Spiced Apple and Pear Compote

Delicious yoghurt topping

DSC_0447a

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!

DSC_0641a

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

DSC_0437a

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!

DSC_0629a

Advertisements

Tuna Casserole

Tuna Casserole, aka tuna pasta bake

DSC_0675a

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

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

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

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!