Ingredients:
110g Plain (All Purpose) Flour, 200ml Whole (Full Fat) Milk, 80ml Water, 2 Free Range Eggs,
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.
Alfresco dining the BLW way!
Showing posts with label eggs. Show all posts
Showing posts with label eggs. 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.
Sunday, 24 October 2010
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, 15 September 2010
Courgette (Zucchini) Torte
Makes 3 Adult Portions and 2 Baby ones (although if baby keeps dropping it you can just give baby both portions!)
Ingredients: 6 courgettes (525 grams approx), olive oil, 1 small onion, 1 fresh chilli (I used a mild one and left seeds in but you can add more or less and put seeds in according to taste), 4 medium free range eggs, 50 grams self-raising flour, 100g cheddar cheese ( I used mature - again depends on your taste), 1/2 teaspoon cayenne pepper, butter to grease.
Method: Preheat oven to 200'C (350F). Trim courgette and slice thinly. Fry with oil in a pan for a few minutes, turning until they are soft and browning. Use a slotted spoon to transfer to a bowl. Slice the onion thinly and add to remaining oil in pan with the chilli. Saute until onion soft and beginning to brown. Using slotted spoon add onion and chilli to courgettes. Beat the eggs in a large bowl. Add flour and cheese and cayenne mixing in well. Then add courgette mixture. Grease a 9" shallow ovenproof dish with butter and bake for 30 minutes until risen, firm to touch and golden. Allow to cool but do not refrigerate. Serve with tomato and cucumber salad or veg of your choice.
Ingredients: 6 courgettes (525 grams approx), olive oil, 1 small onion, 1 fresh chilli (I used a mild one and left seeds in but you can add more or less and put seeds in according to taste), 4 medium free range eggs, 50 grams self-raising flour, 100g cheddar cheese ( I used mature - again depends on your taste), 1/2 teaspoon cayenne pepper, butter to grease.
Method: Preheat oven to 200'C (350F). Trim courgette and slice thinly. Fry with oil in a pan for a few minutes, turning until they are soft and browning. Use a slotted spoon to transfer to a bowl. Slice the onion thinly and add to remaining oil in pan with the chilli. Saute until onion soft and beginning to brown. Using slotted spoon add onion and chilli to courgettes. Beat the eggs in a large bowl. Add flour and cheese and cayenne mixing in well. Then add courgette mixture. Grease a 9" shallow ovenproof dish with butter and bake for 30 minutes until risen, firm to touch and golden. Allow to cool but do not refrigerate. Serve with tomato and cucumber salad or veg of your choice.
Tuesday, 14 September 2010
Ethan LOVES moussaka!
Moussaka (Makes 4 Adult portions & 2 Baby ones)
Ingredients:
Three aubergines, One small onion diced, 450 grams of beef or lamb mince, 2 garlic cloves crushed, Olive oil, 2 tablespoons of tomato puree, 75 ml of water, teaspoon of ground cinnamon, tablespoon of parsley, black pepper.
For the topping: 75 grams of butter, 75 grams of plain flour, 570ml of milk, 50 grams of grated cheese, nutmeg, 2 eggs.
Method:
Preheat oven to gas mark 4, 350'F or 180'C.
Fry onion in olive oil in a large pan for 5 minutes and add garlic. Add meat to pan to brown, stir to break up any lumps. Put tomato puree, water, cinnamon and parsley in a bowl together and mix. When meat has browned pour tomato mix over it and the onions. Stir in and leave on a low heat, stirring occassionally. Put some olive oil in a frying pan or wok and fry aubergine on both sides in batches. When all are browned remove from pan and soak up excess oil from them with kitchen paper. To make the topping, take a saucepan and put on a medium heat. Add butter and melt before adding flour. Gradually add milk and keep stirring. Next add cheese and keep stirring until it has become a smooth cheese sauce. Take off the heat and add some black pepper. Allow the sauce to cool and then whisk both eggs into it. To assemble: get a casserole dish and put a layer of aubergine across the bottom, then a layer of meat sauce and repeat until finishing with a layer of aubergine. Pour the topping over it all and then sprinkle with nutmeg. Bake uncovered for an hour. Warning: is very hot when first comes out the oven so allow to cool before giving to baby. Make sure you check the aubergine especially is cold enough before serving to baby!
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