12. Jan, 2016

Since weaning Florence we have really enjoyed making her purees. I have been following Annabel Karmel on Instagram. She have been posting some really good reciepes. We also have few of her books. We found this lentil reciepe on her website. Its packed in veg and goodness and lots of iron from the lentils. It has alot of flavour going on.



2 tsp olive oil

50g red onion, diced

50g red pepper, diced

50g courgette, diced

50g carrot, diced

1 clove garlic, crushed

3 tbsp red lentils

1/4 tsp ground coriander

200g chopped tomatoes

200 ml chicken stock

1 tsp sundried tomato paste

2 tsp basil, chopped

15g parmesan, grated



  1. Heat the oil in a saucepan.
  2. Add the onion, pepper, courgette and carrots and fry for 5 minutes.
  3. Add the garlic and fry for 1 minute.
  4. Add the lentils and coriander , then blend in the tomatoes, stock. tomato paste.
  5. Bring up to the boil, cover with a lid and simmer for 20 minutes.
  6. Blend until smooth using a hand blender.
  7. Add basil and parmesan.


22. Dec, 2015

So as anyone know trying to cook with a little one can be difficult at times. Usually I wait until my Husband gets home from work then one will feed Florence and put her to bed while the other one starts tea. So I decided to make a Macaroni Cheese, its been ages since I made on of these. Usually they are made with a bechamel sauce but this one was slightly different. It was made with cream and creme fraiche. The reciepe for this is below, I did leave out the pine nuts just becuase they can be exspensive.




  • 50g of Pine Nuts
  • 4 slices of pancetta or bacon, chopped
  • 400g macaroni or other short pasta
  • 300ml double cream
  • 200ml creme fraiche
  • 200g Gruyère or mature cheddar, grated
  • 2 tsp Dijon mustard
  • green salad, to serve (optional)




  1. Heat oven to 200C/180C fan/gas 6. Put the pine nuts in a dry frying pan, gently toast for 2-3 mins, then tip onto a plate. In the same pan, add the pancetta or bacon and cook for a few mins until crisp.
  2. Bring a large pan of salted water to the boil and cook the pasta following pack instructions until al dente. Drain, reserving a ladleful of the pasta cooking water for later.

  3. Meanwhile, put the double cream, crème fraîche and half the cheese in a saucepan, stir together and gently warm through until the cheese has melted. Take off the heat, stir in the mustard and some seasoning to taste.

  4. Tip the drained pasta into a large baking dish and stir in the cheese sauce, adding some of the pasta cooking water if it looks a little dry. Sprinkle the toasted pine nuts and cooked pancetta over the top, then scatter over the remaining cheese. Bake for 20 mins until the top is golden and bubbling, then serve with a salad, if you like.