We are always on the hunt for ways to help with feeding our children healthily and quickly. What landed on my desk last week was the answer to so many mothers’ prayers : Poppy Fraser’s new cookbook ’10 Minute Suppers for Children’. Poppy wrote the book in desperation when she found out that she was going to be having baby number four, 11 months after baby number three. She has written a fantastic , beautiful little book which is celebrating natural, unprocessed ingredients. All the recipes are designed to be whizzed up in 10 minutes, and are all incredibly delicious and healthy. There are helpful little tips as to which allergens might be included in the ingredients and the recipes are ones that the whole family can enjoy. Poppy and her husband sit down and eat with their children every day, she says ” freeing up precious moments to be with the children, or to lie in a darkened room, deep breathing, with a much-needed cocktail in hand”. I like her style, and charming way that the book is written. This is a must for all parents who face that daily dilemma when everyone is usually exhausted. The book can be bought direct from poppyfraser.com and Poppy has kindly give us her two favourite quick and easy children’s recipes.
My Favourite Tuna Pasta
I adore this recipe and it takes seconds to make.
- 1 jar of very good quality tuna in olive oil
- 1 large bunch of flat-leaf parsley
- 1 garlic clove
- 1 red chilli
- A very generous scrunching of pepper and some salt
- Put your chosen pasta in a large, salted pan of boiling water.
Place the tuna in the magimix, along with all of the other ingredients. Whizz up to form a paste and slowly add some of the oil from the tuna jar until you have a smooth sauce. Once you have drained the pasta (keeping back a small cup of the cooking water), add the sauce to the pasta, stirring and adding some of that cooking water to the pasta until you have achieved loose, coated pasta. Heaven.
Full of vitamin A and B12, B6 thanks to the tuna.
This recipe was given to me by a wonderful photographer who was mad about chillies. We exchanged recipes, and this has been so popular ever since. I usually marinade the chicken pieces in the sauce overnight, but obviously the 10-minute rule in this book meant that I have changed the recipe a little, but when you have more time do try the sauce recipe as a marinade for exceptional results.
- 4 chicken breasts
For the sauce:
- 1 tablespoon of sunflower oil
- 2 tablespoon of sesame oil
- 1 tablespoon of Dijon mustard
- 2 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of chilli flakes
- 3 spring onions
- 1 chilli
- A bunch of basil, chopped
Cut the chicken breasts into strips, and heat up a little pan. Gently fry the chicken pieces in a little oil for a few minutes. Combine all of the sauce ingredients and whisk them together. Pour this sauce into the pan with the chicken, warm through, and raise the heat until it is simmering. Remove from the heat and enjoy with some grains or pulses, like rice, lentils or quinoa, and a lovely salad to balance it all perfectly.