Ingredients :
Cheddar cheese few cubes
Bread 4 slices
White pepper 1/4 tsp
Black pepper 1/2 tsp
Salt acc to taste
Oregano optional
Thyme optional
Chicken powder 1/2 tsp
Or chicken cube 1
Boiled n mashed potatoes 1 cup
Bread crumbs
1 egg beaten
Method:
Soak the bread slices in 1/4 cup of water then stain the bread n mash it with cheese n potatoes. Add the salt, pepper and chiken cube or powder. Mix all ingredients well. Then make small balls. Dip these balls in beated egg and then coat it with bread crumbs n then deep fry. Tasty cheese balls are ready to eat.
Ingredients :
Cheddar cheese few cubes
Bread 4 slices
White pepper 1/4 tsp
Black pepper 1/2 tsp
Salt acc to taste
Oregano optional
Thyme optional
Chicken powder 1/2 tsp
Or chicken cube 1
Boiled n mashed potatoes 1 cup
Bread crumbs
1 egg beaten
Method:
Soak the bread slices in 1/4 cup of water then stain the bread n mash it with cheese n potatoes. Add the salt, pepper and chiken cube or powder. Mix all ingredients well. Then make small balls. Dip these balls in beated egg and then coat it with bread crumbs n then deep fry. Tasty cheese balls are ready to eat.
Ingredients:
1/2 cup of brown rice and 4 cups of water.
You will need some form of a food processor or blender that has a milling blade. I have the Baby Bullet and it works great.
Add the uncooked brown rice to the food processor and mill to a fine powder. Add the milled brown rice and 4 cups of water to a pot and cover until it boils. Then, turn the heat to low and cook with the cover for 20 minutes. Check the consistency of the brown rice cereal and add water if you want it to be thinner.
Once the cereal is the consistency most appropriate for your infants age, pour it into storage cups and freeze or refrigerate. You can refrigerate for up to 3 days, or freeze for 30 days. I love these silicone freezer storage trays because they allow me to easily pop out an entire cube of cereal to heat up and serve (or thaw).
Overall, it was much simpler than I expected. And the best part is that this recipe makes such a large batch. It’s also SOOOO much less expensive to make baby food rather than purchase it–even when I’m buying organic ingredients.
INGREDIENTS
Potato – 1 medium sized
Butter – 1 tsp
Milk/Cow’s milk – 1 tbsp
Salt – as required
Pepper powder – ⅛ tsp
INSTRUCTIONS
Keep all the ingredients ready. Wash the potatoes thoroughly in running water. Peel the skin of potatoes using a peeler.
Then cut them into small cubes. Then boil them in a sauce pan with a cup of water until soft. Alternatively you can also pressure cook the potatoes with enough water for 2-3 whistles or you can steam cook/bake the potatoes too.
Once the potatoes are cooked, strain the potatoes using a strainer to remove the excess water (if any). Then place the potato pieces in to a wide bowl.
Now add butter and Mash the potatoes well (without any chunks) with a fork or potato masher. Add milk/ Cow’s milk, pepper powder and salt. Mix well until you get a creamy mash. Alternatively you can puree the potatoes in a mixie/blender along with milk, salt and pepper to get fine puree.😊
Method
1. Preheat your oven to 200°C, spray an oven tray with cooking spray and line with corn chips.
2. Cook the diced bacon until warmed through and set to one side.
3. In a large bowl, add strained tomatoes and crush with a spoon or potato masher to make a lumpy sauce. Add corn, beans, cumin, paprika onion flakes, salt, pepper and bacon pieces.
4. Give the mixture a good stir. You may need to drain a little of the liquid off, depending on your tomatoes.
5. With a slotted spoon, place mixture on top of the corn chips then follow with cheese.
6. Pop into the oven and bake for 15-20 minutes until the cheese melted.
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17 comments
Ingredients :
Cheddar cheese few cubes
Bread 4 slices
White pepper 1/4 tsp
Black pepper 1/2 tsp
Salt acc to taste
Oregano optional
Thyme optional
Chicken powder 1/2 tsp
Or chicken cube 1
Boiled n mashed potatoes 1 cup
Bread crumbs
1 egg beaten
Method:
Soak the bread slices in 1/4 cup of water then stain the bread n mash it with cheese n potatoes. Add the salt, pepper and chiken cube or powder. Mix all ingredients well. Then make small balls. Dip these balls in beated egg and then coat it with bread crumbs n then deep fry. Tasty cheese balls are ready to eat.
Ingredients :
Cheddar cheese few cubes
Bread 4 slices
White pepper 1/4 tsp
Black pepper 1/2 tsp
Salt acc to taste
Oregano optional
Thyme optional
Chicken powder 1/2 tsp
Or chicken cube 1
Boiled n mashed potatoes 1 cup
Bread crumbs
1 egg beaten
Method:
Soak the bread slices in 1/4 cup of water then stain the bread n mash it with cheese n potatoes. Add the salt, pepper and chiken cube or powder. Mix all ingredients well. Then make small balls. Dip these balls in beated egg and then coat it with bread crumbs n then deep fry. Tasty cheese balls are ready to eat.
1/2 cup of brown rice and 4 cups of water.
Add the uncooked brown rice to the food processor and mill to a fine powder. Add the milled brown rice and 4 cups of water to a pot and cover until it boils. Then, turn the heat to low and cook with the cover for 20 minutes. Check the consistency of the brown rice cereal and add water if you want it to be thinner. Once the cereal is the consistency most appropriate for your infants age, pour it into storage cups and freeze or refrigerate. You can refrigerate for up to 3 days, or freeze for 30 days. I love these silicone freezer storage trays because they allow me to easily pop out an entire cube of cereal to heat up and serve (or thaw). Overall, it was much simpler than I expected. And the best part is that this recipe makes such a large batch. It’s also SOOOO much less expensive to make baby food rather than purchase it–even when I’m buying organic ingredients.You will need some form of a food processor or blender that has a milling blade. I have the Baby Bullet and it works great.
INGREDIENTS
Potato – 1 medium sized
Butter – 1 tsp
Milk/Cow’s milk – 1 tbsp
Salt – as required
Pepper powder – ⅛ tsp
INSTRUCTIONS
Keep all the ingredients ready. Wash the potatoes thoroughly in running water. Peel the skin of potatoes using a peeler.
Then cut them into small cubes. Then boil them in a sauce pan with a cup of water until soft. Alternatively you can also pressure cook the potatoes with enough water for 2-3 whistles or you can steam cook/bake the potatoes too.
Once the potatoes are cooked, strain the potatoes using a strainer to remove the excess water (if any). Then place the potato pieces in to a wide bowl.
Now add butter and Mash the potatoes well (without any chunks) with a fork or potato masher. Add milk/ Cow’s milk, pepper powder and salt. Mix well until you get a creamy mash. Alternatively you can puree the potatoes in a mixie/blender along with milk, salt and pepper to get fine puree.😊
Kids’ nachos
Ingredients
400 g canned whole tomato (strained)
1 cup corn kernels
400 g canned kidney beans (strained)
1/2 tsp ground cumin
1 tsp paprika (ground)
1 tsp onion flakes
2 97% fat-free rindless bacon rashers (diced)
2 cups mozzarella
175 g corn chip
Method
1. Preheat your oven to 200°C, spray an oven tray with cooking spray and line with corn chips.
2. Cook the diced bacon until warmed through and set to one side.
3. In a large bowl, add strained tomatoes and crush with a spoon or potato masher to make a lumpy sauce. Add corn, beans, cumin, paprika onion flakes, salt, pepper and bacon pieces.
4. Give the mixture a good stir. You may need to drain a little of the liquid off, depending on your tomatoes.
5. With a slotted spoon, place mixture on top of the corn chips then follow with cheese.
6. Pop into the oven and bake for 15-20 minutes until the cheese melted.