These used to be one of my go-tos - it was a (Sugar Club) recipe T made and I loved so she colour-photocopied it for me and I made it soooo many times - the recipe is totally splattered. Hadn't had a plantain in a while but the baby loves bananas (obvs, they all do), so I thought plantains might be down his alley too. He liked them - perhaps not as much as good old Jarlsberg but yeah anyway.
225 g / 8 oz (approx 1 normal-sized plantain), grated
80 g / 3 oz polenta grains
1 egg
60 ml / 2 fl oz beer (this is an awkward amount, since we never really drink beer - alternatively add a little bit of water and some baking powder to the mix)
1 tsp lemon juice
1/2 cup sliced spring onions (or 1/4 cup finely chopped onion, at a pinch)
1/4 cup fresh coriander, chopped
1/2 tsp finely chopped fresh green chilli (used 1 whole mild yellow one)
1 tsp salt
veg oil for frying
Mix all ingredients except oil well together and rest for 15 min (note: I did this minus most of the salt and the chilli so that I could fry a few baby-friendly ones first before doing the rest). Heat a frying pan and add enough oil to coat the bottom by a few mm. Heat to smoking, then add spoonfuls of the mixture and cook for 90 sec on each side, stacking on a plate lined with kitchen paper when done. Plantain is sweet so can burn easily - watch the heat.
We ate with red rice and some mild tomato-lime-coriander salsa.
I wrote up a simpler, vegan version on here before.
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Wednesday, March 13, 2019
Saturday, March 2, 2019
Leftover raspberry porridge baby biscuits
I made some baby biscuits the other day and they have been quite good for a snack for S when he is shuffling around - they are in the freezer but defrost easily with 30 sec in the microwave; and they aren't crumbly so don't make too much mess (he's hating on sitting in his high chair recently)...
After his breakfast the other day there was quite a bit of delicious raspberry porridge left over (just normal porridge with a few frozen raspberries added before cooking - thicker prob best). And most of a banana. And there was one egg in the fridge. And I was thinking, that added up to pretty much a similar thing to the baby biscuits I made the other day, with the advantage of not throwing away the leftover porridge... The ingredient quantities are a little bit improvised, but these came out quite good and I suspect it is reasonably robust to using up variable amounts of stuff.
I made these right after breakfast on a day S was home sick from vuggestue, alone with me, and it took all of about 30 min from beginning to end, and I didn't half feel like we'd done far too much winning already before 09:30...
(makes c 15 small-medium biscuits - keep for a few days or store in the freezer)
c 1/2 cup leftover porridge (with raspberries in it)
2/3 of a medium banana, mashed
1 egg
c 1/2 cup flour
c 1/4 cup oats
1/4 tsp baking powder
1/4 tsp vanilla powder (or cinnamon)
(veg oil)
(raisins)
Heat oven to 180C. Mix porridge, banana and egg together with a fork. Add flour, oats, baking powder and vanilla and mix until just combined. Dollop in biscuit sized clumps onto a baking sheet lined with baking paper, and bake 25-30 min until lightly golden on top.
I realized afterwards that maybe should have added some oil or melted butter - if I try this again maybe I will. If the leftover porridge hadn't had raspberries in it I might have added some raisins and cinnamon. Also, the mix was a little bit runnier than I would have liked - and note that runniness will depend a bit on the consistency and amount of the leftover porridge, so may need to adjust amounts of flour and oats.
After his breakfast the other day there was quite a bit of delicious raspberry porridge left over (just normal porridge with a few frozen raspberries added before cooking - thicker prob best). And most of a banana. And there was one egg in the fridge. And I was thinking, that added up to pretty much a similar thing to the baby biscuits I made the other day, with the advantage of not throwing away the leftover porridge... The ingredient quantities are a little bit improvised, but these came out quite good and I suspect it is reasonably robust to using up variable amounts of stuff.
I made these right after breakfast on a day S was home sick from vuggestue, alone with me, and it took all of about 30 min from beginning to end, and I didn't half feel like we'd done far too much winning already before 09:30...
(makes c 15 small-medium biscuits - keep for a few days or store in the freezer)
c 1/2 cup leftover porridge (with raspberries in it)
2/3 of a medium banana, mashed
1 egg
c 1/2 cup flour
c 1/4 cup oats
1/4 tsp baking powder
1/4 tsp vanilla powder (or cinnamon)
(veg oil)
(raisins)
Heat oven to 180C. Mix porridge, banana and egg together with a fork. Add flour, oats, baking powder and vanilla and mix until just combined. Dollop in biscuit sized clumps onto a baking sheet lined with baking paper, and bake 25-30 min until lightly golden on top.
I realized afterwards that maybe should have added some oil or melted butter - if I try this again maybe I will. If the leftover porridge hadn't had raspberries in it I might have added some raisins and cinnamon. Also, the mix was a little bit runnier than I would have liked - and note that runniness will depend a bit on the consistency and amount of the leftover porridge, so may need to adjust amounts of flour and oats.