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4 meals wi

4 meals wi

Preparation time: 5 minutes Cooking time: 20 minutes Makes 4 portions Suitable for freezing

Spaghetti B

This very tasty Bolognese sauce has hidden vegetables blended into it. It's been a great hit with my children for many years - since they were tiny!

Preparation time: 5 minutes Cooking time: 20 minutes Makes 4 portions Suitable for freezing

• 1 tbsp tomato ketchup

• /2tbsp Worcestershire Sauce

• /2tbsp cornflour dissolved in 1 tbsp cold water

• freshly ground salt and black pepper

You'll need

• 3tbsp vegetable oil

• 1 clove garlic, crushed

• 100g (4oz) button mushrooms, sliced

• 1 beef stock cube dissolved in ^pt boiling water

1 Heat the oil in a pan, add the onion and sauté for

3 minutes, stirring occasionally.

2 Add the garlic and sauté for a few seconds.

3 Meanwhile, cook the spaghetti in a pan of lightly salted water, according to instructions on the packet.

4 Transfer half the onion to another pan, and set aside the rest. Add the carrot and mushrooms and cook for

3 minutes. Transfer to a blender, stir in half the beef stock and whiz until smooth. 5 Meanwhile, add the minced beef to the other half of the sauteed onion and cook, stirring occasionally, for around

4 minutes, or until browned.

6 Add the remaining stock, passata, ketchup, Worcestershire Sauce, sugar and bay leaf. Stir in the carrot and mushroom mixture, cover, and simmer for 9 minutes.

7 Remove the bay leaf. Stir in the cornflour mixture, bring to the boil and cook for 1 minute, stirring occasionally. Season to taste and serve with spaghetti.

Tender casserole of lamb

Cooking lamb in a casserole with vegetables makes it tender, moist and very tasty.

Preparation time: 10 minutes Cooking time: 1 hour 5 minutes Makes 4 portions Suitable for freezing

You'll need

• /2tbsp vegetable oil

• Vz onion, peeled and chopped

• 200g (7oz) sweet potatoes (or ordinary potatoes), peeled and chopped

• 100g (4oz) carrots, peeled and sliced

• 2 tomatoes, skinned, de-seeded and choppec

• 1 25ml(5fl oz) unsalted chicken stock

• a small casserole dish

1 Preheat the oven to 1 80°C,

2 Heat the oil in the casserole dish and sauté the onion until softened.

3 Put the lamb, vegetables and stock in the casserole dish, cover and cook in the oven until the lamb is tender (about 1 hour).

4 Chop into small pieces or purée for young babies.

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