Archive | December 2012

What to feed your sick child?

My poor darling is not well and not eating much, so I decided to find out what the experts suggest he eats which can aid his speedy recovery.
The link below has some great advice.


Don’t try to get your child to eat?

Another good article on ‘not trying to get children to eat’. Some great tips, I have definitely been going about some things the wrong way.

Article by family food works found at the below site.

Family food works have a great blog on kids & food. Run by Eve Reed who is a pediatric dietitian, her blog has many great articles about food for kids based on her industry knowledge.

Which milk for children?

Interesting article on ‘which milk for children’.

We use A2 full cream milk at home, we found it includes all the good fats children need and is the best supermarket option available.

Pasta Bolognese with hidden vegies

Another staple in our house, always keeps the family happy. It doesn’t matter what vegies I add into this dish, everything gets eaten.


500g minced beef

800g diced tomatoes

700g Passata sauce

1 x red capsicum (diced into a pasta using a stickmaster)

1 x red onion, diced

1 x small eggplant, diced

2 x medium carrots, diced

500g pasta (your choice of type)

2 sprigs fresh rosemary

Grated cheese (parmesan or cheddar)

1 tbsp Olive oil



Heat oil in large saucepan. Saute onions and carrots until soft, add capsicum pasta and saute for 1 minute. Add eggplant and saute for a 3 minutes. Add beef and brown over high heat, stirring constantly to break up lumps.

Add diced tomatoes, passata sauce, rosemary and seasoning. Bring to boil, then reduce heat and simmer for 40-60 minutes or until sauce has thickened. Cook pasta according to pack instructions. Drain and add pasta to sauce.

Serve with a sprinkle of cheese.


Corn, cheese & vegie muffins

This recipe is for my savory corn & cheese muffins, the corn adds plenty of sweetness to the muffin, these are very easy on the pallet. Great for quick snacks when out and about.


1 x small red capsicum, diced very fine

1 x small red onion, diced very fine

1 x 420g can of creamed corn

1/2 cup of polenta

1/2 cup of milk

1 1/2 cups of self-raising flour

100g melted butter

2 eggs, lightly beaten

60g cheddar cheese, cut into 12 cubes

Grated cheddar cheese for sprinkling

Olive oil spray

1 tbsp caster sugar (optional)


Mix polenta and milk in a bowl, cover and set aside for 20 minutes. Preheat oven to 200 degrees (fan forced 180 degrees), oil lightly 12-hole muffin pan with olive oil spray. While oven is heating up cook onion and capsicum in fry pan for couple for minutes. Set aside to cool.

Sift flour and sugar into a large bowl, add corn, onion mixture, melted butter, egg and polenta mix. Mix batter gently only until just combined. Please do not over mix. Spoon 1 large tablespoon of batter into each muffin hole then place 1 cube into the middle of each hole. Top each hole with the remaining mixture. Sprinkle with grated cheese.

Bake for 20-25 minutes or until muffins are cooked. Turn out onto rack to cool for 5 minutes. Then they are ready to eat.




Rolled Oats with fruit and yoghurt for Breakfast

We have rolled oats at least once over the weekend and we also get treated to grandpa’s version during the week once or twice. Its creamy, fruity and delicious, always leaving you feeling full and satisfied. Here is my version, feeds 2 adults and 2 toddlers.


1 1/2 rolled oats

1 cup milk

2 1/3 water

1 large tub of vanilla yoghurt (I use Jalna vanilla yoghurt)

2 tbsp of honey (optional)

1 punnet of fresh blueberries (you can use frozen blueberries as alternative)

1 handful of fresh strawberries (you can use frozen berry mix as alternative)


Bring oats, milk and water to boil and simmer for 4-5 minutes. Once cooked turn off heat and add honey. Serve oats into bowls, for adults usually 2 large serving spoons into each bowl and for toddlers half this. Add to each bowl 2 tbsp of yoghurt and top with fruit.  I mix it all together for my little boy as otherwise he just goes straight for the fruit! Enjoy 🙂




Creamy Rice Pudding

Rice pudding is another family favourite, its something we just can’t get enough of. Easy to make and lasts in the fridge for days. A great snack for kids which fills their tummies.


280g short grain rice

1.8L of milk

100g caster sugar

1 tsp vanilla bean paste


Rinse rice and then place in saucepan and cover with plenty of cold water, at least 2 cm above rice level. Bring to boil and cook for 5 minutes, the drain.

Bring the milk to boil and add the rice back into the pan, cover and simmer gently for 40 minutes. Stir gently every 10 minutes. The mixture will become creamy, test the rice is very soft. Ensure your rice doesn’t stick to the pan and burn.

Turn the heat off and add the vanilla paste and sugar and combine well. If you don’t want to use sugar you can use honey to sweeten your pudding. The vanilla paste and sugar will quickly dissolve in the pan. The pudding is now ready to serve.

Options to serve as is or with your favourite fresh fruit. Today we just ate it plain, very delicious. This recipe makes enough to have seconds the next day, if this is too much for you just divide all ingredients by half and cook for about 30 minutes.


Organising dinner in minutes!

Sometimes we just don’t feel like cooking, it may be a hot day, a long day, or you simply just didn’t get time to organise anything. On these days I tend to pick up a barbecue chicken on my way home and prepare some salads with ingredients I keep in the fridge and pantry.

BBQ Chicken with 2 side salads


1 x bbq chicken, break down into pieces

For plain salad, combine below 3 ingredients + half of dressing.

1 bag of mixed lettuce leaves

2 punnet of cherry tomatoes, chopped in half

2 cucumber, diced

For lentil salad, combine below 4 ingredients + half of dressing.

I x can 400g brown lentils, drained

1 x can 400g baby beetroot, drained

1 x can 300g corn, drained

200g pasta, any type. Let cool slightly before adding to salad. Cook according to pack instructions.

For the dressing;

Juice of 1 x small lemon, add to equal amount of olive oil, 1 teaspoon of Dijon mustard. Mix all ingredients together. Season to taste.

Once all of the above has been prepared you are ready to bring the family to the table. If your little one prefers to eat with their hands you can just create a little tasting plate which they can pick from. If they can use cutlery then you can combine all salad ingredients together and sprinkle with shredded pieces of chicken.

Note: My little one never eats the lettuce leaves but I like to include them on his plate every now and then. This way he gets use to them being part of his meal and eventually he can enjoy them. You will have plenty of chicken and salad left over which is great as it makes for a healthy lunch the next day!

On these days there is also not a lot of washing up!



Chicken & Broccoli Pasta

If your kids like to eat broccoli and pasta, this is a great little meal. You can cook without or without chicken.


3 tbsp olive oil

3 tbsp butter

Jar of roasted capsicums, drained, sliced

3 garlic gloves crushed

500ml chicken stock

500g chicken breast, diced into bite size pieces

500g broccoli

500g pasta, I have used Farfelle but any pasta will suit

Dried chilli flakes



Bring a pot of water to boil, boil broccoli in boiling water for 2-4 minutes under slightly tender. Remove broccoli from water and set aside. Leave water in pot as will use again later.

Meanwhile heat olive oil and butter together in a frying pan over a low heat, cook crushed garlic for a few minutes until it just changes colour. Add the chicken and fry for 5 minutes. Sprinkle a pinch of chilli flakes, use as many as you prefer depending on what your kids can tolerate. I only use 1/4 of teaspoon. Then remove from heat.

Bring water in pot back to boil. Cook pasta according to pack instructions. Drain pasta. Add pasta, chicken and broccoli back into large pot, heat on low heat. Add roasted capsicums, stock and seasoning. Simmer for approx 5 minutes over medium heat, stirring and mixing all ingredients together. After 5 minutes the pasta is ready to serve.

Note: Chicken can be cooked in larger pieces initially and then shredded by hand at the end so easier for your little one to eat if they don’t like chewing meat. Other vegetables can also be added to the dish such as fresh cherry tomatoes or roasted eggplant, depending on what your family likes to eat.




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