200'C/ 400'F/ Gas Mark 6. Place butter, orange juice, eggs and flour in a mixing bowl and blend together using an electric whisk. Fold in apple/carrot, bananas and prunes. Add a little flour if need be until spoon stands upright in mixture. Turn into a square cake or brownie tin and level. Bake until golden, about 25-35 minutes. A skewer will come out clean when ready. Cool slightly before scoring into fingers. Allow to cool completely then divide into fingers using a sharp knife.
Prunes are dried plums (which makes them sound much nicer!) and contain high levels of vitamin A (good for eyes, skin, hair and growth), B and C as well as fibre, magnesium, calcium, potassium, protein and carboyhdrate.
Makes about 20 fingers depending on size you cut them into.
Ingredients: 120g/4oz butter, Juice of 4 Oranges, 2 Free Range Eggs, beaten, 250g/8oz grated apple or carrot, 2 Bananas, mashed, 180g/6oz Self Raising Flour, 120g/4oz Dried Prunes (with no stones) chopped into slivers.
Method: Preheat oven to 200'C/ 400'F/ Gas Mark 6. Place butter, orange juice, eggs and flour in a mixing bowl and blend together using an electric whisk. Fold in apple/carrot, bananas and prunes. Add a little flour if need be until spoon stands upright in mixture. Turn into a square cake or brownie tin and level. Bake until golden, about 25-35 minutes. A skewer will come out clean when ready. Cool slightly before scoring into fingers. Allow to cool completely then divide into fingers using a sharp knife.
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.
Tuesday, 2 November 2010
Cheese & Carrot Pretzels
Ingredients: 250g/9oz plain flour, 25g grated cheese, 1 grated carrot, 25g/1oz butter, diced, 2 teaspoons of baking powder, 100ml/3 fluid oz whole milk.
Preheat oven to 200'C/400'F/ Gas Mark 6 .
Mix flour, cheese, carrot, butter and baking powder in a bowl with your fingers until well combined. Add milk gradually mixing with a metal spoon until a dough forms.
Turn out onto a floured surface. Knead for a few minutes.
Roll dough out to form a rough rectangle about 25cm x 18cm (10" x 7"). Cut dough into 12 - 14 strips about half an inch wide and roll between your palms. Tie into a pretzel shape. Place on a baking sheet and cook for 10 - 12 minutes until a crusty layer forms on outside.
These keep well in an airtight container but are very moreish so probably won't last that long! Ethan loves them and the funny shapes fascinate him. You could substitute grated carrot for grated parsnip, courgette, apple or bung in some poppy or sesame seeds. Enjoy!
Preheat oven to 200'C/400'F/ Gas Mark 6 .
Mix flour, cheese, carrot, butter and baking powder in a bowl with your fingers until well combined. Add milk gradually mixing with a metal spoon until a dough forms.
Turn out onto a floured surface. Knead for a few minutes.
Roll dough out to form a rough rectangle about 25cm x 18cm (10" x 7"). Cut dough into 12 - 14 strips about half an inch wide and roll between your palms. Tie into a pretzel shape. Place on a baking sheet and cook for 10 - 12 minutes until a crusty layer forms on outside.
These keep well in an airtight container but are very moreish so probably won't last that long! Ethan loves them and the funny shapes fascinate him. You could substitute grated carrot for grated parsnip, courgette, apple or bung in some poppy or sesame seeds. Enjoy!
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!
Tuesday, 26 October 2010
Macaroni Cheese
I love macaroni cheese but felt it was missing something...so I bunged a load of vegetables in there too. Ethan loves the creamy cheese sauce and picking different coloured vegetables out. The whole milk is a great source of calcium, Vitamin D, B12, riboflavin or B2 (which is responsible for red cell growth and promotes a healthy immune system) and phosphorus (which helps with bone formation, digestion, energy extraction and protein formation) . Babies need full fat milk as they need more calories for all the energy they burn off and the fat helps their brain development but it should only be used in cooking after 6 months and can be given as a drink after a year.
Makes 3 Adult portions and a baby one.
Ingredients: 300ml of Whole (Full Fat) Milk, 100g Mature Cheddar Cheese grated, 25g butter, 25g Plain (All Purpose) Flour, 300g Macaroni (or failing that any pasta shapes you have in the house), 2 Carrots (100g), 100g Frozen Peas and 100g Cauliflower.
Method: Make pasta as per instructions on pack put peas in towards end, drain and set aside. Steam vegetables (you can do this using a metal colinder overing a saucepan of boiling water with a lid on top or in the microwave in a container with the lid slightly open and a few drops of water). Heat butter in a saucepan, gradually add flour, mixing together to form a paste. Gradually add milk and keep stirring and turn up heat to high. Add cheese and keep on stirring until a thick sauce forms. Take off heat, stir in pasta and steamed vegetables. If you like a crispy top you can take a portion out now for baby and cool and then put macaroni cheese in a casserole dish and place under the grill until cheese bubbles.
Makes 3 Adult portions and a baby one.
Ingredients: 300ml of Whole (Full Fat) Milk, 100g Mature Cheddar Cheese grated, 25g butter, 25g Plain (All Purpose) Flour, 300g Macaroni (or failing that any pasta shapes you have in the house), 2 Carrots (100g), 100g Frozen Peas and 100g Cauliflower.
Method: Make pasta as per instructions on pack put peas in towards end, drain and set aside. Steam vegetables (you can do this using a metal colinder overing a saucepan of boiling water with a lid on top or in the microwave in a container with the lid slightly open and a few drops of water). Heat butter in a saucepan, gradually add flour, mixing together to form a paste. Gradually add milk and keep stirring and turn up heat to high. Add cheese and keep on stirring until a thick sauce forms. Take off heat, stir in pasta and steamed vegetables. If you like a crispy top you can take a portion out now for baby and cool and then put macaroni cheese in a casserole dish and place under the grill until cheese bubbles.
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.
Sunday, 24 October 2010
Beef Hot Pot
Beef is a great source of protein, those B vitamins, zinc and iron. It is good for building muscles which is great for growing babies!
Serves 4 Adults and you should get 2 baby portions out of it too.
Ingredients: Olive Oil, Plain (all purpose) Flour, 520grams of stewing beef (this would work with any meat though), 4 carrots (approx 175g), 1 small onion (75g), 1 Green Pepper (capsicum), 350g of new potoatoes (would work with other potatoes including sweet), low salt stock cube and bouquet garni, 1 tbsp worcestershire sauce.
Method: Preheat oven to 150'C/ 300'F/Gas Mark 2. Make up plenty of stock. Chop beef into chunks before tossing in flour. Pour olive oil into large lidded casserole dish, followed by beef and cook until browned. Add onions, carrots and pepper. Pour in stock so casserole dish is about halfway full with it and remove from heat stir in worcestershire sauce and add bouquet garni. Slice potatoes thinly and arrange on top of ingredients in pot. Cover with lid and cook in oven for about an hour. After an hour is up you can take a small serving and set aside for baby whilst removing lid. This is so it has plenty of time to cool down ready for when the rest is done (and the meat should be very tender and well cooked by now anyway) so baby doesn't burn themselves on it. If you are having half the next day just take a bit out for baby before reheating. Put back in the oven uncovered and bake for a further hour. To crisp potato topping place casserole dish under a hot grill for a few minutes before serving.
This is a lovely hearty dish on a cold day. Ethan loved munching on the very soft vegetables and sucked all the flavour from the beef with great satisfaction.
Serves 4 Adults and you should get 2 baby portions out of it too.
Ingredients: Olive Oil, Plain (all purpose) Flour, 520grams of stewing beef (this would work with any meat though), 4 carrots (approx 175g), 1 small onion (75g), 1 Green Pepper (capsicum), 350g of new potoatoes (would work with other potatoes including sweet), low salt stock cube and bouquet garni, 1 tbsp worcestershire sauce.
Method: Preheat oven to 150'C/ 300'F/Gas Mark 2. Make up plenty of stock. Chop beef into chunks before tossing in flour. Pour olive oil into large lidded casserole dish, followed by beef and cook until browned. Add onions, carrots and pepper. Pour in stock so casserole dish is about halfway full with it and remove from heat stir in worcestershire sauce and add bouquet garni. Slice potatoes thinly and arrange on top of ingredients in pot. Cover with lid and cook in oven for about an hour. After an hour is up you can take a small serving and set aside for baby whilst removing lid. This is so it has plenty of time to cool down ready for when the rest is done (and the meat should be very tender and well cooked by now anyway) so baby doesn't burn themselves on it. If you are having half the next day just take a bit out for baby before reheating. Put back in the oven uncovered and bake for a further hour. To crisp potato topping place casserole dish under a hot grill for a few minutes before serving.
This is a lovely hearty dish on a cold day. Ethan loved munching on the very soft vegetables and sucked all the flavour from the beef with great satisfaction.
Carrot Cake
Ethan doesn't get cake (or anything containing added sugar) very often so when he does I like it to contain healthy stuff too. The carrots provide carotene which the body converts to vitamin A (which strengthens the immune system, keeps the skin, lungs and intestional tract healthy and promotes healthy cell growth) as well as being rich in vitamins B1, B2, B6, C, D and E, potassium, calcium, folic acid and magnesium. Don't go peeling carrots though as a lot of the goodness is in or just below the skin so just give them a scrub and grate skin and all. This makes about 16 adult sized portions or 32 baby ones!
Ingredients: 175mls/6 fluid oz sunflower oil, 175 grams/6 oz soft brown sugar, 3 free range eggs, 3 grated carrots (approx 175grams), 75g sultanas, zest of an orange, 175g self-raising (self rising) flour, 1 teaspoon bicarbonate of soda (baking soda), 1 tsp ground cinnamon, 1/2 teaspoon of ground nutmeg.
Method: Preheat oven to 200'C/400'F/Gas Mark 6 Grease and line the base of a 23cm brownie (square) tin or get your trusty silicone one out if you're too lazy to bother with greasing like me! In a large bowl beat together the oil, sugar and eggs. Stir in grated carrots and sultanas followed by orange zest. In a seperate bowl mix flour, bicarbonate of soda, cinnamon and nutmeg until combined and then stir in well to the carrot mixture. Spoon mixture into prepared tin and bake for 30-40 minutes until well risen and firm to the touch. If you put a fork in the centre it should come out clean. Remove from oven and leave to cool for 5 minutes before turning out and leaving to cool completely.
Ingredients: 175mls/6 fluid oz sunflower oil, 175 grams/6 oz soft brown sugar, 3 free range eggs, 3 grated carrots (approx 175grams), 75g sultanas, zest of an orange, 175g self-raising (self rising) flour, 1 teaspoon bicarbonate of soda (baking soda), 1 tsp ground cinnamon, 1/2 teaspoon of ground nutmeg.
Method: Preheat oven to 200'C/400'F/Gas Mark 6 Grease and line the base of a 23cm brownie (square) tin or get your trusty silicone one out if you're too lazy to bother with greasing like me! In a large bowl beat together the oil, sugar and eggs. Stir in grated carrots and sultanas followed by orange zest. In a seperate bowl mix flour, bicarbonate of soda, cinnamon and nutmeg until combined and then stir in well to the carrot mixture. Spoon mixture into prepared tin and bake for 30-40 minutes until well risen and firm to the touch. If you put a fork in the centre it should come out clean. Remove from oven and leave to cool for 5 minutes before turning out and leaving to cool completely.
Wednesday, 13 October 2010
Spicy Parsnip & Carrot Soup
Parsnips are carbohydrates which are the only fuel source for many vital organs, including the brain, central nervous system and kidneys. Parsnips are a good source of vitamin C (immune booster, potent antioxidant) and niacin (vitamin B3 which assists in the functioning of the digestive system, skin, and nerves. It is also important for the conversion of food to energy). They also provide some vitamin E, potassium (which is essential for the function of all organs in the body) and dietary fibre. Carrots are an excellent source of beta carotene, which is converted in the body to vitamin A. Vitamin A helps with night vision - that’s why children are told to eat carrots so they will be able to see in the dark! Vitamin A also benefits the skin and is great for the immune system. Garlic is a good source of vitamin B6 and C. So enjoy this soup safe in the knowledge it's not only really yummy, it's good for you and baby too!
Makes 2 Adult and 2 baby portions
Ingredients:
1 small onion
4 garlic cloves
2 carrots
2 parsnips
Olive Oil
1 tbsp curry powder
200 -300 ml of stock (Kallo do a low salt stock cube)
Crusty bread
Preheat oven to 200'C/400'F/Gas Mark 6.
Dice onion and place in a roasting tin. Remove skin from garlic cloves and place whole in tin. Chop up carrots and parsnips into your baby's usual eating sized sticks. Drizzle with olive oil and scatter the curry powder all over the vegetables. Roast in oven for 30 minutes, remove and turn vegetables to ensure even cooking. Roast for approximately another 30 minutes (keep an eye and nose on them though and if you think they are ready sooner get them out!). At this point I took a few sticks of carrot and parsnip out to serve Ethan with his lunch. Pour everything else from tin into a saucepan and add 100ml of stock. Use a hand blender to blend as much as you like, gradually adding more stock. I like my soups pretty thick but if it's too thick for you just add more boiling water. I used a petit pain when giving Ethan some, ripping up the bread and dunking it into the soup and then giving him that to eat. You could put this in a loaded spoon to give your baby too. My friend Hannah's baby Ollie was over for lunch and loved this soup too so that's the thumbs up from two babies today!
The curry and the garlic really compliment the carrot and parsnips. I put a bit of black pepper in too as I love the stuff. Enjoy ;)
Makes 2 Adult and 2 baby portions
Ingredients:
1 small onion
4 garlic cloves
2 carrots
2 parsnips
Olive Oil
1 tbsp curry powder
200 -300 ml of stock (Kallo do a low salt stock cube)
Crusty bread
Preheat oven to 200'C/400'F/Gas Mark 6.
Dice onion and place in a roasting tin. Remove skin from garlic cloves and place whole in tin. Chop up carrots and parsnips into your baby's usual eating sized sticks. Drizzle with olive oil and scatter the curry powder all over the vegetables. Roast in oven for 30 minutes, remove and turn vegetables to ensure even cooking. Roast for approximately another 30 minutes (keep an eye and nose on them though and if you think they are ready sooner get them out!). At this point I took a few sticks of carrot and parsnip out to serve Ethan with his lunch. Pour everything else from tin into a saucepan and add 100ml of stock. Use a hand blender to blend as much as you like, gradually adding more stock. I like my soups pretty thick but if it's too thick for you just add more boiling water. I used a petit pain when giving Ethan some, ripping up the bread and dunking it into the soup and then giving him that to eat. You could put this in a loaded spoon to give your baby too. My friend Hannah's baby Ollie was over for lunch and loved this soup too so that's the thumbs up from two babies today!
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