Eat Up: Food for Children of All Ages

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Mark Hix. Eat Up: Food for Children of All Ages

Eat Up. Food for children of all ages. Mark Hix. with Suzi Godson

Copyright

Dedication

Contents

Weights, Measures and Servings

To begin with…

Shopping

Cooking

Feeding Babies and Toddlers. Weaning Times

From 4 months:

From 6 months:

From 8–9 months:

From 1 year:

From 2 years:

From 5 years:

First Foods

Preparing Food for Your Baby

The Toddler Years

Milk

Food Allergies

Giorgio Locatelli’s Ketchup

Salt

Food Additives

Freezing Children’s Foods

Freezer Storage Times

Equipment

Soups and Stocks

Vegetable Stock

Chicken Stock

Carrot and Cumin Soup

Tomato Soup

Minted Pea Soup

Chicken and Sweetcorn Soup

Chicken, Vegetable and Lentil Broth

Melon Soup

Iced Strawberry Soup with Fromage Frais

Vegetables and Salads

Cumin-roasted Sweet Vegetables

Aubergine Escalopes with Melted Mozzarella

Caribbean Vegetable Hot-pot

Sweet Potato Rösti

Proper Mashed Potato

Colcannon

Chips

Parmesan and Rosemary Baked Potato Wedges

Buttery Sugarsnaps with Smoky Bacon

Cumin-spiced Lentils with Coriander

Home-made Baked Beans

Gratin of Broccoli with Mascarpone and Parmesan

Little Gems with Thousand Island Dressing

Couscous and Herb Salad

Greek Salad

Crushed Potato Mayonnaise

Vegetable Purées

Roast Pumpkin and Ginger Purée

Pea Purée

Celeriac and Apple Mash

Bashed Neeps

Tim’s Carrot Purée with Basil

Eggs, Pasta and Rice

Spanish Tortilla

Coddled Eggs

Scrambled Eggs with Chicken Livers

Pasta Pomodoro

Pasta e Fagioli

Penne with Tuna, Tomato and Olive Oil

Farfalle with Pesto

Giant Pasta Shells with Chicken and Herbs

Butternut Squash Risotto

Potato Gnocchi

Spinach, Leek and Parmesan Risotto

Spring Herb Risotto with Courgettes

Meat and Fish

Granny’s Home-cooked Ham

Lamb’s Liver with Bacon, Mash and Savoy Cabbage

Bangers and Mash with Onion Gravy

Toad in the Hole

Shepherd’s Pie

Little Chicken and Ham Pies

Coronation Chicken

Parmesan-fried Chicken Escalopes

Fergus Henderson’s Crispy Pig’s Tails

Hamburgers

Paul Heathcote’s Lancashire Hot-pot

Smoked Haddock with Poached Egg and Colcannon

Cod Fillet with Parsley Sauce and Mash

Real Fish Fingers

Salmon Casserole with Petits Pois

Kedgeree

Fishcakes with Herb Sauce

Tuna Burgers

Tuna Bolognese Sauce

Fish Pie with Fennel

Puddings

Chocolate Chip Cookies

Creamy Sweet Polenta with Mango and Mascarpone

Sophie’s Apricot and Vanilla Compote

Sweet Couscous with Raisins and Yoghurt

Rhubarb Cream

Simple Little Chocolate Pots

Henry Harris’s Meringues, Cranberries and Ice Cream

Pancakes

Raspberry and Peach Crumble

Elderflower Jelly with Summer Fruits

Jam Roly Poly

Pain Perdu with Roasted Banana

Blueberry Muffins

Summer Fruit and Amaretti Cake

Chocolate and Pineapple Sticks

Tropical Fruit Salad with Star Anise

Eton Mess with Strawberries

Jeremy Strode’s Coconut Sorbet

Picnics, Snacks and Parties

Koftas with Minted Yoghurt

Courgette and Parmesan Sticks

Waffles

Tomato and Polenta Fingers

Scotch Quail’s Eggs

Corn Fritters

Crudités with Guacamole

Houmous

Thai Summer Rolls

Sweet Potato and Parsnip Crisps

Chicken Satay with Peanut Sauce

Tortillas

Croque Enfant

Chocolate Toasties

Eggy Bread

Double Chocolate Rice Pyramid

Drinks and Lollies

Lemonade

Pear and Ginger Juice

Strawberry and Banana Smoothie

Banana Smoothie

Banana and Peanut Butter Smoothie

Tropical Fruit Smoothie

Vanilla Milkshake

Banana Fromage Frais Milkshake

Lollipops

Index

Acknowledgements

About the Author

About the Publisher

Отрывок из книги

For Ellie, Lydia, Scarlet, Ruby and Amber

Title Page

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The consistency of the food you give your baby is important. At first they should have very smooth, semi-liquid purées. To make these, cook vegetables or fruit until very soft, then purée in a blender and strain through a sieve. Dilute with a little cooled boiled water if necessary. From six to seven months you can introduce foods with a little more texture – potatoes, for example, can be mashed rather than puréed. Check that there are no large lumps by running a fork through before serving. Babies can’t chew or spit things out, so if they find a big lump in their mouth they will try and swallow it, and may choke. As they grow, textured foods allow a baby to develop chewing skills in anticipation of the arrival of teeth.

For the first couple of months you should sterilise all the bowls, spoons and cups you use for feeding your baby, and after that be scrupulously hygienic when preparing food. Food for babies should always be properly cooked and then allowed to cool before serving. Don’t reheat any food and, if your baby doesn’t finish something, throw it away. If you are warming food in a microwave you need to make sure it is evenly heated. Microwaves cook from the inside out, so the surface may be the right temperature while the inside is boiling hot. Always stir well and taste it yourself before giving it to your child. Food stays warmer for longer in plastic and cools quicker in china.

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