It ranks alongside that first mouthful of solid food or the first tentative step. The move out of nappies is something most parents eagerly await. But advice from the experts is that it's better not to rush the process.
Professor Frank Oberklaid, from the Royal Children's Hospital in Melbourne, and co-author of Your Child's Health says for toilet training to occur, there has to be willingness and readiness from both parent and child. And he says no matter how long the process, parents have to remain positive and full of praise while being patient when accidents do occur. He says that the less pressure toddlers feel about toilet training the better.
So just what are the signs and steps to take when moving your youngster from nappies to underwear?
The 'ready' signs may range from your child insisting on being changed as soon as his nappy is dirty, to taking more interest in the toilet habits of the family. Remember, there is no hurry and most children will be nor be ready to try until they are at least 18 months to two years of age.
To start, let your child sit on a potty or a toilet with a child seat when he is clothed to get used to how it feels. Later you can suggest he sits on it without a nappy.
Keep your expectations low and let him lead the way. The more a child is pressured the more likely he is to refuse.
Always be encouraging. Any time he does manage to use a potty or toilet he must be praised and told how well he is doing.
After one or two successful trips to the toilet do not assume your toddler is fully toilet trained. He may do well initially, then refuse to use it. The process is likely to take three to six months with many backward steps.
However, do remember that most children will be toilet trained throughout the day by the time they are aged by three to four years and through the night by the time they start school. If your child is older than this, or you feel he is not coping with toilet training seek advice from your local GP or paediatrician.
Tips:
Keep a sense of humour, not only when it comes to toilet training but parenting in general.
Toilet training is very individual for each child so let him set his own pace.
Praise and encouragement are the best strategy to get results.
Toilet training is your child's accomplishment not yours, so share in his pride but recognise it is his own achievement.
Source : Coles Baby Club Magazine Spring 2009
30 September 2009
Stone Fruit Swirl
Serves : 1
Ready : 10 mins
Ingredients :
1 ripe mango
2 ripe apricots
1 ripe peach
2 tbsp yoghurt
Method:
Using a small serrated knife, peel the skinoff each piece of fruit, then cut around the stone.
Place the flesh of the fruits into a blender on high speed until combined. Pour the mix into a bowl and add the yoghurt.
Other seasonal fruits great with yoghurt: nectarine, lychee, passionfruit, tamarillo, guava, papaya, plums, and cherries.
Source : Coles Baby Club Magazine Spring 2009
Ready : 10 mins
Ingredients :
1 ripe mango
2 ripe apricots
1 ripe peach
2 tbsp yoghurt
Method:
Using a small serrated knife, peel the skinoff each piece of fruit, then cut around the stone.
Place the flesh of the fruits into a blender on high speed until combined. Pour the mix into a bowl and add the yoghurt.
Other seasonal fruits great with yoghurt: nectarine, lychee, passionfruit, tamarillo, guava, papaya, plums, and cherries.
Source : Coles Baby Club Magazine Spring 2009
Breakfast Puddings
Serves : 4
Prep : 5 mins
Ingredients :
2 cups thick Greek yoghurt
3 tbsp honey
finely grated zest of one orange
1/2 rockmelon, peeled, deseeded, cut into 1cm cubes
1 punnet strawberries, quartered
1 orange, juiced
1/4 cup almond, chopped (optional)
1/4 cup shredded coconut, toasted
Method:
In a small bowl combine the yoghurt, honey and orange zest.
In another bowl combine the melon, strawberries and orange juice.
Spoon half the fruit into four glasses. Sprinkle half the almonds and coconut over the fruit, top with half the yoghurt. Layer each glass with the fruit and yoghurt. Finish with coconut and almonds.
Source : Coles Baby Club Magazine Spring 2009
Prep : 5 mins
Ingredients :
2 cups thick Greek yoghurt
3 tbsp honey
finely grated zest of one orange
1/2 rockmelon, peeled, deseeded, cut into 1cm cubes
1 punnet strawberries, quartered
1 orange, juiced
1/4 cup almond, chopped (optional)
1/4 cup shredded coconut, toasted
Method:
In a small bowl combine the yoghurt, honey and orange zest.
In another bowl combine the melon, strawberries and orange juice.
Spoon half the fruit into four glasses. Sprinkle half the almonds and coconut over the fruit, top with half the yoghurt. Layer each glass with the fruit and yoghurt. Finish with coconut and almonds.
Source : Coles Baby Club Magazine Spring 2009
Poached Pears On Oven-Roasted Muesli
Serves : 4
Prep : 10 mins
Cook : 15-20 mins
Ingredients:
2 pears, peeled, halved and cored
1 stick cinnamon
12 x 4cm piece lemon peel
120g ricotta
1 tsp finely grated lemon zest
1/4 tsp ground cinnamon
1/2 cup oven roasted muesli
2 tbsp honey
1 punnet blueberries
Method:
Put the pears into a medium saucepan, add the cinnamon stick and lemon peel, cover with water simmer for 15-20 minutes until just soft.
In a small bowl mix together the ricotta, lemon zest and cinnamon.
Remove the pears from their cooking liquid, placing each half in a bowl. Top with the muesli, a dollop of ricotta and a drizzle of honey. Scatter over the blueberries and serve.
Source : Coles Baby Club Magazine Spring 2009
Prep : 10 mins
Cook : 15-20 mins
Ingredients:
2 pears, peeled, halved and cored
1 stick cinnamon
12 x 4cm piece lemon peel
120g ricotta
1 tsp finely grated lemon zest
1/4 tsp ground cinnamon
1/2 cup oven roasted muesli
2 tbsp honey
1 punnet blueberries
Method:
Put the pears into a medium saucepan, add the cinnamon stick and lemon peel, cover with water simmer for 15-20 minutes until just soft.
In a small bowl mix together the ricotta, lemon zest and cinnamon.
Remove the pears from their cooking liquid, placing each half in a bowl. Top with the muesli, a dollop of ricotta and a drizzle of honey. Scatter over the blueberries and serve.
Source : Coles Baby Club Magazine Spring 2009
Brekkie Rolls
Serves : 4
Prep : 5 mins / Cook : 5 mins
Ingredients:
1 tbsp olive oil
2 bacon rashers, halved
4 large eggs
4 wholemeal English muffins
4 slices cheddar cheese
1 tomato, thinly sliced
1 handful baby spinach
Tomato sauce or mayonnaise, to serve
Method:
Heat a large non-stick frying pan over a medium-high heat, add the oil and the bacon, crack in the eggs. Reduce the heat to medium.
While the eggs are cooking split and toast the muffins.
Turn the bacon and place a slice of cheese over each egg (the heat of the egg will begin to melt the cheese). Cook the egg to your liking (slightly runny is delicious)
TO make the rolls, spread the muffin with a little tomato sauce or mayonnaise, put in slices of tomato, baby spinach, top with a slice of bacon and then the cheesy egg, finish with a muffin half.
Source : Coles Baby Club Magazine Spring 2009
Prep : 5 mins / Cook : 5 mins
Ingredients:
1 tbsp olive oil
2 bacon rashers, halved
4 large eggs
4 wholemeal English muffins
4 slices cheddar cheese
1 tomato, thinly sliced
1 handful baby spinach
Tomato sauce or mayonnaise, to serve
Method:
Heat a large non-stick frying pan over a medium-high heat, add the oil and the bacon, crack in the eggs. Reduce the heat to medium.
While the eggs are cooking split and toast the muffins.
Turn the bacon and place a slice of cheese over each egg (the heat of the egg will begin to melt the cheese). Cook the egg to your liking (slightly runny is delicious)
TO make the rolls, spread the muffin with a little tomato sauce or mayonnaise, put in slices of tomato, baby spinach, top with a slice of bacon and then the cheesy egg, finish with a muffin half.
Source : Coles Baby Club Magazine Spring 2009
Speedy Breakfast Smoothie
Serves : 2
Prep : 5 mins
Ingredients :
1 banana
1 cup fresh or frozen berries
125ml soy milk
1 cup thick Greek yoghurt
2 tbsp LSA (linseed, sunflower and almond meal mix)
2 tbsp honey
Method:
In a blender, combine banana, berries, soy milk, yoghurt, LSA and honey. Blend until smooth, about 20-30 seconds.
Pour into glasses and serve immediately.
Source : Coles Baby Club Magazine Spring 2009
Prep : 5 mins
Ingredients :
1 banana
1 cup fresh or frozen berries
125ml soy milk
1 cup thick Greek yoghurt
2 tbsp LSA (linseed, sunflower and almond meal mix)
2 tbsp honey
Method:
In a blender, combine banana, berries, soy milk, yoghurt, LSA and honey. Blend until smooth, about 20-30 seconds.
Pour into glasses and serve immediately.
Source : Coles Baby Club Magazine Spring 2009
Fruity Filler
Serves : 1
Ready : 5 mins
Ingredients :
1 weetbix
1 tbsp cottage cheese
1 ripe pear peeled and mashed
2 strawberries, diced
Method:
In a bowl break up the weet-bix and pour over with a little boiled water to soften.
Add the cottage cheese, and pear and mix together.
Once cool enough for baby serve with strawberries on top.
Source : Coles Baby Club Magazine Spring 2009
Ready : 5 mins
Ingredients :
1 weetbix
1 tbsp cottage cheese
1 ripe pear peeled and mashed
2 strawberries, diced
Method:
In a bowl break up the weet-bix and pour over with a little boiled water to soften.
Add the cottage cheese, and pear and mix together.
Once cool enough for baby serve with strawberries on top.
Source : Coles Baby Club Magazine Spring 2009
Sweet Potato Wedges
Ingredients :
750g sweet potatoes
half a cup of flour
two whisked egg whites
Parmesan cheese
Chopped parsley
Method:
Start with around 750g sweet potatoes.
To prepare the sweet potato wedges, dip each wedge into about half a cup of flour, shaking off the excess, then dip into two whisked egg whites.
Finally, sprinkle the cut surface with a mixture of grated parmesan cheese and finely chopped parsley. Transfer to a baking tray and bake on 200'C for 20-25 minutes.
Source : Coles Baby Club Magazine Spring 2009
750g sweet potatoes
half a cup of flour
two whisked egg whites
Parmesan cheese
Chopped parsley
Method:
Start with around 750g sweet potatoes.
To prepare the sweet potato wedges, dip each wedge into about half a cup of flour, shaking off the excess, then dip into two whisked egg whites.
Finally, sprinkle the cut surface with a mixture of grated parmesan cheese and finely chopped parsley. Transfer to a baking tray and bake on 200'C for 20-25 minutes.
Source : Coles Baby Club Magazine Spring 2009
Fish Fingers
Ingredients :
75g butter, softened
1-2 tbsp finely chopped herbs (try mint, chives, parsley and basil)
1 egg
1 cup panko
2 tbsp grated Parmesan cheese
500g thick white fish fillet
3/4 cup plain flour, lightly seasoned
1/4 cup olive oil
1 lemon, cut into wedges
1 lemon (to serve)
Method:
In a small bowl mix together the butter and chopped herbs, cover and put in the fridge.
Break the egg into a shallow bowl, add 1 tablespoon of water and lightly season with salt and freshly ground black pepper. Beat with a fork until combined. In a separate bowl, mix the breadcrumbs with Parmesan cheese.
Cut the fish into bite sized pieces. One by one dip the fish pieces into the egg wash, then the flour, followed by the breadcrumbs.
Heat the olive oil in a large non-stick frying pan over medium high heat. Add the fish and cook until golden all over, about 4-5 minutes. Drain on paper towel.
Serve with corn coins or sweet potato wedges.
Source : Coles Baby Club Magazine Spring 2009
75g butter, softened
1-2 tbsp finely chopped herbs (try mint, chives, parsley and basil)
1 egg
1 cup panko
2 tbsp grated Parmesan cheese
500g thick white fish fillet
3/4 cup plain flour, lightly seasoned
1/4 cup olive oil
1 lemon, cut into wedges
1 lemon (to serve)
Method:
In a small bowl mix together the butter and chopped herbs, cover and put in the fridge.
Break the egg into a shallow bowl, add 1 tablespoon of water and lightly season with salt and freshly ground black pepper. Beat with a fork until combined. In a separate bowl, mix the breadcrumbs with Parmesan cheese.
Cut the fish into bite sized pieces. One by one dip the fish pieces into the egg wash, then the flour, followed by the breadcrumbs.
Heat the olive oil in a large non-stick frying pan over medium high heat. Add the fish and cook until golden all over, about 4-5 minutes. Drain on paper towel.
Serve with corn coins or sweet potato wedges.
Source : Coles Baby Club Magazine Spring 2009
Chicken Drumsticks
Serves : 4
Prep : 15 mins / cook : 20-25 mins
Ingredients:
3 tbsp low salt soy sauce (optional)
3 tbsp hoisin sauce
1 tbsp honey
1 1/2 tbsp olive oil
1 clove garlic, crushed
4 chicken drumsticks
Ingredients :
Preheat the oven to 200'C. Line two baking sheets with baking paper.
In a bowl large enough to hold the drumsticks, mix soy sauce, hoisin sauce, honey, olive oil and garlic. Put in the drumsticks and coat well. Cover and refrigerate for 15 minutes.
Remove the drumsticks from their marinade and place on a baking sheet. Bake for 20 minutes, until golden.
Serve with potato wedges.
Source : Coles Baby Club Magazine Spring 2009
Prep : 15 mins / cook : 20-25 mins
Ingredients:
3 tbsp low salt soy sauce (optional)
3 tbsp hoisin sauce
1 tbsp honey
1 1/2 tbsp olive oil
1 clove garlic, crushed
4 chicken drumsticks
Ingredients :
Preheat the oven to 200'C. Line two baking sheets with baking paper.
In a bowl large enough to hold the drumsticks, mix soy sauce, hoisin sauce, honey, olive oil and garlic. Put in the drumsticks and coat well. Cover and refrigerate for 15 minutes.
Remove the drumsticks from their marinade and place on a baking sheet. Bake for 20 minutes, until golden.
Serve with potato wedges.
Source : Coles Baby Club Magazine Spring 2009
Ricotta Fritters
Serves : 4
Prep : 15 mins / cook 15 mins
Ingredients :
2/3 cup plain flour
3 eggs, lightly whisked
1 tbsp olive oil
1/4 cup cold soda water
2 medium carrots, peeled and grated
1 potato, peeled and grated
1 large zucchini, peeled and grated
corn kernels from 1 cob of corn
150g ricotto, roughly broken in chunks
Vegetable oil for frying
Method:
Into a large bowl sift the flour, make a well in the centre and add the eggs, begin beating from the centre, gradually working in the flour until if is all combined. Mix in the olive oil and he soda water, season with salt and pepper.
Add the carrots, potato, zucchini and corn, mix well through the batter. Gently stir through the ricotta.
Heat a large non-stick frying pan over a high heat and add enough oil to just cover the base of the pan. Reduce the heat to medium then spoon heaped tablespoonfuls of the mixture into the pan, frying until golden, about 2-3 minutes each side. Drain on paper towel and keep warm in the oven. Continue until the mixture is finished.
Source : Coles Baby Club Magazine Spring 2009
Prep : 15 mins / cook 15 mins
Ingredients :
2/3 cup plain flour
3 eggs, lightly whisked
1 tbsp olive oil
1/4 cup cold soda water
2 medium carrots, peeled and grated
1 potato, peeled and grated
1 large zucchini, peeled and grated
corn kernels from 1 cob of corn
150g ricotto, roughly broken in chunks
Vegetable oil for frying
Method:
Into a large bowl sift the flour, make a well in the centre and add the eggs, begin beating from the centre, gradually working in the flour until if is all combined. Mix in the olive oil and he soda water, season with salt and pepper.
Add the carrots, potato, zucchini and corn, mix well through the batter. Gently stir through the ricotta.
Heat a large non-stick frying pan over a high heat and add enough oil to just cover the base of the pan. Reduce the heat to medium then spoon heaped tablespoonfuls of the mixture into the pan, frying until golden, about 2-3 minutes each side. Drain on paper towel and keep warm in the oven. Continue until the mixture is finished.
Source : Coles Baby Club Magazine Spring 2009
Nachos Quesadilla
Serves : 2-4
Prep : 10 mins
Cook : 7 mins
Ingredients :
1/2 cup red kidney beans
1/2 avocado, finely diced
1/2 cup shredded chicken meat
1 shallot, finely chopped, optional
1/2 tomato, de-seeded and diced
1/4 small red capsicum, diced
1/2 cup grated cheddar cheese
2 wholegrain tortilla wraps
1 lime quartered, optional
Method :
Preheat the oven to 180'C. Line a baking sheet with baking paper and set aside.
Spread the beans over half of each tortilla. Top with a scattering of avocado, chicken, shallot, tomato, capsicum and cheese. Season with salt and pepper and fold tortillas in half over the filling.
Carefully put the tortillas onto the baking tray and bake for about 7-8 minutes until
the cheese has just melted. Using a sharp knife slice each into 4 wedges, serve with a squeeze of lime if desired.
Source : Coles Baby Club Magazine Spring 2009
Prep : 10 mins
Cook : 7 mins
Ingredients :
1/2 cup red kidney beans
1/2 avocado, finely diced
1/2 cup shredded chicken meat
1 shallot, finely chopped, optional
1/2 tomato, de-seeded and diced
1/4 small red capsicum, diced
1/2 cup grated cheddar cheese
2 wholegrain tortilla wraps
1 lime quartered, optional
Method :
Preheat the oven to 180'C. Line a baking sheet with baking paper and set aside.
Spread the beans over half of each tortilla. Top with a scattering of avocado, chicken, shallot, tomato, capsicum and cheese. Season with salt and pepper and fold tortillas in half over the filling.
Carefully put the tortillas onto the baking tray and bake for about 7-8 minutes until
the cheese has just melted. Using a sharp knife slice each into 4 wedges, serve with a squeeze of lime if desired.
Source : Coles Baby Club Magazine Spring 2009
Banana, Apple & Maple Yoghurt
Serves : 1
Ready : 5 mins
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Ingredients :
half a banana (mashed)
half an apple (grated)
half a cup of greek yoghurt
1 teaspoon of maple syrup
Method:
Combine half a banana (mashed), half an apple (grated), half a cup of greek yoghurt and 1 teaspoon of maple syrup in a small bowl and serve.
Source : Coles Baby Club Magazine Spring 2009
Ready : 5 mins
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Ingredients :
half a banana (mashed)
half an apple (grated)
half a cup of greek yoghurt
1 teaspoon of maple syrup
Method:
Combine half a banana (mashed), half an apple (grated), half a cup of greek yoghurt and 1 teaspoon of maple syrup in a small bowl and serve.
Source : Coles Baby Club Magazine Spring 2009
Baked Bananas
Serves : 2
Ready : 12 mins
Ingredients :
2 bananas (split lengthwise)
30g diced butter
2 tablespoons of brown sugar
yoghurt or cream
Method :
Preheat the oven 180'C. Lay a 40cm piece of foil onto a baking tray and a similar size sheet of baking paper over the top. Put two bananas (split lengthwise) into the centre of the paper, next to each other. Scatter 30g diced butter and 2 tablespoons of brown sugar over the bananas.
Pull the paper and foil up around the bananas, pinching and folding the top closed, making a parcel. Bake in the oven for 10 mins until the bananas are just soft and a yummy sauce has formed. Serve with yoghurt or cream.
Source : Coles Baby Club Magazine Spring 2009
Ready : 12 mins
Ingredients :
2 bananas (split lengthwise)
30g diced butter
2 tablespoons of brown sugar
yoghurt or cream
Method :
Preheat the oven 180'C. Lay a 40cm piece of foil onto a baking tray and a similar size sheet of baking paper over the top. Put two bananas (split lengthwise) into the centre of the paper, next to each other. Scatter 30g diced butter and 2 tablespoons of brown sugar over the bananas.
Pull the paper and foil up around the bananas, pinching and folding the top closed, making a parcel. Bake in the oven for 10 mins until the bananas are just soft and a yummy sauce has formed. Serve with yoghurt or cream.
Source : Coles Baby Club Magazine Spring 2009
Banana Bread
Makes : 1 loaf
Ready : 1 hour and 10 mins
Ingredients :
250g self raising flour
1/2 cup almond meal
1 tsp ground cinnamon
pinch salt
100g brown sugar
125g butter, cut into cubes
2 tbsp maple syrup
1 granny smith apple, peeled and grated
400g very ripe bananas, mashed
2 large eggs
Method :
Preheat the oven to 180'C. Grease a loaf tin or 6 mini loaf tins.
Sift the flour into a large bowl, add the almond meal, cinnamon, salt and sugar stirring to combine. Add the butter, maple syrup, apple, bananas and eggs and beat together until well combined, using electric beaters.
Pour into the prepared tin and bake for 1 hour ( about 40 minutes for mini loaves) until golden on top and a skewer comes out clean when inserted into the middle.
Source : Coles Baby Club Magazine Spring 2009
Ready : 1 hour and 10 mins
Ingredients :
250g self raising flour
1/2 cup almond meal
1 tsp ground cinnamon
pinch salt
100g brown sugar
125g butter, cut into cubes
2 tbsp maple syrup
1 granny smith apple, peeled and grated
400g very ripe bananas, mashed
2 large eggs
Method :
Preheat the oven to 180'C. Grease a loaf tin or 6 mini loaf tins.
Sift the flour into a large bowl, add the almond meal, cinnamon, salt and sugar stirring to combine. Add the butter, maple syrup, apple, bananas and eggs and beat together until well combined, using electric beaters.
Pour into the prepared tin and bake for 1 hour ( about 40 minutes for mini loaves) until golden on top and a skewer comes out clean when inserted into the middle.
Source : Coles Baby Club Magazine Spring 2009
Roast Pumpkin & Chicken Pasta
Serve : 4
Ready : 30 mins
Ingredients :
800g diced pumpkin
400g penne pasta
4 tbsp olive oil
2 shredded chicken breasts
1 clove of garlic
1 punnet of cherry tomatoes (halved)
lemon juice
Method :
Preheat the oven to 200'C. Put 800g of diced pumpkin into a baking dish and toss with 2 tablespoons of olive oil. Bake for 20 mins or until golden and soft.
While the pumpkin is cooking, bring a large pot of salted water to the boil. 10 minutes before the pumpkin is done, put 400g penne pasta into the water.
Heat a large non-stick frying pan over a high heat, add 2 tablespoons of olive oil, add meat from 2 shredded chicken breasts (pre-cooked), 1 clove of garlic, 1 punnet of cherry tomatoes (halved) and lemon juice. Cook for 1 minute, tossing the ingredients together. Remove from the heat and season to taste.
Drain the pasta and add to the pan, add to the pan, along with the pumpkin, toss to combine and add a little extra oil and lemon juice if desired. Serve with a sprinkling of grated parmesan cheese.
Source : Coles Baby Club Magazine Spring 2009
Ready : 30 mins
Ingredients :
800g diced pumpkin
400g penne pasta
4 tbsp olive oil
2 shredded chicken breasts
1 clove of garlic
1 punnet of cherry tomatoes (halved)
lemon juice
Method :
Preheat the oven to 200'C. Put 800g of diced pumpkin into a baking dish and toss with 2 tablespoons of olive oil. Bake for 20 mins or until golden and soft.
While the pumpkin is cooking, bring a large pot of salted water to the boil. 10 minutes before the pumpkin is done, put 400g penne pasta into the water.
Heat a large non-stick frying pan over a high heat, add 2 tablespoons of olive oil, add meat from 2 shredded chicken breasts (pre-cooked), 1 clove of garlic, 1 punnet of cherry tomatoes (halved) and lemon juice. Cook for 1 minute, tossing the ingredients together. Remove from the heat and season to taste.
Drain the pasta and add to the pan, add to the pan, along with the pumpkin, toss to combine and add a little extra oil and lemon juice if desired. Serve with a sprinkling of grated parmesan cheese.
Source : Coles Baby Club Magazine Spring 2009
Chicken, Pear & Sweet Potato Puree
Makes : 3 cups
Ready : 15 mins
Ingredients :
100g chicken breast fillet
1 cut diced sweet potato
1 small pear (quartered)
500ml chicken stock
Method :
Put 100g chicken breast fillet, 1 cut diced sweet potato and 1 small pear (quartered) into a small sauce pan, cover with 500ml chicken stock and cook over a medium heat for 10 mins.
Remove the chicken from the pot and puree in a blender, with some stock, until smooth. Place into a container and repeat the process with the remaining sweet potato, pear and stock. Mix together with the chicken.
Source : Coles Baby Club Magazine Spring 2009
Ready : 15 mins
Ingredients :
100g chicken breast fillet
1 cut diced sweet potato
1 small pear (quartered)
500ml chicken stock
Method :
Put 100g chicken breast fillet, 1 cut diced sweet potato and 1 small pear (quartered) into a small sauce pan, cover with 500ml chicken stock and cook over a medium heat for 10 mins.
Remove the chicken from the pot and puree in a blender, with some stock, until smooth. Place into a container and repeat the process with the remaining sweet potato, pear and stock. Mix together with the chicken.
Source : Coles Baby Club Magazine Spring 2009
Chicken and Pumpkin Salad
Serves : 4-6
Ready : 30 mins
Ingredients :
800g pumpkin, peeled and diced
4 tbsp olive oil
1/2 tsp cayenne pepper
1/2 tsp ground cumin
400g penne
125ml extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
2-3 tsp Dijon mustard
2 tsp honey
2 cloves garlic, crushed
2 cooked chicken breasts, shredded
1/2 cup basil leaves
1 punnet cherry tomatoes, halved
2-3 cups wild rocket
1/2 cup chopped black olives
Method:
Preheat the oven to 200'C. Put the pumpkin into a baking dish and toss with 2 tablespoons of the olive oil, cayenne pepper and ground cumin. Bake for 20 mins, or until golden and soft.
While the pumpkin is cooking, bring a large pot of salted water to the boil, 10 mins before the pumpkin is done, put the pasta into the boiling water.
While the pasta is cooking, whisk together the olive oil, balsamic vinegar, lemon juice, mustard, honey and garlic. Season to taste and set aside.
Add the drained pasta to a large bowl, with the pumpkin pour over the dressing and toss to combine. Add the remaining ingredients and toss again. Season to taste.
Source : Coles Baby Club Magazine Spring 2009
Ready : 30 mins
Ingredients :
800g pumpkin, peeled and diced
4 tbsp olive oil
1/2 tsp cayenne pepper
1/2 tsp ground cumin
400g penne
125ml extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
2-3 tsp Dijon mustard
2 tsp honey
2 cloves garlic, crushed
2 cooked chicken breasts, shredded
1/2 cup basil leaves
1 punnet cherry tomatoes, halved
2-3 cups wild rocket
1/2 cup chopped black olives
Method:
Preheat the oven to 200'C. Put the pumpkin into a baking dish and toss with 2 tablespoons of the olive oil, cayenne pepper and ground cumin. Bake for 20 mins, or until golden and soft.
While the pumpkin is cooking, bring a large pot of salted water to the boil, 10 mins before the pumpkin is done, put the pasta into the boiling water.
While the pasta is cooking, whisk together the olive oil, balsamic vinegar, lemon juice, mustard, honey and garlic. Season to taste and set aside.
Add the drained pasta to a large bowl, with the pumpkin pour over the dressing and toss to combine. Add the remaining ingredients and toss again. Season to taste.
Source : Coles Baby Club Magazine Spring 2009
Simple Meat Sauce
Serves : 4
Ready : 20 mins
Method :
Heat a large non-stick frying pan over a medium high heat. Add 1 tablespoon of olive oil, then 1 brown onion and cook for 5-7 mins. Add 1 clove of crushed garlic and cook, stiring constantly for a further 2 mins.
Next add 500g lean beef mince and cook for about 10 mins, until browned, breaking up any lumps with a wooden spoon. Stir through 1/3 cup of flat leaf parsley (finely chopped)
Finally add stock (250ml), a 400g tin of chopped tomatoes and 2 tablespoons of tomato paste and bring to the boil. Reduce heat to medium and simmer for 30 mins. Serve stirred thorugh steamed rice or baby pasta with a sprinkle of grated parmesan.
Source : Coles Baby Club Magazine Spring 2009
Ready : 20 mins
Method :
Heat a large non-stick frying pan over a medium high heat. Add 1 tablespoon of olive oil, then 1 brown onion and cook for 5-7 mins. Add 1 clove of crushed garlic and cook, stiring constantly for a further 2 mins.
Next add 500g lean beef mince and cook for about 10 mins, until browned, breaking up any lumps with a wooden spoon. Stir through 1/3 cup of flat leaf parsley (finely chopped)
Finally add stock (250ml), a 400g tin of chopped tomatoes and 2 tablespoons of tomato paste and bring to the boil. Reduce heat to medium and simmer for 30 mins. Serve stirred thorugh steamed rice or baby pasta with a sprinkle of grated parmesan.
Source : Coles Baby Club Magazine Spring 2009
Mini Meatballs Cheesy Surprise
Serves : 4
Ready : 20 mins
Ingredients :
olive oil
1 clove of garlic
1/3 cup parsley
500g lean beef mince
1 egg
salt and pepper for garnishing
100g mozzarella cheese
plain flour for coating
Method:
Heat a large non-stick frying pan over a medium high heat. Add 1 tbp of olive oil, 1 onion and 1 clove of garlic, saute for 4-5 mins. Transfer to a large bowl.
Add 1/3 cup parsley, 500g lean beef mince and 1 egg to the bowl, season with salt and pepper and mix with your hands or a wooden spoon, until well combined.
Cut 100g of mozzarella into 1cm cubes. Roll mixture into walnut sized balls, gently pushing a cube of mozzarella into each. Roll each ball into some seasoned plain flour to lightly coat.
Return the frying pan to the stove and heat over a medium high heat, add 100ml olive oil fry the meatballs, in batches, until golden brown all over.
Source : Coles Baby Club Magazine Spring 2009
Ready : 20 mins
Ingredients :
olive oil
1 clove of garlic
1/3 cup parsley
500g lean beef mince
1 egg
salt and pepper for garnishing
100g mozzarella cheese
plain flour for coating
Method:
Heat a large non-stick frying pan over a medium high heat. Add 1 tbp of olive oil, 1 onion and 1 clove of garlic, saute for 4-5 mins. Transfer to a large bowl.
Add 1/3 cup parsley, 500g lean beef mince and 1 egg to the bowl, season with salt and pepper and mix with your hands or a wooden spoon, until well combined.
Cut 100g of mozzarella into 1cm cubes. Roll mixture into walnut sized balls, gently pushing a cube of mozzarella into each. Roll each ball into some seasoned plain flour to lightly coat.
Return the frying pan to the stove and heat over a medium high heat, add 100ml olive oil fry the meatballs, in batches, until golden brown all over.
Source : Coles Baby Club Magazine Spring 2009
Beef Burgers
Serves : 4
Ready : 16 mins
Ingredients :
500g lean beef mince
2 tbsp tomato paste
2 cloves garlic, crushed
pinch Cayenne pepper
1/3 cup flat leaf parsley, finely chopped
1 tbsp olive oil
4 slices Gruyere cheese
4 crusty burger buns, split and toasted
4 tbsp olive tapenade
2 handfuls baby rocket
1 vine ripened tomato, thinly sliced
4 slices prosciutto, crisped in the oven
Method:
Put the mince, tomato paste, garlic, cayenne pepper and parsley into a large bowl and mix well until combined.
Split the mixture into four and shape into hamburger patties. Extra patties can be put in freezer bags and frozen.
Heat a large non-stick frying pan over a high heat, add the oil. Cook the patties for about 3 mins per side until golden brown. Top each with a slice of cheese. Remove from the heat.
To make the burgers : spread the base of the bun with a tablespoon of tapenade, then put on some rocket, a couple of slices of tomato and the beef Pattie, top with the crispy prosciutto and finally the lid of the bun. Serve with your favourite sauce, mustard or mayonnaise.
Source : Coles Baby Club Magazine Spring 2009
Ready : 16 mins
Ingredients :
500g lean beef mince
2 tbsp tomato paste
2 cloves garlic, crushed
pinch Cayenne pepper
1/3 cup flat leaf parsley, finely chopped
1 tbsp olive oil
4 slices Gruyere cheese
4 crusty burger buns, split and toasted
4 tbsp olive tapenade
2 handfuls baby rocket
1 vine ripened tomato, thinly sliced
4 slices prosciutto, crisped in the oven
Method:
Put the mince, tomato paste, garlic, cayenne pepper and parsley into a large bowl and mix well until combined.
Split the mixture into four and shape into hamburger patties. Extra patties can be put in freezer bags and frozen.
Heat a large non-stick frying pan over a high heat, add the oil. Cook the patties for about 3 mins per side until golden brown. Top each with a slice of cheese. Remove from the heat.
To make the burgers : spread the base of the bun with a tablespoon of tapenade, then put on some rocket, a couple of slices of tomato and the beef Pattie, top with the crispy prosciutto and finally the lid of the bun. Serve with your favourite sauce, mustard or mayonnaise.
Source : Coles Baby Club Magazine Spring 2009
Greens with Cheese
Serves : 3
Ready : 10 mins
Ingredients :
steam 1/2 small broccoli, 6 broad beans, 4 asparagus spears, and 1/4 cauliflower until tender.
Place the hot vegetables into a blender with one egg yolk, 1/2 cup cheese and 1 tsp melted butter, whiz until combined. Serve.
Source : Coles Baby Club Magazine Spring 2009
Ready : 10 mins
Ingredients :
steam 1/2 small broccoli, 6 broad beans, 4 asparagus spears, and 1/4 cauliflower until tender.
Place the hot vegetables into a blender with one egg yolk, 1/2 cup cheese and 1 tsp melted butter, whiz until combined. Serve.
Source : Coles Baby Club Magazine Spring 2009
Veggie Blast
Serves : 3
Ready : 10 mins
Ingredients:
1/4 small cabbage
1/4 small broccoli
3 leaves of sliverbeet
1 bunch of bok choy
1 large potato
1 carrot
Method :
Wash and steam 1/4 small cabbage, 1/4 small broccoli, 3 leaves of silverbeet, 1 bunch of bok choy, 1 large potato (peeled) and 1 carrot (peeled).
Once tender, remove vegetables from steamer then place them into a blender along with 1/4 tsp ginger grated and whiz until combined. Serve.
Source : Coles Baby Club Magazine Spring 2009
Ready : 10 mins
Ingredients:
1/4 small cabbage
1/4 small broccoli
3 leaves of sliverbeet
1 bunch of bok choy
1 large potato
1 carrot
Method :
Wash and steam 1/4 small cabbage, 1/4 small broccoli, 3 leaves of silverbeet, 1 bunch of bok choy, 1 large potato (peeled) and 1 carrot (peeled).
Once tender, remove vegetables from steamer then place them into a blender along with 1/4 tsp ginger grated and whiz until combined. Serve.
Source : Coles Baby Club Magazine Spring 2009
Mini Spinach & Corn Frittatas
Makes : 8
Prep : 5 mins
Cooking : 20-25 mins
Ingredients :
Preheat the oven to 180'C. Melt the butter in a frying pan over medium high heat, add the spinach, and stir for one to two mins, or until the spinach has wilted. Place into a mixing bowl and allow to cool.
Cook corn in boiling water and drain. Add the corn kernels, spring onions, dill and cheese to the spinach and mix to combine.
Spray a muffin tin or baking dish with cooking spray oil and pour in mixture, covering evenly.
Place the eggs and cream in a mixing bowl, whisk to combine and season to taste. Pour the egg mixutre over the vegetables, filling to the top of the tin.
Place in the oven and bake for 20-25 mins, or until golden and cooked through. Allow to cool slightly before serving.
Source : Coles Baby Club Magazine Spring 2009
Prep : 5 mins
Cooking : 20-25 mins
Ingredients :
Preheat the oven to 180'C. Melt the butter in a frying pan over medium high heat, add the spinach, and stir for one to two mins, or until the spinach has wilted. Place into a mixing bowl and allow to cool.
Cook corn in boiling water and drain. Add the corn kernels, spring onions, dill and cheese to the spinach and mix to combine.
Spray a muffin tin or baking dish with cooking spray oil and pour in mixture, covering evenly.
Place the eggs and cream in a mixing bowl, whisk to combine and season to taste. Pour the egg mixutre over the vegetables, filling to the top of the tin.
Place in the oven and bake for 20-25 mins, or until golden and cooked through. Allow to cool slightly before serving.
Source : Coles Baby Club Magazine Spring 2009
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