RECIPE: The #InstaWeanTeam Courgette Challenge

One of the things I love about being part of the #InstaWeanTeam Challenge is that it encourages me to get out of my cooking rut and experiment with something new. Courgette (or zucchini to our American friends) is something I already use a lot but I didn't want to re-post one of my old recipes so when I spotted some forgotten filo pastry nestling in the depths of my freezer, the deal was done. Mama is making samosas!

Don't forget to look at the InstaWeanTeam Facebook page to see the courgette recipes from the rest of the gang!


YOU'LL NEED:
2 Sheets Filo Pastry
1 Medium Courgette
1 Medium Carrot
1/2 Medium Onion
1 Tsp Cumin
1 Tsp Ground Coriander
1/2 Tsp Turmeric
1/2 Tsp Coriander Leaf
Unsalted Butter (melted)

METHOD:
1. Chop the veg into small cubes/chunks. 
2. Add to a pan with a knob of butter, a splash of water and the spices. Put a lid on the pan and sweat the veg for 10 minutes until tender. Keep an eye on it and add more water if it gets too dry (you don't want the veg to brown)
3. Lay out one sheet of filo, use a sharp knife to divide it into 3 strips lengthwise
4. Cut each strip in half so you have 6 strips of pastry
5. Brush each strip with a little melted butter
6. Spoon a little veg mixture at the end of your first pastry strip (careful not to put too much down otherwise it won't fold up). 
7. Fold the bottom left corner of the pastry over the veg mixture and so it lines up with the opposite edge and forms a triangle (I wish I'd taken photos of this!).
8. Repeat this fold in the opposite direction. Keep going until you reach the end of the pastry strip. Tuck the end underneath the samosa and lay it on a baking tray covered with greaseproof paper.
9. Repeat until you've run out of mixture (I made 12 samosas)
10. Brush the tops with a little melted butter then bake for approx. 20 mins at Gas 6 until golden


 

RECIPE: The #InstaWeanTeam Cauliflower Challenge!

Cauliflower isn't the most glamorous of veggies - it doesn't look too nice or smell particularly great. In fact, the poor old cauli is pretty underrated. However, cauliflower is a great source of vitamins C and K (amongst others), easy to get hold of in the shops, and extremely versatile. All in all, definitely a vegetable worth introducing your baby to.

Personally, I have some very fond memories of a cheesy cauliflower bake that I used to eat at Secondary School. Using this as my inspiration, I created a baby friendly version that works as a tasty lunch or a yummy side dish - try it with roasted chicken or pork and apple sausages.


YOU'LL NEED:
3 Large White Potatoes
1 Cup Cauliflower
1 Cup Broccoli
150g Grated Cheddar Cheese
30g Plain Flour
30g Unsalted Butter
300ml Whole Milk

METHOD:
1. Peel, chop and boil the potatoes for 20 minutes until cooked
2. Chop the broccoli and cauliflower into small florets and boil for approx. 5 minutes until tender
3. While the veg is cooking, heat the butter and flour in a pan, stirring all the time to mix them together (and stop it burning!)
4. When combined, add the milk a little at a time, stirring well. Bring to the boil then turn down to a simmer. 
5. Once the sauce has thickened, turn the heat off and add half of the grated cheese.
6. Mash the potato and spread into the bottom of an oven proof dish
7. Drain the broccoli and cauliflower and lay on top of the potato
8. Pour the cheese sauce mixture on top of the veg
9. Sprinkle the remaining cheese on top
10. Bake at Gas 5 for 20-25 minutes until the cheese on top is golden.

Be sure to tag me on Facebook or Instagram if you make this yourself :)

Don't forget to check out what the rest of the  #InstaWeanTeam ladies have cooked up for their cauliflower challenges this week...

 InstaWeanTeam Facebook Page