The fear of food allergies has never been so great, and new parents in particular face a challenge when it comes to figuring out what to give their children.
We can all eat this in! Author Pam Brook aims to empower parents to feed their child with confidence by showing that raising healthy, adventurous eaters doesn’t have to be hard work.
Here are three allergy- and family-friendly recipes to try:
Bubble and squeak
Kitchen recycling? Bottom of the fridge breakfast or dinner? Whatever you call it, the bubble and squeak are not only delicious but also make great sense. Use leftovers and some of the vegetables that are still fresh but don’t quite get the salad going. Roasted or steamed leftover vegetables are easy to digest and add extra flavor to them. We love our bladder and squeaks, which are served with soft scrambled eggs (make sure they are thoroughly cooked through for kids under 2) and often cook a little diced ham too (omitted for babies).
SERVICES 6-8
PREPARATION TIME: 5 MINUTES
COOKING TIME: 8 minutes
8 medium-sized boiled potatoes, roughly mashed with a fork (or use leftover boiled root vegetables, e.g. carrot, squash / squash, swede / rutabaga)
an equal volume of shredded greens such as kale, English spinach, cabbage, or chard
Sea salt (omit for babies)
freshly ground black pepper (just a tiny amount for babies)
1 tablespoon flour (all-purpose flour) (replace with gluten-free flour if family members are gluten intolerant or celiac)
40 g ghee, butter or nut oil
Mix the potatoes and vegetables in a large bowl and lightly season with salt and pepper. Mix in the flour.
Set a medium-sized pan over medium-high heat and add a good serving of ghee, butter, or the nut oil of your choice. When the pan is hot, add the vegetables. Press down firmly with a spoon, reduce the heat slightly, and cook for another two minutes without touching – you want a nice crust to form underneath. Gently fold the bubble and squeak in large sections so that the crispy bottom comes to the top. Cook for another 2 minutes, then serve.
Store in a sealed container in the refrigerator for up to 24 hours.
For younger babies, dilute the mixture with a tablespoon of water or milk of your choice before pureeing until smooth. Let cool before serving.
For older babies, add a tablespoon of water or milk of your choice and mash it into a lumpy texture. Let cool before serving.
Cut into pieces for toddlers and let cool before serving.
Vegetable cake with cheese crust
A heartwarming dish for the whole family, especially on cooler autumn and winter nights. This is so easy to do and it tastes even better the next day.
SERVICES 6th
PREPARATION TIME: 15 MINUTES
COOKING TIME: 60 MINUTES
400 g pumpkin (squash), peeled and thinly sliced
400 g potatoes, peeled and cut lengthways into thin slices
1 zucchini (courgette), cut diagonally
2 tablespoons of melted butter
1 teaspoon of dried Italian herbs mixed
Sea salt (omit for babies)
freshly ground black pepper (just a tiny amount for babies)
360 g cherry tomatoes (or 400 g chopped canned tomatoes)
50 g grated parmesan (use ricotta for babies)
2 oz / ½ cup (60 g) grated cheddar (use a mild variety for babies)
2 oz / 1 cup (60 g) panko (Japanese) breadcrumbs
Preheat the oven to 180 ° C. Grease and line a medium
Casserole dish with baking paper.
Place the vegetables in a large mixing bowl. Combine the melted butter and herbs in another bowl, toss the mixture through the vegetables and season with salt and pepper.
Vegetable cake with cheese crust. Photo: Alan Benson
Transfer the vegetables to the baking dish in an even layer. Spread the tomatoes on top. Cover the bowl with foil and bake for 45 minutes.
Take out of the oven and remove the foil. Raise the heat of the oven to 200 ° C. Cover the dish with cheese and breadcrumbs, return to the oven and bake for another 15 minutes, or until the crust is golden and the vegetables are tender, if pierced with a knife. Serve hot.
Store in an airtight container in the refrigerator for up to 2 days.
For younger babies, dilute with a little water and puree until smooth. Let cool before serving.
For older babies, mash into a lumpy texture. Let cool before serving. For toddlers and adults alike, but let cool before serving.
Potato salad with king prawns
A timeless, easy-to-prepare summer favorite with delicious flavors and textures. You can replace the prawns (prawns) with salmon or firm white fish fillets that have been gently cooked and torn into pieces – but make sure there are no bones!
SERVICES 4th
PREPARATION TIME: 15 MINUTES
COOKING TIME: 10 MINS
sea-salt
200 g (7 oz) waxy potatoes, such as
Kipfler (fingerling) or Dutch cream, cut into 1 cm cubes
160 g celeriac, peeled and cut into 1 cm cubes
2 carrots, cut into 1 cm cubes
100 g frozen peas, thawed
Ice water
3 tablespoons of mayonnaise
2 tablespoons of crème fraîche or sour cream
1 tablespoon horseradish (omit for babies) (see notes)
2 tablespoons of finely chopped chives j
½ lemon plus wedges for serving
freshly ground black pepper (just a tiny amount for babies)
8-12 cooked king prawns (jumbo prawns), peeled and deveined, leave the tails for serving or 2 x 140 g salmon or firm white fish fillets
(see notes)
Bring a large saucepan of water to a boil over high heat. Add a good pinch of salt, then add the potato, celeriac and carrot. Simmer for 5 – 7 minutes and add the peas for the last 30 seconds, until the vegetables are tender but still slightly al dente. Drain well and immediately dip the vegetables in a bowl of ice water to freshen up for about 1 minute – this will keep the vegetables in color. Drain well.
Potato balance with king prawns. Photo: Alan Benson
Mix the mayonnaise, crème fraîche, horseradish, chives and lemon juice in a large bowl. Add the cooled vegetables, toss to coat and season with salt and pepper. Serve with prawns and lemon wedges.
For younger babies, chop 1 small shrimp with the tail removed (or boiled flake fish without the bone). Add the coated lettuce vegetables, a pinch of lemon juice, and a tablespoon of water to dilute and mash until smooth.
For older babies, chop 1 small shrimp, tail removed (or boned boiled flake fish). Add the coated lettuce vegetables and briefly flash them with a squirt of lemon juice until they have a lumpy texture. For toddlers and adults alike.
REMARKS: If, in season, you could replace the store-bought horseradish with a horseradish root freshly rubbed over the salad just before serving. If you are using fish instead of shrimp, gently fry the fillet with a few tablespoons of olive oil in a pan for 3 minutes on each side. Let it cool, then remove the skin and peel the meat off. Make sure there are no bones.
This is an edited excerpt from We Can All Eat That by Pam Brook, published by Hardie Grant Books, MSRP $ 45. Available in domestic stores.
