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
03 May 2009
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
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
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
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
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
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
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
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