Baby food – NEW YUMMY MUMMY

PANCAKE … sprinkled with magic

This is a revamp of my childhood favourite dish – pancakes !!! This is such a delicious and low in sugar : desert/snack/lunch. You can make it in so many different combinations, the only thing which will stop you is your imagination. This one is called : Pancake Sprinkled with Magic because my daughter thinks that I do magic to make it in her favourite colour – purple.
PANCAKE:

Ingredients

– 100g plain flour

– 2 eggs

– 300ml semi-skimmed milk

– Coconut oil for frying

Put the flour into a large mixing bowl. Make a well in the centre and crack the eggs into the middle. Pour in about 50ml milk and start whisking from the centre, gradually drawing the flour into the eggs and milk. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk at the time.

Heat the pan over a medium heat, add the butter and fry for 30s on each side.

PURPLE FEELING:

– 100g ricotta cheese (or any soft white cheese)

– 2 handfuls of blueberries (need to make sure that they are sweet)

Heat the blueberries in the pan for 3-5 minutes (until releasing the juices). Cool down the blueberries, then blend. Mix with the Ricotta cheese.

Depending on how much filling you want in your pancakes you might need to double the ingredients.

CARROT & OAT MUFFINS

SNACK RECEPE

ANOTHER DAY, ANOTHER MEAL …
CARROT AND OAT MUFFINS

Ingredients:

– 280g flour

– 80g rollers oats

– 2 2/1 tsp baking powder

– 1/2 tsp be carbonated soda

– 1/2 tsp cinnamon

– 1/2 tsp ground ginger

– 1 tbsp of brown sugar

– 1 tsp vanilla extract

– 150g grated Apple

– 150g grated carrot

– 2 large eggs

– 50ml vegetable oil

– 180ml of milk

Cooking instructions:

Preheat oven to 180 C. And prepare your muffin tray or muffin forms.

Add flour, sugar, oats, baking powder, soda and and spaces in to a bowl and stir until all ingredients are combined together. Then add Apple and carrot and mix.

In to a small bowl add eggs, milk, oil and vanilla extract and beat for a minute or so.

Add the mixture in to your dry ingredients and mix until well combined.

Divide the mixtures between the muffin forms ( you should have 12 big muffins or 24 small ones)

Put in to oven and bake for 15-20 minutes.

Let them cool for around 10 min in the switched off oven before taking them out

Enjoy it

CHINKEN AND MUSHROOM IN CREAM SAUCE

DINNER RECIPE

ANOTHER DAY, ANOTHER MEAL ….

CHICKEN WITH MUSHROOMS IN CREAM SAUCE.

Ingredients:

– 1/2 onion (diced)

– 200g mushrooms (diced in to small cubes)

– 1 chicken breast (diced in to small cubes)

– 50g thin green beans

– 50g pearl barley

– 1 tsp sweet paprika

– 50ml chicken stock (baby one with no salt)

– 1 tbsp reduced salt soy sauce

– 1tsp parsley (sliced)

– 50ml double cream

– 1tsp of corn flower

Cooking method :

Fry onion until golden, then add chicken and sweet paprika; fry until your chicken is cooked. At this point add mushrooms and fry for around 3 minutes, until mushrooms become soft. Add chicken stock and cream, cook for further 5 minutes.

Meanwhile cook pearl barley according to the cooking instructions and also cook green beans for 5 minutes so that they are soft.

If your sauce is too thin add corn flower to thicken it. (Mix corn flower with a few spoonfuls of your sauce and then add to the the pan, bring to boil).

Once green beans are cooked cut them in to a size that your child can manage and add to the pan. Add pearl barley to the mixture and parsley and the dinner is finished!

For an adult version just use bigger quantities :

– 1onion (diced)

– 400g mushrooms sliced

– 1 chicken breast sliced

– 150g thin green beans

– 150g pearl barley

– 2 tsp sweet paprika

– 1/2 glass chicken stock
– 1 tbsp reduced salt soy sauce

– 2 tsp parsley (sliced)

– 150ml double cream

– 1 tbsp of corn flower

-salt to taste

BERRY FRUIT PARCEL !

DESERT RECEPE

ANOTHER DAY, ANOTHER MEAL …

BERRY FRUIT PARCELS

Ingrediants:

– 1packed of ready rolled puff pastry

– 1 apple (cut in to small squares)

– handful of blackberries

– handful of raspberries

– 1 egg

Cooking method:

Preheat you oven to 200 C.

Cut pastry in to 12 squares (2cm x 2cm). Place your fruits in the middle of the square.

Pinch together all 4 corners of the pastry.

Beat an egg and brush over your pastries.

Bake for around 20 min or until golden.

Once called sprinkle with a tiny bit of icing sugar.

SPAGHETTI A’LA CHILLI CON CARNE

DINNER RECIPE

ANOTHER DAY, ANOTHER MEAL …
SPAGHETTI A’LA CHILLI CON CARNE

I was making Chilli Con Carne for myself and my hubby and decided to make a version for Chloe by adapting my recipie. Because Chloe refuses to eat any form of mashed up food I ended up making it as a pasta so she can feed herself with it.

Ingredients:

– 200g poor or beef mince meant (I don’t like beef so I use pork)

– 1 small onion (chopped)

– 1 garlic cove

– 100ml vegetable stock (beef stock if you are using beef mince meat) without salt

– 1 tsp parsley

– 1 tsp oregano

-1 tsp cumin

– 200ml can tomatoes

– small can of sweetcorn

– handful of salad beans (optional)

– 100g of pasta (I used normal pasta but you can use the baby one)

Cooking method:

Fry onion for 3 minutes, then add garlick and spices and fry for another 2 minutes. Add mince meat and fry for 10 minutes, then add stock and simmer for 20 minutes (or untill liquid reduces).

Add tomatoes, sweetcorn and beans (if using) and simmer for another 15 minutes.

Cook pasta according to cooking instructions.

Add your last to mince meat mixture and combine well together. Bone appetite !

CHICKEN NOODLES STIR-FRY

DINNER RECIPE

ANOTHER DAY, ANOTHER MEAL …
CHICKEN NOODLE STIR-FRY

This is an adapted recipe of Ananbel Karmel : First beef noodle stir-fry. I have changed the recipie a little bit by making it with chicken and slightly adapting ingredients of the sauce. For original Anabell Karmel recipie head to her website.

Ingredients:

– 75g carrot (piled and diced)

– 75g egg noodles

– 50g frozen peas

– 1 small chicken breast (diced)

Sauce:

– 1/2 an apple (grated)

– 1tbsp soy sauce

– 1/2 garlic cove

– 4 spring onions finely chopped

Cooking method :

Cook egg noodles according to cooking instructions.

Boil water and cook carrots for 5 minutes or until soft.

Fry chicken for 5 minutes, add peas and cook for another 2 minutes, then add noodles and carrots.

Mix sauce ingredients together and add to the pan.

Meal is ready to serve. Hope that your precious one will enjoy it as much as Chloe did.

ANOTHER DAY, ANOTHER OUTFIT, ANOTHER MEAL …

DINNER RECIPE

ANOTHER DAY, ANOTHER OUTFIT…

ANOTHER DAY, ANOTHER MEAL …

PUMPKIN A’LA CARBONERA PASTA

Ingredients:

– 100g pumpkin (cut in to small cubes)

– 1 slice of bacon (cut up small without fat)

– 20 ml of cream

– 10g of parmesan

– 50g pasta

– 1tbsp parsley

Cooking Method :

Cook pasta according to cooking instructions.

Fry bacon in tiny bit of olive oil for 3 minutes then add pumpkin and fry for 10 minutes untill soft.

Add cream and parsley and cook for a minute. Mix with pasta, add parsley and it’s ready to serve !

YORKSHIRE PUDDING WITH FRUITS!

DINNER RECIPE

ANOTHER DAY, ANOTHER MEAL…

YORKSHIRE PUDDING WITH FRUITS

This is a brilliant idea for a dessert or a snack. Yes I did say a dessert! And there are so many options to serve it!

Ingredients:

– 125g flower

– 125ml skimmed milk

– 125ml water

– 2 eggs

– handful of raspberries and blueberries

– 2 tbsp soft cream

Cooking method:

Sieve the flower in to a bowl and make a well in the centre.

Break eggs in to the well and whisk together with flower. Mix water and milk together; pour little by little in to the well. Whisk until all liquid had been used and until your batter is nice and smooth.

Chill mixture in the fridge for minimum 30min.

Preheat your oven to 180C gas /200C fan. Heat up muffin tray until hot then as tiny bit of oil in to each hole and heat again for few minutes. Pour the butter in to the holes and bake for 30 min until Yorkshires are crisp and gold.

Blend fruits together, then add soft cream and combine.

Cool your Yorkshires then put 1 tbsp of cream on to the pud and serve.

This is a tasty and healthy dessert that your kids will love!

You can make lots of different toppings from blended banana, grated apple to just pouring kids yogurt on to it.

For the not so healthy version, you can have them with jam and custard.

ANOTHER DAY, ANOTHER OUTFIT, ANOTHER MEAL …

DINNER RECIPE

ANOTHER DAY, ANOTHER OUTFIT …

3 shades of grey 😊 classic simple look perfect for a winter day…

ANOTHER DAY, ANOTHER MEAL ….

BUCKWHEAT WITH KALE

Ingredients:

– 1/4 of cauliflower (chopped in food processor)

– 1 onion

– 1 carrot (grated)

– 100g buckwheat

– 2 handfuls chopped kale leaves

– 1 garlic clove

– 1/2 tsp turmeric

– 1/2 tsp cumin

– 1 glass of water

– 1 tbsp soya sauce

– 1/4 glass of vegetable stock (withou salt)

Cooking method:

Chop onion and garlic in food processor and fry in a little bit of olive oil. Add cauliflower and carrot to the pan and cook for 2 minutes, then add turmeric and cumin.

Add buckwheat to the pan, fry for 2 minutes then add vegetable stock and bring to boil. Simmer for around 10 minutes (untill all vegetables are cooked). At the end add soya sauce and kale and cook for another minute.

Dish is ready ! Packed with lots of flavour and goodnes ! Hope that you little one will enjoy it !

ANOTHER DAY, ANOTHER OUTFIT, ANOTHER MEAL…

DINNER RECIPE

ANOTHER DAY, ANOTHER OUTFIT …

Casual but oh so cute and on trend !

ANOTHER DAY, ANOTHER MEAL…
PUMPKIN CURRY WITH SPINACH, CHICKEN & LENTILS

Ingredients:

– 1 glass red lentils

– 200g pumpkin

– 1 chicken breast

– 1/2 glass chicken stock (without salt)

– 1 tsp curry paste (mild)

– 1/2 tsp paprika

– 200ml coconut milk

– 2 handfuls of spinach.

– 100g of rice (I used brown rice)

– 1 onion

Cooking method:

Cook lentils and rice according to instructions.

Cut pumpkin in to small squares; Wash and slice thinly spinach; Cut chicken breast in to small squares and cut the onion.

Add 2 tbsp of coconut milk on to the frying pan with curry paste and fry for 2 minutes; add onion and paprika and fry for another 2 minutes.

Add pumpkin in to the pan with the chicken and fry for around 3 minutes then add the rest of the coconut milk and chicken stock. Bring to the boil and simmer for 5 minutes.

Add lentils and simmer until pumpkin is cooked (another 5 minutes). Add spinach just as you finished cooking.

Serve with rice.