Pregnancy & Birth Clubs <
21/01/2014 at 10:48
I've been thinking about upcoming weaning and just can't remember what miss CV could manage when. Does anyone know what pasta shapes are good for self feeding or are they all too slippery?
And I don't know if I can face going back to low salt stock, unless anyone can recommend a nice one? Is home made veg stock nice? Is it a terrible hassle?
21/01/2014 at 10:52
N had a go at some fusilli the other night which was quite good as she could get a good hold thanks to the shape. I just use normal stock cubes as I figure the amount they actually get is pretty minimal.
21/01/2014 at 12:20
Is low salt stock that bad? What about low salt bisto? Were about to start BLW at the weekend so its on my shopping list, I just assumed you'd hardly notice!
21/01/2014 at 12:55
We use fusilli mainly, penne is the worst as he still finds it very slippery and hard to grip.
Can you not just add salt to your own food after? We don't use stock cubes for anything, but I make curries regularly and leave out the chilli and salt. We then add chilli powder and salt when the food is on our plates. No it's not the same, but it's far less hassle than cooking two separate meals.
21/01/2014 at 13:02
Ah fusili, Margot, of course! Glad I asked now.
Pork chop, we used it with miss CV and I thought it was 'OK' at time. I think the taste suffers though. Hopefully they'll be better than I remember, or I'll maybe make the call to stick to normal like Margot. I was pretty relaxed about salt content as mostly home cook etc etc but stock cubes get such a bad rap.
Ive never tried the low salt bisto as didn't use it then (until I discovered bisto best!)
I have no baby as yet but for info we use a low salt boullion bought in the supermarket as I personally find regular stock can be on the salty side. It works for us!
21/01/2014 at 13:31
I found some oversized fusilli when first doing BLW, it was in 'the best' range in morrisons, the pieces were about 3 times the size of normal fusilli, like the size that an adult could only manage one at a time. Was a bit more expensive bit she only had about 5 pieces at a time so the bag lasted about 6 months!
21/01/2014 at 14:32
Saisi, quite a few of our regular meals seem to rely on the stock for flavour, so I'm trying to get my head round what will and won't work early. But we do add salt (and chilli in chilli etc) after older daughter's portion has been taken out, so we're used to that.
Sweet pea and fig leaves, will look out for those, thanks!
21/01/2014 at 15:12
Hmmm. How are those ready-made stock pots for salt? As in the ones that look like jelly, rather than a crumbly cube? Probably still salty though. Maybe you could do loads of experiments with spices? In our experience A has been fine with everything except chilli, he happily eats the curries and we put in garam masala, tumeric powder, and cumin/mustard seeds, sometimes a bay leaf, and fresh coriander when we have it. With the tomatoey Italian dishes it's loads of mixed herbs and a splash of balsamic.
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