There are no pictures - we all know what toast looks like. The small boy is a fan of toast. He has wholegrain, we don't do white bread in this house, unless it's a baguette or perhaps a bit of sour dough. Anyway this week we've been creating toast toppers. We thought we'd share some favourites:
Sardines (I was surprised how quickly this was wolfed down) - simply mash a few bits of tinned sardine - in olive oil not brine or tomato sauce - with some finely chopped fresh tomatoes and a few basil leaves. Fabulous source of omega three fatty acids for creating genius children who can win scholarships to expensive local schools. And packed with calcium (although I did remove the scary looking back bone from the fishes - I couldn't face watching him eat spine)
Mashed avocado with a little chilli sauce and a spritz of lime. So gucamole then! More essential fats for brain building.
Salmon spread - a tin of salmon mixed with a tub of ricotta cheese, lemon zest and juice to taste, a grind of pepper and a spoonful of natural yogurt to cut the richness. It's gloriously pink and terribly stinky. I've frozen a load - hopefully it will be alright.
Houmous made from a tin of chickpeas whizzed up with two or three tablespoons of tahini - which incidentally you can buy in waitrose - after three shops I finally found it, it's in the pasta aisle on the bottom shelf on the left hand side underneath the curry sauces (lord knows why?!). A clove of garlic, a squeeze of lemon, a good slug of olive oil and some water - and a bit more olive oil and a bit more tahini. It's crying out for salt at this point, but of course I didn't add any.
Next week I think we'll try whizzed up roasted med veg - aubergines, peppers, red onions and courgettes drizzled with olive oil and roasted until sweet and yummy. Perhaps with a few basil leaves added in for good measure.
Oooh and we could do leek and cannelini bean mash - fry finely slices leeks in olive oil with garlic until soft and sticky. Drain and rinse a tin of cannelini beans and add to the pan. Fry to heat through then mash to combine and spread on any willing receptacle. When I was a lonely girl in London I used to make huge mounds of this and top it with a piece of cod that had been baked in the oven en papilotte (a posh way of saying in a tin foil/baking paper parcel) with some pesto - it's yum- bu Mr Jones finds it "too much". An extra drizzle of olive oil at the end never goes amiss.
Sometimes I worry that he eats too much bread, but it does seem to be a great way to get other things down him. He has become fickle about bananas - seems he's not a fan unless they are boardering on over ripe, just how I hate them.
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