Tempting Tuesday: Baby Quiche

Tempting Tuesday: trying not to kill my family with my experimental cooking.

Zander approved: 4 stars (tasty, smushable in intrigued fingers, I can do it myself but still not as good as fromage frais).

Perfect for little hands, and yummy for Mummy's in a rush.

If you want to make them for people old enough to have a little salt, they are nicer with (as most things are), but for small people under two, they can be salt free.
You'll need a muffin tray.

Ingredients:
4 slices of bread with the crusts cut off
3 eggs
3 tbsp milk
heaped tbsp frozen peas
heaped tbsp grated cheese
a few broccoli florets, finely chopped

Beat the eggs and milk in a large shallow bowl.

Because I wanted squares and my bread is rectangular, I cut them up so that 4 slices would go into 6 moulds, as you can see in the photo above. The fact that the bread isn't one whole piece for two of the muffin moulds won't make a different once it's cooked.

Dip the bread in the egg, coating both sides, then place each slice in the tray.
Don't worry about leftover egg, we'll use it in a second.

Mix your veggies up with the cheese and left over egg.

Divide it all up carefully into each portion.

Bake them in a preheated oven at 180°C for about 15 minutes, until they are cooked through.

I tend to store them in a tuppaware box in the fridge, where they get eaten in a few days.

I love that you don't have to go with peas and broccoli, you can chose anything; meat/veg or just whatever you have in the fridge, which stops small people getting bored and provides ample opportunity for trying lots of new foods.

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Tempting Tuesday: Baby Banana Fingers

Tempting Tuesday: trying not to kill my family with my experimental cooking.

I made these for Bean and Ed when they were tiny, so obviously Zander gets them too. They're so easy to make and they're brilliant for babies who are just getting the hang of this whole eating thing. They're also junk free, with no sugar unless you decide you want them sweeter.

Ingredients:

2x bananas, preferably ripe.

a mug full of self raising flour,

a mug full of instant oats (or smashed up* porridge oats)

100g butter or 3tbsp oil

1 tsp vanilla essence. 

Please excuse my three bananas, as I got so many of them in my 9 pence bag, I thought I'd make a giant batch and see if half of them survive going in the freezer.

Smush up all the ingredients together.

Make them into baby fist size fingers (yes, I know they look like poos), and bake in the oven for about 15 minutes (or until golden) at 180°C (fan oven)

*smash up porridge oats using a food processer

***************UPDATE***************

It took a few attempts, but Zander really seems to like them (although he's in his throwing stuff stage).

And the best news ever...they survive the freezer!! Once defrosted at room temperature, you'd never guess they'd been frozen. Yay!

Time to make a giant batch.

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Tempting Tuesday: Carrot Drop Scones

Tempting Tuesday: trying not to kill my family with my experimental cooking.

Ingredients:
100g self raising flour
1/4 tsp mixed spice
1x egg
80g grated carrot
4 tbsp plain yogurt
100ml milk

Add all the ingredients together and mix well. 
Fry dollops of the stuff in the pan, make them as big or small as you like (a ladle gives a good amount). Fry on both sides.

You could exchange some of the carrot for grated courgette, that would be yummy too.

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