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

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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!

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Green Tea Salmon

Salmon poached in green tea

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When I became pregnant with Lentil I gave up coffee and green tea and anything else with caffeine in it – just like most first time mothers-to-be worried that even a drop could be damaging!  I realised I could survive quite well without coffee.  I actually don’t really like coffee, but had become a daily drinker: fetching a latte was an excuse to escape the relentless stressy office environment for five minutes once or twice a day.  I also hopped the caffeine would actually keep me awake no matter how little sleep I got!

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Beetroot Risotto

Colourful Beetroot Risotto for a veggie meal or side dish

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If you’ve seen my Beet, Carrot and Barley Salad you’ll know that thanks Grigson’s Vegetable Book, my bible for all things vegetable, I now know how to prepare and cook beetroot!  This recipe brings together the heavenly combination of beetroot and goats cheese with risotto.

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Fish Pie

Comforting fish pie with salmon, white fish, potatoes and cheese

DSC_0130aThe only fish and indeed the only pie I ate as a child was my mother’s fish pie topped with crumbled cheese and onion crisps.  And not just any cheese and onion crisps: a very special brand called Tayto, which are only available in the 4 fair provinces of Ireland.  It was such a special dinner.  As a young girl I wasn’t a great eater and dinnertime was a bit of a chore.  Fish pie day on the other hand was such a joy – who ever heard of having a treat like crisps with dinner??

Continue reading

Homemade Gnocchi with Butter and Sage

Quick and Easy Potato Gnocchi

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This is an old recipe that has been handed down from grandmother to mother to granddaughter and I’m feeling very privileged that it’s now been passed to me by my fairy godmother!  The recipe was hand-written on a piece of paper and included just the raw ingredients, no measurements. So we’ve been eating a lot of gnocchi recently (not that we’re complaining!) in the trial and error process of finding the perfect balance.  And we think we’ve cracked it!

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Parmigiana

Parmigiana with a pinch of healthiness.  A great vegetarian option on its own or as a side dish

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The origins of this traditional dish are disputed. Jamie Oliver refers to it as a “classic northern Italian recipe” and is in good company: Antonio Carluccio confesses “I’ve never known whether this dish is called ‘parmigiana’ because it comes from Parma, or because it’s made with Parmesan cheese”. But  although the name may be claimed by the north, Carluccio concedes that the recipe stems from Sicily in the South.

My own Parmigiana story has less exotic origins! Continue reading

Quinoa stir-fry

I really like this healthy, but tasty stir-fry and better still it’s quick and easy to make.  We hope you love it too!

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I’ve become a big fan of quinoa recently and luckily the kids seem to like it too.  It’s a great source of protein and really easy to cook.  As such a small grain it’s also great to use in weaning recipes, particularly if little ones have few teeth and are only getting used to managing solids!

Makes 2 large portions and 1 small portion

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The what:

120g quinoa

100g Edamme beans

a bunch of spring onions

1cm ginger

handful of coriander

2 baby pak choi

5 baby corn

juice of 1/2 lime

small handful sesame seeds

1/2 tbsp sunflower oil

For the sauce:

1 tbsp sesame oil

1/2 tbsp rice vinegar

1 tbsp Oyster sauce

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The how:

Cook the quinoa according to instructions on the packet.

To make the sauce mix together all the ingredients.

Heat the sunflower oil in a large saute pan and saute the onions, garlic and ginger.  Remove and set aside.  Add all the other vegetables to the pan and cook for 2 minutes. Then add the sauce and cook for a further 2-3 depending on how crunchy you like your vegetables.  Stir in the onions, garlic, ginger and quinoa.  Sprinkle over the sesame seeds and coriander and serve.

 

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Glazed Salmon with Carrot and Courgette Ribbons

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Once Coco and Lentil got used to the early weaning vegetable purees I made, I was keen to introduce fish.  I wasn’t a great fish eater as a child: I only ate my mother’s fish pie which she topped with crumbled crisps and even then, I ate more of the potato and crisps than the fish! Thankfully, Coco and Lentil aren’t yet showing any signs of my fish pickiness. Salmon was the first fish they tried and one I come back to regularly.  As an anadromous fish it’s great brain food, a good source of vitamin D, and, of course, it’s omega-3 properties are well publicised.  It is also very versatile and can be baked, cured, eaten raw, grilled, poached, sautéed or smoked.  This recipe calls for a saute pan and a little glaze.  It’s yummy and healthy!

You can check out our other fish recipes here.

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Makes 2 adult and 2 child portions

The what:

3 salmon fillets, skinned

1 courgette, topped & tailed

1 carrot, peeled, topped & tailed

1 cm ginger, finely sliced

1/2 celeraic, outer skin peeled

1/2 tbsp olive oil

for the sauce:

1 tbsp toasted sesame oil

2 tbsp oyster sauce

1 tsp reduced salt soy

2 tsp honey

The how:

Slice the carrot, celeraic and courgette into thin vertical strips using a potato peeler, or alternatively if you have a spiralizer, slice into ribbons.  You can prepare the vegetables in advance – just place in a bowl with water and refrigerate.  Drain and pat dry with some kitchen towel when needed.

To make the glaze mix all the ingredients together in a shallow bowl and marinade the salmon fillets for 2 minutes on each side.

Meanwhile heat the olive oil in a large non-stick pan for the vegetables.  Heat another dry pan for the salmon.  Remove the salmon from glaze (but retain the glaze for later) and add to the dry, hot pan. Cook for 2 minutes, then turn, pour over the glaze and cook for further 2 minutes.  Add the spiralized vegetables to the oiled pan and cook for 2-3 minutes.

To serve, arrange the vegetables on a plate and place the salmon on top. Drizzle over the remaining glaze from the hot pan.

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Mayo-less Potato Salad

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As a child I hated potato salad.  I don’t know if it was the dry, floury potatoes or the combination of cold potatoes, raw onion and mayonnaise that put me off, but nothing would entice me to eat it! Today I still approach potato salad with a certain degree of trepidation and have yet to find a traditional potato salad recipe that I love.  When spending some time in Germany as a teenager a fairy godmother (and fabulous domestic cook) thought me to make a potato salad that doesn’t require any mayonnaise at all.  This is my version of that salad: it’s my desert island salad!  It’s one that Lentil loves too (even if he picks out a few of the gherkins) and so hopefully he won’t grow up with my potato salad phobia!

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The what:

330g baby new / Charlotte potatoes

2 slices bacon

4 spring onions, sliced

10 mini gherkins, topped and sliced

For the dressing:

2 tbsp olive oil

1 tsp Dijon mustard

1 1/2 tbsp of the pickled juice from the gherkin jar

pinch of ground black pepper

Tip: When serving salads, I normally wait until shortly before serving to add the dressing so they don’t become soggy.  However, this salad tastes best if the potatoes are left to soak in the dressing for a while.

The how:

Put the potatoes in a saucepan, cover with water and bring to the boil.  Then simmer for about 15-20 minutes until cooked.  Remove from the heat, drain and leave to cool.

Meanwhile saute the spring onions in a little olive oil, remove, add the bacon to the saute-pan and cook, turning over half way through.  Once cooked, remove any rind from the bacon and dice.

Once the potatoes have cooled a little, slice and add to your salad bowl.  Toss in the spring onions, bacon and gherkins.

To make the dressing, add the mustard, gherkin juice to a jar, close the lid and shake well.  Then add the olive oil and pepper and shake well again.  Taste test with a potato slice.  Pour over the salad, mix and leave to soak a little before serving (see tip above).

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Courgetti and Strawberry Salad

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Since starting my blogging journey, I’ve been inspired by (and in awe of!) the many fabulous health food bloggers out there, creating amazing recipes with deliciously fresh ingredients, and sharing drool-inducing photos of their creations.  It was while perusing some of these awesome foodies’ websites and salivating over their culinary endeavours that I came across spiralizing. Clearly, I am way behind the times – how have I missed all the hype about fruit and veggie ribbons and spaghetti styled courgettes??  I wondered if the spiralizer was just the latest kitchen gadget: something I would use once and then retire to the cupboard over the fridge, which is rarely opened: I need a stool to reach it!

I reasoned that I use my mandolin regularly and love Japanese food.  Surely something food-related originating in Japan can’t be bad?  So after a little research on the various brands and models I purchased a spiralizer online and eagerly awaited its arrival!

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I’m certainly not giving up on my yummy homemade pasta (mon Dieu!) or carbs altogether.  I think they are an important part of a balanced diet, especially for children.  However, I am bursting with ideas for new recipes using my spiralizer and it is a fun way to introduce kids to new ways of eating fruit and veg.

So here is the first of my spiralizer creations……[drum roll!]

I’ve made this salad both with and without chicken and it’s as tasty either way so if you’re vegetarian just simply leave out the chicken.

Serves 2 adult & 1 child portion.

The what:

2 large (3 smaller) chicken fillets, diced

handful of spinach leaves, stems removed

12g flaked almonds

150g strawberries, topped and quartered

2 courgettes, topped and tailed

3 tbsp natural yoghurt

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For the dressing:

juice from 1/2 an orange

juice from 1/2 lime

1 tbsp olive oil

1 tsp balsamic vinegar

a pinch of ground black pepper

Tip: If you don’t have a spiralizer, a mandolin or julienne peeler are just as good for thinly slicing the courgette. If using a julienne peeler, you may find it easier to slice the courgette length-ways.

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The how:

Marinade the chicken in the yoghurt for a couple of hours / overnight.

You can also prepare the dressing in advance: just give it a good shake / stir again before using as the oil will have settled on top.  Add all the ingredients to a jar and shake well.  Taste test with a spinach leaf.

Pre-heat the oven to 220 (200 fan) and back for about 8 minutes and then flip the chicken pieces over, draining off any excess liquid and bake for a further 8 minutes.  Be careful not to let the chicken dry out.

Meanwhile slice the courgettes, either using a using a spiralizer to make courgetti, a mandolin or a julienne peeler (see tip above).  Heat a teaspoon of olive oil in a pan and cook the courgette on medium heat for a couple of minutes to soften.  If you have used a mandolin and have very thin courgette slices, cook on a lower heat and stir and toss continuously in the pan to avoid too much browning, or burning.  Take of the heat and set aside.

toast the almonds in a dry saute pan on medium heat for about 1 minute, tossing regularly, and again being careful not to burn!

To assemble the salad, add the courgetti / courgette slices to your salad bowl.  Place the spinach leave on top and then add the chicken and strawberries. Sprinkle the almonds over the salad and pour the dressing on top.

Enjoy!

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Chickpea, Orka and Sweet Potato Curry

IMG_5552bWe got a little peckish while at Kew Gardens (so beautiful!) recently and headed to the Pavilion expecting to tuck into one of their summer favourites from the grill and barbecue.  But despite the warm English sunshine there was sadly no barbecue.  We didn’t go hungry though: Peyton and Byrne’s indoor restaurant was serving.  I went for the Indian veggie curry, which was really quite delicious and inspired me to try out my own.  My version has more of a Thai than Indian influence, but its quick and easy to make.  I’ll have to go back for the Full of Spice festival for further inspiration!

As well as being beautiful and great for picnics in this weather, there is also lots of fun for the kids.  Following lunch we wandered along the Xstrata Treetop Walkway to view all the trees from above.  A small warning: the walkway does sway quite a bit in the breeze so probably best avoided by those with Acrophobia!  Next we headed to the Treehouse Towers playground: Lentil had a swell time climbing, sliding, walking ropes and of course getting very dirty in the process.  Thank goodness for washing machines!

Anyway, back to the curry……here is my veggie version:

 

The what:

400g chickpeas, rinsed and drained

2 medium-sized sweet potatoes, peeled and chopped

80g peas

80g okra

4 shallots, peeled and sliced

1 garlic clove, finely chopped

400ml coconut milk

1 tsp ground coriander

1/2 tsp cumin seeds

1 tsp garam masala

1/2 tsp turmeric

1cm ginger, finely chopped

200ml stock

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For the Riata:

1/2 cucumber, peeled, seeded and chopped

1 slice pineapple, chopped

4 tbsp natural / greek style yoghurt

1/4 tsp of ground cumin (optional)

a handful of mint, finely chopped

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The how:

Heat the oil in a heavy-based saucepan and saute the cumin seeds, onion and garlic for a minute.  Then add the remaining spices except the turmeric and cook on medium heat for about 5 minutes. Stir in the coconut milk, turmeric and sweet potato, cover and simmer for 20 minutes until the sweet potato is cooked.  Add the chickpeas, peas and okra and cook for about 5 minutes until the vegetables are cooked, but still have a bite to them.

To make the Riata:

Put the cucumber, pineapple and mint in a food processor and pulse a couple of times so you have small chunks.  Transfer to a bowl and mix in the yoghurt and cumin.

Serve the curry and Riata with some rice.  I used brown basmati and wild rice, which works well, but any rice will do.

Enjoy!

 

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Beet, Carrot and Barley Salad

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The beetroot of my childhood was the pickled variety out of a jar. I thought that was the only way to eat beetroot and I was not a fan!

Thanks to the superfood revolution, fresh beetroot has become very popular again having found favour with chefs and food writers alike. According to an article by Khaleda Rahman in Mailonline weekly sales of beetroot in the UK now exceed £1 million.

I had a lovely beetroot and lentil salad in Gail’s cafe recently, which prompted me to have a go at creating my own salad with this purple taproot of the beet plant. I’ve never cooked beetroot before so had to refer to my trusty “Vegetable Book” by Grigson to learn how!

It takes a while to cook the ingredients for this salad, but you can do everything in advance.  The beetroot and carrots are oven baked so once you set the timer you don’t need to watch over them.  Of course, I also think the flavours in this yummy salad are worth the cooking time and I hope you’ll agree.

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The what:

4 beetroot, gently washed (see below)

400g Chantenay carrots, washed

160g Barley (pearl barley is fine, but hulled barley is supposed to retain more nutrients although can be harder to find).

100g Feta cheese

a handful of blanched hazelnuts

a handful of spinach or mixed leaves

squeeze of lemon juice

a handful of mint, finely chopped

for the dressing:

1 tbsp mirin

1 1/2 tbsp rice wine vinegar

1cm ginger, finely sliced

3 tbsp olive oil

pepper to season

Tip: 

I usually make my dressings in an old jam jar so I can close the lid and give it a good shake to mix it well.  Always taste your dressing too with a piece of fruit or veg from the salad before adding to the rest of the salad and adjust, if necessary.

The how:

Gently wash the beetroot to remove any dirt, place in a baking tray and cover with tinfoil.  Bake the beetroot in oven for about 3 -3 1/2 hours at 150 (130 fan).  To test if the beetroot is cooked Grigson suggests wrinkling the skin and if it easily comes away from the root it is cooked.  Leave to cool, peel and chop.

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Meanwhile add the carrots to boiling water and boil for about 10 minutes to soften.  Then drain and place in a baking tray.  Drizzle with some olive oil and lemon juice and sprinkle with the mint.  Cook in the oven for one hour at the same temperature as the beetroot.  Remove and leave to cool.  Remove the ends and chop.

To cook the barley, first rinse it in cold water, place in a large saucepan and cover with cold water.  Bring to the boil, drain, return to the saucepan and cover again with about 300 ml cold water.  Bring to the boil, cover and simmer for about 1 hour (until tender), stirring occasionally.

To make the dressing add all the ingredients except the olive oil to a jar, close the lid and shake well to combine.  Then add the olive oil, close and shake again.  Test the flavour with a carrot or piece of beetroot.

To construct the salad, arrange the spinach / mixed leaves at the bottom of your bowl.  Place the barley, beetroot and carrots on top.  Then break in the feta cheese and add the hazelnuts.  Drizzle with the dressing or serve on the side.

Enjoy!

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Spinach and butter bean burgers

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It is thanks to Lorraine Pascal that we first ate homemade veggie burgers in our house. Her Spicy been burgers are full of flavour and really quite substantial: “meaty” springs to mind, although obviously they are entirely meat-free!  We try to have a couple of meat-free days a week and as Lorraine’s burgers are a tried and tested formula we make them quite regularly.  To mix things up a little I decided, last week, to try out a few combinations of my own. I was really chuffed that my first creation was an instant success: we all loved them, little Coco included!  I’ve decided it’s probably very difficult to go wrong with veggie burgers.  I haven’t suddenly acquired that illusive culinary goodness status, there is simply a fantastic range of fresh veg available these days, it’s hard to go wrong!

Makes 2 large and 2-3 small burgers

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The what:

160g sweetcorn (frozen, or of course fresh).  If using frozen, cook for 2-3 minutes.

60g spinach leaves

100g feta cheese

400g butter beans

3 large spring onions, chopped

a handful (ca. 1 tbsp) basil, chopped

1 clove of garlic, finely chopped

1 tbsp fresh coriander, finely chopped

1 tbsp parsley, finely chopped

50g panko (or fresh breadcrumbs if you don’t have panko)

1 egg, lightly beaten

1 tbsp olive oil

Tip: As we were making these for Coco and her three teeth too, I blended all of the ingredients in blender.  It makes the burgers a little wet, so you need to fry them lightly in the pan before baking so they don’t fall apart.  But for more texture mash the butter beans and mix in the beans, feta and the sweetcorn after you have blended the other ingredients.

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The how:

In a food processor combine the basil, coriander, parsley and spinach and garlic.  Next add the butter beans, spring onions, sweetcorn and pulse a little further.  Finally add the feta, egg and panko and blend to combine.  Season with a little pepper.

For more texture (see tip above) just blend the basil, coriander, parsley, spinach and garlic. Mash the butter beans and add along with the sweetcorn, spring onions, feta, panko and mix well.  Beat the egg, pour into the mixture and stir well to combine.  Season with pepper.

Shape the mixture into the burgers.

Either grill the burgers on each side until lightly browning and cooked through or fry on each side in a little olive oil. Serve with some cream fraiche and a salad.

Enjoy!

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Aubergine, goat’s cheese & squash salad

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Despite rather cloudy, overcast days, the sun has been making a consistent appearance in the evenings of late providing a great opportunity for some al fresco evening dining!  I’ve been experimenting with a few different salads to have on their own or as an accompaniment to a barbecue.  Here is the recipe for one that passed the Lentil and Papa Lentil test (after a few goes at the dressing!).

Brown, green or puy lentils are usually best for salads as they retain their shape and texture after cooking.  However, I had run out of all of the above and only had split-red left in the cupboard.  The colour actually works well with the butternut squash!  Although they do go a little mushy when cooked: good for Coco and her three front teeth!

The What:

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1 aubergine, chopped into chunks

1/2 butternut squash, seeds removed

40g lentils (brown, green or puy – see above)

100g hard goat’s cheese (or you can use feta as an alternative)

1 red onion, sliced

a knob of unsalted butter

Olive oil for drizzling

Some spinach leaves (optional)

For the dressing:

1 tbsp balsamic vinegar

1 tsp honey

1/2 tsp Dijon mustard

5 tbsp olive oil

a little black pepper

Tip: I usually make my dressings in an old jam jar so I can close the lid and give it a good shake to mix it well.

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The how:

Preheat the oven to 200 (180 fan).

Place the butternut squash on a baking tray and brush with the melted unsalted butter.  Bake in the oven for 10 minutes initially.

Meanwhile, place the aubergine chunks on another baking tray and drizzle with olive oil.  When the butternut squash has cooked for 10 minutes, add the aubergine to the oven and cook both for a further 25 minutes.

Rinse the lentils and then put the lentils in a saucepan and cover with cold water.  Bring to the boil and simmer for 15 minutes (until soft).

Heat a little olive oil in a saute pan and cook the onion on medium heat until caramelised.  Set aside to cool.

Once the butternut squash is cooked, chop into chunks and place in a salad bowl along with the aubergine, lentils, onions and spinach leaves (if using). Break up the goat’s cheese and place on top.

For the dressing add the balsamic vinegar, honey, Dijon mustard and pepper to the jar (or a bowl) and mix well.  Next add the olive oil, close and shake well to fully combine. Drizzle the salad with the dressing or serve on the side.

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For the adults a chilled glass of fruity white wine is a good accompaniment to this salad!

Wedding photos - Carlo Gorgio 582

xx

Chicken and sweet potato in tomato sauce

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Little Coco got her first tooth recently:  a central incisor.  Judging by growing sparkle when she smiles it looks like this little tooth will shortly be joined by another two.  In the meantime we still need to blend certain foods for her (can’t wait be rid of the blender!), although I am gradually introducing more texture. It’s amazing how strong and sharp baby gums can be!

If you chop the vegetables finely, you won’t need to blend this dish much, if at all.  The sweet potato can be mashed and the chicken shredded with a knife and fork once cooked.

Makes 6 portions

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The what:

250g sweet potato, peeled and chopped

150g carrots, peeled and finely chopped

150g chicken fillets, diced

2 spring onions, finely sliced

200g plum tomatoes in natural juice

5 basil leaves, finely chopped

1 garlic clove, finely sliced

1/4 tbsp olive oil

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The how:

Place the sweet potato and carrots in a saucepan of boiling water. Bring back to the boil and simmer for 8-10 minutes, until soft.  Meanwhile heat the olive oil in a pan and sauté the garlic and onions for 1-2 minutes.  They should be soft but not browning.  Then add the tomatoes and cook for 8 minutes stirring occasionally.

Remove the sweet potato and carrots from the saucepan using a slotted spoon and set aside.  Add the chicken to the cooking water in the saucepan and poach for 2-3 minutes.  Check the chicken is cooked through before removing from the heat.

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Mash the sweet potato and carrots and add the shredded chicken (or alternatively mix all three together and puree using a hand-held blender).  If blending, gradually add the tomato sauce – to minimise “splashage”. You may also want to wear an apron for this bit!.  Otherwise just stir the sauce into the mashed potato and chicken.  Coco loves this dish, although there isn’t much she doesn’t like!  Her tastes aren’t quite as selective or sophisticated yet…..

Happy weaning xx

 

Seared tuna with courgette and carrot salad

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I’m a big fan of mouth-wateringly, succulent seared tuna!  It’s quick to cook so ideal for midweek dinner and great with this summery veg salad.  It just peachy when something so healthy and simple tastes so great!  Luckily Lentil loves fish too – I just cook the tuna a little longer for him.

Makes 2 adult & 1-2 little portions

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The what:

3 sustainably caught tuna steaks

1 courgette, peeled and finely sliced with a mandolin or potato peeler

2 large carrots, peeled and finely sliced with mandolin or potato peeler

60 – 70g sesame seeds

3 tbsp dark soy sauce

1 tbsp mirin

1 tbsp honey

2 tbsp pure sesame oil

olive oil

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The how:

To make the sauce mix together the mirin, soy sauce and honey in a large bowl.  Once combined, add the sesame oil and stir well.

Pour about 1/2 into a separate bowl / sauce-boat and set aside to drizzle over the tuna and salad once cooked.

Heat some olive oil in a griddle pan and grill the courgette slices in batches. About 30 seconds on each side.  Then set aside on some kitchen paper.

Pour the sesame seeds onto a plate / flat surface. Dip each side of the tuna in the large bowl of sauce and then coat in sesame seeds.  Sear in the griddle pan for about 1 – 2 minutes each side.

Serve with the courgette and carrots, drizzle with a little sauce and enjoy!

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Homemade take-away curry

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OK, I know it’s a contradiction in terms!  But you can cook take-away style food at home.  It’s quick, much healthier and you can serve in take-away boxes for a really authentic experience!  It’s also much cheaper than ordering a take-away.

I wanted to introduce Coco and Lentil to some gentle curry flavours and spices without creating too complex or piquant a first dish.  As this recipe is really easy and quick to make it’s perfect for a midweek dinner.  The mango chutney adds a refreshing element.

 

Makes 2 adult and 3 child portions.

The what:

600g chicken fillet, sliced into bite-sized pieces

2 tsp ground cumin

1 tsp paprika

1/2 tsp turmeric

6 tbsp natural yoghurt

60g raisins

2 small red onions, sliced

1 tbsp olive oil

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For the mango chutney:

1 mango, skin removed and finely chopped

1 red onion, finely chopped

lime juice

1 clove garlic, finely sliced

2 small apples, peeled and finely chopped

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The how:

Add the spices to a large bowl and mix in the yoghurt to make the marinade.  Stir in the diced chicken, mix well ensuring all the chicken is coated and place in the fridge for at least 30 minutes.

To make the chutney, simply add all the ingredients to a bowl and mix well.  Cover and place in the fridge until needed.

When the chicken is ready to be cooked heat the olive oil in a large saute pan, add the red onion and cook for 2-3 minutes to soften.  Next add the chicken and cook on medium heat for about 5 minutes, stirring occasionally.  Add the raisins and cook for a further 10 minutes. Make sure the chicken is cooked through before removing from the heat.

Serve with rice (brown if you’re feeling very healthy) and the mango chutney.

Enjoy!

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Asparagus and Peas with pasta

IMG_4580aCoco and I have been eating loads of beans, fruit, pasta, pulses and veg this week.  Mummy says it’s in celebration of National Vegetarian Week.  We’ve had some old favourites from Mummy’s very veggie like Speedy Gonzales Risotto and Flying Lentils.

Mummy and Daddy are also going all green and veggie.  Tonight we’re all having pasta.  Except Mia, she can’t eat the long pasta yet because she only has one tiny tooth.  I made the pasta all by myself. Er, well, Mummy helped me put the tip of the pasta dough into the machine, but I did all the rest!  It was a little hard, but although I’m only two, I’m very strong.  I used my two hands to turn the lever and roll the pasta through the machine until it got really, really thin.   Mummy has made a really quick sauce to go with the pasta using some seasonal vegetables.

Tip:

You can easily turn this into a weaning dish too.  Just puree the asparagus and peas with a handheld blender before adding to the cheese sauce.  Serve with tiny pasta stars or other very small pasta shapes.

The what:

400g asparagus, sliced (you may want to slice it into very small pieces for little ones, or larger if they are a little older)

IMG_4566aa large handful of fresh mint, finely sliced

120g frozen peas

200ml Creme fraiche

50g grated mozzarella cheese

a little nutmeg, grated

pepper to season

 

The how:

Add the asparagus and peas to boiling water and cook for 1-2 minutes, then drain and set aside.

Heat the creme fraiche in a small saucepan until it liquefies.  Add the mozzarella and stir for 1-2 minutes until the cheese has melted.  Then stir in the asparagus, peas and mint.  Grate in some nutmeg and add some pepper to season.

Serve with your favourite pasta.  Spaghetti and tagliatelle are great with this sauce.

To make your own pasta like me, look at Mummy’s The Italian Dream post (http://bit.ly/1FqigXO).  It’s easy peasy!