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.




Strawberry Bircher Loaf

Rich in low GI wholegrains and high in fibre, this loaf makes a great lunch box snack for kids.

Suitable for babies 12 mths +.



Strawberry Bircher Loaf

1 cup SR flour

1 cup natural Swiss or Bircher muesli
60g canola margarine

2 overripe bananas, mashed

250g ripe strawberries, sliced

2 eggs, lightly  beaten

1 tsp natural vanilla extract (optional)
2 tbsp pure maple syrup (optional)

1. Line silicon loaf tin with baking paper and preheat oven to 160 degrees
2. Sift flour into a large bowl and mix in muesli. 
3. Add margarine and rub into flour mix until it resembles wet sand.
4. Create a well in the centre and pour in remaining ingredients.
5. Fold ingredients together gently then pour into loaf tin.
6. Bake for about 1.5hrs or until skewer tests clean and top is golden.
7. Allow to cool before serving.

Hamburger Patties

This is my standard hamburger patty recipe. Suitable for 7-9mths+. Rich in iron and full of apple and carrot, they taste great and are good for your family too.

If feeding an older audience, I still use a similar basic recipe, but might add a little tomato sauce, salt, or other spices to the mix.

Hamburger Patties

600g lean beef mince

1 clove garlic, finely diced or crushed

1 onion, finely diced

1 carrot, finely grated

1 apple, finely grated (I like Royal Gala for the sweetness)

1 egg

2 tbsp iron fortified infant rice cereal

1/2 cup light mozzarella cheese

1 tsp dried Italian herbs

1. 
   
   Combine all ingredients in a large bowl
2. 
   
   Mix well with clean hands
3. 
   
   Form into patties and cook thoroughly
4. 
   
   Serve with a variety of salads, fresh bread rolls, and sliced cheese

Potato and Cannelini Bean Patties

This is a tasty way to add more beans to your diet. Vege patties also make an interesting alternative to the standard BBQ fare.

Omit salt and suitable for 12mths +.

Potato and Cannelini Bean Patties

1 garlic clove, crushed

1 red onion, finely chopped

400g potatoes, coursely grated (approx. 2 large)

400g cannelini beans, drained

4 tbsp instant polenta

2 tbsp peanut butter

1 tbsp sweet chilli sauce

50g grated cheese

10g grated parmesan

2 eggs

salt and cracked pepper to taste

1. Combine all ingredients in a large bowl.
2. Mix well with a wooden spoon
3. Form into small patties
4. Cook well on both sides
5. Serve hot or cold



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





Light Citrus and Blueberry Fruitcake

A zesty fruitcake with a fresh appeal for the New Year. You can be flexible with the dried fruit measurements to use up any leftover ingredients from Christmas cake, pudding, and pie cooking.

For a delicious twist, serve hot with a dash of cream.

Light Citrus and Blueberry Fruitcake

3/4 cup candied peel

3/4 cup sultanas

3/4 cup currants

3/4 cup almond meal

1 cup frozen blueberries

2 tbsp treacle

2 cups SR flour

1 tsp mixed spice

90g margarine

3/4 cup firmly packed brown sugar

4 eggs

Blanched almonds for decorating cake top

1. Preheat oven to 140 degrees. Grease and line large springform cake tin.
2. Combine dried fruit, blueberries, and treacle in large bowl.
3. In another bowl, combine flour, almond meal and spice.
4. In a third bowl, beat margarine with brown sugar until light and fluffy. Add eggs, one at a time.
5. Fold flour mix into beaten margarine mix.
6. Then add fruit mix and gently fold in as well.
7. Pour cake mix into tin and spread mix out evenly. Top with blanched almonds.
8. Bake at 140 degrees for about 90 minutes or until skewer tests clean.



Spiced Beef Patties

These spiced hamburger patties are a great way to expand your child's taste preferences. Serve them up with fresh salads and Greek yoghurt and let your family create their own hamburgers or wraps. 

Tasty even without the addition of salt. Suitable for babies 9mths+.

Spiced Beef Patties

800g extra lean beef mince

2 eggs

1 onion

1 garlic clove

1 carrot

1 apple, cored

1 tsp cumin

1 tsp ground coriander

2 tsp paprika

1/4 tsp chilli flakes (optional for older kids/adults)

Cracked pepper and salt to taste (salt optional)

1/2 cup grated cheese

1. In a food processor, blend onion, garlic, carrot, and apple. Add eggs to assist blending.
2. Combine pureed ingredients with meat, spices and cheese in a large bowl.
3. With clean hands, mix well and shape into flat patties.
4. Cook on a hot BBQ and serve immediately.
5. Also suitable for freezing.