raspberry swirl teacakes

raspberry swirl tea cakesraspberry swirl tea cakes

To celebrate the arrival of Her Royal Highness Princess Charlotte of Cambridge we did a little princess inspired baking and came up with these raspberry swirled teacakes.

These pink hued babies are absolutely delicious and a complete breeze to prepare.  My little princess and I stirred these darlings together and had them nestled in the oven baking away to gorgeous goldeness in less than ten minutes.  To accompany the teacakes we rippled a little of our raspberry sauce throughout a tub of vanilla bean specked greek thick yoghurt.  The combination of teacake, raspberry swirled yoghurt and fresh berries creates a lovely little dessert fitting for any princess.

We made a few changes to the original teacake recipe to ensure these raspberry swirl teacakes are also full of nutritional goodness.  We opted for wholemeal flour instead of regular plain, we also added a cup of almond meal which is high in protein, low in carbohydrates and low in sugars.  We also left out the white sugar and instead sweetened our batter with a half cup of maple syrup instead.

In terms of baby led weaning these little teacakes make a wonderful treat when served alongside a good dollop of yoghurt and a handful of fresh berries.  The shape and soft texture of the teacakes also make them wonderful for baby led weaning beginners.  Mr H. had no problem demolishing his teacake for morning tea.  These teacakes also freeze beautifully.  Simply wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to three months.

To make your own batch of pink hued raspberry swirl tea cakes simply…

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wholemeal blueberry pikelets

wholemeal blueberry pikeletswholemeal blueberry pikelets

These wholemeal blueberry studded pikelets are absolutely delicious and made even more amazing when smothered in our homemade blueberry sauce.

I decided to whip these up for the kids morning tea early Tuesday morning as it was a little too cool for our usual morning walk and let’s just say the natives were getting restless.

Whenever I’m out of ideas to keep the kids happily entertained I always retreat to the kitchen.  With Grace perched on the kitchen bench and Harry nestled beside in his high chair they are happily entertained stirring, mixing, cracking eggs and baking for an hour or so.

These blueberry pikelets with blueberry sauce were a huge hit.  Not only did they keep the kids entertained whilst we stirred and cooked the blueberry studded batter but they gobbled them up ferociously once just cool enough.

The combination of the yoghurt and wholemeal flour in this recipe creates the most lovely and tender pikelets.  This lovely texture however can make the pikelets a little more tricky to flip.  My advice is to cook the pikelets over a low-medium heat and to cook them nice and slowly.  Once bubbles start to appear on the surface of the pikelet it means the pikelet has started to cook throughout the centre and is ready to be gently flipped.  I made flipping a little easier on myself by not overloading the pan, spacing the pikelets 3-4 centimetres apart and by using my trusty metal spatula.

Our blueberry sauce was a last minute idea I had and I have to say I’m glad that we went to the effort.  Not that I can really call it an effort.  We simply popped the blueberries, maple syrup and a dash of water into a saucepan and cooked over medium heat for a few minutes, just until the sauce had thickened slightly.  Once cooled, I drizzle and swirled the blueberry sauce through a pot of thick and creamy greek yoghurt and topped each pikelet with a dollop.   The kids gobbled them up and even asked for more.

These recipe yields approximately 24 pikelets so I decided to divide the cooked pikelets into two and freeze half.  To freeze, simply wrap individual portions (2 pikelets in each) in a little clingfilm, pop into a freezer safe container and stash in the freezer.  The pikelets will be fine nestled away in the deep freeze for up to 3 months.  To defrost, I simple remove them from the freezer, allow to thaw and if needed pop them in the microwave for 15 seconds or so just to reheat.  I find packing a lunch box so much easier with a freezer full of homemade baked goodness.

If your little one is just beginning their baby led weaning journey pikelets are a great recipe to begin with.  Not only are they made with wholemeal flour and contain very little sugar (if you wish, please feel free to replace the brown sugar with equal amounts of maple syrup) but they’re also chockfull of fruit and the perfect shape and texture for blw beginners.

To create your own batch of blueberry spiked wholemeal pikelets simply…

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spaghetti polpette

spaghetti polpettespaghetti polpette

Autumn finally arrived.

The morning air is now cool and crisp, the skies are clear and blue and each evening we snuggle under the throw nestled together on the sofa.

And with the cooler weather comes the need for a little wholesome hearty cooking so today we spent the day rolling together these beautiful polpette.

Polpette are italian meatballs, gently cooked in simmering tomato sauce and they are delicious.  Spiked with breadcrumbs, garlic, parmesan, basil and a little tomato passata they are moist, full of flavour and the perfect autumnal dinner.

We served our meatballs with a little spaghetti and the kids absolutely loved them.

Eating pasta, especially the red sauce variety is very messy work so I was so pleased to discover the messy mealtime smock by Little Chomps.

This wonderful smock is designed by a gorgeous Aussie mum and is perfect for baby led weaning!  Not only is it waterproof, wipeable, machine-washable, and provide better all-round protection for sleeves, laps and sides than other sleeved bibs or cotton feeding smocks but it doesn’t have that silly plastic bag sound that so many other smocks do.  In the past I have tried other smocks but my little ones were too distracted with the sound of the plastic rather than eating which was totally frustrating.  Mr H. absolutely loves his new smock and I do too!  Yay to less washing!  I’ll also be hosting a giveaway for these gorgeous smocks very soon so please stay tuned!

spaghetti polpettelittle chomps

To create your own spaghetti polpette simply…

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vegetable fritters

vegetable frittersvegetable fritters

I don’t think a week goes by without me frying up a batch of gorgeously golden vegetable fritters.  Easy for little hands to pick up and nibble on and jam packed with wonderfully nutritious vegetable, fritters make the perfect baby led weaning food, especially for blw beginners!

I also adore the fact that fritters freeze beautifully and last up to three months in the deep freeze.  When days go to the doghouse and I have no chance (or desire) to rustle up dinner I often pull out a few fritters from the freezer for a simple stress free supper.

This weeks batch is made up of sweet corn, carrot, zucchini, sweet potato and flavoured with a little lemon zest and fresh basil and they are delicious.

After stirring the batter together, I decided to add another egg and more flour to create a little more batter around the veggies.  This helps them to cook evenly and also makes the fritters easier to flip.  I recommend frying a ‘test’ fritter to begin with to check that you have the right consistency, i.e. the fritter holds shape.  If you’re having a little trouble simply add another egg and a further half cup of plain flour.  I also recommending cooking these fritters in a non stick frypan over low to medium heat.  A lower heat will ensure the fritter cooks evenly and through the middle without over browning on the outside.

I served these fritters alongside a very simple salad of tomato wedges and fresh basil leaves and the kids gobbled them up.

vegetable fritters

To create your own batch of easy peasy vege packed vegetable fritters simply…

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wholemeal apple muffins

wholemeal apple muffinswholemeal apple muffins

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…

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choc cross scones

choc cross sconeschoc cross scones

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…

choc cross scones

To create your own batch of easy peasy choc cross scones simply…

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ricotta fritters w’ tomato basil sauce

ricotta fritters w' tomato basil saucericotta fritters w' tomato basil sauce

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.

ricotta fritters w' tomato basil sauce

To create your own delicious ricotta fritters w’ tomato and basil sauce simply…

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