Smoked Haddock Kedgeree

We had this for tea last night, it's so tasty and really filling and Joshua loves it.  I froze what was left over for Joshua to have over the next few weeks.  It's really cheap to make as well.  Make sure you check really well for bones if you're giving it to children, I found quite a few as I was skinning the fish.

Serves 4

2 eggs
2tsp sunflower oil
9oz long grain white rice
1 onion, chopped
1tbsp medium curry powder
1 1/4 pints fish stock
12oz smoked haddock, skinned and cubed
3 1/2oz frozen peas
3tbsp Greek style plain yoghurt
2tbsp fresh parsley
salt and pepper

Boil the eggs in a small saucepan of boiling water, this will take 10 mins.  Drain the eggs and peel them.
Heat the oil in a large saucepan, and add the rice, onion and curry powder.  Stir to make sure the rice grains are evenly coated with the curry powder and oil, and cook for 1 min.
Add the stock and bring to the boil.  Simmer for 10 mins, by which time at least half of the stock will be absorbed.
Add the haddock and peas, and cook for a further 6-8 mins, take care not to stir too much or the fish will break up.
Fold in the yoghurt and season to taste.  Sprinkle over the chopped parsley.  Cut the hard boiled eggs into quarters, arrange them over the top, and serve.

Funny Face Pizza (Kids)

Serves 4

250g strong white plain flour, sifted
1/2tsp salt
1/2tsp easy blend dried yeast
1tbsp olive oil
125ml hand-hot water
90ml ready-made tomato pizza topping
55g mozzarella, grated
55g Cheddar cheese, grated
cherry tomato slices
salami slices, halved
pepper strips
ham strips
1 can sweetcorn

Combine the flour, salt and yeast in a large bowl then made a well in the middle.  Add the oil and enough water to make into a soft and pliable (but not sticky) dough.
Turn the dough onto a lightly-floured surface and knead for 5 mins or until smooth and elastic.
Place the dough in a lightly oiled, clean bowl.  Cover with a tea towel and leave in a warm place for about 1 hour or until it has doubled in size.
Turn the dough out onto a lightly-floured surface and knead again for another 2-3 mins.
Divide the dough into 4 equal amounts and then roll each into a 12cm circle.
Place on a lightly-greased baking tray.  Leave to stand for a further 30 mins or until the dough has risen.  Preheat the oven to 200, gas mark 6.
Spread the tomato sauce over the bases.  Mix together the cheeses and sprinkle over the pizza.  Use the other ingredients to decorate the pizzas to look like funny faces.  For example, use tomato or salami for eyes, pepper strips as a mouth, ham strips as hair and sweetcorn as teeth.
Cook in the oven for 8-10 mins or until the crust is golden brown and the topping is bubbling.
Use a palette knife to lift the base from the baking tray and check the dough in the centre is properly cooked. Serve with salad or veg.

Leftover Veg

I had some left over potatoes, sweet potatoes and veg in the cupboard so I made these to freeze for Joshua to have with some meat at a later date.

sweet potatoes
normal potatoes
butter
Cheddar cheese

Peel and cube the potatoes and cook until soft, then mash with lots of butter and cheese.  I had to stop myself eating this after I'd made it, it was gorgeous and so easy.

broccoli
carrots
cauliflower
butter
Cheddar cheese

Peel and chop the carrots, cut the broccoli and cauliflower into florets.  Steam it all until its soft then lightly mash it with the butter and cheese.

I can't stand waste so this is a great idea for leftover veg and spuds that will just get thrown out otherwise.

Crunchy Lemon & Parmesan Chicken with Sweet Potato Mash

Toddlers/Adults
Serves 2 toddlers, 2 adults

4 x chicken breast fillets
4 tbsp plain flour
1 egg, beaten
100g breadcrumbs
grated zest 1/2 lemon
25g parmesan, finely grated
2 tbsp olive oil

Mash
400g floury potatoes, such as Maris Piper, cubed
300g sweet potato, cubed
2 tbsp fromage frais

Cut the chicken fillets into 3cm strips and place in a bowl with the plain flour.  Toss together until completely coated.
In another bowl, place the beaten egg and, in a third bowl, place the breadcrumbs, lemon zest and parmesan, and toss together well.
One by one, dust the flour from the chicken pieces and then dip in the egg.  Allow any excess egg to drip back into the bowl, then toss the pieces in the breadcrumb mixture until evenly coated.  Set aside on a large plate and cover with greaseproof paper while you repeat with the remaining chicken pieces.
For the mash, place the potatoes in a saucepan of cold water and bring to the boil.  Simmer for 3 mins then add the sweet potato and cook for a further 8 mins.  Drain well and return to the saucepan.  Add the fromage frais and mash well.
Meanwhile, heat the oil in a large frying pan and cook the chicken for about 3 mins each side until golden and cooked through.

Summer Lamb Ragu

Toddlers/Adults
Serves 2 adults, 2 toddlers

2 tbsp olive oil
6 x lamb leg steaks
1 red onion, finely sliced
2 cloves garlic, finely chopped
400g tin chopped tomatoes
1 tbsp tomato puree
1 tsp balsamic vinegar
250ml vegetable stock, hot
1 large courgette, diced
125g green beans, trimmed and cut in half
cooked pasta shapes to serve

Heat the oil in a large frying pan and cook the lamb steaks in batches for 2 mins each side until browned. Remove the lamb from the pan and set aside.
Add the onion and garlic to the pan and cook for 3-4 mins until beginning to soften.
Pour over the chopped tomatoes and add the puree, balsamic vinegar and stock.  Stir and bring to a gently simmer.  Return the lamb to the pan and cook over a very gentle heat, covered, for 20 minutes.
Stir in the courgette and beans and cook for a further 15 mins, uncovered, until the lamb is tender and you have a thick sauce.
Snip the lamb into bite-size pieces with scissors and return to the sauce.  To serve toddlers, stir the sauce through the pasta.

Freezer tip - allow the lamb ragu sauce to cool completely before freezing in a container for up to 3 months.

Tasty Bolognese

9 months plus
makes 6 portions

1 tbsp sunflower oil
1 small red onion, finely chopped
1 small leek (white part only), finely chopped
50g grated carrot
20g chopped celery
half a small apple, grated
150g lean minced beef
1 small clove garlic, crushed
200ml passata
75ml beef stock
1 tsp tomato puree
65g baby pasta shapes

Heat the oil in a saucepan and saute the onion, leek, carrot, celery and apple for 10 mins.  Sprinkle with a little water and cover with a lid.  Brown the mince in a dry frying pan.  Add the garlic and saute for about 30 seconds.  Transfer the vegetables to a food processor, add the passata and blend.  Pour the tomato and vegetable sauce over the meat, add the stock and tomato puree and then cook over a low heat for 20 minutes.  Cook the pasta according to the pack instructions, drain and toss with the sauce.

Suitable for freezing

Golden Lamb Hotpot

Toddlers/Adults
Serves 2 adults, 2 toddlers

You can also try topping this with mashed potatoes.

1 tbsp olive oil
300g lean lamb fillet, cut into bite-size pieces
1 small red onion, finely chopped
2 cloves garlic, crushed
300g swede, peeled and cubed
300g carrots, peeled and cubed
1 tbsp tomato puree
1 tbsp plain flour
1 tbsp fresh thyme leaves
500ml veg stock, hot, topped up with boiling water to make 600ml
600g red potatoes, skin on, finely sliced
25g unsalted butter

Preheat oven to 180, gas 160, gas mark 4.  Heat the oil in a 2.5 litre ovenproof casserole dish and sear the lamb in batches (set seared batches aside on a plate covered with greaseproof paper) until browned all over.
Add the onion and garlic to the dish and cook gently for 4-5 minutes until softened.  Stir in the swede and carrots and toss well with the onion and garlic for a minute.  Stir in the tomato puree, flour and thyme then return the lamb to the casserole.
Pour over the stock and bring to the boil.  Remove from the heat and arrange the potato slices in a circular pattern to completely cover the top of the meat and vegetable mixture.  Dot all over with small pieces of the butter.
Place in the oven, uncovered, and cook for 50-60 mins until the meat and vegetables are very tender and the potato topping is golden and crispy on the edges.
Serve with green vegetables on the side.

Suitable for freezing - leave the cooked filling to cook competely then cover with cling film then foil.  Freeze for up to 3 months.  Defrost overnight in the fridge, top with potato slices and butter then continue from step 4.

Tuna Fishcakes

Toddlers
Serves 2 adults, 2 toddlers, plus baby

700g floury potatoes, such as Kind Edward or Maris Piper, peeled and cubed
3 tbsp olive oil
1 large leek, trimmed, halved lengthways and finely chopped
200g tin of tuna in spring water, drained
finely grated zest of 1 lemon
3 tbsp chopped fresh chives
50g mild Cheddar, grated
1 tbsp Greek style yoghurt
2 tbsp plain flour

Put the potatoes in a large saucepan and cover with cold water.  Bring to the boil and cook for 8-10 mins until tender.  Drain.  Return to the pan and mash until all the lumps have gone and you are left with a thick, dry mash.  Leave to cook completely.
Meanwhile heat 1 tbsp of the oil in a frying pan, add the leeks and cook for 5 mins until tender.  Remove from the heat, place in a large bowl and leave to cool.
Add the tuna to the cooled leeks along with the cold mashed potatoes, lemon zest, chives, cheese and yoghurt.  Mix well.
Place the mixture in the fridge and leave for 30 mins as this makes the mixture easier to handle.
Shape the cold mixture into 8 round cakes.  Sprinkle the flour onto a plate and use it to dust each fishcake.
Heat the remaining oil in a large frying pan and cook the fishcakes over a low heat for 3-4 mins each side until golden and crunchy on the outside and heated through. You may need to cook them in batches so as not to overcrowd the gap.
Serve with steamed green beans.

These can be frozen if you do it before you dust them with flour.  Layer with greaseproof paper in a freezer container and freeze for up to 3 months.

Star-shaped Cheesy Scones

Toddlers
Makes 10-12

Preheat the oven to 220, 200 fan, gas mark 6.
Sift 225g self raising flour, 1 tsp baking powder and a pinch of cayenne pepper into a large mixing bowl.  Rub 25g cubed unsalted butter into the flour until the mixture resembles fine breadcrumbs.  Grate 50g mature Cheddar cheese and stir into the flour.  Make a well in the flour and pour in 150ml semi-skimmed milk and mix to a soft, spongy dough with a palette knife.  Knead the dough until just smooth and press out to 1.5cm thick on a floured surface.  Dip a 7.5cm star cutter into flour and use to cut out star shapes.  Repeat the above process with the leftover dough until it is all used.  Place the stars on a baking tray lined with baking parchment.

Brush each star lightly with 1 egg yolk and bake for 10-15 minutes until golden.  Allow to cool.

Get your toddler involved in making these.  Here are the ones I made earlier.

Verdict
I didn't have any cayenne pepper so I just put a bit of Parprika in and they turned out perfect.  My little boy (18 months) has eaten 4 so far so that's good enough for me.

Here he is enjoying them

Oven Baked Salmon Risotto

Baby/Toddler
Serves 2 adults and 2 toddlers

1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
200g Arborio risotto rice
250g butternut squash, peeled and cubed
1 litre vegetable stock, hot
300g salmon fillter, skinned and cubed
100g frozen peas
2 tbsp fromage frais
3 tbsp grated mild Cheddar

Preheat the oven to 180, gas mark 4.  Heat the olive oil in a 1.5 litre ovenproof casserole dish and gently fry the onion and garlic for a few minutes until soft.  Stir in the rice and cook for a further minute then add the butternut squash and toss with the rice and onions.
Pour over the stock and cover with either a tight fitting lid or foil.  Bake in the oven for 20 minutes.
Remove from the oven and stir through the salmon and peas then put back into the oven, covered, for a further 5 mins.
To serve toddlers, stir through the fromage frais and sprinkle the Cheddar over the top.

Spring Onion & Cheddar Omelette Bites

Stage 1 Finger Food
Serves 3 toddlers

2 medium eggs
40g finely grated mild Cheddar
1/2 tbsp olive oil
4 spring onions, finely chopped
handful of cherry tomatoes, halved

In a small bowl, whisk together the eggs and Cheddar until well combined.  Set aside.
Heat the olive oil in a 20cm frying pan, and gently fry the spring onions for 2 mins.
Pour the egg mixture into the frying pan and cook until golden on the bottom and set.
To serve, cut the omelette into small pieces and arrange on a plate along with the cherry tomato halves.

Pea & Ham Risotto

Kids
12 months plus
Serves 4 toddlers

Suitable for freezing

1 tbsp olive oil
1/2 onion, finely chopped
100g basmati rice
450ml boiling water
150g frozen peas
50g ham, finely sliced
2 tbsp creme fraiche

Heat the oil in a deep frying pan until hot.  Add the onion and saute until just tender.
Add the rice to the pan and stir to combine with the onion.  Pour in the boiling water and simmer for 10-12 mins until the rice is tender.
Stir in the peas and ham.  Cook until they are heated through and the liquid has reduced.
Stir in the creme fraiche before serving.

Cheesy Mash with Broccoli and Carrot

Kids
9 months plus

175g potatoes, peeled and chopped
175g sweet potato, peeled and chopped
1 carrot, peeled and sliced
75g broccoli florets
2 tbsp milk
15g butter
50g Cheddar cheese, grated

Put the potatoes and carrot into a saucepan, cover with boiling water and cook until tender (about 20 minutes).  Meanwhile, steam the broccoli until tender (about 7-8 mins).  Mash the drained potatoes and carrot with the broccoli, milk, butter and cheese.

Popeye Pasta

Kids

9 months +

Joshua loves this pasta, he still has it now at 18 months old and it's full of things that are good for him so it's great.  I always use double the ingredients and freeze it in large pots.

30g mini pasta shapes
200g fresh spinach
15g butter
2 tbsp milk
2 tbsp parmesan cheese, grated
2 tbsp cheddar cheese, grated

Cook the pasta according to the pack instructions.  Wash the spinach and cook with just the water on its leaves in a pan over a low heat, or microwave until tender.
Gently press out the excess water.  Melt the butter in a small frying pan and saute the cooked spinach.  Combine the spinach with the milk and cheeses and chop finely in a blender or use a hand held blender.  Mix with the cooked pasta.

Rainbow Rice

Kids
12-18 months
Serves 2 adults & 2 toddlers

200g basmati rice
2 tsp olive oil
250g rump steak, cut into small strips
1 red onion, peeled and finely chopped
1 red, 1 orange and 1 yellow pepper, all deseeded and finely chopped
pinch dried oregano
1/2 head broccoli, steamed and cut into small pieces
soy sauce, optional for adults only

Cook the rice following pack instructions.  Turn off the heat and leave, covered for 10 minutes.
Meanwhile heat the oil in a pan and fry the beef over a high heat for 5 minutes until browned and cooked through, then place on a plate.  In the same pan, add the onion, pepper, celery and oregano, and cook gently for 10 minutes until all the vegetables are soft.
Add the broccoli, drained rice and beef to the pan, and mix together.
Drizzle the adult portions with soy sauce and serve.

Tip
You may need to cut the beef into smaller pieces for the kids, or you could substitute the beef for tinned tuna.

Dreamy Rice Pudding

Kids
12-18 months
Serves 2 adults and 1 toddler

50g short-grain or basmati rice
2 tsp sugar
600ml semi-skimmed milk
2 tsp vanilla extract

Put all the ingredients into a heavy based pan and cook very slowly for 1 hour with the lid on, stirring occasionally.
Remove the lid halfway through cooking.  If the milk is evaporating too quickly just add a little more.
Leave to cook down a little and spoon into serving bowls.

Beef Casserole

Kids
12-18 months
Makes multiple portions

2 tsp vegetable oil
1 leek, thinly sliced
125g braising steak, cut into cubes
100g button mushrooms, sliced
1 tomatoes, chopped
275g potatoes, peeled and chopped
1 tsp thyme, finely chopped
250g chicken stock

Preheat oven to 180 degrees, fan 160, gas mark 4.
Heat the oil in a saucepan and saute the leek for 3-4 minutes until softened.  Add the steak and saute until browned.
Add the mushrooms and cook for 1 minutes.  Add the veg, thyme and stock and bring to the boil.
Transfer to the oven and bake for 1 1/4 hours or until tender.  Blend to the desired consistency.  Freeze in portion sized pots.

Colourful Pasta & Lamb Meatballs

Kids
12-18 months
Serves 2 adults & 2 toddlers

1 1/2 tbsp olive oil
1 small onion, peeled & finely chopped
1 medium carrot, peeled and finely diced
2 sticks of celery, finely diced
400ml passata
350g lean lamb mince
50g white breadcrmbs
250g trottole tricolore pasta
chopped parsley, to garnish

Heat 1/2 tbsp olive oil in a pan and fry the onion, carrot and celery gently until softened.  Add the passata to create a tomato sauce and simmer for 10 minutes.  Set aside.
Combine the lamb mince with the breadcrumbs.  Dust your hands with flour, then make 40 small meatballs.
Heat the remaining oil in a frying pan and brown the meatballs.  Add to the tomato sauce and simmer for 10 minutes until they are cooked through.  Add a little water if the sauce becomes too dry.
Meanwhile, cook the pasta following pack instructions.  Drain and toss with the meatballs.  Sprinkle with the parsley and serve.

Vegetable Rissoles

Kids
9-12 months
Serves 2 adults and 2 toddlers

6 tsp olive oil
1 tsp butter
1 1/2 leeks, trimmed and finely sliced
2 large potatoes, peeled and cut into chunks
1/2 head broccoli, steamed
50g Cheddar, grated
a little plain flour or breadcrumbs

Heat half the olive oil and the butter in a frying pan.  Add the leeks and fry gently for 10 minutes until soft.
Meanwhile, boil the potatoes for 10 minutes until tender, then drain and mash.  Add the steamed broccoli and mash with the potatoes.
Mix the leeks, broccoli mash and cheese together, then mould into rissole shapes (small round balls) and coat in flour or breadcrumbs.
Heat the remaining oil and fry the rissoles until golden all over.

Tip
You can add any other vegetables or even poached fish to these rissoles.

Grandma's Sunday Lunch

Kids
9-12 months

2 tsp vegetable oil
1 onion, peeled and finely diced
100g turkey breast, cut into cubes
250g swede, peeled and cut into cubes
1 carrot, peeled and sliced
250g potato, peeled and chopped
40g frozen peas
1 tsp sage, finely chopped

Heat the oil in a saucepan and saute the onion for 4-5 minutes until softened.  Add the turkey and saute until fully cooked.  Stir in the swede, carrot and potato, then cover with boiling water.
Simmer for 20-30 minutes until tender, adding the peas and sage for the last 5 minutes.
Drain and reserve the cooking liquid.  Mash or chop to the desired consistency for your baby, adding as much of the reserved liquid as necessary.
Freeze in ice cube trays and once frozen store in a marked ziplock bag.  Serve 1 - 4 cubes to suit.