Tiny turkey burgers for tiny tot hands 

Nothing says summer to me like the smell of mint and basil in my kitchen. I also love using herbs and spices to make William’s meals more exciting. These turkey burgers are great finger food for babies, full of protein and vegetables. They can be eaten warm or cold and the recipe can be altered to suit your littles one’s tastebuds really easily. I give William three of these along with some other finger foods such as sweet potato fries, or whatever vegetables we are having that day!

Ingredients

This makes 12 small burgers

  • 120g turkey breast (you could use chicken, I use turkey for variety and also because it contains more iron)
  • 1 large potato, cubes
  • Half a carrot, sliced
  • Third of a courgette, grated
  • A few basil leaves
  • A few mint leaves
  • Plain flour or polenta for coating the burgers
  • Rapeseed or olive oil for frying

Method

  • Peel and chop potato and carrot.
  • Cut turkey into chunks.
  • Add potato, carrots and turkey to a pan of water and boil
  • After 10 minutes or when turkey cooked through remove turkey, add to blender with 1 spoon of cooking water and blend (it will look odd at this stage)
  • Once carrots and potatoes are cooked, mash. You could, if your baby doesn’t like lumps, blend the turkey potato and carrot together instead. I don’t because Will enjoys more texture in his food now he is a little older.
  • Grate raw courgette and squeeze to remove some moisture.
  • Finely chop basil and mint
  • Add courgette and herbs to potato mixture and blended turkey, mix together.
  • Leave to cool slightly (so you don’t burn your hands!) and shape it into small patties about 1.5cm thick.
  • Put these in the fridge to cool (this makes it much easier to fry them).
  • Coat the patties in a little flour or polenta and shallow fry in rapeseed or olive oil. Make sure you are patient when frying them, wait for a proper crust to form before flipping!
  • Once fried, these can be cooled and frozen or stored in the fridge for 24 hours.

I have also made these using sweet potato, and they were equally delicious.

I’d love to hear how you get on with these!

Banana and cinnamon pancakes 

Weaning wasn’t something I thought about during pregnancy or when Will was tiny, so when he reached six months old and was opening his mouth like a bird every time we ate in front of him I wasn’t entirely sure how to proceed. Mummy friends had told me about baby led weaning while my Mum was all about jars of purée! In the end, we decided to go with a bit of both. It was most important to me that we could eat the same food, so some of Will’s meals were blended/mashed versions of ours, while others, like these delicious pancakes, were predominantly finger food. I don’t think you need to adhere to one method or another. For me, knowing Will was getting nutrition and being kept full by pureeing some meals, as well as introducing him to a variety of textures and tastes with finger food provided a great balance. These pancakes make great finger food for breakfast or pudding, and they are perfect for babies and grown ups alike! They take a couple of minutes to make and our completely free of refined sugar or dairy.

Ingredients

To make 10-12 mini pancakes 

  • Half a ripe banana (it’s important that it’s ripe so it mashes well and is sweet)
  • 1 egg
  • 1 heaped desert spoon of plain flour
  • 1/2 tsp of cinnamon
  • 1 desert spoon of almond milk

Method

  • Mash or blend the banana
  • Add the egg and mix together
  • Add flour and cinnamon
  • Add milk and whisk
  • Leave to rest if possible but if you don’t have time they still work beautifully(I often don’t in the morning)
  • Melt some unsalted butter in a frying pan and spoon desert spoonfuls of the batter into the pan, flip after about 30 seconds or when they are golden.
  • Leave to cool for your little one.

These have a lovely soft texture that virtually melts in babies mouths making them easy to eat. I use plain flour and almond milk but they also work with cow’s milk and buckwheat flour. Other things that could be added to these pancakes include blueberries or little bits of cooked apple. I tend to make these most weekends, I double the mixture and my husband and I have them with Greek yoghurt and berries. They can be frozen or are fine kept in the fridge for 24 hours.

I hope you and your little ones enjoy them!

Welcome To my kitchen

Welcome to my blog! I’m Jo, a pharmacist, farmer’s wife and a new mummy to my little boy Will. My husband and I have always been passionate about great food. Before our lives were turned upside down by our wonderfully demanding, sleep-stealing rogue, meal times were savoured and I would spend hours in the kitchen, often talking  I myself like I was on a cookery programme! Then Will arrived and eating a hot meal together at the table seemed like an impossible task! Our suppers turned into meals I could eat one handed on my lap, likely cold, at 9.30pm. It felt for a while like we would never get to enjoy meal times again, and then we began weaning Will. All of a sudden meals had once again become something the whole family could get pleasure from.  I became determined that we would all share as many meals together as possible. I love it when we can all sit down and eat the same (perhaps slightly altered for Will) meals. I love watching his facial expressions when he tastes something new, even when he hates it and throws it on the floor or at me! I also find it very reassuring that by making all his food I can ensure he has a balanced and nutritious diet. In this blog I will share what we eat and how I’ve amended our meals to become baby friendly.