Pan Grilled Asparagus & Balsamic Glaze

With Asparagus still in season,the season for asparagus is short. In Britain & Ireland it is from late April until late June so enjoy it while you can. Of course asparagus is available imported all year round, but it’s nice to use home grown local produce.

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I made this pan grilled Aspargus for dinner last night, and served it with a balsamic glaze. I love it also with Olive oil & grated Parmesan.

Ingredients:

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•1 lemon, zested and juiced
•Salt
•Bunch of Asparagus
•2 tablespoons olive oil
•Freshly ground black pepper
•Balsamic Vinegar 60 mls

 

Directions

•In a small pan, over medium heat, add the vinegar, zest and juice of the lemon and a pinch of salt.
•Bring to a simmer and let the mixture reduce until it becomes syrupy, about 10 minutes.

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•Meanwhile, warm a grill pan over medium-high heat.
•Wash and trim the ends of the asparagus.
•Toss the asparagus lightly with olive oil, and season with salt and pepper, to taste.

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•Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more.
• Transfer the asparagus to a serving platter, drizzle with balsamic syrup and serve.

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Then I ate it and forgot to take a picture, it was so good!

T & A xxxx

This entry was posted in Recipes and tagged Asparagus, Balsamic Glaze, Balsamic Vinegar, Cooking Asparagus, Olive oil, Pan Grilled Asparagus. Bookmark the permalink.
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Pan Grilled Asparagus With Balsamic Dressing

With Asparagus still in season,the season for asparagus is short. In Britain & Ireland it is from late April until late June so enjoy it while you can. Of course asparagus is available imported all year round, but it’s nice to use home grown local produce.

image

I made this pan grilled Aspargus for dinner last night, and served it with a balsamic glaze. I love it also with Olive oil & grated Parmesan.

Ingredients

•1 lemon, zested and juiced
•Salt
•Bunch of Asparagus
•2 tablespoons olive oil
•Freshly ground black pepper
•Balsamic Vinegar 60 mls

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Directions

•In a small pan, over medium heat, add the vinegar, zest and juice of the lemon and a pinch of salt.
•Bring to a simmer and let the mixture reduce until it becomes syrupy, about 10 minutes.

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•Meanwhile, warm a grill pan over medium-high heat.
•Wash and trim the ends of the asparagus.
•Toss the asparagus lightly with olive oil, and season with salt and pepper, to taste.

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•Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more.
• Transfer the asparagus to a serving platter, drizzle with balsamic syrup and serve.

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Then I ate it and forgot to take a picture, it was so good!

T & A xxxx

Cod with Butternut Squash and Cheese Sauce

Last week I did a marathon run of cooking,trying to use up all the food in the fridge before we went away. Amelia loves fish,and I had a cod fillet in the freezer,this recipe always goes down well. Recipe has been taken from my Annabel Karmel 100 purées. This can be left as it is cooked or purée for smaller babies.

Cheese sauce is a good complement to butternut squash and, depending on your baby’s tastes, you can use any cheese you like, provided it is pasteurized. Sole or haddock make a great alternative to cod, and are equally nutritious and baby friendly. Add a little less milk for older babies.

 

Suitable for Freezing
Suitable from 6 months
Prep time 10 minutes
Cooking time 15 minutes

Ingredients

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30g onion, finely chopped
15g butter
85g peeled and cubed butternut squash
15g plain flour
150 ml milk
50 ml vegetable stock
100g fillet of cod, skinned cut into small cubes
30g fresh grated parmesan

Method

1.Melt the butter and sauté the onion and butternut squash for 5 minutes until soft.Cover with a lid and cook on a low heat.
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The First 1000 Days Recipe Book

  Last week I was kindly sent this recipe  book “The First 1000 Days”. My Irish readers may have seen the adds on television for this recently, promoting healthy eating from Pregnancy to Toddler.     image The First 1,000 Days covers four key stages; pregnancy, breastfeeding, weaning and toddler. Danone Baby Nutrition is seeking to create a movement of support for the First 1,000 Days. It is calling on parents, parent to be and health care professionals to support the movement in order to drive awareness of the importance of nutrition in the First 1,000 Days so that behaviour can be changed for the benefit of future generations. I love this booklet, by now you will know I love cooking,and have an ever growing collection of cookbooks and childrens cookbooks.This book covers everything,as well as the website.There is no need to buy separate Pregnancy,Weaning or Toddler Cookbooks,it is all on the website. I think the only negative thing I would add is that I wish the book was bigger,so that it would include more recipes, however their are plenty more on the website,where you can download the book for free. image Launched by  Danone Baby Nutrition in partnership with the Irish Nutrition and Dietitic Institution they collaborated with nutritionists and celebrity chef Nevin Maguire to create a website full of tools and recipes for Mums and Mums-to-be. It offers tips and advice for during your pregnancy and also the first two years of your child’s life. “Everyone wants to do the best for their child, to maximise their happiness and success in life. Imagine if you had the power to influence their good health, their school performance, their physical stamina and even their musical ability before they even learn to read? Hard to believe? Well in fact, all of this is within your grasp. We know that the right nutrition in the First 1000 Days of your child’s life can positively impact on every aspect of their lives, now and forever.”   Log on today to view and download a copy of the recipe book at www.first1000days.ie You can also check out the blog posts from Nevin and Amelda Maguire, who will be regularly updating the site with seasonal top tips and healthy recipe ideas for busy mums and dads like themselves. I wanted to share a really quick and easy recipe from the book that I made last week for my husband and I. It was a great way to use up the contents of the fridge before we went in holiday.

Meatballs & Spaghetti

Ingredients image

•500g beef

•2 shallots, finely chopped

•1tbsp oregano

•50g cheese

•1 egg, beaten

•1tbsp olive oil

•200g spaghetti

•Pepper to taste

Sauce

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Method

•Mix meat, oregano, cheese and egg in a bowl.

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•Bring a saucepan of water to the boil and add in the spaghetti. •Shape into meat balls.

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•Heat oil in pan, fry the meatballs on a low heat until golden brown. •To make the sauce simply mix all the ingredients together and heat on a low heat for 5 minutes.

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•Add the sauce to the meatballs and serve on a bed of spaghetti. •Garnish with chopped parsley.

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Enjoy! T & A xxxxx

Chicken with Summer Vegtables

I recently made this for Amelia,and she loved it. I think it was her first time having courgette, it’s so well hidden she would not have noticed it. I did not have any peas in the house or apple juice,so I chopped up an apple and popped this in with the vegtables.The sweet potato, apple juice and peas add a natural sweetness that babies like. The garlic and basil adds flavour which is important since you can’t add salt before 1 year of age.

This has been taken from my first Annabel Karmel Book “Weaning

           Chicken with Summer Vegetables

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Prep 6 minutes
Cook 25 minutes
Best for
Baby 9 months +
Makes 5 portions
Suitable for freezing

Ingredients

•1 small onion, chopped
•½ small sweet red pepper, deseeded and finely chopped
•1 clove garlic, crushed
•1 ½ tbsp olive oil
•1 chicken breast (approx 125g), cut into pieces
•2 tbsp apple juice
•175 ml chicken stock
•1 medium courgette, chopped (100g)
•200g sweet potato, peeled and chopped
•50g frozen peas
•1 tbsp fresh basil, torn

Method

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1.Sauté the onion and sweet pepper in the olive oil until softened.
2.Add the garlic and sauté for 1 minute.
3.Stir in the chicken and continue to cook for 3 to 4 minutes.
4.Pour over the apple juice and stock and stir in the courgette and sweet potato.
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5.Bring to the boil, then cover and simmer for about 8 minutes.
7.Stir in the peas and continue to cook for 3 minutes.
8.Stir in the basil.
9.Chop or puree to the desired consistency.

I puréed part of this as it’s quite lumpy and I know Amelia would not eat all of it like this.

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Happy cooking! T & A xxxx

Butternut Squash Risotto

My delightful daughter decided to wake at 5am this morning,and then at 8am went back to sleep!We are exhausted,but with the early start I made some dinners for her for the week.

This recipe is actually taken from my “Annabel Karmel Top 100 Baby Purees“, though not a purée. I need to add here: I detest butternut squash!Love the taste,but peeling and chopping it makes me feel like I’ve been cutting down a tree!If anyone knows a quicker and easier way please let me know!

 

Butternut Squash Risotto

 

Ingredients

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Prep 2 minutes (this could be slightly debated!!!)
Cook 25 minutes
Best for 9 months plus
Serves 4

50g onion, chopped
25g unsalted butter
110g basmati rice
450ml boiling water
150g butternut squash, peeled and chopped
225g ripe tomatoes, skinned, deseeded and chopped
50g Cheddar cheese, grated (I forgot this!)

 

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Method

1.Saute the onion in half the butter until softened.
2.Stir in the rice until well coated.
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3.Pour over the boiling water, cover pan with a lid and cook for 8 minutes over a high heat.
4.Stir in the butternut squash, reduce the heat and cook, covered, for about 12 minutes or until or the water had been absorbed.
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5.Meanwhile, melt the remaining butter in a small saucepan, add the tomatoes and saute for 2-3 minutes,
6.Stir in the cheese until melted, then stir the tomato and cheese mixture into the cooked rice.

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I then divide it out into potions and freeze.
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T & A xxxx

Apple & Sultana Muffins

I made these buns/muffins (I had to use a bun tray & muffin tray), last weekend for us all, it was Amelia’s first time having “a bun”, and she seemed to like it,although most of Amelia’s finger food ends up on the floor.She doesn’t just dump food on the floor,she flings it over her shoulder,I’m forever washing strawberries off the cream walls! This was also Amelia’s first time having sultanas,I was a bit worried,so just say in front of her for a bit to make sure she could manage them. I’ve since bought those small cartons of raisins and she has eaten a couple a day. Recipe has been taken from my Annabel Karmel Toddler Recipe book.

These are fun to make together with your little one. The grated apple keeps the muffins lovely and moist. To freeze interleave with greaseproof paper and store in a plastic freezer box.

                     

                 Apple & Raisin Muffins

Prep 25 minutes
Cook 20-22 minutes
From Age 1 +
Makes 12 muffins
Suitable for freezing

                            Ingredients

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125g butter, softened
125g caster sugar
1 egg
200 ml milk
Quarter tsp salt
225g plain flour
1 tbsp baking powder
Half tsp ground ginger
1 tsp ground cinnamon
150g dessert apples, peeled and grated
75g sultanas
A little Demerara sugar

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                             METHOD

*Preheat the oven to 180 C Fan / 200 C / Gas 6. Line a 12 hole muffin tin with paper cases.
*Measure all of the ingredients into a free standing mixer and whisk until combined. Spoon into the cases.
*Sprinkle evenly with Demerara sugar.
*Bake for about 20 to 22 minutes until well risen and lightly golden.

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Bake & Enjoy, and as always let me know of you have tried these.

T & A xxxxx