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Susan Jung

When food stylist Vivian Herijanto, of the Corner Kitchen Cooking School, suggested we devote a recipe column to babies and toddlers, I was doubtful. I envisioned never-ending variations on: 'Boil (name of the vegetable here) until tender then puree.' But her daughter, Kayla, who is about 18 months old, has a voracious, omnivorous appetite and eats many types of foods. With these two recipes, Herijanto shows that just because it's baby food, it doesn't have to be bland.
Moroccan lamb stew (pictured, left)
Herijanto makes this dish for Kayla but if she plans on serving it to adults, she adds salt, pepper and additional seasonings, and nothing gets pureed.
15ml cooking oil, or as needed
500 grams boneless lamb leg
1 tsp ground cumin
1 tsp ground coriander
100 grams red onion, cut into 1cm dice
1 celery stalk, cut into 1cm dice
1 medium-sized carrot, cut into 1cm dice
1 garlic clove, minced
11/2 tsp tomato paste
1 can (about 420 grams) whole peeled Italian tomatoes, chopped
1 tsp fresh mint leaves, chopped
1 tsp fresh thyme leaves, chopped
1 tsp fresh rosemary leaves, chopped
450ml unsalted chicken stock, preferably home-made
Remove and discard the fat and silver skin from the lamb, then cut the meat into 1cm cubes. Sprinkle the meat with the cumin and coriander. Heat 15ml of the cooking oil until almost smoking in a Dutch oven or heavy, medium-sized saucepan. Add the meat and brown it lightly - if it's too caramelised it'll be difficult for the child to chew. Remove the meat and put it on a plate.
Using the same pan, turn the heat to medium and add the onion, celery, carrot and garlic, mixing in a little more oil if need- ed to prevent the vegetables from sticking. Cook the vegetables, scraping the bottom of the pan with a wooden spoon to incorporate the meaty browned bits. Stir in the tomato paste and cook until the vegetables are lightly caramelised. Put the meat back in- to the pan, add the tomato, chicken stock and herbs and bring the mixture to a boil. Cover the pan, reduce the heat and simmer for about two hours, or until the lamb is very tender.
For younger infants, puree the stew in a food processor, adding water or stock to adjust the consistency to the baby's liking. Cool completely before portioning out into baby-sized servings and storing them in small, airtight containers. The stew can be frozen for up to three months. Makes eight to 10 meals of about 120 grams each.
For adults, serve the stew with rice, mashed potato or couscous.
Spring ratatouille (pictured, right)
15ml cooking oil, or as needed
1 garlic clove, minced
1 shallot, minced
100 grams onion, cut into 1cm dice
11/2 tsp tomato paste
300 grams eggplant, peeled and cut into 1cm dice
300 grams zucchini, cut into 1cm dice
200 grams pencil-thin asparagus, cut into 11/2cm pieces
120 grams red bell pepper, stem and seeds removed, then cut into 1cm dice
1 can (about 420 grams) whole peeled Italian tomatoes, chopped
400ml unsalted chicken or vegetable stock, preferably home-made
11/2 tsp fresh thyme leaves, chopped
1 tbsp fresh basil leaves, chopped
Fine sea salt and freshly ground black pepper, optional
Heat the oil in a heavy pan, add the garlic and cook until fragrant over a medium flame. Stir in the shallot and onion and cook until soft. Add the tomato paste and stir for a few minutes. Stir in the eggplant, zucchini, asparagus, bell pepper, tomato and stock. Bring to the boil then lower the heat, cover the pan and simmer until the vegetables are very tender. Add the thyme and basil and cook for five more minutes. For older children, the ratatouille can be seasoned lightly with salt and pepper. For babies, puree the ratatouille, adding water or stock to adjust the consistency. Cool completely before portioning out into child-sized servings. The ratatouille can be frozen for up to three months.
Sunflower-seed cookies
This is a recipe I used to make with my mother when I was a child. Because the recipe contains oats, sunflower seeds and raisins, she considered it to be more nutritious than 'empty calorie' treats such as chocolate-chip cookies. I've reduced the sugar because I prefer them less sweet.
Rather than baking all the cookies at once, divide the dough into three or four portions, wrap them tightly in two layers of cling-film, then refrigerate what you're not using immediately. When you want fresh cookies, leave the dough at room temperature for about 30 minutes, then shape it into balls and bake.
240 grams unsalted butter, slightly softened
150 grams brown sugar
150 grams granulated sugar
3/4 tsp fine sea salt
1 tsp baking powder
2 large eggs, at room temperature
1 tsp vanilla extract
180 grams plain (all-purpose) flour
240 grams quick-cooking rolled oats
130 grams sunflower seeds
120 grams raisins
Use a hand-held electric mixer to beat the butter with the brown and granulated sugar, salt and baking powder until light and fluffy. With the mixer speed on low, stir in the eggs one at a time, then add the vanilla extract. Stir in the flour then scrape the bowl with a rubber spatula and mix again. Use a wooden spoon to stir in the oats, sunflower seeds and raisins.
Preheat the oven to 180 degrees Celsius. Shape the dough into balls about 2cm in diameter and place them on a baking tray lined with parchment paper. Flatten the balls slightly then bake for about 10 minutes, or until done - they'll be fragrant, golden brown and firm to the touch.
Styling: Corner Kitchen Cooking School
 


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Susan Jung's recipes

Three baby food recipes that aren’t bland: Moroccan lamb stew, spring ratatouille, and sunflower seed cookies

Moroccan lamb stew (left) and spring ratatouille (right). Photo: Jason Joseph Bonello

Lifestyle

Food & Drink

Tingle those tiny taste buds by spicing up baby food for mini connoisseurs with these three recipes


Three baby food recipes that aren’t bland: Moroccan lamb stew, spring ratatouille, and sunflower seed cookies

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Tingle those tiny taste buds by spicing up baby food for mini connoisseurs with these three recipes

Tingle those tiny taste buds by spicing up baby food for mini connoisseurs with these three recipes