Hello lovelies and thanks for coming by my blog.
Fridays are my days off work leaving me more time to make fresh food for the little girl. This little girl is growing up fast and with that comes her own desire to be more independent with feeding herself during meal times.
So these days I’m making foods that will either stick to the spoon enough for it to land in her mouth and not the floor or I’m cooking foods that allow her to eat using her little hands. Aside from a happier munchkin, the result is more food in her tummy and less on the floor.
Savoury pikelets are fantastic as it’s quick and easy and you can be quite versatile with the vegetables you use.
So what’s in them?
1 cup of white quinoa
Half cup of frozen peas
Half cup of shredded cheddar cheese
Half cup of wholemeal flour
The simple instructions of how to make them
1. Rinse the quinoa and add it to the pan with double the amount of water. That is for 1 cup of quinoa, add 2 cups of water.
2. When the water begins to boil, add in the frozen peas and leave on high heat.
3. While the quinoa is cooking, beat 3 eggs and add in the cheddar cheese then mix well.
4. Stir the quinoa and peas occassional until it cooks. If you feel that the texture of the quinoa is not soft enough then add a little more water.
5. When the quinoa cooks and uses up all the water, transfer the contents into the egg mixture and add flour, then mix well.
6. On high heat, add a little olive oil to the pan and add spoon fulls of the mixture into the pan. Cook for 2 minutes and flip the pikelets over then turn the heat down and leave the pikelets to cook for a few more minutes.
7. Transfer the pikelets on a paper towel lined plate to soak up the oil and leave to cool then serve warm.
This mixture makes approximately 20 pikelets. Any pikelets that don’t get eaten can be put in a ziplock bag and heated up the next day.
I hope you and the little one enjoys this recipe.