In the U.K. we waste so much food- most of it fruit and veg which has ‘gone out of date’- but really??? Has it???
Think before you throw- droopy celery can be perked up by trimming and putting in water (carrots too), cut squashy bits of of bruised fruit and veg, freeze things before they ruin.
Veggies in fruit can be thrown into so many recipes- pancakes, cakes, frittatas, savoury muffins, casseroles, curries and more……
You loved my last weaning recipes. So here’s some more that I made up when D was small; we’re veggie, but they can be adapted to your own diet.
Batch cooking should be quick, simple and cheap.
Give these a try.
Beetroot and goats cheese muffins
1 cup sr flour
1/4 cup butter
1/4 cup milk
1 large coated beet
1/3 wheel of goats cheese
Mix flour, eggs, butter, milk into smooth mixture. Grate in beetroot, add chopped goats cheese- mix and put into mini muffin tin
Bake 180 for 15-20 mins
Butternut and chickpea ‘burgers’
1/2 large butternut
1 tin of chick peas
3/4 cup of milled flaxseed
3 teaspoons herbs
1 teaspoon turmeric
1/2 cup milled flaxseed
2 tablespoons sesame seeds
Mash together the chickpeas with the cooked butternut( boiled or roasted is fine) mix in herbs, flaxseed and tumeric. Shape into small burgers then coat in the ‘crumb’
Bakes at 180 for 25 mins turning once ( can freeze)
Asparagus and butternut frittata fingers
50g chopped asparagus
125g butternut squash ( I used spiralised as was what I had in the fridge- but you don’t have too)
2 teaspoons mixed herbs
Pre cook the veggies- microwave is fine- then lay out in a silicone baking square.
( any veg could be used- whatever you have in- frozen peas and sweet corn work well)
Pour over the eggs/herbs mix. Top with grated cheese. Bake at 180 for 20 mins or until cheese is browning
These were some of Dorothea’s favourites and she still enjoys them now. They’re a great way of getting veggies and other healthy ingredients into picky babies and toddlers.