12m +, Lunchbox Idea, Nut Free, Vegetarian

Mini Cornish Pasties

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  • 12m +
  • Can be frozen
  • Nut Free
  • Vegetarian (optional)

 

My Step-mum makes the best pasties ever, probably due to the fact she is Cornish through and through. I got to grow up eating these tasty handheld delights and I’m really pleased to report that My Monster seems to love them as much as me. There is a bit of effort involved in these so I recommend making a batch or two at a time and popping them in the freezer. They are great for taking to the beach, pool, park or on a picnic as they taste fab both hot and cold and are super easy to hold and eat.

I initially made My Monster the veggie version of these but he has recently evolved to the meat ones too, just be sure to chop the meat nice and small and check that it is lean. To make the veggies, just omit the meat from the recipe.

Ingredients:

For the pastry

  • 250g strong bread flour
  • 250g wholemeal flour
  • 120g lard
  • 125g butter
  • 175 ml cold water

For the filling

  • 450g good quality beef cut into cubes
  • 450g potato, diced
  • 250g swede, diced
  • 200g onion, sliced
  • Pepper to taste
  • Beaten egg or milk to glaze

 

Method:

To make the pastry, you can ether use a food processor or make it by hand. Rub the two types of fat lightly into flour until it resembles breadcrumbs. Add water, bring the mixture together and knead until the pastry becomes elastic. It takes a little longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and
retain a good shape. Wrap with cling film and leave to rest for at least 2 hours in the fridge.

While chilling chop and thinly slice the meat and vegetables.

Pre-heat the oven to 165 degrees.
Roll out the pastry and cut into circles a saucer (from a tea cup) is an ideal size to use as a guide. Layer the vegetables and meat on top of the pastry, adding pepper to taste.
Bring the pastry around and crimp the edges together. Glaze with beaten egg or an egg and milk mixture.
Bake for about 50 – 55 minutes until golden.

 

Enjoy

Em xx

7m +, Egg Free, Gluten Free, Nut Free, Vegetarian

Baked Apples and Prunes

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  • 7m +
  • Diary free
  • Egg free
  • Nut free
  • Gluten free
  • Vegetarian

This is such a simple and quick recipe. It makes a fab dessert or even a snack. Best of all it’s super healthy. Now I do have to warn you that it can have a ‘loosening’ effect on a little one, (…less politely, they may poo like mad after!) thankfully it doesn’t seem to effect my Monster this way, as he loves this recipe. It’s one of those things that he’ll eat even if he hasn’t got much of an appetite, when he’s teething or under the weather. As it’s so quick I tend to make one at a time but you can make multiple ones as they do freeze ok.

Ingredients:

  • 1 Apple (I used a gala apple)
  • 2 large prunes
  • 1/2 teaspoon dried cinnamon
  • 2 tablespoons of water

 

Method:

Pre-heat the oven to 200 degrees. Peel and core your apple and place in a baking dish. Roughly chop your prunes and stuff into the apple where the core used to be. Sprinkle the cinnamon over the apple and pour the water into the bottom of the dish. Bake in the oven for 35 mins. Half way through baste the apple with the water in the bottom of the dish and stir the prunes. Allow to cool before serving.

 

Enjoy

Em xx

7m +, Egg Free, Nut Free, Savory, Vegetarian

Cheese and Tomato Risotto

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  • 7m +
  • Nut Free
  • Egg Free
  • Vegetarian
  • Can be frozen

Risotto is the one of the first non-pureed foods that My Monster had and it’s been a firm favorite ever since. I always make a batch as it freezes really well. I have to admit that now he is preferring to eat with his hands it can be pretty messy, thank goodness for the dog!

Ingredients:

  • 150g Risotto rice
  • 1 teaspoon butter
  • 500ml vegetable stock (if not homemade use low sodium)
  • 1/2 teaspoon garlic
  • 1/2 teaspoon oregano
  • 1 tin chopped tomatoes
  • 1 cup mature grated cheddar
  • 1 pinch of Parmesan cheese

Method:

In a large pan melt the butter over a medium heat. Add the risotto rice, garlic and oregano and stir cook for 2 minutes. Pour in a small amount of stock and continue to stir until it is absorbed. Continue to add small amounts of stock and stirring until all stock is soaked up. Pour in the tinned tomatoes and the cheeses, again stir until absorbed and creamy.

 

Enjoy

Em xx

 

8m +, Lunchbox Idea, Nut Free, Savory

Pork and Apple Fingers

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  • 8m +
  • Diary Free
  • Egg Free
  • Nut Free
  • Can be Frozen

I’m aware that not everyone eats, or enjoys pork, but in our house it’s a massive hit. These Pork and apple fingers make a great healthy alternative to sausages, and they are a super finger food for little ones learning to fed themselves. As with most of my recipes they can be frozen.

Ingredients:

  • 250g minced pork
  • 1 small grated apple
  • 1 grated carrot
  • 1/4 cup wholemeal breadcrumbs
  • Pinch of dried sage

Method:

Pre-heat oven to 180 degrees and line a baking tin with grease-proof paper.

Put all the ingredients into a mixing bowl and combine using your hands until well mixed. Transfer mix into the baking tray and press down firmly. Bake for 20 minutes. When cooked slice into fingers.

 

Enjoy

Em xx

8m +, Breakfast, Lunchbox Idea, Nut Free, Savory, Veggie

Chickpea Patties

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  • 8m +
  • Nut Free
  • Can be frozen
  • Vegetarian
  • Lunchbox Idea

These Chickpea Patties rock! They’re great for lunches, fab for breakfast topped with an egg, or served in a bap as a burger for dinner. Little hands can easily eat these themselves and bigger hands enjoy then just as much. They freeze really well and keep in the fridge for 3 days. I cook them in coconut oil as both The Monster and I enjoy the flavour but feel free to use which ever oil you prefer.

Ingredients:

  • 1 can chickpeas drained
    1 small sweet potato grated
    1/2 medium onion
    1/4 cup wholemeal breadcrumbs
    1 large egg, lightly beaten
    1 clove garlic, chopped
    1 teaspoon dried parsley
    1 teaspoon ground cumin
    3 tablespoons wholemeal flour (for coating)

Method:

Pop everything except the flour in to a food processor (if you don’t have one a mixing bowl and a hand blender also do the job). Blitz until you have a coarse paste. put the flour into a shallow dish. Form the chickpea mix in to patties, whatever size you like. Coat in flour and shallow fry for 4 minutes on each side until golden brown.

If freezing wrap individually in baking parchment before hand to prevent them sticking together.

 

Enjoy

Em xx