Tag Archives: eggs

Pumpkin, Zucchini & Fetta Mini Quiches

What glorious weather we’ve been having lately. Rafaela is taking full advantage of it too. She is much more nimble on her feet and one of her favourite words is ‘Outside’. The great thing is that she knows she has to have her shoes and hat on before she can go out there which is a great little habit! When the weather is great we try and spend as much time outside getting some much needed vitamin D. So we have been considering what makes a good ‘movable feast’. We had a somewhat impromptu picnic today with the family and we made crispy tofu rice paper rolls. Really straightforward… but not quite bubbachoo friendly right now, but great for your bigger kids!

Another great ‘movable feast’ item is the mini quiche. It’s also a great way to use up leftovers and hide vegetables, which is my new task. Therefore this recipe is totally interchangeable with a number of tasty combinations. Think ham & cheese, mushroom, spinach & fetta, corn etc.

Rafaela seems to have regained her true ‘Hunter’ appetite. She is currently well (aside from a weird rash). No congestion and no teething. Outside of just eating pasta she hasn’t been very adventurous, though she is starting to show a need for independence and eating by herself. She has the coordination down pat, just can’t work out how to get the food on the fork or spoon, I’m sure we will have some kind of stabbing cutlery injury any day now.

Enjoy!

Ingredients (Makes 12+)

1 Zucchini grated

½ Butternut Pumpkin, peeled & cubed.

½ cup of Cheese (Try Grated Gruyere, Cheddar or Fetta)

3 – 4 Eggs

½ cup Milk or Pouring Cream

Fresh or dried Chives, finely chopped.

1-2 sheets of Puff Pastry

12 hole cupcake tray

Salt & Pepper for seasoning

Method:

Pre-heat oven to 180 degrees, toss the cubed pumpkin with a little splash of olive oil and salt & pepper.  Spread the pumpkin on to a tray lined with non-stick baking paper and roast in the oven for 20-25min until cooked, remove from the oven and cool. Prepare the cupcake tray with a light brushing of olive oil. Defrost the puff pastry and cut out enough rounds to line the holes of the tray. They do not need to line the entire cup. If you want to be a bit more health conscious or frugal with the pastry then you need just enough to make a little cup.

Place the zucchini in a small fry pan and cook gently for 2 minutes, remove from the heat and cool. Prepare egg mixture by whisking eggs and milk together. Then lightly season with salt & pepper.  I like to do this in a jug so you can easily pour the mixture into the individual cups

Fill up the pastry cups with pumpkin (2-3 cubes per cup), zucchini, cheese and chives. At this stage you can add any additional ingredients (Little ham or bacon is nice) evenly fill each cup with enough egg mixture to cover the pastry or to just the lip of the pastry.

Place the trap into a 180 degree preheated oven and cook for 25-30min until the pastry is golden and puffed and the filling is firm.

To freeze, make sure that they are completely cooled first. To reheat, wrap them in foil and place back into the oven. Adjust timing based on thawed or frozen.

A Moveable Feast - Pumpkin, Zucchini & Fetta  Mini Quiches

A Moveable Feast – Pumpkin, Zucchini & Fetta Mini Quiches

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‘Tis the season for… Gluten free Gingerbread Men

While Raff has sprouted almost three teeth, she can’t quite bite into a cookie yet. If she could, this would be the type of cookie for her. I found this recipe on the healthychef.com. It is a really easy recipe and she has other variations for nut allergies.

This is my first attempt at making cookies of any kind. I have always found the task a bit daunting; they either come out rock hard or super soft, never just right. I guess that is the trick with baking, it needs just a little bit more attention. My little men look a bit spotty, that’s because I should have minced the dates finer, the workings of baking while baby is napping!

Merry Christmas.

Gluten Free Gingerbread MenGingerbread Men

Ingredients:

280 g  almond meal (ground almonds)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon gluten free baking powder
4 fresh soft pitted dates (60 g), finely ground.
50 ml cold pressed olive oil, macadamia or coconut oil
2 tablespoons of honey, maple syrup or brown rice syrup
1 teaspoon vanilla bean extract
1 egg white

Method:

Combine almond meal, dates and spices in a food processor. Process until combined and mix is crumbly.
Add olive oil, honey, vanilla + egg white. Process again until a soft dough forms.
Remove the dough and flatten down slightly between 2 pieces of baking paper – about 3 mm thick.
Refrigerate for 1 hour to allow the dough to firm up. If in a hurry, place in the freezer for 20 minutes.
Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper.
Bake at 150 degrees for 30 minutes or until golden. Remove from the oven and cool.
Makes 10 to 12

To decorate, melt a little white, milk or dark chocolate and spoon into piping bag made and decorate gingerbread with smiley faces and buttons.

Reference: http://www.thehealthychef.com/2012/11/gluten-free-gingerbread-men/

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Simple ingredient substitutes

Remember when you were pregnant and they said no more soft cheese, no more processed meats, avoid seafood and pre-packaged salads. Well starting solids is a very similar mine field.  You might find out early on through breastfeeding if you child has any major intolerance’s  Otherwise it’s a game of Russian roulette! No it’s not that bad.

However our little babies have immature digestive systems and their little organs may not be able to cope with an abundance of certain minerals a particular food may provide. ‘Which Foods When’ is a great chapter from Dr Jennifer Barham-Floreani’s book ‘Well Adjusted Babies’. You can buy the chapter as an eBook from her site.  I find it extremely informative and it has great tables that can be printed and stuck on the fridge.  From all the various research I’ve done, most professionals in this field tend to recommended trialing new foods on their own and over a period of 3 days to monitor any reactions.

If you’re like me and ask Dr Google everything – “Can my baby have smoked salmon?”.  You will find an absolute wealth of information,. So far I’ve found the internet the most helpful tool and the iPad the second on this whole parenting journey.  The best thing is we have access to this information at our finger tips, it is always evolving and improving as more and more research is conducted. Just ask your mum when you ate eggs and had cow’s milk as a baby.

Below are some substitutes for common allergens. I’ve used all three and they have worked perfectly fine.

Egg Substitute

As a binding agent (Hold it together):

1 banana for 1 egg
1/4 cup apple sauce for one egg
1 tablespoon of ground flax seeds mixed with 2 to 3 tablespoons of hot water – allow thickening and cooling then use.

As a Leavening agent (Help it rise):

1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Wheat-free (and gluten-free) flours:

Rice flour is the easiest and cheapest flour to use as it is found is almost every supermarket. You generally substitute cup for cup in recipes. Other flours include; tapioca starch, potato starch and potato flour.

All-purpose flour mix

4-1/2 cups White Rice Flour
1-1/2 cups Potato Starch (not potato flour)
3/4 cup Tapioca Flour (also called tapioca starch)

Cow’s Milk protein:

Dr Jennifer Barham-Floreani (B.App.Clin.Sci, Chiropractic) talks extensively about pasteurised milk’s allergic nature and its effects on infants when introduced too early. Her recommendation is to slowly introduce products with the protein between 12 – 18 months of age. She starts with Organic goat’s milk, moves into cheeses and yoghurts and then organic cow’s milk. I would highly recommend purchasing the e-book ‘Which Foods When’ from her website for $7.95 (This is an excerpt from her book ‘Well Adjusted Babies’)

Soy, rice, potato, almond, oat and coconut milks are all possible substitutes for cow’s milk. These are all readily available in supermarkets especially organic varieties. If you aren’t dealing with a soy allergy, soy milk is a good option because it has similar amounts of nutrients to cow’s milk.

References

www.eatingwithfoodallergies.com

Dr Jennifer Barham-Floreani (B.App.Clin.Sci, Chiropractic), Well Adjusted Babies: Your complete guide to pregnancy, birth, babies and beyond, Which Foods When, Chapter 22: Page 523-565.

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