First tastes important for young ones
Food writer and Masterchef judge Nadia Lim’s latest book, YUM!, is all about helping parents show their children that food is fun, good for them and part of family time.
"But I believe the most positive influence you can have on your child’s relationship with food is showing that it can be fun, is good for them, is part of family time and something to learn about. Also, don’t forget to trust your instincts, and let your child trust theirs too."
Here they share some of the recipes from the book’s section on first foods but the book also has chapters for busy parents, and on family meals, lunch boxes and sweets that are suitable for children of all ages.
THE BOOK
Recipes and images extracted from YUM! by Nadia Lim, Annabel Inglis and dietitians Jenny Douglas and Lisa Daniels, Published by Nude Food Inc, RRP: $55. Photography by Matt Queree and Isabella Harrex.
Carrot & Feijoa Mini Muffins
Makes 24Prep time 15 minCook time 15-20 min
1¼ cups plain flour
3 tsp baking powder
½ tsp ground cinnamon or mixed spice
¾ cup finely grated carrot
1 free-range egg, lightly whisked (or 1 flax egg)
1 tsp vanilla essence or extract
¼ cup natural unsweetened yoghurt
¾ cup mashed ripe banana
75g butter, melted
¼ cup finely diced feijoa flesh
Method
Subtly sweetened with just carrot and fruit, these muffins are perfect for baby-led weaning. They also make a great portable snack for toddlers when you are out and about. If it’s not feijoa season, you can use one small (227g-235g) can of crushed pineapple in natural juice (drain well first).
Preheat oven to 200degC. Grease a 24-hole mini muffin tin.
Sift flour, baking powder and cinnamon/mixed spice into a large bowl. Loosely toss through grated carrot using your hands.
In another bowl, whisk egg, vanilla, yoghurt, banana and butter until well combined. Stir through feijoa.
Make a well in the dry ingredients and add the wet ingredients. Stir until just combined - do not overmix (to ensure a lighter muffin).
Spoon batter into the muffin tin holes, dividing equally - you can fill them to the brim. Bake for 15-20 minutes until light golden and muffins spring back when lightly pressed in the centre. Leave in the tin for 5 minutes before removing and transferring to a wire rack to cool completely.
Note: The muffins will keep in an airtight container in the fridge for up to two days, or in the freezer for up to two months.
Green Pikelets
Makes 14Prep time 10 minCook time 5-10 min
These green pikelets are perfect as an introduction to baby-led weaning with their soft and mushy texture. Exposing baby to bitter tastes, such as broccoli and spinach, without the inclusion of sweeter vegetables, encourages baby to become accustomed to more savoury tastes.
½ large head broccoli (approximately)
1 large handful spinach (tough stalk removed) or baby spinach
3 free-range eggs
½ cup fortified baby rice cereal
olive oil, for frying
Method
Cut broccoli into florets and discard the stalk. Place in a food processor and blitz until very finely chopped. You need 1 cup for this recipe measure to check you have the correct amount and return to the food processor. Add spinach, eggs and baby rice and process until smooth.
Heat a drizzle of oil in a large cast-iron or non-stick fry pan on a medium heat.
Cook pikelets in two batches. Add tablespoons of mixture to the pan and cook for 2-3 minutes on one side, before using a fish slice to carefully flip over and cook on the other side, until set and lightly browned. Add a little more oil between batches as needed. Serve warm or cold.
Tip
These will keep for 1-2 days in a sealed container in the fridge. Alternatively, you can freeze by storing in a sealed container or ziplock bag, separating pikelets between layers of baking paper to prevent them sticking together.
Pork & Broccoli Sausages with Apple Dipping Sauce
Makes 15 mini sausagesPrep time 20 minCook time 15 min
Sausages
½ small carrot
1 small apple
250g free-range pork or chicken mince
½ cup fresh or dried breadcrumbs, or ground almonds
1 free-range egg
½ cup grated broccoli (discard stalk)
1 Tbsp finely chopped coriander or parsley
1Tbsp olive oil
Apple sauce
2 apples, peeled and cored
⅔ cup water
Method
Kids just love sausages, but most contain high levels of salt, preservatives and fillers. You know exactly what goes into these homemade ones, however, and that’s lots of hidden veggies and herbs! These mini ones are perfect for baby-led weaning with an apple sauce that’s fun for dipping and dunking.
To make sausages, peel and grate carrot and apple. Use your hands to squeeze out and discard as much excess moisture as possible. Mix all ingredients (except olive oil) in a bowl using your hands. Take golf ball-sized amounts of mixture and roll between your hands to make little sausage shapes.
Heat olive oil in a large non-stick or cast-iron fry pan on a medium heat. Cook sausages until golden and completely cooked through. Turn regularly to prevent charring. Turn down the heat to low if cooking too quickly.
To make the apple sauce, cut apples into 1.5cm chunks. Place in a small pot with the water and cook, covered, on a medium heat until very soft. Puree until smooth or mash with a fork for a little more texture. Serve sausages with a little apple sauce for dipping.
Tip: Make a double quantity of the apple sauce and freeze it in an ice tray for future meals for baby.
Australian cook Donna Hay has updated her children's cookbook. Photo: supplied
Introducing children to the wonders of food
The Australian cook and food writer, who is renown for her simple recipes, has updated her original children’s cookbook Basics to Brilliance Kids.
Aiming to help children master the basics, the recipes are all about fun and sharing fresh, healthy food with the people they love as well as providing a bit of inspiration for parents looking for ideas for sleepovers, birthdays and bake sale tables.
Recipes include her tried and tested favourites including cheats pizzas full of vegetables, no-fuss ricotta and zucchini cannelloni, super-crunchy chicken schnitzels and healthy granola.
THE BOOK
Recipes extracted from Basics to Brilliance Kids by Donna Hay. Photography by Con Poulos. Published by HarperCollins, RRP $49.99.
‘Better than take-out’ chicken and chipotle tacos
Serves 4
1 Tbsp extra virgin olive oil
1 red onion, peeled and sliced
pinch of sea salt flakes
500g lean chicken mince
1 x 400g can black beans, rinsed and drained
¼ cup (60g) chipotle chillies in adobo sauce, chopped (a little kick)
1½ teaspoons sweet smoked paprika
12 small flour tortillas, lightly toasted
store-bought tomato salsa, avocado salsa and coriander (cilantro) leaves, to serve(optional)
Method
Place the oil in a large non-stick frying pan over high heat. Add the onion and salt and cook, stirring with a spatula for 35 minutes, until the onion is soft.
Add the chicken mince and cook for 5 minutes or until the chicken is browned and cooked through, breaking up any lumps with your spatula as you cook. Add the black beans, chipotle chillies and paprika and cook for another 2 minutes.
Divide the chicken mixture between the tortillas. Top with the tomato salsa, avocado salsa and coriander, then roll up to enclose the filling and dig in!
Crisp and chewy easy choc chip cookie
Makes 8
125g unsalted butter (very soft but not melted)
⅔ cup (160g) brown sugar (for that chew-factor)
⅓ cup (75g) raw caster (superfine) sugar
1 tsp vanilla extract
1 large egg
1½ cups (225g) plain (all-purpose) flour
¼ tsp bicarbonate of (baking) soda
200g dark or milk chocolate, coarsely chopped
Place the butter, sugars and vanilla in a bowl and, using a spatula, mix well to combine. Add the egg and mix well, then add the flour and baking soda and stir to combine. Add the chocolate and fold through.
With clean hands (the fun part!) roll ⅓ cupfuls (80ml) of the mixture into balls and place on the baking tray. Refrigerate for 30 minutes or until firm.
Preheat oven to 180degC . Line a baking tray with non-stick baking paper.
Bake the cookies for 15 minutes or until golden. Wearing oven gloves, remove the cookies from the oven and allow to cool on the trays before sneaking a bite!
Note:
Make sure your butter is soft and squidgy, but not melted. If it has melted a little, just pop it in the fridge for a few minutes.
‘The only one you need’ best vanilla cake
Serves 8
125g unsalted butter, melted and cooled
1½ cups (225g) self-raising flour, sifted
1 cup (220g) caster sugar
2 tsp vanilla extract
½ tsp baking powder
3 eggs
½cup (125ml) milk
Vanilla icing
2 cups (500g) fresh ricotta
80g cream cheese, softened
¼ cup (60ml) light agave syrup
1 tsp vanilla extract
Method
Preheat oven to 160degC. Lightly grease a 20cm round cake tin and line with non-stick baking paper.
Place the butter, flour, sugar, vanilla, baking powder, eggs and milk in a large bowl and, using a whisk, mix together until well combined.
Pour the cake mixture into the tin, smooth the top and bake for 45 minutes, or until cooked when tested with a skewer. Wearing oven gloves, remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.
To make the vanilla icing, place the ricotta, cream cheese, agave and vanilla in a bowl and whisk together using a hand-held mixer until smooth and well combined.
Place the cake on a cake stand or plate. Using a palette knife or spatula, spread half the vanilla icing over the top, then spread the remaining icing around the sides of the cake before serving.
