Up Up Up snd away.....

LittleRaf has embarked on his first holiday abroad this week, we flew off to mommy's home town of South Africa to spend the holidays with the family.  What to pack for a little man that eats so much and such a diverse diet, well this is what we had in LittleRafs bag:

• Chicken and sweetcorn soup ( will post this recipe soon)
• 1 Apricot
• 2 MommyS falafels (will post this too)
• 1 peach
• small tub of rice snacks (organic- happy baby)
• small ziploc of dried cranberries, cherries etc.
• 1 yoghut
• 1 cheese stick
• water
• 4x 240ml bottles of formula

Apart from eating most of this littleRaf ate my aeroplane food too...the veggies only sweetpotatoe mash and peas, together with my bread roll and the bread roll of the passenger sitting next to me.  He drank alot of water,aswell as spilling it all over my seat , which resulted in mommy travelling with a wet bum for most of the trip.
Sydney, Johannesburg is a very long flight, it was our first flight together which proved to be a big adventure and at the same time pure torture when we reached the final 3 hrs of the flight.  LittleRaf seemed to be content throughout the entire flight, we walked up the isles, we splashed water in the bathroom (apologies for any qantas staff reading this), we ate our snacks, watched our dvd's and played with our toys.  However when the little guy awoke from his final sleep we looked at me with this look of desperation and as if to say "i can't believe we are still here mom!", he let out the biggest shreak and it was all down hill from there.  No amount of dancing singing water splashing could satisfy.

Apart from feeling utterly stressed and irritated myself, I couldnt help but notice the look that older more travelled passengers give you when your child is crying.  That look that surely you could move away from them whilst you settle outside, perhaps I should of stepped outside for just a second, in that way granny dear could have had her cat nap in peace.  It doens't end there though, there is of course the lonely female traveller, clearly single with no children who turns her head with every squeel your child makes and stares you up and down when they're crying hoping that you can silence your kid, because her head phone volume is at its max and she can still here your darling or the airline staff who thinks your son hasnt' slept sufficient according to his career experience. 

LittleRaf was teething as well.....which only made it more difficult than ever.  I have always and will always take the homeopahtic route with him, when it comes to medication.  This is achievable and has been successful in the past, however when you find yourself locked in the aeroplane bathroom, wanting to cry yourself with a screaming child, childrens Nurofen sneaks out your bag.  It was my only saviour at the time and the only think that calmed him down for the rest of the flight.
So before you get on don't forget to take the meds you usually use, you never know when they will come in handy.

We survived and arrived to lots and lots of family members, LittleRaf is such a happy camper....loving all the attention and love, don't think he as ever smiled as much as he smile here in sunny South Africa.

A very special thank you to our friend MummyL and baby Bibi who lent us their Ergo baby carrier, it was my only salvation walking through the airport! big big kisses to you both.

Cajinha da Vóvó ( Granny's chicken soup)

Age appropriate: 5mnths +


Uses:

•  Can feed the whole family
•  Remove some of the stock and freeze for future dishes that require stock

It has many medicinal properties to it, it is always used to fix a cold, to heal a sensitive tummy but in my in my family it was the staple for filling a child's tummy.   I ate it so often as I child and have very vivid memories of telling my mother with tears welled up in my eyes that when i was older I would never, ever, ever eat another spoon of chicken soup!  That was until vôvô Joao (my grandad) convinced me it tasted better with a drop of red wine in it.  I know what you thinking "what the fudge?", you have to understand to my grandfather- a portuguese man, everything tasted better with wine.  All I chicken scan say is don't knock it off until you try it, I like it quiet a bit and cant help drop a bit of wine everytime I eat my chicken soup.  BUT PLEASE PLEASE PLEASE DROP TH E MERLOT ONLY IN YOUR PLATE, NOT IN BUBS......!otherwise you may have D.O.C.S knocking at your door.  Hope you enjoy my grannies chicken soup.

What you will need:

1 small chicken (whole)

1 tomatoe (whole)

1 onion 

Some pasta (stellini - little stars shapes)

Handful of shallots

1-2 carrots

2 tbsp of olive oil.

1. Start by heating the olive oil in the pot add onion chopped into 1/4 pieces.
2. Place chicken in the pot, together with the tomatoe and carrots.
3. Pour boiling hot water over the chicken until covered and bring to the boil.
4. Allow this all to cook really well, continue to add water if needed.
5. Generally I cook the chicken until it starts to come away from the bone.
6. Before doing anything else at this stage, I remove some of this broth which the chicken has been cooking in and place it in individual ice trays to make cubes of chicken stock for other dishes.  This is a great and natural way to make chicken stock, which is salt free and much healthier for baby as well as the rest of the family.
7. Remove the chicken from the pot, and slowly start to remove all the chicken from the bones.
8. Place the chicken meat back into the stock.  If you prefer chicken soup with shredded chicken you can proceed to add more water and take back to the boil.
9. If NOT AND THIS IS BEST FOR BABIES, USING THE FOOD PROCESSOR, BLEND ALL THE CONTENTS OF THE POT. Add more more and bring back to the boil.
10. You can now add the shallots or add them before blending process if you want it all blended together.
11. Turn the heat off, add in the little pasta shapes , place the lid on the pot and allow to stand for 30mins (this will cook the pasta).

Serve and enjoy bubs!......Mommy's it does taste great with a little vino!! 

Fruity Oats

AGE APPROPRIATE: 6mnths+ 
Mommy can eat this too with a cup of coffee 

Breakfast always seems to be a bit of a bore when it comes to little hands and little tummies.  As much as I would love to lay out a buffet breakfast spread for LittleRaf, my the brtain, and heavy eyelids do not seem to agree.  So what to make these little darlings that doesn't come out of a box?

I remember as a young child , before leaving for school, mum would make a big pot of oats with sliced banana and cold milk poured on top.  These were not the ready made oats, they were raw rolled oats, cooked traditionally in a pot with water and gradually adding milk.  I thought this would take up alot of time, but it really didn't.
Before ripping open that Oats- so -easy packet, give it a second thought, BUY NATURAL,UNPROCESSED, UNBLEACHED FOOD.  Organic oats are not expensive to buy.
http://www.drgreene.com/whiteout

What you will need:

Some raw oats

Some blueberries

1 banana

1 apple

Some milk

Touch of cinnamon.

1.Slowly take the oats with some water to the boil.

2. Once boiling point has been reached, slowly start to add milk and lower heat.

3. Gradually keep adding milk if liquid in the oats is drying  up. (YOU CAN ADD MORE WATER THAN MILK)

4. Add the blueberries and allow oats to slowly cook. (Tip: I freeze fresh blueberries and throw these in frozen when i need them)

5. Mash the banana with a fork and incorporate it into the pot of oats.

6. Add milk/water for a smoother texture.  

7. Grate the apple and add to the oats, stir it all through.

8. Allow oats to cool, then serve.

IF  YOU FEEL THAT WHOLE OATS ARE TOO CHUNKY FOR YOUR BABY TO EAT, TRY PLACING RAW OATS IN BLENDER TO GRIND INTO A POWDER FORM. - This was how I started LittleRaf on oats.

Enjoy your brekkie, mommies & babies!

LittleJ's Firery Red Sauce

Age appropriate : 5mnths +


USE AS:
pasta sauce
spread for bread
dip with cucumber fingers


You may ask what's is a firery red sauce? Well this one had capsicum, pumpkin and shallots.  LittleJG's mommy loved LittleRaf's lunch of couscous and red sauce so much, I think littleJG will have some pretty soon. And just because our little friend LittleJG is a firery little man, I can this then:

LittleJ's Firery Red Sauce

What you will need:

1 Red Capsicum (Red Pepper depending where you live)

1/8 of a pumpkin

A handful of shallots chopped(spring onion)

1 tbsp of olive oil

Some mixed herbs (fresh)

1. Heat oil in the pan, add shallots followed by the pepper cut in pieces.
2. Add the pumpkin and allow all the veggies to seal before adding boiling hot water.
3. Add the water, enough to cover the veggies and allow to boil for about 30mins or until cooked.
4. Place in food processor or puree contents of the pot and place back on stove on low heat to allow the sauce to reduced.
5. Once it has thickened it is ready.

Today littlRaf had this with some couscous today for lunch.

mummy its so yummy: Raf Rustic Fish Fingers

mummy its so yummy: Raf Rustic Fish Fingers: Age Appropriate: 7mths + I have these vivid memories of my aunt blowing up like a marshmallow one afternoon, after having eaten a read...

Raf Rustic Fish Fingers

Age Appropriate: 7mths +

I have these vivid memories of my aunt blowing up like a marshmallow one afternoon, after having eaten a ready made fish finger! It was a scary experience and could have happened to anyone, after all that same packet of fish fingers had fed 2 other toddlers the same afternoon.  What she had was iodine poisoning, a very very scary experience and to see how an adult could barely walk let alone breath, made me think twice about eating fish fingers ever again.
I see my aunt struggling to breath every time I see a packet of fish fingers, so why would I feed my son scraps of fish instead of fresh fish ?

What you will need:

Small piece white fish(no bones)- I used Perch.

1 egg 

Some whole meal flour

Some bread crumbs

Touch of paprika

1. Cut the fish into strips and sprinkle with flour.
2. Whisk the egg, add the paprika to the egg.
3. Dip the fish in the egg then pass it through the bread crumbs, making sure it is well coated.
4. Place in a heated oven at 180 deg for about 15mins on a greased tray. ( you may have to turn them over).
5. Allow to cool and serve with steamed veggies.

THESE ARE SUPER QUICK AND SUPER EASY TO MAKE !

LittleRaf's Shepards Pie

Age appropriate : 5mnths +

with chicken....

I may have eaten mince meat before littleRaf came along, I sometimes still do, however when it comes to him I tried to avoid it at all costs.  I recommend that if you can take and extra 10mins out of your time, you should to.  Minced meat is made up of off-cuts of meat, together with alot of fat etc, it is so much easier to take a fresh cut of meat, put it into a blender/chopper and guess what you have minced meat.  At least in this case you know what is in it and the amount of fat that went into it too.

This week I didnt have any beef to make this shepards pie so we made it with chicken, I had never made this before, but boy oh boy it was delicious.  Mommy might have had some too for lunch, we didn't tell Dad, he would be very upset cause Shepard pie is his favorite too!  After yesterdays lunch time adventure I think its littleRafs favorite too!

What you will need:

2 medium sized potatoes.

1/2 chicken breast(skinless)

1 chicken thigh(skinless)

1 carrot

1 tomatoes

Some Fresh herbs ( used: marjoram)

1 tbsp of olive oil

2tbsp of passata - tomatoe juice

touch of black pepper

1 clove of garlic

1 handful of baby spinach

Some butter ( use margarine)

Some milk ( can use soy)

I THERE ARE ANY ALLERGIES TO DAIRY SUBSTITUTE THE BUTTER AND MILK WITH MARGARINE AND SOY MILK/RICE MILK ETC.

1. Place potatoes in a pot with water and cook.
2. In the meantime chop carrot and tomatoe  and chicken and place in blender/food processor together with herbs and mince it all up.
3. Drain the potatoes once cooked, mash as you would for mash potato, adding butter and milk for a smooth an creamy consistency. I used about 50 ml of milk and about 2cmx 2cm block of butter. Add a touch of white pepper and out it aside.
4. In a pan place olive oil and heat, add clove of garlic finely chopped, then add mince.  I HAVE USED ONLY HALF OF THIS MINCE FOR 3 SERVINGS, I HAVE FROZEN THE REST OF THE MINCE FOR ANOTHER MEAL.
5. Add mince to pan , and mix around in the pan without letting it stick to the pan, once it is almost cooked add passata to add a bit more moisture and flavor to the mince.
6. Remove the mince from the pan, add a handful of baby spinach and allow it to wilt in the pan, remove and chop finely.( You can add some water to assist with the wilting ).
7. Start by adding the chicken mince at the bottom of the ramekin, then a layer of spinach topped with a layer of mash potato.
8. Place ramekin in oven at 180deg for about 30min or until golden brown on top.

BEWARE: THESE COME OUT VERY HOT AT THE CENTRE, ALLOW TO COOL AND TEST THE FOOD BEFORE GIVING IT TO BABIES TO EAT.

These ramekins come in handy, as they are made of glass. They are freezer safe, as well as oven safe.  Pyrex makes them.  There are other alternatives like  foil pie dishes (small). 

Happy cooking! but most of all enjoy the time with your little ones today!

Coriander Chicken with Couscous

age appropriate: 5mnth +

I have been receiving alot of feedback on the meals that I have posted and it only being appropriate for older children/babies. LittleRaf turned 9mnths today, he has been eating this food since he was 6mnths old.  There have been other food which i have posted and will post in the future that just becasue they have lumpy bits in them doesn't mean you can't feed it to your baby.  All that is required is that you blend it all up for a smoother consistency.

This next recipe allows for that, hope you enjoy it 

Coriander Chicken with Couscous

What you will need:

1/2  a Chicken breast , cut into small pieces

1/2 swede

1 carrot 

1 small piece of pumpkin

Some leek for flavor

A bit of fresh coriander

1 tbsp of olive oil

1. Start by browning the leek in the olive oil in a pan.
2. Chop the veggies into small cubes.
3. Add the chicken into the pan and allow the meat to seal before addign the veggies.
4. Add the veggies, and allow these to seal too.
5. Add some boiling water to cover contents in the pot and allow this to cook.
6. The water will reduce test to see if the veggies are cooked through, if not add a little more water and allow to cook through before removing from the heat.
7. Once cooked allow it to cool down and add finely chopped fresh coriander to the dish.
8. In a small bowl add couscous and boiling hot water, cover the bowl and allow couscous to become fluffy.  There is some really great couscous on the market, especially those which as wholewheat are best.

YOU NEED NOT ADD THE COUSCOUS IF YOUR CHILD CANNOT EAT WHEAT SERVE IT THEN AS JUST A CHICKEN CORIANDER WITH ROOT VEGGIES

Green bean & Carrot Soup

 Sopa de Feijaõ Verde

Naõ há nada como uma sopinha de feijaõ verde da mãe!

(nothing like mom's green bean soup)

Growing up in a Portuguese household, always meant there was always soup in the fridge on a weekly basis.  Pretty much when mum ran out of time to make us lunch, sure as anything there was always a good hearty soup in the fridge for lunch!  There are alot of diffrent soups in Portuguese cuisine, majority of the soups that I will post here are some w hat all related to my childhood.  This one was one of my favourites and its a pretty good hit with my littleRaf too.

What you will need:

 (makes 2 servings)

1 Potato

1 Carrot

1/2 onion (small)

small bunch of green beans

1 tbsp of olive oil 

1. Chop onion add olive oil and brown onion.
2. Add the potato, and half of the carrot chopped as well.  Allow all of these veggies to seal in the pot then add water and allow to cook.
3. In the meantime chop the green beans and the carrots in small fine pieces. 
4. Once the veggies in the pot are cooked through, blend contents of pot, add more water if necessary.
5. Lower the heat and finally add the finely chopped green beans and carrot to the soup and allow to cook 

IF BABY IS TOO YOUNG FOR FINELY CHOPPED VEGGIES, BLEND ALL CONTENTS TOGETHER FOR A SMOOTHER CONSISTENCY.

You can make more if you like by increasing the quantities, I tend not to make more than 2 serves especially if I am storing it in the fridge .  You can however make more and freeze it in separate portions.

Mango Frozen Youghurt

littleRaf is teething once again, this time all 4 of the the top little chompers are coming through.  Seeing as his not interested in teething toys, but is very interested in food, mummy made some yummy mango pops.  Not only to they sooth the sore little gums, but they are healthy too and have a good serve of fruit and dairy for your little ones.

You will need:

(MAKES 6 )

1 Ripe Mango

3 Tbsp of Plain yoghurt

50- 100 ml of fresh milk (depending on thickness of youghurt)

Some lollitups - TUPPERWARE SELLS THESE.

1. Cut mango into pieces, add yoghurt and blend all together.

2. Add milk gradually if consistency is too thick.

3. Do not make it too runny, mixture should still be thick when adding it to lollitups.

4. Fill Lollitups and place in the freezer for +/- 4-5 hrs.

Try adding small pieces of chopped mango in mixture before freezing ( for older babies)