Truly Scrumptious Baby by Holly Willoughby

Author:Holly Willoughby
Language: eng
Format: epub
Publisher: HarperCollinsPublishers
Published: 2017-08-05T04:00:00+00:00

15g/1/2oz unsalted butter

100ml/31/2fl oz full-fat milk

1 large egg

100g/3⅓oz self-raising flour

1 large spring onion, finely chopped

100g/31/2oz frozen (and defrosted) petits pois

25g/1oz mature Cheddar cheese, grated

Sunflower oil, for cooking

To serve

4 eggs and/or 75g/3oz smoked salmon slices

3 tbsp full-fat soured cream

1. Melt the butter in a saucepan over a low heat, then transfer to a blender. Add the milk, egg, flour, spring onion and half the peas, and blend well to make a thick, smooth batter. Leave to rest for 15 minutes. Just before cooking, stir in the cheese and the remaining peas.

2. Pour in enough of the sunflower oil to coat the base of a large frying pan and place over a medium heat. Add 3 tablespoons of the batter per pancake to the pan, to make four pancakes in total. Cook for 2 minutes on each side or until set and golden, then place on kitchen paper and keep warm on a plate in a low oven while you cook the second batch. The batter makes about eight pancakes in total.

3. To poach the eggs (if using), pour enough just-boiled water from a kettle into a large shallow pan so that it is three-quarters full. Heat almost to boiling, then reduce to a gentle simmer and swirl the water in a clockwise direction. Crack one of the eggs into a small bowl and slip it carefully into the pan, then repeat with the other eggs. Poach for about 3 minutes or until the white of each egg is set and the yolk remains slightly runny – you may wish to cook your baby’s egg slightly longer so the yolk is firm.

4. Divide the pancakes among four plates and add the smoked salmon slices (if using). Using a slotted spoon, remove the eggs from the pan, allow to drain for a moment on kitchen paper, then place one on top of each portion of pancakes. Serve each plate with a dollop of the soured cream.

CARROT ‘CAKE’ OATS

Serves 2 (young children)

The flavour of this twist on Bircher muesli, or overnight oats, reminds me of carrot cake! Soaking the oats first – and you can also do this before making porridge – is believed to make them easier to digest and their nutrients more readily absorbed.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.