My 11-month baby's latest food galore

Baby Luke is 11 months and 2 weeks now. Time flies! My milkaholic is now my favorite foodie buddy, my little food connoisseur. :)

His growing appetite

• 6 months: One solids (fruits and/or vegetables puree) + milk
• 7-8 months: Two solids (millet + vegetables + pork porridge) + milk
• 9 months: Two solids (millet + brown rice + red lentil + vegetables + pork porridge), one snack (fruits) + milk
• 10 months: Two solids (millet + brown rice + red lentil + vegetables + pork/fish porridge or pasta), two snacks (fruits + bread/rice crackers) + milk
• 11 months: Three solids (breakfast, lunch, dinner), two snacks (fruits + bread/rice crackers) + milk

Here's how I prepared my baby's colorful porridges that he ate when he was younger.

Note: I plan his meals by observing his appetite. If he's full, I won't force him to take another meal/snack. Between 6-9 months, I observe the 3-day rule when I introduce any new food to him. After that, I reduce the number of days to 2 for each new food. I'm not doing baby-led weaning fully, but I do give him pieces of food for him to hold as and when I see fit.

His food galore

 

Baby pancakes are perfect food for brekkie. I'm also giving him some yogurt (I use Farm Fresh Natural Yogurt) mixed with fruits. He loves soft fruits such as sugar plum, golden kiwi, and banana.

I seldom feed white rice porridge to my baby. I prefer feeding him millet + red lentil + brown rice. I soak the grains overnight and steam-cook them in my electric lunch box the next morning for 35-40 minutes with meat/fish and some vegetables. Then, I add a teaspoon of virgin coconut oil before serving.

English spinach or po choy is good for babies. In comparison to red meat, spinach provides a lot less calories, is fat and cholesterol free, and an excellent source of iron. [Source]

Baby amaranth is also very good for babies. A teaspoon of cream cheese gives this meal some added boost of calcium! My baby loves that milky taste of cream cheese in his porridge.

Note: My baby doesn't have allergic reaction towards dairy products since his newborn days. However, to be on the safe side, I only introduce baby yogurt and cream cheese to him when he's over 10 months old. I don't feed him processed cheese slices because the amount of sodium is too high.

The little fella approves! :)

This is the classic ABC porridge with carrot, potato, and onion. I add some sweet corn for natural sweetness. Yellow zucchini is a nice addition too. Sometimes I use free-range pork instead of fish. I add a teaspoon of virgin coconut oil before serving.

Pumpkin and green zucchini gives this slow-cooked fish porridge a nice nutty flavor. I add a teaspoon of virgin coconut oil before serving.

Beetroot has a kind of earthy taste that is not so pleasantly palatable. So, I add some apples and sweet corn for some natural sweetness to balance off the earthiness of beetroot.

Mashed potatoes with cream cheese is another one of his favorite meals. I chop one Russet potato into chunks and steam-cook them. Once cooked, I mash them up and mix with a teaspoon of cream cheese. If the mixture is too dry, I add some liquid from the steam potatoes. :)

Sometimes I'll add some steamed broccoli florets.

Another potato meal - German potato bread.

Other wonderful meals include baby pasta with cream cheese & potato sauce, mini macaroni with pumpkin sauce, banana muffin loaf, homemade bread, eggless chocolate banana muffins, and baked broccoli, cauliflower & rice egg cups.

Note: I introduce egg products to him when he reaches 11 months. But, I haven't introduced egg yolk or whole egg yet. I will do so when he's over 1 year old.

More baby meals on my baby's food diary!



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Chocolate-Zucchini Cake

Chocolate-Zucchini Cake

Recipe adapted from Kitchen Flavours.

Ingredients:
(Serves 5-6; original version serves 10-12)

Note: My modifications in orange. I use a Chiffon pan because I don't have a Bundt pan.

1/2 cup unsweetened cocoa powder plus more for dusting the pan (1/4 cup)
1/2 cup natural yogurt (1/4 cup)
3 large eggs (2 small eggs)
2 teaspoons vanilla extract (1 teaspoon)
2 & 1/2 cups all-purpose flour (1 & 1/4 cup)
2 & 1/2 teaspoons baking powder (2 teaspoons)
1 & 1/2 teaspoons baking soda (omitted)
1 teaspoon salt (1/2 teaspoon)
2 teaspoons instant espresso powder (omitted)
3/4 cup (1 & 1/2 sticks) butter, softened (1/3 cup)
1/2 cup granulated sugar (1/4 cup)
3/4 cup loosely packed light brown sugar (1/2 cup muscovado sugar)
2 cups coarsely shredded zucchini (1 cup)
1 cup semisweet chocolate chips (1/2 cup)


How to:

1. Preheat oven to 175°C. Lightly grease a 21cm Chiffon pan and dust with cocoa powder.

2. Whisk together yogurt, eggs, and vanilla in a small bowl. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.

3. Combine butter, granulated sugar, and muscovado sugar in a mixing bowl. Cream with an electric mixer on medium-high speed until fluffy; scrap down the sides of the bowl once or twice as necessary.

4. Set the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the yogurt mixture. Repeat, alternating flour and yogurt mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions.

5. Stir in shredded zucchini and chocolate chips.

6. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Slice and serve.

Full of chocolatey goodness!

Gooey chocolate from melted chocolate chips.

Have a slice with a cuppa of your favorite beverage!

I'm linking this post to the event, Bake-Along #65: Theme - Chocolate-Zucchini Bundt Cake organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.

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German Potato Bread

German Potato Bread

My little 11-month food connoisseur loves potatoes. So, I flip through my 500 Potato Recipes book and give this easy-peasy German Potato Bread recipe a try.

German Potato Bread, p. 249

Ingredients:

(Makes one 450g loaf)

175g potatoes, peeled and cut into chunks

200ml lukewarm boiled potato water

Butter, for greasing

2 cups bread flour

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon vegetable oil

Note: I omit paprika and mustard-flavored butter (original recipe).

How to:

1. Boil potatoes until tender, drain (reserve 200ml) and mash. Set aside.

2. Preheat oven to 230°C. Grease a 450g loaf tin (pan).

3. Sift bread flour into a large bowl and mix together with baking powder and salt.

4. Rub the mashed potatoes into the flour mixture and mix until well-blended.

5. Stir in vegetable oil and lukewarm potato water. Knead into dough and place it into the greased loaf tin.

6. Bake for 25 minutes. Turn out on a wire rack to cool. Cut into thick chunks before serving.

Fresh from the oven!

Thick and chunky.

  

This post is linked to the event, Little Thumbs Up (July 2014 Event: Potato) organized by Zoe (Bake for Happy Kids), Mui Mui (My Little Favourite DIY) and  hosted by Jasline (Foodie Baker).

 

I'm also submitting this post to Cook-Your-Books #14 hosted by Joyce of Kitchen Flavours.

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Baby's Breakfast Cereal Mini Pancakes

Baby's Breakfast Cereal Mini Pancakes

My 11-month baby loves these mini pancakes! Next round, I'll drizzle with some yogurt and top with chopped fruits such as bananas.

Ingredients:
(Makes 24 if you scoop the batter with the measuring spoon set's tablespoon)

3/4 cup self-raising flour
1/2 cup baby brown rice cereal
1 cup water
1/4 cup Farm Fresh natural yogurt
1 tablespoon virgin coconut oil
1 egg yolk


How to:

1. Mix all ingredients together to make pancake batter.

2. Heat up a frying pan and lightly grease with vegetable oil.

3. Scoop one tablespoon of batter by using the measuring spoon set's tablespoon onto the hot frying pan.

4. Cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Mix all ingredients together to make pancake batter.

Cook until bubbles appear on the surface.

Flip with a spatula, and cook until browned on the other side.

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Rustic Quiche with Caramelized Bacon & Garlic

Rustic Quiche with Caramelized Bacon & Garlic

A few weeks ago, hubby attended a talk and came back raving about tasty quiches made with bacon and garlic that were served during lunch time. He told me he ate nine of them.

NINE! Gosh. :P

He showed me the picture of the quiches and the placard with their name. It said, Rustic Quiche with Caramelized Bacon & Garlic. I Googled for some basic quiche recipes and gave them some twists.

Enjoy!

Ingredients:

(Yields 6 muffin-sized quiches) 

6 slices smoked streaky bacon, chopped to bits

8 garlic cloves, peeled and smashed lightly

Vegetable oil for frying

1 cup grated Cheddar cheese

2 eggs, lightly beaten

1/2 cup plain yogurt

6 frozen puff pastry, thawed

Some butter, softened


How to: 

1. Preheat oven to 200°C for at least 10 minutes.

2. Place thawed puff pastry into a 6-cup muffin pan; one puff pastry for one cup. Brush each cup with some butter. Set aside.

3. Heat a frying pan. Add vegetable oil and fry bacon bits until caramelized and crispy. Remove from pan and set aside.

4. Fry garlic cloves for approximately 6-7 minutes, flipping often to avoid burning and until individual cloves become golden brown and fragrant. Remove from pan and set aside.

5. In a medium bowl, mix bacon, garlic, and cheese. Scoop this mixture into the prepared muffin cups with puff pastry.

6. Mix beaten eggs and yogurt in a bowl. Mix until smooth. Spoon this egg-yogurt mixture over the cheese mixture.

7. Bake for 15 minutes. Reduce heat to 175°C and bake for an additional 35 minutes, until top of quiche begins to turn brown.

8. Serve hot.

Prepared puff pastry, brushed with butter in muffin pan.

Caramelized bacon & garlic, and grated Cheddar.

Bacon-garlic-cheese mixture in each cup.

Egg-yogurt mixture in each cup.

Baked at 200°C for 15 minutes, then at 175°C for 35 minutes.

Lovely golden top and moist insides.

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Baby's Banana Muffin Loaf I & II

My baby loves bananas, and that's why bananas are always available in the house. However, as much as the baby can eat, I still have about 10 bananas that are way too ripe to eat. So, I make them into banana muffin loaves for my baby's breakfast and afternoon snack.

 The original recipe is actually for baking banana muffins but I adapt it into baking muffin loaves. For the first loaf, I use all-purpose flour and oats flour. For the second loaf, I use self-raising flour.

This is banana muffin loaf version one, i.e. baked with all-purpose flour and oats flour.

Banana Muffin Loaf

Recipe adapted from Journal of a nutritionist mom.

Ingredients:

5 medium ripe bananas, peeled and mashed
1/3 cup molasses sugar
1 egg, beaten
1/3 cup virgin coconut oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup all-purpose flour + 1/2 cup oats flour


How to:

1. Preheat oven to 170°C for at least 10 minutes.

2. Grease a disposable loaf tin with vegetable oil / cooking spray (optional). Set aside.

3. In a medium bowl, combine mashed banana, molasses sugar, egg, and virgin coconut oil. Set aside.

4. In a separate bowl, mix together all-purpose flour, oats flour, baking powder, and salt.

5. Combine wet ingredients (in step 1) with dry ingredients (in step 2).

6. Pour into prepared loaf tin. Bake at 170°C for approximately 25-30 minutes.

Ready to be baked.

So, this is banana muffin loaf version one. Those cracks are so unsightly. Haha.

******************************

Now, let's look at banana muffin loaf version two, i.e. baked with self-raising flour.

Banana Muffin Loaf

Ingredients:

5 medium ripe bananas, peeled and mashed
1/4 cup molasses sugar (reduced from 1/3 cup)
1 egg, beaten
1/4 cup virgin coconut oil (reduced from 1/3 cup)
1/2 teaspoon baking powder (reduced from 2 teaspoons)
1/2 teaspoon salt
1 & 1/2 cups self-raising flour


How to:

1. Preheat oven to 170°C for at least 10 minutes.

2. Grease a disposable loaf tin with vegetable oil / cooking spray (optional). Set aside.

3. In a medium bowl, combine mashed banana, molasses sugar, egg, and virgin coconut oil. Set aside.

4. In a separate bowl, mix together self-raising flour, baking powder, and salt.

5. Combine wet ingredients (in step 1) with dry ingredients (in step 2).

6. Pour into prepared loaf tin. Bake at 170°C for approximately 25-30 minutes.

So, this is banana muffin loaf version two. Less cracks and more presentable.

Taste wise, both loaves have the crumble-in-your-mouth texture, which is how individual muffins are supposed to be. I prefer the second loaf because it is less sweet and doesn't have the aftertaste of baking powder.

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Bread Maker Milk Loaf (Basic vs French)

I need to justify the existence of the bread maker in my kitchen and maximize its features so that I get the most bang out of every buck my hubby spent in getting this birthday-and-anniversary gift. Haha.

Furthermore, I can make healthy homemade bread (and cake) for my two boys (hubby and baby)! :D

I made two milk loaves - one loaf with the basic white bread setting and the other loaf with the French bread setting.

Bread Maker Milk Loaf
(with basic white bread setting)

Recipe adapted from Kitchen Flavours.

Ingredients:
(Makes a 2lb bread)

1 cup milk, room temperature
1/2 cup water
2 tablespoons butter, diced
1 teaspoon salt
2 teaspoons molasses sugar
3 cups bread flour
1 teaspoon dry yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "basic" setting, loaf size (2lb), crust type (medium), and press start. 

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

Note: The middle sank a little because I accidentally spilled extra yeast when I was adding yeast to the flour. Too much yeast caused the bread to rise and collapse. [Source]

Bread Maker Milk Loaf
(with French bread setting)

Recipe from my Cornell Bread Master bread maker manual.

Ingredients:
(Makes a 2lb bread)

360ml milk, room temperature
1 teaspoon salt
3 tablespoons molasses sugar
520g bread flour (I use 500g bread flour + 20g wholemeal flour)
1 teaspoon dry yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "French" setting, loaf size (2lb), crust type (medium), and press start. 

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's instruction manual.

4

Pandan Chiffon Cupcakes

I want to say "Thank you!" to Zoe from Bake for Happy Kids for her fail-proof chiffon cake recipe! Quoting Zoe, "If baking chiffon cake has been a daunting experience for you, I would highly recommend this recipe to overcome your fear of chiffon cake baking." It's true!

Also Karen from some flour, sugar n butter, thanks for your encouragement!

So, here are my very first Pandan Chiffon Cupcakes! My hubby, who eats no other cakes except chiffon cakes, gives me thumbs up! He says the moistness and airiness of these chiffon cupcakes are pretty good, not dry and coarse like those cheap chiffon cakes produced in bulks. Woohoo!

Pandan Chiffon Cupcakes

Recipe from Bake for Happy Kids.

Ingredients:

(Makes 12-14 cupcakes but I use bigger muffin paper cups, so I get 7-8 cupcakes)

(A) 6 pandan leaves, 3 tablespoons water, 1 teaspoon instant coconut powder

(B) 4 egg yolks, 3 tablespoons virgin coconut oil, 20g castor sugar

(C) 90g self-rising flour, 1/8 teaspoon baking powder

(D) 4 egg whites, 1/4 tablespoon cream of tartar, 50g castor sugar

How to:

Note: For detailed instructions, please refer Zoe's. I followed her instructions closely. 

1. Preheat oven to 170°C with a metal tray at the second lower position. Line 7-8 muffin paper cups with baking paper.

2. Get about 30ml of pandan juice by processing pandan leaves with 3 tablespoons water in a food processor. Add water and 1 teaspoon instant coconut powder to get 60ml of pandan mixture.

3. In a large mixing bowl, whisk egg yolks and virgin coconut oil. Add in pandan mixture and sugar. Whisk until sugar has melted and all are well combined. Sift flour and baking powder into the mixture and whisk well into a smooth batter. Set aside.

4. Using an electric mixer, whisk egg whites and cream of tartar in low-medium speed until egg whites start to foam. Increase mixing speed and add sugar gradually in 3 additions. Whisk until the meringue is smooth and glossy, with stiff peaks.

5. Fold in the egg white mixture into the flour batter gently and in three batches. Make sure that the cake batter is well combined. Be careful not to over-mix the batter as over-mixing will deflate the air in the meringue.

6. Pour batter into the prepared muffin paper cups. Bake at 170°C for 10 minutes. Lower the temperature to 160°C and bake for another 20 to 25 minutes.

7. When the cupcakes are cooked, switch off the oven and leave the oven door ajar and let the cupcakes cool in the oven slowly.

8. Remove the cupcakes from the oven when the oven is cooled to room temperature.

Muffin paper cups lined with baking paper.

Pandan + Egg yolk + Flour batter

This is the first time I'm beating egg whites and castor sugar to get meringue at stiff peak. I hope I do it right. It takes more practices to perfect this skill.

Ready to be baked.

After 10 minutes.

After the cupcakes are cooled completely.

The crust is a bit too brown but not burnt. Phewww.

The insides.

The hubby takes a look, gives it a light press, and says, "Yep, that's chiffon cake's texture."

I'm so thrilled!!!

I'm linking this post to the event, Bake-Along #64: Theme - Chiffon Cake organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.

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