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.
Has anyone mentioned that its been rather warm in Britain this week? Pre- motherhood I could never understand people that would sit, fanning themselves in a vastly over the top fashion, moaning about heatwaves (summer, I think they call it in most places, but that’s not nearly dramatic enough for us Brits)! I live in Wales and despite what my husband says; it rains here, a lot! So for me the odd warm day came as a lovely surprise, and it didn’t matter if the bedroom was a bit warm, or the butter had melted over the kitchen worktop because I could sleep the next night, and I would have plenty of time to clean up the butter pool. Post- motherhood however, my feelings towards these balmy roasting days has changed! I couldn’t begin to tell you how many times in the last 72 hours I have googled ‘how to cool a baby down without air conditioning’. We have dunked poor Will in bowls of water, he’s hasn’t worn clothes for days (brilliant for my washing pile) and my husband and I have been taking it in turns to stand by the chest freezer with the lid open. But the facts remain the same; its hot, and its totally out of my control!
One thing I can control though is food, or more accurately, breakfast. We usually have porridge as its filling, suitable for everyone, quick to make and cheap. A perfect meal in my humble opinion, but not at all summery. So I set to work creating a recipe for overnight oats that would be suitable for Will as well as us adults. Its hardly a recipe, more a combining of a few ingredients, but the key to making this baby friendly is simply to make it a little more milky than usual, and to use fruit that is pureed rather than whole berries. The quantity below is for 1 portion for a baby (although it obviously depends on how much of an appetite your little one has). My husband and I had double the amounts written with 20ml less milk to make it less liquid.
2 inches of banana, mashed
2 level desert spoons of porridge oats
50ml of fruit puree, I used blueberry and cherry
50ml milk (almond milk, cow’s milk and soya milk are all lovely)
pinch of cinnamon (or a few seeds from a vanilla pod)
Mash banana and add to the base of a small jar
Add the porridge oats and the cinnamon
Add the fruit puree
Top with milk and close jar
Leave in the fridge overnight and enjoy the next morning
You can stir it together before serving but I don’t as Will responds really well to having different tastes and textures throughout a meal. For younger babies, blend the porridge oats until you get your desired texture before adding to your jar; I use a milling blade on a Nutribullet.
So there we are, porridge with a summer makeover! What are your favourite overnight oat flavour combinations? And if anyone out there does have any tips for making heatwaves with babies more tolerable I’d love to hear them!