I am sure there are children out there who do like munching on broccoli and feasting on spinach, but many children don’t like veggies (especially a green one). Why don’t they have a natural instinct to eat stuff that is good for their body? I’m sure we could come with many answers but what I found as one of the problem is how you cook the stuff. Veg tastes bland or just plain nasty if you don’t cook it right. Boiling it half to death makes it taste like nothing, and undercooked green veg can be very bitter. If you cook it wrong, the children aren’t going to like it. They are incredibly clever humans specially when it comes to taste. Same goes for most foods, really. I always check cook books, google, You Tube…it is so easy those days. Today we made Spinach, Pea and Ricotta Cakes – recipe below.
Spinach, Pea & Ricotta Cakes
190g peas (frozen or fresh)
4 salad onions, thinly sliced
250g tub ricotta cheese
2 tbsp grated parmigiano reggiano
3 medium free range eggs
75g wholemeal breadcrumbs
Preparation time: 20 minutes
Cooking time: 30 minutes
Suitable: from 12 months
Cook the spinach in a large pan of boiling water for 1 minute, then add the peas and cook for a further 2 minutes until the spinach has wilted. Drain well, then pat dry with kitchen paper and transfer the spinach and peas to a food processor.
Grate the zest from the lemon, then add to the food processor with the remaining ingredients.
Spoon the mixture into paper cases.
Bake for 18 to 20 minutes until risen, golden and firm to the touch.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.