Actually, I've got to be honest, one of the main reasons for getting a Magimix was because my friend told me it was 'an absolute godsend' for weaning... it's been a godsend for Nigella's lemon drizzle cake, that's for sure.
"Here is my latest BLW success recipe. I ate the soup and gave LO the dumplings. He lurrrved them.
The recipe is chunky chickpea and herb dumpling soup. The recipe
didn't put chickpeas in the dumplings, but I wanted LO to eat some chickpeas, so
what I did was put one can in the dumplings, just blended them up in Magimix (I
know I know, Magimixes are banned, you could just as well mash them with a fork
or potato masher thing). And one can straight in the soup.
1 tablespoon oil
1 onion chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 tsp chili powder
2 x 300g cans chickpeas
3.5 cups veg stock
2 x 425 cans chopped tomatoes
1 tablespoon chooped fresh coriander
1 cup SR flour
25 g butter
2 tablespoons parmesan
2 tables spoons mixed herbs (coriander, parsley chives, whatever)
3 tablespoons milk
Aoup: heat oil in saucepan and cook onion over med heat for 2-3 mins until soft. Add garlic, cumin, ground coriander, and chilli and cook for 1 min or until fragrant. Add chickpeas (I did 1 can here) stock and tomato, bring to boil then simmer for 10 mins. Stir in coriander.
Dumplings: Sift flour into bowl and add the chopped butter. rub together with fingertips until mixture resembles bread crumbs. stir in cheese and herbs (and 1 can blended chickpeas - my addition!) Make a well in the centre, add the milk and mix with flat bladed knife until just combined. bring together into rough ball, divide into 8 portions ( I think I made about 12).
Add dumplings to soup, cover and simmer 20 mins or until a skewer comes out clean when inserted into centre of dumpling."
1 tablespoon oil
1 onion chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 tsp chili powder
2 x 300g cans chickpeas
3.5 cups veg stock
2 x 425 cans chopped tomatoes
1 tablespoon chooped fresh coriander
1 cup SR flour
25 g butter
2 tablespoons parmesan
2 tables spoons mixed herbs (coriander, parsley chives, whatever)
3 tablespoons milk
Aoup: heat oil in saucepan and cook onion over med heat for 2-3 mins until soft. Add garlic, cumin, ground coriander, and chilli and cook for 1 min or until fragrant. Add chickpeas (I did 1 can here) stock and tomato, bring to boil then simmer for 10 mins. Stir in coriander.
Dumplings: Sift flour into bowl and add the chopped butter. rub together with fingertips until mixture resembles bread crumbs. stir in cheese and herbs (and 1 can blended chickpeas - my addition!) Make a well in the centre, add the milk and mix with flat bladed knife until just combined. bring together into rough ball, divide into 8 portions ( I think I made about 12).
Add dumplings to soup, cover and simmer 20 mins or until a skewer comes out clean when inserted into centre of dumpling."