The last few weeks have had some ups and downs. Looking back, the ups out-weighed the downs, but it didn't always seem so at the time. One of the ups has been the introduction of solid foods to our little daughter. We decided we would proceed with BLW (Baby Led Weaning), an idea that basically allows the baby to self-feed what the rest of the family is eating (with no salt). So no purees, no extra cooking, just some very messy fun!
Missy has now tried a few things, including: roast chicken (both Greek style at home and Jewish style at her great-grandma's), pear, banana, broccoli, bread, raspberry (very sour face!), porridge and of course this pasta dish.
So, many of my recipes will now be suitable for adults, children and babies (over 6 months). I will be adding the initials BLW after every recipe that is suitable for babies, as well as the rest of the family. The idea is, that baby gets exposed to a wide variety of flavours and textures, the rest of the family can eat a little healthier (no or less salt) and you get to enjoy family meals at the table all together. In some cases the baby version might be a little simpler than the family one for the first few months, but you can add more interesting ingredients half way through or at the end of cooking the meal.
I hope this doesn't put off people with no children from using my recipes, I promise the only difference in preparation will be the salt content.
Serves 2 (plus a mini person)
250g of pasta
300g of fresh tomatoes, chopped
2 cloves of garlic, finely chopped
small bunch of basil
150g of good mozzarella
pepper
olive oil
Add 2 tablespoons of olive oil in a heavy based pan. Add the chopped garlic and fry off gently for a minute or so. Add the fresh tomatoes (I like to skin them, before I chop them - leaving them in boiling water for a couple of minutes makes peeling them very easy) to the pan and allow to cook down on a gentle heat for 20-30 minutes. Once the sauce has bound, reserve some of the sauce and put aside for baby. In the meantime, boil some pasta. Add the torn basil and some pepper to the sauce. Add the pasta to the sauce (reserve a little of the pasta for baby and mix with the plain tomato sauce). Tear the mozzarella into the pasta and sauce and mix. Serve immediately while warm and the mozzarella has started to melt into the pasta.
Family version
Baby version on her tray
Missy has now tried a few things, including: roast chicken (both Greek style at home and Jewish style at her great-grandma's), pear, banana, broccoli, bread, raspberry (very sour face!), porridge and of course this pasta dish.
So, many of my recipes will now be suitable for adults, children and babies (over 6 months). I will be adding the initials BLW after every recipe that is suitable for babies, as well as the rest of the family. The idea is, that baby gets exposed to a wide variety of flavours and textures, the rest of the family can eat a little healthier (no or less salt) and you get to enjoy family meals at the table all together. In some cases the baby version might be a little simpler than the family one for the first few months, but you can add more interesting ingredients half way through or at the end of cooking the meal.
I hope this doesn't put off people with no children from using my recipes, I promise the only difference in preparation will be the salt content.
Serves 2 (plus a mini person)
250g of pasta
300g of fresh tomatoes, chopped
2 cloves of garlic, finely chopped
small bunch of basil
150g of good mozzarella
pepper
olive oil
Add 2 tablespoons of olive oil in a heavy based pan. Add the chopped garlic and fry off gently for a minute or so. Add the fresh tomatoes (I like to skin them, before I chop them - leaving them in boiling water for a couple of minutes makes peeling them very easy) to the pan and allow to cook down on a gentle heat for 20-30 minutes. Once the sauce has bound, reserve some of the sauce and put aside for baby. In the meantime, boil some pasta. Add the torn basil and some pepper to the sauce. Add the pasta to the sauce (reserve a little of the pasta for baby and mix with the plain tomato sauce). Tear the mozzarella into the pasta and sauce and mix. Serve immediately while warm and the mozzarella has started to melt into the pasta.
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