Little B. cut her first teeth at 8 months old. She had some of the usual symptoms, grumpiness, clingy, bright red cheeks and a bit of a dribble rash. After trying dentinox on the end of a toothbrush, I tried investigating some foods that would sooth her sore gums.
Cucumber sticks, are great for this. They can be gummed or experimentally bitten, with those first two knashers.
Frozen orange segments. This is one of the best teething foods I have found. I cut an orange into 8ths. I try to make sure that the edge cuts through the flesh leaving open pulp. Put the segments on a plate in the freezer. They are not slippy and easy to hold. They cool sore gums and when defrost slightly are nice and juicy. Little B. loves them.
Apples. Once Little B.’s teeth had popped through (the two bottom ones came practically together), we tried some apple. Funnily enough Little B. prefers to have a whole apple. I bite a couple of chunks out of it, and leave her to it. She learned very quickly to slide her two teeth up to get a tiny bit of apple into her mouth.
Corn on the cob. Following the success of the apples, we tried corn on the cob. The first time I snapped a whole corn into 3. Little B. got the smallest piece and she happily used her teeth to pull off the kernels near the edges. A tasty treat is to grill your corn on the cob with a little golden syrup smeared on the surface before cooking.
After these successes we tried various soft summer fruits. Apricots, nectarines, peaches. All are now firm favourites. This is Little B. enjoying a nectarine at the soft play.
Trout in a creamy sauce.
Trout is a soft crumbly fish, with a fairly strong taste.
Trout fillets, preferably with skin (1 per person, and little one can take a couple of cm from one).
250ml coconut cream, small red onion, large sprig fresh parsley and large sprig fresh coriander, a little oil for cooking
First take the bones out of the fish. Place your trout on a flat well lit surface. With a clean finger run over the centre of the fillet. You should be able to feel where the bones are. Use tweezers to pull them out. Pull gently, but firmly in the opposite direction to the bone. This way you will not snap the bones and they should slide out quite easily. The bones will be found in a line down the centre of the fillet. Once finished check near where the fins were for other small bones. Run your finger over the fillet again in various directions to double check for bones.
Chop the onion and add to blender, along with the fresh herbs, whizz. Add the coconut cream and whizz.
Heat a little oil in a large nonstick pan and add your fish, skin side down. Cook on a high heat for 1 minute, then lower the heat and put a lid on. It does not matter if the skin burns, as you don’t have to eat it. Cook for a further 4-5 minutes.
Now add the sauce, on top of the fish and put the lid back on. Cook for 2-3 minutes, on a low heat, to warm the sauce through and then turn off the heat.
Delicious served with new potatoes. 🙂
Little B. loved this. I mean seriously. She devoured it all, a lot more than I anticipated she would eat, before I could get a picture. I will make it again after shopping this week, and post a new pic.