Well it hasn’t exactly been barbecue weather recently so I opted to pan-fry this yummylicious fish instead! Sea bass is by far one of my absolute FAVOURITE fishes. As with all fish it’s quick to cook, tastes delicious, and barbecues really well too. Whilst it is a fab source of protein, is low in fat, and packed with omega-3 fatty acids – the Department of Health recommends eating sea bass as a ‘treat’ as it contains similar levels of pollutants as oily fish. So whilst it is safe for children occasionally, it’s best to cook with alternative fishes such as white fish (cod, coley, pollack, haddock) if you like to cook fish for your family on a regular basis. Feel free to use my marinade with white fish too – it tastes great! Enjoy!!
So, after a month of fasting (which seems to have whizzed by), Eid is finally towards the end of this week! Woo-hoo! Whilst I’ve really enjoyed this Ramadan, and after every year have a renewed appreciation for food, I’m looking forward to getting back to normal and eating dinner with Aaliyah again. And with Eid on the horizon, I thought I’d share my yummy rice pudding (kheer) recipe!
My recipe is naturally sweet, rich, creamy and luscious, and is suitable for babies from 7 months and up. I used to cook this recipe a lot for Aaliyah when she was a baby, and now I cook it as a healthy alternative to the usual sugary kheer recipes for the whole family.
This pudding is well-balanced for babies and toddlers and all of the ingredients have amazing health promoting properties. The saffron used in the pudding contains the compound ‘crocin’, important for good memory and can actually help baby’s ability to learn new and exciting things! The dates in the recipe are impressive too, with antioxidant power close to that of blueberries – they are a concentrated source of calories, great for boosting energy, fibre-rich helping to keep bowels healthy and are a wonderful source of minerals, potassium, selenium and calcium.
You may have noticed it’s been a while since I last blogged. Well that’s because I’ve been on HOLIDAY!! After The Baby Show, we finally found the time to have a family holiday abroad and had an absolutely amazing time – swimming, sun-bathing, shopping and visiting water parks. I have serious holiday blues!
Not only was it Aaliyah’s first holiday abroad, it was also her first time on a plane. Which meant it was the first time I needed to consider what food I was going to take on the plane for all of us. With budget airlines now charging for EVERYTHING – check-in luggage, booking seats, extra leg room and horrible processed plane food (soon we’ll be paying to visit the on-board toilets!), there was no way I was going to pay for a meal which I knew would be vile!
A slightly different post from me today… a round up of the weekend’s Baby Show at the NEC in Birmingham (15th – 17th May). It was a hectic three days – the stand was super busy – thankfully my family was nice enough to help out! I was live speaking on the Made for Mums stage on Friday and Saturday, met some fantastic people and had some really great positive feedback from parents looking to wean their babies with yummy aromatic flavours and spices.
Cooking basmati rice sounds like a fairly simple task; it only has three ingredients after all – rice, water and oil. With just three ingredients how can cooking rice go wrong? Well… it can actually go VERY wrong!
I remember when I first started cooking rice I would either flood the rice with too much water which meant soggy, overcooked rice. Or wouldn’t add enough and half of the rice would be stuck to the bottom of the pan! But this rice was NOT going to get the better of me! So I persevered until I got the perfect balance of rice, water and oil to create beautifully white, soft, fluffy basmati rice. Little did I know the squishy, overcooked rice I was unintentionally cooking all those years ago, would actually be great for weaning!
This recipe went down a treat with everyone and fit in rather nicely with my vegetarian evenings. A delicious meat-free chilli con carne with a little beanie twist. I substituted the kidney beans for butter beans. There wasn’t any particular science behind the substitution. It was partly because the hubby isn’t too keen on kidney beans, and the other part – I didn’t have any kidney beans in my food cupboard!
I have to say the butter beans were a great call! They worked really well in this chilli. Butter beans themselves are rich and creamy and add a lovely taste – a taste different to kidney beans. Whilst I love a conventional chilli con carne, I would definitely recommend cooking this version as an alternative.
Only taking around 30 minutes to prepare, I decided to cook this family meal up early afternoon and serve it to my little one as an after school snack. Both after school snack and family meal cooked in one go! Aaliyah loved it so much she had no issues eating some more for dinner.