Finger Food for your baby

Babies enjoy eating foods with their fingers, but be sure to supervise them at all times in case of choking.

By the time she/he is 6 months old,your baby will be able to manage the following finger foods.

*Pieces of fruit, steamed soft for babies from 6 to 9 months

*Toast, with or without butter, cut in fingers

*Lightly steam vegetable pieces, cooled before serving

By 9 months your baby will want to feed herself and she/he will be quiet capable of holding and eating the following foods in addition to those mentioned above:

*Dry biscuit wit avocado or cheese spread

*Cheese sticks (cut a mild full-fat cheese into thin sticks)

*Avocado and cottage cheese or shredded chicken, cream cheese or Vegemite sandwitches cut into small pieces

*Cold cooked pasta or filled pasta

*Strips of omellete with slice ham, chicken or turkey

*Raisin or wholemeal toast, lightly buttered, cut into small pieces

*Meatballs

*Toast or crumpets, topped with baked beans, cream cheese, cottage cheese or scrambled egg cut into bite sized pieces

 

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Indian Lamb kofta curry recipe

 

 

Koftas are spicy meatballs, and this freeze-ahead
curry recipe is nicely spiced but not too hot. Serve it with some
steamed plain or pilau rice, mango chutney, mint raita and poppadums.

Serves 4-6
Takes 1 1/2 hours to prepare.

Ingredients

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tsp ground turmeric
  • 2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 6 tbsp sunflower oil
  • 4 medium onions, finely chopped
  • 4 garlic cloves, crushed
  • 2 medium-hot red chillies, deseeded and finely chopped
  • 2.5cm fresh ginger, finely grated
  • 2 tbsp tomato purée
  • 600ml lamb stock, hot
  • 7.5cm piece cinnamon stick
  • 6 cloves
  • 8 green cardamom pods, cracked open
  • 2 dried curry leaves, crumbled (optional)
  • 25g creamed coconut
  • 700g lean lamb mince
  • 3 tbsp chopped fresh coriander, plus extra leaves to garnish
  • 1 medium egg, beaten

Tip

Freeze for up to 1 month, then defrost in the fridge for 24 hours and reheat for 15-20 minutes, until piping hot.

1. Heat a heavy-based pan over a high heat. Add the
coriander and cumin seeds and shake them around for a few seconds until
they darken slightly and start to smell aromatic. Tip into a spice
grinder or mortar and grind to a fine powder, then mix with the
turmeric, garam masala and cayenne pepper.

2.
Heat the oil in a large saucepan. Add the onions and garlic and fry
gently for 7-10 minutes, until lightly browned. Add the red chillies,
spices and a little salt and cook gently for another 5 minutes. Put
half the mixture into a mixing bowl and leave to cool. Meanwhile, add
the ginger, tomato purée, stock, cinnamon, cloves, cardamom pods, curry
leaves (if using) and coconut to the remaining mixture in the pan and
bring up to a gentle simmer.

3.
Put the lamb mince, chopped coriander, beaten egg and a little salt
into the bowl with the fried onion mixture and, using your hands, mix
together well. Shape into golf-sized balls and drop them into the
simmering sauce. Partially cover and simmer gently for 30 minutes,
stirring gently now and then once the meatballs have set, until the
sauce has reduced and is nicely thickened. Spoon into a sealable
plastic container and leave to cool. Cover, label and freeze until
needed.

4.
The day before you want to eat, remove the kofta curry from the freezer
and leave to thaw in the fridge overnight. The next day, transfer to a
saucepan, cover and leave to simmer gently for 15-20 minutes, stirring
halfway, or until piping hot. Serve garnished with fresh coriander,
steamed basmati rice topped with finely sliced shallot, if you like,
and some poppadums.

from here  http://www.channel4.com/food/recipes/popular-cuisines/indian/lamb-kofta-curry-recipe_p_1.html


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Hot Chicken Wings (FingerFood)


Ingredients:

1 tbsp oil
2 cups orange juice
1/2 cup vinegar or lemon juice
1 tsp crushed red pepper
2 tsp cajun seasoning
1 tsp chilli powder
1/2 tsp cornflour
6 tbsp brown sugar
1kg/2 lbs chicken wings

How to prepare:
Combine all dry ingredients and mix thoroughly. Add vinegar and orange juice and mix well. Wash the chicken wings, fold the wings. Place in a deep dish and cover with the marinade. Cover and refidgerate for 6-12 Hrs.
Remove wings from sauce and place on baking tray. Return sauce to a sauce pan, heat and cook until the sauce has thickened. Place the wings under a medium Grill for about 20-25 min, turning occasionally and basting with the sauce.

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Runny chocolate brownies


Serves 4
Ingredients
* 300g plain chocolate (containing 70 per cent cocoa solids), broken into squares
* 250g butter, plus extra for greasing
* 5 eggs
* 300g golden caster sugar
* 250g plain flour
* 200g white and plain chocolate chips
* Double cream flavoured with fresh vanilla seeds, to serve
Directions
1. Melt the chocolate and butter together in a large bowl over a pan of gently simmering water, or in the microwave. Remove from the heat, stir gently until smooth and allow to cool for at least 10 minutes. Butter a shallow, rectanglular ovenproof dish and preheat the oven to 180°C/Gas 4.
2. Beat the eggs with the sugar in a separate bowl. Once the chocolate is cooled, stir in the egg and sugar mixture. (Make sure the chocolate is cool or it will cook the eggs.)
3. Sift the flour over and stir evenly into the chocolate mixture. Fold in the chocolate chips and pour into the prepared dish. Bake in the centre of the oven for 20-25 minutes until just set. Serve hot with vanilla cream.

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Ranch-style chicken and bacon recipe


Gooey cheese, salty bacon and succulent chicken make this ranch-style recipe a naughty but nice supper to have again and again.

Serves 4
Ready in 25 minutes

Ingredients

* 100g piece Cheddar
* 4 plump skinless chicken breasts
* 4 smoked back bacon rashers
* 1 tbsp vegetable oil
* 250g jar The English Provender Co. Smokey Barbecue Marinade

Procedure

1. Sit 4 x 25g pieces of Cheddar on top of the chicken breasts. Season and wrap a bacon rasher around each to enclose the cheese.
2. Heat 1 tablespoon vegetable oil in a large frying pan over a medium-high heat. Add the chicken and cook for 5 minutes, turning halfway, until browned.
3. Pour over the Smokey Barbecue Marinade, then half-fill the jar with water and rinse out into the pan. Simmer and cook for 10 minutes, turning halfway, until the chicken is cooked through and the cheese is melted. Serve with mashed potato and steamed green beans.

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Devil's delight recipe


Satan would be proud of this naughty dessert and so should you be
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Ingredients

* 250g plain chocolate
* half a pint of milk
* 2 tbsp brandy
* 50g unsalted butter
* 150g caster sugar
* 2 eggs, separated
* 25g self-raising flour
* 25g cocoa powder, plus a little extra for dust
Procedure
1. Preheat oven to 180°c, Gas Mark 4.
2. Melt chocolate with the milk and brandy.
3. Beat together the butter and sugar until pale and creamy. Gradually beat in the egg yolks, flour, cocoa and melted chocolate mixture.
4. Whisk the egg whites in a separate bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture; then fold in the rest of the egg whites.
5. Turn into a 1.5 litre pie dish and place the dish in a roasting tin. Pour a 1 inch depth of boiling water into the tin.
6. Bake in a preheated oven, 180°c, Gas Mark 4 for about 35 minutes until a crust has formed.
7. It should separate while baking to produce a gooey chocolate sauce under a light spongy crust. Serve with either vanilla-ice cream or whipped cream.

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Chocolate fudge pots with blueberries in cassis recipe


Serves 6
Ready in 20 minutes, plus chilling

Ingredients

* 200g plain chocolate (up to 50% cocoa solids), broken into pieces
* 100g unsalted butter, cut into 6 pieces
* 4 medium eggs, separated
* 150g blueberries
* 150ml cassis (blackcurrant) liqueur
* 6 tbsp Greek yogurt, crème fraîche or fromage frais, to serve
1. Put the chocolate and butter into a heatproof bowl. Melt in a 900-watt microwave on medium for 30 second bursts, until melted. Stir well to combine.

2. Whisk the egg whites to soft peaks, then add the yolks to the chocolate mixture and mix together until smooth and glossy. Then gently fold in the whisked egg whites. Carefully spoon the mixture into pots and chill for at least 1 hour.

3. Put the blueberries into a pan with the cassis liqueur. Just bring to the boil to soften, then remove the fruit with a slotted spoon and put in a bowl. Boil the cassis for 2-3 minutes, until reduced and syrupy. Pour over the blueberries and cool.

4. To serve, top each chocolate fudge pot with a dollop of Greek yogurt, crème fraîche or fromage frais. Crown with blueberries and cassis syrup.

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Frozen raspberries in a white chocolate sauce recipe


Ingredients

* raspberries
* white chocolate (over 70% cocoa solids)
* 2 tbsp single cream
* 2 tbsp double cream
* spring of mint to garnish
Procedure
1. Buy fresh raspberries and place them in the freezer in the morning. Remove them half an hour before you're due to serve.

2. Break up the chocolate into small pieces and place in a glass bowl above a pan of boiling water. When the chocolate has totally melted, stir in single cream and double cream. Whisk until smooth.

3. Arrange the frozen raspberries on a plate and pour over the hot sauce. Add a sprig of mint and serve immediately.

4. The contrast between hot and cold is fantastic and the dessert is light but sweet enough to compliment any meal.

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Apple and ginger yogurt dessert recipe

Ingredients

* 50g ginger biscuits (about 5)
* 1 Golden Delicious apple
* 1 tbsp lemon juice
* 1/2 tsp caster sugar
* 150ml natural yogurt
Procedure
1. Place the biscuits in a plastic food bag and bash with a rolling pin to crush. Divide two-thirds between 2 glasses or tumblers and set aside.
2. Grate the apple into a bowl and stir in the lemon juice to prevent it from dis colouring. Sprinkle with the sugar then divide between the glasses.
3. Top with the yogurt and sprinkle with the remaining ginger biscuit crumbs. Serve immediately, or cover and chill for up to 2 hours. Decorate with Apple crisps

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Beer Can Chicken

Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:

* 1 whole chicken (4-5 pounds)
* 1 12 ounce can beer (room temperature)
* 2 cloves garlic, minced
* 2 sprigs fresh rosemary
* 2 teaspoons olive oil
* 1 teaspoon dried thyme
* 1/2 teaspoon red pepper flakes, crushed
* Juice of 1 lemon
* For Rub:
* 1 teaspoon paprika
* 1 teaspoon salt
* 1 teaspoon fresh rosemary, chopped
* 1 teaspoon dried thyme
* 1/2 teaspoon black pepper, ground
* 1/2 teaspoon lemon zest

Preparation:
Combine all rub ingredients in a small mixing bowl. Set aside.

Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.

Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

TIP:Put the bird in a pan before putting it on the grill and then we plug up the neck hole on the bird with a small potato. The potato helps keep the steam inside the bird to make it extra juicy and the pan catches any juices to keep the grill a little cleaner. BONUS - the potato bakes at the same time for a yummy side dish! Also, with about 30-45 minutes of cook time left, we'll add some chunked up veggies (potatoes, carrots, sweet onions) to the bottom of the pan. Just season them with salt and pepper, coat them in olive oil, and dump them in. The juice that drips down from the chicken give them a great flavor! Enjoy!"

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