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Meals for Tots: Vegetable Muffin Tin Frittata


Muffin tin frittatas are a great way to use up all of those left over bits and pieces of vegetables that you have in the fridge. You can chuck anything in - grated carrot, courgette, beetroot, sweet corn pieces, peas, baby spinach, left over roast vegetables etc. 


Vegetable Muffin Tin Frittata


Ingredients

2 cups of vegetables of your choice
6 eggs
2 Tbsps milk
1 cup grated cheese
Half block of crumbled feta for the top - optional
a pinch of salt 


Method 

1. Preheat the oven to 180C.
2. Lightly beat the eggs and milk together using a food processer. 
3. Add vegetables, grated cheese and salt. 
4. Mix to combine.
5. Evenly distribute mixture into greased muffin tin holes. 
6. Top with crumbled feta
7. Bake in the oven for 20 minutes or until the egg has set. 
8. Leave to cool for a couple of minutes. 
9. Turn out onto a wire rack to finish cooling. 
10. Serve while warm

Bon appetit x 

Additional sides - fresh beans from the garden and pumpkin hummus 
An avocado, cucumber and tomato salad



Meals for Tots: Homemade Pumpkin Soup with Parmesan & Poppy Seed Toast

There's nothing better to fill your tummy up that homemade pumpkin soup up on a cold winter's day. I also added cannellini beans to the soup to add a bit of extra substance to it. Then served it with Vogels multigrain toast, topped with chia seeds, poppy seeds, grated parmesan and olive oil drizzled on top. For dessert we have blueberry probiotic yoghurt with stewed apple and berries. 

Here you will find my crock pot recipe for the creamy homemade, pumpkin soup. 

Bon appetit x 




Creamy Homemade Pumpkin Soup

I love homemade soup so after a lot of experimenting I have come up with my own creamy pumpkin soup recipe. I find that a good pumpkin soup is really dependent on the quality of your pumpkin so I always purchase mine from the local growers market on a Saturday morning. The produce is so much fresher and the pumpkins are always a bright orange - a sign of a yummy pumpkin! I hope you enjoy this pumpkin soup as much as I did. 


Creamy Homemade Pumpkin Soup


Ingredients

1 medium sized pumpkin 
2 kumara (sweet potato) 
1 red onion 
1 apple 
2 cloves of garlic
1 tsp freshly grated ginger 
1/2 tsp nutmeg 
2-3 stalks of celery 
1 can of cannellini beans 
6 cups of vegetable stock (I used the oxo vegetable stock cubes)
coconut cream - to mix in at the end
Olive oil (for roasting pumpkin and kumara)


Equipment 

A sharp knife 
Roasting dish 
Can opener
Vegetable peeler
Crock pot/slow cooker 
Blender
Electric jug


Method 

1. Preheat oven to 200 C, on bake. 
2. Peel pumpkin and kumara.
3. Chop the pumpkin and kumara up into small pieces, ready for roasting. 
4. Place pumpkin and kumara in a roasting dish and drizzle with olive oil. 
5. Roast in the oven for 30 minutes. The vegetables don't have to be completely cooked through as they will finish cooking in the crock pot. Roasting the kumara and pumpkin will simply give the soup a fuller flavour. 
6. Roughly chop up apple, celery, garlic and onion.
7. Make up six cups of vegetable stock. 
8. Add all ingredients to the crock pot (including ginger, nutmeg and beans). 
9. Cook on high for four hours. 
10. Leave to cool and then blend. 
11. Serve with a swirl of coconut cream and enjoy! 



Meals for Tots: Rainbow Pizza on a Crispy Cauliflower Base

Tonight I decided to have a go at creating a rainbow themed pizza on a crispy, cauliflower pizza base. The pizza was served with homemade kumara chips (with a sprinkle of sea salt and rosemary), as well as some pumpkin hummus for dipping. 

Here's how you can make your own rainbow pizza at home

Ingredients for pizza base 

1 large cauliflower 
2 cloves of garlic (thinly grated)
2 free range eggs 
3/4 cup parmesan cheese 
1 tsp of rosemary (or herbs of your choice)
Pink salt

Pizza toppings and sauce

Cherry tomatoes - sliced
Orange capsicum - diced
Sweetcorn pieces
Baby spinach 
Eggplant - thinly sliced 

Your choice of pizza sauce or tomato paste. 


Method

1. Preheat the oven to 200C on bake. 
2. Blitz cauliflower in the food processor until it resembles fine breadcrumbs. 
3. Squeeze excess liquid from the cauliflower using paper towels. 
4. Return cauliflower to the food process and add eggs, parmesan, herbs and a sprinkle of salt. 
5. Mix until well combined. 
6. Line a tray with baking paper. 
7. Turn the mixture out onto the baking tray and press it into a large circle. Make sure it is no more than 1 cm thick. 
8. Bake for 20 minutes, until golden brown
9. Leave to cool. 
10. Once cool, add the pizza sauce and toppings. Remember to keep the toppings separated from each other so that it creates a rainbow effect. 
11. Baked for a further 10-15 minutes. 
12. Serve while warm with homemade kumara chips.

Bon appetit x 



Meals for Tots: Roast Vegetable Lasagne

I love roast vegetable lasagne. It's a really filling meal and an easy way to get more vegetables into your little ones. Here's what I include in mine - potatoes, pumpkin, purple & orange kumara, carrot, red onion, courgette, capsicum, canned tomatoes, Cere's Organics tomato and basil pasta sauce. I used lasagne sheets to separate the layers and topped with ricotta and grated cheese, before baking in the oven for 40 minutes. Served with a side of garlic ciabatta bread. Fresh fruit salad for dessert (banana, paw paw, rock melon and strawberries). 

Bon appetit x


Meals for Tots: Stuffed Miniature Pumpkins and Kumara & Chickpea Patty


I found these super cute minature pumpkins at our local farmers market so decided to purchase a couple for our dinner. Here's how I used them... 


Stuffed miniature pumpkin with ricotta, baby spinach, courgette and caramelised red onion
Zoodles (spiralised zucchini) and spiralised beetroot, tossed with basil pesto
Kumara and chickpea patty with quinoa, apple and fennel (bought from New World)
Beetroot hummus for dipping

Bon appetit x 


Meals for Tots: Beetroot, Courgette, Red Onion and Quinoa Pasta


Sometimes when it's the end of the week and the fridge/pantry is starting to get empty I just make things up as I go along. This was last nights dinner as a result of doing that...

Parmesan and chia seed toast (with a drizzle of olive oil) 
Beetroot & cashew hummus with raw beetroot
Ceres Organic quinoa and rice spaghetti mixed with grated beetroot, carrot, courgette, garlic and red onion. I then chucked a pasta sauce, can of tomatoes, garlic flavoured tofu and a bit parmesan through and managed to create this colourful pasta

Bon appetit x