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Non-Alcoholic Eggnog | Creamy Christmas Mocktail


For the last two years I’ve been hosting Christmas dinner at my home. I am Muslim so we don’t celebrate Christmas as such, but it is an opportunity for the family to get together because it’s one of the few times of year that everyone is on holiday!! Being British Asian, I do feel Christmas is also part of my culture. I grew up watching my friends celebrating Christmas, we bought the bumper edition Radio Times every year without fail in the 80’s and 90’s, and circled all the movies we’d be watching over the holidays. It was great fun!

I want my little one to have fond memories too, so I really enjoy cooking Christmas dinner  – complete with roasties, gravy, yorkshire pudding, sprouts, roasted veg and juicy roast chicken. Not traditional I know, but prefer chicken to turkey.

One of my specialties is making yummy non-alcoholic eggnog. This easy peasy and creamy spice-infused milky drink so delicious!!  Great as a Christmas mocktail for all non-alcohol drinking folks, and perfect for pregnant mummies. It’s become a tradition to have this every year when we have the family over. I haven’t posted it before as I feel I’ve spent the last two years perfecting it. And, boy can I tell you it has been perfected!

Made with warming spices: cloves, cinnamon and nutmeg, it’s wonderful for health and boosting immunity. These fragrant spices also smell like Christmas and are perfect for this cold time of year.

I have a big family so this recipe is what I call a ‘batch cooking’ recipe – enough to serve my Big Fat Indian family. If you have less guests you can scale down the quantities.

Lovely to serve as a welcome drink on entrance with some yummy canapes.
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Evening Standard – The best healthy baby and toddler weaning recipe books

Yipee!! I’m really chuffed about this piece of coverage. The Evening Standard has featured and recommended my Flavour-led Weaning Cookbook as one of the best healthy weaning recipe books available to buy in the market.

I’ve included the ‘Best For’ round up from the article below. Sums up my recipes and books perfectly!

The other weaning recipe books in this article are fab too, and I’m thrilled to be featured alongside them. Read the full article by clicking on the below image.


The Flavour-led Weaning Cookbook is available to buy from WHSmith, Waterstones, Amazon and all other good bookshops.

If you are baby-led weaning with your little one, you can buy my Flavour-led weaning cookbook bundled with an award-winning Tidy Tot. Available from Amazon and Tidy Tot’s shop.

No-fuss Tandoori Fish Curry – Family Meal


This super-simple fish curry is perfect for a quick mid-week meal (takes just 20 minutes), and tastes really delicious. Comprised of just a few ingredients, this one-pot curry always goes down really well in my home. In fact you can see just how much my little one enjoys it at the end of the video! Keep watching!

Tandoori masala is also a fabulous spice blend. It includes all of your main spices, and a few extras, so is super charged with antioxidant and anti-inflammatory health benefits. The masala give the fish and potatoes a unique taste.

Serves a family of four. Suitable for toddlers 12 months and over.
Total prep and cooking time – 20 mins

2 tbsp olive oil
1½ tbsp minced garlic
1 x 400g tin plum tomatoes – chopped
2 ½ tbsp ground tandoori masala
2 tsp dark brown sugar
Juice of 1 lime
180g white potato (about 1 medium white potato) – washed, peeled, cubed
4 x 100g skinless and boneless white fish fillets, halved
Salt, to taste (optional)
Red chilli powder, to taste (optional)
Fresh coriander, to garnish – washed, chopped

 

Heat the oil in a frying pan and add the garlic. Sauté for 1 minute then add the tomatoes, ground tandoori masala, sugar and lime juice. Cook the sauce for 6–8 minutes until it reduces and thickens. While the sauce is simmering, steam the potato until tender, then set aside. Once the sauce has reduced, add the fish fillets. Cover the fillets with the sauce and simmer on low heat for a few minutes until cooked through and flaky.

Once the fish is fully cooked, add the steamed potato to the curry and combine carefully with the sauce, trying not to break the fish pieces. Remove a serving for your baby and set aside. Stir salt and chilli powder (if using) into the main pan. Finish off the main adult serving and your little one’s serving with a sprinkle of coriander. Serve with roti or rice.

For toddlers you can also serve the fish as a yummy finger food, and use the tandoori masala as a yummy dip for the fish.

 

This recipe is taken from The Flavour-led Weaning Cookbook, available to order now from all good bookshops including Amazon.co.uk, WHSmith and Waterstones. Also available from Amazon.com.

Parsnip Yogurt Mezze – Baby-led Weaning

This baby-led weaning recipe is simply delicious, flavoursome and perfect for babies from the age of 7 months – once first tastes and flavours have been accepted, and baby is comfortable with finger foods.

With four unique flavours blended together – nutmeg, garlic, black pepper and yogurt, this mezze will be a real treat. Similar to Greek tzatziki, this gorgeous, creamy, calcium-rich mezze will add lots of aromatic flavour to some soft finger foods. Very soft pitta (helps if you slice in it half to make it super thin), or very soft bread.

Total prep and cooking time: 15 mins
Makes 13 ice-cubes

1 tbsp olive oil
¼ tsp minced garlic
1 parsnip – washed, peeled, cored, chopped
1 sweet apple – washed, peeled, cored, chopped
1 tbsp full-fat Greek yogurt
Pinch of ground nutmeg
Pinch of ground black pepper

Heat the olive oil in a saucepan, add the garlic, parsnip and apple and sauté on low heat for a few minutes, then add 2 tablespoons of water and let the apple and parsnip steam (covered) for 5–8 minutes (depending on the thickness of the pieces) until they are both tender.

Once tender, pop into a food processor (or use a handheld blender) and blend until smooth. Add the yogurt, nutmeg and black pepper and combine well. Spread thinly over a very soft pitta slice (once your child has mastered soft finger foods) and cut into strips for your little one. Add more or less to a pitta slice depending on your little one’s taste buds.


This recipe is taken from The Flavour-led Weaning Cookbook, available to order now from all good bookshops including Amazon.co.uk, WHSmith and Waterstones. Also available from Amazon.com.

BBC Asian Network Live Interview

It’s a week after book launch and I can honestly say it’s been manic! The interviews and reviews started a couple of week’s before launch and it’s been non-stop ever since. It’s been fab though and totally worth it! I’m super pleased to say the book is going really well!! I’ve had some simply fabulous reviews from Gurgle magazine, Reveal magazine, and from mummies who have tried and tested the book. You can read some of their views on it here:

Katy Kicker

Let Them Be Small

Odd Hogg

I was also lucky enough to appear on the BBC Asian Network on Wednesday to talk weaning, and ‘Flavour-led Weaning’. I was on The Big Debate show with Qasa Alom from 12pm. It was great fun, and a lovely listener from Scotland even called the show to say how great it was that I was focusing on weaning with aromatic flavours and spices, as she too couldn’t find any sort of guidance when she was weaning her children.

If you didn’t catch the interview on the BBC Asian Network (12.15pm on Wednesday 8th March) , you can hear it here. Approx 15 minutes in length.

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The Flavour-led Weaning Cookbook – Out Now

Well launch day for my new cookbook, ‘The Flavour-led Weaning Cookbook’ is finally here. I’m super excited and scared to say the least! I’ve worked really hard on this book and I hope you all find it useful for your weaning journeys.

Here’s a little video of my Apple and Ginger Puree to celebrate the launch. Hope you like it. And to find out more about flavour-led weaning click here.

The Flavour-led Weaning Cookbook, is available to buy now from all good bookshops including Amazon.co.uk, WHSmith and Waterstones. Also available from Amazon.com.