Tried and Tested

Recently Eleanor's Daddy was working away for a week which meant I didn't have to worry about what state the kitchen was in for a few days so I decided to experiment with a few recipes for baby friendly finger foods. Unfortunately I didn't think to take any pictures of the finished articles but I can assure you they all got a big thumbs up from Eleanor, well more of a tiny thumbs up really. They are from various sources but all have been tweaked a bit to make them perfect for little fingers and tummies. All recipes make around 12 bitesize portions. Bon apetit!

Socca (provencale chickpea pancakes)

250ml cold water
3 tbsp olive oil
125g of gram (chickpea) flour
1/2tsp ground cumin
1/2tsp ground coriander
1/2tsp dried thyme
ground black pepper to taste
extra oil for greasing

Either put everything except the greasing oil into a food processor or blender and blitz until smooth or put the water and oil into a bowl, mix together the flour and spices then sift into the water and oil mix and stir until all the flour and water is blended together without any lumps. The mixture now needs to rest for about an hour at room temperature. You can leave it for a few hours if you like. To cook, grease a frying pan or flat griddle and spoon the mixture in to make small pancakes. Fry over a medium heat. After 2-3 minutes flip over and cook the other side. They're ready when they're golden on both sides.

Storecupboard Salmon Fishcakes

2 slices white bread
1 can pink salmon (213g) all visible bones and skin removed
small bunch chives (optional)
juice of 1/2 lemon
1tbsp mayonnaise
1tbsp tomato ketchup
2tbsp plain flour
black pepper to taste
oil or butter for frying

Put the bread in a food processor to make breadcrumbs (grate the bread with a cheese grater if you don't have a processor). Using scissors, snip the chives into a medium sized bowl, add the rest of the ingredients including breadcrumbs to the bowl and mix together until everything is well incorporated. Shape the mixture into small discs and fry over a medium heat until golden on both sides.

Cheesy Courgette Muffins

1 medium courgette
4 spring onions
100g hard cheese (eg. cheddar, red leicester)
225g self raising flour
150ml full fat milk
50 ml olive oil
1 beaten egg

Preheat the oven to 200 C or gas mark 6 and grease a small muffin tin. Grate the courgette and cheese and slice the spring onions into small rounds. Put these in a medium sized mixing bowl and add the self raising flour. In a jug mix together the egg, milk and oil and then add this to the bowl. Stir everything together until well incorporated then spoon into the muffin tin. Pop in the oven for around 20 minutes or until they are golden brown and firm but bouncy to the touch. These will keep for a few days in an airtight container preferably in the fridge. Allow to return to room temperature before eating.

Ooh La La

Miss Eleanor had her first "proper" meal out yesterday. We went for lunch at French Living in Nottingham and were happy to see that the high chair we'd booked was none other than the BLW's best friend, an Ikea Antilop. As soon as we got to the table she pounced. So many forbidden things in one place, knives, forks, glasses, paper napkins, salt. If we'd not have moved everything quick sharpish she would have been in her element and then probably in A&E.

Lunch for her was the usual suspects of bread and salad garnish. Darren and I both had meat served rare so that was off the menu for her. I was very irresponsible though and let her have a taste of my orange parfait desert. I say a taste but what really happened is she tasted a tiny bit then made every effort to commandeer my spoon every time I re-loaded it. Like her Mummy, the girl loves pudding.