Evie is definitely getting the second child treatment when it comes to weaning. No puree unless it’s normal food that’s turned to mush on cooking. And certainly no batch cooking put into ice cubes trays and re-heated. She has what we have.
Luckily she’s decided a spoon isn’t the work of the devil and will eat from it (she thinks she’s three years old and can feed herself). So I’m doing a mixture of traditional and baby led weaning at the moment. I say a mixture; more like whatever suits me at the time of cooking. The latest concoctions I’ve come up with are:
I know it looks like baby sick but trust me the coconut milk makes it super yummy.
- 1 teaspoon of mild curry powder
- 1 cup of red lentils
- 1 tin of coconut milk
- 1 onion
- Any veggies you have, I used aubergine, broccoli and carrots.
- Dash of oil (of choice)
Heat the pan with the oil and curry powder, add the lentils, chopped onion and veggies. Cook until softened, pour in the coconut milk and simmer until the veg and lentils are also soft. If required, add some water to the pan.
Once it looks mushy, remove from the heat and blend. It’s a really mild curry but perfect for little bellies. I had some with rice but added salt to mine as well as some mango chutney. It won’t be the most amazing curry you’ve ever eaten but perfectly fine for a mid-week meal.
Evie loves it and Bertie does as well, so the leftovers are the freezer ready to be removed and re-heated for next week when I’m short of time.
**Disclaimer – I make up my recipes as I go along. With regard to the curry powder and lentils a rough estimate has been given. Add or lessen as you wish**
The other day I was cooking burgers on the griddle pan and found an aubergine in the fridge. I quickly griddled some for Evie which she devoured with gusto and so the idea for this sprung to mind. I’ve tried in the past to make hummus but it never works. It always taste a bit weird, so this is going to be my simple dip of choice now.
- Half a large aubergine
- Half a teaspoon of garlic powder
- Half teaspoon of tahini
- Dash of lemon juice
Roast the aubergine until it’s soft inside. Remove the skin and place into a bowl, add the other ingredients and mix. Serve with bread sticks, bread or crackers, sit back and watch the baby chomp away whilst feeling smug at how nutritious
and piss easy it is.
Everyone loves a pancake.
- 1 cup of self raising flour
- 1 cup of milk
- 1 large egg
Put all of the ingredients into a bowl and whisk. Melt the butter in a frying pan and add the mixture in batches. I obviously haven’t added any salt or sugar, so I sliced banana and placed some into the pan then added the mixture on top. We have strawberries (Cheddar ones – I’m very excited about the first lot of British strawberries this season) which I will probably use next time to sweeten the mixture.
As you can tell, it’s simple, I don’t add sugar or salt to the recipes and it’s something the whole family can eat which makes my life easier. They can all go and jump if any of my family think I’m going to be cooking separate meals for everyone!