Savoury Scones: Courgette, Cheese and Pesto

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My little munchkin has now reached 13 months and has started to avoid anything green, even spinach which has always been her favourite. The only way she will seem to eat her greens at the moment is in scones, fritters and omelettes. So here is a great recipe for savoury scones.

Makes 24 mini scones

Ingredients

  • 450g self-raising flour
  • 2 teaspoons of baking powder
  • 75g of butter, cubed (room temperature)
  • 1 large courgette, grated.
  • 2 tablespoons of pesto
  • 2 large eggs, beaten
  • 80g of grated cheddar cheese
  • 280ml full fat milk or plain greek yoghurt

Method

Preheat the oven to 220C/200C fan/gas 7.

Line a baking tray with baking paper.

Mix the flour and baking powder into a bowl. Add the butter and rub with your fingertips until the mixture looks like breadcrumbs.

Take the grated courgette and squeeze out the water. I like to put it into a baby muslin to soak the water out but you can also use your hands. Try to get as much out as possible.

Stir the courgette, grated cheese and pesto into the flour, trying to spread it out evenly.

In a separate bowl mix the beaten eggs and buttermilk/yoghurt together. Pour all but 1 tablespoon into the flour mixture and lightly mix together until combined. The dough will be more moist than a bread dough but add the liquid slowly so that it does not become to soggy. If it does add more flour until you reach the desired consistency.

Lightly sprinkle the worktop with flour and gently knead the dough until smooth and soft. Roll to about 3cm thick. Cut with a small scone cutter to make 24 bite sized delights or make 12 normal sized scones with a medium sized cutter.

Arrange the scones on the baking sheet and brush the tops with the reserved egg and milk mixture.

Bake in the centre of the preheated oven for 15 minutes until risen and lightly golden.

DSC_0016For more recipes have a look at www.lowflyingbananas.co.uk/recipes

Easy Mini Quiches

These are great for picnics, parties, snacks or even a light dinner with a lovely salad.

Sausage and Red Pepper

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Equipment

  • Muffin tin
  • 12 Muffin cases
  • Pastry cutter 3 1/16in / 78mm

Ingredients

  • 3 Sausages
  • 1/2 a red pepper
  • a bunch of parsley
  • 3 tablespoons of soft cheese
  • 2 eggs
  • 1 sheet of ready made puff pastry

Method

Grill the sausages under the grill for 10 minutes.

Dice the red pepper and lightly fry the red pepper with a little olive oil in a frying pan.

Chop up the sausage into tiny bite sized pieces. Mix together the sausage, red pepper and chopped parsley in a bowl.

Either roll or lay out your puff pastry. Using a circular 3 1/16in/ 78mm cutter cut out 12 circles from your pastry.

Place your muffin cases into the muffin tray. Place a circle puff pastry piece into each case and push down slightly so that it covers the mould of the tray.

Now spoon in 2 tablespoons of your sausage mix into each muffin hole, on top of the pastry (12 in total).

Finally, mix your soft cheese and beaten eggs in a separate bowl/jug. Pour onto your individual quiches so that they are about 3/4 full.

Bake in a preheated oven 180C for 15mins or until lightly brown and the pastry is golden.

Enjoy cold or warm.

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For other lunch and snack recipes see www.lowflyingbananas.co.uk

Why not try replacing the sausage, pepper and parsley for these tasty ideas:

  • cooked spinach and feta
  • cooked chicken and sweetcorn
  • bacon, mushroom and parsley
  • baked beans and grated cheddar cheese
  • Or just try anything you ave left over in your fridge

Obviously also consider the salt content of the foods you are putting in for under ones especially cheese and sausage. Read How much salt should a baby have? if you are unsure.

Scones

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These are great made in small batches and kept as a quick and easy snack in a Tupperware box in the fridge. They also freeze easily and can be made savoury or sweet. For me the scones made with buttermilk are much softer and tastier but you can substitute this for full fat cow’s milk. You can also replace the scones with a strong cheddar cheese and make a tasty savoury treat.

Makes 24 mini scones

Ingredients

  • 450g self-raising flour
  • 2 teaspoons of baking powder
  • 75g of butter, cubed
  • 100g of sultanas
  • 2 large eggs, beaten
  • 284ml carton of buttermilk

Method

Preheat the oven to 220C/200C fan/gas 7.

Line a baking tray with baking paper.

Mix the flour and baking powder into a bowl. Add the butter and rub with your fingertips until the mixture looks like breadcrumbs.

In a separate bowl mix the beaten eggs and buttermilk together. Pour all but 1 tablespoon into the flour mixture and lightly mix together until combined. The dough will be more moist than a bread dough.

Lightly sprinkle the worktop with flour and gently knead the dough until smooth and soft. Roll to about 3cm thick. Cut with a small scone cutter to make 24 bite sized delights or make 12 normal sized scones with a medium sized cutter.

Arrange the scones on the baking sheet and brush the tops with the reserved egg and milk mixture.

Bake in the centre of the preheated oven for 12 minutes until risen and lightly golden.

Banana Bites

Snacks need to be quick and easy in my house as my daughter normally eats them when we are out and about. I started to get a little bored of a satsuma or rice cakes so I started to experiment with some other treats. These are great to make in batches, they keep well for a few days in the fridge and are really tasty. I discovered these through a friend who saw the recipe on a Baby Led Weaning group on Facebook and they are brilliant.

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Ingredients

1 large banana

6 tablespoons of porridge oats

1/2 an apple

3 tablespoons of sultanas

1 teaspoon of ground cinnamon

Method

Mash the banana into a bowl.

Grate your apple and squeeze out the juice.

Stir in the oats, grated apple, sultanas and cinnamon.

Form into 10 balls or fingers (whichever is easiest for your baby to eat.)

Bake in the oven at gas 6/ 200C/ 400F for 15 minutes.

Allow to cool before eating.

Keep in the fridge and give when hungry.