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 milk. Show all posts
Showing posts with label milk. Show all posts
Tuesday, 16 November 2010
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
Creamy Apricot & Apple Oats
2 tbsp porridge oats
3 tbsp of whole milk
3 tbsp of water
1 tbsp of natural yoghurt
75g of sliced dried apricots (or sultanas or other dried fruit)
1 small eating apple
Combine all ingredients except for apple in a bowl and cover and store in the fridge overnight.
Just before serving, grate the apple and stir into the oat mixture.
Serve cold or if the weather is a bit chilly (like it is now in England) warm gently.
3 tbsp of whole milk
3 tbsp of water
1 tbsp of natural yoghurt
75g of sliced dried apricots (or sultanas or other dried fruit)
1 small eating apple
Combine all ingredients except for apple in a bowl and cover and store in the fridge overnight.
Just before serving, grate the apple and stir into the oat mixture.
Serve cold or if the weather is a bit chilly (like it is now in England) warm gently.
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.
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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