kids tasting new foods

Fuss-free recipes

It can be a challenge to find fun and interesting foods that taste great and still provide the nutrients they need to support their growth and development. Patience is key when introducing new foods to your children and by keeping mealtimes varied, you’re sure to find something they’ll love. We’ve created some delicious recipes to help you try something new. 

 

Berry sunrise smoothie

Serves: 2

Ingredients:

  • 5 scoops* of PaediaSure Shake vanilla flavour powder
  • 180ml of orange juice
  • 6 medium strawberries
  • Handful of blueberries
  • Ice (optional)

Method:

  1. Place all the ingredients in to a blender and blend on high speed until smooth. For a cooler treat, blend with ice.
  2. Pour into a glass and serve.

*Use the scoop as provided in the PaediaSure Shake tin.

 
 

Strawberry surprise porridge

Serves: 1

Ingredients:

  • 1 pack of instant porridge
  • 3 scoops* of PaediaSure Shake strawberry flavour powder

Method:

  1. Combine porridge and PaediaSure Shake in a bowl.
  2. Prepare using the sachet instructions.
  3. Stir gently and serve.

Tip: Any of the PaediaSure Shake flavours can be used to make your child’s breakfast extra delicious!

 *Use the scoop as provided in the PaediaSure Shake tin.

 
 

Pick ‘n’ mix veggies and dips

Throw together a mixture of breadsticks, nuts and raw vegetables e.g. carrot, celery, cucumber, peppers, mushrooms, broccoli, cauliflower, baby corn, cherry tomatoes and serve with some homemade dips.

Cool as a cucumber

Ingredients

  • 4 sprigs of fresh mint
  • 1 lemon
  • ½ cucumber
  • 200g natural yoghurt
  • Salt and pepper

Method

  1. Finely chop the mint leaves, discarding the stalks and add them to a mixing bowl.
  2. Finely grate the zest of half a lemon into the bowl. Then cut the lemon in half and squeeze the juice into the bowl.
  3. Cut the cucumber in half lengthways and scoop out the seeds.
  4. Grate the cucumber into the bowl.
  5. Add the yoghurt, mix everything together and season to taste.

Tip: Buy a mint plant and keep it in the kitchen to use in other recipes. Great for fresh mint tea too!

Hearty hummus

Ingredients

  • 200g tinned chickpeas
  • 2-3 tbsp lemon juice, to taste
  • 4 tbsp water
  • 2 tbsp olive oil
  • Salt
  • 1 crushed clove of garlic (optional)
  • 1 tsp of cumin (optional)

Method

  1. Drain the chickpeas and rinse thoroughly.
  2. Combine the chickpeas, lemon juice, salt and water (and garlic and cumin if you’re including them) in a food processor, and blend to a creamy paste.
  3. Season to taste.

Tip: Hummus is a great alternative to spread in a sandwich or wrap.

 
 

Sausages on sticks

Serves: 4

Ingredients

  • 6 sausages – pork or vegetarian
  • 2 yellow peppers, cut into 16 pieces
  • 2 red peppers, cut into 16 pieces
  • 12 cherry tomatoes
  • Wooden skewers

Method

  1. Preheat the oven to 200℃ / gas mark 6.
  2. Line a baking tray with baking paper or parchment and cook the sausages for 15-20 minutes.
  3. While the sausages are cooling down, prepare the vegetables.
  4. When the sausages are cold, cut each one into 4 pieces and assemble the kebabs by alternating sausage, peppers and tomato on the skewers.
  5. Serve with some salad and a dip.

Tip: Try different types and flavours of sausages – great for progressing tastes.

 
 

Fruity smoothie lollies

Makes: 4

Ingredients

  • 4 ice lolly moulds
  • 150g fruit of your child’s choice (you can use fresh, tinned or frozen)
  • 150g natural yoghurt

Method

  1. In a food processor, blend the fruit to a purée and mix with the yoghurt.
  2. Pour into the ice lolly moulds and freeze for approximately 4 hours (until solid).

Tip: Add a little vanilla extract (not flavouring) to introduce another flavour.

 
 

Squeaky cheese and pepper wraps

Serves: 4

Ingredients

  • 4 thick slices of halloumi cheese
  • ½ tbsp mixed herbs (optional)
  • 1 tbsp sunflower or rapeseed oil
  • 4 large flour tortillas
  • 2 peppers (red, orange or yellow)
  • 4 lemon wedges
  • A handful of shredded lettuce

Method

  1. Heat the oil in a non-stick frying pan, and then briefly fry the halloumi on both sides until golden. Sprinkle both sides of the halloumi with the mixed herbs and cut into strips.
  2. Halve the peppers (removing any seeds) and slice thickly, then add to the pan with the cheese and mix. Squeeze some lemon juice over the top.
  3. Warm each tortilla through, one at a time, for 10 seconds in a microwave or in a hot dry frying pan.
  4. Divide the halloumi and pepper mixture between the wraps and add some lettuce.
  5. Roll each tortilla up and cut in half.

Tip: Try roasted red peppers from a jar for a different flavour and texture combination.

 
 

'Yammy' sweet potato wedges

Serves: 4

Ingredients

  • 3 tbsp sunflower or rapeseed oil
  • ½ tsp paprika
  • 4-5 sweet potatoes (yams) cut into wedges
  • Salt to taste

Method

  1. Preheat the oven to 200℃ / gas mark 6 and line a baking tray with baking paper.
  2. In a large bowl, mix the oil, paprika, and salt.
  3. Add the sweet potato wedges, and toss to coat. Place the wedges on the tray.
  4. Bake in the pre-heated oven for 40 minutes, until golden and crispy at the edges.

Tip: Using baking paper or parchment stops food sticking to trays and makes washing up easier!

 

 

 
 

Chicken in blankets

Serves: 4

Ingredients

  • 8 mini chicken breast fillets
  • 1 tbsp vegetable oil
  • 4 large flour tortillas
  • 4 tomatoes, cut in half and sliced
  • A handful of shredded lettuce
  • 4 tbsp crème fraiche, sour cream or mayonnaise

Marinade

  • 1 tbsp olive oil
  • 1 tbsp lemon or lime juice
  • 1 tbsp dark soy sauce

Method

  1. Mix all the marinade ingredients together, add the chicken and mix well. Leave for 30 minutes.
  2. Heat the oil in a non-stick frying pan, remove the chicken from the marinade and cook for 3 minutes each side, or until cooked through.
  3. Warm each tortilla through, one at a time, for 10 seconds in a microwave or in a hot dry frying pan.
  4. Spread each one with 1 tablespoon of crème fraiche, sour cream or mayonnaise and place 2 chicken fillets on the tortilla, and add the lettuce and tomato.
  5. Roll each tortilla up and cut in half.

Tip: Why not try salmon strips, for a fishy option?

 
 

Crunchy fish bites

Serves: 4

Ingredients

  • 500g firm white fish (e.g. cod or haddock) or salmon
  • 4 slices of bread, preferably a few days old
  • 1 egg
  • 2 tbsp milk
  • 2 tbsp plain flour
  • Salt and pepper to taste

Method

  1. Preheat the oven to 180oC / gas mark 5 and line a baking tray with baking paper.
  2. In a bowl, beat the egg and milk together.
  3. Tear the bread into rough chunks and whiz it in a food processor until you have fine breadcrumbs. Place in another bowl.
  4. Cut the raw fish into chunks or fingers and leave it on the chopping board.
  5. Put the flour into a third bowl and line up the fish, flour, egg, crumbs and tray.
  6. Dip each piece of fish into every bowl, making sure it is fully coated and place it on the tray.
  7. Bake for 10-15 minutes, until crispy.
  8. Serve with your child’s favourite sauce or dip.

Tip: Use panko crumbs for extra crunch – available from most supermarkets.

 

 
 

Frisbee flatbreads

Makes: 12

Ingredients

  • 350g self-raising flour
  • Salt
  • 1 tsp baking powder
  • 350g natural yoghurt

Method

  1. Add all the flatbread ingredients into a mixing bowl and mix with a spoon; use
  2. clean hands to pat and bring everything together.
  3. Dust a clean work surface with flour and tip out the dough. Knead for a couple of minutes.
  4. Put the dough into a flour-dusted bowl and cover with a plate and leave aside for approximately 15 minutes.
  5. Dust a clean work surface and rolling pin with flour, then divide the dough in half and divide each half into 6 equal-sized pieces (roughly the size of a golf ball each).
  6. Flatten the dough with your hands; use a rolling pin to roll each piece into circles roughly 2-3 mm thick.
  7. Use a knife to lightly score several lines into the centre of each dough circle.
  8. Place the griddle pan on a high heat, then once hot, cook each flatbread for 1-2 minutes on each side, until puffed up.

 Tip: You can cook these on the barbecue too!

 
 

Alphabetti Soup

Serves: 4

Ingredients

  • 2 finely-sliced onions
  • 30g alphabet pasta
  • 1kg tomatoes
  • I pint vegetable stock
  • 2 heaped tbsp of tomato purée
  • 1 tbsp of vegetable or sunflower oil
  • Salt and pepper to taste

Method

  1. Roast the tomatoes in the oven at 200ºC for 20 minutes.
  2. Add the alphabet pasta to a pan of boiling water and cook for 8-10 minutes.
  3. Meanwhile, add the onions to a pan with vegetable or sunflower oil and sweat until translucent.
  4. Add the vegetable stock to the pan of onions and bring to the boil.
  5. Once cooked, add the roasted tomatoes and tomato purée to the pan with the onions and stock.
  6. Using a blender, blitz the mixture until smooth and strain.
  7. Add the cooked, drained alphabet pasta to the soup.
  8. Season and serve.

Tip: If your fussy eater is feeling adventurous, add some thyme for extra flavour.

 
 

PaediaSure Shake Pancakes

Serves: 12

Ingredients

  • 2 eggs
  • 1 tsp bicarbonate soda
  • 4 scoops* of PaediaSure Shake (any flavour)
  • 200ml semi-skimmed milk
  • 130g plain flour
  • A knob of butter

Method

  1. Crack the eggs in a bowl, add the bicarbonate soda, PaediaSure Shake, milk and then whisk.
  2. Sift the flour into the bowl and whisk again until smooth and thick to form a batter.
  3. Heat a frying pan over a moderate heat and add a knob of butter.
  4. Add a ladle of batter.
  5. Wait until the top of the pancake begins to bubble and then turn over.
  6. Cook until both sides are golden brown.
  7. Repeat until the batter is used up.

Tip: Try different fruit toppings to introduce your little one to a range of flavours and textures.

 
 

Cheese and Broccoli Muffins

Serves 12

Ingredients

  • 1 small head of broccoli, boiled and chopped
  • 230g sieved plain flour
  • 3 tsp baking powder
  • 180ml semi-skimmed milk
  • 145g light cream cheese
  • 75g butter, melted
  • 1 large egg, beaten

Method

  1. Preheat oven to 185oC
  2. Mix the baking powder and flour in a bowl.
  3. Add the milk, cream cheese and egg then gently mix.
  4. Add the broccoli and mix.
  5. Divide the batter mix equally amongst the lightly greased muffin cup/tins.
  6. Bake for 20-25 minutes or until the muffins are golden. To ensure they are cooked thoroughly, dip a knife or skewer into the highest point and if it comes out clean the muffin is ready.

Tip: To introduce a stronger flavour, swap the cream cheese with grated cheddar. 

 
 

Courgette Pizza Boats

Makes: 4

Ingredients

  • 2 large courgettes
  • 200g cherry tomatoes - sliced in half
  • 1 tbsp tomato purée 
  • 50g Parmesan cheese - shaved or grated
  • Olive oil to drizzle

Method

  1. Preheat oven to 200oC
  2. Remove the ends of the courgettes, cut in half lengthways and scoop out the seeds.
  3. Spread a light layer of tomato purée inside each courgette.
  4. Fill with cherry tomatoes - seed side up.
  5. Generously sprinkle with Parmesan cheese. 
  6. Place on a baking tray and cook for 15-20 minutes.
  7. Drizzle olive oil over to finish. 

Tip: You can experiment with the ingredients depending on your little ones' tastes - such as using pesto for the base or cheddar cheese for the topping. 

 
 

Strawberry and Banana Ice Lollies

Makes: 8*

Ingredients

  • 400g strawberries
  • 4 medium bananas
  • 50ml water (if required)

Method

  1. Prepare the fruit by removing the tops from the strawberries and peeling the bananas.
  2. Add the fruit to a food processor and blitz until it's a thick liquid.
  3. Add water to the mix if it's extremely thick.
  4. Fill a container or lolly mould (add sticks) with the liquid and freeze for five hours or until set.

Tip: Try animal moulds (or similar) to freeze your ice lollies in to make it more fun for your little one.

*Number of lollies dependent on size of moulds used. 

 
 

Burgers - Two Ways

Makes 6

Veggie Burgers

Ingredients

  • 300g meat-free mince
  • 100g brown or granary breadcrumbs
  • 2 x carrots
  • 1 x large egg
  • 1/4 bunch of chives
  • Seasoning if required

Method

  1. Peel, cut and boil the carrots
  2. Purée the carrots and chives in a food processor. 
  3. In a large mixing bowl, combine all the ingredients and mix well. 
  4. Shape into burgers, about 2cm thick. 
  5. Refrigerate for 1-2 hours. 
  6. Pre-heat oven to 200°C and cook on a baking tray for 12-14 minutes.

Turkey Burgers

Ingredients

  • 350g turkey mince
  • 50g brown on granary breadcrumbs
  • 2 x carrots
  • 1 x large egg
  • 1tsp fresh thyme, chopped
  • Seasoning if required

Method

  1. Peel, cut and boil the carrots
  2. Purée the carrots and chives in a food processor. 
  3. In a large mixing bowl, combine all the ingredients and mix well. 
  4. Shape into burgers, about 2cm thick.
  5. Refrigerate for 1-2 hour.
  6. Pre-heat oven to 200°C and cook on a baking tray for 12-14 minutes.

Tip: Combine with our 'Yammy' sweet potato wedges

Makes 6 burgers approximately 2cm thick when the combined ingredients are split equally. 

 
 

Popcorn Chicken

Serves 4:

Ingredients

  • 2 x large chicken breasts
  • 200g of breadcrumbs (or panko)
  • 50g plain flour
  • 2 x medium eggs
  • 2 tbsp sunflower or vegetable oil

Method

  1. Preheat the oven to 220o
  2. Cut the chicken breasts into 1cm cubes and dust in the flour. 
  3. Whisk the eggs together and coat the chicken in the egg. 
  4. Roll the chikcen in the breadcrumbs (or panko) until evenly coated then place on a non-stick baking tray
  5. Drizzle the oil over the chicken until evenly coated. 
  6. Cook the chicken at 220oc for 12-16 minutes. 

Tip: Why not try turkey for a different option?