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
01 May 2009
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
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
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
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
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
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