Recipes

Here is a sneak preview of some of our kid (and parent) approved recipes. Our recipes range from traditional British nursery food to multicultural meals, and plenty of quick midweek meals for all the family to share.
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Sunshine Smoothies

2 adult servings

lily1.jpgFruit-and-yogurt smoothies are the perfect quick breakfast for a child who doesn’t eat breakfast very well; they also make an ideal snack during the day. These Sunshine Smoothies are full of vitamins and nutrients, and kids just love them. For added fun and enjoyment, serve smoothie with a straw in an appealing cup (perhaps decorated with stickers) as shown in the photo here.

1 cup orange juice
1 1/2 cup frozen or fresh berries: strawberries, raspberries, blackberries, or blueberries are ideal
1 large banana
Optional: 1/4 cup plain, full-fat yogurt

NOTE: If fresh berries are used, you will also need 4 ice cubes.

Put all the ingredients in a blender and puree until smooth.

- Recipe featured in Nanny Wisdom, Secrets from the Nannies Kitchen – Giving Your Children a Healthy, Balanced Diet.

Photo Credit: Tracey Nicholson

Posted by Hamish Robertson on July 22, 2005. Send to a friend.

Baby's Spaghetti Meat Sauce

8–10 baby servings (4 adults servings)

recipes_spaghetti.jpgAs a live-in nanny, my weekends were my own, and I would spend most of my time out. One Sunday afternoon, however, I popped my head into the kitchen to say hi to my boss. She was feeding nine-month-old Jake and looking very distressed. “What’s wrong?” I asked her. “Jake will never eat more than three mouthfuls of food,” she said. “What am I doing wrong”? I explained to her that whenever I fed Jake his meals, I always ate my meal at the same time; Jake would become excited when he saw me eating, and he would often mimic me. Sharing meals with Jake, in fact, took the focus away from him, and he would often even try to feed himself. From that day on, my boss made sure Jake shared meals with the whole family. That’s why this recipe became a favorite for Jake and his three-year-old sister, Sarah. This sauce freezes very well. I often double the quantity and freeze half.


1 pound spaghetti
2–3 tablespoons olive oil
1 small red onion, chopped very finely
2 cloves garlic, crushed
1 pound ground beef
1 28-ounce can Italian whole tomatoes
2 medium-sized carrots, peeled and finely chopped
Optional: half a zucchini, finely chopped
1/4 cup fresh basil leaves, finely chopped
Parmesan cheese


Cook spaghetti according to directions.

In a medium-sized saucepan, sauté the onion and garlic in the olive oil over medium heat for 5–6 minutes, or until the onion is soft. Stir to prevent the garlic from burning.

Add the beef and cook until browned, about 8 minutes.

Add the tomatoes and stir to combine. Add the carrots, cover, and cook sauce over
medium heat for 15–20 minutes. Stir occasionally.

When the sauce is thick, stir in the basil (if using) and cook until the zucchini is soft.

Serve over spaghetti, and sprinkle some freshly grated parmesan cheese on top.

Season adult portions with salt and pepper.


- Recipe featured in Nanny Wisdom, Weaning Stage 2 – 6-9 months, from Babies - the First Year of Life – Start As You Mean to Go On.

Posted by Hamish Robertson on June 21, 2005. Send to a friend.