children food

Spaghetti Carbonara

Parmesan cheese

shallot

½ oz bacon

water

salt

spaghetti

eggs

black pepper

oz extra virgin olive oil

Place Parmesan and pecorino cheeses into mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.

Place shallot into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add bacon. Place simmering basket instead of measuring cup onto mixing bowl lid and sauté 20 min/250°F/speed 1. Transfer into a large serving bowl and keep warm.

Place water and ½ tsp salt into mixing bowl and bring to a boil 10 min/212°F/speed 1.

Add spaghetti through hole in mixing bowl lid and cook without measuring cup for time indicated on package/212°F//speed 1 or until al dente. Drain spaghetti through Varoma dish and transfer into serving bowl with bacon. Mix well and keep warm.

Before pasta has a chance to cool, place eggs, egg yolk, reserved grated cheese, ¼ tsp salt, black pepper and olive oil into mixing bowl and mix 15 sec/speed 4. Add egg mixture into serving bowl with pasta and bacon. Combine thoroughly with spatula and serve immediately.

Apple Crumble Cake

unsalted butter

75 g blanched almonds

75 g plain flour

Demerara sugar

apples

lemon juice

g sugar

g self-raising flour

g almonds

Preheat oven to 180°C. Line base of springform tin (Ø 20 cm) with baking paper, grease sides of tin with butter and set tin aside.

Place blanched almonds in mixing bowl and grind 10 sec/speed 10 then add plain flour and butter and pulse Turbo/1 sec/3 times. Scrape down sides of mixing bowl with spatula.

Add sugar and pulse Turbo/1 sec/3 times. Transfer crumble topping to a small bowl and set aside.

Crumble Topping

Place a bowl on top of mixing bowl lid, weigh into it sliced apples, lemon juice and sugar, stir together until apples are coated, then set aside.

Apple Layer

Place sugar, butter and eggs into mixing bowl and mix 30 sec/speed 4. Scrape down sides of mixing bowl with spatula. Add self-raising flour and mix 20 sec/speed 4. Transfer to prepared tin.

Cake

Cover sponge layer evenly with apple layer and juices, then with crumble topping, then sprinkle with flaked almonds for decoration. Bake 45-55 minutes (180°C) or until golden brown. Serve warm or cold - it's lovely with custard or pouring cream.

Decoration

Apple sauce

g apples

sugar

Place apples, lemon juice, sugar and vanilla sugar in mixing bowl and cook 9 min/100°C/speed 1.

Purée 20 sec/speed 5 or until desired consistency is achieved. Transfer to a bowl and serve hot or cold.

Applesauce Cake

cinnamon

cloves

nutmeg

300 g cooking apples

300 g plain flour

tsp fine sea salt

tsp bicarbonate of soda

g raisins

70 g walnuts, chopped

Preheat oven to 170°C. Line a deep cake tin (Ø 22 cm) with baking paper and grease the sides with butter.

Place sugar, cinnamon, cloves and nutmeg in mixing bowl and grind 20 sec/speed 10. Transfer to a bowl and set aside.

Place apple quarters and lemon juice in mixing bowl and chop 5 sec/speed 6. Scrape down sides of mixing bowl with spatula and chop again 5 sec/speed 6.

Scrape down sides of mixing bowl with spatula and cook 5 min/100°C/speed 2.

Add reserved spiced sugar, flour, butter, eggs, salt and bicarbonate of soda and mix 40 sec/speed 5.

Add raisins and walnuts, mix 40 sec//speed 2. Transfer mixture to prepared cake tin and bake 50 minutes-1 hour (170°C) or until a skewer inserted in the centre comes out clean.

Leave in tin for 10-15 minutes then run a knife around inside edge of tin before transferring cake to a wire rack to cool. Delicious served warm or cold, perfect with a cup of tea.

Green Smoothie with Orange, Mango and Apple

dessert apple

½ oz ripe mango flesh

orange

½ oz fresh baby spinach

oz kefir

½ oz noni juice

oz almonds

- 10 ½ oz water

oz ice cubes

Place all ingredients into mixing bowl and blend 2-4 min/speed 10.

Add extra water to dilute to a thinner consistency if desired and blend 1 min/speed 5. Enjoy a tall glass of your smoothie for breakfast or as an energizing snack.

Apple Crumble Smoothie

dessert apples

oats

milk

ice cubes

Place all ingredients in mixing bowl and blend 3 min/speed 10. Serve immediately.

Pink Lemonade

lemons

g raspberries

g caster sugar

Place lemons, raspberries, sugar and 150 g water in mixing bowl then crush 4 sec/speed 10. Leave to steep for 20 minutes.

After this time, add 700-800 g cold, still or sparkling water then insert simmering basket, hold in place with spatula and strain lemonade into a large jug. Serve with ice cubes for a refreshing drink.

5-Second Rainbow Salad

oz carrots

oz red bell peppers

broccoli

½ oz dessert apples

oz sunflower seeds

olive oil

½ oz freshly squeezed lemon juice

tsp honey

Dijon mustard

¼ tsp ground pepper

Place all ingredients into mixing bowl in the order listed and mix 5 sec/speed 4.5. Serve immediately for freshest flavor.

Vegan Macaroni and Cheese

oz raw cashews

oz russet potatoes

oz onions

½ oz shallots

margarine

oz lemon juice

yeast

¼ tsp ground cayenne pepper

paprika

¼ tsp ground black pepper

oz dried elbow macaroni pasta

oz panko bread crumbs

Place a bowl onto mixing bowl lid, weigh in cashews. Cover cashews with water and soak for at least 4 hours. Drain cashews, discard soaking water and set aside.

Place potatoes, carrots, onions, shallots and 16 oz water into mixing bowl, place simmering basket onto mixing bowl lid and cook 20 min/212°F/speed 1. Remove simmering basket and set aside.

Add drained cashews, 4 oz vegan margarine, lemon juice, mustard, nutritional yeast, cayenne powder, paprika, black pepper and salt, insert measuring cup and blend 1 min/speed 7. Transfer sauce to a large bowl and set aside. Clean mixing bowl.

Place 45 oz water into mixing bowl, place simmering basket onto mixing bowl lid and bring to a boil 12 min/212°F/speed 1. Once water is boiling, add pasta, place simmering basket onto mixing bowl lid and cook for time indicated on pasta package/212°F//speed 1. Drain pasta and transfer to bowl with sauce. Stir to combine, pour into a baking dish (13 in. x 9 in.) and set aside.

Place a bowl onto mixing bowl lid, weigh in 1 oz melted vegan margarine and bread crumbs and mix well to combine. Sprinkle bread crumb mixture over macaroni and cheese and bake 30-40 minutes (375°F) until bubbly and bread crumbs have browned. Allow to cool slightly before serving.

Fresh Pasta Dough

plain flour

Tbsp extra virgin olive oil

Place flour, eggs and oil in mixing bowl then knead Dough /2 min. Dough will appear crumbly. Bring dough into a ball, wrap in cling film and leave to rest for 15 minutes.

On a floured surface, either with a rolling pin or with a pasta machine, roll out dough to thin (2-3 mm) rectangular shapes. Dust pasta lightly with flour to prevent it from sticking. Cut pasta in desired shapes according to the type of pasta you are making: Lasagne or ravioli: Cut dough in sheets (approx. 20 cm x 10 cm). Tagliatelle: Cut in strips (2 cm x max. 30 cm). Farfalle: Cut in small rectangles (2 cm x 5 cm) and pinch centre of each rectangle to form a butterfly shape.

Cook pasta in a large quantity of salted boiling water (approx. 1 tsp salt per litre of water) for 3-4 minutes, depending on shape and thickness of pasta. Serve hot, with sauce as desired.

Top 10 children food recipes from across the web

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Top Tags

Spaghetti Carbonara

Apple Crumble Cake

Apple sauce

Applesauce Cake

Green Smoothie with Orange, Mango a...

Apple Crumble Smoothie

Pink Lemonade

5-Second Rainbow Salad

Vegan Macaroni and Cheese

Fresh Pasta Dough

Top 10 children food recipes from across the web

The most viewed children food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spaghetti Carbonara

Apple Crumble Cake

Apple sauce

Applesauce Cake

Green Smoothie with Orange, Mango a...

Apple Crumble Smoothie

Pink Lemonade

5-Second Rainbow Salad

Vegan Macaroni and Cheese

Fresh Pasta Dough

The most viewed children food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine