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Tag Archives: BLW
This recipe is adapted from Nigel Slater’s Osso Buco Kitchen Diaries recipe, I needed to make it more baby friendly so have changed a few things to suit our tastes.
To cook this my way you will need:
2 Tablespoons Grapeseed Oil
700g Diced Lamb
1 Onion, chopped
2 sticks of Celery
4 Tablespoons Parsley
50g Butter (Unsalted)
Heat the oil in a frying pan and brown the lamb in batches, remove to a plate.
Chop the onion, celery and carrots into cubes – I used my Tefal Fresh Express for this stage. Add the chopped veg to the pan in which the meat was browned. Cook for approx 15 mins until they start to soften. Return the lamb to the pan, add the Marsala and bring to the boil.
Lower the heat of the pan and cook with a lid for approx 40 mins or until the lamb is tender.
Cook the pasta in water (don’t add salt if cooking for a baby)
Remove the lamb and vegetables from the pan and divide between plates. Add the pasta and chopped parsley to the pan in which the lamb was cooked. Add the butter and a grind of black pepper and warm the pasta through.
Serve with the lamb and vegetables.
This dish is suitable for Baby Led Weaning, if you need to add salt to taste, add after plating up rather than during cooking.
Now Baby Gourmand is eating his meals with us I have been trying to find new ways to introduce different flavours to him, this pizza was received well by all family members so will definitely be getting made again.
The pizza dough was made using this recipe from a previous blog post. I added some tinned chopped tomato with herbs to the base and topped that with mackerel, braised fennel, black olives and red pepper. When I went to the fridge for the cheese I realised I had forgotten to buy Mozzarella so had to make do with a mild cheddar which actually worked well.
Baby led weaning definitely doesn’t have to be boring and bland, it’s so much easier making a meal for the family rather than cooking two separate dishes.
This post is actually inspired by a recipe I read in the River Cottage Baby & Toddler cookbook, I found the recipe in there to be a little bland and the quantity made was less than I would have liked so I’ve amended the recipe slightly to suit our tastes. Baby Gourmand ate his Saag Paneer on it’s own but we added a home made Chicken Biryani to ours.
2 tbsp rapeseed oil
1 large onion sliced finely
1 tsp of fresh ginger grated
1½ tbsp finely chopped garlic
1/2 red chilli chopped (optional)
1 tsp ground coriander
250g paneer cut into cubes
2 tsp garam masala
6 tbsp double cream
Wash the spinach, drain and blanch in the water that clings to it for three minutes or until wilted. Drain into a colander and run cold water over it until cool. squeeze out any excess water then chop finely and set aside.
Heat the oil in a large non-stick pan (I used a Tefal Ingenio pan). Add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chilli and cook for a further minute.
Add the ground coriander. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
Add the paneer cubes, garam masala and cream. Stir and cook for a few minutes or until the spinach is nice and creamy.
Last weeks meal planning was a massive success and by doing this I reduced my shopping bill by around £50 which seems crazy as I still purchased my meat from my favourite butcher (Aubrey Allen) and bought high quality fruit and veg. My wastage was halved meaning less trips to the bin! All of the dishes I’m cooking this week are suitable for baby led weaning meaning I don’t need to cook something separate for Arthur.
This week we will be eating:
Chicken biryani and Saag Paneer
Fish & Fennel Pizza
Home made fish fingers, wedges & peas
Red onion & Goats cheese tart
I’m enjoying meal planning so much that I already have next weeks written down, all I need to do now is sort out some recipes for sweet treats.
Baby Gourmand has been weaning now for a few weeks and we have progressed from purée to Baby Led Weaning, it now means that he can eat pretty much exactly what we are eating as a family. I don’t really like to meal plan but I have to say it is so much easier and I don’t think I’m spending as much on our shopping by doing this. I have noticed a huge difference in our kitchen waste this past week and I hope this continues.
For the next 8 days our family meals are as follows:
Friday: Pasta Bolognaise for myself and Baby Gourmand, Spaghetti Carbonara for Mini Gourmand (She has food tech at school today and this is the meal she is cooking)
Saturday: Champ-Cannon with Poached Eggs and crusty bread
Sunday: Fish Cakes, Potato Wedges and vegetables
Monday: Spinach and Onion tart with salad
Tuesday: Toad in the hole with mash and veg
Wednesday: Jerk Chicken with rice and peas and salad
Thursday: Homemade pizza with salad
Friday: Breaded rose veal with wedges and salad
Do you meal plan? How do you incorporate baby led weaning into you weekly meals?
We’re currently trying Baby Led Weaning with Arthur so I’m looking for more and more dishes that we can eat as a family, I had pretty much forgotten all about Kedgeree but it’s a great way to introduce strong flavours like smoked fish and curry powder for a baby.
700g Smoked fish (we used haddock) make sure you buy fish without the dye.
110g unsalted butter
1 onion diced
1 Tablespoon curry powder
225ml long grain rice (use a jug to measure)
4 eggs hard boiled and chopped
2 Tablespoons flat parsley chopped
Juice of 1/2 a lemon
Handful of frozen peas
First place the fish in a saucepan and cover with 570 ml of cold water. Bring to the boil then lower the heat and simmer gently for about 8 minutes. Drain off the water into a measuring jug and reserve, you will need this for the rice. Transfer the fish into a dish, cover with foil and keep it warm.
Melt 50g of the butter and soften the onion in it for 5 minutes. Stir in the curry powder, cook for half a minute, then stir in the rice and add 450 ml of the fishy cooking water. Stir once then, when it comes up to simmering point, cover with a lid and cook, very gently, for 15 minutes or until the rice is tender.
When the rice has been cooking for 10 minutes pop the peas into the pan, flake the fish into bite size chunks. When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 50 g of butter, stir well and serve.
This dish went down very well, it served Myself, Mini Gourmand and Baby Gourmand with a portion left over for my lunch the next day.