Homemade Baby Finger Food: Cheese Straws

Baby FAN has been showing interest in picking things up and chewing at it. She loves to chew on those teething biscuits, the really hard type (she can chew at it for half-an-hour), recently I upgraded her to eating those softer and crumpier biscuits and Gerber's Strawberry puff, she is able to eat it without gagging. She just loves to chew on stick object, give her a spoon and she can chew at it for hours.

So, today, I decided to baked something stick-like for her, it was really easy to do, I did it in just 15 to 20 min (including baking time), it turns out really nice, the cheese give it a salty and sweet taste...yummy I ate 2 stick myself...ha ha.. Here's the recipe:

Cheese Straws

• 1 1/2 cup plain flour (I added 1 cup unbleach flour and 1/2 cup bread flour instead, oh and I added about 2 to 3 scope of formula milk powder to increase the nutritional content of the straws)
• 75g or 6 tbsp of butter
• 115g of grated Cheddar Cheese
• 1 egg, beaten (used 2 egg yolks instead if your baby is allergic to egg whites)

1. Preheat oven to 200 delgree celsius.
2. Place flour in a bowl, add butter and rub in until the mixture resembles fine breadcrumbs. Stir in the grated cheese.
3. Reserve 1 tbsp beaten egg and then stir the rest into the pastry mixture. Mix to smooth dough, adding water if necessary.
4. Knead lightly and roll out on a floured surface to rectangel 30 x 20cm/12 x 8 in. Brush with the remaining egg.
5. Cut into strips and place on the baking sheets, spaced slightly apart.
6. Bake in the oven for 8 to 10 minutes until golden brown. Loosen from but leave to cool on the baking sheets.
7. Serve one or two to the baby and store the rest in a plastic box for up to 1 week.
8. Alternatively, you can freeze the sticks for up to 3 months in a plastic box, interleaved with baking parchment.

Above are a few pics of my baby FAN eating the straws.

Homemade Baby Food: Fish & Courgette Savory

Fish & Courgette Savory

• 2 medium potatoes
• 1 courgettes (zucchini)
• 115g pink trout fillet (I use gor fish in hokkien)
• 210 ml formula milk

1. Cut fish into small pieces. Peel potatoes. Dice potatoes and zucchini into small slices.
2. Place vegetables in the pin and pour over the milk. Bring to boil, cover and simmer for 15 minutes.
3. Add the fish and cooked until vegetables is tender and fish is cooked (fish is cooked when it turns white).
4. Puree to desired consistency.
5. Spoon a little into the bowl and served. Freeze the remainder.

Verdict: Baby FAN love this although, the formula milk and fish gives it a very nice sweet taste.

Pumpkin Bread

I always have a lot of leftover pumpkin which I don't know what to do with it as every time I cook porridge for Baby FAN, I only need very little. So, search the web and find this recipe from Happy Home Baking's blog.

The pumpkin bread turns out a little dense in the middle and was rather hard the next day, so I made it into a bread crisp and served it with tomatoes for lunch instead. I will probably make it again next time if I have left over pumpkin but this time, I might add in some cake flour to make it softer.

Pumpkin Bread
original recipe here

Ingredients

500g pumpkin, after peeled, seeded and cut into pieces
you are left with about 300g(alternatively, use 300g canned pumpkin puree)
60ml cooking liquid reserved from cooking the pumpkin or use water if using canned pumpkin puree
2 teaspoons of runny honey
500g bread flour
2 teaspoons salt
2 teaspoons instant yeast
egg glaze (beat together 1 egg yolk with 1 tablespoon of milk)
2 tablespoons pumpkin seeds, to decorate

Method:

1. Bring a large pan of salted water to the boil. Add the pumpkin flesh and simmer until soft and cooked through, about 20 mins. Drain the pumpkin and reserve the cooking liquid.
2. Mash the pumpkin thoroughly, and sieve, or puree in a food processor or blender, about 2 mins. (I mash the pumpkin with a fork instead as it was already very soft and fine.) Leave the pumpkin puree and the reserved cooking liquid to cool.
3. Add honey to 60ml of the cooking liquid and stir to dissolve.
4. Mix flour and salt in a large mixing bowl. Add in the instant yeast and mix well. Make a well in the centre and add in the honey liquid, followed by the pumpkin puree.
5. Mix in the flour to form a firm, coarse, sticky dough. If the mixture is too dry, gradually add one or two tablespoons of the pumpkin liquid (or water). (I added extra two tablespoons of liquid).
6. Turn the dough out on a lightly floured work surface. Knead until very smooth, silky and elastic, about 10 mins. (I stop after 10 min, very tire already!)
7. Place dough in large clean bowl and cover with a tea towel or cling wrap. Leave to rise until double in size, about 1 to 1.5hrs. Knock back the dough to release the air, then leave it to rest for 10mins, covered.
8. Shape dough into a round loaf. Place on an oiled baking sheet and cover with a tea towel. Prove until double in size, about 1 hour.
9. Brush the dough with egg glaze and sprinkle with pumpkin seeds.
10. Bake in pre-heated oven at 220 deg C (I set mine to 200 deg C, should I keep it at 220 deg C instead as my mum said that the bread was so dense in the middle, one of the reason could be that the heat is not strong enough) and bake for 40mins until golden-coloured and hollow-sounding when tapped underneath. Leave to cool completely before slicing.