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Ham and Pea Risotto – baked in the oven to have more time to play!

Here is a guest post from the lovely mummykins.  She writes about all things baby and toddler as she experiences day to day life with her little girl.  Oh, and she also happens to be one of my best friends!

Here is a delicious recipe for small people and us bigger people:

Risotto is a lovely comforting food.  It’s great for older babies and toddlers too – babies tend to pick up whole handfuls and stuff it into their mouths, and its thick texture is good for toddlers learning to feed themselves with a spoon.  However it can be tricky to cook using the traditional method of adding a ladleful of stock at a time and continuously stirring when you have little ones underfoot.  Here is an alternative way to cook risotto in the oven.  This is a baby friendly recipe so it doesn’t include any salt or white wine, though of course you can add these if you wish.

Serves 3 adults.

Ingredients

  • olive oil
  • 25g butter, preferably unsalted
  • 1 onion, diced
  • 250g risotto rice
  • 6 slices good quality ham, chopped
  • 250g frozen peas, defrosted
  • 1 litre vegetable stock
  • parmesan cheese, grated

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Heat the olive oil and butter over a medium heat in a large ovenproof dish until the butter is melted.
  3. Gently fry the onion for a few minutes until softened.
  4. Stir in the risotto rice until it is coated with the oil and butter.  It should go slightly translucent.
  5. Pour in all the stock and give it a good stir, then bring to the boil.  Cover and put into the oven.
  6. After 10 minutes, add the ham and peas and stir well.  Recover the dish and put it back in the oven for a further 10 minutes.
  7. Add the parmesan cheese and season if desired, giving it one final thorough stir.  Allow to rest for a couple of minutes so the cheese melts.
And here it is:

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Veggie Muffins – may help you see in the dark!

Well, I can’t guarantee that’s a proven fact, but I eat a lot of carrots and see well in the dark. More importantly, it’s what my Mum told me as a child and everyone knows mothers are always right.  Even more so now I am a mother myself!

Neither my husband nor daughter are keen on carrots but they love these carrot and raisin muffins.  It’s a recipe I’ve adapted over time and seems to work well every time.

1) Peel and grate 2 carrots (small/medium sized will do nicely)

2) Add to a bowl with 1 whisked egg and a handful of raisins

3) Add 2 tbsp milk and 1 tbsp oil

4) In another bowl mix 75g plain flour, 15g light brown sugar and 1tsp baking powder

5) Mix all ingredients together and bake in muffin cases for 15 minutes at 200°C

Et voila, lovely muffins!

Image

Adults and children seem to love them – my daughter refers to them as ‘cakes’ and they’re a great fail-safe if she doesn’t eat her dinner as I know they’re full of healthy goodness.

Make great party food of the healthier kind.

For parents who avoid giving their children sugar, you could probably leave it out and the raisins will give a fairly sweet flavour but it’s such a small amount of sugar I don’t think it’ll cause any teeth to fall out!

Alternative ingredient combinations worth trying are:

– courgette and carrot (1 of each)

– banana and raisin (1 v ripe mashed up banana)

– cheese and leek (handful of grated cheese and half a large leek) – these are particularly tasty!

Let me know if you try out the recipe and what your family thought of the muffins!?!

 

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