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