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
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
01 May 2009
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
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
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
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
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
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
24 April 2009
Tomato Soup
Soup is a great way to get vegetables into toddlers. Make sure it is cool enough to eat and then let them dunk toast fingers for a nourishing 'hand on' meal.
Prep time : 10 mins
Cooking time : 20 mins
Serves : 4
Ingredients :
20g unsalted butter
1 celery stalk, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 garlic clove, crushed
700g tomato-based pasta sauce
750ml salt-reduced chicken or vegetable stock
1 teaspoon sugar
1 parsley sprig
1 bay leaf
250ml milk
2 teaspoons chopped parsley
toast, to serve
Method:
Melt the butter in a saucepan and saute the celery, onion and carrot for 3-4 mins.
Add the garlic and cook for 30 seconds.
Add the pasta sauce, chicken or vegetable stock, sugar, parsley sprig and bay leaf
Bring to the boil, then simmer for 10 mins.
Remove the parsley and bay leaf.
Puree the soup in a blender, then return it to the pan.
Stir through the milk and heat until hot.
Garnish with the parsley and serve with toast.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Prep time : 10 mins
Cooking time : 20 mins
Serves : 4
Ingredients :
20g unsalted butter
1 celery stalk, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 garlic clove, crushed
700g tomato-based pasta sauce
750ml salt-reduced chicken or vegetable stock
1 teaspoon sugar
1 parsley sprig
1 bay leaf
250ml milk
2 teaspoons chopped parsley
toast, to serve
Method:
Melt the butter in a saucepan and saute the celery, onion and carrot for 3-4 mins.
Add the garlic and cook for 30 seconds.
Add the pasta sauce, chicken or vegetable stock, sugar, parsley sprig and bay leaf
Bring to the boil, then simmer for 10 mins.
Remove the parsley and bay leaf.
Puree the soup in a blender, then return it to the pan.
Stir through the milk and heat until hot.
Garnish with the parsley and serve with toast.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Banana Porridge
A wholegrain cereal like oats is rich in energy-giving carbohydrates, essential fats and minerals. Team it with banana and it becomes a great source of B vitamins including folate, as well as vitamin C and potassium.
Prep time : 5 mins
Cooking time : 2 mins
Serves : 1
Ingredients :
1 tablespoon quick-cook oats
1 tablespoon cold water
1.5 tablespoon hot water
2 teaspoons mashed banana
milk or cooled boiled water
Method :
Combine the quick-cook oats with the cool water in a small saucepan.
Add the hot water and bring to the boil, stirring.
Reduce the heat and simmer for 30 seconds or until the mixture is thick and creamy.
Remove the porridge from the heat and stir through the mashed banana.
Mix with enough milk or cooled boiled water to produce the required consistency.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Prep time : 5 mins
Cooking time : 2 mins
Serves : 1
Ingredients :
1 tablespoon quick-cook oats
1 tablespoon cold water
1.5 tablespoon hot water
2 teaspoons mashed banana
milk or cooled boiled water
Method :
Combine the quick-cook oats with the cool water in a small saucepan.
Add the hot water and bring to the boil, stirring.
Reduce the heat and simmer for 30 seconds or until the mixture is thick and creamy.
Remove the porridge from the heat and stir through the mashed banana.
Mix with enough milk or cooled boiled water to produce the required consistency.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Fluffy Omelette
The ultimate in convenience food, eggs make a perfect meal at any time of the day for a growing toddler.
Prep time : 5 mins
Cooking time : 5 mins
Serves : 1
Ingredients :
1 egg yolk2 egg whites
1 teaspoon unsalted butter
Method :
Lightly beat the egg yolk with 1 teaspoon water.
Beat the egg whites to soft peaks and stir in the yolk mixture.
Melt the butter in a small frying pan and pour in the egg mixture.
Cook quickly on one side, then turn and cook until just firm.
Source : Fallow, C & Kingham, K. (2005) Baby & Toddler Food Book, Murdock Books Pty Ltd
Prep time : 5 mins
Cooking time : 5 mins
Serves : 1
Ingredients :
1 egg yolk2 egg whites
1 teaspoon unsalted butter
Method :
Lightly beat the egg yolk with 1 teaspoon water.
Beat the egg whites to soft peaks and stir in the yolk mixture.
Melt the butter in a small frying pan and pour in the egg mixture.
Cook quickly on one side, then turn and cook until just firm.
Source : Fallow, C & Kingham, K. (2005) Baby & Toddler Food Book, Murdock Books Pty Ltd
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