Coconut Ice Lollies

Ingredients

One tin coconut milk

Handful of strawberries/raspberries/blueberries

Set of four reusable lolly moulds

Method

Pour the coconut milk into a measuring jug or batter bowl. Chop your fruit into small pieces . Mix into the milk and pour into the lolly moulds. Make sure you leave a good inch of the space at the top to put the lolly top on, otherwise it’ll leak everywhere and you won’t be able to get the lollies out! Once the tops are on, place upright in the freezer. They should be done after a couple of hours. If you can’t get the lollies to pop out straight away, give them 5 minutes and they’ll come out easily.

I like this recipe because it’s really nice to have something creamy and cold for the summer months that isn’t traditional sugar laden ice cream! Great for kids too as it feels like a really nice treat, but in fact you’re feeding them nutritious fruit and coconut milk. Commence evil Mum laugh! It’s also much cheaper than shop bought lollies, repeat evil laugh!

You can try any fruit you like too, berries are great because they spread evenly in the milk – just make sure whatever you use is chopped small so it doesn’t jam in the mould.

Watch out for brain freeze!

Jessica x

Easy Root Veggie Soup

Ingredients

500g root veg (carrots, parsnips, swede etc)

half bulb garlic

500ml veg stock

salt + pepper for seasoning

tbsp olive oil

Method

Wash veg thoroughly and top and tail (alternatively wash and peel veg if you prefer.) Chop into large but similar sized chunks. Toss lightly in a baking tin with the olive oil and seasoning. Cut the top off the garlic so you can just see the cloves on the top and wrap in tin foil. Place this in the middle of the veg. Roast for approx 35 mins on 180 degrees – this time will depend on whether you have electric/fan/gas oven and how large your vegetable chunks are. If you can’t easily stick a fork in the veg, keep going until you can.

Once the veg is done, remove from the oven and unwrap the garlic from the foil. Carefully squeeze the garlic out of the bulb – this will come out in a lovely mush. If it’s not at all mushy you might need to pop it back in the oven for an extra 10 mins.

Now whizz whizz whizz with a hand blender or food processor, whilst combining the 500ml of veg stock gradually. If you prefer a thicker soup add less stock and if you like it thinner add more!

There you have it, easy peasy root veg soup. I like to add some nice mature cheese and eat with a nice big wedge of bread and butter.

Top tip for weaning – if you want to make up small quantities to lessen wastage, freeze the veg once roasted and cooled. When you want a quick meal for your baby take out a small portion of frozen veg, add boiling water and a small bit of low salt veg stock or just pepper and whizz it up. You don’t have to wait ages for soup to defrost or play the microwave game this way, handy for busy mummies who still want to serve cheap nutritious food.

Happy souping!

Jessica x