Skip to content

Posts tagged ‘recipes for kids’

Fruity Vegetable Bolognaise (V)

Fruity Vegetable Bolognaise


This bolognaise sauce is quick (ready in 15mins!), and is extremely easy to cook. It’s tasty – the kids will love slurping up the spaghetti, and it’s chock-full of nutritional value for babies. I’ll simply list a few of the health benefits below so you can see what I mean:


bolognaise benefits


The fabulous taste in this meal comes from a combination of SuperFoods and aromatic spices, which gives this Italian dish a unique Asian-influenced twist. Both babies and toddlers will eat this bolognaise sauce with gusto, and there are no-added salt or sugar or chillies!


Total preparation and cooking time: 15-20mins
Makes 6 servings
Suitable for freezing


2 tbsp olive oil
1 onion — peeled, chopped
1 tsp minced garlic
½ tsp minced ginger
Pinch of ground black pepper
½ tsp ground garam masala
¼ tsp ground turmeric
150g (5oz) white button mushrooms – washed, finely chopped
1 medium carrot — peeled, washed, grated
1 small courgette/ zucchini — washed, grated
200g (7oz) tinned chopped tomatoes
30g (1oz) dried apricots — finely chopped
¼ tsp dried oregano
1 tbsp tomato puree


Heat the oil in a pot, add the onion and stir-fry on medium-low heat for 3-4mins until soft and golden. Add the garlic, ginger, black pepper, garam masala, turmeric and stir-fry for a further 30secs-1min to lightly cook the spices.

Then add the mushrooms, carrots and courgette and stir-fry for a few minutes until the mushrooms soften. Add the tomatoes, apricots, oregano and tomato puree. Stir and simmer for 5-7mins until the sauce thickens.

Serve 2 tablespoons of bolognaise sauce to baby warm, with some freshly cooked spaghetti (broken into small pieces). Delicious!


Hardcover front coverYou can find more delicious Stage 3 weaning recipes in Easy Indian SuperMeals for Babies, Toddlers and the Family. Available to buy now from Amazon.

Shortlisted for the Prima Baby Awards 2015.






Iron deficiency anaemia – treatment

Oregano oil fights norovirus



Mushroom and Little Tree Risotto (V)


Mushroom Risotto with Little TreesThe first time I cooked this for Aaliyah, the ‘little trees’ kept her occupied for quite some time. It was great because she picked the broccoli out and ate them as a finger food and then tucked into the main meal.

Now we all know broccoli has excellent health benefits for baby, the beautiful bright green colour gives it away. But did you know mushrooms have too? I think these little veggies fungus are totally underrated as they have wonderful health benefits for baby, and there are so many different varieties to choose from in the supermarkets – Shitake, Chestnut, Portobello…. I however, choose to stick with my all-time family favourite – cost-effective white Close Cup mushrooms. Mushrooms can be introduced into a baby’s diet from 8-9 months are rich in vitamin D, copper and phosphorus – two minerals essential for bone health and energy production. The cumin too has fab benefits for baby by aiding digestion, and supporting a healthy immune system.

SuperFoods included – olive oil, onion, garlic, broccoli, mushrooms
SuperSpices included – cumin, black pepper

Total preparation and cooking time: 30mins
Makes 5-6 servings
Suitable for freezing

1 tbsp olive oil
1 small onion – peeled, chopped
1 bay leaf
½ tsp minced garlic
Pinch of ground cumin
Pinch of ground black pepper
120g (4 oz) white closed cup mushrooms – thoroughly washed, stems removed, finely chopped
100g (3½ oz\ ½ cup) Arborio risotto rice — washed, drained
750ml (1¼ pint) of hot vegetable stock — baby-friendly
120g (4 oz) broccoli florets — washed, chopped (no stems)


Heat the oil in a pot, add the onion and bay leaf and stir-fry on medium-low heat for 4-5mins until the onion is soft and golden. Add the garlic, cumin and black pepper and lightly cook for 10-20secs. Then add the mushrooms and sauté for 4-5mins until they begin to soften.

Pour the rice into the pot, followed by the stock and stir. Bring to the boil and simmer (covered) on a low heat for 15-20mins until creamy and tender.

Whilst the rice is cooking, steam the broccoli in a steamer or in the microwave by placing the florets in a microwavable dish and adding 2 tablespoons of water. Cover the dish with either a lid (leaving a small vent) or cling film (piercing a few holes), and steam in the microwave on high for 1½-2mins until tender. Once cooked, drain the excess water and set aside.

Once the rice is cooked, add the steamed broccoli and combine together for a scrummy rice meal. Mash as necessary for baby and serve warm. Yum!
Hardcover front coverYou can find more delicious recipes in Easy Indian SuperMeals for Babies, Toddlers and the Family available to buy now from Amazon.

Recommended by Prima Baby & Pregnancy and Mother & Baby.





Ahmed, ZJ. 2012. Indian SuperMeals: Baby & Toddler Cookbook. London: Autharium

Nutritional benefits of white mushrooms 

Tomato Salsa Toasty | For Kids – Part 1

I love toasties… they are probably the simplest and quickest snacks you can rustle up at home. I remember how this humble snack was a godsend for me when Aaliyah was just a few weeks old. I was awake every 2 hours at night so was like the walking dead throughout the day. In between Aaliyah’s teeny weeny naps I’d rustle up my favourite Mozzarella and Jalapeno sauce toasty. It was by no means the fanciest meal I’ve ever cooked, but was quick, tasty and definitely hit the spot.

Now Aaliyah is older, my focus has changed from finding speedy snacks for myself to speedy, healthy snacks for her because things can turn pretty ugly when her hunger pangs kick in. Tears, tantrums and awkward behaviour…wonderful!

So as I love toasties so much I’ve decided to split this post into two parts. Part 1 is my little Princess’s favourite toasty – a savoury Tomato Salsa Toasty. Perfect for lunch and to help satisfy her hungry little belly. Part 2 will be my favourite toasty; a special treat for us hard working mums.

Anyway back to my Tomato Salsa Toasty. This toasty has a hint of Indian flavours that come though from the garlic and coriander. It’s a wonderful mix of carbs, dairy and fruit so is a really nice well-balanced meal or snack for your kids.

tomato salsa toasty

SuperFoods included – tomato, olive oil, garlic.
SuperSpices included – black pepper

Total preparation and cooking time: 8-10mins
Makes 1 serving

For Tomato Salsa:
1 tomato – washed, diced
Drizzle of olive oil
¼ tsp minced garlic
A few coriander leaves – washed, chopped
Cracked black pepper (to taste)

For Toasty:
Softened butter or margarine
2 x slices of bread (white or brown)
1 slice Mozzarella cheese – ready sliced

Tomato Salsa:
Place the tomato, olive oil, garlic, coriander and black pepper in a bowl, stir and set aside.

Heat a frying pan on medium heat, butter one side of bread and place it buttered side down on the frying pan, this will give the toast a lovely golden colour on the outside when cooked.

Place the cheese slice on the bread (in the frying pan) and spoon over a generous amount of the tomato salsa.

Butter another slice of bread and place it on top of the tomato salsa with the buttered side facing up and apply a little pressure to the top using a spatula.

After 2mins flip the toasty over and cook on the other side. After 2mins remove from the frying pan and serve with fresh salad or coleslaw (for older kids). Repeat the method to make more servings.

Tip: add Balsamic vinegar to the tomato salsa to make this into a ‘Bruschetta Toasty’.

Indian Cauliflower Cheese (V)


This creamy British dish is always a favourite in my household but I like to spice it up a little by adding some yummy garlic and cumin just it give it a little extra pizazz!

cauliflower and cheese

This meal is totally dedicated to white superfoods – cauliflower and garlic. Cauliflower is high in vitamin C, is great for healthy skin, brain function and combined with cumin is great for a strong immune system. This is perfect for the time of year now that the cold is beginning to settle in because not only will this meal boost your little ones immune system, garlic has anti-viral properties which will help to keep pesky cold and flu viruses away.

SuperFoods included – cauliflower, garlic
Superspices included – cumin, black pepper

Cooking and preparation time: 15mins
Makes 4-6 servings

300g (11 oz) cauliflower florets – fresh or frozen
20g (¾ oz) unsalted butter
¼ tsp minced garlic
Pinch of ground cumin
1 ½ tbsp plain flour
130ml (4.5 fl oz) whole milk
Pinch of ground black pepper
25g (1 oz) cheddar cheese – mild or medium

Steam the cauliflower florets in a steamer or in the microwave by placing them in a microwavable dish, adding 1 tablespoon of water and covering with a lid (leaving a small vent) or cling film (piercing a few holes) and steaming for 7-8mins until tender.

Melt the butter in a pot on low heat, add the garlic and cumin and stir for 30secs. Then sprinkle in the flour and keep stirring until a loose paste has formed.

Pour in the milk in a little at a time stirring continuously until all has been poured in and let the sauce cook for a few minutes until it has thickened.

Remove from the heat, add the black pepper and sprinkle in the cheese a little at a time and stir until melted. Continue to do this until all of the cheese has been added and the sauce is smooth.

Stir in the cauliflower and mash or puree for babies as required. Alternatively leave the florets whole for older toddlers and offer it to them as a finger food. Great for helping babies practice their motor skills.

Tip: The sauce should be cooked on low heat throughout the recipe and use the smallest hob on the stove, this way you’ll avoid burning the butter and spices when you begin.


Ahmed, ZJ. 2012. Indian SuperMeals: Baby & Toddler Cookbook. London: Autharium

Black eyed bean pilaf with lime (V)



black eyed bean pilaf

Black eyed beans (or peas as they are referred to in some countries) are excellent for growing children and for vegetarian/ vegan diets. Classed as a legume they are rich in protein excellent for growing children, fibre, iron and potassium.

This recipe is brilliant for kids and my daughter still loves it today. Whenever she smells the spices when I’m preparing it, she suddenly becomes very interested in what I am doing and insists on being sat on the work surface next to me watching as I cook. Perhaps I have a budding chef on my hands…

Anyway, amongst the amazing aroma this pilaf releases, it’s also:

  • low-cost – you can pick up a tin of black eyed beans for just 48p from Asda
  • a one-pot recipe which is quick to cook and hassle free
  • convenient – stack the tins up in the cupboard and stockpile for a rainy day for the whole family
  • ‘1 of 5 a day’ – one 400g tin of black eyed beans counts towards ‘1 of our 5 a day’ for adults and older children.

Important: you must use tinned black eyed beans for this meal as they will cook within 10-15mins. If you choose to use dry black eyed beans, you will need to soak them overnight and allow at least 1-2 hours for the beans to cook until tender.

SuperFoods included – olive oil, onion, tomatoes, lime
SuperSpices included – cardamom, clove, cumin, coriander, black pepper

Total preparation and cooking time: 25mins

Makes 5-6 servings

Suitable for freezing

1½ tbsp. olive oil

1 onion – peeled, chopped

1 whole cardamom pod – black

1 whole clove

1 tsp ground cumin

1 tsp ground coriander

¼ tsp ground black pepper

200g (7oz) tinned chopped tomatoes

150g (5oz) tinned black-eyed beans (in water) – drained, rinsed

100g (3½oz/ ½ cup) white basmati rice — washed, drained

Squeeze of ½ a lime – ensuring no seeds fall in

280ml (9fl oz/ 1 ¼ cup) of water

Heat the oil in a pot and add the onion, cardamom, clove and stir-fry on medium-low heat for 5mins until the onion is golden.

Turn to low heat and add the cumin, coriander, black pepper and stir-fry for a few seconds. Then add the tomatoes and simmer for 2mins.

Add the black eyed beans, rice, lime juice and water. Stir and bring to the boil. Simmer (covered) on low heat for 10-15mins checking halfway. If the rice looks a little dry, add extra water and continue to cook until the rice and beans are tender and all of the water has been absorbed.

The rice should look a little moist when it’s done. Stir and set aside (covered) for 5mins.

IMPORTANT: Remove the cardamom pod and clove before serving to baby.

Serve to baby warm with a dollop of unsweetened yogurt. The rice grains should be soft enough to mash between little gums. If not, mash the rice and serve.


Tip: Change things up by adding vegetables to this pilaf – peas, sweet corn, cauliflower… All have unique tastes and nutrients to ensure your little one receives his/ her vegetable allowance for the day.


Dry black –eyed peas – USDA

Rainbow Protein Udon Noodle Stir-fry (Chicken or Tofu)


I got home from work yesterday at 5.45pm and thought “crap! I haven’t prepared any dinner for tonight!”

To give you a bit of background I like to cook up a couple of big family meals on a Sunday and keep them in the fridge (or freezer). Then each evening I simply heat up (or thaw and heat up) a meal and serve it to the family. At least this way I know we are always eating home-cooked food even though I am at work four days a week.

Anyway I ransacked my fridge, cupboard and freezer and these are the ingredients I found.


I took a long hard look at the ingredients staring back at me and thought “okay, the ingredients have spoken… tonight is going to be stir-fry night.”

The longest part of this stir-fry is the chopping to be honest. Cooking it is very quick, only takes about 15 minutes.

The benefits:

SuperFoods included – olive oil, garlic, ginger, red/ yellow bell peppers, carrots, broccoli, lime
SuperSpices included – coriander

This family meal is loaded with vitamin C (from the broccoli and bell peppers), vitamin A in the form of beta-carotene (carrots), protein (chicken or tofu for substitute). Garlic is also anti-viral, helping to keep colds and flu away which might be useful for the forthcoming change in weather.

rainbow udon noodle

Total preparation time: 15mins
Total cooking time: 15mins

Serves a family of 4

Drizzle of olive oil
1 tbsp. minced garlic
1 tbsp. minced ginger
Handful of fresh coriander – washed and torn with hands
2 x chicken breast fillets – fresh (or frozen like mine) – thawed in microwave, washed, sliced
1 x red bell pepper – washed, deseeded, finely sliced
1 x yellow bell pepper – washed, deseeded, finely sliced
2 x medium carrots – peeled, washed, finely sliced into strips
400g (14oz.) frozen broccoli florets –  washed, chopped
2 tbsp. dark soy sauce
Squeeze of half lime – ensuring no seeds fall in
1 tbsp. cornflour
3 x 150g (5oz.) packs of udon thick noodles – straight to wok

Heat the oil in a wok on medium-high heat and add the garlic, ginger and fresh coriander. Stir-fry for 1-1 ½mins then add the chicken or tofu. Stir-fry until chicken is sealed (approx. 7-8mins).

Add all the vegetables to the wok along with the soy sauce, lime juice and stir-fry continuously for 5mins.

Mix the cornflour in a cup with 3 tbsps of water and add to the stir-fry to thicken the sauce.

Add the udon noodles and stir-fry for a further 2mins.

Serve to kids warm and for those who enjoy a little heat, garnish with chilli flakes.

Note: Substitute the chicken for 300g (11oz.) packet of firm tofu for a vegetarian meal.

Tip: Always keep cornflour in the cupboard. If you are ever cooking anything and think “wow this is tasty”, but oh “no, it’s too watery”, whack in a bit of cornflour mixture and suddenly your watery meal turns into a lush tasty sauce.