Family Pumpkin & Ginger Curry

What’s needed?

Dash of olive oil

1 pumpkin

1 onion

2 cloves crushed garlic

1 can chickpeas, drained

1 can of chopped tomatoes

1 heaped teaspoon of ginger

2-3 teaspoons of mild curry powder

250ml vegetable stock (low salt)

Dash of cream, coconut milk, yoghurt or dairy alternatives to cool.

What age foodie? Established feeders+

What do I do?

If you have a slow cooker at home this recipe is so easy!  Simply finely chop the ingredients and place them all in the slow cooker (except for the cream/yoghurt which can be added at the end) for about 8 hours.

…and if you don’t have a slow cooker.  First start by heating the onion and garlic with the oil until softened.  Next add in the pumpkin and spices and soften further followed by the chick peas.  Simmer these with the vegetable stock and chopped tomatoes until all of the ingredients are cooked through.

For younger children the curry can be made into a smoother consistency by using a hand blender to break up the chickpeas.  You may also wish to add in a little extra cream, or alternatives to cool if they are new to curries.

This recipe can be enjoyed by the whole family and served as a stew, with fresh bread, rice, quinoa or couscous.

Suitable for vegetarians and vegans (when using dairy alternatives).

Cauliflower Hotcakes

The Baby & the Bean – Cauliflower Hotcakes.

What’s needed?
40g cauliflower – about 2 medium sized florets
25g strong cheddar cheese
1 egg
Splash whole milk or cream
1tbsp plain flour
Butter for frying

What age foodie? 8+ months

What do I do?
Mix the cheese, egg and milk or cream in a bowl.
Chop the cauliflower finely on a chopping board add to the mixture, using a fork to break it up further as you go.
Add the flour to the mixture and give it a good stir. You want a nice thick batter – like the texture of whipped cream. You can keep adding splashes of milk or spoonful’s of flour until you get the right consistency.
Heat the butter in a large frying pan so it’s foaming. Carefully drop spoonful’s of the batter into the pan and cook for a couple of minutes on each side, pressing lightly with a spatula to make sure they cook in the middle. They are ready when golden and firm – have a taste to check they are done.
Cool the hotcakes and store in an airtight container in the fridge or freezer. They can be quickly defrosted in the microwave or a warm frying pan.

With thanks to the Baby and the Bean for recipe sharing:

Organix Beetroot Burger

Organix Beetroot Burger.

A healthy vegetarian twist to the everyday burger, this tasty juicy beetroot alternative is packed with Moroccan flavours, and perfect for summer feasts.

What’s needed?

Makes 4 burgers.

200g cooked beetroot
1 small onion (50g)
2 garlic cloves
80g rolled oats (plus additional if required)
1 tsp ground cumin
1 tsp ground coriander
1 tbsp lemon juice
10g coriander sprigs
10g mint leaves
400g can black beans
1 egg
40g fine breadcrumbs
4-5 tbsps of cooking oil

Note: Contains eggs. For a vegan option you can replace the egg with a chia egg.

What age foodie? 10 months and beyond.

What do I do?

Step 1 – Grate beetroot with the coarse side of a cheese grater. Roughly cut the onion and garlic.

Step 2 – Place grated beetroot, onion and garlic in a blender, along with the oats, ground cumin, ground coriander, lemon juice, coriander sprigs and mint leaves. Pulse carefully until mixed. The mix should have the texture of ground meat rather than puree.

Step 3 – Rinse and drain black beans. Place into a bowl. Mash them with a fork until smooth.

Step 4 – Mix beetroot mixture and beaten egg to black beans until smooth. Cover and leave to rest in the fridge for 30 mins.

Step 5 – Check if the mixture is dry enough to make burger-shaped patties. If not, add some more rolled oats or grind some oats to flour. Add the oats little by little until you are able to shape the patties. You can use a round metal cutter as a guide if needed.

Step 6 – Put some breadcrumbs on your working surface. Carefully dust patties with breadcrumbs. Set aside on a plate.

Step 7 – Heat some oil in a large frying pan over medium to high heat. Pan fry each beetroot burger for around 3 minutes on each side until golden and crispy.

Step 8 – Serve on their own or in a bun with feta or goat cheese and your favourite toppings.

Suggestion for serving (optional):
4 burger buns
Feta or goat cheese
Salad leaves

With thanks to Organix for recipe sharing.

Mimi’s Hot Chocolate Porridge

Mimi’s Hot Chocolate Porridge.

What’s needed?
40g normal oats
1 ripe banana, peel and mash
220-250ml milk (dairy, or non dairy)
2 teaspoons cacao powder
Pinch of ground cinnamon

What age foodie? 12+ months

What do I do?
Cook your oats with the milk.  Once it starts to bubble you can add the other ingredients.
Add mashed banana, cinnamon and cacao powder.
Keep stirring until completely cooked.

Enjoy and you can serve with berries for a bit of sharp sweetness.

With thanks to Mimi’s Bowl for recipe sharing.

Super Easy Sugar Free Jelly

What’s needed?

Sugar free jelly

Fresh fruits

Small pots

What age foodie? 6 months and beyond.

What do I do?  Super easy.  Just make a jelly up as you would do normally, sprinkle in colourful fruits and refrigerate.

Organix Cheesy Space Monster Fun Plate

Organix Cheesy Space Monster Fun Plate.

What’s needed?
Half a medium carrot, cut into thin julienne strips and lightly steamed, plus 3 thicker sticks
4 Organix Goodies cheese and onion lentil hoops
Half a cherry tomato
Half a slice of cucumber, with zig-zag teeth cut into it
Contains dairy

What age foodie? 12+ months

What do I do?

Step 1 – Place the steamed julienne carrot strips in a jumbly pile in the bottom half of the plate to form the space monster’s body.
Step 2 – Add the 3 sticks of carrots to the top of the carrot body to form the stalks of the monster’s antennae.
Step 3 – Add a lentil hoop to the top of each carrot antennae for the eyes.
Step 4 – Carefully break the remaining lentil hoop in half and place at the bottom of the plate for the feet.
Step 5 – Add the cherry tomato nose.
Step 6 – Finish the space monster with the cucumber slice mouth.

Eat straight away!

With thanks to Organix for recipe sharing.

Easy Pork Casserole

What’s needed?

1 tbsp vegetable oil

1 apple, peeled

4 dried apricots, diced

100g lean pork mince

100g sweet potato, peeled

100ml water

What age foodie? 9 months and beyond.

What do I do?  Place the mince in a pan with the vegetable oil and cook for 5 minutes until this is browned. In another pan add the other ingredients and simmer for about 10 minutes. Once cooked, drain the vegetables, saving some of the cooking water. Add the ingredients of the pans together, using some of the cooking water to mash. Blend to a puree, leaving some texture for older children.

Suitable for freezing.

Avocado Mush

Avocado Mush

What’s needed?

1 avocado

1 squeeze of lime or red orange

Babies usual milk

What age foodie? 6-7 months and beyond.

What do I do?

Peel and slice the avocado in half, removing the stone. Mash together with a splash of your babies usual milk and squeeze of lime or the juice of an orange.

Organix Raspberry & Yogurt Lollies

Organix Raspberry & Yoghurt Lollies.

These delicious, fruity, frozen raspberry and yogurt lollies are great for a hot summer day – perfect for picnics or party food for all the family.

What’s needed?

Makes 4 lollies

1 eating apple
150g raspberries
150g plain yogurt

What age foodie? 10+ months

What do I do?

Step 1 – Put the raspberries in a blender and blend until smooth. We like the bits, but you could sieve the mixture to get the seeds out and make it smoother if you like.
Peel and core the apple and roughly chop, then blend with the raspberries and yogurt until smooth.

Step 2 – Pour the mixture into ice lolly moulds and put them in the freezer overnight or until frozen.

Step 3 – To release the lollies from their moulds, dip them in hot water for a few seconds.

Note: This recipe contains dairy.

You can experiment with different seasonal fruits and try using different milks or yogurts. Coconut milk works very well for those avoiding dairy. You can also add chunks of fruit for more texture and fun.

With thanks to Organix for recipe sharing.