Baby Recipes No Chat Thread

I make up big batches of tomato sauce and freeze them for example:

Tin of tomatos
onion
garlic
mixed herbs
mushrooms
courgette
aubergine
whatever else you fancy...

maybe melt a bit of cheese in.

really handy for mixing with pasta or with fish or chicken.

I had these e-mailed to me today, thought I would share!





Recipes for babies aged seven to twelve months who are eating a variety of foods


Avocado, asparagus and ricotta dip
Vegetarian
Good source of vitamin E, folate and calcium

3 spears of asparagus, trimmed and cut into pieces
Half a ripe avocado
1 tsp lemon juice
1 tbsp ricotta

Steam the asparagus until tender, and cool. Blend all the ingredients together and use as dip with baby breadsticks and cooked carrot batons.

Sweet potato, carrot and cheese mash
Vegetarian
Good source of betacarotene, calcium and vitamin C

120g sweet potato, peeled and diced
1 medium carrot, peeled and diced
25g hard cheese, such as cheddar, grated

Boil the vegetables together until just tender, then mash or purée along with the cheese.

Cottage cheese and pea mash
Vegetarian
Contains iron
Good source of vitamin C

50g frozen peas
50g cottage cheese

Cook the peas until just tender. Mash together with the cottage cheese and serve with fingers of bread or rice cakes.

Lentil dhal with orange
Vegetarian
Contains iron
Good source of betacarotene and vitamin C

100g lentils
300ml water
50ml orange juice
Pinch of cinnamon

Pour water over the lentils. Cover and cook gently for 20 minutes or until the lentils are soft. Drain off a little fluid using a sieve and return the drained lentils to the pan. Stir in the orange juice and spice and return briefly to the heat.

Eggy bread
Vegetarian
Contains iron
Good source of B vitamins

1 slice of soft wholemeal bread
1 egg, well beaten
A little oil for frying

Heat the oil in a frying pan. Dip the bread in the egg, turning to coat both sides well. Carefully place into the hot oil, and fry until golden brown on both sides. Remove from the heat and place on kitchen paper to absorb any surplus oil. Cut into tiny fingers, and serve along with some slices of tomato or satsuma.

Baby ratatouille
Vegetarian
Good source of betacarotene and vitamin C

1 tsp olive oil
Half a small onion, finely chopped
1 small courgette, diced
1 small pepper, yellow or red, seeded and diced
Few slices of aubergine, diced
4 tomatoes, skinned and seeded

Lightly fry the onion in the oil, and add all the other vegetables. Stir, cover and turn down the heat, allow to cook until the vegetables are tender. This should take about 30 minutes. Purée or mash to an appropriate consistency for your baby.

Broccoli with tomatoes and almonds
Vegetarian
Good source betacarotene, vitamin E, calcium and vitamin C

2 florets broccoli
25g flaked almonds, lightly toasted and ground finely
2 tbsps canned chopped tomatoes

Steam the florets until tender and blend with the tomatoes. Stir in the ground almonds, and serve.

Lamb with apple
Good source of B vitamins and vitamin C
Excellent source iron

200g lamb mince
1 cooking apple, grated
100ml unsweetened apple juice
1 small courgette
Large pinch ground cinnamon
Half tsp dried tarragon

Cook the mince in its own fat until it has browned all over or no longer pink. Drain off the resulting fat. Return the mince to the pan and add the grated apple and courgette and juice. Stir, cover and cook for 15 minutes. Add the cinnamon and tarragon, stir and continue to simmer for another 5 minutes.

Blend lightly to remove large lumps, and serve with mashed potato.
Alternatively for a family meal, place in a casserole, top with sliced tomatoes, and spread mashed potato over. Bake for 25-30 minutes at 180 degrees C (gas 4).

Savoury chicken casserole
Excellent source of iron
Good source of betacarotene and vitamin C

Half an onion, chopped finely
1 chicken breast, skinned and diced
1 dessertspoon olive oil
1 carrot, peeled and diced
1 bouquet garni
3-4 button mushrooms, wiped and thinly sliced
150ml water
50g frozen peas, thawed

Gently fry the onion and chicken until the chicken is cooked on all sides. Add the carrot, bouquet garni, mushrooms and water. Stir and cover. Simmer gently for 15 minutes, before adding peas. Cook for another 5 minutes until the peas are warmed through. Remove the bouquet garni and blend to an appropriate consistency for your baby.

Sardine and avocado spread
Good source of omega 3 fatty acids, calcium, vitamin E

2 canned sardines in oil, drained and well mashed
Half an avocado
1 tsp lemon juice

Mash the ingredients well together and use as a toast topper or dip.

thanks Rachie H and Helen I'll definatly be coming back to this thread when beano is ready for solids!

Mushy peas, Spinach and mint puree

Ingredients
250g petit pois, defrosted
250g young leaf spinach, washed & drained
1 sprig mint, leaves chopped
1 ripe avocado, peeled, halved, & stoned

Method

1. Cook the petit pois in a little boiling water for 1 minute & drain. Set aside.
2. Put the spinach in a dry pan with the water just clinging to its leaves, & add the mint. Cook over a moderate heat, stirring constantly, for 3 minutes or until wilted. Drain well & add to the petit pois with the avocado.
3. Blend the mixture in a food processor or blender until smooth. Divide into 4 portions & serve at room temperature. Freeze the remainder for later use.

Pea, spinach and apple purée
Put 100g frozen peas and 80g frozen chopped spinach into a steamer with an apple, peeled, cored and roughly chopped. Cover and steam for 8 minutes or until the apple is tender. Blend to a purée. Thin it out with a little baby milk, if necessary.
Makes 7 portions. (Suitable for freezing)


Avocado, cottage cheese and garlic purée
Mash half a small, ripe, stoned organic avocado with 1 tbsp of cottage cheese and half a small garlic clove, crushed. Thin with a little baby milk, if necessary. Eat this purée straight away. Makes 1 portion. (Not suitable for freezing)



White fish, sweet potato and tomato purée
Peel and roughly chop 1 medium sweet potato, then steam for 10 minutes. Add 1 skinned plaice fillet and 3 or 4 fresh, basil leaves, washed, to the steamer and cook for a further 3-4 minutes. Allow to cool slightly, then blend the fish and potatoes to a purée (or mash with a fork if your baby is older) with 1⁄2 tbsp of tomato purée. Makes 2 portions. (Suitable for freezing)


Broccoli, pea and pear mash
Place 300g broccoli florets in a medium saucepan with 3 pears, each peeled and cut into thin slices. Add 250ml boiling water from the kettle and cook, covered, over a medium heat for around 20 minutes, stirring occasionally. Add in 190g pack of Taste the difference hand-shelled peas halfway through. Blitz or mash to desired consistency.

Roasted red vegetable pasta sauce
Preheat the oven to 220ºC, fan 200ºC, gas 7. Cut 150g peeled carrot, 1 deseeded red pepper, 2 tomatoes and 1 small, peeled onion into fine dice and place in an ovenproof dish with 1 tablespoon of olive oil. Cover in foil and roast for 45 minutes. Meanwhile, cook 100g small pasta shapes in boiling water for 10 minutes, then drain. Blitz the veg in a food processor for 1 minute and pass through a sieve to remove the pepper and tomato skins (discard these). In the food processor, whizz together the smooth sauce and the pasta to the desired consistency for your baby’s age. Serve with a little grated cheese.




Scrummy chicken, spinach and chickpeas
Fry 1 crushed garlic clove in a little oil. Add 300g skinless chicken breast fillets, chopped into 1.5cm cubes. Cook for 2 minutes. In a separate pan, mix 200g runner beans, trimmed and finely chopped, with 100g baby leaf spinach and half a 410g can of chopped, rinsed and drained chickpeas. Pour over 100ml water. Heat and simmer, cover and cook on a medium heat for 10 minutes. Blitz the chicken and chickpeas together in a food processor to the consistency.


Haddock, sweetcorn and new potato supper
Heat 2 teaspoons of oil in a pan, and cook 1 peeled and chopped onion with 1 peeled and chopped celery stick for 10 minutes, covered. Add the kernels from 1 large sweetcorn to the pan, along with 200g Jersey Royal potatoes, chopped into 2cm cubes, and 200ml whole milk. Cook for 10 minutes. Add 200g skinless and boneless haddock loin, chopped into 4cm cubes, then cover and cook for 5 more minutes. Mash or purée to right consistency.


Cheesy cauliflower and potato bake
Halve 250g cauliflower florets, then peel 200g potatoes and cut into 2cm cubes. Cook the veg in a pan of water for 15-20 minutes until soft. drain well, then preheat the grill to a high heat. Meanwhile, melt 40g butter in a pan and cook 100g finely chopped leeks for 5 minutes, covered. Add 25g plain flour and cook for 1 minute, remove from heat and whisk in 250ml whole milk, then simmer for 2 minutes. Stir in 75g grated mild Cheddar cheese and mix in the veg. Spoon into an ovenproof dish, sprinkle with a tablespoon of grated cheese and grill for 10 minutes. Blitz or mash.


Blueberry dream purée
Place 4 apples, each peeled and sliced,into a pan with 4 stoned, sliced plums. Add 5 tablespoons apple juice, heat and simmer. Cook over a medium heat for 10 minutes,covered. Add a 150g punnet of blueberries and cook for a further 5 minutes. Purée and serve on its own or stir into porridge or yogurt.

Written by Anna Siddel for Sainsburys magazine

Please feel free to add any recipes that you have
the more the merrier
I think we will have this as a no chat thread so we don't have to wade through loads of posts to get to the recipes

If you have any questions about any of the recipes just PM the poster
x

Mia loves to eat this:

steam broccoli, cauliflower and carrots, add sour cream and salt. Mash.
Serve to hungry baby!
Voila!

Josh really loves

Baby spaghetti bolognese

Whole wheat spaghetti
Tomatoes (diced)
Ground beef
Mushrooms
Onions

-Cook the spaghetti
-Cook the beef with the onions in foil paper until it's VERY cooked!!!
-Steam mushrooms until soft

Mix the tomatoes with the beef & mushrooms, cook for an hour on low.
Mix everything together with the spaghetti & mash !

summer loves salmon and asparagus bake (i made this up lol)

steam salmon and asparagus, cook some sweet potato and carrots (or any other vegetables) and a good handful of grated cheese and mash.... yumyum! oh and i use a baby veg stock if it needs watering down a a little as this adds flavour too.

Maddi love's this:

Annabel Karmel Apple and Chicken Puree:

Take from: http://www.annabelkarmel.com/age-ran...chicken_recipe

Ingredients
1/2 tbsp olive oil
1/2 small onion, peeled and chopped
350g/12oz carrots, peeled and sliced
250ml/8 fl oz unsalted chicken stock or use water with a bay leaf
1 chicken breast (approx. 125g/4oz)
1 small apple, cored, peeled and chopped

Method:
Heat the olive oil in a saucepan and sauté the onion till softened. Add the sliced carrots, pour over the chicken stock or water and bay leaf and bring to the boil. Reduce the heat, then cover and cook for 10 minutes.
Cut the chicken into pieces and add to the carrots together with the chopped apple, and continue to cook for 10 minutes. Remove the bay leaf if necessary. Puree in a blender and then spoon some of the puree into your baby’s bowl and serve lukewarm. Freeze the remainder in individual portions.

Mark has fallen in love with cheesy champ:

1. finely chop scallions/ spring onions then cook in just enough milk to cover them over a low heat for approx 20 mins or more;
2. steam potatoes (or boil) until tender;
3. mash all together with a big knob of unsalted butter or olive oil, add a little more milk if it's too thick;
4. serve with grated cheese over the top so it all melts in;
5. and some baked beans too!

I would use approx 1 scallion per potato or 1 per potato and a half.