Monday, 1 October 2007


This is a sort of blend of all the different samosa recipes I have, and then a bit of a Mel twist....

...which means everything is approximate!! lol


I base all the veg quantities around a medium sized potato....and aim for everything to be the same quantity roughly as the potato.

I have added.....broccoli, sweet potato, peas, carrots, 2 cubes ish of frozen spinach, parsnip...basically anything going. I always then add in an onion.

you also need...filo pastry, butter, oil for cooking, mild curry paste, cumin seeds.


I pre-cook any root vegggies until they are soft (however you usually cook them).

I heat some oil in a pan, but not too hot, and throw in about 1/2 a teaspoon on cumin seeds, and cook out for a couple of mins. I then throw in the onions and cook them for a few mins until they are soft. I then throw in the rest of the veggies for a min or two. Peas I tend to throw in either still frozen or fresh but not pre-cooked.

I then put in about a whole teaspoonful of mild curry paste, more to taste really if your lo likes it, and again cook it in for a min or two, then take off the heat.

Here I usually let the mixture cool down a little, then I blend it. Otherwise I find the filling just falls out. I guess as George gets older I will do this less!

I then cut the filo into strips about 2-3 inches deep. Put a teaspoon of the filling in one corner of the filo strip, then fold one corner of the strip over into a triangle. Then keep folding the triangle over to the end of the filo strip. Brush the triangle with butter all over, then put on the baking tray.

Cook them at 200 degrees centigrade until they are brown & crispy. Should be no more then 10 mins - but it will depend on the size (and if you are using my oven or not!!!)


Monday, 24 September 2007

Jeasmin's Kisuri (mix of rice and lentils)

half a cup of red lentils
half a cup of rice (such as long grain or basamati)
half an onion (chopped)
1/4 spoon of dried termeric
1 bay leaf (leave it out of you don't have any at home
a small pinch of salt (to help the lentils cook)

put it all in a saucepan
wash rice and lentils
add a little water (about 3cm above the rice/lentils).
cook on high until it bubbles
then cover and simmer and let rice/lentils cook and soften (add a little bit of water if req to prevent pan from drying out as the rice/lentil is cooking.)
mash with a fork or a potatoe masher (add more water afterwards if req to taste)
NOTE: before doing above, check lentils/rice is cooked - it's cooked if it dissloves when you rub it between 2 fingers.
then fry some thinly sliced onions (1/2 an onion) with butter or oil or ghee until it's goolden brown.
then just pour into the ricelentils pan.
then enjoy.

Wednesday, 12 September 2007

Sausage Casserole

I made 2 versions of this, 1 with veggie sausages, 1 with meat.

I started by browning the sausages, then setting them aside.

Into the casserole I put:

1 onion (1 leek in mine as I hate onions!)Chopped up chunky
a handful of mushrooms
come sliced corgettes
a good handful of red lentils
2 cloves of garlic in 2/3 peices
2 small dried chillies - whole
fresh black pepper
A tin of plum tomatoes
1/2 a tin of cold water

I then threw the browned sausages in. I had 5 meat sausages in this amount, and 2 veggie ones in a sep casserole with the same amount.

I then put it in to cook for about an hour, but that included time for my oven to decide to warm up! lol. It needs to simmer well for at least half an hour to cook the lentils.

5 mins before I took it out I thickened the sauce with some cornflour, and returned to the oven.


Sunday, 25 March 2007

Mushroon, Spinach & Philly Pasta

yet another random one for you!

I fried off a largish mushroom in some butter with a clove of garlic crushed and then added some mixed herbs.

I then added in a defrosted "portion" of frozen spinach and cooked it off for about 2 mins.

I then stirred in 2 spoons of philly, and mixed it all together for another 2/3 mins until it all melts together and looks like a sauce.

I served it with pasta shells, and the sauce all his in the shells as it is supposed to. A total sucess and really quick in an emergency!

Monday, 19 March 2007

Mini Pizzas

I am afraid this is another of my random recipes - but here goes!

I bought a packet of ready mix dough mix, the sort you just mix up with water and kneed for 5 mins. I cut out the dough with a pastry cutter.

I made a topping by draining and chopping 2/3 whole tinned tomatoes with some mixed herbs, and spread just a little on each pizza.

this time |I topped with some grated courgette and mushroom, but I have made them for christmas with lots of different toppings (ham & pineapple, mushroon sweetcorn & pineapple, pepperoni etc etc).

I used cheddar cheese this time, but there is no reason I know of not to use mozzerella (except if you forgot to buy some like me!!)


Saturday, 3 March 2007

AK's lovely lentils - from Em!

Lovely Lentils -from Annabel Karmel book

Adding lentils to a baby puree provides a good source of protein and beta-carotene and also folate, fibre and vitamin C.

30g (1oz) butter
125g (4oz) leeks, finely sliced
30g (1oz) celery, chopped
30g (1oz) red pepper, cored, de-seeded and chopped
60g (2oz) red lentils
100g (4oz) 1 medium carrot, peeled and chopped
250g sweet potato, peeled and chopped
1 bay leaf
15 fl oz vegetable stock or water

Melt the butter in a saucepan and saute the leeks for 2 to 3 minutes.
Add the celery, red pepper and carrot and saute for 5 minutes.
Add the lentils, saute for one minute, then add the sweet potato and bay leaf and pour over the stock.
Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the vegetables and lentils are tender.
Remove the bay leaf and blend to a puree or mash (i generally mash)


MAKES 6 PORTIONS i freeze them in small pots and defrost them as and when. We also eat it, great with lamb but know your a veggie.

Dh loves it, if he's making tea you can guarentee thats what we get! And Will sometimes has it on toast.

Em x

Saturday, 24 February 2007

Puff Pastry Tarts

I used ready rolled puff pastry as I am lazy!

I cut it out into 1.5 inch squares, and then marked a second square in the centre of each tart and pricked the pastry with a knife inside the square. I got 12 out of 1 sheet.

The outside square I brushed with beaten egg.

I I mixed up the ricotta (about half a tub) with 2 lumps of frozen spinach (one of the rare non-organic things I use), and this filled 6 of the tarts.

I fried 1 organic portabello mushroom with garlic in butter, and that filled 4 tarts.

In a panic as I had 2 tarts left over I sliced some baby tomatoes and put on a few thin slices of cheddar over the top, with a twist of black pepper.

They were then baked on a greased baking tray for about 20 mins on 200*C.

Monday, 12 February 2007

Lentil Croquettes

175g/6oz green or brown lentils - tinned or dried
1 egg yolk
2 tbsp butter, softened
1 garlic clove - crushed
2tbsp finely chopped fresh parsley ot 1 tsp ground cumin
fresh ground black pepper
flour for dusting, 1 egg beaten for dipping & breadcrumbs - oil to fry

cook lentils as per pack, drain & cool / drain tin thoroughly (really well!)
put lentils in a bowl, add egg yolk, butter, garlic, parsley or cumin. Mix & season. Mixture needs to be sticky. (I didn't drain properly, so here I refridgerated them, then blended!)
Shape into small sausages, squeezing quite firmly in palm of your hand. If you have time, rest in fridge for 30 mins (croquettes not you!).
dip croquettes into flour, egg & breadcrumbs
fry in oil in batches, drain on kitchen papaer.
Will keep in the fridge for 1 week, and freeze for up to 3 months

edit - this is my adaptation of a JM recipe!

Roast Veggies

I know you probably don't need me to tell you how to roast Veggies, but I thought it might help someone to share what I have roast! So here goes:

  1. Potato
  2. sweet potato
  3. carrot
  4. parsnip
  5. peppers
  6. courgettes
  7. pumpkin
  8. butternut squash
  9. another unidentified squash!

I also tend to put a couple of cloves of garlic and some rosemary from the garden in the oil too. I have given George the garlic cloves too, but whilst he likes garlic he wasn't keen on these!

Friday, 9 February 2007

Heidi's Tortilla's

2 tsp olive oil
1/2 spring onion, finely chopped (I used a half a tablespoon of plain onion finely chopped instead)1 med potato, peeled, diced,
and steamed2 tbsp cooked, diced fresh veg or frozen mixed veg (I will double this amount if I make it again - I just used diced carrot tossed in with the potato as it was steaming, then added frozen peas in the pan)
2 large eggs, beaten
2 tbsp cheese, grated

Heat the oil in a small (nonstick, I say!) frying pan.

Add the onion, potato, and veg and fry fro 6-8 minutes over a gentle heat, stirring occasionally, until the potatoes are slightly brown and the vegetables are hot.

Sprinkle on the grated cheese and then pour in the beaten eggs.

Leave to cook without stirring until the underside is set.

Place pan under preheated grill until top is golden brown and eggs are cooked all the way through.

Tip out onto chopping board or large plate and slice into fingers or triangles to serve.

Makes 2-4 servings (enough for C and Mummy!).

Wednesday, 7 February 2007

Philadelphia & Spinach Sushi pancake rolls

Okay, so this is another of my suck it and see recipes.

I make up the pancake batter with 1 egg, full fat milk and self raising flour until it looks about the right consistency! It was about 2/3 dessert spoons of flour last time!

I heat a bit of butter in the pan, and cook the pancakes as usual. (flipping is optional!!)

I then set aside to cool.

Meanwhile, i defrost 1 block of frozen spinach (one of the only non-organic things I use!) and heat it through. I then mix it with a good dollop of philly.

Spread the mix on the pancakes, and roll up, then cut into sushi style slices.

(I do keep the leftover pancakes in the fridge and George will eat them with hummus the next day, or just plain. If I am leaving them I spread with a little butter when still warm).

Monday, 5 February 2007

Jeasmin's Chicken Nuggets

Hope you don't mind hun!

Mix small-diced chicken, with grated cheese, carrot and garlic (1 clove) and mixed dried herbs.

Shape the mix into small nugget/meal ball size.

Dip it in flour, then egg and then fresh breadcrumbs.

Pan fried it until golden, but check the chicken cooks properly.

Hidden Broccoli Pasta Sauce

again, this is a bit of a suck it and see recipe, as I made it up! Apologies for lack of quantities etc.

I started by frying an oinion & a garlic clove in some butter.

When softened I threw in a can of plum tomatoes, and mushed them up a bit, a good squeeze of tomato puree and a few dried herbs (mixed I think!).

When that had cooked out a bit I threw in some steamed broccoli (about 1/4 of a small head of broccoli) (previously rejected as a finger food) cut up small and a handful of frozen peas.

When that looked about right (about 5 mins or so) I took it off the heat and let it cool down a bit. I then blended it with a hand held blender thingy until it was smooth.

I found that this quantity made about 5 servings, and has frozen and defrosted really well. When I serve it I mix in a handful of grated cheese sometimes, but there is no need to tbh.

Baby Pies

I don't have a recipe as such for these, but here is the rough idea!

I bought a block of ready made puff pastry and rolled it out till it was quite thin, but not stupidly so! I then cut out an even number of large pastry cutter circles.

For the filling I cooked up:

- a boiled potato
- grated carrot, pan fried with the onion & garlic
- half a big red onion, fried with carrot & garlic
- handful of frozen peas, in pan with carrots etc for a min or so.
- clove of garlic.....

I then spooned a small amount onto half the pastry circles. I then put a few small cubes of red leicester on the top.

Put the "lids" on the pies, sealing down with a fork so you get a neat, tight seal. Then brush with beaten egg. Bake at 180* for about 20 mins.

They can be frozen and reheated very easily.

I plan to make them with whatever veggies there are in the house, and I am certain they could be made with mince. In fact, I will try a bit of soya mince next time i think!!!

Spinach & Mushroom Polenta

25g / 1oz butter
1 small onion, finely chopped
1 garlic clove - crushed
225g / 8oz mushrooms finely chopped
50g / 2oz fresh or frozen spinach, finely chopped
80g / 3 3/4oz quick cook polenta
25g / 1oz parmesan cheese, grated
salt & pepper (optional)
oil for greasing

melt butter, add onion & garlic & cook for 2/3 mins until softened.

Add mushrooms & cook for another 3 mins

Add spinach and cook for a further few mins, stirring occassionally.

Remove from heat & set aside.

Bring 350ml/12 fl oz water to boil in a pan. Stirring constantly pour in polenta in a steady stream. Keep stirring (it gets quite hard) & cook for a few mins, until the polenta thickens & comes away from the sides of the pan.

Stir in onion mix, parmesan & seasoning (if using).

Oil a 1lb loaf tin, then spoon in mixture. Level surface and tap sides to remove air pockets.

Leave to cool totally. When cool, turn out & cut into thick slices. Brush with oilve oil & grill for 5 mins on each side until golden & crisp

edit - just wanted to add, this is my adaptation of a JM recipe!

Sunday, 4 February 2007

Holding page

I am just adding and arranging the original blog, so please bare with me whilst I do so.

This will, eventually, become a place for the sharing of great Baby Lead Weaning recipes!


Mel x