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Liver in Yogurt Sauce
2008-03-15 02:43:00
¾ lb lamb liver, thinly sliced ¼ cup all-purpose flour 2 tablespoons oil 1 medium onion, chopped ¼ cups stock 1×5 oz carton unflavored yogurt 4 large tomatoes, skinned, seeded   and chopped Cut the liver into thin strips, 1 cm/1/2 inch wide and toss in the flour. Heat the oil in a large frying pan (skillet), add the onion and try Gently until soft. Add the liver and fry until the pieces are brown on all sides  Stir in the stock, then cover the pan and simmer for 20 minutes. Add the yogurt and stir thoroughly. Add the tomatoes and cook gently for a further 5 minutes until the tomatoes are just cooked. Serve with brown rice and a green vegetable.  For babies aged 6 months to 1 year. puree a small portion of liver and  tomatoes with the sauce.
More About: Yogurt , Sauce , Liver

Farmhouse Scramble
2008-03-10 22:51:00
1 medium onion, finely chopped ¼ cup butter 6 cups shredded green cabbage ¼ cup beef stock 6 eggs 1 teaspoon freshly chopped parsley Using a large pan with a well fitting lid, cook the onion in 25 g/1 oz/2 tablespoons butter for 5 minutes, but do not allow them to brown. Add the cabbage and the stock. With the lid on the pan, cook over a low heat, shaking the pan at intervals, until the cabbage is beginning to soften, about 15 minutes. Transfer the cabbage to 3 serving dish and keep warm. In a clean pan, melt the remaining butter and scramble the eggs, adding the parsley just as the eggs are starting to set. Pile the eggs on top of the cabbage and serve immediately. For children over 1 year old

Potatoburger Pie
2008-03-09 22:56:00
1 lb potatoes, grated 1 X 8 oz can peeled tomatoes 2 cups ground beef 1 onion, finely chopped 1 tablespoon freshly chopped  parsley Pour oft any excess water from the potatoes. Drain the tomatoes, reserving the juice. Blend all the ingredients together and transfer the mixture to a well-greased pie dish. Cover with foil and bake in a preheated moderate oven (160C/325F, Gas Mark 3) for 1¼ hours. For babies aged 6 months to 1 year: puree a little of the mixture from the bottom of the pie with some of the reserved tomato juice.

Steak and Kidney in the Hole
2008-03-09 15:35:00
Meat balls: 1½ cups ground beef ¼ lb lamb kidneys, finely chopped 1 small onion, grated 1 cup fresh white breadcrumbs 1 teaspoon Worcestershire sauce Batter: 1 cup all-purpose flour 1 egg ¼ cups milk Combine the meat ball ingredients and shape the mixture into 8 balls. Reserve 1 meat ball for a baby in the family and place the remaining balls, evenly spaced, in a greased roasting pan,18 x 18 cm/7 x 7 inches. Bake in a preheated hot oven(220C/425F, Gas Mark 7) for 15 minutes.    Beat the batter ingredients thoroughly. Pour the batter over the partly cooked meat balls and return the pan to the oven. Bake for a further 30 to 40 minutes, until risen and golden. Serve with gravy or tomato sauce. For babies aged 6 months to 1 year: wrap the reserved meat ball with a small peeled and sliced tomato in foil. Flatten the meat into a flat cake and bake in the oven alongside the main dish. When cooked, cool slightly, then puree the contents of the parcel.
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Chicken and Rice Moulds
2008-03-08 03:47:00
2 small chicken quarters, skinned ¼ cups chicken stock ½ cup long-grain rice 1 small red pepper, seeded and  chopped 4 eggs 2/3 cup light cream 2 tablespoons freshly chopped   parsley Divide each chicken quarter into two pieces. Put the stock and chicken into the base of a pressure cooker, and lay the trivet on top. Line a separator with foil (or use a solid one), then add the rice and chopped pepper with 300 ml/1/2 pint/1/4 cups water. Wrap two of the eggs in foil and stand these in the separator with the rice, pepper and water. Stand the separator on top of the trivet. Close the cooker and bring to ‘H’ pressure. Cook for 5 minutes and reduce the pressure slowly.    Lift out the eggs, remove the foil and cool the eggs in cold water. Rinse the rice and pepper with hot water, then transfer to a mixing bowl. Cool the chicken and remove the meat from the bones; chop into small pieces and add to the rice. Chop the hard-boiled eggs and add these to the mixture. Beat tog...
More About: Rice , Chicken

Apple Snow
2008-03-07 15:51:00
4 cups diced baking apples 1/3 cup sugar 2 tablespoons water 2 teaspoons grated zest of orange 2 egg whites 1 small orange, outer skin and pith removed Place the apples, sugar and water in a saucepan. Cover, and cook gently until the apples are soft. Press the apple mixture through a sieve (strainer) and add the grated orange rind. When cool, beat the egg whites until stiff and fold into the apple puree. Chill in the refrigerator. Garnish with thin slices of orange before serving. For babies aged 6 months to 1 year: serve apple snow without the orange flesh. For children over 1 year old: remove all skin from the orange slices and serve flesh only.
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Bubblyata
2008-03-07 13:00:00
3 tomatoes, skinned and roughly chopped 2 tablespoons butter 6 eggs 2 tablespoons cooked peas 2 teaspoons chopped chives 1 tablespoon cream or half-and-half fingers of buttered toast to serve Cook the tomatoes in butter for 2 to 3 minutes. Lightly beat the eggs and stir in the cooked peas and chives. Pour on to the tomatoes and scramble the eggs in the usual way, adding the cream Just before the eggs set. Serve with fingers of toast. For children over 1 year old

Fish with Yogurt Sauce
2008-03-06 22:45:00
1½ lb white fish fillets, skinned 1 cup sliced mushrooms. 1 tablespoon lemon juice 1/3 cup unflavored yogurt lemon slices to garnish Lightly butter the centre of a piece of aluminium foil about 20 x 40 cm/ 8×16 inches. Cut the fish into 2 adult and 2 children’s portions and lay these on the foil. Cover the fish with sliced mushrooms and sprinkle with lemon juice. Fold the foil to make a parcel and bake in a preheated moderately hot oven (190C/375F, Gas Mark 5) for 30 minutes. Open one corner of the foil and pour the juices into a saucepan. Add the yogurt and reheat but do not boil. Serve with savoury rice and garnish with lemon slices. For babies aged 6 months to 1 year: puree a little fish and savoury rice with the sauce. (Make sure there are no bones in the fish.) Note: If preferred, the adults’ fish can be well-seasoned and cooked in a separate foil parcel. Separate sauces will have to be made.
More About: Fish , Yogurt , Sauce

Chicken Casserole
2008-03-06 16:01:00
2 small chicken joints 1 ½ teaspoons all-purpose flour 1 cup chicken stock or apple juice 1 tablespoon tomato paste 1 bay leaf sprig of parsley 1 small onion, finely chopped Wipe the chicken joints and place in a small casserole. Blend the flour with a little of the stock or apple juice in a bowl. Stir in the remaining stock, and the tomato puree (paste). Pour over the chicken joints. Add the bay leaf, sprig of parsley, and onion. Cover the casserole. Place in a preheated moderate oven (180C/350F, Gas Mark 4) for 45 minutes or until the chicken is tender.    Lift out the chicken joints and place on a serving dish. Strain the sauce through a sieve (strainer) and pour over the chicken joints. Serve with jacket baked potatoes and Brussels sprouts, or vegetables of your choice. For babies aged 6 months to 1 year: puree a little chicken flesh with 1 tablespoon of potato scooped away from the skin and sufficient of the cooking liquid to give the right creamy consistency. For children a...
More About: Chicken , Casserole

Baker’s Souffle
2008-03-06 13:03:00
¼ cup plus 2 tablespoons butter,  softened 8 slices French bread, ¼ inch thick ¼ lb smoked haddock approximately 2/3 cup milk ¼ cup all-purpose flour 3 eggs, separated 1/2 cup grated Cheddar cheese Thickly butter the inside of a 900 ml/11/2 pint/4 cup souffle dish. Spread 50 g/2 oz/1/4 cup of the softened butter on both sides of the bread slices and use to line the sides of the souffle dish. Poach the haddock in milk for 5 minutes, then strain, reserving the milk. Make up the milk to 150 ml/1/4 pint2/3 cup, if necessary. Flake the haddock, taking care to remove all bones. Whisk the remaining butter, the flour and the poaching milk together in a pan. Bring to the boil, whisking continuously. When the sauce has thickened, cool slightly. then beat in the egg yolks. Add the haddock ? and cheese. Whisk the egg whites until just stiff and fold into the sauce mixture. Pour into the souffle dish being careful not to disturb the bread. Bake in a preheated moderately hot oven (200C/400F,...
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Kidney Soup
2008-03-06 01:38:00
2 tablespoons butter 1 onion, finely chopped ½ lb bee/kidney, skinned, cored and chopped ¼ cup all-purpose flour 3¾ cups beef stock Melt the butter in a saucepan and cook the onion gently until it has softened. Add the kidney to pan. Stir in the flour and gradually blend in the stock. Bring slowly to the boil, then reduce the heat and simmer for 45 minutes. For babies aged 6 months to 1 year: puree some of the kidney from the soup, adding a little, fresh vegetable, if available, with enough liquid from the soup to give the correct consistency.
More About: Soup , Kidney

Tongue and Mushroom Mould
2008-03-05 16:17:00
1 cup ground cooked tongue 1/3 cup ground mushrooms 1 egg, beaten Mix the tongue with the mushrooms and stir in the beaten egg. Pack the meat mixture into a lightly greased 600 ml/1 pint/2 ½ cup pudding basin (ovenproof bowl). Cover with foil and bake in a preheated moderate oven (180C/350F, Gas Mark 4) for 30 minutes. Serve hot with gravy or tomato sauce and mixed vegetables. Serves 1 adult and 1 child for children over 1 year old.
More About: Mushroom , Tongue

Baked Yogurt-topped Chicken
2008-03-05 13:09:00
1 tablespoon butter 2 tablespoons finely chopped onion 2 stalks celery, finely chopped ½ cup sliced button mushrooms ¼ cup finely chopped cooked  chicken ¼ cup finely chopped cooked ham 1 tablespoon freshly chopped  parsley Topping: 1×5 oz carton unflavored yogurt 2 egg yolks squeeze of lemon juice Heat the butter in a pan and add the onion, celery and mushrooms. Cover and cook gently for 10 minutes. Add the chicken, ham and parsley. Turn into a 900 ml/l ½ pint/4 cup ovenproof dish and press down well.   Beat together the yogurt and egg yolks, then stir in the lemon juice. Spoon over the top of the chicken mixture. Place in a preheated moderately hot oven (190C/375F, Gas Mark 5) and cook for 20 minutes until the topping is set. Serve warm with savoury rice. Serves 1 adult and 1 child For children over 1 year old
More About: Baked , Chicken , Yogurt

Speedy Chicken Pie
2008-03-04 23:00:00
1×11 oz can condensed celery  soup 2/3 cup milk 2 cups diced cooked chicken ¾ cup canned sweet corn kernels 3 slices white bread and butter  ½ cup grated cheese Heat the soup with the milk in a saucepan, stirring until blended. Remove from the heat and stir in chicken and sweet corn. Turn into a 1 litre/2 pint/5 cup shallow ovenproof dish. Cut the bread into 2.5 cm/ 1 inch squares and place, buttered side up, on top of chicken. Sprinkle with cheese. Bake in a preheated moderately hot oven (190C/375F, Gas Mark 5) for about 35 minutes, until the bread is crisp and golden. Serve with French (green) beans or a tomato salad. For babies aged 6 months to 1 year: puree some of the chicken and Sweet corn, adding sufficient sauce to give the correct creamy consistency.
More About: Chicken , Speedy

Cream of Tomato Soup
2008-02-18 15:31:00
2 bacon slices, chopped 1 onion, finely chopped 1 carrot, thinly sliced 1 stalk celery, finely chopped 1 X 14 oz can peeled tomatoes 3 cups water or stock bouquet garni 1 tablespoon cornstarch 2/3 cup milk fingers of toasted wholewheat bread Fry the bacon in a large pan until the fat runs. Add the onion, carrot and celery, cover and cook gently for about 10 minutes. Add the canned tomatoes, water or stock and bouquet garni. Heat to simmering point, then cover and simmer gently for 20 minutes. Remove the bouquet garni. Cool slightly, then puree in a blender  and finally pass through a sieve (strainer). Return the soup to the pan. Blend the cornflour (cornstarch) with a little of the cold milk, then stir into the soup with the remainder of the milk. Reheat to boiling point and simmer for 2 minutes, stirring continuously. Serve with fingers of toasted wholemeal (wholewheat) bread. For babies aged 6 months to 1 year: mash tiny cubes of wholemeal (wholewheat) bread, with crusts removed,...
More About: Soup , Tomato , Cream , Tomato Soup

Morning Scramble
2008-02-18 15:22:00
1 thick slice of brown bread 2 eggs 1 tablespoon milk 2 tablespoons butter 4 mushrooms, chopped Cut the bread into 1 cm/1/2 inch cubes. Beat together the eggs and milk. Heat half the butter in a frying pan (skillet); add the bread and mushrooms and cook until the bread is golden, and crisp. Add the remaining fat and reduce the heat. Pour in the eggs and cook, stirring, until the eggs are scrambled. Serve immediately.    Alternatively cook the eggs separately, top with the mushrooms and serve with fingers of lightly toasted brown bread. Serves 2 children For children over 1 year old Variations: Use finely chopped lamb’s kidney or flaked smoked fish (take care to remove the bones) in place of the mushrooms. Share This
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Cheese with Carrot and Tomato
2008-02-17 03:34:00
AMERICAN 1 medium carrot, sliced 1 tomato, skinned, or 1 canned tomato 1-2 tablespoons finely grated mild Cheddar cheese 1-2 tablespoons boiling water Place the carrot in a pan containing 2 cm /3/4 inch boiling water. Cover and simmer until tender, about 15 minutes. Drain the carrot. Puree the carrot and tomato in a blender, then strain through a nylon sieve (strainer) to remove tomato seeds. Mix the finely grated cheese with the boiling water and stir until the cheese melts. Mix the melted cheese with the carrot and tomato puree. For babies aged 6 months to 1 year: serve as prepared. For children aged 1 to 2 years: serve with diced, boiled potatoes or with small pasta shells. Share This
More About: Cheese , Carrot , Tomato

Cottage Cheese Custard
2008-02-17 03:28:00
AMERICAN  1 egg (yolk only for babies aged 6-8 months) 2 tablespoons milk      2 tablespoons low fat cream cheese Beat the egg (or yolk) with the milk. Sieve (strain) the cottage cheese(low fat cream cheese) if the custard is for babies under 8 months old.Blend the cheese into the egg and milk. Lightly grease an individualsouffle dish or casserole. Pour in the egg mixture. Cover with ton.Stand in a small baking tin and pour in hot water to come halfwayup the sides of the dish or casserole. Place in a preheated moderateoven (180 C/350F, Gas Mark 4) for 20 minutes or until set.For babies aged 6 months to 1 year: serve with vegetables pureed in a blender. For children aged 1 to 2 years: serve with diced vegetables. Share This
More About: Cottage , Cheese , Custard

The dark side of white chocolate
2008-02-10 15:07:00
The world loves chocolate. Chocolate companies measure the amount of cocoa beans they grind up, and have found that human beings consume about three billion pounds of the stuff each year. Most chocolate is eaten in cool climates; in the tropics, it’s too steamy to keep chocolate solid and fresh. But ironically, it’s in the tropics that chocolate originates. Chocolate is made from the ground-up beans (also called seeds) of the cacao tree, which grows in places like Brazil, Ghana and Nigeria. A cacao tree stands about 7.5 meter high when fully grown and sports small flowers among its long leaves. Hanging on the trunk and branches are pods, each packed with 20 to 40 almond shaped beans. (If you’ve ever had plain banking chocolate, you know that the taste is very bitter. In fact, the word cacao comes from two Mayan Indian words meaning “bitter juice.â€� Likewise, the word chocolate comes from the Mayan words for “sour water.â€� Today, English speaking people call cacao beans â...
More About: White , Dark , The Dark , Side

Creamed Roses
2008-02-10 06:43:00
1/4 Ib soft herring or cod roes 6 tablespoons milk or baby milk 1 teaspoon cornstarch little milk Rinse the roes in cold water. Put the roes and milk m a small pan, cover and simmer for 5 to 10 minutes. Mash the roes in the milk with a fork, or put through a hand blender, and return to the pan. Blend the cornflour (cornstarch) with a little cold milk and stir into the mashed or blended roes. Bring to boiling point, stirring, and simmer for 5 minutes. For babies aged 6 months to 1 year. serve with green vegetables pureed in a blender. For children aged 1 to 2 years: serve with finely chopped green  vegetables and a little mashed potato. Share This
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Liver and Beans
2008-02-10 06:40:00
1 chicken liver or 1 oz chicken liver 1/4 cup chicken stock 1/2 teaspoon tomato paste 2 tablespoons baked beans in tomato sauce 2 tablespoons mashed potato Wash the chicken liver and place in a small pan. Add the chicken stock and tomato puree (paste). Heat gently to simmering point, cover and simmer gently for 7 minutes. For babies aged 6 months to 1 year: puree together all the ingredients, adding sufficient stock to make the right creamy consistency. For children aged 1 to 2 years: mash or chop the liver and serve with the vegetables. Moisten with a little stock. Share This
More About: Beans , Liver

Fish and Tomato
2008-02-09 09:32:00
1/4 cup flaked poached white fish 1 tablespoon mashed potato flesh ofl tomato or 1 tablespoon tomato juice 1-2 tablespoons fish poaching liquid or milk Check that all the bones and skin have been removed from the fish. For babies aged 6 months to 1 year: puree together the fish and vegetables, adding sufficient liquid to make the right creamy Consistency. For childn”: aged 1 to 2 yews: flake the fish and serve with the potato and chopped tomato. Share This
More About: Fish , Tomato

Meat and Vegetables
2008-02-09 09:25:00
1/4 cup chopped lean roast meat (chicken, lamb, beef or pork) 1/4 cup chopped freshly boiled vegetables (mixture of carrots, peas, beans, rutabaga, or green vegetables from the family meal) 2-3 tablespoons thin gravy or stock For babies aged 6 months to 1 year: puree together the meat and vegetables, adding enough gravy >r stu^k to make the right creamy consistency. For children aged 1 to 2 years: chop the meat finely and mash the vegetables with a fork. Moisten with a little gravy. Share This
More About: Vegetables , Meat

Starchy (carbohydrate) foods
2008-02-04 23:01:00
These foods should make up the biggest portion on your plate: potatoes, wholegrain cereals, bread, pasta, rice, barley, couscous, oats and millet, for example. They are low in fat, high in fiber and rich in complex carbohydrates which are digested slowly and help sustain energy levels throughout the day Fruit and vegetables These should make up the next larges portion: they are low in fat, high in fiber and rich in vitamins, minerals and other plant chemicals which are believed to play and important part in preventing many illnesses common in industrialized societies, such as heart disease, diabetes and cancer. Share This
More About: Foods , Carbohydrate

Eating for health
2008-02-04 14:01:00
Devising a healthy eating plan is not rocket science; it just means following a few simple guidelines and accepting that this will be for life, not just a few weeks or months. The simplest way to ensure that you are eating a nutritionally sound diet is to think of your food intake in terms of a plate containing different kinds of food, such as starchy foods, fruit and vegetables, proteins and fats, in varying proportions. Share This
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Proteins-Composition
2008-02-04 13:25:00
Carbon, Hydrogen, Oxyge and Nitrogen (main elecments). Notes 1. Proteins may be divided into two classes:     (a) Animal proteins.     (b) Vegetable proteins. 2. All proteins are made up of amino acide. 3. There are at least 22 different amino acids in proteins. 4. The body can change some amino acids into others. 5. Essential amino acids are necessary for growth and repair. There are 10 of these. The body cannot make them. It has to get them from food. 6. Animal proteins generally contain all the essential amino acide. Vegetable proteins generally lack one or more essential amino acide. Here are 2 exceptions:     (a) Gelatine is an animal protein, but lacks 4 essential amino acide.     (b) Soya bean flour is a vegetable protein, but contains all the essential amino acids. 7. The body needs both animal and vegetable proteins. Sources. Animal: meat, milk, eggs, fish, cheese. Vegetable: cereals, pulses, nuts. Share This
More About: Composition

Proteins
2008-02-03 10:38:00
Body Uses 1. Protein is neccessary for the growth and repair of the body. Muscle,  skin and bone, all require proteins. 2. Any extra protein is used by the body to form heat and energy. 3. Protein is also needed to make the normal body secretions such as hormones and antibodies. Share This