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
Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
01 May 2009
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.
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
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
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
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
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
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
24 April 2009
Chicken Meatballs in Soup
Prep time : 20 mins
Cooking time : 20 mins
Serves : 4
Ingredients :
1 spring onion (scallion)
375g minced (ground) chicken
875ml salt-reduced chicken stock
1.5 tablespoon frozen peas
1.5 tablespoon finely diced carrot
1 tablespoon alphabet noodles or other small pasta
Method:
Finely chop half the spring onion and thinly slice the remainder.
Combine the chicken and finely chopped spring onion until thoroughly mixed, then form into small balls, about the size of walnuts.
Bring the chicken stock to the boil in a saucepan and add the peas, carrot and noodles.
Simmer until the vegetables are tender, then add the reserved sliced spring onion.
Drop the chicken balls into the simmering soup.
Cook until the meatballs float to the surface and turn white.
Source : Fallow, C & Kingham, K. (2005) Baby & Toddler Food Book, Murdock Books Pty Ltd
Cooking time : 20 mins
Serves : 4
Ingredients :
1 spring onion (scallion)
375g minced (ground) chicken
875ml salt-reduced chicken stock
1.5 tablespoon frozen peas
1.5 tablespoon finely diced carrot
1 tablespoon alphabet noodles or other small pasta
Method:
Finely chop half the spring onion and thinly slice the remainder.
Combine the chicken and finely chopped spring onion until thoroughly mixed, then form into small balls, about the size of walnuts.
Bring the chicken stock to the boil in a saucepan and add the peas, carrot and noodles.
Simmer until the vegetables are tender, then add the reserved sliced spring onion.
Drop the chicken balls into the simmering soup.
Cook until the meatballs float to the surface and turn white.
Source : Fallow, C & Kingham, K. (2005) Baby & Toddler Food Book, Murdock Books Pty Ltd
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