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What Mummy Makes: Baby’s First Curry

What Mummy Makes: Baby’s First Curry

babies first curryWhat Mummy Makes: Baby’s First Curry

MY FIRST CURRY (Gluten Free, Egg Free, Dairy Free)

From Rebecca Wilson’s ‘What Mummy Makes’

Mild coconut, pea and chicken curry. Ready in just 15 minutes, this flavourful meal is a great way to introduce Indian flavours to baby.

Serves 2 adults and 2 littles
15 minutes

Ingredients:

1 mug of basmati rice
1 tbsp coconut or sunflower oil
6 skinless, boneless chicken thighs, or 3 large chicken breasts, cut into 2cm (3/4in) wide strips
1 ½ tbsp tomato purée (paste)
2 garlic cloves, crushed 1 tsp ground turmeric
2 tsp mild curry powder 1 tsp ground cumin
11⁄2 tsp garam masala 1 tsp paprika
1 tsp mango powder (optional)
400ml can coconut milk
2 big handfuls of frozen peas
freshly ground black pepper

Method:

Pour the mug of rice into a saucepan. Fill the same mug up twice with boiling water from the kettle and add to the rice. Place the saucepan over a high heat and bring it to the boil, then put the lid on, reduce the heat to a simmer and cook for 12 minutes. Don’t take the lid off until the time is up.

Meanwhile, in a separate saucepan, melt the coconut oil over a medium heat, add the chicken strips and cook for 4 minutes, stirring every so often.

Add the tomato purée, garlic, all of the spices and a good grinding of black pepper, and cook for 30–60 seconds, stirring constantly so they don’t burn.

Add the coconut milk and frozen peas. Half-fill the empty coconut can with cold water, swilling the liquid around to gather as much of the coconut milk into the water as possible, then add this to the curry. Stir and let it all bubble away for around 8 minutes until the rice is done. Add more water if you feel the sauce is becoming too thick.

Once the rice timer is up, turn off the heat and remove the lid. Use a fork to move one section of rice away gently so you can see the bottom of the pan. If you see no water at the base of the pan and the rice looks fluffy, it’s done. Place the lid back on the rice and let it rest for 2 minutes or until you’re ready to serve.
Fluff the rice up with a fork and serve alongside the curry.

This curry is great to serve baby as a finger food. Or you can blitz up a small amount along with some rice and serve as a purée for baby, or chop the chicken and mix through the rice for a more textured meal. Another tip is to mix a little rice with some of the curry sauce and roll into a ball. This helps baby pick up the rice and eat it independently.

ADD SOME SPICE!

Don’t shy away from introducing spice to baby from the age of 6 months. Getting your little one used to a variety of flavours is important for raising a confident eater. If you like stronger heat, add a scattering of fresh chilli or dried chilli flakes to adult plates.

 

Find more recipes like this in ‘What Mummy Makes’

By Rebecca Wilson

 

What Mummy Makes Rebecca Wilson

Cooking one meal for the whole family

‘What Mummy Makes’ promotes the joys and benefits of sharing family meals, where baby learns how to eat by watching parents, carers and older children at the table. Eating together encourages babies and children to try a more varied diet, which can help reduce fussiness, and instils a healthy eating routine so mealtimes are less of a struggle. And importantly for busy parents, cooking one meal for the whole family means less stress, time and effort spent in the kitchen.

130+ simple, fresh and nutritious recipes

What Mummy Makes guides parents through the first few weeks of weaning, including advice for first tastes and how to move onto next steps. It’s filled with over 130 simple, fresh and nutritious recipes that use everyday ingredients, and each one is nutritionally balanced. With new and exclusive recipes, the book also features popular favourites loved by the @WhatMummyMakes community. Tried and tested, Rebecca’s healthy dishes can be whipped up in a matter of moments, and all of the recipes in the book are ready in under 30 minutes. With clear, easy to follow instructions and beautiful photography, the book shows you how to serve meals for little ones to enjoy safely.

Breakfasts, lunches, main meals, snacks and treats

From breakfasts, lunches and main meals, to snacks and treats, there are plenty of inspiring dishes to try. Delicious recipes include Carrot Cake Porridge and Sheet Pan Pancakes, Cheesy Broccoli Orzo, Spinach and Ricotta Puff Parcels, and One-Pan Lemon Salmon with Courgette and Potato Wedges. There are baby-friendly versions of family classics like Chilli Con Carne, curry, stir-fry and fajitas, and mouth-watering snacks and puddings, including Carrot and Apple Soft Oaty Bars and Creamy Mango and Raspberry Ice Lollies.

Make your life a little easier with ‘What Mummy Makes’

Rebecca’s recipes make life a little easier, from top tips for essential ingredients to stock up on to make quick, nutritious meals in a flash, to dishes you can prep and freeze to get ahead, and food for fussy eaters. There is also plenty of expert, nutritionist approved advice to help guide parents and carers, including foods to avoid when weaning, nutritional food profiles, and how to incorporate milk feeds.

What Mummy Makes by Rebecca Wilson is published by Penguin Random House, 23 July 2020.

RRP $29.99

penguin.com.au

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Rebecca Wilson’s 3 Minute Pasta Sauce

Rebecca Wilson’s 3 Minute Pasta Sauce

3 minute pasta sauce

3-minute pasta sauce

From Rebecca Wilson’s ‘What Mummy Makes’

3-MINUTE PASTA SAUCE (Egg Free, Vegetarian, Vegan*, Dairy Free*)

Pushed for time and need a super-quick meal with minimal effort? Try this smokey tomato and herb pasta sauce – ready in just 3 minutes! This is perfect for lunch or dinner, and is even a winner in packed lunch boxes, served hot or cold.

NB – Whenever you see a * next to the letters in the symbols, this indicates that recipes can be adapted to suit this dietary requirement. Please take care and look for the substitutions listed in the ingredients. This is especially important for parents looking to introduce cow’s milk and other milk products like oat or soya (soy) milk.

Serves: 1 adult and 1 little
Takes: 5 minutes

Ingredients

125g (41/2oz) dried quick-cook penne
large handful of frozen peas or broccoli, chopped into small florets
11/2 tbsp tomato purée (paste)
1 tsp garlic purée (paste), or 1 garlic clove, crushed
1⁄2 tsp mixed dried herbs
1 tsp smoked paprika
50g (13/4oz) grated Cheddar or 1 heaped tbsp nutritional yeast*
freshly ground blackpepper
a few basil leaves, to garnish (optional)

Method:

Bring a pan of water to the boil and add the pasta and peas or broccoli. Cook for 5 minutes or according to the pasta packet instructions.

Meanwhile, in a medium microwavable bowl, combine the tomato purée, garlic purée, grated cheese, mixed herbs, smoked paprika and a pinch of black pepper. Stir well.

Add 2 ladlefuls of the pasta cooking water – about 150ml (5fl oz) – and give it a good mix. If you have a microwave, give it a blast for 2 minutes, as this will give a silkier finish. However, you can skip this step if you don’t have one – it’ll still be yummy!

Once the pasta and veg are cooked, drain and stir through the sauce quickly while the pasta is still piping hot. Serve with an extra grating of cheese, and a few basil leaves, to garnish.

TOP TIP

Use nutritional yeast as a dairy free substitute for cheese. Although it won’t melt like dairy cheese, it will add a savoury cheesy taste to your meal, as well as adding extra protein, vitamins and minerals to the dish.

Find more recipes like this in ‘What Mummy Makes’

By Rebecca Wilson

 

What Mummy Makes Rebecca Wilson

Cooking one meal for the whole family

‘What Mummy Makes’ promotes the joys and benefits of sharing family meals, where baby learns how to eat by watching parents, carers and older children at the table. Eating together encourages babies and children to try a more varied diet, which can help reduce fussiness, and instils a healthy eating routine so mealtimes are less of a struggle. And importantly for busy parents, cooking one meal for the whole family means less stress, time and effort spent in the kitchen.

130+ simple, fresh and nutritious recipes

What Mummy Makes guides parents through the first few weeks of weaning, including advice for first tastes and how to move onto next steps. It’s filled with over 130 simple, fresh and nutritious recipes that use everyday ingredients, and each one is nutritionally balanced. With new and exclusive recipes, the book also features popular favourites loved by the @WhatMummyMakes community. Tried and tested, Rebecca’s healthy dishes can be whipped up in a matter of moments, and all of the recipes in the book are ready in under 30 minutes. With clear, easy to follow instructions and beautiful photography, the book shows you how to serve meals for little ones to enjoy safely.

Breakfasts, lunches, main meals, snacks and treats

From breakfasts, lunches and main meals, to snacks and treats, there are plenty of inspiring dishes to try. Delicious recipes include Carrot Cake Porridge and Sheet Pan Pancakes, Cheesy Broccoli Orzo, Spinach and Ricotta Puff Parcels, and One-Pan Lemon Salmon with Courgette and Potato Wedges. There are baby-friendly versions of family classics like Chilli Con Carne, curry, stir-fry and fajitas, and mouth-watering snacks and puddings, including Carrot and Apple Soft Oaty Bars and Creamy Mango and Raspberry Ice Lollies.

Make your life a little easier with ‘What Mummy Makes’

Rebecca’s recipes make life a little easier, from top tips for essential ingredients to stock up on to make quick, nutritious meals in a flash, to dishes you can prep and freeze to get ahead, and food for fussy eaters. There is also plenty of expert, nutritionist approved advice to help guide parents and carers, including foods to avoid when weaning, nutritional food profiles, and how to incorporate milk feeds.

What Mummy Makes by Rebecca Wilson is published by Penguin Random House, 23 July 2020.

RRP $29.99

penguin.com.au

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Kiddo Chats Episode 3: Fussy Eaters

Supermarket swap: Zooper Doopers & Mini Pops

Supermarket swap: Zooper Doopers & Mini Pops


Simple Supermarket Swaps to brands 100% free from nasties!

WORDS: Nabula Brdar

Have you ever stood in the aisle of the supermarket wondering which is the best brand to buy?

Ingredient lists have become so difficult to read, with so many additives and preservatives being added to our food in 2020.

Ideally, we would make all of our food from scratch; but realistically most of us are shopping at the supermarket every week

On a mission to help my son, I started to make simple swaps when I shopped to only buy brands that are 100% free from nasties. It takes no time at all, but has had such a positive impact on my child’s health & behaviour.

I started Supermarket Swap as I wanted to raise awareness of what is sneakily added into our food and make it easy for other time-poor parents to slowly make some simple changes too.

Happy Shopping,

Nabula x
@supermarket.swap

SUMMER SWAP

This is one Summer treat that if you’re not careful, can be loaded with a lot of nasty additives & preservatives.

Swap your Zooper Doopers…

zooper dooper

…to Mini Pops!

mini pops

Making a simple swap when you shop, can help your child avoid the hyperactivity and emotional-meltdowns that often follow when little people consume artificial colours and preservatives such as Sodium Benzoate; which are sadly loaded into the popular Zooper Doopers.

Proud as Punch Mini Pops are delicious and will keep your kiddos happy all summer long!

 

For more helpful SWAPS:

@supermarket.swap

 

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Annabel Cooks: Chicken Sandwiches

Annabel Cooks: Chicken Sandwiches

chicken sandwiches
Annabel Cooks: Chicken Sandwiches

Annabel Bower – Adelaide Recipe Development #annabelsrecipes Food Stylist + Photographer Content Creator – Foodies
Writer @miles__apart
Ballymaloe Cookery School Grad www.foodbyannabel.com.au @foodbyannabel

The chicken sandwich is almost an institution. Any caterer worth their salt can whip up a delicious tray without even blinking. I cant imagine how many I made during my catering career! Perfect for any party, always a crowd pleaser.

Makes 30 finger sandwiches

  • 1 x standard block loaf sliced thin
  • 125gms butter melted
  • 750gms chicken breast / 1 whole bbq chook
  • 1&1/2 cups Mayo – Hellman’s or S&W
  • 1/2 cup sour cream
  • 3 Spring onions finely chopped
  • The zest of 1 large lemon
  • 1/3 cup herbs chopped (parsley, mint, basil)
  • 1/3 cup toasted almond flakes OR
  • 1 baby fennel bulb finely chopped
  • Chives, nasturtium flowers to garnish

Method

  1. If using chicken breast place in a ceramic baking dish, add salt and pepper, a squeeze of lemon juice & 1/2 cup water. Cover with foil and bake for approx 25-30mins at 180.
  2. Allow to rest before dicing into little 1cm cubes. If using a bbq chook. Remove skin. Chop breast meat and shred brown meat.
  3. Mix together mayo, sour cream, spring onion, herbs, almond &or fennel, S+P and lemon zest.
  4. Add this to the chicken bit by bit until you think the chicken is well coated but not dripping with mayo etc.
  5. Melt the butter completely. Stir well. Lay out the slices of bread in pairs. Using a pastry brush paint each slice of bread with butter.
  6. Top 1/2 of the slices with the chicken mix. Leaving a 1cm border of bread free of the chicken mix adjacent to the crust. Use the other 1/2 of the bread to complete the sambos, popping the buttered side on top of the chicken mixture.
  7. Stack in piles of two whole sandwiches.
  8. Using an electric knife, cut all of the crusts off. (This is why you leave a 1cm border next to the crust free of chicken mixture, what a waste it would be to cut this off!!).
  9. Cut the crust less sambos into 3 fingers or 4 squares. Sprinkle with chives, flowers, left over almond and chopped herbs. Cover completely with cling film until serving.
  10. For circle sambos use a cookie cutter to cut out 3-4 circles from each slice. Top base with a tablespoon++ of chicken mix. Top with a circle and roll in herbs and flowers.

 

For more of Annabel’s recipes: 

foodbyannabel.com.au
@foodbyannabel

Photography: Claire Cosh

 

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Adelaide Central Market Easy Halloween Mummy Pizza Recipe

Adelaide Central Market Easy Halloween Mummy Pizza Recipe

halloween cheese toastie
HALLOWEEN MUMMY PIZZA CHEESE ON TOAST

With Halloween just around the corner there’s no better time for parents to try a fun and spooky recipe with the kids at home!

This easy cheesy halloween snack from the Adelaide Central Market is sure to make your kiddos tummies feel spooktacular!

Preparation time: 10 minutes

Cooking time: 5-6 minutes Serves: 4

INGREDIENTS

2 mini baguettes, halved
1 cup tomato and basil pasta sauce
1⁄2 x 450g mozzarella ball, thinly sliced and cut into strips 4 black pitted olives, sliced into rounds

TO SERVE

Cranberry or raspberry cordial

METHOD

  • Place baguettes under a medium grill and toast on both sides until lightly golden.
  • Spread 1⁄4 cup of pasta sauce on the cut side of each baguette and zigzag the mozzarella strips over the sauce.
  • Place the olives for the eyes and return baguettes to the grill, toasting until cheese has just melted.

Serve baguettes with cranberry cordial.

For more Adelaide Central Market recipes: 

adelaidecentralmarket.com.au

 

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Spud Lite: Potato Pizza Recipe

Spud Lite: Potato Pizza Recipe

potato pizza
Spud Lite: Potato Pizza Recipe

Potato and Pizza! Two of our favourite things! Put them together and you’ve got a combination the whole family can enjoy.

Little people also love to make pizza so your mini master chefs can give you a hand with this one, and if they prefer a cheese pizza (like our kids!) this one is perfect for parents who want something a little bit more gourmet and a little bit less ham and pineapple.

Serves: Makes 3 Pizzas

INGREDIENTS

1kg fresh pizza dough
750gm bag baby Spud Lite potatoes, thinly sliced
1 1/2 cups pizza cheese
150gm prosciutto, thinly sliced
1/2 cup baby rocket

CARAMELISED ONION

2 tbs olive oil
2 large brown onions, peeled and thinly sliced
1 tbs balsamic vinegar
2 tsp dark brown sugar
salt flakes and freshly ground black pepper

GARLIC & ROSEMARY OIL

1/2 cup extra virgin olive oil
3 cloves garlic, peeled and finely chopped
2 tbs chopped rosemary
salt flakes and freshly ground

1. Preheat Oven

Preheat oven to 250°C (230°C fan-forced) and if using a pizza stone place this in the oven to heat through.

2. Create Caramelised Onion

For the caramelised onion, heat olive oil in a medium saucepan over low heat. Add sliced onion, stirring until well coated. Cover and cook for 10 minutes or until onion is soft. Increase heat to medium, add vinegar, sugar, salt and pepper, stirring until sugar dissolves and begins to caramelise. Remove from heat and allow to cool.

3. Create Garlic and Rosemary oil

For the garlic and rosemary oil, place all the ingredients together in a small saucepan over a low heat and cook for 10 minutes, making sure garlic does not burn. Remove from heat and allow to cool.

4. Boil Spud Lite Potatoes

Bring a large saucepan of salted water to the boil. Add sliced potatoes, return to boil and cook for 2 minutes. Drain. Place warm potato slices in a mixing bowl and pour over half the garlic and rosemary oil, tossing until well coated, adding extra required.

5. Create Spud Lite Potato Pizza

On a clean lightly floured work surface, roll a dough ball into a 25-30cm round, approximately 5mm thick.

To assemble pizza, remove pizza stone from oven (if using) or lightly oil a baking tray and place prepared dough on top. Spread pizza base with a 1/3 of the cooled caramelised onion mixture, leaving a 2cm border around the edge. Scatter over the par cooked potato slices and pizza cheese. Place in oven and bake in preheated oven for 15 minutes or until cheese has melted and base is toasted. Scatter over some torn prosciutto slices and return pizza to oven for 2 minutes to warm through. Remove from oven.

6. Serve Pizza

To serve, sprinkle baby rocket over the top and cut into 6 – 8 slices.

 

ABOUT SPUD LITE POTATOES

25% LESS CARBS THAN THE AVERAGE POTATO

spud lite variety

Spud Lite is a golden, creamy potato bursting with nutrition. Spud Lite is super tasty and incredibly easy to prepare. Providing a light, creamy and non-earthy flavour when mashed and a crisp, crunchy, soft pillow texture when roasted or fried, it’s versatility makes it the complete all-rounder.

Spud Lite is a potato variety that has come from natural cross pollination without any genetic modification. The growing period is 20 – 30% shorter than most other varieties, which means it needs less maintenance and feeding. It has also consistently shown that it has a longer shelf life than many other popular potato varieties – meaning less greening and less wastage. Spud Lite is exclusive to us, helping bring back the potatoes to its original glory.

For more information or Spud Lite recipes:

spudlite.com.au

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