Makes 2 portions

Ingredients
1Tbs semolina
120ml milk
1 pear – peeled, cored and chopped finely

Directions
Place the semolina and milk in a saucepan, bring to the boil and simmer for 3-4 minutes. Add the pear and serve warm.

This recipe is also great with apricots, apple or banana.

Makes 4 portions, cooking time 30 minutes

Ingredients
1 onion – finely diced
1 clove garlic – finely diced
olive oil
½ green, red or yellow capsicum – seeded and finely chopped
100g lean beef mince
1 Tbs chopped parsley
1 Tbs chopped basil
1 tomato – skinned, seeded and chopped
1 potato – peeled
2 Tbs milk
Grated cheese

Directions
In a heavy based saucepan, fry the onion and garlic in a little oil for about 3 minutes until soft. Add the capsicum and fry for a further 3 minutes. Add the mince, parsley, basil and cook the meat until it turns brown. Add the tomato, cover and simmer for 15-20 minutes.

Meanwhile, cook the potato in boiling water until tender and mash together with the milk and smooth (add more milk if necessary).

Place the mince in the bottom of a small casserole dish, spread over the mash potato, sprinkle with grated cheese and grill in the oven until the cheese in melted.

Try pureeing the mince for younger children.

makes 10 portions

Ingredients
100g boneless chicken breast, thighs or tenderloins
100g cooked rice
2 peaches
½ C peach juice
1Tbs milk

Directions
Poach the chicken gently in simmering water for 5-8 minutes or until cooked through. Chop the chicken in to small sizes, mix with all other ingredients and place in a food processor or blender until smooth.

Makes 15 portions

Ingredients
1 chicken breast or 2 thighs – skinned and off the bone
1 celery stalk – chopped
1 tomato – chopped
1 carrot – peeled and chopped
1 stalk of leek – sliced
1 potato – peeled and diced
small bunch of parsley – finely chopped
250ml chicken or vegetable stock

Directions
Cut the chicken into pieces and combine with the vegetables, parsley and stock in a saucepan. Simmer gently for 30 minutes, then puree in a food processor or blender until the desired consistency is reached.

Ingredients
1-2 fresh pears – peeled, cored and diced
125g stoned prunes
125g stoned apricots
65g dried apples
65g sultanas
175ml orange juice
200ml water
1 cinnamon stick
natural yoghurt

Directions
Combine dried fruit and all other ingredients except for the fresh pears and yoghurt in a heavy based saucepan. Bring to the boil, reduce heat, cover and simmer for 30 minutes. Add the diced fresh pears and simmer for 10 minutes. Remove the cinnamon stick and leave the compote to cool.

Serve either warm or cold with the yoghurt.

Ingredients

500g premium beef mince

1 brown onion – finely chopped

3 garlic cloves – finely chopped

200g button or brown mushroom – cleaned and sliced

1 zucchini – grated

1 carrot – peeled and grated

2 tins whole peeled tomatoes

1Tbs tomato paste

½ C red wine (sweet is preferable)

1Tbs balsamic vinegar

¼ C brown sugar

Salt & pepper

Olive oil

Fresh or dried oregano, thyme, rosemary

Fresh or dried pasta of your choice (we recommend spaghetti or spirals)

Directions

In a heavy based frying pan, gently heat the olive oil and sauté the onion and garlic for 2-3 minutes or until softened. Add the mushrooms and continue cooking until softened. Add the mince and cook until completely browned. Add the tomatoes, tomato paste, grated vegetables, wine, vinegar, sugar and herbs and cook over a low heat for 15 minutes or until reduced. Add salt and pepper to taste.

Serve on cooked pasta with crusty bread and accompanied with a fresh salad.

Try pureeing the mince and spaghetti in a food processor for younger children.