Does your kid run away from you or put up his attacking mode the moment you try to make him drink milk? Well, you are not the only parent who faces such a problem, there are many like you. When my kid was small, I too had this complaint. One of my nutritionist friends suggested some recipes, which really gave wonderful results when I tried them out. My kid, who used to shun milk, ate these delicacies completely. You too can try out these breakfast recipes and I am sure of the results!
It’s a very simple recipe with a lot of milk in it. You need minimal effort to prepare this one and the best thing is that it is far more delicious compared to the packet stuff you buy from the marketplace.
- Egg yolks, 8 in number
- Milk, 1 litre
- Vanilla sugar, 120 grams
- Plain flour, 40 grams
- Corn flour, 40 grams
- Brandy, 125 ml
For preparing the custard, take a saucepan and heat the milk in it, till it boils. Immediately, remove the pan from the heat. Beat plain flour, corn flour, vanilla sugar and egg yolks together in a big heatproof bowl. Over this mixture, slowly pour in hot milk, while continually beating.
Again pour the custard in the saucepan and in order to get the mixture thickened, stir it for some time by placing over low heat. After this, remove the mixture and place in a warm area.
Once it is cool, serve it accompanied by your child’s choicest dessert.
Porridge with Orange Curd
Have you been serving your little one the morning porridge with syrup? Why not try out a tasty alternative like orange curd? Apart from calcium, this delicacy also contains lots of fibre and vitamins. If you want, you may also use lemon curd in place of orange curd.
- Rolled oats, 50 grams
- Orange curd, 2 tbsp
- Semi-skimmed milk, 350 ml
- Sunflower seeds, 1 tsp
Take a small saucepan and place the milk and oats, boil them and then simmer on low heat for four to five minutes. In a serving bowl, tip the porridge. Sprinkle sunflower seeds after adding the orange curd. Serve immediately.
Banana and Cinnamon Porridge
Your kids will definitely roll up their sleeves for a taste of this healthy porridge. And as a mother you would also be happy as it is loaded with nutrients.
- Rolled oats, 1 ½ cups
- Low fat milk, 3 cups
- Salt, a pinch
- Ground cinnamon, 1 teaspoon
- 2 diagonally sliced medium bananas
- Sugar, 1 ½ tablespoons
In a big saucepan, simmer milk over medium to high heat. Add salt and oats, while stirring. Boil and then bring down the heat to medium. Take a wooden spoon and stir as you cook for five minutes or till the porridge attains a thick texture. When the porridge is ready, it will form a coating on the spoon.
Take away from heat and set aside for five minutes, while covering. Once let to stand, the porridge will thicken as it cools. Add in sugar.
Serve in a bowl with cinnamon and banana topping.
A colorful recipe for your little one, this brings in the goodness of milk with a wonderful uniqueness. Your kids will simply love the jelly!
- Milk, 625 ml
- Caster sugar, ½ cup
- Thin cream, 1 cup
- Powdered gelatin, 8 teaspoons
- Vanilla extract, 2 teaspoons
Place vanilla, sugar, cream and milk in a saucepan and put it over low heat. Till the sugar is dissolved, continue stirring. After removing from heat, set aside.
Take a heatproof bowl, pour ¼ cup water and over the top, sprinkle gelatin. Gently simmer water in a saucepan as you place the bowl in it. Till the gelatin dissolves, continue stirring over low heat, and you will get a clear liquid.
Add this clear liquid to the milk mixture, then take a five-cup mould and pour it. Cool it and refrigerate for around 10 to 12 hours.
Serve it with raspberry and rhubarb compote (optional).
Shortbread Sticks with Milk Chocolate
Your child will certainly have a lot of fun with these shortbreads dipped in chocolate. You can also wrap them in the form of gifts and ask your child to share them with his friends.
- Butter, 250 grams, softened
- Flour, 2 cups
- Icing sugar mixture, ½ cup
- Almonds, ½ cup, finely chopped, toasted
- Corn flour, 2 tablespoons
- Chocolate melts, 450 grams
- Sprinkles, for decoration
Make the sugar and butter fluffy and light through creaming. Stir in almonds, corn flour and the sifted flour. Gently knead together over a floured surface.
Make about 20 cm long sticks by taking and rolling tablespoonful of mixture. Grease baking trays and place them.
Bake at a temperature of around 180°C for about 20 minutes till a light golden color is seen. Cool in wire rack for some time and keep in airtight container.
Microwave the chocolate on 50% power in increments of 20 seconds, stirring between each power increment. Microwave till around 3/4th of the chocolate has melted. The residual heat will make the remaining chocolate melt, as you stir.
Take one shortbread piece at a time and dip in melted chocolate till half of it is coated. Let the excess chocolate run off. Place on tray lined with baking paper and then, over the chocolate portion, sprinkle the decorations. At room temperature allow the same to set.
Once it is set, take away from the baking tray and keep in an airtight container. Serve as and when required.