Rowan does appear to be taking the credit but I think if you read through the lines it's perfectly clear who she has ripped off this rather tasty-sounding recipe from.
"My mum was a caterer when I was growing up and always had quiche
in the house so I was fed that whenever I was hungry,and as a result
hadn't eaten it in 10 years. Unfortunately for me DH loves it and asked
his mum to make him some as I refuse to, so I had to rise to the
challenge! Munch nicked a load off him when he was eating it and loves
it. (Oh, and he says mine is nicer than his mums...ha ha).
Quiche
Butter
Flour (wholemeal and plain)
Cheese
Eggs
Milk
Random veg for filling
Grate 2 oz butter into 4 oz plain flour (I use half and half wholemeal
and plain) and rub until breadcrumbs, mix with a little bit of water
until you have a dough.
Roll out dough and either make one big one or use a fairy cake tin to make lots of little baby-hand sized bases. prick all over with a fork to stop bubbles and bake GM 6 or 200 degrees until golden (about 15 mins for big, 5-10 for small).
Fill bases with grated cheese mixed with chosen filling. Bacon, or I use
chopped ham or chicken for less saltiness, courgette, tomato slices
(Iuse cherry toms for little ones, very cute), peas, sweetcorn....whatever really. Beat together 3 eggs and 100 milk and pour over filling until reaches the top.
Put back in oven until golden brown and a knife comes out clean, about
20 mins for a big one and 5-10 again for small.
Little ones are quick to make and freeze well, I tend to make a tray
full at the weekend, freeze half and the rest feed Munch for a couple of
days (well, what's left after her dad nicks them all)."
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Thursday, January 25
Rowan's Eggy Fried Noodles
by
Aitch
on Thu 25 Jan 2007 23:17 GMT
She's not kidding about the flicking, by the way. Take a look at the photo...
 "Munch absolutely adores this but it makes a hell of a mess as it is quite good for flicking... Eggy Fried Noodles 1 pack cheapo noodles 1 egg Some frozen veg (peas, sweetcorn, beans etc) Cook noodles according to packet without the season sachet. I boil kettle and put noodles in a bowl with some hot water and then microwave for 2 mins. Heat a pan and break in 1 egg and stir around for a bit until half cooked. Add drained noodles and stir a bit more. Once egg is cooked take off heat, stir in frozen veg and leave to sit for a minute or so while the veg cools the egg and noodles... Tip onto highchair (see pic!)"
Jacky's Chicken Stew with Dumplings
by
Aitch
on Thu 25 Jan 2007 22:49 GMT
Obviously Jacky puts stock, albeit half measures, into this but you could substitute wine of water and herbs if you wanted. It depends how careful you are feeling about salt, obviously. You could use cornflour to thicken the sauce, and I'm assuming that you would casserole it for say 40 mins at 180 in the oven. If you used raw chicken then I'd do it for at least an hour and a bit.
"I cheated using frozen veg but fresh will do it just as well.
Gravy granules made at half strength or chicken stock - enough to cover the
amount of veg you have.(Extra can be added later if required)
Potatoes, carrots, leeks, parsnips, peas, sweetcorn (whatever you fancy
really) cut into cubes and placed into a slow cooker or casserole dish.
Whole chicken with meat pulled off and pulled into strings
Dumplings (Aunt Bessies in ours)
Bisto to thicken.
Place veg into your slow cooker and add stock with plenty to cover.
Add the chicken and stir well.
Cook for several hours on auto/low - not so long on high
For soggy dumplings (premade), microwave for 2 minutes and add to stock an
hour before required and remove before thickening (same would apply if making
your own).
For crisp place on top of stew and cook for an hour before required and
remove before thickening.
Mix a small amount of Bisto and use to thicken
If using fresh vegetables then par boil or steam slightly first."
Bat's Sweetcorn Patties
by
Aitch
on Thu 25 Jan 2007 22:35 GMT
Now I hope Bat won't be offended if I express some hesitation about the salsa... Babybear is fairly adventurous but I just can't see a baby eating it. I will be happy to stand corrected, though, as it sounds absolutely lovely to this grown-up.
The patties sound cracking, though, don't they? "I have just made these and they are yum. I'm taking them on a picnic, porridge
pancake style, and am quite pleased with myself. You can miss out the salsa if
you are not up to avocado-in-baby's-ears-situation today.
525g sweetcorn kernels, tinned or cut from cob (3 cobs) 1 red onion, chopped
2 eggs
half bunch of coriander
125g plain flour
1 teaspoon baking powder
1.Place 2/3 of the sweetcorn and all other
ingredients in food processor and blitz. Stir in the rest of the
corn.
2. Heat a tablespoon of oil in frying pan and heat
to medium-high heat.
3. Drop 2 tablespoons of mixture per cake into pan,
cooking 3 at a time. Cook for 1 minute each side, or until golden.
Avocado salsa:
2 avocadoes, diced
half bunch of coriander
2 tablespoons lime or lemon juice
2 tablespoons chopped spring onions
1. Mix all salsa ingredients together!"
Thursday, January 11
Bunny's Pineapple Flapjacks
by
Aitch
on Thu 11 Jan 2007 16:50 GMT
If Bunny was the person who sent me an hilarious photo of an exploded bowl of porridge then we can take her at her word that she's suffered quite a bit on that front. These alternative flapjacks do sound rather nice, though.
"Since I've had nothing but disasters with the porridge pancakes (entirely my fault!) we've been experimenting. Here's one for you dairy intolerants! Stir together one cup of Ready Brek and one cup of pineapple juice until they form a thick paste. Microwave for 90 seconds. Line a baking tray with greaseproof paper, and pour on the pineapple mixture. Spread it out into a rectangle, about 5mm thick, and score the surface into smaller blocks with the back of a knife. Bake in the oven at 180C for about 20 minutes, then turn off the oven and leave the mix to dry out and cool. Cut along the score lines and voila! Slightly chewy fruity flapjacky things! These went down quite well with the Weeble, but I ate most of them ;-) " Update. She was the person. Get a load of this, folks! Spot the deliberate errors? (Answers below)  A. Too much porridge B. Clingfilm... oh lordy. Tuesday, January 9
Cornflaky Chicken
by
Aitch
on Tue 09 Jan 2007 23:22 GMT
These might be good
for any wheat intolerant babies, as there are no breadcrumbs involved. They are
also mega easy - always a big plus in my book ;-)
1 chicken breast,
cut in finger size strips
1
egg
1 bowl crushed
cornflakes
Optional tomato
sauce:
1 can chopped
tomatoes
Tbsp tomato
puree
1/2 onion
chopped
1 clove garlic (if
your baby likes it!)
Heat your oven to
180 C. Dip the strips of chicken in the egg, and then coat in the crushed
cornflakes, pressing firmly. Lay the strips on a rack over a baking tray or
roasting tin, and bake in the oven for 20 minutes.
You can allow the
chicken to cool and serve it as is - I like them this way! However, the
cornflakes can be a bit scratchy, so you could try them with the tomato sauce -
just roll them in the sauce and allow to sit for a couple of minutes and the
cornflakes will go nicely soggy.
To make the
sauce:
If you are using the
garlic, chop finely and put in a cold pan with some oil. Bring to a medium heat
and allow to soften (starting the garlic in the cold oil helps prevent burning).
Add the chopped onion, and continue to saute until nice and soft. Stir in the
can of tomatoes and the tomato puree, and cook to a nice
"mush".
In practice, because
I'm disorganised and lazy, I often just heat up the chopped tomatoes with a
little puree, and the Weeble seems perfectly happy with
that!
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