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So, we’re moving house and since I’ve just stopped working I’m now responsible, full-time, for Ruby’s entertainment, meals, and general well-being (amongst other things) and also trying to pack up a house. It’s proving a wee bit taxing and I found myself with an empty fridge approaching lunch time.
I took a good hard look at what I had and struck on a good idea. Mini quiches, stuffed full of grated lightly steamed veggies and a little cheese.
I grated some zucchini (courgette to you Saffa’s) and carrot then steamed them. Then I finely diced some tomato and set it aside. I then whisked up 2 eggs with about a cup of milk and a small piece of grated cheese. I had some ready rolled puff pastry sheets in the freezer which I’d thawed and cut into 9 squares to line my muffin tin. When that was done I put a little of the veggies in each ‘cup’, topped with eggy mixture and baked them for 12 min until the pastry & filling puffed up. I had 5 ‘cups’ of puff pastry extra so I mashed up a banana with a little ricotta and some choc chips and filled them just to see if it would work. They came out beautifully, puffed up & set and totally delicious!
Here is the result of my baking efforts (after we’d both enjoyed some for lunch, there were more to start with!):
So, I’m in the kitchen, as I type, making pikelets (mini-pancakes) for Ruby.
I’m the cook so I got to taste the first one, hot off the press so-to-speak and it was YUM!
Here is the recipe:
125g (1 cup) wholemeal plain (all-purpose) flour
2 teaspoons baking powder
1 tablespoons raw sugar
1 egg, lightly beaten
1 ripe banana, mashed
1 tablespoon honey
170ml (2/3 cup) milk
Spray oil for greasing the pan
Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. Mash the banana in a separate bowl, add the egg and milk & honey and whisk. Add to the dry ingredients and whisk until smooth. Preferably add mixture to a squeezy bottle.
Heat a large non-stick frying pan over a medium heat and spray lightly with oil. Squirt tablespoons of mixture into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pikelets over and cook for another 30 seconds.
These are really good for snacks on the go, Ruby loves them!