25/02/2010 by D.

This is one of Orla Broderick’s 100 Great Soups.

1 tbsp olive oil
1 leek (or onion)
bunch fresh watercress, carefully washed
2 apples
1/2 lemon (juiced)
2 potatoes
1 pint chicken or veg stock
1 tbsp greek yoghurt (optional).

Finely chop leek and watercress stalks (I just cut off the top 1/3 and put aside).  Peel and cube the potatoes.  Cube the apples.  Fry the leek, potatoes and stalks in the oil for a few minutes, then add the apples, stock and lemon juice.  Simmer for 15 mins.

Chop the watercress leaves finely and add to the pan.  You can save a handful for garnishing if you wish.  Simmer for a further 10 mins.  Blend and season.  Stir in the yoghurt and check for seasoning again.  Serve with some crusty bread.

The sweetness of the apple works very well against the peppery watercress and the lemon.  A lovely starter or light lunch.

Posted in Stock, Yoghurt, Watercress, Apple, Soup, Potato, Lemon, Leek, Recipe | Print | 2 Comments »

21/01/2010 by D.

1 mug whole rolled porridge oats
2 mugs milk (whichever type you like)
1 apple
1 banana

Heat oats and milk in saucepan (actually we use a small non stick frying pan for this) and let bubble, stirring occasionally for about 5 mins.  The result should be thick and creamy, with texture.  If it is too dry add more milk, if too runny, just let it cook a little longer.

Meanwhile, wash, then grate the apple, skin and all, right down to the core.  Finely slice or mash the banana.  Mix the fruit into the hot cooked porridge.

This will make around 4 small bowls (for us it does 2 adults, 2 toddlers).  Mixing in the cold fruit brings it to the perfect temperature for small people (and Ukranians) to eat immediately.

This is lovely and tangy and sweet.  No sugar needed.  Perfect for a grey January morning when you feel you ought to be eating healthily, but fancy sweet stodge.  It can easily be made in the microwave at work too.

Posted in Banana, Oats, Breakfast, Milk, Brunch, Toddler, Vegetarian, Apple, Weaning | Print | No Comments »

03/12/2009 by D.

Fruit: bananas, oranges, Gala apples, Packham pears, Avocado
Veg: onions, carrots, Nicola potatoes, Romero peppers, Chestnut mushrooms, leeks, spinach, oriental salad, Kuri Squash

It’s been terrible weather and we’ve picked up the bag a day late which means its been in the locker and is a bit bashed.  Loads of lovely stuff though and some great recipes to make this week that haven’t graced our tables since last winter, so I’m very excited!

The peppers, onions and some mushrooms will go into a Leona Pfanne, which is a sort of German Paella, and very popular with everyone in our family.  I’ll post the recipe shortly.  The Kuri squash is destined for a coconut, squash and lamb stew.  The leftover mushrooms and leeks will be used in a pearl barley bake and I think the spuds will probably be used for good old bangers and mash.  I found out loads of good ideas for using left over mash this week.  My absolute favourite was what their inventor called cheesy splats (add cheese and fry in patty shapes for toddler supper or hangover breakfast).  I tend to add stock, milk, black pepper and nutmeg to it, thus creating a quick and delicious soup.  If you have any other good suggestions, do let us know.

The Gala apples continue to go into our Sunday night batch of Bircher muesli, which the toddler and baby just can’t get enough of!  Our version of this is grating the apples whole into a bowl, adding the same quantity of your favourite muesli (at the moment we are using the Dorset cereals berry one) and about a cup of greek yoghurt (more if you are doing more than two apples).  Sprinkle in half a teaspoon of cinnamon and mix everything together.  The result should be creamy and like porridge in texture, add more yoghurt if its too dry as the muesli will absorb quite a bit overnight.  Box it up and pop it in the fridge overnight, ready for breakfast in the morning.  It keeps well for a couple of days.

Posted in Apple, Bircher, Muesli, Yoghurt, Cinnamon, Potato, Weaning, Toddler, Recipe, Organic Box | Print | No Comments »

29/11/2009 by D.

8 small carrots
2 eating apples
1/2 lemon (juiced)

Peel and grate the carrots; they don’t need to be really finely grated.  Grate the apples the same size (no need to peel).  Mix in the lemon juice to taste (very sour apples only need a little to stop the discolouration).

You can mix in a lemon based vinaigrette if you like (swap out the vinegar element for lemon juice and use a non olive vegetable oil).  I find the fresh carrots and apples at this time of year don’t really need much adornment in that department, but I do like a few toasted sunflower and pumpkin seeds served in a side bowl to sprinkle on top.

This salad has a very tangy, lively and fresh flavour and a nice crunch (especially with the seeds), so complements creamy or plainish dishes like baked potatoes, fish pie and pasta bakes.

Posted in Apple, Salad, Pumpkin seeds, Sunflower seeds, Lemon, Recipe, Carrot, Vegetarian, Toddler | Print | No Comments »