Yorkshire Puddings & Tomatoes

It was another sleepy morning for Arthur, but a good day overall! Since starting solids, his poops have definitely become stickier and stinkier - Miklós keeps saying I should go back to exclusively breastfeeding.

But the solids continue! Today, we introduced a new one: tomato! This one was roasted, and his reaction was kind of the same as usual; wide-eyed horror. But he slowly became more interested in it and seemed to at least tolerate it. Next we'll have to try it raw.

He also had more of the parsnip puree baby food from the shop, and seemed to like it more than the last time he had it. But his favorite food of the day was definitely another serving of watered-down peanut butter - he sucked that one off the spoon with gusto!

So now, his total food repertoire consists of:

• cauliflower (not very into it)

• peanut butter (a fan)

• egg yolk (his favorite so far)

• parsnip (mixed feelings about this one)

• tomato (also mixed feelings)

The foods in bold are common allergens. We still need to incorporate the rest, but at least the two tried thus far are his favorites, and he doesn't seem to have any negative reaction to them.

Arthur wasn't the only one who tried a new food today. I feel like you can't read any British book without hearing about Yorkshire puddings, especially when Christmas is included in the story. I've been curious about them for quite some time, and when I discovered how easy they are to make, decided to try my hand at making some. I used the highest rated Yorkshire pudding recipe I found online (no surprise it's from BBC), and halved it to serve two. I didn't have Yorkshire pudding tins or a muffin tray, so I just cooked them in ramekins and shallow coffee mugs (4 in total). I also used olive oil instead of sunflower oil, but they turned out great! We had them with minestrone, and I'll definitely be repeating this recipe. Next time I might try and see what happens if I bake two bigger ones in bowls. Here's the slightly modified recipe for future reference.

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Yorkshire Puddings (serves 2)

Ingredients

• 70g all-purpose flour

• 2 eggs

• 100ml milk (I used barista oat)

• 1 tb olive oil

• salt & pepper to taste

Instructions

1. Preheat oven to 210 degrees Celsius (with fan).

2. Evenly drizzle the olive oil into 4 ramekins/shallow coffee mugs and put in the oven to heat up.

3. Make the batter by beating the flour and eggs together until smooth, then slowly adding in the milk.

4. Season with salt & pepper to taste.

5. When the oil and ramekins are hot, take them out of the oven and pour the batter into them.

6. Put them back in the oven, and bake for about 20 minutes, until they have puffed up and browned.