Ella's Kitchen: The Cookbook: The Red One
Language: English
Pages: 192
ISBN: B00H7AFL14
Format: PDF / Kindle (mobi) / ePub
'It's never too early to get little'uns interested in healthy eating, so instead of cooking for the kids, why not cook with them?' - Reveal
As featured in The Times, Ella's Kitchen is the fastest growing brand in the UK baby food sector and this new title, Ella's Kitchen: The Cookbook: The Red One, is the first in a series of books aimed at creating nutritious, convenient food that kids (and their parents) will love.
100 yummy recipes to inspire big and little cooks, ranging from the easiest of snacks and light meals that can be rustled up in minutes to delicious and satisfying dinners. Interesting twists and clever shortcuts, such as salmon fillets baked in parcels and sweet and sour prawns, make life as easy as possible for busy parents. For weekends and holidays, when there is a bit more time available, there are leisurely breakfast recipes such as Blueberry Pancakes and more involved cooking projects such as a Pasta Weekend.
With an emphasis on involving kids as much as possible, the book includes easy prep tasks throughout, as well as fun activities, from growing your own window-box plants to getting creative with vegetable prints. Colour-in pages and stickers also mean that kids will love it as much as their parents do.
Content's includes...
First foods for tiny taste buds
From must to mash & beyond
Learning about food
Yummy lunches and speedy snacks
Dee-licious dinners
Perfect puds
Scrummy treats
Hooray for the weekend
...and much more!
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500 Low-Carb Recipes: 500 Recipes, from Snacks to Dessert, That the Whole Family Will Love
The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time
and I can grasp finger foods in my hand and put them in my mouth. Let me hold a spoon and I’ll have a go at scooping. What can I eat? Fork-mashed fruit and veg; soft-cooked minced beef and turkey, and mashed-down lentils and beans. I love soft finger foods, such as slices of melon, peach and banana, or soft-cooked carrot sticks. 10-12 months How do I eat? I can chew! I may have a tooth or two, so I love to munch on larger chunks. Finger foods with a bit of bite will help to soothe
filo pastry with oil and then sandwich them together. Cut the sandwiched sheets into 3 strips. Blob a spoonful of the vegetable filling at the bottom corner of each strip of pastry. One by one fold the strips as shown in our folding diagram to create 3 perfectly formed samosas. Repeat steps 3 and 4 for the remaining filo sheets, then spray each samosa with a little more oil and sprinkle with nigella seeds. Place the samosas on a baking sheet and cook in the oven for 15–20 minutes or until
clever tomato sauce is perfect for freezing in suitable portion sizes – you’ll have a healthy and delicious meal at hand for even the busiest days. Grow your own Turn your windowsill into a microleaf garden with edible plants that are quick to grow and scrummy to eat. What better way to learn where food comes from? 1. Find your flavours Rocket, cress, basil and pea shoots all make brilliant microplants – you can harvest their baby leaves within 2 weeks. Choose some greens you’ll
in it. Soon enough your face has grown green hair! 4. Harvest the leaves Remember to talk about the leaves – their colour, shape and smell – as you pick. Use them straightaway. Tea-set milk jugs make perfect mini-watering cans for tiny fingers and tiny plants. YUMMY LUNCHES + SPEEDY SNACKS Fantastically fruity cheese on toast This is a new dimension in cheese on toast that needs both hands to eat it. Teaming up creamy mozzarella with juicy cranberry sauce is just genius.
dish packs in fruit, vegetables and legumes for an all-round nutritional boost. You could purée it and serve it with baby rice for very little ones. What you need 1 tablespoon sunflower oil 2 chicken breasts (about 300 g/10½ oz), diced 1 large carrot, sliced 1 leek, sliced 1 red pepper, chopped 1 teaspoon ground cumin ½ teaspoon ground cinnamon 400 g/14 oz can chickpeas, drained and rinsed 1 tablespoon tomato purée 600 ml/1 pint vegetable stock 100 g/3½ oz dried apricots 50 g/1¾
