October means it’s Halloween season! I love seeing so many creative and spooky creations from all the talented food bloggers! My boys are old enough to enjoy it this year. My little one is obsessed with spiders! haha
As pumpkins are in season and I see them everywhere, it’s so difficult not to make something of it This dish is called Ipsy Vipsy Pumpkin Falafel.
I swear they turned out sooo deliiicious! It’s a must try recipe! Lilbro loved them but fussy toddler J refused to try! 🙈
- 250gr / 1/2 medium pumpkin (peeled and sliced)
- 1 tbsp olive oil
- 1 cup / 200 gr chickpeas no added salt (drained)
- 1 garlic clove (roughly chopped)
- 1/2 cup roughly chopped parsley
- 1 tsp coriander podwer
- 1 tsp cumin powder
- 1/4 tsp baking powder
- 1/2 tsp himalayian salt (optional, no salt for babies under 12 months)
- Pre-heat the oven on 200° C / 400°F.
- Put the pumpkin slices in a baking tray, add oilve oil and give them a good mix and roast for 40 mininutes or until they are soft.
- In a food processor, add chickpeas, garlic, parsley, coriander powder, cumin powder, baking powder and blend until the consistency is smooth enough for the your baby / toddler to chew. Move the mixture over to a large bowl.
- Let the pumpkin cool down first. Then move the pumkin to the chickpeas mixture. Use a fork to mash the pumpkin and then give it a good mix, cover up with cling film and let it stand for 30 minutes in the fridge.
- Lay a non-stick baking sheet over a baking tray and brush the sheet over with some olive oil. Then use an ice cream scoop to scoop up and mould it into a ball shape, repeat this step with the rest of the mixture.
- Bake for 30-40 minutes or until they have turned golden brown and slighlty hard on the outside.
Yellow Zucchini & Tomato Sauce
This dish is ok to serve to babies who are 8 months+ due to the acidity of the tomatoes.
Some days when I am too tired to cook, I keep reminding myself that it’s OK to serve simple meals to the kids. Despite the simplicity of this dish it is still packed with #nutritious ingredients, and most importantly the kids loved it.😄 Hiding the vegetables and turning them into sauces is still the only way to get them to eat. As long as they eat them I don’tmind whichever way they are served.
Served 2 toddlers
- 1/2 cup yellow zucchini puree
- 2 sweet tomatoes .
- 1 tsp olive oil .
- a pinch of garlic powder .
- a pinch of pink salt (avoid for babies under 12m)
- sprinkle of nutritional yeast
- Make the zucchini puree, I steamed my ones. Remove the skin of the tomatoes and finely chopped and move over to a small bowl. Add oil, garlic powder and salt and give it a good stir.
- Heat up a frying pan at medium, add the tomatoes and fry at low heat until they are soft. Add in the zucchini puree and mix until well combined.
- Served with your kids favourite pasta amf sprinkle with nutritional yeast . I served with Spätzle (a type of german egg noddle) So easy & yummy!
This month I would like to bring a little Vietnamese taste to you. My ethnic background is Chinese-Vietnamese and I have grown up learning Vietnamese cooking from my mum.
I have made a very traditional Vietnamese dish called “Bánh Xèo” translated to sizzling crêpes. It brought back a lot of happy childhood memories when I was making these. Traditionally, you eat them with king prawns and pork belly and plenty of fresh vegetables or if you are vegetarian I find smoked tofu and vegetables taste just as good! We usually serve them with lots of different types of herbs and lettuces.
This dish is definitely something for the whole family, very toddler friendly. I told my toddler son they are called crispy pancakes. haha!
Let’s make some sizzling crêpes!!!
Ingredients for bánh xèo batter
- 150gr rice flour
- 1/4 / 60 ml cup coconut cream (I used the thick part floating of coconut milk)
- 1/2 tsp ground turmeric
- 2 stalks of spring onion / Scallion (thinly sliced)
- 1/2 tsp himalayian salt
- 1 cup / 250 ml water
- vegetable oil for cooking (I used peanut oil)
Ingredients for the filling
- 200 gr pork belly, thinly sliced (optional – cooked for 30-40 minutes in salted water on medium heat)
- 1/2 cup cooked prawns (optional)
- 2 large carrots, thinly shredded / grated)
- 1 cup beans sprouts
- 1 yellow onion (thinly sliced)
Side dish – all fresh
- mint leaves
- coriander leaves
- mixed lettuces
- sliced spring onions / scallions
- beans sprouts
Ingredients for Nuoc Cham Sauce – Vietnamese sweet & sour dipping sauce
- 1 clove garlic (chopped)
- 1/2-1 red thai bird’s eye chile (chopped, be careful it’s very hot!)
- 1 tbps fish sauce ( I used my favourite brand “Squid”)
- 1 tbsp sugar
- 1/4 cup water
- juice of 1/2 of a lemon
- Boil pork belly in salted water for 30-40 minutes or pan fry smoked tofu on both sides.
- Prepare all vegetables and make the dipping sauce.
- Combine rice flour, coconut cream, turmeric, spring onion and salt in a bowl with water. Stir until a smooth batter forms. Cover and set aside to rest for 1 hour.
- Heat a non-stick frying pan (I used a medium size) over medium-high heat until it’s hot. Brush over with oil then add 1/4 cup batter, swirling pan to form a thin crêpe. If you are using a large frying pan then double the amount of batter.
- For each crêpe, add a few pieces of pork belly/tofu, sear both sides, the add onion and a few pieces of prawns. Cook for about 2-3 minutes or until it’s just cooked through, scatter one half of pancake with carrots, bean sprouts. Flip pancake in half to cover filling and cook for a further 30 seconds.
- Remove and serve while it’s still crispy with the side dish and pour some dipping over the crêpe.
- Repeat the process with the remaining batter.
YUM & ENJOY!