This is a version of a Jamie Oliver recipe. Bert spurned it, but I put that down to teething (teething which had miraculously disappeared by the time he was offered his first chocolate milkshake later). Not sure how we’ll justify his evil behaviour when those last two molars have come through.
Serves 3 generously
Selection of veg to roast (I used a carrot, 3 sticks of celery and a red pepper, but you could just use a couple of those, or substitute leek for the celery), roughly chopped
1/2 a punnet of cherry tomatoes
4 or 5 garlic cloves, whole and unpeeled
1-2 tablespoons olive oil
Salt and pepper to taste
2 tins chopped tomatoes
1/2 tin of water
2 or 3 handfuls of alphabet pasta (or spaghetti broken up into pieces)
Spoonfuls of pesto and grated cheese to serve
Drizzle the veg, cherry tomatoes and garlic with olive oil and roast in a hot oven (220 degrees or the top of the Aga roasting oven) for about 40 minutes, till soft.
Set aside the garlic and tip the veg and juices into a pan, squeezing the soft garlic out of its papery cases into the veg. Add the tinned tomatoes and water and blitz with a blender to a nearly smooth onsistency. Stir the pasta through and bring the lot to a simmer on the hob, cooking till the pasta’s soft (about 7 to 10 minutes).
Serve with a blob of pesto and a sprinkling of grated cheese.
This did not get the dramatic ‘mmmm’s that the chocolate milkshake did. At least, not from Bert.
Photo evidence of first ever haircut klaxon!
I’d hesitate to call this a recipe, but should I die: Tony, this is how Bert likes his salmon. It’s also very toddler and baby-at-the-finger-food-stage friendly. Quick too.
2 salmon steaks
2 dessert spoons pesto
Spread the pesto on top of the salmon to form a small lawn and put on a baking sheet in the oven at 200 degrees (or near the bottom of the Aga roasting oven) for about 15 minutes. As I write, Bert is wheeling some golden syrup and two AA batteries around in his miniature wheel barrrow.
We had ours with buttered new potatoes and odd ‘green’ beans that were yellow and curly (fresh, I hasten to add). Nice though.
If you’ve got leftover sauce from the sausage and pasta dish, you can use it to make this, just adding the parsley, pine nuts, cheese and extra olive oil and blending. If not, here’s the full recipe. It’s creamier and less strong tasting than off the shelf basil pesto.
We have a very embittered cocker spaniel whose few moments of joy derive from sitting directly below Bert’s high chair with an open mouth. He got no gifts today.
Serves 1.5 with leftovers
glug olive oil
1/2 carrot, grated
1/2 stick celery, grated
small clove garlic, crushed
1/2 can tomatoes
large handful parsley
1/2 small bag pine nuts
handful grated pecorino
another good slug of olive oil
Fry the garlic and veg briefly in a glug of olive oil, then add the tomatoes and cook for around 20 minutes, adding a bit of water from the kettle if it’s drying out. Meanwhile, toast the pine nuts till golden. Put it all in a blender (or a Nutribullet – we got one for Christmas) with another glug of olive oil and the cheese and parsley and blend till smooth.
If you’re using leftover sauce it’s even quicker. Babies have a limited amount of patience for your activities if they don’t involve you clapping them or carrying them.
Stir about 2 dessert spoons into overcooked (for your baby) pasta. Grab your pasta a couple of minutes earlier if you care for a more al dente experience. Add salt and pepper to yours after stiring into the pasta.
Leftovers will keep in the fridge for about a week. We plan to make a pasta salad with ours for a beach picnic tomorrow.