We have been giving Evie finger food since she’s 6 months old. We still do a little spoon-feeding with cereal and yoghurt but we usually give her finger foods.
This evening I baked apple and oat muffin from the Rivercottage baby & toddler cookbook. She can have this as a morning or afternoon snack. It doesn’t have a lot of sugar but it uses whole milk and full-fat yoghurt because babies and toddlers need the fats. It can be frozen so a dozen will last us a few days.
You will need:
200 g plain flour (or a combination of plain flour and wholemeal or spelt flour)
50 g porridge oats
50 g caster sugar
3 tsp baking powder
1 tsp ground cinnamon
2 medium eating apple, peeled and grated
125 ml full-fat plain yoghurt
125 ml whole milk
1 medium egg
50 ml walnut oil (or rapeseed or sunflower oil)
75 g raisins or sultanas
Pre-heated oven at 190˚C, muffin tray, large mixing bowl, measuring jugs, muffin cases
What to do:
Put flour, oats, sugar, baking powder and cinnamon in a large mixing bowl. Mix well.
Add grated apple and sultanas/raisins. Mix again.
Combine milk, yoghurt, egg, and oil in a jug. Mix then slowly pour into the flour mixture.
Mix all the ingredients until combined then put a big dollop into muffin cases.
Bake for 25 to 30 mins. Cool on wire rack.
Eat in 24 hour or freeze when cool. From frozen, take muffins out the night before to slowly defrost.
Kedgeree is the best thing for breakfast or brunch on a lazy weekend. It doesn’t take long to make and the mixed flavours of the smoked fish and spices are absolutely divine. Dan used kipper when he made it for Chris and Lilly. I used smoked mackerel when Monette was visiting last weekend.
Rica asked me on facebook what kedgeree was. Clinton replied that it is “tinapa wth cream mixed with lugaw =)” Tinapa is a smoked milkfish or bangus; lugaw is a type of congee. Since I don’t put cream on my kedgeree and it doesn’t look like lugaw to me, I looked it up and found out that this is a variety of kedgeree. I also read that kedgeree is a popular breakfast dish during the Victorian time. More on kedgeree here.
This recipe serves 4.
4 boiled free-range eggs, quartered lengthwise
cooked boiled rice* (2 cups uncooked)
500g smoked fish (mackerel, kipper, haddock, tinapa), flaked
8 cardamom pods
2 tsp fennel seeds
1 tsp ground turmeric
1 cinnamon stick
1 small onion
salt and pepper
chopped flat-leaf parsley
lemon or lime wedges (we prefer lime)
mortar and pestle
What to do:
Crush fennel seed and cardamom pods using mortar and pestle. Remove the cardamom husks, leaving the seeds.
Melt butter in frying pan then fry onion and all the spices in medium heat for about 5 mins.
Stir the fish and rice. Make sure that the rice is covered in turmeric so it will have a yellowish colour.
Add the eggs and parsley, stirring gently so as not to destroy the eggs.
Serve with lime or lemon wedge.
* I cheated here as we used a rice cooker. I got my rice cooker on my birthday from a group of Pinoys living in the UK who probably cannot believe that I do not own one. I used 2 cups of rice for this recipe, about 250g. More picture of making the kedgeree from the slideshow below or from my flickr account here.
This is from the recipe book GI High Energy Cookbook.
Ingredients 170 g dried apricots, coarsely chopped
170g unsweetened muesli
250 g self-raising flour
1 tsp baking powder
250 ml orange juice (fresh is better!)
zest of 1 orange
3 tbsp vegetable oil
100 ml honey
1 large free-range egg
What to do
Out apricots, muesli, flour, baking powder in large mixing bowl.
In a separate bowl, mix juice, zest, oil, honey and egg. Fold into the dry ingredients, but do not overmix.
Spoon the mixture into the paper muffin cases.
Bake in a preheated oven at 150˚C (fan-assisted oven) for 10-15 mins until golden and risen.
Remove from the oven and serve or transfer to a cooling rack for freezing.