Baby & Toddler Food: Recipes and Practical Information for Feeding Babies and Toddlers

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Allen & Unwin, 2005 - Baby foods - 256 pages
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"This book offers practical, nutrition-based advice on feeding babies and toddlers. The accompanying recipes have been designed to match each of your child's feeding stages, from early purees to food the whole family can enjoy. You will also find recipes and sound advice for those children with a food intolerance or allergy. Baby and toddler food can be a visual and textural feast and, of course, taste great, too!"--Back cover.
 

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Page 206 - Add 4 litres (140 fl oz/ 16 cups) of water and bring to the boil. Reduce the heat and simmer for 2 hours.
Page 37 - Heat the oil in a saucepan over medium heat, add the onion and cook for 5 minutes, or until soft and golden.
Page 211 - Place the rose petals, sugar and 1 1/4 cups (10 fl oz) of water in a large saucepan and bring to the boil. Reduce the heat and simmer for 8 minutes, or until a light syrup has been made.
Page 195 - Gas 4). Line a flat-bottomed 12-hole cupcake tray with paper patty cases. Beat the butter, sugar, flour, milk and eggs with electric beaters on low speed. lncrease the speed and beat until smooth and pale. Divide evenly among the cases and bake for 30 minutes, or until cooked and golden. Transfer to a wire rack to cool. Cut shallow rounds from the centre of each cake using the point of a sharp knife, then cut in half. Spoon 2 teaspoons cream into each cavity, top with 1 teaspoon...
Page 132 - Heat the oil in a deep-sided non-stick frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until the onion softens.
Page 142 - ... each piece between two pieces of plastic wrap and roll gently with a rolling pin to flatten without tearing. Cut each piece in half to give 32 pieces. Peel the lemons with a vegetable peeler. Cut the peel into 24 even pieces. Squeeze the lemons to give 3 tablespoons of juice. Heat 2 tablespoons olive oil in a pan, add the onion and garlic, and cook over medium heat for 2 minutes. Place in a bowl with the capers, olives, Parmesan, breadcrumbs and parsley. Season, add the egg and mix to bind. Divide...
Page 202 - Sift the flour into a bowl and make a well in the centre. Gradually mix in the eggs and oil.
Page 109 - Carefully remove from the oil with tongs or a slotted spoon and drain on paper towels. Repeat the process with the remaining saveloys.

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