Top Row: Buttered pikelets; grapes (and a few mini floral lollies from a party loot bag); more pikelets.
Bottom Row: Carrot circles; Dip made from cooked beetroot, yoghurt, lemon juice & garlic; cheese faces.
The After Shot:
As you can see, she left some carrots, but I gave her quite a lot of them this time, so I was actually quite impressed by how many she did eat. She ate more of the dip than this picture makes it look, although less than I thought she might. She liked it though - had the rest on her fish at dinner time! :o) This dip was actually so yummy that I'm giving you the recipe (which I made up, hence the vagueness with quantities - but you really can adjust everything to taste anyway):-
Beetroot Yoghurt Dip
Grate 1 fresh raw beetroot, and combine in a small saucepan with 1 or 2 teaspoons of butter, a dribble of water and a pinch of salt. Cover & cook on medium-low heat for 10 minutes (but make sure it doesn't boil dry as this will cause it to burn). Take lid off and boil off any excess liquid. Set aside to cool slightly. Next combine about 1/3 cup of natural yoghurt, a little bit of raw crushed garlic and a squeeze of lemon juice. Add beetroot & blitz with a stick mixer until smooth. Taste & adjust seasoning.
Note: this dip turned out quite runny. If you want it thicker (and if you can be bothered), you could drain the yoghurt overnight first. Or just add less yoghurt.
To check out more Muffin Tin meals, head over to The Muffin Tin Mom, to see what other mummies did this week!