Category: Recipes

Hello all! 

Here’s my recipe for super healthy vegetarian sunshine fritters which I posted on Instagram a few weeks ago. 

Arjun really enjoyed these and I hope your little ones do too! It’s super quick and easy to make. These vegetarian fritters are packed full of lots of goodness including good carbs, protein and vegetables. 

Time taken: 10 minutes

Makes: 30

Ingredients: 

• 350g Sweet potato and butternut squash (I use Tesco’s pre cubed sweet potato and butternut squash mix)
• 4 tablespoons mixed beans (I use Tesco’s four bean salad) 
• 2 carrots shredded
• 60g cheddar cheese
• Pinch of red chilli 
• Handful of coriander (or to taste) 
• Handful of cornflour 

Method: 

1. Cube and steam the sweet potato and butternut squash for 5 minutes. I know it’s lazy using pre cubed food, but in my defence it was a weekday and I had a long day at work! I cooked this as per the instructions by steaming for 5 minutes. 

  

  

2. While the sweet potato and butternut squash is cooking, peel and grate two carrots. 

3. Mash the four bean salad using the back of a fork or you can use a food blender. 

  

4. Once cooked, add in the sweet potato and butternut squash and mash. 

5. Mix in the cheese, carrots, red chilli and coriander. 

6. The texture should feel dough like but still steady enough to be able to pat in to small fritters using your hands. 

  

7. Coat in cornflour and shallow fry for a few minutes on each side until browned. 
Voila! 

  
Serving suggestion: salad, veggie sausage and sweet corn! 
  

Plate can be purchased Here (available in three different colours). 

For more information about our vegetarian weaning journey, click here.

Cheesy Greens Pasta Recipe

Disclaimer: as when trying any new foods with your baby that you may be unsure about, please check with your health visitor first.

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Paneer is one of my most favourite foods ever! It’s strange because before Arjun, I liked paneer, but I wasn’t totally crazy about it. During my pregnancy, cheese became my favourite thing (fab for the weight control!) and my love for cheese hasn’t really dissappeared! Especially paneer. 
This deliciously succulent paneer recipe is my favourite so far. The paneer oozes flavour and the crunchy vegetables command their own.

 

I’ve included the baby friendly version of the recipe at the bottom so your little ones don’t miss out on the goodness!

 

You could miss out the shallow frying step but I’ve always found that coating the paneer before mixing it in the marinade really makes a big difference. The flavours come thorugh a lot stronger and I also prefer the texture.

 

 

Time taken: 25 minutes prepartion, 15 minutes cooking.

 

Ingredients:

· 8 cloves garlic

· Ginger – I used a generous piece a little bit bigger than the size of my baby finger

· 3 green chillies

· a heaped tablespoon of cornflour

· 1 red onion

· 1 red pepper

· 1 green pepper

· 1.5 packets cubed paneer

· 170g chopped tomato 

· Tablespoon tomato purée

· 8 table spoons of Maggie seasoning

· 1 table spoon of tamarind sauce (I use ready made)

· 1 tablespoon of Maggie chilli and garlic sauce

· 1 teaspoon masala

· 1 teaspoon soy sauce

· ½ teaspoon red chilli powder

· 2 teaspoon haldi 

· 1.5 teaspoon salt

· 2 teaspoon ground coriander

· 1 teaspoon ground cumin 

· Chopped fresh coriander (to taste) – I used a handful as I love coriander!

 

 

1. Mix together the garlic, ginger, green chilli and cornflour. Toss the paneer in this mixture coating it.

2. Shallow fry the paneer for a few minutes, mixing the pieces every so often so that they get cooked evenly.

3. Chop the red pepper, green pepper and red onion in to medium sized strips (mine were about 2cm long).

4. Blitz the chopped tomatoes in a food processor and then mix the fresh tomatoes, tomato puree, Maggie seasoning, soy sauce, tamarind sauce, red chilli powder, Maggie chilli and garlic sauce, masala, haldi, salt ground coriander, ground cumin in a large bowl to prepare the marinade. Mix well.

5. Next gently mix in the paneer in to the marinade coating evenly.

6. Finally, mix in the prepared vegetables.

7. Tip the mixture in to a large baking dish – I used a Pyrex dish and then sprinkle with the fresh coriander.

8. Bake for 15 minutes at 180c.  

 Voila!

  
 

 

Baby Friendly Recipe

 

Ingredients:

· 1 clove garlic

· A small piece of ginger

· A third of a green chilli

· a tablespoon of cornflour

· 1/8 red onion

· 1/8 red pepper

· 1/8 green pepper

· 100g cubed paneer

· 30g chopped tomato 

· Teaspoon tomato purée

· A pinch of masala

· A pinch of red chilli powder

· ¼ teaspoon haldi 

· ¼ teaspoon ground coriander

· ¼ teaspoon ground cumin 

· Chopped fresh coriander (to taste)

 

Method: as above.

  

 Serving suggestion: in a tortilla wrap/pita bread with mixed salad and mint chutney.

 

Enjoy!x

OMG. Heaven on a plate. This was absolutely delicious and my favourite Nutella dessert to date! It was my first time making it and I was a little apprehensive that it wouldn’t work given I was modifying an amalgamation of several recipes plus with the added complication of making it eggless. But it turned out perfect and our friends loved it too! I hope you love it just as much as we did!

It was like a party in my mouth … the gorgeous gooey Nutella goodness with a scrummy cookie crunch.

Time taken: 15 minutes prep, 30 minutes cooking time

Ingredients:

• 1/2 cup softened butter
• 1/2 cup light brown sugar
• 1/3 cup white sugar
• 2 teaspoon vanilla essence
• 1/8 cup sparkling water
• 1 cup plain flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 cup roughly chopped up milk chocolate (I used dairy milk)
• 1/2 cup Nutella
• A pinch of salt

Method:

1. Preheat oven to 180c and line a 8″ round baking tray with baking paper. I used a silicon tray but still lined with baking paper as it made it easier to lift the cookie.

2. In a large bowl, whisk together the brown sugar, white sugar, softened butter, vanilla essence, bicarbonate of soda, salt, flour. Add in the sparkling water and mix till you get a cookie dough like texture.

3. Once combined, line half of the broken up chocolate pieces in the baking tray and take half the cookie dough mixture and spoon in to the tray distributing evenly with the back of a spoon or with your fingers.

4. Melt the Nutella in the microwave at full heat for 30 seconds.

5. Pour the Nutella over the cookie dough in the baking tray but leave an inch around the edges.

6. Finally, pat out the remaining cookie dough in your hand to the largest circle you can before placing over the Nutella and evenly distribute using the back of a spoon or your fingers. Then distribute the remaining chocolate chunks evenly over the top.

7. Bake in the oven for 30 minutes and cool for 10 minutes before serving.

Serving suggestion: serve warm with with vanilla ice cream topped with drizzled Nutella and chopped toasted hazelnuts 🙂

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Hello all, 

As requested, the recipe for eggless Nutella brownies. The substitute product for egg in this recipe is low fat Greek yogurt.  

The brownies came out quite fudgey and I had good feedback on them. They were super quick and easy to make too! 

You can modify the amount of Nutella and sugar you put in to this recipe according to taste. I’m a Nutella addict so the more the better! 

Time taken: 30 minutes
Ingredients: 

• 1 1/4 cup Nutella
• 1/2 cup all purpose flour
• 2/3 cup brown sugar 
• 1/2 cup plain low fat yogurt 
• 1/4 cup roasted chopped hazelnuts 

Method: 
1) If you are using a non silicon one, grease a 8 x 8 inch baking tray. I used a silicone one so didn’t need to and got mine from here. Preheat oven to 180c. 

2) Mix all ingredients in a bowl using a large wooden spoon until the batter is smooth. 

  

3) When ready, pour mixture in to baking tray using a spatula or the back of a spoon. 

4) Top generously with chopped hazelnuts. 

  
5) Bake for approximately 20 minutes or until a toothpick comes out clean when inserted. 

6) Once done, leave to cool before slicing up and consuming! 

    
 
 

Enjoy!x

Hello all, 

I’ve had lots of requests for the recipe for the Eggless Spinach, Broccoli, Pepper and Cheese Muffins I made last week so here it is! 

I was originally inspired to try muffins for Arjun by Habiba over at Eat, Write, Be. I decided to adapt the recipe to make it eggless and also added extra vegetables.

  

Plate can be purchased Here (available in three different colours). 

Age: 9 months plus (once your baby is eating solids)

Makes: 15 mini muffins 
Time taken: 30 minutes

Ingredients:

• 1/2 red onion, chopped
• 1tsp butter
• 175g plain flour
• 1¼ tsp baking powder
• ¼ tsp red chilli powder
• 125g cheddar cheese, grated
• 100ml full fat milk
• 2 tbsp plain natural yoghurt
• 2 cubes spinach and broccoli purée (approx 4 tbsp)
• 1/2 red pepper
• Handful chopped spinach 
• Black pepper to taste 

Method: 

1) Heat butter in pan and shallow fry onions and peppers until soft. Add in the spinach and broccoli purée and cook for a few minutes and then leave mix to one side. 

2) Pour the milk and yoghurt into a bowl and whisk to combine.

3) In a another bowl, mix the flour, baking powder, red chilli powder, black pepper, chopped spinach and cheese. 

4) Pour in the milk and yoghurt mixture and whisk together until you get a thick doughy mixture. 

5) Pour the mix into your mini muffin tray and bake for approximately 20 mins at 180. 

 

Serving suggestion: three bean and sweetcorn salad, baked beans and guacamole. 

Arjun enjoyed his dinner at his teddy bear picnic in the garden. 

  
As you end up making a batch of about 15 with the above recipe, as suggested by Habiba, I decided to freeze the batter as opposed to the muffins. I cooked 6 – enough for Arjun’s dinner and lunch the following day and froze the rest in an Annabel Karmel by NUK Food Cube Tray so it’s easy to defrost as and when I need to. 

Enjoy!  

For more information about our vegetarian weaning journey, click here.

Cheesy Greens Pasta Recipe

Disclaimer: as when trying any new foods with your baby that you may be unsure about, please check with your health visitor first.