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I have put together a few recipes that I know my daughter loves and to
help her stay-at-home dad plan shopping and meals.
All meal idea’s are tasty enough to be eaten by everyone. Be sure to cook
a bit extra for yourself!
Note that these are my own recipes and recipes I have found on the net and in books.
They are suited to what my daughter likes to eat. You may need to adapt these recipes
according to your child’s dietary requirements and chewing abilities etc.
ENJOY!
Breakfasts the only meal my daughter will allow spoon feeding!
1 weetbix biscuit
Handful of sultana’s
Warm full fat milk
Boil the kettle and cover sultanas with water and let soak
for a minute or two.
Serve!
1 egg
1 rasher of bacon (only flesh part – discard all fat)
Milk
Butter
Parsley
Whisk milk, egg and parsley together. Add a dob of butter to a small frying
pan. When melted, pour egg mixture into pan and stir until cooked through
and scrambled. Add bacon pieces.
Serve with toast fingers and if baby likes, some grilled tomato pieces that
have had seeds removed or chunks of avocado.
Pour oats into serving dish, top with full fat milk and stir. Serve
when cooled.
French maple and cinnamon toast
Egg
Milk
Cinnamon
Maple Syrup or Vanilla
Serve with fresh fruit or some fruit yogurt to dip bits of torn
bread into.
Potato Pancakes
Heat oil or butter in a heavy-based, non-stick pan over medium heat. Drop
heaped tablespoons of mixture into pan and flatten slightly.
Cook pancakes for 4-5 minutes on each side, or until golden and cooked
through. Drain on paper towels and serve with tomato sauce to dip in, or
some mashed cream cheese and avocado. Or try adding some corn kernels,
peas, pieces of ham etc (great for breakfast, lunch or dinner!)
Spread bread with margarine on one side and a scrape of vegemite on the
other. Place in jaffle maker, buttered side down. Add grated cheeses and
cook until cheeses are melted and toast is golden. Allow to cool before
serving.
Other jaffle combo’s (also good for lunches):
Quick Breakfasts
Toasted cheese and vegemite soldiers (toast under grill until cheese is
melted)
Weetbix served dry and spread with some 100% fruit jam
Crepe Recipe
2 large eggs
75g (1/2 cup) plain flour
185ml (3/4 cup) milk
Using a fork, lightly beat eggs in a medium-sized bowl. Add half the flour and
stir until the mixture is smooth. Add remaining flour and mix well to form a
smooth paste. Add milk gradually, whisking or stirring between each addition
to make a smooth batter. Leave crepe batter to stand for 30 minutes before
using.
After 30 minutes standing time, we transfer our crepe batter into a container
with a pouring spout to make it easier to pour the batter into the pan. Stir the
batter before using. If your batter is lumpy at this stage, you can pass it
through a fine sieve to remove the lumps.
Place a lightly greased (preferably non-stick) pan over medium heat. Pour a
couple of tablespoons of batter into the pan and quickly swirl the pan to
produce crepes of desired size. If you find the batter is a little too thick to
produce a thin, even crepe add an extra dash of milk to the batter.
Cook crepes over medium heat until the top of the crepe completely loses its
wet appearance and its underside has begun to color. Flip crepe and cook
other side. Remove cooked crepe from pan and lightly grease pan before
cooking next crepe.
Filling
Peel and halve garlic cloves. Bring a large saucepan of water to the boil. Add
broccoli and garlic and boil until broccoli is just tender. Drain broccoli and
garlic and set aside to cool.
Divide broccoli filling between crepes and roll up. Place crepes seam side
down in a baking dish. Sprinkle with grated tasty cheese and drizzle with
cream. Bake at 200 degrees Celsius until cheese is bubbly and golden.
Serve on their own or with some steamed vegetable fingers or salad pieces
such as tomato, cucumber, cooled beans etc.
Salmon Bites
Bread Cases
Brush one side of each bread round with melted butter. Ease the rounds,
buttered side down, into the holes of a mini muffin tin. Bake cases until crisp,
about 10-15 minutes.
Salmon Filling
Remove skin and bones from the salmon and break it into small chunks. Melt
butter in a medium saucepan over low heat. Stir in flour and cook, stirring,
until the mixture bubbles. Remove from heat.
Add about one third of the milk at a time, stirring until mixture is well
combined and as smooth a possible before adding the next third. When all the
milk is added, return to medium heat and stir continuously until mixture
bubbles and thickens. Remove from heat.
Add shallots, salt, pepper, paprika, mustard, lemon juice and parsley to white
sauce. Stir until combined. Add the salmon and mix gently.
Fill the cooked bread cases with the salmon mixture. Bake at 170 degrees for
about 7-10 minutes, until hot. Top with parsley sprigs and serve immediately.
To make the breadcrumbs, place some day-old bread in a food processor and
process to make fine crumbs.
Cook rice in boiling water according to the directions on the package and
drain well.
In a large bowl, mash the cooked sweet potato with a fork. Add the
breadcrumbs, rice, onion, pea and corn mix, parmesan, cumin, garlic, egg
yolk, parsley, salt and pepper and stir until just combined. Form mixture into
8 patties.
Heat oil in a heavy based, non-stick frypan over medium heat. Cook patties
for a few minutes on each side until golden brown and cooked through.
Zucchini Slice
550g zucchini
1 medium onion, finely chopped
130g bacon (after fat and rind has been
removed)
75g (1 cup, lightly packed) grated tasty
(cheddar) cheese
112g (3/4 cup) self-raising flour
4 large eggs
1/3 cup oil
Preheat oven to 180 degrees Celsius (160 degrees fan forced). Line an 18cm
x 28cm baking dish or slice tin with baking paper.
Finely chop bacon. Place onion and bacon in a heavy-based pan over medium
heat.
Fry for about six minutes, stirring occasionally, until onion has softened but
not browned. Set aside to cool.
Wash zucchini, remove ends and finely grate. Squeeze handfuls of grated
zucchini over sink to remove excess liquid (this prevents the slice from being
too wet).
Combine grated zucchini, cooled onion and bacon mixture, cheese and flour in
a large bowl.
Use a fork to beat eggs and oil together in a small bowl. Add egg and oil
mixture to other ingredients and stir to combine.
Pour mixture into baking dish and spread evenly. Bake for about 45 minutes,
or until slice is golden brown and firm to the touch. Set aside for five to ten
minutes before slicing. Store slice in the refrigerator. Suitable to reheat.
Chicken Crepes
Chicken Filling
Topping
Divide filling mixture evenly between crepes. Roll crepes up and place them
seam side down in a baking dish. Sprinkle crepes with grated cheese and
drizzle with cream.
Poached Chicken
Place chicken, onion and carrot in a large saucepan. Add enough water to the
saucepan to cover the ingredients. Place saucepan over high heat, cover and
bring to the boil. Once boiling, reduce heat and simmer for about 20 minutes,
or until chicken is cooked through. Turn off heat and leave chicken to cool in
water for one hour. Refrigerate until cold then use as required.
Mini Quiches
Makes 18.
Divide grated cheese between pastry cases. Top cheese with ham.
Using a fork, lightly beat eggs in a small bowl. Add cream, grated onion,
nutmeg, salt and pepper. Beat to combine. Spoon a scant tablespoon of egg
mixture into each pastry case.
Mini Burgers
Combine mince, zucchini, onion, egg, breadcrumbs, sauce and herbs in medium
bowl; mix well. Roll level teaspoons of mixture into balls. Place on oiled foil-lined
oven tray; bake in moderately hot oven 25 minutes.
Meanwhile, cook spaghetti in large pan of boiling water, uncovered, until just
tender; drain. Toss meatballs through sauce; serve over hot spaghetti and
sprinkle with parmesan cheese.
Bolognese Sauce
Toss through spiral, rigatoni or spaghetti (broken in half) and sprinkle with
cheese.
Honeyed Carrots
Satay Chicken
Serve with Singapore noodles that have been tossed with some chopped
parsley.
Drizzle some plain yogurt over the top if you have some.
Beef, Lemongrass and Noodle Stir Fry
Place noodles in large heatproof bowl, cover with boiling water; stand 5
minutes or until tender, drain.
Heat half of the oil in wok or large frying pan; cook beef, in batches, until
browned.
Heat remaining oil in wok; cook garlic and lemon grass until fragrant. Return
beef to wok with juice and sauce, stir-fry until heated through. Add noodles,
stir-fry until combined. Stir in remaining ingredients; serve immediately.
You may wish to chop the stir fried meat to make it manageable.
Using melted butter or cooking oil, gently fry onion until transparent. Add
carrots and zucchini and cook for 3 or 4 minutes. Add spinach and cook until
wilted.
Transfer to a large bowl and allow to cool completely. Add chopped, steamed
broccoli/cauliflower, corn kernels and tasty cheese (use your judgement on
the cheese). Add a pinch of chinese 5 spice. Mix well.
Bake until pastry is cooked through and golden Serve with a dipping sauce or
plain tomato sauce.
Quick Lunch and Dinner Ideas
Toss noodles with baked beans and sausages. Serve with corn cob on side,
when cooled.
Frozen Spinach and Ricotta pastries are quick and easy. Serve with tomato
sauce for dipping and follow with some fresh fruit
Hommus
Place all ingredients in a food processor and process on high speed until the
ingredients are combined. Stop the machine and scrape down sides of bowl.
Process again until dip is smooth.
Preheat oven to 180 degrees Celsius. Using scissors or a knife, cut pita bread
(or other flatbread) into bite sized triangles. Place bread triangles on a
baking tray and bake for about 4 minutes, until crisp. Allow to cool, then store
in an airtight container until required
Preheat oven to 200 degrees Celsius. Place all ingredients in a food processor
and process on medium to low speed until ingredients are combined and
spinach is chopped. Transfer mixture to an ovenproof serving dish and bake
for 15-20 minutes, or until dip is hot and bubbling around edges. Serve warm.
Apple Sauce
You can buy store bought apple sauce which is good, or you can make your
own.
Peel, core and slice apples. Place in saucepan with remaining ingredients and
simmer until tender. Beat with a wooden spoon until smooth.