2 tbs tiny pasta stars
2 tbs unsalted butter
1/2 small clove garlic
1 1/2 cups sliced button mushrooms
3 tomatoes, peeled, seeded and roughly chopped
1/4 cup grated Cheddar cheese
Cook the pasta according to the instructions on the package.
Melt the butter in a saucepan and saute the garlic for about 30 seconds.
Add the sliced mushrooms and saute for 3 minutes.
Add the tomatoes and cook, covered, until mushy (3-4 minutes).
Stir in the cheese until melted.
Puree the vegetable and cheese mixture, then stir in the cooked pasta.
MINI SHEPHERD'S PIE
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 tbs vegetable oil
1 small clove garlic, minced
1/4 cup chopped onions
4 oz lean ground beef
1 tomato, peeled, seeded, chopped
1 tbs ketchup
1/2 cup unsalted chicken stock
1 tbs unsalted butter
2 tbs milk
Put the potatoes and carrots into a saucepan, pour in boiling water, and cook the vegetables until tender (about 20 minutes).
Meanwhile, heat the oil in a small saucepan and saute the garlic and onion until softened. Add the ground beef and saute, stirring occasionally, until browned all over.
Add the tomato and ketchup and pour in the stock.
Cover, bring to a boil and then simmer for about 20 minutes.
When the potatoes and carrots are cooked, drain and return to the saucepan together with the butter and milk, and mash with a potato masher until smooth.
Mix the meat with the mashed potato and carrot.
BABY'S BALOGNESE
1/4 cup finely chopped onion
2 tbs finely chopped celery
1 tbs vegetable oil
2 tbs finely grated carrot
5 oz lean ground beef
1 tbs ketchup
2 tomatos, peeled, seeded, chopped
1/4 cup unsalted chicken stock
2 oz spaghetti
Saute the onion and celery in the vegetable oil for 3 to 4 minutes.
Add the grated carrot and cook for 2 minutes. Add the ground beef and stir until browned.
Stir in the ketchup, tomatoes and stock.
Bring the mixture to a boil, then reduce the heat, cover, and cook until the meat is cooked through (10 to 15 mins).
Meanwhile, cook the spaghetti according to package instructions until quite soft. Drain and chop into small lengths.
Transfer the Bolognese sauce to a food processor and puree to a fairly smooth texture before combining with the pasta.
From:
Superfoods for Babies and Children, Annabel Karmel
Feeding your Baby & Toddler, Annabel Karmel
CREAMY MUSHROOM PASTA SAUCE
1 tbs olive oil
3 spring onions, finely chopped
300g mushrooms, sliced
1 tbs fresh parsley, finely chopped
freshly ground black pepper
100ml unsalted vegetable stock
50g full-fat cream cheese
baby pasta or rice, cooked
Heat the oil in a large frying pan, add the spring onions and cook until soft and translucent (5 mins).
Add the mushroom and fry until golden and just beginning to lose their liquid. Add the parsley and black pepper and stir well. Pour in the stock and cook over a gentle heat until the mushrooms are soft (about 4 mins).
Stir in the cream cheese.
To serve, thaw thoroughly. Whiz with handheld blender until smooth, then pour over cooked baby pasta or rice.
BACON AND APPLE BREAD
MINI SHEPHERD'S PIE
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 tbs vegetable oil
1 small clove garlic, minced
1/4 cup chopped onions
4 oz lean ground beef
1 tomato, peeled, seeded, chopped
1 tbs ketchup
1/2 cup unsalted chicken stock
1 tbs unsalted butter
2 tbs milk
Put the potatoes and carrots into a saucepan, pour in boiling water, and cook the vegetables until tender (about 20 minutes).
Meanwhile, heat the oil in a small saucepan and saute the garlic and onion until softened. Add the ground beef and saute, stirring occasionally, until browned all over.
Add the tomato and ketchup and pour in the stock.
Cover, bring to a boil and then simmer for about 20 minutes.
When the potatoes and carrots are cooked, drain and return to the saucepan together with the butter and milk, and mash with a potato masher until smooth.
Mix the meat with the mashed potato and carrot.
BABY'S BALOGNESE
1/4 cup finely chopped onion
2 tbs finely chopped celery
1 tbs vegetable oil
2 tbs finely grated carrot
5 oz lean ground beef
1 tbs ketchup
2 tomatos, peeled, seeded, chopped
1/4 cup unsalted chicken stock
2 oz spaghetti
Saute the onion and celery in the vegetable oil for 3 to 4 minutes.
Add the grated carrot and cook for 2 minutes. Add the ground beef and stir until browned.
Stir in the ketchup, tomatoes and stock.
Bring the mixture to a boil, then reduce the heat, cover, and cook until the meat is cooked through (10 to 15 mins).
Meanwhile, cook the spaghetti according to package instructions until quite soft. Drain and chop into small lengths.
Transfer the Bolognese sauce to a food processor and puree to a fairly smooth texture before combining with the pasta.
From:
Superfoods for Babies and Children, Annabel Karmel
Feeding your Baby & Toddler, Annabel Karmel
CREAMY MUSHROOM PASTA SAUCE
1 tbs olive oil
3 spring onions, finely chopped
300g mushrooms, sliced
1 tbs fresh parsley, finely chopped
freshly ground black pepper
100ml unsalted vegetable stock
50g full-fat cream cheese
baby pasta or rice, cooked
Heat the oil in a large frying pan, add the spring onions and cook until soft and translucent (5 mins).
Add the mushroom and fry until golden and just beginning to lose their liquid. Add the parsley and black pepper and stir well. Pour in the stock and cook over a gentle heat until the mushrooms are soft (about 4 mins).
Stir in the cream cheese.
To serve, thaw thoroughly. Whiz with handheld blender until smooth, then pour over cooked baby pasta or rice.
BACON AND APPLE BREAD
2 rashers unsmoked back bacon
200g self-rising flour
1/2 tbs baking powder
1 eating apple, peeled and grated
2 tbs fresh parsley, chopped
4tbs olive oil
1 medium free-range egg
85ml full-fat milk
50g medium Chedder cheese, grated
Preheat the oven to 180C. Grease and lightly flour a 1kg loaf tin.
Grill the bacon until crisp, then cut into very small pieces.
Sieve the flour and baking powder into a bowl. Stir in the apple, parsley and bacon, then make a well in the middle.
Mix together the oil, egg, milk and cheese and pour into the well. Mix everything together but do not beat.
Spoon the mixture into the prepared tin and bake for 25 mins until risen and golden.
Cool slightly and server, or cool, slice, wrap each slice individually in foil, and freeze.
BANANA SCONES
450g self-raising flour
pinch of ground cinnamon
60g unsalted butter
1 very ripe medium banana, roughly mashed
284ml buttermilk
4-6 tbs full-fat milk
Preheat the oven to 180C.
Sieve the flour and cinnamon into a large bowl, then rub in the butter until the mixture resembles breadcrumbs. Stir in the banana and buttermilk.
Add enough milk to make a soft sticky dough. Drop little spoonfuls onto a greased baking sheet. Bake for 14-16 mins, until golden and cooked.
Leave to cool on a wire rack.
