I am a mother of three beautiful sons and I have always had their best interests at heart, especially when feeding them as they were growing up. I always tried to make their meals as nutritious and tasty and attractive as possible. Feeding little ones is not an easy task and for first time moms it can be intimidating. It is always about what to cook, how much to feed and is it healthy enough.
I came across this little book for feeding little people – and the whole family, in fact – called ‘Mealtimes Mad Fun’, by sisters Debbie Wareham and Kim Jurgens. This South African cookbook targeted at the whole family even contains an informative section on breastfeeding and introducing solids.
The authors are well aware of how demanding life as a working mom can be and they have tailored recipes that will appeal to babies, toddlers and the whole family. Only locally available ingredients have been used and South African favourites included. The book follows the baby-led weaning approach and contains helpful suggestions as well as information on how to make the transition from breast milk/formula milk to solids as easy as possible for both moms and their babies.
There is an in-depth section on breastfeeding as well as the right time to introduce solids. The baby-led weaning method suggests making the baby part of mealtimes and having them finger-feed from the high chair tray while the family is enjoying their meal.
Mealtimes made fun contains over 120 healthy and easy-to-prepare recipes that range from purées for baby to delicious meals for the whole family.
These ladies have put together a fabulous book to take the stress off new moms. Debbie trained at Christina Martin School of Food and Wine in Durban in 2000. She has worked as a chef at Mkuze Falls Lodge and managed a successful catering business. She recently opened a small restaurant in Durban.
Kim is a La Leche League Leader providing evidence-based information and support to mothers who wish to breastfeed. She has a BComm degree in Industrial and Organisational Psychology through UNISA and an NDip Public Relations Management from the former Technikon Natal (now the Durban University of Technology). She has worked in the corporate world in public relations and human resources for 15 years.
Chicken mayonnaise crêpes
Makes 12 crêpes
500 ml (2 cups) full-cream milk
3 extra-large eggs
250 ml (1 cup) cake flour, sifted
1 ml (1⁄4 tsp) salt
300 ml chicken stock
4 x 115 g skinless chicken breasts
250 ml (1 cup) mayonnaise
Whisk the milk and eggs together. Make a well in the flour and while whisking, pour in the milk mixture. Add the salt and continue whisking until the batter is smooth.
Heat a bit of oil in a medium-sized frying pan. Pour 60 ml (1⁄4 cup) of the batter into the pan, tilting the pan to cover the base. Cook for approximately 2 minutes, then flip over and cook the other side for 1 minute. Place the pancake on a plate and cover with a clean dishcloth to keep warm while you finish the batter. You could also place the pancakes on a plate over a pot of boiling water and cover with another plate.
Meanwhile, heat the chicken stock in a saucepan and poach the chicken breasts for 20 minutes or until cooked through. Shred the chicken using two forks and mix the shredded chicken and mayonnaise together.
Spoon the chicken filling onto each pancake, roll up from one side and serve. Halve the pancakes when serving to toddlers.
© Debbie Wareham and Kim Jurgens
Published by Struik Lifestyle