Spiced Apple and Pear Compote

Delicious yoghurt topping

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Coco and Lentil are big yoghurt fans and little tubs of raspberry, strawberry, apricot or peach flavoured yoghurt are a regular after supper dessert.  Generally, Lentil chooses one first and little Coco gets whichever flavour he discards.  I allow Lentil this little concession as I suspect it will quickly come to an end once Coco starts talking!

I like to add a bit of texture and additional flavour to their yoghurts and this little compote is a quick and tasty topping.  It helps with satisfying your little charges’ 5 or 3 (depending on which school of thought you subscribe to!) a day; can be pureed for babies; and is suitable for freezing. It also makes a good combo with creme fraiche, or adds a little healthiness to an ice-cream treat!

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Makes 4 portions.

The what:

2 apples, peeled, cored and chopped into kiddie bite-sized chunks

2 pears, peeled, cored and chopped into kiddie bite-sized chunks

a handful of raisins or other dried fruit

1/4 tsp of mixed spice

60ml water

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The how:

Put all the ingredients into a pan and cook for about 10 minutes, stirring regularly. The compote is ready once the apple and pear are soft but not mushy.  If the compote starts to stick to the bottom of the pan add a little more water.

Then it’s ready to serve: on its own, with yoghurt, creme fraiche or ice-cream!  It is also delicious with porridge or muesli…..endless possibilities!

Enjoy!

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Stuffed Zucchini Rounds

Stuffed Zucchini with butternut squash, peppers and cheddar

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Zucchini or courgettes and olive oil are a simply delicious traditional Italian combination.  Elizabeth David is credited with bringing this vegetable, previously reserved for the aristocracy, into the ordinary English kitchen.  In her book, A Book of Mediterranean Food, published in 1950, she shares a simple courgette recipe, combining the “very young marrow” with butter and tomatoes.

 

 

Taking a cue from the September sunshine over the weekend, we’ve gone for a summer – autumn vegetable flavouring, combining the zucchini with butternut squash.  It’s a light but comforting dish, which we hope you’ll enjoy as much as we have.

 

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This dish is an easy dish that is perfect for getting little hands involved in the kitchen and Lentil had great fun stuffing all the ingredients into the zucchini and sprinkling the cheese on top (a lot of which ended up on the baking tray)!

The what:

3 Round zucchini, topped and flesh removed

1 onion, quartered

1 yellow pepper, topped, de-seeded and quartered

1/2 roasted butternut squash (you can roast the other half too and use it to make our roast Butternut Squash and Courgette Risotto). Continue reading

Tuna Casserole

Tuna Casserole, aka tuna pasta bake

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This dish combines two of Lentil’s favourite foods – fish and pasta. So I was expecting it to pass the Lentil taste test with flying colours – surely?? Well actually, it only got the star sticker of approval second time round.  I made the first dish using Penne pasta.  Fine for adults, but the pasta was just a bit too big for a toddler-sized mouth.  The eating of it made more difficult as said toddler hasn’t quite mastered cutting his food with a knife, yet insists on trying everything himself without any help!!  Suffice to say it was a very long mealtime and require infinite patience!

Lesson learnt I decided to use macaroni on the second attempt.  The result was the same delicious taste, but a toddler-friendly eating experience.  Big sigh of relief all round!

Continue reading