Get Your Kids to Eat Anything
Have you got a fussy eater or just fancy trying something new with the children? Emily Leary AKA A Mummy Too very kindly sent* me her first book that is available to buy from this Thursday. Get Your Kids to Eat Anything helps you embark on a good discovery which will change the way you look at food and bring healthy variety into every meal for years to come. Emily uses a 5 phase approach.
Phase 1: Put the unfamiliar into the familiar
Introduce elements of unfamiliar colour, flavour or texture into family favourites. Think spinach ‘meatballs’ or lentil bolognese
Phase 2: Educate
Experiment with texture, taste and smell. Look into the science of taste, understand where food comes from and grow your own
Phase 3: Discover the fun in food
Build a new level of enthusiasm for variety with creative, exciting dishes such as pancake plate art and bright red risotto
Phase 4: Step into the unknown
Push food boundaries with surprising flavour combinations, such as strawberries and cream pasta!
Phase 5: Cement variety
Now it’s time to make sure the habit sticks. Learn techniques to keep your family mealtimes varied long-term
The book is cram packed with incredible recipes from tomato and wild garlic focaccia, curried fish fingers with sweet potato chips, chunky stacked onion and fennel burgers and colourful fruit and veg lollies.
We tried the strawberries and cream pasta which I’m sharing below. It was absolutely delicious and Lucas enjoyed helping me make it. I don’t usually like strawberries but oven cooked with a balsamic glaze and I can’t stop picking at them!x
Strawberries and Cream Pasta
PREP TIME: 15 MINS COOK TIME: 30 MINS
For the balsamic strawberries
300g (10½oz) strawberries, hulled and quartered
1 tablespoon balsamic glaze
For the pasta
180g (6oz) butternut squash
300g (10½oz) macaroni
30g (1oz) plain flour
30g (1oz) slightly salted butter
450ml (16fl oz) whole milk
30g (1oz) Parmesan cheese, or vegetarian alternative, finely grated
salt and pepper
Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.
- Place the strawberries on a baking tray, season well with pepper, then drizzle with balsamic glaze. Stir, then place in the oven for about 15 minutes until the glaze bubbles. Set aside to cool.
- Put the butternut squash into a pan of cold water. Bring to the boil and simmer for 10–15 minutes until tender, then drain and set aside to cool.
- Meanwhile, cook the macaroni according to the packet instructions, then drain.
- Put the flour, butter and milk into a saucepan and place over a medium heat, whisking regularly for 5–10 minutes until thickened, then season.
- Tip the squash, Parmesan and white sauce into a food processor and whizz until smooth.
- Stir the hot, drained pasta into the sauce.
- Divide equally between 4 bowls, top with the strawberries and serve.