Vegetarian – Page 23 – The Food Wife

Fruity Porridge Baby Bars

15th September 202015th September 2020
by thefoodwife

Makes approximately 20

Iâ€™m now weaning Food Baby number two and am adjusting back to cooking recipes suitable for little mouths and tummies!

Packed full of fruit (and veg!) these oaty bars are firm enough to hold for little hands but soft and squishy making them perfect to eat too!

If you are avoiding gluten then ensure the oats are certified gluten-free. Otherwise this recipe is suitable for most dietary requirements, and perfect for baby weaning.

Ingredients:
200g (gluten-free if required) oats
4 bananas, mashed with a fork
2 eating apples, peeled and grated
1 carrot, peeled and finely grated
1/2 tsp ground cinnamon

Step 1: Preheat the oven to 180c and line a baking tray (I used a rectangular tray approx 11×5 inches) with parchment.

Step 2: Combine the five ingredients in a bowl.

Step 3: Tip the mixture on to the lined tray and use the back of the spoon to flatten and even out the top. Transfer to the oven and bake for 30 minutes.

Step 4: Remove from the oven and allow to cool fully in the tin, before cutting into approximately 20 bars.

Store in the fridge for a few days or freeze. For smaller hands slice each bar in half length ways to make them easier to hold.

Sloe Gin

9th September 20209th September 2020
by thefoodwife

Makes approx 1L

You will find sloes in abundance in hedgerows at the moment. They look deceptively like blueberries but these are high in tannins, making them unpleasant to eat with their drying effect in your mouth and they are almost inedibly sharp. Combined with sugar and gin and left to mature, however, and youâ€™ll have the perfect drink, ready in time for Christmas.

Ingredients:
500g sloes
250g caster sugar
1L gin

Step 1: Wash the sloes, and prick them all over (alternatively freeze them once washed and then use them when ready, with no need to prick).

Step 2: Place sloes in a large jar, and add the sugar and gin. Seal and place some where cool and dark.

Step 3: Once a day for seven days, shake the jar vigorously.

Step 4: Leave for two to three months before straining the sloes out and bottling.

Butternut Squash, Black Bean, Tomato and Coconut Curry

8th September 20208th September 2020
by thefoodwife

Serves 6-8

Creamy and mild, this curry is great for all the family. Itâ€™s naturally vegan and gluten free too so caters for a range of dietary requirements. If you like some heat, add a chopped chilli or two during step two.

This is rather rich because of the coconut milk, and should serve 6-8, depending on appetite. Itâ€™s a perfect batch cook recipe so you can freeze portions for a quick and nutritious meal for another night.

Ingredients:
(Coconut) oil
2 onions, small dice
2 inches of ginger, grated
2 cloves of garlic, crushed
2 cinnamon sticks
2 heaped tsp ground cumin
2 heaped tsp ground coriander
2 heaped tsp ground turmeric
2 heaped tsp ground paprika
1 tin coconut milk
500g passata
2 tins black beans, drained
2 tomatoes, halved and cut into wedges
1/2 butternut squash, small dice
Salt and pepper

Step 1: Heat a table spoon or two of oil in a large pan (it will need to have a lid). Add the diced onion and cook over a medium heat for 10 minutes. Add the ginger and garlic and cook for a further five.

Step 2: Add all the spices and stir to stop them from burning. After a minute or two add the coconut milk and passata, along with the squash, tomato and black beans. Cover with a lid and cook on a low heat, until the squash is tender. Season to taste and serve with rice and/or flatbreads.

Tiffin

7th September 20208th September 2020
by thefoodwife

Makes 16 squares

A perfect non-bake â€˜bakeâ€™ to make with children. Tiffin, or refrigerator cake, is a rich biscuity chocolate concoction which combines store cupboard and fridge ingredients to make a tasty treat. Itâ€™ll keep for up to a week in the fridge too (although Iâ€™ve never known it to last so long!)

Iâ€™ve given you options here to turn it into a gluten-free and/or vegan treat, if required. You can vary the amount of biscuits used (see below) using the lower amount will give a softer, fudgier tiffin, the higher makes a more solid tiffin. Both are good!

Ingredients:
150g butter/vegan baking block
75g caster sugar
75g golden syrup
30g cocoa powder
160g-200g biscuits (I like using digestives or rich teas) (gluten-free/vegan if required), crushed to a mix of powder and chunks
2 handfuls of sultanas
200g dark and/or milk chocolate (gluten-free/vegan if required), melted
Optional: Handful of mini marshmallows (gluten-free/vegan if required)

Step 1: Line an 8×8 inch baking pan with grease proof paper.

Step 2: Over a medium low heat, melt the butter, sugar, syrup and cocoa together until smooth, remove from the heat and allow to cool slightly.

Step 3: In a bowl combine the crushed biscuits and sultanas, and then stir through the molten cocoa mix until fully combined.

Step 4: Tip into the lined pan and press out until it is in one smooth and level layer.

Step 5: Smooth over the molten chocolate and, if using, sprinkle over the marshmallows, pressing them gently into the melted chocolate. Cover and place in the fridge to set for a few hours. Once fully set, cut into 16 squares using a hot knife.

Store in a sealed container in the fridge.

Baked Feta

19th July 202019th July 2020
by thefoodwife

Serves 2-4 as part of a mezze

Baked feta has been a revelation in our household. Whilst Iâ€™ve always loved it in its regular state, the food husband has never been particularly fussed by it. But he loves this!

Ingredients:
200g block of feta
2 tbsp runny honey
Pinch of oregano
Pinch of dried chilli flakes

Step 1: Preheat your oven to 200c (fan).

Step 2: Place the feta in a small baking dish. Drizzle over the spoonful of honey and sprinkle the oregano and chilli across the top.

Step 3: Bake for 10-15 minutes and serve immediately.