Baby & Toddler Feeding Time

I am adding these recipes specially with Babies & Toddlers in mind, due to many requests of my followers. I will try and submit these in stages ..... So, Please bear with me.

I have done some intensive research and also gathered some ideas from memories from my beloved Mother “Jagdish Kaur Attalia.”
It’s time that you revert back to “Old Grand Mother Tales”.
It’s Proven & tested that the best Food for a child is Fresh and home grown.
However, Please ensure that you discuss the diet with your Doctor, just incase a child has allergies of some sort. Keep an eye open for Citric based fruits.

First Stage ~ Baby Food
It’s a perfect time to introduce your baby to a range of fresh fruit and vegetables when they begin to eat solids. Nothing beats nutritious, home-made baby food bursting with wholesome fresh seasonal fruit and vegetables.

Top Tips to Get Started
Begin by introducing small quantities of pureed Vegetables and Fruits.
Add Formula or Cooking liquid to pureed Fruits & Vegetables to achieve the desired consistency to suit your baby. Babies generally prefer very moist foods. (It is also know some mothers to use Breast milk.)

Gradually increase the thickness and texture of Fruits & Vegetables purees as your baby learns to chew. Team fresh Vegetables with other ingredients like chicken or meat once the simple purees are accepted and expand the range of vegetables offered. Some babies may be very fussy about eating new foods but don’t give up try again at another time.

As you introduce new foods, watch your baby for signs of a reaction or allergy.
Avoid offering Strawberries until your baby is 12 months old as some babies have a severe reaction to Strawberries.
Remove seeds and pips from Fruits before using to make baby food.
Peel and / or trim Vegetables if necessary.
It’s best not to add sugar or salt to baby food.
Remember, baby food is given in addition to the breast or bottle.

Storing Home-Made Baby Food
It’s essential to keep all cooking equipment and utensils very clean.
Use clean Fruits & Vegetables only boards for chopping fruit and vegetables.
Store individual serves of baby food in clean airtight containers for 1 day in the fridge or store in the freezer for up to 1 month. It’s best to defrost baby food overnight in the fridge.

First stage - Fruits & Vegetables purees
Fruit purees
Start with the simple flavours of pureed apple or pear.

Apple Puree - use 2 Golden Delicious or Granny Smith Apples
Pear Puree - use 2 Beurre Bosc or Packham pears.

1. Peel and chop the fruit and place in a saucepan with 2-3 tablespoons water.
2. Cover and bring to the boil over medium heat. Reduce heat and cook until very tender.
3. Use a blender or food processor to puree the fruit until very smooth.
4. Add a little breast milk, formula, orange juice or cooking liquid to achieve the desired consistency for your baby

Popular fresh fruit puree/mashes:
Apple and pear – poached and pureed
Peaches and apricots – poached and pureed Banana
Papaya or pawpaw – remove skin and seeds
Papaya and Banana
Custard apple – use ripe fruit and remove the skin and seeds
Avocado – use ripe fruit and discard skin and seeds and add a little fresh orange juice if desired

Fresh Vegetable purees
To begin, try your baby on simple pumpkin, carrot and potato or kumara (orange sweet potato) puree. Try them separately, and as baby accepts the flavours gradually introduce your baby to a range of vegetables in various combinations.

Pumpkin puree – use ½ small Butternut or Jap pumpkin
Kumara puree – use 1 medium Kumara
Carrot puree – use 2 carrots and 1 potato

1. Peel and chop vegetables into a 2-3cm dice.
2. Steam, boil or microwave vegetables with a little water until tender.
3. Use a blender or food processor to puree the vegetables until very smooth.
4. Add breast milk, formula or cooking liquid to achieve the desired consistency to suit your baby
Popular Vegetable Puree / Mash combinations:
1. Zucchini and potato – 1 medium potato and 1 medium zucchini
2. Parsnip, Kumara & Spinach –1 medium Parsnip, 1 small Kumara and 20g baby Spinach leaves (trim stems with scissors prior to cooking)
3. Carrot and Pumpkin – 2 Carrots and a wedge of Butternut Pumpkin
4. Cauliflower and Potato – 250g Cauliflower florets and 1 Potato

Apple Shrimp Pasta

Pasta (farfalle) (Bow-ties) – 1 lb
Shrimps Fresh De-Veined) – ½ lb
Lemon Juice Fresh - 3 tbsp
Salt – ½ tsp (To Taste)
Apples - 3 med sized
Black Pepper - 1 tsp
Coriander Fresh to garnish

Method:
Marinate shrimp in salt and lemon juice for around half an hour. Cook quickly in simmering water. 5-7 minutes is ample time for shrimp, overcooking makes it tough and chewy. Peel apples, slice thinly into ½ inch pieces.
Cook pasta separately, making sure to keep the pasta covered with water at all times while cooking.
Mix sliced apples with the apple sauce (or lemon juice) and black pepper.
When all are done, toss together in a large salad bowl, garnish with chopped coriander and refrigerate for half an hour, as this pasta is best served cold!

Chef’s Tip: Apple Sauce – 3 tbsp (optional, can be substituted with more lemon juice)
Remember, if the water is running low, never add cold water, always add warm water separately. This will keep the pasta from hardening and going all dente.

Coolers~Mango Agua Fresca

Mango, Ripe – 2 large
Orange Juice – ½ glass
Agave nectar or Honey - 1 tsp
Lime freshly squeezed Juice - 1½ tsp
Lime wedge
Mint leaves for garnish
Water, Ice Cold -1½ cups
(Or Sparkling Water - Soda)

Method:
In a blender, combine Mango (Peeled, Pitted & Diced) and Water and blend until smooth.
Pour through a strainer into ice-filled glasses.
You should end up with about 1 cup of liquid. Stir in Lime juice and Agave.
Garnish with Lime and Mint, and serve.
Serves 2

Chef's Tip: This recipe was inspired by Maria Gonzales, a street food vendor and Whole Planet Foundation borrower, who lives in León, Nicaragua.
This light, refreshing drink popularized in Central America is a terrific thirst quencher on a hot summer day.

You could add Fresh Orange & Lemon Juice in this recipe too.

The trick with making Agua Fresca (Spanish for "fresh water") is to infuse the water with fruit essence without turning it into a smoothie or slushy drink. Feel free to experiment with other flavours such as Strawberry, Watermelon, Cantaloupe and Honeydew.

Mojito ~ Strawberry

Strawberry Syrup - 1 tsp
Lime juice - ¼ cup
Brown Sugar - ½ cup
Lime peel - 1 ½ tsp
Strawberries fresh - 4
Mint fresh sprigs
Club Soda - 3 cups
Sugar (superfine) - 1 ½ tsp

* Take a frozen Glass, dip the rim in Lime Juice and Dip In fine sugar.

Method:
In a tall frozen Glass, add Sugar, 3 Strawberries, 5 mint leaves and a splash of Soda Water. Lightly muddle. Squeeze juice from the Lime, Strawberry Syrup into the glass; (add Rum) Stir and fill glass with ice. Top off drink with Soda Water. Garnish with the remaining Strawberry and a sprig of Mint.

You got yourself a real Cuban Mojito

Chef's Tip: The original Mojito is made with Lime, not Lemon...
Mojitos are known to taste even better with Gold Rum (Alcohol).
I prefer to make Sugar Syrup, in this case Brown (Raw) Sugar Syrup and bottle it.
Superfine Suger - Blend normal Sugar to make your own suferfine Sugar.

Coolers~Strawberry & Watermelon

Strawberries, hulled - 2 cups
Watermelon de-seeded - 1 cup
Ice Crushed - 1 cup
Sugar -1 ½ tbsp
Fresh Mint for garnish
Strawberry- Water - 1 b0ttle

Method:
Blend Strawberries, Watermelon, Ice and Sugar into a smooth purée.
Pour into tall glasses and top off with sparkling Water.
Garnish with Mint and serve.

Makes about 2 drinks

Chef's Tip: I prefer to make Sugar syrup and keep it bottled in the fridge.
Use appropriate Fruit Flavoured Sparkling Chilled Water to enhance the flovour. Strawberries and Watermelon have long been the perfect summer pair. In this light, vitamin-packed homemade cooler, we think they shine particularly bright.

Carrot Salad with Lemon Hint

Carrots Shredded – 1 Cup
Chopped Fresh Dill Fresh Chopped - 1 ½ tbsp
Scallion chopped – 1tbsp
Lemon Juice – 1tbsp
Olive Oil Extra-Virgin– 1tbsp
Clove Garlic, Minced - ½ Small
Sea Salt – to taste
Black Pepper Coarse Ground - To Taste

Method:
Whisk Lemon juice, Oil, Garlic, Salt and Pepper to taste in a medium bowl.
Add Carrots, Dill and Scallion; toss to coat.
Tangy lemon and fresh Dill make a bright dressing for shredded Carrots.

Chef’s Tip: You could also add finely chopped Coriander and fresh Green Chillies fine thin sliced.

Cheesy Bread

8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
½ to 1 cup chopped green onion (to taste)
½ cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
½ cup, 4 ounces unsalted butter, softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread, depending on the size of the loaves

Method: In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
Preheat Grill. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the grill until nicely browned, about 3 to 5 minutes.
Remove from broiler and let sit for 5 mins until cool enough to handle. Slice the bread with a bread knife. Serve.

Chefs Tip: Large Tablespoon Butter with Purified Garlic cooked for 3mins on hot fire and pour over the bread for the Garlic bread effect. A touch of fresh Coriander too.

Ugali ~ Sima

Ugali na Nyama Mchuzi

Chef's: Did You Know ...

Papaya~ Lutein found in Papaya juice has been proven to help reduce the risks of age related macular degeneration, which causes 50% of blindness in the UK, and the vitamins and minerals contained in the juice help prevent a number of health conditions from arthritis to cancer.

Research from leading nutritionists hails Papaya as the new super food due to its high vitamin, mineral and Phytochemical content.
Tasty ways to add some Lutein rich papaya into your life
So, why not super fruit your day by adding a little of the delicious Papaya to your diet and help your body along the way.

It is known that Juice extracted from Papaya Leaves can cure Dengu Fever. 2 tablespoon a day would be sufficient, however the taste is very bitter.

Papaya Colis

Papaya ~ 1 Ripe
Rubicon Papaya Juice ~ 300ml / 1/2pt
Honey Clear ~ 2 tbsp
Method: Peel the skin off the papaya, slice in half and scoop out the seeds using a small spoon. Roughly dice the flesh and place in a food processor with Rubicon Papaya Juice Drink, honey and lime juice. Liquidise until smooth then pass through a fine sieve. Keep stored in a covered container for up to 3 days in the fridge. Serve spooned over yogurt, ice cream or drizzled over fresh fruit.

Chef's Tip: This fruity sauce will liven up ice-cream or natural yogurt. Or why not try a little stirred into your favourite smoothie recipe for a hint of the exotic!

Salad ~ Mango & Avacado Summer Fresh

Mango (peeled and cubed) - 1
Avocado (peeled and cubed) - 1
Red Onion (Diced) - ½
Long Red Pepper(Finely Diced) - 1
Sugar – 1 tbsp
Salt – 1tsp
Lime Fresh (juice) - 1
Mint (Fresh) Finely diced - 2 leaves
Method: In a large presentable bowl, add the above prepared Fruit & Vegetable. Add the Lime Juice, Sugar and Salt and mix well. Now place in Fridge for 30-45mins. Serve Chilled

Chef's Tip: You can add any other fruit with this salad. The key ingredients is Fresh Lime Juice, Sugar and Salt! Enjoy it!

Fresh Black Peppers

Fresh Black Peppers from Kenya.

They taste absolutely smashing, if you are the one for Black Peppers.

Like many eastern spices, pepper was historically both a seasoning and a medicine. Long pepper, being stronger, was often the preferred medication, but both were used.

Black peppercorns figure in remedies in Ayurveda, Siddha and Unani medicine in India. The 5th century Syriac Book of Medicines prescribes pepper (or perhaps long pepper) for such illnesses as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.[26] Various sources from the 5th century onward also recommend pepper to treat eye problems, often by applying salves or poultices made with pepper directly to the eye. There is no current medical evidence that any of these treatments has any benefit; pepper applied directly to the eye would be quite uncomfortable and possibly damaging.[27]

Pepper has long been believed to cause sneezing; this is still believed true today. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing;[28] some say that it is just the effect of the fine dust in ground pepper, and some say that pepper is not in fact a very effective sneeze-producer at all. Few, if any, controlled studies have been carried out to answer the question. It has been shown that piperine can dramatically increase absorption of selenium, vitamin B and beta-carotene as well as other nutrients.

Chef's: Did you Know ...

Strawberries ~ were seen as healthy food as long ago as 200BC, when the Romans cultivated them for their medicinal qualities. They believed the strawberry could bring relief from Depression, Infections & Fevers, as well as Ailments of the Kidneys, Liver and Blood. Centuries later, Madame Tallien, a prominent figure at the court of Napoleon, was reputed to bathe in the juice of strawberries for its healing properties.

It's doubtful, though, that a long soak in a strawberry bath is the best way to enjoy the fruit's nutritional qualities. Stick to eating them.
8 Strawberries contain as much Vitamin C as an Orange, a mere 50 calories per serving and a host of antioxidant chemicals that are believed to help protect against Heart disease and Cancer.

Strawberry Gazpacho Recipe for Valentine’s Day

Frozen Strawberries ~ 1 Pack
Fresh mint leaves
Vanilla Extract ~ 2 tsp
Water ~ ½ Cup
Honey ~ ½ Cup
Fresh Lemon Juice ~ 1 tsp
Fresh Lime Juice ~ 1 tsp
2 Cups total of any combination: Strawberries, Blueberries, Blackberries, Raspberries
Method: In a large saucepan, combine the frozen Strawberries, 3 or 4 fresh Mint leaves, and Vanilla extract. Bring to a boil, and simmer on low heat for 20-30 minutes. Remove from heat, cover, and chill in the refrigerator.
Pour the Chilled, Strained Strawberry mixture into a blender, add 1/2 cup water, Honey, Lemon & Lime juice. Blend until very smooth. Add remaining 2 cups of your choice of Berries, and pulse gently in blender. The mixture does not have to be fully smooth at this stage.

To serve, pour into soup bowls, wine glasses, or your choice of dish. Garnish and serve with a spoon & enjoy!

Eat well & Laugh often!

Valentine ~ Buns

Plain Flour ~ 1 lb
Salt ~ ½ tsp
Dried Yeast ~ ½ tsp
Sugar ~ ½ tbsp
Warm Water ~ 2fl oz
Warm Milk ~ 4fl oz
Butter ~ 2oz
Egg ~ 1
Currants ~ 8oz
Method: Cream Yeast and Sugar and mix with Water. Wait until frothy then mix with the Flour. Add Butter melted in the Milk with the Egg. Mix in the Currants. Knead well into a smooth dough. Leave to rise until double in size.
Knock back and knead again. Divide into 12 pieces and shape each into a small oval. Cover and leave to rise for half an hour in a warm place. Brush with beaten egg and bake for 25 minutes at 200C. Serve Hot with a Wedge of Butter.

Enjoy.

Chef's: Did you Know ...

Apricots ~ Fresh Apricots are healthy because they contain lots of Beta Carotene, the plant form of Vitamin A, and which is a good anti-Oxidant. They are also high in Fibre and low in Calories, and make a good snack too. Weight for weight, dried Apricots are an even healthier option as the drying process increases the concentration of the Beta Carotene and Fibre and also the levels of Potassium and Iron.

Khubani Ki Chutney ~ Apricots Chutney

Dried apricots-1cup (1packet in local grocery stores)
Sugar-1/4 cup approximately
Water-to soak apricots

Chunky Chat Masala
Method: Wash & soak the apricots in water for 5-6hrs or overnight.

De-seed the apricots & crush them with fingers or hand blender in the water. Put it in a pan & add sugar according to taste, as apricots are already sweet. Cook over medium heat till the apricots r fully cooked. The color changes from light brown to bark brown. Sprinkle The Chat Masala and Serve.

Chef's Tip: When you break the seeds you get a small nut that can be chopped & garnished over the Chutney before serving.

Chef's: Did you Know ...

Pomegranate ~ is rich in Vitamin C and B. It contains Pantothenic Acid, Potassium and Antioxidant Polyphenols. It is rich in Hydrolyzable Tannins called Punicalgins, which absorb into the human body after consumption of Pomegranate extracts that increases the Antioxidant capacity.

Preliminary research and studies have shown that juice of Pomegranate has been found to be effective in reducing Heart Disease risk factors, by controlling the bad Cholestrol and Systolic Blood Pressure.

Parallel studies have shown that the juice of this Fruit is effective against Prostate Cancer and Osteoarthritis.

Chef's: Did you Know ...

Courgettes - Good source of: Manganese (0.20mg), and Vitamin B6 (0.25mg), Excellent source of: Vitamin C (19.21mg), Calories:18, Protein: 1g, Carbohydrate: 4g, Total Fat: 0g, Fiber 1g

Ratatouille ~ Gluten Free

Vegetable Oil ~ 5 tbsp
Onions (Finely Chopped) ~ 250g
Garlic (Crushed) ~ 1 Cloves
Ginger ~ 1 inch
Aubergines (Cubed) ~ 125g
Courgettes ~ (Chopped) ~ 250g
Green Peppers ~ 250g
Red Peppers ~ 250g
Tomatoes (Fresh Ripe) ~ 250g
Tomato Puree ~ 1tbsp
Oregano
Salt
Method: Stir fry the onions in half the quantity of oil for 5 minutes. Add the garlic, saute for a minute then add the peppers to the pan and gently saute for a few minutes. Add the aubergine to the pan, add the rest of oil and saute for a further 5 minutes. Add the courgettes and cook for further 5 min, stirring occasionally. Coarsely chop the tomatoes and add them to the pan. Cook for another 5 min. Add oregano and salt to taste and serve. Serves 6-8.

Chef’s Tip: I like some coriander to finish the Dish and Cook some Macoroni with the Dish.