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Baby Finger Food: Trump Pork and Apple Burgers

I woke up this morning and Donald Trump is President… Didn’t see that one coming. I thought about writing what I think about this turn of events, but instead I’m going to sum up how I’m feeling with this gif:

drinking-gif

So… turn up the music, pour yourself a cocktail and get on with life. Once you’ve sobered up, you may need to feed yourself and your children, so to help you out I am continuing with my Baby Finger Food series, enjoy:

At some point I will have to face teaching my boys to use a spoon, but if they’re anything like my daughter they will be determined to pick up whatever I serve them for some time. So for now I’m keeping things tidy and continue to come up with recipes they will enjoy that introduce new flavours, just like these juicy pork and apple burgers.

pork and apple burgers

Although the twins are getting the hang of chewing (they have eight teeth now!), many meats are still hard work. Minced meat is not only easy to chew but is easy to mix in with other ingredients to make a  moist patty. And my new herb to tickle their taste buds is tarragon… one of my personal favourites.

Pork & Apple Burgers with Tarragon
Yields 16
Juicy finger food for Baby, or garnish in a bun for the rest of the family, delicious!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 lb minced pork
  2. 1 cup panko breadcrumbs
  3. 1 sweet apple, grated
  4. ½ onion, grated
  5. 1 egg, beaten
  6. ½ tsp dried tarragon
  7. pinch of salt
Instructions
  1. Preheat oven to 400°F.
  2. Mix all the ingredients in a bowl with your hands.
  3. Shape the mix into patties and place on a lined baking tray.
  4. Bake for 20 minutes, turning at half time.
Twin Pickle http://twinpickle.com/
And what did the boys think?

twins-highchairs-food

twins-eating-food

If you like the look of the burgers you may like to try one of my other recipes from the Baby Finger Food Series:

Spicy Vegetable Croquettes
Baked Baby Falafel
Minty Pea Risotto Cakes

 


Baby Finger Food: Minty Pea Risotto Cakes

A message for risotto lovers everywhere… do not throw away your leftovers! This recipe may seem labour intensive, because it takes you from the beginning, but you can make risotto cakes out of any variety of risotto. I would highly recommend having yourself a lovely minty pea risotto dinner and using what’s left to make some cakes the following day. Perfect appetizers, snacks or baby finger food.

risotto-cake

My boys have been eating a lot of spices recently so I thought it was time to introduce them to a new herb flavour… mint. And peas are my official favourite vegetable, so I need the twins on board from an early age, or we’re going to have a lot of grumpy faces later on.

Minty Pea Risotto Cakes
Yields 18
Use this recipe to make risotto, risotto cakes or both... delicious!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
For the risotto
  1. 4 tbs olive oil
  2. 1 onion
  3. 4 cloves of garlic
  4. 1 cup Arborio rice
  5. 2 cups warm chicken (or veg) stock
  6. 1 1/2 cups warm water
  7. 1 cup frozen baby peas
  8. 6 mint leaves
  9. 2 tbs grated parmesan
For the cakes
  1. 1tbs olive oil
  2. 1 cup panko breadcrumbs
To make the risotto
  1. Finely chop the onion and garlic. Heat 4 tbs of olive oil in a large saucepan.
  2. Sauté the onion over medium heat for 4 minutes until they soften. Add the garlic and cook for another 4 minutes.
  3. Add the rice and sauté for 2 minutes. Add a little stock and stir until absorbed, continuing to add stock and then water, stirring until the rice is al dente, around 20 minutes.
  4. Add the peas and chopped mint, and cook for 2 minutes or until peas are tender. Stir in the grated parmesan.
To make the cakes (with chilled risotto)
  1. Toast the breadcrumbs in olive oil to brown.
  2. Roll balls of risotto in your hand and flatten to make patties.
  3. Lightly coat in breadcrumbs - the risotto should be sticky enough to not require an additional egg layer.
  4. Bake in the oven for 30 minutes.
Twin Pickle http://twinpickle.com/
Lucky for me, things on the pea front are looking good, and the boys weren’t phased by the new minty flavour either…

risotto-babies-happy

 
 

Baby Finger Food: Baked Baby Falafel

Following on from ‘Spiced Vegetable Croquettes’, I continue my quest to come up with healthy, adventurous foods my boys can feed themselves. They are 11 months old now and really aren’t interested in being fed by Mom, yet I’m trying to continue all the goodness they used to get from their homemade purees. Beans are the perfect source of protein, especially because as a household we are trying to cut down on meat consumption. I am also keen on introducing them to herbs and spices, and what better to do it than this Middle-Eastern classic – Falafel.

falafel

I may be upsetting many an Israeli falafel lover here with my recipe because traditionally they should be made with dried chickpeas. They should also be fried in oil to give that crispy on the inside, fluffy in the middle texture. I apologize in advance because I’ve gone rogue… You can’t necessarily find dried chickpeas in your local grocery store, and they also have to be soaked overnight before you can use them. So if you’re prepared and organized, go with dried, but if you have three children and a time management problem, buy canned.

In regard to cooking, I tried frying them but because they are smaller than traditional falafel they soaked up a lot of oil and were too greasy. I tasted both the fried and the oven baked and I genuinely favor the baked, hence that’s what I’m posting below. I’m happier offering baked goods over fried to the babies anyway (sorry Israel).

Baked Baby Falafel
Yields 30
A Middle-Eastern classic made a little easier and healthier for moms and babies alike.
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
Ingredients
  1. 2 (15oz) cans of chickpeas
  2. 1/2 an onion
  3. 6 cloves of garlic
  4. 1/2 cup fresh parsley
  5. 1/2 cup fresh cilantro
  6. 1 tsp ground coriander
  7. 1 tsp ground cumin
  8. 4 tbs flour
  9. 1 tsp baking powder
  10. 1/2 tsp salt (optional)
  11. 1 tbs olive oil (optional)
  12. Plain Greek yogurt & cucumber to serve
Instructions
  1. Preheat the oven to 400°F. Finely chop the onion, garlic, parsley and cilantro.
  2. Drain and rinse the chickpeas and place into a food processor with the chopped veg, flour, baking powder, herbs and spices. Add a little salt if you wish.
  3. Pulse the ingredients in the food processor. You're aiming to break the chickpeas up, without turning them into a paste.
  4. Using your hands, roll the mixture into balls of around 1-1.5 inches in diameter.
  5. To give just a little crisp to the outside and stop them drying out, roll the falafel in a tbs of olive oil on a plate. Alternatively you could lightly spray with oil or just leave them bare - they will still be delicious!
  6. Place the falafel onto a lined tray and bake for 40mins, turning at half time.
  7. Serve on top of Greek yogurt with a side of cucumber.
Notes
  1. Instead of plain yogurt and sliced cucumber, you could go all out and make Tzatziki, yum. What can I say... I'm a busy woman and it just didn't happen this time! Enjoy snacking on your baby's food 😉
Twin Pickle http://twinpickle.com/

Of course what matters most of all is the twin tasting panel… they went down a treat!
twins-eating

 


This post is linked up here: 

Juggling Food
Mummy in a Tutu

Baby Finger Food: Spiced Vegetable Croquettes

My babies are growing up fast and prefer getting their hands messy than their puree these days. It’s time for new homemade delights on the menu… I wanted to make something that’s easy to pick up but still packed with the goodness they’ve been getting from their favorite veg purees. I wanted to offer them something more exciting than a plate of boiled vegetables, and keep introducing them to interesting flavors through spices. So I came up these Indian inspired spiced vegetable croquettes. Totally delish for adults too, although if I was making just for grown ups I’d add a bit of salt in the mix… but for now babies, we’ll keep your lunch salt free.

croquette-stack

Spiced Vegetable Croquettes
Yields 20
Healthy finger food for baby and grown-ups alike, packed with vegetables with an Indian inspired spiced flavor.
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Ingredients
  1. 2 large potatoes
  2. ¼ cup milk (ish)
  3. 3 tbs butter
  4. 1-2 cloves garlic
  5. 2 carrots
  6. ½ a shallot
  7. 3 mushrooms
  8. 3-5 broccoli florets
  9. ½ tsp tumeric
  10. ¼ tsp corriander
  11. ¼ tsp cumin
  12. 2 tbs olive oil (optional for the golden crispy look)
  13. 1-2 eggs (I just about made do with one large)
  14. 1¼ cups panko bread crumbs
Instructions
  1. Peel and chop the potatoes into large pieces and boil for around 15mins until soft enough to mash. Mash the potatoes together with a little milk and butter (1tbs).
  2. Finely chop all the vegetables. You may want to grate harder veg such as the carrot or broccoli stalks if you want the croquettes to be super mushy. My boys are ready for a little texture so I chopped to no bigger than a pea. Saute the chopped veg in the remaining butter (2tbs) for 5-8mins until it softens.
  3. Mash the veg in with the potato and add the spices.
  4. Once cool enough to handle, take heaped tbs sized balls and roll into cylinders the size of a fat thumb. You should be able to make around 20 croquettes that size but you can make them any size or shape you like. I found rinsing my hands every 4-5 croquettes made the sticky mix easier to handle.
  5. Put the croquettes in the freezer for 20mins to firm up a little and make the breading process easier.
  6. Toast the panko breadcrumbs in a pan with a little olive oil. This step is optional but does give the breadcrumbs that lovely golden color. Otherwise, you can fry the croquettes instead of oven baking, or use whole wheat panko which are darker in color. Baby will also unlikely care if you bake the white breadcrumbs just as they are, it's only us adults that expect breadcrumbs to be golden!
  7. Remove your 'fat thumbs' from the freezer, dip in a egg and roll in the breadcrumbs to complete each croquette.
  8. Bake for 20mins on a tray lined with parchment paper, turning at half time.
  9. Wait for them to cool before serving to those hungry babies! I fed them cold to my boys straight from the fridge the following day and froze the rest for another time.
Twin Pickle http://twinpickle.com/
And it’s only right to show you what the boys thought of them… Spiced Vegetable Croquettes for the win!

croquettes-twins

 

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