"The Go-With-Anything-Sauce"

So I've cracked it. Now this following recipe may seem like teaching your Grandmother to suck eggs, but I'd thought I'd share anyway. I have made a pasta type sauce pretty much every week for Stanley so I always have something in the freezer that he will eat if he is having a fit about whatever I've served him up for dinner. At last however I think I have found the perfect one. It freezers really well and is so simple to make you don't have to pay it any attention and can get on with other things round the house, illustration work, hoovering up cat dander, entertaining the child, stopping the cat peeing inside the house - why cat WHY? It's not even raining.... You know, glorious domestic housewifey things....

I'm hoping to get back into blogging a little more, and would like your help. I am so in a rut with food with Stanley, and so I would like to do a monthly 'Toddler Proof' recipe swap between us Mamas (& Fathers). Every month I will post a recipe that Stanley loves that is easy to make and healthy, and would be so happy if you wanted to link up with yours. I have installed the special Inlinkz tool below. So this is my recipe, you have a month to add yours and then I will post another. Anything goes, breakfast, lunch, snacks - so long as it is healthy and easy(ish) to whip up!

The root veg is the key! I have used carrots, but some squash or sweet potato would work equally as well. It gives a thickness to the sauce that is very appealing.

 Mix well, add olive oil and some pepper. Leave the garlic in their skins to roast.

Roast at about 200-220C for about 45 minutes, or until your veg is soft and the pan looks like it will never come clean again.

Then blend. I have an immersion blender so I transferred all the veg to another container, squeezed the garlic out of the skins and then blended it to within an inch of its life as S seems to be able to spit out 'bits' even when I swear there isn't anything in there. Add some stock or water if you feel it is too thick. From this amount of veg I can get about 6 portions frozen in glass ramikins. My pan size was approx 30 x 24 cm.

So once you have your basic sauce you can serve it with pasta, adding a spoonful of pesto, cream cheese, cheddar cheese to vary it, it is very nice added to white fish, meatballs or sausages (veggie or meat), couscous, or cooked chickpeas. You can add paprika to spice it up or pretty much any herb you like too. Plus it really is the most awesome orange colour!

Be so great if any of you feel like linking back to here with your toddler proof recipes. I could really do with the inspiration, and it is handy to get it all in one place for me and others! SO if you have something tucked up your virtual blog sleeve please do leave your link below. I will then endeavour to make at least one of your recipes in the and let you know the verdict with Stan!


  1. This looks yummy! I'll have to try this even though I don't really have toddlers any more:-(

  2. I've added my link to my slightly rambling post about cooking - but the toddler-friendly curry recipe is at the bottom and is a winner with my two so if you try it I really hope Stanley likes it!

  3. I’ve read about this one on mycakies a while back, and the idea was adopted completely by my family (well, unknowingly adopted by the little ones): when making mashed potatoes, boil half potatoes and half cauliflower! Mashed with butter and milk, the resulting "potatoes" are even better than ‘the real deal’ – tastier and fluffier, and everyone is pleased :))


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