• Pesto sauce for pasta followed by berry semolina

Main course: Pesto sauce for pasta

Show me a child that does not like pesto – they seem to love it! What I find extraordinary is that it is green and yet they do not relate it to vegetables!

Ingredients
2 generous handfuls of basil
1 clove garlic, crushed and chopped
100g parmesan, grated
5 tbs olive oil

Place all the ingredients in a blender and whiz until smooth.

To serve with pasta simply stir into the cooked pasta and serve.

Store the sauce in the fridge, covered with a thin layer of olive oil, and it will keep for a week. 

Not only is this sauce a great quick meal, but all the family can enjoy it. For variations try adding it to risotto rice or spread on toast.

Pudding: Berry semolina

Ingredients
150ml milk
2 heaped teaspoons semolina
handful of soft berries e.g. strawberries, raspberries, blackberries, blueberries
drizzle of cream

Place the milk in a saucepan and add the semolina. Stir well and heat slowly, constantly stirring until it thickens.

Remove from the heat, add the berries and roughly crush with the back of a spoon.

Add a drizzle of cream and serve.

Tried this recipe? For more inspiration look through our recipe selection.

Other recipes this month:

• Brown rice puree (4 months)
• Home-made muesli (7 months)