Roast Balsamic Vegetable Tart with Paneer

This is a delicious spin on a Sunday roast. Paneer is cheese used in Indian cooking. It has a hard, slightly crumbly texture and tastes a little like cottage cheese.. It is also very low in salt. If you can't find paneer, Feta would also be lovely in this tart, but omit the salt in the dressing.

Roast Balsamic Vegetable Tart with Paneer

2 sheets reduced fat puff pastry

2-4 tbsp olive oil

1/2 Kent pumpkin, peeled and cubed

600g sweet potato, peeled and cubed

5 brown onions, peeled and quartered

2 carrots, peeled and thickly sliced

200g paneer, diced into large cubes

Bunch basil leaves, roughly chopped

1/2 cup brown sugar

1/4 cup balsamic vinegar

1 tsp iodised salt

1. Place puff pastry sheets flat on two oven trays.
2. On another tray, place cubed vegetables for roasting and rub through olive oil. Bake in a hot oven until slightly caramelised. Remove from oven and set to the side.
3. In a saucepan, combine sugar, balsamic vinegar and salt to make dressing. Bring to the boil and simmer gently for a couple of minutes until it begins to turn syrupy.
4. Pour dressing over hot baked vegetables. Gently stir through paneer and chopped basil. Then scoop vegetable mix out of tray and place carefully within the puff pastry, leaving a 2cm border clear.
5. Bake at 180 degrees for about 20 minutes, or until pastry is puffed and golden. 

Carrot and Oat Pancakes

Pressed for time and want a quick and easy vegetable pack snack for the kids. Try these tasty pancakes. Adults will love them too. Suitable for 10 months+.

Carrot and Oat Pancakes

1 red capsicum, cored and roughly sliced

2 carrots, peeled and roughly sliced

1/2 cup oats

4 eggs

2 tbsp parmesan cheese

1/2 cup grated mozzarella

1/2 cup SR flour

3/4 cup peas

2 tbsp chopped fresh basil

Cracked black pepper to taste

1. In a food processer, puree capsicum and capsicum with eggs.
2. Pour processed vegetables into a large bowl. Combine with remaining ingredients, stirring until well mixed.
3. Cook spoonfuls of the batter in a hot lightly oiled pan.
4. Pancakes are delicious served hot or cold.

 



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.



Morrocan Roast Vegetable and Chickpea Salad

Make this delicious and nutritious dinner with leftover roast vegetables, or bake them specifically for it. An easy alternative to the Sunday roast.

Go light on the seasoning if you are feeding children. And since unsalted roast vegetables make wonderful finger foods for babies, this dish is perfect for feeding the whole family.

Moroccan Roast Vegetable And Chickpea Salad

2 tbsp olive oil

1 garlic clove, crushed

1 zucchini, thickly sliced

6 baby potatoes, thickly sliced

500g sweet potato, cut into cubes

3 onions, peeled and quartered

400g can chickpeas, drained and rinsed

1 tsp Moroccan seasoning mix

50g rocket

1-2 tbsp sweet chilli sauce

Salt and pepper to taste

1. Preheat oven to 200 degrees.
2. Place potatoes, sweet potato, and onion in oven tray and coat with 1 tbsp olive oil. Sprinkle with 1 tsp Moroccan spice mix. Bake until cooked and slightly caramelised.
3. Heat remaining oil in a hot saucepan and fry thick sliced zucchini until just cooked. Season lightly.
4. Combine roast vegetables, zucchini, chikpeas, rocket, and sweet chilli sauce in a large bowl, mixing gently with a large spoon.
5. Delicious served warm.

Cherry Tiramisu

For a deliciously different twist on a tiramisu style dessert, add fresh or canned cherries.

For a lower fat version, substitute 250g of the muscarpone for 250g of light ricotta. You won't even notice the difference.

Cherry Tiramisu

800g fresh cherries, pitted

250g savoiardi (sweet sponge finger biscuits)

1 cup esspresso coffee

1 cup marsala

300mL thickened cream, whipped

500g muscarpone

3 tbsp caster sugar

Drinking chocolate

Optional flaked chocolate

1. Cover the fresh cherries in marsala and leave overnight in the fridge.
2. Add coffee to the cherries and marsala. Carefully spoon out cherries, leaving liquid in the bowl..
3. Dip each savoiardi biscuit into the coffee marsala mix before placing in the tiramisu dish. Line the base with half the savoiardi biscuits.
4. Add a couple more spoonfuls of the coffee marsala.
5. Spoon over half the cherries.
6. In a large bowl, fold whippped cream into muscarpone.
7. Spread half the muscarpone mix over the first layer of cherries.
8. Sprinkle drinking chocolate over and repeat layers one more time.







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. 

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.