20121025 Fish Fingers

I read about this recipe before but can't remember the exact ingredients and couldn't find it from the pile of baby books I have. I was a bit worried if the fish fingers would be too fishy as I couldn't marinate them with white pepper. Also I wondered if it would taste bland as I could neither sprinkle them with lemon juice nor dip them in ketchup. Oh well, you never know until you try, right? They were good! The below recipe made enough for a baby and an adult. For myself, I dipped them in some ketchup. They would taste good with some mayo with dille and lemon juice too. And you could easily replace the salmon with chicken tenders or white fish.

INGREDIENTS
150g salmon fingers
1 egg
Fresh breadcrumbs from 2 slices of brown bread
1 tbsp parmesan cheese
olive oil

METHOD
1. In a small bowl, mix the breadcrumbs and parmesan together. In another small bowl, beat the egg.
2. Dip a salmon finger into the bowl of egg, then roll it in the breadcrumb/parmesan mixture until well covered. Repeat until all the fingers are coated.
3. Cover and refrigerate the fish fingers for about an hour.
4. In a non-stick pan, heat the oil over medium heat. Cook the fish fingers for 5-8 minutes, turning occasionally.

20121018 Baby Fish Pies

This recipe makes 4. For Olivia's dinner, I gave her one serving plus two buttered toast fingers and about a cup of chopped mangoes as dessert - yes, she was very hungry tonight! As hubby was working late today, I was too lazy to cook and ate two of these too (I added some freshly grounded 4-season pepper). They are really tasty! Next time I may just make a bigger batch for the whole family. And I think half a teaspoon of kerrie powder would go well in the sauce too - can't wait to give it a try when Olivia is ready for more spices in her food.

INGREDIENTS
10g butter
1/2 small onion, finely chopped
1/2 medium leek, thinly sliced
200g salmon, cubed
1 tbsp flour
150ml milk
3/4 cup grated cheese (1/2 cup for sauce, and 1/4 cup for topping)
1/4 cup fresh breadcrumbs (about 1/2 slice of brown bread)

METHOD
1. Heat the oven to 200 degree C. Slightly grease 4 ramekins. Mix the breadcrumbs and 1/4 cup of cheese in a small bowl.
2. Divide the salmon cubes into the ramekins, and set aside.
3. Melt the butter in a small saucepan, and sweat the onion and leek for about 5 minutes.
4. Sprinkle half of the flour over the vegetables and stir well. Pour the milk into the pan, and cook for about 3 to 5 minutes (keep stirring!) until the sauce starts to thicken. Add more flour to reach the desired consistency. Stir in 1/2 cup of grated cheese and remove the pan from heat.
5. Spoon the cheesy vegetables into the ramekins, and top the ramekins with the breadcrumb/cheese mixture. Cook in the oven for 20 to 25 minutes.

20121011 Baby Mac and Cheese

(Made this again to take the picture!) Forgot to take a picture as I was too busy tending a baby who is sick and teething at the same time. This is Olivia's very first Mac and Cheese, and she LOVED it! Olivia is chewing well these days so I try not to mash all her food together. This actually looked like a proper dish, so it is a shame that I didn't take a picture. Oh well, another time. The most important thing is, my baby cleaned her plate! (Note: the below makes two servings for a hungry baby!)

INGREDIENTS
15g butter
15g flour
1 cup full fat milk
grated cheese
3 baby carrots, sliced and steamed
2 chicken tenders, steamed and shredded
1/2 cup uncooked macaroni

METHOD
1. Cook the macaroni in a pan of boiling water. Drain and set aside.
2. In a small sauce pan, melt the butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in the cheese, and cook over low heat until cheese is melted and the sauce is a little thick.
3. Put macaroni, sliced carrots, and shredded chicken in a bowl, and pour sauce over it. Stir well and serve.

20121007 Baby Congee with Tofu Sheet

The tofu sheet gives the congee an interesting texture, and Olivia simply can't have enough of this congee. We are both trying to shake off a bad cold this week, so I made this congee for the both of us. For mommy, I replace the water with vegetable stock (using stock cubes), and serve the congee with sesame oil and soy sauce instead.

INGREDIENTS
1/2 cup uncooked rice
3 pints water
4 chicken tenders
1/3 cup diced pumpkin *
1/3 cup diced carrot *
1/2 cup crumbled dried tofu sheet (also called soya bean sheet)

METHOD
1. In a medium pan, bring 3 pints of water to the boil. Add the rice and bring it to the boil again. Lower the heat the medium and cook for 30-45 minutes.
2. Add the chicken, pumpkin, and carrot. Bring it to the boil, then simmer over low heat for about 30 minutes.
3. Add the crumbled tofu sheet and simmer for another 30 minutes, or until the congee reaches your desired consistency.
4. Remove the chicken from the pan and shred them into tiny pieces. Return them to the congee.
5. Remove from heat to cool to handwarm temperature. Serve.

* You can replace them with:
- carrot + sweet corn
- carrot + courgette
- carrot + green peas
- cauliflower + pumpkin
- courgette + pumpkin