© 2018 by MANGO MENUS

 

 

  • Twitter App Icon
  • Pinterest App Icon
  • Wix Facebook page
  • Instagram App Icon
  • HOME

  • RECIPES

  • KIDS

  • MENUS

  • HK RESTAURANTS

  • MY HEALTH

  • CONTACT US

  • BLOG

  • Blog

  • ABOUT

    • Wix Facebook page
    • Twitter App Icon
    • Pinterest App Icon
    • Instagram App Icon
    • Facebook Basic Square
    • Twitter Basic Square
    • Google+ Basic Square
    Follow Us

    Yellowtail Sashimi with Jalapeño & Coriander

    June 9, 2018

    Teas to fight cancer

    May 22, 2018

    Raw Vegan Birthday Lunch with Private Chef Tina Barrat

    February 1, 2018

    Easy Music Cake

    January 30, 2018

    Far Infra Red Sauna

    January 27, 2018

    Curried Tigernuts

    January 5, 2018

    Float On

    November 30, 2017

    Shakshuka

    November 4, 2017

    Keto Stuffing

    September 10, 2017

    Easy Kit Kat Treasure Chest

    September 5, 2017

    Please reload

    Recent Posts

    Gravadlax

    December 16, 2015

    BOOZY BARBIE - cheapest fillet of beef in HK

    June 7, 2014

    Yellowtail Sashimi with Jalapeño & Coriander

    June 9, 2018

    1/10
    Please reload

    Featured Posts

    Tomato, Carrot & Apricot Pasta Sauce for Kids

    August 18, 2014

    This is a type of "hidden" sauce, hiding a carrot and some dried apricots in a classic tomato & onion pasta sauce. You can't taste the dried apricots but they sweeten the sauce (and far better to use these than white sugar like I used to...) plus they are high in iron. To boost the protein content of the meal, we used a penne pasta made entirely from organic red lentils, produced by Tolerant Foods and sold at SpiceBox Organics in HK. This pasta  also suitable for those following a gluten-free or vegan diet.

     

    What you need:

     

    2 cups of red lentil penne

    1 onion

    450g tin of  chopped tomatos or around 6 medium sized fresh ones

    1 clove of garlic, finely chopped

    25ml olive oil

    1 carrot, grated

    4 dried apricots, roughly chopped

    1 cup of stock (chicken/veg or just hot water will do)

    Salt & pepper

    100g Parmesan cheese, finely grated

    1 chilli/pinch of cayenne (optional for adults)

     

    Method:


    Finely chop your onion and garlic. 

     

    Heat up the oil and once hot, add the onion and garlic and soften them on a medium heat for around 5 minutes.

     

    Add your grated carrot, tinned tomatos, chopped apricots and bring to the boil with a cup of water or stock, then allow to simmer for 15-20 minutes.

     

    During this time, put your pasta onto cook. This one takes 8-10 minutes, so allow your sauce to simmer for around 10 minutes first.

     

    When the pasta is nearly ready, blend your pasta sauce to "hide" the various ingredients fully then pour onto the hot pasta and add grated cheese on top if desired.

     

    At this point you could add a finely chopped, deseeded chilli to the adult portion to liven it up or a pinch of cayenne, but this is not compulsary.

     

    Serves 3-4 children.

     

    CLICK HERE FOR MORE KIDS' DISHES

     

    Tags:

    tolerant foods

    spicebox organics

    hidden pasta sauce

    red lentil

    gluten free

    vegan

    gf

    easy kids dinner

    heathy dinners

    toddlers meals

    hk recipes

    tomato carrot apricot pasta sauce

    Please reload