New Year, New Foods!
Posted by felicity on January 29, 2014
Things to try
What not to do
Read more about introducing solids, preventing and managing fussy eating habits in our latest evidence-based book Worry-free Weaning.
Dr Anna Walton is a chartered counselling psychologist and Felicity Bertin is a registered paediatric osteopath. They work together supporting families with children who have fussy eating difficulties.
Puff Pastry Chicken Pie Recipe
Posted by felicity on April 28, 2013
- Pre-heat the oven to 200°c / 180°c Fan / Gas mark 6
- In a large bowl mix the lemon juice, lemon zest and garlic with the crème fraiche
- Slice (or dice) your chicken breast then stir it into the crème fraiche mixture, season with the black pepper and leave to marinade
- Meanwhile heat some butter over a low heat and gently cook the mushrooms and leeks until soft then stir them into the crème fraiche mixture
- Roll out the puff pastry on a well floured surface
- You want the pastry to be quite thin but big enough to cut out 4 rectangles (your choice of size depending on who will be eating them). As a rough guide I cut out a 25cm x 15cm rectangle for an adult portion (then you could halve it for a small child's portion)
- Once the rectangles have been cut out place them onto a greased baking tray then spoon the mixture into the centre of each piece of pastry and spread it out, ensuring you leave a 1cm border around the edge
- Brush the beaten egg around the 1cm borders and then pinch the corners together and fold the sides inward so as to create a wall around the chicken mixture. Then brush them with the beaten egg
- With the remaining pastry cut out 4 smaller rectangles, brush with beaten egg and place onto a greased baking tray
- Place the baking trays into the oven and cook for 20 minutes
- Once cooked place the pastry pies onto a plate and place a plain puff pastry rectangle on top, thus creating a lid
Welsh Cakes Recipe (sugar-free)
Posted by felicity on April 16, 2013
100g / 3.5oz of unsalted butter
1/2 tsp Ground cinnamon
1/2 tsp Ground mixed spice
1 grated apple (we used pink lady variety)
- In to a mixing bowl chuck the flour, butter, cinnamon, mixed spice, ginger, egg and apple juice
- Mix it altogether with your hands and then add the grated apple, kneading it with your hands to make a pastry-like texture
- Add more apple juice to make it wetter and flour to make it drier
- Add the sultanas or raisins and mix it together again
- Pop a frying pan on the hob with a blob of butter just to grease the surface and allow to heat up
- Meanwhile, pop the mixture on a floured surface and pat it out so it’s around ½ inch thickness and using a cookie cutter, cut out your cakes.
- Pop them in the frying pan and leave to cook for 5 or so minutes until they’re brown underneath and flip them over. Give them a bit of a squidge when you turn them over to flatten them out a bit if you like
- Cook for another few minutes until the underside is also brown and when you squidge the top there’s no give – that means they’re done
- That’s it! They’re cooked and ready to cool and munch.
Serve with a smear of fruit puree to make a yummy scone or just great as a snack on its own!
Allergies - Peanuts under 1
Posted by felicity on April 13, 2013
NIAID-Sponsored Expert Panel. 2010. “Guidelines for the Diagnosis and Management of Food Allergy in the United States: Report of the NIAID-Sponsored Expert Panel.” The Journal of Allergy and Clinical Immunology Volume 126, Issue 6, Supplement, Pages S1-S58, December.
Reddy, Sumathi. “Food Allergy Advice for Kids: Don’t Delay Peanuts, Eggs.” The Wall Street Journal 4 March, 2013.
Leaving The Table
Posted by admin on March 27, 2013