I know this is weird but I have a Raspberry glut. My Autumn Raspberries are producing at such a rate that the three of us can’t keep up with them. Infact, we’re a little bit sick of eating Raspberries (when I say we, I don’t mean a certain 2-year-old who is happy to eat them for breakfast, dinner and tea!).
So, I decided to make some Raspberry milk with the surplus. Just a cup full of milk in the blender with a handful of Raspberries. That’s all. No sugar needed.
Then serve to your waiting customers.
Okay, so maybe this recipe doesn’t strictly use anything that I actually grew. But I’m including it here for three reasons; firstly, because there aren’t many recipes online specifically for baby biscuits (normal biscuits with tons of sugar in them, yes, but baby biscuits well not really). Secondly, I’m fed up of spending money on Organix biscuits that are just as easy to make at home (nothing against Organix, some of their stuff is really nice). And thirdly, I took some nice photos of them that I wanted to share with you.
I put the recipe together using a normal Gingerbread Man recipe but I’ve reduced the sugar, exchanged most of the Golden Syrup for honey and added orange juice to replace some of the sweetness. You might think that 100g of sugar is still quite a bit for a baby but this recipe makes at least 25 – 30 biscuits and when you taste them you’ll see that they’re not sweet at all. So here goes…
Gingerbread Biscuits for Babies
Makes around 25 biscuits
Preheat oven to 190 degrees (gas mark 5)
- 350g plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground Ginger
- 100g unsalted butter
- 100g light muscovado sugar
- 2 tablespoons honey
- 1 tablespoon Golden Syrup
- 2 tablespoons orange juice
- 1 egg, beaten
- Combine the flour, bicarbonate of soda and ginger in a bowl.
- Rub in the butter to make fine breadcrumbs.
Stir in the sugar.
Add the honey, golden syrup, beaten egg and orange juice.
- Bind together and knead on a floured surface until smooth. You can chill it in the fridge at this point if it’s too sticky.
- Roll out until 1/4 inch thick. Cut out biscuits and place of a buttered baking sheet.
- Bake in the oven for 8-10 mins. Keep an eye on them as they will burn quickly and become too hard.
*Remember, because the biscuits contain honey they shouldn’t be given to infants under one.
After the disappointment of the last few days I thought I would cheer myself up with a sweet little summer treat – yep, hold the front page, the Strawberries are ready!
There’s nothing quite like that first taste of juicy, sweet, slightly warm but oh so ripe Strawberry. And there’s only one way to enjoy it – stuff it in your mouth and eat it as quickly as possible. As demonstrated by my lovely assistant.
Now, if only I could get away with eating like that…hmmm.
I’ve never grown good parsnips before. In the past they have been small, forked or I’ve had problems with germination. It just goes to show that sometimes you can only cure a random problem with one vegetable by err… moving gardens, which seems a bit severe, but it’s true. This year my Parsnips are huge and to be honest I have done nothing differently. I have no explanation for my huge Parsnips - I sowed the seed at the same time of year and cared for them in the same way as last year. I also made sure (like last year) that the seed was brand new since I know that Parsnip seed doesn’t keep well. Nothing is different, except the soil. Which, as we all know, is crucial.
I had a job to get it out of ground, it was so big. But once I did I washed it, chopped it, cooked it, blended it and fed it to Jackson – not all of it! I put some in weaning pots to freeze and eat later.
He liked it! – well after an initial grimace and a few encouraging words from me, ‘it’s okay, I know it’s a strange taste but you really don’t want to be missing out on roast Parsnip at Christmas when you’re older, trust me’. Next time we may progress to Parsnip with butter – ooh!
One of the things I’m really excited about is using my vegetables to feed Jackson. He’s too young to be eating solids full-time so I have been giving him little tastes of this and that until he’s old enough to eat. He loves Banana, and Apple too. But up to now everything I have given him has been store bought. Today, however, he had his first taste of home-grown produce; he tasted his first Carrot. I wanted to give him the whole experience so I popped him in his Baby Bjorn and we went out into the garden to pick his first Carrot.
We all know how amazing fresh Carrots smell when they come out of the ground but imagine if you had never smelled that? Imagine if you were smelling Carrot for the first time ever? Wow – I wish I could do that again. Jackson seemed to like the smell and so we carried our harvest indoors and started preparing.
We chose the biggest, juiciest Carrot, peeled it and chopped it. Then boiled it until it was nice and soft (a few minutes longer than you would cook a Carrot for yourself since it needs to be really soft). Then we popped it in our new Mouli (or mini-grinder) and mashed it up good. Then the tasting began.
At first Jackson wasn’t sure – mainly about what to do with this new orange stuff that clearly wasn’t milk. Should he drink it? no, that didn’t work. Should he push it out of his mouth with his tongue? yes, that worked but it didn’t help him eat it. Should I gum the Carrot a bit and then swallow it? Ah yes, much more satisfactory. Infact, that stuff is G-O-O-D mum, give me the whole bowl, now!
Once he got going it was clear that he ‘really’ loved Carrot. Ahh! That’s my boy. So I guess I’ll be sowing more Carrots next season?