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Spoon
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Bowl
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Bowl
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1.00
Curry
1.00
In a small bowl, combine the NESTLÉ Cremora Original with ½ cup of hot water and stir until dissolved.
0.00
451428
true
Preparation
Curry
In a small bowl, combine the NESTLÉ Cremora Original with ½ cup of hot water and stir until dissolved.
Steps image
step 1
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Pot
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Pot
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2.00
3.00
In a large pot over a medium-high heat, add in the oil and onions and cook for 3 minutes or until softened.
0.00
451429
true
Cooking
In a large pot over a medium-high heat, add in the oil and onions and cook for 3 minutes or until softened.
Steps image
step 2
3.00
5.00
Add in the garlic, ginger, cumin seeds, coriander, cinnamon stick and salt and cook for another 5 minutes.
0.00
451431
true
Cooking
Add in the garlic, ginger, cumin seeds, coriander, cinnamon stick and salt and cook for another 5 minutes.
Steps image
step 3
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Pot
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Pot
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4.00
10.00
Add in the tinned tomatoes, tomato paste and the Cremora
mixture and allow to simmer for 10 minutes, stirring occasionally
until the curry has thickened slightly.
0.00
451432
true
Cooking
Add in the tinned tomatoes, tomato paste and the Cremora
mixture and allow to simmer for 10 minutes, stirring occasionally
until the curry has thickened slightly.
Steps image
step 4
5.00
20.00
Add in the cut chicken breasts and salt and pepper and cook for another 10 minutes, stirring every couple of minutes to ensure that the curry does not burn. Remove the cinnamon stick and allow the curry to cool to room temperature.
0.00
451433
true
Cooking
Add in the cut chicken breasts and salt and pepper and cook for another 10 minutes, stirring every couple of minutes to ensure that the curry does not burn. Remove the cinnamon stick and allow the curry to cool to room temperature.
Steps image
step 5
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Oven
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Oven
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6.00
2.00
Preheat the oven to 180°C and grease a large, rectangular
baking dish (32 x 24cm) with non-stick spray.
0.00
451434
true
Preparation
Preheat the oven to 180°C and grease a large, rectangular
baking dish (32 x 24cm) with non-stick spray.
tool name_speechOutput
Bowl
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7.00
Dough
2.00
In a large mixing bowl, combine the self-raising flour, yoghurt and salt, if using, together and mix with a spoon until well combined.
0.00
451435
true
Preparation
Dough
In a large mixing bowl, combine the self-raising flour, yoghurt and salt, if using, together and mix with a spoon until well combined.
Steps image
step6
8.00
8.00
On a lightly floured surface, knead the dough for 8
minutes or until smooth
0.00
451436
true
Preparation
On a lightly floured surface, knead the dough for 8
minutes or until smooth
Steps image
step7
9.00
1.00
Divide the dough into 10 evenly sized balls. Use a rolling
pin to roll each ball of dough out into a small circle, about
7cm in diameter.
0.00
451437
true
Preparation
Divide the dough into 10 evenly sized balls. Use a rolling
pin to roll each ball of dough out into a small circle, about
7cm in diameter.
Steps image
step8
10.00
2.00
Scoop 2 heaped tablespoons of chicken curry into the
center of each dough circle and carefully bring and pinch the outsides together to encase the filling in the dough, creating a stuffed ball.
0.00
451438
true
Preparation
Scoop 2 heaped tablespoons of chicken curry into the
center of each dough circle and carefully bring and pinch the outsides together to encase the filling in the dough, creating a stuffed ball.
Steps image
step 9
11.00
25.00
Pack the curry-filled balls into the prepared dish and
brush with the melted garlic butter. Place the dish in the
oven for 20-25 minutes or until the balls are golden brown and cooked.
0.00
451439
true
Cooking
Pack the curry-filled balls into the prepared dish and
brush with the melted garlic butter. Place the dish in the
oven for 20-25 minutes or until the balls are golden brown and cooked.
Steps image
step 10
12.00
3.00
Sprinkle over chopped coriander, serve with a salad and
ENJOY!
0.00
451441
true
Presentation
Sprinkle over chopped coriander, serve with a salad and
ENJOY!
Steps image
step11
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6 Servings
3.00
16.00

  • 6 Serves

    • Chicken Curry Pull Apart Bombs
  • 19.16
    Milligrams     Cholesterol
  • 70.19
    Grams     Agua
  • 59.16
    Milligrams     Magnesium
  • 308.25
    Calories     Energy
  • 131.75
    Milligrams     Calcium
  • 12.60
    Grams     Protein
  • 3.11
    Milligrams     Iron
  • 302.23
    Milligrams     Potassium
  • 26.87
    Micrograms     Food Folate
  • 3.57
    Milligrams     Vitamin C
  • 4.33
    International unit     Vitamin A
  • 0.08
    International unit     Vitamin D
  • 0.80
    Milligrams     Vitamin E
  • 32.02
    Grams     Carbohydrates
  • 2.45
    Grams     Fiber
  • 486.64
    Milligrams     Sodium
  • 14.79
    Grams     Fats
  • 2.79
    Grams     Saturated Fats
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    Winter
    Weekends
    Family
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Pork-Free
    Curry
    Other
    From the oven
    Authencity

  • 1 - 82 min Prep

    • 1662020024
    123138
    CHICKEN CURRY PULL-APART BOMBS | RECIPE
    Makes: 10
    Hands-on time: 20 minutes
    Hands-off time: 60 minutes
    CHICKEN CURRY PULL-APART BOMBS | RECIPE
    Makes: 10
    Hands-on time: 20 minutes
    Hands-off time: 60 minutes
    63.00
    FOSA
    Cremora
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    Family Meals
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    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Pork-Free
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    Cut and seperate the vegetables into bite pieces
    5.00
    Separate the cauliflower in florets.
    Cut the beetroot into slices.
    0.00
    550407
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    Preparation
    Cut and seperate the vegetables into bite pieces
    Separate the cauliflower in florets.
    Cut the beetroot into slices.
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    2.00
    Steam the vegetables
    20.00
    In a steamer, in the microwave, or in a pot on the stove, steam or boil the carrots, sweetcorn, peas, beetroot and cauliflower until cooked but still firm.
    Cook the beetroot in a separate bowl or pot to ensure the colours don't mix.
    0.00
    550406
    true
    Cooking
    Steam the vegetables
    In a steamer, in the microwave, or in a pot on the stove, steam or boil the carrots, sweetcorn, peas, beetroot and cauliflower until cooked but still firm.
    Cook the beetroot in a separate bowl or pot to ensure the colours don't mix.
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    3.00
    Fry the beef sausage
    10.00
    In a pan, on the stove top, fry the beef sausage (boerewors) in a tablespon of canola or sunflower oil, until brown.
    0.00
    550408
    true
    Cooking
    Fry the beef sausage
    In a pan, on the stove top, fry the beef sausage (boerewors) in a tablespon of canola or sunflower oil, until brown.
    4.00
    Prepare the plate
    2.00
    Arrange the food on a plate in the shape of a rainbow in the order, Red, Orange, Yellow, Green, Brown, Purple, White.
    0.00
    550409
    true
    Presentation
    Prepare the plate
    Arrange the food on a plate in the shape of a rainbow in the order, Red, Orange, Yellow, Green, Brown, Purple, White.
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    2.00
    5.00

  • 1 Serves

    • Rainbow plate
  • 24.60
    Milligrams     Cholesterol
  • 106.73
    Grams     Agua
  • 38.70
    Milligrams     Magnesium
  • 299.23
    Calories     Energy
  • 29.75
    Milligrams     Calcium
  • 10.46
    Grams     Protein
  • 9.98
    Milligrams     Iron
  • 432.30
    Milligrams     Potassium
  • 70.75
    Micrograms     Food Folate
  • 30.50
    Milligrams     Vitamin C
  • 371.65
    International unit     Vitamin A
  • 1.13
    Milligrams     Vitamin E
  • 36.05
    Grams     Carbohydrates
  • 8.51
    Grams     Sugars
  • 4.40
    Grams     Fiber
  • 510.45
    Milligrams     Sodium
  • 13.30
    Grams     Fats
  • 3.70
    Grams     Saturated Fats
  • 0.45
    Grams     Transfat
    • tool name_speechOutput
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    Knife
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    Knife
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    Pan
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    Dinner
    Family Meals
    Small meal
    Main course
    Meal set
    British
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Easy Recipes
    Veggies
    Steaming

  • 1 - 37 min Prep

    • 1663155801
    143444
    1

    Easy Difficulty

    A fun meal idea containing colourful vegetables and meat, idea to help picky eaters explore food through colour.
    A fun meal idea containing colourful vegetables and meat, idea to help picky eaters explore food through colour.
    30.00
    N4HK
    0.00
    Dinner
    Family Meals
    Small meal
    Main course
    Meal set
    British
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Easy Recipes
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    Steaming
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    Fork
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    Pot
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    1.00
    Prepare the mashed potato
    40.00
    Peel the potato.
    Boil or steam the potato for 40 minutes until fully cooked.
    Once the potato is cooked mash it with a fork or potato masher in a bowl.
    Add the milk and butter and make sure everything is smoothly mashed together.
    Add a pinch of salt for taste.
    0.00
    550416
    true
    Cooking
    Prepare the mashed potato
    Peel the potato.
    Boil or steam the potato for 40 minutes until fully cooked.
    Once the potato is cooked mash it with a fork or potato masher in a bowl.
    Add the milk and butter and make sure everything is smoothly mashed together.
    Add a pinch of salt
    2.00
    Prepare the salad ingredients
    5.00
    Remove 3 leaves of lettuce from the Romain lettuce head and wash in salty water.
    Cut a round slice of Cucumber in half to get two half moons.
    Cut the small tomato into round slices.
    Cut the carrot into a short chunk.
    0.00
    550417
    true
    Preparation
    Prepare the salad ingredients
    Remove 3 leaves of lettuce from the Romain lettuce head and wash in salty water.
    Cut a round slice of Cucumber in half to get two half moons.
    Cut the small tomato into round slices.
    Cut the carrot into a short chunk.
    • tool name_speechOutput
    Pan
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    Pan
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    3.00
    Fry the bacon
    5.00
    Fry one strip of bacon in a pan.
    0.00
    550418
    true
    Cooking
    Fry the bacon
    Fry one strip of bacon in a pan.
    • 4.00
    Prepare the plate
    5.00
    On a plate, put down two slices of tomato for the eyes of the face.
    Put down the carrot for the nose.
    Arrange the halfmoon cucumber slices on the sides for the ears.
    Add the lettuce leaves at the top for hair.
    Use the bacon strip to form a smile.
    Add the mashed potato below the bacon as a beard.
    0.00
    550419
    true
    Presentation
    Prepare the plate
    On a plate, put down two slices of tomato for the eyes of the face.
    Put down the carrot for the nose.
    Arrange the halfmoon cucumber slices on the sides for the ears.
    Add the lettuce leaves at the top for hair.
    Use the bacon strip to form a smile.
    Ad
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    5.00
    5.00

  • 1 Serves

    • Food faces- meals for preschoolers
  • 10.18
    Milligrams     Cholesterol
  • 31.85
    Milligrams     Magnesium
  • 190.94
    Calories     Energy
  • 63.06
    Milligrams     Calcium
  • 6.84
    Grams     Protein
  • 1.14
    Milligrams     Iron
  • 594.50
    Milligrams     Potassium
  • 47.18
    Micrograms     Food Folate
  • 26.45
    Milligrams     Vitamin C
  • 165.73
    International unit     Vitamin A
  • 0.39
    Milligrams     Vitamin E
  • 21.97
    Grams     Carbohydrates
  • 2.47
    Grams     Sugars
  • 3.13
    Grams     Fiber
  • 218.28
    Milligrams     Sodium
  • 9.07
    Grams     Fats
  • 4.24
    Grams     Saturated Fats
  • 0.15
    Grams     Transfat
    • tool name_speechOutput
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    Dinner
    Family Meals
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    Main course
    European
    Family
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Gluten-free
    Other
    Veggies
    Boiling

  • 1 - 55 min Prep

    • 1663155873
    143445
    1

    Easy Difficulty

    A fun meal idea to help picky eaters explore food through making faces
    A fun meal idea to help picky eaters explore food through making faces
    40.00
    Alma
    N4HK
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    Small meal
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    European
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    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
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    • 1.00
    Cook the pumpkin
    30.00
    Cut a medium butternut pumpkin into cubes. Steam or cook the cubes for 30 minutes until soft.
    0.00
    550425
    true
    Cooking
    Cook the pumpkin
    Cut a medium butternut pumpkin into cubes. Steam or cook the cubes for 30 minutes until soft.
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    2.00
    Prepare the pumpkin fritter batter
    5.00
    In a large mixing bowl mash the pumpkin with a fork or potato masher.
    Add all-purpose flour and 1 baking powder. Mix with a wooden spoon.
    In a different bowl beat the eggs.
    Add the egg mixture to the pumpkin mixture and mix until you have a soft batter.
    0.00
    550429
    true
    Preparation
    Prepare the pumpkin fritter batter
    In a large mixing bowl mash the pumpkin with a fork or potato masher.
    Add all-purpose flour and 1 baking powder. Mix with a wooden spoon.
    In a different bowl beat the eggs.
    Add the egg mixture to the pumpkin mixture and mix until you have a soft batt
    3.00
    Fry the pumpkin fritters
    10.00
    Add 30ml of canola oil to a pan or saucepan.
    When the oil is hot dish large spoonfuls of batter into the pan.
    Fry the fritters until they are golden brown on both sides.
    0.00
    550430
    true
    Cooking
    Fry the pumpkin fritters
    Add 30ml of canola oil to a pan or saucepan.
    When the oil is hot dish large spoonfuls of batter into the pan.
    Fry the fritters until they are golden brown on both sides.
    4.00
    Dust the fritters with sugar and cinamon
    5.00
    In a small bowl mix 3 tablespoons of white sugar and 1 tsp of cinnamon.
    While the fritters are still hot, dust them with the sugar mixture so that the sugar dissolves. This will give them a lovely sweet taste.
    0.00
    550432
    true
    Preparation
    Dust the fritters with sugar and cinamon
    In a small bowl mix 3 tablespoons of white sugar and 1 tsp of cinnamon.
    While the fritters are still hot, dust them with the sugar mixture so that the sugar dissolves. This will give them a lovely sweet taste.
    5.00
    Dish up the food
    2.00
    Dish a plate of food or each member of the family. Each plate should have a piece of chicken, rice and some pumpkin fritters.
    Help your picky eater toddler to taste the salty chicken, the neutral rice, and the sweet pumpkin fritters and name each taste.
    0.00
    550433
    true
    Presentation
    Dish up the food
    Dish a plate of food or each member of the family. Each plate should have a piece of chicken, rice and some pumpkin fritters.
    Help your picky eater toddler to taste the salty chicken, the neutral rice, and the sweet pumpkin fritters and name each taste
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    2.00
    12.00

  • 4 Serves

    • Exploring tastes - Pumpkin Fritters
  • 0.07
     Azúcar añadido
  • 46.50
    Milligrams     Cholesterol
  • 56.94
    Grams     Agua
  • 10.71
    Milligrams     Magnesium
  • 231.39
    Calories     Energy
  • 105.42
    Milligrams     Calcium
  • 4.97
    Grams     Protein
  • 0.86
    Milligrams     Iron
  • 91.61
    Milligrams     Potassium
  • 14.54
    Micrograms     Food Folate
  • 0.22
    Milligrams     Vitamin C
  • 20.10
    International unit     Vitamin A
  • 0.25
    International unit     Vitamin D
  • 1.39
    Milligrams     Vitamin E
  • 33.89
    Grams     Carbohydrates
  • 3.29
    Grams     Sugars
  • 1.84
    Grams     Fiber
  • 110.74
    Milligrams     Sodium
  • 8.67
    Grams     Fats
  • 0.98
    Grams     Saturated Fats
    • tool name_speechOutput
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    Lunch
    Dinner
    Supper
    Family Meals
    Main course
    European
    Crustaceans-Free
    Fish-free
    Lactose-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Lactose-free
    Pescetarian
    Pork-Free
    Other
    Veggies
    From the pan

  • 1 - 74 min Prep

    • 1663155939
    143447
    2

    Intermediate Difficulty

    Sweet pumpkin fritters to help picky eaters explore tastes.
    Sweet pumpkin fritters to help picky eaters explore tastes.
    60.00
    Alma
    N4HK
    0.00
    Lunch
    Dinner
    Supper
    Family Meals
    Main course
    European
    Crustaceans-Free
    Fish-free
    Lactose-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Lactose-free
    Pescetarian
    Pork-Free
    Other
    Veggies
    From the pan
    Lunch
    Dinner
    Supper
    Family Meals
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    • 1.00
    Season the chicken
    2.00
    Season the chicken drumsticks with a pinch of salt and some paprika.
    0.00
    551254
    true
    Preparation
    Season the chicken
    Season the chicken drumsticks with a pinch of salt and some paprika.
    • 2.00
    Braise the chicken
    5.00
    Add 1 tsp of Canola oil to a pan and bring to medium heat. Braise the chicken drumsticks on both sides until slightly brown.
    0.00
    551255
    true
    Cooking
    Braise the chicken
    Add 1 tsp of Canola oil to a pan and bring to medium heat. Braise the chicken drumsticks on both sides until slightly brown.
    • 3.00
    Oven bake the chicken
    40.00
    Bake the chicken in an oven safe dish for 40 minutes at 180 degrees Celsius.
    0.00
    551256
    true
    Cooking
    Oven bake the chicken
    Bake the chicken in an oven safe dish for 40 minutes at 180 degrees Celsius.
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    0.00
    2.00

  • 2 Serves

    • Exploring tastes: Savoury chicken
  • 13.02
    Milligrams     Magnesium
  • 123.24
    Calories     Energy
  • 4.32
    Milligrams     Calcium
  • 12.14
    Grams     Protein
  • 0.48
    Milligrams     Iron
  • 149.91
    Milligrams     Potassium
  • 2.08
    Micrograms     Food Folate
  • 1.21
    Milligrams     Vitamin C
  • 21.36
    International unit     Vitamin A
  • 0.29
    International unit     Vitamin D
  • 0.55
    Milligrams     Vitamin E
  • 0.31
    Grams     Carbohydrates
  • 0.06
    Grams     Sugars
  • 0.20
    Grams     Fiber
  • 29.79
    Milligrams     Sodium
  • 8.28
    Grams     Fats
  • 2.03
    Grams     Saturated Fats
    • false
    true
    Small meal
    Main course
    Meal set
    Side dish
    African - style
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Lactose-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Lactose-free
    Gluten-free
    Pork-Free
    Braised dishes
    Chicken

  • 1 - 45 min Prep

    • 1663156609
    143671
    1

    Easy Difficulty

    A delicious savoury chicken recipe to help picky eaters explore salty food.
    A delicious savoury chicken recipe to help picky eaters explore salty food.
    45.00
    Alma
    N4HK
    0.00
    Small meal
    Main course
    Meal set
    Side dish
    African - style
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Lactose-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Lactose-free
    Gluten-free
    Pork-Free
    Braised dishes
    Chicken
    Small meal
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    • 1.00
    Prepare the mash
    40.00
    Peel the potato. Boil or steam the potato for 40 mins until soft. Mash the potato with a fork and a potato masher in a bowl.
    0.00
    551251
    true
    Cooking
    Prepare the mash
    Peel the potato. Boil or steam the potato for 40 mins until soft. Mash the potato with a fork and a potato masher in a bowl.
    • 2.00
    Steam the vegetables
    10.00
    Steam the carrots and broccoli in an electric steamer, in the microwave in in a pot on the stove for 10 mins.
    0.00
    551250
    true
    Cooking
    Steam the vegetables
    Steam the carrots and broccoli in an electric steamer, in the microwave in in a pot on the stove for 10 mins.
    • 3.00
    Slice the tomato
    2.00
    Slice the tomato into wedges.
    0.00
    551252
    true
    Preparation
    Slice the tomato
    Slice the tomato into wedges.
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    0.00
    2.00

  • 1 Serves

    • Count your food - Meals for preschoolers
  • 27.00
    Milligrams     Cholesterol
  • 403.58
    Grams     Agua
  • 99.17
    Milligrams     Magnesium
  • 231.48
    Calories     Energy
  • 178.34
    Milligrams     Calcium
  • 18.89
    Grams     Protein
  • 3.03
    Milligrams     Iron
  • 1535.67
    Milligrams     Potassium
  • 217.01
    Micrograms     Food Folate
  • 285.52
    Milligrams     Vitamin C
  • 531.52
    International unit     Vitamin A
  • 5.40
    International unit     Vitamin D
  • 2.84
    Milligrams     Vitamin E
  • 35.73
    Grams     Carbohydrates
  • 8.26
    Grams     Sugars
  • 10.63
    Grams     Fiber
  • 161.21
    Milligrams     Sodium
  • 3.95
    Grams     Fats
  • 0.52
    Grams     Saturated Fats
    • false
    true
    Snack
    Lunch
    Dinner
    Family Meals
    Small meal
    Main course
    Local
    Crustaceans-Free
    Egg-Free
    Gluten-Free
    Lactose-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Lactose-free
    Gluten-free
    Pescetarian
    Pork-Free
    Bowl
    Fish
    Boiling

  • 1 - 52 min Prep

    • 1663163513
    143379
    1

    Easy Difficulty

    This easy meal idea for picky eaters will help to make eating fun by incorporating counting. This meal idea can be used by caregivers or healthcare professionals.
    This easy meal idea for picky eaters will help to make eating fun by incorporating counting. This meal idea can be used by caregivers or healthcare professionals.
    50.00
    N4HK
    0.00
    Snack
    Lunch
    Dinner
    Family Meals
    Small meal
    Main course
    Local
    Crustaceans-Free
    Egg-Free
    Gluten-Free
    Lactose-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Lactose-free
    Gluten-free
    Pescetarian
    Pork-Free
    Bowl
    Fish
    Boiling
    Snack
    Lunch
    Dinner
    Family Meals
    Small meal
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    • 1.00
    Cook the potato
    40.00
    Peel the potato. Steam or boil the potato for 40 mins until soft.
    0.00
    551258
    true
    Cooking
    Cook the potato
    Peel the potato. Steam or boil the potato for 40 mins until soft.
    2.00
    Cook the green beans
    15.00
    Cut the green beans up into small pieces.
    Steam or boil the green beans for 15 mins.
    0.00
    551259
    true
    Cooking
    Cook the green beans
    Cut the green beans up into small pieces.
    Steam or boil the green beans for 15 mins.
    3.00
    Make the mash
    5.00
    Add the cooked potato, butter and milk to a bowl. Mash with a fork or potato masher. Then add the cooked green beans and mix together well.
    0.00
    551260
    true
    Preparation
    Make the mash
    Add the cooked potato, butter and milk to a bowl. Mash with a fork or potato masher. Then add the cooked green beans and mix together well.
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    0.00
    5.00

  • 2 Serves

    • Exploring texture: Chunky mash and green beans
  • 7.63
    Milligrams     Cholesterol
  • 21.37
    Milligrams     Magnesium
  • 99.73
    Calories     Energy
  • 55.15
    Milligrams     Calcium
  • 2.77
    Grams     Protein
  • 0.83
    Milligrams     Iron
  • 319.15
    Milligrams     Potassium
  • 19.01
    Micrograms     Food Folate
  • 15.48
    Milligrams     Vitamin C
  • 34.78
    International unit     Vitamin A
  • 0.21
    Milligrams     Vitamin E
  • 14.03
    Grams     Carbohydrates
  • 1.47
    Grams     Sugars
  • 2.07
    Grams     Fiber
  • 20.19
    Milligrams     Sodium
  • 4.02
    Grams     Fats
  • 2.84
    Grams     Saturated Fats
    • false
    true
    Small meal
    Side dish
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Vegetarian
    Gluten-free
    Pescetarian
    Pork-Free
    Boiling

  • 1 - 45 min Prep

    • 1663163937
    143673
    1

    Easy Difficulty

    Smooth mash with chunky green beans to help picky eaters explore food textures
    Smooth mash with chunky green beans to help picky eaters explore food textures
    40.00
    Alma
    N4HK
    0.00
    Small meal
    Side dish
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Vegetarian
    Gluten-free
    Pescetarian
    Pork-Free
    Boiling
    Small meal
    120711
    143671
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    Off
    1.00
    Cook the pasta
    10.00
    Boil a large pot of water and add a pinch of salt.
    Add the dry pasta to the boiling water and cook until al dente (About 10 minutes).
    Drain the pasta, then return the pasta to the pot.
    0.00
    551523
    true
    Cooking
    Cook the pasta
    Boil a large pot of water and add a pinch of salt.
    Add the dry pasta to the boiling water and cook until al dente (About 10 minutes).
    Drain the pasta, then return the pasta to the pot.
    2.00
    Prepare the bacon and mushrooms
    5.00
    Chop the mushrooms into quarters. Cut the bacon into bits.
    Fry the bacon and mushrooms in a pan on medium heat until cooked.
    0.00
    551507
    true
    Preparation
    Prepare the bacon and mushrooms
    Chop the mushrooms into quarters. Cut the bacon into bits.
    Fry the bacon and mushrooms in a pan on medium heat until cooked.
    3.00
    Make the sauce
    10.00
    Add the butter to the bacon pan and melt. Whisk the flour into the butter.
    Slowly whisk the milk and chicken broth into the pan. Keep stirring for a few minutes until the sauce has thickened.
    Add the Parmesan to the thickened sauce and stir until melted.
    0.00
    551524
    true
    Preparation
    Make the sauce
    Add the butter to the bacon pan and melt. Whisk the flour into the butter.
    Slowly whisk the milk and chicken broth into the pan. Keep stirring for a few minutes until the sauce has thickened.
    Add the Parmesan to the thickened sauce and stir until melted
    4.00
    Combine the ingredients
    2.00
    Pour the sauce and the bacon into the pot with the pasta and stir to coat.
    Serve your Pasta Alfredo!
    0.00
    551525
    true
    Preparation
    Combine the ingredients
    Pour the sauce and the bacon into the pot with the pasta and stir to coat.
    Serve your Pasta Alfredo!
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    0.00
    5.00

  • 5 Serves

    • Pasta Alfredo
  • 19.11
    Milligrams     Cholesterol
  • 134.96
    Grams     Agua
  • 23.53
    Milligrams     Magnesium
  • 211.80
    Calories     Energy
  • 70.39
    Milligrams     Calcium
  • 10.51
    Grams     Protein
  • 1.06
    Milligrams     Iron
  • 183.38
    Milligrams     Potassium
  • 12.77
    Micrograms     Food Folate
  • 0.90
    Milligrams     Vitamin C
  • 38.82
    International unit     Vitamin A
  • 24.82
    Grams     Carbohydrates
  • 4.73
    Grams     Sugars
  • 1.22
    Grams     Fiber
  • 379.95
    Milligrams     Sodium
  • 7.57
    Grams     Fats
  • 2.97
    Grams     Saturated Fats
    • false
    true
    Dinner
    Main course
    Italian
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free

  • 1 - 35 min Prep

    • 1663164640
    143731
    2

    Intermediate Difficulty

    A pasta recipe to introduce picky eaters to combined food meals
    A pasta recipe to introduce picky eaters to combined food meals
    30.00
    Alma
    N4HK
    0.00
    Dinner
    Main course
    Italian
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Dinner
    144252
    122083
    144256
    144185
    74424
    124682
    143761
    124680
    74114
    74105
    false
    Off
    1.00
    Prepare the mince
    20.00
    Heat the olive oil in a saucepan. Add the diced onion and minced garlic and cook until soft.
    Add the beef mince, breaking the clumps up with a spoon. Sprinkle the spice for mince over as you work. Cook until browned.
    Add the tomato paste, canned tomatoes, beef stock and herbs, and stir.
    Bring to mixture to a boil and then cover and allow to simmer for 15-20 minutes. Stir occasionally.
    0.00
    551604
    true
    Cooking
    Prepare the mince
    Heat the olive oil in a saucepan. Add the diced onion and minced garlic and cook until soft.
    Add the beef mince, breaking the clumps up with a spoon. Sprinkle the spice for mince over as you work. Cook until browned.
    Add the tomato paste, canned toma
    2.00
    Pack the layers
    5.00
    Preheat the oven to 180 C.
    Lightly grease a large baking dish.
    Spoon ½ cup of the Bolognese mince into the bottom of the prepared dish.
    Layer with the lasagne sheets and ¼ of the shredded mozzarella cheese.
    Repeat with the meat, lasagne sheets and mozzarella until you have 4 layers, finishing with a mozzarella layer on top.
    0.00
    551605
    true
    Preparation
    Pack the layers
    Preheat the oven to 180 C.
    Lightly grease a large baking dish.
    Spoon ½ cup of the Bolognese mince into the bottom of the prepared dish.
    Layer with the lasagne sheets and ¼ of the shredded mozzarella cheese.
    Repeat with the meat, lasagne sheets and mozza
    3.00
    Bake
    40.00
    Bake in the oven for 30 - 40 minutes until the cheese become golden.
    Leave to stand for 5 minutes before serving.
    0.00
    551609
    true
    Cooking
    Bake
    Bake in the oven for 30 - 40 minutes until the cheese become golden.
    Leave to stand for 5 minutes before serving.
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    0.00
    5.00

  • 5 Serves

    • Beef Lasagne
  • 0.30
     Azúcar añadido
  • 41.45
    Milligrams     Magnesium
  • 247.48
    Calories     Energy
  • 117.95
    Milligrams     Calcium
  • 17.87
    Grams     Protein
  • 3.10
    Milligrams     Iron
  • 498.27
    Milligrams     Potassium
  • 21.22
    Micrograms     Food Folate
  • 10.94
    Milligrams     Vitamin C
  • 33.95
    International unit     Vitamin A
  • 0.29
    International unit     Vitamin D
  • 1.70
    Milligrams     Vitamin E
  • 24.00
    Grams     Carbohydrates
  • 6.36
    Grams     Sugars
  • 2.56
    Grams     Fiber
  • 1021.83
    Milligrams     Sodium
  • 9.00
    Grams     Fats
  • 3.50
    Grams     Saturated Fats
    • false
    true
    Dinner
    Family Meals
    Main course
    Italian
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Pork-Free

  • 1 - 65 min Prep

    • 1663164704
    143761
    2

    Intermediate Difficulty

    Delicious layers of saucy been mince, pasta and white sauce to help picky eaters explore combined food dishes
    Delicious layers of saucy been mince, pasta and white sauce to help picky eaters explore combined food dishes
    60.00
    Alma
    N4HK
    0.00
    Dinner
    Family Meals
    Main course
    Italian
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Pork-Free
    Dinner
    Family Meals
    74105
    74114
    74424
    124682
    74104
    77916
    143445
    74428
    134490
    134489
    false
    Off
    1.00
    Steam the broccoli
    10.00
    Steam or boil the broccoli florets for 8 - 10 minutes until bright green.
    Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper.
    0.00
    552338
    true
    Cooking
    Steam the broccoli
    Steam or boil the broccoli florets for 8 - 10 minutes until bright green.
    Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper.
    2.00
    Make the cheese sauce
    10.00
    Melt the butter in a saucepan over medium heat until foamy. Spoon the flour over the butter and stir, cooking until the flour becomes pasty.
    Whisk in the milk. Season with salt and pepper.
    Bring to a boil, reduce the heat to a medium simmer and cook for 5 - 8 minutes.
    Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.
    0.00
    552339
    true
    Cooking
    Make the cheese sauce
    Melt the butter in a saucepan over medium heat until foamy. Spoon the flour over the butter and stir, cooking until the flour becomes pasty.
    Whisk in the milk. Season with salt and pepper.
    Bring to a boil, reduce the heat to a medium simmer and cook fo
    3.00
    Combine and serve
    2.00
    Pour the cheese sauce over the broccoli and mix until all the broccoli is coated.
    0.00
    552340
    true
    Presentation
    Combine and serve
    Pour the cheese sauce over the broccoli and mix until all the broccoli is coated.
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    2.00
    0.00

  • 4 Serves

    • Broccoli with cheese sauce
  • 18.24
    Milligrams     Cholesterol
  • 36.94
    Milligrams     Magnesium
  • 144.60
    Calories     Energy
  • 226.08
    Milligrams     Calcium
  • 9.35
    Grams     Protein
  • 1.16
    Milligrams     Iron
  • 495.75
    Milligrams     Potassium
  • 100.89
    Micrograms     Food Folate
  • 135.58
    Milligrams     Vitamin C
  • 107.64
    International unit     Vitamin A
  • 0.10
    International unit     Vitamin D
  • 1.32
    Milligrams     Vitamin E
  • 13.98
    Grams     Carbohydrates
  • 2.67
    Grams     Sugars
  • 4.02
    Grams     Fiber
  • 173.65
    Milligrams     Sodium
  • 6.86
    Grams     Fats
  • 3.64
    Grams     Saturated Fats
    • false
    true
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    Main course
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
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    Pescetarian
    Pork-Free

  • 1 - 22 min Prep

    • 1663164764
    143968
    1

    Easy Difficulty

    A recipe to help introduce green vegetable to picky eaters
    A recipe to help introduce green vegetable to picky eaters
    20.00
    N4HK
    0.00
    Lunch
    Main course
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free
    Lunch
    122078
    124677
    124680
    124695
    111561
    111284
    111233
    118812
    74104
    110494
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