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Moroccan style sweet lamb

morrocan lamb

 

This has been one of my go to recipe for years. I used it with some very fussy eaters when I was Nannying and it always seemed to go down a treat. Now Sonny loves it. The dish is quite sweet so you can get away with hiding loads of veggies in there if your child is a fusspot. The recipe below is obviously made for Sonny so I have left out onions and tomatoes but if I were making it for a child without reflux I would add one chopped onion and a tin of tomatoes at the start.

1 pack (about 500g) diced lamb (leg or neck)

2 carrots

1 parsnip

1-2 inch disk of butternut squash

8 dried apricots finely chopped

Pinch cinnamon

Pinch Cumin

Tin of chickpeas.

2 cups water or homemade salt free chicken stock.

 

Brown your lamb then pop to one side. In a heavy bottomed casserole dish (if not using the slow cooker) gently fry your veg with the cinnamon and cumin until it has softened (about 5-10 mins) .

Pop the lamb back in with the stock/water and apricots then cook on a low heat either in the oven or on the hob for about 3 hours,

It really is that easy – or you can fry everything up then stick in the slow cooker and leave all day! Serve with couscous, rice, quinoa or mashed sweet potato.

Blend if for babies but if you are trying to add more texture just really finely dice the root veg at the start – the lamb literally falls apart anyway so there is no need for mashing.

I love this dish as well and always end up eating half of it – it is a very comforting, warming dish at this time of year!

 

Happy cooking x

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Colcannon Cakes

colcannon

These are perfect finger foods for babies and smalls. They are also yummy for adults (I added a bit of salt and scoffed about 4 while cooking these up for Sonny) . They would also be great topped with a fried or poached egg for breakfast. If your little one doesn’t like cabbage you can add any kind of finely chopped greenery. Obviously as Sonny is dairy intolerant we steamed the cabbage, and fried the cakes in olive oil. If I were cooking these normally however, I would cook the cabbage in butter and also fry the cakes in butter – yum! They taste perfectly good without though!

It is a great recipe for using up leftover spuds/greens from the Sunday roast.

Ingredients

350g cooked potato (leftover mash or boiled)

1/2 sweetheart cabbage shredded

100g plain flour

1 egg

Ground black pepper

Method

If your potato isn’t already mashed then smash it up until smooth. Either steam, boil or cook in butter your cabbage/greens then finely chop (if for the little ones as it can be quite stringy) , if you are making this for older children then obviously don’t worry so much about chopping!

Beat the egg and stir into the potato mixture then add the flour and cabbage and fold until you have a firm (yet still quite sticky) mixture. Add a grind of back pepper.

Roll a ping pong sized ball of mixture in your hand then flatten it down and pop it in a frying pan on a low-medium heat. Fry until golden on each side (about 3 minutes on each side) This recipe should make approximately 9 cakes.

A tasty addition would be to add some grated mature cheddar or some crispy bacon (or both) into your mixture.

Happy cooking xx

Disclaimer (please note I am not responsible for your child’s farts post cabbage)

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One Tomato Sauce

tomatoe

As promised here is the first of our recipes by the wonderful chef Juliet Cain. Juliet specialises in family cooking and has been working closely with Mortimer Nannies for years, teaching our Nannies to be more creative in the kitchen. This recipe is super useful and easy peasy to remember  – it is called ‘one’ tomato sauce as there is one of everything in the ingredients list.

Over to you Juliet…….

One Tomato Sauce

“I thought I would share this terrfic tomato sauce recipe as I love it for so many reasons. I have made this in so many disguises for my baby clients and they have always enjoyed it. Here we are in September and there is a glut of gorgeous tomatoes. It’s a great one for “hiding” vegetables if your little people (or perhaps your grown ups) won’t eat them! Very easy to make and also batch cook to freeze in portions. There are so many ways to chop and change this creation into something completley different (I have included a few) and it can be adapted for the grown ups too so no cooking seperate recipes for the whole family. Last but not least it’s tasty and nutritious. I suggest you google Lycopene and cooked tomatoes!

Happy cooking! xx”

Here it is…

Ingredients:

1 tablespoon olive oil

1 onion chopped

1 carrot grated

1 stick celery chopped

1 clove garlic

1 tin chopped tomatoes or around 400g fresh tomatoes chopped

1 tablespoon tomato puree

100ml vegetable stock (no salt)

One dash of balsamic vinegar

Notes:

This will make enough for 4 generous portions for your child

This will keep in the fridge safely for 2 days and also freezes well

Method

Gather all the ingredients and prepare.

Heat the oil over a medim heat in a saucepan.

Add the onion, celery, carrot and garlic to the oil and cook gently stirring now and then so that the

vegetables don’t brown but until the onions have turned translucent and soft – about 10 minutes.

Add the tomatoes, tomato paste, stock and vinegar. Give the sauce a good stir. Cover the pan with a lid and

simmer on a low heat for around 30 minutes. Check and stir during the cooking time. If it seems too dry or

starts to catch add a little water.

Blend with a hand blender, liquidiser or food processer and the result will be a super smooth sauce

Great served with pasta. Add some protein – fish, minced beef, chicken or lentils. Excellent mixed with

roasted vegetables.

Variations for introducing some new flavours

Add fresh or dried herbs – perhaps basil or oregano

Add a teaspoon of mild curry powder with the tomatoes

Add a couple of tablespoons of cream at the end of the cooking process

Variations for the grown ups!

May sound obvious but season well with salt and ground black pepper!

Add some chillis and extra garlic and you’re on your way to creating a chilli-con-carne or a veggie chilli.

To turn into a grown up curry sauce add some fresh grated ginger, garlic, ground cumin, turmeric,

ground coriander and cayenne pepper with the vegetables and simmer together with the tomatoes.

Add some cooked chicken perhaps?

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Sugar Free Cake

cakeIf you read my last weaning post you may remember me mentioning I was going to introduce Sonny to egg gradually by making a sugar free cake. He was fine and is now chomping scrambled and mashed hard boiled eggs like a little protein guzzling muscle head.

The cake was a huge success (both with Sonny and my other half)  so I thought I would include the recipe here. I have adapted a tea loaf recipe that my mum used to make us as kids. I also used to make it a lot for families when I was a Nanny (although I kept the fruit whole and the sugar in). The original recipe contained only sultanas but I have included apricots and dates in this also.

Recipe……

500g of dried fruit ( I used a mixture of organic apricots, dates and sultanas)

375 ml of warm tea (as this is for kids I used organic rooibos which is caffeine free – you could also use camomile or even apple juice)

250 gr self raising flour

1 egg lightly beaten.

(The original recipe also included 175 g soft brown sugar but I think it is sweet enough)

Method.

Empty your fruit into a bowl with the tea – cover and leave to soak overnight. If using as a finger food for babies then blend the fruit in the morning. If for older ones then don’t bother. Add the lightly beaten egg and sift in the flour. Plonk the mixture in a greased and lined loaf tin and bake in the oven at 375/176/Gas mark 4 for 1 hour 30 – 45 mins. You can serve this on its own or spread with butter.

Easy Peasy – Enjoy xxx