07/03/2010 by D.

1 onion
1 clove garlic
2 tsp butter
5 carrots
1 1/2 pints vegetable stock
juice of half lemon
1 tsp sugar

Chop the onions and carrots and mince the garlic.  Melt the butter in a large pan and gently fry the veg for a couple of minutes.  Add the stock, sugar and lemon juice.  Leave to simmer for 15 minutes or until the carrots are tender.

Blend the soup, then season to taste.

This is a lovely, light, lemony soup.  With very sweet carrots you don’t need the sugar, but some of the ones I have got are a bit elderly and therefore can do with a little boost.  Be your own judge!  The toddlers love dipping buttery soldiers into this for a speedy, warm lunch.

Posted in Garlic, Soup, Butter, Lunch, Lemon, Vegetarian, Toddler, Recipe, Carrot, Onion, Organic Box | Print | No Comments »

21/02/2010 by D.

Two very quick breads with the same method.  Both lovely toasted or fresh, spread with some salty butter.

Bara Brith
10 oz mixed fruit
2/3 pint black tea
2 eggs
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp mixed spice

Coconut Bread
8 oz dessicated coconut
2/3 pint milk
2 eggs
2 oz caster sugar
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp cinnamon

Method for either
Before you go to bed, soak the fruit in the tea (or the coconut in the milk).  Line a 2lb tin with baking paper.

Next morning, heat the oven to 170 c.  Check the soaked mixture, you should have at least a little liquid on top of the fruit.  If it has all completely absorbed, add a little more liquid. 

Mix the eggs into the fruit (or coconut) then add the rest of the dry ingredients, mixing well.  The mixture should have a dropping consistency (plop off the spoon) and not be too thick, nor too runny (you’ll end up with either a dry or a soggy loaf).  Adjust accordingly with liquid/flour.

Spoon into the loaf tin and smooth the top.  Bake for 50mins then turn the oven off and leave for a further 10 mins.  Remove from the oven and leave to cool for at least 10 mins before cutting.

These are fantastic for tea, elevenses, breakfast, late night snacks and lunch boxes!  Both are delicious toasted and spread with salty butter.  The brith goes very well with slices of cheddar.

Posted in Wholemeal flour, Tea, Mixed fruit, White flour, Mixed spice, Bread, Snack, Coconut, Milk, Recipe, Toddler, Vegetarian, Cinnamon, Brunch, Eggs, Weaning | Print | No Comments »

10/02/2010 by D.

2 cloves garlic
2 onions
1 tbsp olive oil (or oil drained from sundried tomatoes)
500g minced lamb
1 tin butterbeans, drained
1 tin tomatoes
1 chicken or veg stock cube
4 potatoes
1 tbsp butter
2 tbsp milk
2 tbsp greek yoghurt
salt and pepper to taste
handful of grated cheese or dots of butter

Mince garlic and chop onions.  Fry in oil for a couple of minutes, then add mince and stir well to cook and separate evenly.  Add tomatoes, butterbeans and stock cube.  Simmer for 30 mins.

Preheat oven to 180c.  Peel, chop and boil potatoes until tender, then drain and mash with butter, milk and yoghurt.  Season to taste.

Layer the mince mixture in an oven proof dish and top with the mash.  Decorate top with a fork and sprinkle over cheese or dot with butter to help brown.  Cook in oven for 20 mins or until lightly browned on top.

Well, we made this last night and both our toddlers gobbled it up in record time.  So did we.  I can’t wait to make this again!  Would have been perfect with some steamed french beans on the side.  A really hearty supper dish which reheats easily.

Posted in Lamb, Yoghurt, Milk, Cheese, Butter Beans, Supper, Stock, Butter, Recipe, Toddler, Potato, Onion, Garlic, Tomato, Weaning | Print | No Comments »

31/01/2010 by D.

1 tbsp olive oil
1 onion
1 clove garlic
10 mushrooms
1 mug pearl barley
1 pint chicken or veg stock
juice of half a lemon
small bunch parsley
1 cup greek yoghurt
1 tomato
1 cup grated cheddar

This is a bit like a baked risotto, made with pearl barley instead of rice.  It is less intensive and more forgiving than making a risotto as you don’t have to permanently stir it.

Finely chop the onion and crush the garlic.  Clean the mushrooms and slice.  Wash and chop the parsley.

Fry the onion and garlic gently in the oil, then add the barley and stir for a couple of minutes.  Add about a third of the stock and leave to simmer for 5-10 minutes, stirring occasionally.  Add the mushrooms and lemon juice.

Continue to stir and add stock until the barley is tender (it will still remain slightly chewy).  The barley should be plump and there should be some liquid, but it won’t get stodgy like a risotto.  The whole process takes around 40 minutes.  Add the parsley, check for seasoning and adjust as necessary.

Heat the oven to 200c.  Wash and thinly slice the tomato.  Pour the mixture into an oven proof dish, cover with the yoghurt as a thin layer, top with a layer of the sliced tomato, then sprinkle the cheese on top of that.  Bake for around 20 minutes until the cheese has browned.

Serve with a fresh mixed salad.

This is a lovely, tangy, chewy, mushroomy supper dish.  It is good reheated for lunches too.

Posted in Yoghurt, Stock, Cheese, Olive Oil, Supper, Pearl Barley, Parsley, Garlic, Recipe, Toddler, Onion, Vegetarian, Mushroom, Lemon, Weaning | Print | No Comments »