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!
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!