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Food & Drink 10 recipes toddlers will love

20:30  23 september  2016
20:30  23 september  2016 Source:   lovefood.com

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  10 recipes toddlers will love © Provided by Lovefood

Toddler age is the ideal age to cement an understanding of which foods are good to eat, and how tasty healthy food can be.

Dr Frankie Phillips, Nutrition Advisor to Organix, says that an early start will make it much easier for children to eat a good balance of foods later in life.

So here are 10 great recipes to get them started.

Family fish pie

Fish pie © Provided by Lovefood Fish pie

Fish has a nice soft texture and white fish like cod or haddock is flaky and not chewy, so is good for little ones. Of course, a fish pie is a favourite that the whole family will love, so this offers a great chance for toddlers to share a proper meal with the rest of the family. Be really thorough when checking the fish for bones.

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Cooking for a toddler doesn’t have to be fancy or hard. You can make sure your child enjoys all the health benefits with finger foods. Get inspired with these fabulous finger food recipes your toddlers will love and be begging for more!

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At a glance

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation time: 20 mins
  • Cooking time: 100 mins
  • Serves: 6 people

Ingredients

  • 450 g (15.9oz) firm skinless white fish, such as cod, haddock, hake or pollock
  • 250 ml (8.8fl oz) milk
  • 1 bay leaf
  • 1 pinch dried tarragon and parsley
  • 450 g (15.9oz)potatoes, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1 tsp butter

For the cheese sauce

  • 25 g (0.9oz) butter
  • 25 g (0.9oz) flour
  • 50 g (1.8oz) grated hard cheese such as cheddar

Step-by-step

  1. Preheat the oven to 175°C. Place the fish into a casserole dish. Cover with the milk and add the bay leaf and herbs. Bake for 30–40 minutes, until the fish is cooked through.
  2. Place the potatoes and carrots in a pan of water, bring to a boil, and simmer for 15–20 minutes, until soft. Drain and mash with the butter. Set aside.
  3. Remove the fish from the oven and pour the milk into a measuring cup. Add more milk as needed to measure 250ml. Make sure all the bones are removed.
  4. Flake the fish and return to the casserole dish. Now make the cheese sauce, using the 250ml of milk from cooking the fish. Melt the butter in a saucepan, then add the flour, stirring constantly.
  5. Stir for 1-2 minutes to make a smooth roux, then add the milk a little at a time, stirring constantly. Keep adding the milk little by little making sure it has been absorbed, until the sauce is smooth.
  6. When all the milk has been added, stir and gently bring to the boil, as the sauce comes to the boil which will help thicken the sauce. Just as it reaches the boil remove the pan from the heat and stir in the grated cheese.
  7. Pour the cheese sauce over the fish. Place the potato and carrot mash over the top. Smooth down with a fork, sprinkle with a little grated cheese, and bake for 30–40 minutes until the potato is golden brown and the fish is heated through. Serve warm.
  8. Store in the refrigerator for up to 2 days, or freeze extra portions in freezerproof containers, label, and use within 1 month. To use from frozen, carefully defrost. Heat through fully before serving.

From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com

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Sweet and sour chicken

Sweet and sour chicken © Provided by Lovefood Sweet and sour chicken

A healthy sweet and sour sauce with pieces of chicken, pineapple and carrots. You could also add green beans to the mix and dip baby corn in the sauce. Remember that pineapple is sugary and can get very hot; make sure the meal is cool enough to eat before serving.

At a glance

  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation time: 20 mins
  • Cooking time: 30 mins
  • Serves: 8 people

Ingredients

  • 2 tbsp sunflower oil
  • 4 skinless, boneless chicken breasts, chopped
  • 2 sweet red peppers, chopped
  • 2 medium carrots, chopped
  • 2 tsp soy sauce
  • 450 g (15.9oz) canned pineapple chunks in juice
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • 2 tsp rice wine vinegar
  • 2 tsp cornflour
  • 2 tbsp water
  • 185 g (6.5oz) rice

Step-by-step

  1. Heat the sunflower oil in a wok or large skillet. Stir-fry the chicken, red pepper, and carrot for 5–10 minutes, until the chicken is cooked through and the vegetables are soft.
  2. Cook the rice by placing the rice and water into a small saucepan over medium heat. Bring to a boil, cover, and simmer for 10–15 minutes, until the water has been absorbed and the rice is cooked.
  3. Pour the pineapple chunks with the juice into a food processor. Add the soy sauce, tomato paste, sugar, and vinegar. Blend to a smooth puree. Add mixture to the saucepan and stir to mix well with the chicken and vegetables.
  4. Mix the cornflour with the water until smooth, pour into the wok and stir. This will help thicken the sauce. Serve.
  5. Discard any uneaten rice immediately. Store the sweet and sour chicken in the refrigerator for up to 2 days, or freeze extra portions in small sealable containers, label, and use within 1 month. To use from frozen, carefully defrost. Heat through fully before serving.

From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com

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Pea pesto

Pea pesto © Provided by Lovefood Pea pesto

Cook up some pasta (small shapes are preferable for younger eaters) and stir it into this smooth pea pesto made with crème fraîche and mint. Serve with a sprinkling of parmesan and introduce other flavours like cheddar or a little cut-up sausage if you like.

At a glance

  • Cuisine: Italian
  • Recipe Type: Sauce
  • Difficulty: Easy
  • Preparation time: 5 mins
  • Cooking time: 0 mins
  • Serves: 4 people

Ingredients

  • 285 g (10.1oz) frozen peas, cooked
  • 80 g (2.8oz) crème fraîche
  • 5 g (0.2oz) fresh mint
  • 1 sprinkling finely grated parmesan, to serve

Step-by-step

  1. Place all the ingredients in a food processor or blender and purée.
  2. Stir the sauce through hot, cooked pasta and serve with finely grated parmesan sprinkled on top.
  3. The sauce can be refrigerated for up to 3 days, but not frozen. Crème fraîche does not freeze well.

From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com

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Moroccan chicken with couscous

Moroccan chicken © Provided by Lovefood Moroccan chicken

Excite your children with spice. There are so many flavours to be discovered in this Moroccan-style dish, including turmeric, lemon and coriander. Cut up the chicken into small pieces and marinade it well. A gentle way to introduce them to hotter types of food without putting them off.

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At a glance

  • Cuisine: Moroccan
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation time: 20 mins
  • Cooking time: 30 mins
  • Serves: 8 people

Ingredients

  • 2 onions, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 1 tbsp chopped fresh coriander
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 1 pinch powdered turmeric
  • 2 lemons, juice only
  • 1 tbsp olive oil
  • 2 skinless, boneless chicken breasts
  • 1 tbsp sunflower oil
  • 1 carrot, peeled and chopped
  • 250 ml (8.8fl oz) low-sodium chicken stock
  • 3 dried apricots, finely chopped
  • 1 tsp honey

Step-by-step

  1. To make the marinade, place half the onion, the garlic, herbs and spices, half the lemon juice, and the olive oil to a food processor. Blend to a purée.
  2. Chop the chicken and add to the marinade. Mix well. Marinate for 4 hours or overnight, making sure that the chicken is covered.
  3. To cook, heat the oil in a nonstick skillet. Add the chicken with the marinade, and cook over medium heat, stirring, to brown the chicken. Add the carrot and the remaining onion to the skillet, along with enough chicken stock to cover the ingredients.
  4. Add the apricots with the honey and remaining lemon juice to the skillet. Bring to a simmer. Cook for 20–30 minutes, uncovered, until the chicken is cooked and the vegetables are soft. Serve.
  5. Store in the refrigerator for up to 2 days. Freeze extra portions in sealable containers, label, and use within 1 month. To use from frozen, carefully defrost. Heat through fully before serving.

From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com

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Mini minestrone soup

Mini minestrone © Provided by Lovefood Mini minestrone

Choose your child's favourite small pasta shape to encourage them to get stuck into this minestrone soup. Also give them some toast to dip into the broth and soak it up with. Use plenty of vegetables and low-sodium stock rather than the regular kind.

At a glance

  • Cuisine: Italian
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Serves: 16 people

Ingredients

  • 2 onions
  • 2 red bell peppers
  • 1 splash olive oil
  • 1 courgette
  • 2 carrots, peeled
  • 450 g (15.9oz) cans chopped tomatoes, with their juice
  • 750 ml (26.4fl oz) low-sodium vegetable or chicken stock
  • 50 g (1.8oz) very small pasta or spaghetti broken into small pieces

Step-by-step

  1. Wash, peel, and chop the onions and peppers. Heat the oil in a skillet, add the onion and pepper, and sauté over a gentle heat for 6–7 minutes, until soft. Transfer to a saucepan.
  2. Wash and grate the courgette and carrots, and add them to the saucepan. Add the stock and canned tomatoes. Bring to a boil. Cover and simmer for 20 minutes.
  3. Return to the pan, add the pasta, and cook for a further 10 minutes, until the pasta is soft.
  4. Freeze extra portions in freezerproof containers, label, and use within 3 months. To use from frozen, carefully defrost. Heat through fully before serving.

From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com

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Mackerel pâté

Mackerel pâté © Provided by Lovefood Mackerel pâté

Pick up some pre-cooked mackerel fillets and check them carefully for bones. Mash them up with cream cheese and spread the resulting pâté on toast and crackers, or dip carrot and cucumber sticks into it. Good for a healthy afternoon snack.

At a glance

  • Cuisine: British
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation time: 10 mins
  • Cooking time: 0 mins
  • Serves: 2 people

Ingredients

  • 1 mackerel fillet - check and remove any remaining bones
  • 40 g (1.4oz) cream cheese
  • 1 tsp finely chopped fresh chives
  • 1 pinch cayenne pepper
  • 0.25 lemon, grated zest and juice

Step-by-step

  1. Flake the mackerel, add the rest of the ingredients, and purée.
  2. Cover and refrigerate. Will keep for up to 3 days in the refrigerator.

From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com

Spaghetti al pomodoro

Fish pie © Provided by Lovefood Fish pie

A classic Italian dish of spaghetti in a tomato sauce with fresh tomatoes, passata and plenty of basil with torn mozzarella on top. Cut the spaghetti into shorter lengths to help your toddler eat it easily and go easy on the olive oil and salt.

At a glance

  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Serves: 4 people

Ingredients

  • 4 tbsp extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 230 g (8.1oz) plum tomatoes, de-seeded and quartered
  • 400 g (14.1oz) chopped tomatoes (from a tin)
  • 500 g (17.6oz) tomato passata
  • 12 basil leaves, finely chopped
  • 500 g (17.6oz) Italian spaghetti
  • 200 g (7.1oz) buffalo mozzarella
  • 1 pinch salt & pepper, to taste

Step-by-step

  1. Bring a large pan of salted water to the rolling boil for the pasta.
  2. Heat 2 tablespoons of the oil in a large saucepan over a low heat. Add the chopped garlic and cook for 1-2 minutes. Stir in the fresh tomatoes and cook for 2 minutes, until they start to soften.
  3. Add the tinned tomatoes and the passata with half the basil, stirring as you bring the sauce to the boil. Season to taste with salt and pepper. Lower the heat and simmer gently for 10 minutes.
  4. Meanwhile, cook the spaghetti according to the packet instructions. Drain when al dente and turn the pasta into a heated bowl. Stir in half of the sauce and mix well.
  5. Serve the pasta in individual bowls, topped with a spoonful of the remaining sauce, the torn mozzarella pieces, a drizzle of extra virgin olive oil and a pinch of chopped basil.

Recipe taken from The ASK Italian Cookbook by ASK Italian restaurants.

Homemade baked beans

Homemade baked beans © Provided by Lovefood Homemade baked beans

Store-bought baked beans can be high in salt and sugar, which isn't great for anyone, least of all children. Try making your own – they take a while to cook but they're dead easy to make. Mash up the beans a bit to help younger kids chew.

At a glance

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation time: 15 mins
  • Cooking time: 260 mins
  • Serves: 2 people

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion
  • 250 g (8.8oz) canned beans such as butter or small white beans
  • 1 tsp powdered mustard
  • 1 tsp molasses
  • 225 g (7.9oz) can chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dark brown sugar
  • 250 ml (8.8fl oz) low-sodium vegetable stock

Step-by-step

  1. Preheat the oven to 275°F. Heat the oil in a heavy ovenproof dish with a lid. Peel and finely chop the onion, add to the oil, and cook over low heat for 10–15 minutes, until translucent and soft.
  2. Add the remaining ingredients, mix well, and bring to a boil. Remove from heat, cover, and transfer to the oven to cook for 4 hours. Stir occasionally while baking.
  3. Store in the refrigerator for up to 3 days, or freeze extra portions in freezerproof containers, label, and use within 1 month. To use from frozen, carefully defrost. Heat through fully before serving.

From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com

Granola bars recipe

Granola bars © Provided by Lovefood Granola bars

Healthy granola bars made with nuts and seeds, ground almonds and rolled oats. They do contain sugar, but are perfect to enjoy in moderation. Break up the larger pecan nuts before use and use whatever seeds you fancy, and extra dried fruits like snipped-up apricots.

At a glance

  • Cuisine: British
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation time: 20 mins
  • Cooking time: 20 mins
  • Serves: 12 people

Ingredients

  • 6 tbsp butter
  • 3 tbsp maple syrup
  • 3 tbsp fruit spread (such as pear or apricot)
  • 2 tbsp pecan halves
  • 4 tbsp mixed seeds such as sunflower, pumpkin or flax
  • 2 tbsp ground almonds
  • 100 g (3.5oz) light brown sugar
  • 180 g (6.3oz) old-fashioned rolled oats (not cooking oats)
  • 50 g (1.8oz) golden raisins

Step-by-step

  1. Preheat the oven to 175°C. Grease an 8-inch square cake pan with a little butter and line it with waxed or parchment paper. Place the butter, maple syrup, fruit spread, and sugar in a saucepan over medium heat.
  2. Heat until the butter has melted and the sugar has dissolved. Stir well to mix.
  3. Bring to a boil and cook for 2 minutes until it has a thick, sticky consistency.
  4. Place the remaining ingredients in a large bowl. Pour in the melted ingredients and mix well. Pour into the prepared cake pan, flatten with a wooden spoon, and bake for 15–20 minutes until golden brown. Remove from the oven and leave to cool. Cut into squares.
  5. Keep in an airtight container for 3–4 days, or freeze extra portions the day they are made for up to 1 month. If freezing, defrost thoroughly, let come to room temperature, and serve.

From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com

Pancakes

Pancakes © Provided by Lovefood Pancakes

Children absolutely love pancakes. Since we're assuming you do too (and in all likelihood you do), pancakes with a simple light sprinkling of caster sugar and a squeeze of tart lemon juice are a lovely pudding for a treat. Also try a little chocolate spread or savoury versions.

At a glance

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation time: 30 mins
  • Cooking time: 2 mins
  • Serves: 8 people

Ingredients

  • 120 g (4.2oz) Plain flour
  • 2 Eggs
  • 300 ml (10.6fl oz) Milk
  • 1 Drop of vegetable oil (for frying)

Step-by-step

  1. Sift the flour into a bowl and make a well in the centre. Add the eggs and beat with a whisk or fork. Gradually beat in the milk, drawing in the flour from around the edge, until you have a very smooth batter.
  2. Cover and leave to stand in the fridge for at least 30 minutes.
  3. Heat a little oil in an 18cm frying pan.
  4. Pour in just enough batter to thinly coat the base of the pan. Cook each pancake for 1-2 minutes on each side until golden.

Four factors predict which toddlers are likely to grow up to be criminals. .
Research out of New Zealand claims to have identified the four childhood personality traits most likely to produce future criminals. The group of scientists, led by Avshalom Caspi from Duke University in North Carolina in the US, followed a cohort of 1037 people born in Dunedin for four decades.

Source: http://uk.pressfrom.com/lifestyle/food-and-drink/-72699-10-recipes-toddlers-will-love/

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