Baby Cuisine - Baby Ketchup

Yes, you read it right! Ketchup for babies. Mine seems to enjoy it, and just as well, as I've made an entire shed load of the stuff. I serve French Toast or sweet potato chips with this ketchup, so here's how I do it. It's so easy.

Baby Ketchup

Simply fry a pack of roughly chopped cherry tomatoes in a little olive oil, add a chopped ripe nectarine, and simmer with a couple of teaspoons of vinegar (i used balsamic) for 5 minutes. Blend. It's tomatoey and sweet and sour - a bit like proper ketchup! Pour into ice cube trays and freeze for little easily defrosted portions - perfect baby-sized condiments!

(Tomato/optometry factoid - cooked and processed tomatoes contain more lycopene than raw tomatoes. Therefore actual Tommy K has some nutritional value! If you ignore all the sugar, salt and preservatives...)

French Toast

I'm sure you all know how it's done, but here you go... (Serves mum and wee yin)

• 3 slices of white bread - 2 for you - cut in half. Baby slice - cut off crusts, and cut into 8 fingers.
• Beat 2 eggs into a flat bottomed dish with a splash of full fat milk.
• Soak bread in it.
• Heat olive oil in a frying pan.
• Fry eggy bread until golden brown.
• Do the baby bread first so it's cool enough when yours is done.
• Demolish!

Sweet Potato Chips

• Wash and peel a sweet potato
• Slice into chip sized fingers
• Toss in olive oil
• (for adults, season with salt and cracked black pepper, or peri peri, or jerk, or anything really!)
• Roast on a baking tray in oven at 200 degrees C for about 15-20 minutes
• They really hold the heat, so try it yourself before giving it to your cherub!
• Serve as a lovely soft finger food, keep some in the fridge as a cold snack for the next day.

Hope you enjoy it!