Èlodies dish of the the week!

Try this dish from one of our favourite’s, Annabel Karmel, it’s scrummy easy to make and Elodie loves to pick up the pieces herself.

Use your imagination and let those creative juices flow, why not try making a smily face with your little one it’s great fun and even better still there’s enough for two. It really is delicious!

Ingredients

Half a small red onion, chopped (25 g)
2 tsp olive oil
1 tbsp tomato puree
2 tsp sundried tomato paste
1 tbsp later
2 English muffins
2 tbsp Sweetcorn
2 slices of ham
25g Mozzarella or grated Cheddar
Suggested Toppings (enough for 2 pizzas)
mushrooms, sliced and sautéed in 1 tsp olive oil
1 ring pineapple, diced
stoned black olives, thinly sliced
baby courgette, thinly sluiced and sautéed in 1 tsp olive oil
sunblush tomatoes, diced
1 rasher cooked bacon, crumbled
Strips of sweet pepper

Method:
Heat the olive oil and sauté the onion for 3 to 4 minutes. Remove from the heat, stir in the tomato puree, sun dried tomato paste and water and season to taste with salt and pepper.
Split the muffins and toast. Preheat the grill to high and spread the tomato sauce over the muffins. Sprinkle over the ham and sweetcorn and cover with the grated cheese.
Preheat the grill to high. Cook the pizzas for 4 minutes until the cheese is bubbling and golden. Decorate with your favourite toppings. Allow to cool slightly before serving.
Information
Makes 2 mini pizzas

mmmmmmmm enjoy!

Visit http://www.annabelkarmel.com for more delicious yummy scrummy recipes : )

Advertisements

Èlodies dish of the the week!

This week Èlodie has tucked into some delicious fruit flavored porridge for breakfast. It’s a great way to start the day and it ensures she’s getting 1 of her 5 a day as fruits are a good source of vitamins and minerals.

The great thing about this is that it’s quick and easy and seriously yummy: simply add pureed, mashed or chopped fruit to breakfast porridge depending on the stage of your little one weaning. Èlodie is now 12 months so we chopped the fruit and sprinkled it in, you can always chop the left overs and keep it handy for snacks throughout the day.

Here’s some of the varieties Èlodie really enjoyed:

raspberry and blueberry
Mango and peach
banana and raisins

Give them a try, these are suitable for any stage as you can adopt the consistency to your little one’s needs.

Here are some handy tips to make sure your little one gets their 5-a-day from the Hipp Organic experts:

*Add pureed, mashed or chopped fruit to breakfast cereal
*Offer chopped pieces of soft fruit or vegetable sticks with homemade dips for a snack
*Make tasty deserts by mixing purée, mashed or chopped fruit with natural yogurt, their favourite fromage frais (with no added sugar) or baby rice.
*For a quick and easy meal, most HiPP Organic jars and desserts contain a portion of fruit or veg. The ‘NEW’ fruit pouches contain up to 2 of a baby’s 5-a-day fruit portions mmmmmmmm.

What is one portion for a baby?

5-a-day advice for adults is based upon the World Health Organisation guidance which recommends eating at least 400g of fruit & vegetables a day.

This makes the recommended size for one portion of fruit or veg for an adult approximately 80g. As there are not yet any formal recommendations for baby or toddler portion sizes our nutritionist suggests using the following as a guide:

At stage 1 (around 6 months) one portion is equal to 30g
At stage 2 (from 7 months) one portion is equal to 35g
At stage 3 (from 10 months) one portion is equal to 40g

The toddler portion sizes are based on guidelines issued by the Caroline Walker Trust and the younger portion sizes have been scaled down from these.

One portion of fruit juice is 60ml for stage 1, 70ml for stage 2 and 75ml for stage 3. Juice can only count as one portion per day, no matter how much is drunk.

For more great tips and advice please visit Hipp Organic at http://www.hipp.co.uk.

Èlodies dish of the the week!

They say that fish is good for stimulating the brain and so this week we made from scratch a delicious fish pie from the Annabel Karmel recipe collection! It went down a treat with Èlodie and better still there’s plenty of left overs for a later date! Yum! Have a go and send us some pictures of your little one enjoying their delicious dinner to bluesandbows@hotmail.co.uk.

Heres how…

Potato topping

800 g (1 3/4 lb) potatoes
30 g (1 oz) butter
7 tbsp milk
4 tbsp freshly grated Parmesan
1 egg, lightly beaten
salt and freshly ground black pepper, to taste

For the sauce

45 g (1 1/2 oz) butter
1 large shallot, diced
2 tbsp white wine vinegar
45 g (1 1/2 oz) flour
450 ml (15 fl oz) fish stock
6 tbsp double cream
1 1/2 tsp chopped fresh dill or chives, chopped
salt and freshly ground black pepper, to season

Salmon & Cod Filling

250 g (9 oz) salmon, skin removed and cut into 2 cm (3/4 in) chunks
250 g (9 oz) cod, skin removed and cut into 2 cm (3/4 in) chunks
150 g (5 1/2 oz) small cooked prawns
70 g (2 1/2 oz) frozen peas

Method for Fish Pie

Pre-heat the oven to 200ºC/400ºF/Gas 6. Boil the potatoes in salted water. Drain and mash with the butter, milk and Parmesan and season to taste.

To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft. Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated.

Stir in the flour to make a roux. Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously.

Bring to the boil then cook stirring until thickened. Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.

Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce. Brush the potato topping with a little beaten egg. Bake for 25 minutes.

Information

Suitable for freezing

Preparation time: 20 minutes

Cooking time: 45 minutes (includes 20 minutes for cooking potato)

Makes 4–6 portions

Visit http://www.annabelkarmel.com for more advice and tips on weaning, she really is fantastic!

Èlodies dish of the the week!

Èlodie is loving the delicious recipes put together by the super talented chefs at Ella’s Kitchen. The brand is amazing and the food is even more amazing, made using simple and natural super scrummy ingredients that ooze goodness. The packaging is fun, bright and makes meal times even more enjoyable, babies and toddlers can even have a go at feeding themselves by sucking on the spout! Simply delicious!

Èlodie’s favorite this week has been the Lovely Roast Lamb Dinner with all the Trimmings! These are just perfect if you are short of time and need a delicious meal on the go!

Ingredients
Organic vegetable stock 36%
(water and organic vegetables: carrots, parsnips, swedes, onions, leeks and peppercorns)
Organic potatoes 19%
Organic carrots 17%
Organic lamb 11%
Organic red cabbages 10%
Organic broccoli 4%
Organic parsnips 3%
Organic mint <0.1%
Other stuff 0%

Available from all the major super markets and sometimes they're on offer! Even better! Take a peep at Ella's Kitchen website for the complete product range.

http://www.ellaskitchen.co.uk/

Èlodies dish of the the week!

Surprise! here it is the deliciously yummy, scrummy dish of the week! We love our food and so does Èlodie, and this week she tucked into some amazingly tasty dishes. This one however came out tops; Apple & Plum with Berries from the very talented Annabel Karmel!

Ingredients
2 sweet eating apples (eg: Pink Lady)
2 ripe plums, skinned, stoned and diced
55g blueberries
2 tbsp water or pure apple juice

Method
Put the apples, plums and blueberries in a saucepan with the water or juice.
Heat until bubbling, reduce the heat and simmer for 7 to 8 minutes until really tender, adding a spoonful more water or juice if necessary.
Blend the fruit to a purée in a food processor or place in a bowl and use a hand blender.
Freeze in individual portions.

Information
Makes 3 Portions
Suitable from 6 months
Prep time 8 minutes
Cooking time 8 minutes
Suitable for Freezing

For more information on weaning and more delicious recipes visit http://www.annabelkarmel.com

Èlodies dish of the the week!

This week we tried some delicious recipes from Plum Baby and they went down a treat, but Èlodies most favorite dish had to be the Sweet potato, carrot and coriander purée. Absolutely scrummy! Why not let your little one have a try it’s simply delicious! Oh and don’t forget to send us your pictures to http://www.bluesandbows.co.uk and we’ll show your little cuties on our blog in next weeks dish of the week!

Heres how…

Use roughly equal amounts of each vegetable for this purée. Put the vegetables and coriander in a saucepan and enough water to cover (or steam). Simmer gently until cooked (about 10 minutes). Strain the vegetables, reserving the nutrient rich water. Purée, either in a processor or through a sieve then mix the purée to a suitable consistency with some of the reserved water, breast milk or formula.
Ingredients

* 1 small sweet potato, peeled and diced
* 2 small carrots, peeled and diced
* 1 small sprig of fresh coriander, chopped

Visit http://www.plum-baby.co.uk/our-community/try-our-recipes/ for more delicious recipe ideas.

Plum Baby = Delicious

We all know that having a baby is an emotional roller coaster and one big learning curve! No two experiences are the same and so when someone offers help to make life easier: we should snap their hands off! That’s why Plum Baby are amazing, if you are a working, weaning mummy and worry about feeding your baby nutritious meals but on the other hand simply don’t have the time to prepare them, then look no further. Plum Baby offer prepared baby food that is nutritious yet convenient and full of flavour. Friends of blues and bows tell us they love it so why not give it a try! You definitely wont feel guilty and with delicious recipes like spinach, parsnip & basil and been & beef stew who can resist.

Available from http://www.plum-baby.co.uk/home-2/ and all major retailers : ) Enjoy

Èlodies dish of the the week!

Yummy yummy yummy I got cod and spinach in my tummy…

This dish is delicious judging by Èlodies reactions, its packed with protein, iron, vitamin C and antioxidants! We at blues and bows simply love Annabels recipes, See what your little one thinks and let us know.

Ingredients

15g unsalted butter
80g leek, finely chopped
1 medium potato (approx 120g) diced
100 ml unsalted stock or water
75 ml milk
2 handfuls baby spinach leaves , roughly chopped
100g fresh cod fillet, cubed
15g parmesan cheese, finely grated

Method

Heat the butter in a saucepan. Add the leek and sauté gently, stirring for 3 minutes. Add the potato and sauté for 2 minutes.
Add the stock or water and milk. Bring up to the boil, cover and simmer for 8 minutes until the vegetables are tender.
Add the spinach and cod and stir over the heat for 3 minutes or until the spinach has wilted and the cod is cooked.
Stir in the cheese and puree until smooth in a food processor or place in a bowl and use a hand blender.
For older babies, mash with a fork..

Information
Suitable for freezing
Suitable from 6 months
Prep time 8 minutes
Cooking time 16 minutes

Visit http://www.annabelkarmel.com/recipes/babies-6-9-months/cod-spinach-puree

Make feeding time easier..

Annabel Karmel has recently released a new range of feeding accessories to make feeding time just that bit easier for parents. The range includes stackable sealed pots to enable you to refrigerate prepared foods, food cube trays to enable you to freeze prepared meals for up to 8 weeks, a mini food masher and bowl to speed up preparation time and a mini ice lolly set which is ideal for making fruit purée lollies for those little cuties to suck on.

Not only is this range practical and very well designed, it is fun, colourful and very affordable and lets face it we all love anything that makes feeding time easier!

Visit http://www.nukshop.co.uk/ prices vary from £3.99-£7.99+pp

Enjoy x

Èlodies dish of the the week!

If like me you are weaning your little one and are struggling for great recipes, Annabel Karmel is the answer to all your problems. As silly as it may sound, I had never heard of her until a friend recommended her to my sister! Since then I am weaning away, Èlodie is now eating À la carte and she loves it. Totally yummy and very easy to follow and make, Annabel gives great advice, tips and recipes and I am so grateful to have found her.

We will feature Èlodies dish of the week every Wednesday, so please let us know if your little one agrees and loves it just as much as she does. Today’s is:

Potato, Carrot and Sweetcorn

For young babies, it is best to purée sweetcorn through a mouli as it will be easier to digest and have a smoother texture.

Ingredients
25g (1oz) unsalted butter
50g (2oz) onion, peeled and chopped
175g (6oz) carrots, peeled and chopped
200g (7oz) potatoes, peeled and chopped
250ml (9fl oz) Vegetable Stock or water
50g (2oz) tinned or frozen sweetcorn
1 – 2 tbsp milk

Method
Melt the butter in a pan and sauté the onion for 1 minute. Add the carrots and sauté for 5 minutes.
Tip in the potatoes, cover with the stock or water and cook over a medium heat for 15 minutes.
Add the sweetcorn and continue to cook for 5 minutes.
Puree through a mouli and stir in the milk to make the right consistency for your baby.

Information
Makes 3 Portions of purée
Cooking: 26 minutes
Age: 6-9 months

Enjoy, Chloë x

Amazing Bibs!

Looking for something to buy that special little girl or boy? Look no further, we came across these gorgeous bibs that would make the perfect gift! Olive & Moss are a brand we simply adore here at blues and bows and these bibs are a true representation of their simple graphic style combined with quirky retro twist.

Priced at £11.00 each they may sound a little on the expensive side but when you take into account the quality and unique style and the sheer gorgeousness you just cant resist!

Available from Olive & Moss http://www.oliveandmoss.com/