Thursday, May 31, 2012

Avocado pesto pasta and our first giveaway

When I was pregnant I was given a great book called feeding the bump. It was filled with very healthy/tasty recipes and also told you how each meal would benefit not only you but also your growing baby. We lived on these recipes through both pregnancies. One of my favourite dishes is an avocado pasta, so I have adapted this recipe to suit toddlers. If your home is like ours you'll be cooking pasta every second night so here’s a nice healthy version to try. Please let me know how it goes.

We have our very first giveaway happening at the moment. Lunch boxes with love have kindly helped us out. For your chance to win a funky lunch box and not one but two boiled egg moulds, head to our facebook page and answer this question…

When you think back to the days when you used a lunch box, you think of???

Winner will be drawn on Monday 4th June

Preparation time
10 minutes

Cooking time
10 minutes
1 cup pasta spirals 
1 avocado, pitted and peeled 
1/4 cup slivered almonds 
1/4 cup parmesan cheese 
1 tbs olive oil 
juice of half a lemon 
1/2 punnet cherry tomatoes

1. Cook pasta as per instructions on the packet.
2. Place avocado, almonds, cheese, olive oil and lemon juice in the blender, and combine until paste is almost smooth.
3. Once the pasta is cooked, gently mix all the ingredients together and serve.

Serves 2 toddlers and 2 adults (as a side). 

You can also find more of Toddler tastes recipes here on the Woolworths Baby and toddler baby club

Monday, May 28, 2012

Sago and passionfruit puddings

At the weekend I like to break from routine, just so it feels special and different to me. It could be going out for a dinner with the girls, missing their lunchtime sleeps (not sure if this is a treat for me) or making a really special dinner that we can all eat together. We decided to have a family dinner last weekend and it was lovely. It’s a real rarity in our house because hubby works late and by the time he gets home the girls are about to get into bed or are already asleep. I saw these some time ago in the shops and thought I’d try and create a new dessert for all of us. Passionfruit are in season and a great price at the moment so I added some to the trolley this week.

Little SS loved this, Miss F wasn’t so sure. Both Hubby and I loved it. This had a beautiful consistency,  creamy and light. The texture of the sago was a real hit with Little SS. If you’re looking to try something a little different, give this a burl. We’ll be making it again.

Preparation time
10 minutes + 1 hour soaking

Cooking time
25 minutes

3/4 cup sago
2 cups coconut milk
1 cup water
6 passionfruits, pulp removed
1 1/2 tsb brown sugar
1 can lychees
1. Soak the sago in coconut milk and water in a heavy based saucepan for one hour.
2. Meanwhile mix passionfruit pulp and brown sugar in saucepan over a low heat until the sugar dissolves and mixture becomes slightly thickened. Remove from the heat and stir in lychees. Leave to cool completely.
3. Heat the sago mixture and bring to the boil, stirring occasionally. Reduce the heat and let the sago simmer for 10-15 minutes or until the sago becomes translucent. Spoon the sago into tumbler glasses, cover with cling film and refrigerate until slightly cold.
4. Spoon the passionfruit mixture on top and serve. Serves 2 toddlers and 2 adults

You can also find this recipe and more from Toddler Tastes on the new Woolworths Baby and toddler website

Monday, May 21, 2012

Beetroot hommus

One thing that we eat a lot of in this house is dip. It’s the first thing that we pull out if we have guests over or we pull it out in the afternoons as an afternoon tea when we don’t have enough time to cook something. Here is our latest favourite dip. I didn’t think my girls would like it but the fact that their favourite colour is pink really helps! This dip will be a hit for both young and old.

Preparation time
10 minutes

Cooking time
5 minutes
1 fresh beetroot 
420g Chick Peas 
2 tbs Tahini 
3 tbs Olive Oil 
juice of 1 lemon 
2 tbs Natural Greek Yoghurt 
1/2 tsp Cumin (optional) 
salt (optional) 
2 soft wholegrain wraps

1. Preheat oven to 200°C.
2. Peel, top and tail the beetroot and dice it into small pieces. Place in a glass bowl with a splash of water. Cover with cling wrap – pierced with a few small holes – then microwave on High for 3 minutes, or until tender.
3. Drain chickpeas. Place all ingredients in the blender and blitz until smooth.
4. Tear wrap up into bite-size pieces. Place on a roasting tin and cook for 5 minutes, or until crispy, and serve with the hommus. Serves 4

Tuesday, May 15, 2012

2 ingredient pancakes (I kid you not)

I’m currently going through a bit of a detox at the moment so things are a little dull at the moment. I’m basically living as the cavemen did, plenty of meat, veg and fruit and that’s all folks.

The one big positive about this detox are the new recipes that I’m discovering, here is a recipe that makes my breakfasts enjoyable. Both of my girls love this. I introduce you to the 2 ingredient pancakes. That’s right, just 2 ingredients.

1 banana
2 eggs

1. Blend the banana and eggs together until you have a mixture that resembles pancake mixture.
2. Place in a frypan and cook as you would a normal pancake.
3. Add any topping that you desire. I like to stew up some fruits and place that on top. If I wasn’t detoxing I would add some nice yoghurt on top of the berry mixture.

What's your favourite 3 or 4 ingredient recipe? 

Tuesday, May 1, 2012

Homemade baked beans

The meal I struggle with most is breakfast. This sounds strange to some people but my little ones love cereal one minute and then hate it the next. Toast isn’t  popular and there’s only so much porridge that you can eat. So I thought I would try cooking my own baked beans. I’ll be the first to admit that this takes a lot more time than opening up a tin can but the taste is a million times better and it’s so much healthier. We make this on the weekend for those rare occasions that we can all sit around the table together in the morning. What’s your weekend meal? 

2 adults and 2 toddlers

Preparation time
5 minutes

Cooking time
40 minutes

1 tbs olive oil 
1 onion, peeled & finely chopped 
1 clove garlic, peeled & crushed 
1 tbs tomato paste 
200g diced Italian tomatoes 
2 tsp brown sugar 
400g cannellini beans, drained & rinsed 
200ml vegetable stock 

1. Heat oil in a large pan over a medium heat. Gently cook the onion and garlic until soft. 
2. Add the tomato paste, tinned tomatoes, sugar, cannellini beans and the stock to the garlic and onion mix. 
3. Bring to the boil and then let the mixture simmer for 30-35 minutes, stirring occasionally. If the liquid evaporates too soon, add a little water. Season to taste.