Oh boy! These little babes turned out so deeeliiicious! We all cleaned up our plates! 😋😄 I will definitely be making them again as a new side dish for #xmas . 👊
They can be made a day or two in advance, simply put them back in the muffin tin and heat up.
The recipe was inspired by @recipe_tin
- 5 large roundish potatoes, thinly sliced (2-3mm thick)
- 2 tbsp butter / 30g
- 2 garlic cloves (crushed)
- 1/4 cup single/full fat cream (I used full fat)
- 1/2 tsp himalayian salt (no salt for babies under 12m)
- 3/4 cup grated parmesan & gouda / cheddar cheese (2/3 Parmesan 1/3 gouda)
- 2 tbsp fresh thyme leaves / 1 tbsp dried thyme.
- pepper (optional)
1. Preheat oven to 160°C. Spray or go over with a brush a standard muffin tin with oil.
2. Melt butter with crushed garlic in a small saucepan. Add cream, salt and pepper.
3. Place half the potato slices in the muffin tin. Drizzle with 1/2 tbsp of cream mixture. Sprinkle with half the cheese and thyme.
4. Top with remaining potato slices. Drizzle with remaining cream mixture, thyme and sprinkle with the remaining cheese.
5. Bake for 30-35 mins. Let it stand for 5-10 minutes before serving.
Kat xx ❤
These Kale Halloumi Turkey Meatballs are packed with veggies that even your fussy eaters will love!
We love meatballs in this household! I have made so many different versions before and I must say that this one is one of my favourite! These meatballs are jammed packed with nutrients and vitamins and turned out so delicious and no salt was needed!
Kale is considered to be a “superfood” because it is packed with essential nutrients, fiber and protein. It’s not just for adults – kids and babies need them too! These meatballs are suitable from 9-10 months for baby-led-weaning babies due to the texture.
Both my kids loved these, Lilbro stuffed three bite sizes into his mouth and cleaned up after only a few minutes!
Don’t they already look amazing uncooked!?
- 500g ground turkey / chicken
- 2 large leaves of Kale (cut out the stem)
- 2 medium carrots (grated)
- 4 large broccoli florets (finely chopped)
- 1 small onion (diced)
- 1 tbps chopped fresh mint leaves
- 1/4 cup chopped parsley
- 1/4 cup good quality bread crumbs
- 100 gr halloumi cheese (grated)
- 1 egg
- juice of 1 small lemon
- 1/2 tsp cumin powder
- Steam kale for 10 minutes. When they are ready, remove and roughly chop. This step makes it easier to chew for babies and toddlers. For adults only, no need to follow this step.
- Add kale, carrots, broccoli, mint, parsley & onion to a food processor, give it a quick blitz and move the mixture over to a large bowl.
- Add ground turkey, bread crumbs, egg, halloumi and lemon juice to the kale mixture, give it a good mix and roll them into your desired shape. I used a table spoon to shape against my palm.
- Heat up large non stick frying pan, add olive oil and fry on medium heat. Keep turning them frequently avoid burnt marks.
- Suitable for freezing after frying.
This week @healthykidscommunity we are making Magnificently Healthy Muffins! Normally you wouldn’t put health and muffins in the same sentence, but, in reality, there are so many ways to pack goodness into muffins whilst still making them totally scrummy for your littleones. A guaranteed win!
Spinach, zucchini and feta are match made in heaven and are wonderful together in savoury muffins or in other baking. They are at their best straight out of the oven! I literally munched 4 muffins one after another! LOL If you’re not a feta fan, swap with some grated mature cheddar/gouda instead.
- 1 cup of grated zucchini
- 1 cup of chopped spinach
- 1 1/2 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic powder
- 2 Eggs
- 3 tbsp of flaxseed oil (or olive oil)
- 1/2 semi-skimmed milk
- 100 gr feta
- sprinkle of salt
1. Grate the zucchini and place zucchini in a sieve and lightly sprinkle with salt. Toss to combine and let drain 30 mins. Squeeze out the water of the zucchini and chopped the spinach.
2.Preheat oven to 160C and oil the muffin tin or silicon muffins forms / tray. I have used Tutti Bimbi weaning silicion tray and 4 silicon muffin forms and they came out fanstastic!
3. In a large bowl, whisk together flour, baking powder, baking soda and garlic powder. Lightly beat the eggs first then add it to the flour mixture together with oil, milk and feta. Give it a stir. Lastly add zucchini & spinach and give it one last stir.
4. Fill prepared muffin cups to about 3/4 full and bake for 25 to 30 minutes, or until golden brown. Test for doneness with a tooth pick. If it comes out non sticky then the are done. Remove and let cool 10 minutes in pan, then flip out onto a wire rack to cool completely.