FROM OUR CHEF TO YOUR KITCHEN

At Heritage House we are just as committed to nurturing your child’s mental and emotional growth as we are to ensuring they get the healthy, nutritious food they need to thrive every day. But good food doesn’t have to be all about eating it! Sometimes the most fun comes from cooking with loved ones.

To help your child build a healthy relationship with food, here are four fantastic kid-friendly recipes that you can try at home with your little one.

1. HEALTHY: BABY SPINACH LASAGNE

Ingredients

• 1 pkt fresh or frozen lasagne sheets
• ½ cup grated cheese, to sprinkle on top

Tomato sauce

• 1 tbsp olive oil
• 1 medium brown onion
• 1 red capsicum
• 1 clove garlic
• 410g can tomatoes (no added salt)
• 1 cup chicken stock (no added salt)
• 1 tbsp tomato paste (no added salt)
• Salt and pepper to season (optional)

Green sauce

• 2 tbsp butter
• 3 tbsp plain flour
• 1 cup milk
• ¼ cup grated cheese + extra to sprinkle on top
• 1 cup fresh ricotta
• 1pkt frozen spinach, thawed and drained

Method

• (Tomato sauce) Heat oil in a frypan over medium. Add the onion and simmer until fragrant. Add all other ingredients and simmer gently for about 30 minutes or until sauce has reduced.
• (Green sauce) Melt butter in a large saucepan. Stir in the flour to make a paste and add the milk. Whisk until this mixture begins to thicken. Add cheese and ricotta. Stir through spinach. Remove from heat and set aside.
• (Stacking) Preheat the oven to 180°C. Spread a little tomato sauce on the bottom of a baking dish, then cover with a sheet of pasta. Spread the tomato mixture generously on top, then a layer of green sauce. Continue to layer in this way until you have reached your desired lasagne height. Finally, spread a tomato sauce layer, then sprinkle with extra grated cheese.
• Cook in the oven for around 45 minutes or until pasta is soft.

Credit: One-handed cooks

2. HANDS-ON FUN: HEALTHY HOMEMADE PIZZA

Ingredients

Base

• Lebanese flatbread (for as many pizzas as you’d like to make!)
• For an even healthier version, try the wholemeal variety of Lebanese bread, it’s delicious!

Sauce

• 400g can tomato sauce / pizza sauce
• ½ tsp dried oregano
• 1 clove garlic, grated or a pinch of garlic powder

Toppings (recommended but you can choose any you like)

• Shredded Mozzarella
• Grated Parmesan
• Fresh veggies like capsicums, onions, mushrooms, broccoli, or spinach
• Pepperoni, ham, chicken, or ground beef

Method

1. Preheat the oven to 220°C and prepare your toppings. Mix the sauce ingredients together and set aside, chop any veggies you plan to add, and grate your cheese into piles.
2. Place Lebanese flatbread on a baking tray.
3. Rub about 2 teaspoons of olive oil onto the surface of the flat bread’s edges, then add your desired toppings.
4. Bake for 10–12 minutes or until edges are brown, and cheese is bubbling.
5. Slice and serve hot! Repeat the process with any additional flatbreads.

NB: be careful not to overload the toppings to avoid a soggy bottom!

Credit: Super Healthy Kids

3. HOLIDAY SPECIAL: OAT PANCAKES

Ingredients

• ¾ cup white plain flour
• 1 tsp baking powder
• 2 tsp sugar
• ¼ tsp salt
• ¾ cup rolled oats
• 1 egg
• ¾ cup soy milk
• 2 tbs margarine, melted
• extra margarine for cooking

Method

1. Combine flour, baking powder, sugar, salt and oats into a mixing bowl.
2. Make a well in the centre of dry ingredients. Mix egg, soy milk and margarine together in a jug. Pour into well and stir gently to combine ingredients.
3. Place ¼ of a cup of mixture in a moderately hot non-stick frypan. Cook until bubbles form, then turn and cook for a further 1–2 minutes.
4. Serve with optional honey, maple syrup, yoghurt and fresh fruit.

Credit: Sanitarium

4. YUMMY DESSERT: EASY CHOC HAZELNUT TWISTS

Ingredients

• 4 sheets ready-rolled puff pastry thawed
• ⅓ cup (110g) chocolate hazelnut spread
• ¼ cup (20g) desiccated coconut
• 1 egg lightly whisked
• 2 tsp hazelnut meal

Method

1. Preheat oven to 200°C. Line 2 baking trays with baking paper.
2. Place a pastry sheet on a clean work surface. Spread with half the choc-hazelnut spread. Sprinkle with half the coconut. Top with another pastry sheet. Cut the stack crossways into 10 even-sized strips. Twist each strip to expose the filling and place on one of the prepared trays. Repeat with the remaining pastry sheets, hazelnut spread and coconut.
3. Brush the choc-hazelnut twists with the egg. Sprinkle with hazelnut meal. Bake for 15 mins or until puffed and golden.

This delicious treat is guaranteed to be a hit with the children. It is perfectly healthy when consumed in moderation.

Credit: Taste.com.au

For more information about how we approach nutrition at our centres, call your local Heritage House or contact us online.