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"In early childhood, eating habits and taste are formed for life, so set them on the right road to a lifelong healthy eating pattern."
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* From 1 year
MAKES 6 SHAPES
3 slices of bread
1 egg, beaten
30 ml (2tbsp) milk
26 g (1oz) butter
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Funny Shape French Toast
"There are lots of interesting biscuit cutter you can use - animal shapes, numbers, letter, stars or heart for example. Your child will enjoy giving you a hand cutting out the bread, and getting children involved in the preperation usually works wonders for their appetitie "
Cut the bread into you chosen shapes, two per slice. Beat together the egg and milk and pour into a shallow dish. Dip the bread shapes into the mixture and fry in butter until golden.
See page 54 of Annabel Karmel's New Baby and Toddler Cookbook
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Apple and Carrot Muffins
"Muffins make good portable food for breakfast on the run, lunchboxes or snacks away from home. They are simple to make but the result is irrsistible. Home-baked muffins presented in a little basket lined with some gingham make a lovely present for teachers at the end of term. "
In a large bowl mix together the first seven ingredients. In another bowl sift together the flowers, baking powder, baking soda, salt, cinnamon and ginger. Gently fold the flour mixture into the wet mixture, taking care not to over-mix. Finally fold in the nuts (if using) and the raisins. Spoon into a prepared muffin tray lined with paper cases and bake in an oven preheated to 180c/350f/Gas4 for 25-30 minutes.
See page 57 of Annabel Karmel's New Baby and Toddler Cookbook
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* From 1 Year
MAKES 12 MUFFINS
120 ml (4 fl oz)
3 eggs, lightly beaten
50 g (2 oz) brown sugar
50 g (2 oz) caster sugar
2 carrots, grated (about 90 g/3 1/2 oz)
2 apples, peeled and grated
5 ml (1 tsp) pure vanilla extract
90 g (3 1/2 oz) wholemeal flour
100 g (4 oz) self - raising flour
15 ml (1 tbsp) baking powder
2.5 ml (1/2 tsp) baking soda
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) ground cinnemon
2.5 ml (1/2 tsp) ground ginger
40 g (1 1/2 oz) pecans, finely chopped (optional)
75 g (3 oz) raisins
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* From 6 months
MAKES 2 PORTIONS
1 x 225 g (8 oz) fillet white fish,
skinner (cod, haddock or hake)
a little salt and freshly gorund black pepper (not before 1 year)
20 g (3/4 oz) butter
25 g (1 oz) Gruyere, Edam of Cheddar cheese, finely grated
10 ml (2 tsp) milk
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Fish in a blanket
"This tempting golden fillet of fish is really easy to make. Serve with grilled tomatoes, which you can cook alongside the fish, and mashed potato. Add extra milk and leave out the seasoning for young babies"
Season the fish with a little salt and pepper, dot with half the butter and grill on one side for 3-4 minutes. Meanwhile, to make the topping, cream together the remaining butter, cheese and milk in a small bowl. Turn the fish over, spread the topping on the uncooked side and grill for 6-8 minutes or until the fish flakes easily with a fork
See page 38 of Annabel Karmel's New Baby and Toddler Cookbook |
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Fairy Toadstools
" These toadstools look amazing and they're not difficult to make. For bets results, don't put the mayonnaise on top of the toadstools until the last moment. You could also use thick sticks of cheese for the base of the toadstool and put half a tomato or half boiled egg on top. Use blobs of tomato ketchup on top of the hard-boiled egg instead of mayonnaise. Watch your child's eyes light up as you bring these to the table "
Level off the top and the bottom of the haid boiled egg so that it stands upright and you can balance half a tomato on top. Using the cream syringe, piping bag or simply the end of a straw, make little blobs of mayonannaise over the surface of the tomato. Place on a bed of salad cress.
See page 63 of Annabel Karmel's New Baby and Toddler Cookbook |
* From 9 months
MAKES 2 PORTIONS
2 hard boiled eggs,
1 medium tomato
mayonannaise
salad cress
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Many thanks to Annebel Karmel for allowing us to publish
her recipes and images
from the book
New Baby and Toddler Cookbook
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