This week my little baby girl is 4 weeks old – how time flies! I’m starting to get back on track with everyday life and adjusting to having another little child to look after. I must say, Vani is the perfect baby – she sleeps really well, day and night, and during the day I use the Ergobaby carrier so I can still get things done while breastfeeding or carrying around a sleeping baby. Babywearing is a lifesaver!
So now that I’m managing daily life, I’m weaning myself off “maternity leave mode” from cooking and trying to cook meals every night. Some nights I’m just too tired and hand the cooking duties over to my husband, but mostly I’m managing to cook up some delicious (and quick) dinners.
Here’s what I’m going to attempt to cook this week:
Homemade baked beans & creamy polenta
Cauliflower & pea curry
Sweet & sour chickpeas
Mini quiches & fries (mini quiche recipe follows)
Some of these recipes are going to be featured in a free 7-day meal plan I am putting together for newsletter subscribers – come back in a few days to get your copy!
These mini quiche are so simply to make! Line a muffin tray with puff pastry…
Fill with the quiche filling (chickpea flour makes awesome vegan quiche!)…
Bake for 20 minutes and eat! Great for quick lunches or dinners that your family will love.
- 1 sheet frozen ready-rolled puff pastry
- ½ tomato
- 1 spring onion
- ½ cup besan (chickpea) flour
- ½ tbsp arrowroot powder
- Salt & pepper to taste
- ½ cup water
- Preheat oven to 180 degrees Celsius.
- Remove puff pastry from freezer to defrost.
- Finely dice the tomato and spring onion.
- Combine the besan flour, arrowroot and salt and pepper in a small jug.
- Add water and combine well until there are no lumps.
- Add chopped tomato and spring onion and stir well.
- Cut puff pustry sheet into 4 squares.
- Line a greased muffin tray with the puff pustry (don't be too neat about this!).
- Pour in the besan flour mix.
- Bake in the oven for about 20 minutes, or until the besan mixture is firm.