a4Food.com

1 dessert apple, peeled and finely grated
2 tablespoons lemon juice
1 cup rolled oats
3 tablespoons wheatgerm
1/3 cup chopped mixed dried fruit
1 teaspoon grated zest of lemon
2 tablespoons light brown sugar
1 x 5 oz carton unflavored yogurt

Mix the apple with the lemon juice. Combine with the remaining
ingredients and allow to soak overnight. Serve with fresh or stewed
fruits in season.
For babies aged 6 months to 1 year: grind or blend the oats, wheatgerm
and dried fruit until they are very fine.
Serves 2 children

Variations:
Use finely chopped dried apricots or peaches and apricot-flavoured yogurt.  When strawberries or raspberries are available, crush the fruit and use in place of the apple.
For children over three years, include some finely chopped walnuts or use hazelnut yogurt.

Rolled Sandwiches
Use thin slices of soft, moist bread and remove the crusts. Only
creamy fillings are suitable, for example those made with a butter,
margarine or cream cheese base. Spread the filling evenly over the
bread and roll up like a Swiss (jelly) roll. Secure with a cocktail stick
if necessary. If liked, dip the ends of the sandwich in freshly chopped
parsley or Parmesan cheese.

Pinwheel Sandwiches
Slice a sandwich (unsliced) loaf lengthways. Make a long rolled
sandwich as described above. Wrap in foil and chill for at least 30
minutes in the refrigerator. When required, cut into 1 cm/1/2 inch
thick rounds.
Note: to make a rolled sandwich roll up more easily, flatten each
slice of bread with a rolling pin before spreading with the filling.

Ribbon Sandwiches
Use alternate layers of white and brown bread, one on top of
another, with different creamy fillings in between. Remove the
crusts. Make a pile of 6 slices of bread, then wrap in foil and chill for
30 minutes. When required, cut into 1 cm/1/2 inch slices, vertically.

Chequerboard Sandwiches
Pile up ribbon sandwiches as above, using creamy fillings in between
each layer and making sure that brown and white breads alternate.
Press the stack together; wrap in foil and chill. When required, cut in
1 cm/1/2 inch slices.

Mosaic Sandwiches
Make sandwiches with 2 slices of either white or brown bread. With
a biscuit (cookie) cutter, cut the center out of each sandwich. Then
change round the cut-outs, so the white sandwich has a brown shape
in the middle, and the brown sandwich has a white one.

2 tablespoons butter
6 Graham crackers, crushed
1/4 cup sugar
1/3 cup wholewheat semolina
2 cups milk
1 x 5 oz carton raspberry yogurt
1/4 cup cream cheese
1/2 cup fresh raspberries to decorate

Melt the butter in a saucepan and add the crushed biscuits (crackers).
Mix well and allow to cool. In a saucepan, mix the sugar, semolina
and milk. Bring to the boil, stirring continuously, and simmer for
2 to 3 minutes. Cool slightly, then beat in the yogurt and cream
cheese. Pour the mixture into individual dishes and top each with a
little of the crumb mixture. Place in the refrigerator to set. Decorate
with fresh raspberries just before serving.
For babies aged 6 months to 1 year: serve without the crumb topping.

1 tablespoon cooking oil
1 large onion, chopped
2 stalks celery, chopped
1 1/2 lb stewing steak, cubed
1/2 cup all-purpose flour
3 carrots, sliced
3 3/4 cups bee/stock
2 tablespoons tomato paste
freshly chopped parsley to garnish

 Dumplings:
 1 cup all-purpose flour
1/2 cup shredded suet
1/4 cup cold water

Heat the oil in a pan and fry the onion and celery until the onion is
soft, about 3 minutes. Remove the onion and celery from the pan.
Toss the steak in the flour, then add to the pan and fry until
browned, stirring frequently. Add the carrots, onion and celery. Stir
in the stock and tomato puree (paste). Bring to the boil, cover and
simmer for 1 1/2 to 2 hours, until the meat is tender.
     Meanwhile make the dumplings. Sift the flour, and stir in the suet.
Add the water and mix to a soft dough. Shape into 8 small balls. Add
to the stew 30 minutes before the end of the cooking time and cook
until the dumplings are well risen. Sprinkle with chopped parsley
before serving.