I’m going to be honest here and say I’m not finding it easy to balance all of the different responsibilities I have now, in y’know, life.
Mum. Wife. Daughter. Colleague. My time to just be in my own head to blog has been minimised to “if and when Adelyn naps at the weekend and I’m not catching up on sleep” (i.e. not all that often).
There’s a pressure I’m putting on myself to give both Adelyn and Work my full energy as I’m invariably in the presence of one or the other, so it involves lots of rushing around and many attempts to ensure efficiency.
I just woke up from a 1.5 morning nap of my own (she’s still going) and was stunned to see how much brighter my complexion looks just thanks to getting some more damn sleep. Ahhh…
And yet – I am still diligent about making food for Adelyn. Even though at the grand age of 1 she can eat what we eat, just a bit more smooshed up, I’m still preparing meals for the week for her so that I know she’s got home-cooked lushness even when I’m working.
This meal came about as a result of having a bunch of odds and ends in the kitchen, brought together in a moreish garlicky white sauce. It did involve a few pots and pans to have things on the go at the same time but the end result is both nutritious and comforting – Adelyn couldn’t get enough!
1 potato, peeled and cubed
1 chicken thigh, skinless & boneless
1 courgette, washed and finely grated
2 florets of broccoli
1 small clove of garlic
1 tbsp sweetcorn, chopped
15g plain flour
- Preheat the grill and put a saucepan of water on to boil.
- Lightly oil a roasting tray then grill your chicken thigh for about 12 minutes, turning over halfway through.
- Put the potatoes and broccoli into the saucepan and boil for 10mins till soft, then drain and leave to cool slightly.
- Get a small saucepan and just lightly stir-fry the grated courgette for a couple of minutes, so that it’s softened slightly.
- To make the white sauce (and I might have my suggested amounts a bit off above as I tend to make this by eye, so I do apologise and will update once I get a better handle on the amounts!) get another sauce on a medium heat and melt your butter in it. Add the flour gradually, stirring all the while. It’ll “honeycomb” – i.e. bubble slightly and resemble honeycomb. Take it off the heat so that you can then better control the viscosity as you gradually add the milk to the pan – keep stirring to minimise it clumping too much. You should end up with a mixture of the consistency of decent custard.
- Finely grate the clove of garlic straight into the mix, along with your chopped sweetcorn, then pop back onto a medium heat to thicken a bit more so you have a creamy, thick texture going on. Season with a little black pepper if you feel so inclined.
- Now to combine everything. Lightly mash the potatoes and broccoli mix, then add the courgette. Pour in the white sauce and give it a stir to combine. Tear the chicken into fine strips with your fingers and just break or chop into little pieces.
- Then it’s up to you if you need to blitz it to a puree, blend it to a chunkier consistency (as in the photo above) or leave as is if your bubba has taken to chewing!