Thursday, August 22, 2013

baby noms: nectarine, strawberry, & rhubarb puree

we've just picked a bunch of rhubarb from the garden, and it seemed the right colour and flavour to go with the strawberries and nectarines we picked up at the shops today. we shouldn't really have bought nectarines, because they're out of season here, but arty's been eating so many apples and pears lately, that we wanted to give him something different for a change, and they were there!

i've made this into a simple puree, because it's very versatile that way. i'll stir it through yoghurt for afternoon snacks, over porridge for breakfast, and with custard for dessert. it is, of course, lovely on it's own as well.


nectarine, strawberry, & rhubarb puree


ingredients

1 large punnet strawberries (approx 20 berries), hulled and chopped
flesh of 4 large nectarines, peeled and chopped
3 stalks of rhubarb, chopped
2 tbsp water


method
  • place water, and all fruit in a saucepan, and simmer until tender.
  • remove from heat, allow to cool, then puree.



suggested variations
  • substitute raspberries for strawberries. you may wish to sweeten the mix a little if you do this, because strawberries have a natural sweetness while raspberries tend to be a little tart.
  • rather than pureeing the fruit after cooking, keep it whole, and turn it into crumbles (see my crumble recipe here)

Friday, August 16, 2013

family noms: potato salad

i love potato salad. it's one of those dishes that every family makes differently, and all the variations make it interesting and fun to try when it turns up as bbqs, parties and picnics.

this goes well with a lot of weeknight dinners like sausages or schnitzel, and to be honest, i could just eat it as a meal in itself.
here’s how i make mine…



potato salad


ingredients

12 - 15 small potatoes, peeled and cut into bite-sized pieces
1 fistful of continental parsley, chopped
1 small jar of good quality whole-egg mayonnaise
1/2 a small jar of baby dill pickles, roughly chopped
2 tsp wholegrain mustard
3-4 middle rashers of bacon
1 small spanish (red) onion
at least 1/3 cup of salt (don’t worry! it doesn’t all end up in the salad!)



method
  • slice the onion as finely as you can and place it in a bowl.
  • add all but a few pinches of the salt, and toss so that the onion is thoroughly coated.
  • set aside for at least 15 - 20 mins.
  • place the potatoes in a large saucepan, and cover with cold water. add the remaining salt to the water. bring to boil.
  • when the potatoes are tender, remove them from the heat, drain them in a colander, and then run cold water over them to cool them somewhat. transfer them to a serving bowl.
  • fry the bacon until it is cooked to your liking (i like mine browned, but not quite crispy).
  • you will notice that your onions look very wet, and almost like they have sweated in the bowl. the salt has drawn all the really strong ‘onioniness’ out of them, and left the nice sweet peppery flavour, making them much more pleasurable to eat!
  • rinse the salt off them (i find the easiest way to do this is to toss them in a sieve under cold running water), and add them to the potatoes.
  • add the parsley, pickles, mayonnaise, bacon, and mustard.
  • gently toss until all ingredients are combined.


you can eat this warm, or chilled - either way is delicious.

Friday, August 2, 2013

baby noms: roasted winter veg with chickpeas

this is a warming, filling, tasty vegetarian combo, that can be eaten on it's own, with an egg on top, or as a side to some meat or other protein.


roasted winter veg with chickpeas


ingredients

420g tin chickpeas
1 medium sweet potato, cubed
1/2 large head of cauliflower, cut into florets
1 medium onion, diced
1 clove garlic, crushed or finely chopped
1/2 tsp ground cumin
olive oil


method

  • preheat oven to 160 degrees celsius
  • drain and rinse chickpeas
  • place all ingredients in a large roasting tray, and drizzle with olive oil. season with a small amount of salt if you wish.
  • roast in oven for 45mins to an hour, or until all veggies are tender and cooked through.

veggies chopped, drizzled, and ready to go into the oven

depending on your baby's age and preference, you can puree, lightly mash, or leave as-is.