Thursday, 28 February 2013

Dinner Success

You may have read in previous posts that weaning was my arch nemesis in baby world. It was something that consumed me and the thought of choking completely petrified me. But I have finally managed to crack it. Now I really enjoy preparing meals for Ava and it's even better when she eats it all up!

Annabel Karmel has been my food guru throughout this learning curve. She's brilliant, if you have a baby and you haven't yet started weaning I suggest that you buy her "Weaning" book. It's fab.


Ava is now on stage three (sniff) so I decided to whip something up for her tonight.

The chosen dish was the Pasta "Risotto" which went down an absolute storm. It was delicious. I actually had some myself. Yum. Below is the recipe. Excuse my crappy iphone pics, the light in our kitchen is useless. Oh and she tried some whole milk tonight in her beaker instead of her usual formula. She seemed to enjoy that too.

Annabel Karmel's Pasta "Risotto":


Suitable from 10 months. Suitable for freezing. Prep time 5mins. Cooking time 11mins. Provides Carbohydrates, protein, beta-carotene, folic acid, vitamin C.

Makes 4 portions.

Ingredients:
75g orzo or other small pasta shapes. (I used risotto rice)
1 small carrot, peeled and cut into very small cubes
250ml boiling water
1 small courgette peeled and cut into very small cubes (I didn't use courgette as I don't buy it so substituted with broccoli instead, cut into small florets and removed the stalk I then cut the floret into very small pieces.)
3tbsp frozen peas
15g unsalted butter
30g parmesan, freshly grated

Method:
  1. Put the pasta into a saucepan together with the carrot. Cover with the boiling water, bring back to the boil, stir, reduce the heat, cover and simmer gently for 5mins.
  2. Add the courgette (in my case broccoli), re-cover and cook for 3mins. stir in the peas and cook for a further 3mins
  3. Stir in the butter and parmesan. Cool slightly before serving.
  4. Freeze in individual portions. When needed, thaw overnight in the fridge or for 1-2 hours at room temperature, the microwave or reheat in a small pan until piping hot. Stir and allow to cool before serving.
While this was cooking I also peeled and cut up a small sweet potato and popped it into my steamer. I then mashed it and stirred it through the risotto. Just as an extra vegetable.

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