I thought i would share this with you after it ended up in my toddlers mouth(instead of on the floor!) It's also very quick, easy and cheap which is a bonus when you are a younger mum like me on a bit of a budget. Its also quite well balanced. Mummy-1:Joe-0
Unfortunately i cant give measurements as i usually end up cooking it for more of the family than just my toddler!
You need: Easy-cook rice (we usually use wholegrain as we prefer it but any rice is fine) Peas (fresh or frozen) Mince (i used frozen but its probably nicer with fresh) Can chopped tomatoes and Tomato puree (With no salt) and pinch dried herbs OR Dolmio pasta sauce (small jar...which we all know is easier!) Spoonful salsa (Optional but adds a bit of a more interesting flavour) Chopped rasher/s bacon (also optional but again a bit more interesting)
To cook: 1) Put rice into pan and bring to the boil. 2)At the same time cook the mince (i do it in a frying pan with a few sprays of fry light) and when it is nearly cooked add the bacon and cook through both mince and bacon. 3)I usually stick the frozen peas in with the rice to save on washing up (!) but you can use a separate pan. 4)Add either the chopped tomato mix or dolmio to the mince and the salsa and simmer until rice and peas are cooked. 5)Strain the rice and pea mix and serve either separate to the mince or mix it all together as we usually do.
Thats it!!! If anyone has any good recipies to share aswell please share them here as i love to try cooking new things!
Ingredients 200g/7oz white rice 250g/8oz chicken breast, diced 4 tbsp vegetable oil 75g/2½oz carrots, cut into thin 'matchsticks' 60g/2oz baby sweetcorn, sliced 60g/2oz green beans, trimmed 2 tbsp sliced spring onions For the batter 1 egg yolk freshly ground black pepper 1½ tbsp cornflour 1 tbsp milk For the sauce 4 tbsp chicken stock 2 tbsp tomato ketchup 1 tbsp soy sauce 2 tbsp vinegar 2 tbsp caster sugar
Method 1. Cook the rice according to the instructions on the packet. 2. Make the sauce by mixing together all the sauce ingredients in a bowl. 3. Beat together the batter ingredients in another bowl. 4. Heat two tablespoons of oil in a saucepan. 5. Dip the chicken in the batter, then fry it carefully. Remove from the pan and set aside. 6. Next, stir fry the carrots, baby corn and green beans in the remaining two tablespoons of oil for four minutes. 7. Add the sauce and boil for one minute. Then add the chicken and spring onions and heat through. 8. Spoon a helping of sweet and sour chicken on top of a bed of rice. Serve.
Ingredients 4 bananas, peeled, cut into chunks and frozen ½ tsp vanilla extract 3-4 tbsp sweetener or sugar to taste 150ml/5fl oz buttermilk
Method 1. Tip the frozen banana chunks into the food processor. Add the vanilla, sweetener and half the buttermilk. 2. Turn on the processor and let it run for a few moments. Then, while it is still running, pour in the remaining buttermilk in a thin steady stream. Let the machine run until the mixture is beautifully smooth and creamy. Serve at once.
Ingredients For the cheese sauce 750ml/1pint 7fl oz milk 50g/2oz unsalted butter, plus extra for greasing the dish 50g/2oz plain flour 1 bay leaf 175g/6oz strong cheddar cheese 50g/2oz Parmesan ¼ teaspoon cayenne pepper salt and freshly ground black pepper For the rest 300g/10½oz macaroni 8 free-range smoked bacon rashers
Method 1. Heat oven 200C/400F/Gas 6. 2. Fill a large saucepan three-quarters full with water and put it on a high heat to boil. 3. Meanwhile, make the sauce. Using hot milk to make a béchamel greatly reduces the risk of a lumpy sauce, so start by pouring the milk into a medium saucepan and place it over a medium heat, until the milk is hot, but not quite boiling. Pour the hot milk into a jug and keep it standing by. 4. Now put the butter in the medium saucepan and melt it over a low heat. As soon as it has melted, tip in the flour. Turn up the heat a little. Stir the flour and butter with a wooden spoon to make a thick paste called a roux. It is very important to cook this roux a little or you will end up with a floury-tasting sauce, so keep stirring it for a minute or two while it sizzles gently. 5. Pour in about a quarter of the hot milk and stir it carefully into the roux. Swap the wooden spoon for a whisk and you will find it much easier to blend in the milk. Gradually add the rest of the milk and keep whisking gently until it is all thoroughly mixed in. Add the bay leaf. Bring the sauce to the boil and then turn the heat down to low. Let the sauce gently simmer for about five minutes. Stir every minute or so just to stop it catching on the bottom of the pan. Meanwhile, grate the two cheeses, keeping them separate. Grease a large ovenproof dish (about 22cm square) with plenty of butter. 6. Season the sauce very well with a good grinding of black pepper, a generous grinding of salt and the cayenne pepper. Add the grated cheddar cheese to the sauce and stir well. 7. When the water in the large pot starts to boil, add a good pudding spoonful of salt and the macaroni and cook the pasta for two minutes less than the time it says on the packet. Drain in a colander over the sink. 8. Add the pasta to the cheese sauce and stir together well until thoroughly combined. Pour the cheesy macaroni into the ovenproof dish. Spread evenly and sprinkle it with the grated Parmesan. 9. Wearing oven gloves, place the dish in the oven and bake for about 20 minutes, until the cheese on top has turned golden brown and the sauce is bubbling. 10. Meanwhile, grill or fry the bacon rashers until they are brown and crisp, turning them once half way through cooking. 11. Serve the macaroni cheese right away, with a couple of crisp bacon rashers on top of each person's helping of creamy macaroni
