BABY CAKES RECIPES RECIPES

BABY-LED WEANING RECIPES - BBC GOOD FOOD

Baby-led weaning recipes - BBC Good Food image

Discover Good Food's easy to make, healthy finger food recipes, packed with nutrition for babies.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

ROAST LEEKS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Roast Leeks | Vegetables Recipes | Jamie Oliver Recipes image

Baby leeks have a lovely sweet flavour and when roasted become beautifully caramelised

Total Time 20 minutes

Yield 4

Number Of Ingredients 5

Ingredients

20 baby leeks
olive oil
red wine vinegar
1 teaspoon chopped fresh thyme leaves
2 cloves garlic peeled and sliced

Steps:

1. Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching. Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good lug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!

Nutrition Facts : Calories 76 calories, FatContent 5.6 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 2.2 g protein, CarbohydrateContent 4.1 g carbohydrate, SugarContent 2.8 g sugar, SodiumContent 0 g salt, FiberContent 2.9 g fibre

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SMOKED TROUT PATE | FISH RECIPES | JAMIE OLIVER RECIPES

Hot, crispy, soft Yorkshire puddings, creamy, smoky trout and a hit of horseradish – to die for
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Total Time 40 minutes
Cuisine british
Calories 226 calories per serving

1. I can’t lie: this dish has become one of my new favourite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won’t be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable. You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups. Around May and June you’ll start to see flowering chives around, and those are beautiful for decorating the top of the potted fish if you’re out to impress. This is dead quick, so easy and absolutely perfect for a starter – just whack it right in the middle of the table so everyone can help themselves. Your guests will be fighting over it, I promise.
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3. When you’re nearly ready to eat, preheat the oven to full whack (about 240°C/475°F/gas 9) while you make your Yorkshire pudding batter. Get yourself a mini muffin tin (you can buy these easily online or in cooks’ shops) and pour a little thimble of vegetable oil into the 16 compartments of the tin, so you have a thin layer covering the bottom of each. Pop the tray on to the top shelf in the hot oven for around 10 to 15 minutes, so the oil gets so hot that it smokes. While you’re doing that, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, either by hand or in a food processor, until light and smooth. Transfer the mixture into a jug.
4. Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.
5. To. Die. For.

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Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish
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