One of her first time meals blended together was su kofte, like a mini meatball stew in English. She just laps it up!
So I thought if parents want to try something a bit different for their babies with new tastes, I would share this simple, tasty and nutritious meal, which is easy to blend into a puree and for the whole family to enjoy.
Ingredients
Lean minced meat
1/4 cup bulgar
3-4 tbs tomato paste
2 chopped potatoes
Half of one onion diced
salt/pepper to taste
Boiled water
Method
Mix mince, onion and bulgar in to a bowl and knead together, then make penny sized balls and place on a plate to one side.
Fry onions with some oil into a deep pan until golden brown, then add tomato paste and potatoes. Add boiling water to halfway in the pan, boil for 5-10 minutes then turn down heat to simmer. Then add you’re meat balls and simmer for another 10-15 minutes.
Add salt/pepper to taste
Yes it’s that easy!
Hope you enjoy, I would love to see some pictures of you’re su kofte’s, or your babies gobbling it all.
Enjoy! Afiyet Olsun!
Naughty But Nice Chocolate Slice
This Chocolate Slice has lovely basic ingredients and is just delicious. Perfect for the school lunch box or a snack in the cookie jar!Ingredients:
- 1 cup self raising flour
- 3/4 cup brown sugar
- 1 tablespoon cocoa
- 125 grams butter, melted
- 1 cup rice bubbles
Recipe Hints and Tips:
- suitable for freezing
Pizza Pitta Fingers - Finger Food
My daughter now 6 months loves her finger foods, such as;
Cheese sticks
Apple Slices
Baby biscuits
Cucumber Slices
Celery
I would say this quick and easy recipe would be suitable for 6 months plus!
You need;
2 Pitta Breads
1 Tablespoon of tomato paste (sundried if possible)
Some cheese to grate on top
Spread the tomato paste over one side of the Pittas, sprinkle some cheese over the top and grill on the highest heat till a light brown.
Leave to cool and then cut into slices,
Yes it’s that’s easy!
I love pitta bread for my daughter as its soft and easy to suck and swallow.
Enjoy
!
Cheese sticks
Apple Slices
Baby biscuits
Cucumber Slices
Celery
I would say this quick and easy recipe would be suitable for 6 months plus!
You need;
2 Pitta Breads
1 Tablespoon of tomato paste (sundried if possible)
Some cheese to grate on top
Spread the tomato paste over one side of the Pittas, sprinkle some cheese over the top and grill on the highest heat till a light brown.
Leave to cool and then cut into slices,
Yes it’s that’s easy!
I love pitta bread for my daughter as its soft and easy to suck and swallow.
Enjoy
!
Easy Victoria Birthday Sponge Cake
I wrote a post a while ago to do with my LO birthday and mentioned that I had actually made the cake. Well I thought I would just share how easy it is to quickly make it. You can spread it out over a couple of days doing it step by step or you can be very patient and do it all in one day
.I made my cake in the shape of a number 1 using a cake tin shaped 1 from Amazon, only cost me about £2.00, and it was really good, the cake didn’t stick and popped out easily.
So first off Ingrediants;
Sponge;
3 eggs
1 1/2 cup of butter/marge
1 cup of self raising flour
1/4 cup milk
1 cup of caster sugar
tsp of vanilla extract
For the filling;
Strawberry seedless jam
Double cream
*Marmalade to cover the sponge if you’re going to lay icing.
Method;
Whisk the eggs in a separate bowl. In a large bowl sift flour and mix with sugar, then add butter/marge, then eggs till a creamy texture, add the milk and vanilla extract.
Set you’re oven to 180 Degrees
Grease you’re cake tin/s. Pour mixture in to cake tin/s decided, and bake till a golden brown and springy to touch, roughly 20-25 minutes.
Once baked leave to cool in their tins until cold. (Don’t go getting excited to quickly as the sponge will crack and crumble.
Whilst sponges are cooling, whisk the double cream either by hand (which takes a fair amount of time, but rest assured you will get there!) or with a handy electric whisk. Whisk until the cream becomes very thick.
Now once the sponges are cold, (not luke warm I mean COLD!) grab a spatula or knife and just go round the edges of the tin. This makes it easier for the sponges to pop out nicely. Pick what you want you’re cake to be placed on, so you can store it easy etc, and turn you’re first sponge on to the plate/cake board. Making sure it’s 100% cold, spread the jam thickly over. Smooth with a knife so there’s not lumps or bumps. Then pour evenly you’re whipped cream, and again smooth over. Pop out you’re left over sponge from the other tin and gently place on top. With a knife smooth around the edges to take of the extra jam and cream so it doesn’t look messy.
Vala! It’s as easy as that!!
If you’re planning on adding icing on top, cover the sponge in marmalade before placing icing over. It helps it to stick and not slide. Some people use butter cream but I used Marmalade so choose as you wish
.I bought a rice paper Minnie Mouse face to place on my cake and some pink polka dot butterflies. So simple to get creative and not have to waste so much money on cake bakers
.Homemade Yogurt
Bit of a different once, but nice all the same. My partner and his family eat this a lot. It’s very healthy, has no artificial colours or preservatives only a pinch of salt if you wish .
Now I wouldn’t recommend to give this to babies under 1 just in case it may upset their tummy’s as I can only remember if it was just cows milk and honey over 12 months old. So not too sure about this yogurt. I think other kiddies yogurt might be different, but please ask your health visitor or GP first before giving it to babies under 1.
Now yogurt may seem a bit daunting to make, but it’s just as simple as it tastes.
Ingrediants;
1 4 pint of whole fat milk (the blue one)
1 cup of plain yogurt
Pinch of salt if you wish.
Method:
Boil the whole contents of milk in to a deep pan.
Once boiled turn off the heat and leave to cool till it’s no longer hot but not cold.
Once luke warm add 1 cup of yogurt and stir until combine.
Place pan lid on to pan securely.
Find a place where you can put your pan, and you need to cover and wrap it.
I use a big sofa blanket, towels and jackets to cover mine. When I say cover I mean to wrap the blankets/towels etc around the pan nice and tight.
Now I normally make my yogurt at around 7.30pm (because dinner and the washing up is all finished and lo is ready for bed etc.) Then I leave it wrapped up until the morning, around about 8.30am-9.00am. Meaning it has been left for around 12-13 hours.
Unwrap the pan and you will have yogurt. It may have some water and look a bit like cottage cheese, this is normal. Once you stir it, it becomes smooth. It’s also normal to have some lumps in it too.
Place in a clean and dry container and store in your fridge.
Leave at least 3-4 hours before you eat it, to get the nice cold texture and taste.
Done! Very simple. This can also be added to some of my recipes I posted earlier, such as the Ispanak yemek. Just add a spoonful of yogurt on top.
Enjoy!
.Now I wouldn’t recommend to give this to babies under 1 just in case it may upset their tummy’s as I can only remember if it was just cows milk and honey over 12 months old. So not too sure about this yogurt. I think other kiddies yogurt might be different, but please ask your health visitor or GP first before giving it to babies under 1.
Now yogurt may seem a bit daunting to make, but it’s just as simple as it tastes.
Ingrediants;
1 4 pint of whole fat milk (the blue one)
1 cup of plain yogurt
Pinch of salt if you wish.
Method:
Boil the whole contents of milk in to a deep pan.
Once boiled turn off the heat and leave to cool till it’s no longer hot but not cold.
Once luke warm add 1 cup of yogurt and stir until combine.
Place pan lid on to pan securely.
Find a place where you can put your pan, and you need to cover and wrap it.
I use a big sofa blanket, towels and jackets to cover mine. When I say cover I mean to wrap the blankets/towels etc around the pan nice and tight.
Now I normally make my yogurt at around 7.30pm (because dinner and the washing up is all finished and lo is ready for bed etc.) Then I leave it wrapped up until the morning, around about 8.30am-9.00am. Meaning it has been left for around 12-13 hours.
Unwrap the pan and you will have yogurt. It may have some water and look a bit like cottage cheese, this is normal. Once you stir it, it becomes smooth. It’s also normal to have some lumps in it too.
Place in a clean and dry container and store in your fridge.
Leave at least 3-4 hours before you eat it, to get the nice cold texture and taste.
Done! Very simple. This can also be added to some of my recipes I posted earlier, such as the Ispanak yemek. Just add a spoonful of yogurt on top.
Enjoy!
Easy Quichey Quiche
Excuse the cheesy title but I am so chuffed with my quiche recipe, it’s the first time I made it. I haven’t bothered to make a quiche before as I thought it was too tricky and that I wouldn’t have the ingredient’s, BUT turns out it is so simple!
It can make a lovely lunch, dinner and healthy snack! And it’s nice and soft and tasty for LO too!
Want to know how? Carry on reading…
Ingredients: 2 Egg’s 1/2 pint of Milk Ready made rolled Shortcrust Pastry, (or homemade if you know how.) And anything you would like add; Peppers Salami Chicken Sweetcorn Olives Ham Tomatoes….. And of course Cheddar Cheese! Method: 1- Wash and cut all veg and chop up and put in to a bowl. 2. Set you’re oven to 180 Degrease Centigrade, Gas mark 4/5. 3.Grease you’re pie dish or cake tin. 4. Whisk together eggs and milk in to a separate bowl. 5. Then pour the eggs and milk in with your desired ingredients 6.Gently mix together. 7.Roll out your pastry and fit to dish/pan. 8.Grate some cheese on top of the pastry. 9. Pour wet ingredients on top of pastry. 10. Grate as much cheese as wanted and pop in to the over for around 20-30 minutes, or until golden brown and NOT runny. EASY QUICHEY!
It can make a lovely lunch, dinner and healthy snack! And it’s nice and soft and tasty for LO too!
Want to know how? Carry on reading…
Ingredients: 2 Egg’s 1/2 pint of Milk Ready made rolled Shortcrust Pastry, (or homemade if you know how.) And anything you would like add; Peppers Salami Chicken Sweetcorn Olives Ham Tomatoes….. And of course Cheddar Cheese! Method: 1- Wash and cut all veg and chop up and put in to a bowl. 2. Set you’re oven to 180 Degrease Centigrade, Gas mark 4/5. 3.Grease you’re pie dish or cake tin. 4. Whisk together eggs and milk in to a separate bowl. 5. Then pour the eggs and milk in with your desired ingredients 6.Gently mix together. 7.Roll out your pastry and fit to dish/pan. 8.Grate some cheese on top of the pastry. 9. Pour wet ingredients on top of pastry. 10. Grate as much cheese as wanted and pop in to the over for around 20-30 minutes, or until golden brown and NOT runny. EASY QUICHEY!
Ispanak Yemek - Spinach Stew
Yesterday for lunch I made a lovely heart warming Turkish dish for my partner for lunch. Ela love’s it too! And it’s easy to make.
Ingredients;
1 Bag of spinach
1/4 cup of cracked Bulgar
Chopped tomatoes
1 Onion
1 garlic
Tomato paste
Chicken stock 1/4 cup
water
Olive oil
Salt/pepper/paprika to taste.
Method;
1. Fry onion and garlic until browned.
2. Add cracked Bulgar and stir.
3. Add chopped tomatoes and fry until soft, add salt, pepper and paprika to taste.
4. Add spinach, it may look like your putting in a lot but be aware that spinach shrinks and actually 1 bag isn’t really that much as you think
5. Add chicken stock and stir till spinach has fried ans shrunk.
6. Then add a tablespoon of tomato paste, and again stir.
7. Now add boiled water till about more than half the pan is full, and stir till tomato paste has dissolved.
8. Leave to boil, then turn the heat down to simmer for about 15-20 mins.
Serve hot in a bowl. You can also add some plain yogurt to it Enjoy!
Ingredients;
1 Bag of spinach
1/4 cup of cracked Bulgar
Chopped tomatoes
1 Onion
1 garlic
Tomato paste
Chicken stock 1/4 cup
water
Olive oil
Salt/pepper/paprika to taste.
Method;
1. Fry onion and garlic until browned.
2. Add cracked Bulgar and stir.
3. Add chopped tomatoes and fry until soft, add salt, pepper and paprika to taste.
4. Add spinach, it may look like your putting in a lot but be aware that spinach shrinks and actually 1 bag isn’t really that much as you think
5. Add chicken stock and stir till spinach has fried ans shrunk.
6. Then add a tablespoon of tomato paste, and again stir.
7. Now add boiled water till about more than half the pan is full, and stir till tomato paste has dissolved.
8. Leave to boil, then turn the heat down to simmer for about 15-20 mins.
Serve hot in a bowl. You can also add some plain yogurt to it
Enjoy!
Teddy Bear Shortbread Biscuits
If you go down in the woods today this is what you’ll find…
Mini Chef and Big Chef baking Teddy shortbread biscuits this morning!
Now that Ela is a little bit bigger I thought she could help to bake some biscuits with me. She loves doing things like this, and playing with little parts, watching what I do and of course loves sitting on the kitchen worktops!
Now the recipe I’m about to share was given too me from my nan which was given to her from her mum… I practised baking these biscuits so much when I was younger and can still never get it to a nanny taste, but their much better than when I first started.
Want to to know how to make these simple fun biccies? Then here’s how;
Ingredients;
1 1/2 cup of plain flour
1 cup of marge/butter
1/2 cup of sugar
Method;
1. Sift your flour then pour in sugar in to a mixing bowl.
2. Add your marge/butter and knead with hand till it forms a moist dough. At first it will resemble a breadcrumby texture but keep going.
3. Sprinkle flour on to your work top and rolling pin, then roll out your biscuit dough so that it’s not to thin but not to thick.
4. Use any shape biscuit cutters to cut out your biscuits.
5. Butter your baking tin, so biscuits wont stick, and place the biscuit shapes on top.
6. Set oven to 180 Degrees gas mark 4, and bake until golden brown, roughly 12-15 mins.
7. Leave to cool.
Yes that is it! Such a easy recipe, you can decorate these and get creative with whatever you like, we added some sweet icing on top .
This is how we made the icing;
Mix icing sugar and water till the texture is smooth but not to runny and not to thick.
Add food colouring to create glossy sweet fun.
Hope you enjoy
Now that Ela is a little bit bigger I thought she could help to bake some biscuits with me. She loves doing things like this, and playing with little parts, watching what I do and of course loves sitting on the kitchen worktops!
Now the recipe I’m about to share was given too me from my nan which was given to her from her mum… I practised baking these biscuits so much when I was younger and can still never get it to a nanny taste, but their much better than when I first started.
Want to to know how to make these simple fun biccies? Then here’s how;
Ingredients;
1 1/2 cup of plain flour
1 cup of marge/butter
1/2 cup of sugar
Method;
1. Sift your flour then pour in sugar in to a mixing bowl.
2. Add your marge/butter and knead with hand till it forms a moist dough. At first it will resemble a breadcrumby texture but keep going.
3. Sprinkle flour on to your work top and rolling pin, then roll out your biscuit dough so that it’s not to thin but not to thick.
4. Use any shape biscuit cutters to cut out your biscuits.
5. Butter your baking tin, so biscuits wont stick, and place the biscuit shapes on top.
6. Set oven to 180 Degrees gas mark 4, and bake until golden brown, roughly 12-15 mins.
7. Leave to cool.
Yes that is it! Such a easy recipe, you can decorate these and get creative with whatever you like, we added some sweet icing on top .
This is how we made the icing;
Mix icing sugar and water till the texture is smooth but not to runny and not to thick.
Add food colouring to create glossy sweet fun.
Hope you enjoy
Fish And Chip Pie
Yes you did read that title right, Fish&Chip Pie!!
Whoever invented such a recipe is a genius! Absolutely covered in carbs, and looks like just the yummiest meal ever!
I found this recipe whilst browsing on SAHM website and I just had to share it!
So here it is;
- Serves 6
- Prep time 25mins
- Difficulty = Easy
Ingredients;
750 grams thin frozen chips
2 large potatoes
1 tbsp butter
2 tbsp milk
3/4 cup grated cheese
Method:
1. Pre heat oven to 170 degrees
2. Peel and roughly dice potatoes and place in 2 cups of salted boiling water. Boil for 10 mins or until soft, when pricked with a fork. Drain water and add butter and milk, mash until smooth.
3. Line a rectangular baking dish with a single layer of fish fingers, smooth 2 tablespoons of mash potato ( this holds the fish fingers and chips together), over the fish fingers, top with a layer of chip then sprinkle with cheese.
4. Then layer the fish fingers, thin layer of mash, layer of chips, then cheese and repeat the process until finished.
5. Bake in the oven for 30 minutes or until golden brown.
Serve with salad or veg. :-)
Whoever invented such a recipe is a genius! Absolutely covered in carbs, and looks like just the yummiest meal ever!
I found this recipe whilst browsing on SAHM website and I just had to share it!
So here it is;
- Serves 6
- Prep time 25mins
- Difficulty = Easy
Ingredients;
750 grams thin frozen chips
2 large potatoes
1 tbsp butter
2 tbsp milk
3/4 cup grated cheese
Method:
1. Pre heat oven to 170 degrees
2. Peel and roughly dice potatoes and place in 2 cups of salted boiling water. Boil for 10 mins or until soft, when pricked with a fork. Drain water and add butter and milk, mash until smooth.
3. Line a rectangular baking dish with a single layer of fish fingers, smooth 2 tablespoons of mash potato ( this holds the fish fingers and chips together), over the fish fingers, top with a layer of chip then sprinkle with cheese.
4. Then layer the fish fingers, thin layer of mash, layer of chips, then cheese and repeat the process until finished.
5. Bake in the oven for 30 minutes or until golden brown.
Serve with salad or veg. :-)
elas birthday cake tasted lovely, i loved that cake youll have to make another one soon!
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