Spinach and Ricotta Tart

A delicious way to get some more green leafy vegetables into your family's diet. Pastry, eggs and cheese make any dish a winner with kids. Suitable for 12 months +.

Spinach and Ricotta Tart

1 sheet reduced fat puff pastry

500g frozen spinach, defrosted and drained

1 onion, finely chopped

500g ricotta

2 eggs, lightly beaten

2 tbsp grated parmesan cheese

1/2 cup grated cheese (use mozzarella if doing a lower salt version)

1/2 tsp nutmeg

Cracked pepper

1. Line a pie tin or bowl with puff pastry.
2. In a large bowl, combine all remaining ingredients.
3. Mix well, and then spread evenly over puff pastry.
4. Bake at 180 degrees for about 50 minutes or until tart has just set in the centre.
5. Delicious hot or cold.



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. 

Asparagus and Pumpkin Tart

This delicious tart can be made with either short crust or puff pastry. It can also be served hot or chilled for a tasty picnic treat.

Asparagus and Pumpkin Tart

1 sheet reduced fat puff pastry

800g Kent pumpkin

250g light ricotta cheese

5 eggs

1/4 tsp nutmeg

2 tbsp grated parmesan cheese

2 bunches of asparagus, ends trimmed to fit tart tin

Cracked black pepper and salt 

1. Peel and remove seeds from pumpkin. Cut into 1cm thick slices and roast on a lightly greased oven tray until cooked.
2. Line a tart tin with the sheet of pastry
3. In a bowl, whisk eggs together with ricotta, nutmeg and parmesan cheese
4. Season with pepper and salt to taste 
5. Layer the roast pumpkin slices on the pastry
6. Pour egg mix in over the pumpkin
7. Lightly lay trimmed asparagus on top of egg mix
8. Bake at 180 degrees for about 45 min or until top is golden and egg just set





Caramelised Onion and Roast Kumara Frittata

This dish contains only four main ingredients, making it a simple and nutritious week night dinner. 

Sweet potatoes are high in fibre and low in GI. Eggs are a great source of protein. I use mozzarella as it is a lower salt cheese and I am cooking for a baby. However, a tastier cheese like cheddar or even gruyere would suit this recipe.

Suitable for 7-9 mths +.

Caramelised Onion and Roast Kumara Frittata

1 tbsp olive oil

2 large onions, thickly sliced

800g sweet potato, cut into cubes and roasted

10 eggs, lightly beaten

1/4 tsp ground nutmeg

1 cup mozzarella cheese

1. Preheat oven to 180 degrees.
2. Heat oil in a large oven-safe frypan. Add onion over high heat and cook until caramalised. Remove from heat.
3. In a bowl, combine beaten eggs, nutmeg, and cheese.
4. Add roasted sweet potato to onion in pan. Spread evenly through.
5. Pour egg mix over sweet potato and onion.
6. Place pan in oven. Cook at 180 degrees for about 40min or until just set in the centre. 





Asparagus and Ricotta Tart

Asparagus is at its seasonal best in Spring. Use reduced fat puff pastry in this tart and serve warm for a quick and nutritious mid-week dinner. Or for a more decadent version, bake with flaky short crust pastry. 

Asparagus and Ricotta Tart

1 sheet reduced fat puff pastry

250g light ricotta cheese

5 eggs

1/4 tsp nutmeg

2 tbsp grated parmesan cheese

2 bunches of asparagus, ends trimmed to fit tart tin

Cracked black pepper and salt

1. Line a tart tin with the sheet of pastry.
2. In a bowl, whisk eggs together with ricotta, nutmeg and parmesan cheese
3. Season with pepper and salt to taste
4. Pour egg mix into pastry lined tin
5. Lightly lay trimmed asparagus on top of egg mix
6. Bake at 180 degrees for about 45 min or until top is golden and egg just set



Mini Chargrilled Vegetable Quiches

Eat these tasty little quiches hot out of the oven or serve them cold at a picnic. They are a fantastic way to use up leftovers.

I used chargrilled eggplant, mushrooms, and courgette leftover from a BBQ the day before. My personal preference is to use puff pastry. I choose the reduced fat variety for health reasons. However, an even healthier option is to use lavash bread or filo pastry instead.

Mini Chargrilled Vegetable Quiches

2 sheets of reduced fat puff pastry

40g pepperoni salami, very finely diced

1 onion, finely diced

Mixed roasted or chargrilled vegetables, finely diced

(1 zucchini, 1/2 aubergine, 3 portobello mushrooms, 1/2 corn cob)

1 cup frozen peas

8 eggs, lightly beaten

1/2 cup grated mozzarella cheese

4 slices reduced fat Kraft cheese slices

1. Preheat oven to 180 degrees.
2. Lightly spray two muffin trays with oil. Cut up pastry into squares and press into muffin holes.
3. In a small fry pan, heat pepperoni with onion, cooking until fat has rendered off and onion is translucent. Set to the side to cool.
4. Combine remaining vegetables, eggs, and mozarella in a large bowl.
5. Spoon egg mixture into pastry lined muffin trays, but only half filling.
6. Unwrap and fold cheese slices to divide each into 4 small squares. Lay a small square on the egg mix in each muffin hole. Cover with spoonfuls of the remaining egg mix, dividing it evenly among all muffin holes.
7. Bake at 180 degrees for about 50min or until egg is set in the middle.
8. Delicious served hot or cold.

 



Roast Pumpkin and Cannelini Frittata

This is quite possibly the tastiest frittata I have ever cooked. It contains no added salt and is suitable for babies 9mths+.

Roast Pumpkin and Cannelini Frittata

1 tbsp olive oil

1 onion, finely diced

800g Kent pumpkin, peeled, deseeded and sliced into 1cm thick segments

1 tsp ground cinnamon

400g can of cannelini beans, drained

1 tbsp finely chopped fresh rosemary

10 eggs, lightly beaten

1 cup grated mozzarella cheese

1. Spray a baking tray with oil and line with pumpkin slices. Sprinkle with cinnamon and roast, turning once until cooked and slightly caramelized.
2. Heat olive oil in a large flat fry pan. Cook onions, then turn off heat. Add rosemary and remove from pan.
3. Layer same pan with half the roast pumpkin, cannelini beans, onion, mozzarella and beaten egg. Repeat layers.
4. Bake in hot oven (180 degrees) for 45min - 1hr or until set in the middle.