Bumper Macaroni Cheese

How time has flown since my last post! A lot has happened since then. Not only is The Emperor now sitting, but he is also crawling! He is growing bigger by the day... and so is his appetite. 

I am constantly on the lookout for new dishes for him to try so that he gets used to different ingredients and flavours. The taste of green vegetables can be a little off-putting for little people, but this cheesy combination seems to be a winner with my wee man. He gobbles this right up, spinach and all!

Bumper Macaroni Cheese

Recipe adapted from 'The Contented Little Baby Book of Weaning' by Gina Ford

Ingredients

100g soup pasta (I use Risoni)

25g unsalted butter

25g plain flour

350-400ml organic full-cream milk

75g fresh baby spinach

75g mild cheddar cheese, grated (I like to use as low salt a cheese as possible)

a pinch of ground nutmeg

a pinch of ground black pepper

Method

1. Cook the pasta in a saucepan of boiling water for 6-7 minutes until soft.

2. Meanwhile, melt the butter in a second saucepan, stir in the flour then gradually mix in 350ml milk and bring to the boil, stirring until thickened and smooth. If too thick, add a little more milk.

3. Drain the pasta into a sieve, rinse and dry the pan. Wash the spinach well, shake off most of the water, then add to the dried pan and cook for 1-2 minutes until just wilted.

4. Take the spinach out of the pan and stir into the milk sauce along with the grated cheese, nutmeg and pepper.

5. Blitz with a hand-held blender and stir the pasta through the cheese and spinach sauce. If it is too chunky for your baby's liking, you can always blitz it a little more.

Note: This dish does thicken upon standing, and especially after refrigeration, so you can loosen it again with a little boiled water if required.

Til next time, dear readers!

Ladybird xxx

Rhubarb, Vanilla and Almond Semi-Freddo

Another instalment as part of my Cookbook of the Month feature! This time it's a semi-freddo recipe by Kate Bracks. Semi-freddo is Italian for 'half cold' and is a great alternative to ice cream if you don't own an ice cream machine or, if you're like me and you do own one, but you simply have no room in your freezer to pre-freeze the bowl! It has a lovely texture, much like a frozen mousse I'd say.The other good thing about this recipe, quite obviously, is that rhubarb is the star ingredient! I am so happy to see rhubarb available once again! Rhubarb haters and nay-sayers like Mr Ladybird won't getting very excited about a dish like this, but then again, more for the rest of us! This keeps in the freezer for up to 2 weeks.

Although you don't need an ice cream machine for this, I would recommend use of electric hand beaters as per Kate's recipe. I don't own electric hand beaters so used a whisk, and I just about whisked my arm off in the process!

Rhubarb, Vanilla and Almond Semi-Freddo
Recipe from 'The Sweet Life' by Kate Bracks (with some notes from me in italics).


Ingredients
300g rhubarb, washed
100ml orange juice
1 tbsp caster sugar
4 egg yolks
75g (1/3 cup) caster sugar
1 vanilla bean, split, seeds scraped*
300ml pouring cream
70g (1/2 cup) silvered almonds, lightly toasted
* I replaced with with half a teaspoon of vanilla bean paste

Method
1. Spray a 22cm x 8cm (base measurement) loaf tin with oil spray and line with baking paper, extending over the two long sides. Place into the freezer.

2. Trim the rhubarb and chop into 2cm pieces. Combine with the orange juice and 1 tablespoon caster sugar in a medium saucepan, and bring to a simmer. Cook for about 8-10 minutes over medium-high heat, stirring occasionally, until the rhubarb has collapsed and the liquid has become slightly syrupy. At this point I recommend tasting the rhubarb mixture. If you find it too tart add caster sugar to taste. Transfer to a bowl to cool completely.

3. Combine the egg yolks, sugar and vanilla seeds in a heatproof bowl that fits snugly over a saucepan of gently simmering water (ensure that the water does not touch the bottom of the bowl). Use electric hand beaters to whisk until the mixture is thick and pale, and has reached about 85 degrees celcius on a sugar thermometer (if you don't have a sugar thermometer, it should be too hot to leave your finger in there!).

4. Tip the mixture into the bowl of an electric mixer and beat on slow speed until it has returned to room temperature.

5. In a separate bowl, whip the cream to soft peaks.

6. Fold together the cooled egg mixture and cream until combined thoroughly. Stir in the cooled rhubarb and toasted almonds.

7. Tip the mixture into the prepared loaf tin and cover with plastic wrap. Freeze for a minimum of 5 hours, but preferably overnight, until firm.

8. Allow the semi-freddo to soften slightly before scooping into serving bowls (I simply sliced mine like a terrine instead).


Ladybird x

Classic Banana Bread

Good afternoon!

Here is the third recipe I am sharing from this month's Cookbook of the Month, 'The Sweet Life' by Kate Bracks. Yes, this is another basic recipe, but that is what I am loving about this book. Each chapter of the book is divided into two sections: The basics; and, Beyond the basics. Sometimes something simple is all you want, and it's recipes like these that I feel are the litmus test to a cookbook.

Ahhh the simple things.. a good banana bread would definitely be among them, but here are my top ten favourite simple things (in no particular order) :

1. A hot shower
2. A good cup of coffee
3. A warm hug
4. Clean bed sheets
5. My pillow
6. A good night's sleep
7. The smell that fills the house when something is baking
8. My baby's smile
9. Putting my feet up at the end of a long day
10. A nice glass of wine

Out of everything on this list, the one thing that eludes me most is a good night's sleep. We're pretty sure The Emperor is teething now as we can feel a sharp little gnasher starting to poke through his lower gums, so the poor guy is obviously in quite a bit of discomfort. This means frequent night waking and not much sleep for Mummy dearest... Who knows when the day will come that I get a full night's rest again, I have almost forgotten what it feels like it's been so long. But when it does come, it will be so utterly, utterly delicious!


American Banana Bread with Walnuts
Recipe from 'The Sweet Life' by Kate Bracks


Ingredients

100g regular (i.e salted) butter, at room temperature, chopped
220g (1 cup) caster sugar
2 eggs
2 very ripe large bananas, mashed
1 tsp vanilla extract
300g (2 cups) self-raising flour
60ml (1/4 cup) buttermilk (or milk with a squeeze of lemon juice)
50g (1/2 cup) walnuts, chopped*
*Simply omit if you're not a fan of walnuts in your banana bread

Method


1. Preheat oven to 160 degrees celcius. Grease a 21cm x 10cm (base measurement) loaf tin and line the base with baking paper, extending over the two long sides.

2. Use electric beaters to cream the butter and sugar until pale. Add the eggs one at a time, beating well after each addition. Mix in the mashed banana and vanilla extract. Sift the flour into the mixture. Add the buttermilk, and fold through until thoroughly combined. Stir through the walnuts.

3. Spoon into the loaf tin, and bake for 55 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

This is a great classic banana bread recipe. So after testing three of her basic recipes I'm happy to give all three the thumbs up, and I look forward to trying out some of the 'Beyond the basics' recipes soon. Stay tuned!

Ladybird xxx