A taster of A Taste of Home (Part 2)

You may remember that I am writing a recipe book for our son, Little D.  Little D has never been a fussy eater, even in the very early days he accepted his milk as it came, I never needed to heat it up or present in any kind of way. 

I had intended to breast feed but genetically like my mother and her mother before her my milk never appeared, so bottles it was. We did choose Hipp as it was organic and closest to breast milk and Tommee Tippee Closer to Nature bottles but other then that he just drank it as it was.  Little D is two now and still loves milk (or magical milky moo as it we called it when he was very tiny) cold from the fridge, in creamy rice pudding, he is particularly partial to egg custard tarts and ice cream to him is the work of the gods.

Unfortunately now with other foods he is a little more faddy, whereas at one time he would eat anything put in front on him today he is more choosey.  There are some things he will always eat however and it is those recipes I share with you today...

Dada’s Moosey Knackers* (Moussaka)
* Little D's erm.. unusual name for his favorite dish

What you need

1 Aubergine
½lb mince
1pt of milk
Plain flour
Tin of tomatoes
Tomato puree
Salt & Pepper
Olive Oil

How to make it

Slice the aubergines into thin steaks, one aubergine should give six steaks. Salt the aubergines with a tiny pinch of salt. Rub oil into the aubergines. Heat a frying pan, add the aubergines steaks, two at a time until soft and slightly browning. Place all the aubergines steaks at the bottom of a cooking dish. Crumble feta on top of the aubergines, add pepper. Chop and fry the onion in oil, add a little water to stop them from burning. Add the mince and brown. Chop up the carrots and courgettes, add to the frying pan and cook until soft. Add the tin of tomatoes. Cook slowly for 30 minutes and add puree to the mix in the last 10 minutes along with the oregano, thyme and garlic. Season to taste. Layer the mix on top of the aubergines. Sprinkle feta on top. Make a white sauce with butter and plain flour, add milk, thicken the sauce on a low heat – use a whisk to stop lumps. When the sauce is thickened pour slowly over the top of the mince – do not worry if some the mince and sauce mixes in with the white sauce, no one will notice when cooked. Season with pepper. Cook on a medium heat for 45 mins or until golden brown. The dish with one large aubergine will serve four people or two people over two nights. Improves with taste over 24 hours.

Not forgetting Little D's ideal Friday night treat, so good and actually pretty healthy too as it goes.

The Perfect Pizza

Once I tried this recipe I vowed never to buy another frozen pizza again this is so easy cheap and above all the best pizza I have ever tasted.  Top however you like.  The base can also be baked as is and then topped with butter and grated garlic to taste on taking out of the oven.

Makes 2 large pizzas

What you need to make the dough:

1kg strong white bread flour
1 pinch maldon salt
7gsm dried yeast
½  tbsp caster sugar
2 tbsp olive oil
325 ml lukewarm water

How to make it

Sieve the flour and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.  Preheat your oven to gas mark 8 or 220c.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called knocking back the dough. divide the dough up into two balls.  Roll the dough out into rough circles, about 0.5cm thick, top with some of the tomato sauce, grated cheese and whatever topping you fancy garlic sausage and mushroom are nice, so is pepperoni go with whatever the mood takes you.

What you will need to make the tomato sauce:

Olive oil
2 cloves of garlic, peeled and finely sliced
1 tablespoon of pesto
1 teaspoon of Italian seasoning
400g tin of good-quality whole plum tomatoes
Maldon salt and freshly ground black pepper

How to make it

Place a large non-stick frying pan on the heat and pour a generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the pesto Italian seasoning and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer to concentrate the flavours; until thick and the it's consistency for spreading on your pizza.

You can keep any leftover sauce in the fridge for up to a week.

What are your children's favourite family recipes? Share them with us here.


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