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Posts tagged ‘Children’

Simple Home Remedy for Reducing Fever in Children

fever-relieving-ice-lollies-2So it appears tis the season to have a high fever! Aaliyah has been ill with a virus twice in the last month! Whilst I have been giving her Calpol to bring down her fever, I also want her to give her body a chance to build up it’s own immunity, instead of giving her medication all the time.

I’ve always incorporated herbs and spices into Aaliyah’s diet since she was a baby, which has been great for her immune system, but recently the viruses seem to be coming thick and fast at school. So I wanted to give her immune system a little boost with a natural remedy that would help.

One HUGE problem! Natural remedies taste pretty awful! The mix of spices and ingredients used aren’t to create a lovely taste… it’s to do a job. Heal! As an adult, I’ll close my eyes and knock back a natural remedy, fully aware that it can taste vile, but ultimately know it’s best for my system. But try telling that to a child!

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Desi Mac ‘n’ Cheese with Tuna

With just TWO WEEKS to go until the launch of my book, here’s another exclusive recipe to try! It’s suitable for toddlers from 10 months and up and it’s delish, delish oh and did I say delish? I tend to bulk cook this one and serve it as a family meal. Everyone loves it and Aaliyah has a particular love for tuna so it always goes down a treat.

Desi Mac 'n' Cheese in book


Desi Mac’n’Cheese with Tuna

An Indian twist on a British school dinner classic… loaded with complex carbohydrates vital for energy (courtesy of the macaroni pasta), this meal is extremely versatile. Exclude the tuna for a vegetarian meal, chop up cooked macaroni for spoon-feeding, or keep the macaroni pasta whole and serve as a finger food.

Desi Mac 'n' Cheese with Tuna

Total preparation and cooking time: 30mins
Makes 5 servings
Suitable for freezing

80g (3oz) macaroni pasta

Tomato masala:
1 tbsp olive oil
½ onion- peeled, chopped
½ tsp minced garlic
½ tsp minced ginger
1 tomato – washed, chopped
¼ tsp dried oregano

White sauce:
2 tbsp unsalted butter
2 tbsp plain flour
350ml (12fl oz) of whole milk
Pinch of ground nutmeg
Pinch of ground black pepper
1 x 185g (6½oz) tinned tuna (in spring water) – drained
30g (1oz) medium Cheddar cheese – grated

Cook the macaroni according to packet instructions. Once cooked, drain and set aside.

Tomato masala: Heat the oil in a frying pan, add the onion and stir-fry on medium-low heat for 2mins until soft. Add the garlic, ginger, tomato, oregano and stir-fry continuously for a few minutes until the tomato chunks begin to soften, and set aside.

White sauce: In a pot, melt the butter on low heat and spoon in the flour. Stir continuously until a paste is formed, then pour in the milk a little at a time and whisk vigorously to avoid any lumps appearing. Once all of the milk has been poured, add the nutmeg, black pepper and flake in the tuna. Bring to the boil on low heat and simmer (uncovered) for 4-5mins, stirring occasionally. Once cooked, add the cheese and the tomato masala to the sauce and stir. If the sauce looks very heavy, add
some extra milk. Toss the cooked macaroni into sauce and combine well. Serve to baby warm.

 

Hardcover front coverRecipe extract from Easy Indian SuperMeals for babies, toddlers and the family. Order from Amazon today.

Recommended by Prima Baby & Preganancy and Mother & Baby

Easy Indian SuperMeals in Mother and Baby!

OMG OMG OMG! I had to blog about this one. This really is the cherry on top of the cake for me! My Big and Small Kofta Curry recipe along with my new book Easy Indian SuperMeals for babies, toddlers and the family has been featured in Mother & Baby!

Give the recipe a go today. The small koftas on their own make for a great finger food. Alternatively puree the small koftas with some curry sauce for less experienced chewers.

 

Mother & Baby Kofta Curry

 

 

Hardcover front cover
Pre-order Easy Indian SuperMeals for babies, toddlers and the family from Amazon.

 

Simple Chicken Paella

chicken paellaAaliyah is a massive fan of chicken and rice. When I say chicken and rice, I mean chicken curry with rice. It’s her staple. I know if I’m serving this up for dinner, there will be no complaints – no little fussy pointy fingers coming out – ‘mummy what’s that?’, she’ll gobble it down and will have a full satisfied little belly. Not just Aaliyah’s though – the hubby’s too.

Whilst this is great, I’m not overly keen on feeding Aaliyah the same meals; I don’t want her to get ‘comfortable’ with what she knows. I’m trying my best to keep meals interesting for her so I decided to cook up a variation of chicken and rice.

Introducing my BIG FAT FAMILY PAELLA! This is delicious! It includes two of Aaliyah’s favourite ingredients – chicken and rice, but it’s a totally different cuisine. And the fact that paella’s are so bright and colourful is really appealing to kids. I’m not going to lie – this does create some extra washing but it is totally worth it.

Aaliyah’s verdict – well initially she looked at her bowl and said ‘where’s the REAL chicken and rice’ but as you know Aaliyah is not a fussy eater; she’ll happily try new things. She ate, scoffed and loved! Another one to add to the list!

Chicken Paella 2
Total preparation and cooking time: 35-40mins
Serves family of 4

 

425g (15oz) white basmati rice
1 litre (1¾ pints) chicken stock – reduced salt variety
½ tsp ground turmeric
Pinch of saffron
30ml (1fl oz) vegetable oil
700g (1lb 9oz) chicken breast fillets – skinless, boneless, cubed
6 cloves of garlic – peeled, minced
Salt to taste (optional)
¼ tsp ground black pepper
2 chillies – red and green (optional) – stems chopped, pounded to paste
2 bell peppers (green and red) – washed, deseeded, chopped
Fresh coriander (cilantro) or parsley for garnish – chopped

 

Add the rice, stock, turmeric, saffron and oil to a large pot and stir. Bring to the boil and simmer (covered) on low heat for 10-12mins until the rice is tender.

Whilst the rice is cooking, stir-fry the chicken cubes with garlic, salt to taste (if you wish), black pepper and chillies (if you like a little heat). Stir-fry until tender and set aside.

Finally, grill the peppers on a griddle pan for a few minutes to give them a lovely smoky flavour. I like to do this at the same time as stir-frying the chicken to save time.

Combine everything and garnish with a little chopped parsley or coriander. Serve immediately.

Baked Potato Thins (V)

A HERBY FINGER FOOD RECIPE

Baked Potato Thins

In my previous finger food post – Simple Banana Sticks with a Touch of Cinnamon, I mentioned how I was keen to keep my little ones finger foods interesting as I was already cooking with aromatic spices in her main meals. So adding a touch of flavour would simply enhance the taste of basic fruit and vegetables she had already become accustomed to.

So here is another very simple, yet extremely tasty finger food for babies aged 7-8 months and up. Having thrown quite a few of them in my mouth myself (don’t worry – it wasn’t when my child was hungry!), they really are a smooth, buttery delight. And the hint of parsley adds a very simple additional layer of flavour. This is great for helping to broaden little palates as serving the potato thins without the parsley, will offer your little one a very different taste.

White potatoes are high in starch content so if you do serve this to your little one, just be sure to offer some other vegetables alongside the potato. These could be steamed, squished peas or steamed carrot sticks.

Total preparation and cooking time: 35mins
Makes 2-3 servings
Suitable for freezing

½ small white potato – washed and scrubbed, peeled, cut into 1cm slices
Drizzle of olive oil
Sprinkle of dried parsley

 

Pre-heat the oven to 160C/ 325F/ gas mark 3.

Add the olive oil and parsley into a bowl and stir. Then drop in the potato slices and combine well.

Place the potato slices in a single layer on top of a foil-covered baking tray and cook for 30mins or until tender (turning over halfway). Serve to baby warm or at room temperature.

Tip one: any leftover potato thins can be mashed or pureed with the remaining vegetables and served as a new meal. This ‘new meal’ can also be frozen.

Tip two: if you prefer, you can cut the potato into stick shapes rather than slices if you feel your little one will be more comfortable holding this shape, as an alternative.

 

 

 

Masala Fish Curry

I’m fully aware of how tricky it can be to get fish into a child’s diet unless it’s in the form of a bright orange, bread crumbed fish finger; which is why I love this curry. I cooked it the other night and it went down a treat! Besides the fact Aaliyah thought it was chicken (because it was white), this is a tasty way to get some protein-rich fish into your family’s diet. I did make a point, however, to correct her by telling her it was fish, so she was aware that fish can be just as delicious as chicken. Her response to this was ‘yummy – I like fish’. My response was ‘woo-hoo’ – followed by a Michael Jackson moonwalk [well in my head anyway]. Previously when I’ve openly celebrated such a comment, Aaliyah would embarrass quickly and retract her statement. So I’ve learnt the art of a ‘silent win’.

 

Masala Fish 2

This is a delicious, tangy fish curry prepared using all natural ingredients – no curry pastes in my cupboard! It’s simple – using just a few ingredients and is great for the whole family. You can make this a salt-free meal if you wish by allowing the lemon to act as a substitute, as it provides a sharp taste to the fish. And combined with the tomatoes, is a superb source of antioxidant vitamin C. The fish is also a great source of B vitamins.

Total preparation and cooking time: 40mins
Serves family of 4

Marinade:
3 tbsp olive oil
1 tbsp tomato puree
1 tsp ground coriander
1 tsp ground cumin
1 tsp minced garlic
½ tsp ground turmeric
½ lemon — freshly squeezed
Salt to taste (optional)
4 x 100g (3½oz) white fish fillets (skinless, boneless)

 

Sauce:
3 tbsp olive oil
200g (7oz) tinned chopped tomatoes
Salt to taste (optional)
Red chilli powder to taste (optional)
Fresh coriander/ cilantro for garnish — washed

Marinade: Combine the oil, tomato puree, coriander, cumin, garlic, turmeric and lemon juice. Remove one tablespoon of marinade and set aside – this will be used for the curry sauce later. Then cover one fish fillet (one per child) with the marinade and also set aside. Add salt (if using) to the remaining marinade and cover the remaining fillets. Allow to marinate for 30mins.

Sauce: Heat the oil in a large non-stick frying pan, add the tomatoes and the ‘saved’ tablespoon of marinade. Stir-fry on medium-low heat until it thickens then add the marinated fish fillets to the pan and simmer on medium-low heat for 6-8mins or until the fish is flaky. Turn over halfway. Once cooked, remove the kid’s fish fillets and some curry sauce and set aside. Then add salt and red chilli powder to the pan (if using) and return to the heat for a further 1-2mins. Garnish the main serving (and your little ones) with fresh coriander/ cilantro and serve with roti or rice.

IMPORTANT: ensure there are no fish bones included within your children’s serving.

 

Hardcover front coverRecipe taken from Easy Indian SuperMeals for babies, toddlers and the family. Order today from Amazon UK.

Recommended by Prima Baby & Pregnancy Magazine and Mother & Baby