Breast milk is best for your baby

Isomil^® Chewy Cookies

Makes:

12 cookies

Preparation Time:

12 minutes

Baking Time:

15 minutes per baking tray

Ingredients

• 2 scoops Isomil^®
• ¾ cup icing sugar
• 2 tablespoons cocoa powder
• 5 tablespoons self-rising flour
• 2 egg white
• 60g almonds, chopped

Method

1. Preheat the oven to 200° C.
2. Line and lightly grease baking trays.
3. Sift together the Isomil^®, icing sugar, cocoa powder and self-rising flour.
4. Whip the egg whites in a bowl with a hand-held blender or an electric mixer on medium speed until stiff, then fold in the mixture until it is well mixed.
5. Fold in the chopped almonds.
6. Place about 20 rounded tablespoonful of cookie dough onto the lightly greased baking sheet, 5 cm apart from each other.
7. Bake each tray of cookies for about 15 minutes or until cookies are lightly brown and firm.
8. Remove cookies from the tray and cool on a cookie rack or paper towels.
9. When cooled, store cookies in an airtight container.

Note: Recipe contains egg.

Isomil^® Oatmeal Cookies

Makes:

20 cookies

Preparation Time:

20 minutes

Baking Time:

12 minutes

Ingredients

• 1½ scoops Isomil^®
• ⅓ cup hot water
• 84g margarine (dairy-free)
• 68g brown sugar
• 1 egg
• 1 teaspoon vanilla essence
• 1 cup vanilla essence
• 63g self-rising flour
• ¼ teaspoon baking soda
• ¼ teaspoon cinnamon
• 83g raisins
• 60g almonds, chopped

Method

1. Lightly grease cookie sheets.
2. Mix together Isomil^® and hot water.
3. Mix together the prepared Isomil^®, margarine, brown sugar, egg and vanilla essence in a bowl with an electric mixer on high speed until blended.
4. Mix together the rolled oats, self-rising flour, baking soda and cinnamon and add to mixture. Mix on low speed until blended. Stir in the raisins and almonds.
5. Place rounded tablespoonful of cookie dough onto the lightly greased cookie sheet, 2 inches apart from each other.
6. Bake cookies at 180° C for 12 minutes, or until lightly browned.
7. Remove cookies and cool them on a cookie rack or paper towels.
8. When cooled, store cookies in an airtight container.

Note: Recipe contains egg.

Isomil^® Fruity Tartlets

Makes:

30 tartlets

Preparation Time:

15 minutes

Baking Time:

5 minutes

Ingredients

• 6 scoops Isomil^®
• 240ml water
• 1 ½ tablespoons cornflour
• 2 tablespoons sugar
• 1 drop edible yellow food coloring
• ½ teaspoon vanilla essence
• 15 mini tartlet cases
• Fresh fruit slices as desired, for garnishing

Method

1. In a heavy-bottomed pan, mix together Isomil^®, water, cornflour, sugar, food coloring and vanilla essence.
2. Gently warm the mixture, stirring all the time over a low heat, until the custard thickens.
3. Spoon the custard into the mini tartlets.
4. Serve; topped with slices of fresh fruit.

Note: The mini tartlets can be bought from baking essential stores such as Phoon Huat or Red Man.

Isomil^® Chocolate Custard

Makes:

30 tartlets

Preparation Time:

15 minutes

Baking Time:

5 minutes

Ingredients

• 6 scoops Isomil^®
• 240ml water
• 1 ½ tablespoons cornflour
• 2 tablespoons sugar
• 1 tablespoon cocoa powder
• 15 mini tartlet cases
• 2 tablespoons almonds, finely chopped

Method

1. In a heavy bottomed pan, mix together Isomil^®, water, cornflour, sugar and cocoa powder.
2. Gently warm the mixture, stirring all the time over a low heat, until the custard thickens.
3. Spoon the custard into individual cups or the mini tartlets.
4. Serve; topped with chopped almonds.

Note: The mini tartlets can be bought from baking essential stores such as Phoon Huat or Red Man.

Isomil^® Shrooms Soup

Makes:

4 bowls

Preparation Time:

10 minutes

Baking Time:

10 minutes

Ingredients

• 4 scoops Isomil^®
• 1 cup hot water
• 1 ½ cups chicken stock (375 ml / 12 floz)
• 200g button mushrooms
• 100g shiitake mushrooms
• 80g oyster mushrooms
• 1 tablespoon margarine (diary-free)
• Salt, a pinch if necessary

Method

1. Mix together Isomil^® and hot water.
2. Boil the chicken stock in a pot.
3. Slice the mushrooms into smaller pieces.
4. Add in the mushrooms and margarine in the stock. Allow it to simmer for about 10 minutes.
5. Gradually add in the prepared Isomil^® in the boiling stock, stirring all the time.
6. Take the soup off the fire and cool it.
7. Using a blender, blend the soup till smooth.
8. Warm it up again and ladle into serving bowls. Garnish if desired.
9. Serve soup immediately.

Steamed Isomil^® Rice Cake

Makes:

12 rice cakes

Preparation Time:

75 minutes

Steaming Time:

30 – 45 minutes

Ingredients

• 1 cup plain rice flour
• ¼ cup Isomil^®
• 2 tablespoon sugar
• ½ teaspoon dry yeast
• ½ teaspoon soda bicarbonate
• 125ml water
• 28g raisins
• Food coloring as desired
• Food flavoring as desired

Method

1. Mix together the rice flour with Isomil^®, sugar, yeast and soda bicarbonate.
2. Add water and mix well to form a batter.
3. Leave mixture to rise for 1 hour.
4. Add in the raisins.
5. Set a steamer to boil.
6. Pour the mixture into 12 mini paper cups.
7. Steam for 30 to 45 minutes until a skewer inserted into the rice cakes comes out clean.
8. Remove the rice cakes from the steamer and allow them to cool before serving.

Isomil^® Honey Cranberry Scones

Makes:

12 medium or 20 mini-sized scones

Preparation Time:

20 minutes

Steaming Time:

15 – 20 minutes

Ingredients

• 2 cups self-rising flour
• 1 teaspoon mixed spice
• 2 tablespoons sugar
• 90g margarine (dairy-free)
• 3 scoops Isomil^®
• 50ml water
• 2 tablespoons honey
• 2 tablespoons dried cranberries

Method

1. Preheat the oven to 200° C.
2. Line and lightly grease a baking tray.
3. Sieve together the flour and spice.
4. Mix in the sugar.
5. Rub in the margarine until it resembles bread crumbs.
6. Mix together Isomil^® with water.
7. Add in honey and the prepared Isomil^® and mix to form a soft dough.
8. Add in cranberries.
9. Turn out the dough onto a lightly floured board. Knead dough until smooth.
10. Lightly roll out the dough to about a thickness of 2cm.
11. Cut out 12 scones.
12. Place them on the lightly greased baking tray.
13. Bake the scones on a low rack for 15 to 20 minutes until they turn golden brown.

Isomil^® Soufflé

Makes:

4 soufflés

Preparation Time:

60 minutes

Cooking Time:

None

Ingredients

• 6 scoops Isomil^®
• ¾ cup previously boiled cooled water
• 1 packet, 90g orange jelly crystals
• 1 cup hot water
• 60g mandarin orange segments

Method

1. Mix together Isomil^® with previously boiled cooled water.
2. Stir well and chill in the refrigerator.
3. Mix jelly crystals with hot water.
4. Stir well until crystals dissolve.
5. Pour the mixture into a glass bowl and leave it to chill in the freezer until the mixture is almost set.
6. Remove the mixture from the freezer and whip it with the prepared Isomil^® until the mixture becomes foamy.
7. Return the mixture to the refrigerator to set.
8. Serve with orange segments.

Isomil^® Mango Jelly

Makes:

6 jelly cups

Preparation Time:

15 minutes

Setting and Chilling Time:

3 hours

Ingredients

• 4 teaspoons gelatin
• ½ cup hot water
• 6 scoops Isomil^®
• 1-2 (500g); after skinning and deseeding, (400g) mango
• 125ml water
• 2 tablespoons sugar
• 2 tablespoons lemon juice

Method

1. Mix together gelatin and hot water.
2. Stir well until dissolved.
3. Using a food processor, blend together the prepared gelatin, Isomil^®, mango slices, water, sugar and lemon juice.
4. Pour the blend into a jelly bowl and allow it to set in the refrigerator.
5. Serve with fresh fruit if desired.

Isomil 2 Advance Soy Follow-on Cake

Try out our delicious Easy Cake with Soy Milk recipe, suitable for children sensitive to cow's milk, made from Isomil^® 2 Advance^® soy follow-on powder!

(Makes 16 slices)

Ingredients

• ½ cup butter^*
• 1½ cup sugar
• 2 eggs
• 2 cups plain cake flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup soy milk^**
• 1 tsp vanilla essence

Method

1. Sift flour with baking powder and salt.
2. Cream butter and sugar together until light.
3. Add eggs one by one and beat well.
4. Add flour, a spoon at a time, to the creamed butter and sugar mixture and fold gently.
5. Add milk and essence; continue to fold until well mixed.
6. Pour into a prepared baking tin and bake in a pre-heated oven at 350°F for 25 – 30 minutes or until a skewer inserted to the centre of the cake comes out clean.

^* Note: For children allergic to cow's milk protein replace butter with margarine
^**Use reconstituted Isomil® 2 Advance^® soy follow-on

Isomil 2 Advance Soy Follow-on Egg Delight

Steam egg made using Isomil for a hearty lunch.

Ingredients

• 3 scoops Isomil powder
• 180ml of cold previously boiled water
• 1 egg (Use only the egg yolk if your child is allergic to egg white)

Method

• Add 3 scoops of Isomil powder to 180ml of cold previously boiled water a small ceramic bowl. Mix till powder dissolves.
• Gently stir in an egg. Sprinkle some sugar on top.
• Steam it over low heat or place it over a tray of water and bake it on high heat, till the content is firm.

Contributed by Mdm Evelyn Chin

PediaSure Almond Cookies

Tempt your little picky eater with yummy & crunchy almond cookies.

Ingredients:

• 8 scoops of PediaSure powder
• 125g butter
• 150g brown sugar
• 100ml water
• 1 pinch ammonium bicarbonate
• 320g self-rising flour
• 2 tablespoons cinnamon powder
• 200g almond slivers

Method:

1. Beat butter and sugar until creamy.
2. Separately, dissolve ammonium bicarbonate in water and slowly stir in PediaSure powder.
3. Add the PediaSure mixture to the butter mixture from the first step.
4. Add in flour, cinnamon and almond slivers and mix to form a dough.
5. Line a 9" square tray with plastic wrap and place dough in the tray. Compact until the dough is level and cover the top of the tray with plastic wrap.
6. Place the tray in the freezer for 6 hours to harden.
7. Remove the dough from the freezer and cut into thin slices.
8. Place cookie slices on a lined baking tray and bake at 180°C for 15 minutes or until golden brown.
9. These cookies may also be stored in air tight containers when cooled.

Contributed by PediaMum, Kris Leong, Mother of Daphne

GROW with ImmuniGrow Cookie Smoothie

Ingredients

• 3 Oreo Cookies
• 3 Scoops of GROW^® Chocolate Milk Powder
• 2 Teaspoons of sugar
• 1½ Glasses of water
• Glass of ice

6 easy steps

1. Take 3 pieces of your favourite Oreo Chocolate Cookie.
2. 3 scoops of GROW^® Chocolate Milk Powder.
3. 2 Teaspoons of sugar.
4. Prepare, 1½ glasses of cold water and 1 glass of ice.
5. Blend everything together in an electric blender.
6. There you have it, a nice refreshing Cookie Smoothie!

PediaSure Pancakes

Delicious golden brown pancakes with the goodness of PediaSure Complete.

(Makes 16 pancakes - 8 servings.)

Ingredients

• 8 scoops of PediaSure Powder
• 300ml cold water
• 2 cups all purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 100g butter
• 2 large eggs

Method

1. In a mixing bowl, stir together the flour, baking powder, salt and PediaSure Complete powder.
2. Make a well in the centre and pour in the water, eggs, and melted butter and mix until smooth to form the batter
3. Pour about ¼ cup of batter onto a hot, lightly greased frying pan.
4. Flip to cook the second side when pancake has a bubbly surface and slightly dry edges.
5. Cook until pancakes are golden brown.

GROW SCHOOL Mango Tango Smoothie

Whip up this fruity, nutrient-packed, and delicious beverage to accompany any nourishing breakfast choice.

Ingredients

• 170ml boiled, cooled water
• 3 scoops of GROW SCHOOL powder
• ½ ripe mango (100g), peeled and cubed
• 2 ice cubes

2 easy steps

1. Add all ingredients into a blender and blend until smooth.
2. Pour into glasses and serve immediately

Optional:

Replace mango with any soft fruit like papaya, banana, or strawberries. Your kid will love the variations!

Starry Starry Rice with Salmon

Preparation Time: 30 minutes

Serves: 1

Ingredients

• 1 cup brown rice
• 2 tablespoons raisin and cranberry mix
• 200g salmon fillet, sliced
• 2 tablespoons Japanese mayonnaise
• 1 slice low fat cheese, cut into strips

Garnish

• Salad greens
• 4 star shaped pumpkin slices

Method

1. Cook brown rice in rice cooker according to the instructions on the packet.
2. Place the salmon on a baking tray lined with baking paper. Top salmon with Japanese mayonnaise and cheese strips. Place pumpkin stars next to salmon.
3. Bake salmon and pumpkin stars in a preheated 220 degree Celsius oven/oven toaster for 20 minutes or until cooked. Set aside. When cool, place onto a serving plate.
4. Place the STAR CUTTER in the centre of cling wrap film. Mix raisin and cranberry into the cooked brown rice. Spoon 3 tablespoons of the rice mixture into the cutter. Cover the rice mixture and cutter with cling wrap completely to mould it into a star shape.
5. Remove the cling wrap from the cutter. Use a spoon to gently push star shaped rice out from the cutter onto a serving plate. Place the sliced salmon on the serving plate next to the star shaped rice. Decorate with salad greens and pumpkin stars.

Choo Choo Train Sandwich

Preparation Time: 15 minutes

Serves: 2

Ingredients

• 4 slices wholemeal bread
• 2 slices lean smoked ham
• 2 slices low fat cheese

Garnish

• Salad greens
• 2 cherry tomatoes, sliced
• Tomato ketchup, optional
• 1 orange slice

Method

1. Place the TRAIN CUTTER on each slice of bread, ham and cheese. Press down and cut out the train shape. Set aside.
2. Assemble the individual train carriage by placing the cut-out ham and cheese in between 2 slices of bread. Repeat for the next train carriage.
3. Place the assembled train carriages side-by-side to form a train. Decorate the train with cherry tomatoes to form the train’s headlight and wheels. Place on a serving plate.
4. Use salad greens to form grass underneath train sandwich. Use tomato ketchup to form smoke from the train's chimney/funnel. Place orange slice to form the sun.

Puffy Butterfly Sandwich

Preparation Time: 15 minutes

Serves: 1

Ingredients

• 1 teaspoon butter
• 1 tablespoon fresh corn kernels
• 1 small tomato, diced
• 2 eggs, lightly beaten
• ½ green capsicum, diced (optional)
• 2 slices wholemeal bread

Garnish

• Salad greens
• 1 cherry tomato, halved
• 1 strawberry, sliced
• 3 cucumber strips, pared lengthwise using a potato peeler

Method

1. Melt butter in a small frying pan. Saute corn kernels and diced tomato for 10 seconds before pouring in beaten egg mixture. Use chopsticks and stir mixture over medium low heat till egg mixture is half cooked (about 30 seconds).
2. Add green capsicum and continue to cook the egg to your preferred texture. Remove and set aside.
3. Place the BUTTERFLY CUTTER on each slice of bread to cut out the butterfly shape.
4. Sandwich the prepared scrambled egg mixture in between 2 slices of butterfly-shaped bread.
5. Decorate with salad greens to form the butterfly feelers and cherry tomato halves to form the eyes.
6. To form flowers next to the butterfly, place 3 cucumber strips and top with sliced strawberries.

Hearty Banana Pancakes

Preparation Time: 20 minutes

Serves: 2

Ingredients

• 1 cup plain flour
• 2 tablespoons brown sugar
• 1.5 teaspoons baking powder
• ¼ teaspoon salt
• 150ml milk
• 2 tablespoons vegetable/corn oil
• 1 large egg
• 2 ripe bananas, mashed

Garnish

• 1 large strawberry, sliced
• 1 large strawberry, diced
• 1 serving of butter, thinly sliced into a circle
• 1 tablespoon honey

Method

1. Whisk flour, sugar, baking powder and salt together in a small bowl. Set aside.
2. Whisk milk, oil, and egg together in a medium bowl. Add mashed banana and flour to mixture until just moistened, do not over mix.
3. Heat a large non-stick frying pan, grease it with some oil using kitchen paper towel that is moistened with oil.
4. To make one pancake, ladle one scoop of batter (50ml) onto pan. Use the back of the spoon to spread batter into a round shape.
5. Cook for 1 to 2 minutes until surface of pancakes has some bubbles. Flip over carefully with a thin spatula, and cook until both sides are browned. Remove from pan and set aside. Continue making pancakes with the remaining batter.
6. When pancakes are cool, use the HEART SHAPE CUTTER to cut out heart shapes from the pancakes. Decorate the pancakes with sliced strawberries and butter to form a face. Garnish the sides of the pancakes with diced strawberries. Drizzle honey across the pancake.

Dolphin Tuna Sandwich

Preparation Time: 20 minutes

Serves: 2

Ingredients

• 4 slices wholemeal bread
• 4 tablespoons tuna flakes in olive oil
• 2 slices low fat cheese, optional
• Dash of freshly ground black pepper
• ½ tablespoon mayonnaise, optional
• 2 raisins
• 1 Japanese cucumber, cut into sticks
• 1 small carrot, cut into sticks
• 1 cup vanilla yoghurt
• 1 orange, quartered

Method

1. Place the DOLPHIN CUTTER on each slice of bread and cheese to cut out dolphin and heart shapes. Set aside.
2. Mix tuna flakes together with black pepper and ½ tablespoon mayonnaise.
3. To prepare the dolphin sandwiches, spread the prepared tuna mixture and cheese between 2 slices of dolphin shaped bread. Place one raisin each to form the eye of the dolphin.
4. To prepare the heart shaped sandwich, spread the prepared tuna mixture in between 2 slices of heart shaped bread. Top with a slice of heart shaped cheese and a carrot stick.
5. Arrange the dolphin and heart sandwiches on a plate. Serve together with yoghurt, vegetable sticks and orange quarters.

Dino Fruit Platter

Preparation Time: 10 minutes

Serves: 3

Ingredients

• 2 slices (1 inch thick) red watermelon
• 1 banana, sliced horizontally
• 1 green kiwifruit, skin removed and sliced
• 1 small handful red and green grapes
• 100g milk chocolate, roughly chopped

Method

1. To make the chocolate dip, place chopped chocolate in a ramekin dish and melt it in the microwave oven for 30 seconds on medium high. Remove and stir. Repeat till mixture is smooth and chocolate is completely melted. Leave the mixture to cool.
2. Use the DINOSAUR CUTTER to cut out “dinosaurs” from the watermelon and place on serving plate.
3. Use sliced banana and kiwifruit to form a coconut tree.
4. Use grapes to form pebbles.
5. Dot the melted chocolate to form the dinosaurs' eyes.

6. Recipes to be prepared under adult supervision