Bacon and egg flat cake followed by melon and pineapple salad
Main course: Bacon and egg flat cake
Ingredients
1 large potato, cooked
2 rashes bacon
1 egg
dash of milk
little chopped parsley
25g grated cheddar
Finely dice the potato and ham.
Whisk the egg in a small bowl, add all the other ingredients to the
egg mix and blend well.
Heat a small non stick pan and, when hot, pour in the egg mixture,
allow to spread and cover then pan with a lid. Cook for 3 minutes on a
low heat.
Remove the lid and check that the egg is set, allow to cool before
cutting up and serving.
Melon and pineapple salad
Choose your favourite variety of melon, checking that it is ripe by
giving it a little push at the ends – it should gently give, a
watermelon though should make a strong knocking sound when
tapped.
Prepare the melon by cutting out a wedge, removing the seeds and
then cut the flesh away from the skin, cut into bite-sized pieces.
To prepare the pineapple top and tail and then cut away the skin with
a large sharp knife, take care to remove all the little spiky black spots.
Cut the pineapple into bite-sized pieces and mix with the melon.
Tried this recipe? For more inspiration look through our recipe selection.
Other recipes this month:
- Apple and dried apricot puree (4 months)
- Chicken and butternut pumpkin mash (7 months)
Have any recipe suggestions of your own? Share your culinary experiences on our Feeding discussion board.
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