A must for parents of babies and toddlers (four to twenty-four months), We Can All Eat That! gives you everything in one place: a demystified understanding of the latest food allergy research and how changes over the past twenty years in the way we live, shop and eat have led to a food allergy crisis; eighty delicious recipes for the whole family developed in conjunction with leading chefs Sarah Swan and Sam Gowing; Royal Prince Alfred Hospital dietician Dr. Anne Swain’s extensive knowledge of nutrition and the interplay with allergic disease, food reactions and dietary restrictions; and everything you need to know about major food allergies and allergic reactions.
More than simply a book about allergies, the meals and ideas in We Can All Eat That! are created by a cook who takes great satisfaction in creating and sharing delicious, unprocessed food, and whose mission is to spark that joy in others. She does so in this book across nine beautifully photographed chapters: Breakfast; Soups & Salads; Pasta & Rice; Asian & Gentle Curries; Sides & Vegetables; Mains; Cakes, Puddings & Desserts; Dips & Snacks; and Saucy Sauces.
Tuscan-Style Salad with Buffalo Mozzarella
You’ll find many of the ingredients for this dish in the delicatessen—or maybe even in your refrigerator! The tomatoes and olives make this salad slightly acidic, so serve with rice, polenta or pasta. It is also great served with meat or fish.
SERVES 4 AS A SIDE
PREP TIME: 15 MINUTES
COOKING TIME: 25 MINUTES
1 green capsicum (bell pepper), deseeded and chopped into chunks
1 red capsicum (bell pepper), deseeded and chopped into chunks
1 yellow capsicum (bell pepper), deseeded and chopped into chunks
1 tablespoon macadamia oil
2 garlic cloves, finely chopped (just a tiny amount for babies)
2 oregano sprigs, leaves picked and roughly chopped
360 g (12½ oz/2 cups) cherry tomatoes, halved
¼ red onion, thinly sliced
90 g (3 oz/½ cup) green olives, pitted and sliced
2 tablespoons capers, rinsed and drained
2 tablespoons red-wine vinegar
30 g (1 oz/1 loosely packed cup) basil leaves, torn or whole
sea salt (omit for babies)
freshly ground black pepper (just a tiny amount for babies)
1 buffalo mozzarella or 1 tablespoon crumbled feta or shaved pecorino (use ricotta for babies) olive oil, for drizzling
Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
In a large mixing bowl, toss the capsicum with the macadamia oil, garlic and oregano.
Transfer to the baking tray and roast for 20—25 minutes. Remove from the oven, cover with foil and allow to cool.
Meanwhile, place the cherry tomatoes in the same large mixing bowl. Add the onion, olives, capers and vinegar. Fold in the basil leaves and season as required.
Transfer to a platter or serving bowl. Tear the buffalo mozzarella on top, drizzle with olive oil and serve.
Store in an airtight container in the refrigerator for up to 24 hours.
For younger babies sprinkle with ricotta to soften the acidity of the tomatoes. Purée until smooth. Add some bread or Baby’s first cereal (page 58) to thicken the purée, if desired.
For older babies blitz the salad briefly to break down any larger pieces.
For toddlers serve as for adults.
Reprinted with permission from Hardie Grant Books.