Delicious yoghurt topping
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!
Makes 4 portions.
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
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!
A versatile fruity compote – equally delicious served warm or cold
This quick and tasty little compote is great for jazzing up yoghurts, adding to porridge or muesli, or simply on its own. It’s also makes a delicious fruity weaning puree if you give it a few pulses with the blender. Run out of chutney for the cheese board? It’s a complementary substitute for that too. I usually make extra and pop little tubs of it in the freezer. You gotta love such simple, versatile food!
Simply known as Müesli in Switzerland and southern Baden-Württemberg, Bircher muesli was developed by Swiss physician Maximilian Bircher-Benner at the turn of the twentieth century. A similar dish had been a staple in the diet of the Alpine shepherds for over a hundred years before Bircher was introduced to it by an Alpine dairymaid whilst hiking in the Swiss Alps. Bircher named his dish Apfeldiätspeise (the apple diet dish).
I love this flavour combination, which I happened upon accidentally while creating Riata for my chickpea and sweet potato curry (click here in case you missed it!). I don’t know why I never thought of cucumber and pineapple before, but I’m sure glad I’ve found it now!!
Lentil loves smoothies and now regularly asks for them, so I’m constantly on the lookout for new concoctions and this one definitely seems to be a winner. Smoothies are also a great way to use up that leftover bit of cucumber in the fridge that would otherwise end up in the bin.
a think slice of pineapple, peeled and chopped
1/3 cucumber, peeled and sliced
handful fresh mint
4 tbsp natural yoghurt
1 tsp honey
Blend the pineapple, cucumber and mint in a food processor, then add the yoghurt and honey and blend until well combined. You can either serve as a textured smoothie, or pass through a sieve if you prefer a drinkable smoothie without any “bits”. Personally, I prefer the former, but some kids might be put off by the “bits”.
Have a smoooooothie day!
I’m simply hopeless at eating pieces of fruit: I always forget (or go for the biscuit tin instead!) so I started making smoothies to try to pack in my 5-a-day. Of course Lentil was fascinated with mummy’s new drink, especially when he saw me sprinkle granola on top, and wanted some too. Great as a mid-morning snack or dessert for little ones. This will only take you about 5 minutes too!
Makes one large glass or a medium and a lentil-sized glass.