Natural ice lollies for babies with Nuby Fruitsicles

Nuby Garden Fresh

Nuby’s new Garden Fresh range gets a big thumbs up for promoting home cooking, designed for less waste so that home prepared food can be stored and frozen it prides itself on supporting Mummy Made Goodness.

We try to avoid processed foods where possible and I’ve always made home cooked meals for Joss so this range has big appeal taking you from preparing and storing through to serving up foods for your little one.  New products like the Fruitsicles for making fresh ice lollies at home join old favourites like the Nibbler and weaning spoons, the range is really versatile and comes in lovely bright appealing colours for kids.

We often meet with friends we met through the baby led weaning group I co-run, we get together once a month or so to share food with our little ones, we sometimes get joined by new mums who are interested in baby led weaning and share recipes and ideas for home cooking that the whole family can enjoy (it’s where the idea for these potato pancakes came from, saving leftovers to make something totally different!).

Natural ice lollies for babies

As we’ve been having a spell of good weather  I prepped a big batch of Fruitsicles for our meeting last week, as well as our famous fruity pack a punch toddler flapjacks! In keeping with the all natural theme we had bowls of blueberries and raspberries, yogurt smoothies and homemade houmous, yum!

The fruitsicles I prepared were jam-packed with fresh strawberries and two oranges that I had whizzed up in my blender, I kept it to a fairly thick pulpy consistency and then popped spoons of the mixture into the moulds.  Each Fruitsicle is filled with two teaspoons of pureed fruit and so they’re great for portion control for babies and toddlers, and the soft grip handles are perfect for little hands.

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We met in the park and started with the Fruitsicles before they melted, they were  a big hit, I had one too (for taste test purposes of course!) and these all natural ice lollies were really fruity and naturally sweet!  I later made up a batch using some of the leftover yogurt smoothies but they were so popular they were gone before I could get the camera out (natural yogurt, banana and raspberry if you’re wondering how they were made!)

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Giveaway time!

Nuby have kindly given me a bundle of Garden Fresh products to give away including:

  • Fruitsicles

  • Nibbler

  • Suction Bowls

  • Coverall Bib

  • Grip N Sip Cup

win a nuby weaning bundle

If you’d like to get your hands on this huge bundle of goodies simply enter via the Rafflecopter widget and leave a comment on this post

WINNER ANNOUNCEMENT – WELL DONE EMMA!

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Very Berry Pavlova

A simple very berry pavlova jam packed with frozen raspberries and blackberries, thrifty but with no compromise on taste!

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Ingredients

3 large egg whites
175g golden caster sugar
Large tub whipped cream
100g of mixed frozen blackberries and raspberries defrosted
One teaspoon golden caster sugar

Preheat the oven to 150 degrees

For your meringue, place your egg whites in a large bowl and whisk until they form stiff peaks, you need to be able to turn the bowl upside down without the egg whites tipping out! Once at this stage stop whisking the egg whites will collapse

Whisk in the 175g sugar a tablespoon at a time, whisking until all the sugar is in.

Prepare a baking sheet with baking paper, spoon a third of the meringue mix on to the baking sheet and smooth out with a spoon to form a 6 inch circle

Take a large tablespoon of the remaining meringue mix and dollop next to the large circle spooning six smaller around the larger circle, this will form a ‘nest’ for the filling.

Put the baking sheet in the oven turning the heat down to 140 degrees and bake for an hour, then turn off the oven and leave the meringue in to cool and dry out.

Top with whipped cream with the berries gently swirled through, you can decorate with chocolate if desired.

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Tasty Tuesdays on HonestMum.com

My Low Sugar ‘Pack a Punch’ Toddler Flapjack Bars

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We love to eat these snack bars and adding flour means they hold together with less crumble so they’re really portable too. These are apricot and raisin but they are lovely with dates, prunes or dried berries too! Honey keeps them chewy but can be omitted for even less sugar.  Why ‘pack a punch?’  Because they’re chock full of dried fruit and banana to keep you going on a busy day!

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Ingredients

100g butter (toddlers could often use the extra fats but you can use light spread for grownups)
100g soft, stoned dried apricots chopped roughly
30g raisins
2 large ripe bananas, mashed
Large tablespoon self raising flour
2 tbsp honey (or fresh apple juice if preferred)
250g porridge oats

Instructions

Preheat oven to 180 degrees.
I make this in one pan, transferring into a silicone tray, if using an ordinary flapjack tray grease with additional butter.
Warm the butter in a saucepan and add the honey or juice, warm gently for a minute to loosen the honey, then turn heat off.
Add the chopped apricots and raisins, and mashed banana and mix well
Measure out the oats and mix self raising flour through them
Tip floury oat mix into the pan and mix well so the oats start to soak the moisture and look golden, the flour should all mix through.

Tip the mix into your flapjack tray and spread out, pressingly gently with the back of a spoon.

Bake for 15-20 minutes or until golden brown

Take out to cool, when cool turn out and slice into bars.  Store in an airtight container and eat within 3-4 days.

Enjoy!

Tasty Tuesdays on HonestMum.com

The Fastest Ever Leftover Potato Pancakes

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Ingredients

4 medium sized left over (cooked) potatoes roughly mashed

A splash of milk

1 large egg

5 heaped tablespoons flour

Oil to grease pan

These were a thrown together last week hence the hazy instructions but I’ve made them since and they’re fool proof!

I usually cook extra spuds to make potato salad or top up my work lunches as I am trying to cut down on bread.

I mixed the mashed potato with a beaten egg and added the flour mixing until it looked fairly smooth.  I added milk until the mixture became loose, you want it to be the thickness and consistency of american pancake batter.

I greased the frying pan with a little oil and on a low heat poured all of the mixture out flattening with the back of a spoon until a cm in thickness.  After four minutes it was ready to be flipped over, and another four minutes later I turned it out and let it cool for 30 seconds and cut into wedges to serve with mayo.

A fast and tasty lunch!

Tasty Tuesdays on HonestMum.com

Thrifty eats: tasty pea and bean burgers

As well as being in utter chaos after three weeks of working on my dissertation the cupboards are bare, but I’m continuing my mission to try to eat well for less and so the last meal before the big shop to get stocked up again was these pea and bean burgers.

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I took a tip from Jack Monroe about rinsing cheap baked beans to get rid of the sugar and sauce and have nice plain white beans to work with, in the absence of cannellini beans these did just as well!

Ingredients:

1 400g tin baked beans rinsed well

1 400g tin kidney beans rinsed well

A handful of mange tout chopped finely

A teaspoon of cumin

A teaspoon of paprika

Salt and pepper to taste

Teaspoon of plain flour to make shaping easier

 

Cooking Instructions

Not really cooking instructions at all these are SOOOOO easy!

Bring the baked beans and kidney beans to the boil in a mug of water then turn down and simmer for five minutes.

Add the mange tout a minute before the end.

Drain and allow to cool for five minutes.

Stir the spices through well and then either use a potato masher or blender to  mash the beans until you have something close to the texture of mash potato (I prefer the masher as I like to leave some beans whole for more bite).

I get ten small burgers from this mix, with floured hands shape ten rough balls of mixture and flatten each slightly to form a burger shape, I tend to freeze half to cook later from frozen and the portion we’re eating goes on a lightly greased baking tray for 12-15 minutes until golden and crisp outside and soft inside

Serve in rolls, with wedges or salad, or take to work cold for a quick nutritious lunch on the go!

 

 

Tasty Tuesdays on HonestMum.com

Potato week? Try a cheese and potato pie!

It’s potato week, and I prefer the simple potato dishes, so here’s my cheese and potato pie! I know others make it with layered pots and cream but that’s a bit too rich for me! This is perfect as a side dish for a bigger meal, or we have this as comfort food, with a side of green veg.

To serve four

Ingredients
8 medium potatoes, diced into inch pieces
1 medium sized onion, peeled and diced (I like it diced finely)
3 tablespoons milk
1 tablespoon butter
150g of grated mature Cheddar cheese

Boil the onions and potatoes together until soft, then drain and mash with butter and milk
Add about 2/3 of your cheese at this point and spoon into a baking dish
Top with the remaining cheese and bake at 180 C until the cheese has totally melted and is starting to bubble and turn golden

And finally, as it’s potato week, here’s our favourite potato, ready to be stitched into a page of Joss’ busy book that I’m working on for Christmas, Mrs Potatohead with Velcro hat, bag and feet!

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From over ripe bananas to things of beauty

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Its GBBO again, I’m no Mary Berry but I’m fond of practical family baking and they don’t come much more practical than these banana breakfast muffins! Bake Off worthy? No. Toddler worthy? Oh yes!

Ingredients:

2 large eggs
3oz butter melted gently
3 overripe bananas mashed
Half teaspoon vanilla extract
1 tsp cinnamon
9oz self raising flour
1/2 tspn each of baking powder and bicarb
4oz caster sugar
4 fl oz milk

Preheat oven to 190 degrees

Sieve all your dry ingredients together and melt your butter.

Add mashed bananas, milk, beaten eggs and vanilla extract to the butter.  Mix well, tip into a well in the centre of the dry mix and gently fold in.

Portion into cupcake/muffin cases and bake for about 20 mins until golden, my mix made 12 large muffins, yum!