Grating cheese over vegetables works well, for example cauliflower cheese, although you don’t want to completely transform your vegetables into something less healthy so try to find a balance.
Experiment with cheddar, parmesan, mozzarella or whatever your child’s favourite is.
Make a good tomato passata with onions, celery, carrots and garlic and store in freezer and add to pasta when needed. Also throw in a few chopped sprouts when serving. This is an easy way of getting nutritious food quick rather than eating tinned spaghetti or other processed sauces.
Passata Recipe with Hidden Veg (Makes approx 1L)
- 15 fully ripened medium to large tomatoes, halved
- 1 large, finely chopped red onion
- 3 celery stalks
- 3 carrots
- 2 tbsp olive oil
- 4 peeled and chopped cloves of garlic
- 1 tbsp finely chopped basil
- 1 dessertspoon sundried tomato paste
- 1 dessertspoon tomato puree
- 1 tsp coarse ground black pepper
- Salt to taste
- Using a large frying pan gently fry the red onion, celery and carrots in the olive oil until soft (usually about 15 minutes). Add to blender and also add tomatoes, garlic, basil and black pepper and liquidise until smooth.
- Pour the blender contents into your large pan and bring to the boil. Add the sun dried tomato paste and tomato puree and thoroughly mix. Now gently simmer, stirring frequently for 10 – 15 minutes and reduce until you have the perfect passata.