Curried Sweet Potato & Carrot Soup

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So today was one of those days where I had a few ingredients in the fridge that I needed to use up, I hate wasting perfectly usable food! I had a large sweet potato and a whole bag of carrots laying around, so I decided to whip up this quick and easy soup.

This is a meal that you can have from chopping board to table within the hour. It’s healthy, delicious and perfect for the whole family for lunch or dinner, saving you having to make different meals at different times. I used madras powder in this, it doesn’t make it spicy, but adds great flavour and is exciting for your little ones taste buds. Reuben absolutely loved it. If you are unsure about a curried soup (like my sister was) just try it, I promise you’ll like it!

You will need:

1 tbsp coconut oil

50g butter

2 onions, diced

2 garlic cloves, sliced

500g sweet potato, peeled and chopped into rough cubes

500g carrots, peeled and chopped

800ml very low salt chicken stock (I used Kallo organic cubes)         

2 tsp madras curry powder (you can use medium or mild curry powder if you prefer)

2 tsp ground cumin

Bay leaf

Bunch of fresh coriander

 

All you need to do is:

  1. Melt the coconut oil and butter in a heavy based non-stick pan
  2. Add the garlic & onion, leave to soften for 5 minutes
  3. Put in the sweet potato, carrot, spices, bay leaf & stock
  4. Bring to the boil, then reduce to simmering point and leave to cook for 35 minutes, lid on.
  5. When the vegetables are soft, throw in the coriander & blend.
  6. Take out the desired amount of soup for your little ones & then season the remaining soup with salt and pepper.

 

I hope you enjoy this, its great served with some fresh crusty bread. Another exciting recipe coming Friday!

Julia x

 

Choccie Chia Bowl

 

Happy Friday, and what a beautiful one it is too. I hope you enjoyed my sardine spread recipe? If any of you whipped it up, I’d love to hear any comments or see any pictures you have taken. I’ve set up an Instagram page: @scrumptiousbambino give me a follow!

So, todays recipe is for a chocolate chia bowl. If you haven’t come across chia before, they are these amazing tiny seeds, a powerhouse of goodness. I don’t even know where to begin with telling you how good they are for not only your little ones, but you as well! They are packed full of Omega 3&6, rich in fibre, high in vitamins, minerals and antioxidants to name just a few. My Brother in law sent me this article after I made him the chia bowl for breakfast, and said that he now wants it for breakfast everyday! Have a read, and perhaps you’ll feel the same.

Please don’t be afraid of trying these seeds, they are stocked next to the other seeds in supermarkets now and so easy to use. They aren’t super cheap, but you can get big bags online for a very reasonable price, I think it’s worth investing in our children’s and our own health especially when it come to these nutritious beauties!

Another great quality of chia is that you can do lots with it! I’ve made fruit compote and jams with them before, which were delicious. With the choccie chia bowl, I’ll give you a few different options to naturally sweeten it. If you’re going to make this for your little ones, then I’d say use sugar free cocoa or cacao, which again you can find in supermarkets.

So, here is how to make his super simple, filling,  nutrient dense, delicious breakfast or dessert. This amount will serve two small children and two adults. P.s. If you aren’t keen on chocolate then just leave the cocoa powder out and you’ll have a delicious vanilla creamy breakfast instead!

You will need:

500ml / ½ pint whole milk
6 tablespoons of chia seeds
½ vanilla pod or ½ teaspoon of vanilla extract (not essence)
2 tablespoons of cocoa powder
4 dried organic apricots or dates – optional (the non-organic ones are treated with sulphites and can cause allergic reactions in children. If you use dates, ensure you remove the stone in the middle)
Natural yogurt
3 Bananas & raspberries/strawberries
Honey (for the adults if you really need it!)

All you need to do is:

1. Soak the chia seeds in the milk over night, covered. They should become nice and thick from soaking up the milk by the following day.
2. In the morning, pour your chia milk, cocoa powder, vanilla and apricots or dates (if using) into a blender and blitz until smooth.
3. You may find that the consistency is slightly too thick, if so add a little bit of extra milk, but don’t add too much. You want it to be like a thick porridge.
4. Pour into bowls, dollop the natural yogurt on top followed by banana slices and berries.
5. Squeeze honey on top of yours, if you feel you need it, but I don’t think you will!

I hope you and your little munchkins enjoy this as much as Reuben and I did! They aren’t going to believe their luck having chocolate for breakfast!

Have a great weekend!

Julia x

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Scrumptious sardine spread

This recipe really is so simple to make. Reuben absolutely loves sardines any which way I serve them, but particularly likes this spread on some wholemeal bread or in a bowl with some pitta bread slices and veggies to dip in!
Sardines are real super foods for our little ones. They are packed full of omega-3 fatty acids which are good for their developing brains, protein, iron and various minerals.

I mostly buy them in the tin, in olive oil with bones still in. The bones, with the exception of the spine are small enough to mush and provide a great source of calcium. Because they are quite a strong taste it’s a good way to introduce new flavours to them, I bet you’ll be surprised at how well they go down…I know I was!
I hate fish, and try as I might I cannot persuade myself to come around to any type. I didn’t want this to stop me offering fish to Reubs, so one morning I held my nose, opened the tin and whizzed up this dip and it went down an absolute treat.

You will need:

1 tin of bone in sardines in olive oil
1 heaped tablespoon of cream cheese
A squeeze of lemon

All you need to do is:
1. Drain off the oil and remove the spines from each sardine.
2. Pop all of the ingredients into a small food processor and blitz

You can spread this onto thin slices of a peeled apple, pitta, bread/toast, or anything you fancy. Whenever I make this I serve it with a variety of veggies, cheese and a hard boiled egg. You can just use whatever you have in your fridge, which really makes it quick, convenient but nutritious at the same time.

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Give it a go, and let me know how you get on,

Julia x

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Hello from Scrumptious Bambino

 

Hi and welcome to my new blog!

My name is Julia and I absolutely love to cook, but I especially love to cook new and exciting food for my 11 month old son, Reuben.

When we started on our weaning journey, I felt really excited. My husband and I love our food and we hoped that Reubs would be the same. So far…so good! I feel passionate about ensuring I offer a variety of foods to excite his tastebuds and help him build up a good association with food.
When reading the Ella’s Kitchen and Annabel Karmel weaning books the one thing that really made an impact was them both explaining that the more variety of foods  we, as parents introduce at a young age, the more likely we are to have less fussy eaters on our hands in the future. This can only be a good thing, right?

So, one day whilst whipping up some Sardines in roasted veggie sauce for Reuben’s tea, I started thinking that maybe it would be a good idea to create a blog to share with my fellow mums who might just be looking for a bit of inspiration to help them jazz up the meals they are cooking for their little ones, or simply just see whats cooking in my kitchen.
Let’s face it, we as mums have a hectic life! We tend to be juggling a million and one things constantly. Whether it be working, caring full time for our little ones, doing nursery/school runs, in between cleaning and tidying the house, walking the dog, trying to change your slippery eel of a child’s nappy, scraping an unidentifiable bit of food off of your carpet and then you finally get round to drinking your cold cuppa and think… “oh what on earth am I going to cook for tea now!” This is something that I hope I’ll be able to help you with! A lot of the ingredients I use are probably already sitting in your cupboard, fridge or freezer.

I am certainly not a professional chef or nutritionist and I’m sure my food won’t look as perfect as other dishes on food blogs but I hope that for whatever reason you decide to read Scrumptious Bambino that you find it useful, fun and inspiring. I read tonnes of recipe books, magazines and nutrition books, because I love it but I also want to educate myself on how best to look after my myself and my family with the best possible food I can afford. I’ll do all the work searching for and trying out new recipes, reading all the new children’s cook books and advice books and then let me share with you what I learn.

So, after all that chat, my first super easy and nutritious recipe is to follow in my next post.

Here’s to my fellow Mums and Dads, you are doing an amazing job!

Julia x

 
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