Cheesy Rice Balls and Spaghetti Bolognese

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I generally do my batch cooking for Amelia on a Monday. Today I tried something new,Cheesy Rice Balls (made with Risotto Rice),it was so easy to make.Amelia had 1 rice ball and some steamed carrot mashed for lunch,she loved it!Thank god,because I have 24 rice balls in the freezer!
I also made her favourite Spaghetti Bolognese,we also had this for dinner.Its so tasty.
About 90% of the food I cook for Amelia is from Annabel Karmel’s books,Weaning and 100 Top Purées (you can choose how much you need to purée).
Both the receipes above are from these books.I make about 3 times the quantity,so I can batch freeze.
I purée the mince a little and chop up the spaghetti.
Happy cooking x

My First Spaghetti Bolognese
from Annabel Karmel’s Top 100 Baby Purees

1 1/2 tablespoons vegetable oil
1 clove garlic, crushed
1/2 cup chopped onion
1 medium carrot, peeled and grated
3/4 cup wiped and sliced button mushrooms
5 ounces lean ground beef
1/2 cup canned crushed tomatoes
1 cup chicken stock
a few drops of Worcestershire sauce
a pinch of brown sugar
1 bay leaf
2 ounces spaghetti

Heat 1 tablespoon of oil in a saucepan and saute the garlic and onion for 2 minutes.
Add the grated carrot and saute for 2 minutes more.
Pour in the remaining oil and saute the mushrooms for about 3 minutes.
Meanwhile, saute the ground beef in a dry frying pan until browned.
Add ground beef to the vegetables together with the tomatoes, stock, Worcestershire sauce, sugar and bay leaf.
Cover the saucepan and simmer for about 15 minutes; remove bay leaf.
Cook the spaghetti according to the package instructions, but do not add salt.
Puree the cooked meat using a handheld electric blender for a smoother texture.
Chop up the spaghetti into short lengths and stir into the Bolognese

Cheesy Rice Balls

INGREDIENTS
100g (3 1/2oz)risotto rice
250ml (8floz)unsalted vegetable stock or water
55g (2oz) Cheddar cheese,grated
15g (1/2oz)Parmesan cheese
2 tsp finely chopped chives
pepper, to taste
DIRECTIONS
1
Put the rice and stock or water in a small non-stick saucepan and bring to a boil. Reduce the heat as low as possible, cover, and simmer gently for 10 minutes.
2
Add 2 tbsp water, stir, re-cover, and cook for another 10 minutes until the stock has been absorbed and the rice is tender.
3
Remove from the heat and leave to stand for 5 minutes, then transfer to a bowl and leave for 10-15 minutes until cool enough to handle. Stir in the cheeses, chives, and season with pepper to taste.
4
Roll teaspoonfuls into balls using your hands. Serve right away, or place in a sealed container and chill immediately. The balls will keep in the refrigerator for 24 hours or can be frozen then thawed overnight in the refrigerator, not at room temperature.

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