Tag Archives: lunch

Pizza Pinwheels!

Makes a delicious lunch or snack. You can play around with the ingredients to your hearts content! 
Try different cheeses, different veg and different meats to keep baby interested 🙂
Makes 12 pinwheels and costs around 25p per pinwheel!
Prep time: 25 minutes
Cook time: 15-20 minutes
320g rolled puff pastry chopped tomatoes
20-30g grated cheddar
3-4 slices of ham or thin chicken
1/2 white onion
1 small carrot
4 large mushrooms
50g broccoli
Tbsp tomato purée 
Tsp pepper
1. Finely chop the onion, mushroom and broccoli. Peel the carrot and grate strips off the carrot.
2. Add onions to a pan with oil and cook over a medium-high heat for 2 mins. Stir regularly.
3. Add the mushrooms to the pan, cook for a further minute.
4. Add the broccoli and the strips of carrot to the pan and cook for a further minute.
5. Add the chopped tomatoes and tsp pepper and stir.
6. Reduce heat to low-medium and add the tbsp of puree. Cook for 2 minutes.
7. Roll out the puff pastry to 3mm thickness into a rectangle. (I like to buy pre-rolled just too puffy pastry!)
8. Spread the sauce onto the puff pastry leaving about an inch gap around the sides.
9. Sprinkle on the cheddar and rip and sprinkle on the meat if using.
10. Roll the pastry as tightly as possible from the short end- this takes practice! Don’t worry if they don’t come out perfect they will still taste delicious!- and leave to rest for 10 minutes.
11. Preheat the oven to 180c and line a baking tray with grease proof paper.
12. With a very sharp knife cut the roll into 12 pieces and lie on the baking tray.
13. Beat the egg and brush over the pinwheels, then sprinkle over some oregano.
14. Cook for 15-20 minutes until golden brown and puffy! 

Feta & Sun-Dried Tomato Muffins

Makes 12 muffins and costs around 35p per muffin.


250g plain flour 
80g grated cheddar 
40g crumbled feta 
50g unsalted butter 
250ml milk 

5 sun-dried tomatoes roughly chopped 
1 egg 
3 1/2 tsp baking powder 

1. Preheat the oven to 180c and line a muffin tin with cases.
2. Sieve the flour and the baking powder together in a large bowl.
3. Rub the butter into the flour.
4. Whisk the egg and milk together in a jug and add to the flour and butter.
5. Stir until combined- mixture will be sticky!!
6. Add the tomatoes and the cheeses and stir well.
7. Spoon mixture into cases and bake for 20-25 mins until golden brown and a toothpick comes out clean.
8. Leave in tray to cool slightly before removing to cool on a wire rack.

Will freeze for up to a month 🙂 

Cheese & Red Pepper Flapjacks


These flapjacks are so scrummy! They are incredibly moreish and babies and adults will love them alike! A delicious compliment to lunch or a tasty snack, they are sugar free and therefore great for everyone from babies to adults, especially diabetics and dieters! 

Makes 12 and costs around 30p per flapjack! 

150g oats 
100g unsalted butter 
100g grated cheddar cheese 
4 sun dried tomatoes (omit if you want to reduce salt content)
2 large eggs 
1/2 red pepper 
1/2 white onion 
1. Preheat oven to 180c and line a 25cmx25cm tin with baking paper.
2. Finely chop the onion and roughly chop the pepper. 
3. Roughly chop the sundried tomatoes and set to one side for later.
4. Cook the onion and pepper in a pan with oil until onions are brown and pepper is soft and set to one side.
5. Melt the butter in the pan, beat the eggs together in a jug. Add all the ingredients to the pan and stir through for approx a minute.
6. Put the mixture in the tin and flatten down.
7. Cook for 20-25mins until golden brown.
8. Allow to cool in the tin slightly before cutting into 12 pieces.

Savoury Cheese & Red Pepper Biscuits!


These are great for mid morning or afternoon snacks! Ridiculously easy to make and incredibly moreish! They freeze for around 6 months- but they won’t last that long!

My little girl particularly liked this red pepper batch I made, but using the basic recipe you can add whatever you want to the dough to create some lovely savoury flavours!


Check out my spring onion biscuits and my courgette and tomato lovelies!

Makes 28 2.5 inch biscuits

100g grated cheddar
100g plain flour
100g unsalted butter
A large red pepper
1 shallot
1/2 tsp of black pepper

1. Blitz the red pepper and shallot in a food processor, squeeze out as much water as possible and out to one side.


2. Blitz the flour, cheese and butter in a food processor.
2. Roll out on a floured surface.
3. Press the red pepper and shallots into the dough, gold and roll out until around 3mm thick.
NB: At this point the wetness of the red pepper may make the dough sticky, scatter a large handful of flour on the dough to get it back to the right consistency.


4. Cut the biscuits out and place on a tray covered in baking powder.


5. Bake in a preheated oven at 180 for 10-13 mins until nice and golden.
6. Cool on a wire rack.
7. Biscuits will freeze for 3-6 months, to defrost simply leave at room temperature for 3 hours.


I usually blend up a few different flavours, make up a big batch of cheesy dough, cut into 3 and fill each piece with a different flavour so The Lamb has a variety to keep her going 🙂


Hueros Rancheros- Baby Style!


This is one of my favourite breakfasts and I have it regularly so wanted to find a way to adapt it to suit The Lambs dietary needs.

The recipe below is my adapted recipe, suitable for babies. I have also noted the original recipe, incase you also want to try that version for yourself- both are yummy!
(Tip- the original is a fantastic hangover cure! ;))

Serves 2 adults and 1 little person and costs around £1 per serving:

1 red pepper
1 medium courgette
1 small white onion
1 clove of garlic
1 tin of chopped tomatoes
2 and a 1/2 wraps
2 handfuls of grated cheese
Dash of sunflower oil
2 or 3 eggs (3 if you want an egg for your little one), preferably free range
(FOR THE ADULT ONLY VERSION: tsp chilli powder, tsp Spanish paprika, 1/2 tsp chilli flakes, pinch of salt and pepper)

You will also need a frying pan with a lid. Failing that another frying pan to place on top or a plate to cover- if you use a plate be warned, it will be hot so use a tea towel to remove.

1. Finely chop the garlic clove and onion. Chop the pepper and courgette into 1cm cube sized pieces.
2. Heat a frying pan over low to medium heat, add the sunflower oil and the garlic and onion. Cook for 1 minute, stirring occasionally.
3. Add the peppers and courgettes and cook for a further 2-3 mins, until the veg has softened slightly and turned a little golden.
(ADULT ONLY VERSION: Add tsp of chilli powder, a tsp of Spanish paprika and 1/2 tsp of chilli flake- omit the chilli flakes if you want a milder meal- add a pinch of salt and pepper and stir)
4. Add the tin of chopped tomatoes and stir, turn the heat up to medium and cook until the sauce reduces to a “stew like” consistency, around 3-4 mins.


5. Make small wells in the sauce and crack your eggs into it. Put the lid on the pan and leave to cook the eggs to your preference. (If you’re doing an egg for your little one, make sure you cook it until the yoke is cooked all the way through)
6. Place the vegetable stew on a tortilla with the egg on top and finish with a sprinkle of grated cheddar cheese!

There are two ways you can serve this to baby; the first option is to cut the wrap in half, place the vegetable stew mix on one side and sprinkle some cheese on top, then fold the other side over and slice the wrap into manageable strips.


The second, my favourite, is to cut the half a wrap in half again and make tiny burritos!


If your serving with an egg, you can cut the egg up and add to the mix inside the wrap or cut up and serve on the side. I omit the egg as The Lamb doesn’t like the texture of cooked egg white yet, so only likes egg in a scrambled form!

Be warned: this is pretty messy!

But it’s worth it!