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Chicken and coconut korma
1 tsp oil
1 small chicken breast
Half tsp curry paste
100ml coconut milk
2 tsp fruit chutney
Heat the oil in a non-stick pan.
Gently fry the chicken breast for 10 minutes until tender.
Add the remaining ingredients and heat for another 5 minutes.
Remove from the heat, cool slightly and chop up or blend to a suitable consistency.
Meatballs with rice and pineapple
Half an onion
1 clove garlic
200g lean beef mince
1 dessertspoon olive oil
150g pineapple (canned in juice and drained ), diced into small pieces
100g beansprouts
1 heaped tsp cornflour
100ml juice (drained from pineapple)
1 tsp wine vinegar
1 level tsp brown sugar
Place onion and garlic in a processor and blend until fine.
Add the mince and blend to mix. Dampen hands and make 18-20 small balls.
Heat oil in a pan, and gently fry the balls until lightly browned, turning occasionally for 10 minutes.
Add the pineapple and beansprouts, stir and lower the heat. Allow to cook gently for a further 6-7 minutes.
Mix the cornflour with the juice, vinegar and sugar and pour over the meatballs. Heat until the mixture thickens and serve at once with boiled rice.
Cauliflower and pasta cheese
50g pasta shapes
2-3 florets of cauliflower
250ml milk
15g tub margarine
15g flour
50g cheddar cheese, grated
Boil the pasta in unsalted water until tender, steaming the cauliflower over the pasta in the last few minutes.
Meanwhile make a white sauce with the milk, spread and flour and, when thickened, add the cheese. Stir.
Drain the pasta and cauliflower, and cut the cauliflower into small florets or place in blender. Pour over the sauce.
Chickpea and tomato salad with pita bread fingers
2 Tbs of canned chickpeas, drained and well rinsed
1 tbsp plain yoghurt
Pinch of freshly chopped or dried mint
Few fingers of cucumber
3-4 cherry tomatoes, washed and quartered
Pita bread, toasted and sliced into small fingers
Mash the chickpeas together with the yogurt and mint.
Serve with the cucumber and tomato.
For babies who prefer to eat everything from a spoon, finely chop the tomato and cucumber and mash into the chick peas. Serve with pieces of pita bread.
Lamb with pasta
200g minced lamb
1 small red onion, finely chopped
3 tomatoes, peeled and chopped
4 button mushrooms, rinsed and sliced
Half tsp thyme
150ml water
30g baby pasta, or broken spaghetti
Cook the mince in a non-stick pan until browned, breaking up the pieces.
Drain off any surplus fat, then return mince to pan and add the onion. Fry together for 5 minutes.
Stir in the tomatoes, mushrooms, herbs and water.
Stir, cover and simmer for 15 minutes. Add the pasta and cook for another 10 minutes.
Baby carrot pancakes
100g flour
150ml milk
1 egg
1 tsp olive oil
50g grated carrot
Make the pancakes by beating together the flour, milk, egg and oil until you have a thickish batter.
Add in the grated carrot, and stir well.
Heat a little vegetable oil until hot then drop the batter, a dessertspoon at a time, into the oil.
Once browned, turn over and cook the other side. Cook until all the batter is used up.
Serve with some soft cheese, and slices of fruit or tomatoes.
Tuna and thyme fishcakes
1 small can of tuna, drained and mashed
2 Tbs fresh breadcrumbs -- white or brown
Half tsp thyme
1 small egg, beaten
A little grated lemon rind
Mix all the ingredients together well, and form into small patties.
Heat a little oil until hot, and gently fry the fishcakes until golden brown on both sides.
Serve with some mashed potato and quartered cherry tomatoes.
Salmon, broccoli and potato pie
1 large salmon fillet, skinned
Strip of lemon rind
250ml milk
2-3 potatoes, peeled, and quartered
1 tsp butter (or margarine)
15g margarine
15g flour
2-3 large broccoli florets
Place the salmon, lemon rind and milk in a saucepan and poach for 10 minutes.
Then remove the salmon, flake and place into an ovenproof dish. Strain the milk.
Meanwhile boil the potatoes until tender, then mash with the teaspoon of butter and a little milk if necessary.
Melt the margarine in a pan, stir in the flour and make a white sauce with the milk from the salmon.
Steam the broccoli florets until tender and chop roughly. Lay over the salmon.
Pour over the sauce, and top with the mashed potato. Bake for 15-20 minutes at 200 oC.
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