Homemade Fish Fingers | BLW

Baby Led Weaning

Who doesn’t love a good fish finger butty, or fish and chips? It’s definitely a favourite in our house!

This recipe I’ve been using for years to make a healthier fish and chips tea, using slimming world style chips, and changing this into fish fingers makes it great for baby led weaning.

These fish fingers are really easy to make and if you have toddlers or older children you can even get them to help you! As a teacher, I’ve made these with a year 1 class before and they loved it!

Ingredients:

1 large piece of skinned, boneless fish (any fish is fine, we use haddock or cod)
1 egg
2 slices of bread
2 lemons
A handful of fresh chopped parsley
Fry light

Method:

Ensure the fish is free of any bones and place it into a dish with the juice from a lemon, parsley and the rest of the lemon sliced on top. Put this into the fridge for half an hour.

Pre-heat the over to 200 degrees C and lightly toast the bread and allow to cool.

Whisk the egg in a bowl, and break up the toast into another bowl. Use a food processor to finely chop the toast into breadcrumbs.

Add chopped parsley to the breadcrumbs.

Cut the fish into ‘fingers’ and spray fry light onto a baking tray.

Take one of the fingers, dip into the egg until fully coated, then into the bread crumbs, again ensuring it is fully coated. Place on the tray, and repeat with the rest of the fish fingers.

Bake in the oven for 15-20 mins, until the breadcrumbs are golden brown.

We serve to Amber with some roasted sweet potato and peas for tea, but this could be served as a snack also.

We hope you and your little ones enjoy this recipe, if you do decide to try this one out, remember to tag us on instagram @mama_and_baby_amber and @meet_the_crockers 🙂

Em, Dan & Amber x

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Spaghetti & Meatballs | BLW

Baby Led Weaning

Spaghetti and meatballs is a classic family meal so this is a great one for feeding the whole family.

Amber really enjoyed trying the meatballs but wasn’t so keen on the feel of spaghetti in her hands so we had to help her a bit with this.

Amber only had a little of the sauce, as she’s not at the stage yet where she can use her fork properly, so the sauce just makes it harder for her to pick up with her hands. However, as it’s a family dish, Dan and I were able to enjoy the sauce with ours.

Ingredients:

12 lean beef meatballs
100g dried spaghetti
2 tins of chopped tomatoes
1 tbsp Worchester sauce
1 garlic clove finely chopped
1 onion finely chopped
2 tbsp tomato puree
pinch of coriander
canderel sweetener

Method:

Cook the spaghetti in a pan of boiling water.
Add meatballs to a large pan and fry in a drop of oil with the onions and garlic.
Put the hob to a medium heat and add the Worchester sauce and chopped tomatoes.
Add the tomato puree and coriander. Add sweetener to taste.
Drain spaghetti and serve.

We served Ambers spaghetti with two meatballs, a small spoon of sauce, some grated cheese, chopped baby tomato and chopped mushroom. These could have been added to the sauce, but I wanted Amber to try each individual ingredient.

We hope you and your little ones enjoy this recipe, if you do decide to try this one out, remember to tag us on instagram @mama_and_baby_amber and @meet_the_crockers 🙂

Em, Dan & Amber x

Fruity Porridge Fingers | BLW

Baby Led Weaning

When we first started baby led weaning, and Amber started to enjoy grabbing her food, we found that she didn’t want to be spoon fed for a while. So we found this recipe for fruity porridge fingers, as a way to get her to eat a tasty breakfast without the spoon.
We’ve used a handful of raspberries or a whole banana in these, but you could use any fruit that will mush up easily.

Ingredients:

6 tbsp porridge oats
4 tsp whole milk
A handful of your choice of berries or 1 banana
1 tsp desiccated coconut

Method:

In a bowl add the porridge oats, milk and coconut.
Mash up your choice of fruit and add this to the bowl.
Mix the ingredients together well.
Spoon the mixture into a flat bottomed, microwavable dish or tray and compress the mixture with the back of a spoon.
Microwave for 2 minutes.
Cut into fingers whilst still in the dish and hot, but allow to cool before separating.
Serve once cooled and enjoy!

We hope you and your little ones enjoy this recipe, if you do decide to try this one out, remember to tag us on instagram @mama_and_baby_amber and @meet_the_crockers 🙂

Em, Dan & Amber x

Sweet Potato & Tuna Burgers | BLW

Baby Led Weaning

This is a really simple recipe for a great healthy burger for weaning. Can be served on their own, with salad, with chips or a selection of vegetables. Amber has eaten these from 6 months old, but these would be great for older children too, made into proper burgers with a bun and salad too!

Last time we made these, we baked them, but have decided grilling is a better option to prevent the burgers from falling apart.

Ingredients:

1 large sweet potato
1 tin of tuna in spring water
1 egg

Method:

Peel, chop and boil or steam the sweet potato until soft.
Mash the sweet potato and add the tuna and egg, before mashing again.
Use your hands to grab a handful of the mixture and roll into a ball, before squashing into a patty shape.
Grill the patties until golden.
Allow to cool before serving.
Enjoy!

We hope you and your little ones enjoy this recipe, if you do decide to try this one out, remember to tag us on instagram @mama_and_baby_amber and @meet_the_crockers 🙂