75g piece of firm white fish fillet (see note)
20g angel hair pasta, broken up into short pieces
1/4 cup frozen corn, carrot and peas
2 teaspoons of milk
White sauce (Makes 2 cups)
2 tablespoons plain flour
2 cups milk
You'll need two 1 cup-capacity ice-cube trays.
Step 1To make sauce: Melt butter in a small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Remove pan from heat. Gradually add milk, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Transfer sauce to a jug. Pour into ice-cube trays. Cool. Cover with plastic wrap. Freeze overnight or until firm.
Step 2Spray a small frying pan with olive oil spray. Heat pan over medium heat. Cook fish fillet, for 3 to 4 minutes each side or until cooked through. Remove from heat and flake. Meanwhile, cook pasta, broken up into short pieces, in a saucepan of boiling water, following packet directions until tender, adding peas, corn and carrot in the last 2 minutes of cooking time. Drain. Heat 2 thawed white sauce cubes with milk in a frying pan over low heat until melted and smooth.
Serves 1 toddler.
We used ling for this recipe.
Freezer tips for white sauce: To defrost: Defrost required number of cubes of sauce in the fridge overnight.
To reheat: Place defrosted cubes in a small saucepan with a little milk over low heat. Cook, stirring constantly, for 1 to 2 minutes or until heated through.
- Author: Katrina Woodman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas