Pão De Queijo – Brazilian Cheese Balls / Bread BLW [8m+], Toddler & Family

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It was love at first bite! I fell in love with Pão de Queijo when my Brazilian colleague brought some in to the office for everyone to taste a fee years ago. I had to restrain myself so hard not to ask for more! 🙈 Seriously once you’ve eaten one you’ll need more to satisfy the craving so make sure you’ll make a large batch!

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The texture is crunchy on the outside and soft, chewy & cheesy on the inside. They are a thousands times better than cheese scones or any other cheese bread!

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The colleague gave me her recipe but I lost it during the one of many moves but found a very similar one on http://www.thekitchn.com

This recipe is so easy to make and believe me, you will not be disappointed! My toddlers and husband couldn’t get enough of them! 😄

Makes approximately 12-14 balls

Ingredients

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1 cup full fat milk
1/2 cup plantbased oil
1 teaspoon salt (omit salt for under 12 months old)
2 cups tapioca flour
2 eggs
1 cup cheese of your choice ( I used 60% greyer & 40% mature cheedar)

Method

1. Preheat the oven to 230°C. Line a baking tray with baking sheet and set aside.

2. Combine the milk, oil, and salt in one saucepan, bring it to a boil over medium heat and whisking occasionally. Remove from heat as soon as you see big bubbles coming through the milk.

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3. Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.

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4. Cool the Dough: Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.

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5. Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.

6. With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cooke dough.

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7. Using an ice cream scoop, or a table spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking.

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8. Transfer the sheet with the puffs to the oven and immediately turn down the heat to 180°C. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to color. Cool briefly and eat. Leftover puffs can be kept in an airtight container for up to a week and re-crisped in an oven

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Carrot Ginger Tumeric Puree (or Soup)

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Carrot Ginger Tumeric Puree for babies and soup for the family. Suitable for babies 6m+.

A healthy bowl of puree for babies and soup for the family is so good for the body and soul! It’s a perfect dish for this cold and wet winter weather and warms you from the inside out!

I have served the soup with drizzles of cashew cream. YUM! It really kicked it up a notch! Recipe below.

The kids have been sick with tummy bug, cold and cough and Lilbro is still too young to take certain medicin. Whenever we have a cold in the house I always stock up on fresh ginger. Ginger-infused tea is a household favorite, and it’s my mother’s antidote of choice for battling cold and flu! Turmeric and ginger are two very powerful healers and together work wonders!

Health Benefits of Ginger

Ginger is an ancient wonder spice and has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.

Health Benefits of Tumeric

Tumeric is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.

Set aside all the benefits, carrot, ginger and tumeric make such a delicious combination!

If you make it with less liquid then you can easily turn it into a yummy puree for your baby. I started giving spices to my boys at a very early age. It will help them to develop and expand their taste buds and also will be more likely to try new food when they get older.

Carrot-tumeric-puree

Served 2 adults & 2 toddlers

Ingredients

  • 2 tbsp coconut oil
  • 3 small yellow onion (diced)
  • 2 cloves of garlic (finely chopped)
  • a finger size of fresh ginger (finely chopped)
  • 1/2 tsp tumeric powder
  • 1/4 tsp cinnamon powder
  • 1/2 tsp pink salt (avoid salt for babies under 12m)
  • 5 large carrots / approx. 660gr (chopped into 2cm thick)
  • 3-4 cups water (use less water for puree and slowly add)
  • Chopped parsley for serving

 

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Method

  1. Heat a large pot on medium high heat, add the coconut oil and once melted add in the onion. Saute for about 5 minutes. Add the garlic, ginger, turmeric, cinnamon, and salt stirring frequently until fragrant.
  2. When it’s well combines add in the chopped carrots and water. Bring to a boil, reduce heat and cook for about 20 minutes in low heat until the carrots are soft. About 20 minutes.
  3. Use an immersion blender or move the carrots and liquid to a food processor and blend until you have reach youre desired consistency. Taste and add more seasoning if required.
  4. Heat up again on low for an additional 10-15 minutes so the flavors have a chance to absorb.
  5. Drizzle with a few tablespoons of cashew cream, and  few sprigs of fresh parsley.

 

Cashew Cream

  • 1/2 cup raw unsalted cashews (soaked in water for at least 2 hours)
  • 1/2 cup water – add more if need thinning
  • 1 clove of garlic (chopped)
  • 1 tsp fresh lemon juice
  • 1/8 tsp pink salt
  1. Drain the soaked cashews and run them under cold water. Place into a high speed blender (I used my nutribullet) with the water, garlic, lemon juice and salt. Blitz until completely smooth.

 

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Enjoy!

Kat xx

 

 

King Prawn Pasta in Creamy Garlic Tomato Sauce BLW [8m+], Toddler & Family

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Whether you have kids or not but decide to stay a home to celebrate Valentine’s day with your partner instead of paying 10 times as much for your meals at a restaurant. I have a perfect recipe for you to make. 😉

This recipe is my best king prawns in garlic tomato sauce yet! I have made it many times with pesto & garlic, tomato & garlic, parsley & garlic but somehow never with cream and I tell you by adding cream it’s a complete game changer!

For dairy free version you could replace with cashew cream. I’m sure it will turn out delicious too. I have used cashew cream for other sauces before and it was so good that you cant even tell the difference! See my vegan mushroom carbonara.

If you remove the seeds of the tomatoes and before adding salt it’s ok to serve to BLW babies at 8m+ as it will be less acidic and much nicer to eat , but I would wait with prawns until 12m+. As always it is only a recommendation! Consult your paediatrician first if you are unsure of when to start to introduce seafood.

How to remove the seeds but keeping the juice?

Cut the tomatoes in halves, use a knife to remove the seeds into a siv.  Squeeze the juice from the seeds with your hand until no more juice left. Pour the juice over to the chopped tomatoes. This way you are not wasting anything!

My both toddlers devoured their meals minus the prawns!

Ingredients

  • 2 tbsp olive oil
  • 400 gr uncooked king prawns or other types of prawns with shells (shells removed & de-veined if needed)
  • 1 tsp paprika powder
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 2 cups chopped tomatoes (I used 5 large ones, seeds removed) or tin organic chopped tomatoes
  • 1/4 cup water
  • half a cube chicken stock without MSG
  • 1 tbsp dry basil
  • 1/2 tsp dry oregano
  • 1/2 cup double cream / 120ml
  • 300 gr of pasta – penne or shell pasta shapes are good to hold the sauce. I used campanelle, it’s like a cone shape.

 

Method

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1. Cook pasta until it’s al dente (hard in the middle). Pad dry the prawns with kitchen roll.

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2. In a large frying pan, add olive oil and heat up on medium-high heat. Add king prawns and fry for one minute, turn them over and fry until they have turned pink on the other side. Remove the prawns on to a plate, leave all the oil in the pan.

3. Return to the same pan, add chopped onion and garlic and sauté on medium high heat. Sauté for until onions soften.

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4. Add chopped tomatoes and chicken boullon cube and 1/4 cup boiled water. Mix in basil and oregano, bring to boil and reduce to simmer. Simmer for about 10-15 minutes. Season with more paprika powder and salt if needed.

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5. Just before serving add in double cream and mix well. Add back the prawns and pasta. Mix everything well until it’s well combined.

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6. Turn up the heat to reheat the pasta but do not bring to boil or high heat. For adults serve with crushed chilli & sea salt.

Enjoy!

Kat xx

Purple Potato Butternut Squash Apple Puree / Mash [6m+]

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This is a really nice and delicious puree / mash for babies or toddlers.

Health benefits of purple potato:
Potatoes are naturally high in potassium, which helps regulate blood pressure. But the extra antioxidants in purple potatoes make them even more effective than other potato varieties. These antioxidants also strengthen your immune system and can help prevent certain heart diseases and cancers.

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Ingredients

  • 1/4 of a large butternut squash (peeled & chopped)
  • 5 small purple potatoes (peeled and chopped)
  • 1 large apple (peeled, cored & cut into wedges)
  • liquid from steam water
  • 1/2 tsp organic cold pressed coconut oil

 

Method

  • Steam everything together for 10-15 minutes or until the sweet potatoes ate soft.
  • Add liquid, coconut oil and blend until you’ve reached your desired consistency or simply mash altogether.

Melt-in-your-mouth One Pot Moroccan Roast Lamb Shank BLW [7m+], Toddler & Family

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My husband bought me a Le Creuset casserole in summer 2014 and I didn’t start using it until January 2016! Why did I wait for so long? I tell you why, I was too intimidated by this beautiful and mighty casserole! I thought it would be too complicated and too much work cooking in it! Oh, how wrong I was!

This casserole makes the best melt-in-your mouth stew or cooked meat and super easy to cook with! I fact, it requires almost zero work, you pretty much marinate the meat, throw everything in and put it in the oven and let it does the work! Ha! My kind of cooking!

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This is my second time cooking lamb shank in Le Creuset and I tell you, it just gets better each time!

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Notes: You can make this in any lidded casserole (Dutch oven).

Served 2 toddlers and 4 adults

Ingredients

  • 1 lamb shank (or shoulder) on the bone
  • 2 tbsp soft unsalted butter
  • 3 cloves of garlic (pressed)
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin powder
  • 1/2 tsp saffron threads (crushed) or powder
  • 1/4 tsp turmeric powder
  • 1 tbsp olive oil
  • vegetables of your choice

 

Method

  1. Preheat the oven to 240°C. Use a pointed knife to poke the meat all around and rub in salt and pepper.
  2. In a small pan, melt the butter with crushed garlic and quickly remove from hob. Add cumin, tumeric, saffron and olive oil and stir until it’s all mixed, rub it all over the lamb evenly.
  3. Add 1/2 cup of water to the pot and roast the lamb uncovered for 20 minutes.
  4. Reduce the oven temperature to 160° C, cover with the lid and continue roasting the lamb for 3 hours or until the meat is tender, turn over every hour. The last 30mins, add in all the vegetables.
  5. Open up the lamb and turn the inside meat over to suck up sauce and pour the sauce over and around the lamb. Serve with basmati rice.

Steamed Salmon with Lemongrass bedded with Coconut Jasmine Rice BLW [6-7m+], Toddler & Family

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Our dinner last night! So simple and delicious! 😋
We love steamed fish in this household. I usually cook fish at least twice a week and most of the time salmon. Salmon has a much stronger taste than white fish, therefore, it can be tricky as a first fish to introduce to weaning babies. However, I did start giving my boys salmon before white fish and most of the time it was hidden in sweet vegetables such as sweet potato, butternut squash or pumpkin puree. Salmon is an oily fish and it has higher omega-3 fatty acids (plays an important part in the baby & toddler brain development) than other not so oily fishes.

Why Salmon?

Babies need a lot of the omega-3 fatty acids found in fish for brain, nerve and eye development. When they switch from breast milk or formula to solid food, most of them don’t get nearly enough. Children’s food preferences are largely developed by the time they are around 5 year old, so I urge parents to help their kids develop a taste for seafood as early as possible.

Salmon is an excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6. It is also a good source of choline, pantothenic acid, biotin, and potassium

Health benefits related to Omega-3 content:

  • decreased risk of numerous cardiovascular problems
  • brain food -improved mood and cognition in human brain
  • joint protection
  • eye benefits
  • decreased cancer risk

Served 2 toddlers and 1 adult

Ingredients

  • 300gr boneless salmon fillet (cubed or sliced)
  • 1 small stalk of lemongrass (thinly sliced)
  • 3 spring onion / scallion (chopped)
  • 1 XL carrot (grated)
  • 1/2 small kohlrabi (optional) (grated)
  • 1 tbsp cold pressed/virgin coconut oil
  • 3 cups cooked rice
  • pink salt to taste – avoid salt for babies under 12m old

 

Method

  1. Heat up a non stick frying pan, add coconut oil, carrots, kohlrabi, spring onion and a pinch of salt and sauté until carrots are soft. Add in the rice and turn off the heat. Give it a good mix and pour the mixture over a bowl for steaming.
  2. Meanwhile, mix the salmon with lemongrass and a pinch of salt.
  3. Spread the salmon over the rice and steam for 15-25 minutes or until the salmon is just done and melts in your mouth. Don’t over steam as this will cause the salmon to be too dry and your kids may not like it then.
  4. Remove lemongrass before serving.