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Your Baby & Toddler - - Nutrition -

Al­ways keep

acon­tainer of this­mince

sauce in your fridge (I make

a batch ev­ery week­end). That­way

you can have a meal­ready in­min­utes. Just

re­heat mince and serve

with roast pota­toes or sweet pota­toes,

with spaghetti, rice or caulirice

– or trans­form it into lasagne To make the mince sauce, heat the olive oil in a large pot and fry the onion un­til light golden brown. Add the gar­lic, cel­ery, car­rots and ap­ple and fry a few min­utes more. Re­move the veg­eta­bles and cover with a dish­cloth till needed. Brown the mince in batches in the same pot you used to fry the veg­eta­bles. Re­turn the veg­eta­bles to the pot and add the sun­dried toma­toes, chicken stock, tomato paste and oregano. Sea­son with salt and pep­per, cover and al­low to sim­mer for 30 min­utes. To make the rice, heat oil in a large saucepan (with a lid) over medium-high heat. Fry the onion un­til translu­cent. Add the rice and fry for a few more min­utes. Add the stock, juice and zest of one lime and salt to the pan, re­duce heat, put lid on saucepan and let sim­mer for 15 to 25 min­utes or un­til the rice is cooked. Just be­fore serv­ing, stir through some chopped fresh co­rian­der leaves. Serve in bowls with mince and top­pings of your choice.

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