November recipes

Up this month we are making mini crustless quiches for Little A’s lunch and and a one pot risotto that goes in the oven.

For Little A…

These are essentially little quiches without the pastry.  Once you have mastered one batch you will find that you will swap the ingredients for all manner of things.  Little A likes peas and ham in place of the spinach and onions.
Kit required – mini muffin mould (I have a silicone one which makes it very easy to pop them out).

HELEN’S EGG PARCELS

1 tbsp olive oil
a bunch of spring onions, sliced
a couple of handfuls of spinach
4 eggs, lightly beaten
a splash (1-2 tbsp) whole milk or cream
a small knob of unsalted butter, melted
a few scraps of cooked, flaked fish, or cooked, chopped ham or bacon
50g grated cheddar or other hard cheese
freshly ground black pepper and sea salt (optional)

Preheat the oven to 200C. Heat the oil in a small frying pan over a medium heat. Add the spring onions and cook gently for a few minutes until soft. Add the spinach and cook, stirring, until it has wilted. Leave to cool, then chop the mixture roughly.

Lightly beat the eggs, milk or cream and melted butter in a jug or bowl to combine. Add some seasoning if you like. Pour the egg mixture into the cups of a 12-hole mini-muffin mould – each one should be about two-thirds full. Add a little of the spinach mix to each, then a little cooked fish, ham or bacon. Finish with the grated cheese. Bake for 12-15 minutes until puffed and golden.

Leave the parcels to cool a little (they will sink a bit, but don’t worry), then pop out of the muffin mould. Serve warm or cold – on their own, as a snack, or with potatoes and a tomato or cucumber salad.

Makes 12.

From River Cottage Baby and Toddler Cookbook

For Princess…

Perfect served with a rocket salad.

OVEN BAKED BACON AND CHERRY TOMATO RISOTTO

250g pack smoked bacon , chopped into small pieces
1 onion, chopped
25g butter
300g risotto rice
half a glass of white wine (optional)
150g pack cherry tomatoes, halved
700ml hot chicken stock (from a cube is fine)
50g Parmesan grated

Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the Parmesan and serve sprinkled with the remainder.

Makes enough for 3 hungry people.

From BBC Good Food Magazine 2005

*Princess Top Tip – I often swap the bacon for pancetta and add a dollop of tomato puree.

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