I've gone a bit muffin mad recently! However, if I can encourage you to try one savoury muffin recipe; try this. This is the business. An obvious flavour combination inspired by spanakopita but in a soft, squishable muffin which is easy for a baby or toddler to eat.
Obviously all cheeses are high in salt but by putting cheese into a muffin you eek it out a bit. This recipe also has no added bicarbonate of soda so you avoid that extra sodium and salty astringency which I don't personally like in a savoury muffin.
Sorry about the lack of photo, it's still all a bit hit and miss at the moment. I'm having the kiss of death with technology at the moment. It's not helped that on a mega washing mission this week I managed to wash my mobile phone. Now it's in silicon heaven with my camera.
Spinach and Feta Cheese Mini Muffins - makes approx 15 - ok for baby led weaners and probably 9 month old plus traditional weaners on finger foods (oh and Mummies, and Daddies...)
Ingredients
100g Frozen chopped spinach
2 eggs
4 tbsp milk
100g Feta cheese
2 tbsp olive oil
150g SR flour
A few grindings of nutmeg
Unsalted butter to grease the pan
Method
Preheat the oven to 180oC / 350F (fan) - 200oC / 400F (conventional).
Either leave the spinach to defrost or if you're impatient, heat in the microwave gently until defrosted. Cut the feta into small (approx 0.5cm) cubes. Mix the eggs, milk, olive oil and cheese then mix in the spinach. Melt the butter and brush a cupcake pan with it, or be fancy and use a silicon cupcake pan (no, it's not being really fancy really and I have to admit I formerly didn't see the point but after making savoury muffins and having them stick fast to the cupcake cases, I'm now a convert. I just have to buy one now but in the meantime I'm using a traditional cupcake pan and greasing it.)
Mix the wet mix into the flour and nutmeg. Do so until *just* combined. The rule is with muffins that you don't overmix. Spoon a desert spoonful into each hollow. Bake for 15-17 mins et voila! Just don't eat them all before your little one gets to them.
This is a new recipe so I've not tried freezing yet but I would imagine they would freeze well, most muffins do.
Update: Yep, freeze really well. Defrost at room temperature or on a microwave defrost programme (just check they're not too hot before serving.)
Kamis, 26 Mei 2011
Kamis, 19 Mei 2011
Quesadillas - ok for adults, 12 months plus or baby led weaners
It seemed to go down fairly well. Quite a bit made it into his mouth before he discovered the joy of throwing it all on the floor again (any suggestions people?) Also as I was eating exactly the same food when he looked at my lunch and pointed, I could give him some of mine. I'm sure he ate more as a result.
Quesadillas - Makes enough for an adult and a child. Ok for 12 months plus, probably ok for 9 month plus baby led weaners (just be careful to chop ingredients finely, watch them closely and keep an eye on salt levels).
Ingredients
2 Flour Tortillas
Handful of grated extra mature cheddar
1/3 tin of red kidney or pinto beans, crushed with a fork (preferably choose beans tinned without salt and sugar)
A small handful of fresh coriander
A large tomato, chopped finely
Method
Spread the crushed beans onto a tortilla, top with the tomato and the coriander then sprinkle over the cheese. Top with the other tortilla and fry in a frying pan over a medium heat for a couple of minutes until starting to brown on the bottom. Flip over (it might be easier to slide it onto a plate then flip) and cook on the other side until browned and the cheese is melted.
Cut into wedges, check the temperature before feeding to your baby. Adults can enjoy this with some salsa if they like.
This has been linked up to a Mexican Food Linky here!
Alternative filling suggestions (always include cheese):
Grilled peppers
Finely shredded meat (or try some of my baby chilli reheated before cooking)
Finely chopped spring onions
Avocado (mashed)
Rabu, 18 Mei 2011
The joy of bread
Recently I've had my eyes opened to just how tasteless most of the bread we eat in the UK is. A craft bakery bread is a truly fantastic thing.
Ok, I didn't want to stop there (although there are some fantastic craft bakeries out there worth giving a go), I thought I'd give bread making a go again. I used to make my own bread but haven't much in recent years, especially with the birth of my son but there is something therapeutic about it.
I tried making bread using a 'sponge method'. This is where you start the bread the night before and it's one step towards sourdough without creating a starter which needs more attention than your child. Sounds like more work, but actually it's not. I used the River Cottage Bread Book as a guide (so can't really reproduce the recipe here as I made no changes).
I think you'll agree if you check out my picture, the results are impressive.
I'm going to keep at it and start using craft techniques to perfect the flavour but the texture was amazing. I may put my breadmaker back in the cupboard...
Next time you buy a loaf of bread, take a slice and smell it, look a the texture, notice the flavour. If it's absent, perhaps you need to try different bread! Bread should be more than just tasteless polystyrene 'filler' and it's not expensive to buy decent bread or make it yourself. Even if it's only one loaf a week, it's worth having one loaf a week of something decent.
Pants. It's raining and the washing's on the line.
Ok, I didn't want to stop there (although there are some fantastic craft bakeries out there worth giving a go), I thought I'd give bread making a go again. I used to make my own bread but haven't much in recent years, especially with the birth of my son but there is something therapeutic about it.
I tried making bread using a 'sponge method'. This is where you start the bread the night before and it's one step towards sourdough without creating a starter which needs more attention than your child. Sounds like more work, but actually it's not. I used the River Cottage Bread Book as a guide (so can't really reproduce the recipe here as I made no changes).
I think you'll agree if you check out my picture, the results are impressive.
I'm going to keep at it and start using craft techniques to perfect the flavour but the texture was amazing. I may put my breadmaker back in the cupboard...
Next time you buy a loaf of bread, take a slice and smell it, look a the texture, notice the flavour. If it's absent, perhaps you need to try different bread! Bread should be more than just tasteless polystyrene 'filler' and it's not expensive to buy decent bread or make it yourself. Even if it's only one loaf a week, it's worth having one loaf a week of something decent.
Pants. It's raining and the washing's on the line.
Senin, 16 Mei 2011
Yoghurt Panna Cotta - ok for babies (if allowing a small amount of sugar)
I must apologise for the lack of posts, this week and weekend was a busy one.
Anyway, my son is gradually cutting back on the breastfeeds. We did drop the morning one only to reinstate it due to teething. Still, it won't be long all working well and I do worry about the lack of dairy in his diet sometimes. He's no longer a fan of yoghurt. It used to be that he'd happily eat plain yoghurt or one of my flavoured varieties but no longer. He doesn't like the commercial ones (I did try) and so I'm a bit stuck on the dairy front.
However much he loves the cream cheese pasta, it does get a bit dull. So, in a moment of inspiration thinking "he loves his fruit juice jelly", I decided to try panna cotta (or pannacotta, not sure and no-one seems to agree). The original recipe has sugar, cream and a vanilla pod in it so I've changed it to make it more baby friendly and cheaper. It does still contain sugar, albeit a small amount so if you're going strictly sugar free, you won't want to make this as completely sugar free is unlikely to be pleasant. That said though, there will be less sugar in this than a commercial yoghurt and if you want for babies older than 1 year you could try honey as a substitute.
Yoghurt Panna Cotta - makes 2 - big enough for a growing 1 year old or small adult portions. Would be ok for babies 6 months plus if you're allowing sugar in their diet, otherwise wait for 1 year plus.
Ingredients
90 ml full fat milk
2 tsp granulated sugar
1 tsp vanilla extract
1 leaf of gelatine
125g full fat greek yoghurt
Method
Soak the gelatine in cold water until floppy. In the meantime heat the milk, vanilla extract and sugar in the microwave until boiling. Whisk to make sure the sugar is dissolved. Squeeze the gelatine then add that in, whisking thoroughly to ensure fully dissolved. Whisk in the yogurt.
Pour into two pots or moulds and refrigerate for a about three hours. Use within approx 2 days (if you don't intend to eat the same day, it would be a good idea to make with a freshly opened bottle of milk with a good date on it, ditto with the yoghurt).
If desired serve with a the fruit purees from your freezer that your baby will no longer eat...
This wasn't a firm set but had some softness to it and a wobble so if you want to turn it out, leave it for longer; 5 hours plus. Certainly a hit with my little man and the most dairy that's gone into him for some time.
Anyway, my son is gradually cutting back on the breastfeeds. We did drop the morning one only to reinstate it due to teething. Still, it won't be long all working well and I do worry about the lack of dairy in his diet sometimes. He's no longer a fan of yoghurt. It used to be that he'd happily eat plain yoghurt or one of my flavoured varieties but no longer. He doesn't like the commercial ones (I did try) and so I'm a bit stuck on the dairy front.
However much he loves the cream cheese pasta, it does get a bit dull. So, in a moment of inspiration thinking "he loves his fruit juice jelly", I decided to try panna cotta (or pannacotta, not sure and no-one seems to agree). The original recipe has sugar, cream and a vanilla pod in it so I've changed it to make it more baby friendly and cheaper. It does still contain sugar, albeit a small amount so if you're going strictly sugar free, you won't want to make this as completely sugar free is unlikely to be pleasant. That said though, there will be less sugar in this than a commercial yoghurt and if you want for babies older than 1 year you could try honey as a substitute.
Yoghurt Panna Cotta - makes 2 - big enough for a growing 1 year old or small adult portions. Would be ok for babies 6 months plus if you're allowing sugar in their diet, otherwise wait for 1 year plus.
Ingredients
90 ml full fat milk
2 tsp granulated sugar
1 tsp vanilla extract
1 leaf of gelatine
125g full fat greek yoghurt
Method
Soak the gelatine in cold water until floppy. In the meantime heat the milk, vanilla extract and sugar in the microwave until boiling. Whisk to make sure the sugar is dissolved. Squeeze the gelatine then add that in, whisking thoroughly to ensure fully dissolved. Whisk in the yogurt.
Pour into two pots or moulds and refrigerate for a about three hours. Use within approx 2 days (if you don't intend to eat the same day, it would be a good idea to make with a freshly opened bottle of milk with a good date on it, ditto with the yoghurt).
If desired serve with a the fruit purees from your freezer that your baby will no longer eat...
This wasn't a firm set but had some softness to it and a wobble so if you want to turn it out, leave it for longer; 5 hours plus. Certainly a hit with my little man and the most dairy that's gone into him for some time.
Minggu, 08 Mei 2011
My son is 1! (And cheese scones!)
Hi all! I can't believe it! My son is 1 year old!
This time, last year, I was sat in my lounge thinking "why won't the contractions get closer together?" and getting frustrated (our birth centre had told us to wait till they were 3 mins apart.) Luckily we decided at about 3pm that they were getting stronger so it was worth going in. We got there at 3:30pm to find I was 10cm dilated and my son was born at 4:15pm in a birthing pool with gas and air.
Oh if I could go back to me sat in that lounge. What would I say? Maybe "don't be worried about the birth but the sleep deprivation is a killer!"
Anyway, worry ye not, I intend to continue blogging with child friendly foods and I will keep thinking on suitable foods for babies as well as my little toddler!
This recipe I have to admit I adapted from one I found on the internet but I can't remember where I found it so sorry, if this is your recipe, I nicked it! Please comment and I'd be happy to acknowledge the source! It would be suitable for adults or babies who are on finger foods (or baby led weaners). There's a small amount of salt from the cheese and some sodium from the raising agent in the flour but probably not excessive.
Cheese and Herb Scones - Makes Approx 10 - 12 depending on size
Ingredients
8oz Self Raising Flour
1 and a half oz Unsalted Butter
1 tsp chopped herbs (I used thyme)
2 oz grated extra mature cheddar
1/4 pt full fat milk
Method
Preheat the oven to 200 degrees C.
Rub the butter and flour together until they resemble breadcrumbs. (You can do all of this in a food processor btw.) Stir in cheese and herbs. Add enough milk to come together as a dough, you won't need it all so add it slowly. Kneed briefly then press or roll out into a layer about 1.5cm thick. Cut into pieces either using a cutter or cutting into sticks (which younger babies particularly might find easier.) Brush with some of the remaining milk* and bake for 12-15 mins until risen and brown.
Good for snacks or as part of a lunch as an alternative to sandwiches.
* For older children and adults it might be nice to add an additional sprinkle of cheese onto the top at this point.
This time, last year, I was sat in my lounge thinking "why won't the contractions get closer together?" and getting frustrated (our birth centre had told us to wait till they were 3 mins apart.) Luckily we decided at about 3pm that they were getting stronger so it was worth going in. We got there at 3:30pm to find I was 10cm dilated and my son was born at 4:15pm in a birthing pool with gas and air.
Oh if I could go back to me sat in that lounge. What would I say? Maybe "don't be worried about the birth but the sleep deprivation is a killer!"
Anyway, worry ye not, I intend to continue blogging with child friendly foods and I will keep thinking on suitable foods for babies as well as my little toddler!
This recipe I have to admit I adapted from one I found on the internet but I can't remember where I found it so sorry, if this is your recipe, I nicked it! Please comment and I'd be happy to acknowledge the source! It would be suitable for adults or babies who are on finger foods (or baby led weaners). There's a small amount of salt from the cheese and some sodium from the raising agent in the flour but probably not excessive.
Cheese and Herb Scones - Makes Approx 10 - 12 depending on size
Ingredients
8oz Self Raising Flour
1 and a half oz Unsalted Butter
1 tsp chopped herbs (I used thyme)
2 oz grated extra mature cheddar
1/4 pt full fat milk
Method
Preheat the oven to 200 degrees C.
Rub the butter and flour together until they resemble breadcrumbs. (You can do all of this in a food processor btw.) Stir in cheese and herbs. Add enough milk to come together as a dough, you won't need it all so add it slowly. Kneed briefly then press or roll out into a layer about 1.5cm thick. Cut into pieces either using a cutter or cutting into sticks (which younger babies particularly might find easier.) Brush with some of the remaining milk* and bake for 12-15 mins until risen and brown.
Good for snacks or as part of a lunch as an alternative to sandwiches.
* For older children and adults it might be nice to add an additional sprinkle of cheese onto the top at this point.
Sabtu, 07 Mei 2011
Restaurants and No Added Sugar Sweet Potato and Sultana Muffins
I understand the world is not as excited about my son as I am, I really do. I was never a 'baby person' before I had a child but for the second time in recent weeks I had lunch out and felt a 'frosty' atmosphere from a member of staff.
The reason is that my son drops a lot of stuff. He can feed himself with his hands now but you know what restaurant high chairs are like, they never have a tray (and if they do, it's rarely one you'd want anyone to eat off) so there's nothing for him to rest the food on and so he drops it, then thinks "this is fun..." So I was moving the food out of the main walkways so it didn't cause an accident as carefully and discretely as I could but it seemed to be as soon as we started trying to feed our son, all the waiting staff in the restaurant seemed to want to hover in the general area.
I was so frustrated. The restaurant had chosen to place us where they did and they can't expect a baby to eat neatly surely? There were plenty of other tables in quieter areas. I have no idea why they sat us where they did.
So by the time our food arrived, our son started to calm down but I was on edge and didn't really enjoy it. It was so annoying.
I can understand it's annoying and potentially a health and safety hazard for the waiting staff but you don't have to make the parents feel bad and point it out. There are discreet ways of dealing with it. It made me want to very publicly breastfeed him instead. I can't imagine that would have made them any happier.
Anyway, on with the recipe. Apologies for the lack of visual delights, my camera has gone to silicon heaven, may he rest in peace. Hopefully we will be back to normal service soon. - Yay! Finally attached a (bad) photo!
This recipe hasn't got any bicarbonate of soda in it and I don't know if I'm particularly sensitive to the flavour but I find the ones with bicarbonate of soda have a slight salty astringency which I find unpleasant. Certainly I'm more keen on the flavour of these but they aren't the most beautiful looking; the lack of sugar makes them a little pale but the flavour is good.
No Added Sugar Sweet Potato and Sultana Mini Muffins (made approx 10-12)
Ingredients
100g Sweet Potato, grated
2 eggs
4 tbsp milk
100g sultanas
2 tbsp vegetable oil
150g SR flour
1 tsp cinnamon
1/4 tsp vanilla extract
Method
Preheat the oven to 200 - 220 degrees centigrade.
Mix the egg, sweet potato, sultanas, milk and oil. Put the flour and spices in a bowl then add the wet mixture mixing (don't overmix). Put a generous dsp into cupcake cases and bake for 15-17 minutes or until cooked (check to see if they spring back when pressed on the top.)
(Freeze well.)
Quick tip; the flavour is better and they taste sweeter somehow if you grate the potato finely. I have a medium 'microplane style' grater which I use but I found if I used a coarser one, although they were still nice they weren't as good.
The reason is that my son drops a lot of stuff. He can feed himself with his hands now but you know what restaurant high chairs are like, they never have a tray (and if they do, it's rarely one you'd want anyone to eat off) so there's nothing for him to rest the food on and so he drops it, then thinks "this is fun..." So I was moving the food out of the main walkways so it didn't cause an accident as carefully and discretely as I could but it seemed to be as soon as we started trying to feed our son, all the waiting staff in the restaurant seemed to want to hover in the general area.
I was so frustrated. The restaurant had chosen to place us where they did and they can't expect a baby to eat neatly surely? There were plenty of other tables in quieter areas. I have no idea why they sat us where they did.
So by the time our food arrived, our son started to calm down but I was on edge and didn't really enjoy it. It was so annoying.
I can understand it's annoying and potentially a health and safety hazard for the waiting staff but you don't have to make the parents feel bad and point it out. There are discreet ways of dealing with it. It made me want to very publicly breastfeed him instead. I can't imagine that would have made them any happier.
Anyway, on with the recipe. Apologies for the lack of visual delights, my camera has gone to silicon heaven, may he rest in peace. Hopefully we will be back to normal service soon. - Yay! Finally attached a (bad) photo!
This recipe hasn't got any bicarbonate of soda in it and I don't know if I'm particularly sensitive to the flavour but I find the ones with bicarbonate of soda have a slight salty astringency which I find unpleasant. Certainly I'm more keen on the flavour of these but they aren't the most beautiful looking; the lack of sugar makes them a little pale but the flavour is good.
No Added Sugar Sweet Potato and Sultana Mini Muffins (made approx 10-12)
Ingredients
100g Sweet Potato, grated
2 eggs
4 tbsp milk
100g sultanas
2 tbsp vegetable oil
150g SR flour
1 tsp cinnamon
1/4 tsp vanilla extract
Method
Preheat the oven to 200 - 220 degrees centigrade.
Mix the egg, sweet potato, sultanas, milk and oil. Put the flour and spices in a bowl then add the wet mixture mixing (don't overmix). Put a generous dsp into cupcake cases and bake for 15-17 minutes or until cooked (check to see if they spring back when pressed on the top.)
(Freeze well.)
Quick tip; the flavour is better and they taste sweeter somehow if you grate the potato finely. I have a medium 'microplane style' grater which I use but I found if I used a coarser one, although they were still nice they weren't as good.
Minggu, 01 Mei 2011
'Quiche' frittata for babies
I don't feed my son many eggs eu naturelle and I worry he's getting enough protein some days as he suddenly decides he doesn't like something he's had before (beef stew has been receiving less than glowing reviews of late).
The joys of your baby approaching toddler-hood eh? Still, perhaps it's no longer the weather for heavy stews and I have found that he's really interested any time I make him something new so it's worth keeping up changing things and trying new things.
Now this recipe does contain some salt in the cheese and the ham but I think you can be reassured that the quantities will be small (when you look at the measurements) and by excluding the pastry shell, we miss out on more salt and saturated fats. Definitely serve this with lots of vegetables or salad.
I've recommended extra mature or mature cheddar for this and likewise I think you should use a flavourful ham. This is because the more flavour it has, the less you need and so the less salt is added to the dish (mild cheddar has the same salt content as mature or extra mature so what's the point?) Talking of flavourful hams, I often used to buy black forest ham from Aldi which they have recently started to restock. I used to buy this type of cured ham from a local deli at at least 3 times the price but this stuff from Aldi is fantastic! (I'm not being paid for this endorsement either!) 89p for a pack and as you can see, I've only recommended 5g in the dish for my son but the flavour still came through. I wouldn't give it to babies uncooked though as it is cured and air dried (not cooked; ie parma ham style) but the rest of the pack would easily do two more adult sized sandwiches or used where you would use parma ham in cooking (albeit with a smokier flavour.)
Quiche / Frittata (1 serving for a 1 year old, possibly 2 servings for smaller babies on finger foods.)
Ingredients
1 egg
Approx 10g grated extra mature or mature cheddar
Approx 5g ham chopped into small pieces (miss out if you want to make it vegetarian)
Splash of full fat milk
Spray oil or a little unsalted butter, melted.
Method
Grease a ramekin; you can use spray oil for this or some melted butter. Break and mix the egg in a bowl mixing in the other ingredients. Pour the mixture into the greased ramekin.
Bake for approx 20 minutes at 200 degrees C. It took 22 minutes in my oven but I would think it would depend on the size of your ramekin (as if it's of a narrower diameter, the mix will be deeper and take longer to cook.)
The mix souffles up as it cooks then sinks back a little as it cools. Ideally put this in when you're using the oven for something else but it would taste fine cold so with a bit of forward planning, you could probably make lunch and tea at the same time. I'd also be tempted to make a spare one for my work lunchbox sometime.
Addition: I was thinking last night about how some people reading the above recipe might think "I'm not giving my baby that much egg, it's bad for them! I thought it's worth having a think about eggs and their bad press in recent years. Lion eggs are vaccinated against Salmonella and properly cooked eggs will kill any Salmonella anyway. What really did it for eggs though was advice which was given a few years back to eat a maximum of three eggs a week due to their high cholesterol content. Of course what no-one had checked was whether high cholesterol from eggs in your diet contributed to high blood cholesterol and, certainly in the case of eggs, it doesn't.
That all said, just like other foods which have received bad press from time to time, there is a lingering feeling that it's still 'not right', but eggs are a fantastically dense source of nutrients. They're a great source of protein and fat. We forget in all these messages about 'healthy eating' that small kids do need fat to grow. Natural, non processed foods which have a higher fat content like eggs are also often full of fat soluble vitamins. They contain vitamin D (one of the few foods which do and many women and children are deficient in this vitamin).
The joys of your baby approaching toddler-hood eh? Still, perhaps it's no longer the weather for heavy stews and I have found that he's really interested any time I make him something new so it's worth keeping up changing things and trying new things.
Now this recipe does contain some salt in the cheese and the ham but I think you can be reassured that the quantities will be small (when you look at the measurements) and by excluding the pastry shell, we miss out on more salt and saturated fats. Definitely serve this with lots of vegetables or salad.
I've recommended extra mature or mature cheddar for this and likewise I think you should use a flavourful ham. This is because the more flavour it has, the less you need and so the less salt is added to the dish (mild cheddar has the same salt content as mature or extra mature so what's the point?) Talking of flavourful hams, I often used to buy black forest ham from Aldi which they have recently started to restock. I used to buy this type of cured ham from a local deli at at least 3 times the price but this stuff from Aldi is fantastic! (I'm not being paid for this endorsement either!) 89p for a pack and as you can see, I've only recommended 5g in the dish for my son but the flavour still came through. I wouldn't give it to babies uncooked though as it is cured and air dried (not cooked; ie parma ham style) but the rest of the pack would easily do two more adult sized sandwiches or used where you would use parma ham in cooking (albeit with a smokier flavour.)
Quiche / Frittata (1 serving for a 1 year old, possibly 2 servings for smaller babies on finger foods.)
Ingredients
1 egg
Approx 10g grated extra mature or mature cheddar
Approx 5g ham chopped into small pieces (miss out if you want to make it vegetarian)
Splash of full fat milk
Spray oil or a little unsalted butter, melted.
Method
Grease a ramekin; you can use spray oil for this or some melted butter. Break and mix the egg in a bowl mixing in the other ingredients. Pour the mixture into the greased ramekin.
Bake for approx 20 minutes at 200 degrees C. It took 22 minutes in my oven but I would think it would depend on the size of your ramekin (as if it's of a narrower diameter, the mix will be deeper and take longer to cook.)
The mix souffles up as it cooks then sinks back a little as it cools. Ideally put this in when you're using the oven for something else but it would taste fine cold so with a bit of forward planning, you could probably make lunch and tea at the same time. I'd also be tempted to make a spare one for my work lunchbox sometime.
Addition: I was thinking last night about how some people reading the above recipe might think "I'm not giving my baby that much egg, it's bad for them! I thought it's worth having a think about eggs and their bad press in recent years. Lion eggs are vaccinated against Salmonella and properly cooked eggs will kill any Salmonella anyway. What really did it for eggs though was advice which was given a few years back to eat a maximum of three eggs a week due to their high cholesterol content. Of course what no-one had checked was whether high cholesterol from eggs in your diet contributed to high blood cholesterol and, certainly in the case of eggs, it doesn't.
That all said, just like other foods which have received bad press from time to time, there is a lingering feeling that it's still 'not right', but eggs are a fantastically dense source of nutrients. They're a great source of protein and fat. We forget in all these messages about 'healthy eating' that small kids do need fat to grow. Natural, non processed foods which have a higher fat content like eggs are also often full of fat soluble vitamins. They contain vitamin D (one of the few foods which do and many women and children are deficient in this vitamin).
I've linked up to Britmums #eggmainsinminutes linky sponsored by British Lion Eggs, check it out on eggrecipes.
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