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Sample Recipes from Feeding Made Easy

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Carrot and Pear Honey Muffins

(from 'Puddings and Baking')

Children love these unusual muffins - and don't even know they are eating vegetables and fruit! Make mini muffins for toddler-sized snacks - they will only need to cook for 12-15 minutes. These are also delicious using grated courgette or beetroot in place of the pear. You can also replace the pistachios with cashew or pecan nuts for a change - or leave the nuts out altogether if you are serving these to children with a nut allergy. The muffins are suitable for freezing - great for lunchboxes. Just remove from the freezer in the morning and it will have thawed by lunchtime.

Makes 12-14 muffins

2 tbsp clear honey
50 g (2 oz) caster sugar
2 large eggs
200 ml (7 fl oz) sunflower oil
275 g (10 oz) wholemeal self-raising flour
pinch of salt
pinch of cinnamon
125 g (4 ½ oz) carrot, grated
125 g (4 ½ oz) pear, grated
50 g (2 oz) unsalted, shelled pistachio nuts, finely chopped

Pre-heat the oven to 180ºC/160ºC fan/gas mark 4. Line a deep muffin tin with paper cases.
Mix the honey, sugar, eggs and oil together in a bowl.
Combine the flour, salt, cinnamon, carrot, pear and pistachios in a large bowl. Add oil mixture and stir gently to combine the ingredients. Place dessertspoonfuls into the paper cases.
Bake for 15-20 minutes until golden brown and firm to the touch. Cool on a wire rack.


Mini Courgette Rosti Cakes

(from 'Light Meals')

These make a tasty light tea - an ideal finger food for little ones, cut into toddler-fist-sized pieces. They are also great served cold for picnics or in lunchboxes.

Makes about 16 patties

1 large potato (about 175 g/6 oz), grated
1 large courgette (about 175 g/6 oz), grated
100 g (4 oz) mature Cheddar cheese, grated
2-3 spring onions, finely chopped
1 egg
2 tbsp plain flour
1-2 tbsp olive oil

Mix all the ingredients except the oil together in a large bowl.
Heat the oil in a large frying pan over a medium heat.
Drop tablespoonfuls of mixture into the pan and flatten with the back of the spoon. Cook gently for 3-4 minutes on each side, until golden and cooked through. Serve hot, warm or cold.


Strawberry Yoghurt Ice Cream

Another summer recipe which makes the most of the wonderful English strawberries in the shops now. If you are lucky enough to live near a pick-your-own farm, why not take the family to collect your own strawberries and make a batch of ice cream together - a delightful opportunity for children to be involved in all stages of the creation of something tasty to eat! I'm sure you will have no trouble getting them to help with the final stage - eating! Making your own ice cream also allows you to control your child's sugar intake, as well as ensuring that that they are not eating unnecessary artificial colourings or flavourings. This rosy-pink ice cream is delicious and full of healthy fruit. Full-fat yoghurt should be used or the consistency will suffer.

Serves 4

450g (1lb) strawberries, washed, hulled and dried
100g (4 oz) sugar (or less depending on the sweetness of the fruit)
250ml (8 floz) Greek yoghurt
Juice of half a lemon

  • Once the strawberries are dry (water will weaken the flavour), place them with the sugar in a liquidizer or food processor and blend until fairly smooth.
  • Add lemon juice and Greek yoghurt and blend again.
  • Freeze according to your means. See note below.
  • If you are storing the ice cream in your freezer (rather than serving immediately), remember to take it out of the freezer and place in the fridge half an hour before serving. This ice cream will keep for a month in the freezer.

It is important to whisk air into ice cream to achieve a creamy texture. An ice cream machine is a boon but without it, the 'still freezing' method can be used. Pour the unfrozen mixture into a strong plastic box to a depth of about 4cm and placed in the coldest part of the freezer. After one and a half hours, check the mixture. It should be frozen at the edges with slush in the middle. Beat the mixture together with a fork to break up the crystals and quickly return the box to the freezer. Repeat the process twice more and leave in the freezer for at least one hour after the last beating before serving.


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