Tapas for toddlers

Emma Sharp Dalton-Brown, Contributor

My son turned two last week and although I did not want to host a large party (who has the time these days, truly?), I did want to acknowledge it by having a few children in his age group over to celebrate.

Planning one child's birthday party is stressful any way you look at it, no matter how simple or small you make it. Then there's the drama of catering for said 'session'! Children's food, or grown up food? But really, why can't a toddler nibble on what his or her parents are eating? And which meal are you cooking for exactly? Breakfast, lunch, tea, or supper?

Well, after thinking about the menu for a few minutes, I decided on one that incorporates eggs, potatoes, sausages and pasta. Who doesn't eat all of that, and possibly at every one of the above mealtimes? Of course, I needed veggies, but as children aren't keen on lettuce leaves, I went with a Puy lentil salad.

Then there was the birthday cake to consider. The little man loves football, so obviously I made a chocolate cake in such a shape, filled with home-made vanilla and chocolate ice cream, decorated with butter icing, upon which I etched the appropriate hexagonal markings with cocoa powder. Of course the slices from this dessert are rather large for any grown man, let alone a kid, so I cut each into rectangle morsels. All in all, tapas for toddlers is the way to go.

Emma's Menu:

Roasted Sausages

Spanish Omelette

Salmon Pasta Salad

Puy Lentil Salad with Carrots, Fresh Herbs and Balsamic Vinaigrette

Football Ice Cream Cake

Roasted Sausages:

6 Hamilton smoked sausages

6 Hamilton jerked sausages

1. Preheat the oven to 400°F.

2. Place the sausages in two separate roasting pans, and roast in oven for 30 minutes, turning a few times while cooking.

3. Remove from the oven, allow to cool for a few minutes and slice 1/4-1/2 inch thick on the diagonal. Serve warm or cooled on a platter.

Spanish Omelette:

1/2 cup olive oil (plus extra)

2 large Spanish onions, peeled, halved & sliced

8 medium or 6 large baking potatoes, peeled & sliced 1/8 inch thick

8 large or 10 medium eggs

Sea salt & black pepper

1. Heat half the olive oil in a sauté pan, stir in the onion slices, cover, turn the heat down and cook for 15 minutes until the onions are soft. You do not want them to colour.

2. Heat the rest of the olive oil in a larger sauté pan, stir in the potato slices, coating them in oil (add more olive oil if needed), cover, turn the heat down and cook for about 20 minutes until just soft. You do not want them to colour.

3. Drain both the onions and potatoes so that the oil runs off. Leave to cool for 15 minutes.

4. Break the eggs into a large bowl, season well with salt and pepper, and stir in the onions and potatoes.

5. Heat one tablespoon of oil in each of two heavy-based frying pans. Turn the heat on low and divide the egg mixture between both. Cover and leave to cook for 15-20 minutes, until just set on the top. Depending on your stove top, you may need to give the omelette another 5 minutes.

6. Using a palette knife, run it between the omelette and edge of the pan, and turn out onto a platter. Serve hot, warm or cooled, and cut into small squares.

Puy Lentil Salad with Carrots, Fresh Herbs & Balsamic Vinaigrette:

1 pack Puy lentils, cooked according to packet instructions, refreshed in cold water and drained

4 large carrots, peeled & diced

6 scallions, finely sliced

1 large bunch of parsley, chopped

1 large bunch of mint, chopped

2 tablespoons fresh lime juice

Sea salt and black pepper

8 oz sheep's feta (optional)

Vinaigrette:

2 tbs Dijon mustard

5 tbs balsamic vinegar

1 tbs cider vinegar

3 fl oz extra virgin olive oil

1. Mix all the ingredients together in a large bowl.

2. Place the vinaigrette ingredients in a large glass bottle and shake well.

3. Stir in the vinaigrette and check the seasoning, adding salt and pepper as needed.

4. Serve in a salad bowl. Top with feta if you wish, otherwise serve on the side, in case some guests don't like it.