Fresh out of the kitchen is The First Foods Book… All the things you love about Ella’s Kitchen in one handy recipe book!
As you’d expect from supersonic, baby-food wonders that are the people behind Ella’s Kitchen, the cook book is packed with top tips and more delicious recipes than you can shake a spoon at with everything from weaning to the big table. And we’re particularly keen on them because they’ve given us a sneak peak:
Weaning | Chickpeas, Courgettes, Carrots & Coriander
For those very first mouthfuls, try this little number. Bursting with vegetables it’s the perfect way to top up on those nutrients and its super summery too.
Ingredients | Makes 10 ice cubes
1 carrot (about 75 g/2½ oz), peeled
and thinly sliced
1 small courgette (about 100 g/3½ oz), diced
10 coriander leaves
100 g/3½ oz canned chickpeas in water, drained and rinsed
Steam or boil the carrot and courgette in a saucepan over a medium heat for 8–10 minutes until they are tender. Add the coriander leaves and heat through. Purée with the chickpeas and 3-4 tablespoons of boiled water in a food processor, or using a hand blender, until smooth.
7-10 Months | Sweet N’ Spicy Lamb And Date Couscous
Moving on to bigger meals? This sweet n’ spicy number will entice tiny taste buds with its delicious combination of exciting new flavours. The dates give a little burst of sweetness while the cinnamon adds warming spice.
Ingredients | Makes 18 Ice-cubes
1 teaspoon olive oil
100 g/3½ oz minced lamb
1 small garlic clove, crushed
1 carrot (about 75 g/2½ oz), peeled and finely chopped
2 pitted dried dates, chopped
150 ml/¼ pint passata (sieved tomatoes)
½ teaspoon ground cinnamon
15 g/½ oz couscous
Method
1. Heat the oil in a saucepan over a medium heat and cook the lamb mince for 5 minutes, breaking it up with the back of a fork, until browned all over.
2. Stir in the garlic, then add the carrot, dates, passata and cinnamon and bring almost to the boil. Reduce the heat, part-cover with a lid and simmer for 25 minutes until the sauce has reduced and thickened.
3. Meanwhile, place the couscous in a heatproof bowl and pour over enough just-boiled water to cover. Stir, cover with a plate and leave for 5 minutes until tender. Drain if necessary and add to the pan with the lamb. Cook for a further 5 minutes until tender, adding a splash of water if necessary.
4. Using the back of a fork, mash the lamb mixture until almost smooth, adding a little boiled water if necessary. Alternatively, purée in a food processor or using a hand blender.
Finger Foods | Ruby Red Mini-Muffins
These colourful muffins are irresistible to little hands. Best of all, the recipe sneaks in added goodness from beetroot and carrots.
Ingredients | Makes 20
55 g/2 oz unsalted butter, melted, plus extra for greasing
140 g/5 oz plain flour
¼ teaspoon bicarbonate of soda
1 teaspoon baking powder
1 large egg, lightly beaten
150 ml/¼ pint natural yogurt
30 g/1 oz feta cheese, grated
1 small carrot, peeled and grated
100 g/3½ oz cooked beetroot (not in vinegar), patted dry and grated
1 tablespoon finely chopped thyme leaves
Method
1. Preheat the oven to 190°C/375°F/Gas Mark 5. Grease 20 holes of 1 or 2 mini-muffin tins.
2. Sift the flour, bicarbonate of soda and baking powder into a large bowl and stir until combined, then make a well in the centre.
3. Beat together the egg, yogurt and melted butter in a bowl, then gradually pour into the dry ingredients and add the feta, carrot, beetroot and thyme. Using a wooden spoon, stir together gently but thoroughly until just combined.
4. Divide the mixture evenly among the prepared muffin holes, then bake in the oven for 15–20 minutes until risen. Leave to cool slightly, then cool completely on a wire rack.
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