Today I am sharing one of my all time favourite simple suppers…ricotta fritters with tomato and basil sauce.
These ricotta fritters are my version of an easy peasy gnocchi. It’s quite an intense and very time consuming task to make your own gnocchi at home so these little gorgeously golden dumplings are my cheat’s version but please don’t be fooled, although they come together almost effortlessly they are no way any less flavourful than their laborious counterparts. These ricotta fritters are light, fluffy, delicious and marry perfectly with a simple tomato sauce. I can have the little imitations frying away to gorgeous goldenness in well under ten minutes and the kids just adore them. So does my hubby.
The ricotta mixture consists of only a few flavours, lemon zest, nutmeg and parmesan however they work together beautifully to create a delicious treat even when eaten without the tomato basil sauce. Miss G. gobbled up a couple whilst our sauce bubbled away.
Todays simple tomato basil sauce is also absolutely delicious and is the result of mere moments of work. After I have fried the ricotta fritters, I heat a little olive oil in the same pan, gently cook a clove or two of garlic, add the diced tomatoes, passata, brown sugar and basil and bubble away for 2-3 minutes, or until slightly thickened. This tomato sauce is fresh, full of flavour and makes the perfect pond of yumminess for the fried ricotta fritters to nestle in.
Mr H. loved this supper. The fritters were the perfect texture for him to pick up easily and nibble away on. He also adored the tomato sauce, gobbling most of it up only leaving behind what was smothered on his face and arms.
To create your own delicious ricotta fritters w’ tomato and basil sauce simply…
These mini pea & pesto frittatas are the perfect ‘go-to’ baby led weaning lunch or dinner recipe when you are low on time and energy.
They take mere moments to prepare and once nestled in the oven these little pea studded babies only take ten minutes or so to bake to golden gorgeousness.
I often bake a batch of these when dinner or lunch time has crept up and I am fresh out of ingredients and ideas of what to cook.
This recipe is also wonderful because its infinitely adaptable. The peas can be replaced with pretty much any vegetable you have sitting in your refrigerator, I often use leftover roasted sweet potato and pumpkin which is just as delicious. Thinly sliced asparagus is yummy too!
These mini frittatas also make a wonderful addition to any lunch box. Chock full of vege and calcium rich cheese they are wonderfully nutritious and perfect for growing bodies.
I don’t recommend freezing these frittatas. Once frozen and defrosted I find the frittatas texture changes to slightly rubbery and not very enjoyable. That said, the zingy pesto and fresh basil add so much gorgeous flavour to the frittatas they vanish all too quickly.
To create a batch of these mini pea & pesto frittatas simply…
Keeping lunch time fun and interesting day after day can be quite the challenge.
Most days we resort to either left overs from the night before, a simple salad based sandwich or a snack plate of cheese, tomato and crackers.
Yesterday however I decided to tempt Grace into the kitchen and away from the steaming hot sandpit outside to cook an extra special lunch and we came up with these gorgeously golden ricotta and sweet potato pizzas.
These pizzas, although a lovely treat, are no way challenging to cook. Simply smother two pita bread with a lovely ricotta mix spiked with lemon, basil and parmesan, top with sweet potato ribbons and cheese and grill. Miss G. and I had the whipped up in less than 15 minutes.
I love making pizzas using pita bread pockets. Even after a quick grilling they remain tender and soft making them perfect for little ones, especially those new to baby led weaning.
Grace devoured her pieces of pizza along with a simple blueberry banana smoothie for lunch before returning to the sandpit.
To create your own easy peasy ricotta & sweet potato pizza simply…
Happy New Year!!!
It feels so wonderful to be back in the kitchen after a beautiful, family filled, food fuelled Christmas break and today we are frying up another batch of fantastic fritters.
It’s no secret that Grace absolutely adores fritters. Gosh, since beginning our blw journey I don’t think a week has gone by where I haven’t cooked up at least one batch of the gorgeously golden darlings. She devours them and todays version chock full of broccoli and cauliflower were no different.
Although this recipe is quite simple, the few ingredients marry together beautifully to create a delicious, light and fluffy fritter perfect for little hands to pick up and nibble on with ease.
I also managed to sneak almost an entire head of broccoli and cauliflower into the batter, so these little babies are bursting with veggie goodness.
If your little one is just beginning their baby led weaning adventure, I can’t recommend this recipe enough. These fritters are what I consider to be the perfect texture for beginners (soft enough to nibble on, yet firm enough not to be crushed by tiny grips) and their shape make them so easy to hold! I also love to freeze left over fritters for another day, just wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to 3 months.
To create these gorgeously golden broccoli & cauliflower fritters simply…
Today’s pea, asparagus & mint pasta with lemony ricotta sauce has to be one of Grace’s all time favourite pasta dishes. Even more so today thanks to the cutest little elk pasta shapes I bought over the weekend.
Miss G. adores the ricotta, lemon and mint flavour combination as well as the bright green peas studded throughout and I love this pasta dish because it couldn’t be simpler to prepare. This is the simple supper I most often turn to when I am all out of time and patience and just need to get dinner done and on the table. It really is that easy.
For the little ones first beginning baby led weaning this dish is a winner. The pasta, chicken and asparagus are simple for the little ones to hold and nibble on and once your little one has mastered the pincer grip the peas will be no trouble at all.
To create this easy peasy pea, asparagus & mint pasta w’ lemony ricotta sauce simply…
Scrolling through the my lovely little lunch box home page I noticed I haven’t posted a meat filled supper in a very long time.
Don’t get me wrong, we’re definitely not vegetarian but of late it seems I have been conjuring up vegetarian based suppers rather than our usual meat filled fare.
Knowing how important a balanced diet is, today I am sharing one of our all time family favourites, the ultimate comfort food, baked meatballs with simple tomato sauce.
This supper is ideal for the little ones. The meatballs are perfect little packages just big enough for teeny tiny hands to grip and nibble on with ease and the pasta sauce is an absolute favourite of every child. Grace demolishes these meatballs, especially along side a little pasta.
Todays incarnation of meatball have been spiked with dried basil, lemon zest, garlic and spring onions making them light and full of flavour. And they couldn’t be simpler to prepare, simply pop all of the ingredients into a bowl, stir to combine and shape into balls. Grace helped with the mixing and shaping this morning and loved it.
I also love that these little darlings are baked. It means I can simply pop the meatballs into the oven and get on with the hundred thousand other ‘to do’s’ on my list without a care in the world. And I don’t have to worry about scrubbing the greasy fry pan clean!
These effortless meatballs are a must try and I promise will become a family favourite of yours too.
To create these easy peasy baked meatballs in simple tomato sauce simply…
What I love most about sharing my baby led weaning recipes on my lovely little lunch box is meeting and talking to you beautiful mama’s!
I love receiving your emails and comments and adore hearing all about your baby led weaning wins.
Lately, a lot of mama’s about to embark on the baby led weaning journey have been asking me the same question, ‘I am really confused about what foods to begin baby led weaning with, do you have any recommendations?’.
My answer each and every time: vegetable fritters.
When we first began baby led weaning with Miss G. vegetable fritters were our go to meal!
No only are they super simple to prepare and jam packed with a tonne of wonderful vegetables but they’re the perfect shape and texture for teeny tiny little hands to hold and nibble on with ease. When beginning baby led weaning always keep in mind food offered to your little one should be chip shaped (i.e. long and rectangle) and have a texture that is able to be squished between your finger and thumb.
So far I have conjured up batches of sweet corn fritters, zucchini fritters, pea fritters, sweet potato fritters and carrot fritters and Miss G. has adored them all.
And although we may be nine months into our baby led weaning journey, Miss G’s. still adores her vege packed fritters so today I cooked us up a batch of gorgeously golden spinach and ricotta fritters. Unbelievably simple to prepare, these delicious fritters are chock full of spinach and flavoured with lemon zest and a little parmesan cheese.
Miss G. couldn’t wait to tuck in and quickly gobbled up two spinach flecked fritters along with a simple salad of tomato and zucchini ribbons.
To read more of my tips on getting started with baby led weaning click here.
To create a batch of these gorgeously golden spinach & ricotta fritters simply…