I posted a picture of Joel eating a few weeks ago for Photo of the week, and here I am with another classic one of him with a mouthful of food! You can tell it’s full because it’s closed – he always smiles with a big wide grin otherwise. He has taken to solid food very well, and is now just eating the meals that we eat very happily. He’s still working on some teeth, but he’s managing perfectly well without any, just gumming things until they go soft enough to break up and swallow. Yummy!
This must be one of the easiest recipes I’ve made. After the success of banana oatmeal pancakes, I wanted to make some more pancakes with a different fruit in. We also had quite a lot of natural yoghurt in the fridge, so I thought why not make pancakes with that – I’ve heard that buttermilk makes good pancakes, and yoghurt is very similar to this. So I mixed up a quick batter with half flour, half yoghurt and an egg. The fruit I chose was blueberries, because Joel hadn’t tried them yet and I knew they would cook down well and give a great flavour, texture and, most importantly, colour! They should be called purple-berries when cooked 🙂
These were a real hit with both boys. The recipe made about 10-12, so I froze some to bring out as snacks throughout the week.
- 120g plain flour
- 120g yoghurt
- 1 egg
- 100g fresh blueberries
- Mix the flour, yoghurt and egg in a bowl until a thick batter forms.
- Stir in the blueberries (whole) until evenly distributed.
- Heat some olive oil in a large frying pan.
- Blob heaped teaspoons of batter into the pan and press down slightly.
- Let them cook for about 5 minutes on one side until they are nicely browned.
- Flip them over with a fish slice and let them cook for another 5 minutes or so until that side is nicely browned too.
- Remove them from the pan and place on kitchen towel.
- Eat as fresh as possible!
I actually cooked this a couple of weeks ago now, but it was just before we went away for 10 days and I was too busy finishing my posts on cloth nappies for Real Nappy Week (and getting ready to get the four of us off on holiday – that’s no easy feat!) so I didn’t get round to blogging this rather delicious meal until now. Risottos are a great way to use up things in the fridge that have seen better days and/or a great way to chuck in things from the store cupboard if you’re running low on fresh ingredients. These are the reasons why I cobbled this together just before going away, and the result was a yummy family meal.
Needless to say, Andrew loved it, as always. Joel is still not eating much, just a nibble here and there, but when he’s having a go at more variety of flavours and textures, this would be a great meal for him too. I’d say it works for a baby doing baby-led weaning because you can just choose which veg they like or which veg you want them to try, and decide what size of chunks they are confident with when adding ingredients, starting with bigger pieces (maybe not kidney beans like in this recipe straight away). The pea pesto adds a lovely flavour, a sweetness that makes it appealing to kids I think, and a lovely bright colour, which is also appealing, maybe even more so to kids than adults!
And of course using the slow cooker meant I could prep earlier in the day (it took about 10 minutes) and the risotto was ready for dinner at 6.30pm. Easy PEAsy…. have a go yourself if you like!
- 2 carrots
- 1 tin kidney beans
- 200g long grain rice
- 2 tbsp cornflour
- 800ml hot stock (I use low salt)
- 100g frozen peas
- 50g Parmesan cheese
- Glug of olive oil
- Chop the carrots into chunks.
- Put the carrots, kidney beans, rice and cornflour into the slow cooker pot.
- Add the stock and stir.
- Cook on low for 3 hours.
- After you’ve put the slow cooker on, make the pesto. Start by cooking the peas for 2 minutes in the microwave or in a pan of boiling water.
- Put the cooked peas, cheese and a glug of olive oil in a blender and whizz until a smooth paste – add a bit more oil if it’s too thick until you have the right consistency to stir through the risotto.
- When the slow cooker is finished, stir the pesto through the risotto until evenly distributed.
- Serve immediately; any leftovers can be frozen for a quick tasty meal another time.