Thursday, September 30, 2010
My Mum has been saying to me for a while that she bets a lot of my blog readers would be interested in the food I make Harry. I said I think most of my readers are more into the baking side of things than the baby side of things, but I was talking to one of my good friends last week who has two gorgeous little girls and she said she thinks that people would be interested in ideas for baby food. So I have decided to do the odd post about food for babies.
Baking has always been my thing, but since Harry started on solids, I have found that I have a real love of and interest in food for babies. It is very exciting that he is almost 8 months, as a whole new world of food opens as he is able to have cooked milk from then. I actually introduced it a couple of weeks ago, as Harry is off the plunket scale in terms of weight and height, so as he is the size of a one year old, I figured two weeks early would be fine (and in the old days when I was a baby, babies drank whole milk at 6 months old and I am fine!).
There are two recipes I want to share. First is a very easy custard recipe. Tinned baby custard is actually yucky when you compare it to the home made version and the home made version is incredibly quick to make! All you do is combine 125ml of full fat milk in a small microwave jug with 2 tsp corn flour, ½ tsp vanilla, 1 egg yolk and I add ½ tsp sugar. Microwave on high for 1 minute, stir and then microwave again in 10 second bursts until the custard is thick. I then add some pureed fruit to give more sweetness and substance. This is delicious! Pureed pear is particularly nice.
The second recipe I made up in the weekend and is a chicken and cous cous concoction. I put ¼ c cous cous to soak in 1/3 c boiling water, covered and then set aside. I then softened ¼ onion, chopped in a little butter and then added 2 diced free range chicken thighs and browned them. Peel and chop a large kumara (sweet potato) and add to your pot. Cover with water and the juice of an orange and simmer until the kumara is cooked through. Blend the whole lot in a food processor until you get the desired consistency and then mix in your cous cous. It is surprising how tasty this is even without salt. I freeze the mixture in cubes and then bring them out when I need to. I also cook and blend green vegetables, freeze them in ice cubes and then bring out a cube of the required green vegetable to mix with my meat and starch base. Harry loves it!!
Please let me know if this post interested you – and credit to my gorgeous hand model Harry (excuse the blurriness though, as I had to take the photo quickly before he swiped the camera and the container of food!!)