Children's food the Annabel Karmel way

We've featured a few of Annabel Karmel's recipes for dishes that are toddler/ young child friendly as well as nutritious, in yesterday's Arts & Life. Below are a couple more, taken from her best selling book The Complete Baby & Toddler Meal Planner.

While they might be intended  for youngsters, I can't see many adults complaining if these dishes they made their way onto the dinner table.

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If you don't want a vegetarian version, you can stir in 170g cooked prawns or chicken with the rice.

Prep time  8 minutes

Cooking time 30 mins

4 portions

200g rice

2 tbsp sunflower oil

2 eggs

2 tbsp soy sauce plus 1 tsp

2 shallots, thinly sliced

1 garlic clove, crushed

1 tbsp soft dark brown sugar

50g baby corn, cut into small disks

quarter red pepper, diced

100g frozen peas

Steps:

Cook the rice according to the packet instructions. Drain, rinse with cold water  and leave to cool.

Heat 1 tbsp oil in a wok. Beat the eggs with 1 tsp soy sauce and 1 tbsp water. Add to the wok and cook to make a large omelette.

Break up with a spoon or spatula and transfer to a plate. Heat the remaining 1 tbsp oil and stir fry the shallots for 2 to 3 minutes until starting to brown.

Stir in the garlic and cook for one minute, then stir in the sugar and cook for 1 to 2 minutes, stirring until the sugar has melted. Add the pepper and corn and soften for 3 to 4 minutes.

Add the rice and peas and stir fry for 3 to 4 minutes until the rice is hot and peas have defrosted.

Stir in remaining soy sauce and the omelette pieces. Serve with extra soy sauce if liked

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Anyone with children will know that when it comes to eating, fuss is often high on the menu. As a parent you want your child to have a healthy nutritious and tasty diet, but persuading them it's a good idea is a different matter !

This hidden vegetable bolognese makes a tasty meal for the whole family. The apple is an unusual ingredient but adds a hint of sweetness that children enjoy. Serve with spaghetti or rice or you can top with a mix of  mashed potato and carrot to make delicious mini cottage pies...

Preparation: 15 minutes

Cooking: 1 hour

Makes 8 portions

Suitable for freezing

1 tbsp olive oil

1 small onion, finely chopped

1 small leek, thinly sliced

1/2 stick celery, diced

1/4 small red pepper, diced

1 small carrot, peeled and grated

1/2 eating apple, peeled and grated

1 clove garlic, crushed

1 x 400g tin chopped tomatoes

450g (1lb) minced beef

4 tbsp tomato purée

2 tbsp tomato ketchup

250ml (9fl oz) beef stock (I use Telma kosher stock cube)

1/4 tsp dried oregano

Salt and pepper

Heat the oil in a large frying pan and sauté the vegetables, apple and garlic for 10 minutes until soft. Transfer to a blender and add the tomatoes, then whiz until smooth.

Wipe out the pan with a piece of kitchen paper, then add the mince and fry over a medium-high heat, breaking the mince up with a wooden spoon, until browned (you may need to do this in two batches). If your child likes a finer texture you can transfer the browned mince to the food processor and whiz for a few seconds.

Add the tomato and vegetable sauce to the mince and stir in the tomato purée, ketchup, stock, and oregano. Bring to a simmer and cook for 40-45 minutes until the sauce is thick. Season to taste with salt and pepper.

All recipes and images courtesy: The Complete Baby & Toddler Meal Planner by Annabel Karmel, Ebury Press