Holly August 23, 2010

Sort of bolognese with a toddler addition

Today my mother and father (AKA Nan-kneeee and Baa Baa) kindly looked after Charlie whilst I had the pleasure of visiting the Coventry branch of Ikea. (Less said the better, though I do have a wonderful storage solution for all the stuff we need for the imminent Baby Bell #2.)

When I returned we asked Charlie whether he’d like a little brother or a little sister. With no hesitation he replied ‘baby bus.’ I like to think I’d do most things for my precious first born but I draw the line at birthing a bus.

Onto the recipe! My friend Sophie served this bolognese with pasta twirls to her twins and Charlie when they played together last week. Charlie lapped it up. I knew there had to be some wonderful magic ingredient. When quizzed Sophie revealed the secret was very simple – grated carrot. Now Charlie loves carrots any which way he can get them, so added grated carrot was bound to be a hit.

I took my normal bolognese recipe and used baby stock cubes from Boots to cut out some salt, then added finely diced bacon at the onion frying stage to increase the flavour and re-add a bit of saltiness. Then, just before letting the bolognese simmer and develop for 1 hour added three grated carrots. (I didn’t peel them, just a quick scrub.) Once ready I open froze tablespoons of the mixture onto greaseproof paper, then transferred to freezer bags when rock solid. Charlie likes his ‘bolognese’ served with frozen peas and pasta but frankly this would be pretty good with most accompaniments.

Sophie warned me this toddler adaptation is very sweet. I clearly have immature tastebuds as Mr B and I enjoyed it very much on top of large field mushrooms with a sprinkling of grated cheese grilled on the top. Mmmm…

Holly August 19, 2010

Sticky, spicy rice adorned with lamb and chickpeas

Lamb, Pasta and Risotto 734 Replies

Today I was abused again. I’m a battered mother – both kicked and hit on the head. My crime? I suggested that a certain person’s nappy might need changing. Not only did I dare to suggest this, but I also suggested it and then changed it (!) in front of a very attractive, much older lady.

My friend Jasmine, who it has to be said is very easy on the eye, had come to visit for the afternoon. Charlie has a crush on her and has done since he first met her when only a few months old. After chatting with Mr B this evening we have come to the conclusion that Charlie was plain embarrassed that his Mum got his gentleman’s area out in front of such a beautiful woman. Sorry Charlie.

Today’s recipe is spicy and sticky and warming from all the cinnamon. In fact if you don’t like cinnamon then probably best not to make it. I do, though Mr B did say ‘it’s very cinnamon-y, isn’t it?’ Yes it is.

Ingredients:

0.35kg boneless lamb leg steaks, cut into chunks
3 tbsp sunflower oil
1 onion peeled and cut into 1cm pieces
1 thumb nail’s worth of fresh ginger peeled and finely chopped
1 tsp salt
1 x 400g tin of chickpeas, drained
3 cinnamon sticks
175g of long grain rice
1 tsp ground black pepper
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
2 tbsp lemon juice

You need a frying pan with a lid to make this. Failing that a hob proof casserole dish with a lid.

Brown the lamb in the oil on a high heat in a frying pan then add the onion, ginger, salt, chickpeas and cinnamon sticks. Cover with water (warm from the tap) until the meat is covered, then put the lid on the frying pan and leave on a low heat for 90 mins.

Check that the meat is tender, which it really should be after 90 mins. Then add all the remaining ingredients and turn the heat up a little. Stir occasionally to stop the rice sticking and check that it doesn’t need any more water. Mine needed about another 90mls but this will depend on how hot your hob is and how much has evaporated. Check the rice is done – it needs a bit of bite left. Then serve! Perhaps without the cinnamon sticks.

Holly July 27, 2010

A restorative risotto

Chicken, Pasta and Risotto 695 Replies

So it’s day two of being a ‘stay at home mum’ (as we’re called – so politically correct) and I’m being bullied by a toddler. Today, despite filling the day with all manner of joyful toddler activities, I was almost reduced to tears in public. I am essentially being punished for not being ‘Nanny’ ie/ my mother. It seems that a day filled with baby gym, lunch in town, bus spotting, the park and choosing books at the library does not compare to a day hanging out at Nanny’s.

Needless to say, not the most enjoyable day, so a comforting, creamy supper was called for. Something not overly complex, easy to make and restorative. After all, the bullying recommences at about 7.30am tomorrow…

Ingredients:

Left over roast chicken (We had a slightly disappointing roast last night but had the two breasts leftover.)
risotto rice, I used about 3/4 of a bag but we’re greedy
a good knob of butter
2 x large leeks, chopped into rings
salt and ground black pepper
1 teaspoon of dried thyme
chicken stock, either the real deal or made from a stock cube, around 1 litre
half a tub of cream cheese, full fat preferably

Put a large pan on the stove and melt the butter on a medium heat, add the leeks and stir with a wooden spoon. Turn the heat to low and let the leeks soften for about 10 mins but don’t let them colour. They taste a bit funny if they do.

Add the risotto rice and stir into the leeks, almost dry frying the mixture. Add the salt, pepper and thyme and give it another stir. Turn up the heat and add some chicken stock, about 300mls. Have about a litre on standby, but you really won’t know how much you need until the end. Using the wooden spoon, stir away and continue adding stock until you have a risotto like appearance. You want some bite left in the rice, so when the rice starts to look like it’s changing shape (swelling) remove from the heat. Try a spoonful to make sure.

Add the cream cheese and stir, then add the chicken. I like to keep the chicken in fairly large slices as otherwise this dish, being pale in appearance, can look a bit like baby food. I like to be able to identify what I’m eating.

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Sort of bolognese with a toddler addition

Sticky, spicy rice adorned with lamb and chickpeas

A restorative risotto

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