Baby Food

Fruity jellies

Fruity-jellies_cIngredients:
* 1 x 135 g (4 1/2 oz) packet orange jelly
* 1 orange, peeled, cut into segments and with the pith removed
* 50 g (2 oz) seedless black grapes, halved
* 50 g (2 oz) seedless white grapes, halved
* 150 g (5 oz) strawberries, hulled and quartered
* 1 ripe peach, peeled, stoned and cut into pieces

Strawberry and rhubarb crumble

Strawberry-and-rhubarb-crumbleIngredients:
* 400 g (14 oz) rhubarb
* 100 g (4 oz) strawberries
* 4 tbsp caster sugar
* 25 g (1 oz) ground almonds

Crumble topping:
* 150 g (5 oz) plain flour
* salt
* 100 g (4 oz) cold butter, cut into pieces
* 75 g (3 oz) demerara sugar
* 50 g (2 oz) ground almonds

Bow_tie pasta with salmon and tomatoes

Bow-tie-pasta-with-salmon-and-tomatoes_cIngredients:
* 200 g (7 oz) bow-tie pasta
* 200 g (7 oz) fresh salmon fillet
* a knob of butter
* salt and freshly ground black pepper
* 6 tbsp creme fraiche
* 2 tsp tomato puree (paste)
* 1 tbsp snipped chives
* 4 plum tomatoes, skinned, de-seeded and chopped
* 2 tbsp freshly grated Parmesan cheese

Tuna tagliatelle

Tuna-tagliatelle_cIngredients:
* 175 g (6 oz) green tagliatelle
* 1 tbsp freshly grated Parmesan cheese

Tomato and tuna sauce:
* 1/2 onion, peeled and finely chopped
* 25 g (1 oz) butter
* 1 tbsp cornflour
* 1 x 400 g (14 oz) can cream of tomato soup
* a pinch of mixed herbs (Dried Mixed Herbs)
* 1 tbsp chopped parsley
* 200 g (7 oz) can tuna in oil, drained and flaked
* freshly ground black pepper

Mushroom cheese sauce:
* 1/2 onion, peeled and finely chopped
* 40 g (1 1/2 oz) butter
* 100 g (4 oz) mushrooms, washed and sliced
* 2 tbsp plain flour
* 300 ml (10 fl oz) full-fat milk
* 100 g (4 oz) Cheddar cheese, grated

Fish and chips in a comic

Fish-and-chips-in-a-comicIngredients:
* 150 g (5 oz) skinned fillets of sole or plaice (lemon sole or flounder)
* 25 g (1 oz) flour
* salt and freshly ground black pepper
* cayenne pepper
* 1 egg, lightly beaten
* 125 g (4 1/2 oz) dried breadcrumbs
* sunflower oil for deep frying

Tartare sauce:
* 150 ml (5 fl oz) mayonnaise
* lemon juice to taste
* 1 tbsp chopped parsley
* 1 1/2 tbsp capers, chopped
* 2 tsp chopped gherkins
* 1 tbsp chopped chives

Salmon teriyaki with noodles

Salmon-teriyaki-with-noodles_cIngredients:
* 300 g (10 oz) salmon, cut into small cubes
* 1 tbsp vegetable oil
* 1 clove garlic, crushed
* 1/4 tsp grated ginger
* 4 small spring onions, thinly sliced
* 100 g (4 oz) beansprouts
* 100 g (4 oz) sugar snap peas
* 75 ml (2 1/2 fl oz) fish stock
* 1 tbsp cornflour
* 150 g (5 oz) fine egg noodles

Marinade:
* 2 tbsp rice wine vinegar
* 2 tbsp dark brown sugar
* 2 tbsp soy sauce
* 1 tbsp sesame oil

Bow_tie pasta salad with tuna

Bow-tie-pasta-salad-with-tuna_cIngredients:
* 150 g (5 oz) pasta bows
* 1 shallot, very finely chopped
* 1 x 200 g (7 oz) can tuna, drained and flaked
* 4 cherry tomatoes, quartered
* 50 g (2 oz) cooked frozen or canned sweetcorn
* 1 small avocado, peeled, stoned and cut into small cubes

Dressing:
* 2 tbsp mayonnaise
* 2 tbsp olive oil
* 2 tap fresh lemon juice
* a pinch of cayenne pepper

Vegetable croquettes

Vegetable-croquettesIngredients:
* 300 g (10 oz) potatoes, peeled
* 150 g (5 oz) broccoli florets
* 1 onion, peeled and chopped
* 1 clove garlic, crushed
* 75 g (3 oz) grated carrots
* 15 g (1/2 oz) butter
* 100 g (4 oz) Gruyere cheese, grated
* 1 egg, lightly beaten
* seasoned flour
* 200 g (7 oz) breadcrumbs

Cheesy bread and butter pudding

Cheesy-bread-and-butter-pudding_cIngredients:
* 25 g (1 oz) butter
* 3 onions, peeled and finely sliced
* 1 tsp fresh thyme
* 1 clove garlic, crushed
* salt and freshly ground black pepper
* 50 g (2 oz) Parmesan cheese, grated
* 50 g (2 oz) Cheddar cheese, grated
* 50 g (2 oz) Gruyere cheese, grated
* butter to grease the dish
* 8 to 10 medium-sliced slices white bread, crusts removed
* 3 large eggs
* 500 ml (17 fl oz) full-fat milk
* 1/2 tsp English mustard

Vegetable tempura

Vegetable-tempura_cIngredients:
* vegetable oil for frying
* 1 courgette (zucchini), washed and cut into bite-sized lengths
* 75 g (3 oz) broccoli florets
* 75 g (3 oz) cauliflower florets
* 75 g (3 oz) button mushrooms
* 75 g (3 oz) carrots, peeled and cut into thin slices

Tempura batter:
* 250 g (9 oz) plain flour
* 1/2 tsp salt
* 2 eggs
* 300 ml (10 fl oz) warm water

Vegetable rosti

Vegetable-rosti_cIngredients:
* 200 g (7 oz) potatoes, peeled and grated
* 75 g (3 oz) courgettes (zucchini), grated
* 75 g (3 oz) carrots, grated
* 1/2 small onion, peeled and grated
* salt and freshly ground black pepper
* 40 g (1 1/2 oz) butter
* 1 tbsp vegetable oil

Singapore stir _ fried noodles

Singapore-stir-fried-noodlesIngredients:
* 150 g (5 oz) dried fine rice noodles or fine egg noodles
* 1 tbsp vegetable oil
* 1/2 clove garlic, crushed
* 1/4 green chilli, finely diced
* 1/4 tsp finely grated root ginger
* 1 small chicken breast, cut into very small pieces
* 50 g (2 oz) frozen peas
* 50 g (2 oz) cooked small prawns
* 2 spring onions, finely sliced
* 1 tbsp soy sauce
* 1 tbsp sake (rice wine)
* pinch of sugar
* 2 tsp mild Korma curry paste
* 150 ml (5 fl oz) chicken stock
* 1 egg, lightly beaten
* salt and white pepper

Beef in oyster sauce with broccoli and water chestnuts

Beef-in-oyster-sauce-with-broccoli-and-water-chestnuts_cIngredients:
* 350 g (12 oz) beef
* 1 tbsp sunflower oil
* 1 clove garlic, crushed
* 1 onion, peeled and sliced
* 125 g (4 1/2 oz) button mushrooms
* 100 g (4 oz) canned water chestnuts, sliced
* 1/2 red pepper (capsicum), de-seeded and sliced
* 200 g (7 oz) broccoli florets
* 200 ml (7 fl oz) beef stock
* 1 tbsp cornflour

Marinade:
* 3 tbsp oyster sauce
* 1 tbsp soy sauce
* 1 tbsp brown sugar
* 1 tbsp sake (rice wine)

Delicious chicken burgers

Delicious-chicken-burgers_cIngredients:
* 50 g (2 oz) washed and finely chopped leek
* 1 onion, peeled and finely chopped
* 175 g (6 oz) carrots, grated
* 1 1/2 tbsp vegetable oil
* 175 g (6 oz) courgettes (zucchini), grated
* 2 breasts chicken, chopped
* 1 apple, peeled, cored and grated
* 1 chicken stock cube, finely crumbled
* 1 tbsp parsley, finely chopped
* salt and freshly ground black pepper
* 175 g (6 oz) white breadcrumbs

Coating:
* flour
* 2 eggs, lightly beaten
* seasoned breadcrumbs
* vegetable oil for frying

Spinach and ricotta cannelloni

Spinach-and-ricotta-cannelloniIngredients:
* 225 g (8 oz) frozen spinach
* 15 g (1/2 oz) butter
* 50 g (2 oz) ricotta cheese
* 25 g (1 oz) Parmesan cheese, grated
* 40 g (1 1/2 oz) mozzarella cheese, grated
* pinch grated nutmeg
* salt and freshly ground black pepper
* 8 no pre-cook cannelloni

Tomato sauce:
* 1 onion, peeled and finely chopped
* 1 clove garlic, crushed
* 1 bay leaf
* 1 tbsp olive oil
* 500 to 600 ml (17 to 20 fl oz) passata (tomato puree)
* salt and freshly ground black pepper
* 25 g (1 ox) Cheddar cheese, sliced

Decoration:
* 8 sauteed button mushrooms
* 20 stoned black olives
* 75 g (3 oz) fine egg noodles
* 1 carrot, peeled
* 1/4 red and green pepper (capsicum), de-seeded

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