2 medium-long thin carrots, sliced into thin rounds
1 tsp. butter
3 shakes of salt
1 squeeze of a lemon wedge
1 tsp. sesame seeds
1 tbsp. brown sugar
60 ml wate
Boil or steam the carrots until they’re tender but not mushy. Add all the ingredients to the pan and turn the heat to medium. Let your child stir (with a long-handled wooden spoon) over medium heat until the carrots are coated with syrup. You can add more sugar or water depending on how syrupy you like your sauce.
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1 onion
1 red pepper
Clove of garlic
Chopped tomatoes
4 eggs
Seasoning
Basil
Fry a chopped onion, chopped red pepper and clove of garlic, then add a tin of chopped tomatoes. Season well. Add 4 lightly beaten eggs and scramble everything together. Serve with shredded basil all over.
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