Category Archives: lunch

Butter bean pasta sauce

Posted on August 6, 2012 by TheGingerbreadMum

This is a super quick pasta sauce you can whip up in the time it takes for the pasta to cook, and using tinned beans means no cooking!

The amount of milk is an approximate measure; it depends on how much the beans soak up. If you let the sauce stand before using it, the beans will continue sucking up the milk and the sauce will become drier. Trust your own judgement as to how much milk to add.

You can easily make as much or as little sauce as you want, either using just a couple of tablespoons of beans to make one serving or using the whole tin and freezing the leftover sauce. Why not experiment using other different types of tinned beans?

BUTTER BEAN PASTA SAUCE

Prep time: 5 mins
Cook time: 0 mins 🙂
Makes about 300ml of sauce
Freezable

1 tin butter beans (approx. 400g), rinsed and drained
Approx. 1/4 cup of milk
Pinch of salt (optional)
To serve: 1 tbsp grated parmesan

Put the rinsed and drained butter beans in a small food processor. Add about half of the milk (and salt if using) and blend until smooth. Check the consistency , adding more milk and blending again as necessary.

Mix through cooked pasta and sprinkle generously with grated parmesan.

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Posted in dinner, family, lunch, recipe, toddler and tagged baby, butter beans, dinner, family, freezable, freeze, lunch, pasta, pasta sauce, recipe, toddler, vegetarian. Bookmark the permalink.

My quick tuna pasta on Mindful Mum

Posted on July 26, 2012 by TheGingerbreadMum

I was very excited when I was approached by Mindful Mum to be a feature writer and I’m even more excited that my first recipe is published today! Mindful Mum is a British online magazine dedicated to mums who demand more. Whether it’s food, fitness, tech, travel, money, style or fun you’re interested in, you’re sure to find it on Mindful Mum.

My quick tuna pasta can be made with ingredients you probably usually have on hand…

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Posted in dinner, family, lunch, recipe, toddler and tagged Mindful Mum, pasta, tuna, tuna pasta. Bookmark the permalink.

Quick salmon pasta sauce with crème fraiche and dill

Posted on July 23, 2012 by TheGingerbreadMum

This recipe is actually my hubby’s creation, which I’m stealing! While I’ve made something similar in the past, our approaches to cooking for Nicholas are rather different. I focus on speed of cooking and the fewer things to clean up afterwards the better. Hubby sticks to his Italian roots and does things ‘properly’!

My version of this cooks the salmon in milk in the microwave, then everything else goes in the same bowl as the salmon (why dirty another bowl?!). Hubby’s version is a bit different…

Quick salmon pasta sauce with crème fraiche and dill

Prep time: 5 mins
Cook time: 5 mins
Makes 1 toddler serving

30-40g fresh salmon fillet, with skin removed
Drizzle of olive oil
2 tbsp crème fraiche
A pinch of salt and pepper (optional)
1/2 sprig fresh dill, chopped

Chop the salmon into small cubes (about 5mm). Heat a drizzle of olive oil in a small frying pan over med-low heat. Add the salmon and cook for a minute or two until just cooked.

Take off the heat and stir in the crème fraiche. Season, if using. Add your cooked pasta and mix in the pan. Sprinkle over dill and serve.

Variations:
– Use fresh or tinned tuna instead of the salmon
– Replace the crème fraiche with yogurt or cream
– Use chives or parsley instead of the dill

Other uses:
– Use the sauce as a crepe filling
– Dollop the sauce over a baked potato

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Posted in dinner, family, lunch, recipe, toddler and tagged creme fraiche, dill, dinner, dream, family, lunch, pasta sauce, recipe, salmon, salmon pasta sauce, toddler, yogurt. Bookmark the permalink.

Butternut squash and chickpea cakes

Posted on July 13, 2012 by TheGingerbreadMum

While we’ve been quite adventurous letting Nicholas try some foods (at 16 months he’s already tried frog legs, mussels, veal, pink beef and, if you’re not European maybe skip the next word… horse). I have, however, been quite cautious introducing stronger spices. Herbs like basil, oregano, chives, thyme and parsley I had no problem in adding pretty much immediately; they help give flavour when you’re not adding salt. But I’ve been concerned about spices like cumin and coriander and also garlic, possibly irritating Nicholas’ tummy.

If you’re interested in reading some more about introducing spices to your little one’s food as well as the health benefits of spices, this article gives a good overview and it also has links to Indian recipes for babies (suitable from 7-8 months) and toddlers (suitable from 10-12 months).

So in my quest to start introducing some stronger spices into Nicholas’ diet I thought I’d adapt Cook Eat Live Vegetarian’s wonderful butternut squash and chickpea cakes. Have a look at Natalie’s fabulous plating of her creations and I dare you not to drool! In fact maybe just look at her photos rather than my poor efforts!

This is an easy recipe to do two ways – cakes for your toddler and cakes for the rest of the family. I make my toddler version first (eliminating some of the spices and reducing others) then add the missing spices to the remaining mixture before making the adult cakes. I serve the toddler cakes with some yogurt to dip them into (toddlers love dipping!) and the adult cakes with whatever chutney we have in the fridge (will definitely make Natalie’s red onion marmalade soon though).

I don’t peel the butternut squash… I’m lazy. If I was serving this to guests I probably would just to be sure they didn’t find any big bits of peel. I also mix my ingredients in a food processor (the original recipe mixes them by hand). Don’t be put off by the long list of ingredients as they’re actually very easy to make.

BUTTERNUT SQUASH AND CHICKPEA CAKES

Prep time: 10 mins
Cook time: 30 mins (roasting the squash) plus 15 mins (cooking the cakes)
Makes 2-3 toddler servings (about 12 mini cakes) and 2 adult servings (6 cakes)
Freezable

400g butternut squash, chopped (unpeeled) into chunks of about 4cm
1/4 tsp cinnamon
Drizzle of olive oil
1 400g tin of chickpeas, rinsed and drained
1/3 cup (40g) breadcrumbs (or polenta or cornmeal), plus extra for coating
1 tsp ground cumin
1 small clove of finely chopped garlic
1 tbsp fresh lemon juice
1 egg
a handful of fresh parsley, chopped
1/2 tsp salt
Pinch of black pepper

To add for family version:
1/2 tbsp garam masala
1/2 tsp ground cumin
1 small-medium clove of finely chopped garlic
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper

Preheat the oven to 190C. Put the butternut squash chunks on a baking tray lined with baking paper. Drizzle over the olive oil and sprinkle with the cinnamon. Roast for 20-30 minutes until golden and soft when pierced with a knife.

While the butternut squash is cooking, put the rest of the ingredients for the toddler version (chickpeas, breadcrumbs, cumin, garlic, lemon juice, egg, parsley, salt and pepper) into a food processor.

Once the butternut squash is cooked, you can decide whether or not to leave the skin on or peel it off. If leaving it on, you just need to blend your mixture a bit more to ensure the peel is broken up and you can always still check for big bits of skin when shaping your cakes.

Mix everything together until the butternut squash has broken up and the mixture is sticking together. If you have time, cover your bowl with cling film and put in the fridge for at least half an hour so the mixture firms up and it’s easier to shape your cakes. If not, it’s easier to drop spoonfuls of the mixture into the breadcrumbs and shape each one as you’re covering it.

Shape about half the mixture into little balls. Dip into breadcrumbs to cover completely.

Heat a drizzle of olive oil in a medium frying pan at medium heat. Cook the balls for a couple of minutes each side, pressing them down into cake shapes, until they have a lovely golden crispy coating.

Serve with a dollop of yogurt.

For grown ups:

With the remaining mixture add the rest of the ingredients (garam masala, cumin, garlic, cayenne pepper, and extra salt and pepper) and mix well. Shape into 6 equal balls and dip into breadcrumbs to coat. Add some more olive oil to the frying pan and cook them for 4-5 minutes each side, pressing them flat.

Serve immediately with some fruit chutney and salad.

Variations:

the original recipe uses fresh coriander rather than parsley
replace the butternut squash with sweet potato

How do you feel about giving your little one strong spices?

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Posted in dinner, family, lunch, recipe, toddler and tagged butternut pumpkin, butternut squash, chickpeas, Cook Eat Live Vegetarian, dairy-free, finger food, freezable, Indian toddler recipes, vegetarian. Bookmark the permalink.

Fish pie with sweet potato

Posted on July 9, 2012 by TheGingerbreadMum

I always make white sauce on the stove in a saucepan. Apart from stirring it fairly constantly, it’s easy. I use a whisk instead of a wooden spoon to avoid lumps and it works a treat.

But… it’s much easier to make a large amount of white sauce. Making toddler meals you tend to only need about a tablespoon of sauce. Up until now I’ve tried to make a small amount, used less than half and thrown the rest away (and that makes me feel VERY wasteful!).

I stumbled across a recipe that made white sauce in the microwave. While I’ve embraced my microwave more since feeding Nicholas, I was more than just a little bit sceptical of using it to make a sauce. Surely there will be lumps? Focusing on the fact that I could make a small amount hopefully without wastage, I tried it. It worked.

FISH PIE WITH SWEET POTATO

Prep time: 5 mins
Cook time: 15 mins
Makes two toddler servings

40-50g white fish, deboned and cut into chunks
1/2 cup milk
4 raw prawns, peeled and deveined
2 tbsp peas
1 small sweet potato
1 tsp butter
1 tbsp plain flour
Small handful of cheddar cheese, grated
Pinch of salt and pepper (optional)

Use the point of a knife or a skewer to prick the sweet potato in a few places all over. Cook on high in the microwave for 3-4 minutes until it feels soft inside. Leave to cool then pull off the peel and mash in a small bowl. Add a teaspoon or two of the milk and mix. Season if you wish.

Put the fish and prawns into a small microwave-safe bowl with about 3 tbsp of the milk (enough to just cover the fish and prawns). Cover and cook on medium 1-2 minutes until just cooked. Drain but keep the milk.

Flake the fish checking for bones and cut the prawns into small pieces. Divide the fish and prawns between two small oven-proof dishes (souffle or creme caramel ramekins are perfect). Scatter over the peas.

Melt the butter in a medium-sized bowl in the microwave. Mix in the flour well making sure there aren’t any lumps. Add a pinch of salt and pepper if you wish then add the milk (including the milk you cooked the fish in). Whisk until the mixture is smooth. Cook on medium in the microwave for 3 minutes, stopping every minute to whisk it. Your finished sauce should be quite thick.

Pour the white sauce over the fish mixture. Dollop on the sweet potato and the grated cheese. Put under a hot grill for a couple of minutes until the cheese is melted and golden.

Variations:

Add a little bit of smoked fish to the fish mixture
Use normal mashed potato instead of sweet potato mash
Add some fresh herbs to the white sauce (chives, parsley)

Apologies for not having a photo of the finished dish. My very hungry toddler wasn’t interested in waiting any longer for his dinner!

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Posted in dinner, lunch, recipe, toddler and tagged dinner, fish pie, lunch, microwavable white sauce, microwave, prawns, recipe, toddler, white fish, white sauce. Bookmark the permalink.

Penne with courgettes and balsamic vinegar (adult recipe)

Posted on July 2, 2012 by TheGingerbreadMum

As promised, this is the original cold pasta recipe I adapted for my toddler-friendly herby courgette pasta salad. I don’t want to be repetitive, but it really is a great summer meal, and I love how it can be made the day before. It’s great in lunch boxes, on picnics or as an easy weekend meal. I’ve made it countless times and will make it many more times!

I’ve made very few changes to the original recipe by Ann and Franco Taruschio. I increased the eggs (each person only gets 3 small wedges in the original) and eliminated putting ice in the pasta immediately after you drain it to stop it from cooking (I don’t think you need to do it).

If you make it ahead of time, take it out of the fridge about 30 minutes before you want to eat it so it can start to come to room temperature and taste better.

PENNE WITH COURGETTES AND BALSAMIC VINEGAR

Prep time: 15 mins
Cook time: 20 mins
Serves 4
Keeps in the fridge for a day

300g courgettes, cut in half lengthways, sliced fairly thickly
4 tbsp olive oil
1-3 tbsp balsamic vinegar
Salt and freshly ground black pepper
1 bunch fresh basil, shredded
2 fresh mint sprigs, chopped, plus few leaves to garnish
3 eggs
250g penne
100g feta cheese, diced

Cook penne and drain it well (you can spread it out on tea towel to dry it if you want). Put pasta in a large bowl and dress with the remaining olive oil and a little balsamic vinegar.

Lower eggs into boiling water and cook for 10 minutes when water returns to the boil. Plunge into cold water and peel before cutting each into 6 wedges.

While pasta and eggs are cooking, heat 2 tbsp of the olive oil in a large non-stick frying pan and add courgettes. Season and stir fry for a few minutes. Remove from heat, splash with about 1 tbsp of balsamic vinegar, and add basil and mint. Leave to cool.

Add courgettes to the pasta, scatter over feta and mix. Garnish with the egg and the extra mint leaves. Serve cold.

Do you have any yummy cold pasta recipes to share?

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Posted in dinner, family, lunch, recipe and tagged Ann Taruschio, balsamic vinegar, basil, cold pasta, courgettes, egg, family, Franco Taruschio, mint, packed lunch, pasta, pasta salad, penne, picnic, recipe, vegetarian, zucchini. Bookmark the permalink.

Herby courgette pasta salad with feta and egg

Posted on July 1, 2012 by TheGingerbreadMum

I don’t want to overly bombard you with my apple sauce experiments, so it’s back to good old trusty pasta today.

I love the Sainsbury’s Little One’s site when they do recipes three-ways: for babies, for toddlers and for adults. For example for their creamy spinach and leek pancake bake (must try this) the filling is pureed for a baby, a toddler eats the recipe as is, and adults get a surprise of smoky ham inside. These recipes give me a renewed enthusiasm for cooking for Nicholas when my enthusiasm is lagging. They encourage me to experiment with my tried and tested recipes, working out more toddler-friendly versions of them. While I love making dishes everyone can eat, I really do love making meals just for Nicholas.

One of my ‘go to’ summer recipes is a cold pasta recipe I came across in The Times probably more than ten years ago. It’s an Ann and Franco Taruschio invention and I believe it’s in their 100 Great Pasta Dishes book (but don’t quote me on that). It’s a wonderfully fresh and filling dish, perfect to make the day before, perfect to take to work for lunch, and perfect to take on picnics or to have as a vegetarian option at a barbecue. I’ve made it a couple of times for my Italian in-laws and they love it (always a good sign!). I’ll write up that recipe tomorrow, but for now, here’s my toddler-friendly version of it.

I grated the courgette/zucchini to cut down the preperation time. However, next time I’ll dice it, as grated it sticks to itself and is difficult to separate, and Nicholas tends to pull large pieces of it from his mouth.

The original recipe uses penne and it really does need a short tube-shaped pasta. I used tubetti rigati which are like mini penne. You could also use macaroni or cut penne into shorter tubes after it’s cooked.

You can cook the egg and pasta in the same water, you just need to make a calculation based on the cooking time needed for the pasta you’re using. My tubetti rigati take 11 minutes to cook, so one minute after I put them into the boiling water I added the egg, cooking them together for 10 minutes before draining everything.

HERBY COURGETTE PASTA SALAD WITH FETA AND EGG

Prep time: 5 mins
Cook time: 15 mins
Makes 2 large toddler servings
Keeps for a day in the fridge

100g courgette / zucchini, finely grated
2 medium basil leaves, finely shredded
2 medium mint leaves, finely shredded
1 egg
50g tubetti rigati (or other small tubed pasta)
100g feta cheese
Drizzle of olive oil
Pinch of salt (optional)

Bring a small saucepan of water to the boil and gently lower the egg into it. Boil for 10 minutes. Plunge into cold water, peel and cut into 6 wedges. Cut each wedge in half.

Cook the pasta as directed on the packet. Drain and add a drizzle of olive oil to stop the pasta from sticking to itself. Put in a medium-sized bowl and cool in the fridge.

Squeeze the excess moisture from the grated courgette. In a small non-stick frying pan, cook the courgette for a couple of minutes over a medium heat. Take off the heat and stir in the basil and mint.

Add the herby courgette to the pasta. Mix in the feta and egg. Serve cold.