More From The 'Hiding Vegies' Files

Sorry, this week's been all about food and picky kids. Actually, just one picky kid. The other kid is an absolute champ when it comes to food. Anyway, the food and pickiness posts continue.

Tonight I made a tuna and potato bake for dinner and was working with one hand tied behind my back from the very beginning. Hubby's gastric reflux is playing up at the moment and we have, through much trial and error, discovered that onion - both raw and cooked - is a major trigger so I took the onion off the list of ingredients. Offspring #2 has been so great with her dinner the past couple of nights that I didn't want to serve up something she was going to refuse to eat and destroy the pleasant-ness we have achieved so next I went looking for ways to hide some vegies in the dish.

First step: again following Jo MacD's tip (sorry Jo, I spelt it wrong yesterday) from the comments box I added some steamed mashed cauliflower to the mashed potato. Then onto adding something to the tuna part. I substituted some sauteed celery for the onion and added some mixed dried herbs, grated carrot and grated zucchini to the frypan to fry gently for a minute or two, then added a large tin of tuna, let it warm up a little and splashed in some cream along with some salt and pepper. Then I just popped the tuna mixture into an ovenproof dish, topped it with the mashed potatoes, add some grated cheese and bunged it into a moderate oven for about 25-30 minutes.

Whinging: 0 / Mum: Winning the fight!

Mash with a Twist

Who doesn't love mashed potatoes in the middle of winter? Warm, filling, comforting and a perfect complement to winter hotpots, casseroles and bakes. They also go well with some tasty sausages and gravy and that's where this little recipe comes in.

We decided on Bangers and Mash for dinner a few nights ago but we needed some other vegies to round out the meal. Offspring #2 is being so difficult foodwise at the moment - I'm almost at my wits end and if it is indeed a phase I'm hoping she gets over it quick smart - so I was looking to get some vegies into her into her using stealth as my weapon. Where could I hide some vegies in a way she wouldn't notice but would still eat? Flicking through the current issue of Good Taste I came across this version of Irish Colcannon and figured it was worth a try. I told her they were really special mashed potatoes with extra stuff like bacon and that she'd love them. Well, she ate them so that's a success in my books and regardless of what she may or may not have thought - we all loved it. So this will be on the menu again and we'll see if she likes it next time round.

Just so you know, I halved the recipe and it did the four of us happily but I'll put the original measurements below.

Colcannon

from Good Taste magazine, May 2010

1. Boil the potatoes

Cook 1kg potatoes, peeled, coarsely chopped in a large saucepan of salted boiling water for 20 minutes or until tender. Drain. Return to pan. Add 80ml (1/3 cup) milk, 60ml (1/4 cup) pouring cream and 20g butter. Mash until smooth.

2. Cook the cabbage

Meanwhile, melt 20g butter in a saucepan. Add 3 cups finely shredded savoy cabbage and 3 chopped rindless bacon rashers. Cook, stirring occasionally for 5 minutes until cabbage is tender and bacon is cooked. Add to the potato mixture. Stir in 2tbs chopped fresh chives. Season with salt and white pepper.

3. Serve the colcannon

Colcannon tastes great with pies, grilled lamb or pork chops or slow-cooked casseroles.

Keeping it Simple

I picked up some asparagus on the 'throw out' trolley at my local supermarket the other day. Two bunches that were still beautifully fresh for less than $2. Bargain! Then I couldn't decide what to do with them so they sat in the fridge for a couple of days before I stumbled across this simple and wonderfully delicious way to add them to tonight's fish and steamed veg dinner. They were simply divine and, as I halved the recipe and used just one bunch, I think we might have this again tomorrow night!

Asparagus with Basil Butter and Parmesan

from Good Taste magazine, May 2010

Serves 6

40g butter, at room temperature

1/4 cup chopped fresh basil (I had parsley handy so used that instead)

2 bunches asparagus, woody ends trimmed

20g (1/4 cup) finely grated parmesan

1. Combine butter and basil (or parsley!). Season with salt and pepper.

2. Cook asparagus in a deep frying pan of boiling water for 3 minutes or until tender crisp. Transfer to a serving platter.

3. Top with the butter mixture and parmesan.