Mango is my MOST favorite fruit. Too bad I cannot eat mangoes all year round. In Indonesia, mango season is usually around September till December. We can still meet mango when it’s out of season, but the sweetest one always grows during that months.
Yesterday morning, I bought 2 kilos of mangoes and felt so thrilled because they’re ULTRA sweet! ^_^ My son had never eaten mango before, so this is the best time to introduce him these lovely fruits. I made this pudding to get another variation. You know that kids are easily get bored with their foods? Besides, this pudding will last for 1 week in the fridge. No extra work in kitchen making dessert for few days! 😀
I got this recipe from MPASIRumahan‘s mailing list. It’s a group of lovely mommies who love their kids so much that they always try to feed their lovely ones with homemade foods (mommies’ foods, to be exact 😉 ).
- 1 big, ripe, super sweet mango (It’s really important to get the sweetest mango. When it’s mixed with agar-agar powder and chilled in fridge, the sweet taste will be reduced)
- 300 ml water / milk (For 1+ y.o babies, you can substitute the water with fresh milk to get creamier pudding)
- half a pack of Agar-agar powder
How to Make
- Peel, dice, and puree the mango until you get a smooth liquid. Add extra water if you find that the mango puree is too thick.
- Pour water into the saucepan and add the agar-agar powder. Bring to the boil while stirring every now and then.
- Wait until the agar-agar mixture get a lil bit cool, then pour the mango puree into that mixture. Mix well.
- Pour the pudding mixture to your favorite mold. Wait until they’re set. Chilled in fridge.
Note: You can serve this pudding with fruit sauce, or yoghurt, like I did yesterday ^_^
*Make 9 tiny puddings.
My son is not a picky eater. Thank God for that! But now he is one year old, and he likes to chew A LOT. Baby porridge, like I used to cook before, is no longer meet his appetite. I look for recipe that has ‘rougher’ texture than porridge but still, soft enough for his little teeth and gums. Then I found this yummy fish pie recipe from the one and only Annabel Karmel, Queen of Babies Foods :D. It didn’t take a long time to decide making this pie! I used everything left in my fridge (so the recipe below was slightly modified), and put only 125 grams salmon fillet. 250 grams of fish is too much for this teeny-weeny pies.
- 375 g potatoes, peeled and diced
- 1 1/2 tbsp milk
- 40g butter
- a little salt and pepper (for babies over one)
- 15 g butter
- 25 g onion, peeled and finely chopped
- 1 tbsp flour
- 125 g salmon fillet, skinned and cubed
- 50 g carrots, peeled and diced
- 1 bay leaf
- 75 ml milk
- 50 ml vegetable stock (or water)
- 50 g frozen peas
- 50 g Cheddar cheese, grated
- 1 lightly beaten egg
How to Make
- Preheat the oven to 180C/350F. Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15 to 20 minutes or until tender. Drain the potatoes and mash together with the milk, half butter, and half grated cheese until smooth. Season to taste (but I found that the mixture of milk, butter, and cheese is tasty enough that I don’t need any extra salt and/or pepper).
- Melt the remaining butter in a saucepan, add the onion and sauté until softened. Add the flour and cook for 30 seconds, stirring. Gradually stir in the milk and then the stock/water. Bring to the boil and cook for one minute. Add the fish, along with the bay leaf. Simmer for about 3 minutes and then stir in the peas and diced carrots, cook for one minute. Remove the bay leaf and stir in the cheese until melted. Season with a little salt and pepper if needed.
- Divide the fish mixture between 3 ramekin dishes and top with the mashed potato. Brush with the lightly beaten egg. Heat through in an oven preheated to 180C for about 15 minutes and finish off for a few minutes under a preheated grill until golden.
Suitable for freezing
Suitable for babies from 10 months
During the fasting month, our home was flooded by dates. Actually, dates are commonly found in fasting month and Eid al-Fitr season. One of my dad’s colleague even gave us a pack of 5 kg dates. Whew! I like dates, but not that much. We’ve already given the dates to our relatives, but still there was too many to be eaten just it is. I decided to bake something using dates. And here is one of them, the easiest one actually.
I got this recipe from nigella.com. It is from Community Recipe, and not original Nigella’s recipe.
When I was looking for my baking utensils, I found these cute muffin paper cups in my drawer. I have no idea when I bought them :D. So, even though the recipe itself is a “cake” recipe, I divided the batter into those cups. The ingredients below are a half batch from the original recipe, except for the dates. I guess 100 grams of dates are not enough to make these muffins delicate and moist.
- 150 ml milk
- 200 grams dried dates
- 100 grams butter
- 2 eggs
- 150 grams sugar
- 337.5 grams cake flour
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp vanilla sugar (or you can use vanilla extract, anyway)
How to Make
- Chopped the dried dates and put the dates and the milk into a casserole pan. Heat until the dates soften a bit then take off the heat.
- In another pan, add the butter and let it melt, then add the sugar. Stir to combine. Let the mixture cool.
- Pour the butter mixture into the dates mixture, then add the eggs one by one. Whisk them well.
- Add the dry ingredients that you’ve mixed in another bowl first. Still remember the golden rule of making the best muffins? Do not over-mix the batter! 😀
- Spoon the batter into the muffin cups and sprinkle some chopped dates on top. Bake at 180° C for about 20 minutes or until a tester comes out clean.