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recipe for pregnant mums
sticky salmon with easy Chinese style rice
Your baby's brain starts developing even before you know you are pregnant so its important to make sure that you are eating the
'right' brain foods. Oily fish like salmon, tuna and mackerel are rich in essential fatty acids which are important for your
baby's brain and visual development.
Eating oily fish is especially important in the last 3 months of pregnancy as almost three quarters of your baby's brain
development takes place during that time. Two portions of oily fish a week would be good but don't eat more as there are concerns
about pollutants.
sticky salmon
2 X 150g skinned salmon fillets cut into about 4 cm cubes
Marinade
1 and a half tbsp soy sauce
2 tbsp ketchup
1 tbsp white wine vinegar
half tsp sweet chilli sauce
1 and a half tbsp dark brown sugar
Place all the ingredients for the marinade in a small saucepan and stir over a gentle heat until the sugar has dissolved.
Remove from the heat, pour into an ovenproof dish and leave to cool. Add the cubes of salmon fillets and turn to coat them in the
sauce. Leave to marinate for at least one hour.
Pre-heat the grill and cook the salmon in a baking tin lined with foil for about 5 minutes, turning halfway through and basting
occasionally until cooked.
Remove the salmon from the baking tin and serve on top of a bed of noodles.
Makes 4 portions.
easy Chinese style rice
200g (7 oz) basmati rice
1 medium carrot, finely chopped (approx 65g)
75g (3 oz) frozen peas
1 tsp vegetable oil
1 egg, lightly beaten
25g (1 oz) butter
half onion, finely chopped
2 tbsp soy sauce
1 spring onion, finely sliced
Cook the rice in a pan of lightly salted boiling water together with the chopped carrots according to the instructions on
the packet. Four minutes before the end of the cooking time, add the frozen peas. Meanwhile, heat the vegetable oil in a frying
pan or wok, beat the egg together with a little salt, tilt the pan so that the egg coats the base and cook until set as a thin omelette.
Remove from the pan, roll up to form a sausage shape and cut into thin strips.
Add the butter to the wok and sauté the onion for two minutes. Add the cooked rice mixture, the soy sauce and a little
freshly ground black pepper. Stir fry the rice for about 2 minutes. Stir in the strips of egg and spring onion and heat through.
4 portions.
Recipe from After School Meal Planner by Annabel Karmel published by Ebury Press.
Annabel Karmel is a leading author on preparing nutritious food for children and women during pregnancy, and as a busy working
mother she has first-hand experience of the difficulties involved. This month we're featuring three of her recipes. There's
sticky salmon with easy Chinese style rice for during pregnancy, chicken with sweet potato and apple puree for young babies,
and tasty stuffed pitta pockets with tuna, egg and sweetcorn for you or your child's lunchbox.
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send us your recipes:
If you've got a favourite recipe please let us know, and we'll share your
suggestions with other Baby Matters readers. Simply email your recipe to feedback@bloomingmarvellous.co.uk and you could be featured in our next ezine!
more recipes:
- baby recipe: chicken with sweet potato and apple puree
- child's recipe: tasty stuffed pitta pockets with tuna, egg and sweetcorn
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