Toddler food – Create You Coaching

Golden curry our way

During these times it is more prevalent but should always be applied. Use what you have, adapt the recipes, and do not fear, just consider what can be interchanged with what. I saw the video for this one and loved the idea and convinced myself that Nigella used green peppers, they were green chilli. That is fine we ended up using yellow and orange peppers and added a hint of chilli at the end after a ladle was removed for children meals.

Ingredients:

1 Green Pepper (or whatever colour)	1 tsp Ground turmeric
150g of shallots cubed or 1 small/medium onion	2 tsp Tamarind paste
25g Fresh ginger	Pinch of salt
1 Lemongrass stalk	Coconut oil or alternative
400 ml Coconut milk	Chilli
1 egg per person	Rice to serve or flatbread to dip
2 large garlic cloves, roughly chopped	Spring onion, onion seeds & crispy onion to serve

Method:

Blend the peppers, garlic, onion, and ginger with a stick blender. I added the turmeric and stir through. Heat the oil in the pan and add the paste and lemon grass and fry for 5 minutes until cooked. Add the coconut milk and bring to boil and then simmer for 7 minutes until reduced, thick, and golden. At this point I removed a large ladle of the curry and set aside for the children.

*I chopped some of the lemongrass heart to belnd with the paste to really get that flavour through.*

By mixing through steamed frozen peas and a grated carrot and mixing with rice, a teaspoon of yogurt and half the sauce set aside it made 2 meals for our twins, so 4 if you have one baby. Once the babies’ portion is removed add chilli to taste, when you are ready to eat bring the curry back up to boiling break 2 eggs in and cover to steam. About 2 minutes for a soft egg but just keep an eye on it and cook as desired.

We have a rice cooker, so we put the rice on 20 minutes before we need it. I scooped it out with a bowl for a dome. Chop the green of spring onion finely and plate; first the rice then ladle the egg and curry sauce over that and top with the garnishes as per the image. A drizzle of siracha was a lovely touch and for not a lot of work you have a flavour explosion.

Potato, Cheese and Veg Soufflé

Stumped for lunch or need a quick snack this is so easy to prepare, and you can do it around other morning tasks. Most of the preparation is steaming the potatoes!! Heat your oven to 180 degrees C

2 potatoes, cooked and mashed	Paprika
30g Cheese grated	Garlic powder
3 slices of ham diced into cubs	Pepper
¼ cup Frozen peas and corn
2 eggs
Little milk
Butter

To the mashed potato add a bit of butter and splash of milk so you can mix it well. To this add your cheese, ham, vegetables and herbs and spices mix through. Feel free to substiture the vegetables for something you or your little ones love! Wisk your eggs with a bit of milk and add that to the mix combine well. You can separate your eggs and whisk the egg white and fold through after but for a busy lift there is no need for that.

Spoon your mixture into greased muffins tray, mine stuck a little so I searched, and online they advised butter and breadcrumbs… Mamma ain’t got no time for that but you are welcome to add that step.

The second picture is the cooked versioun and the utenncil I used to get them out

Pop these in your preheated oven for 20 minutes, it will leave your house smelling lush! I topped them with a little grated cheese before heating them in the microwave for lunch and served with yogurt for dipping. The taste so good that they would make a lovely little canape for adult too!

Shrove Tuesday/ Flipping pancakes

The idea behind the entire concept is use everything in your cupboard so that it is bare for the Lent fasting. It is fine if you just like pancakes, you are not actually forced to fast if you partake.

In South Africa we like making pancakes a lot! When it’s cold, rainy weather, at church fetes or if your children just demand pancakes. We also don’t have sugar and lemon, don’t hate on me now please. We mix cinnamon and sugar and layer the pancakes covering them as you make them to melt the sugar and make a syrup. It’s amazing but I am still working on my husband who is British, don’t mess with a Brits tradition.

We also do savory as the pancakes make up the entire meal. Normally there is a cheese variety, you sprinkle the cheese in the pancake and roll them up as you make them, stack them so the cheese is melted and gooey. I couldn’t just give my babies cheese and sugar, right? So I made a few for them with a few more food groups.

Follow the mince pancake:

Ingredients: For quantities go on your own palate or that of your children

Pork mince (use any you like here Beef, chicken, turkey, it matters not we just adding protein)
Onion finely chopped ( small cubs not minced)
Coriander seeds and/ or ground cumin
Graham masala
Dijon mustard
Frozen peas, defrost or microwave for 2 minutes

Method:

In a pan toast the coriander seeds and bash in a pestle and mortar
Add some cooking oil of your preference, we use olive oil for this and fry off your onions
You can add finely chopped carrots, peppers or mushrooms here if you desire, we are keeping it simple
Now add your spices and fry for 1 minute or less till fragrant, add your mince and brown
Put a teaspoon of mustard and stir
Lastly add your peas, I like to squash mine, so they digest easier
Season with pepper, I do not add salt to their meals

I made our pancake batter earlier while the children were napping and just added the vinegar and baking powder 25minutes before cooking and left the mixture out the fridge.

Once you have flipped the pancake and it looks well cooked flip it back as the first side should be on the outside (this step is not needed just how I was taught). Sprinkle your cheese and then mince mixture and a few peas if you didn’t add them before. Now slide the pancake onto kitchen roll and roll up by hand.

A tasty alternative is to mash roasted butternut or sweet potato and layer that with cheese and roll up. I am sure everyone will love it not just the babies.