Tuesday, October 29, 2013

The Kitchen Series- First foods, veg curry three ways and a lemon syrup cake | two


Today is the second part of the series on Baby first foods. I'm going to share a vegetable curry three ways using similar ingredients. Root vegetables are aplenty in the garden and the limbs of the lemon tree full of fruit so meals have been influenced by this produce. I hate things going to waste and you need to get creative when you have 10 kgs of carrots growing in your garden and no room for seeds to be planted. Luckily they are tri-coloured so my little ones don't tire of eating them. Using lentils, quinoa and rice from the pantry helps change dinners too. I also thought l would leave the best to last and share a lemon syrup cake that everyone has enjoyed this week {thanks Nina for the recipe} it'll be a winner at your place too, I promise. There's another link up today, for you to link your favourite past and present recipe blog posts, it's a dream of mine to build a foodie community passionate about yummy, seasonal food. Thanks to everyone that has left comments, tried the recipes and been so encouraging, it means a lot.

Veggie Curry from the garden | recipe one

    Ingredients
    200-250g of jasmine or basmati rice
    900g water
    1 tblsp olive oil
    1 onion
    1 clove of garlic
    5 carrots {orange or purple} diced
    1/2 head of cauliflower, cut into florets or small pieces
    1/2 a pumpkin with a nutty flesh {or use what you have}
    2 medium potatoes, diced
    1 sweet potato large or 2 small ones, diced
    1 tsp of mild yellow curry powder
    1/2 tsp of ground cumin
    1/2 tsp of ground paprika
    1/4 tsp of salt {I used a Ceres herb salt}
    1 cup of coconut milk 
    2 cups of stock {can be veg, chicken or water}

    How to make in thermie |
    I do this recipe in two parts. But you could steam the veggies and cook the rice if you were making a small batch for just the little ones.
    Place rice into the TM basket and rinse until the water runs clear. Place water into the mixing bowl and insert the TM basket with rice and cook for 13-16 mins/Varoma/speed 2. 
    Remove rice from TM basket and fluff with a fork {you can place rice in the thermoserver for later or in a bowl just set aside}.
    I then clean and dry the TM bowl. Place garlic and onion chop speed 6/4 seconds. Add spices and cook with oil, 1 min/90 degrees/speed 1. 
    Add all vegetables chopped into the TM basket or Varoma {I usually use both for a larger quanity and to ensure dinner and enough to freeze baby meals}. Place 2 cups of stock and coconut milk into the mixing bowl and cook for 20min/Varoma/speed 2. Check whether they are cook to desired consistency if not add another 2 mins/Varoma/speed 2 and check once more.
    Remove TM basket and drain stock/coconut milk into a measuring jug. Transfer all vegetables the mixing bowl along with a little of the liquid and mix for 3-4 seconds/speed 2-3. Scrape down sides and serve over rice or with a side of rice.


     How to make | normal
    1. In a saucepan cook rice {1 cup to two cups of water} over medium heat. Check after 10 minute little holes should begin to be seen at the top of rice if cooked and ready. When cooked turn off heat and sit for 5 minutes. With a fork fluff rice and it's ready to serve.
    2. In another larger saucepan or casserole pot over medium heat, heat oil and add chopped onion and garlic and spices and stir until transparent and cooked through. 
    3. Add vegetables with a little oil and stir for 1 minute.
    4. Add coconut milk and stock. Stir to combine.
    5. Bring to the boil and then simmer gently until the vegetables are tender for 15-20 minutes.
    6. Depending on stage of your babies eating, blend through or just use a fork to mash slightly.
    7. Serve over rice.


    Indian Spiced lentil stew | recipe two

    Ingredients
    1 tblsp olive oil
    2 carrots
    1 red potato
    1/2 onion
    1 garlic clove
    1/4 tsp of ground coriander
    1/4 tsp of ground cumin 
    1/4 tsp of ground cinnamon
    1/3 cup of red lentils
    2 cups of stock {can be veg, chicken or water}

    How to make in thermie |
    I do this recipe in two parts. 
    Firstly, I measure 1 cup or 180g of lentils in the TM basket, then rinse and remove grit. Put basket of lentils in the TM bowl, add 1000ml of water and cook for 15mins/90 degrees/speed 1 with measuring cup {mc} off. Drain well and set aside.
    I then clean and dry the TM bowl. Place garlic and onion chop speed 6/4 seconds. Cook with oil, 1 min/90 degrees/speed 1. 
    Add all vegetables chopped into the TM basket. Place 2 cups of stock into the mixing bowl and cook for 18min/Varoma/speed 2. Check whether they are cook to desired consistency if not add another 2 mins/Varoma/speed 2 and check once more.
    Remove TM basket and drain water and then transfer vegetables and lentils into the mixing bowl chop for 3-4 seconds/speed 4 {gradually increased the speed}. Scrape down sides and serve.

    Note: For the whole family I double or triple the amount, especially if l want leftovers to freeze for future meals. You could also add 1/4 tsp of turmeric, a pinch of mild chilli powder or paprika, or even some chopped tomatoes to the mix to change the taste and make a more complex dish. If you want to do a whole Varoma tray of vegetables cook for 20 mins/Varoma/speed 2 and then check for desired consistency. Of course you will want to double or triple the red lentils for a good family sized meal. I love this with flatbreads and a very cold beer.

    How to make | normal
    In a saucepan over medium heat, heat oil and add chopped carrot, potato, onion and garlic and saute until the vegetables start to sweat for 4-5 minutes. Add the coriander, cumin and cinnamon and stir to mix well, then add the lentils and stock. Stir to combine. Bring to the boil and then simmer gently until the vegetables and lentils are tender for 15-20 minutes.
    Depending on stage of your babies eating, blend through or just use a fork to mash slightly.

    Corn and root veggie chowder| recipe three

    Ingredients
    1 tblsp olive oil
    1/2 an onion
    3 carrots {orange or purple} diced
    2 medium potatoes, diced
    1 bay leaf
    300 ml of milk
    can of organic creamed corn or two corn cobs with corn removed
    1 cup of vegetable stock or organic stock cube and water

    How to make | thermie 


    1. Place garlic and onion chop speed 6/4 seconds. Cook with oil, 1 min/90 degrees/speed 1. 
    2. Add all vegetables including corn, chopped into the TM basket. If using creamed corn l place this in a few minutes before the cooking finishes. Place milk, stock and bay leaf in the bowl and then place the TM basket in the bowl.
    3. Cook for 18 mins/Varoma/Speed 2, then check for desired consistency.
    4. Remove TM basket and drain stock/milk into a measuring jug. 
    5. Transfer all vegetables from the TM basket into the mixing bowl along with a little of the liquid and mix for 3 seconds/speed 3. Scrape down sides and serve. Note: I've added this to quinoa and couscous and over rice too. It's really flavour packed.
    How to make | normal
    1. In a large saucepan cook or casserole pot over medium heat, heat oil and add chopped onion and stir until transparent and cooked through. 
    2. Add vegetables with a little oil and stir for 1 minute.
    3. Add milk, stock and bay leaf until vegetables are covered. Stir to combine.
    4. Bring to the boil and then simmer gently until the vegetables are tender for 15-20 minutes.You'll need to drain the vegetables, take the bay leaf out and keep the liquid in a measuring jug aside for blending if needed.
    5. Depending on stage of your babies eating, blend through or just use a fork to mash slightly. I like to add some of the liquid and stir till it's creamy and blended through well with a masher.

    Lemon Syrup Cake | recipe four {our absolute fav cake}

    Ingredients
    125 g of butter, softened
    200g | 1 cup of caster sugar
    3 free range eggs
    zest and juice of 1/2 lemon
    200 g of self raising flour
    200g of natural yoghurt {I used a berry coconut milk yoghurt alternative which was yum and it's all l had in the fridge}
    For the syrup
    1/3 cup of water
    150g of sugar
    juice of 1/2 lemon
    {I make my caster sugar out of raw sugar beforehand. Just speed 8/10 seconds will do it}

     How to make | thermie
    1. Preheat oven to 175 degrees {fan forced}. 
    2. Grease and line a 20 cm baking tin for the cake
    3. Cream butter and sugar 25 seconds/speed 6 until well combined. Scrape down sides
    4.  Add flour and eggs 5-10 seconds/speed 4. Scrape down sides.
    5.  Add lemon zest and juice and then the yoghurt 10 seconds/speed 4.
    6. Check with a spatula that all ingredients are well combined.
    7. Pour into a 20 cm tin, making the centre a little lower than the edges. 
    8. Bake for about 45-50 minutes or until a skewer comes out clean.
    9. A few minutes before cake is ready add all syrup ingredients into the TM bowl, blend for 2 minute/90 degrees/speed 3.
    10. When cake is cooked, leave it in the tin, poke a fine skewer all over the top of the cake {about 30 times, great for getting out your frustrations} and pour the hot syrup over the cake evenly as it soaks into the holes in the cakes.
    11. Allow the cake to cook in the tin and then take out, transfer to a plate. I transferred with the baking paper still on onto a cutting board and served it with cream. It's great served warm with cream or cold. I cut it into finger sized cubes for little fox and larger finger slices for Miss Three for a snack.
    How to make | normal
    1. Preheat oven to 175 degrees fan forced.
    2. Grease and line a 20 cm lined baking tin for the cake
    3. Cream butter and sugar. Beat in the eggs one at a time.
    4. Gently fold in the flour, lemon zest and juice and then the yoghurt.
    5. Pour into a 20cm tin, making the centre a little lower than the edges
    6. Bake for 45-50 minutes or until the skewer comes out clean.
    7. About 5 minutes before the cake is ready. Heat the syrup ingredients in a small saucepan and simmer for 5 minutes.
    8. When cake is cooked, leave it in the tin, poke a fine skewer all over the top of the cake {about 30 times, great for getting out your frustrations} and pour over the hot syrup evenly over the cake.
    9. Allow the cake to cook in the tin and then transfer to a plate. Serve on it's own or with a little double cream. 


    Next week with be the third in the series for First foods and then we will take a short break and share some Syrian recipes that are delish. Remember to link up your foodie blog posts and share recipes, tell others about The Kitchen Series and encourage them to get involved. Recipe sharing, once a week on tuesday's for The Kitchen Series, every week for the rest of 2013.











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