I’ve been rather silent this week as we are currently in the middle of renovating the barn we are moving into. We only have 4 weeks to finish it so it’s been rather hectic! At the moment it’s seems miles off being finished but I’m assured it will be ready on time! All our spare time has been spent painting, sanding and doing general donkey work to speed the job up. I wouldn’t mind moving into a house that wasn’t finished a few years ago, but now we have Will I am much more anxious that things are finished. Busy baby who is furniture cruising and into everything plus building site- no thank you! In fact, the whole moving with a baby scenario is bonkers. Filling one box takes hours as Will likes to play boo/needs a feed/doesn’t want to pack! Every night I look at the house and wonder what I can actually pack- babies need a lot of things every day, it’s all going to have to be packed at the last minute. I certainly haven’t stopped cooking though! If anything I’m cooking more as I find it a brilliant way to relax.
I have made this particular recipe for years and years, but have avoided sharing it for one reason and one reason alone – the spelling of the word ‘houmous’! There are SO many versions out there and I simply wasn’t sure what to write. Then I made it the other day and Will was such a huge fan of it that I decided to bite the bullet, choose a spelling and share the recipe.
Houmous features in our weekly meals quite often, I find it handy to keep in the fridge to add to sandwiches, salads or as an impromptu snack. I’ve said it before and I’ll say it again, but having healthy snacks to hand really ensures I make better food decisions (most of the time – sometimes I still decide that a ginormous bar of cadburys whole nut is completely necessary)!
While there is very little wrong with some shop bought versions, homemade really does taste better. I use my nutribullet to blitz the ingredients making it both quick and low on washing up (vital in my kitchen). It can also be made from mostly store cupboard ingredients.
Houmous is also an excellent food for babies and children. This version is full of protein and fibre from the chickpeas, and the butternut squash adds a lovely sweetness that children love. They can scoop it with their favourite vegis or breadsticks and it’s completely free of salt, stabilisers, preservatives or other unnecessary ingredients the shop bought offerings include.
I have substituted the squash for carrots or sweet potato in the past, but the squash is my favourite.
- 400g butternut squash, in cubes
- Half a can of chickpeas
- 2 cloves of garlic, skin on
- 2 Tbsp tahini
- Juice of half a lemon
- 40ml extra virgin olive oil
- Sprinkle of smoked paprika
- Peel and cube the butternut squash and roast in in a little olive oil with the garlic cloves until it is soft and browning at the edges (about 30 minutes)
- Squeeze the garlic cloves to remove ththe sweet cooked garlic from their skins and place in the blender with the squash
- Drain the chickpeas and add them to blender with the lemon juice, tahini and olive oil.
- Blend until you have a textured paste
- Pop in th fridge to chill completely
- To serve I like to drizzle it with some more olive oil and some smoked paprika.
This is perfect with crudités or breadsticks as well as being great in wraps or as an accompaniment to a salad. It keeps in the fridge for 3 days if covered, although it’s normally eaten before this in our house!
Well, that was my little break, now it’s time to choose bathroom tiles!
I love eating food, I love cooking food, I love reading about food and I love looking at food. But can I be the only person who thinks there are far too many photos of chia pudding on Instagram? There – I’ve said it. That statement may make me wildly unpopular but frankly I’m becoming bored of the endless stream of ‘photogenic food’. Yes, food should look appetising, and yes, I applaud those who can take fantastic photographs (a skill I would love to learn one day as my camera is a total mystery to me!) But I don’t think how food looks should be anywhere near as important as how it tastes! I must declare a strong dislike for chia seeds and so they have taken the brunt of my rant – but really I am using chia pudding as an example for a whole range of ‘pretty but tasteless’ food.
This seems to form part of a growing trend for ‘clean’ food and in some ways I think this is excellent – knowing what we are putting in our bodies is hugely important to me and I am very passionate about the provenance of my ingredients. However, replacing all known foods with ‘clean’ alternatives I find concerning, especially when children’s diets are involved. We have no allergies or intolerances in our family so we eat a balance of all food groups including whole grains, dairy and meat. When I replace an ingredient it isn’t to make my food ‘clean’ as if it was somehow ‘dirty’ before – its merely to try something new and provide my family with nutritious and varied meals.
This tart is made with a sweet potato crust instead of pastry. This does make it lower in fat and calories, as well as increasing the vegetable content of the meal, but more than this, its delicious! The sweetness of sweet potatoes works beautifully with the salmon and spinach in this tart and is a lovely alternative to pastry. I have tried sweet potato bases with various quiche and tart recipes but this has been my favourite so far. It is such a summery meal, perfect on warm evenings with a large salad. It also makes a brilliant baby-led weaning meal as it contains oily fish, green vegetables and dairy; in my experience often the hardest foods to get babies to eat! It can be eaten hot or cold, so it also works well for packed lunches.
The recipe method looks a little long but if you are short on time I recommend making the tart case in advance. I normally make this in the morning, blind bake it and then keep it in the fridge until I need it later that day.
This makes enough to serve 4 adults as part of a main meal.
- 3 medium sweet potatoes
- 2 fillets of salmon
- 1 bag of raw spinach (enough to make 3 cooked handfuls)
- 2 eggs
- 100ml creme fraiche
- Tsp dijon mustard
- Zest of half a lemon
Sweet potato tart case:
- Peel and grate the sweet potatoes using a coarse grater
- Highly grease your tart case and pour the grated potato in
- Using your hands or a spoon push the grated potato into the tart case, covering the base and sides. This can be a little fiddly, I find the best way is to use my hands and knuckles!
- Blind bake this a preheated oven at 180C for about 15 minutes until the edges are starting brown.
- Crack one of the eggs and put the yolk to the side. Using the egg white, brush the tart case to create and pop it back in the oven for 5 minutes. This creates a waterproof layer ensuring your salmon filling will not leak through. You cannot see or taste the egg white.
For the filling:
- Place the salmon fillets in a microwaveable dish with a little water and cook them for about 3 minutes, until they are cooked through.
- Flake the salmon into large chunks and put to one side
- Cook your spinach, drain it and squeeze out any excess moisture and chop up.
- Add the salmon, spinach, creme fraiche and mustard to a bowl and stir.
- Add the egg yolk and the remaining egg to the mixture and combine
- Season with salt and pepper (no salt if cooking it for children)
- Spoon the mixture into the tart case and put in the oven for 15 minutes
- Optional: add slices of tomato to the top of the tart
- The filling should be set and golden brown
We enjoyed this warm last night with some new potatoes from our garden and a green salad with a citrus dressing to mirror the lemon in the tart. Will had his at lunch time cold and he ate it all (happy Mummy!) Despite the poorly taken photographs and the slightly
browned black edges of the sweet potato case, this meal was made with love for my family and it tasted fantastic!
I’d love to hear from you if you try any of my recipes, or if there are any people who have a recipe for chia seeds that may change my mind about them!
Will was born last summer and this meant I started weaning him in January- the 25th of January to be exact. Someone bought us a baby record book and I have thanked them so many times as I have written so much down that I would otherwise have forgotten in my sleep-deprived new Mum fog! I loved the process of introducing him to food, both as purees and finger foods, but I really struggled with fruit. Winter fruit in Britain is awful, or I should say winter fruit in Britain that babies can eat is awful! I tried, on a number of occasions to buy melons or strawberries but buying these fruits out of season is a futile exercise – they tasted of swede! It seemed that the only fruits on his menu for the first month or two were apples, pears and dried fruits such as figs, prunes and apricots.
The other problem with winter fruit is that its not that suitable to eat as finger food. On numerous occasions I bought pears that actually went off before they became soft enough for my little one to gum, and raw apples were definitely not going to be suitable. Inspiration finally struck when I was making a crumble for a family lunch. It occurred to me that aside from at the sugar that most crumbles are filled with, it was a pretty baby-friendly pudding. I decided to deconstruct it and these apple crumble bites were the outcome.
The apple is baked and therefore soft enough for young babies to gum or chew, whilst the crumble coating is sugar free yet delicious and turns the humble apple chunk into a really tasty pudding or snack. These have now become a staple make in my kitchen. I offer them to Will on their own, or as an edible spoon with a yoghurt or fruit puree dip. My husband and I enjoy them with yoghurt and maple syrup, on top of rice pudding (amazing) or even with a bowl of warm custard! They are lovely warm or cold and keep well in the fridge for 48 hours.
The ingredients you need are limited, they are fast to make and healthy. They also increase the nutrient and calorie content of fruit for your little one- always good as they need plenty to keep them growing!
- 2 Tbsps rolled oats
- 2 Tbsp ground almonds
- 1 tsp cinnamon (or to taste, you could also use ginger)
- 2 apples
- Peel and core 2 apples and chop each apple into 6 chunks
- Place in an oven tray and pop in a preheated oven at 180c
- In a small bowl combine the oats, ground almonds and cinnamon
- After 5 minutes pull the apple out of the oven- it should be warmed through and ever so slightly damp, this will ensure the dry ingredients stick to it.
- Ensuring the apple isn’t too hot to touch, coat each slice in the dry ingredients and place on a lined baking tray or a cupcake tray.
- Bake at 180c for 15 minutes until the apple feels soft and the crumble coating is golden.
Now that summer fruit is available I have been making these less. But I made them again the other day as the weather has turned really damp and grey here and we were all in need of something cozy for brunch. I fell in love with them all over again and had to share them with you.
What are your favourite ways to use apples? I’d love to hear!