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These recipes have been given to me over the last 12 months by friends and family. I apologise if I have copied anyones recipes, I don't even know the source of some of them but if you enjoy them as much as Emily does then it is worth me posting them.

MINESTRONE SOUP

1 tablespoon of oil
2 chopped zucchinis
1 chopped carrot
1 chopped onion
1 chopped stick of celery
2 crushed garlic cloves
1 375ml carton chicken stock
2 cups water
2 435g can crushed tomatoes
1 tablespoon tomato paste
¾ cup macaroni pasta
herbs
salt
pepper

Heat oil in a large pan. Add zucchini, carrot, onion, celery and garlic. Cook stirring until vegetables are slight

Add stock, water undrained tomatoes and paste. Bring to boil add pasta and simmer uncovered for about 8 minutes. Season with salt and pepper.
MINI QUICHE

Ingredients -
2 sheets puff pastry
1 onion chopped finely or processed
1-2 bacon rashers chopped finely
1/2 cup grated cheese
2 eggs
1/2 cup milk
seasoning to taste

Method -
PREHEAT oven to 220 degrees
CUT puff pastry into 6.5 cm circles (use scone cutter, cookie cutter or cup) and place in patty tins
DIVIDE onion, bacon and cheese evenly into pastry cases
COMBINE eggs and milk and pour equally over bacon, onion and cheese mix to cover
BAKE for 10-15 minutes until egg is cooked.

My family love these and they are great for when friends drop in. You could add small amounts of grated veges if you like instead of onion or bacon. Zucchini or carrot work well. Enjoy!
KIDS MEATBALLS

ingredients
250g lean minced steak
1/3 medium zucchini, grated
1/3 medium carrot, grated
¼ - 1/3 finely chopped onion (red will add colour)
2 tablespoons soy
pinch ground coriander or powered ginger
canola oil for frying


method
Combine all ingredients. Make small meatballs with one teaspoon of the mixture.

Fry in a small amount of canola oil until brown and cooked through.

Serving suggestions:
2 florets of broccoli
4 finger pieces of steamed pumpkin
¼ cup cooked pasta spirals, (tricolour preferred)
Muesli Sultana & Apple Muffins

Ingredients
1 1/2 cups self raising flour
1/2 cup light brown or raw sugar
1 teaspoon cinnamon
1 cup HEINZ Muesli & Apple
1/2 220g can HEINZ Apples
1/2 cup milk
1/3 cup canola oil
1 egg
1-2 tablespoons sultanas

Method
Sift flour, then add to cinnamon, sugar and muesli. In a separate bowl beat milk, egg and oil together. Add to dry ingredients. Add apples and sultanas and stir until just mixed.
Spoon in to greased muffin tins or spoon into small party cases to make mini muffins.
Bake at 200oC for 15-20 minutes.
Hint
Substitute pears, apricots or mashed bananas for apples.


Muesli Sultana & Apple Muffins

Ingredients
1 1/2 cups self raising flour
1/2 cup light brown or raw sugar
1 teaspoon cinnamon
1 cup HEINZ Muesli & Apple
1/2 220g can HEINZ Apples
1/2 cup milk
1/3 cup canola oil
1 egg
1-2 tablespoons sultanas

Method
Sift flour, then add to cinnamon, sugar and muesli. In a separate bowl beat milk, egg and oil together. Add to dry ingredients. Add apples and sultanas and stir until just mixed.
Spoon in to greased muffin tins or spoon into small party cases to make mini muffins.
Bake at 200oC for 15-20 minutes.
Hint
Substitute pears, apricots or mashed bananas for apples.


Zucchini Slice

ingredients
2 teaspoons olive oil
1 large (200g) onion, finely chopped
4 medium (480g) zucchini, coarsely grated
3 bacon rasher
1 cup (125g) grated cheddar cheese
3/4 cup (105g) self-raising flour
½ cup (125ml) vegetable oil
4 eggs, lightly beaten


method
Oil 19cm x 29 cm rectangular slice pan.

Heat oil in small pan, cook onion, stirring, until soft. Combine onion with remaining ingerdients in meduim bowl, mis well. Spread mixture into prepared pan; bake in moderate oven about 35 minutes or until firm.
Basic Frittata
4 Toddler serves
Lunch, dinner, snack, finger food
1 tablespoon olive oil
300g small zucchini (about 3 zucchini), thinly sliced
4 eggs, lightly beaten
100ml full-cream milk
Pepper
Directions
1. Heat the oil in a heavy-based frying pan and sauté the zucchini over a low heat for about 10-15 minutes, or until soft.
2. Mix the eggs, milk and pepper together and pour over zucchini.
3. Cook until set underneath. Turn it over or put the pan under a medium hot grill for a few minutes, or until the frittata is golden and set.
Variations:
Add sliced onions, leeks, mushrooms, tomatoes, capsicum or other leftover vegetables and cook with the zucchini.
Add grated Cheddar or Parmesan cheese to egg mixture, or sprinkle over before grilling the frittata.


Basic Frittata

Ingredients
1 tablespoon olive oil
300g small zucchini (about 3 zucchini), thinly sliced
4 eggs, lightly beaten
100ml full-cream milk
Pepper

Directions
1. Heat the oil in a heavy-based frying pan and sauté the zucchini over a low heat for about 10-15 minutes, or until soft.
2. Mix the eggs, milk and pepper together and pour over zucchini.
3. Cook until set underneath. Turn it over or put the pan under a medium hot grill for a few minutes, or until the frittata is golden and set.
Variations:
Add sliced onions, leeks, mushrooms, tomatoes, capsicum or other leftover vegetables and cook with the zucchini.
Add grated Cheddar or Parmesan cheese to egg mixture, or sprinkle over before grilling the frittata.


Apple Muffins
Makes about 24 mini muffins
2 cups self-raising flour
1 teaspoon ground cinnamon
1/2 cup brown sugar
1 cup milk
125g unsalted butter, melted
1 egg, beaten
2 apples, cored, peeled and roughly grated
Directions
1. Preheat the oven to 200 degrees Celsius. Lightly grease 2 x 12 hole muffin trays.
2. Sift the flour and cinnamon together into a mixing bowl.
3. Stir in the sugar.
4. Add the milk, butter, egg and apple.
5. Mix together with a wooden spoon until combined.
6. Spoon evenly into the muffin trays.
7. Bake for 15-20 minutes or until golden brown.
8. Remove the muffins immediately from the trays and allow to cool on a wire cooling rack.


Basic Baby Beef Stew
2-3 Baby serves
Suitable for freezing
Suitable for babies 6-9 months
Lunch or dinner
This forms the basis for a main meal. Many babies will happily eat variations of this most days.
1 small potato
1 small carrot
1 small piece pumpkin
3 broccoli or cauliflower florets
homemade beef stock or water, to cover
1 teaspoon tomato paste
1 small clove of garlic, crushed
100g minced lean beef
1 teaspoon chopped fresh parsley
grated cheese
Directions
1. Peel and cut the potato, carrot and pumpkin into chunks.
2. Place in a saucepan with the broccoli and cover with beef stock.
3. Stir in the tomato paste.
4. Lightly fry the minced beef and garlic in the oil in a non-stick frying pan, over a medium-high heat until the beef is just brown.
5. Add the beef and garlic to the saucepan.
6. Cover and simmer until the vegetable are tender. Add parsley.
7. Put through a mouli or blender.
8. Stir in the grated cheese while still hot.
Variations:
Any vegetable combinations can be used- try spinach, cabbage, zucchini, mushrooms, peas or green beans.
Try adding herbs and flavourings like basil, oregano or paprika.


CHICKEN AND VEGETABLE SOUP

1 tablespoon of olive oil
1 thinly sliced leek
3 thinly sliced carrots
2 thinly sliced celery sticks
1.8 kg whole chicken
6 cloves of garlic
410g can chicken stock
2.75 litres water
299 g green beans chopped coarsely
1.2 cup finely chopped fresh parsley

Heat the oil, add the leak and cook until soft. Add carrot, celery and cook until vegetables are slightly soft.

Rinse chicken under cold water, pat dry, peel sin and excess fat.

Place chicken into pan with garlic, stock and water. Bring to boil, simmer uncovered for 45 minutes.

Remove chicken from coup, cool slightly. Remove meat and discard bones. Chop meat coarsely and return to soup with beans. Bring to boil and simmer uncovered until beans are tender. Stir in parsely.
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