Friday, 18 October 2013

Homemade Baby Food: Carrots, Broccoli & Cheese Puree

I have decided to start cooking my own baby food as Ella's kitchens are just getting to expensive. Don't get me wrong they are a great convenience product and I always have a couple in my change bag for emergencies or if the little one is at nursery.

I have been cooking in big batches and then freezing the meals in portion sizes. I've been using a silicone muffin tin as it is the perfect portion size, easy to clean and easy to pop the portions out. Once they are frozen I keep them all in freezer bags that i can write a label on including the date. Here is a recipe I cooked this week that my little one is thoroughly enjoying. 

Carrots, Broccoli & Cheese Purée

300g Potatoes peeled and chopped
1 medium Carrot peeled and chopped
75g of Broccoli 
4tbsp of baby's usual milk
15g unsalted butter
40g Chedder Cheese grated

1. Boil Potatoes & Carrots for 20 mins until soft
2. Add Broccoli in for the last 8 minutes or so ( i use frozen Broccoli as it is much easier and they say frozen veg is fresher and contains more of its natural vitamins)
3. Drain the water out and purée or mash. Depending on the stage of your baby's weaning you will know how lumpy or smooth to make it. I use a hand blender as i think it gives me more control of the texture. It was also super cheap from Asda ;) You can also use a potato masher. 

This recipe is great because of it large Broccoli content. Broccoli is a super food containing Vitamin C, beta-carotene, folic acid, Iorn and Potassium ! It only takes around 20 mins to make with minimal prep. especially if you use frozen veggies. The ingredients should make around 4 portions and is best suited for babies 9-12 months. 

Monday, 1 July 2013

Girls lunch outfit

Cream Oversized Cardigan 
Miss Selfridge

Peplum Lace Top
AX Paris

Supertrash - Slim fit jeans - green

Supertrash Slim fit Jeans

Tuesday, 19 March 2013

Lush Snow Fairy Shower Gel - Review

I know, I know.... where have I been if I am just getting round to trying Snow Fairy. It was actually a gift from the hubby at Christmas time. I don't think I would ever have bought myself Snow Fairy from Lush I am always more attracted to the bath bombs when I'm in the store and perhaps this is why it has taken me so long. 

However I can now see what he fuss is about it does smell fantastic and the best bit is that it leaves my bathroom smelling amazing after I use it in the shower. I don't think it has any great skin benefits and while I loved it as a gift and will probably buy it as a gift for friends and family I wouldn't buy it for myself again. There are equally nice smelling shower gels that cost a lot less, my favourites being the dove range. 

Do you only purchase treats from Lush ? Or are there products you use everyday ?

D Xx

Saturday, 19 January 2013

Back with a bundle

Sorry for the complete lack of content lately but I have been off having a baby ! Cali arrived on the 28th of December and has been keeping me on my toes ever since.

I'll be back blogging this coming week :)

Friday, 21 December 2012

DIY Spot treatment: Aspirin Spot Treatment

All you will need is:

Place the 3 or 4 aspirin in a small dish 

Add a small splash of warm water

The aspirin should start to dissolve. Give them a stir until it develops into a paste.
Use the cotton buds to add the pasts to the blemishes. Leave for a couple of hours or if possible over night for really big blemishes.

If you try this please let me know how you get on. I loved it and will never buy an expensive spot treatment ever again. They tend to just dry my skin out and leave me with marked skin for a few weeks. 

Do you have any secret emergency skin fixes ?

Thursday, 20 December 2012

Butternut squash, Chilli & Coconut soup

One of my favorite winter warmer recipes.
 It is super quick and simple to make but sounds really impressive. 

Ingredients :

2 Butternut squash
2 onions
1 or 2 red Chillies depending on personal taste
1 tin of light coconut milk 
1.5l of vegetable stock
2 garlic gloves


1) Chop and de-seed the butternut squash  (don't bother peeling) and place on a baking tray. Chop the garlic, chillies and onions and also place on the tray. Drizzle with a little olive oil and place in an oven at 200c until the butternut squash is soft.

2) While the veg is in the oven make up the vegetable stock.

3) Add the vegetable stock and roasted vegetables to a pot and leave to simmer for half an hour. Then blend to  your preferred texture. I like mine super smooth.

4) Allow to cool a little and then add the coconut milk.

5) Enjoy !!

The Chillies and Coconut milk can be increased or decreased depending on your personal preference and taste. I like mines super spicy so i usually use 2 Chillies and only half a tin of Coconut milk, but beware if you make a big batch to last a few days it will get hotter as the Chillies infuse. Just add more Coconut milk or Creme fraiche to cool it down a little :)