Strawberry, Banana and Cucumber Smoothie

 

DSC_0475a

In good old British tradition, we started off the week with strawberries and cream as temperatures soared and the players retreated to Wimbledon’s new ice baths!

I’ve never been a big fan of the ice treatments some spas offer following a sauna or steam – I prefer my spas to be an enjoyable experience! I did however once try a home-made ice bath after a training run for a marathon a few years ago.  I wasn’t able to stay in it for very long and I’m not sure how much it helped, but Mr Coco&Lentil certainly found it amusing!

So leaving the ice baths to the players, we’re starting day 3 off with a healthy strawberry smoothie instead to keep us nice and refreshed as heatwave continues.

DSC_1057a

This recipe makes two large and one mini smoothie (for little Coco!) but you can just increase the ingredients to make more. Smoothies are a great way to get extra fruit and veg into little tummies. Lentil asks for seconds of this one and would never guess there is cucumber in it!

The what:

1 banana, peeled and chopped

6 big / 8 small strawberries, topped and quartered

1/4 cucumber, peeled and chopped

2 tbsp natural yoghurt

The how:

Add the banana, cucumber and strawberries to the blender and blitz until smooth.  Then add the yoghurt and blend until you have a thick, but smooth smoothie.

Pour into a glass and sit back and enjoy as there is more sun and Wimbledon excitement in store today: Djokovic meets Jarkko Nieminen of Finland; GB’s Heather Watson takes on Daniela Hantuchova; and Serena Williams finishes the order of play on Centre Court.  Can’t wait?  Neither can we!

IMG_5746a

Advertisements

Chilled Asparagus and Pea Soup

If you’ve read Coco’s weaning diary, you’ll know I love asparagus: green and white. It would be one of my desert island foods!  I do get slightly upset when I have to break off the ends and discard them – it seems like such a waste. If Mr Coco&Lentil gets his hands on the asparagus, half the stalks end up in the bin! I decided to put the woody ends to good use by making a stock for soup before I retire them to the bin.

DSC_0863a

The what:

400g asparagus (ends snapped off & set aside & remaining asparagus roughly chopped)

300g fresh or frozen peas

a large handful of fresh mint (about 30 leaves)

2 garlic cloves, one finely chopped

1 small onion, finely chopped

60ml (4 tbsp) cream fraiche

black pepper to season

a squeeze of lime

Tip:

You can retain the asparagus and pea pulp (heaven forbid we through anymore asparagus out!) you get when you pass the soup through a sieve and mix it with some sweet potato and a little milk for babies.  For children over one year you can add some toasted pine nuts (assuming there are no family allergies and you have ground the nuts to avoid any risk of choking) and mix with some spaghetti or other pasta.

DSC_0913a

The how:

Add the broken off asparagus ends (retaining the chopped asparagus for later) and one whole garlic clove to a saucepan and cover with 1000ml of water.  Bring to the boil and simmer for 25 minutes.  Drain the asparagus stock and discard the asparagus ends and garlic Set aside.

Meanwhile saute the onion, chopped garlic in the butter until the onions are soft (2-3 minutes).  Add the asparagus stock and bring to the boil.  Next add the chopped asparagus and peas and cook until tender (about 5 minutes).

Remove from the heat and stir in the cream fraiche and mint leaves and season with pepper.  Blend the soup in batches, passing each batch through a sieve into a large bowl as you go.

Chill in the fridge.  Add a squeeze of lime and mix the soup well before serving.

DSC_0946a

Beet, Carrot and Barley Salad

IMG_5178c

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.

IMG_5162a

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.

IMG_5169a

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!

IMG_5178a

Spinach and butter bean burgers

IMG_5027a

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

IMG_5012a

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.

IMG_5020

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!

IMG_5025

Blueberry and Oat Muffins

food_12

I’ve become quite a fan of the blueberry over the last 18 months, mainly because we have a permanent stash in the fridge: they are one of Lentil’s favourite fruits along with grapes (fresh or dried). I can’t recall how the blueberry craving started. I suspect they appealed as they are small, soft, don’t have any pips or stones, don’t require peeling and are therefore convenient and an unlikely choking hazard!

As one of the original superfoods, blueberries have many additional benefits.  They are a good source of vitamin K, manganese, dietary fibre and vitamin C.  These perennial plants are also recommended for their anti-inflammatory properties and, (believe it or not!), are apparently one of the richest sources of proanthocyanidins, which can decrease free radicals linked to wrinkles!!  So not just good for the kiddies!

If, like me, you were horrified to realise your memory isn’t as good as it used to be post-kids you’ll be delighted to hear that, according to the World’s Healthiest Foods, studies indicate regular blueberry consumption is also great for your memory!

Here is a healthy mini muffin recipe packed full of these little blue berries, or if you prefer to drink your fruit check out our blueberry smoothie recipe here.  xx

DSC_1083c

 

Makes 12 mini muffins

The what:

IMG_4820a

100g blueberries

170g wholemeal flour

1 vanilla pod (or you can use 1/2 tsp of vanilla essence)

30g oats (plus a few extra for sprinkling on top)

1 egg

75ml buttermilk

60ml milk

55g unsalted butter

1/2 tsp bicarbonate soda

mini cupcake cases

The how:

Preheat oven to 200 (180 fan) and place the cupcake cases in a mini cupcake baking tray

Melt the unsalted butter in a small saute pan and set aside to cool.

Mix the wholemeal flour, bicarbonate of soda, oats and vanilla in a large bowl. Next make a well in the centre of the bowl and add the buttermilk, milk, egg and butter to the well and stir quickly with a fork to combine.  Add the blueberries and fold in the flour mixture, mixing until well combined.

IMG_4830b

Divide the mixture between the cupcake cases and bake in the oven for 25 – 30 minutes.  Insert a cocktail stick into the centre to ensure they are cooked.  The cocktail stick should come out clean.

Place on a rack to cool and then let the kids tuck in!

DSC_1077b

 

Aubergine, goat’s cheese & squash salad

DSC_0804a

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:

IMG_4966a

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.

IMG_5075a

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.

DSC_0803a

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

Wedding photos - Carlo Gorgio 582

xx

Who moved my cheese?

DSC_0761

You may have noticed a few changes to the Mummyummygoodness blog, not least a change of name!  I appreciate not everyone likes change: Mr Mummyummygoodness didn’t until I suggested he read “who moved my cheese” by Spencer Johnson! However, as we know change is inevitable and often positive.

Now that I’m a little more familiar with this wonderfully creative and inspiring weblog genre, I thought it was time for a little reflection.  If you’ve read my About page, you’ll know that Coco and Lentil inspired me to start this blog, so I thought they deserved a little credit not least for their brutally honest feedback (sometimes resulting in food being spat back onto the plate, table or the floor!) on all the recipes on this blog and those that didn’t make it. And so with a little nostalgia I leave Mummyummygoodness behind and continue this exciting adventure under the banner “Coco & Lentil”.

My Twitter account has been changed over so you can continue to follow (or start following!) me on under Twitter handle @cocoandlentil.com.  My Facebook page is taking a little longer to transfer over so for the moment you can still follow me at https://www.facebook.com/Mummyummygoodness

Thanks to everyone who has joined and supported me on this journey thus far. I hope you’ll continue to follow Coco & Lentil and have as much fun as we do cooking and eating our recipes.

Sarah xx

Chicken and sweet potato in tomato sauce

DSC_0549b

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

DSC_0686b

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

DSC_0727c

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.

????????????????????????????????????

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

Untitled design (82)a

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

IMG_4859a

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

IMG_4845a

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!

IMG_4864a

Couscous muffins and quinoa “cakes”

????????????????????????????????????

Whilst browsing my Twitter feed this week, I came across an interesting little recipe for quinoa bites from Organix and thought I’d give it a go. You’ll find the recipe at https://www.organix.com/food-planner-recipes/recipes/quinoa-bites.  Despite the growing popularity for this pseudocereal (particularly as a low gulten, wheat-free alternative), it isn’t something I’ve ever used before myself, although I have eaten it.  This made me even more curious to try out these little bites.

????????????????????????????????????

They were quite easy to make and have passed the Lentil test, although we’ve renamed them “quinoa cakes”.  We’ve had a few birthdays recently, which Lentil now “gets” and as a result anything with “cake” in the name seems to go down a treat! A collective of birthdays has also meant listening to Lentil sing “happy birthday” at least four times a day such that I can’t get the tune out of my head…..

I’ve also been meaning to create a healthy little snack with couscous for a while.  I thought a cheesy couscous ball would pass the Lentil taste test.  But my couscous balls have become mini muffins as despite going into the oven as perfect almost equally sized spheres they came out anything but perfectly rounded!

????????????????????????????????????

Makes 30 mini muffins, so good for parties or you can freeze some.

The what:

160g couscous

4 medium eggs, lightly beaten

1 large onion, finely chopped

70g Parmesan, grated

30g mozzarella, grated

2 tsp sage, finely chopped

large handful (approx 1tbsp) parsley, finely chopped

The how:

Pre-heat oven to 200 (180 fan).

For the couscous follow instructions on the pack.  Generally, this involves putting the couscous into a large bowl, adding about 200ml boiling water, mixing and covering for 5 minutes).  Then leave it to cool.

Add all the other ingredients to the cooled couscous and mix well.  Cover a baking tray with parchment/baking paper, mold your couscous balls / muffins and place on the paper.  Cook in the oven for 20 minutes until golden.

Enjoy!

Homemade take-away curry

IMG_4754ab

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

IMG_4708a

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

IMG_4761a

 

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!

IMG_4754abc

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!

Envelopes and tissue paper

The art of letter writing

IMG_4473a

I have a wish list of pretty things: a catalogue of little luxuries I’d like to treat myself to some day.  Personalised stationery is on this list. The type that comes with tissue paper-lined envelops.  I’m a sucker for such things. I get childishly excited when I receive a handwritten letter or card in the post.  I look at the address on the envelope and try to guess who owns the handwriting.  What could it be?  Is it a letter or card with some updates from a dear friend? An invitation to a celebration or some other occasion? I sit at the bottom of the stairs, carefully open the envelope and eagerly absorb the words within.

As a child I remember my mother frequently writing letters on personalised blue paper with gold embossed lettering. I used to trace the lettering with my fingertips.  I loved the feel and the smell of the paper. The envelopes were lined with tissue paper. I loved the noise this made.  I worry my children won’t appreciate the art of letter writing in the same way.  In fact, I worry that they won’t write much at all in this age of paperless post and pre-printed cards and invitations!  From next year Finland, whose education system consistently ranks top internationally, will no longer compulsorily teach cursive handwriting.

DSC_0354a

I must admit that like many I too have been seduced by the convenience of pre-printed cards and email invitations, especially the photo upload variety.  I thought I would save valuable time at Christmas if I uploaded a few photos of the children to one of the many online card companies, added a generic message and then waited for delivery of my “ready to be posted” cards. The only problem was that I felt compelled to write a personal message to each recipient.  I just couldn’t bring myself to send them out without a few words, at least!

IMG_4472b

So while the online cards are convenient and family enjoy the uploaded photos of the kiddies, I’ve resolved to limit their use for the Christmas bulk and revert to the handwritten notes for everything else.  I put this into practice last night when I ordered some invitations for Trouble’s Christening.  There are some lovely christening card designs out there,  but it was actually quite difficult to find a blank invitation to which I could add handwritten details.  After much searching and pondering, I settled on a generic invitation.  I couldn’t resist the 600gsm thick paper and hand bevelled gold gilt edging!  If I was a bit more of a modern girl, I’d probably be regretting that decision today and worrying about how I am going to find the time to write said invitations. But I’m actually quite looking forward to it as I cling onto this disappearing art. I’m also secretly hoping that if I lead by example Coco and Lentil will handwrite their cards and letters some day!

DSC_0361b

Linking up to #brilliantblogposts hosted by  the lovely Vicki  at Honest Mum

Beef stir-fry

This tasty little dish provides a gentle introduction to some oriental flavours, helped along by the novelty of eating with chop sticks or “chip chops” as Lentil calls them!  There are loads of different types of toddler training chop sticks available online or in some high street stores.

Untitled design (44)

The what:

Untitled design (46)

300g rump steak

70g green beans, trimmed and chopped in half / three

1cm fresh ginger, finely chopped

1 clove of garlic, finely chopped

80g bean sprouts

small handful of coriander, finely chopped

4 spring onions, sliced

1 tbsp olive oil

Noodles / rice to serve

Tip:

If meat is tough it takes too long for kids to chew with their little milk teeth.  They soon get bored and lose their appetite, or they just spit it out! So if your meat is a little on the tough side, cut it into smaller pieces and cook for a little longer to tenderise.

The how:

Heat the olive oil in a heavy-based frying pan.  Add the garlic, beef and ginger and cook over a high heat until the meat is browned.  Next add the green beans, spring onions, beansprouts and cook for a further 5 minutes until the meat is cooked through and the beans have a bit to them. Take off the heat and sprinkle with the coriander.

Serve with rice or mashed potato and don’t forget the “chip chops”!

Untitled design (45)Untitled design (48)

 

A few of Coco’s favourites

teeth

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!

Continue reading

Coco’s weaning diary – the next chapter

 Week 4:

Tuesday.

DSC_0301a

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