It’s been a trying week.
Me, down with the flu.
Bubs, sprouting new teeth. And can you believe she will be ONE this month? Unbelievable.. where did the time go? Luca has morphed into a toddler before my very eyes. The infant is gone, and I kind of miss the innocence in her eyes, now replaced with a mischievous glint, most of the time;)
This next week will be even more hectic! Sorting out the family visas, preparing and packing for a trip on short notice to the Orlando, Florida, USA! Yes, Luca will be celebrating her FIRST birthday on board the Royal Caribbean Cruise leaving from Orlando Florida.
Excited yes, but also hoping we will be able to handle bubs on the long haul trip. Eek .. any tips for us, welcome!
Anyway cooking is always therapeutic. So, here’s my Recipe for Salmon Porridge for babies. I love using fatty fish as it makes the porridge more delicious and Omega3 (found in cold water fish) is way more beneficial for babies rather than other types of fish ..
Ingredients (serves 4)
1/2 head broccoli, cut into small florets
1/2 head cauliflower, cut into small florets
2 tomatoes diced
1 /4 cup jasmine rice, rinsed & soaked for 5 hours
Salmon (2 sides of the salmon tail – skinned and boneless)
1 handful of dried anchovies to 2 liters of water, bring to boil for 20 min.
Strain and remove the anchovies/ikan bills
Pan fry the salmon without oil for about 1 minute – just enough to cook it. I like it medium rare. Shred with a fork till fine. Keep aside.
To the stock add your chopped up vegetables and boil.
After about 2-3 minutes, add the rice and bring to boil. Keep stirring till it thickens.
Add your shredded salmon and fold into the porridge just before serving. Mix it evenly for another minute (the heat will already cook any fish that wasn’t cooked in the first place) and then turn off heat. Fish cooks quickly.
Cool and serve!