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Saturday, 4 February 2012

The best things in life…

…include a dippy egg laid by the hens that morning with homemade bread toasted soldiers!

I hadn’t made bread for ages and didn’t have any shop-bought stuff in, so wanted to quickly whip up a batch loaf, knowing that we’d be having dippy eggs in the morning as Teddy, the Heritage Skyline hen, has just started laying blue eggs (only on the outside!) 

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Jules kindly came up with a recipe for me and I gave it a go. Well, with the weather being pretty darn chilly, and me not leaving it enough time to prove, and also not following the method (I kneaded for ten mins, then left as really didn’t have enough time to do it properly whilst looking after the little one) it was, to say the least, heavy. Although the OH did comment ‘Not as heavy as some you’ve made!’ Talk about a back-handed compliment! I was also surprised by the lack of something sweet in the recipe to help the yeast along its way, but that’s more likely to be my lack of bread baking knowledge that brought me to that thought.

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Anyway, the long and short of it is that the bread did the trick for toasted soldiers to dip into the freshly laid eggs, cooked til just dippy! Thanks Teddy.

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Friday, 3 February 2012

All in One Fish Pie – a meal all the family can enjoy!

This turned out to be a real winner. My little one is like a bird with a constantly open mouth when she has this for her tea and really can’t get enough of it, which very much surprised me the first time I tried it.

Again, it’s very simple and really doesn’t take long to prepare and only really needs a little salt and more pepper to change it from a weaning recipe to one for grown-ups!

Ingredients

leeks

cauliflower

potato

parsley

whole milk

water

cod or any other white fish

spinach

cheese

Method

Slice the leeks, cut the cauliflower into small florets and peel and cube the potatoes.

Add a little unsalted butter or light oil, such as rapeseed, to the frying pan or wok and fry the above until browned and beginning to soften.

Sprinkle parsley into the veg mixture.

When browned, add a combination of whole milk and water until the veg is just covered. If your baby is under 6 months old, just add water. Simmer on a medium heat until the potatoes are cooked through.

Check the fish thoroughly for bones, ensuring they are all removed, then cube.

Add the cod and spinach to the pan and stir in. Leave to simmer until the fish is cooked through and the spinach wilted, probably about 10 minutes.

Grate some cheese, I used Cheddar, over the top and stir in. Don’t use too much for your little one though! A small chunk is plenty. You can always add more to the grown-up portion!

Baby:

Depending on which stage of weaning you’re at, either use a hand blender to mush baby’s portions until smooth, or simply fork the fish into small pieces and mash the rest. You can then freeze in individual portions.

Grown-Ups:

This recipe is tasty just as it is, but for extra flavour, add a little salt, pepper and lemon juice. You could always pop into an oven-proof casserole, top with potatoes (cooked sliced or mashed) and put into the oven for a tasty fish pie. Or separate the mixture before adding the fish and throw some prawns into the grown-up portion too! 

Tuesday, 31 January 2012

Beef Hot Pot

Another great one to share with everyone, even if baby’s version does look a little like cat food! I promise it doesn’t taste like it, as far as I’m aware! Again, you can substitute ingredients for those in your fridge if you’d like, and change the herbs, flavourings as desired.

Ingredients:

extra lean beef mince

leeks – chopped

sweet potato – half cubed, half sliced

parsnips – cubed

water

flour / cornflour

thyme

grated cheese

Method:

Add a little unsalted butter or low fat oil to the pan and fry off the leeks, sweet potato cubes and parsnips.

Remove from the pan and fry off the mince until browned all over. Pop the thyme, dried or fresh, over the mince.

Add the vegetables back to the pan.  Sprinkle everything with a little flour or cornflour and stir in.

Cover everything with hot water until the vegetables are just submerged, then cover with a lid (a piece of foil will do!) and leave for at least 20 minutes. The vegetables need to be soft. If you’re not sure, stick a knife into one of the biggest pieces to check.

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Once cooked, baby’s dinner is now ready.

Baby:

Depending on which stage of weaning you’re at, either use a hand blender to mush baby’s portions until smooth, or simply mash with a fork. You can then freeze in individual portions.

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Grown-Ups:

Steam or briefly boil the sweet potato slices. I popped mine in the microwave with a little water for a few minutes.

Crumble a beef stock cube into the meat and vegetables pan and stir through. If you like it spicy, either add some hot smoked paprika or a few chilli flakes.

Transfer the whole mixture to an oven-proof dish and cover with overlapping sweet potato circles. Grate cheese on top if you’d like.

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At this point, you can leave to cool and freeze if you’d like or pop into an oven ay 180 degrees for about 25 minutes as everything is already hot and cooked through.

Or you can refrigerate it over night: I made one on Saturday to eat on Monday evening. To reheat, pop into a hot oven (180) covered, for about 30-40 minutes, then uncovered for the cheese to brown for the last 10 minutes.

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Thursday, 26 January 2012

One-pot chicken stew – for baby and you…

This is the first of the ‘meat’ recipes I tried for weaning as I thought that chicken is quite bland on its own, so there’s really nothing not to like. I combined it with tried and tested flavours, including something sweet, and herbs to give it some decent flavour. Then I crossed my fingers!

The recipe is incredibly simple and something you can prepare in about 10 minutes, then leave to cook until you’re ready. It’s also something that you can easily adapt, for example, substituting the parsnip for squash, or the pear for apple: simply use whatever's in your cupboard or fridge. there really is no excuse that there isn’t enough time on this one. If it helps, why not buy bags of ready prepared vegetables, such as cubed carrots and parsnips?

Those of you who read regularly will know I very rarely add quantities to my ingredients list as with many of my recipes, you can simply use as much or as little as you like according to taste.

Ingredients

leeks

parsnips / squash / carrots

broccoli

chicken (the best quality you can afford)

thyme

water

grated pear / apple

Method

First, peel and cube the veg. Use just one or a variety of the above. Cut the broccoli into small florets. Skin the chicken and cube.

Add a small spoon of either unsalted butter or light cooking oil (such as rapeseed) to the frying pan or wok and turn on the heat to medium – hot.

Fry off the leeks and veg until beginning to soften. Remove from pan.

Fry off chicken until beginning to brown, then add the veg back to the pan. Turn down to low – medium heat.

Sprinkle some herbs (I used thyme) and pepper over, add the grated fruit and pour over hot water until all the ingredients are just submerged.

Leave to simmer until veg are soft and chicken is cooked through. Obviously, the smaller you cube ingredients, the quicker this will be. I’d say for about 20 minutes.

When everything is cooked through, this is the point at which you split the mixture into baby and adult portions. If you prefer your veg a little crunchy, simply remove your portion and continue to cook baby’s until soft. When done, meter out as much as you’d like to blend for baby. Try to include some of each ingredient and a few spoonfuls of stock from the pan as this will make it easier to blend.

Baby:

Depending on which stage of weaning you’re at, either use a hand blender to mush baby’s portions until smooth, or simply cut the chicken into small pieces and mash the rest with a fork. You can then freeze in individual portions.

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Grown-Ups:

This recipe is tasty just as it is, but for a little extra flavour, stir in a stock cube or a little salt and more pepper. If you’d like, add a sprinkle of chilli flakes too. Serve with brown rice for a super-healthy dinner!

 

(I usually like to add a few pictures to posts, but we ate it before I remembered! Will post if I remake!)

 

Sunday, 22 January 2012

Recipes to share with your baby…

Those of you who are regular readers will know that nearly 7 months ago, I had a baby. This has led to a severe dearth of blog posts, generally due to lack of time! It has also, sadly, led to a considerable drop in the quality and quantity of home-cooked meals.

I’ve never been one to buy jars and packets, always preferring to begin from scratch, believing that it’s a healthier and cheaper option. Also, often quicker, I know, but despite this, I have rarely cooked anything of note from start to finish in the last few months. Now, however, my baby is eating, and by eating I mean, stuffing her face with anything she can get her hands on. I wanted to wait until she was 6 months to use the baby-led weaning approach ( a la My Daddy Cooks), but was advised, since she was premature and still so small, to wean her early, therefore I decided the mushy food route would be a good start, with finger foods thrown in along the way.

We’ve been ‘eating’ now for 10 weeks, and began with pureed sweet potato. I found she enjoyed it more if she also had a spoon, so when I say ‘eating’ what, perhaps, might be better descriptions are: painting her face; having a food fight; dying her hair…well, you get the picture!

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Very quickly we worked our way through other fruits and veg, including finger sticks of ripe fruits, steamed veg, rice cakes and rusks and as soon as she was 6 months, moved onto everything else. Full meals, with herbs and spices, still pureed but far more tasty. And what I found was that I soon began cooking again. While making chicken stew, I kept some aside for us and after removing baby’s portion, added a little salt, a few chilli flakes and served with brown rice…it was remarkably yummy! I’ve done that several times in the last few weeks and each time, the result has been a hearty, family meal. Little Frankie has wolfed down everything and so has my husband. I began by looking at several ‘weaning’ recipes, include those from Annabel Karmel, and adapted them to what I actually had in the fridge. I really used them as an idea, to see the types of flavours that might appeal.

So, the next few posts will be recipes for, literally, all the family! I’ll be making a chicken stew, cod bake and minced beef hotpot, along with some old favourites, such as cauliflower cheese, and showing how easily you can adapt them from ‘baby-mush’ to grown up food.

Monday, 28 November 2011

Giraffe, Chelmsford

 

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We were recently invited to attend the soft opening of the new Giraffe in Chelmsford, and never having set foot inside a Giraffe restaurant before (I know…) was keen to try it out.

Now, before I begin, let me tell you a little about the town. Chelmsford has, unfortunately, lost it’s charm from the ‘old days’. Photos from the Victorian era show many independent shops, including butchers, grocers, etc., all in lovely terraced buildings. Now, some town planner, around the 1970s is my guess, decided it would look much better with large, grey concrete buildings instead and knocked it all down. Since then, I really feel that Chelmsford ‘could do better’. In the restaurant sphere, were have any Italian chain you could care to mention, hundreds of curry houses and several Chineses. All the big chains are here, leaving room for very few independent ventures to make a go of it. For example, there is only one place I know of to pop into for a tea and scone or homemade cake, pitted against several large coffee chains, (Cherry on Top if you’re interested, which not only serves afternoon tea, but deliciously huge salads and lunches too!)

Sorry, but I’d really love some independent shops to really go for it and persuade everyone else that this is what we need. Anyway, back to trying Giraffe. As you can tell, I’m not enamoured with commonplace restaurant chains, but end up often eating in them due to lack of alternative choices, and to be fair, you know what you’re paying and you know what you’re going to get for it, which I found to be the case with Giraffe.

My husband and I took our baby along and, as it was my first ‘go’ at one of these things, we were quite excited. I arrived to find my husband sitting in the window seat, already having made friends with the staff, who were super friendly, drinking a beer. The words ‘This is wicked’ may have even fallen out of his mouth at one stage! 

As it was a trial night, the staff were incredibly attentive, a little too much so at some points, but all very willing to please; they really couldn’t have been more helpful. My husband already knew he was having the burger, I chose the quesadillas and we shared a nachos with crispy chorizo to begin.

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The starter was good, although some tortillas were on the chewy side and the 5 thin slices of chorizo were not crispy, but still delicious. The burger and chips arrived and looked lovely. We were asked if we’d like it cooked medium or well done (no option of rare at all? There is, I know a bit of a debate already about this, certainly on twitter) and, to be honest, I saw no hint of pinkness in there despite asking for it medium. I was assured, however, that it tasted good!

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My quesadillas were crispy round the edges, which was lovely and again, were very tasty. The smoked chicken flavour really came through and with the addition of the aioli and minty, chilli tomato relish, were scrummy. I do, however, think that they use the same sauce for the Quesadillas as they do for the Nachos, as there was a chicken option too for these. A shame, I thought, as it wouldn’t have taken much to vary the ingredients and flavours.

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While my OH then tucked into a couple of cocktails, the baby began to scream. So much so, in fact, that I was forced to make a rather hasty retreat. We’d finished our meal, but the ambience, lighting and buzz of the place was so relaxed, I’d have liked to stay on to chill for a while longer.

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In short, it’s definitely somewhere to which I’d return, if only to try the baby back ribs and the steak and lamb, which were, unfortunately, sold out by them time we ordered! It’s vibe is calm, certainly in the evenings, and the staff were friendly and keen to please. It’ll be filled every night, of that I have no doubt, and the food is of a good standard.

I still have have that niggling doubt, however, that I’d have preferred something less predictable and more authentic.

Friday, 25 November 2011

Oxtail Stew

Unfortunately, we don’t have a local butchers, so whenever we’re out and about, tend to find an odd farm shop to pop into to pick up a bit of local meat. My husband is always on the lookout for oxtail, although rarely does anything with it (!) and happened to find one pack of three small frozen pieces at the ‘we sell everything under the sun’ amazing Upsons Farm Shop near Hatfield Peverel. In fact, we bought it the same day we picked up three new hens!

So, left in the fridge for two days as it was, I decided I’d better use it up! A really simple recipe that would also work brilliantly with lamb shanks. Simply dice carrots and onions and pan fry. Fry off the oxtail to brown and crispen the outside and pop everything into the slow cooker. If you don’t have one, use an ovenproof dish. Cover with a mixture of red wine and stock, throw in a few herbs and leave on high, or put into a low oven, for several hours.

About half an hour before serving, mix up a paste of flour, mustard and redcurrant jelly, although I used quince jelly as I had some made up. Add a little of the juice from the pot to loosen the mixture, then stir into the stew. Leave to thicken.

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Serve with a crispy jacket potato, creamed leeks and a hearty glass of red.

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