Monday, March 28, 2011

Salmon and Pumpkin Frittata

This is an economical way of feeding the family more fish. One fresh salmon fillet goes a long way in a dish like this. And if you don't have fresh salmon, tinned salmon can also be used, making this a delicious and nutritious dinner that can be whipped up with pantry staples.
Suitable for 7-9mths+  (using fresh salmon for its lower salt content)

Salmon and Pumpkin Frittata
1 tbsp olive oil
1 onion, finely diced
1 tbsp finely chopped fresh rosemary
800g Kent pumpkin, peeled, sliced into 1cm thick slices, and roasted
10 eggs, lightly beaten
250g fresh salmon, cut into bite size squares
1 cup grated mozzarella cheese
400g can cannelini beans (optional)

  1. Heat oil in large round frying pan. Saute onion, add rosemarym then remove from heat.
  2. Layer half the roast pumpkin slices into the pan. Top with half the cannelini beans, all the salmon, and half the mozzarella
  3. Pour in some egg mix.
  4. Top with remaining pumpkin as a layer. Sprinkle over remaining cannelini beans.
  5. Pour in remaining egg mix.
  6. Top with remaining mozzarella
  7. Place fry pan in oven and bake frittata at 180 degrees for 40-60min or until golden and just set in the middle. 

Saturday, March 19, 2011

Macaroni and Butter Bean Bake

Really just another interpretation of the classic, macaroni and cheese, but full of texture with crunchy corn kernals and soft butter beans. Kids will love this. Suitable for 12mths+.

Macaroni and Butter Bean Bake
200g macaroni (or other small pasta shapes)
1 tbsp olive oil
2 bay leaves
1 onion
1 carrot, julienned into similar length as pasta
1 capsicum, julienned into similar length as pasta
1 cob of corn, cooked then kernals removed
1 cup frozen peas
400g can butter beans, drained and rinsed
2 tbsp tomato sauce
150mL light cream
1 cup tasty cheese (or mozzarella for a lower salt version)
1 tbsp shredded parmesan
Cracked pepper

  1. Cook macaroni until al dente. Drain and set to the side.
  2. Heat oil in a hot pan. Add onion, cooking until soft.
  3. Add carrot, bay leaves, cracked pepper and a little water if necessary to prevent sticking.
  4. Once carrot is tender, add capsicum.
  5. Turn off heat, then add corn, peas and butter beans.
  6. Stir through tomato sauce, cream, ricotta, and half of the tasty cheese.
  7. Add pasta and mix well. Pour pasta mix into a baking dish. Cover with remaining cheeses.
  8. Bake at 180 degrees for 30-40min or until top is golden brown.

Thursday, March 3, 2011

Lasagne with Eggplant

This hearty lasagne is the epitomy of comfort eating. However, feel no guilt as it is also packed with vegetables and should easily serve a party of eight. Serve with a leafy green salad.

Suitable for 12mths+.

Lasagne with Eggplant
8 large instant dry lasagne sheets
1 eggplant, sliced into 1cm thick slices, lightly steamed (2min in microwave)
½ cup grated mozzarella
1 tbsp shredded parmesan

Meat sauce
1 tbsp olive oil
2 garlic cloves, crushed
1 red onion, finely chopped
950g extra lean beef mince
4 tbsp tomato paste
2 tbsp Worcestershire sauce (or to taste)
3 tsp brown sugar
4 tbsp tomato sauce
¼ tsp ground chilli
1 tbsp mixed dried herbs
Salt and pepper to taste
1 carrot grated
1 green capsicum, finely diced
8-10 button mushrooms, sliced

White sauce
3 cups milk
4 tbsp plain flour
150g smooth ricotta
½ cup grated mozzarella
Cracked pepper (to taste)

Firstly, you need to prepare your meat sauce. After this, you will need to make a white sauce, and then you can layer your prepared ingredients at the end.
 Meat sauce:

1. Into a large saucepan, heat oil and lightly fry onion and garlic.

2. Add mince, stirring regularly until cooked through.

3. Add spices, herbs, sauces and sugar.

4. Add grated carrot, sliced mushroom and capsicum. Continue simmering until liquid has reduced (You should be able to see the bottom of the pan briefly as you drag spoon though meat).

5. Remove from heat and place to the side.
 White sauce:

6. In a measuring cup, combine flour with a small amount of milk. Whisk until it forms a smooth paste and then add remaining milk, whisking until it is lump-free and can be poured out into a small saucepan.

7. Add cracked pepper to taste.

8. Heat gently over a low heat, stirring constantly until mixture thickens. Do not allow to boil.

9. When sauce has thickened, remove from heat and add ricotta and grated cheese, stirring well until mixture is smooth.

10. Remove from heat and place to the side.
 Layer your prepared ingredients:
11. Start with a layer of 2 lasagne sheets
12. Pour in 1/3 of the meat sauce
13. Top with a layer of eggplant and a little white sauce

14. Lay down another 2 lasagne sheets

15. Pour in more meat sauce

16. Cover with eggplant and a little white sauce

17. Cover with a 3nd layer of 2 lasagne sheets

18. Top with meat and a little white sauce

19. Lay down a final layer of 2 lasagne sheets. Pour over the remaining white sauce. Ensure that all lasagne sheets are covered evenly.

20. Sprinkle remaining mozzarella and shredded parmesan on top
 Bake in a hot oven (about 180°C) for approx 60min, or until top is nicely browned.