This one was a big favourite when Sienna was little but is also nice as a sweet treat occasionally.
1/2 pink lady apple chopped and cored
1 small pack sultanas
1 cinnamon stick
Pinch of nutmeg
Place the apple, cinnamon and sultanas in a small saucepan. Cover over with water and bring to the boil. Summer until softened. Remove the cinnamon stick and add a pinch of nutmeg.
Strain of the liquid and mash the apple until it reaches the required consistency.
Wednesday, 18 April 2012
Tofu tomato salad
I say salad but this is actually a warm dish. If you've ever tried tofu you'll know it doesn't have much flavour. Sienna actually doesn't seem to mind it too much but I prefer it with a bit of flavour.
100g Hi protein tofu (I buy the firm one from woolies)
1/2 tomato
5 basil leaves
20g chopped onion
Dried Italian herbs (pinch)
Sauté the onion in a little olive oil along with the tofu and tomato until the tofu starts to turn golden brown. Throw in the herbs and cook for a further minute.
Ready to serve, I normally just give her some boiled veggies as an accompaniment.
100g Hi protein tofu (I buy the firm one from woolies)
1/2 tomato
5 basil leaves
20g chopped onion
Dried Italian herbs (pinch)
Sauté the onion in a little olive oil along with the tofu and tomato until the tofu starts to turn golden brown. Throw in the herbs and cook for a further minute.
Ready to serve, I normally just give her some boiled veggies as an accompaniment.
Date and pear porridge
This one we tried just this morning and she seemed to really like it. this recipe seemed to make loads and she only managed about half of it so you may want to cut back on the portion size.
1/3 cup of oats
1/2 pear
5 dried dates
1 cup milk
Really simply to make and only takes 5 mins to prepare, the dates can go quite sticky and provide ample sweetness so there's no need to sweeten with anything.
Chop the dates up into small pieces and heat In a saucepan with the milk and oats until they come to the boil. Continue to simmer until the consistency is quite thick
Peel and chop the pear and add to the hot ingredients.
Done! Wait about 5 mins to cool down before serving.
1/3 cup of oats
1/2 pear
5 dried dates
1 cup milk
Really simply to make and only takes 5 mins to prepare, the dates can go quite sticky and provide ample sweetness so there's no need to sweeten with anything.
Chop the dates up into small pieces and heat In a saucepan with the milk and oats until they come to the boil. Continue to simmer until the consistency is quite thick
Peel and chop the pear and add to the hot ingredients.
Done! Wait about 5 mins to cool down before serving.
Fish goujons
Just a posh name for fish fingers really. Yummy for both baby and the rest of the family...
1 filet white fish (I use Basa)
1 slice bread (I use soy and linseed)
Parsley sprig
Thyme sprig
2 Sage leaves
Rosemary sprig
15g Parmesan
I egg
Flour for coating
(for the breadcrumbs)
Toast the bread in the toaster. When done place in a blender along with the herbs and Parmesan. Blend until the mixture resembles fine breadcrumbs.
Cut the fish into thin strips about 2-3cms wide. Coat each strip in flour. Grab a bowl and whisk up the egg. Dip each slice into the egg. Lastly have another bowl with your breadcrumbs in and dip each strip into the breadcrumb mixture until well coated.
These can either be shallow fried on a medium heat in olive oil in a frying pan or grilled on a medium heat. Depending on cooking method they should take about 10 - 15 mins to cook.
1 filet white fish (I use Basa)
1 slice bread (I use soy and linseed)
Parsley sprig
Thyme sprig
2 Sage leaves
Rosemary sprig
15g Parmesan
I egg
Flour for coating
(for the breadcrumbs)
Toast the bread in the toaster. When done place in a blender along with the herbs and Parmesan. Blend until the mixture resembles fine breadcrumbs.
Cut the fish into thin strips about 2-3cms wide. Coat each strip in flour. Grab a bowl and whisk up the egg. Dip each slice into the egg. Lastly have another bowl with your breadcrumbs in and dip each strip into the breadcrumb mixture until well coated.
These can either be shallow fried on a medium heat in olive oil in a frying pan or grilled on a medium heat. Depending on cooking method they should take about 10 - 15 mins to cook.
Cheese scrolls
This recipe was actually passed on to me by a friend from our mums group. They are so quick and easy to prepare.
I sheet of puff pastry
About a tbsp of baby Vegemite
Handful of cheese
Preheat the oven to 200 degrees. Spread the Vegemite thinly across the pastry and sprinkle the cheese across the top.
Roll the pastry into one long log. Cut the log into 1cm pieces and place them on a baking tray.
Bake in the oven for about 20 minutes or until golden brown.
These are great for a lunchtime snack when out and about!
I sheet of puff pastry
About a tbsp of baby Vegemite
Handful of cheese
Preheat the oven to 200 degrees. Spread the Vegemite thinly across the pastry and sprinkle the cheese across the top.
Roll the pastry into one long log. Cut the log into 1cm pieces and place them on a baking tray.
Bake in the oven for about 20 minutes or until golden brown.
These are great for a lunchtime snack when out and about!
Frittatas
I usually make a small batch of these as they keep in the fridge for a few days. This recipe makes 4. I have a silicone muffin tray which works really well as the egg doesn't stick to them. If you don't have a silicone tray a normal baking tray will work but make sure it's well greased to avoid making scrambled eggs. The great thing about these frittatas is you can mix them up and use any ingredients you like!
4 large eggs
50g cheese
Handful of baby spinach
3 slices of ham
1/4 leek
1/4 zucchini
Preheat the oven to 180 degrees.
Chop and dice the ham, spinach, leek and zucchini and place in a bowl. Whip up the eggs until they are light and fluffy, add the cheese and other ingredients to the mix. Pour the mixture evenly into the tray. Sprinkle with a little cheese on top.
Bake for 25 minutes or until golden brown.
4 large eggs
50g cheese
Handful of baby spinach
3 slices of ham
1/4 leek
1/4 zucchini
Preheat the oven to 180 degrees.
Chop and dice the ham, spinach, leek and zucchini and place in a bowl. Whip up the eggs until they are light and fluffy, add the cheese and other ingredients to the mix. Pour the mixture evenly into the tray. Sprinkle with a little cheese on top.
Bake for 25 minutes or until golden brown.
Chicken and basil burgers
These are another firm favourite and are great in a lunchbox as well as for dinner. This recipe makes 4-6 burgers depending on how big you make them.
250g of chicken mince
20g of kiri cream cheese
10 basil leaves
1/4 leek
1/8 red onion
Dice the leek and onion and mix through with the chicken mince, basil and cream cheese. Divide the mixture into even sized balls. Flatten them to about 2cms thick.
Heat a teaspoon of oil in a pan on a medium heat. Fry in the oil until golden brown on each side... Reduce the heat when they are cooked on one side to ensure they cook right through.
250g of chicken mince
20g of kiri cream cheese
10 basil leaves
1/4 leek
1/8 red onion
Dice the leek and onion and mix through with the chicken mince, basil and cream cheese. Divide the mixture into even sized balls. Flatten them to about 2cms thick.
Heat a teaspoon of oil in a pan on a medium heat. Fry in the oil until golden brown on each side... Reduce the heat when they are cooked on one side to ensure they cook right through.
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