Chicken, sweet potato and coconut curry. If you are BLW beginners skip the peas or just don't serve them to your baby. Make sure you use salt-free curry paste or make your own. Cut the potatoes into large chuncks, the chicken in strips.
Have you got a fussy eater in your house? It's hard finding recipes that will tempt them and mean clean plates all round. Try some of the recipes below and adapt them by removing or replacing any ingredients you know your little ones won't like. These chicken & apple balls are the perfect toddler finger food, delicious hot or cold.
Chicken livers are often forgotten these days, which is a shame as they're cheap as chips and have the most amazing flavour. Using them in a parfait really makes the most of their wonderful taste, and your friends will be so impressed you've made it yourself. I like to serve mine in the middle of the table with a big pile of little toasts and let everyone tuck in.
Breakfast Muffins: 8 eggs 5 slices of lean ham. bacon or chicken 1/2 a cup chopped spring onion 1 cup chopped mushrooms 1 cup chopped cherry tomatoes Olive oil Mixed herbs, salt & pepper In a frying pan toss all the meat and veggies into a tablespoon of olive oil to cook along with herbs. salt and pepper. Beat your eggs together in a bowl Add the cooked ingredients and pour it into a muffin tray. Bake in a preheated oven at 200C for 15 - 20 minutes You can eat them hot or cold
Seriously! This is one of the easiest and quickest ways to make super delicious and flavorful chicken breasts. By making slits in the chicken breasts (Hasselback) and stuffing them with tasty things like spinach and goat cheese, you’ll get a hit of savory cheesy goodness in every bite! Spinach + Creamy Goat Cheese Hasselback Chicken-... Read More »
Roast chicken with dates, olives and capers: The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here.