This is a sugar free, dairy free, easy, yummy, healthy recipe which I use a lot as a baby friendly cake and it is a great way to use up some spare bananas.
1lb bananas
5 oz wholemeal flour
4 oz raisins
3 oz porridge oats
2 oz chopped nuts (optional)
4fl oz sunflower oil
half teaspoon vanilla extract or almond essence
Mash the bananas, mix together with all the other ingredients. Spoon into a greased 1lb loaf tin and bake at 190c for 50-60 mins until golden.
This makes quite a firm loaf but it is lovely and healthy too!
Thursday 17 April 2008
Wednesday 7 November 2007
Lamb Tagine
Not completely my recipe but I have adapted and added to it.
Ingredients:
500g boneless lamb shoulder, diced (I get the butcher to chop it up for me so it is even easier!).
1 (or 2 small) onion chopped
2 cloves garlic chopped/grated
1 thumb sized piece of ginger grated
1 generous table spoon corriander seeds
1 generous teaspoon cumin seeds
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons tomato puree
2 tins chopped tomatoes
1 tin chick peas, drained
3 carrots, chunkily chopped
300g cous cous
handfull of dried apricots chopped
handfull raisins
500ml hot stock/boiling water
1/2 lemon juice
Looks like a lot of ingredients but it is really easy I promise!
Gently fry the onion, ginger and garlic in a little oil, crush the spices and add them put the lid on and cook for a few mins until they are soft.
Add the lamb, carrots, puree, honey, tomatoes and bring to a simmer.
Cover and put in the oven at 160 for 1 1/2 to 2 hours. Take the lid off for the last 45 mins to help it thicken. Add the chickpeas 20 mins before the end.
To make the cous cous mix the cous cous with a tablespoon or 2 of olive oil and the lemon juice.
Add the hot stock/water mix and cover with cling film. Leave for 10 mins.
After 10 mins mix in the apricots and raisins with a fork (it's nice with some chopped mint or corriander if you have it but I usually don't!)
Thats it - I mix JJ's in with the cous cous so he can scoop it all up in one.
Ingredients:
500g boneless lamb shoulder, diced (I get the butcher to chop it up for me so it is even easier!).
1 (or 2 small) onion chopped
2 cloves garlic chopped/grated
1 thumb sized piece of ginger grated
1 generous table spoon corriander seeds
1 generous teaspoon cumin seeds
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons tomato puree
2 tins chopped tomatoes
1 tin chick peas, drained
3 carrots, chunkily chopped
300g cous cous
handfull of dried apricots chopped
handfull raisins
500ml hot stock/boiling water
1/2 lemon juice
Looks like a lot of ingredients but it is really easy I promise!
Gently fry the onion, ginger and garlic in a little oil, crush the spices and add them put the lid on and cook for a few mins until they are soft.
Add the lamb, carrots, puree, honey, tomatoes and bring to a simmer.
Cover and put in the oven at 160 for 1 1/2 to 2 hours. Take the lid off for the last 45 mins to help it thicken. Add the chickpeas 20 mins before the end.
To make the cous cous mix the cous cous with a tablespoon or 2 of olive oil and the lemon juice.
Add the hot stock/water mix and cover with cling film. Leave for 10 mins.
After 10 mins mix in the apricots and raisins with a fork (it's nice with some chopped mint or corriander if you have it but I usually don't!)
Thats it - I mix JJ's in with the cous cous so he can scoop it all up in one.
Wednesday 12 September 2007
Sweet potato and kidney bean burgers
Whizz up one slice of bread to make breadcrumbs.
Peel and chop 2-3 sweet potatoes and put in a bowl with a splash of water, cover with clingfilm, pierce and microwave for 3 mins.
Meanwhile chop and fry a small onion/shalotte and add a tin of kidney beans for the last couple of mins. Whizz up in a blender until coarsley chopped.
Mash the sweet potato, mix in the onion and beans and a thick slice of cheese or two cut into tiny cubes. mould into little burgers - probably makes 10-12 burgers.
Cover in breadcrumbs and fry in oil/butter for a few mins each side until browned and crispy.
I have frozen some before cooking so will let you know what they are like when I defrost and cook them.
Thursday 23 August 2007
Butternut squash casserole
This is a meal we have eaten for a long time and is perfect for JJ and he loves it.
Fry one chopped onion and some garlic for a few mins till soft. Add 1 tsp of ground cumin, 1 tsp ground corriander and 1/2 tsp of ground turmeric and fry for another minute. Add some chopped mushrooms, one small butternut squash peeled and cut into pieces which our baby can handle (chip shape or chunks) and fry for another minute or two. Add one tin of chopped tomatoes and a tin of kidney beans and a splash of water if it seems a bit dry and cook with the lid on for about 20 mins till the squash is cooked.
We eat this with rice or jacket potatoes and salad. You could swap/add other veg if you wanted.
Fry one chopped onion and some garlic for a few mins till soft. Add 1 tsp of ground cumin, 1 tsp ground corriander and 1/2 tsp of ground turmeric and fry for another minute. Add some chopped mushrooms, one small butternut squash peeled and cut into pieces which our baby can handle (chip shape or chunks) and fry for another minute or two. Add one tin of chopped tomatoes and a tin of kidney beans and a splash of water if it seems a bit dry and cook with the lid on for about 20 mins till the squash is cooked.
We eat this with rice or jacket potatoes and salad. You could swap/add other veg if you wanted.
Wednesday 22 August 2007
Chicken in a bag
Make an envelope out of 2 pieces of foil - I lay them on top of each other, fold it in half then turn in 2 edges and leave the top open. Then for JJ I put a couple of mini fillets of slice up a normal breast, a squeeze of lemon, a tomato quartered or a few cherry one and some herbs if there are any kicking about - you could use anything really. Fold down the last egde of the foil, put it in a baking tray and in a hot oven (220c) for about 20-25 mins. It is good for JJ as it stays really nice and soft and juicy and full of flavour.
For adults it is nice with white wine, bacon, mushrooms etc put in the bag.
For adults it is nice with white wine, bacon, mushrooms etc put in the bag.
Monday 20 August 2007
Banana yogurt, berry yogurt
Another embarrassingly simple recipe (well not even a recipe really) but may provide inspiration for anyone struggling with healthy desserts.
JJ loves 1/2 a mashed banana (really ripe ones work best) mixed with a couple of tablespoons of greek yogurt. It is yummy and no sugar like most of the kiddies yogurts on sale.
We also nuke some berries (he likes blueberries best) for 1 min in the microwave and add these to some yogurt. If they are a bit sour I add a little dash of maple syrup to just sweeten them slightly.
JJ loves 1/2 a mashed banana (really ripe ones work best) mixed with a couple of tablespoons of greek yogurt. It is yummy and no sugar like most of the kiddies yogurts on sale.
We also nuke some berries (he likes blueberries best) for 1 min in the microwave and add these to some yogurt. If they are a bit sour I add a little dash of maple syrup to just sweeten them slightly.
Carrot Pancakes
Place 1/4 cup of flour, 1 teaspoon of baking powder and 1 egg in a bowl, mix together and gradually whisk in 1/4 cup of milk. Add to this about 100g (2 carrots) finely grated and mix well. Melt some butter in a frying pan, add a table spoon of the batter for each pancake, cook till bubble appear, flip over and cook till golden.
Voila.
JJ like them spread with cream cheese.
I am going to try a spicy version with some ginger, cinnamon etc so will update when I've given it a go.
Voila.
JJ like them spread with cream cheese.
I am going to try a spicy version with some ginger, cinnamon etc so will update when I've given it a go.
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