No Bake Nutella Slice

This no-bake Nutella slice are packed with

oats and cocoa to make tasty little chocolate squares.

A great sweet treat when you don't or can't turn the oven on.

So packed with chocolate only a little square of goodness is required -

freeze the remaining logs for later!

INGREDIENTS (Makes 36 Small Squares)

120g Butter

2 Cups Caster Sugar

2 Tbsps Cocoa, sifted

1/2 Cup Milk

1/2 Cup Nutella

1 Tbsp Vanilla Extract or Essence

2 1/2 cups Rolled Oats

2 1/2 cups Rice Bubbles

Sprinkles, to top

METHOD

Line a slice pan with baking paper and set aside.

In a large saucepan melt the butter then add sugar, cocoa and milk. Whisk together and bring to the boil. Boil for one minute. Remove from heat.

Add the Nutella, vanilla, rolled oats and rice bubbles to the pan and combine well.

Pour into slice pan and smooth flat with the back of a metal spoon. Scatter over your choice of sprinkles. (I used coated chocolate chips.)

Refrigerate until set. This will take about 3 hours.

Cut into squares with a sharp knife. (Run knife blad under a hot water tap for a keen slice)

NOTES

The rice bubbles add crunch to these bars, but leave them out if you don’t like them.

If you don’t have a slice tin, you can spoon little mounds of this onto a baking-paper covered tray and make little ‘bites’.



Crispy Fish Soft Taco

This recipe is a great introduction to mexican for your little ones.

It is easy to make, and full of flavour.

My girls love this dinner!

Chicken is a great substitute too!

INGREDIENTS (Serves 4 Little Ones)

1 Cup Panko Breadcrumbs

1 Egg

Seasalt and Freshly Ground Black Pepper

1 x 150g Snapper, or other firm flesh white fish

4 Corn Tortillas, halved

1/4 head Cabbage, shredded

Peanut Oil, for frying

My Maya Sauce for little ones:

2 Tbsps Sour Cream

2 Tbsps Mayonaise (I use, Kewpie)

1 Tsp Lime Juice

To Serve: (optional)

Steamed Rice

Avocado

METHOD

To Make Maya: combine all ingredients well in a bowl, and set aside.

Place the breadcrumbs into a shallow dish.

Break the egg into another shallow dish, season with salt and pepper, and beat them with 1 tablespoons of water.

Cut the fish into 2cm wide strips.

Dip them into the egg, then coat them well with the breadcrumbs.

Set aside and let them rest for 10 minutes.

To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat until small bubbles form.

Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.

Heat tortillas as per packet instructions.

To make the tacos:

Place a fish strip on half of the tortilla, top with some of the shredded cabbage, and a big dollop of  maya, and roll up.

To secure, lightly moisten the final edge with some water and firmly stamp down to form a roll.

Salmon Potato Cake

These salmon cakes are really quick to make

and are made from staples already in your pantry.

Suitable for little people, and big; 

these cakes make the perfect dinner when you are time poor.

INGREDIENTS (Serves 4 Little People)

415g Can of Salmon
1 Large Potato
1 Carrot, grated
1/2 Small Onion, grated
2 Eggs
2 Tbsps Panko Breadcumbs
Black Pepper to taste
Oil Spray

To serve:

Lettuce Leaves

Tomato Sauce

METHOD

Preheat the oven at 180 degrees C.

Drain salmon. Place in a large bowl, flake salmon and remove any bones. Mash salmon finely.

Peel potato and then boil until soft. Mash boiled potato into salmon.

Beat the eggs with a dash of black pepper.

Mix eggs into salmon mixture and combine well.

Mix in grated carrot and onion.

Add breadcrumbs until the salmon is a good consistency for making patties.

Shape salmon into large palm size patties.

Place on a lined baking tray, and bake for 10 minutes, turn, and bake for a further 10 minutes.

Serves with lettuce leaves and tomato sauce.

(My girls love to break off some of the salmon cake and wrap in the lettuce leaf, san choy bow style)

Fish Finger Rice Pie

This meal is great for fussy little eaters.

It is very easy to make...see cheats notes below for an even quicker version.

Particularrly great when you have lots of little people to cater for.

INGREDIENTS (Serves 8 Little People)

1 Onion, finely chopped

1 Tbsp Oil

1 Tin of Tomatoes, chopped

1/2 Cup Peas

3 Cups Cooked Rice, white or brown

16 Fish Fingers, enough for 3 layers

 Breadcrumbs, to top

Cheese Sauce

2/3 Cup of Grated Cheese

2 Tbsps Butter

2 Tbsps Plain Flour

1 to 2 Cups Milk

METHOD

Preheat the oven to 200 degrees C.

Grease an ovenproof dish.

Over a medium to high heat sauté the onion in the oil, then add tomatoes and the frozen green peas and stir in.

Make a thick cheese sauce by melting the butter in a small saucepan over a medium heat. Then stir in the flour.

Add the milk, half a cup at a time, stirring constantly till the sauce begins to thicken.

Remove sauce from the heat and stir in the grated cheese and season.

Layer the ovenproof dish with half the cooked rice, then frozen fish fingers and half the tomato mixture. Layer the remaining rice, a 2nd layer of frozen fish fingers, then the remaining tomato sauce. Now top with the last layer of fish fingers.

Top with a thick cheese sauce, then cover with breadcrumbs.

Bake in preheated oven for 30 minutes. Serve with salad and crusty rolls.

Notes:

Include any vegetables into the tomato sauce: spinach, grated zucchini or mushrooms for example.

Cheat Notes:

Tomato Sauce: Substitute passata instead of making own tomato sauce.

Cheese Sauce: Use a packet mix: 1 packet with 180ml of boiling water gives a lovely thick consistency.

Rice: Family Size Microwave Rice Sachet gives you cooked rice in minutes. 

Tuna Mornay Pasta Pie

This quick pasta dish is laced with

creamy cheese sauce to please young and old alike.

It is a really easy and quick weeknight meal to feed hungry little people.

INGREDIENTS (Serves 8 to 10 Little People or a family of 5)

300g Dried Fusilli Pasta

1/2 Cup Panko Breadcrumbs
60g Butter
2 Tbsps Plain Flour
2 Cups Milk
1Cup Grated Cheese
1 x 425g Can Tuna in springwater, drained, flaked
1 Zucchini, finely grated


METHOD

Preheat oven to 180°C.

Cook pasta in a large saucepan of salted boiling water following packet directions. Drain.

Melt the butter in a large saucepan over medium-low heat. Add the flour and cook, stirring, for 1 minute or until foaming.

Remove from heat. Gradually add the milk and place over medium heat, stirring constantly, for 5 minutes or until the mixture thickens. Reduce heat to low and cook for 2 minutes. Add cheese and stir until melted.

Add the cheese mixture, tuna and zucchini to the pasta and stir until well combined.

Spoon the pasta mixture into ovenproof ramekins.

Sprinkle the breadcrumbs over the pasta mixture. Spray lightly with cooking oil.

Bake in oven for 15 minutes or until golden. Serve.



Chicken & Haloumi Skewers

A simple recipe for a Chicken and Haloumi skewers,

with rice, cucumber ribbon and tzatziki.

 

INGREDIENTS (Serves 4 to 5 Little People)

2 Chicken Breast, cut into 2 to 3cm cubes

1 Tbsp Olive Oil

2 Tbsps Lemon Juice

1/2 Tsp Paprika

2 Tbsps Fresh Continental Parsley, finely chopped

1 Block of Haloumi, cut into 2 to 3cm cubes (the same size as the chicken)

8 to 10 Medium Wood Skewers, soaked in water for at least 20 minutes

 

1 Medium Cucumber

 

To Serve

Steamed Rice and Tzatziki.

 

 

METHOD

 

Thread the haloumi and chicken onto the skewers. I used a 1 haloumi to 3 chicken ratio.

Place skewers in a dish appropriate for marinating.

 

Combine oil, juice paprika and parsley to make the marinade. Pour over the skewers. Ensure they are all well covered.

 

Cover the skewers and allow to marinade for at least 20 minutes. (8 hours at the most)

 

Heat a large frying pan until very hot. Spray the pan with a little oil spray to avoid sticking.

 

Fry the skewers in the pan until golden and cooked through. You can also BBQ them if preferred. (you may need to cook the skewers in batches, set aside cooked skewers on a covered plate in a warm oven.)

 

Trim the ends off a medium cucumber, then cut it in half crosswise and using a vegetable peeler, peel into strips.

 

Serve skewers on a bed of rice with cucumber ribbons and tzatziki.

Pumpkin Soup



Pumpkin Soup is a family favourite that uses butternut pumpkin,

nutmeg, chicken stock and a little cream.

A perfect autumn dinner. Ideal for freezing

INGREDIENTS (Serves 8 Little People)

2 Tbsps Olive Oil
1 Brown Onion, finely chopped
1 Leek, white part only, finely sliced
1 Garlic Clove, crushed
1 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Nutmeg
1kg Butternut Pumpkin, peeled, diced*
1 Large Potato, peeled, diced
1L Chicken Stock
1/4 cup (125ml) Light Cream

To Serve
Sliced Baguette


METHOD

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.

Add garlic and spices and cook, stirring, for 30 seconds.

Add pumpkin, potato and stock and bring to the boil.

Turn heat to low, cover and simmer for 30 minutes.

Allow to cool slightly, then blend in batches.

Return soup to pan, stir through cream and reheat gently.

Season and Serve.


Note:
* You will need about 1.5kg of pumpkin to yield the 1kg of peeled, deseeded pumpkin needed for this recipe.

Bolognese Pies

My little people are currently obsessed with bolognese. They ask for it most nights.

So this is a twist on the traditional bolognese sauce.

It is also a great way to disguise vegetables- so sometimes I add

some grated zucchini, to pump up the vegetable count.

INGREDIENTS (Makes 6 Individual Little People Pies)

Potato Topping
600g Potatoes, peeled, coarsely chopped (approx 3 large)
1 Tsp Olive Oil
1/4 Cup Parmesan, finely grated
Sea Salt
Ground Pepper

1/2 Brown Onion, halved, finely chopped
1 Carrot, peeled, finely chopped
1 Celery Stick, ends trimmed, finely chopped
1 Garlic Cloves, crushed
250g Pork Mince
250g Veal Mince
300g Can Tomatoes, finely chopped
3/4 Cup Passata (tomato pasta sauce)
1 Tsp Dried Oregano
1 Tsp Oil


METHOD

Preheat oven to 220°C.

Potato Topping

Cook the potato in a large saucepan of salted boiling water for 10 minutes or until tender.

Drain well, reserving 1/2 cup of the cooking liquid.

Place the potato, reserved cooking liquid and extra oil in a large heatproof bowl.

Use a potato masher or fork to mash until smooth.

Add the parmesan and parsley and stir to combine.

Taste and season with salt and pepper.

Filling

Meanwhile, heat the oil in a medium saucepan over medium-high heat.

Add the onion, carrot, celery and garlic and cook, stirring, for 3 minutes or until soft.

Add the pork and veal mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince browns slightly.

Add the tomato, passata and oregano to the mince mixture. Bring to the boil.

Reduce heat to medium and simmer, stirring occasionally, for 20 to 30 minutes or until the sauce thickens slightly.


Putting It Together

Divide the mince mixture among six 375ml (1 1/2-cup) capacity ovenproof ramekins.

Top with the potato mixture.

Bake in oven for 30 minutes or until the potato mixture is golden brown.

Serve immediately.

Basic 30 Minute Spaghetti Bolognese

A traditional bolognese sauce requires hours of simmering and careful attention. 

And time certainly wasn't on my side, when Millie, my little person

asked for Spag Bol at 4pm yesterday for last night's dinner.

So I picked the eyes out of my traditional recipe,

and came up with this express version.

 

And to my surprise and my husband's, this simplified Bolognese sauce which

takes about 30 minutes to make, still delivers a wonderful flavour.

INGREDIENTS (Serves 10 Little People or Family of 5)

1 Tsp Oil

500g Lean Beef Mince

1 Onion, finely chopped

1 Carrot, finely grated

1 Garlic Clove, minced

1 x 400g Can of Tomatoes, finely chopped

1 Tbsp Tomato Paste

1/2 Cup Beef Stock

Sea Salt and Cracked Pepper

METHOD

Heat oil in a deep frying pan over a high heat.

Add garlic and onion and cook for 2 to 3 minutes or until soft.

Add the mince and cook, stirring occasionally until brown.

Add the tomato, tomato paste, carrot, and beef stock. Simmer rapidly for 20 to 25 minutes or until the sauce thickens to your liking.

Season with salt and pepper.

Serve over spaghetti.



Lemon Risotto with Prawns

Most little people love rice.

So risotto is a perfect dinner option.

Do not shy away if you have never made risotto before -

it is easier to prepare than you might think.

The best tip I have been given for a good risotto is to:

use a heavy-based pan. This allows even, slow cooking.

This risotto recipe is creamy, cheesy and will be a hit with the little people.

INGREDIENTS (Serves 4 to 6 Little People)

1 Tbsp Butter

1/4 Brown Onion, finely chopped

1 Garlic Clove, minced

3/4 Cup of Arborio Rice

750ml Chicken Stock, warmed on the stove top

1/2 Lemon, juice of

12 Cooked Prawns, shelled and deveined

1/2 Cup of Parmesan Cheese, grated

2 Tbsps Sour Cream (optional)

Salt and Pepper

Optional Vegetables:

Asparagus, blanched, cut into 1cm pieces

1/4 Cup Peas

1/2 Zucchini, grated

METHOD

Place stock in a saucepan and keep at a simmer over low heat - this is to warm it.

Heat butter in a large heavy-based pan over low heat.

Add onion and garlic stir for 2-3 minutes until soft.

Add rice and cook for a further minute, stirring until all the rice grains are coated.

Increase heat to medium-low, add a ladle of stock and cook until absorbed.

Keep adding the stock a ladleful at a time, allowing each to be absorbed before adding the next.

Continue for 15 to 20 minutes or until rice is cooked but still firm to the bite.

Reduce heat, add lemon juice and sour cream, if using. Add any additionally veggies at this point.

 

Stir in prawns, and parmesan cheese. Season to taste.

 

Remove from heat, allow to sit for a few minutes before serving.

 

Millie (3) & Poppy (2) enjoying their risotto





Chicken Kebabs with Jewelled Couscous

Being back in a routine with work, kindy, gymnastics, etc, etc....

Life becomes very hectic.

So this recipe is one of my go to dinner recipes on a busy weeknight.

Simple, Easy, Tasty.... and my Little People LOVE IT!

For Big People, add 1/2 tsp Dried Chilli Flakes and Ground Cumin,

along with 1 Tsp Ground Coriander to the chicken mariande.

Then serve with Tzatziki.

INGREDIENTS (Serves 4 Little People) 

Poppy, 2 my fussy eater, loves couscous!

2 Tsps Dried Oregano

2 Tbsps Lemon Juice

2 Garlic Cloves

8 Chicken Tenderloins

8 Bamboo Skewers, soaked in water for 20 minutes

CousCous

1 Small Sweet Potato, peeled and cut into 1cm cubes

Oil Spray

Salt & Pepper

3/4 Cup of Couscous

3/4 Cup Chicken Stock

1 Tbsps Lemon Juice

METHOD

Preheat oven to 180°C/160°C fan-forced.

Line a large baking tray with baking paper. Place potato, in a single layer, on tray.

Spray with olive oil. Season with salt and pepper.

Roast for 25 to 30 minutes or until golden and tender. Set aside to cool slightly.

Meanwhile, combine oregano, lemon juice and garlic in a small bowl.

Thread the chicken tenderloins onto the skewers, place in a shallow dish.

Pour the marinade over the chicken skewers, cover and refrigerate for at least 20 minutes. (1 hour is preferable)

For the Couscous:

Bring the stock to the boil in a small saucepan. Remove from heat.

Add couscous and lemon juice. Cover and allow to stand for 5 minutes.

Fluff with fork, add the sweet potato jewels and toss to combine.

Heat a large fry pan or BBQ, lightly spray the surface and cook skewers for 5 minutes each side, or until cooked to your liking.

To Serve:

Divide the couscous evenly between serving bowls, and top with skewers.

You can add tzatziki for dipping if you choose.

Recipe link below:



Pasta with Trees and Sausage Meatballs

This dish is a great no fuss, and extremely quick weeknight dinner.

It is also a great way of introducing broccoli to your little people.

INGREDIENTS (Serves 4 to 6 Little People)

200g Fusilli Pasta

1 Tbsp Oil

1/4 Onion, finely chopped

4 Chicken Sausages, skins removed and chopped into 1cm pieces

4 Broccoli Florets, cut into really small "trees"

2 Tbsps Parmesan Cheese, grated

Salt and Pepper, to season

METHOD

Cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Add the broccoli to the pan in the last 2 minutes of cooking. Drain and return to the saucepan.

Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes or until soft.

Add the sausage "meatballs" and cook for 6 minutes or until browned.

Reduce the heat, add the broccoli and stir to combine.

Add the sausage mixture to the saucepan. Ensure all the juice is added to. Toss to combine.

Season with salt and pepper.

Divide the pasta among serving bowls and sprinkle with parmesan to serve.





Sausage and Bean Casserole

This simple, satisfying and hearty bean casserole

 is the perfect weeknight dinner for little people.

(Particularly if they have had a busy day!)

The best thing about this recipe, is that it is fast to prepare

and there is very little washing up!

And it is great for Big People, served on toast for breakfast the next day!

INGREDIENTS (Serves 4 to 6 Little People)

Oil Spray

8 Chipolata Sausages

1/2 Onion, peeled and finely chopped

1 Garlic Cloves, peeled and finely chopped

1 Medium Potato, peeled and cut into small cubes

1/2 Tsp Smoked Paprika (optional, gives a lovely smoky flavour)

1 Small Tin of Sweet Corn Kernels, drained (optional)

1 Tin of Tomatoes (finely chopped)
1/3 Cup Beef or Vegetable Stock

Pinch of Brown Sugar

1 Tin of Cannellini Beans, drained 

Salt and Pepper

Toast Fingers or Pasta, to serve

Grated Cheese, to serve

METHOD

Heat a lidded fry pan over a medium to high heat. Spray lightly with oil spray and fry the sausages for 4-5 minutes, turning frequently until browned all over. Remove from the pan, and set aside. (if you wish, cut the sausage into bite size pieces )

Drain any excess oil from the pan then add the onion and garlic and sauté for a few minutes until onion has softened.

Add in the potato and paprika and cook for 4-5 minutes.

Pour in the tomatoes, stock and sweet corn, and add a pinch of sugar.

Combine all ingredients and bring to the boil. Reduce the heat and return the sausage to the pan, along with the cannellini beans.

Cover with a lid and simmer for 20 to 25 minutes over a low heat, stirring occasionally. Remove the lid and continue to cook for a further 5 minutes.

(Alternatively, add the sausages and beans to the tomato mixture, then tip everything into a casserole dish, and bake in a 200 degree Celsius oven. Covered for 25 minutes, uncovered for 10 minutes)

Season to taste, and serve with toast fingers or cooked pasta with a sprinkle of grated cheese.

Fish Pie

This fish pie is a family friendly meal, which is so tasty and so SIMPLE to make. Little people and big love this pie.

What I love the most is that this pie is full of goodness and nutrition without the little people knowing.

A real winner!

INGREDIENTS (Serves 4 to 5 Little People)

 

125g Salmon Fillets, skin off, bones removed

125g Cod Fillets, bones removed

100g Green Prawns, peeled

1 Cup Grated Cheese

500g Potatoes, peeled and cut into 2cm cubes
Dash of milk

1 Carrot, peeled and grated

1 Celery sticks, grated

1/2 Lemon, juice and zest

1 Garlic Cloves, minced

2 Tsps Dijon Mustard

2 Sprigs of Continental Parsley, finely chopped

Olive Oil

Sea Salt and Freshly Ground Black Pepper

Optional Ingredients

1 Red Chilli, finely sliced (optional)

50g Baby Spinach, chopped (optional)

2 Roma Tomatoes, finely chopped (optional)

2 Eggs, hard boiled and finely chopped (optional)

Add 2 to 3 Tbsps Creme Fraiche if you enjoy a creamy fish pie.



METHOD

Preheat the oven to 200°C and bring a large pan of salted water to the boil.

Once the water is to the boil, add the potatoes and cook for around 12 to 15 minutes, until soft.

In a large casserole dish, combine cheese, carrot, celery, zest, garlic, mustard, parsley and any optional ingredients.

Cut the salmon and cod into bite-size pieces and add to the casserole dish along with the prawns.

Squeeze over the juice from the zested lemon, drizzle with olive oil and add a salt and pepper to taste.

Make sure all the ingredients are combined together very well.

The potatoes should now be cooked. Drain them in a colander and return to the pan.

Add a dash of milk and season with salt and pepper.

Mash the potatoes until smooth.

Then spread the mashed potato evenly over the top of the fish mixture in the casserole dish.

Place the dish in the preheated oven for around 40 minutes, or until the potato crust is crispy and golden.

Serve immediately.


Recipe Link below to big people version:
http://www.beccannonsrecipes.blogspot.com/2012/01/fish-prawn-pie.html

Potato & Chicken Latke (Pancake)

Grated potatoes and onions, chicken, and 

vegetables of your choice are bound

with flour, salt and eggs, then pan fried to

make this delicious potato pancakes that is crispy on the outside and nutritous on the inside.

INGREDIENTS (Serves 4 to 5 Little People)

250g Chicken Breast Mince or Left Over Chicken

250ml Chicken or Vegetable Stock

1 Large Potato, peeled and grated

1/2 Onion, peeled and grated

2 to 3 Tbsps Favorite vegetables, grated (carrots, zucchini, capsicum, peas, etc)

1 Egg, lightly beaten

1 Tbsp Plain Flour

Salt & Pepper

Oil Spray

METHOD

Place the stock and chicken in a large saucepan. Place over a high heat, bring to the boil.

Turn off the heat and pull the pan completely off the heat, cover with a tight-fitting lid, and let it rest there, off the heat, for 5 to 10 minutes.

Millie & Poppy Mixing

Squeeze the liquid out of the grated potato and onion.

Place in a mixing bowl and combine with vegetables, egg, flour, salt and pepper. Mix until well combined.

Add the cooked chicken to the vegetable mixture.

Spray the oil into a 20cm fry pan, and place over a medium heat.

Take the mixture and spread it over the base of the fry pan. Use a spoon and press down firmly on to the vegetable mixture. Fry for 5 minutes.

Turn the pancake onto a dinner plate.

To do this: Invert a large round heat-proof dinner plate over the fry pan. Then with one hand on the base of the plate, the other hand holding the fry pan handle, flip the plate and fry pan together so the plate is the right side up, and the fry pan is inverted. The pancake should now be sitting cooked side up on the dinner plate. 

Now slide the pancake back into the fry pan to cook the pancake on the other side. Fry for a further 5 to 7 minutes.

Turn the pancake onto the dinner plate again. Cut into wedges and serve with sauce of your little person's choice.

NOTE:

Latkes are potato pancakes that are perhaps best known as traditional Hanukkah food (Jewish Holiday). Made with potatoes and onion, these crispy treats symbolize the miracle of Hanukkah because they are fried in oil.

 



Veal Schnitzel with Spaghetti

Veal schnitzel or Wiener schnitzel as it is known in Europe is a classic dish.

The veal is given a light crumb coating, then oven baked.

Little People and Big really love this meal.

The veal schnitzel is also yummy served with mashed potato.

(tomato relish and simple green salad for the big people)

INGREDIENTS (Serves 5 Little People)

1/2 Cup Fresh Breadcrumbs
1/2 Cup Packet Breadcrumbs
1/2 Lemon Zest (optional)
5 (80g) Veal Leg Steaks
1/2 Cup Plain Flour
1 Egg, lightly beaten
Oil Spray

1 Garlic Clove, minced
1 Cup Passata
4 Button Mushrooms, finely chopped
1/4 Onion, finely chopped
Large Handful (25g) Baby Spinach, finely chopped
100g Spaghetti

METHOD

Place veal between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick.

Place flour and salt and pepper in one shallow bowl. Place the lightly beaten egg in another shallow bowl. Mix together the two types of breadcrumbs and lemon zest; place mixture in a third shallow bowl.

Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumbs, pressing crumbs on with fingertips to secure. Place schnitzels on a plate. Refrigerate for 30 minutes.

Place the veal pieces on a lined oven tray. Spray lightly with spray. Bake for 5 minutes.

Turn and bake for a further 5 minutes or until light golden.


For the Spaghetti:

Cook spaghetti in a large pot of boiling salted water over high heat for 8-10 minutes or until al dente. Drain the pasta, keep warm until ready to serve.

Meanwhile for the sauce, spray a frying pan with oil spray, place over a medium heat.

Add garlic and onion and cook for 1 minute. Add mushrooms and spinach and cook for 3 minutes.

Add the Passata, mix the sauce until well combined and allow the sauce to simmer for 5 minutes. 


To Serve:

Divide the pasta between serving bowls. Spoon 1 to 2 tablespoons of sauce over the pasta.
(You can mix the sauce thru the pasta if you choose)

Cut the veal schnitzel into fingers and place on top of the pasta and sauce.

Serve immediately. 

Big Person Serving

 

Recipe Link for the Big Person Version:

http://beccannonsrecipes.blogspot.com/2012/01/veal-schnitzel-and-spaghetti.html

Fish Fingers & Cheesy Rice Pie

This is great for fussy little people -

it is simple, healthy and delicious.

Homemade fish fingers, with cheesy rice pie.

This cheesy rice pie recipe is very versatile - 

it can be serve with fish, chicken, lamb, beef or sausages.

Feel free to change up the vegetables used in the cheesy rice pie.

I sometimes substitute corn, spinach, mushrooms or carrots in the rice pie.

INGREDIENTS (Serves 4 Little People)

Cheesy Rice Pie

1/4 Onion, finely chopped

Oil Spray

1 Roma Tomato, finely chopped

1/4 Cup Frozen Peas

1 to 2 Cups Cooked Rice, white or brown

1/2 Cup Grated Cheese

White Sauce

1 Tbsp Butter or Margarine

1 Tbsp Plain Flour

1 Cup Milk

Pinch Salt

Fish Fingers

8 Boneless Whiting Fillets, skinned and boned

50g PLain Flour

1 Egg, lightly beaten

80g Japanese Panko Breadcrumbs

Salt and Pepper, to season

Oil Spray

METHOD

Cheesy Rice Pie

Preheat the oven to 200 degrees Celsius. Grease an ovenproof dish.

Heat a fry pan over a medium to high heat. Spray with oil.

Sauté the onion, then add tomatoes and the frozen green peas and stir in.

To make a runny white sauce:

Heat a sauce pan over a medium to high heat.  Melt the butter then stir in the flour. Add the milk slowly, stirring constantly till the sauce begins to thicken then remove from the heat. season to taste.

 

Layer the ovenproof dish with half the cooked rice, then the tomato mixture, the other half of the rice.

 

Pour over the white sauce (it must be a little bit runny) and then sprinkle grated cheese.

Bake in preheated oven for 15 to 20 minutes.





Fish Fingers

Cut the fillets into approximately 3cm x 5cm 'fingers'.

Prepare three bowls, one containing the flour, lightly seasoned with salt and pepper.

Another containing the beaten eggs.

And a third containing the breadcrumbs.

One at a time, dust the fish fingers lightly with the flour, shaking off any excess, then dip in the egg and finally, coat each finger thoroughly with fresh breadcrumbs. Place the finger on a plate.

Place a heavy-bottomed fry pan over a medium-high heat. Spray lightly with oil.

Dry-fry the fish fingers for approximately 2-3 minutes each side until golden.

Serve immediately with cheesy rice pie, a squeeze of lemon, and tomato sauce.



Teeny Weeny Cheese Burgers

Little People and Big love these Teeny Weeny Burgers.

My two little girls absolutely devour these.

They are particularly great at a little person's party.

 

INGREDIENTS (Makes 18)

500g Extra Lean Beef Mince

1 Carrot, grated

1 Brown Onion, finely chopped or grated

1/3 Cup Japanese Dry Breadcrumbs

1 Tbsp Worcestershire Sauce

1/3 Cup Tomato Sauce

1 Egg, lightly beaten

Sea Salt & Pepper, to season

To Serve

18 Small Dinner Rolls or Mini Panini

5 Slices Tasty Cheese, quartered

Optional Condiments

Tomato Sauce, BBQ Sauce, Rocket, Tomato Slices, Mustard, Mayo, Cooked Onion Rings

METHOD

Preheat the oven to 180 degrees Celsius.

Place the minced beef, breadcrumbs, grated onion, worcestershire and tomato sauce, carrot and egg yolk in a bowl. Season with salt and pepper and mix well together.

Use wet hands to form 18 small rissoles patties. Approx 3 to 4 cm in diameter.

Place patties on an oven tray lined with baking paper. Bake for 15 to 17 minutes or until done.

Split rolls horizontally, place a meat patty and a piece of cheese in each roll. Top with desired condiments.

Serve immediately.