Sunday, 13 September 2009
Garlic for Greta
What I usually do, cooking for Greta, is to make large-ish batches of things, divide it up into portions, and freeze them. I then put them into ziploc bags, labelled with what it is and the date, and feel secure in knowing that I just have to pull something out of the freezer in the morning and microwave it for 45 seconds in the evening.
Her dishes always have to have some garlic in it, or she'll turn her nose up and spit it out at me.
This morning, her busily making a mess around my ankles, I took a head of garlic out of the drawer, started to take it apart, and realised that it was made up of about 5 cloves! I peeled those, cut them into four, and put them through what I call the smacky- the chopper with the piston you pump up and down. I put plenty of olive oil in a saucepan, and when that was hot, I tipped in the garlic and took it off the heat, stirring it all around as it cooked. I then left it off the heat whilst I continued preparations.
I took out a medium-sized courgette, sliced and chopped it, put that through the smacky as well, added it to the garlic, stirred, put it back on the heat, and added some black pepper.
Now, as she will only eat a little of most things, it's a case of having to get as many food groups in as possible, so I took out a block of tofu, repeated the chopping and smacky part, and, when the courgettes were soft, added the tofu. I stirred that around, let it heat up again.
When it was bubbling gently, I added passata, and cooked it down for about 10-15 minutes. I also added some of the cooking water from the pasta I was doing on the side.
We'll see tonight whether she tolerates this latest effort of mine.
And if not, I also made peach and greengage compote with saffron honey for her to spit out and make faces at.