Settling Techniques (For 12 Months to Toddlers)

Children are very different.
The following settling techniques are a guide only.
A consistent routine is important to help your child recognise and establish good sleep patterns. Developing a bedtime ritual will also help signal to your child that it is time for sleep, this may include saying goodnight to family members, cleaning their teeth, reading a bedtime story and saying goodnight to their soft toys.

When you observe your child's tired signs, prepare your baby for bed e.g
* Check the nappy
* Put your child in their bed/cot
* In order to help your child fall asleep by him/herself, you may find it helpful to understand normal sleep cycles and be able to identify their tired signs.

Tired signs may include :
* Grimacing
* Clenched fists
* Frowning
* Sucking
* Grizzling
* Rigid Limbs
* Yawning
* Staring
* Crying
* Jerky movements or becoming restless
* Minimal movements or activity
* Increased irritability e.g. whilst playing

A normal sleep cycle is approximately 40-60 minutes and some children will stir and re-settle themselves. However, some children who are dependent on their parent to help them fall asleep may have difficulty re-establishing sleep unless the same conditions for re-settling are met. For example, if your child needs the beast, bottle, dummy, cuddles or a complicated ritual to sleep, you may notice after one sleep cycle that he or she wakes and cries until the same conditions that he or she associates with falling asleep are re-established.

It can be difficult for children to learn to sleep by themselves. A consistent bedtime routine is important to help your child establish satisfactory sleep patterns.

When assisting your child develop a sleep pattern it is better to use levels of distress/cry as your guide to the need to comfort your child than adhering to a time schedule.

Day: quiet time (story), bedtime

Spend some quiet time with your child, either reading a story, singing a nursery rhyme or a quiet cuddle

Just prior to the agreed upon bedtime, tell your child that the story will finish soon

Ensure your child is adequately clothed specially for the night e.g. warm pyjamas, enough blankets or a sleeping bag

Having a favourite toy in the cot and a night light can help small children

Say goodnight and kiss your child. If in a cot ensure that the sides are up and securely in place prior to leaving the room.

Give your child an opportunity to settle. Leave the bed room door ajar. Try to leave your child for a short time.

If your child is not calming return to the room and reassure them, then lay him/her down and tuck in the bedclothes.

In a calm voice tell your child its time for sleep.

If the nappy is soiled or your child vomits, change with minimal fuss, then resume the settling technique.

You may have to repeat this for some time

During the day if your child still remains unsettled for the length of the sleep with frequent reassurance then cease settling. Try to avoid "old habits" when settling , like giving a bottle or dummy. Continue with the usual daily routine and settling at the next sleep. At night time continue with settling.

Settling Technique if your child is in a bed
Ensure your baby has a consistent bedtime routine.

Day: quiet time (story), bed

Night : dinner, bath, quiet time (story), bedtime

Place the child into bed - tuck in and say good night

Special toy may help your child settle

Tell the child what will happen if they get out of bed. Decide on this with your partner and be consistent.

If she/he gets out, put her/him back immediately with minimal fuss. Remain calm, but firm. If you get annoyed or angry they will become anxious, as they will think you are unhappy with them and not want to separate from you.

If the nappy is soiled or your child vomits, change with minimal fuss, then resume the settling technique

If your child wakes again, either the same night or the next night, go in again and resettle

You may have to repeat the above, often, for your child to settle

For all young children
If you wish to safely maintain physical closeness with your child while they are asleep, place their bed or a mattress on the floor beside your bed.

If your child continues to remain unsettled, consider other management techniques. For example, cuddle; rhythmical movement (walk or rock); baby massage; relaxation techniques; musics, or ofter a drink of water. Choose whichever technique suits you and your child best.

With consistency these routines may take up to two weeks to show progress.

Time given are a guide only

Source : Tresillian NSW

Power of the Sense

It has often been said that if someone could bottle the smell of a new born baby they would make a fortune. There are few people who can resist that new born scent. But have you ever wondered why? In fact, your child's unique scrummy aroma is probably as much down to human evolution as it is to your choice of baby cream.

As world famous zoologist Desmond Morris put it : "Evolution has armed the infant with an irresistible appeal that ensures his parents care for him, feed him and keep him clean and warm.

From smell to sight, sound and touch, there are a number of ways in which your new arrival is said to be 'hard-wired' to ensure that all important bonding process, which is so vital to his sense of security and development.

Of course, there are many other ways in which you can encourage bonding. Babies welcome the sight and sound of their parents from a very early age, having quickly learnt that they are a source of food, warmth and loving care. Singing, speaking and reading aloud to your baby are all ways in which you can reinforce that familiarity, and you will usually be reward with a beautiful gummy smile.

Moreover, numerous studies have shown that touch is of vital importance to a newborn's well-being. Babies who have a lot of skin-to-skin contact appear to thrive better and cry less.

It is important, though, to remember that bonding is an ongoing process that allow you as a parent to nurture your baby's sense of self and relationships over time.

Did you know ....
Mothers and babies can identify each other by their unique smell soon after birth. In fact, this smell is what enables a newborn baby to locate and attach to his mother's breast so quickly after birth.

Mothers (even those awakened from a deep sleep) can identify the sound of their baby's cry. In those first few sleep-deprived days, many first-time mothers are amazed at their ability to distinguish their baby's cries from those of other babies in the maternity ward.

A baby's umbilical cord (about 50cm) is just the right length to allow a newborn baby to be held by his mother while still attached to the placenta.

In response to a forefinger pressed into the palm of his hand, a baby's natural reflex is to curl his fingers to tightly around that finger that the grasp could support his entire weight.

Scientists have recently discovered that activity within a particular part of the brain soars within one-seventh of a second after seeing the face of an infant. This almost instantaneously positive reaction does not occur in response to the face of an adult.

Source: Dodds, C (2009), Coles Baby : Winter 2009, Coles Supermarket Australia Pty Ltd

Problem Child

Ask an average groups of parents if they have concerns about their toddler's behaviour and 60% are likely to answer yes.

For the overwhelming majority, however, their anxieties would cover a broad range of 'issue' considered typical for the under-twos. Exaggerated, unpredictable and inexplicable behaviour in children in this age group is most often associated with normal developmental stages, explains Associate Professor Jill Sewell, deputy director of the Centre for Community Child Health at Melbourne's Royal Children's Hospital.

By about 12 months of age, for example, your toddler may become upset - or even hysterical - every time you're out of his sight. Known as 'separation anxiety', this behavioural phenomenon appears when your children begin developing a concept of memory. For most it's a transitory phase generally lasting several weeks or no longer than a few months. But some will experience persistent or particularly strong separation anxiety for which parents may need professional help.

Into your child's second year he'll also begin to exert his own authority and realise he has some autonomy. Couple this perception with the ability to say the word 'no' and understand its meaning, and by the time he's turned two you're likely to have experienced his first temper tantrum.

Parents should neither overreact nor give in to this behaviour, because there's a risk that it can later transform into attention seeking. Or it can escalate into a problem and control between parents and children. So, remain first but fair and be reassured that the tantrum phase is usually short-lived and rarely extends beyond the third birthday.

The time to get worried about any of these routine behavioural 'milestones' is when they occur outside the normal development phase you'd expect to see them.

For example, they start much earlier, or are much stronger, or persist for very much longer than we'd normally expect, explain Prof Sewell.

She stressed, however, that parents with concerns about their children's behaviour should have them checked out. It would be usual to start with a GP so that any health issues could first be ruled out. Pain form ear infection or constipation, for example, can cause unpredictable behaviour.

And while persistent irritability may be a normal part of some children's temperaments, it can also be a sign of food intolerance. This is different from a food allergy, which normally produces very clear symptoms. Food intolerance is more difficult to diagnose and not particularly common, but it can be responsible for a child being relentlessly grumpy.

Occasionally, children have serious behavioural problems that can be ultimately traced to conditions such as autism or ADHD (Attention Deficit Hyperactivity Disorder).

Medical professionals will not attempt to diagnose ADHD in the under-twos, although there can be signs from this age- including consistently higher than average activity levels- that it may be a condition worth watching out for in later childhood.

Prof Sewell says, "You can't expect young children to have a long concentration span, but if they really can't stay focused on anything, you do wonder about how are going to be later on."

Professionals will certainly attempt to diagnose autism - now recognised as a "spectrum" it's much harder and often those children aren't diagnosed until four years later," says Prof Sewell.

In the under-twos, autism might be suggested in children who tend to require a rigid routine and become upset if that is broken. Other warning signs in toddlers can include a lack of affection or the development of rigid, repetitive play patterns.

Professionals also talk about problems with "shared attention', a capability that normally begins to develop during babyhood. From early in their second year, most children will look to where a parent is pointing and understand that they are being shown something. Children on the autism spectrum are particularly slow to develop this capacity for shared attention. Slow development, or inappropriate use, of language are also worth investigating during the second year because these too can be early indicators of autism.

Prof Sewell says that less than 10% of young children have major behavioural anomalies that will need professional attention. "But if parents are concerned about their child at any stage it's much better to talk (to a health profession) about it than to worry, even if it turns out to be part of a normal developmental process," she stresses. "If you're worried all the time, it is harder to parent naturally."

Source :McGhee (2009) Problem Child?, Coles Baby : Winter 2009, Coles Supermarkets Australia Pty Ltd

Image adapted from Problem Child Movie poster

First Aid

Curiosity in children is beautiful to watch, but in an unguarded moment it can also land your cherub in serious trouble. If any emergency does arise, every second counts and knowing how to administer infant first aid until further help arrives gives your child the best chance of recovery.

What to do if your child ...
Has been burnt or scalded
Remove the child's clothing (only if it's not stuck to the skin). Cool the burnt area with running cold tap water. Cover with loose, non-sticky dressing such as plastic wrap.

Has swallowed poison
Take the container of whatever the child has swallowed and call the National Poisons Information Centre for advice.

Is choking
If the child is breathing, check the mouth for any object and remove it. If the child is not breathing call 000 then check the mouth for objects and give five back blows. If breathing doesn't commence, start CPR.

Prevention and Preparation
The best way of preventing an accident is to be aware of the common dangers children might encounter and be vigilant. Simple preventative measures include :
* Never leaving a child unsupervised around water.
* Fencing the pool
* Storing medications and household chemicals out of children's reach.
* Installing child-resistant locks on cupboards.
* Placing guards and screens in front of heaters and and open fires.

Further every house should have a well stocked first aid kit kept in a safe place.

Source : Burke (2009), Safety First, Coles Baby: winter 2009, James Newsman Australia
picture image adapted from metropolismon

Eczema and Cradle Cap

What is Eczema?
A skin irritation that appears as patches of dry, red, scaly skin which may become moist. It usually appears on baby's face, behind the ears, around their neck, behind their knees and on the inside of elbows.

What causes or aggravates eczema?
* It can run in families
* Certain foods may provoke attacks in infants.
* Rough, scratchy tight clothes, woollens and synthetics.
* Frequent use of strong soap for bathing or washing clothes.
* Perfumed creams and lotions.
* Dust
* Overheating

What to do about it
Dress baby in light, soft, loose, smooth cotton clothes - don't overdress.

Use lukewarm water in the bath.

Avoid soaps and cleansing lotions - use sorbolene and glycerine cream for soap at bath time and change time.

Put mittens or socks on baby's hands to stop them scratching.

Wash baby's clothes in pure soap - don't use fabric softeners or wool mix.

When putting baby on the floor to play, place on a cotton sheet, not the carpet.

Regularly vacuum the house.

Avoid dairy foods, eggs, fish, wheat, peanuts and citrus fruit.

What is Cradle Cap?
A build up of natural oils and dry scaly skin, which can form a yellow/brown crust on baby's head, eyebrows or behind the ears.

What to do?
To remove the crusts, massage sorbolene and glycerine cream into the affected area 2-3 times a day. Leave on overnight, and wash off at bath time the next day, using a face washer - or gently brush to stimulate the scalp, and lift off the softened crusts (don't pick off with your nails). Do this every day until it clears.

How to prevent it
Every day, wash and massage baby's scalp and gently brush their head, even if they don't have much hair.

Source : Children's panadol

Skin Care and Nappy Rash

Baby skin is very sensitive. It is not necessary to use shampoos, powders, oils, baby solutions, baby soaps or baby wipes. Some products may contain perfumes and other ingredients that may irritate your baby's skin.

Simple is best. All you need is:
* water
* sorbolene and glycerine cream
* zinc and castor oil cream (choose a brand which is thick and gooey)

Handy Hint - buy a small plastic squeeze bottle with flip top or nozzle from the supermarket. Mix up a solution of water water and two teaspoons of sorbolene and glycerine cream. Use this tissues to clean baby's bottom. Do not store - it needs to be made daily.

Preventing / managing nappy rash
Change baby's nappy at least after each feed.

Wash baby's bottom with the sorbolene solution every time you change the nappy, several times a day. (but don't leave baby unattended on the change table).

Apple a thick layer of zinc and castor oil cream a few times a day, especially before long sleeps - or
at every nappy change if baby's bottom is slightly red. (if this doesn't improve then see your Child Health Nurse)

When using cloth nappies. Soak nappy in nappy cleansing solutions, tip off the excess solution and put them in the washing machine on a long cycle. (hot if possible). Do not add any soap powder or softener.

When using disposable nappies: use good quality nappies - cheaper ones may irritate the skin.

Skin care tip
Use sorbolene and glycerube for bathing, instead of soap: wet baby's skin with warm water, take a dollop of cream on your hands, and gently massage over baby's body. Rinse off in the bath and pat dry.

Source : Children's Panadol

Banana Custard

Ingredients :
1/2 cup breast milk / formula
1 small ripe banana, mashed
a few drop of lemon juice
a few drops of vanilla essence
2 tsp custard powder

Method:
Mix breast milk/formula, custard powder, water and vanilla together in a microwave-proof bowl.

Place in microwave, cook on high power for 2 minutes stirring halfway.

Cool custard.

Mash banana with a little lemon juice.

Stir through custard and serve immediately.

Source : Toomey, S (2009), 26 Weeks and Beyond: The yummy scrummy in your tummy cookbook, Wyeth Nutrition

Mini Quiche Lorraines

Prep time : 10 mins
Cooking time : 15-20 mins
Makes : 12

Ingredients :
2 sheets frozen ready rolled shortcrust pastry, thawed
1 tomato, chopped
60g grated cheddar cheese
40g chopped ham or bacon
1 spring onion, finely chopped
125ml milk
1 egg

Method:
Preheat the oven to 200'C

Cut the pastry into 12 round until a 8cm cutter.

Line the 12 shallow patty pans or mini muffin tins with the pastry.

Mix together the tomato, cheese, ham and spring onion and spoon the mixture into the pastry cases.

Whisk together the milk and egg.

Pour enough into each pastry case to cover the filling.

Bake in the oven for 15-20 mins, or until the filling is set and golden.

Transfer to a wire rack to cool.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Chicken & Mushroom Spirals

Prep time : 10 mins
Cooking time : 20 mins
Serves : 4

Ingredients :
1 tablespoon olive oil
20g unsalted butter
2 slices rindless bacon, cut into thin strips
2 garlic cloves, crushed
250g mushrooms, sliced
125ml dry white wine
185ml cream (whipping)
4 spring onions (scallions) chopped
1 tablespoon plain flour
2 large cooked boneless, skinless chicken breasts, chopped
500g spiral pasta
50g grated parmesan cheese

Method:
Heat the oil and butter in a large, deep frying pan over medium heat.

Add the bacon, garlic and mushrooms and cook for 2 mins.

Add the wine and cook until the liquid has reduced by half.

Add the cream and spring onions, and bring to the boil.

Combine the flour and 60ml water until smooth.

Add to the pan and stir over the heat until the mixture boils and thickens.

Reduce the heat and simmer for 1 min.

Fold through the chicken and cook for 1 min to heat through.

Season with freshly ground black pepper.

Cook the pasta in a large saucepan of boiling water, following the packet direction.

Drain, add the pasta to the sauce and toss to mix.

Sprinkle with parmesan.

Serve with a green salad.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Spinach & Ricotta Cannelloni

Prep time : 45 mins
Cooking time : 1 hour
Serves : 4

Ingredients:
Filling
20g unsalted butter
1 small onion, finely chopped
2 garlic cloves, crushed
3 bunches English spinach
300g ricotta
1 tablespoon oregano

Sauce
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
440g tinned peeled whole tomatoes
125ml tomato based pasta sauce
1 teaspoon dried oregano
2 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon sugar

375 fresh lasagne
70g grated mozzarella cheese
50g finely grated parmesan cheese

Method:
Preheat the oven to 180'C

To make the filling, melt the butter in a pan and add the onion and garlic.

Cook for 3-5 mins, or until the onion softens.

Trim and finely shred the spinach, add it to the pan and cook for 5 mins or until wilted and the moisture has evaporated.

Remove from the heat.

Once cooled, combine with the ricotta and oregano in a food processor or blender.

Process until smooth and season.

To make the suace, heat the oil in a pan, add the onion and garlic and cook over low heat for 8-10 mins.

Add the rest of the sauce ingredients.

Bring to the boil, then reduce the heat and simmer for 10-15 mins or until the sauce is thickens.

Cut the lasagne sheet into twelve 12cm squares.

Lightly grease a 2 litre overproof dish.

Spread one-third of the sauce over the base, then spoon 1.5 tablespoons of the spinach mixture onto one side of each square of lasagne, leaving a 5mm border.

Roll up the pasta to cover the filling and place in the dish seam side down.

Repeat will all the sheets, spacing the cannelloni evenly in the dish.

Spoon over the remaining sauce and sprinkle with the cheese.

Bake for 30-35 mins or until the cheese is bubbling and golden.

Allow to stand for 5 mins before serving.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Sausage Rolls

Prep time : 35 mins
Cooking time: 30 mins
Makes : 48

Ingredients :
1 teaspoon oil, plus extra, for greasing
1 onion, finely chopped
500g sausage minced
80g soft white breadcrumbs
2 tablespoons tomato sauce (ketchup)
1 egg, lightly beaten
2 sheets frozen ready-rolled puff pastry, thawed
beaten egg or milk, for glazing

Method:
Preheat the oven to 210'C.

Lightly grease a baking tray with oil

Heat the oil in a frying pan.

Add the onion and cook, over low heat, for 2-3 mins or until soft and transparent.

Put the onion, meat, breadcrumbs, tomato sauce and egg into a bowl and mix together.

Lay the pastry sheets on a lightly floured work surface and cut into three horizontal strips.

Divide the meat mixture into six equal portions and place across the long edge of the pastry.

Roll the pastry up to form long sausage shapes.

Brush lightly with a little beaten egg or milk.

Cut the rolls into 4cm lengths and place on the prepared tray.

Bake for 10 mins, then reduce the heat to 180'C and bake for a further 15 mins or until golden.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Gingerbread People

Prep time : 30 mins + 15 mins refrigeration
Cooking time : 15 mins
Makes : 15-20, depending on size of cutters

Ingredients :
125g unsalted butter
90g soft brown sugar
115g golden syrup
1 egg
250g plain flour
40g self raising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda (baking soda)

Icing
1 egg white
1/2 teaspoon lemon juice
125g icing (confectioners') sugar
food colourings

Method:
Line two or three baking trays with baking paper.

Using electric beaters, beat the butter, sugar and syrup in a large bowl until light and creamy.

Add the egg and beat well.

Sift in the flours, ginger and bicarbonate of soda.

Use a knife to mix until just combined.

Use a well-floured hand to gather the dough into a ball.

Knead gently on a well-floured surface until smooth.

Don't over-handle the dough or it will become tough.

Lay a sheet of baking paper over a large chopping board.

Roll out the dough on the lined board to a 5mm thickness.

Prehead the oven to 180'C.

Refrigerate the dough on the board for 15 mins or until it is firm enough to cut.

Cut the dough into shapes using assorted gingerbread people cutters.

Press any remaining dough together.

Re-roll and cut out into shapes.

Bake for 10-12 mins, or until lightly browned.

Cool the biscuits on the trays, then decorate with the icing (frosting).

To make the icing, beat the egg white in a small bowl with electric beaters until soft peaks form.

Gradually add the lemon juice and sifted icing sugar and beat until thick and creamy.

Divide the icing into several bowls and tint with food colourings.

Spoon into small paper icing bags and use to decorate the biscuits.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Choc-Chip Crackles

Prep time : 20 mins
Cooking time : 5 mins
Makes :24

Ingredients :
90g puffed rice cereal
30g unsweetened cocoa powder
150g icing sugar
60g sultanas (golden raisins)
60g desiccated coconut
200g Copha (white vegetable shortening), melted
60g dark choc chips

Method:
Line two 12-hole mini muffin tins with foil cases.

Combine the puffed rice cereal, cocoa and sugar in a large bowl.

Mix thoroughly, then stir in the sultanas and coconut.

Stir in the melted shortening.

Spoon the mixture into the prepared muffin tins.

Sprinkle with the choc chips.

Refrigerate until set.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Apple & Orange Mini Cakes

Prep time : 20 mins
Cooking time : 20 mins
Makes : 36

Ingredients :
90g unsalted butter
125g soft brown sugar
1 tablespoon honey
1 egg
270g apple sauce or pureed tinned pie apples
125g wholemeal self-raising flour
1 teaspoon ground cinnamon
pinch of powdered cloves

Method:
Preheat the oven to 180'C.

Place 36 paper cases on a baking tray.

Beat the butter, sugar and honey together until light and creamy, then add the egg and apple sauce and beat until well combined.

Sift in the flour and spices and mix well.

Spoon the mixture into the paper cases and bake for about 20 mins, or until a skewer comes out clean when inserted into the centre.

Allow to cool and cover with orange glaze icing.

Orange glaze icing
To make the icing (frosting), combine 125g icing sugar, 10g butter, 1 teaspoon orange zest and 2 tablespoons orange juice in a heatproof bowl to make a soft pouring consistency.

Add a little more orange juice if needed.

Stand over a saucepan of simmering water and stir until smooth and glossy.

Remove form the heat.

Allow to cool slightly, then ice the cakes.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Apple Sago Pudding

Prep time : 15 mins
Cooking time : 50 mins
Serves : 4

Ingredients :
80g caster sugar
100g sago
600ml milk
40g sultanas (golden raisins)
1 teaspoon natural vanilla extract
pinch of ground nutmeg
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
3 small ripe apples (about 250g), peel, cored and very thinly sliced
1 tablespoon soft brown sugar

Method :
Preheat the oven to 180'C.

Grease a 1.5 litre ceramic souffle dish.

Place the sugar, sago, milk and sultanas in a saucepan.

Heat the mixture, stirring often.

Bring to the boil, then reduce the heat and simmer for 5 mins.

Stir in the vanilla extract, nutmeg, cinnamon, egg and the apple slices, then pour into the prepared dish.

Sprinkle with the brown sugar and bake for 45 mins, or until set and golden brown.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Fresh Spring Rolls

Prep time : 30 mins
Cooking time : NIL
Makes :8

Ingredients :
1/2 barbecued (grilled) chicken
50g dried mung bean vermicelli
8 x 17cm square dried rice paper wrappers
16 Thai basil leaves
1 large handful coriander leaves
1 carrot, cut into short tin strips and blanched
2 tablespoons plum sauce

Method:
Remove the meat from the chicken carcass, discard the skin and finely shred.

Soak the vermicelli in the hot water for 10 mins and then place it on a clean work surface.

Put one-eighth of the chicken in the centre of the wrapper and top with 2 basil leaves, a few coriander leaves, a few carrot strips and a small amount of vermicelli.

Spoon a little plum sauce over the top.

Press the filling down to flatten it a little, then fold in the two sides and roll it up tightly like a parcel.

Lay the roll seam side down, on a serving plate and sprinkle with a little water.

Cover with a damp tea towel and repeat the process with the remaining ingredients.

Serve with your favourite dipping sauce or a little extra plum sauce.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Bean Enchiladas

Prep time : 20 mins
Cooking time : 25 mins
Makes :8

Ingredients :
1 tablespoon light olive oil
1 onion, thinly sliced
3 garlic cloves, crushed
2 teaspoons ground cumin
125ml salt-reduced vegetable stock
3 tomatoes, peeled, deseeded and chopped
1 tablespoon tomato paste
850g tinned 3-bean mix
2 tablespoons chopped coriander leaves
8 flour tortillas
1 small avocado, chopped
125g light sour cream
1 handful coriander sprigs
115g shredded lettuce

Method:
Preheat the oven to 170'C

Heat the oil in a deep frying pan over medium heat.

Add the onion and cook for 3-4 mins, or until just soft.

Add the garlic and cook for a further 30 seconds.

Add the cumin, vegetable stock, tomato and tomato paste and cook for 6-8 mins, or until the mixture is quite thick and pulpy. Season with freshly ground black pepper.

Drain and raise the 3-bean mix.

Add the beans to the sauce and cook for 5 mins to heat through, then add the chopped coriander.

Meanwhile, wrap the tortillas in foil and warm in the oven for 3-4 mins.

Place a tortilla on a plate and spread with a large scoop of the bean mixture. Top with some avocado, sour cream, coriander sprigs and lettuce.

Roll the enchiladas up, tucking in the ends.

Cut each one in half to serve.

Variations :
For beef enchiladas, use only half the quantity of 3-bean mix and add 500g lean minced beef. Cook the beef with the garlic for 5-6 mins, or until browned and cooked through, breaking up any lumps with the back of a spoon. Alternatively, for tuna enchiladas, use only half the quantity of 3-bean mix and add 425g tinned tuna in brine, drained. Add the tuna with the stock.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Crispy Wafe Biscuits

Prep time : 10 mins
Cooking time : 25 mins
Makes : 40

Ingredients :
175g rice flour
125g cornflour
40g rice bran
2 tablespoon canola oil, plus extra for greasing

Method:
To make the biscuits (crackers), preheat the oven to 200'C.

Lightly oil two 30 x 25cm.

Swiss roll tins (jelly roll tins)

Combine the dry ingredients in a bowl, make a well in the centre and add 185ml water combined with the oil.

Mix until well combined.

Divide the mixture into two portions.

Press each portion of dough into a prepared tin and bake for 20-25 mins.

Allow to cool in the tin.

Turn out, break into pieces and store in an airtight container for up to 2 days.

Hint: If you'd like more evenly=shaped biscuits, score the dough in the tins with a knife before you bake them, then the biscuits will easily break along the score lines once they're cooked.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Glazed Drumettes

Prep time : 20 mins + overnight marinating
Cooking time : 25 mins
Serves : 4

Ingredients :
16 chicken drumettes
80ml golden syrup
60ml pear juice
1 tablespoon canola oil

Method:
Put the drumettes in a shallow non-metallic dish.

Combine the remaining ingredients and pour over the drumettes, making sure they are coated all over.

Marinate overnight, turning occasioanlly.

Preheat the oven to 180'C.

Transfer the drumettes and marinade to a balking tin.

Bake for 20-25 mins, turning frequently during cooking and brushing with the pan juices.

If the pan juices start to overbrown, add a small amount of water or stock until syrupy.

Serve hot or cold.

Glazed Chicken with Garlic & Poppy Seeds
For added flavour, add 2 finely chopped spring onion (scallions) , 2 crushed garlic cloves and 1 tablespoon poppy seeds to the golden syrup marinade. Follow the method as above.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Junior Pikelets

Prep time : 10 mins
Cooking time : 15 mins
Makes : 24

Ingredients :
125 self-raising flour
1/4 teaspoon bicarbonate of soda (baking soda)
2 tablespoons caster sugar
125ml milk
1 egg
2 teaspoons oil, plus extra for greasing
60g sultanas (golden raisins)

Method:
Stir the flour and bicarbonate of soda together into a bowl.

Stir in the sugar in a small bowl combine the milk, egg and oil.

Make a well in the centre and whisk in the milk mixture to make a smooth batter.

Add the sultanas to the mixture and mix well.

Lightly grease and heat a frying pan with oil.

Drop teaspoons of the batter into the pan and cook until bubbles form.

Turn and cook the other side of the pikelet (griddle cake) until golden.

Cool on a wire rack, then serve warm with butter.

These pikelets be frozen, layered between sheets of baking paper, for up to 1 month.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Easy Berry Muffins

Prep time : 10 mins
Cooking time : 25 mins
Makes : 16 muffins

Ingredients :
250g plain yoghurt
100g rolled (porridge) oats
60g oil
80g caster sugar
1 egg
125 self raising flour, sifted
3 teaspoons baking powder
300g mixed frozen berries, thawed

Method:
Preheat the oven to 180'C.

Place paper cases into 16 muffin holes.

Mix together the yoghurt, oats, oil, caster sugar and egg.

Gently stir in the sifted flour and baking powder with the fruit.

Spoon the mixture into paper cases in the muffin tin and bake for 20-25 mins or until golden brown and a skewer comes out clean when inserted into the centre.

Hint : Muffins can be made with any number of delicious fruit-based combinations. Aside from berry combinations, apple, sultanas (golden raisins) and cinnamon, or peas and date can make a tasty alternative.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Crunchy Cheese Bites

Prep time : 15 mins
Cooking time : 15 mins
Makes about 20

Ingredients :
250g grated cheddar cheese
125 feta cheese, crumbled
60g ricotta cheese
30g chopped spring onions
1 small tomato, chopped
1 egg, beaten
4 sheets ready-rolled puff pastry
beaten egg, to brush
milk, to brush

Method:
Preheat the oven to 220'C.

Combine the cheeses, spring onion, tomato and egg in a bowl.

Season with freshly ground black pepper.

Cut the pastry into rounds using a 10cm cutter.

Place heaped teaspoons of the mixture onto one half of each round.

Fold the pastry over the filling to make semi-circles, brush the edges between the pastry with a little of the beaten egg and press the edges together firmly with a fork to seal.

Place on a baking tray and brush with a little milk.

Bake in the oven for 10-15 mins or until puffed and golden.

Allow the pastries to cook for at least 10 mins before serving.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Vegetables Stock

Prep time : 20 mins
Cooking time : 1.5 hours
Makes: 2.5 litres

Ingredients:
1 tablespoon oil
1 onion, chopped
2 leeks, thickly sliced (white part only)
4 carrots, chopped
2 parsnips, chopped
4 celery stalks, leaves included, chopped
2 bay leaves
1 bouquet garni (see Hint)
4 unpeeled garlic cloves
8 black peppercorns

Method:
Heat the oil in a large, heavy-based saucepan and add the onion, leek, carrot, parsnip and celery.

Cover and cook for 5 mins without colouring.

Add 3 litres water.

Bring to the boil.

Add the bay leaves, bouquet garni, garlic and peppercorns.

Reduce the heat to low and simmer for 1 hour.

Skim the froth from the surface of the stock regularly.

Strain the stock.

Hint : To make your own bouquet garni, tie together with a string or wrap in a piece of cheesecloth (muslin) 4 sprigs parsley or chervil, 1 sprig fresh thyme and 1 bay leaf.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Chicken Stock

Prep time : 20 mins
Cooking time : 3 hours 10 mins
Makes : 2.5 litres

Ingredients:
2kg chicken bones
2 unpeeled onions, quartered
2 unpeeled carrots, chopped
2 celery stalks, leaves included, chopped
1 bouquet garni
12 black peppercorns

Method:
Put the chicken bones, onion, carrot, celery and 3.5 litres water in a large, heavy-based saucepan.

Bring slowly to the boil.

Skim the surface as required and add the bouquet garni and peppercorn.

Reduce the heat to low and simmer gently for 3 hours.

Skim the froth from the surface regularly.

Strain the stock.

Set aside to cool, then refrigerate until cold.

Spoon off any fat that has set on the surface.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Barbecue Dipping Sauce

Prep time : 15 mins
Cooking time : 10 mins
Serves : 2-4

Ingredients :
2 teaspoons oil
1 small onion, finely chopped
1 tablespoon malt vinegar
1 tablespoon soft brown sugar
80ml salt reduced tomato sauce (ketchup)
1 tablespoon worcestershire sauce

Method:
Heat the oil in a small saucepan and cook the onion over low heat for 3 mins, or until soft, stirring occasionally.

Add the remaining ingredients and bring to the boil.

Reduce the heat and simmer for 3 mins, stirring occasionally.

Serve warm or at room temperature.

Can be kept covered and refrigerated, for up to 1 week.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Basic Tomato Sauce

Prep time : 25 mins
Cooking time : 25 mins
Serves : 4

Ingredients :
1.5kg tomatoes
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar

Method:
Score a cross on the base of each tomato, place in a bowl of boiling water for 10 seconds, then plunge into cold water and peel away the skin from the cross.

Finely chop the flesh.

Heat the oil in pan.

Add the onion and cook, stirring, over medium heat for 3 mins or until soft.

Add the garlic and cook for 1 min.

Add the tomato, tomato paste, oregano, basil and sugar.

Bring to the boil, then reduce the heat and simmer for 20 mins or until the sauce has thickened slightly.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

White Sauce

Prep time : 15 mins
Cooking time : 10 mins
Serves : 2-4

Ingredients :
250ml milk
1 onion slice
1 bay leaf
6 peppercorns
30g unsalted butter
1 tablespoon plain flour

Method:
Put the milk, onion, bay leaf and peppercorns in a small saucepan.

Bring to the boil, remove from the heat and leave to infuse for 10 mins.

Strain the milk, discarding the flavourings.

Melt the butter in a small pan and stir in the flour.

Cook, stirring, for 1 min until the mixture is golden and bubbling.

Remove from the heat and gradually add the milk, stirring until completely smooth.

Return to the heat and stir until the mixture boils.

Continue cooking for 1 min or until thick.

Remove from the heat and serve.

Cheese Sauce
To make a basic cheese sauce, add 60g fine grated cheddar cheese to the white sauce when removed from the heat. Stir the cheese through until melted, then serve.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Three Cheese & Chicken Pizza

Prep time: 15 mins
Cooking time : 25 mins
Serves : 4

Ingredients :
Base
250g self-raising flour
30g unsalted butter, chopped
80ml milk
80ml water

Topping
100g spreadable feta cheese
100g ricotta cheese
1 tablespoon finely chopped basil
1/2 barbecued (grilled) chicken, skin and bones discarded
80g semi-dried tomatoes, finely chopped
4 balls bocconcini (baby mozzarella cheese) about 60g thinly sliced

Method :
Preheat the oven to 220'C.

Lightly greese a 30cm round pizza tray with oil.

To make the base, put the flour in a bowl and use your fingertips to rub in the butter until it looks like breadcrumbs.

Make a well in the centre and pour in enough of the combined milk and water to mix to a soft dough.

Turn out onto a lightly floured work surface and knead lightly to form a ball.

Roll out to a 30cm circle and place on the prepared tray.

To make the topping, combine the feta, ricotta and basil and spread over the pizza base leaving a
1cm border.

Chop the chicken into small pieces and sprinkle over the pizza with the tomato.

Cover with the bocconcini slices and bake for 20-25 mins or until the base is golden and cooked through and the cheese is melted.

Cut into wedges and serve.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Shortbreads

Prep time : 15 mins
Cooking time : 30 mins
Makes : 16

Ingredients :
250g plain flour
2 tablespoons rice flour
115g caster sugar
250g unsalted butter, chopped

Method:
Prehead the oven to 160'C.

Lightly grease 2 baking trays.

Sift the flours together into a large bowl and mix in the sugar.

Rub in the butter using your fingertips and press the mixture together.

Turn out onto a lightly floured work surface and knead gently.

Press out into a round about 1cm thick and cut out with shaped cutters.

Put the shortbreads onto the prepared baking trays.

Baked for 25-30 mins or until golden brown.

Leave to cook on the tray for 5 mins and then transfer to a wire rack to cook completed.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Bread & Butter Pudding

Prep time : 20 mins + 10 mins standing
Cooking time : 35 mins
Serves : 4

Ingredients :
butter for greasing
6 slices wholemeal bread
750ml milk
1/4 teaspoon grated lemon zest
110g sugar
4 eggs
125g mixed dried fruit (sultanas/golden raisins, raisins, chopped dried apricots, currants, mixed peel/mixed candied citrus peel)

Method:
Preheat the oven to 180'C.

Grease an overproof dish. Remove the crust and thickly butter the bread.

Heat the milk in a saucepan and add the lemon zest.

Bring to the boil, then cover and remove from the heat, leaving to infuse for 10 mins.

Beat the sugar and eggs together, then strain the milk over the eggs, and mix well.

Scatter half the dried fruit over the bottom of the prepared dish and arrange the bread, buttered sides down, on top.

Pour in half the custard, then repeat with the remaining fruit, bread and custard.

Place the dish in a baking tin and add enough water to fill halfway up the outside of the dish.

Bake for 35 mins.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Fresh Fruit Slushy

Prep time : 10 mins
Cooking time : NIL
Serves : 4

Ingredients :
90g fresh pineapple, peeled and cored
1 banana
3 kiwi fruit, sliced
250ml tropical fruit juice
2 ice cubes

Method:
Cut the pineapple and banana into chunks.

Put in a blender with the kiwi fruit, fruit juice and ice cubes and blend until smooth.

Pour into four cups and serve.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Berry Froth

Prep time : 5 mins
Cooking time : NIL
Serves : 2

Ingredients :
220g fresh or frozen mixed berries
500ml milk
2 ice cubes
sugar, to taste

Method:
Put the mixed berries, milk and ice cubes in a blender and blend until smooth.

Add sugar and blend again until combined.

Pour into two long cups and serve with straw for fun.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Vanilla Milkshake

Prep time : 5 mins
Cooking time : NIL
Serves : 2

Ingredients :
500ml milk, well chilled
1 teaspoon natural vanilla extract
sugar, to taste

Method:
Put the milk, vanilla extract and sugar into a large bowl or blender and whisk or blend for 20 seconds to combine.

Pour into two long cups and serve with straw for fun.

HINT : Milkshakes can be made using an electric blender, a whisk or a hand-held beater, or the ingredients can be placed in a tall sealed container and shaken until frothy.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Banana Smoothie

Prep time : 5 mins
Cooking time : NIL
Serves : 2

Ingredients :
1 banana
1 tablespoon plain yoghurt
1 teaspoon honey (optional, only for children over 12 months)
250ml milk

Method:
Peel the banana and roughly chop.

Place in a blender with the yoghurt, honey, if using, and milk and blend until smooth, thick and creamy.

Pour into two glasses and serve.

HINT: The secret to the success of this smoothie is the preparation of the banana. The smoothie will be thicker and, as a result, more delicious if the banana is peeled and frozen for at least half an hour before it is used.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Tuna, Caper & Bean Sandwich

Prep time : 5 mins
Cooking time : NIL
Serve : 1

Ingredients :
100g tinned tuna in spring water, drained
1 teaspoon finely chopped drained, rinsed capers in brine
3 teaspoons whole-egg mayonnaise
2 teaspoons canned cannellini beans, mashed
bread of your choice

Method:
Put the tuna, capers, mayonnaise and cannellini beans in a bowl and mix well.

Add to the bread of your choice.

Tomato, Tuna & WHite Bean Pasta

Prep time : 5 mins
Cooking time : 10 mins
Serves :2

Ingredients :
25g small shell pasta or other small pasta
90g chunky tomato-based pasta sauce
100g tinned tuna in spring water, drained
2 tablespoons drained, rinsed tinned cannellini beans
1 teaspoon chopped drained, rinsed capers in brine
1 teaspoon finely chopped fresh basil

Method:
Cook the pasta in a saucepan of boiling water until al dente.

Drain and keep warm.

Meanwhile put the pasta sauce, tuna, beans, capers and basil in a small saucepan and stir over medium heat for 1-2 mins or until heated through.

Toss through the pasta to serve.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Simple Bolognese

Prep time : 10 mins
Cooking time : 30 mins
Serves : 8

Ingredients :
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
500g minced (ground) beef
25g chopped mushrooms
2 tablespoons tomato pasta
425g tinned chopped tomatoes
125ml salt-reduced beef stock or water
1 tablespoon chopped parsley
Cooked pasta or your choice
parmesan or cheddar cheese, grated

Method:
Heat the oil in a heavy-based saucepan and saute the onion and garlic until tender.

Add the beef and brown well, breaking the meat up with a spoon as it cooks.

Add the chopped mushrooms to the saucepan and cook for 1 min. Blend in the tomato paste.

Stir in the tomato, stock or water; parsley and season with freshly ground black pepper.

Bring to the boil and then reduce the heat and simmer; stirring occasionally for 20 mins.

Toss the sauce through hot, drained pasta, such as spaghetti or linguine.

Sprinkle with grated parmesan or cheddar cheese, if desired, and serve with a crisp green salad.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Nicoise Salad

Prep time : 20 mins
Cooking time : 10 mins
Serves :4

Ingredients :
3 egg
125 olive oil
2 tablespoons white wine vinegar
1 garlic clove, crushed
325g iceberg lettuce, shredded
12 cherry tomatoes, cut into quarters
175g baby green beans, trimmed and blanched
1 small red capsicum deseeded and thinly sliced
1 celery stalk, cut into 5cm strips
1 Lebanese cucumber, deseeded, cut into 5cm strips
375g tinned tuna, drained and flaked
12 stoned kalamata olives, halved
4 anchovy fillets, finely chopped

Method:
Put the eggs in a saucepan of cold water.

Bring slowly to the boil, then reduce the heat and simmer for 10 mins.

Stir the water during the first few mins to centre the yolk.

Drain and cool under cold water, then peel and cut into quarters.

Combine the oil, vinegar and garlic in a small bowl and mix well.

Put the lettuce, tomato, beans, capsicum, celery, cucumber, tuna, olives and anchovies in a large bowl.

Pour over the dressing and toss well to combine.

Serve the salad topped with the egg quarters.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Baked Chicken & Leek Risotto

Prep time : 10 mins
Cooking time : 40 mins
Serves : 4-6

Ingredients :
60g unsalted butter
1 leek, thinly sliced
2 boneless, skinless chicken breasts, finely chopped
440g risotto rice
60ml white wine
1.25 litres salt-reduced chicken stock
35g grated parmesan cheese, plus extra, to garnish

Method:
Preheat the oven to 150'C.

Heat the butter in a 5 litre overproof dish with a lid over medium heat, add the leek and cook for 2 mins or until softened but not browned.

Add the chicken and cook, stirring for 2-3 mins or until it is golden on both sides.

Add the rice and stir so that it is well coated with butter.

Cook for 1 min.

Add the wine and stock and bring to the boil.

Cover and place in the oven and cook for 30 mins, stirring halfway through.

Remove from the oven and stir through the parmesan and thyme leaves.

Season with freshly ground black pepper.

Sprinkle with the extra thyme and parmesan and serve.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Baked Chicken Nuggets

Prep time : 15 mins
Cooking time : 10 mins
Serves : 4

Ingredients:
40g corn based cereal flakes
400g boneless skinless chicken breasts
plain (all purpose) flour, for dusting
1 egg white

Method:
Preheat the oven to 200'C.

Process the corn-based cereal flakes in a food processor; blender or in a mortar with a pestle, to make fine crumbs.

Cut the chicken breasts into bite-sized pieces.

Toss in seasoned flour then in lightly beaten egg white.

Roll each piece in the cereal-flake crumbs until well coated.

Lightly grease a baking tray with oil and place the nuggets on it.

Bake for 10 mins, or until golden and cooked through.

Baked Potato Wedges
Preheat the oven to 200'C.

Peel and slice 1.3kg orange sweet potato into 6 x 2cm wedges.

Put the sweet potato wedges in a large roasting tin and toss with 2 tablespoons of olive oil.

Bake for about 30 mins, or until browned and crisp.

Serve warm.

Serves : 4

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Battered Fish & Chunky Wedges

Prep time : 15 mins
Cooking time : 15 mins
Serves : 4

Ingredients :
3 all purpose potatoes
polyunsaturated oil, for deep-frying
125g self-raising flour
1 egg, beaten
185ml beer
4 white fish fillets
plain (all purpose) flour, for dusting
125g ready made tartare sauce

Method :
Wash the potatoes, but do not peel them.

Cut into thick wedges, then dry with paper towels.

Fill a large heavy-based saucepan two thirds full with oil and heat.

Gently lower the potato wedges into medium hot oil.

Cook for 4 mins, or until tender and lightly browned.

Carefully remove the wedges from the oil with a slotted spoon and drain on paper towels.

Stir the self-raising flour with some freshly ground black pepper into a large bowl and make a well in the centre.

Add the egg and beer.

Using a wooden spoon, stir until just combined and smooth.

Dust the fish fillets in the plain flour, shaking off the excess.

Add the fish fillets one at a time to the batter and toss until well coated.

Remove the fish from the batter, draining off the excess batter.

Working with one piece of fish at a time, gently lower it into the medium hot oil.

Cook for 2 mins, or until golden and crisp and cooked through.

Carefully remove from the oil with a slotted spoon.

Drain on paper towels, and keep warm while you cook the remainder.

Return the potato wedges to the medium-hot oil.

Cook for another 2 mins, or until golden brown and crisp.

Remove from the oil with a slotted spoon and drain on paper towels.

Serve the wedges immediately with the fish and tartare sauce.

If desired, serve with wedges of lemon and garnish with fresh dill.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Gado-Gado

Prep time : 20 mins
Cooking time : 20 mins
Serves : 6

Ingredients :
3 eggs
2 orange sweet potatoes, cut into 1 cm thick slices
2 potatoes, halved and cut into 1cm thick slices
125g baby squash, halved
250g cabbage, cut into large pieces
2 carrots, cut into 1cm thick strips
1 cucumber
125g fresh bean sprouts, tails removed

Method:
Put the eggs in a saucepan with cold water to cover.

Bring to the boil, reduce to a simmer and cook for 10 mins; stir the water during the first few mins to centre the yolk.

Drain and cool under cool water.

Bring a large saucepan of water to the boil.

Blanch each type of vegetable separately in the boiling water; they must be firm and not overcooked.

The sweet potato and potato will each need about 8-10 mins; the squash 1 min; the carrots 2 mins, and the cabbage 2 mins.

Remove the vegetables from the water with a slotted spoon and plunge into a bowl of iced water to stop the cooking process and set the colour.

Drain the vegetables from the iced water and dry briefly on paper towels.

Shell the boiled eggs and cut them into quarters.

Slice the cucumber into thin strips.

Arrange all the vegetables in decorative groups and garnish with the sliced eggs and bean sprouts. Top with peanut sauce (see below).

Peanut Sauce
Heat 1 tablespoon oil in a saucepan and cook 1 finely chopped small onion for 5 mins over low heat, or until soft and lightly golden.

Add 125g smooth peanut butter, 185ml coconut milk, 1 tablespoon lemon juice, 1 tablespoon salt-reduced dark soy sauce and 60ml water, and stir well.

Bring to the boil, stirring constantly, then reduce the heat and simmer for 5 mins, or until the sauce has reduced and thickened.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Leek, Zucchine & Cheese Frittata

Prep time : 20 mins
Cooking time : 40 mins
Serves : 4

Ingredients :
2 tablespoons olive oil
3 leeks, thinly sliced (white part only)
2 zucchini (courgettes),cut into matchstick pieces
1 garlic clove, crushed
5 eggs, lightly beaten
4 tablespoons diced Swiss cheese

Method:
Heat 1 tablespoon of the olive oil in small ovenproof pan.

Add the leek and cook, stirring, over low heat until slightly softened.

Cover and cook the leek for 10 mins, stirring occasionally.

Add the zucchini and garlic and cook for another 10 mins.

Transfer the mixture to a bowl.

Allow to cool, then season with freshly ground black pepper.

Add the egg and cheeses and stir through.

Heat the remaining oil in the pan, then add the egg mixture and smooth the surface.

Cook over low heat for 15 mins, or until the frittata is almost set.

Put the pan under a preheated hot grill (broiler) for 3-5 mins or until the top is set and golden.

Allow the frittata to stand for 5 mins before cutting into wedges and serving.

Serve with a fresh green salad.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Instant Mini Pizza

Prep time : 5 mins
Cooking time : 10 mins
Makes : 6

Ingredients :
3 English muffins, split in half
unsalted butter or olive oil
3 tablespoons chunky tomato based pasta sauce
90g cooked ham, bacon or chicken, cut into strips
60g grated cheddar cheese

Method:
Preheat the oven to 240'C. Lightly spread the muffin halves with butter or oil.

Spread the tomato-based pasta sauce over the muffins, top with the strips of ham and cover with the cheese.

Place onto a baking tray and bake for 8-10 mins or until the muffins are crisp and the cheese has melted and turned golden.

Mini Drumsticks

Prep time : 30 mins
Cooking time : 5 mins
Makes : 12

Ingredients :
12 chicken wings, tips removed
cornflour (cornstarch), for dusting
2 egg whites, lightly beaten
175g dry breadcrumbs
oil, for deep frying

Tomato Mayonnaise
90ml tomato sauce (ketchup)
90ml mayonnaise
1/2 teaspoon finely chopped
dill or parsley
1/2 garlic clove, crushed

Method:
Use a small sharp knife to separate the meat from the bones at the meaty end of each wing bone.

Push the meat along the bone and fold it over the end of the bone to form a ball shape.

Coat each piece lightly with cornflour, shaking off any excess, then dip into the egg white and coat with the breadcrumbs.

To make the tomato mayonnaise, combine the tomato sauce, mayonnaise, dill or parsley and garlic in a bowl until well combined.

Fill a saucepan two-thirds full with oil and heat to 170'C, or until a cube of bread dropped in the oil browns in 20 seconds.

Cook half the drumsticks at a time in the hot oil for 2-3 mins, or until golden and cooking through.

Drain on paper towels and serve with the tomato mayonnaise.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Mini Quiche Lorraines

Prep time : 10 mins
Cooking time : 15-20 times
Makes : 12

Ingredients :
2 sheets frozen ready-rolled shortcrust (pie) pastry, thawed
1 tomato, chopped
60g grated cheddar cheese
40g chopped ham or bacon
1 spring onion (scallion) finely chopped
125ml milk
1 egg

Method:
Preheat the oven to 200'C

Cut the pastry into 12 rounds using a 8cm cutter.

Line 12 shallow patty pan or mini muffin tins with the pastry.

Mix together the tomato, cheese, ham and spring onion and spoon the mixture into the pastry cases.

Whisk together the milk and egg.

Pour enough into each pastry case to cover the filling.

Bake in the oven for 15-20 mins, or until the filling is set and golden.

Transfer to a wire rack to cool.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Creamy Chicken & Corn Soup

Prep time : 10 mins
Cooking time : 20 mins
Serves : 6

Ingredients :
1 litre salt-reduced chicken stock
40g small pasta
175g finely chopped cooked chicken
125g tinned creamed corn
1 tablespoon chopped parsley

Method:
Put the stock and pasta in a saucepan

Bring to the boil, then reduce the heat and simmer for 10-12 mins or until the pasta is very tender.

Add the chicken and corn and simmer for 5 mins.

Stir in the parsley and cool slightly.

Process in a blender or food processor until smooth.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Minestrone

Prep time : 15 mins
Cooking time : 1 hour 20 mins
Serves : 20

Ingredients :
2 tablespoons olive oil
1 onion, chopped
1 slice rindless bacon, finely chopped
3 carrots, halved lengthways and chopped
3 zucchini (courgettes) halved lengthways and chopped
2 celery stalks, sliced
2 potatoes, chopped
425 tinned diced tomatoes
300g tinned 4 bean mix, drained and rinsed
30g small pasta shapes
125g green beans, trimmed and sliced
grated parmesan cheese
chopped parsley

Method:
Heat the oil in a large saucepan and saute the onion and bacon until the onion is soft.

Add the carrot, zucchini, celery, potatoes, tomatoes and 4-bean mix and cook, stirring for 1 min.

Add 2.5 litres water to the pan and season with freshly ground black pepper.

Bring to the boil, then reduce the heat and simmer, covered, for 1 hour.

Stir in the pasta and green beans and simmer for 12 mins or until tender.

Sprinkle the minestrone with parmesan cheese and chopped parsley and serve with crusty bread.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Salmon & Basil Fish Cakes

Prep time : 20 mins + 30 mins refrigeration
Cooking time: 20 mins
Makes : 8

Ingredients :
2 medium all purpose potatoes, quarterred
415g tinned pink salmon, drained, skin and large bones removed
1/2 teaspoon grated lime zest
4 spring onions (scallions), finely chopped
1 handful basil leaves, roughly chopped
1 tablespoon capers, rinsed, drained and roughly chopped
1 egg yolk
1 egg, lightly beaten
1 tablespoon milk
40g plain (all purpose) flour
70g dry breadcrumbs
oil, for shallow frying

Method:
Cook the potatoes in a large saucepan of boiling water until just tender.

Drain and lightly mash, leaving some large pieces.

Allow the potatoes to cool.

Meanwhile, in a bowl, gently flake the salmon into large pieces.

Add the lime zest, spring onion, basil, capers, and egg yolk.

Mix lightly then stir in the mashed potato.

Season with freshly ground black pepper.

Combine the egg and milk in a shallow bowl.

Spread the flour and breadcrumbs out on separate plates.

With wet hands, shape the salmon mixture into eight patties about 6cm in diameter, pressing the mixture firmly together.

Dust with flour, and shake off any excess.

Dip the fish cakes into the egg mixture, then coat in the breadcrumbs.

Place the patties on a try and refrigerate, covered, for 30 mins or until firm.

Add enough oil to come one-third of the way up a large, deep frying pan.

Heat over high heat.

Cook the patties for 3-4 mins each side, or until golden and heated through.

Drain on paper towels.

Served with mashed sweet potato and minted peas.

HINTS: The patties can be made several hours ahead and refrigerated. You can substitute tinned tune for salmon if desired.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Dried Fruit Compote with Yoghurt

This fruity breakfast is full of flavour and is a great source of fibre, calcium and potassium with small but important amounts of iron and beta-carotene.

Prep time : 5 mins
Cooking time : 10 mins
Serves : 4

Ingredients :
50g dried apricots, quartered
50g stoned prunes, quartered
50g dried pears, chopped
50g dried peaches, chopped
185ml orange juice
1 cinnamon stick
plain yoghurt, to serve

Method :
Put the fruit, orange juice and cinnamon stick in a saucepan and stir to combine.

Bring to the boil, then reduce the heat to low, cover and simmer for 10 mins or until the fruit is plump and softened.

Discard the cinnamon stick.

Serve drizzled with the cooking liquid and a dollop of the plain yoghurt.

Store in an airtight container in the refrigerator for up to 1 week.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Mushroom with Toast Fingers

Prep time : 10 mins
Cooking time : 20 mins
Serves : 4

Ingredients :
Mushroom sauce
1 tablespoon olive oil
800g mixed mushrooms chopped
2 garlic cloves, crushed
1 teaspoon finely chopped thyme
125ml salt-reduced vegetable stock
1 large handful parsley, finely chopped
4 slices thick wholemeal bread
baby English spinach (optional)
shaved parmesan cheese (optional)

Method:
Heat the olive oil in a large frying pan.

Add the mixed mushrooms and cook over high heat for 4-5 mins, or until soft.

Add the garlic and thyme.

Season and cook for 2-3 mins.

Add 185ml water.

Cook until it has evaporated.

Add the stock, then reduce the heat.

Cook for a further 3-4 mins, or until the stock has reduced and thickened.

Add the parsley.

Grill (broil) or toast the bread until golden on both sides.

Slice into fingers, if desired.

Divide among the serving plates and top with the mushrooms.

Top with baby English spinach leaves and parmesan shavings, if desired.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Mixed Berry Couscous

Fruit based breakfasts are rich in vitamins, minerals and fibre, and are a quick and yummy way for kids to start the day. If berries aren't in season use a medley of whatever happens to be ripe and tasty in your fruit bowl.

Prep time : 15 mins
Cooking time : 5 mins
Serves : 4

Ingredients :
185g instant couscous
500ml apple and cranberry juice
1 cinnamon stick
250g frozen raspberries, thawed
250g frozen blueberries, thawed
2 teaspoons orange zest, plus extra, to garnish
250g strawberries, halved
185g Greek-style plain yoghurt
fresh mint leaves, to garnish

Method:
Put the instant couscous in a bowl.

Pour the apple and cranberry juice into a saucepan and add the cinnamon stick.

Cover and bring to the boil, then remove from the heat and pour over the couscous.

Cover the couscous with plastic wrap and leave for about 5 mins or until all the liquid has been absorbed.

After this time, remove the cinnamon stick form the bowl.

Gently pat the thawed berries with paper towels to absorb the excess juices.

Separate the grains of couscous with a fork, then gently fold in the orange zest and most of the berries.

Spoon the couscous mixture into four serving bowls and sprinkle with the remaining berries.

Serve with a generous dollop of the yoghurt.

Garnish with mint leaves and orange zest and serve.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Blueberry Pancakes

A source of vitamin A,C and the B group. Blueberries make these pancakes a much healthier breakfast for toddlers than pancakes with maple syrup.

Prep time : 10-15 mins
Ingredients :
250g plain (all purpose) flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda (baking soda)
90g sugar
2 eggs
80g unsalted butter, melted
310ml milk
310g blueberries, fresh or frozen

Method:
Stir the flour, baking powder and bicarbonate of soda into a large bowl

Add the sugar and make a well in the centre.

Using a fork, whisk the eggs, melted butter and milk together in a bowl and add to the dry ingredients, stirring just to combine (add more milk if you prefer a thinner batter). Gently fold in the blueberries.

Heat a frying pan and brush lightly with melted butter or oil.

Pour 125ml batter into the pan and spread out to make a pancake about 15cm in diameter.

Cook over low heat until bubbles appear and pop on the surface.

Turn the pancake over and cook the other side (these pancakes can be difficult to handle so take care when turning).

Transfer to a plate and cover with a tea towel (dish towel) to keep warm while cooking the remaining batter.

The pancakes are delicious served warm with blueberry coulis (see recipe below) and Greek-style plain yoghurt.

Blueberry coulis
Put 310g fresh or frozen blueberries in a blender or food processor and blend until pureed.

Strain through a fine sieve to remove the skin and to make a smooth sauce.

Stir in 2 teaspoons icing (confectioners') sugar.

Stir the coulis through plain yoghurt or serve plain with pancakes, ice cream, fruit salad or breakfast cereal.

Store any left over coulis in the refrigerator for up to 3 days.

Makes 150ml

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Baby Burgers

These mini burgers will best suit older toddlers who will be more able to hold and eat then than younger children. However, that doesn't mean that they won't enjoy dissecting them and eating each piece separately.

Ingredients:
500g minced (ground) beef
1 small onion, finely chopped
1 tablespoon finely chopped flat-leaf (Italian) parsley
1 egg, lightly beaten
1 tablespoon tomato sauce (ketchup)
2 tablespoon oil
1/2 lettuce, finely shredded
2 small tomatoes, thinly sliced
10 small bread rolls, halved
5 cheese slices, halved
5 tinned pineapple rings, drained and halved
tomato sauce (ketchup) or barbecue sauce

Method:
Combine the beef, onion, parsley, beaten egg and tomato sauce in a large bowl.

Using your hands, mix until well combined.

Divide the mixture into 10 portions.

Heat the oil in a large, heavy-based pan over medium heat.

Cook the patties for 5 mins on each side, or until they are well browned and cooked through.

Remove and drain on paper towels.

To assemble the burger, put the lettuce and tomato on the base of the roll.

Top with the meat patty, cheese slice and pineapple slice.

Add the sauce and cover with the remaining roll half.

Serve immediately.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Potato & Egg Salad

This delicious salad is an excellent source of protein, fibre and carbohydrate and also proves useful amounts of most vitamins and minerals.

Prep time : 10 mins
Cooking time : 10 mins
Serve : 1

Ingredients:
1 egg
1 potato, cut into 1.5cm cubes
1.5 tablespoons frozen peas, thawed
1 tablespoon drained tinned corn kernels
2 teaspoons finely diced celery
1.5 teaspoon finely chopped parsley
1/2 small garlic clove, crushed (optional)
2 teaspoons whole-egg mayonnaise

Method:
Put the egg in a small saucepan of water and bring to the boil.

Cook for 2 mins, then add the potato and cook for a further 8 mins.

Drain. Rinse the egg under cool running water, peel and roughly chop.

Put the potato, egg, peas, corn, celery, parsley, garlic and mayonnaise in a small bowl and mix to combine.

Season to taste.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Pea & Ham Risotto

Prep time : 25 mins
Cooking time : 45 mins
Serves : 4

Ingredients :
1 tablespoon olive oil
1 celery stalk, chopped
2 tablespoons chopped flat-leaf (Italian) parsley
70g sliced ham, coarsely chopped
250g peas (fresh or frozen)
125ml dry white wine
750ml salt-reduced chicken stock
60g unsalted butter
1 onion, chopped
440g risotto rice
35g grated parmesan cheese, plus extra shavings, to garnish

Method:
Heat the oil in a frying pan, add the celery and parsley and season with freshly ground black pepper.

Cook over medium heat for a few mins to soften the celery.

Add the ham and stir for 1 min.

Add the peas and half the wine, bring to the boil, then reduce the heat and simmer, uncovered until almost all the liquid has evaporated.

Set aside.

Put the stock and 750ml water in a separate saucepan and keep at simmering point.

Heat the butter in a large heavy based saucepan.

Add the onion and stir until softened.

Add the rice and stir well.

Pour in the remaining wine; allow it to bubble and evaporate.

Add 125ml hot stock to the rice mixture.

Stir constantly over low heat, with a wooden spoon, until all the stock has been absorbed.

Repeat the process until all the stock has been added and the rice is creamy and tender. (It may take about 20-25 mins)

Add the pea mixture and parmesan and serve immediately.

Serve with the extra parmesan shavings and some freshly ground black pepper.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Scrambled Eggs wtih Sweet Corn Sauce

Prep time : 10 mins
Cooking time : 10 mins
Serves : 4

Ingredients :
250g tinned creamed corn
15g unsalted butter
2.5 teaspoons cornflour (cornstarch)
250ml milk
6 eggs
1 tablespoon milk, extra
1-2 teaspoons unsalted butter, extra

Method:
Put the corn and butter in a saucepan

Combine the cornflour and 1 tablespoon of the milk in a bowl then add the remaining milk, stirring well.

Pour into the saucepan and bring to the boil

Simmer, stirring for 2-3 mins, until the sauce thickens.

Keep warm

Beat the eggs and extra milk together and season with freshly ground black pepper.

Melt the extra butter in a frying pan and pour in the egg mixture.

Cook gently, stirring occasionally for 2-3 mins, or until just firm.

Transfer to a plate and pour on the sweet corn sauce.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

French Toast

Prep time : 5 mins
Cooking time : 2 mins
Serves : 2

Ingredients :
1 egg, lightly beaten
2 teaspoons milk
2 thick slices wholemeal (whole-wheat) bread
unsalted butter or oil, for frying
pinch of cinnamon (optional)

Method:
Beat the egg with the milk.

Cut two slices of the wholemeal bread into different shapes, using shaped biscuit (cookie) cutters.

Dip the bread into the egg mixture.

Cook in a non-stick frying pan, brushed with a little melted butter or oil, until golden on both sides.

Sprinkle with a little cinnamon, if desired.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Eggs En Cocotte

Prep time : 15 mins
Cooking time : 30 mins
Serves : 4

Ingredients :
Tomato sauce
1 tablespoon olive oil
1 garlic clove, crushed
3 vine-ripened tomatoes (about 300g), peeled, seeded and chopped
1/2 teaspoon olive oil
4 eggs
2 tablespoon snipped chives
4 slices thick wholegrain bread
15g unsalted butter

Method:
Preheat the oven to 180'C.

To make the tomato sauce, heat the oil in a heavy-based frying pan.

Add the garlic and cook for 30 seconds.

Add the tomato and season with salt and freshly ground black pepper.

Cook over medium heat for 15 mins or until thickened.

Grease four 125ml ramekins with the olive oil, then carefully break 1 egg into each, frying not to break the yolk.

Pour the tomato sauce evenly around the outside of each egg, so the yolk is still visible.

Sprinkle with chives and season lightly with salt and freshly ground black pepper.

Place the ramekins in a deep baking dish and pour in enough hot water to come halfway up the outside of the ramekins.

Bake for about 10-12 mins or until the egg white is set.

Toast the bread and lightly spread the slices with the butter, then cut into thick fingers.

Serve immediately with the cooked eggs.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd