Baby Mia - Half baby, half bear

Here’s something a little off topic for this site, but getting prepared more often in my kitchen now than anything else; my daughter Mia’s baby food.  We’ve been determined since she was born to cook all of (OK, most of) her food instead of buying it those little jars, so this is my opportunity to pass on some of what we’ve learned.  Mia loves them and I’m sure your babies will too.

Most of these recipes involve pureeing, but as your little one gets older you might want to try mashing instead to start the change onto solid food.

Why not let us know about your favourites by posting them into the comments?

1. Banana and oat smoothie. Simply boil 150ml or so of full fat milk with 3 tablespoons oats for 3 minutes, then throw in half a chopped up banana and blitz up with a hand blender.  This is great for adults, too (idea from the River Cottage Everyday cookbook).
2. Baby Barszcz (Borscht). My wife is Polish so it makes sense that Mia too should share in this great East European classic.  Simply cook beetroot with potato (roughly 3/1 ratio), puree, and stir in a little yoghurt.  Thin with a little boiled water if needed.
3. Baby Porridge. (Note: Sticking the word “baby” in front of what is otherwise adult food seems to make it sound somehow more cute.)  Mia’s dad (Me!) has Scottish blood, and so Mia gets a Scottish breakfast.  150ml full fat milk and 3 tbsp oats boiled for 3 minutes and then pureed.  Yes, it’s a simple version of recipe 1 in the list above, but I don’t care – it’s delicious.  Mix in any pureed fruit of your choice for a little variety.
4. Guacamole.  This is delicious and mild for adults so babies will love it too; skip some of the ingredients from the traditional adult version and what we’re basically doing is a puree of avocado with a touch of very finely chopped coriander / cilantro.
5. Super Detox Broccoli Soup. Not that I think babies need to detox, but a baby version of my so-named soup from last year is simple and healthy.  Simply simmer the broccoli florets for a couple of minutes, remove and puree, adding some of the cooking water to make a suitable consistency.
6. Neeps and Tatties. Even Baby Mia didn’t miss out on Burn’s Night this year.  While we enjoyed our haggis, neeps and tatties, Mia enjoyed the same – minus the haggis, of course.  Simply boil 50/50 potato and swede (don’t even get me started on the difference between a swede and a turnip!) until tender, then mash as normal with a touch of butter.  Mashing is a great way to make the progression from a puree to solid food.
7. Rice Pudding. My confession here is that I just can’t get enough of Ambrosia Cream Rice from tins , but it is really pretty easy to make at home, too.  Simply boil an equal volume of cooked rice and milk with just a dash of vanilla extract until creamy.  Depending on the age of your baby you might want to purée this to make it easier for them to eat.
8. Cauliflower Cheese. Simply boil some cauliflower florets until tender, then drain.  Heat 50/50 flour and butter over a low heat to combine, then slowly pour in whole milk and heat for a few more minutes stirring well.  Add back in your cauliflower and grate in some cheddar, then puree as required.
9. Minestrone Soup. This soup is packed full of vegetables so is perfect for growing babies who need their vitamins.  Sauté finely diced onion with leek, and carrots, adding peas  and tomato purée before simmering in water or vegetable stock until tender.  Add in spaghetti (well broken up) and continue cooking until this is ready.  Finally serve either as is, mashed or puréed depending on your baby’s age.
10. Risotto. A basic vegetable risotto is perfect for babies, using broccoli, pumpkin or similar; just play safe and keep the amount of salt down and you’ll be fine.  As a rough guide, sweat your finely chopped veg with onion in butter, before adding your rice and stirring.  Add stock a little at a time always stirring and allowing it to fully absorb.  It’s also a good idea to cook it for a little longer than you might otherwise do to make it nice and soft for your little one.

Homemade Pasta

What I present to you here is the time honoured method of making pasta; one egg for every 100 grams (3.5 oz) of flour.  It is important to choose a “00″ type flour and to use organic eggs (these give the pasta a delightful yellow tinge).  Other than that, it’s just about the kneading.  You don’t even need a pasta machine, although I do find the repetitive rolling of the machine method strangely satisfying.

Perfect Homemade Pasta Recipe – Ingredients

• 200g (7 oz) “00″ type flour
• 2 Large organic eggs
• Salt

Perfect Homemade Pasta Recipe – Method

1. Make a heap out of your flour on a chopping board with a hollow well in the middle.
2. Crack your eggs into the hollow and begin to mix around by hand.  Warning; at first it will form crumbs and  wont look like it will ever come together.  Keep working and it will.
3. Now time to knead; I find the easiest way is to squash it with both hands and then stretch the dough away from me with one of them while holding it with the other, pushing with the base of my hand near my wrist.  I then simply fold it back on itself, give it a little twist and repeat.  Keep doing this until the dough feels smooth.
4. Wrap your ball of pasta dough in cling film and leave somewhere cool (the fridge is fine) for 1 hour.
5. Remove your pasta from the fridge and flour a rolling pin and chopping board.  Now either a) roll out to the required thickness and cut into strips with a knife (as illustrated) or b) (if you’re using a machine) roll out with a to about 1/2 a cm thick.
6. If you’re using a machine you can now pass it through on the widest setting; do this a couple of times, before reducing the width by one setting and passing through.  Repeat the passing / reducing width process until the desired thickness of pasta is reached.  Once done cut your pasta with a knife or cutting device on your machine into the desired shapes.
7. Your pasta is ready.  You can now either hang it to dry or cook it right away in salted boiling water – it’ll only take a couple of minutes, unlike dried pasta, so keep an eye on it.
8. Enjoy!

Broccoli & Cauliflower Pasta

This already being the second week into January, you’ve probably broken all your resolutions, spent all your money on the sales, and are now feeling pretty depressed what with all the doom and gloom about the recession, job cuts, and so on.  Still you can cheer yourself up by at least feeding yourself well, can’t you?

Oh, and a tip which sounds so obvious but is so important.  It’s really easy to overcook pasta but the key to this and any other pasta recipe is to not overcook it.  This honestly makes the different between “just a pasta dish” and a great pasta dish.

And another thing!  I’ve used penne here, but I’m sure any other similar shaped pasta such as fusilli would work just fine.  This recipe is also my entry to Weekend Herb Blogging, being held over at The Backyard Pizzeria.

Penne with Broccoli and Cauliflower Recipe – Ingredients

Note:  I’m not going to give quantities here for most things; it ruins the experience.  Just cook how much pasta you need (how many people are you feeding?) and throw in a half dozen or so broccoli florets and the same of cauliflower.

• Penne (or similar pasta)
• Broccoli florets
• Cauliflower florets
• Olive oil, for frying
• 2 Cloves Garlic, sliced
• 1/2 Red Chilli (deseeded if preferred), cut into thin strips
• Salt & Pepper, to taste
• Parmesan, to taste
• Parsley, to garnish

Penne with Broccoli and Cauliflower Recipe – Method

1. Bring a large pot of salted water to the boil.  Throw in the broccoli and cauliflower and cook until slightly softened (a couple minutes or so).  When cooked remove and put in a large bowl.
2. Cook the pasta as per the instructions on the packet (in boiling, salted water until al dente).  Re-use the water from the broccoli / cauliflower.
3. Meanwhile, heat a good glug of olive oil in a pan and add the garlic and chilli.  Turn off the heat just before the garlic starts to brown.
4. When the pasta is ready drain and put in the bowl with the broccoli / cauliflower.  Use a little of the cooking water to moisten the pasta.
5. Season well.  Add the oil, garlic and chilli mix and toss around until all is combined; you could add some chopped parsley at this stage, too.
6. Place into bowls with a good sprinkling of parmesan.  Enjoy!

This is one of my favourite pasta dishes, and the fresh fruity taste is just great on one of those late Summer days (ok, I know it’s Autumn. But since summer was such a washout here in England I’m allowed to imagine). Also, you just have to trust me with the ingredients, whether you like all of them or not. The combination is delicious.

Quantities given here are very rough, but that’s the idea. Measuring every little thing isn’t cool, and don’t let any body make you believe it is. Have fun!

Oops, almost forgot.  Depending when you read this, there’s two things going on:  A seasonal food blogging event on Saturday 29th September, and our competition to win free chocolate up to October the 3rd.

Linguine with plum tomatoes and white wine sauce – Ingredients

• Good quality Linguine
• A couple of cloves of garlic (finely sliced)
• 2 Peppers, cut into strips (I choose red and orange)
• Handful of plum tomatoes, halved.
• 15 or so black olives, de stoned and halved.
• Rough handful of wild rocket.
• 1 tbsp dried Oregano
• 1 Glass of White Wine
• Knob of butter
• Salt and Pepper, to taste

Linguine with plum tomatoes and white wine sauce – Method

1. Bring a deep pot of lightly salted water to a simmer. Add pasta and cook for approximately 12 minutes until al dente.
2. Meanwhile, heat a little olive oil in a pan and add the vegetables and oregano (but not the rocket) and sauté for 5 minutes.
3. Add the wine and simmer for 5 minutes until reduced. 2 minutes from the end, add the rocket, butter and salt and pepper. Stir until butter is melted.
4. Drain the pasta and add the vegetables to it.

Toss together gently and heap onto plates. Enjoy!

This Christmas my wife made the most perfect ones, as pictured – so I just had to take photos and steal her recipe for them! I prefer mine with nothing more then a handful of onions fried in butter scattered on top.

Polish Pierogi – Ingredients

• Sauerkraut
• Mushrooms
• 550 grams Plain Flour
• 115g Unsalted Butter
• 180ml Water
• 6 egg yolks
• 3 eggs
• 1 Onion

Polish Pierogi Recipe – Method

1. Make a mound of the flour with a well in the center.
2. Add eggs (all) and slowly mix from the center outwards to form a smooth, kneaded dough.
3. Roll out the dough (approx 1.5 cm thick), and cut into small circles.
4. Fry mushrooms gently in a little butter.
5. Drain sauerkraut, and mix with mushrooms to create filling mixture.
6. Place filling if into center of the dough, and seal edges with a little water, squashing down with a fork forming semi circles.
7. Boil a pot of water with a little salt, and insert Pierogi.
8. Cook for approximately 5 minutes – they will float when nearly ready.
9. Fry with butter until lightly browned if desired.
10. Chop onion and fry gently in butter until soft. Serve on top of the pierogi.

And to serve…

Serve as a simple supper, or freeze – they’ll last for months. Enjoy!

And don’t forget – Weekend Herb Blogging is coming here on the 21st of January!

I can’t claim the recipe as being entirely original. Almost definitely it first came from TV somewhere, and was changed slightly in the cooking process. I’m changing it a little bit more – but isn’t that what we all do? The art in good cooking is taking an idea and making it your own.

Crab and Lobster Pasta Recipe – Ingredients

• 250g Dried Spaghetti
• 2 Garlic Cloves (finely chopped)
• 5 Tomatoes (Chopped) – or 1 tin chopped tomatoes, drained
• 1 Carrot, diced
• 1/2 Onion, diced
• 1 Chilli, diced (seeded or unseeded – how you like)
• 1 Glass White Wine
• 200g Lobster Meat
• 200g Crab Meat
• Zest of 1/2 lemon
• 1tbsp Dried Oregano (or a small handful chopped fresh Oregano)

Crab and Lobster Pasta Recipe – Method

1. Gently fry Onion and Carrot in Olive Oil until softened but not browned. Add garlic about 5 minutes before the end of this process.
2. Add wine, oregano and tomato, and proceed to cook for another 5-10 minutes, until sauce is reduced and thickened. At around the 8 minute mark, add the lemon zest.
3. At the same time as the above, cook pasta in boiling and slightly salted water until al dente.
4. Drain pasta and place in a large bowl. Add to this the crab and lobster meat and sauce, and stir until well mixed.

And to serve…

Enjoy with a crisp white wine while still hot.

Fettuccine all’amalfitana Recipe – Ingredients

• 400g Fettuccine
• 4 Corguettes
• 40g Butter (Unsalted)
• 1 pinch of Cinnamon
• 1 ground Walnut
• 1 clove Garlic
• 2 Eggs
• 340g Grated Parmesan Cheese
• Extra Virgin Olive Oil
• Parsley
• Basil
• Salt and Pepper to taste

Fettuccine all’amalfitana Recipe – Method

1. Dice the corguettes, then fry with the garlic (finely chopped) in the butter and olive oil until golden.

2. Whisk the egg and parmesan together in a small bowl, adding the parsley and basil (both finely chopped), finally adding the cinnamon, walnut, salt and pepper, to taste.

3. Boil salted water in a large pot, and then cook the pasta in until ‘al dente’.

4. Add the corguette to the egg mixture, finally mixing with the pasta until combined.

And To Serve…

Serve this traditional Italian dish in deep bowls with a glass of your favourite red wine. Serve to guests, friends and family, and enjoy!