Introducing your child to flavours from around the world
Food Adventures
(Kyle Cathie Ltd., 2006)
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www.amazon.co.uk/Food-Adventures-Introducing-Flavors-Around/dp/1904920454/ref=sr_1_1?ie=UTF8&s=books&qid=1244148467&sr=1-1
"An exceptional collection of simple but imaginative recipes ... A truly delightful book." With Kids Magazine, Oct 2006.
SAMPLE RECIPE:
Danish pea-puree
A spoonful of the traditional Monday pea-soup, made with fresh peas in summer and dried in winter, is the first thing a Danish baby is likely to taste.
Makes 500ml (2 cups)
Suitable for: 6 months onwards
500g (2 cups) podded fresh or frozen peas
2 tablespoons spring water
Put the peas in a small pan with the water, bring to the boil, lid tightly and cook for 2 minutes to soften the skins, and remove. Pop everything in the liquidiser and give it a whizz, then sieve - the skins are too hard for a baby’s digestion. Or push the peas and their water through a potato-ricer or mouli-legumes.
Side bars:
1. Older brothers and sisters love podding peas: you’ll have to double the quantity since twice as many are eaten as arrive in the pan. In southern Italy, the first spring peas are eaten raw from the pod, as if they were berries.
2. If the pods are young and tender, cook them on top of the peas, and scrape out the soft insides to mix with the puree - Demark’s careful housewives wouldn’t dream of wasting the pod.
For more recipes and stories, order Food Adventures:
www.amazon.co.uk/Food-Adventures-Introducing-Flavors-Around/dp/1904920454/ref=sr_1_1?ie=UTF8&s=books&qid=1244148467&sr=1-1