Recipe of the Month - July 2007

"Your Recipe of the Month". It will feature in our "Feeding Your Baby" section on the website.

Your recipe should be "tried, tested and loved", perhaps you could include a hint or tip for freezing, or in fact how to get the little cherubs to eat the food you've so lovingly prepared.

To Enter, post your recipe here. You have until the end of July, then the Huggies Team will make their selection and if your recipe is chosen you will receive a gift from Huggies.

Move over Donna Hay, the Huggies Club members are going to strut their stuff.

Regards,

The Huggies Team

Vege rolls!
It seems like a lot of work but the kids love them and the adults enjoy them too.

What is Needed:
2kg potatoes, chopped roughly
1 kg pumpkin, chopped roughly
about 40g butter
1 clove crushed garlic
2 spring onions(shallots? whatever you call them where you live)
about 2/3 cup of frozen peas
about 2/3 cup of parmesan cheese
half a cup of plain flour
3 eggs, beaten lightly
150g packet bread crumbs
parsley, about 2 tablespoons fresh or a teaspoon dried
oil for deep frying
about half a tub of sour cream (250ml)
1/3 cup of milk
1 1/2 tablespoon seeded mus****
2 tablespoons fresh chives, a teaspoon dried chives

How to Make:
Steam potato and pumpkin until tender then Puree, put into a large bowl.
In a saucepan melt the butter and cook the onion and garlic until soft. Put into bowl with potato mixture, add peas and parmesan cheese.
Roll 1/3 cup of the mixture into a log (about 12cm) coat in flour and shake of excess. (rolling is easier with flour on your hands!) Dip log into egg then combined breadcrumbs and parsley mix. Place on a tray and continue until all mixture is formed into logs (should make about 24) Cover and refrigerate for about 30 minutes. In a large saucepan heat oil and deep fry logs in batches until they are browned and heated through. Put on paper towelling to drain off as much excess oil as possible.
Serve with a variety of sauces.


HINTS

***Make the vege rolls smaller for younger children to grab hold of with their hands, makes wonderful finger food and if drained well has little oil left.

***We often make a double batch and freeze the mixture. We freeze them once they are made and ready to go in the fridge. They are easy to cook from this stage.

***He have tried left over vegetables from a roast dinner to make these. My wife loves vegetables so she adds roasted capsicum, substitutes half of the peas for corn. Apparently they taste great.

***There are many great sauces besides plain tomato or barbecue. We serve them to our children with different savory dips instead of sauce and they can't get enough of them.
[Edited on 08/07/2007]

nana and tarny cake
(very yummy and NO SUGAR! if you don't have icing)

-2 beaten eggs
-4 ripe mashed bananas (good for using bananas before they go yuck
-1 tsp mixed spice
-1/2 cup sultanas
-1/3 cup softened butter or marg (i usually zap in the mic for 10 sec)
-1 cup of wholemeal self raising flour

method
pre heat your oven 180
mash bananas with a fork in mixing bowl, then add beaten agg
Add everything else and mix well
Cook in a square cake pan, loaf tin, muffin tin, what ever takes your fancy, takes about 10 min for muffins, 15 for square cake, 20 for loaf tin, but this can vary for each oven

Yummy on it's own, but you can make yummy icing if you want:

125g philly cream cheese, softened
40g marg
1/2 cup icing sugar
1Tbs fresh lemon juice
Beat philly and marg until combined, then add juice and sugar until well mixed, spread onto your cake/muffins

My toddler LOVES LOVES LOVES this, and it is such a good alternative to sugary cakes and muffins

Also, if you wanted dairy free, you could add a dairy free spread instead.

This is really quick and easy and tastes yummy. A good snack for fussy toddlers as it has vegetables (tomato paste is a vegetable) and bacon.


Ingredients: 2 sheets of puff pastry
2 - 3 rashers of diced bacon
tomato paste, 2 - 3 tbsp.
1 cup grated cheese


Spread tomato paste on defrosted pastry sheets (or if you're really good you can make your own) sprinkle diced bacon and cheese on top.

Roll pastry up like a swiss roll. Cut in to pices 1 - 2 cm thick.

Place on greased baking tray.

Bake on 180C for 10 - 15 min.


Soooo yummy.

.
[Edited on 20/04/2009]

Yummy vegies

You will need :

50g of mince meat
1/4 kent pumpkin cubed
1 med potatoe peeled washed n cubed
1/2 cup of peas
1/2 cup short grain rice washed
2 1/2 cups of water or stock

what to do:
cook mince in a pot
add all dry ingredients stir for 30 secs
add water/stock
when it boils - turn down and let it cook until soft n water is absorbed.
While in pot and still hot with a fork mash the vegie stew into a puree n serve cooled

**my son is a fussy eater and he loves this meal + its got alot of nutrients.
**you can put it in the fridge when cooled and have the next day

Pumpkin Pots

I invented this recipe when my daughter (3) was a baby and I didn't know what to do with pumpkin but it was a very affordable and nutritious vegatable. Very quick and easy.

2 eggs
1 cup cooked pureed pumpkin
1 teaspoon cinnamon
1 cup pureed pinapple (fresh or tinned)
1/2 cup light cream
(optional: 1/5 cup brown sugar)
(optional: nutmeg for dusting)

1. Preheat oven to 180
2. Beat eggs, pumpkin, cinnamon, pineapple and cream. (You can also add brown sugar - it's sweet enough without for sure, but it gives it a nice flavour)
3. Pour mix into ramekins, about 2cm deep
4. Bake about 30-45 mins until knife comes out clean
5. Dust with powdered nutmeg on top

It's lovely warm straight out of the oven, or you can keep it for 4-5 days in the fridge and serve it cold, a bit like a mousse. All my family love this especially my ten month son, and even weaning babies can eat this. Toddlers love it if it's served in little individual pots (you can cook it in big dishes too).

Sticky winter stew

Olive oil
1 Onion
1 pack fresh marjoram
1 pack fresh sage
500g stewing steak
Flour
Salt and pepper
Half butternut pumpkin
5 medium carrots
2 large or 4 small potatoes
4 medium silver beet leaves
800ml beef stock
7-8 ice cubes frozen tomato puree or equivalent

1. Heat oil in a lidded casserole pan.
2. Dice onion into small pieces and fry in oil with marjoram and sage leaves till onion goes translucent.
3. Cut steak into 3cm cubes and roll in flour seasoned with salt and pepper.
4. Cut pumpkin, carrots and potatoes into chunks about 3-4 cm cubed.
5. Cut silver beet every 2cm up stem.
6. Add steak, root veg and silver beet to onions and herbs in pan and cover with beef stock.
7. Stir in tomato puree and season with salt and pepper. Bring to boil.
8. Put in oven at 150 (gas 2) for 2-3 hours.
9. Check intermittently (every hour) and stir – this helps break up the pumpkin and you can see if you might need to add more stock to your liking.

Stir it up before you serve this out. This helps the pumpkin goes all squishy and makes a really thick, rich sauce – my family loves it.

This is a really, really easy, hearty stew for winter, because all you do is put everything in a pot and leave it in the oven a few hours. I make it during lunchtime nap so I am free to play with my kids right up to dinner time and I know a nutritious dinner is ready.
[Edited on 19/07/2007]

Pu
[Edited on 19/07/2007]

Pumpkin Pots

I invented this recipe when my daughter (3) was a baby and I didn't know what to do with pumpkin but it was a very affordable and nutritious vegatable. Very quick and easy.

2 eggs
1 cup cooked pureed pumpkin
1 teaspoon cinnamon
1 cup pureed pinapple (fresh or tinned)
1/2 cup light cream
(optional: 1/5 cup brown sugar)
(optional: nutmeg for dusting)

1. Preheat oven to 180
2. Beat eggs, pumpkin, cinnamon, pineapple and cream. (You can also add brown sugar - it's sweet enough without for sure, but it gives it a nice flavour)
3. Pour mix into ramekins, about 2cm deep
4. Bake about 30-45 mins until knife comes out clean
5. Dust with powdered nutmeg on top

It's lovely warm straight out of the oven, or you can keep it for 4-5 days in the fridge and serve it cold, a bit like a mousse. All my family love this especially my ten month son, and even weaning babies can eat this. Toddlers love it if it's served in little individual pots (you can cook it in big dishes too).

Hot Potato Bombs

Ingredients:
1 potato per person
500g mince beef
1 onion
1 1/2 cup water
1/2 pkt chicken noodle soup
2tsp woshistershire sauce
1 red or green capsicum

Method:
Pre heat oven to 220 (200 fan forced oven)
wrap up potatos individually in foil and place in oven making a cross with a knife on the top of the potato

dice onion and capsicum
brown onion
add mince and cook until browned
add water, soup, sauce and capsicum and simmer for 15-20mins or until cooked.

remove cooked potato from oven and dish up, pour mince on top of potato
serve with fresh vegies or salad

Hint: put cheese on top of mince on potato for extra flavour! you can also vary what you put in the mince, you could make a tomato or bolognaise mix as well, experiment with what your palate prefers, its a great recipie and i find the kids (and hubby) loves them! Fast easy and yummy!

Eggy Toast

3 eggs
6 slices of bread (I have used white, wholemeal or multigrain and all work well)
1/4 cup Milk (I hve used cows, formula and breast milk)
parmesan cheese (I have only used real parmesan)
butter

Lightly beat up egg and milk until combined.
Melt a bit of butter in a fry pan on a low heat
Put one slice of bread at a time into the egg mix and place in fry pan.
As the first side is cooking sprinkle the top with parmesan cheese.
Once the first side is cooked flip over and cook the cheese side.
Once cooked cut and serve.

I cook this every sunday. My 16 month old son loves it and have been serving it to him since about he was 8 months old.

I sometimes also add different types of herbs like parsley, chives, mixed herbs, thyme etc to the egg mix.