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Munch Time
Tried and tested recipe favourites for tots. Do you have a recipe to share that your little one loves or a top tip for a healthy snack? If so let us know and you could even include a photo of him eating his favourite food! We will post it here for all to see! | |
Moroccan Lamb with Couscous
A midly spiced dish suitable for freezing.
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp ground ginger
1/2 clove garlic, crushed
pinch nutmeg
115g lean lamb neck fillet, trimmed & diced
1 tbsp olive oil
2 tbsp diced aubergine
200g tinned chopped tomatoes
Mix the ground spices together in a bowl add the lamb cubes and coat thoroughly. Heat the olive oil and fry the lamb until brown. Add the aubergine and continue to fry for 2 mins. Add the garlic stir for a minute, then add the chopped tomatoes cover with a tight fitting lid and simmer gently for about 1 hour or until the lamb is tender.
Serve with couscous or rice & your tots favourite vegetables.
Serves 4-6.
Easter Currant Biscuits
Makes about 30
Easter currant cookies are traditional but why not try replacing the currants and spices with 3oz of chocolate chips?
Ingredients:
12oz (350g) plain flour
pinch salt
1 tsp. mixed spice
6oz (150g) butter
4oz (100g) caster sugar
3oz (75g) currants
1 lemon, finely grated rind
1 egg beaten
1 tbsp. milk
Method:
Sift flour, salt and spice into a bowl
Rub in butter, add sugar, currants and lemon rind
Beat egg and milk, add to make a pliable dough
Roll out just under a quarter inch (5mm) thick
Cut out biscuits using a 3inch(75cm) fluted cutter and transfer to lightly greased baking sheets
Use scraps to make more biscuits
Bake at 375F, Gas Mark 5, 190C for 10-12 minutes
Cool on a wire rack
Easy blueberry muffins to make with your preschooler!
225g self-raising flour
1st baking powder
75g caster sugar
125ml milk
1 egg
85g melted butter
1st vanilla extract
100g blueberries (fresh or frozen)
1.Heat oven to 200C/fan 180C.
Line muffin tin with 10 paper cases. Put the flour, baking powder and sugar into a large bowl and stir.
Add the milk, egg, melted butter and vanilla into a jug and mix well. Add to the flour mixture and stir a few times until the mixture comes together it should be quite lumpy.
Tip in the blueberries, stir then spoon into the muffin cases.
2. Bake the muffins for about 18-20 mins until well risen and golden then leave to cool.
Italian Meatballs with Tomato and Basil Sauce
For the meatballs
225g lean pork or turkey mince
450g lean mince beef
1/2 onion finely chopped
2 slices bread (white or brown)
1 beaten egg
1 tsp fresh sage (you could use dried)
1 tsp fresh marjoram (you could use dried)
1 clove garlic crushed
1 tbsp Olive oil
Pepper
In a large bowl mix together the beef and pork/turkey, the chopped onion and crushed garlic. Soak the bread in cold water and squeeze as much water out as you can. Crumble the bread and mix into the meat. Stir in the egg, sage and marjoram and a little pepper. Take small handfuls and shape into little balls. Fry the meatballs until they are brown.
For the sauce
1/2 Onion finely chopped
2 Garlic cloves crushed
2 x 450g Chopped plum tomatoes
1 tbsp Tomato puree
1 tsp Dried thyme or mixed italian herbs
1 tbsp Olive oil
1 Courgette finely shopped or grated (optional)
1/2 Red pepper, deseeded(optional)
Put the olive oil in a pan and fry the onion until soft. Add the remaining ingredients and cook over a low heat for about 20 mins over a low heat, stiring occasionally. Add the meatballs and simmer for a further 20 minutes.
Season if required.
Pumpkin Soup
1lb8oz/700g Pumpkin or Butternut Squash - peeled, de-seeded and chopped into 1inch cubes
1lb/450g Sweetcorn - defrosted if frozen
2oz/50g Butter
1 Medium Onion, peeled and finely chopped
10floz/275ml Whole Milk
1 1/4pts/275ml Vegetable Stock
Salt and Pepper
Begin by melting the butter in a large saucepan, add the onion and soften for about 8 minutes (do not allow to brown)
Add the chopped pumpkin (or butternut squash) and the sweetcorn and give a good stir to coat in the butter, season to taste.
Turn the heat to low and allow the vegetables to sweat for about 10 minutes, stirring frequently to stop it from sticking.
Pour in the milk and stock and bring to a simmer, place the lid half on as the milk may cause it to boil over. Simmer for about 10 minutes until the vegetables are cooked and softened.
When the soup is ready blend to a puree and Serve with crusty bread.
Children will love this as it is a sweet soup and you can always add extra vegetables such as carrots, celery and leeks to add to the flavour and boost your childs Five-a-Day.
Many thanks to Tina for providing this recipe!