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
01 May 2009
Creamy Chicken & Corn Soup
Prep time : 10 mins
Cooking time : 20 mins
Serves : 6
Ingredients :
1 litre salt-reduced chicken stock
40g small pasta
175g finely chopped cooked chicken
125g tinned creamed corn
1 tablespoon chopped parsley
Method:
Put the stock and pasta in a saucepan
Bring to the boil, then reduce the heat and simmer for 10-12 mins or until the pasta is very tender.
Add the chicken and corn and simmer for 5 mins.
Stir in the parsley and cool slightly.
Process in a blender or food processor until smooth.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 20 mins
Serves : 6
Ingredients :
1 litre salt-reduced chicken stock
40g small pasta
175g finely chopped cooked chicken
125g tinned creamed corn
1 tablespoon chopped parsley
Method:
Put the stock and pasta in a saucepan
Bring to the boil, then reduce the heat and simmer for 10-12 mins or until the pasta is very tender.
Add the chicken and corn and simmer for 5 mins.
Stir in the parsley and cool slightly.
Process in a blender or food processor until smooth.
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
Dried Fruit Compote with Yoghurt
This fruity breakfast is full of flavour and is a great source of fibre, calcium and potassium with small but important amounts of iron and beta-carotene.
Prep time : 5 mins
Cooking time : 10 mins
Serves : 4
Ingredients :
50g dried apricots, quartered
50g stoned prunes, quartered
50g dried pears, chopped
50g dried peaches, chopped
185ml orange juice
1 cinnamon stick
plain yoghurt, to serve
Method :
Put the fruit, orange juice and cinnamon stick in a saucepan and stir to combine.
Bring to the boil, then reduce the heat to low, cover and simmer for 10 mins or until the fruit is plump and softened.
Discard the cinnamon stick.
Serve drizzled with the cooking liquid and a dollop of the plain yoghurt.
Store in an airtight container in the refrigerator for up to 1 week.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Prep time : 5 mins
Cooking time : 10 mins
Serves : 4
Ingredients :
50g dried apricots, quartered
50g stoned prunes, quartered
50g dried pears, chopped
50g dried peaches, chopped
185ml orange juice
1 cinnamon stick
plain yoghurt, to serve
Method :
Put the fruit, orange juice and cinnamon stick in a saucepan and stir to combine.
Bring to the boil, then reduce the heat to low, cover and simmer for 10 mins or until the fruit is plump and softened.
Discard the cinnamon stick.
Serve drizzled with the cooking liquid and a dollop of the plain yoghurt.
Store in an airtight container in the refrigerator for up to 1 week.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Mushroom with Toast Fingers
Prep time : 10 mins
Cooking time : 20 mins
Serves : 4
Ingredients :
Mushroom sauce
1 tablespoon olive oil
800g mixed mushrooms chopped
2 garlic cloves, crushed
1 teaspoon finely chopped thyme
125ml salt-reduced vegetable stock
1 large handful parsley, finely chopped
4 slices thick wholemeal bread
baby English spinach (optional)
shaved parmesan cheese (optional)
Method:
Heat the olive oil in a large frying pan.
Add the mixed mushrooms and cook over high heat for 4-5 mins, or until soft.
Add the garlic and thyme.
Season and cook for 2-3 mins.
Add 185ml water.
Cook until it has evaporated.
Add the stock, then reduce the heat.
Cook for a further 3-4 mins, or until the stock has reduced and thickened.
Add the parsley.
Grill (broil) or toast the bread until golden on both sides.
Slice into fingers, if desired.
Divide among the serving plates and top with the mushrooms.
Top with baby English spinach leaves and parmesan shavings, if desired.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 20 mins
Serves : 4
Ingredients :
Mushroom sauce
1 tablespoon olive oil
800g mixed mushrooms chopped
2 garlic cloves, crushed
1 teaspoon finely chopped thyme
125ml salt-reduced vegetable stock
1 large handful parsley, finely chopped
4 slices thick wholemeal bread
baby English spinach (optional)
shaved parmesan cheese (optional)
Method:
Heat the olive oil in a large frying pan.
Add the mixed mushrooms and cook over high heat for 4-5 mins, or until soft.
Add the garlic and thyme.
Season and cook for 2-3 mins.
Add 185ml water.
Cook until it has evaporated.
Add the stock, then reduce the heat.
Cook for a further 3-4 mins, or until the stock has reduced and thickened.
Add the parsley.
Grill (broil) or toast the bread until golden on both sides.
Slice into fingers, if desired.
Divide among the serving plates and top with the mushrooms.
Top with baby English spinach leaves and parmesan shavings, if desired.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Mixed Berry Couscous
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
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
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