Browsing Tag

Baby Led Weaning

Five Minute Pizza Dough Recipe

I may cook the vast majority of our meals from scratch but I’m not tied to the stove. When it comes to meals for the children I like things to move swiftly as small tummies don’t play the waiting game in this family.

One of my favourite store cupboard standby meals is this pizza which is ready for the oven in under 15 minutes (10 if you’re super speedy). No proving, just kneading, rolling and topping. You are going to love this dough as it is so quick and makes a nice crisp base.

As I’m allergic to tomatoes we always have pesto on our pizza (here’s my homemade pesto recipe). You can load it up with whichever toppings take your fancy, we’re big on veggies and I’ll use whatever I have to hand.

 

Five Minute Pizza Dough

275g light brown self-raising flour (white is ok or a 50/50 mix of white & wholemeal)

150ml milk

60ml olive oil

Small pinch of salt (optional and not for under twos)

Veggie Pizza Toppings

Enough pesto to cover the dough, about 2 – 3 spoons

Half a courgette, either grated or sliced into wafer thin rounds

Cheddar cheese, grated

A handful of black olives, sliced

Half a red pepper, sliced

Three artichoke hearts, sliced

Five or so mushrooms, sliced and fried in a little oil

Any other vegetables you fancy!

Preheat oven to 180°C

Makes enough for six children (or three with leftovers)

  • Mix your ingredients together in a bowl until they come together in a dough.
  • Either pop it in your mixer and let the dough hook work its magic for five to ten minutes or turn out onto a floured worktop and knead by hand.
  • When you have an elastic dough roll out to about 5mm and place on a baking tray.
  • Spread your pesto (or tomato sauce) over the dough.
  • Layer your courgette (grated or sliced) over the base sauce then grate the cheddar over the pizza. Only using enough to cover in a layer.
  • Then lay out your toppings, Milla did the pizza above.
  • Cook in the oven for 20 minutes checking after 15 minutes and turning if needed.

 

Fish Cakes from the Store Cupboard

Beyond the design of the tins there are many reasons to have tinned fish in your store cupboard at all times. They will pull you out of a tight spot at supper time any day of the week.

We love fish cakes in this house. I always make more than I need so I have a good stock of them in the freezer. Far nicer than fish fingers and just as easy to pop in the oven when you’re short of time.

This tinned fish version I make has an advantage over its fresh couterpart in that you eat the whole fish bones and all. The bones are a good source of calcium and mackerel and sardines happen to be one of the best dietary sources of vitamin D which means the calcium has what it needs to be absorbed.

I serve them with either salad or vegetables and a big dollop of Greek yoghurt.

Tinned Fish Fish Cakes

1 tin of sardines

1 tin of mackerel

4 medium potatoes – peeled and chopped

1 large sweet potato – peeled and chopped

A little flour on a plate for dusting

Preheat oven to 180°C – makes around 16 fishcakes (more or less depending on size!)

  • Boil your potatoes until they are cooked. Drain and set aside – the longer the better as it will let the water out.
  • Open the tins and drain the fish.
  • Mash the potatoes until they are fluffy either with a fork or a ricer.
  • Put the fish into the bowl and fork it through the potatoes until they are well combined. If you are worried about the bones get your fingers in there and you’ll see they just crumble in.
  • Now you can shape your fish cakes. I use a tablespoon measure to portion each cake.
  • Roll each fish cake in the flour and pat dry.
  • Place on a baking sheet and cook for 20 minutes in the oven.
  • Once out of the oven let them stand for a couple of minutes before serving.

Betsy Led Weaning

Back on a sunny Hampshire afternoon over a lazy lunch with my friend Jennie*, there was a conversation which turned into an idea. Conceived just before Betsy was ready to begin solid food it was an idea with perfect timing.

Assuming I have set it up correctly (and I think there are a few bugs at the moment so please forgive the excessive posting this morning!) I have created a separate section which I am dedicating to recording my baby led weaning recipes. It has its own page and a separate feed so that if you’re a regular reader who isn’t interested in my BLW recipes you shouldn’t see a change.

Over the coming weeks I shall share our recipes and experiences. If you are looking for a particular recipe they will automatically be posted to the BLW recipe index which you will find as a drop-down above.

As Betsy ventured into the world of solid food, I captured the first few weeks with my video camera. The result is the little film below which shows her first month of baby led weaning. Although, I’m sorry to say, I missed her boldly plucking a sweet potato falafel out of my friend’s hand on only her second day of solids.

*and if you didn’t already know Jennie wrote and illustrated an excellent book of recipes Finger Food for Babies and Toddlers.

My Baby Led Weaning Recipes

Welcome to my Baby Led Weaning Recipe section. Having found that once my children were ready to start eating solids they were also ready to feed themselves I mostly let them get on with it.

While for the most part what they eat is no different from what we are eating I’ve always taken care that they are getting delicious food that is suitable for babies.

I cook from scratch, I don’t add salt and I minimise my use of added sugar. It’s not a baby menu but it is baby friendly.

While I prepare food myself I’m also very lazy so many of my recipes keep well in the freezer or stored in an air-tight container ensuring a ready supply of tasty meals and snacks without me slaving over the stove at every meal.

Alongside recipes I will post about my thoughts and experiences surrounding baby led weaning. You can find out more on my about baby led weaning page.

I will be adding recipes gradually and if you subscribe you will have the latest recipes in your inbox or RSS reader.