RICOTTA, CORN AND COURGETTE FRITTERS

TRICK: Fritters re-heat very well in the oven ready to be served as tasty party finger food.
TRICK 2: Fritters offer a great place to hide greens from toddlers who deem them uncool.


Fritters have made appearances in various guises on these pages, even corn fritters. When Billie was a baby I made lots of simple vegetarian fritters. But each time I get in a fritter mood I experiment with texture and substance - to flour or not to flour, to baking powder or not, and so on.

This particular model was a roaring success with Billie but also was very well received at a work do last night to farewell our colleague Ronan. I had pre-party jitters about how the  re-heating would go. But no fear - ten minutes in the oven on a tray left them perfectly light and crispy.

RICOTTA, CORN AND COURGETTE FRITTERS

4 corn cobs, lightly steamed

4 spring onions, finely chopped

3 courgettes/zucchini, grated

1/4 cup fresh coriander/cilantro chopped (optional)

4 eggs, beaten

1 1/2 cups fresh ricotta (preferably the solid, firm kind - but if it's runny just cut back on the milk)

3/4 cup milk

1 teaspoon baking powder

2/3 cup plain flour

generous grindings of salt and black pepper

oil

Allow cobs to cool for a few minutes before removing corn - lay cobs down horizontally on chopping board and use large knife to slice off. This prevents the corn covering your kitchen floor.

Combine corn with spring onions, coriander, courgettes and flour and baking powder. In a smaller bowl combine milk and ricotta with beaten eggs, then pour into the large bowl with rest of fritter ingredients.

Heat about one tablespoon of oil in a large frying pan on medium heat. I used rice bran oil as it heats to high temperatures and doesn't have any flavour, but olive oil works too. Once pan is hot, drop tablespoon lots of batter into pan (don't crowd in pan and keep them small - they cook quicker and look more appetising).

Cook until lightly browned on both sides, flipping once. Keep heat to medium so they cook through without burning. Remove first batch onto plate lined with paper towel, and repeat until mixture used up.

While these re-heat in the oven very well, you can keep the mixture in a sealed container in the fridge for a few days and impress your friends and family with fritters and eggs for brunch, fritters on the side of their chili beans, fritter sandwiches, etc.

And a very Happy Birthday to my father...

SPINACH AND CHEESE STUFFED POTATOES and A SPECIAL REQUEST

One of my fondest memories of intermediate school (junior high, year 6) is learning to make stuffed potatoes. I then made them for my family a few times as I progressed from baking to cooking actual meals.

But stuffed potatoes have been left behind in my culinary adventures of late. Until last week when I was a little, ahem, in need of stodge after too much fun at the work Christmas party.

And actually, with the addition of plenty of spinach, these potatoes are not just tasty but nutritionally sound.

I can't report back on how Billie fared as Miles and I didn't manage to save her any. But I'm sure she would approve.

 

CHEESY SPINACH STUFFED POTATOES

1 spring onion, finely chopped

1/2 bunch spinach

1 cup grated cheddar

butter

5 medium potatoes

salt and black pepper

Bake potatoes in a preheated moderate to hot oven until done - about 30 minutes for medium potatoes  or 1 hour for large potatoes. Pierce skin with fork or knife before placing in oven.

Meanwhile, wash and drain spinach and place in large pot with a knob of butter on medium heat. Shake or stir every minute for five minutes, or until just wilted. Place on board to cool and then chop.

 

Carefully slice tops off potatoes and scoop flesh out into a large mixing bowl. Take care not to pierce skins - better to leave a bit of potato in bottom to be safe. 

Mix potato flesh with grated cheese, a few knobs of butter, spring onions, spinach and pepper. Add a little more salt if necessary. 

 

Spoon mixture into potato skins, packing it in and over filling a little until all mixture used up. If you have any leftovers, spoon onto the little potato lids and place on tray next to stuffed potatoes.

Bake in oven until browned on top - about 10 minutes. Check heated through before removing and serving.

FOR BABIES 6 MONTHS AND OLDER: Mash up some potato and pureed cooked spinach

FOR BABIES 9 MONTHS AND OLDER: Reserve some of the stuffing before butter and salt added

FOR TODDLERS 12 MONTHS AND OLDER: Serve whole stuffed potato

 

 

And now for something completely different...

I do love a request. So despite there being no photographic evidence, and despite this being similar to other dishes I have presented on these pages, I can't resist. I took this salad to a lovely lazy Sunday BBQ at Cath's place the other week. I didn't record the measurements so I hope I get this right. Here you go Cath:

BEETROOT AND LENTIL SALAD WITH GOATS CHEESE

 Bunch baby beet root, or couple of large ones

1 cup French Puy lentils (those small black ones), or regular brown ones

Handful of spinach leaves, washed and drained and torn if large

Dressing:

3 T olive oil

1 T balsamic vinegar

Juice of a lime

salt and black pepper

1/2 cup walnuts, chopped

First cook the beets. Steam or roast whole. DON'T remove the skins or tails, just chop off the stalks, but leave a bit on as you will remove them later with the skins. This stops the beets bleeding. If you have a pressure cooker, cover about half the beets with water and cook once at pressure for about 20 minutes.

Meanwhile, cook the lentils. Rinse first then place in small pot with a cup of cold water. Bring to gentle simmer with lid on, and cook gently until just soft. Check during cooking and add more water if needed. Particularly if using the Puy lentils, be careful not to overcook until mushy. The beauty of these lentils is their texture.

Prepare dressing. When lentils are cooked place in large bowl and gently stir dressing through.

Cool cooked beets and remove skins and tails etc. Chop into large chunks and add to lentils. Add walnuts.

When ready to serve, add spinach and then gently combine sliced goats cheese.

 

SAUCE-LESS CHUNKY PASTA

Black bean pasta with pumpkin, mushrooms and feta

 Saucy pasta can be a bit messy with toddlers and babies. Especially while they insist on eating with their hands.

An Auckland restaurant I worked in when I was 17 made these chunky-style sauce-less pasta dishes. Sometimes the chefs at Sour Dough used to whip up some for the kitchen-hands, and I'm still trying to mimic those tasty lunches.

The great thing about this way of serving pasta is that anything goes. Almost.
Here's the version I made the other night, but I've also added a list of good vegetarian alternatives at the bottom.

SPAGHETTI WITH ROAST PUMPKIN, FETA, BROCCOLI, MUSHROOMS AND PESTO

I used a black bean spaghetti for a healthier, more interesting dish but any will do. The black noodles didn't score so well in the office lunch-envy stakes. But Billie sucked them up with gusto.

Packet of spaghetti or other pasta

1/4 pumpkin, skinned and chopped into bite sized chunks

1 broccoli head, washed and chopped into chunks

3-4 spring onions

garlic

handful of mushrooms - large brown ones better but button will do

half block feta, chopped/crumbled

fresh pesto

Roast pumpkin in olive oil and a little salt and pepper. Bring large pot of salted water to boil. Before adding pasta, get broccoli and mushrooms cooking. Saute mushrooms in hot cast-iron pan with a little olive oil and butter. You'll need to cook in several lots in a single layer. Cook on medium-high until just browned. Cook broccoli in little bit of water or in steamer until tender. Fry up spring onions and a couple of cloves of chopped garlic in some oil, or add to mushrooms.

While all this is going on, cook pasta. Drain and stir few generous tablespoons of pesto through. Pour into large serving bowl and gently stir through cooked vegetables and feta.

Chunky pasta dishes also work well: cherry tomatoes, red onions, olives, artichokes, capers, ricotta, courgette/zucchini, red pepper/capsicum, aubergine/eggplant, walnuts, English spinach, asparagus, rocket, fresh herbs, blue cheese, peas, sun-dried tomatoes etc etc.

If you've been missing your billie bites of culinary inspiration the past few weeks, I do have a good explanation for my absence. The first program I was assigned upon my return to the office was food-related...'Organic Food'. Check out the link below:
  
http://news.sbs.com.au/insight/episode/index/id/322

STINGING NETTLE SOUP

Preparing the stinging nettles

 When Billie and I arrived to stay with friends in Melbourne on Saturday I admit I wasn't too excited when they announced what was for dinner. So I opted for the alternative of eating out - we were in Melbourne after all. But when Sunday evening rolled round I decided to take the plunge. I even offered to make it. Stinging Nettle Soup anyone?

Well, I'm now a covert to this fabulous SUPER VEGETABLE, which tastes like spinach and boasts a load of minerals and vitamins, including iron. In fact it's more than that. Stinging nettle has been used for many medicinal purposes by many different peoples for many, many years. To learn more, check out this Canadian article: WONDER PLANT . Or for some quick facts: stinging nettle on wikipedia

Stinging nettle of course stings when fresh and raw (soaking, cooking or drying remove the stings) so please note the rubber gloves.

Billie and Emily chat while waiting lunch at the Ceres' cafe

Sourcing this hardy weed may require a rummage in your local forest or garden. If you're in Melbourne, head to Ceres  -  Centre for Education and Research in Environmental Strategies

It was by accident that Emily and Andrew wound up with an armful. Blame 6-week-old baby Oscar. By the time the new little family made it to Ceres Saturday organic markets, the cupboards were bare. Except for some lonely stinging nettle.

Billie enjoys the cafe at Ceres

When Billie, Emily, Oscar and I walked back to Ceres on Sunday for lunch at The Merri Table and Bar, serving delights straight from this urban farm, we suddenly saw stinging nettles everywhere along the Merri Creek route. But we're sure Ceres grows its own.

 This easy, yummy soup was adapted from one sourced online, Stinging Nettles Soup, but there is another version that looks pretty good included on the Wonder Plant link above which I may try next time we stumble across some stinging nettle.

STINGING NETTLE SOUP

 2 T butter

1 onion, chopped

1 pound of potatoes, peeled and chopped into small chunks

1 large bunch of stinging nettles (handle with gloves)

5 cups vegetable stock (homemade better obviously but we used 2 cubes dissolved)

1/2 t nutmeg

1 t salt

generous amount freshly ground black pepper

cream (optional)

yoghurt (optional but encouraged - we only had yoghurt in stock)

Chop and peel potatoes. Chop onion. Melt one tablespoon of the butter in large saucepan with heaby base. Saute onion until soft. Meanwhile, get hot stock ready. Add to pot with potatoes and bring to boil. Turn down and simmer WITHOUT LID for 15 minutes. Meanwhile wash and trim nettle (with  gloves). We used stalks and all but I would suggest removing most of the stalks to avoid a stringy soup. Add nettle to pot and simmer for 10-15 minutes. Blend well and reheat with cream, if using. Serve with generous dollop of yoghurt and some decent bread/toast. And yes, Billie liked it - with plenty of toast of course.

BILLIE BITES ALL

We're more than half way there, and it's not even four months.

The main premise of this blog when started in April was to create tasty, healthy meals without meat for our family. As in ONE evening meal, not one for baby Billie and a second installment for ma and pa. I wanted Billie to embrace food and eating with the passion of her parents. To yearn for different textures, colours and flavours.

Well, Billie must have been listening. And watching.

On Saturday we took Billie to her first big festival. It was the perfect introduction - the very baby-friendly Chicago Folk and Roots Festival. Put on by the Old Town School Of Folk Music, the $10 admission was the best tenner ever spent.

Despite coming prepared with the ubiquitous banana, Billie grew bored after a few mouthfuls and wanted some of the black bean cakes with mango salsa that mama was chomping on. And a bit of that red beans and rice that dadda was downing. Thumbs up to the festival organisers for inviting Wishbone restaurant, and keeping food vendors to a limited quality few.

But Billie's bean feast wasn't that surprising - she asserted her fondness for handling beans (unmashed please) the previous weekend while staying with her Italian Great Grandfather. (STAY TUNED FOR AN INCREDIBLE ARRAY OF RECIPES SWIPED FROM GREAT GRANDMA EVE).

No, it was the STUFFED SPINACH PIZZA that did it.

Our festival party stared wide-mouthed as Billie demolished most of a large slice of this Chicago institution. If you haven't been here you probably don't know what I'm talking about. At first I was reticent when Miles tried to take me out for stuffed pizza on my first Chicago visit. But it's not like that Pizza Hut stuff. Chicago stuffed pizza is more like a pie.

We've yet to try Billie on regular thin crust pizza, but something tells me we couldn't keep her away.

My mission has caught up with me sooner than anticipated. There's no more slipping Billie some mush while the adults dine on a smorgasbord of dishes.

Recipes to come...

Below: Billie tonight after sampling soft-shelled crab at local Oak Park restaurant Poor Phils

FRITTER MAD- SPINACH AND COTTAGE CHEESE

Did I mention how much Billie loves fritters? Well, we're onto a winner so now it's all about creating new ways to turn vegetables and other healthy ingredients into the fritter form. I was very happy with the immediate success of these little invented numbers. Billie scoffed four in one sitting.

Spinach and various forms of cheese are high on my priority list. Throw in some eggs, herbs etc and a bit of flour...and a tasty vegetarian lunch or dinner you have.

Now that we're almost fully into the 'self-feed' scenario - thankfully Billie still lets me spoon-feed her brown rice and date porridge - I'm on a mission to create items easily handled by baby hands and mouths.

SPINACH AND COTTAGE CHEESE FRITTERS

1 bag/large bunch English spinach, washed
1 cup cottage cheese (look for a variety with low salt and minimum ingredients)
1/2 cup grated cheddar
1-2 spring onions, finely chopped
1-2 garlic cloves, finely chopped
3 eggs, whisked with fork
1/2 cup wholemeal flour
handful fresh basil, chopped or torn
black pepper
olive oil for frying

Cook spinach in large pot with just the water left on the leaves from washing and 1 T butter in bottom of pan. Cook on medium for few minutes, shaking pot frequently and stirring once. Remove immediately and cool before chopping. Use liquid left in pot in fritters (don't wanna waste that goodness).

Saute spring onion and garlic lightly in oil. Add to spinach, with whisked eggs, cheeses, flour, herbs and seasonings. Add little bit of salt if necessary. Mixture should be wet, but eggs will hold it together.

Heat generous quantity of oil in fry pan. When hot place tablespoons of mixture into pan and turn to low. Cook slowly for few minutes until ready to flip. Other side won't need as long.

Place on paper towels, if needed, and serve immediately. Lemon juice worked to cool fritters down for eager Billie, and tasted nice too.

GETTING CREATIVE with NUTTY TOFU AND SWEET POTATO FRITTERS

Being 'stranded' in a Chicago kitchen sans cookbooks and my usual over-stocked pantry is forcing me to get more creative.

It's a good way to be. I think when we return home to Sydney I will force myself use everything in the cupboards before buying any more dried goods. That's if the guy renting our apartment hasn't already made good use of the stocks (I did encourage him - being a fellow cook and vegetarian).  

I devised this delicious, adult-and-baby-friendly recipe while brushing my teeth one night this week, and have since made the fritters twice - to Billie's delight. Both times she munched her way through FOUR - she demanded I cook up some more after demolishing her first. Not only does she love the taste, but the fritters are perfect self-feeding items. Just break off a little and hand over. Although Billie also allowed me to spoon her a fair amount of fritter, impatient for that taste sensation.

A note on nuts: I began feeding Billie nut butters (but not yet peanut) when she was about 8.5 months. Please consult your doctor if your baby is deemed at risk of allergies.

Check these for more info:   An Eggy Affair - allergies etc             American Academy Pediatrics


NUTTY TOFU AND SWEET POTATO FRITTERS

1 large sweet potato

1/2 block tofu

4 T almond butter (or any other suitable nut)

2 eggs, beaten

1 spring onion

1 clove garlic

handful fresh coriander, finely chopped

1/2 t salt (optional - best not for baby)

Fresh lime or lemon wedges to squeeze over hot fritters   

Cut sweet potato into pieces and steam. Remove skins and mash with fork. Meanwhile, finely slice spring onions and garlic, saute briefly. Mash tofu and combine all with eggs and sweet potato. Mixture should be wet.

Heat olive oil in fry pan.When hot, spoon tablespoons of mixture into pan and turn heat right down to low. Cook gently for few minutes (about five) before attempting to flip. They are prone to break, but when cooked enough on one side they will stay intact. So if the first one crumbles, leave the rest a bit longer. If you find they are too fragile, add about one-two tablespoons of flour. Avoid doing this though as it changes the flavour.

Eat hot with freshly squeezed lime or lemon juice. Serve as is for lunch, or with green and tomato salad for dinner. Be sure to reserve some for the adults, as baby likely to munch through more than you may think....

Muffins on Cockatoo Island

I've swapped sunny England for rainy Sydney (yes, you read that correctly) to come and visit my friend Sarah. She's suffering from a touch of RSI at the moment so I've been given the keys to the blog in order to share some of the new heights of culinary expertise lucky Billie has been getting her newly-arrived incisors into.                             

I'm happy to report that it's all true, by the way - Sarah really does spend a lot of time creating delicious new dishes and Billie tries all of them. I was greeted last night by a massive helping of chili and a slice of steaming cornbread (officially my new favourite thing) which cut through my jet lag nicely. This morning I found Ms. Allely making her own muesli, using exotic ingredients like coconut oil to transform oats and nuts into a sweet, toasted treat served with yoghurt and freshly sliced apple. While she crunched up nuts and melted honey, I attempted to feed Billie and Billie attempted to cover me, the table, the floor and herself in porridge, while still somehow managing to remain adorable.

The best recipe so far has been feta and spinach muffins, which were thrown together in oh, y'know, half an hour, and taken with us on a visit the Sydney Biennale on Cockatoo Island. Most of them were hoovered up by the time we made it onto the ferry, but we managed to save a few for when we actually felt we deserved lunch.

Sarah has just whispered 'shall I make us a little desert?' so I'd better sign off in order not to miss the next exciting eating event.

Emma Rubach (Billie Bites British Correspondent and chief taster - apart from Billie and Miles that is.)

SPINACH AND FETA MUFFINS

Here's a basic muffin recipe adapted from one emailed to me by Hannah while I was in the midst of a pregnancy induced muffin-making frenzy. You can add sweet or savory flavours, what ever you fancy, to this very versatile recipe. 

100 g self-raising plain flour 

120 g self-raising wholemeal flour 

Two eggs, beaten

 3/4 cup milk 

1/2 cup vegetable oil 

200g feta, crumbled into small pieces about the size of your little fingernail.

Small bunch of chopped spinach (about two big handfuls) 

Grease, with butter, 12 muffin tins; preheat oven to 220 c. Sieve flour into a large bowl, add dry ingredients, in this case the spinach and cheese. In a small bowl, mix the eggs, milk and oil together (and any wet ingredients if you're using them - tomatoes, berries, what have you). Make a well in the dry ingredients and quickly but gently mix in the wet ingredients. Immediately spoon into the baking tins and place in the centre of the oven. Check after 15 minutes and remove when lightly browned on top. Up end onto a wire rack and eat while warm or pack for a picnic.

CORN, COURGETTE AND CHEDDAR MUFFINS

As requested by Cara, simply add two cups of grated courgette (three small courgettes) one cup of grated cheddar, the kernals of one corn cob to the above recipe.

RHUBARB PEAR AND GINGER MUFFINS

One pear chopped finely, two cups finely sliced rhubarb, half a tablespoon of fresh grated ginger, a tea-spoon of ground ginger and half a cup of sugar. 

WONDER BALLS

Arancini balls were something I ordered off menus, and devoured with the blissful belief that they were definitely in the don't-try-at-home basket.

But then I went to a one-year-old's birthday party a few Saturdays ago and the mystery was removed. Lewis' big sister Charlie pulled a tray of -so-perfect-they-looked-bought arancini balls from the oven and dismissed them as if they were as easy as pie...

A new challenge was presented, and I rose. This doubled nicely with a related challenge from reader/mother/cook Deb who boasted of making risotto twice last week with little Milo in the Ergo. I didn't bother to google a recipe - I never do that, it somehow seems like cheating, or too much  hard work. Much more fun to stumble around in the kitchen and surprise yourself.

They were perfect. Even more satisfying than removing a perfect pie from the oven. And the perfect thing for a Friday late lunch on the balcony in winter sun.

Billie ate pieces of the roast pumpkin while I finished the risotto, and then tried some risotto before I balled it up. Unfortunately she just swallowed it all whole, so her next serving at dinner was blended.

Charlie had made mushroom but we had pumpkin in the fridge - and it's also one of my favorite risottos. I think if you really want to get tricky, restaurants often stick a lump of mozzarella cheese in the middle. Next time.

NOTE: If making with baby on board, start early. Do it in stages. In fact, everyone should make the risotto a bit earlier as it balls up much better once cool.


PUMPKIN AND LEEK ARANCINI BALLS

2 T olive oil
2 T butter
2 leeks, finely chopped
1 1/2 cups arborio or other risotto rice
100 ml white wine (optional)
1 litre water, boiled
1 stock cube
1/4 pumpkin, chopped into small pieces
1 cup vintage cheddar - or 1/2 cheddar 1/2 parmesan
2 eggs, beaten
plain flour
dry fine bread crumbs


 First make the risotto (as early as possible so has time to cool). Heat  olive oil and butter in a large saucepan over medium heat.  Add leeks and saute for few mins, stirring regularly. Boil water and add stock, then place in small pan with lid, on low heat on stove. Add rice and stir continuously for 30 seconds. Add wine and stir. Turn heat to medium low and add ladle of stock. Stir, then leave for about 30 seconds before stirring again. When mostly absorbed, add another ladle of stock, and continue this process until stock all used and rice al dente. NOTE: This has to be a DRY risotto, rather than a sloppy one. Also it's not pertinent that the stock be added in such small amounts as you would a regular risotto, making it a little quicker. But avoid flooding it with too much water at once. 

Meanwhile, rub pumpkin pieces in olive oil and place in single layer on a tray to roast in hot oven for 30 minutes. You can flip half way through, but not essential. Pumpkin should be very soft.

Stir cheese through finished risotto and then add pumpkin, mixing well so much of it blends through the rice. Set aside until cool (doesn't need to be cold, just the cooler the better).

Place beaten eggs in a small deep bowl. Half fill a small wide bowl with flour, and another with breadcrumbs. It's best not to put too much in at once so that half-way through the bowls can be cleaned of all the eggy muck. Have on hand two large plates.

Time to roll: Roll up your sleeves,  scoop out a heaped T of risotto and roll between your wet hands. Roll in flour briefly and gently, then place on a plate. Roll and flour all the balls, before the next stage. This avoids too much mess and hand washing. Next dip the balls in the egg, closely followed by the breadcrumbs. Place on the other plate.

Put aside spare balls for future meals and place what you want to eat now on a well-oiled tray and bake for 20 mins in hot oven. Remove once crispy. Serve with a green salad with tomatoes, or some other greenery. 

These cooked up very well the next evening.   

Billie contemplating the arancini balls

PERFECT PIE, CINNAMON PINWHEELS and HAPPY EIGHT-MONTH B'DAY

There's nothing more satisfying, in the kitchen, than serving a pie hot out of the oven. Particularly a perfect pie. Last night we marveled at it for several minutes before tasting. And yes, it tasted even better than it looked. Billie devoured hers.

If you're expecting pastry here you may be disappointed. In my world there are many types of pie, and the pastry version is just one - albeit one of my favorites.

Not everyone sees it this way.  When a friend visiting last year from Chicago arrived for dinner he said he was very curious about "this pie" I had promised. When Brian saw the polenta tomato bake he laughed and said, "that's not a pie". In the United States pies are usually sweet, or if they are savoury they are called pot pies and normally contain chicken.

Last night's pie - delicious tonight as leftovers - involved ahem more polenta, mushrooms and cheese sauce. This is adapted from a fantastic New Zealand Italian cook - Julie Biuso.

As my first attempt at her recipe I was rather pleased with the result. Especially at my new discovery that polenta can take on a bit of a sponge cake look and feel if done like this: I doubled the water,  cooked it for longer but importantly poured into trays while still runny. So the finished product was much lighter and airy. I've turned over a new leaf - I will always make polenta for pies in this way.

MUSHROOM POLENTA PIE

250g polenta

2 litres water

1/2 tspn salt

70g butter

6 T flour

500ml full cream milk

salt

freshly ground black pepper

freshly grated nutmeg

1 cup freshly grated parmesan cheese

large knob of butter

300g mushrooms, sliced

First make the polenta (this can be done ahead of time). Grease the oven dish, 30cmx30cm or equivalent. Also grease a second tray (can be plastic, as not going in oven). Bring the water to the boil, then sprinkle in polenta, stirring as you go. Turn heat down to very low and stir until thickened, but still quite runny (you should NOT  be able to stand a spoon up in it). Pour half into greased oven dish and other half onto tray, so both are about the same size. Smooth over and leave to set. 

Preheat oven to 220c. Meanwhile, melt the first lot of butter in small pot and add flour. Gradually add milk, stirring constantly. Bring to the boil, stirring all the while. Turn to low and simmer for one minute or so, still stirring. Remove from heat and add pepper, nutmeg, 4 T of the paremsan and 3/4 tspn salt. Cover and set aside. 

Heat large frying pan on high and add large knob of butter. When melted, add mushrooms and cook on high for a few mins, until lightly browned and liquid absorbed (mushrooms produce quite a bit, and need to be cooked on high to avoid just going soggy). 

Time to layer up. Spread half the mushrooms on top of the polenta in the oven dish. Cover with half the bechamel sauce and half the remaining parmesan. Place the other slab of polenta on top, followed by the rest of the mushrooms, sauce and finally cheese. 

Bake for 30 minutes or until golden and bubbling on top. We ate it both nights with steamed French green beans. Anything green would do though. And it reheats in the oven very well.

Did someone mention a birthday? Well, little Ms Billie turned 8-months today. To celebrate, she had her first cracker. I was impressed how swiftly she got rid of it. Without any choking noises. And they were crunchy crackers.

But later at the park with friends she noticed she was missing out on the celebratory pinwheel scones. She's a fast mover. In a split second she grabbed one-year-old Henry's piece of scone and almost had it in her mouth. But her mother foiled her sugary grab and handed her back a bite of scone minus the sugar filling. Billie didn't notice what she wasn't missing.

This is an easy old classic, you can play around with the size and amount of sugar/butter/cinnamon filling.

CINNAMON PINWHEEL SCONES

First make a basic scone dough. If you don't have your own try this. The key to scones is speed. Don't start until the baby is asleep.

Before making the scone dough prepare the filling. Melt 80g butter and mix with 1/4 cup brown sugar, 1/4 cup white sugar and  tspn cinnamon.

250g self-raising flour (a mix of white and wholemeal)

40g butter, at room temperature - or soft

pinch of salt

150 ml milk

a little extra flour

Preheat oven to 220c. Grease a baking sheet or tray. Sift flour into bowl, add butter and rub with fingers to combine. Add salt and then use a knife to mix in milk gradually. Flour hands and knead into a ball - it should be very wet, but not so much that you can't handle it. Add little more milk if necessary. Roll dough out on a floured bench or board and roll thinly - about 30cm x 20xm.

Now spread cinnamon mixture fairly evenly over dough, leaving about 2cm uncovered on long side away from you. Wet this with water then roll tightly, finishing with wet edge so sticks. Slice into eight pieces, place on tray and bake near top of oven for 15 mins or until lightly browned top and bottom.

Cool on wire rack and eat as soon as possible. No butter, jam or cream needed. Just a nice cup of tea.

                                          Billie and her fellow-8-month-old friend Marilla

BEAN FEST - AND A NEW LOVE AFFAIR WITH TOAST

It started with minestrone and finished with kumara and black bean burritos. Check out three fantastic recipes below - don't miss the unusual but very tasty burrito.

The mini bean festival was unplanned. But after a weekend of feasting on various beans, I can confidently say that legumes do not increase Billie's flatulence. Or ours.

Before we got started on the beans though, a significant introduction was made. On Friday morning I decided it was time. Billie could now meet that easy addiction - BREAD. It was also her first foray with wheat. And ever since she has been knocking toast back like it's the best thing since sliced....

Billie has been hankering to feed herself, but despite her capability of placing her spoon in her mouth I don't trust her ability to get much food in there. So, toast soldiers for the teething eager nearly-8-month-old are the perfect new food. As a chaser to her millet porridge the toast sticks keep her happy in her high chair while I prepare my own breakfast.

BACK TO BEANS

After plunging back into the baby books last week I emerged on a mission to put away the blender, stick to the fork, and try to create more meals that Billie could share, as is.

Various parts of Italy produce their versions of MINESTRONE SOUP. Some use rice, some pasta, some kidney beans, some white beans. I tend to leave out the pasta, and for Billie's first experience I opted for the very soft and malleable cannellini beans. I made a great, easy nut-free pesto to stir through.

MINESTRONE WITH PESTO

1 onion, chopped

2 garlic cloves, finely chopped

1 carrot, sliced

2 celery sticks, thinly sliced

3 T olive oil

2 courgettes, sliced into chunky rounds

2 potatoes, chopped into bite-sized pieces

1/4 pumpkin, chopped into bite-sized pieces

1 broccoli head, cut into florets and then stalk cut into small chunks

1.5 litres of water

1 stock cube (I usually use 2 but too salty for baby - up the salt later)

1 tin tomatoes

1 tin cannellini beans 

2 T tomato paste (unsalted if possible)

1 bay leaf (optional)

1 T chopped fresh oregano (optional)

 Black pepper

1/2-1 cup fresh grated parmesan

 PESTO: You can simply stir through fresh chopped basil and fresh grated parmesan, or make some quick pesto. Place a large bunch of basil, 1 cup of grated parmesan, 4 T olive oil, and 2 cloves of garlic into food processor and blend. Add a generous dollop to each bowl of soup before serving. Billie had hers without but that was only because I was still making it when her hunger pangs reached significant levels.

SOUP: Heat oil in large, heavy pot. Saute onion, garlic, celery and then carrots. Add tomatoes and paste, water and stock. Bring to boil and then simmer on low. Add potatoes, then pumpkin, courgette and lastly broccoli. Cook with lid off for about 30 mins, or until vegetables are soft but not falling apart. Meanwhile, make pesto. Add beans and check for seasoning. If serving to baby remove portion before adding any salt. Ladle into bowls and stir through bit of the extra parmesan and then pesto.

A NOTE ON MINESTRONE: Once the vegetables are cooked the soup needs to be served as soon as possible, otherwise they will overcook. It's not one to leave stewing endlessly. This makes quite a large batch so remove what will likely be used tomorrow and only reheat what is needed now.

A great store cupboard staple are canned cannellini beans. A fabulous quick lunch for anyone, but useful for babies, is this easy Cannellini Bean Pate. This is from Rose Elliot's Vegetarian Express, I've just adapted it slightly.

CANNELLINI  BEAN PATE

1 can cannellini beans

1 glove garlic

1 T lemon juice

1 T Tahini (sesame seed paste) - optional-

1 T olive oil

1 T chopped fresh oregano

little black pepper

Place all ingredients in food processor, or use a stick hand blender, and process til smooth. After serving to baby, add a little salt to adult portions. Serve as is to baby, with bread or corn chips for adults.

I hope you made it this far, because here is the best recipe I have discovered in ages. Proof it's worth returning to the cook books every now and again for fresh inspiration.

This is slightly adapted from a wee gem of a book, Hot Damn and Hell Yeah. Miles picked it up from a second hand store in Armidale, but it's a self-published American classic by Ryan Splint and Vanessa Johnson.

Burritos are generally made about once a week in our house. But until last night, I hadn't found a way to bring Billie in on the experience. My standard burrito involves chili beans with lots of tomato - so not really Billie's cup of tea yet. But this brilliant meal below is very baby-friendly. (Just the filling and yoghurt - the salsa is adults only and Billie's hands are too small to get around a chunky burrito).

BLACK BEAN AND SWEET POTATO BURRITOS WITH SALSA

Packet of flour tortillas
Plain yoghurt
Bunch fresh coriander, chopped
1 T olive oil
1 onion, chopped
1 clove garlic, chopped
3 T peanut butter (ADD AFTER SERVED TO BABY, unless already on peanuts)
1 tspn cumin
1/2 tspn cinnamon
1 large sweet potato, chopped and steamed
2 cups black beans, cooked and drained - or 2 tins

 SALSA:

1 can tomatoes
1 cup water
1/2 green pepper, chopped
1/2 red pepper, chopped
1 Spanish onion, chopped
1 stalk celery, finely chopped
1/3 cup tomato paste
1/4 tspn salt
2 T cider or white vinegar
1 garlic clove, crushed
3 T chopped jalapeno peppers (for a medium heat)


Soak beans in three times as much water for three hours and then cook for 1 1/4 hours, until soft. Drain and refresh in cold water immediately.

Make salsa. Combine ingredients in heavy pot over medium heat. Bring to boil then reduce heat and simmer on very low for 45min or until thickened. It tastes even better the next day. Use warm on burritos and then store in fridge.

Burritos: Heat oil in frying pan and saute onion and garlic over medium heat until soft. Add spices. Stir in beans and sweet potato, mashing slightly. (If making for baby, make sure beans are well mashed before adding). Spoon serving out for baby before adding peanut butter, if necessary. Mix well, cooking for a few minutes until combined and heated through. 


Heat a small amount of oil in large frying pan and warm tortillas for a minute each side - less once the pan gets really hot. Immediately fill with a generous portion of bean mash, topping with lots of warm salsa, a good dollop of yoghurt and a handful of coriander. Make sure you place all the ingredients in the centre of the tortilla. Fold one side over, followed by each end and then the last side, so you have a contained parcel. Eat.