Sweet Couscous with Sultanas

An alternative to the rice pudding recipe here, not as rich but ok and quick to make.  This was inspired by a recipe in 365 Recipes for Babies Toddlers and Children.  

Sweet Couscous with Sultanas - serves 1 toddler, (contains a small amount of sugar)

Ingredients

1 oz Couscous ('instant' type)
1 tbsp sultanas
4 tbsp full fat milk
A few shakes of mixed spice
1 tsp sugar

Method

Put the sultanas, milk, spice and sugar in a microwavable bowl or jug and microwave until boiling.  Add to the couscous and leave, covered for approx 10-15 mins.  Serve when cool enough for your child.

Can I encourage you to grow your own?

I have one of the tiniest gardens in the world and this year I've hardly done anything in it, what with being a tad busy with my son but it surprised even me just how bountiful my garden has been despite the lack of care and attention.

I have a huge selection of herbs, most of which overwinter and require virtually no attention.  Let's see if I can list them all from memory; rosemary, golden marjoram, sorrel, purple sage, tarragon, golden thyme, italian flat parsley, curly parsley (grown from a supermarket pot), garlic chives, french flat leaf parsley, silver leaf thyme which is looking like it needs a good trim, greek oregano, bronze fennel...  I think that's it!  Perhaps you could include the various lavenders I have if you're feeling like a culinary adventure.  The only things which didn't survive last year's inches of snow and cold weather in December is the rosemary which I've had to replace this year (although normally it's pretty hardy) and the parsley took some time to get going again.  Hang on!  Of course, I have pots of mint.  Never grow mint in a border, it will take over.  It grows really happily in a pot, it will die down in winter but come back again.  Occasionally split it into new pots with some fresh compost and hey presto, more mint plants to give to other people as presents!

On top of all that there's the fruit and veg.  Constants in the garden are my tiny dwarf apple tree (there is an apple tree for every size of garden, trust me) and my autumn fruiting raspberries which are currently producing loads of fruit which my son is devouring just as raspberries are becoming difficult to find and expensive in the shops.  I don't get that.  I've only recently got rid of some trays of lettuce (sown in seed trays which lasted from about June to August and saved me loads of cash).

My french beans are romping away, much tastier than beans flown in from Kenya or Egypt and so easy to grow.  They're a dwarf variety but I've grown climbing versions before which means you can plant them in virtually no space at the back of a border and the upside is they have nitrogen fixing bacteria in their roots so they actually help the other plants!  Genius!

Tomatoes are a piece of cake to grow.  If you've never tasted a tomato grown outdoors just ripened in the sun, you've not tasted tomatoes.

So my lawn is about 6 metres by 3 metres.  My garden is small.  In previous years I've grown radishes, courgettes, potatoes (in pots) and chillis have been a huge success.

I think gardening can be a fantastic way of chilling out but also involving your child in the food they eat. My son is already fascinated by plants (obviously be careful, it's sensible to set a rule of 'no eating unless you've asked mummy first) but I often take pieces of herbs and crush them for him to smell.  I did that yesterday in someone else's garden with some Lemon Balm (Melissa) and there was a look of interest on his face.

Anyway.  Sights, smells, tastes, there is something potentially in a garden for babies and toddlers of all ages.  All you need is a windowbox to grow herbs, all you need is a countryside walk to pick blackberries at this time of year (but save some for us, I feel a batch of bramble jelly coming on...)

I've linked this up to 'Oldies but Goodies' on 'Hobbies'

Sugar Free Little Ginger Cakes

Well I suppose they're really no added sugar ginger cakes as there's sugar in the fruit but using fruit purees is a method I've heard of (and used) before to cut down on sugar in cooking, it also normally means you can cut down on the fat too as the fruit puree adds a lot of moisture.  


Slight warning, these may look a bit ho-hum but they're slightly addictive when warm.  They might not make it into your little one!

Sugar Free Ginger Cakes - makes approx 20.  Suitable for babies on finger foods, toddlers and hungry Mummies and Daddies!

Ingredients

1 tin of pears in juice (unsweetened) drained reserving the juice
2 tsp vanilla extract
50ml vegetable oil
2tsp ground ginger
1tsp mixed spice
250g SR flour
150g sultanas
1 egg

Method

Puree the pears with 100ml of the juice, oil and vanilla.  Add the egg and mix in all the remaining ingredients.

Put into greased cupcake or mini muffin tins (silicone ones are awesome as they're so easy to get out again.)  Cook in a preheated oven for 15 minutes and they're done!

If you fancy for older kids or adults, these might be nice with some ginger icing piped on top.

You know it's strange considering how many recipes I make with no added sugar that I can rarely get my diabetic father in law to try them.  He tends to screw up his nose at the idea of sugar free baking.  Maybe it's because for years he would be treated to some contraband parkin at my house and I just don't want to cook things at the moment that I would eat in front of my son but not give to him; it's just not fair.


Ah well, maybe the ginger will fulfil his parkin needs!

Potato Pancakes

It is the life of a blogger to permanently feel guilty for not posting.  Well, sorry it's been a while.  I've been cooking old favourites at home like apple and sultana muffins and bolognaise so new recipes have been a little thin on the ground.  


I came up with these though as a way of using up an extra jacket potato I'd cooked thinking "I'll make something for pumpkin".

Very well received by my son.  I thought they were a little bland and may experiment next time adding some cheese but they would be great finger food for little babies.


Potato pancakes - makes 20-30, ok for babies, would be great for a BLW breakfast.

Ingredients

1 large jacket potato, cooked, scooped out and passed through a ricer or mashed
1 egg
100g SR flour
Full fat milk to mix (I used 8tbsp)
Unsalted butter for cooking

Method

Mix the mashed potato with the egg and add in the SR flour alternately with the milk until you've added all the flour and get a nice dropping consistency (like cake batter).

Get some greaseproof paper and take a small amount of butter in it.  Rub it over a warm non stick frying pan then drop tbsp of the mixture onto the pan.  It may take a while to adjust to the right temperature so don't worry if the first one is no good.

Cook until bubbles are appearing on the surface and the surface is starting to look like a skin is forming (sorry, sounds gross but I can't think of a better way to describe it) turn over and cook the other side.

I would think they would freeze, I've put some in and I'll let you know.

No Added Sugar Mousse

I'd had the idea for a mousse in my mind for a while which is probably where the fool idea came from.  I didn't really want to use cream though; yoghurt is healthier and has the benefit of the good bacteria for my son's gut so I wanted to use that.  Although I am a chemist in my former life and have worked for years in the food industry; having my son has made me more wary about the ingredients I chose or chose not to give him.  I don't know what you all think but have a look at a packet mousse next time you're in the supermarket and see if you would prefer the three ingredients in my Juice Mousse!

It got me thinking recently about deserts.  I've never with-held pudding even if my son doesn't eat all of his main course.  It's difficult to know what to do with toddlers; am I setting up bad habits?  Is it worse for sweet stuff to be a 'reward' or to be given whatever?  I kind of figure that if I keep what I give him as natural as possible and as unsweetened as possible, it makes him feel like he's getting something nice and sweet without going too far.  He probably has the grand total of 3 teaspoons of refined sugar in a week (more in unrefined natural sugars naturally occurring in fruits and vegetables mind.)  


I'm not sure it's totally there but my son seemed to like it.  Again, no added sugar and nothing artificial so can't be bad.  No reason why you can't serve this to a baby over 6 months either.  

No Added Sugar, No Nasties Mousse - makes 3 portions

Ingredients

150ml of juice.  Chose a naturally sweet juice (I chose grape, raspberry and blackcurrant, hence the vibrant colour!)
2 Leaves of gelatine - I have since discovered that in different countries this varies and you can buy different 'strengths'.  Use enough gelatine to set 300ml of liquid.
150g Full fat greek yoghurt

Method


Soak the gelatine for a few minutes in cold water or until floppy.  Microwave the juice on high for 1 minute or until hot but not boiling.  Dissolve the gelatine by whisking it into the hot juice.  Put in the fridge until almost set.

When you forget about it and it's solid (I did) blast it for 10-20 secs in the microwave to loosen it up (or if you're more organised and catch it at the right point, miss that step), whisk with an electrical whisk until at least doubled in volume; it takes seconds.  Mix in the yoghurt and whisk some more.  Pour into some plastic tubs.  Kept fine for 24 hours in the fridge but if the ingredients are all freshly opened I think 2 days should be ok.

Blackberry Fool for Toddlers

It seems that every year the season of mists and mellow fruitfulness gets earlier.  Nothing says 'autumn' to me like wild blackberries (brambles).  It is the novice forager's joy.  What I didn't know until very recently is that there are lots of varieties of wild bramble, obvious really I suppose considering you can still find the fruits in October.

So, inspired by wild blackberries outside our window, this weekend I made some blackberry fool.  It was improvised from the ingredients of our fridge but I guess the acidity of the blackberries helped set the fool overnight a bit like a syllabub.  It was certainly a big hit with the pumpkin.

Blackberry Yoghurt Fool - 1 serving for a toddler (can feed to younger babies if you are choosing to give sugar.)

Ingredients

A handful (approx 8-10) wild blackberries
1 tsp sugar
A glug of double cream (enough to make 1 dsp whipped cream)
1 dsp full fat greek yoghurt

Method

Microwave the blackberries with the sugar for a few seconds until bubbling and releasing their juice.  Swish them and then separate off the juice (I just poured off the juice and kept the solids back with a fork but you could sieve them.)

Whip up the cream (due to having no whisk I had to use a fork.  What we do for love eh?)  Mix the juice with the yoghurt then mix in a dsp of whipped cream.  Chill and serve.

I should add, the reason we had blackberries outside our window is because we were away for the weekend.  We ended up coming home early though because pumpkin is teething and has decided that every naptime and bedtime should be accompanied with screaming.  Not good.  Anyway, we're trying to rule out the travel cot being too small for him and realised this was not a relaxing holiday.


My husband said while we were away "why can't we have flexible lives like other people can who take their kids anywhere?"  Personally, I think there might be a bit of smug mummy syndrome in all that, it's not deliberate, it's just that most mummies tell you all about their successes not their failures.


Anyway, sounds like the pumpkin is in need of a cuddle...

Scrambled Eggs for Babies and Toddlers

I would hesitate normally to include such a simple recipe but if the numbers of people who buy ready meals and ready prepared children's foods are anything to go by, perhaps there is a lack of knowledge and / or fear that eggs are not nutritious or should not be eaten in large quantities.  It used to be recommended to eat no more than 2-3 a week because of the cholesterol content but it's been found in recent years that the kind of cholesterol found in egg doesn't really impact your cholesterol levels in your blood.  

It also used to be recommended to avoid eggs; I'm not sure whether it was the yolk or the white or the entire egg but the NHS has given the green light to eggs for babies over 6 months.


Eggs are very nutritious and one of the few foods to naturally contain vitamin D which is a common deficiency due to people staying out of the sun and applying lots of sun screen to prevent skin cancer and skin ageing so it's all good!

Scrambled Egg - Suitable for babies over 6 months, ideal for babies on soft lumps or finger foods.

Ingredients - serves 1 (if your child doesn't want it all, I wouldn't keep it)

1 egg
A splash of full fat milk

Method

Crack the egg into a bowl and whisk in a small amount of milk.  Microwave on high for 30 seconds.  Have a whisk.  Microwave again for 20 more seconds, whisk again and then microwave for 10 more seconds or until fully cooked (if under 1 year old, can serve a little softer when they're older if liked).

Sorry, I should have said, I have an 'E' or 800W microwave so the cooking times may need to be adjusted for yours (and I found my old 'E' microwave cooked a little quicker so keep an eye on it.)  Note that if you cook a bigger portion, you will need to cook for longer.

If you fancy a lovely breakfast for Mummy, try my vanilla French toast.

Or my delicious cherry pancakes:

Rice Pudding for Babies and Toddlers; a lesson in health and safety...

I have gone through hours of research, three attempts and a burned hand for this recipe.  If someone tells me it's not healthy (look, I know) then frankly I will put my burned fingers in my ear and go "la, la, la" until you shut up!!!  Ok, it contains cream but it also only contains natural sugars.  

Seriously this was blood (well burn), sweat and (almost) tears.  My problem was threefold:

• How do you make rice pudding for a baby when you need to stir it every few minutes (if you make it on the hob)?


• How do you make rice pudding for a baby without making enough for the street?  I refuse to reheat rice pudding because of the bacillus cereus risk with food poisoning.  Rice is notorious for it so I always cook rice from fresh.


• If I made a small portion in the oven (so avoiding the stirring) the oven will be on for 2-3 hours and I'll waste a fortune.

There's the thing.  Rice pudding is obvious baby fare, I mean the reason most people love it is surely it takes you back to some kind of comforting breastfed feeling?  So there must be a way, right?

So I had a brainwave.  Why not make it in the slow cooker?  I found a recipe, glowing reviews but again, you can't make it in small amounts.

Next idea; what about the microwave?  Obvious right?  First attempt despite being made in a jug covered in film; burst through and boiled over.  Attempt number two took blooming ages, burned my hand when I removed the film from the top and ended up as a stodgy mess.

So there I was, ready to give up with ice on my hand and my mum popped in.  She happened to mention a close friend of hers when she was younger used to make rice pudding by boiling the rice first in water and then adding cream and sugar.  Bingo!  By boiling the rice in water, there's no risk of boiling over or catching so no stirring required.  So I gave it a go with some adaptations of my own and this is the result.  A pretty good result too in my humble opinion.  Just beware this stuff is filling.  My son and I shared this portion and I'm not sure now whether I need tea...


I don't suggest the medjool date to be awkward, I happen to have some in my cupboard and they're lovely and soft.  I wouldn't use other dried dates if you don't have any, they tend to be a bit hard, just use some other dried fruit of your choice.

Rice Pudding for Babies and Toddlers - serves one toddler with plenty for Mum to nibble on too (shh, don't tell my diet...)  would be fine for babies on soft lumps.

Ingredients

20g Pudding Rice - this is often for sale in the packet pudding (ie Angel Delight, jelly etc) section rather than the rice section of supermarkets.
Single cream - approx 2 dsp
1 medjool date
1/4 tsp vanilla extract

Method

Boil the rice in boiling water for 17 minutes or until cooked (it took 17 mins for mine to cook, I've no idea if different brands of pudding rice vary in this kind of thing because they don't give you instructions on how to boil it in water.  Just keep an eye on it.)

Drain the rice.  Mix with the date, vanilla and enough cream to make a creamy consistency.  I found it was then at the right temperature to serve immediately but do check.

So there you go, no stirring, no faffing, no sugar, no wasted energy by switching the oven on and ready immediately.  My kind of recipe!

Meatloaf For Babies and Toddlers

I've been bumbling around thinking about making the little pumpkin some mini meatloaves for a while.  I'd not found a recipe though I was happy with so I've come up with my own.

The result?  Went down well with pumpkin, he ate maybe two of them which is a decent sized portion (I had offered more and then I realised as I was offering half a mix, it was probably more of an adult sized portion than a child one).  I'm not sure the recipe is perfect yet.  I think there is some room for improvement but certainly an acceptable and well received result.  You could serve for older kids with some tomato ketchup.


I will experiment with different meats etc and let you know the results!

Mini Meatloaves for Babies or Toddlers makes 10 (so 3-5 portions depending on appetite)


Ingredients

1 slice of bread broken into small pieces (think 1cm) and soaked in 4tbsp milk
1/2 an onion chopped finely
1 tsp oil
1/3 courgette, grated
200g lean minced beef
20g grated cheddar
3 garlic chives, chopped
4 sprigs thyme, chopped

Method

Put the bread and milk in the fridge until you're ready to mix.

Saute the onion in the oil until softened and starting to turn golden.  Cool.  Mix all of the ingredients and put into a silicone mini muffin tin or a greased cupcake tin.

Bake at 200 degrees celcius for approx 25 minutes or until cooked through.  Leave to cool in the pan for 5 minutes as it helps ensure they don't fall to pieces when taken out.

Like this recipe?  Why not try my new pepper meatloaf recipe?

I've frozen some so I'll let you know how they reheat.  My investigations into the meatloaf idea though might be curtailed by my son deciding that he wants to use cutlery for everything at the moment (he used a fork to eat these until he got frustrated.  He tried to eat toast with a spoon this morning.)  I have no problem with this, it's cute, it's a step he has to learn but it does make it difficult to make him finger foods, and he's also not quite getting that it's ok to eat some foods with your fingers.  


So you avoid the finger foods and then he struggles to get the food to his mouth on the spoon; so you try to feed him but he doesn't want that...  I think I'm going to have to make lots of sticky meals which will stay on the spoon even if he doesn't quite get it right.  He was surprisingly good with rice krispies though this morning.


Update:  They reheat pretty well!

Apple and Sultana Jalousie for Toddlers

I had some puff pastry which needed using up after making the tomato and goats cheese tart and so came up with this recipe.  It's a bit like a strudel but there are two reasons I wouldn't make a proper strudel for babies; one is I don't have the time nor inclination to make proper strudel pastry (which isn't filo btw, drives me nuts when I see something called a strudel when it's made with filo pastry) and also the result is somewhat firmer and so a bit more difficult to eat for your average child without molars.  Puff pastry although not soft, crumbles easily making it more melt in the mouth.

Although I've only suggested it's for toddlers, there's no sugar in this recipe so I'll leave it up to you whether you'd offer it to a younger child.  No idea how well it will freeze but my gut feel is I'll defrost in the fridge then warm through in the oven before cooling down to a safe temperature.

Apple and Sultana Jalousie - 4 toddler portions

Ingredients

Approx 150g Ready rolled puff pastry
2 Apples, peeled, cored and chopped into very small pieces (use eating or dessert apples)
40g Sultanas
1/4 tsp Mixed Spice
Small amount of milk

Method

Put the apples, sultanas, spice and a splash of water in a pan.  Heat through until the apples soften.  Cool down.

Get a square or rectangular piece of puff pastry and fill down one side with the apple mixture.  Fold over the other side and cut some vent holes in the top.  Brush with milk.

Bake in the oven at 200-220 degrees celcius for approx 25 mins or until well puffed and golden.

Cut slices and ensure they're cool enough before serving.  It does tend to get very hot.

I'd say it's not for adults, although it tastes ok, I'm certainly used to having at least some sugar sprinkled on the top of a jalousie and without it, there is a bit missing.  Nothing to stop you sprinkling on some sugar mind if you so wish.

Tomato and Goats Cheese Tart

A variation on the tomato and brie tart but I've got a photo this time and another puff pastry recipe coming up so I feel justified to post again.  I also love a recipe which has 4 ingredients and yet tastes like so much more.

Tomato and Goats Cheese Tart - serves 2 adults and 1 toddler

Ingredients

Approx 200g ready rolled puff pastry (the remainder will be useful for tomorrow's recipe)

6 tomatoes, sliced (more or less depending on size)

150g of soft goats cheese; you can use rinded or rindless; the photo has rindless

A small amount of milk.

Method

Preheat the oven to 200-220 degrees celcius.  Unroll the pastry and cut off around 200g.  Score approx 1cm from the edge, not cutting all the way through.  Lay the slices of tomato within the scored area then top with crumbled goats cheese.  

Brush the edge with some milk and bake for 15-20 minutes until the edge is well puffed and golden.

I've linked this up to a July one ingredient linky!

The lovely ladies who organised this are:

http://www.workinglondonmummy.com/
http://www.howtocookgoodfood.co.uk/

Salmon Pasta Salad

I guess this is for grown ups but there is really no reason why toddlers can't have it or younger if they're ok with tangy flavours.

We spend so long thinking about what our children eat and forgetting about ourselves but healthy eating habits aren't just caused by giving children healthy foods, they see and want what we have.  I find it hardest to eat healthily at work but it's of benefit nutritionally and financially to really plan lunchtime.  How great is it to have a delicious lunch ready for you?


Something Hugh Fearnley Whittingstall has done in the past is try to encourage people to use leftovers to make interesting lunches.  In that spirit, this is a follow on recipe from yesterday using the leftover salmon and some additional pasta and broccoli.

Salmon Pasta Salad


Ingredients

40g Pasta (uncooked weight), cooked and allowed to cool
50g Broccoli, cooked and allowed to cool and cut into small pieces
Approx 40g Salmon, cooked and allowed to cool and flaked
Two tomatoes, cut into a small dice
2 inches cucumber, cut into a small dice
1 rounded dsp mayonnaise
1 rounded dsp yoghurt
Seasoning to taste

Method

Mix all of the above ingredients, put into a box and chill until ready to eat!  You could add other ingredients as you like, e.g. olives, mustard, capers etc.

Salmon and Broccoli Pasta Recipe for Babies and Toddlers

It's very difficult as a mum either not to become one of the smug "look at little Jemima and her amazing musical skills" as said child shakes a rattle in a not especially musical way "I have her signed up for her grades already..." or not to become one of those people who end up hating on all the boasty mums.  Huh.
Well my son is unfortunately a late bloomer.  He's nearly 15 months and isn't walking, isn't saying many words.  It's hard when you hear people boasting about how fantastic their kids are and, well it's normal for them to boast, they're proud.  Still it's difficult not to compare.  So for small mercies, most of the time my son is a good eater and this went down a treat.  Gotta keep up the omega 3 for brain development; not that I'm competitive or anything...

Salmon and Broccoli Pasta - serves 1 toddler.  Would be ok for babies on soft lumps or baby led weaners.

Ingredients

80-100g Salmon, fresh or frozen, cooked (follow pack instructions).  You will only need half for this recipe but the remainder can be either used in fishcakes, fish pie or in a salad recipe I will post tomorrow.
40g Pasta of your choice
50g Broccoli
1 garlic clove, peeled
Small splash olive oil
2 dsp cream cheese
20g Extra Mature Cheddar, grated

Method

Boil the pasta in water following pack instructions.  5 minutes before the end of cooking, add the broccoli florets.
Warm the oil in a pan with the garlic.  When the pasta and broccoli is cooked drain and pick out the broccoli, mash the broccoli with a fork and add with the cream cheese, cheddar and a splash of water to the garlic.  Mix until everything is melting and combining, add the salmon and warm through then add the pasta.
Fish out the garlic clove and serve.

The little pumpkin finished every last mouthful!  You could cook this with smaller pasta for younger babies on soft lumps.


I'll post a recipe tomorrow to use up the spare salmon which also uses pasta and broccoli if you want to cook a little extra or you could always have in a sandwich with some mayo.  Yum!

Cauliflower Cheese

If you've been a reader from the start you may have a certain sense of deja-vu, however, as is life with these things, you start a blog, you start writing and develop and hopefully improve. Then months down the line you read your initial posts and think "perhaps they need a little work..."  I have occasionally gone back and revised things; sometimes including photos but to make wholesale revisions seems a bit pointless as if I'm honest the earlier threads are barely read by anyone including me so it would only be pandering to my sense of being a perfectionist.  


That all said, there are recipes or germs of recipes in there which I've made time and time again and it's a bit frustrating to think I can't share them properly.  Hence, here's cauliflower cheese again!  The upside is I've been feeding my son this recipe since he was about 6 months old in various guises so I can now give you tips on every age group!  There, I've kind of justified repeating myself, I think.


Look, I know cauliflower cheese is easy but the fact you can buy it frozen means not everyone knows how to make it and also it's a cheap, nutritious meal for a baby or toddler that takes less time than walking to a shop to buy a jar.  Also I think people get scared by making a roux, certainly with a baby or toddler in tow but this sauce contains no roux and is way easier as a result.

Cauliflower cheese - made approx 5 portions to serve with other vegetables for a toddler.  May make similar amounts for a baby if you're not serving other things with it.  Adaptations for different age groups below.

Ingredients

1/2 - 2/3 Head of cauliflower (you can also use broccoli mixed in if you like)
1/2 Pint full fat milk
75-150g Mature or Extra Mature Cheddar (smaller quantity for younger babies).
2 dsp cornflour

Method

Boil the cauliflower in small florets (and broccoli if using) in boiling water for 4-7 minutes (4 minutes if making the baked toddler / adult recipe, 7 minutes if making for younger kids).

Put the milk in a jug and heat in a microwave for 2-3 minutes until hot.  Mix the cornflour with some cold water to form a paste and mix into the hot milk stirring continually.  Put back in the microwave for 30 seconds or so to thicken.

Grate the cheese and put 75g in the sauce, give a mix to melt it in.

For babies still on smoother purees, either puree the cauliflower with the sauce in a blender until to the texture you need (you may need a little extra water or milk if it's a bit thick), or if they are on coarser foods, use a food processor or mash with a fork.  For older babies you could just chop the cauliflower into very small pieces.

For toddlers or babies on finger food you can simply mix the sauce with the cauliflower and serve when cool enough, allowing them to feed themselves.

For toddlers or adults, I like to put into a dish, sprinkle with the extra 75g cheddar if using and bake for 20 minutes until browning on top in a preheated oven at 200oC / 400F / Gas mark 6.

This freezes reasonably well.  For the mashed versions, freeze in pots in the freezer and reheat in a microwave.  For the toddler / adult version, put in individual pyrex dishes (e.g. ramekins) with the cheese sprinkled on top but freeze before baking.  Allow to defrost then bake for 20-25 minutes as per the normal recipe.  It is a little squishier on reheating after freezing but my son didn't seem to mind.