Both my little darlings must be going through growth spurts because they won’t stop eating.
So far this week they have devoured a batch of vegetable fritters (will post the easy peasy recipe next blog post), an entire roast chicken, a batch of breakfast cookies and have made quite the dent in this batch of gorgeously golden and wonderfully wholesome wholemeal apple muffins.
These muffins are not only delicious but contain no processed sugar (sweetened instead with a little maple syrup and cinnamon) and are a breeze to prepare, Miss G. and I had these apple studded babies in the oven in less than ten minutes. These muffins are also loaded with fruit, the batter contains two diced apples plus another apple sliced thinly and nestled on top of each muffin.
Once baked I opted to store the muffins in the refrigerator as they contain so much fruit and have a much longer shelf life when kept cool. I have also had great success freezing these muffins. Simply wrap individual muffins, pop into a freezer safe container and stash in the deep freeze for up to three months.
Along with a little fresh fruit these apple loaded wholemeal muffins make the perfect baby led weaning breakfast or morning tea and are a great addition to any lunch box.
To create your own batch of wholemeal apple muffins simply…
We officially kicked off our Easter baking yesterday with these gorgeous and very simple choc cross scones.
Chockfull of plump sultanas and apricots and scented with cinnamon these Easter inspired scones are not only delicious but are far less labour intensive than traditional hot cross buns. With the help of my favourite piece of kitchen gadgetry, the food processor, these scones came together almost effortlessly and in the matter of mere moments.
Once the dough was ready Miss G. had the best fun patting and shaping the sultana flecked dough and spent a good ten minutes giggling whilst cutting out the scones with our pastry cutter.
Once nestled in the oven the scones baked to gorgeous goldenness and filled the house with the sweetest scent of Easter.
Whilst the scones cooled, Miss G. and I melted a little dark chocolate to adorn the scones with the traditional Easter cross. I can’t say how proud she was standing over admiring the choc cross scones but I think this picture says it all…
To create your own batch of easy peasy choc cross scones simply…
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…
It’s no secret Miss G. loves to cook and now that she fully understands her little brother enjoys her culinary creations too, she adores her time in the kitchen that little bit more.
Today, with Mr H. happily playing away on his play mat my budding little chef and I decided to stir together a super simple batch of wholemeal carrot muffins.
These muffins are not only delicious (and full of nutritional goodness) but couldn’t be simpler to bake. Simply whisk together the wet ingredients, stir through the dry ingredients then gently fold through a couple of cups of gorgeously bright shredded carrot. Once nestled in the oven these orange hued little darlings take just over 10 minutes to bake to golden gorgeousness and smell amazing thanks to our spice mix of cinnamon, nutmeg and ground ginger.
I also love the fact that we managed to make these muffins using no sugar. Instead, the grated carrot adds most of the needed sweetness along with a little maple syrup. Our gorgeous spice mix also did a lot to flavour the wholesome muffins.
Once baked and cooled, Mr H. was more than happy to tuck in. Along with a few fresh strawberries the wholemeal carrot muffin quickly disappeared thanks to his very unique eating style. I don’t quite remember Grace eating like this at his age but Mr H. loves to crumble the muffin and lick the crumbs off of his little hands. It’s so cute to watch, the intense look on his face just melts my heart.
These muffins are also perfect to freeze. Simply allow the muffins to cool to room temperature, wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to 3 months. I often pop frozen muffins straight into our lunch box and by lunch time they are perfectly thawed and ready to enjoy.
To create your own batch of wholemeal carrot muffins simply…
Mr H. has officially started baby led weaning and he couldn’t be happier.
For the past couple of weeks he’s been so interested in watching his big sister, mummy and daddy eat and when he started to display the skills needed to self feed we couldn’t wait to get started.
So far our little guy is a huge fan of sweet potato wedges, banana, strawberries, rockmelon, wholemeal toast and zucchini fritters.
And to officially welcome Mr H. into the wonderful world of food we celebrated over Sunday brunch with this lovely batch of gorgeously golden baked french toast.
This french toast is perfect for baby led weaning beginners for so many reasons. Firstly the recipe has no added sugar, the eggy mixture is simply sweetened with a dash of maple syrup and a good squeeze of orange juice and zest. And because this version of french toast is baked rather than fried there is no need for any butter or cooking oil. This method of cooking also creates perfectly textured bread that can withstand the iron grip of a baby led weaning beginner yet is soft enough to nibble on with ease. Mr H. had no problem whatsoever gobbling up his Sunday morning breakfast along with some fresh berries.
To create your own batch of gorgeously golden baked french toast simply…
Sunday mornings usually mean some type of pancakes at our place. This weekend however, we decided to try something a little different and bake a gorgeously golden loaf of orange cranberry soda bread and I am so glad we did.
This bread is not only a breeze to bake, we had our fruit spiked loaf nestled in the oven in less than 10 minutes but is a delicious alternative to our usual pancakes.
Preparing this loaf is much like baking a batch of scones, you rub a little butter into flour, add milk to create a dough, shape and bake until golden and cooked. Its very simple and just like scones, this loaf also freezes beautifully. Our surplus loaf was cut into thick slices, wrap individually and popped into the deep freeze ready to be enjoyed later in the week.
Grace had the best fun making this loaf, not only because she was in charge of measuring the ingredients which resulted in flour absolutely everywhere but playing and kneading the dough has to be the best fun a 2 year old can have in the kitchen.
The flavour of this bread is just lovely. The cranberry and orange work together beautifully to create the most amazingly flavoured loaf and I just love that the cranberries caramelise throughout the orange scented dough. We served our loaf, still warm, alongside a little fresh fruit and fresh orange juice.
To create your own gorgeously golden loaf of cranberry orange soda bread 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…