Introducing toddler-friendly recipes from I Eat My PeasNovember 24, 2016
I don’t know about you, but for me one of the most unnerving stages of motherhood was moving from the familiarity of bottles and boob to solid foods. When is the right time? What do you start with? Can babies eat Maltesers?
Luckily for me (truly), during my pregnancy I met Lyndsay. We were having glucose tests done for gestational diabetes at the doctor’s clinic, while a charity cupcake sale was going on feet away – torture when we were fasting, and 20 weeks pregnant. We bonded over the horrors of the orange drink, and got chatting, staying in touch from bump to babies, and we’re now both due our second daughters in the coming months.
Lyndsay is a trained chef, so not only is going for a cup of tea at her house a total treat as she has been known to serve up homemade dips, delicious madeleines (her daughter’s namesake) and amazing nibbles for the girls, but she has been a source of foodie inspiration for me when I’m tempted to give Phoebe a bowl of Weetabox for breakfast for the 14th morning on the bounce.
She recently launched her website I Eat My Peas to offer ideas, wisdom and recipes, from baby’s first bites to meals that the whole family can enjoy, and I’m really excited to be sharing her dishes every week here on The Mothership.
Lyndsay says “The blog catalogues my quest to make my daughter fall as in love with the world of food as I have by exposing her to all the wonderful tastes, textures and cuisines the world has to offer.
I’ve worked as a professional chef but Madeleine is my toughest critic yet. Just like all toddlers, she’s prone to liking a food one minute and looking at it like poison another, so I can assure you I am coming at this from just the same angle as you.
Feeding a young family is both daunting and exciting, from when and how to introduce solids, to combating the inevitable picky eating stage or when simply attempting to keep food on the table rather than on the floor – and that’s all before you’ve even found the precious time to prepare fresh food! Armed with the knowledge and skills to cook creatively and resourcefully my recipes are designed to be quick, easy, nutritious and most importantly, delicious for all the family so even if your little one does turn their ever-so-cute little nose up you can enjoy your efforts!”
Well said! There’s nothing quite so demoralising as spending hours cooking for your little one, only for a turned head or firm ‘no!’, and after making these recipes myself, I can honestly say that they’re just as delicious for grown-ups. She even shares how to season the dishes for an adult palate.
We start with these tried and tested salmon fishcakes, which have been a massive hit with our family (both in Phoebe’s lunchbox and for a picnic lunch for us). Enjoy!
Super Quick Salmon Fishcakes
Lyndsay says… “I have tried so many fishcake recipes over the years and always been unhappy with the result – too dry, too sloppy, too potato-y etc. Who would have thought that the quickest and simplest recipe would win! Packed full of omega-3 these little cakes are perfect as a stress-free, transportable lunch. You can also make them slightly larger (will feed 2-3 bigger kids) and serve in a bun as a fish burger with homemade potato wedges.
Makes 16 bitesize fishcakes
110g salmon fillet, cut into 1-cm dice
2 spring onions, finely chopped
1/4 tsp paprika
5g panko breadcrumbs
1 tsp shop-brought mayonnaise
1/2 lemon, zest only
10g fresh coriander, roughly chopped
Preheat the oven to 200C. Line a baking tray with baking parchment and set aside.
Place all the ingredients in a food processor and blitz down until everything is combined and there are no large chunks of salmon left. Do not overmix otherwise the fishcakes will be tough.
Using a teaspoon, scoop out the mixture and mould into bitesize fishcakes and place directly on the prepared baking sheet. Cover with clingfilm and place in the fridge for 30 minutes to firm up.
Remove and bake for 8-10 minutes or until cooked through.
Allow to cool before serving.