| bump's Favourite Pregnancy Recipes Mums-to-be are sometimes confused about what they should be eating to grow a healthy baby...not to mention too tired to want to cook complicated dishes! We have decided to start a reader recipe page so that you, our lovely readers can help other pregnant women keep themselves in tip top condition by cooking and eating healthy meals. We've kicked off the bump Reader Recipe Page this month with two recipes from Lisa Neal's new book, Feeding the Bump: Nutrition & Recipes for Pregnancy. If you feel you can 'top' these, please email your recipe to us at mail@bumpmedia.com.au |
 |
Chicken Curry by Kath and Matt
500g Chicken thigh fillet diced
1 onion sliced
2 cups chicken stock
1 cup rice
2 - 3 Tablespoons green curry paste (Depending how spicy you like it) Frozen Peas ( as much as you like)
1-2 Carrots diced
1 Bunch Bok Choy
Brown onion and chicken. Stir through curry paste. Add two cups chicken stock and 1 cup rice. Bring to the boil then turn down to simmer. Add peas, carrots and Bok Choy. Leave to simmer while you go off and bathe bubba or feed.
Best thing is you and your partner can eat whenever suits you both and it is absolutely delish!
Tuna Fish Cakes by Susan Kelleher
This will make approximately 30 fish cakes
Ingredients:
3x 440g tins of tuna in brine
1 x large 350g packet of Deb instant mashed potato (you can use any mashed potato, and you will need approximately 3 times the volume of potato compared to the volume of tuna) 1 x packet of Krummies bread crumbs 3 x eggs (use 1 egg per tin of tuna if you change the quantities) Optional a few handfuls of chopped onions
Method:
1. Prepare the mashed potato in a large bowl.
2. Empty the first tin of tuna into a soup bowl or similar and break the fish apart with a fork until the pieces are very small. Tip this into the potato. Then repeat this for the other two tins. 3. Break the three eggs into the potato and tuna mixture. 4. Add the onions to the potato and tuna if wanted. 5. Stir this mixture until thoroughly mixed. 6. Gradually add bread crumbs, stirring regularly until the mixture is very stiff and stays together in a lumpy ball when picked up in a spoon as opposed to falls apart. 7. Pre heat an electric on high setting and lightly grease with cooking oil from a spray can. 8. Form each fish cake by spooning the mixture into the pan in approximately hamburger size balls, and flatten into patties by pushing down with an egg lifter (we use an ice cream scoop for this spooning as opposed to an actual spoon and it works quite well). 9. Cook each fish cake until golden brown on both sides. 10. Serve, eat and enjoy!
Spinach Fritters by Kathleen Miller
4 large eggs (or 5 smaller eggs), beaten
1 packet finely chopped frozen spinach, defrosted and liquid squeezed out 100g sheeps fetta, crumbled
1/2 tspn crushed garlic
salt, pepper
oil for frying
Heat oil in a non-stick pan to medium heat. Combine other ingredients. Place handfuls of mixture in the pan (I fit 4 large fritters into a 30cm pan). Fry until golden brown on one side, turn, repeat. Makes 8 or 9. Can be frozen.
Hints
I prefer sheeps fetta in this for its stronger flavour, but you can use cow's milk fetta.
If you forget to defrost the spinach, zap on 60% in the microwave for 4 to 6 minutes, stopping it to break the block up as you are able. Don't let it get too hot, as you have to squeeze out the liquid.
You don't have to use oil, I just find a little give things gives better contact with the pan's heat and thus more even browning.
Chickpea salad
2 cups chickpeas, cooked and drained (or drained tinned chickpeas, but DIY chickpeas taste better) dozen cherry tomotoes halved
1 tblspn lightly pan roasted pine nuts
1/2 cup burpless cucumber, chopped into small cubes
1/2 cup red capsicum, chopped into small cubes stuffed olives
Dressing
4 tblspns virgin olive oil
4 tbslpns white vinegar
1/2 tspn salt
Pepper
Combine dressing ingredients. Combine other ingredients in a bowl, add dressing and mix. Adjust seasoning as desired.
Possible variations
Add sliced grilled chicken/spinach leaves/sundried tomatoes/fetta Substitute kalamatas for stuffed olives
Spinach and garlic rissoles
1 packet frozen spinach, defrosted, liquid squeezed out 500g lean beef mince
2 tspns crushed garlic
one egg, beaten
salt, pepper to taste
Oil for frying
Heat a little oil in a non-stick pan on medium heat. Combine ingredients, roll into balls and flatten.
Fry in the non-stick pan until browned on one side, turn, and repeat. Can be frozen.
No Bake Cheesecake by Rebecca Callaghan
1 tin condensed milk
half cup lemon juice
300ml cream (to whip)
1 packet of 'white wings' biscuit base
Make up biscuit base as per instructions on the pack. Press into a 20cm spring form tin. Place in fridge until required.
Whip cream. In a separate bowl fold lemon juice into condensed milk. Gently fold whipped cream into
lemon juice / condensed milk mixutre. Pour mixture into prepared biscuit base. Refridgerate for two hours. Decorate with fruit of choice.
Tuna Vegetable Pasta by Fiona McLennan
pasta shapes
small tin of tuna (can be flavoured eg garlic and herbs, sundried tomato) (could also use salmon)
400g tin chopped tomatos
assorted chopped veges (eg carrot, broccoli, cauliflower, sweet potato, beans, zucchini) – whatever is in the fridge and is colourful
grated cheese and chopped parsley (optional) to serve
Bring a saucepan of water to the boil. Toss in desired amount of pasta and return to the boil. On top of the pasta, steam your veges in a steamer. When both pasta and veges done, drain the pasta, and put the tuna and tinned tomatoes into the saucepan. Mix together and toss in the pasta, then gently stir in the veges. Serve topped with chopped parsley and grated cheese.
Simple!!!
Bannana Bonoffie by Megan Boyens
My fave receipe is one when you get invited to a BBQ or somewhere and you have to 'take a plate'
Its quick and easy - but definatly a treat!!
1 pkt of Anzac biscuits
Butter / marg (I am more of a cook by feel type of girl, but about 1 tblspoon should do it)
1 can of Nestle Caramel Top n Fill
2 - 3 Bannanas
Whipped Cream
1 - 2 Flake Choc Bars.
Crush Anzacs and mix with enough butter to spread and mould a base in a pie dish.
Put in the fridge to set.
Whip Cream.
Spead can of Top n Fill over the biscuite base.
Cover with sliced Bannanas
Cover with whipped Cream.
Sprinkle with crushed Flake
All Done, can be made in advance (that day) and kept in the fridge!!
Makes an awsome desert and goes along way because it is so sweet - but it definatly rates between my family and friends. Rarely do we see any left overs!!
I hope you enjoy it as much as we do!!
Spinach and Fetta Pie by Tamara Sampson
2 sheets Puff pasty
200g Fetta cheese (or Ricotta)
1 pkt frozen Spinach
1 cup grated Cheese
1 Onion
4 Eggs
Salt & Pepper
Combine all ingredients. Lightly grease dish. Place one layer of puff pastry in dish then fill with mixture. Place layer of pastry on top. Brush with milk and cook in oven at 180 degrees for 40 minutes or until golden brown.
Apricot bran loaf by Tanya Schumann
1 cup bran
1 cup milk
1 tbspn honey
1/2 cup sugar (can vary this to taste)
soak for a few hours in the frigde
mix together with 1 cup self raising flour chopped dried apricots mashed banana (optional) place in greased cake loaf tin and bake for 50 mins at 180 degrees.
fabulous with some organic butter spread on it!
"MUM's" Chocolate Self-saucing pudding by Kylie Evans
Originally my Mum's 'secret' recipe, my husband got it off her and has turned this super easy recipe into a heart warming treat - and it really takes no time at all!
½ cup brown sugar
1 cup SR Flour
1 Tablespoon cocoa
½ cup milk
60 gms (2 oz) butter
1 teaspoon vanilla
Topping:-
½ cup brown sugar
2 tablespoons cocoa
2 cups boiling water
Sift the flour, cocoa and sugar into a bowl. Add the melted butter, milk and vanilla and beat for 2 minutes.
Pour the mixture into a greased casserole dish and sprinkle with the topping of cocoa and sugar before pouring the water over the top. (Pour the water over the back of a spoon) Bake in a pre-heated oven of 180 degrees for 30 minutes.
Ginger Salmon Curry
All the flavours of a decadent Asian curry are created in next to no time with this quick and easy curry. It contains the key essential nutrients for pregnancy, combined with the healing and therapeutic properties of ginger and garlic.
1 medium sweet potato, diced into
2-cm (¾-inch) pieces
400 g (14 oz) salmon fillet, diced into
3-cm (1¼-inch) cubes
1 tbs olive oil
1 x 400 g (14 oz) can tomatoes
(salt reduced)
100 g (3½ oz) green beans, cut into
2-cm (¾-inch) lengths
100 g (3½ oz) broccoli, cut into bite-sized florets
fresh coriander leaves to serve
Bring a pot of water to the boil. Add sweet potato and cook for 5 minutes, or until tender. Drain. Make curry paste by placing all ingredients into a mortar and pestle and pound into a chunky paste or process in a food processor. Toss cubed fi sh through paste, coat evenly. Heat oil in a large, non-stick frying pan over a medium heat. Add fi sh and quickly sear on all sides. Add tomatoes and gently stir through. Add sweet potato, beans and broccoli and mix to coat all ingredients with the curry fl avours. Cover the pan and simmer for 5 minutes. Serve immediately with generous amounts of fresh coriander leaves.
curry paste:
3 tbs finely grated ginger
2 cloves garlic, roughly chopped
2 springs coriander, roots and stems
2 tbs finely sliced lemongrass, white part only
1 shallot, finely sliced
1-2 tsp red chilli, seeds and pith removed, chopped
From Feeding the Bump: Nutrition & Recipies for Pregnancy by Lisa Neal
Brazil Nut Burgers
These burgers are delicious, versatile and very nourishing. Five of the seven ingredients are pregnancy superfoods. This recipe was devised for the first trimester, but considering its goodness it should be eaten throughout your entire pregnancy.
1 cup cooked chickpeas
2 carrots, grated
2⁄3 cup brazil nuts
1⁄3 cup (80 ml/3 fl oz) salt-reduced tamari (wheat-free soy sauce)
1 egg
½ cup (125 ml/4 fl oz) lemon juice
½ cup fresh parsley, chopped
½ cup wheatgerm
Preheat oven to 180ºC/350ºF. Line a baking tray with baking paper. Place chickpeas, carrots and nuts in food processor and blend until finely chopped. Add tamari, egg and lemon juice,then process again. Finally, add fresh herbs and wheatgerm and blend to combine. If the mixture is not clinging together, add an extra tablespoon of lemon juice or water. Mould dessert spoon scoops of the mixture into patties and place on the prepared baking tray. Bake for 20–25 minutes, or until golden brown.
From Feeding the Bump: Nutrition & Recipes for Pregnancy by Lisa Neal
