Photos from weaning workshop 16 Aug 2012

Today, I ran a weaning workshop in my home for the first time. It was a wonderful experience. Moms and babies together speaking about spices, recipes and our children's eating styles. It wasn't just a time to cook and eat, it was a moment to speak about how we nurture our children through food. Memories about how our mothers fed us were etched in everyone's minds. One mom recalled her mother being very strict and made sure everything was eaten from her plate including the horrid roast peppers which she loathed then and still does today! Another appreciated her mother for offering other food than the family meal. Getting the balance right is tricky. Meal times are a complicated matter for us parents. All we want are happy, healthy children with fond memories of eating and growing up. So forgive us kids, if we don't get it right every day.

I demonstrated how to make butternut squash and sweet potato purée with roasted cumin. Sweet, creamy flavours with a hint of the nutty, aromatic cumin. The babies enjoyed it and the moms are looking forward to the next class, which I hope to start in September. I hope some of you will join me!

Hyderabadi Salmon Tikka

My family just love Salmon. Whether its in sushi, smoked with cream cheese in a bagel or my all time favourite salmon miso.

Salmon has such a beautiful taste that delicate flavours are necessary otherwise their natural taste is lost. Now this recipe is all about delicacy, using tumeric and roasted peppercorns. Its suitable for babies 1 year plus and served with simple red lentils and rice, this is a wholesome tasty meal!

For 2 adults and 2 children:

400 grams of salmon cut into chunks
1 tablespoon whole black peppercorns. Roast them in a pan, then grind with pestle and mortar
6 tablespoon melted butter
1 large pinch of turmeric
salt to taste
2 tablespoon lemon juice

1. Combine all the ingredients for at least 30 minutes. The longer the better.

2. Cook in the oven for 250 C for 7-8 mins, or until the salmon is tender and slightly pink in the middle.

Squeeze some lemon juice over the tikkas before serving.

Enjoy!