Monday, 21 January 2013

Tuna + Rice Vegetable Puree

I haven't made a lot of  babyfood lately - as soon as Oscar turned 12 months old he would only eat what his big brothers were having. This meal, however, was on high rotation when he started getting his first teeth and is still a huge favourite of his.

1/4 onion
160g carrots (about 2) peeled and cut into chunks
1 tablespoon olive oil
160g tomato passata (or fresh tomatoes)
90g rice
95g tin tuna
grated parmesan cheese, to garnish
squeeze of lemon juice (optional)

  1. Add onion, carrot, and olive oil into TM bowl and chop for 5 seconds/speed 5. Scrape down bowl.
  2. Saute for 4 minutes/100 degrees/speed 1.
  3. Add tomato passata, rice and enough water to cover the mixture by about 1 inch.
  4. Cook for 18 minutes/100 degrees/speed 2. (At this point check the consistency and puree the mixture if required. )
  5. Add tuna to the TM bowl and stir through with spatula.
  6. To serve, place into a bowl and grate over some fresh parmesan cheese and a little squeeze of lemon juice.
Makes 4 serves

Saturday, 19 January 2013

Apricot & Almond Crumble

One of my fondest childhood memories was climbing up the heavily laden fruit trees growing in our backyard, picking off the naturally ripened fruit and tucking in. Our apricot tree never failed us. Apricots contain nutrients such as beta-carotene, Vitamin A and are a great source of fibre.

This is a great way to use up what's left of the Summer harvest, if you're lucky enough to have an apricot tree in your backyard. If not, now's the time to buy them when they are at their best and cheapest.

1kg apricots (about 20), halved and stoned
1 tablespoon raw sugar
120g flour
100g raw sugar
100g ground almonds
170g cold butter, diced
60g flaked almonds
icing sugar (optional)

  1. Preheat the oven to 180 degrees.
  2. Place apricot halves into an oven-proof dish and sprinkle with 1 tablespoon of sugar.
  3. Place the flour, sugar, ground almonds and butter into the TM bowl and chop for 5-10 seconds/speed 5 or until mixture resembles course breadcrumbs.
  4. Spread the crumble mixture over the apricots and top with flaked almonds.
  5. Bake for 30 minutes or until nice and golden.
  6. Dust with icing sugar and serve with thick cream or vanilla bean ice-cream.