Will has been really poorly with an ear infection. It’s the first time he has been properly unwell (thankfully) and it has been horrible. He had a fever that wouldn’t come down with painkillers and it worried me a lot. As a pharmacist, I thought I would be calm and controlled when my child was ill but if anything it makes me even more neurotic! I also, despite being surrounded by medicines every day, hate to give him things if I can avoid it, so when he was given antibiotics I was weirdly disappointed – a completely stupid emotion as within two doses he had perked up no end and his temperature was back to normal. There is such negative stigma attached to antibiotics and it’s completely unfounded; of course they should only be used when needed, but when they are needed they are incredible, life saving medicines that we should thank our lucky stars for! Although he has been feeling better, he still hasn’t been his usual bubbly self and its been upsetting to see.
Anyway, as I was feeling hopeless at making my little man feel better I focussed on what I could do, making him some soothing, nutritious food. Soup is my go-to food when anyone is ill. Its quick to make, comforting, healthy and can be eaten at literally any time of day. Soups have always been a regular meal in our house, but even more so since we became parents. I love to batch cook soups and freeze portions to have for lunches or late suppers. Its also great to have something that is quick to reheat and can be eaten with one hand (or put in a mug when you have a cluster feeding newborn)!
This particular soup is a firm favourite in our house. It really showcases summer vegetables so it is perfect for this time of year. The aubergine gives the soup a wonderful creamy texture which works beautifully to cut through the acidity of the tomatoes without having to add sugar. This soup is also able to make even the most tasteless, unripe supermarket tomatoes taste delicious. Although it goes without saying that the better your tomatoes, the better the flavour will be.
Soups are also a marvellous way of sneaking extra vegetables into children or babies. I spoon-feed Will food like this (my kitchen or my type A personality wouldn’t cope if he fed himself soup!) To encourage him to feed himself as well, I give him bread soldiers that have been dunked in the soup for him to chew on. I also added some live natural yoghurt to Will’s to give him back some of the good bacteria the antibiotics may have taken!
Any leftovers can obviously be frozen but this soup also works perfectly as a pasta sauce, two recipes in one!
1 aubergine, chopped into chunks
5 fresh tomatoes
1 tin of tomatoes
1 red onion
pinch of fresh or dried oregano
pinch of mixed herbs
black pepper to taste
Chop the aubergine and tomatoes and place in an oven tray to roast with the dried herbs and a drizzle of olive oil
Roast them at 180C until they are soft and browning
Peel and finely slice the red onion and sweat in a saucepan on a low heat until it is translucent
Add the oven roasted tomato and aubergine to the saucepan with the onion, rinse out the oven tray with some water and pour into the saucepan so you lose no flavour
Add the tin of tomatoes and a little water
Simmer for 15 minutes
Season to taste and blend, adding water until you reach your desired consistency.
There is no doubt that being a parent reduces the amount of time you can spend in the kitchen. I like to get Will involved in cooking where possible but at 10 months old what he can safely do is rather limited. He is pulling himself up on all the furniture at the moment and we have stone floors so I’m terrified of him hurting himself! I am wondering about buying a playpen so I can pop him somewhere and know he is safe. Regardless of his new found independence, I still believe its important for him to get used to spending time in the kitchen. I have found that his highchair is a great place for him to sit and observe what is going on; he is high enough to see the worktops. I tend to give him kitchen implements to play with as I cook – he adores silicone baking trays, the sieve and wooden spoons! If this fails there is always food- a strawberry tends to keep him happy for 5 minutes or so! Bread making is, as cooking goes, rather baby friendly as it only really takes 15 minutes at a time, which even the most impatient little one should hopefully sit through. This dough in particular is a fantastic thing to make as from one batch you can make a whole variety of bread-types! I have used it to make pizza bases, pitta breads, flatbreads, bread rolls and even bread sticks. I have reduced the salt as much as is possible to ensure it is suitable for little ones, and because of the flours used it requires no sugar.
200g wholewheat strong flour
50g strong white flour
250g plain white flour
1/2 tsp salt
20ml virgin olive oil plus a little extra for the proving bowl
340ml of warm water (could be more or less depending on the weather that day)
Add the flours, yeast and oil to a large bowl
Add the salt to a well in the flour, ensuring it is kept away from the yeast
Add some of the water and combine, keep adding water until you have a slightly sticky dough. It is meant to be more hydrated than a traditional bread dough but this is correct, it becomes less so as its kneaded.
Knead for 10-15 minutes by hand or 15 minutes in a mixer. The dough should be springy and stretch-able.
Oil the mixing bowl, and place the dough in the bowl, covering with cling film or a damp tea towel.
Leave somewhere warm for 1 1/2 hours or until its doubled in size, it may take 2 hours
At this stage you can make different things:
This recipe makes 8-9 bread rolls
Roll fist-size balls of dough and place on a baking tray, let them prove until they have doubled in size again; this will take 45 minutes or so.
Bake in a pre heated oven for 12-15 minutes until they are golden and have a hollow sound
To add a crusty top sprinkle a little water on each one directly before popping them in the oven
This recipe makes 10 flatbreads
Take a fist-size ball of dough and flatten out on a floured surface until they are around 3 mm thick.
Leave to rest for 10 minutes
Get a frying pan as hot as you can (open the windows!)
Lay one flat bread in to the hot pan and cook on one side for around 2 minutes or until it is bubbling up and browning. They will get a little scorched but it tastes wonderful
Flip and cook the other side for a further minute
These can be eaten straight away or left to cool under a tea towel. The tea towel ensures the steam circulates around the flatbreads and keeps them soft.
This recipe makes 12-14 pittas
Follow the flatbread method but make them slightly smaller and oval shaped.
Place them on a baking tray and cook in a preheated oven at 200C for 5-10 minutes until they are puffed up and gaining a little colour.
These are a real favourite in our house! Brilliant with dips and great for teething babies to gnaw on.
Roll out small balls of dough, about the size of a strawberry
Roll these out until you have long breadsticks
Place on a floured baking tray and leave to rest for 5 minutes
Cook in a preheated oven at 200C for about 10 minutes until they are crisp and golden
This dough really is a’jack of all trades’. I often double the quantity and make a few things in one go, today I made some rolls for lunch and some flatbreads for supper. I added some cumin seeds and nigella seeds to the flatbreads when I shaped them to add a little Middle-Eastern influence as they are accompanying a tagine. As with all home-made bread, because there are no nasty preservatives it doesn’t last as long as shop-bought alternatives, but the taste is so superior it won’t last long enough to go stale anyway!
I’d love to hear from you if you try the recipe, Happy baking!
Weekends in my house often revolve around family visiting, pots of tea and cake. I find it so nostalgic to have the house smell of baking and I love to make something that I can offer people if they pop over. Baking at the weekend also gives us a tasty treat to enjoy for the rest of the week.
My time to bake has been rather limited recently. Looking after Will obviously takes up rather a lot of time and he isn’t always patient enough for me to spend too long in the kitchen. We are also in the middle of renovating the barn next door to ours. It’s not the first property we have renovated on the farm, we have a few holiday cottages; but this is most definitely the quickest turn around we have ever done. It has to be finished in 8 weeks (!!!!!) and we are actually moving into it temporarily! Packing to move, barn renovations and returning to work has made baking a low priority.
As such I’ve been working on some quick, easy to throw together cake recipes that are suitable for adults and little ones. This banana and blueberry offering does just that. It’s free of refined sugar and made with wholemeal self-raising flour so it’s as healthy as a cake can ever be. It’s also delicious, it doesn’t feel like a ‘healthy cake’, it feels like a real treat which is precisely how I want cake to be. It’s so easy to make, all the ingredients go in one bowl to be mixed together, it really is the work of minutes. I have also learnt a couple of other tricks to make baking faster. I bake mostly loaf cakes these days and I buy disposable loaf trays; not the most environmentally friendly idea I admit, but whilst I’m short on time they are brilliant as they negate the need to grease a tin.
The sweetness in the cake comes from the ripe bananas, the blueberries as well as some agave syrup. Agave is a little controversial when it comes to sugar ‘alternatives’ and to be honest I had never used it before weaning Will, but it works brilliantly in this recipe. If you aren’t making this for a baby then my preference would be to sweeten it with raw honey (honey shouldn’t be eaten by infants under the age of one).
This cake has a lovely texture for babies to gum on or chew. I gave Will a small slice for his pudding with some fruit and yoghurt. I know he will one day eat sugary treats, but for as long as possible I would like these to be homemade, nutritious and free of unnecessary additives and ingredients.
This makes enough for two 1lb loaf tins. Since I became a Mum I make two of everything to save myself time – one to eat straight away and one in the freezer.
Two ripe bananas
100g wholemeal self-raising flour
50g ground almonds
50g unsalted butter
15ml agave syrup
Handful of blueberries
Tsp baking powder
Preheat oven to 180 C
Mash the bananas in a large mixing bowl
Add all the other ingredients except the blueberries to the bowl and mix thoroughly
Spoon the mixture into a greased loaf tin
Drop the blueberries into the cake batter, push some in and leave some on top
Bake for 20-25 minutes until the cake is springy and golden
Leave to cool for a couple of minutes before turning out of cake tin