Playtimes HK Magazine October 2017 Issue | Page 51
CALL TO ACTION
Whether you’re about to wean and
thinking of exploring the baby-led weaning
approach, or simply looking for new baby-
friendly finger foods and family meals to liven
up your mealtimes, Annabel Karmel’s new
Baby-Led Weaning Recipe Book is filled
with 120 quick, easy and nutritious recipes,
essential advice and tips to let your baby
take the lead. For a chance to win a copy,
visit, www.playtimes.com.hk/giveaway
Recipe
Little Chicken
& Leek Pies
Individual ramekins are the perfect
size for your little one and look
so much more appealing than
serving small portions on a big
plate.
Prep: 25 minutes
Cook: 35 minutes
Makes: 4 child portions
Suitable for freezing
Ingredients
225 g/8 oz potatoes, peeled and
diced
225 g/8 oz carrots, peeled and
diced
25 g/1 oz tinned drained
sweetcorn
A little salt and pepper (for babies
over 12 months old)
20 g/¾ oz butter Method
2 small leeks, trimmed and
roughly chopped Put the potatoes and carrots in
a saucepan of water, bring to
the boil and simmer for 10–12
minutes until soft. Drain, then
mash until smooth.
185 g/6 oz cooked chicken meat,
cubed (or 2 skinless, boneless
chicken breasts, cut into 2 cm/¾
in cubes)
3 mushrooms, thinly sliced
2 tablespoons plain flour
200 ml/7 fl oz whole milk
50 g/2 oz grated Cheddar
cheese
Melt the butter in a saucepan.
Add the leeks and sauté for
five minutes, until just soft,
then add the chicken and fry
for two minutes. Next, add the
mushrooms and cook for
two minutes.
Sprinkle over the plain flour, stir
for one minute, then gradually stir
in the milk and bring to the boil.
Simmer gently for five minutes,
until the chicken is cooked. While
it’s simmering, preheat the grill.
Add three-quarters of the grated
cheese to the sauce, season with
salt and pepper (if using) and add
the sweetcorn. Divide the mixture
between four ramekins.
Spoon the potato and carrot
mash on top and sprinkle with the
remaining cheese.
Place under the grill for four to five
minutes, until lightly golden on top
and bubbling
October 2017
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