Sam is a Mumma and Chef for The Little Unicorn Honeysuckle

When Sam Rolands had her bub she discovered a love like she’d never known but also a very fussy eater!

If you’re like us and you get anxiety over cooking for young ones only to have them turn their noses up at it rejoice, we’ve found Sam. Sam is a chef at The Little Unicorn Early Education Centre on Honeysuckle (where all your bubs meals are provided) and also has her own Facebook page you can follow to help ease mum cooking anxiety here.

Sam is going to share her wonderful recipes with us regularly and we hope you enjoy them.

MUFFINS FOR ANYTIME

INGREDIENTS AND METHOD

2 cups self raising flour

1 1/5 tasty cheese

1/5 grated carrot

1 tablespoon peas

1 tablespoon corn kernels

Handful baby spinach chopped

1/5 teaspoon baking powder

Add all together in a bowl

Whisk

1 egg

1 cup milk together

Add to mixture

Place in muffin tray and bake on 180 degrees for 25- 30 mins (until browned)

SWEET POTATO COOKIES

INGREDIENTS AND METHOD

3/4 cup cooked mashed sweet potato (about 1 large sweet potato)

1/3 to 1/2 cup whole milk, as needed

1 1/2 cups all-purpose flour, plus more for dusting

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold unsalted butter, cut into small bits

* Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).

* In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.

* In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.

* Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.

* Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature.

FRENCH TOAST

Perfect for the bubs that don’t eat egg!

INGREDIENTS AND METHOD

2 eggs whisk with a table spoon of cream in bowl

Thick whole meal toast

Dip toast into the egg soaking both sides

Fry on pan with coconut oil

Top with your choice. I use a tiny bit of coconut sugar and berries