Category Archives: Little ones

Fish and chips – Sesame Crumbed Flathead and Baked Polenta Fries

Just in case anyone feels like fish and chips over the weekend, here’s a guilt free version that’s sure to satisfy Sunday night cravings. It works back beautifully with a big green salad, you may want to try Gwyneth Paltrow’s Cleansing Salad (minus the chicken).

For the Flathead, I’ve used Panko and sesame seeds, and replaced traditionally salty flavors with with a tangy Ponzu Sauce with accents of ginger and lime. The sauce works just as well with the Flathead as the Fries. And as for those fries, well you’d be amazed just how delicious these baked Polenta fries actually are. I’ve made no secret of the fact that my husband is a self proclaimed French Fry addict, so when I tell you these Polenta Fries hit the spot, you can take my word xx

Sesame Crumbed Flathead with Ponzu Dipping Sauce
Recipe by Mummyknows


Serves 2 adults and 1 little one
Ingredients
600g Flat head
Coconut cooking spray
1 tablespoon toasted sesame seeds
1 cup Japanese bread crumbs
1/2 teaspoon lime zest
salt and pepper
1 egg white
1 tablespoon ponzu sauce
Ponzu dipping sauce
1/4 cup Ponzu sauce
1 teaspoon honey
1/2 lime juiced
2 tablespoons pickled ginger chopped
1 tablespoon toasted sesame seeds

Directions
Preheat the oven to 200c. Place a wire rack on a baking sheet and lightly mist with nonstick (coconut) cooking spray. In a shallow dish combine the toasted sesame seeds, Japanese breadcrumbs and lime zest. In a second shallow dish beat the egg white and combine with the Ponzu sauce. Dip each strip of Flathead into the egg white mixture and press firmly on both sides into the breadcrumb mixture. Place on the rack and mist with non stick (coconut oil) spray. Bake until the crust is golden and the fish is cooked through, approx 20 min.

Meanwhile in a small bowl combine all the dipping sauce ingredients and mix together. Serve the Crumbed Flathead along side the Baked Polenta Fries and Ponzu Dipping Sauce xx

Baked Polenta Fries
Adapted from 101Cookbooks

Ingredients
1 cup rice milk (or regular milk)
3/4 cup Polenta
1 cup water
Handful Parmesan
Sea salt and pepper
Coconut Oil Spray (or regular Olive Oil Spray)

Directions
Preheat the oven to 200c. In a regular sized saucepan bring the water and milk to boil. Lower the flame and slowly add the Polenta whilst stirring constantly. Continue stirring until the mixture thickens. The amount of time it takes can vary depending on the Polenta. This recipe recommends Italian Polenta. Once thickened stir in the Parmesan.

Lay baking paper on a baking tray, using a spatula spread mixture evenly into a large flat square approximately 1 1/2 inches thick. Allow to cool in the refrigerator for between 10 minutes to an hour. Cut into triangle shaped fries, spray with Coconut Oil Spray and bake in the oven for approx 20 minutes or until golden brown (they can be flipped once whilst baking).

Soba Noodles with Aubergine and Mango


The other day while flicking through my new Yotam Ottolenghi Cookbook, I came across the most beautiful recipe for Soba Noodles with Aubergine and Mango. Initially seduced by its vibrant combination of colours and flavors, I failed to notice it was laden with sugar and oil. Inspired to create a lighter version I was careful not to compromise the exotic mix of flavors and ingredients. Firstly I reduced the quantities of sugar and oil. Then I replaced the sunflower oil with coconut oil and the caster sugar with palm sugar. Lastly, I baked the eggplant rather than frying it. Minor changes resulting in a cleaner and healthier version. Equally satisfying and delicious. As for our little one (who is now 9 months old),  I simplified the elements to create a mini version. It looked absolutely delightful, until a tiny little hand tipped the entire meal into her bib xx

Soba Noodles with Aubergine and Mango
Inspired by Yotam Ottolenghi’s Cookbook Plenty

Ingredients

1/4 cup rice vinegar
2 teaspoons palm sugar
1/4 tsp salt
1 garlic clove crushed
1/2 red chilli chopped (optional)
1 tsp toasted sesame oil
grated zest and juice of 1 lime
1 tablespoon melted coconut oil
1 aubergine cut into 2cm thick slices
200g soba noodles
1 large ripe mango cut into thick strips
20g basil leaves
20g coriander (optional)
1/2 red onion thinly sliced (option to saute)

Directions
Preheat the oven to 180c. Salt the eggplant and allow to stand for approx 20 min before rinsing under cool water. Pat dry and dice eggplant into cubes. Place in a plastic bag with melted coconut oil, shake and rub together. Lay eggplant on a baking tray lined with baking paper and transfer to oven for approx 20 min or until golden.

In the meantime, cook the noodles as per pack. Then drain and rinse cooked noodles under cool water and allow to dry on a tea towel.

To make the dressing, in a small saucepan combine vinegar, salt and sugar and warm for 1 minute. Remove from heat and add garlic, chilli and sesame oil. Allow to cool then add lime zest and juice.

In a large mixing bowl combine noodles with dressing, mango, aubergine, onion and half the herbs, toss to combine. Allow to rest for up to 1 – 2 hours (if time poor you can skip this step). Then mix well, sprinkle with the remaining herbs and serve.
Serves 2 to 3

Mini Soba Noodles with Aubergine and Mango along side Steamed Flat Head

Ingredients
50g fillet of flat head
1 slice mango finely diced
1-2 slices eggplant
Approx 40g soba noodles

Directions
Either steam fish or poach fish until cooked through and softened. Salt eggplant, allow to stand for approx 20 min, rinse under cool water, pat dry, remove skin steam and puree. Cook noodles as per pack then chop to little ones liking. In your little ones favorite dish place cooked fish alongside diced mango and noodles with a side of eggplant puree xx

 

Fish and Veggies just like mumma

Though many would argue there is no golden rule, some say if you enjoy a certain food, your baby will too. Fish is a favorite in our household though our little one had been yet to try it. Until last night, I was inspired by the most delightful recipe by French food writer Béatrice Peltre. I adjusted it slightly to make it more gentle on our little ones tummy (she is 8 months), removing the cauliflower and olive oil. I’m proud to say our sugar plum loves her fish and veggies just like her mumma! xx

Ingredients
90g potato peeled and diced
50g zucchini diced
50g cauliflower (optional)
50g fillet of boneless white fish
Sprinkle of thyme

Directions
Steam vegetables, fish and thyme until vegetables are soft and fish is cooked through. Blend / Puree mixture to your baby’s liking, adding some of the water used during steaming for nutrients, flavor and consistency.

 

Roast Miso Pumpkin alongside Coral Trout with Ginger and Spring Onion Pesto

One of my favorite tips from chef to the stars Kate McAloon is to roast pumpkin in its entirety, ensuring all its flavors and nutrients are captured. She also recommends using coconut oil wherever possible (including all over ones self) and considering Chef Kate counts Miranda Kerr, Orlando Bloom and the Speilbergs as clients, I trust she’s on to something.

Whole roasted pumpkin coated in coconut oil has become our go to side dish. In last night’s case, coated in Miso paste to accompany Coaral Trout fillets. Just as their name depicts, vibrant in colour, tropical and sweet in flavor. Quite possibly our favorite fish, ever since a persuasive fish monger convinced my husband to bring them home one night. I adapted a Ginger and Spring Onion Pesto by French food writer Béatrice Peltre for our Coral Trout and it all worked beautifully together. I figured with all the Paris Fashion Week coverage going on at the moment, how very fitting to be inspired by both a very fashionable French cook and a chef to the stars. Even better, it was Béatrice Peltre’s lovely baby food recipe that inspired me to give our little one fish to try for the very first time xx

Coral Trout with Ginger and Spring Onion Pesto

Ingredients

4 coral trout fillets
3 spring onions
1 large chunk of fresh ginger peeled and julienned
1 1/2 tablespoons peanut oil
1 1/2 tablespoons fish sauce
1 heaped teaspoon palm sugar
2 tablespoons lime juice
2 tablespoons pine nuts
2 teaspoons coconut oil
salt and pepper
Steamed Greens of choice

Directions

Preheat the oven to 180c. In a small fry pan heat 2 teaspoons coconut oil, place half the julienned ginger in a small mixing bowl and saute the remaining half for 4 to 5 minutes or until golden and crispy then set aside. In the same fry pan saute the spring onions (add extra coconut oil if needed) for 2 to 3 minutes, then add to the small mixing bowl with uncooked ginger. Continuing in the same pan, dry fry the pine nuts for approx 2 min or until golden. Crush pine nuts and add to the mixing bowl. In the same mixing bowl, combine peanut oil, fish sauce, lime juice and palm sugar then mix ingredients together to form a pesto then set aside.

In a large fry pan heat 1 to 2 tablespoon of coconut oil and sear the fish on either side for approx 2 minutes. Transfer to the oven and bake for approx 10 to 15 minutes or until cooked through. In the meantime steam greens of choice. Place fish on serving dish, top with ginger and spring onion pesto then sprinkle with fried ginger.

Whole Roast Miso Pumpkin

Ingredients
1/2 butternut pumpkin
1 teaspoon sesame oil
1 tablespoon white miso
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoon lemon juice
1 teaspoon lemon zest
approx 2 teaspoons coconut oil

Directions
Preheat oven to 180c. Coat the pumpkin half with approx 2 teaspoons of melted coconut oil and bake for approx 30 minutes or until beginning to brown. In the meantime, in a small bowl combine sesame oil, white Miso, maple syrup, soy sauce, lemon juice and zest and whisk together thoroughly. When pumpkin is ready coat with Miso mixture and continue to bake for a further 10 to 15 minutes or until pumpkin has cooked through and Miso has become golden.


Banana and Coconut Quinoa Pudding

Banana and Coconut Quinoa Pudding

The other night our little one had her first taste of Quinoa and wasn’t too impressed. Perhaps the combination was too sophisticated for her pallet or the texture too grainy. Tonight I’ve made a Banana and Quinoa Pudding for dessert and I’m hoping it will excite her a little more. Myself, I’m already excited. But admittedly, I know how delicious it is as I’ve been sampling it all day. I’ve set aside a small portion for my little sugar plum pureed and minus the honey. A sweet and super healthy treat for little ones and big ones to enjoy xx

Ingredients

1.5 cups white Quinoa
1 x 270ml can Light Coconut Milk
1.5 Cups Brown Rice Milk
2 Ripe bananas mashed
1/2 teaspoon cinnamon
1 heaped teaspoon honey

Directions
Firstly strain the Quinoa under cold water. Then, in a large saucepan combine the Quinoa, coconut milk and 1 cup of rice milk, cover and simmer over a low heat for approx 15 minutes. Once cooked, add cinnamon, mashed banana and remaining rice milk and stir for a further 4 minutes. Remove a portion for any little ones under 1, or any just not quite ready for honey yet. Add honey to remaining mixture and stir for 1 minute and serve. Or allow to set in the fridge for half hour and serve cool xx

Recipe inspired by Weelicious