Feeding Lilith

This upsidedown fish pie was absolutely lush! With a garlic and parsley mash topped with creamy fishy goodness.  I actually don't currently own a freezer, hence why I've opted for tinned peas. This can easily be substituted for a few handfuls of frozen peas. So I opted to use some fresh parsley after it was substituted onto my food shop. If you don't have any, the dried stuff will do fine or something mixed herbs! Opt for 2 tsp.  I didn't add any cheese to this recipe, but you're more than welcome too!  Ingredients  Fish pie Oil 1 head of garlic 2/3 sticks of celery 1 onion 3 carrots 1 tin of peas (frozen also works)  1 Tbsp Plain flour  Handful of parsley 1 vegetarian/ chicken stock cube (low salt) 600ml milk 1 pack of frozen fish fillets  Mash  2-3 potatoes  Parsley 1 tbsp butter  Dash of milk How to do You want to preheat the oven to around 180⁰c, cut the top off the garlic head, drizzle with some oil and wrap in tinfoil. ...

I had some salad tomatoes in my fridge which were looking particularly sad. Same goes with the basil. What better than to use these sad looking veg to muster something up!  This is quite similar to my universal tomato sauce, if you only have Passata or chopped tomatoes to hand, check out that one!  I made this tomato sauce with what I had in the kitchen. I put 4 salad tomatoes in the recipe as that's all I had. Saying that, I know they come in packs of 6 and 6 would also work!  I used a stick blender in this recipe. If you're unable to blend, I recommend reducing the tomatoes for longer and dicing the onions.  To serve to my little lady, I paired this sauce with some orzo and mozzarella!  Ingredients  1 onion  4 salad tomatoes 1 tbsp tomato puree 2-3 garlic cloves  Handful of spinach Handful of fresh basil Grinding of black pepper  How to do Half and slice the onion nice and thin, pop in a saucepan with a little oil on a low heat ...

I don't know if this can technically be called saag aloo, but it's spiced potatoes and spinach and slightly resembles it!  I call this my cheat Curry, because it's so easy to make! Minimal ingredients for great flavour. Some recipe notes!  If using bone and skin chicken thighs, de skin them but leave the bones in! This will add to the flavour  This can absolutely be done in a slow cooker, whack on high for around 4 hours or low for about 6, until the chicken is probing above 75⁰c This can also be made vegetarian by swapping the chicken for cauliflower and chicken stock for vegetable stock! To serve for my little lady, I thoroughly mashed the saag aloo and shredded some chicken. I served with basmati rice.  Ingredients  Curry - Chicken thighs (I used 1kg) 150g ground almonds 1 onion 400-600ml chicken stock 2 tbsp curry powder (I used mild) Saag aloo - 3 potatoes Bag of spinach  1 tsp curry powder  1 tsp tumeric  Chilli + coriander (opti...

What a hack right?! Tortilla quiche! This took me all in all about 30 minutes to make from popping the bacon in to serving.  My little lady also LOVED it! The fillings are incherchangeable, just keep to the egg, milk and cheese base measurements. Fancy broccoli and stilton? Chuck them in there. Fancy a more cheesy quiche? Try 100g of cheese!  Ingredients  3 large broccoli florets  3 bacon rashers ( I used streaky)  4 large eggs Dash of milk  50g grated cheese  1 tortilla  Grinding of black pepper How to do Preheat the oven to 180⁰c fan (200⁰c) Pre cook the bacon.  In a bowl, crack 4 eggs, measure the amount they weigh and add milk to bring the total to 250g. (I used 4 large eggs and around 20ml of milk)  Chop the dark green bits off the broccoli florets into the bowl, add cheese. Dice the bacon once cooked and chuck in. Give a good whisk, season with black pepper. Using a 20cm cake tin, line with a tortilla, pour in the mixtu...

This fridge raid chicken broth is absolutely fantastic at using up what ever veg you have in your fridge! Literally whack it all in! A good base of this would be carrots, celery and onions. But honestly, experiment! Below is what I used for this particular one. But think of it more as guidelines than laws!  And the bread dumplings, so easy to make yet so delicious!  The Italian seasoning in this recipe can be switched for mixed herbs. To serve to my little lady, I mashed the veg into a lumpy paste, shredded the chicken, sliced the dumplings into cubes and served with a little broth in the bottom of her bowl.  Ensure your chicken is fully cooked at the end by probing it, it should reach 75⁰c or higher. If it's still not cooked, leave it for an additional 10 minutes.  Ingredients  Broth 3/4 large carrots Bunch of spring onions  1 head of broccoli  1ltr low salt chicken stock 2 tsp Italian herbs 2 bay leaves  Chicken thighs (I used 1kg)...

Quick, cheap and easy! This broccoli and cauliflower soup definitely hits the spot for a light meal or lunch!  Perfect as is or with some croutons for a little more filling meal.  I used a stick blender in this recipe to create a smooth-ish soup. Ingredients  2 medium/ large potatoes 1 bag of broccoli and cauliflower heads (alternatively, 1 small head of broccoli and cauliflower or 1/2 a medium to large ones) 1 Low salt veg stock cube 1 tsp garlic puree or 2 garlic cloves  1 ltr of boiled water Grinding of black pepper Handful of grated cheese How to do Prep the veg by removing the cauliflower and broccoli from the stalks, peeling and chopping the potatoes into 1cm cubes.  Chuck into a deep saucepan along with the garlic cloves/ puree (leave whole if using cloves), stock cube, water and a good grinding of black pepper.  Give a little mix and simmer on a medium heat for around 20 minutes, until the veg and potatoes are tender. Remove from the hea...

Whip up these herby courgette tarts for a deliciously light and versatile meal! Perfect for using up leftover mascarpone from the cheese twists, they’re bursting with flavor and can be paired with new potatoes and veg for a satisfying lunch or dinner. I took these as a snack for a walk yesterday and they did the job!   These tarts are also great for weaning—just ensure any nuts are crushed to a fine crumb or skip them entirely for little ones. Cut the tarts into finger width strips to serve to littles! A simple yet tasty way to enjoy wholesome ingredients! Ingredients  1 Courgette  10 plumb tomatoes  1/2 tub Mascapone  1 tsp garlic pepper 1 tsp Italian/ mixed herbs  1 roll pre made puff pastry Handful of Hazelnuts (pine nuts or almonds/ ground almonds also work well!) Handful of grated cheese  2 tbsp oil  How to do Preheat the oven to 200⁰c and remove the puff pastry from the fridge.  Thinly slice the courgette into wafer thi...

Treat your little one to a weaning-friendly version of a takeaway classic with this prawn toast! Perfect for babies 9 months and up and adults!! It's packed with flavor, made with simple, wholesome ingredients, and easy for little hands to hold and enjoy. A fun, nutritious twist on a family favorite! To serve to my baby, I cut the crusts off and sliced into finger width strips.  This recipe requires a food processor/ chopper Ingredients  1 packet of raw prawns (mine was 150g) 1 tsp garlic + ginger paste  1 egg white 2 tsp low salt soy sauce  2-3 slices of bread  50g sesame seeds Vegetable or sunflower oil for frying How to do Pop the prawns, garlic + ginger, egg white and soy sauce in a food processor and blitz until paste like. Spread this prawn paste on top of bread in an even layer. Coat with sesame seeds, you can do this by pouring on top and rubbing in or dipping the bread into a plate of sesame seeds prawn side down.   Heat a frying p...

Quick, easy and super yummy. This sweet take on eggy bread is filling and a brilliant way to start your day!  To serve to my 9 month old, I de-crusted the bread and cut into strips, served with greek yoghurt and mashed strawberries.  Ingredients  2 slices of bread 2 eggs 1 tbsp ground almonds  2 tsp almond extract A little oil for frying  To serve Fruit + greek yoghurt  How to do Heat a frying pan with a little oil on a medium heat. Mix the almond ingredients and eggs in a deep plate or container, dip the bread in both sides, allowing to really soak up the eggy mix.  Pop in the frying pan for 2-3 minutes each side.  Serve with fruit and greek yoghurt! 

This hearty dish is perfect for cooler months and I love the flexibility of it. I can pretty much raid my fridge of what veggies I have and chuck them all in.  This dish can be made veggie by omitting the mince for mushrooms. You'll get an earthy mouthful of goodness with every bite! Simply mince the mushrooms along with the other veggies!  I used a food processor for all the veg in this recipe, but you can dice instead if you don't own one. Or don't if you prefer a bit more of a bite!  Im absolutely about to butcher these names but I added some borletti and cannoli beans as I had them in my cupboard for some extra goodness! This is exactly what I mean about being flexible. Honestly, chuck what you have in there!  Ensure to use low/ no salt ingredients like the stock and gravy if serving to littles! I chopped this all up and mashed the beans to make it manageable for my 9m old when serving. Ingredients  The main event - 250g mince (5% fat) 6 cloves o...

Quick, easy, delicious. What's not to love?  What I adore about these is how customisable they are, a dash of whole grain mustard, some hidden veg, all will go down well and taste fantastic!  I plan on feeding these to my daughter for her lunch today with some greek yoghurt. Once she wakes up that is. A perfect lunch or snack!  Ingredients  1 sheet of pre-made puff pastry  Mascapone  Grated cheese  Black pepper 1 egg or milk to glaze How to do  Remove the puff pastry from the fridge around 10 minutes before making. Preheat your oven to 200⁰c. Roll out the puff pastry, have the longest end closest to you (horizontal), spread a thin layer of mascapone evenly on the puff pastry, talking corner to corner.  Spread grated cheese over half of the pastry. Also, give a good grinding of black pepper.  Fold the pastry in half so the longest sides are touching eachother. Use a pizza cutter to cut into thin-ish strips. Around 12-14. Lay o...