I hate throwing food away for a number of reasons. Firstly, I’m greedy and therefore enjoy eating the food I buy rather than watching it go off in the fridge. Secondly, a maternity pay budget doesn’t allow for wasting food and thirdly it’s often completely unnecessary; with a little ingenuity leftovers can become something completely delicious for the family to enjoy.
These potato cakes were made entirely from leftovers I had in the fridge. I was due to meet up with some Mummy friends for a picnic with our babies and we all agreed to take something along. It got to the night before and I had no idea what to take with me. I opened the fridge and decided to experiment. I’m happy to report that these potato cakes were delicious; a success with my little boy and the other babies at the picnic (well, they ate and played with them, I don’t expect much more than this!)
They are incredibly quick and easy to make, create minimal washing up and are very versatile. You could easily alter the vegetables in them depending on what you had in the fridge or what your family enjoy. They can also be eaten warm or are still delicious cold which I find useful when feeding Will out and about.
I use a mini muffin tin that I got from Lakeland years ago for making a lot of William’s finger foods. I find it’s the perfect size for him to handle but you could use a larger cupcake or muffin tin if you preferred.
This is enough to make 18 mini potato cakes or 12 larger ones.
1 free range egg, beaten
150g boiled potatoes (skins removed or left on depending on your preference)
80g tenderstem broccoli
20g mature cheddar
1 spring onion
Generous handful of spinach
Oil or butter to grease muffin tray
Boil or steam tenderstem broccoli until it’s tender. Drain, cool and chop finely (so that your baby can manage the texture, pulse it in a blender if you want a smoother texture)
Mash the cold boiled potatoes to your desired consistency, Will likes texture in his food now but a couple of months ago I would have mashed these until there were no lumps.
In a bowl, beat the egg and grate in the cheddar before adding the potato, and tenderstem broccoli
Finely chop a spring onion and the spinach leaves
Add to the mixture and stir to combine everything
Grease your muffin case and spoon the mixture in.
Place in preheated oven for 15 minutes until the tops are golden brown and starting to crisp
Leave to cool for 5 minutes in tray before removing.
These may be kept in the fridge for 3 days or frozen and then defrosted when needed.
I’d love to know how you get on with the recipe and whether your little ones enjoyed these! Do let me know if you try them with any other vegetables!
My Mummy multitasking abilities have been truly tested this weekend. We have had a houseful of family for our little boy’s Christening. I have always enjoyed cooking for my friends and family but it’s understandably much harder with a little one around! We decided to have everyone at our house for lunch after the Christening as it meant our little one could play with his toys and nap in his cot (it’s getting harder to pack enough to entertain a 9 month old) but it did mean a lot of cooking and cleaning on my part! Everyone has now gone home so tonight we are relishing the relative calm of life as a family of three again.
I had spent a while planning what I could feed everyone with relative ease in case William had a melt down! He has become nervous of strangers recently (a normal phase apparently) but one that is nevertheless hard to explain to well meaning relatives who are desperate for a photo! One thing I wasn’t willing to compromise on however was cake!
It was really important to me that I made Will’s Christening cake. It was a carrot cake
and was the very same recipe that we had for our wedding. It’s delicious but not at all baby friendly, and I was really keen for Will to be able to join us and have some cake. After some trial and error I came up with this baby friendly spiced carrot cake recipe, free of refined sugar and a perfect texture for babies to chew or gum. This recipe is naturally sweet due to the addition of banana as well as the carrots themselves. This recipe makes 12 mini cupcakes and is incredibly easy. These can be frozen or stay fresh in a sealed container for 3 days.
50g carrot grated (weigh once grated)
80g ripe banana (a small banana)
1 free range egg
30g self raising flour
Pinch of nutmeg
Pinch of cinnamon
Grate the carrot and place on kitchen paper to remove some of the moisture
Beat the egg in a mixing bowl and add the spices
Stir in the grated carrot
Mash the banana and add to the mixture
Sift in the flour and combine
Grease cupcake tin using oil or butter
Pour mixture into tin and place in preheated oven (180 degrees) for 10 minutes or until they feel bouncy to touch and are a golden brown
Leave to cool slightly before removing from tin.
Will has really enjoyed eating these. I give him 2 along with some fruit for pudding or one as a snack. I’d love to know how you get on making these.
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.