Pineapple – Apple Juice – Shabbu’s Tasty Kitchen


Ingredients:

1 cup pineapple, peeled and chopped
1 apple , peeled and chopped
2-3 tbsp sugar ( or as required)
1 1/2 -2 cups water
ice cubes

Preparation:

  1. In a blender, add the chopped pineapple, apple, sugar and water and blend well.
  2. Strain the prepared juice and pour it in serving glasses…Serve with ice cubes…

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Meatball Pasta Bake Recipe – Best ever!


In the mood for a comforting Meatball Pasta Bake? Easy beef and pork meatballs in a simple tomato sauce, tossed with penne pasta and baked to gooey perfection.

Who doesn’t love a good pasta bake Recipe? This One Pan Chicken Pesto Pasta Bake and this Greek Pastitsio are absolute favourites.

A white casserole dish filled with meatball pasta bake on a wooden board.

Any pasta bake is just delicious but filled with homemade meatballs, a gorgeous pasta sauce and gooey, stringy cheese? Too good.

And, all homemade people. No jars of premade pasta sauce here. All the flavour is totally in your control and I love that.

The easy meatball recipe

You heard right. An easy meatball recipe. These are my homemade Italian meatballs which are easy to make and bursting with flavour. Just on their own they’re amazing so you know they’ll be good baked into pasta.

They’re fried off until golden, then added to al dente spiral pasta, cheeses and rich tomato sauce for the ultimate in comfort food.

  • Meatballs: Made up of beef and pork mince, breadcrumbs, milk, parmesan, parsley, onion, garlic and seasonings. These are easy to make and can be made ahead of time.
  • Pasta: I use dried spiral or sometimes penne pasta. They both hold their shape well and allow let the sauce ooze through the gaps. But you can use up whatever leftover pasta you have too. It’s very forgiving.
  • Passata and diced tomatoes: Two types of tomato make up this rich sauce. Passata may be called tomato puree or tomato sauce (not the ketchup variety) where you are.
  • Seasonings: Salt, pepper, sugar and oregano are all the seasoning this sauce needs.
  • Cheese: In two forms – mozzarella for its stringy texture and cheddar for flavour.
  • Beef stock / broth: Make sure to use low-sodium if you can get it so you can control the salt content better.
  • Onion and garlic: These add a great base flavour and umami.
  • Basil: This adds freshness and is the perfect herby punch.

How to make meatball pasta bake

Steps showing how ot make meatball pasta bake.
A white casserole dish filled with pasta bake, ready to bake.
  1. The pasta: Start by boiling some water and make sure to add a good hit of salt to the water. Add the pasta once it’s boiling and cook until just before al dente (so that you can see just a little sliver of uncooked pasta in the middle when you bite into it.
  2. The meatballs: These are as simple as mixing all the ingredients in a bowl then rolling into balls.
  3. Cook the meatballs: Fry the meatballs in a pan until nice and golden all over then set aside.
  4. The sauce: Saute then onion first, then add the beef stock to deglaze the pan. Now add the remaining ingredients. Bring it to a simmer and check the seasoning.
  5. Assemble and bake: Now add the meatballs and half the cheese mixture. Give it a mix up and top with the remaining cheese before baking until golden and gooey.
A spoon taking a scoop of pasta bake from a white casserole dish.

Tips and tricks

  • Make ahead meatballs: These meatballs can be made ahead, and even frozen, so go ahead and make a big batch so you can make your pasta bake at the drop of a hat.
  • Al dente pasta: Actually you need pasta which is just before al dente. Softened on the outside, but you’ll see a line of uncooked pasta on the inside when you bite into it. This will mean it’s the perfect texture once it’s finished baking.
  • Use a stove to oven pan: A good large skillet or casserole pan like mine, mean you can cook it on the stove, then transfer it straight to the oven. No extra dish to clean up.

Storing pasta bakes

Like many, this meatball pasta bake freezes well. If freezing it unbaked, assemble, then let it cool before wrapping and freezing.

Leftovers will keep well for 2-3 days in the fridge. Add a splash of water before reheating. Leftovers freeze well too, just make sure to wrap them really well.

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Top down view of a white casserole dish filled with meatball pasta bake.

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Top down view of a white casserole dish filled with meatball pasta bake.

Meatball Pasta Bake Recipe

For a comforting dinner, the whole family will devour, try this Meatball Pasta Bake. From the meatballs to the sauce, this entire meal is made from scratch and you’ll love how easy it is.

COOK THE PASTA

  • Fill a large saucepan 2/3 full of water, add 3-4 teaspoons of salt per litre of water (per quart). Bring it to a boil then cook the pasta for 6-8 minutes, or until slightly undercooked (it will cook the rest of the way in the bake).

  • Drain the pasta and tip it into an 8 cup casserole dish. If using the frying pan as your baking dish, just return the pasta to the saucepan. Drizzle over a tiny bit of oil and mix it around, so that it doesn’t stick together. Set aside.

BROWN THE MEATBALLS

  • Preheat the oven to 200C / 400F / 180C fan forced

  • Heat roughly half the oil in a large frying pan (a stove to oven pan is great for less washing up). Cook the meatballs over high heat turning often, until browned on the outside. (they don’t need to be cooked through). Set aside.

MAKE THE SAUCE

  • Add the remaining oil to the pan along with the onion. Over medium-high heat, cook the onion, stirring often until softened. Roughly 4-5 minutes.

  • Add the the beef stock to deglaze, let it come to a simmer.

  • Add the remaining sauce ingredients – garlic, diced tomatoes, passata, oregano, salt, pepper and sugar and 2 tablespoons basil – to the pan and mix to combine. Bring back to a simmer for 2-3 minutes until thickened slightly Taste and adjust seasoning if necessary.

ASSEMBLE AND BAKE

  • Add the meatballs, pasta and half the cheeses and stir it all together.

  • Sprinkle the remaining cheese over the top, then bake 15-20 minutes or until golden and melty.

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. It’s best to use blocks of cheese and grate / shred them yourself. Pre-shredded cheese often has a floury coating to stop it sticking together but it also affects the texture and melt. 
  3. Tomato passata may be known as tomato sauce (not ketchup style) or tomato puree where you are.

MORE PASTA RECIPES!

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Who will be attending Prince Philip’s funeral?


The service, which will take place in St George’s Chapel at Windsor Castle, is due to last 50 minutes and will be televised.

The funeral attendees will mostly be family members.

Here’s who has made the cut:

The Queen

Naturally, Prince Philip’s wife, Her Majesty The Queen will be in attendance. Their 73-year union made Philip the longest-serving consort of a reigning British monarch.

Philip and Elizabeth married in 1947, but they actually met years earlier when Philip was 13 and Elizabeth was eight. From 1939, at the age of 18, he began corresponding with the 13-year-old Princess Elizabeth.

Prince Charles and the Duchess of Cornwall

Philip’s eldest son Prince Charles and his wife Camilla, Duchess of Cornwall have shared a number of moving tributes to the Duke of Edinburgh since his passing.

“My father, for I suppose the last 70 years, has given the most remarkable, devoted service to The Queen, to my family and to the country, but also to the whole of the Commonwealth,” Charles said.

“My dear Papa was a very special person.”

Princess Anne and Sir Tim Laurence

Princess Anne has expressed her sadness at her father’s death, saying she was “never really ready” for him to pass away despite his old age.

“My father has been my teacher, my supporter and my critic, but mostly it is his example of a life well lived and service freely given that I most wanted to emulate,” Anne said.

“His ability to treat every person as an individual in their own right with their own skills comes through all the organisations with which he was involved.”

Prince Andrew

The third son of Philip and the Queen has largely avoided the spotlight since being caught up in controversy over his friendship with Jeffrey Epstein, but Prince Andrew has stepped out recently to pay tribute to his father.

“He was a remarkable man,” Andrew said.

“I loved him as a father, he was so, calm. If you had a problem, he would think about it. He was always someone you could go to and he would always listen. It’s a great loss.”

He said the Queen had described Philip’s passing as “having left this huge void in her life”.

Prince Edward, the Countess of Wessex, Lady Louise and Viscount Severn

Prince Edward, wife Sophie and their two children Louise and James will attend the funeral.

Philip’s youngest son has said his father had “a unique ability to make a lasting impression in a remarkably short time”.

“I, like all my family, have a lifetime of lasting impressions, inspiration, shared passions and love,” Edward said.

Prince William and the Duchess of Cambridge

Second in line to the throne Prince William and wife Catherine have been sharing family photos on social media in the wake of Prince Philip’s death, with some of them taken by the Duchess of Cambridge herself.

“I will always be grateful that my wife had so many years to get to know my grandfather and for the kindness he showed her,” William said.

“I will never take for granted the special memories my children will always have of their great-grandpa coming to collect them in his carriage and seeing for themselves his infectious sense of adventure as well as his mischievous sense of humour!”

Prince Harry

All eyes will be on Prince Harry when he makes his first public appearance since his bombshell interview with Oprah Winfrey.

He will not have his wife Meghan by his side for support – she was unable to fly from her home in Los Angeles as she is in the third trimester of her pregnancy.

Harry shared some touching memories in a statement of his grandfather, describing him as “master of the barbecue, legend of banter and cheeky right ‘til the end”.

“He has been a rock for Her Majesty The Queen with unparalleled devotion, by her side for 73 years of marriage, and while I could go on, I know that right now he would say to all of us, beer in hand, ‘Oh do get on with it!’” Harry said.

Peter Phillips

It’s believed Princess Anne’s son Peter Phillips will be between a feuding Prince Harry and Prince William when the Royal Family walks behind Prince Philip’s coffin at the funeral.

“I’m not sure one envies Peter Phillips here,” royal expert Sarah Gristwood told Sky News.

“But, of course, luckily, you might say, a sober demeanour is appropriate.”

Zara and Mike Tindall

Princess Anne’s daughter Zara, whose son Lucas’ middle name is Philip in honour of the Duke of Edinburgh, was said to have shared a close bond with her grandfather.

Princess Beatrice and Edoardo Mapelli Mozzi

Prince Andrew’s eldest daughter does not have an official social media channel, but she has previously spoken of her fondness of her grandfather.

In an ITV documentary in 2016, she fought back tears as she talked about her “fabulous grandfather”.

“When I talk about my grandfather, I really get quite emotional,” she said.

“Because he is the most unique person and I’m very lucky there have been so many times where I have been able to share magical moments with my grandfather.”

Princess Eugenie and Jack Brooksbank

Princess Eugenie, whose son August also has the middle name Philip, shared a particularly heartwarming tribute to Instagram.

“I remember learning how to cook, how to paint, what to read. I remember laughing at your jokes and asking about your spectacular life and service in the navy,” she wrote.

“I remember incinerating the sausages and you swooping in to save the day. I remember your hands and your laugh and your favourite beer.

“I will remember you in your children, your grandchildren and great grandchildren.”

Here are the other family members who will also be in attendance:

The 2nd Earl of Snowdon – Princess Margaret’s son and Prince Philip’s nephew.

Lady Sarah Chatto and Daniel Chatto – Princess Margaret’s daughter and her husband.

The Duke of Gloucester, the Duke of Kent and Princess Alexandra – The Queen’s cousins.

Bernhard, Hereditary Prince of Baden; Prince Donatus, Landgrave of Hesse and Prince Philipp of Hohenlohe-Langenburg – Philip’s German relatives.

The Countess Mountbatten of Burma – the wife of Earl Mountbatten, Norton Knatchbull, the grandson of Philip’s beloved uncle the 1st Earl Mountbatten, who was murdered by the IRA in 1979.



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Chocolate cookies, chunky fudgy stir together

Chocolate cookies, chunky fudgy stir together


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These giant chocolate cookies are chunky, fudgy centred cookies are so delicious you can’t stop at one. They are perfect when you want a recipe that you can stir together. There’s no creaming butter and sugar, just put everything into one bowl and stir. Great to make with the kids!

Whenever you want a show-stopping cookie you can pull this one out. It’s a cookie that is crispy around the outside edges but soft and fudgy in the centre.

Chocolate cookies, chunky fudgy stir together

These cookies are favourites with everyone. My son calls them the ultimate brownie cookie when he eats them straight from the oven. Whether you eat them hot like he does or you wait till the next day I guarantee these will be a favourite.

So there’s no beating, make them by hand. How do you make these chocolate cookies chunky and fudgy ?

big chocolate cookies-stacked-on-a-plate

They are easy. You just need to put the timer on and cook till just set. Follow these directions and you can’t go wrong.

The ingredients for fudgey chocolate cookies on a bench
Dry ingredients for chocolate cookies in a bowl
A bowl with the ingredients for cookies featuring melted butter
Stirring together chocolate ingredients for cookies
Stirring chocolate cookies by hand in a bowl
A bowl with chocolate and nut mixture ready to make cookies
Balls of chocolate cookie dough on a baking tray
Cookies in the oven on a tray
A tray full of fat chocolate cookies

Things to remember when making the perfect cookies

  • Always combine the dry ingredients well before starting to mix in the eggs and butter
  • This type of cookie dough is best when chilled. Even the next day or days later it is even better
  • Roll the dough into balls and don’t flatten them for best results
  • Undercooking is the way to great fudgy centres. Only cook till just set, about 12-13 minutes
  • Cool the cookies a little before trying to move to a cake rack
  • These cookies although de-licious can be a little sweet so, to add more goodness add a cup of rolled oats and a cup of chopped nuts

Don’t stop there. Try these cookies too….

Levain bakery New York City copycat cookies Levain Bakery Cookies on a cake rack

White chocolate and pistachio cookies white chocolate chip pistachio cookies on a cake rack wirth pistachios

Brookies cookies, Brownies but better Brookie. brownies cookies on a black speckled plate

Peanut Butter banana cookies banana Peanut Butter cookies on a rack

Spelt, chia hundreds and thousands cookies Chia and spelt cokies on a red and white tray

Chocolate chunk fudge cookies

These cookies are easy to make because you just stir them together. Great to make with kids

Prep Time 10 mins

Cook Time 12 mins

Course Cookies

Cuisine Australian

Ingredients  

  • 350 gm flour, plain 2 1/4 cups, 12.40 oz
  • 200 gm brown sugar 1 packed cup | 7.0 oz
  • 150 gm caster sugar 3/4 cup | 5.3 oz
  • 60 gm cocoa, dark 1/2 cup | 2 oz
  • 200 gm chocolate chips 1 cup | 7.0oz
  • 1 tsp baking powder
  • 225 gm butter melted | 7.9 oz
  • 2 whole eggs beaten
  • 1 tsp vanilla
  • 1/2 tsp salt

Instructions 

  • Set the oven 180C | 350 F

  • Mix the flour, cocoa, baking powder, salt and sugars together well then mix in the chocolate chips

  • Melt the butter

  • Mix the eggs together with the vanilla

  • Mix all the ingredients together in a bowl until well combined and there is no dry ingredients left. Cover the bowl in plastic and chill for several hours or even a few days. If you want to make them straight away spread the mixture on a tray and freeze for 20 minutes to chill down

  • When you are ready for cookies, roll balls of dough the size of a golf ball and put onto a lined baking tray. (You may have to leave the dough on the bench for a few minutes to let it warm enough to roll balls) These need to be baked from cold for the best fudgy results Leave 8cm distance between each.

  • Bake for 12 minutes

  • The cookies will only just be baked around the outside and the centre will still be soft when touched. They may appear uncooked. Once cool they will firm up.

  • Cool on the tray till starting to firm up. Then cool on a rack for at least 1/2 an hour before eating. They will be fudgy in the middle and crunchy on the outside

  • The cookies can be baked till cooked through but they are quite hard and crunchy

Notes

For best results cook this dough from chilled.
Put into the fridge for several hours to a couple of days or flatten onto a tray and freeze for up to 20 minutes. 
If baking with kids this is the time to prepare baking trays and clean down the benches
Add nuts or oats or fruit if you like. Add approximately a cup of any of oats and or nuts.

Keyword baked, baking, chocolate, cookies

These cookies were inspired by Gemma Stafford

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That’s not a burger – THIS is a burger. Does Australia have a hamburger problem? | Burgers


This week, Yelp released a list of the 50 best burger joints in Australia. But there appeared to be a problem – a severe lack of milkbars serving burgers with “the lot”. What is the point of eating a hamburger in Australia if it doesn’t include beetroot, pineapple, bacon and egg?

The winner doesn’t even include beetroot. And while a token slice of pineapple was strewn among the menus, jalapenos and blue cheese appear almost compulsory. That’s not a burger!

Have posh burger joints killed Australia’s only claim to burger fame – “the lot”?

Australia, do we have a burger problem? Our panel considers:

Nancy Groves: Australia can’t even get McDonald’s right

Australia’s best burgers? Pull the other gherkin! When Yelp’s list dropped into my inbox, I let out a loud one. Rice paper rolls perhaps. Melt in the mouth sushi. But burgers aren’t ever going to be Australia’s thing. And that’s OK.

Food – fast, slow or otherwise – has been one of the greatest joys of my life in Sydney. The avo-heavy breakfasts, the incomparable Vietnamese Pho, the wildly inventive tasting menus and the prawns, fresh from Sydney fish market and thrown on a Christmas barbie.

But burgers? I’ve lost the craving. Call it the climate. Or the fact that the few I’ve eaten, posh or not, have been soggy, over-sauced imitations of the real thing. Try the original Honest burger with a side of rosemary salted chips in London’s Brixton Market; the perfect buns at the not-so-secret Burger Joint inside Le Parker Meridien in New York. Or best of all, the bloody red pattie you can order at 3am at the Bowery diner (side note: I love you, Sydney, but sort out your opening hours).

I’ll concede there’s a moment for an Aussie burger and that’s 11pm at Splendour in the Grass festival after a day’s live-blogging inside a sweltering media tent. But Australia can’t even get McDonald’s right. Some silly rule about the burgers having to be made up fresh, rather than sweating on the hotplate for hours. That square of plastic cheese is never fully melted and I’m certainly not loving it.

Martin Farrer: Tamworth has the best burger place I’ve ever come across

Tamworth airport may not have much in the way of restaurants (in fact, it doesn’t have much in the way of anything), but what it does have is the best burger place I’ve ever come across, for three reasons. One, it contained beetroot, a revelation to anyone brought up in Britain in the 1970s who was accustomed to finding the unloved purple vegetable on the family table alongside limp lettuce and maybe a bit of tinned corned beef on the odd summer day when the temperature went above 20C. Two, the burger, which also contained a fried egg, bacon and all sorts of other stuff, was massive. Three, I had a raging hangover and it hit the spot with a mighty bullseye.

It’s quite a while ago now so I don’t even know if the airport’s homely little cafe has survived as long as my memory of its stand-out contribution to Australian cuisine, but I hope it has.

The Double Trouble at Johnny’s Burger Joint in Western Australia came in at number 5. Photograph: Justin W./Yelp

Elle Hunt: a sly bit of my friend’s beef burger was enough to end my vegetarianism

In most cases it’s invoked, the “slippery slope” is a fallacy. But a sly bite of my friend’s beef burger at Mary’s in Newtown (number six on the list) was enough to end my vegetarianism – for the second time, which says everything you need to know about how strongly I held that principle.

After a two-year run at university that ended when I convinced myself that I had an iron deficiency that needed to be addressed, my second stab began in January when I moved to Australia. I was inspired by David Sedaris’s essay about moving to Japan to quit smoking, the unfamiliar surroundings helping to unravel deep-seated habits and form new, better ones. I didn’t want to waste the opportunity, so I became a vegetarian again and parted my hair to the other side.

In hindsight, it seems kind of arbitrary. It’s not surprising I wasn’t able to stick to my at least ostensible ideals when vegetarian burgers are so uniformly, so gratingly bad. Vegetarian pizza is at least recognisable as pizza, and in some cases is even preferable to pizza with meat on it.

It doesn’t matter which patty you throw at me (it will fall apart on impact, anyway), no mushed together concoction of lentils, chickpeas, tofu, mushrooms, zucchini, breadcrumbs and eggs comes close to rivalling a ground beef patty, with a bit of cheese, in a wholegrain, seeded bun. The most egregious abuse of the title – worse even than those thin, greenish rounds of packing material sold in 12-packs in supermarkets – is the portobello mushroom “patty”. That’s not a burger. That’s just a mushroom between bread.

That was what was on my plate at Mary’s when I asked for a bite of my friend’s beef burger. It was only a mouthful, I reasoned, and I hadn’t paid for it myself. Just a month after that sly bite of beef, I was ordering a Big Mac combo.

And it was delicious.

Gabrielle Jackson: a burger with the lot is the very essence of Australian summer

When I saw the best burger list, my first thought was that hamburgers are not really an Aussie thing. They’re not woven into the fabric of our cuisine as much as, say, a prawn on the barbie, roast lamb or a Thai green curry, I was thinking. And then a memory hit me with a wallop: strolling up from the beach, across a hot tarmac road, hair still wet and skin all salty, into the milkbar for a burger with the lot.

What culinary-related trauma had caused me to ever question Australia’s claim to a decent burger? Who even am I? But that is the problem. When was the last time I went into a milkbar? When was the last time I saw a milkbar? Are milkbars extinct? And along with them, the world’s best burgers?

Of course, the US can rightly lay claim to a very high standard of hamburgers. I hold fond memories of eating cheeseburgers in Corner Bistro in New York, and the queues at Shake Shack are undoubtedly justified.

But a burger patty of questionable origin, carelessly placed on top of some iceberg lettuce and a couple of slices of tomato, then topped with fried onion, a generous squeeze of BBQ sauce, beetroot, pineapple, bacon and egg in between a mass-produced sesame seed bun is a singular culinary delight. It is, quite simply, the very essence of Australian summer and no posh burger joint can ever hope to beat it.

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How an Italian family’s love of broccoli, olive oil and the ‘conti’ roll changed a city’s menus forever


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Baby Omelette Fingers – Healthy Little Foodies


This tasty and nutritious baby omelette is quick to make, easy for a baby to hold and eat, and the filling options are limitless.

Stack of Four Omelette Fingers on Bunny Plate

5 Reasons This Omelette Recipe is Great for Babies

  1. Nutritious – These omelette fingers provide good sources of key nutrients for developing babies. High-quality protein, iron, folate and omega-3 fats from the egg, as well as calcium in the cheese and vitamin C in the tomato.
  2. Adaptable – Switch out the tomato and basil for different herbs and veggies. Suggestions are given below.
  3. Quick – Great for busy parents, taking less than 10 minutes to prep and make. Terrific for any time of the day.
  4. The texture is soft and fluffy perfect for little gums!
  5. Finger form makes it easy for babies to pick up and self-feed.

Ingredient Information and Filling Suggestions

All you need is egg, milk and butter (or oil) to make your baby omelette. This recipe adds tomato, cheese and basil, a classic combination that kids love.

Flat Lay of Ingredients Needed To Make Baby Omelette

Omelettes are versatile and you can go crazy and add almost anything to them! Vegetables are a great option, for exposure as well as nutrition. With any variety of vegetable, cheese and fresh herbs add great flavour.

Why not try adding

  • Grated vegetables such as zucchini and carrots
  • Steamed vegetables such as broccoli, peas, sweetcorn, asparagus
  • Roasted veggies such as peppers (capsicum), sweet potato, potato
  • Sauteed vegetables, such as mushroom, spinach, onion, leek,
  • Herbs – chives, dill, parsley, tarragon, thyme

Just keep the pieces really small, so they don’t fall out of the omelette when you cut into fingers.

Process Shots and Cooking Tips

Collage of 6 Images Showing How to Make Omelette Fingers for Babies
  1. Whisk eggs, milk, basil, tomato and cheese together.
  2. Heat a small 20-23cm non-stick skillet until hot. Add the butter then when it foams, add the egg mixture and swirl around the pan to cover the base.
  3. Wait 20 – 30 seconds, then use a rubber spatula to lift up the edge, tilt the pan to make the egg run off the surface under the omelette. Repeat 4-5 times around the edges of the omelette.
  4. Cover with a lid and cook for around 45 seconds or until the underside is lightly golden and the top is just set.
  5. Fold omelette in half
  6. Transfer to a chopping board and cut fingers.

Frequently Asked Questions

When Can Babies Eat Omelettes?

You can introduce omelette from 6 months of age. Experts no longer recommend delaying the introduction of eggs. However, egg allergies are one of the most common allergies in children so care should be taken when introducing eggs to babies. Start with small quantities and offer during the day rather than at night so that you can watch your baby and respond if they have an allergic reaction.

Can You Keep Leftovers?

Yes, refrigerate in an airtight container for up to 2 days.

Top Down Shot of Omelette Fingers on Baby Bunny Plate Served with Avocado and Grapes

You May Also Like…

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Side Shot of a Stack of 4 Omelette Fingers on Baby Bunny Plate

Baby Omelette Fingers

A tasty omelette that is quick to make, easy for baby to hold and eat, and great for adding some extra vegetables.

Instructions

  • In a small mixing bowl whisk together the eggs, milk and basil. Add the tomato and cheese and continue to mix.

  • Melt butter, over medium heat, in a small frying pan. When it foams, add the egg mixture and swirl around the pan to cover the base.

  • Wait 20 – 30 seconds, then use a rubber spatula to lift up the edge of the omelette. Tilt the pan to allow the egg to run off the surface under the omelette. Repeat 4-5 times around the edges of the omelette.

  • Cover with a lid and cook for around 45 seconds or until the underside is lightly golden and the top is just set.

  • Fold omelette in half, transfer to a chopping board and cut into baby-friendly fingers.

Recipe Notes

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 
 

Nutrition Facts

Baby Omelette Fingers

Amount Per Serving

Calories 133
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g25%

Trans Fat 1g

Cholesterol 181mg60%

Sodium 151mg6%

Potassium 157mg4%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 9g18%

Vitamin A 711IU14%

Vitamin C 4mg5%

Calcium 119mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.



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Low Fodmap Sweet and Sour Pork Meatballs


I love Sweet and Sour anything, so it was one of the first things I adapted for the Low Fodmap diet! Today, after perfecting my recipe, I am very happy to share with you these Low Fodmap Sweet and Sour Pork Meatballs!

To make this dish suitable for the Low Fodmap diet, you need to use Low Fodmap ketchup. There are some brands commercially available, however, I just make my own as it takes under 20 minutes to make! Click here for the recipe.

Also, I prefer to use fresh pineapple and I avoid adding pineapple juice to my sauce, which would make the dish High Fodmap.

We all love meatballs in our house, so these were a super hit with my family as well. That said, you can also use the sauce to make other stir-fries like chicken or shrimp, or vegetables… The only limit will be your imagination! Or your tastebuds! Hahahaha

Serve these delicious Low Fodmap Sweet and Sour Pork Meatballs with rice for a complete meal the whole family will enjoy!

So, tell me, what is your favourite Chinese dish?

Enjoy and let me know how you like it in the comment section below. Also, don’t forget to check out the video recipe.

Low Fodmap Sweet and Sour Pork Meatballs

Low Fodmap Sweet and Sour Pork Meatballs

Low Fodmap Sweet and Sour Pork Meatballs

Low Fodmap Sweet and Sour Pork Meatballs – a Chinese classic adapted for the more delicate tummies that tastes just as good as the “original”!

Ingredients

Meatballs

  • 500
    gms
    – 1 lb pork mince
  • 2
    tsp
    ginger
    grated
  • 1
    tbsp
    garlic-infused olive oil
  • ½
    tsp
    Chinese 5 spice
  • 1
    tsp
    sesame oil
  • 1
    tsp
    salt

Stir Fry


  • tbsp
    vegetable oil or spray
  • 150
    gms
    red capsicum/bell pepper
    cut into bite-size pieces
  • 200
    gms
    – 8 oz. fresh pineapple
    cut into bite-size pieces
  • 8
    spring onions
    green parts only, sliced

Sauce

  • 6
    tbsp
    white sugar
  • 5
    tbsp
    rice vinegar
  • 4
    tbsp
    low fodmap ketchup
  • 1
    tsp
    Worcestershire sauce
  • 1
    tsp
    soy sauce
  • 1
    tsp
    Oyster Sauce
  • ¼
    tsp
    salt
  • 4
    tbsp
    water
  • Thickener
  • 1
    tbsp
    corn starch + 2 tbsp water
    mixed together

Instructions

Meatballs

  1. Using your hands, mix together all the ingredients in a big bowl.

  2. Wet both hands with some water and shape into meatballs. Set aside.

  3. Spray with oil and bake at 210°C – 425°F for 15 minutes or until cooked through. Keep aside.

Stir Fry

  1. Mix together the sauce ingredients and keep aside.

  2. Mix together the thickener in a separate small bowl.

  3. Heat the vegetable oil in a wok or skillet over high heat.

  4. Add the bell pepper and stir fry for 2 minutes.

  5. Add the mixed sauce ingredients and stir until the sugar has dissolved and the sauce begins to bubble.

  6. Add the thickener. Bring to a simmer, stirring constantly. Then cook until the sauce thickens to a syrup consistency – this will take about 2-3 minutes.

  7. Add the meatballs. Stir to coat well with the sauce.

  8. Add the pineapple pieces and green onion stalks (just to warm) and remove from the stove.

  9. Serve hot with rice.

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Low Fodmap Sweet and Sour Pork Meatballs

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Aussies prepare for the great Australian staycation, research shows


While vaccination programs roll out worldwide, international border closures have catapulted ‘Staycations’ to the top of bucket-lists for travel-hungry Aussies.  For many, that means a trip to support regional Australia, and towns that faced challenges long before the pandemic with floods, drought and bushfires a common occurrence in recent years. Australians, parochial and proud, are […]

The post Aussies prepare for the great Australian staycation, research shows first appeared on Australian Food News.

Thank you for seeing this story about the latest food news items named “Aussies prepare for the great Australian staycation, research shows”. This news article is posted by MyLocalPages Australia as part of our national news services.

#Aussies #prepare #great #Australian #staycation #research #shows



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HowToCookThat : Cakes, Dessert & Chocolate | Cake Rescue : Shaped Cake Tins, Tsunami Cake & Island Cake


 

After a year of working on it I am finally ready to announce my cookbook, it goes to the printers this week and will be available very soon. There is a list of bookstores that you can preorder from here

Shaped Cake Tins

easy Thomas the tank engine cake ann reardon
Shaped cake tins can be deceptively tricky to use. If your character suits star shaped piping patter then that is one way to go, otherwise try using the tin as a mold firstly to bake the cake and then to mold chocolate. For this you can use candy melts or colour white chocolate. When colouring chocolate you need to use oil based food colouring (available from cake decorating stores). Water based food colours and gel food colours can seize your chocolate. If you are using real chocolate that contains cocoa butter don’t forget to temper it. If you are using compound chocolate you can skip the tempering step.

Island Cake

island cake jello cake how to cook that

For the jelly (Jell-O) use gelatine sheets because they set clearer. Watch the video to see how to decorate the cake and the secret to make sure the jelly does not go cloudy.

Ocean Jelly Recipe:
18 sheets of gelatin
bowl of water to soften gelatin
7 tablespoons sugar
500mL (16.91 fluid ounces) water
Food colouring (I used, blue, green and a tiny, tiny bit of red)
Flavouring to taste

Place the gelatine sheets in a bowl of water to soften.

In a pan heat the sugar, water, colour and flavour until the sugar is dissolved. Add the gelatin sheets and stir until melted.

Cool until it reaches room temperature.

Tsunami Cake (Pull Me Up Cake)

pull me up tsunami cake ann reardon video

Cream Lava Cake :
For an 8″ round cake you will need to top it with cups of lightly whipped cream (refer to the video for the consistency you are looking for). You can add some vanilla and icing sugar to your cream if you wish.

Ganache Tsunami Cake:
290g (10.23 ounces) white chocolate
100mL (3.38 fluid ounces) cream

Place the cream and chocolate into a bowl and microwave for 1 minute, stir, 30 seconds, stir and continue 30 second bursts until the chocolate is melted. Add food colouring if you desire. Cool to room temperature, but do not wait until it is thick. If it is set too thick take a big spoonful out and microwave it in a seperate bowl to warm it. Stir this warmed ganache back into your main bowl of ganache to thin it down. Repeat as necessary.

For and 8″ round cake you will need 1 1/2 cups of ganache and toppings of your choice.

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you’ll need to know for success every time.

Booksellers where you can pre-order your very own copy:
http://bit.ly/ARcookbook

All recipe quantities in the book are in grams, ounces and cups.

Thanks for seeing this news release regarding cooking and World food news called “HowToCookThat : Cakes, Dessert & Chocolate | Cake Rescue : Shaped Cake Tins, Tsunami Cake & Island Cake”. This post is presented by My Local Pages as part of our local and national news services.

#HowToCookThat #Cakes #Dessert #Chocolate #Cake #Rescue #Shaped #Cake #Tins #Tsunami #Cake #Island #Cake



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