BLW Recipe: Fruity Cheese on Toast

I got a new recipe book yesterday. It’s the River Cottage Baby & Toddler Cookbook. I’ve tried out quite a few of Hugh Fearnley-Whittingstall’s recipes and enjoy watching the River Cottage TV programmes so was very excited when it came through the letterbox.

It has lots of information on nutrition and just what a baby needs to grow healthily which I found useful to look at. It also groups the recipes by season which is great if you like to use seasonal, local produce.

This lunchtime I decided to try one of the recipe’s out and it turned out to be delicious to both baby and mummy!

I adapted the original recipe slightly by adding carrot and using Red Leicester cheese instead of cheddar.

Serves: 1 adult and 1 baby

 

Ingredients:

3 slices wholemeal bread

1 apple, grated

½ large carrot, grated

60g Red Leicester, grated

 

Method:

1. Preheat the grill and toast the bread on each side.
2. Grate the apple into the bowl. There is no need to peel the apple but just double check there are no large bits of peel. Grate in the cheese and carrot and mix.
3. Pile the mixture onto the three pieces of bread and put back under the grill until the cheese is golden and bubbling.
4. Leave to cool a little then serve! We had ours with a little Greek yogurt for afters.

BLW Recipe: Herby Courgette and Cheese Muffins

Making these tasty, moist muffins in advance means they are great for a quick lunch and perfect for lunch boxes.

Makes 6 adult muffins and 6 baby muffins.

Ingredients:

2 cups self-raising flour

1 tsp dried oregano

1/4 cup vegetable oil

1 cup water

1 courgette, grated

50g cheddar cheese, grated

 

Method:

1. Preheat the oven to 180^oc and oil a muffin or bun tin with space for 12 muffins. Line each hole with a muffin case.
2. Add the flour and oregano into a large mixing bowl.
3. In a separate jug or bowl add the water and oil and mix.
4. Add the water and oil mixture slowly to the dry ingredients, mixing all the time.        
5. Once the mixture has come together add in the courgette and cheese and stir.
6. Spoon the mixture into each of the cases, I did 6 larger muffins and 6 smaller ones.
7. Put into the oven for 18-20 minutes or until golden on the top and cooked through.
8. Transfer the muffins to a baking tray to cool.
9. Serve! We had ours with tomatoes and some natural yogurt for a weekday lunch.