I love this dish. I also hate this dish as much. I end up finishing half a pot whenever I make this and I hate myself for it. Anyway, if you have trouble with getting your kids to get veggies, you should absolutely try this. If the kids love cheese, they’ll love this! Its homemade – has milk, butter and cheese. Great source of calcium, protein and good fat for the kids !!
You’ll need :
- Butter : 2 tbsp
- Flour : 2 tbsp
- Milk : 1 cup
- Cheese : ½ cup (Cheddar, mozzarella, Gruyere. In fact most type of cheese will work!)
- Croutons and par-boiled veggie platter for the kids
- Mix the flour and ½ cup of milk in a cup and keep it ready.
- In a sauce pan, melt the butter for a few seconds and slowly pour in the flour + milk mixture while stirring continuously.
- As it begins to thicken add cheese and keep stirring. When the strands of cheese begin to melt and combine pour the rest of the milk and keep stirring for 5-6 mins on simmer. (Until the mixture is well combined and the fondue starts to bubble and resembles a thick paste). Add a pinch of salt and pepper to season.
- Pour in a wide-mouthed cup and serve with the veggie platter!
Below pic is to show the creamy texture of the fondue.
- For more creamy texture you can substitute ¼ cup of cream instead of ¼ cup of milk.
- If the mixture begin to thicken a lot, add milk and keep stirring. Or if the mixture still runs thin : Mix 1 tpsn of flour to 2 tspns of milk and slowly pour in the saucepam. Keep stirring!
- If you are serving adults, you can sauté chopped garlic in butter before you add the flour paste at step #1
- Keep stirring continuously to avoid small lumps and get a smooth fondue.
Appetizer #3 coming up tomorrow. Bon Appetite!
This is one of the healthiest foods to come out of my kitchen, yet. Its truly a super pasta!
My kids love it but I honestly don’t know why I finished the title with ‘For kids’. I love this soupy pasta just as much as my daughter does. This dish also has so much for me to disguise the veggies quite cleverly. Finally, sprinkle some cheese over the dish and you’ll only see an empty bowl to clean later. It has loads of veggies. It has pasta and it has cheese – A WIN-WIN dinner for the family.
Here’s the recipe to make this soupy-pasta from scratch. All in – takes about 30 mins to prepare and serve.
You’ll need :
- Tomatoes: 4 , Onion: 1, Garlic : 3 pieces
- Mixed veggies: Approx 2 cups (Carrots, baby corn, mushroom broccoli, Brussel sprouts etc)
- Water: 4 cups
- Cooked pasta: 3- 4 cups
- Salt and pepper
- Sauté Garlic for 30 secs , then add onions and sauté until translucent. Add chopped tomatoes and 2 cups water and let it boil for 10 -12 mins (until tomatoes loosen up and peel off).
- Remove the tomatoes and onions using a slotted spoon (or a colander) and let the pulp cool for 10 mins. Using a blender/Mixie make a puree out of it. DO NOT DISCARD the rest of the water water.
- Lightly sautee all your veggies separately and keep aside.
- In a large pan : Pour the tomato puree + its water in a large pan and let it simmer for 5-7 mins. Add the veggies + 2 more cups of water + salt + pepper and let it simmer for 5-6 more mins. – ITS DONE !
TO SERVE : In a soup plate, toss in a cup of pasta and pour some soup along with a scoop of veggies. Top it with cheese for the kids 🙂
- If your kids are picky eaters and wont touch the veggies: Boil and puree the veggies they don’t like separately and add it back into the soup at step #4 instead of whole veggies. You can use up all your left over veggies in the fridge 🙂
- No need to deseed or blanch the tomatoes. Just roughly chop it and throw it into the pan. You’re trying to get your kids to get wholesome food. Don’t discard anything. This is great dish with enough carbs + veggies + nutrition!
- Instead for onions you can use shallots for a greater flavour.
- You can mix some pesto or basil leaves in the end for some aroma.