buzzoole code

Kate and Jacob sized portions

Regular readers (hello mum) will know that my son Jacob is not the world’s greatest eater. Most of the time it doesn’t worry me as I know that most toddlers can be a bit fussy, but some days his decision to only eat a yogurt and a crust of bread drives me to what I’ll politely refer to ‘mild angst’.

Like a lot of mums, I’m always tempted to just go down the chicken nugets route as I hate spending ages cooking something for it to be refused (that’ll be another ‘mild angst’ moment there) but with the exception of Official Saviours of the Crafts on Sea Household (that’s fish fingers to you) I try to avoid anything too junky. This recipe is from my lovely friend Louise Harris who teaches crafts, cooking and gardening at The Storehouse in Southend. Its not too fussy to make and as I’ve made it three times in the last week I figured this makes it successful enough that I should share it!

Guilt Free Pizza – Enough for one adult and one child

Ready to cook

250-300g plain flour

A pinch of salt

A pinch of sugar

1/4 teaspoon dried yeast

80ml hand hot water

1 teaspoon oil

2 blobs tomato puree

Cheese (mozerella, or cheddar, whatever is in your fridge)

Whatever veg, meat or anything else you think you can sneak into your child

1) Mix together the flour, salt, sugar and yeast, then mix in the water until it is like a dough

2) Add the oil and need for ten minutes (I do this one handed and use my clean hand for looking online on my phone)

3) Leave to rest for five to ten minutes

4) Oil a bit of foil or baking tray , roll out the pizza onto this

5) Mix your tomato puree with a bit of water to make a paste and spread this over your pizza. Add your cheese and whatever bits and bobs you’ve found in your fridge that need eating. I added mushrooms, which went down ok and red onion which was instantly picked off and thrown over the side of the highchair.

6) Pop in the over for about 20 mins 180c. I’m afraid Louise’s instructions didn’t go as far as cooking details so I make it up each time and just keep an on the over. Sorry, I’m sure Delia write similar things in her books though, right?!

7) Enjoy!!

The official seal of approval

Nice doorstop right? Right! Crikey though, the rice…. So far I have poured in:

1 pack pudding rice
1 pack pearl barley
1 small pack easy cook rice
4/5’s large pack of basmati rice (leaving pretty much nothing to have with my chilli tonight)

And you know what? Ruddy thing still looks like it could do with some more. Both the fabric and pattern are by Lotta Jansdotta who normally I love, and who I suppose I still do love, but as I made this so the Small Thing would stop trying to knock himself out cold with my current one (a big rope thing, which while still heavy is a bit better than my pre-child big rock) its umm… possibly not quite the one.

So for now it stays in place, and damn it it does look pretty nice y’know? But I think I need to go away and plan a doorstop that’s child friendly and that I can post the instructions for. Will get back to you when it’s ready to go!

The small thing is not the greatest eater. I’ve tried Baby Led Weaning, I’ve tried Annabel Karmel, I’ve tried softly weeping while he won’t even look at something beautiful from the River Cottage book that took me hours to make. His favourite meal would probably be rice cakes and water. In essence it’s like living with a fourteen year old girl.

But what a shock, he likes cakes! Pfft… This contains two types of fruit and therefore must be pretty close to being nutritionally perfect, right?

Stupidly Easy Banana and Raisin Cake

(This is taken from nibblous but has a couple of changes)

4oz butter or margarine
6oz any sugar you can find
8oz self raising flour
2 eggs
2 or 3 very ripe bananas
A couple of handfuls of raisins

Heat the oven to gas mark 4; 180C
Grease a  loaf tin.
Mash the bananas
Cream the butter and sugar together and mix in the eggs
Mix together the two yellow sludges and the raisins
Mix in the flour.
Scrape into the loaf tin and bake for 40 minutes. Check it’s cooked by popping a knife through the centre and if it doesn’t come out clean then then lower the temperature to gas mark 2; 150C and cook for a further 30 minutes.

Wait for it to cool slightly then pop out onto a wire tray and then eat. You could wait until it’s properly cool first but I’ve yet to manage this…

No, its not a carrot, but its not a rice cake either