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Life of a Mother

A food & recipe diary of a family of five.

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Mediterranean One Pot Fish, Red Pepper, Fennel, & Olive Rice

on May 03, 2019

baby/toddler budget family fish fussy eaters hiding vegetables mains quick rice vegetables vegetarian

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Patatas Bravas - Spanish Roast Potatoes with a Spicy Tomato Sauce

on April 29, 2019

budget family gluten free hiding vegetables snacks Spanish spicy tomato vegan vegetables vegetarian

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Watercress & Cheddar Scones

on April 26, 2019

baking British cheese hiding vegetables lunchboxes snacks vegetarian

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Cream of Cauliflower Leaf Soup

on April 06, 2019

baby/toddler British budget comfort food family fussy eaters glut hiding vegetables leftovers lunches soups starters vegetables vegetarian weaning

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Roasted Tomato Soup

on March 14, 2019

budget comfort food family glut lunches soups starters tomato vegan vegetarian

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No Boil Pastitisio (Moussaka Pasta Bake)

on March 12, 2019

comfort food family fussy eaters hiding vegetables Italian mains meat mince pasta

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Thai Rice & Egg Soup

on February 26, 2019

asian budget Chinese comfort food leftovers lunches quick rice soups spicy Thai vegetarian

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Vegan Hoisin Jackfruit Filled Bao Buns

on February 18, 2019

asian bread making Chinese comfort food family hiding vegetables lunches mains takeaway vegan vegetables vegetarian

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Homemade Hazelnut & Chocolate Spread

on February 16, 2019

baby/toddler breakfast family fussy eaters quick snacks vegan

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Jamaican Rice & Peas with Jerk Sauce

on February 11, 2019

beans & pulses budget comfort food family mains rice vegan vegetarian

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Madhur Jaffrey's Badmani Rogan Josh - Lamb Cooked in Dark Almond Sauce

on February 10, 2019

asian comfort food Curry family Indian lamb mains meat spicy stews & casseroles takeaway

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Vegan Vegetable Laksa

on February 06, 2019

asian budget comfort food Curry foraging gluten free leftovers Low Calorie lunches noodles quick soups spicy Thai vegan vegetables vegetarian

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Vegan Creamy Mushroom Soup

on February 01, 2019

budget comfort food hiding vegetables Low Calorie lunches quick soups starters vegan vegetables vegetarian

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gbsbaby: I became a stay at home mum in 2003 following the birth of our first child. She contracted GBS Meningitis at 18 hours old leaving her blind with severe cerebral palsy. With up to five hospital appointments a week and an unsympathetic multinational employer returning to work was not an option. 'Princess' became very low weight and was two weeks away from having a gastrostomy (feeding) tube fitted straight into her stomach. We argued with the consultants that she could eat but was just fussy and eventually succeeded in getting her to eat more and more, so much so she never did have the tube fitted. We have since had two more children and I am constantly amazed at their range of likes and dislikes and seem to spend my time finding recipes that all of us can eat with minimal effort on my part. So I can spend time experimenting with other foody and/or moneymaking schemes.

Labels

asian
baby/toddler
baking
BBQ
beans & pulses
beef
blackberry
bread making
breakfast
British

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Popular Posts This Week

Chunky Lentil & Bacon Soup

I posted Lentil & Bacon Soup about a year ago, and probably didn't make it again until a few weeks ago. I made it for Alresford Country Market and promptly sold out. I then made it for West Lea Farm shop and they too keep running out. So now I seem to permanently have some on the go. The kids, too, were introduced to it this week on balmy October half term day at Alice Holt Forest (soup flask + plastic mugs, butter bread 'croutons' + spoon = picnic lunch) and have now declared it their second favourite soup after Minestrone. Here is my new improved recipe.

Makes 6-8 mugs of thick spoonable soup!
Prep 5 minutes
Cooking Time 25 minutes (I cooked this whilst the kids were eating breakfast on the day we went to the forest)

1 large onion
1 large carrot
1 stick of celery
1 clove of garlic
100g smoked bacon lardons or streaky bacon
1 tbsp olive oil
200g red lentils
1 400g chopped tinned tomatoes
1 litre (2 canfuls) just boiled water
2 chicken stock cubes
Salt & pe…

Jamie Oliver's Toad in the Hole

The kids announced they liked the Toad in the Hole served up at school last week so I resolved to make it for them.

The only one other time I made it (Delia's Toad in the Hole) it wasn't exactly a success, but 3 years on maybe things have changed.

It did, on the whole, go down better than the first time. But due to the 'pudding' rising so spectacularly, I had to open the oven earlier than advised in the recipe to lower the oven dish to stop it burning on the top oven element. I don't know whether this was the reason the pudding stuck to the bottom of my terracotta baking dish. Not enough oil certainly wasn't an issue. So one child didn't eat the burnt bits, and all three found the gravy too vinegary.

Jamie Oliver's Toad in the Hole

Ingredients
sunflower oil
8 large quality …

Vegan & Vegetarian Swede Biryani

Discovering we had a whole swede still untouched, and were expecting another in our vegbox this week, I searched 'swede' in Riverford's recipes to see if I could find a tantalising recipe for our vegan Monday.

I started off making Riverford's Indian Spiced Swede but then decided to make it into a one pot Biryani to try to hide the vegetables a little better.

Apparently it's "okay" which means they like it but would prefer meat in it. I think it's delightfully (and naturally) sweet.

Serves a greedy 4

2 tbsp sunflower oil
1 tbsp cumin seeds
1 tsp black mustard seeds
1/2 tsp turmeric
1/8 tsp hot chilli flakes
1 tsp garam masala
1 onion, finely sliced
3-4cm piece ginger, grated or finely chopped
2 garlic cloves, crushed or finely chopped
2 chillies, deseeded & finely chopped
1/2 a medium swede, grated (cauliflower could be used instead
100g puy lentils (optional - added for texture)
400ml tinned coconut milk
1 can recently boiled water
100g kale, shr…

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