Below are a few of my tried, tested and fussy eater approved recipes. They are great for cooking with your child and will (hopefully) be enjoyed by both adults and children. Let me know how you get on in the comments below!
I will be adding to this list frequently so check back for more yummy recipes!
Puff pastry sheet (I used ready rolled)
Mozzerella Cheese (Although cheddar works just as well!)
1 clove of garlic
A sprinkle of mixed herbs
This is a very simplified version, though any vegetables can be added to the mixture and blended in for extra goodness. I’ve used carrots, peppers and courgettes to name a few. Just think of it as a glorified pasta sauce.
Ina saucepan fry the onion and garlic until soft in a little bit of oil and add any vegetables that you will be using. Fry gently until cooked. Add the pasatta and herbs and simmer for 10 minutes
Take off the heat and cool slightly. Pour the mixture into your blender and whizz until a smooth sauce is formed.
Spread this onto the puff pastry sheet and roll up (so it looks like a swiss roll). Now cut width ways to make the “wheels”. Brush with milk and place on a greased or lined baking tray. Cook in the oven at 180c/350f/gas mark 4 for 20 minutes or until brown
Cauliflower Cheese Grills
These taste exactly the same as the ones found in the vegetarian sections of the big supermarkets but have a lot more goodness in them! You can literally add any other vegetable you fancy into them too.
1 Cauliflower head
3 Potatoes, mashed
2 cups grated cheddar cheese
Flour (enough to coat)
Breadcrumbs to coat
Chop leek and cauliflower and steam until soft. Mash into the potato (use a blender if your child is fussy about lumps!). Add grated cheese
Form into burger shapes and coat first in flour, then egg, then the breadcrumbs
Put into a preheated oven at 200c/ 400f/ gas mark 6, on a greased baking tray, for 25 minutes or until crispy.
Quinoa Chicken Nuggets with home-made Ketchup:
For the chicken nuggets:
2 cups cooked quinoa
2-3 chicken breasts cut into ‘nugget’ shapes
1 cup plain flour
Dash of salt and pepper
For the Ketchup:
170g tomato puree
1/2 cup water
1 cup vinegar
1/4 cup honey
1 teaspoon salt
Pinch of onion powder
Pinch of garlic salt
Mix the flour, salt and pepper in one bowl, whisk eggs in another and place cooked quinoa in third. Coat the chicken pieces in the flour, then dip in the egg and lastly place in the bowl of quinoa and liberally cover.
Grease a baking tray and place chicken nuggets carefully onto it then spray or cover with oil (this makes them crispy)
Place in a preheated oven at 200c/ 400f/ gas mark 6 for 20-25 minutes until crispy
Meanwhile place the tomato puree, water, vinegar, salt and onion and garlic powders into a saucepan and whisk while slowly bringing up to boil on a medium heat.
Leave to simmer for 20 minutes then allow to cool. Refrigerate in an airtight container.
Vegetable and Marscapone pasta sauce:
200g of baby button mushrooms (these don’t taste as strong as the big ones),
1 red onion (but I often use white as these are usually all I have in the cupboard),
1 clove of garlic (or a shake of the powder),
A pinch of basil (or a hearty shake if your child likes that sort of stuff and wont see a spec of it on the pasta and deem you as a liar and the whole meal a disgusting mess…ahem… C!),
A tin of tomatoes or carton of passata (about 400g) and any other vegetable you have lying around.. I have been known to add in leek, celery, bell peppers, anything really as it all blends in together. and the magic ingredient, 100g marscapone (Or half a tub).
Fry the onion, garlic and carrot until soft (remember these vegetables are going undercover and must not be detected!), add the mushrooms and courgette and fry some more. Throw in the basil and tomatoes/ pasatta and simmer for about 10 mins or not at all if you’re in a rush.
Leave to cool for a minute and throw in the blender. Leave to blend for AAAAAGES (we need it smoother than smooth remember!). If your child is particularly particular about lumps then you can push it through sift after this and get a super fine sauce, though I don’t bother with this and C seems fine with it.
Put back on the stove on a very low heat and add the marscapone cheese (its not too pricey and well worth the satisfaction of being able to sit back and watch your child gobble up vegetables they don’t even know are there). When it’s all melted in it will look much lighter in colour and it gives it smoother, more gentle taste.
Rub your hands together and give yourself a pat on the back. You just got your child to eat vegetables.
Oh and its extra yummy with cheese sprinkled on top (and a bit of salt for the adults)
If you are really short of money and can’t afford a mountain of vegetables this week, then another favourite in our house is simply a tin of chopped tomatoes (the cheaper the better) poured over pasta with grated cheddar cheese on top. It was one of our staples when I was a kid and it really does taste quite nice… I swear!
Sweetcorn and Carrot Pancakes
A tin of sweetcorn,
1 small finely grated carrot,
1 egg, 30g flour,
1 tsp baking powder
Chuck it all in the blender until smooth (the blender is your friend! It hides the veggies!),
heat a teaspoon of oil in a pan (yes frying is bad, but a bit better if you use olive oil and I’ve tried doing them in the oven.. Master C was not impressed), take a teaspoon of the blended mixture and drop into the pan flattening into circles until brown on both sides.
Voila! You can hardly taste the vegetables and you definately cannot see them. If you are feeling particularly flush, a few chopped, spring onions thrown into the mix give it a bit more flavour.