A few of Coco’s favourites

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Now that little Coco is eating three meals a day, I thought I’d share a few of her current favourites with you: sweet potato and fish purée; lentils and apple, pear compote.  We still have to purée everything, although we’ve detected a glimmer of white through her bottom gum so hopefully she’ll have a few teeth soon.  I was beginning to wonder if she had any in there at all!

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Bird’s nest chicken

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This is a quick and easy dish which I made for Lentil to serve with some of my homemade pasta.  Yes, you read correctly: “homemade pasta”.  But don’t fear, I haven’t turned into a culinary godess overnight – I wish!  It’s just simply the easiest thing to make. Continue reading

Coco’s weaning diary – the next chapter

 Week 4:

Tuesday.

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More new food stuff??  Just when I thought I’d tried almost everything. I’ve eaten a lot of different fruits and vegetables, which Mummy has cooked for me over the last few weeks.  This new stuff is really yellow and quite small like those tiny pea things Mummy likes to put in everything!

Mummy calls the yellow peas “sweetcorn”.  She mixes it with some sweet potato.   “AAAGGHHH..MAAAA…GURGLE, GURGLE”. Mmm, this isn’t bad at all.  Continue reading

Easter salt and sugar-free bakes

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These are a healthy, sugar and salt free little treat for little tummies.  The fruit makes them just sweet enough so they don’t last very long!

 

 

The what:

30g dried pitted dates, chopped

30g dried cranberries, chopped

130g flour

1tsp baking powder

60g unsalted butter

30ml water

The how:

Melt the butter in a small saucepan and set aside to cool.  Meanwhile puree the dates and cranberries with a hand-held blender, adding the 30 ml of water. Sieve the flour and baking powder into a large bowl.  Next add the butter and puree and mix well.  Shape into a ball, wrap in cling film and rest in the fridge for at least 30 minutes.

Pre-heat the oven to 200 (180 fan).  Remove the cookie dough from the fridge and soften a little between your hands.  Roll out on a floured surface using a rolling-pin until it is about 1cm thick.  Then cut your biscuit shapes and add to a lightly greased baking tray.  Cook in the oven for about 10 minutes, until golden.

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Enjoy!