Homemade Baby and Toddler Food Recipes
Ranked #10,862 in Food & Cooking, #183,889 overall | Donates to A Day of Hope
Delicious Homemade Baby and Toddler Food Recipes
Dear Readers,
Following are the recipes I have collected since I became a mother.
Most of these recipes can be used for the whole family, which should help your baby feel like part of the family!
These recipes should start your baby off with healthy eating habits which will hopefully stay with them until they are adults.
The suggested ages below are a guide only & should be used in conjunction with advise received from your Baby Care Nurse and/or Baby Health Care Centre
Following are the recipes I have collected since I became a mother.
Most of these recipes can be used for the whole family, which should help your baby feel like part of the family!
These recipes should start your baby off with healthy eating habits which will hopefully stay with them until they are adults.
The suggested ages below are a guide only & should be used in conjunction with advise received from your Baby Care Nurse and/or Baby Health Care Centre
My Blog
Fetching RSS feed... please stand byFRUIT & VEG 4-5 MONTHS
Fruit Recipes
Apple
Choose a sweet variety of eating apple and peel, halve, core and slice 2. Put them into a saucepan, cover with water and cook on a low heat until they are soft. approx 10 minutes.Then puree. (For a more healthier way steam the apples over the water.)
Apple and Cinnamon
Simmer 2 apples in apple juice with a cinnamon stick. Cook like above and remove cinnamon stick before pureeing
Banana
This is the first uncooked fruit that your baby should be given. Use a very ripe banana. Cut 4cm(1.5inches) off and mash well with a fork to make it as smooth as possible. Add some boiled water or baby milk/breast milk if it is to thick and sticky for your baby to swallow.
If your banana is not ripe enough you could split the banana and heat it in an oven/microwave for a few minutes to prepare it.
Do Not Freeze Bananas
Pear
Peel, halve and core 2 pears, then it into small pieces. Put them into a pan and cover with a little water. Cook over a low heat until soft(approx 8 minutes) Or steam, and then puree.
When your baby is 6 months or older there is no need to cook the pear first as long as it is ripe.
Papaya
Papaya is an excellent fruit to give a very young baby. It has a pleasing sweet taste which is not too strong and blends within seconds to a perfect texture.
Cut a medium papaya in half, remove all the black seeds and scoop out the flesh. Steam for 3-5 minutes, then puree.
When your baby is 6 months old papaya can be eaten raw.
Cream of fruit
Adding a fruit puree to baby/breast milk, baby rice or a rusk can help your baby get used to different textures and tastes. Also when your baby starts eating more exotic fruits like mango and kiwi in the next few months, it will help make them less acidic.
Peel, core, steam or boil and puree your fruit. Add 1 tablespoon of unflavoured baby rice or half a low-sugar rusk and 2 tablespoons of baby/breast milk to each 4-portion quantity, and mix together Three-
Fruit Puree
This is a great combination of the first 3 fruits your baby an enjoy.
Mix 1 dessertspoon each of pear and apple purees (from recipes above) with half a banana, mashed. After 6 months you can use half a raw ripe pear, peeled, cored and cut into chunks. Put this and the half banana through a blender to make a smooth puree, then mix together with the dessertspoon of cooked apple puree.
Vegetable Recipes
Carrot
Small thin carrots are the sweetest to try to use these if possible. Peel, trim and slice 2 medium carrots. Either steam the carrot slices until tender(approx 15 minutes) or boil in 175ml(6fl oz) boiling water(approx 10 minutes. Puree in a blender, food processor or sieve until the desired consistency. For steamed carrot add cooled boiled water, a teaspoon at a time until it makes a smooth puree. Drain the boiled carrot, reserving the cooking liquid and add as much of this as you can to make it into a puree. (as you baby gets older you will not have to add any extra water.) The cooking time is longer for small babies, once your baby can chew cut the cooking time down to preserve the vitamin C and keep the carrots crispier.
Potato
Carefully wash 1 100g(4oz) potato remove any blemishes from the skin and cover with 120ml(4floz) of boiling water. Simmer until tender(approx 20-30 minutes) Peel off the skin, then mash until smooth. Add enough baby/breast milk to make the puree the desired consistency. Alternatively, bake a potato in the oven at 400F(200C) Gas mark 6 for 1 hour or until soft. Scoop out the inside and mash with a little baby/breast milk. As your baby gets older keep the skins on as they are good for your baby to chew on when teething. Save fuel and time by cooking these with the family meal or cook many portions.
Swede, Turnip and Parsnip
Use half a Swede or 100g(4oz) of turnip or parsnip. Scrub, peel and cut into cubes. Cover with 175ml(6floz) of boiling water and simmer, covered, until tender.(approx 20 minutes). Drain, reserving the cooking liquid and mash well with a fork adding extra liquid if needed to go make a good puree.
Butternut Squash
Butternut squashes are the same shape as avocado pears, they have a hard peach-coloured skin, orange flesh and a great sweet taste. Peel and halve a small butternut squash, weighing about 100g(4oz). Remove seeds and cut the flesh into 2.5 cm(1 inch) cubes. Steam until tender(approx 8 minutes). Transfer to a blender and process until a puree of the desired consistency.
Green Beans
Top, tail, remove any stringy beans and cut into 100g(4oz) beans diagonally into thin slices. Steam them until tender(approx 8-10 minutes), then put in a blender and process. Add a little boiled water or baby/breast milk to make a smooth puree. You can use any variety of green beans but smaller, younger ones are more tender. When your baby gets older, green beans make great finger foods Broccoli and
Cauliflower
Use 100g(4oz) of broccoli or cauliflower, wash them well and cut them into small florets. Add 150ml(5floz) boiling water, simmer, covered until tender(approx 10-15 minutes). Drain, reserving the cooking liquid. Put through a sieve, and add some of the cooking liquid or baby/breast milk to make the puree the desired consistency. Or you can steam the florets for 15 minutes for better flavour and nutrients. Once your baby has teeth and can chew, cut the cooking time down to 8-10 minutes to keep the vegetables crisp. Add boiled water or baby/breast milk to make a smooth puree.
Zucchini
Wash 2 medium Zucchini's carefully, remove the ends and slice.(the skin is soft so does not need to be removed)Steam until tender(approx 10-15 minutes), then put through a sieve or mash with a fork.(no need to add any extra liquid).
1 sweet potato, 2 potatoes, 1/2 small butternut pumpkin. boil till soft then puree with some of its own stock
I also sometimes add Swede turnip and parsnip to this. I have found that for some babies that don't like the texture or taste of potatoes (like my son didn't) the sweet potato on its own makes a good introduction vegetable..(I wouldn't recommend adding the turnips/parsnips or Swedes until 6 mths because they can be a bit strong sometimes).
Apple
Choose a sweet variety of eating apple and peel, halve, core and slice 2. Put them into a saucepan, cover with water and cook on a low heat until they are soft. approx 10 minutes.Then puree. (For a more healthier way steam the apples over the water.)
Apple and Cinnamon
Simmer 2 apples in apple juice with a cinnamon stick. Cook like above and remove cinnamon stick before pureeing
Banana
This is the first uncooked fruit that your baby should be given. Use a very ripe banana. Cut 4cm(1.5inches) off and mash well with a fork to make it as smooth as possible. Add some boiled water or baby milk/breast milk if it is to thick and sticky for your baby to swallow.
If your banana is not ripe enough you could split the banana and heat it in an oven/microwave for a few minutes to prepare it.
Do Not Freeze Bananas
Pear
Peel, halve and core 2 pears, then it into small pieces. Put them into a pan and cover with a little water. Cook over a low heat until soft(approx 8 minutes) Or steam, and then puree.
When your baby is 6 months or older there is no need to cook the pear first as long as it is ripe.
Papaya
Papaya is an excellent fruit to give a very young baby. It has a pleasing sweet taste which is not too strong and blends within seconds to a perfect texture.
Cut a medium papaya in half, remove all the black seeds and scoop out the flesh. Steam for 3-5 minutes, then puree.
When your baby is 6 months old papaya can be eaten raw.
Cream of fruit
Adding a fruit puree to baby/breast milk, baby rice or a rusk can help your baby get used to different textures and tastes. Also when your baby starts eating more exotic fruits like mango and kiwi in the next few months, it will help make them less acidic.
Peel, core, steam or boil and puree your fruit. Add 1 tablespoon of unflavoured baby rice or half a low-sugar rusk and 2 tablespoons of baby/breast milk to each 4-portion quantity, and mix together Three-
Fruit Puree
This is a great combination of the first 3 fruits your baby an enjoy.
Mix 1 dessertspoon each of pear and apple purees (from recipes above) with half a banana, mashed. After 6 months you can use half a raw ripe pear, peeled, cored and cut into chunks. Put this and the half banana through a blender to make a smooth puree, then mix together with the dessertspoon of cooked apple puree.
Vegetable Recipes
Carrot
Small thin carrots are the sweetest to try to use these if possible. Peel, trim and slice 2 medium carrots. Either steam the carrot slices until tender(approx 15 minutes) or boil in 175ml(6fl oz) boiling water(approx 10 minutes. Puree in a blender, food processor or sieve until the desired consistency. For steamed carrot add cooled boiled water, a teaspoon at a time until it makes a smooth puree. Drain the boiled carrot, reserving the cooking liquid and add as much of this as you can to make it into a puree. (as you baby gets older you will not have to add any extra water.) The cooking time is longer for small babies, once your baby can chew cut the cooking time down to preserve the vitamin C and keep the carrots crispier.
Potato
Carefully wash 1 100g(4oz) potato remove any blemishes from the skin and cover with 120ml(4floz) of boiling water. Simmer until tender(approx 20-30 minutes) Peel off the skin, then mash until smooth. Add enough baby/breast milk to make the puree the desired consistency. Alternatively, bake a potato in the oven at 400F(200C) Gas mark 6 for 1 hour or until soft. Scoop out the inside and mash with a little baby/breast milk. As your baby gets older keep the skins on as they are good for your baby to chew on when teething. Save fuel and time by cooking these with the family meal or cook many portions.
Swede, Turnip and Parsnip
Use half a Swede or 100g(4oz) of turnip or parsnip. Scrub, peel and cut into cubes. Cover with 175ml(6floz) of boiling water and simmer, covered, until tender.(approx 20 minutes). Drain, reserving the cooking liquid and mash well with a fork adding extra liquid if needed to go make a good puree.
Butternut Squash
Butternut squashes are the same shape as avocado pears, they have a hard peach-coloured skin, orange flesh and a great sweet taste. Peel and halve a small butternut squash, weighing about 100g(4oz). Remove seeds and cut the flesh into 2.5 cm(1 inch) cubes. Steam until tender(approx 8 minutes). Transfer to a blender and process until a puree of the desired consistency.
Green Beans
Top, tail, remove any stringy beans and cut into 100g(4oz) beans diagonally into thin slices. Steam them until tender(approx 8-10 minutes), then put in a blender and process. Add a little boiled water or baby/breast milk to make a smooth puree. You can use any variety of green beans but smaller, younger ones are more tender. When your baby gets older, green beans make great finger foods Broccoli and
Cauliflower
Use 100g(4oz) of broccoli or cauliflower, wash them well and cut them into small florets. Add 150ml(5floz) boiling water, simmer, covered until tender(approx 10-15 minutes). Drain, reserving the cooking liquid. Put through a sieve, and add some of the cooking liquid or baby/breast milk to make the puree the desired consistency. Or you can steam the florets for 15 minutes for better flavour and nutrients. Once your baby has teeth and can chew, cut the cooking time down to 8-10 minutes to keep the vegetables crisp. Add boiled water or baby/breast milk to make a smooth puree.
Zucchini
Wash 2 medium Zucchini's carefully, remove the ends and slice.(the skin is soft so does not need to be removed)Steam until tender(approx 10-15 minutes), then put through a sieve or mash with a fork.(no need to add any extra liquid).
1 sweet potato, 2 potatoes, 1/2 small butternut pumpkin. boil till soft then puree with some of its own stock
I also sometimes add Swede turnip and parsnip to this. I have found that for some babies that don't like the texture or taste of potatoes (like my son didn't) the sweet potato on its own makes a good introduction vegetable..(I wouldn't recommend adding the turnips/parsnips or Swedes until 6 mths because they can be a bit strong sometimes).
FRUIT & VEG 5-6 MONTHS
Fruit Recipes
Peach
Bring a small saucepan of water to the boil. Cut a shallow cross on the skin of 2 peaches and submerge them in the water for 1 minute. Then put them straight into cold water. Skin the peaches and chop them getting rid of the stones. Steam the peaches until tender(approx 5 minutes) and then puree.
You can prepare fresh Apricots in the same way. Both can be eaten raw after your baby is 6 months as long as they are ripe.
Cantaloupe Melon
Cantaloupes are the small, very pale green melons with orange flesh. They are rich in vitamin C. Cut one in half and remove the seeds. Scoop out the flesh and steam for 3-5 minutes, then puree.
Other varieties of sweet melon, so long as they are ripe can be used too. When your baby is 6 months they an be eaten raw.
Apricots and Pears
Fresh apricots have a limited season but when they are available you should make this delicious combination of fruits. Apricots are rich in vitamins A and C. Halve and stone 5 fresh ripe apricots. Peel, core and slice 2 ripe pears. Steam them both until tender(approx 6-8 minutes). When cool enough skin the apricots and puree the fruit together in a blender.
Plum
Skin 2 large ripe plums(the same as for peaches) Cut into pieces and bring to the boil in just enough water to cover. Simmer for about 5 minutes or until soft. Add sugar to taste if the fruit is a little sour. Then puree till you get the desired consistency.
Plums may be eaten raw when your baby is 6 months old.
Apple and Raisin Compote
Heat 3 tablespoons of fresh orange juice in a saucepan. Add 2 eating apples, peeled, cored and sliced and 15g(0.5oz) of washed raisins. Cook gently for about 10 minutes until soft, adding a little water if necessary. Puree in a sieve to remove seeds and skins.
Dried fruit, even raisins must always be put through a sieve for a baby
Prune and Dried Apricot
Use 100g(4oz) of fruit. Soak prunes in cold water overnight, then drain. Wash dried apricots well to remove preservative. Cover with fresh cold water, bring to the boil and simmer until soft.(approx 10 minutes) Drain and remove the stones, then press through a sieve to remove the rough skins. Add a little of the cooking liquid to make a smooth puree.
Prunes are great for you baby if constipated
Vegetable Recipes
Celery
Wash 100g(4oz) celery carefully, top and tail, and remove as many strings as possible. Cut into small pieces, cover with boiling water and simmer until tender(approx 15 minutes) Drain and put celery through a sieve.
Shredded Cabbage can be cooked the same but only for 10 minutes
Fresh Peas
Cover 100g(4oz) podded peas with water, bring to the boil and simmer, covered, until tender(approx 10 minutes) Drain, reserving some of the cooking liquid. Put the peas through a sieve and add a little of the cooking liquid to make a puree of the desired consistency
Sweet Red Pepper
Wash a medium pepper, remove the core and seeds and cut the flesh into small cubes. Cover with boiling water and simmer, covered for about 5 minutes. Drain and put through a sieve to get rid of the tough outer skin.
Tomatoes
Plunge 2 tomatoes in boiling water for 30 seconds, then put them into cold water. Skin, remove the seeds and cook the flesh in a heavy-bottomed saucepan, mashing over a low heat for about 2 minutes. Put through a sieve to puree.
Spinach
Wash 100g(4oz) spinach leaves very carefully, removing the coarse stalks. Cover with boiling water and simmer, covered until tender(approx 10 minutes) Firmly press out all the excess cooking water and put the spinach leaves through a sieve to pureeç
Avocado
Choose a well-ripened avocado, cut in half and scoop out the stone. Use approx half and mash the flesh carefully with a fork, making sure their are no lumps. Serve quickly, otherwise it will turn brown.
Do not freeze avocados
Peach
Bring a small saucepan of water to the boil. Cut a shallow cross on the skin of 2 peaches and submerge them in the water for 1 minute. Then put them straight into cold water. Skin the peaches and chop them getting rid of the stones. Steam the peaches until tender(approx 5 minutes) and then puree.
You can prepare fresh Apricots in the same way. Both can be eaten raw after your baby is 6 months as long as they are ripe.
Cantaloupe Melon
Cantaloupes are the small, very pale green melons with orange flesh. They are rich in vitamin C. Cut one in half and remove the seeds. Scoop out the flesh and steam for 3-5 minutes, then puree.
Other varieties of sweet melon, so long as they are ripe can be used too. When your baby is 6 months they an be eaten raw.
Apricots and Pears
Fresh apricots have a limited season but when they are available you should make this delicious combination of fruits. Apricots are rich in vitamins A and C. Halve and stone 5 fresh ripe apricots. Peel, core and slice 2 ripe pears. Steam them both until tender(approx 6-8 minutes). When cool enough skin the apricots and puree the fruit together in a blender.
Plum
Skin 2 large ripe plums(the same as for peaches) Cut into pieces and bring to the boil in just enough water to cover. Simmer for about 5 minutes or until soft. Add sugar to taste if the fruit is a little sour. Then puree till you get the desired consistency.
Plums may be eaten raw when your baby is 6 months old.
Apple and Raisin Compote
Heat 3 tablespoons of fresh orange juice in a saucepan. Add 2 eating apples, peeled, cored and sliced and 15g(0.5oz) of washed raisins. Cook gently for about 10 minutes until soft, adding a little water if necessary. Puree in a sieve to remove seeds and skins.
Dried fruit, even raisins must always be put through a sieve for a baby
Prune and Dried Apricot
Use 100g(4oz) of fruit. Soak prunes in cold water overnight, then drain. Wash dried apricots well to remove preservative. Cover with fresh cold water, bring to the boil and simmer until soft.(approx 10 minutes) Drain and remove the stones, then press through a sieve to remove the rough skins. Add a little of the cooking liquid to make a smooth puree.
Prunes are great for you baby if constipated
Vegetable Recipes
Celery
Wash 100g(4oz) celery carefully, top and tail, and remove as many strings as possible. Cut into small pieces, cover with boiling water and simmer until tender(approx 15 minutes) Drain and put celery through a sieve.
Shredded Cabbage can be cooked the same but only for 10 minutes
Fresh Peas
Cover 100g(4oz) podded peas with water, bring to the boil and simmer, covered, until tender(approx 10 minutes) Drain, reserving some of the cooking liquid. Put the peas through a sieve and add a little of the cooking liquid to make a puree of the desired consistency
Sweet Red Pepper
Wash a medium pepper, remove the core and seeds and cut the flesh into small cubes. Cover with boiling water and simmer, covered for about 5 minutes. Drain and put through a sieve to get rid of the tough outer skin.
Tomatoes
Plunge 2 tomatoes in boiling water for 30 seconds, then put them into cold water. Skin, remove the seeds and cook the flesh in a heavy-bottomed saucepan, mashing over a low heat for about 2 minutes. Put through a sieve to puree.
Spinach
Wash 100g(4oz) spinach leaves very carefully, removing the coarse stalks. Cover with boiling water and simmer, covered until tender(approx 10 minutes) Firmly press out all the excess cooking water and put the spinach leaves through a sieve to pureeç
Avocado
Choose a well-ripened avocado, cut in half and scoop out the stone. Use approx half and mash the flesh carefully with a fork, making sure their are no lumps. Serve quickly, otherwise it will turn brown.
Do not freeze avocados
FRUIT & VEG 6-9 MONTHS
Fruit recipes
Baked Bananas
Babies love bananas and this recipe makes them taste absolutely scrumptious. You can make this recipe Jamaican style by using brown sugar instead of maple syrup and adding the juice of 1 orange. You could also cook in a frying pan and flambe with rum for a dinner party (for adults).
MAKES 1 PORTION
1 banana, sliced in half lengthwise powdered cinnamon
1 teaspoon maple syrup margarine or butter
Put the banana into an ovenproof dish. Pour over the maple syrup, sprinkle with a little cinnamon and dot with a little margarine or butter. Cook with foil and bake at 350F(180C) Gas mark 6 for 10 minutes.
Avocado, Banana and Yogurt
This should be eaten straightaway before it turns brown.
MAKES 1 PORTION
2 slices avocado
1 tablespoon natural greek yogurt
1/2 small banana, peeled
Scoop the flesh of the avocado from the skin and mash it together with the rest of the ingredients.
Apple and Baby Cereal
Try using different fruits such as peaches, mangoes, plums and combinations like apple and raisin, and peach and redcurrant
MAKES 10 PORTIONS
1 eating apple, peeled, cored & cut into small pieces
2 teaspoons baby cereal
85ml(3floz) natural apple juice
2 teaspoons natural yogurt
Cook the apple over a low heat with the apple juice and 2 tablespoons water until soft.(approx 15 minutes). Puree the apple with the cooking liquid, then stir in the cereal and yogurt.
Peaches and Rice
You could use nectarines or plums or add raisins and spices.
MAKES 10 PORTIONS
50g(2oz) brown rice
2 ripe peaches
skinned & stoned apple juice
Natural yogurt or fromage frais
over the rice with apple juice and cook for 20 minutes or until tender. Puree the peaches, mix with the rice and bake in a buttered dish for 15-20 inutes at 350F(180C) Gas mark 4. Puree in a blender and serve plain or mixed with a little fromage frais or yogurt.
Apples and Prunes with Custard
Babies should not eat eggs before 8 months but this eggless custard always goes down well poured over, or stirred into, fruit
MAKES 20 PORTIONS
8 prunes, soaked overnight
4 apples
Eggless Custard
200 ml(7floz) milk
1 tablespoon custard powder
1 teaspoon caster sugar
Simmer the prunes gently in the soaking water till tender(approx 10 minutes). Meanwhile make an apple puree. Stone, then puree the prunes in a sieve. Mix together with the apple puree.
To make the custard, put 175ml(6floz) milk in a saucepan and bring to the boil. Stir the custard powder and sugar into the remaining cold milk and stir until smooth. Stir this into the hot milk off the heat. Bring to the boil and stir until thickened.
Cottage Cheese and Sharon Fruit
Sharon fruit looks like an orange tomato. It must be very ripe and soft before it is eaten, and it tastes a little like a sweet plum. The second portion will keep in the fridge for the next day.
MAKES 2 PORTIONS
Cut the sharon fruit in half and remove the skin. Blend the flesh together with the cottage cheese until smooth.
Home-Made Fruit Jelly
It is very easy to make fruit jelly at home and it is not full of sugar or artificial colourings like some of the commercially prepared fruit jellies.
MAKES 12 PORTIONS
1 envelope of powdered gelatine
600ml(1 pint) fresh fruit juice or fruit puree
Sprinkle the gelatine over 50ml(2floz) of warmed fruit juice(or water if using fruit puree) in a cup. Stand the up in a pan of hot water if necessary until gelatine dissolves. Pour into the remaining fruit juice or puree, stirring thoroughly. Pour into a suitable container, cool, then chill until set.
Fruit Jelly Shapes
Set jelly in a 20cm(8inch) square tin, lined with foil. Turn the tin over, remove the foil and make different shapes from the jelly using biscuit cutters.
Fruit and yogurt Jelly
Make up half the quantity of any fruit flavoured jelly and chill for 30 minutes, then stir in a complementary flavoured fruit yogurt. hill again to set. This jelly will not set firm and so is not suitable for a mould.
Traffic Light Jelly
Make up half the quantity of jelly using a green coloured fruit juice or puree. Pour into a large fluted jelly mould.(a wet mould is easier to turn the jelly out) chill for 11/2 hours. Repeat with an orange coloured juice or puree and pour on top. Chill again and repeat with a red coloured juice/puree. Chill until set. Dip into hot water cover with a plate and turn over to unmould.
Vegetables
Lentil Puree
Lentils are usually soaked overnight but you can take a shortcut. Rinse them, cover generously with the stock, bring to the boil and boil for 2 minutes. Take off the heat, cover the pan and let the lentils absorb the stock for 1-2 hours.
Lentils are a good cheap source of protein but are best not given to babies before 8 months.
MAKES 36 PORTIONS
50g(2oz) split red lentils
1 potato
600ml(1pint) chicken stock
1/2 small onion
1 carrot
1/2 white of leek
15g(1/2oz) margarine or 1 tablespoon oil
Soak the lentils overnight in the stock.(or do as above) The next day, peel and dice the carrot, potato and onion and shred the washed leek. Saute the onion and leek in the margarine or oil until soft, then add the carrot and potato and continue to cook for a further 5 minutes. Add the lentils and stock, bring to the boil, then simmer for about 40 minutes or until lentils are soft. Puree if wished
Tomatoes with Fennel and Basil
If you introduce your baby to new flavours at an early age, he will tend to grow up a less fussy eater. Fennel has an interesting flavour and blends well with the tomato in this recipe.
MAKES 12 PORTIONS
1 medium potato, 175g(6oz)
1 dessertspoon chopped fresh basil
1 large tomato
15g(1/2oz) margarine or 1 tablespoon oil
1/4 small fennel bulb,50g(2oz)
Peel and trim the vegetables, remove skin and seeds from the tomato. Cut into pieces and cook the potato and fennel in water to cover over a low heat for 15 minutes. Meanwhile saute the tomato and chopped basil in the margarine for 2-3 minutes until they turn into a puree. Press everything through a sieve.
French Beans with Tomato and Apple
The apple brings out the sweet taste of the beans and tomato. This puree is very good mixed with cottage cheese
MAKES 10 PORTIONS
75g(3oz) French beans
1 medium tomato, skinned, seeded & chopped
1 apple, peeled, cored & chopped
String the beans and wash them carefully. Steam the apple for about 10 minutes or until tender. After 6 minutes add the tomato. Process in a blender until the desired consistency
Oats and Vegetable Puree
Oats add bulk to the vegetable puree making it a satisfying meal.
MAKES 20 PORTIONS
1 celery stalk cauliflower and broccoli
1 white part of leek, washed
3 tablespoons porridge oats
2 medium or 4 small carrots
1 tablespoon chopped parsley
50g(2oz) each of mushrooms and swede
Peel, trim as appropriate and finely chop all the vegetables. Just cover the vegetables with water in a saucepan and add the porridge oats. Bring the water to the boil, then cover and simmer for about 20 minutes or until the vegetables are tender. Puree in a blender until the desired consistency. Mix in the chopped parsley
Special Spinach and Potato Puree
This puree makes a tasty introduction to spinach for your baby. It also makes a nice vegetable side dish for adults.
MAKES 14 PORTIONS
1 onion, peeled & finely chopped
1 large or 2 small potatoes, peeled & diced
25g(1oz) margarine
120ml(4floz) chicken stock
225g(8oz) spinach, washed, chopped & tough stalks removed
Saute the onion in the margarine over a low heat for 4-5 minutes until soft. Add the spinach and potato, pour in the stock and simmer slowly for about 35 minutes. Puree in a blender.
Trio of Cauliflower, Red Sweet Pepper and Sweetcorn
If you want to freeze a dish containing sweetcorn, you should use either fresh or canned sweetcorn in your recipe - frozen sweetcorn should not be re-frozen. Always puree sweetorn in a mouli for young babies to get rid of the tough outer skin.
MAKES 10 PORTIONS
100g(4oz) cauliflower, cut into small florets
25g(1oz) chopped red sweet pepper
120ml(4floz) milk 7
5g(3oz) sweetcorn
Put the cauliflower in a saucepan with the milk and cook over a low heat for about 12 minutes until tender. Meanwhile, cook the red pepper and sweetcorn in water in a saucepan for about 6 minutes until tender.
Drain the sweetcorn and pepper. Puree together with the cauliflower and milk in a sieve.
Cauliflower Cheese
This is a great favourite for babies. Try using different cheeses or combinations of cheese until you find your babies favourite taste. Try using the cheese sauce over a mixture of vegetables as well.
MAKES 15 PORTIONS
175g(6oz) cauliflower
Cheese Sauce
15g(1/2oz) margarine
1 tablespoon cornflour
175ml(6floz) milk 50 g(2oz) grated cheese, Edam or Gruyere cheese
Wash the cauliflower carefully, divide it into small florets and steam until tender(approx 10 minutes). Meanwhile, for the sauce, melt the margarine over a gentle heat in a heavy-bottomed saucepan and stir in the cornflour to make a smooth paste. Add the milk and stir until thickened. Take the saucepan off the heat and stir in through grated cheese. Keep stirring until all the cheese has melted and the sauce is smooth. Add the cauliflower to the sauce and puree in a blender for younger babies. For older babies, mash with a fork or chop into little pieces
Baked Bananas
Babies love bananas and this recipe makes them taste absolutely scrumptious. You can make this recipe Jamaican style by using brown sugar instead of maple syrup and adding the juice of 1 orange. You could also cook in a frying pan and flambe with rum for a dinner party (for adults).
MAKES 1 PORTION
1 banana, sliced in half lengthwise powdered cinnamon
1 teaspoon maple syrup margarine or butter
Put the banana into an ovenproof dish. Pour over the maple syrup, sprinkle with a little cinnamon and dot with a little margarine or butter. Cook with foil and bake at 350F(180C) Gas mark 6 for 10 minutes.
Avocado, Banana and Yogurt
This should be eaten straightaway before it turns brown.
MAKES 1 PORTION
2 slices avocado
1 tablespoon natural greek yogurt
1/2 small banana, peeled
Scoop the flesh of the avocado from the skin and mash it together with the rest of the ingredients.
Apple and Baby Cereal
Try using different fruits such as peaches, mangoes, plums and combinations like apple and raisin, and peach and redcurrant
MAKES 10 PORTIONS
1 eating apple, peeled, cored & cut into small pieces
2 teaspoons baby cereal
85ml(3floz) natural apple juice
2 teaspoons natural yogurt
Cook the apple over a low heat with the apple juice and 2 tablespoons water until soft.(approx 15 minutes). Puree the apple with the cooking liquid, then stir in the cereal and yogurt.
Peaches and Rice
You could use nectarines or plums or add raisins and spices.
MAKES 10 PORTIONS
50g(2oz) brown rice
2 ripe peaches
skinned & stoned apple juice
Natural yogurt or fromage frais
over the rice with apple juice and cook for 20 minutes or until tender. Puree the peaches, mix with the rice and bake in a buttered dish for 15-20 inutes at 350F(180C) Gas mark 4. Puree in a blender and serve plain or mixed with a little fromage frais or yogurt.
Apples and Prunes with Custard
Babies should not eat eggs before 8 months but this eggless custard always goes down well poured over, or stirred into, fruit
MAKES 20 PORTIONS
8 prunes, soaked overnight
4 apples
Eggless Custard
200 ml(7floz) milk
1 tablespoon custard powder
1 teaspoon caster sugar
Simmer the prunes gently in the soaking water till tender(approx 10 minutes). Meanwhile make an apple puree. Stone, then puree the prunes in a sieve. Mix together with the apple puree.
To make the custard, put 175ml(6floz) milk in a saucepan and bring to the boil. Stir the custard powder and sugar into the remaining cold milk and stir until smooth. Stir this into the hot milk off the heat. Bring to the boil and stir until thickened.
Cottage Cheese and Sharon Fruit
Sharon fruit looks like an orange tomato. It must be very ripe and soft before it is eaten, and it tastes a little like a sweet plum. The second portion will keep in the fridge for the next day.
MAKES 2 PORTIONS
Cut the sharon fruit in half and remove the skin. Blend the flesh together with the cottage cheese until smooth.
Home-Made Fruit Jelly
It is very easy to make fruit jelly at home and it is not full of sugar or artificial colourings like some of the commercially prepared fruit jellies.
MAKES 12 PORTIONS
1 envelope of powdered gelatine
600ml(1 pint) fresh fruit juice or fruit puree
Sprinkle the gelatine over 50ml(2floz) of warmed fruit juice(or water if using fruit puree) in a cup. Stand the up in a pan of hot water if necessary until gelatine dissolves. Pour into the remaining fruit juice or puree, stirring thoroughly. Pour into a suitable container, cool, then chill until set.
Fruit Jelly Shapes
Set jelly in a 20cm(8inch) square tin, lined with foil. Turn the tin over, remove the foil and make different shapes from the jelly using biscuit cutters.
Fruit and yogurt Jelly
Make up half the quantity of any fruit flavoured jelly and chill for 30 minutes, then stir in a complementary flavoured fruit yogurt. hill again to set. This jelly will not set firm and so is not suitable for a mould.
Traffic Light Jelly
Make up half the quantity of jelly using a green coloured fruit juice or puree. Pour into a large fluted jelly mould.(a wet mould is easier to turn the jelly out) chill for 11/2 hours. Repeat with an orange coloured juice or puree and pour on top. Chill again and repeat with a red coloured juice/puree. Chill until set. Dip into hot water cover with a plate and turn over to unmould.
Vegetables
Lentil Puree
Lentils are usually soaked overnight but you can take a shortcut. Rinse them, cover generously with the stock, bring to the boil and boil for 2 minutes. Take off the heat, cover the pan and let the lentils absorb the stock for 1-2 hours.
Lentils are a good cheap source of protein but are best not given to babies before 8 months.
MAKES 36 PORTIONS
50g(2oz) split red lentils
1 potato
600ml(1pint) chicken stock
1/2 small onion
1 carrot
1/2 white of leek
15g(1/2oz) margarine or 1 tablespoon oil
Soak the lentils overnight in the stock.(or do as above) The next day, peel and dice the carrot, potato and onion and shred the washed leek. Saute the onion and leek in the margarine or oil until soft, then add the carrot and potato and continue to cook for a further 5 minutes. Add the lentils and stock, bring to the boil, then simmer for about 40 minutes or until lentils are soft. Puree if wished
Tomatoes with Fennel and Basil
If you introduce your baby to new flavours at an early age, he will tend to grow up a less fussy eater. Fennel has an interesting flavour and blends well with the tomato in this recipe.
MAKES 12 PORTIONS
1 medium potato, 175g(6oz)
1 dessertspoon chopped fresh basil
1 large tomato
15g(1/2oz) margarine or 1 tablespoon oil
1/4 small fennel bulb,50g(2oz)
Peel and trim the vegetables, remove skin and seeds from the tomato. Cut into pieces and cook the potato and fennel in water to cover over a low heat for 15 minutes. Meanwhile saute the tomato and chopped basil in the margarine for 2-3 minutes until they turn into a puree. Press everything through a sieve.
French Beans with Tomato and Apple
The apple brings out the sweet taste of the beans and tomato. This puree is very good mixed with cottage cheese
MAKES 10 PORTIONS
75g(3oz) French beans
1 medium tomato, skinned, seeded & chopped
1 apple, peeled, cored & chopped
String the beans and wash them carefully. Steam the apple for about 10 minutes or until tender. After 6 minutes add the tomato. Process in a blender until the desired consistency
Oats and Vegetable Puree
Oats add bulk to the vegetable puree making it a satisfying meal.
MAKES 20 PORTIONS
1 celery stalk cauliflower and broccoli
1 white part of leek, washed
3 tablespoons porridge oats
2 medium or 4 small carrots
1 tablespoon chopped parsley
50g(2oz) each of mushrooms and swede
Peel, trim as appropriate and finely chop all the vegetables. Just cover the vegetables with water in a saucepan and add the porridge oats. Bring the water to the boil, then cover and simmer for about 20 minutes or until the vegetables are tender. Puree in a blender until the desired consistency. Mix in the chopped parsley
Special Spinach and Potato Puree
This puree makes a tasty introduction to spinach for your baby. It also makes a nice vegetable side dish for adults.
MAKES 14 PORTIONS
1 onion, peeled & finely chopped
1 large or 2 small potatoes, peeled & diced
25g(1oz) margarine
120ml(4floz) chicken stock
225g(8oz) spinach, washed, chopped & tough stalks removed
Saute the onion in the margarine over a low heat for 4-5 minutes until soft. Add the spinach and potato, pour in the stock and simmer slowly for about 35 minutes. Puree in a blender.
Trio of Cauliflower, Red Sweet Pepper and Sweetcorn
If you want to freeze a dish containing sweetcorn, you should use either fresh or canned sweetcorn in your recipe - frozen sweetcorn should not be re-frozen. Always puree sweetorn in a mouli for young babies to get rid of the tough outer skin.
MAKES 10 PORTIONS
100g(4oz) cauliflower, cut into small florets
25g(1oz) chopped red sweet pepper
120ml(4floz) milk 7
5g(3oz) sweetcorn
Put the cauliflower in a saucepan with the milk and cook over a low heat for about 12 minutes until tender. Meanwhile, cook the red pepper and sweetcorn in water in a saucepan for about 6 minutes until tender.
Drain the sweetcorn and pepper. Puree together with the cauliflower and milk in a sieve.
Cauliflower Cheese
This is a great favourite for babies. Try using different cheeses or combinations of cheese until you find your babies favourite taste. Try using the cheese sauce over a mixture of vegetables as well.
MAKES 15 PORTIONS
175g(6oz) cauliflower
Cheese Sauce
15g(1/2oz) margarine
1 tablespoon cornflour
175ml(6floz) milk 50 g(2oz) grated cheese, Edam or Gruyere cheese
Wash the cauliflower carefully, divide it into small florets and steam until tender(approx 10 minutes). Meanwhile, for the sauce, melt the margarine over a gentle heat in a heavy-bottomed saucepan and stir in the cornflour to make a smooth paste. Add the milk and stir until thickened. Take the saucepan off the heat and stir in through grated cheese. Keep stirring until all the cheese has melted and the sauce is smooth. Add the cauliflower to the sauce and puree in a blender for younger babies. For older babies, mash with a fork or chop into little pieces
FISH 6-9 MONTHS
Plaice with Tomatoes and Potato
This makes a good creamy fish puree
MAKES 4 PORTIONS
1 fillet of plaice, skinned
a little margarine or butter
2 medium tomatoes, skinned, seeded & chopped
1 bay leaf
1 small potato
Put the plaice into a dish, cover with the chopped tomato, dot with a little margarine and add the bay leaf. Pour over most of the milk. Cover with foil and cook in the oven preheated to 350F(180C) Gas mark 4, for 20 minutes.(or you could cover with a lid and cook in the microwave on high for about 3 minutes).
Whilst the fish is cooking, boil the potato. When soft, mash it with the remaining milk and margarine. Flake the fish when it is cooked, remove the bay leaf and puree the fish together with the liquid in which it was cooked. You can either mix in the mashed potato or serve it as an accompaniment to the fish.
Plaice in Cheese Sauce
Fish and cheese sauce go really well together and the combination is always popular. Add some chives and you can perk this recipe up.
MAKES 8 PORTIONS
1 plaice, filleted & skinned
120 ml(4floz) milk
1 sprig of parsley
1 small tomato, quartered
a few mushrooms or mushroom stalks
Cheese Sauce
25g(1oz) margarine
25g(1oz) plain flour
120l(4floz) milk
75g(3oz) cheddar cheese, grated
1 teaspoon snipped chives or chopped parsley
Plaice with Spinach and Cheese
This makes a tasty dark green fish puree. You could use Gruyere cheese instead.
MAKES 8 PORTIONS
1 plaice, filleted & skinned
1 tablespoon milk
100g(4oz) spinach, washed & tough stalks removed
1 bay leaf a little margarine
100g(4oz) cheddar cheese, grated
Cook the plaice with the milk, baby leaf and margarine as in the recipe above. Meanwhile cook the spinach in boiling water(approx 10 minutes)then drain well and squeeze out any exess water. Discard the bay leaf and put all the remaining ingredients in a food processor, blend for about 1 minute and serve as a puree
Fillet of Cod with Zucchini
Cooking fish and vegetables wrapped in foil in the oven is a good way of sealing in the natural flavour. Cutlets of fish (on the bone) are also very good cooked this way. Try using different vegetables.
MAKES 3 PORTIONS
1 medium Zucchini, washed & trimmed
1 sprig of fresh thyme
75g(3oz) fillet of cod, skinned
juice of 1/2 lemon
1 dessertspoon of olive oil
Cut the Zucchini into small strips. Lay the fish on a piece of aluminum foil together with the Zucchini and thyme. Sprinkle with lemon juice and olive oil and fold up into a parcel. Cook in an oven preheated to 350F(180C)Gas mark 4 for about 20 minutes. Before serving, flake the fish with a fork. Make sure there are no bones and remove the thyme
Haddock in Orange Sauce
This is a great recipe, do not be put off by the odd combination as it gives it a great rich taste.
MAKES 5 PORTIONS
225g(8oz) fillet of haddock, skinned
1 tomato, skinned, seeded & chopped
juice of 1 orange
25g(1oz) crushed cornflakes
40g(11/2oz) cheddar cheese, grated
7g(1/4oz) margarine
1 dessertspoon finely chopped parsley
Put the haddock in a greased dish, cover with the orange juice, cheese, tomato and cornflakes and dot with the margarine. Cover with foil and bake at 350F(180C) Gas mark 4 for about 20 minutes. Flake the fish carefully, removing any bones and mash everything together with the liquid in which the fish was cooked.
This makes a good creamy fish puree
MAKES 4 PORTIONS
1 fillet of plaice, skinned
a little margarine or butter
2 medium tomatoes, skinned, seeded & chopped
1 bay leaf
1 small potato
Put the plaice into a dish, cover with the chopped tomato, dot with a little margarine and add the bay leaf. Pour over most of the milk. Cover with foil and cook in the oven preheated to 350F(180C) Gas mark 4, for 20 minutes.(or you could cover with a lid and cook in the microwave on high for about 3 minutes).
Whilst the fish is cooking, boil the potato. When soft, mash it with the remaining milk and margarine. Flake the fish when it is cooked, remove the bay leaf and puree the fish together with the liquid in which it was cooked. You can either mix in the mashed potato or serve it as an accompaniment to the fish.
Plaice in Cheese Sauce
Fish and cheese sauce go really well together and the combination is always popular. Add some chives and you can perk this recipe up.
MAKES 8 PORTIONS
1 plaice, filleted & skinned
120 ml(4floz) milk
1 sprig of parsley
1 small tomato, quartered
a few mushrooms or mushroom stalks
Cheese Sauce
25g(1oz) margarine
25g(1oz) plain flour
120l(4floz) milk
75g(3oz) cheddar cheese, grated
1 teaspoon snipped chives or chopped parsley
Plaice with Spinach and Cheese
This makes a tasty dark green fish puree. You could use Gruyere cheese instead.
MAKES 8 PORTIONS
1 plaice, filleted & skinned
1 tablespoon milk
100g(4oz) spinach, washed & tough stalks removed
1 bay leaf a little margarine
100g(4oz) cheddar cheese, grated
Cook the plaice with the milk, baby leaf and margarine as in the recipe above. Meanwhile cook the spinach in boiling water(approx 10 minutes)then drain well and squeeze out any exess water. Discard the bay leaf and put all the remaining ingredients in a food processor, blend for about 1 minute and serve as a puree
Fillet of Cod with Zucchini
Cooking fish and vegetables wrapped in foil in the oven is a good way of sealing in the natural flavour. Cutlets of fish (on the bone) are also very good cooked this way. Try using different vegetables.
MAKES 3 PORTIONS
1 medium Zucchini, washed & trimmed
1 sprig of fresh thyme
75g(3oz) fillet of cod, skinned
juice of 1/2 lemon
1 dessertspoon of olive oil
Cut the Zucchini into small strips. Lay the fish on a piece of aluminum foil together with the Zucchini and thyme. Sprinkle with lemon juice and olive oil and fold up into a parcel. Cook in an oven preheated to 350F(180C)Gas mark 4 for about 20 minutes. Before serving, flake the fish with a fork. Make sure there are no bones and remove the thyme
Haddock in Orange Sauce
This is a great recipe, do not be put off by the odd combination as it gives it a great rich taste.
MAKES 5 PORTIONS
225g(8oz) fillet of haddock, skinned
1 tomato, skinned, seeded & chopped
juice of 1 orange
25g(1oz) crushed cornflakes
40g(11/2oz) cheddar cheese, grated
7g(1/4oz) margarine
1 dessertspoon finely chopped parsley
Put the haddock in a greased dish, cover with the orange juice, cheese, tomato and cornflakes and dot with the margarine. Cover with foil and bake at 350F(180C) Gas mark 4 for about 20 minutes. Flake the fish carefully, removing any bones and mash everything together with the liquid in which the fish was cooked.
PASTA 6-9 MONTHS
Tomato and Mushroom Pasta Sauce
You can buy very small pasta shapes which your baby will not need to chew. Allow 25g(1oz) dry pasta for 3 portions and cook according to packet instructions or longer for young babies.
MAKES 3 PORTIONS OF SAUCE
1 large tomato, skinned, seeded & chopped
4 button mushrooms, sliced
2 large basil leaves
1 tablespoon milk
15g(1/2oz) margarine
20g(3/4oz) mozzarella cheese, cut into cubes
Fry the tomato with the basil leaves in margarine for about 2 minutes. Add the mushrooms and fry for a further 2 minutes. Add the milk and the mozzarella cubes. Stir well to melt the cheese, then mix with cooked pasta and serve immediately. puree the pasta and sauce for young babies.
Green Pasta Sauce
MAKES 5 PORTIONS OF SAUCE
175g(6oz) Zucchini
2 tablespoons chicken stock
50g(2oz) green beans
Wash and slice the zucchini and green beans. Steam them for 8-10 minutes. Puree together with the chicken stock. Pour over cooked pasta and serve.
Mushroom Pasta Sauce
Mushrooms go well with pasta sauce and make a change from tomatoes.
MAKES 4 PORTIONS OF SAUCE
1 shallot, peeled & finely chopped
150g(5oz) button mushrooms, sliced
25g(1oz) white of leek, shredded 50ml(2floz)
chicken stock a little margarine
Saute shallot and leek in margarine until golden. Add mushrooms and saute for about 3 minutes. Pour in stock and simmer for about 5 minutes. Puree and pour over cooked pasta.
Tomato and Cheese Pasta Sauce
Butterfly-shaped pasta is fun for babies to grasp in their hands. You could add cooked broccoli florets or peas.
MAKES 3 PORTIONS OF SAUCE
15g(1/2oz) margarine
20g(3/4oz) cheddar cheese, grated
1 large tomato, skinned, seeded & chopped
1 dessertspoon baby rice
1 tablespoon cottage cheese
Melt the margarine in a saucepan, add tomato and cook over a low heat for 2 minutes. Remove the saucepan from the heat, stir in the cheeses and allow to melt into a sauce. Finally stir in the baby rice. Pour the sauce over cooked pasta and serve.
Napolitana Pasta Sauce
Try this good tomato sauce with some fresh ravioli.
MAKES 6 PORTIONS OF SAUCE
1/2 small onion, peeled & chopped
1/4 garlic clove, peeled & chopped
25g(1oz) white of leek, chopped
15g(1/2oz) celery, chopped
1/2 small red or green sweet pepper, seeded & finely chopped
1 dessertspoon finely chopped parsley
15g(1/2oz) margarine
6 medium tomatoes, skinned, seeded & chopped
2 tablespoons baby rice
1 dessertspoon chopped basil
Saute the onion, garlic, leek, celery, pepper and parsley in the margarine until soft. Add the chopped tomato and basil to the saucepan and continue to cook for 2 minutes. Puree all the vegetables in a mouli or blender and stir in the baby rice to thicken the sauce. Pour over cooked pasta
Popeye Pasta
MAKES 8 PORTIONS
100g(4oz) spinach, trimmed
40g(11/2oz) gruyere cheese, grated
50g(2oz) shell-shaped pasta
2 tablespoons milk
Boil the spinach in a little water for about 5 minutes until tender. Meanwhile cook the pasta according to the instructions on the packet. Once the spinach is cooked press out all the excess water. Combine with cheese, pasta and milk and blend to make into a puree or chop for older babies.
You can buy very small pasta shapes which your baby will not need to chew. Allow 25g(1oz) dry pasta for 3 portions and cook according to packet instructions or longer for young babies.
MAKES 3 PORTIONS OF SAUCE
1 large tomato, skinned, seeded & chopped
4 button mushrooms, sliced
2 large basil leaves
1 tablespoon milk
15g(1/2oz) margarine
20g(3/4oz) mozzarella cheese, cut into cubes
Fry the tomato with the basil leaves in margarine for about 2 minutes. Add the mushrooms and fry for a further 2 minutes. Add the milk and the mozzarella cubes. Stir well to melt the cheese, then mix with cooked pasta and serve immediately. puree the pasta and sauce for young babies.
Green Pasta Sauce
MAKES 5 PORTIONS OF SAUCE
175g(6oz) Zucchini
2 tablespoons chicken stock
50g(2oz) green beans
Wash and slice the zucchini and green beans. Steam them for 8-10 minutes. Puree together with the chicken stock. Pour over cooked pasta and serve.
Mushroom Pasta Sauce
Mushrooms go well with pasta sauce and make a change from tomatoes.
MAKES 4 PORTIONS OF SAUCE
1 shallot, peeled & finely chopped
150g(5oz) button mushrooms, sliced
25g(1oz) white of leek, shredded 50ml(2floz)
chicken stock a little margarine
Saute shallot and leek in margarine until golden. Add mushrooms and saute for about 3 minutes. Pour in stock and simmer for about 5 minutes. Puree and pour over cooked pasta.
Tomato and Cheese Pasta Sauce
Butterfly-shaped pasta is fun for babies to grasp in their hands. You could add cooked broccoli florets or peas.
MAKES 3 PORTIONS OF SAUCE
15g(1/2oz) margarine
20g(3/4oz) cheddar cheese, grated
1 large tomato, skinned, seeded & chopped
1 dessertspoon baby rice
1 tablespoon cottage cheese
Melt the margarine in a saucepan, add tomato and cook over a low heat for 2 minutes. Remove the saucepan from the heat, stir in the cheeses and allow to melt into a sauce. Finally stir in the baby rice. Pour the sauce over cooked pasta and serve.
Napolitana Pasta Sauce
Try this good tomato sauce with some fresh ravioli.
MAKES 6 PORTIONS OF SAUCE
1/2 small onion, peeled & chopped
1/4 garlic clove, peeled & chopped
25g(1oz) white of leek, chopped
15g(1/2oz) celery, chopped
1/2 small red or green sweet pepper, seeded & finely chopped
1 dessertspoon finely chopped parsley
15g(1/2oz) margarine
6 medium tomatoes, skinned, seeded & chopped
2 tablespoons baby rice
1 dessertspoon chopped basil
Saute the onion, garlic, leek, celery, pepper and parsley in the margarine until soft. Add the chopped tomato and basil to the saucepan and continue to cook for 2 minutes. Puree all the vegetables in a mouli or blender and stir in the baby rice to thicken the sauce. Pour over cooked pasta
Popeye Pasta
MAKES 8 PORTIONS
100g(4oz) spinach, trimmed
40g(11/2oz) gruyere cheese, grated
50g(2oz) shell-shaped pasta
2 tablespoons milk
Boil the spinach in a little water for about 5 minutes until tender. Meanwhile cook the pasta according to the instructions on the packet. Once the spinach is cooked press out all the excess water. Combine with cheese, pasta and milk and blend to make into a puree or chop for older babies.
CHICKEN 6-9 MONTHS
Chicken Stock and My First Chicken Puree
Recipes taste much better if you use home-made chicken stock rather than a stock cube. If you make it up in large batches, divide it up into small containers and keep it in the freezer, you can use it as a base for soups, chicken and vegetable purees.
MAKES APPROX 2.25 LITRES(4 PINTS)
1 boiler chicken, plus giblets
2 leeks
2 parsnips
2 large onions
1 small turnip
1 celery stalk
3 carrots
3 sprigs of parsley
Cut the chicken into 8 pieces, trimming excess fat. Trim, peel and wash the vegetables as necessary. Put the chicken pieces into a large saucepan together with the giblets. Cover generously with water, bring to the boil and skim the froth from the top. Add the vegetables and parsley and simmer for about 3 1/2 hours. It is best to remove the chicken breasts after about 1 1/2 hours if you are going to eat them, otherwise they will become too dry.
Leave the soup in the fridge overnight and remove any congealed fat from the top in the morning. Strain out all the chicken and vegetables to make the chicken stock. Season to taste.
You can puree some of the chicken breast in a sieve together with some of the vegetables and some stock to make a chicken and vegetable puree for your baby, or puree the vegetables and stock for a non-clear soup for adults.
Chicken with Cottage Cheese
Babies of this age are a little too young to eat pieces of chicken as finger food. The 3 recipes shown below are great ways for your baby to enjoy cold chicken
MAKES 6 PORTIONS
50g(2oz) cooked boneless chicken, chopped
1 tablespoon natural yogurt
11/2 tablespoons cottage cheese with pineapple
Mix together the chicken, yogurt and cottage cheese. Put through a sieve to make a smooth puree.
Chicken with Rice and Beans
MAKES 10 PORTIONS
75g(3oz) green beans
50g(2oz)brown rice
3 tablespoons apple juice
50g(2oz) cooked boneless chicken, chopped
Steam the beans until tender and cook the rice in water(approx 20 minutes) mix all the ingredients together and blend in a food processor. Put through a sieve to make a smooth puree.( you can add more apple juice if it is too thick)
Chicken with Potato and Tomatoes
MAKES 6 PORTIONS
1 medium potato, peeled
2 tablespoons milk
1 medium tomato, skinned & seeded
50g(2oz) cooked boneless chicken, chopped
Boil the potato until soft. Mash the potato with the milk and the tomato flesh, then add the chicken. Make into a puree in the blender (if too thick add a little extra milk).
Chicken Salad Puree
What could be simpler. For toddlers, chop the ingredients and mix with mayonnaise, or salad cream.
MAKES 4 PORTIONS
25g(1oz) cooked boneless chicken, chopped
1 slice avocado
1 chunk of cucumber
1 teaspoon chopped chives
1 small tomato, skinned and seeded
1 dessertspoon natural yogurt or cottage cheese
Put all the ingredients into a blender and puree until the desired consistency.
Chicken and Peach Delight
This is a great combination and very simple to make.
MAKES 10 PORTIONS
50g(2oz) cooked boneless chicken, chopped
1 tablespoon peach juice
50g(2oz) cooked brown rice
1 tablespoon milk
1 ripe peach
1 dessertspoon wheatgerm
Just mix all the ingredients together and chop roughly in the food processor.
Chicken and Mixed Vegetable Puree
This puree makes a tasty introduction to chicken for your baby. If you make it in larger quantities and season it after the baby's portions have been removed, it makes a great family meal.
MAKES 15 PORTIONS
1 chicken breast or 2 thighs, skinned and off the bone
2.5cm(1inch) white leek, shredded
1/2 celery stalk, chopped
1 tomato, chopped
1 potato, peeled & diced
a sprig of parsley
1 carrot, peeled & diced
250ml(8floz) chicken stock
Cut the chicken into pieces and put it into a small flameproof casserole dish or saucpan together with the vegetables, parsley and chicken stock. Simmer gently for 30 minutes, then puree to the desired consistency.
Chicken with Grapes and Zucchinis
The addition of grapes to this recipe add a sweetness that most babies love. It is very simple to make.
MAKES 8 PORTIONS
1 chicken breast or 2 thighs, skinned and off the bone
150 ml(5floz) chicken stock
8 white grapes, peeled and pips removed
1 Zucchini, washed & sliced
1 tablespoon baby rice
Cut the chicken into pieces. Put all the ingredients except the baby rice into a small saucepan and simmer for 30 minutes. Puree to the desired consistency and thicken by stirring in the baby rice.
Chicken with Tomatoes
The tomatoes keep the chicken moist in this quick-to-prepare recipe
MAKES 15 PORTIONS
1 chicken breast or 2 thighs, skinned and off the bone
1 small potato, peeled & chopped
1 carrot, peeled & chopped
400g(14oz) can tomatoes, half the juice drained off
Cut the chicken into pieces. Put into a saucepan with the remaining ingredients and cook over a gentle heat for 15-20 minutes or until the chicken is cooked through and the vegetables are soft. Put the mixture through a sieve for smaller babies or chop very finely for babies of nine months and older.
Chicken Liver Special
Liver is one of the best foods you can give your baby.
MAKES 6 PORTIONS
2 chicken livers, cleaned & trimmed
1 potato, peeled
1 dessertspoon chopped carrot 1
20ml(4floz)chicken stock
1 dessertspoon chopped white of leek
1 tablespoon chopped mushrooms
Cook the chicken livers together with the chopped vegetables in the stock for about 8 minutes over a low heat. Meanwhile, boil the potato until tender. Mash the potato. Puree the liver and vegetables together with the potato. The chicken stock makes this into quite a creamy puree.
Recipes taste much better if you use home-made chicken stock rather than a stock cube. If you make it up in large batches, divide it up into small containers and keep it in the freezer, you can use it as a base for soups, chicken and vegetable purees.
MAKES APPROX 2.25 LITRES(4 PINTS)
1 boiler chicken, plus giblets
2 leeks
2 parsnips
2 large onions
1 small turnip
1 celery stalk
3 carrots
3 sprigs of parsley
Cut the chicken into 8 pieces, trimming excess fat. Trim, peel and wash the vegetables as necessary. Put the chicken pieces into a large saucepan together with the giblets. Cover generously with water, bring to the boil and skim the froth from the top. Add the vegetables and parsley and simmer for about 3 1/2 hours. It is best to remove the chicken breasts after about 1 1/2 hours if you are going to eat them, otherwise they will become too dry.
Leave the soup in the fridge overnight and remove any congealed fat from the top in the morning. Strain out all the chicken and vegetables to make the chicken stock. Season to taste.
You can puree some of the chicken breast in a sieve together with some of the vegetables and some stock to make a chicken and vegetable puree for your baby, or puree the vegetables and stock for a non-clear soup for adults.
Chicken with Cottage Cheese
Babies of this age are a little too young to eat pieces of chicken as finger food. The 3 recipes shown below are great ways for your baby to enjoy cold chicken
MAKES 6 PORTIONS
50g(2oz) cooked boneless chicken, chopped
1 tablespoon natural yogurt
11/2 tablespoons cottage cheese with pineapple
Mix together the chicken, yogurt and cottage cheese. Put through a sieve to make a smooth puree.
Chicken with Rice and Beans
MAKES 10 PORTIONS
75g(3oz) green beans
50g(2oz)brown rice
3 tablespoons apple juice
50g(2oz) cooked boneless chicken, chopped
Steam the beans until tender and cook the rice in water(approx 20 minutes) mix all the ingredients together and blend in a food processor. Put through a sieve to make a smooth puree.( you can add more apple juice if it is too thick)
Chicken with Potato and Tomatoes
MAKES 6 PORTIONS
1 medium potato, peeled
2 tablespoons milk
1 medium tomato, skinned & seeded
50g(2oz) cooked boneless chicken, chopped
Boil the potato until soft. Mash the potato with the milk and the tomato flesh, then add the chicken. Make into a puree in the blender (if too thick add a little extra milk).
Chicken Salad Puree
What could be simpler. For toddlers, chop the ingredients and mix with mayonnaise, or salad cream.
MAKES 4 PORTIONS
25g(1oz) cooked boneless chicken, chopped
1 slice avocado
1 chunk of cucumber
1 teaspoon chopped chives
1 small tomato, skinned and seeded
1 dessertspoon natural yogurt or cottage cheese
Put all the ingredients into a blender and puree until the desired consistency.
Chicken and Peach Delight
This is a great combination and very simple to make.
MAKES 10 PORTIONS
50g(2oz) cooked boneless chicken, chopped
1 tablespoon peach juice
50g(2oz) cooked brown rice
1 tablespoon milk
1 ripe peach
1 dessertspoon wheatgerm
Just mix all the ingredients together and chop roughly in the food processor.
Chicken and Mixed Vegetable Puree
This puree makes a tasty introduction to chicken for your baby. If you make it in larger quantities and season it after the baby's portions have been removed, it makes a great family meal.
MAKES 15 PORTIONS
1 chicken breast or 2 thighs, skinned and off the bone
2.5cm(1inch) white leek, shredded
1/2 celery stalk, chopped
1 tomato, chopped
1 potato, peeled & diced
a sprig of parsley
1 carrot, peeled & diced
250ml(8floz) chicken stock
Cut the chicken into pieces and put it into a small flameproof casserole dish or saucpan together with the vegetables, parsley and chicken stock. Simmer gently for 30 minutes, then puree to the desired consistency.
Chicken with Grapes and Zucchinis
The addition of grapes to this recipe add a sweetness that most babies love. It is very simple to make.
MAKES 8 PORTIONS
1 chicken breast or 2 thighs, skinned and off the bone
150 ml(5floz) chicken stock
8 white grapes, peeled and pips removed
1 Zucchini, washed & sliced
1 tablespoon baby rice
Cut the chicken into pieces. Put all the ingredients except the baby rice into a small saucepan and simmer for 30 minutes. Puree to the desired consistency and thicken by stirring in the baby rice.
Chicken with Tomatoes
The tomatoes keep the chicken moist in this quick-to-prepare recipe
MAKES 15 PORTIONS
1 chicken breast or 2 thighs, skinned and off the bone
1 small potato, peeled & chopped
1 carrot, peeled & chopped
400g(14oz) can tomatoes, half the juice drained off
Cut the chicken into pieces. Put into a saucepan with the remaining ingredients and cook over a gentle heat for 15-20 minutes or until the chicken is cooked through and the vegetables are soft. Put the mixture through a sieve for smaller babies or chop very finely for babies of nine months and older.
Chicken Liver Special
Liver is one of the best foods you can give your baby.
MAKES 6 PORTIONS
2 chicken livers, cleaned & trimmed
1 potato, peeled
1 dessertspoon chopped carrot 1
20ml(4floz)chicken stock
1 dessertspoon chopped white of leek
1 tablespoon chopped mushrooms
Cook the chicken livers together with the chopped vegetables in the stock for about 8 minutes over a low heat. Meanwhile, boil the potato until tender. Mash the potato. Puree the liver and vegetables together with the potato. The chicken stock makes this into quite a creamy puree.
BREAKFAST 9-12 MONTHS
Fruity Swiss Muesli
You can vary the fruit in this muesli, by adding sliced peaches or bananas instead of grapes etc. It can be served with or without milk. And you could make this for the whole family.
MAKES 6 ADULT PORTIONS
75g(3oz) wheatgerm
75g(3oz) rolled oats
2 teaspoons lemon juice
475ml(16floz) unsweetened apple juice
2 apples, peeled, cored & chopped
2 pears, peeled, cored & chopped
500g(18oz) grapes, halved & seeded
Combine the wheatgerm, rolled oats and apple juice, cover and refrigerate over night. Next morning, stir in the lemon juice, chopped apples and pears, place in a food processor and switch on for 30 seconds. Put the muesli into a serving bowl and add the grapes.
Fruity Yoghurt
Many shop bought yoghurts have a lot of added sugar. It is easy to make your own, adding a combination of your baby's favourite foods.
MAKES 2 ADULTS PORTIONS
2 tablespoons mixed ripe fruit, chopped
150g(5oz) natural yoghurt
1/2 teaspoon vanilla essence
2 tablespoons apple juice
1 tablespoon wheatgerm
Mix everything together except for the wheatgerm which you sprinkle on top. Puree the fruit first for younger babies.
Easy Fruit Brunch
This takes a minute to prepare and tastes great.
MAKES 4 ADULT PORTIONS
2 bananas, peeled
225g(8oz) natural yogurt
25g(1oz) tinned prunes, stoned
2 tablespoons cream cheese
a pinch powdered cinnamon
2 tablespoons double cream
Simply mix all the ingredients together except for the cinnamon and a few reserved banana slices and blend until smooth. Decorate with slices of bananas and the cinnamon.
Fruit Compote
You can serve this hot with ice-cream for dessert or cold with yoghurt for breakfast.
MAKES 4 ADULT PORTIONS
125g(41/2 oz) each of stoned prunes & dried apricots
1/4 cinnamon stick
65g(21/2oz) each of dried apples, dried figs & sultanas
175ml(6floz) orange juice
75g(3oz) natural yoghurt
200ml(7floz) water
11/2 fresh pears, peeled, cored & diced
Combine the dried fruits and all the other ingredients except for the fresh pears and yoghurt. Put dried fruits, liquid and spice into a heavy-bottomed saucepan, bring to the boil, reduce heat and simmer, covered for approx 30 minutes. Add the diced fresh pears and simmer for another 10 minutes. Discard the cinnamon stick and leave compote to cool.
Serve cold with yoghurt.
Cornflakes with Apples
MAKES 2 PORTIONS
2 tablespoons cornflakes
2 tablespoons natural yoghurt
2 tablespoons apple puree
Put all the ingredients into a food processor and blend until well mixed. (approx 30 seconds)
Apple Muesli
You can vary this recipes by combining different fruits and later on your toddler may enjoy a few well chopped nuts.
MAKES 4-5 ADULT PORTIONS
100g(4oz) porridge oats
2 eating apples, peeled, cored & grated
2 tablespoons sultanas
milk to mix
300ml(10floz) freshly squeezed orange juice
Mix the oats, sultanas and orange juice in a bowl, cover and leave to soak overnight in the fridge. in the morning, stir in the grated apple and enough milk to make the muesli soft and moist.
Mixed Cereal Muesli
As your child gets older you can let her help make up her own muesli recipe using her favorite breakfast cereals and fruit
MAKES 2 ADULT PORTIONS
1 tablespoon cheerios
1/2 tablespoon raisins
1 tablespoon branflakes
1/2 small apple, peeled, cored & cut into chunks
1 weetbix, crushed
1 dessertspoon wheatgerm
4 slices of canned peaches, cut into chunks
Mix all the ingredients together, varying the combination of cereals and fruits to your taste and serve with milk.
Cornflakes with Yogurt
a nice change to cornflakes and milk
MAKES 2 PORTIONS
2 tablespoons cornflakes
2 teaspoons strawberry jam, warmed
150g(5oz) natural or vanilla yogurt.
Put all the ingredients into a food processor and blend until well mixed(approx 30 seconds)
Matzo Brei
Matzo is a large square of unleavened bread, similar to crispbread. When uncooked, it is very brittle.(makes quite a mess)
MAKES 2 ADULT PORTIONS
1 matzo
25g(1oz) margarine
1 egg, beaten
a pinch of sugar(optional)
Break the matzo into small pieces and soak for a couple of minutes in cold water. Squeeze out the excess water, then add the matzo to the beaten egg. Melt the margarine in a frying pan until sizzling and fry the matzo on both sides. Sprinkle with sugar if wished.
French Toast
French toast can be served with a variety of toppings such as maple syrup, peanut butter or jam. For a change you could add cinnamon instead of vanilla, then blend a ripe banana with the milk and soak the bread in the banana mixture before frying.
MAKES 2 ADULT PORTIONS
1 egg
2 slices white, raisin or wholemeal bread
120ml(4floz) milk
a little margarine
1/4 teaspoon vanilla essence
Beat the egg lightly and add milk and vanilla. Soak the bread in the mixture. Melt the margarine in a frying pan and fry the slices of bread on both sides until golden brown. wholemeal bread slices are more fragile than white bread and can break very easy
Cheese Scramble
You could use cottage cheese instead of cheddar cheese
MAKES 1 ADULT PORTION
1 egg
1 tablespoon milk
1 tablespoon cheddar cheese, finely grated
1 tomato, skinned & seeded
15g(1/2oz) margarine
Beat the egg with the milk. Melt the margarine over a low heat then add the egg mixture. Cook slowly, stirring all the time. When the mixture has thickened and looks soft and creamily set, add the cheese and chopped tomato. Serve immediately.
You can vary the fruit in this muesli, by adding sliced peaches or bananas instead of grapes etc. It can be served with or without milk. And you could make this for the whole family.
MAKES 6 ADULT PORTIONS
75g(3oz) wheatgerm
75g(3oz) rolled oats
2 teaspoons lemon juice
475ml(16floz) unsweetened apple juice
2 apples, peeled, cored & chopped
2 pears, peeled, cored & chopped
500g(18oz) grapes, halved & seeded
Combine the wheatgerm, rolled oats and apple juice, cover and refrigerate over night. Next morning, stir in the lemon juice, chopped apples and pears, place in a food processor and switch on for 30 seconds. Put the muesli into a serving bowl and add the grapes.
Fruity Yoghurt
Many shop bought yoghurts have a lot of added sugar. It is easy to make your own, adding a combination of your baby's favourite foods.
MAKES 2 ADULTS PORTIONS
2 tablespoons mixed ripe fruit, chopped
150g(5oz) natural yoghurt
1/2 teaspoon vanilla essence
2 tablespoons apple juice
1 tablespoon wheatgerm
Mix everything together except for the wheatgerm which you sprinkle on top. Puree the fruit first for younger babies.
Easy Fruit Brunch
This takes a minute to prepare and tastes great.
MAKES 4 ADULT PORTIONS
2 bananas, peeled
225g(8oz) natural yogurt
25g(1oz) tinned prunes, stoned
2 tablespoons cream cheese
a pinch powdered cinnamon
2 tablespoons double cream
Simply mix all the ingredients together except for the cinnamon and a few reserved banana slices and blend until smooth. Decorate with slices of bananas and the cinnamon.
Fruit Compote
You can serve this hot with ice-cream for dessert or cold with yoghurt for breakfast.
MAKES 4 ADULT PORTIONS
125g(41/2 oz) each of stoned prunes & dried apricots
1/4 cinnamon stick
65g(21/2oz) each of dried apples, dried figs & sultanas
175ml(6floz) orange juice
75g(3oz) natural yoghurt
200ml(7floz) water
11/2 fresh pears, peeled, cored & diced
Combine the dried fruits and all the other ingredients except for the fresh pears and yoghurt. Put dried fruits, liquid and spice into a heavy-bottomed saucepan, bring to the boil, reduce heat and simmer, covered for approx 30 minutes. Add the diced fresh pears and simmer for another 10 minutes. Discard the cinnamon stick and leave compote to cool.
Serve cold with yoghurt.
Cornflakes with Apples
MAKES 2 PORTIONS
2 tablespoons cornflakes
2 tablespoons natural yoghurt
2 tablespoons apple puree
Put all the ingredients into a food processor and blend until well mixed. (approx 30 seconds)
Apple Muesli
You can vary this recipes by combining different fruits and later on your toddler may enjoy a few well chopped nuts.
MAKES 4-5 ADULT PORTIONS
100g(4oz) porridge oats
2 eating apples, peeled, cored & grated
2 tablespoons sultanas
milk to mix
300ml(10floz) freshly squeezed orange juice
Mix the oats, sultanas and orange juice in a bowl, cover and leave to soak overnight in the fridge. in the morning, stir in the grated apple and enough milk to make the muesli soft and moist.
Mixed Cereal Muesli
As your child gets older you can let her help make up her own muesli recipe using her favorite breakfast cereals and fruit
MAKES 2 ADULT PORTIONS
1 tablespoon cheerios
1/2 tablespoon raisins
1 tablespoon branflakes
1/2 small apple, peeled, cored & cut into chunks
1 weetbix, crushed
1 dessertspoon wheatgerm
4 slices of canned peaches, cut into chunks
Mix all the ingredients together, varying the combination of cereals and fruits to your taste and serve with milk.
Cornflakes with Yogurt
a nice change to cornflakes and milk
MAKES 2 PORTIONS
2 tablespoons cornflakes
2 teaspoons strawberry jam, warmed
150g(5oz) natural or vanilla yogurt.
Put all the ingredients into a food processor and blend until well mixed(approx 30 seconds)
Matzo Brei
Matzo is a large square of unleavened bread, similar to crispbread. When uncooked, it is very brittle.(makes quite a mess)
MAKES 2 ADULT PORTIONS
1 matzo
25g(1oz) margarine
1 egg, beaten
a pinch of sugar(optional)
Break the matzo into small pieces and soak for a couple of minutes in cold water. Squeeze out the excess water, then add the matzo to the beaten egg. Melt the margarine in a frying pan until sizzling and fry the matzo on both sides. Sprinkle with sugar if wished.
French Toast
French toast can be served with a variety of toppings such as maple syrup, peanut butter or jam. For a change you could add cinnamon instead of vanilla, then blend a ripe banana with the milk and soak the bread in the banana mixture before frying.
MAKES 2 ADULT PORTIONS
1 egg
2 slices white, raisin or wholemeal bread
120ml(4floz) milk
a little margarine
1/4 teaspoon vanilla essence
Beat the egg lightly and add milk and vanilla. Soak the bread in the mixture. Melt the margarine in a frying pan and fry the slices of bread on both sides until golden brown. wholemeal bread slices are more fragile than white bread and can break very easy
Cheese Scramble
You could use cottage cheese instead of cheddar cheese
MAKES 1 ADULT PORTION
1 egg
1 tablespoon milk
1 tablespoon cheddar cheese, finely grated
1 tomato, skinned & seeded
15g(1/2oz) margarine
Beat the egg with the milk. Melt the margarine over a low heat then add the egg mixture. Cook slowly, stirring all the time. When the mixture has thickened and looks soft and creamily set, add the cheese and chopped tomato. Serve immediately.
FRUIT & VEG 9-12 MONTHS
Fruit Recipes
Kiwi and Banana
Kiwi fruit are very good for your baby as they have more vitamin C than an orange! Make sure you choose a very ripe fruit, otherwise it may be very sour.
MAKES 1 PORTION
1/4 ripe kiwi fruit, peeled
1/4 ripe banana, peeled
Puree the kiwi and strain through a fine sieve to get rid of the black seeds. Puree the banana and mix it with the kiwi. Eat straight away or the banana will turn brown.
Apple and Banana with Orange Juice
This makes a change from mashed banana or apple puree. When your baby is 6 months the apple can be eaten raw.
MAKES 1 PORTION
1/4 apple, peeled, cored and chopped
1/2 teaspoon orange juice
1/4 banana, peeled and chopped
Steam the apple until tender(approx 10 minutes) then puree or mash together with the banana, orange juice. Serve as soon as possible
Peaches, Apples and Pears
This is a good puree to make when peaches are in season. When they are not just use apples and pears.
MAKES 14 PORTIONS
2 eating apples, peeled, cored & chopped
2 ripe peaches, skinned & chopped
1 cm/1/2 inch vanilla pod(optional)
2 ripe pears, peeled, cored & chopped
Put the apple pieces in a saucepan with 50ml/2floz of water and the vanilla pod. Simmer for about 5 minutes. Add the peaches and pears and cook for another 5 minutes. Remove the vanilla pod and mash or puree.
Mixed Dried Fruit Compote
Dried fruits and fresh fruits are delicious combined. When you baby is older you can mix these with natural yoghurt or fromage.
MAKES 18 PORTIONS
50g/2oz each of dried apricots, dried peaches and prunes
1 eating apple and pear, peeled, cored and chopped,
or 1 apple and 3 fresh apricots, skinned stoned & chopped.
Put the dried fruit into a saucepan, cover with plenty of boiling water and simmer for 25 minutes until tender. Add the apple and pear or apricots to the saucepan. Continue to simmer for another 10 minutes, adding more water if necessary. Puree in a sieve or mash.
Vegetable Recipes
Oscars Delight
This recipe is named after Oscar from Sesame street . You child may love it if you tell them this.
MAKES 10 PORTIONS
175g/6oz Zucchinis, trimmed, washed & sliced
100g/4oz cauliflower florets
75g/3oz broccoli, cut into florets
25g/1oz cheddar cheese, grated
1 egg yolk
Steam the vegetables for 7 minutes until tender, then purée with the cheese and egg yolk. Bake in a greased dish at 350°F(180°C)Gas 4 for 15-20 minutes.
Gratin Of carrots
You could also try this recipe with celery or fennel
MAKES 6 PORTIONS
1 egg
100g/4oz carrots
120ml/4floz milk
40g/1½oz Gruyére cheese
½ teaspoon fresh tarragon a little margarine
Make a carrot purée, then add the remaining ingredients and bake as in the recipe above for 10-15 minutes.
Lentil and Vegetable Purée
This makes a delicious purée. Lentils are an excellent source of protein and are very easy to cook.
MAKES 10 PORTIONS
1 medium onion, finely chopped
oil or margarine for cooking
50g/2oz split red lentils
75g/3oz celery, trimmed & chopped
100g/4oz carrots, peeled & chopped
600ml/1 pint vegetable stock
Fry the onion, celery and carrot in a little oil for about 10 minutes until tender. Add the lentils and pour over the stock or water. Simmer covered, for 20 minutes. Make into a purée in a blender or put through a mouli.
Multi-Coloured Casserole
Babies love the bright colours and miniature size of these vegetables. It makes eating fun, and is a good lesson in finger control.
MAKES 6 PORTIONS
25ml/1floz olive oil
4 shallots, peeled & finely chopped
1 red sweet pepper, seeded & finely chopped
150g/5oz frozen peas
275g/10oz frozen sweetcorn
100g/4oz cheddar cheese, grated
1 tablespoon finely chopped parsley
Heat the oil in a frying pan, add the shallots and red pepper and cook for 3 minutes. Meanwhile cook the peas and sweetcorn in boiling water for about 4 minutes, then drain. Put the vegetables into an ovenproof dish, sprinkle with the cheese and parsley and bake in the oven preheated to 350°F(180°C)Gas 4 for 15 minutes.
Cabbage Surprise
This is a delicious recipe and very simple to prepare. It makes a great lunchtime meal for the whole family.
MAKES 6 PORTIONS
25g/1oz brown rice
a little margarine or oil
75g/3oz cabbage, shredded
50g/2oz cheddar cheese, grated
1 tomato, skinned, seeded & chopped
Cook the rice in water until quite soft. approx 25 minutes. Boil the cabbage in water for about 5 minutes or until tender. Sauté the tomato in a little margarine, add the well drained cabbage and continue to cook for a further 2 minutes. Stir in the grated cheese and cook over a low heat until all the cheese has melted. Mix the cabbage, tomato and cheese together with the cooked rice and chop into small pieces.
Vegetables in Cream Sauce
MAKES 12 PORTIONS
100g/4oz cauliflower florets
1 carrot, peeled & thinly sliced
50g/2oz podded peas
100g/4oz zucchini, washed & sliced
Cheese Sauce
25g/1oz margarine
1½ tablespoons plain flour
120ml/4floz milk
40g/1½oz cheddar cheese, grated
Steam the cauliflower and carrot for 6 minutes, then add the peas and Zucchinis and cook for a further 4 minutes. For a young baby cook the vegetables until they are soft.
Meanwhile make the cheese sauce in the usual way..
Mash, chop or purée the vegetables with the sauce.
Green Fingers
French beans make great finger food and they are especially good with this tasty tomato sauce. To make them more appealing to your baby, arrange them in a pattern on the plate.
MAKES 5 PORTIONS
1 small onion, finely chopped
2 medium tomatoes, skinned
a little margarine
½ tablespoon tomato paste
175g/6oz french beans, trimmed
25g/1oz Gruyére cheese, grated
Sauté the onion in a little margarine for about 4 minutes until soft but not golden. Meanwhile steam the beans for 6-8 minutes until tender. Seed and chop, mix them with onions, tomato paste and cheese. Pour the sauce over the beans or chop coarsely.
Vegetable Stock
Vegetable stock provides the basis of many vegetable meals. It is worth making your own supply which is free from additives and salt. You can freeze it as you would any other stock.
MAKES ABOUT 900ML/1&1/2 PINTS
1/2 onion, peeled
1 bouquet garni (bought/homemade)
1 carrot, scrubbed
1 sprig of fresh parsley
1 celery stalk
1 bay leaf
175g(6oz) mixed root vegetables (swede, turnip, parsnip, etc), peeled
a few black peppercorns
Chop all the vegetables, place in a pan and cover with water. Add the seasonings, bring to the boil and simmer for about an hour. Strain off and discard the vegetables and use the flavoured water as stock.
Kiwi and Banana
Kiwi fruit are very good for your baby as they have more vitamin C than an orange! Make sure you choose a very ripe fruit, otherwise it may be very sour.
MAKES 1 PORTION
1/4 ripe kiwi fruit, peeled
1/4 ripe banana, peeled
Puree the kiwi and strain through a fine sieve to get rid of the black seeds. Puree the banana and mix it with the kiwi. Eat straight away or the banana will turn brown.
Apple and Banana with Orange Juice
This makes a change from mashed banana or apple puree. When your baby is 6 months the apple can be eaten raw.
MAKES 1 PORTION
1/4 apple, peeled, cored and chopped
1/2 teaspoon orange juice
1/4 banana, peeled and chopped
Steam the apple until tender(approx 10 minutes) then puree or mash together with the banana, orange juice. Serve as soon as possible
Peaches, Apples and Pears
This is a good puree to make when peaches are in season. When they are not just use apples and pears.
MAKES 14 PORTIONS
2 eating apples, peeled, cored & chopped
2 ripe peaches, skinned & chopped
1 cm/1/2 inch vanilla pod(optional)
2 ripe pears, peeled, cored & chopped
Put the apple pieces in a saucepan with 50ml/2floz of water and the vanilla pod. Simmer for about 5 minutes. Add the peaches and pears and cook for another 5 minutes. Remove the vanilla pod and mash or puree.
Mixed Dried Fruit Compote
Dried fruits and fresh fruits are delicious combined. When you baby is older you can mix these with natural yoghurt or fromage.
MAKES 18 PORTIONS
50g/2oz each of dried apricots, dried peaches and prunes
1 eating apple and pear, peeled, cored and chopped,
or 1 apple and 3 fresh apricots, skinned stoned & chopped.
Put the dried fruit into a saucepan, cover with plenty of boiling water and simmer for 25 minutes until tender. Add the apple and pear or apricots to the saucepan. Continue to simmer for another 10 minutes, adding more water if necessary. Puree in a sieve or mash.
Vegetable Recipes
Oscars Delight
This recipe is named after Oscar from Sesame street . You child may love it if you tell them this.
MAKES 10 PORTIONS
175g/6oz Zucchinis, trimmed, washed & sliced
100g/4oz cauliflower florets
75g/3oz broccoli, cut into florets
25g/1oz cheddar cheese, grated
1 egg yolk
Steam the vegetables for 7 minutes until tender, then purée with the cheese and egg yolk. Bake in a greased dish at 350°F(180°C)Gas 4 for 15-20 minutes.
Gratin Of carrots
You could also try this recipe with celery or fennel
MAKES 6 PORTIONS
1 egg
100g/4oz carrots
120ml/4floz milk
40g/1½oz Gruyére cheese
½ teaspoon fresh tarragon a little margarine
Make a carrot purée, then add the remaining ingredients and bake as in the recipe above for 10-15 minutes.
Lentil and Vegetable Purée
This makes a delicious purée. Lentils are an excellent source of protein and are very easy to cook.
MAKES 10 PORTIONS
1 medium onion, finely chopped
oil or margarine for cooking
50g/2oz split red lentils
75g/3oz celery, trimmed & chopped
100g/4oz carrots, peeled & chopped
600ml/1 pint vegetable stock
Fry the onion, celery and carrot in a little oil for about 10 minutes until tender. Add the lentils and pour over the stock or water. Simmer covered, for 20 minutes. Make into a purée in a blender or put through a mouli.
Multi-Coloured Casserole
Babies love the bright colours and miniature size of these vegetables. It makes eating fun, and is a good lesson in finger control.
MAKES 6 PORTIONS
25ml/1floz olive oil
4 shallots, peeled & finely chopped
1 red sweet pepper, seeded & finely chopped
150g/5oz frozen peas
275g/10oz frozen sweetcorn
100g/4oz cheddar cheese, grated
1 tablespoon finely chopped parsley
Heat the oil in a frying pan, add the shallots and red pepper and cook for 3 minutes. Meanwhile cook the peas and sweetcorn in boiling water for about 4 minutes, then drain. Put the vegetables into an ovenproof dish, sprinkle with the cheese and parsley and bake in the oven preheated to 350°F(180°C)Gas 4 for 15 minutes.
Cabbage Surprise
This is a delicious recipe and very simple to prepare. It makes a great lunchtime meal for the whole family.
MAKES 6 PORTIONS
25g/1oz brown rice
a little margarine or oil
75g/3oz cabbage, shredded
50g/2oz cheddar cheese, grated
1 tomato, skinned, seeded & chopped
Cook the rice in water until quite soft. approx 25 minutes. Boil the cabbage in water for about 5 minutes or until tender. Sauté the tomato in a little margarine, add the well drained cabbage and continue to cook for a further 2 minutes. Stir in the grated cheese and cook over a low heat until all the cheese has melted. Mix the cabbage, tomato and cheese together with the cooked rice and chop into small pieces.
Vegetables in Cream Sauce
MAKES 12 PORTIONS
100g/4oz cauliflower florets
1 carrot, peeled & thinly sliced
50g/2oz podded peas
100g/4oz zucchini, washed & sliced
Cheese Sauce
25g/1oz margarine
1½ tablespoons plain flour
120ml/4floz milk
40g/1½oz cheddar cheese, grated
Steam the cauliflower and carrot for 6 minutes, then add the peas and Zucchinis and cook for a further 4 minutes. For a young baby cook the vegetables until they are soft.
Meanwhile make the cheese sauce in the usual way..
Mash, chop or purée the vegetables with the sauce.
Green Fingers
French beans make great finger food and they are especially good with this tasty tomato sauce. To make them more appealing to your baby, arrange them in a pattern on the plate.
MAKES 5 PORTIONS
1 small onion, finely chopped
2 medium tomatoes, skinned
a little margarine
½ tablespoon tomato paste
175g/6oz french beans, trimmed
25g/1oz Gruyére cheese, grated
Sauté the onion in a little margarine for about 4 minutes until soft but not golden. Meanwhile steam the beans for 6-8 minutes until tender. Seed and chop, mix them with onions, tomato paste and cheese. Pour the sauce over the beans or chop coarsely.
Vegetable Stock
Vegetable stock provides the basis of many vegetable meals. It is worth making your own supply which is free from additives and salt. You can freeze it as you would any other stock.
MAKES ABOUT 900ML/1&1/2 PINTS
1/2 onion, peeled
1 bouquet garni (bought/homemade)
1 carrot, scrubbed
1 sprig of fresh parsley
1 celery stalk
1 bay leaf
175g(6oz) mixed root vegetables (swede, turnip, parsnip, etc), peeled
a few black peppercorns
Chop all the vegetables, place in a pan and cover with water. Add the seasonings, bring to the boil and simmer for about an hour. Strain off and discard the vegetables and use the flavoured water as stock.
FISH 9-12 MONTHS
Plaice with Herbs
Easy to make and all the flavour is sealed in a parcel
MAKES 3 PORTIONS
1 fillet of plaice
1 dessertspoon chopped chives
1 teaspoon olive oil
1 sprig each of parsley, tarragon & chervil(optional)
1 medium tomato, skinned, seeded & chopped
a squeeze of lemon juice
1 small Zucchini, washed & sliced
Place the fish fillet on a piece of oiled aluminium foil, Mix all the remanding ingredients together and place on top of the fish. Wrap up securely. Cook in the oven preheated to 350ºF(180ºC) Gas 4 for about 12 minutes or until the fish just flakes with a fork. remove the herb sprigs and mash with a fork
Fingers of Sole
Very fun for babies and toddlers to eat - excellent finger food. use some home-made dips to make them more exciting. you can freeze these fish fingers if you do not use them all at once - before they are cooked.
MAKES 8 PORTIONS
1 shallot, peeled & finely chopped
1 egg
1 dessertspoon lemon juice
1 dessertspoon milk
1 tablespoon vegetable oil
plain flour
1 sole, filleted & skinned
crushed cornflakes
a little butter or margarine for frying
Mix together the chopped shallot, lemon juice and oil. Marinate the fish filets in this mixture for 1 hour. Remove the fillets from the marinade. Cut them into four or five diagonal strips, depending on the size of the sole. Beat the egg together with the milk. Dip the strips first into the flour, then the egg and milk and finally the crushed cornflakes. Fry the fingers in butter until golden brown on both sides. They should take no longer than 5 minutes to cook.
Fillets of Sole with Grapes
Fruit and fish mix very well together and the sweetness of the grapes in this recipe gives the sole a delicious taste that babies love
MAKES 4 PORTIONS
2 fillets of sole (a ½ sole)
1 teaspoon chopped parsley
1 small shallot, peeled & finely chopped
150ml milk
25g/1oz mushrooms, washed & finely sliced
1 dessertspoon plain flour
1
5g/½ oz margarine
6 grapes, skinned, halved & seeded
Put the fillets of sole in a dish together with the shallot, mushrooms and parsley and pour over the milk, Cook in an oven preheated to 350ºF(180ºC) Gas 4 for 8-10 minutes or cover with a lid and microwave on High for 3½ minutes. Once the fish is cooked, drain off and reserve the milk. Use the margarine, the flour and the flavored milk to make a thick sauce. Chop the grapes into the sauce. Chop the fish into pieces and pour the sauce over the fish.
Haddock with vegetables in a Cheese Sauce
Babies love bright colours and the yellow of the sweetcorn, and the red and green of the tomato and leek will make this dish look very attractive. Be careful not to overcook the fish, it may become dry. When it is cooked, the fish will flake nice and easily and mix into the cheese sauce, making it nice and soft for your baby to eat.
MAKES 6 PORTIONS
Put the fish into a dish, dot with margarine and add a squeeze of lemon juice. Cover with a lid and microwave for 4 minutes on High. Alternatively you can cook the fish in an oven preheated to 350ºF(180ºC) Gas 4 for 8-10 minuets. Sauté the leek in a little margarine for 2 minutes. Cook the sweetcorn in boiling water until tender (about 6 minutes). Make the cheese sauce like this. Flake the fish with a fork and stir it, the vegetables and tomato into the cheese sauce.
Salmon with a Creamy Chive Sauce
Salmon is easy to cook, and can be cooked quickly in the microwave, but in this recipe it is wrapped up in aluminium foil with vegetables and cooked more slowly to bring out the flavour
MAKES 5 PORTIONS
100g/4 oz fillet of salmon
1 dessertspoon lemon juice
½ small onion, peeled & sliced
½ bay leaf
1 button mushroom, washed & sliced
½ small tomato, cut into chunks
a sprig of parsley
a little butter
Chive Sauce
7g/¼ oz margarine
1 dessertspoon plain flour
150ml milk
cooking liquid from the fish
1 dessertspoon snipped chives
Wrap the salmon in aluminium foil with the rest of the ingredients and bake in an oven preheated to 325°F (160°C) Gas 3 for 20 minutes. Meanwhile, make a thick white sauce, using the margarine, flour and milk. Once the salmon is cooked, remove from the foil, strain off the cooking liquid and add this to the white sauce. Finally, stir the chopped chives into the sauce. Flake the salmon and pour the chive sauce over it.
Easy to make and all the flavour is sealed in a parcel
MAKES 3 PORTIONS
1 fillet of plaice
1 dessertspoon chopped chives
1 teaspoon olive oil
1 sprig each of parsley, tarragon & chervil(optional)
1 medium tomato, skinned, seeded & chopped
a squeeze of lemon juice
1 small Zucchini, washed & sliced
Place the fish fillet on a piece of oiled aluminium foil, Mix all the remanding ingredients together and place on top of the fish. Wrap up securely. Cook in the oven preheated to 350ºF(180ºC) Gas 4 for about 12 minutes or until the fish just flakes with a fork. remove the herb sprigs and mash with a fork
Fingers of Sole
Very fun for babies and toddlers to eat - excellent finger food. use some home-made dips to make them more exciting. you can freeze these fish fingers if you do not use them all at once - before they are cooked.
MAKES 8 PORTIONS
1 shallot, peeled & finely chopped
1 egg
1 dessertspoon lemon juice
1 dessertspoon milk
1 tablespoon vegetable oil
plain flour
1 sole, filleted & skinned
crushed cornflakes
a little butter or margarine for frying
Mix together the chopped shallot, lemon juice and oil. Marinate the fish filets in this mixture for 1 hour. Remove the fillets from the marinade. Cut them into four or five diagonal strips, depending on the size of the sole. Beat the egg together with the milk. Dip the strips first into the flour, then the egg and milk and finally the crushed cornflakes. Fry the fingers in butter until golden brown on both sides. They should take no longer than 5 minutes to cook.
Fillets of Sole with Grapes
Fruit and fish mix very well together and the sweetness of the grapes in this recipe gives the sole a delicious taste that babies love
MAKES 4 PORTIONS
2 fillets of sole (a ½ sole)
1 teaspoon chopped parsley
1 small shallot, peeled & finely chopped
150ml milk
25g/1oz mushrooms, washed & finely sliced
1 dessertspoon plain flour
1
5g/½ oz margarine
6 grapes, skinned, halved & seeded
Put the fillets of sole in a dish together with the shallot, mushrooms and parsley and pour over the milk, Cook in an oven preheated to 350ºF(180ºC) Gas 4 for 8-10 minutes or cover with a lid and microwave on High for 3½ minutes. Once the fish is cooked, drain off and reserve the milk. Use the margarine, the flour and the flavored milk to make a thick sauce. Chop the grapes into the sauce. Chop the fish into pieces and pour the sauce over the fish.
Haddock with vegetables in a Cheese Sauce
Babies love bright colours and the yellow of the sweetcorn, and the red and green of the tomato and leek will make this dish look very attractive. Be careful not to overcook the fish, it may become dry. When it is cooked, the fish will flake nice and easily and mix into the cheese sauce, making it nice and soft for your baby to eat.
MAKES 6 PORTIONS
Put the fish into a dish, dot with margarine and add a squeeze of lemon juice. Cover with a lid and microwave for 4 minutes on High. Alternatively you can cook the fish in an oven preheated to 350ºF(180ºC) Gas 4 for 8-10 minuets. Sauté the leek in a little margarine for 2 minutes. Cook the sweetcorn in boiling water until tender (about 6 minutes). Make the cheese sauce like this. Flake the fish with a fork and stir it, the vegetables and tomato into the cheese sauce.
Salmon with a Creamy Chive Sauce
Salmon is easy to cook, and can be cooked quickly in the microwave, but in this recipe it is wrapped up in aluminium foil with vegetables and cooked more slowly to bring out the flavour
MAKES 5 PORTIONS
100g/4 oz fillet of salmon
1 dessertspoon lemon juice
½ small onion, peeled & sliced
½ bay leaf
1 button mushroom, washed & sliced
½ small tomato, cut into chunks
a sprig of parsley
a little butter
Chive Sauce
7g/¼ oz margarine
1 dessertspoon plain flour
150ml milk
cooking liquid from the fish
1 dessertspoon snipped chives
Wrap the salmon in aluminium foil with the rest of the ingredients and bake in an oven preheated to 325°F (160°C) Gas 3 for 20 minutes. Meanwhile, make a thick white sauce, using the margarine, flour and milk. Once the salmon is cooked, remove from the foil, strain off the cooking liquid and add this to the white sauce. Finally, stir the chopped chives into the sauce. Flake the salmon and pour the chive sauce over it.
CHICKEN 9-12 MONTHS
Chicken with Apple
The sweetness of the apple makes this chicken recipe especially appealing to babies
MAKES 2 PORTIONS
½ apple, peeled, cored & sliced
a little margarine
½ small cooked chicken breast, chopped
a squeeze of lemon juice
Cook the apple in a saucepan over a low heat with a little water until soft. Mix the chicken together with the mashed potato. Add the margarine and lemon juice.
Chicken with apple balls
This is a tasty recipe, very easy to make and the apple blends really well with the chicken to bring out their flavour and keep it moist. These little balls make great finger food.
MAKES 10 GOLF-BALLS
3 breasts of chicken or 6 thighs, off the bone & skinned
1 large tablespoon chopped fresh thyme or parsley
1 large eating apple, peeled
1 tablespoon lemon juice
½ small onion, peeled & thinly chopped
1 small egg, beaten
pinch mixed dried herbs
plain flour
vegetable oil
Chop the chicken very finely in the food processor and grate the apple. Mix the lemon juice with the apple. Combine chicken, apple, onion, fresh herbs and enough beaten egg to moisten. Mix well together and season with a pinch of mixed herbs. Form into little balls and roll in flour. Heat in oil in a frying pan and when it is really hot, shallow-fry the balls until they are golden and cooked through (about 6 minutes)
Bang Bang Chicken
So called, because the chicken is flattened by hitting with a mallet.
MAKES 8 PORTIONS
2 chicken breasts, skinned & off the bone
1 egg, beaten
3 slices wholemeal bread
1 tablespoon chopped parsley(optional)
1 tablespoon grated Parmesan cheese
1 tablespoon of chopped parsley
vegetable oil
Cover the chicken with greaseproof paper and flatten with a mallet or rolling pin. Make breadcrumbs from the slices of bread in a food processor. If you are using parmesan and parsley, mix these together with the breadcrumbs in a bowl. Dip the chicken into the flour, then into the egg and then finally into the breadcrumbs. Fry in oil for 3-4 minutes each side until golden on the outside and cooked through. Drain well. cool. cut the chicken breasts into strips and let your baby hold them as he eats.
Chicken in Tomato sauce
This is good served with some rice
MAKES 3 PORTIONS
1 chicken breast, on the bone, skinned
85ml 3floz chicken stock
a little margarine
50g/2oz button mushrooms, washed & sliced
1 onion, peeled & finely chopped
1 large tomato, skinned & chopped
1 tablespoon plain flour
a bouquet garni
1 dessertspoon tomato purée
2.5 cm/1 inch celery stalk, finely chopped
Fry the chicken until golden in a little margarine (approx 5 min's). Meanwhile fry the onion and celery and stir to make a paste. Stir in the tomato purée and chicken stock and bring to the boil. Fry the sliced mushrooms in a little margarine for 2 minutes. Put the chicken into a small casserole dish, pour over the tomato sauce and add the chopped tomato, the mushrooms and bouquet garni. Cook in an oven preheated to 350ºF(180ºC) Gas 4 for 35 minutes. Remove the bouquet garni, take the chicken off the bone and cut into chunks or strips
Chicken with summer vegetables
In the summer, you can often find different varieties of squash - some are round, some green and some yellow. They are all delicious, but this recipe can also be made simply with Zucchini's.
MAKES 3 PORTIONS
1 chicken breast, on the bone, skinned
vegetable oil
120ml/4floz chicken stock
3 Zucchini's, washed & finely chopped
¼ red sweet pepper seeded & finely chopped
1 shallot, peeled & finely chopped
a small piece of yellow squash, finely chopped
½ tablespoon chopped basil
Fry the chicken breast in a little oil for about 5 minutes. Pour the chicken stock over and simmer for 10 minutes. Add the finely chopped vegetables and basil, cover and simmer for a further 10 minutes. Remove the chicken from the bone, cut flesh into very small pieces and serve it with the vegetables and chicken stock. If necessary you can make it into a rough purée in a blender or food processor.
Chicken with cornflakes
Cornflakes are very versatile, and they are nice when used instead of breadcrumbs to coat both chicken and fish
MAKE 6 PORTIONS
1 egg beaten
2 chicken breast, skinned & off the bone
2 tablespoons milk
25 g/1oz margarine, melted
50g/2oz cornflakes, crushed
Mix together the beaten egg and milk in a shallow dish. In a separate dish, spread out the cornflake crumbs. Dip the chicken breasts into the egg and then coat with the cornflakes. Put the chicken into a greased ovenproof dish and pour over the melted margarine. Bake for about 1 hour in the oven preheated to 350ºF(180ºC) Gas 4.
The sweetness of the apple makes this chicken recipe especially appealing to babies
MAKES 2 PORTIONS
½ apple, peeled, cored & sliced
a little margarine
½ small cooked chicken breast, chopped
a squeeze of lemon juice
Cook the apple in a saucepan over a low heat with a little water until soft. Mix the chicken together with the mashed potato. Add the margarine and lemon juice.
Chicken with apple balls
This is a tasty recipe, very easy to make and the apple blends really well with the chicken to bring out their flavour and keep it moist. These little balls make great finger food.
MAKES 10 GOLF-BALLS
3 breasts of chicken or 6 thighs, off the bone & skinned
1 large tablespoon chopped fresh thyme or parsley
1 large eating apple, peeled
1 tablespoon lemon juice
½ small onion, peeled & thinly chopped
1 small egg, beaten
pinch mixed dried herbs
plain flour
vegetable oil
Chop the chicken very finely in the food processor and grate the apple. Mix the lemon juice with the apple. Combine chicken, apple, onion, fresh herbs and enough beaten egg to moisten. Mix well together and season with a pinch of mixed herbs. Form into little balls and roll in flour. Heat in oil in a frying pan and when it is really hot, shallow-fry the balls until they are golden and cooked through (about 6 minutes)
Bang Bang Chicken
So called, because the chicken is flattened by hitting with a mallet.
MAKES 8 PORTIONS
2 chicken breasts, skinned & off the bone
1 egg, beaten
3 slices wholemeal bread
1 tablespoon chopped parsley(optional)
1 tablespoon grated Parmesan cheese
1 tablespoon of chopped parsley
vegetable oil
Cover the chicken with greaseproof paper and flatten with a mallet or rolling pin. Make breadcrumbs from the slices of bread in a food processor. If you are using parmesan and parsley, mix these together with the breadcrumbs in a bowl. Dip the chicken into the flour, then into the egg and then finally into the breadcrumbs. Fry in oil for 3-4 minutes each side until golden on the outside and cooked through. Drain well. cool. cut the chicken breasts into strips and let your baby hold them as he eats.
Chicken in Tomato sauce
This is good served with some rice
MAKES 3 PORTIONS
1 chicken breast, on the bone, skinned
85ml 3floz chicken stock
a little margarine
50g/2oz button mushrooms, washed & sliced
1 onion, peeled & finely chopped
1 large tomato, skinned & chopped
1 tablespoon plain flour
a bouquet garni
1 dessertspoon tomato purée
2.5 cm/1 inch celery stalk, finely chopped
Fry the chicken until golden in a little margarine (approx 5 min's). Meanwhile fry the onion and celery and stir to make a paste. Stir in the tomato purée and chicken stock and bring to the boil. Fry the sliced mushrooms in a little margarine for 2 minutes. Put the chicken into a small casserole dish, pour over the tomato sauce and add the chopped tomato, the mushrooms and bouquet garni. Cook in an oven preheated to 350ºF(180ºC) Gas 4 for 35 minutes. Remove the bouquet garni, take the chicken off the bone and cut into chunks or strips
Chicken with summer vegetables
In the summer, you can often find different varieties of squash - some are round, some green and some yellow. They are all delicious, but this recipe can also be made simply with Zucchini's.
MAKES 3 PORTIONS
1 chicken breast, on the bone, skinned
vegetable oil
120ml/4floz chicken stock
3 Zucchini's, washed & finely chopped
¼ red sweet pepper seeded & finely chopped
1 shallot, peeled & finely chopped
a small piece of yellow squash, finely chopped
½ tablespoon chopped basil
Fry the chicken breast in a little oil for about 5 minutes. Pour the chicken stock over and simmer for 10 minutes. Add the finely chopped vegetables and basil, cover and simmer for a further 10 minutes. Remove the chicken from the bone, cut flesh into very small pieces and serve it with the vegetables and chicken stock. If necessary you can make it into a rough purée in a blender or food processor.
Chicken with cornflakes
Cornflakes are very versatile, and they are nice when used instead of breadcrumbs to coat both chicken and fish
MAKE 6 PORTIONS
1 egg beaten
2 chicken breast, skinned & off the bone
2 tablespoons milk
25 g/1oz margarine, melted
50g/2oz cornflakes, crushed
Mix together the beaten egg and milk in a shallow dish. In a separate dish, spread out the cornflake crumbs. Dip the chicken breasts into the egg and then coat with the cornflakes. Put the chicken into a greased ovenproof dish and pour over the melted margarine. Bake for about 1 hour in the oven preheated to 350ºF(180ºC) Gas 4.
New Guestbook
submit
-
Reply
-
Sep 21, 2010 @ 4:19 am | delete
- I agree with you... and thanks for many more things I only got to know from your lens now.
-----------------------------
Play asia coupon Forex Trading Signals
3 Red Light Fix Review 500 Lovemaking Tips Review Acne no more Review 2012 Official Countdown Review
Automated Traffic Review Amazing Cover Letters Review Express Paid Surveys Review Article Rewriter Review
Automated Affiliate Formula Review Background report360 Review Banner ad blue print Review Beat Eczema Review
Blow by blow Review Blog success Review Atomic Blogging theme Review Affiliates regtool Review
500 Lovemaking Tips Review 7 Minute Muscle Review Acne free in 3days review Forex auto money Review
Cell phone cash maverick coaching Review Cell Phone Treasure Review Chopper Tattoo Review Bvcures Review
Car auction Review Cb pirate Review Facebook Ads Guide Review Chris farrell membership Review
Commission blue print two Review Confidential conversions Review Consumer wealth system Review Definite income plan Review
Directory of ezines Review Dubturbo Review Earth4energy Review Eat stop eat Review
Errorfix Review Ex Boyfriend Guru Review Ex girl friend guru Review Fap turbo expert guide Review
Fast profit pages Review Flightprosim Review Ex girl friend guru Review Exit splash Review
Facebook Ads Guide Review Exit Splash Review Forex auto money Review Forex shock wave Review
Forex Supersonic Review FV secrets Review Forex shock wave Review Forex Supersonic Review
Forex Trading Forex Trading Forex Trading Forex Trading System Review
Forex Trading System Review Forex Trading System Review Forex factory Forex factory
Forex factory Forex Trading Strategies Forex Trading Strategies Forex Trading Strategies
Forex Trading Signals Forex Trading Signals
Forex Trading Signals Forex auto money Review Forex shock wave Review Forex Supersonic Review
Automated Forex Trading Review Automated Forex Trading Review Automated Forex Trading Review Automated Forex Trading
Automated Forex Trading Automated Forex Trading Automated Forex Trading Software Automated Forex Trading Software
Automated Forex Trading Software Automated Forex Trading Software Review Ex-Girl Friend Guru Reviews Automated Forex Trading Software Review
Automated Forex Trading Software Review 9 to 5 annihilation review auto blog system x review Burn The Fat feed the muscle review
Burn The Fat review chopper tattoo review Play Asia Coupon Direct Tv Review
bookmarking demon review Article Re-writer Review Gov Resources Review FB Siphon Review
Legit Online Jobs Review Fat Burning Furnace Review Info Product killer review Magniwork Review
Hemorrhoid Miracle Review Info prodigy review Gov Records review Micro Niche Finder Review
Nuclear Affiliate Review Real Writing Jobs Review Paid Surveys Review Paid Surveys etc Review
Mobile Monopoly Review Regeasy Cleaner Review No Nonsense Muscle Building Review Movies Capital Review Ex-Girl Friend Guru Review
Panic Away Review People Search Affiliates Review Pregnancy Miracle Review Dub Turbo Review
Eat Stop Eat Review Errorfix Review Every Other Day Diet Plan Review Ex-Boyfriend Guru Review
==============================================
-
by ask-gratitude
ask-gratitude
Hello to all wonderful Moms and Dads out there! Here are some recipes that I have collected over the years. Your baby/toddler will really enjoy these... more »
- 1 featured lens
- Winner of 2 trophies!
- Top lens » Homemade Baby and Toddler Food Recipes
Feeling creative?
Create a Lens!
Explore related pages
- Homemade Calzone Homemade Calzone
- Yorkshire Pudding - How do you eat yours? Yorkshire Pudding - How do you eat yours?
- The Best Online Toddler Games Ever The Best Online Toddler Games Ever
- Japanese Teriyaki Sauce | How To Make Teriyaki Sauce | Homemade Teriyaki Sauce Japanese Teriyaki Sauce | How To Make Teriyaki Sauce | Homemade Teriyaki Sauce
- Food Mill Food Mill
- Free 10 Unique Homemade Kid and Baby Halloween Costume Patterns Free 10 Unique Homemade Kid and Baby Halloween Costume Patterns
