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…
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…
Miss G. and I did a little Valentine’s Day inspired baking yesterday and came up with these gorgeous little heart shaped strawberry scones.
They are delish.
Chock full of fresh strawberries and laced with a good dollop of vanilla bean paste these pink hued babies smell and taste of summertime strawberries and cream.
Rather than following the traditional route I decided we’d skip mixing the scones together by hand and opt instead for the food processor. And thanks to our favourite kitchen gadget the strawberry studded scone dough came together almost effortlessly and in a matter of just moments.
Grace had the most fun though once we started playing with the dough. Watching her flatten the dough into a chubby disc and cut out the little heart shaped scones melted my heart. Yes it got a little messy but it was totally worth it. Her little face was so proud and full of excitement as she plonked the heart shaped scones onto our baking sheet. And of course she was in charge of ‘painting’ the scones with their obligatory adornment of milk.
Once nestled in the oven the scones grew and turned the most wonderful shade of gorgeous goldenness. And thankfully the scones didn’t take long to cool down as Grace could hardly wait to dig in. Once cool enough I sliced a strawberry studded scone in half, topped with strawberry jam and a dollop of Greek yoghurt and my lovely little taste tester gobbled it up praising her cooking efforts.
In terms of baby led weaning, scones make a wonderful morning or afternoon tea treat. They’re texture is perfect for baby led weaning beginners, firm enough to withstand a tight grip yet soft enough to be nibbled on with ease. So far I have baked mango coconut scones, raspberry almond scones, carrot cake scones, and even a batch of pumpkin scones. All recipes include a good serving of fruit (or vege) and have been gobbled up and enjoyed by little kids (and big). Scones also freeze beautifully. I often bake big batches of scones to stash in the deep freeze, they not only last up to 3 months frozen but defrost and reheat beautifully!
To bake your own batch of Valentine’s Day inspired strawberry heart scones simply…
Wanting to cram a little more vege into Miss G. after a nasty tummy bug I decided a batch of savoury muffins hiding 3 cups of gorgeous vegetables and a little cheese were needed.
And these gorgeously golden vege flecked cheesy darlings are delightful.
The golden yellow crispy crust is the perfect contrast to the tender vege flecked crumb and the combination of the sweet vegetables with the tasty cheese creates the most wonderful flavour. Miss G. gobbled hers up still warm from the oven along with a few sticks of cucumber and a couple of halved cherry tomatoes.
Instead of mixing the muffin batter together by hand, I opted instead to use my food processor. Firstly the grating attachment makes light work of shredding the carrot, zucchini and cheese and the blade effortlessly pulses together the batter and further distributes the vege and cheese into the crumb which is perfect for those little ones that tend to eat around chunks of nutritional goodness in their food.
If you’re looking for a batch of muffins to freeze and pop into lunch boxes during the week, these babies freeze beautifully. Simply wrap the individual muffins in a little cling film, pop into a freezer bag or container and stash in the deep freeze for up to 3 months. I pop the frozen muffins into our lunch box and by the time lunch rolls around they are perfectly defrosted and ready to eat. These muffins are also a great no-fuss less-mess eating option for when you’re out and about.
Also, for those little ones just beginning their baby led weaning journey the texture of these muffins is perfect. The muffins are firm enough to withstand a tight grip yet soft enough to be easily eaten. When Grace was this age I used to slice the muffin into quarters and she had no trouble picking up the pieces to devour.
To create these gorgeously golden savoury muffins chock full of vege simply…
During the week Miss G. and I did a little recipe testing and came up with these gorgeously golden hazelnut muffins bursting with blueberries.
Not only are these little darlings absolutely delicious but with a little tweaking we also managed to bake these babies using no sugar, just a little maple syrup for sweetness. The maple syrup also helped to create the most amazing golden cracked crust.
The addition of hazelnut meal and yoghurt to the muffin batter also helped to create a wonderfully tender crumb and moist texture, which is perfect for little hands to pick up and nibble on.
But the most wonderful part of these muffins has to be the gorgeously juicy blueberries. When folded through the muffin batter the blueberries leave the most gorgeous trail of blue stained juice creating the prettiest blue coloured swirls. And once baked the tart blueberries burst throughout the crumb creating sweet caramelised jammy pockets of blueberry goodness.
These muffins are an absolute must try. They are chock full of natural goodness, not overly sweet and full of wonderful blueberries. And I know for a fact that any surplus muffins freeze wonderfully. Simply wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to three months. I often pop frozen muffins straight into our lunch box and by morning tea they’re ready to enjoy.
To create your own batch of sugar-free blueberry hazelnut muffins 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…
I was so happy to guest post on the gorgeous children’s clothing site Sapling Child last week. I shared one of my all time favourite baby led weaning recipes, pea & ricotta fritters. You can find the easy peasy and oh so delish recipe here.
Other than that my day have pretty much been a whole lot of this…
Just enjoying watching these two play.
Miss G. and I did however manage to bake a gorgeous batch of mango coconut scones yesterday and I am so thrilled to be sharing the recipe. Not only are these little babies jam packed with mango and coconut goodness but they’re so so so simple to prepare and are unbelievably delicious. With the help of the food processor I promise you can have these darlings baking away to golden perfection in the oven in less than ten minutes.
And these scones are not only the perfect shape and texture for baby led weaning beginners but are a wonderful addition to any toddlers lunch box.
Happy cooking x
To create your own batch of mango coconut scones simply…