Veggie Semolina

Tired of feeding your baby the same old stuff over and over again? Well here’s something new that you must try out. I’m sure your lil one will love it coz mine does!

Ingredients:

Semolina – 1 ½ tbsp

Milk – ½ cup

Mashed veggies – ¼ cup (I used carrots, peas, corn, potatoes)

Salt – to taste

Turmeric powder – a pinch

Chili powder – a pinch

Hing – a pinch

Cumin powder – a pinch

Ghee – 2 tbsp

Method:

Cook the semolina in milk. Add more milk if too thick.

In a pan add ghee. To it add hing, turmeric, chilli and cumin. Add the mashed veggies. Stir and remove from heat.

Add this mixture to the semolina. Add salt to taste.

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Macaroni n cheese

Ingredients:
macaroni pasta - 1 box (8 oz.)
unsalted butter - 2 Tbsp. 
All-Purpose Flour - 2 Tbsp. 
milk, warmed - 1 1/2 cups
cheddar cheese - 1 cup grated

Method:
Cook the pasta in large pot of boiling water according to package instructions, about 8-9 minutes. Drain and set aside in large bowl.

Begin making the cheese sauce by melting butter over medium-low heat in a saucepan.  Once completely melted, add the flour little by little and mix with a whisk to prevent lumps.  Cook flour and butter mixture for about 3 minutes, but do not let brown. Remove from heat and slowly add milk; mix with whisk until well combined. Cook for about 5 minutes until the sauce is thick and coats the back of a spoon. Remove from heat and add grated cheese; stir until cheese is completely melted and sauce is smooth.

In a large bowl, pour cheese sauce over cooked pasta.  Mix sauce and pasta until well combined.  The mixture may appear a bit soupy but the pasta will absorb more of the cheese sauce as it sits. Once cooled, chop slightly in food processer for small babies or keep whole for toddlers. Serve immediately.

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Baby Biscotti

Babies love eating finger food every now and then. Why not give them something homemade and tasty? Her a recipe to make a simple homemade biscotti. Now the term 'biscotti' just means 'twice baked' biscuits! 

Ingredients:

Sugar - 1/2 cup

butter - 1.5 tbsp 

Egg - 1 

baking powder - 1/2 tsp   

Vanilla essence - 1 tsp 

Plain flour - 1 1/4 cup

tiny pinch salt

Preheat the oven to  180C. 

Cream the sugar with the butter and beat in the egg. 

Add the vanilla essence, 1 cup of the flour, baking powder and salt and mix the dough well. It should be fairly sticky, but you should be able to gently mould it with your hands. If it's too sticky, add the extra 1/4 cup of flour. 

Form the dough into a long log shape and bake for 20 mins on a greased baking sheet. 

Allow to cool, then carefully cut into 1/2 in slices with a sharp knife. 

Place each slice, cut side down, on the baking sheet, then bake for another 15-20 mins, turning the Biscotti over half way through the cooking time. If they still feel soft, lower the heat and cook for an extra 5 to 10 mins. 

Remove from the oven and cool completely - they get harder as they cool. 

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Egg yolk custard

BABY EGG YOLK CUSTARD (6 months +)

It's quite natural that babies get bored of food very fast. So we mothers have to come up with new ideas and tricks to get them to eat their daily supplement of food. 

Well here's a quick and easy way of making a great snack for your little one. It's so yummy that they will love it. My little one eats this all the time and he never got sick of it!

Ingredients:

Milk - 2/3 cup

Egg yolk - 1 egg

Sugar - 2 tsp

Cornflour - 1 tsp

Method:

Bring milk to a boil in small saucepan; remove from heat.

Whisk yolk, sugar and cornflour in small bowl until combined.

Pour milk mixture over yolk mixture, whisking continuously until combined.

Return mixture to same pan; cook, stirring over low heat, until mixture just boils and thickens. Remove from heat; cover surface of custard with plastic wrap. Cool to room temperature.

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