Caribbean Veggie Casserole

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.    

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.     

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.

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.

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. 

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!