I was lucky enough to be chosen to join in on the #instaweanteam challenge on Instagram this week. Every week a group of great bloggers choose an ingredient and come up with a recipe each on that specific ingredient.
This week was MANGO week. Which was perfect because I absolutely adore mangos.
I’m sorry for the lack of posts lately. We’ve all been sick in the Good Baby Kitchen household. The cold weather has gotten to us and we all came down with a bad case of the flu. I’m still sick and was ordered by the doctor to stay in bed for the entire week or risk pneumonia and other secondary infections.
Today has been the first day I even had the energy to sit in front of the computer. Albeit from my bed (thank goodness for laptops). I officially never want to see a tissue again.
I went into Molly’s childcare last week (pre-sickness) to help with some of the cooking and the wonderful chef there and I came up with this spiced rice pudding that we served to the kids for afternoon tea.
I love baked beans. Often, if I just want something simple for dinner I’ll whip myself up some baked beans and avocado on toast.
Canned baked beans are great, but they generally contain quite a bit of added sugar and salt. This homemade version is so simple, is added sugar and salt free and tastes absolutely amazing. You can keep any leftovers in the fridge or even the freezer.
Knowing how to make good, fresh chicken stock is such an asset. Using high quality chicken stock, preferably homemade, can really change the flavour of a dish and make it taste sooo much better.
Plus making your own stock also means you know EXACTLY what’s gone into it and it won’t be overloaded with salt like many ready-to-go stock cubes.
This is a super simple way to make your own chicken stock. I use it as a base for loads of things but I particularly like using it in my kid-friendly chicken and mushroom risotto.