The Ice Kitchen. Shivi Ramoutar
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recipes can be tailored to accommodate any fussy eater. Essentially in my home we all eat the same meal – not only does it make mealtimes simpler, but it encourages fewer fussy eaters too. However, I portion off the kids’ servings before I add seasoning or strong flavours such as chilli, then keep a separate section in my freezer for the kids.
Whilst I think it best for kids to learn to love veg for veg’s sake, there are times when you need to squeeze in as much goodness as possible with minimal pain. A last resort is to ‘sneak’ extra vegetables into meals. Add a handful of rough-chopped courgette, carrot, spinach and aubergine to Swift Salvation Tomato Sauce, simmer until softened then blitz until smooth. Having this frozen in portions to use as a pasta or pizza sauce is a great way to inject extra veg. Main dishes with rich flavours such as Peanut Stew, or Beef & Prune Tagine are perfect vehicles to hide veg (I love choc-ablocking the former with leafy greens).
The best way to freeze their versions of our meals is in ice-cube trays, or even specially purposed silicone trays (so easy to find online or in supermarkets). The smaller portions mean I can defrost exactly the amount of cubes I think my kids will eat for a particular mealtime, which, if you have children you will know can vary wildly across the day. This cuts down on waste (much to the dog’s disappointment, I may add!) but tiny portions will defrost a lot more quickly too. Once the meals are frozen solid in the trays, I pop them out and store in resealable freezer bags, clearly labelled with the name and date frozen, and ‘file’ them in the kids’ section in my freezer.
I tend to defrost meals for the kids in the fridge, either popping the cubes out the night before or first thing in the morning. Any final defrosting can be dealt with by the defrost setting on the microwave; simply cover the plate of food and microwave in 30-second bursts until the food is fully defrosted, breaking up and mixing after every burst to ensure more even defrosting. If I’m warming a sauce, stew or casserole I would keep it covered and heat in the microwave on high, again in 30-second bursts with some stirring in between, until piping hot. This is slightly different to how I deal with large portions of meals, which I tend to not defrost in the microwave but given the more urgent time pressure when dealing with kids (read: meltdown/tantrum avoidance) I am happy to prioritise speed over perfect texture!
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