I'm back! Various things have made it clear to me that I wanted to return and so here I am. I've decided I'm going to shift the focus a little to cooking in general. Whilst Baby-Led-Weaning is frankly amazing, little D has gone beyond those early forays and is a fairly confident eater these days. He recently worked out how to use a spoon for soup. I couldn't be prouder.
What I may comment on is his response to food and I hope as he gets older, the help that he gives me making food.
All that said, in honour of returning to my blog, I'm going to share my attempts at Spaghetti Primavera. I am not sure where this recipe came from I'm afraid.
First of all, here are the ingredients -
75g frozen peas
1 obscenely large courgette (or two smaller ones)
Half a stock cube
200g creme fraiche
1 garlic clove
2 small onions
a) Points of note already - I could not get over the size of the courgettes in Sainsburys today. I've never seen courgettes so huge.
b) 30g of full-fat creme fraiche (have to use full fat for the littlest one) has 91 calories. That means this is hardly diet food.
c) that's a purple cauliflower. I'd heard of purple potatoes and purple sprouting broccoli and even purple carrots but I was a bit thrown by the cauliflower. Fact is, it's much the same as 'normal' cauliflower, it's just a different colour.
d) I use low-salt stock because of the small one. One of my aims at some point this summer is to make my own stock. I'm a little excited by this.
Chop the cauliflower into small florets and blanch in water for five minutes. If you have purple cauliflower, it might end up looking a bit like this -
Chop the onion and garlic. Chop the carrot and courgette into matchsticks. I am not good with instructions like this - I would rather be given precise sizes. However, there you have it. Matchsticks. With your stock cube (or if you are ahead of me, your homemade stock), make up 200mls of stock.
Saute the onion and garlic for a minute.
After this, add the vegetable stock, creme fraiche, peas and cauliflower. Heat through for a further three minutes.