A little shop, a new knife and some recipes for tiny folk

So today was our local towns market and a very rainy day it was! So off we went with our fifty pounds and our very strict list!!!!!!

The list items were sourced apart from the yogurt (which was substituted for cream – oops) and we did treat ourselves to some expensive sea bass some sun dried tomatoes and some extra lovely smoked cheese but our total bill was……… drum roll please…………………£20.62! We are extremely pleased with this result and even more excited by our change!

After braving the weather and packing away the shopping Becksie and Lizzie eagerly awaited the delivery of our extra special new knife (thank you flint and flame) – it is a beautiful beast that cuts like a dream – look out for pictures in future blog posts! Whilst we were waiting we did a little bit of research for some exciting recipes to make for little’s lunch / breakfast as we were feeling in a bit of a little person food rut! So here are a couple of the recipes that will be coming to a highchair near us – oh and they are tasty for big people too!

Breakfast

Eggy Bread with Caramelised Bananas:

50 ml of double cream

50 ml milk

2 eggs

2-3 drops of vanilla extract

1 thick slice of white bread, cut into triangles

Butter

10g caster sugar

2 bananas, peeled and sliced

 

Mix the milk, eggs, vanilla and cream together.

Place the bread into a flat dish and pour the eggy mixture over it, leave for a few minutes to soak in, turning halfway through.

Put a knob of butter in a frying pan. Place the eggy bread in the pan and gently fry for about 5 minutes each side.

Fry the bananas in a little butter with the caster sugar until caramelised.

Cool the bananas before serving over the eggy bread with a sprinkle of sugar.

 

 Lunch

Sweetcorn Pancakes

200g sweetcorn

2 spring onions

50g self raising flour

Pinch of salt

 

Blend the sweetcorn and onions until finely chopped. Add the egg and salt and blend again.

Heat a little oil in a frying pan and drop tablespoons full of the batter into the pan.

Cook for around 2 minutes before flipping over, take off the heat and allow to cool.

Wipe the pan with some kitchen roll and cook the rest of your batter.