Claire’s spinach and potato cheese pie
Many thanks to Claire for sharing her yummy recipe 🙂 Ingredients 400g potatoes – peeled and chopped 200g spinach – washed and finely chopped 1 onion – diced 2 garlic cloves – peeled and crushed 2 tablespoons of greek yoghurt 50g grated cheese 2 tomatoes – sliced 1 teaspoon of mild curry powder Method Pre heat … Continue reading
Creamy rice with vegetables
Ingredients 1/2 medium sized courgette – washed and diced 2 medium tomatoes (or a handfull of cherry tomatoes) – washed and diced 1/4 of a medium sized onion – peeled and finely chopped 1/2 a chicken stock cube (if making this for children under 1 then use a whole baby stock cube instead) Small knob of butter (if making this … Continue reading
Baby’s first carrot puree
Many thanks to Cerys for sharing her carrot puree recipe Ingredients 2 carrots – peeled and chopped into small pieces milk (optional) baby rice (optional) Method Place the pieces of carrot into a steamer (if you don’t have a steamer you can boil the carrots but will need to use more of the water in … Continue reading
Clare’s simple leek and potato soup
Many thanks to Clare for sharing her yummy soup recipe 🙂 Ingredients 4 large leeks – trimmed and chopped 3 medium potatoes – peeled and diced 1 pint chicken stock (rmember to use baby stock cubes if making for children under one) 1/4 pint double cream Salt (if your child is over one) and pepper Knob of butter … Continue reading
Root vegetable mash
Ingredients 4 medium potatoes – peeled and cubed 3 carrots – peeled and cubed 2 parsnips – peeled and cubed 1/3 swede – peeled and cubed Knob of unsalted butter Splash of whole milk Pinch of black pepper and salt (if your little one is over 1 year) Method Add the diced potatoes, carrots, parsnips and … Continue reading
Jacob’s favourite Butternut Squash puree
Many thanks to Cerys for sharing her son Jacob’s favourite butternut squash puree recipe 🙂 Ingredients 1 butternut squash Pure orange juice Cinnamon Small knob of butter Method Chop the butternut squash in half and scoop out the seeds. Fill the hole with the butter and orange juice then sprinkle with cinnamon. Put the squash in the oven for … Continue reading
Emily’s favourite creamy spinach sauce
Many thanks to Clare for sharing her creamy spinach sauce recipe Ingredients 1 bag of fresh spinach – washed 1/2 oz of unsalted butter 2 tablespoons of milk 2 tablespoons of cream cheese 1 1/2 oz grated cheese Method Firstly cook your spinach – in a pan or microwave – with very little water until … Continue reading
Cauliflower and broccoli cheese sauce
Many thanks to Clare for sharing her cauliflower and broccoli cheese sauce recipe Ingredients 6 oz Cauliflower 6 oz broccoli 6 oz potatoes – peeled and cubed 1/2 pint of milk 3 oz cheddar cheese – grated Method Wash your veggies and then cut the broccoli and cauliflower into florets and the potatoes into small cubes. Put … Continue reading
Tomato and basil sauce
Many thanks to Clare for sharing her tomato and basil sauce recipe Ingredients 1/2 oz of unsalted butter 5 oz tomatoes – skinned and de-seeded – to skin add the tomatoes to boiling water for 30/40 seconds then transfer to cold water, the skin should peel off 1/4 finely chopped onion 2 basil leaves – … Continue reading
Broccoli, cauliflower, courgette and leek puree
Ingredients 1 courgettes – diced Unsalted butter Tomato puree Cauliflower Broccoli 1 leek – sliced Method Melt the unsalted butter and saute the courgette and leek. While this is cooking bring a pan of water to the boil and add the broccoli and cauliflower to cook. Once the courgettes have softened add in the tomato puree, the … Continue reading
Cheesy carrot and parsnip puree
Ingredients 4 carrots – peeled and sliced Unsalted butter 1 parsnip – peeled and chopped Milk Grated cheddar cheese Method Add the carrots and parsnips to a pan of boiling water and cook until tender. Remove from the heat and drain, then using a fork or potato masher, mash up the vegetables, adding a knob of … Continue reading
Cheesy courgette and tomato puree
Ingredients 2 courgettes – diced 5 medium tomaotes – skinned, de-seeded and diced Grated cheddar – or similar hard cheese Unsalted butter Tomato puree (optional) Method Melt the unsalted butter and saute off the courgettes. Once the courgettes have softened add in the tomatoes and cook down. Once the veggies have cooked add a small … Continue reading
My mummy can cook... 