a4Food.com

2 small chicken quarters, skinned
¼ cups chicken stock
½ cup long-grain rice
1 small red pepper, seeded and
 chopped
4 eggs
2/3 cup light cream
2 tablespoons freshly chopped
  parsley

Divide each chicken quarter into two pieces. Put the stock and
chicken into the base of a pressure cooker, and lay the trivet on top.
Line a separator with foil (or use a solid one), then add the rice and
chopped pepper with 300 ml/1/2 pint/1/4 cups water. Wrap two of the
eggs in foil and stand these in the separator with the rice, pepper and
water. Stand the separator on top of the trivet. Close the cooker and
bring to ‘H’ pressure. Cook for 5 minutes and reduce the pressure
slowly.
   Lift out the eggs, remove the foil and cool the eggs in cold water.
Rinse the rice and pepper with hot water, then transfer to a mixing
bowl. Cool the chicken and remove the meat from the bones; chop
into small pieces and add to the rice. Chop the hard-boiled eggs and
add these to the mixture. Beat together the cream and the remaining
two eggs and stir into the chicken mixture with the parsley.

   Transfer the mixture to six greased teacups or steaming moulds.
(At this stage, salt and pepper can be added to the adult portions.)
Cover the teacups or moulds with foil.

   Pour 600 ml/1 pint/2 cups water into the cooker. Stand three
moulds on the base, cover with the trivet and stand three more on
top. Close the cooker, bring to ‘H’ pressure and cook for 5 minutes.
Reduce the pressure slowly.  Serve with a green salad.
For children over 1 year old

4 cups diced baking apples
1/3 cup sugar
2 tablespoons water
2 teaspoons grated zest of orange
2 egg whites
1 small orange, outer skin and pith removed

Place the apples, sugar and water in a saucepan. Cover, and cook
gently until the apples are soft. Press the apple mixture through a
sieve (strainer) and add the grated orange rind. When cool, beat the
egg whites until stiff and fold into the apple puree. Chill in the
refrigerator. Garnish with thin slices of orange before serving.
For babies aged 6 months to 1 year: serve apple snow without the
orange flesh. For children over 1 year old: remove all skin from the
orange slices and serve flesh only.

3 tomatoes, skinned and roughly chopped
2 tablespoons butter
6 eggs
2 tablespoons cooked peas
2 teaspoons chopped chives
1 tablespoon cream or half-and-half
fingers of buttered toast to serve

Cook the tomatoes in butter for 2 to 3 minutes. Lightly beat the
eggs and stir in the cooked peas and chives. Pour on to the tomatoes
and scramble the eggs in the usual way, adding the cream Just before
the eggs set. Serve with fingers of toast. For children over 1 year old

1½ lb white fish fillets, skinned
1 cup sliced mushrooms.
1 tablespoon lemon juice
1/3 cup unflavored yogurt
lemon slices to garnish

Lightly butter the centre of a piece of aluminium foil about 20 x
40 cm/ 8×16 inches. Cut the fish into 2 adult and 2 children’s
portions and lay these on the foil. Cover the fish with sliced
mushrooms and sprinkle with lemon juice. Fold the foil to make a
parcel and bake in a preheated moderately hot oven (190C/375F,
Gas Mark 5) for 30 minutes. Open one corner of the foil and pour
the juices into a saucepan. Add the yogurt and reheat but do not boil.
Serve with savoury rice and garnish with lemon slices.
For babies aged 6 months to 1 year: puree a little fish and savoury rice
with the sauce. (Make sure there are no bones in the fish.)
Note: If preferred, the adults’ fish can be well-seasoned and cooked
in a separate foil parcel. Separate sauces will have to be made.