Cover
About the Book
About the Author
Title Page
Dedication
Introduction
Notes on Equipment
Notes on Ingredients
Store-cupboard Essentials
First Finger Foods
Fruit
Vegetables
Rusks
Breadsticks
Novelty Sandwiches
Cheese Straws
Dips and Dippers
Dippers
Guacamole
Hummus
Creamy Dips
Home-made Ketchup
Oven Chips
Hot Dips
Fruit Fingers and Dip
Meals
Mushroom and Spinach Polenta
Spaghetti Pesto Nests
Chicken Nuggets
Fishcakes
Halloumi with Tomato and Red Lentil Dip
Tofu Burgers
Lentil Croquettes
Mini Samosas
Meatballs
Vegetarian Meatballs
Italian Tomato Sauce
Potato Cake Faces
Burrito Wraps
Schnitzels
Savoury Pancakes
Savoury Pancake Fillings
Savoury Filo Parcels
Mini Spring Rolls
Mini Pizzas
Risotto Fingers
Savoury Puff Pastry Tarts
Mini Calzone
Stuffed Baby Tomatoes
Snacks
Vegetable Crisps
Cubes
Eggy Bread
Sweetcorn on the Cob
Dried Fruit Toffee Sticks
Oat Biscuits
Teatime Biscuits
Food on the Move
Sausage Rolls
Tortilla Fingers
Mini Quiches
Tubs of Goodies
Cornish Pasties
Cheesy Wholemeal Scones
Sandwich Fillings
Sweet Treats
Chocolate Brownies
Chocolate-Dipped Fruit
Flapjacks
Mini Muffins
Fruit Pizzas
Healthy Banana Cakes
Filo Fruit sweeties
Banana Fritters
Ice Lollies
Jam Tarts
Fairy Cakes
Acknowledgements
Copyright
I am the mother of a very independent-minded little girl called Millie. This book came about because I discovered a way of ending the perpetual mealtime battles I had with her and I wanted to spread the word.
The problem with my little girl Millie was not that she didn’t want to eat, but more that she didn’t want to be fed. While too young to feed herself with a spoon, she felt too frustrated to be spoon-fed by anyone else. This often resulted in disastrous effects upon herself and my kitchen.
I started to experiment with food that she could hold, such as sausages and cakes, and feed herself without any ‘interference’. I began cutting silly shapes out of omelettes, making things in mini pie trays and converting any leftovers from grown-up suppers into croquettes or wrapping them in pastry. At last Millie began enjoying mealtimes again.
Being vegetarian is even more of a challenge, as I had to make sure that she was always receiving a varied and balanced diet. This forced me to be even more inventive (I am particularly proud of my tofu fishcakes).
To begin with, I found that she ate a lot more if she thought I couldn’t see her. No showing off, no trying to put food in Mummy’s mouth and no ‘Look at me spit my food out!’ I hid round the corner with a cup of tea, creeping up only to refill her satisfyingly empty plate. Once she had got into the habit of enjoying mealtimes again, I would try to sit with her, showing her that food was a pleasure for me too.
Not only was finger food a breakthrough for mealtimes in the kitchen, it was also a great boon on the move. It made picnics and car journeys far more bearable. A small amount of preparation would save us stopping for unhealthy snacks or junk food. Millie could eat a nutritious meal without a messy and often public scene. I hope this book will help you to overcome mealtime difficulties with your own child, and to convey the message that food should always be equated with pleasure.
The inspiration for this book was Jennie Maizels’ daughter, Millie. Unwilling to be spoon-fed but unable to feed herself, Millie needed food that she could hold easily and chew. This inspired Jennie to develop a wonderful range of healthy ideas that can become part of every developing child’s day. Covering both hot and cold foods, savoury and sweet, the book is a brilliant way of ensuring no more tears at mealtimes.
Jennie Maizels is the illustrator and author of many children’s books, including The Wonderful World Book and The Super Science Book. She lives with her husband and two children, Millie and Rosie in Hampshire.
Have fun treating yourself to a few new cooking things, all vital of course. There’s nothing like a bit of cookery-shop retail therapy to inspire you in the kitchen.
Biscuit cutters
Choose fun shapes that you know your baby or toddler will like. Millie has always loved stars, so from a very early age she gobbled up (most) things that were cut into little star shapes. Other shapes, including teddies, cats, hearts, cars, dinosaurs, aeroplanes and gingerbread men, are all popular too.
For babies of 6 months upwards, tiny biscuit cutters are really useful for making fun sandwiches (see here), omelettes and toast, etc.
Bun tin
For making regular size fairy cakes.
Electric mixer
Indispensable – the cook’s best friend for mixing and blending.
Kitchen ruler
Useful for finding a mug or glass that is the right diameter for cutting pastry to a particular size.
Measuring spoons
Try to find a set of spoons that’s fastened together to avoid having to rummage for them in several places.
Muffin tray
Ideal for making small quiches, tortillas or muffins. A mini muffin tray is also useful for making fairy cakes in petit four cases.
Pastry brush
For brushing pastry and other toppings with butter or egg white to aid the browning or binding process.
Pastry cutters
Round cutters in a selection of sizes, ranging from 4 cm to 8 cm, always come in useful. (When buying a set, look out for those containing both straight-edged and fluted-edge cutters – great for jam tarts, etc.)
Plastic tubs
Small containers are essential for on-the-move recipes or snacks.
Plates with dividers
Specially made for children, divided plates are useful for foods served with dips.
Siliconised baking parchment
Quite different from greaseproof paper, this is completely non-stick and able to withstand higher heat. Suitable for all types of baking.
The notes that follow pinpoint particularly useful ingredients, and address some of the questions that relate to the production of food.
Allergies
For children who are intolerant of lactose or gluten, most of the recipes have ingredients which can easily be substituted for alternatives e.g. soya products or gluten-free flour and bread. For those with nut allergies or from allergic families, only one recipe contains nuts as a key ingredient (a cheese straw variation here). It is essential to always check the ingredients of products being used to detect the presence of any food your child may be allergic too.
Breadcrumbs
Essential for coating many finger foods, breadcrumbs are also invaluable for turning leftovers, such as pasta and rice, into croquettes. I freeze them in sandwich bags and use them straight from the freezer.
Butter
All butter should be salt-free for infants younger than one year and salted or unsalted for children over one year.
Fibre
Plant foods contain fibre which is important in our diets, however in children, too much fibre can fill them up and replace more nutritious things like carbohydrate. High fibre foods like Bran shouldn’t be given to babies and toddlers. Too much fibre reduces the absorbtion of minerals such as iron, zinc and copper. Try and give some vitamin C containing fruits or vegetables with meals to aid iron absorption.
Genetically modified foods
While I have strong reservations about using genetically modified (GM) foods, I believe that individuals should be free to choose for themselves. Thanks to consumer pressure, most foods containing GM products are clearly labelled, so you can avoid buying them if you want to.
Oil
Feel free to use whatever oil you prefer or have to hand for the recipes, but note that olive oil is healthier than many, being low in saturated fat and high in healthy monounsaturated fat. However, for deep-frying it is better to use a thinner oil, such as vegetable or sunflower. Added fat provides a valuable source of energy in children’s diets, especially for vegetarian diets which are naturally low in fat.
Organic foods
I buy organic whenever possible, but as with GM foods, I believe that doing so is up to the individual. Whatever you opt for, remember always to wash fresh ingredients before cooking them.
Pulses
Lentils do not need soaking. I normally cook them as instructed on the packet (for about an hour) in a little stock to increase their flavour. However, other pulses, such as dried soya beans and chickpeas, need soaking overnight before cooking. Using tinned pulses and beans is a good time-saver for busy cooks.
Salt
During weaning and under the age of one, no salt should be added to foods. Beware of processed or ready-prepared foods which may be high in salt, such as ready-made sauces, gravies, stocks and salty foods like Marmite.
Vegetarian alternatives to meat
Quorn™ has had a bad press recently because some alleged allergic reactions have been reported. I tend to think that many foods can provoke an adverse reaction in somebody. As a vegetarian I feel it is a delicious alternative to meat. It is very adaptable and very useful. I always have a stock of Quorn™ mince, fillets or chunks in the freezer.
Tofu, also known as beancurd, is usually sold in blocks, which can be frozen. After freezing and defrosting, it becomes more porous and readily takes up the flavour of marinades. Grated, it makes a fabulous alternative to minced beef.
If you take care always to have a selection of fresh vegetables available, you can easily make a meal using some of the following save-the-day items.
Breadcrumbs (see here)
Dried mixed herbs
Passata
Soy sauce
Tinned beans (cannellini, kidney and mixed)
Tinned chopped tomatoes
Tofu (you can buy long-life packets)
Tomato purée
Vegetable stock powder
Superfoods
These are foods that have qualities to help fight illness and
promote health, while having no drawbacks. They include nutrient-packed foods, for
example apricots, berries, avocados and tomatoes.
Note
• All spoon measures in recipes are level unless stated otherwise.
• For accuracy, please follow metric or imperial measures only, not a mixture of both.
From around the age of 6 months, babies are generally ready to start experimenting with finger foods. When your child reaches this stage, there are (as you probably know) some basic guidelines to follow.
Allergies are commonly linked with certain foods, which should not be introduced until your baby is 6 months old. The usual offenders are cow’s milk, eggs, fish, nuts and wheat. It is always sensible to wait three days between trying new foods in order to detect any allergic reaction. If you do notice one, wait a month before trying the food again, and seek medical advice.
Honey should be avoided as it contains spores that, although harmless to adults, can cause food poisoning (botulism) in babies.
Salt should be avoided for the first year because your baby’s kidneys are not mature enough to deal with it.
Supervision is essential when babies are eating. It is important that they are never left alone because of the risk of choking and gagging at this early stage.
These early months are the time for experimenting and encouraging your baby to discover the enjoyment of mealtimes and eating in general.