It may be summer – but our kids don’t like salads.. so keep feeding your children warm nutritious food ut as always we have to make their meals as appetising and fun.
Here is a great recipe for little ones aged 6-9 months but it also tastes great with mashed potato or pasta for older babes as well. (From Annabel’s new book Top 100 Meals in minutes, Ebury Press, £9.99.)
Plus check out the old favourite – Fish and Chips in a Comic… from Annabel Karmel’s Superfoods for babies and children. Always a hit in our house.
Salmon and broccoli cheese sauce (serves two)
Make sure you include some oily fish like salmon in your baby’s diet a couple of times a week. This is great brain food for kids and provides essential fatty acids which are important for brain development.
A baby’s brain triples in size in the first couple of years. Many children grow up disliking fish as they find it bland and boring, so I try to mix it with stronger tastes like cheese.
If fish is overcooked, it becomes tough and tasteless. It is cooked when it just flakes with a fork but is still firm. Microwaving or poaching fish is a good way to cook it. Always check very carefully for bones before serving. Try this delicious brain food for kids.
75g salmon fillet, skinned
A small knob of butter
50g broccoli florets
200 ml milk
20g gruyere cheese, grated
2 tbsp Parmesan cheese, grated
2 tbsp mascarpone
Put the salmon in a suitable dish and dot with butter. Cover with cling film, leaving an air vent and microwave for about one and a half minutes. Meanwhile steam the broccoli florets for about 4 minutes.
To make the cheese sauce, melt the butter, stir in the flour and cook for one minute . Gradually whisk in the milk, then continue to stir over a low heat for 3 minutes until the sauce thickens. Take off the heat, stir in the gruyere and parmesan until melted, then stir in the mascarpone.
Flake the salmon and finely chop the broccoli and stir into the cheese sauce. For young babies, puree using a hand held electric blender.
Fish and chips in a comic
150 g skinned fillets of sole or plaice (lemon sole or flounder),
salt and pepper
a pinch of cayenne pepper
1 egg, lightly beaten
125g dried breadcrumbs
sunflower oil for deep frying
Cut the fish into strips and coat in flour, seasoned with salt and pepper and cayenne pepper. Dip the coated fish into the egg then coat the strips in the breadcrumbs and deep fry for three to four minutes.