Baby Food Recipes

Swede, Sprouts & Pork Puree Recommended for ages 6...

Fri, 30 Apr 2010 23:56:47 +0100

Swede, Sprouts & Pork Puree

Recommended for ages 6 months+

Makes 5 portions

Prep time: 15 mins Cook time: 1hour 10 mins

Ingredients

1 tbsp olive oil

1 small onion, finely chopped

300g pork shoulder

300g swede, peeled and cut into small chunks

250ml apple juice

150g Brussels sprouts

150ml low-salt vegetable stock
Method

In a deep frying pan, heat the olive oil and cook the onion for 5 minutes to soften. Add the finely diced pork and cook for a further 5 minutes.
Add the swede along with the apple juice, Brussels sprouts and vegetable stock. Cover and cook gently for 50 minutes or until the meat and vegetables are tender.
ip the whole lot into a food processor and blitz to a purée, smooth or chunky, depending on your baby’s age.

Tip: You can of course add or substitute your baby’s favourite vegetables. Parsnips work particularly well.

Boiled eggs and plenty of soldiers 1 serving Prep time: 5 mins...

Fri, 30 Apr 2010 11:52:48 +0100

Boiled eggs and plenty of soldiers

1 serving

Prep time: 5 mins Cook time: 5 mins

Ingredients

1 medium egg

1 slice white bread, cut in half

a little unsalted butter

25g Cheddar cheese, sliced

25g cucumber, thinly sliced

4 plum tomatoes, to serve

15g raw broccoli florets, to serve

Method

Place the egg in a small pan of boiling water and cook for 9 minutes, then drain and cool under running water. Peel and cut into wedges or in half, making sure it is cooked right through.
Spread the bread with a little butter and layer cheese and cucumber in between. Cut into thin soldiers. Halve the plum tomatoes and serve them with the broccoli florets and soldiers.

Oaty salmon fingers Recommended for ages 12 months+ Serves 2...

Thu, 29 Apr 2010 23:32:50 +0100

Oaty salmon fingers

Recommended for ages 12 months+

Serves 2 adults and 2 toddlers

Prep time: 10 mins Cook time: 30 mins

Ingredients

500g sweet potatoes, scrubbed

½ tbsp olive oil

250g skinless and boneless salmon fillet

30g oats

400g tin chopped tomatoes

1 garlic clove, crushed

Method

Preheat the oven to 200˚C, fan 180˚C, gas 6. Cut the sweet potatoes into thick, square-cut chips. Toss with the olive oil, place on a roasting tray and bake for 30 minutes or until crisp.
Meanwhile, cut the salmon into 16 (7cm long) fingers and carefully check for any small bones. Sprinkle the oats onto a plate and roll the salmon fingers in them. Halfway through the cooking of the sweet potatoes, push them to one half of the tray and add the salmon fingers. Continue cooking for the remaining time, along with the potatoes.
While the salmon cooks, boil the tomatoes and garlic in a saucepan for 15 minutes, until reduced and thickened.
Serve the oaty salmon fingers with the chips and a spoonful of the tomato sauce. Allow 5 fingers per adult and 3 per child.

Tip: Chill any leftover salmon fingers and crumble them over a salad.

Sorry I haven’t updated much lately. I’ve just added a tonne of recipes to the queue. If...

Thu, 29 Apr 2010 11:29:59 +0100

Sorry I haven’t updated much lately. I’ve just added a tonne of recipes to the queue.

If you try any of them out, I’d love to see your photos, or hear what you think about them. You can submit or ask, so feel free :) You can also ask a question, or request a recipe.

Roast chicken, squash and leek filo pie Makes 2 pies, each...

Thu, 29 Apr 2010 11:22:52 +0100

Roast chicken, squash and leek filo pie

Makes 2 pies, each serves at least 2 adults and 2 toddlers

Prep time: 25 mins Cook time: 2 hours 10 mins
Ingredients
1 x medium whole chicken (approx 1.75kg)
4 tsp olive oil
750g butternut squash, peeled and deseeded, then cut into 4cm cubes
2 large leeks, washed and thinly sliced
150g soft cream cheese with garlic and herbs
2 tsp cornflour
½ x low-salt chicken stock cube in 200ml boiling water
85g ham
80g margarine
1 x 120g pack ready-rolled filo pastry

Method

Preheat the oven to 200ºC, fan 180ºC, gas 6. Place the chicken in a roasting tin, drizzle over half the olive oil and season with black pepper. Roast for 1 hour and 30 minutes. Add the squash to the tin for the final half hour of cooking time, turning in the juices.
Meanwhile, heat a pan with the rest of the olive oil and cook the leeks for 15 minutes. Add the cheese, cornflour and stock, then stir over the heat for a couple of minutes. Add in the roasted squash and leave to cool.
Carefully take the chicken off the carcass, then discard the skin and bones. Shred with a fork and add to the leeks mixture along with the ham slices.
To assemble the pies, lightly brush some melted marg on the insides of 2 x 5cm deep, 22cm base diameter tins, and brush over one sheet of the filo pastry. Lay the sheet across the base of the tin, overlapping over the side. Use all the sheets in the pack (half for each pie) to go all the way round each tin like the spokes of a wheel.
Divide the mixture between the two pies and fold the overlapping filo in over the top of each pie. Brush each one generously with marg. Bake one pie for 40-45 minutes. To freeze the other pie, cool it completely and freeze for up to 1 month. Defrost and cook as instructed in recipe above or cook from frozen, doubling the cooking time. Check that the pie is piping hot in the middle before serving.

Oaty Banana Mini Muffins Recommended for ages 12 months+ Makes...

Fri, 16 Apr 2010 05:04:42 +0100

Oaty Banana Mini Muffins

Recommended for ages 12 months+

Makes 24 mini muffins or 12 standard sized muffins

Prep time: 10 minutes Cooking time: 15 minutes

Ingredients

250g plain flour
75g porridge oats, plus a spoonful for decoration

2 tsp baking powder

3 eggs, beaten

175g caster sugar

250ml corn or sunflower oil

a pinch salt

2 medium-ripe bananas, chopped into small pieces

Method

Preheat the oven to 180ºC, fan 160ºC, gas 4. Prepare a mini muffin tin with paper cases or butter and flour the holes.
Sift the flour, oats and baking powder together. In a separate bowl, beat the eggs, caster sugar, oil and a pinch of salt together until pale and fluffy. Fold this mixture, and bananas, into the flour.
Spoon the mixture into the muffin tin, about a teaspoon per muffin. Sprinkle the extra oats over and bake for 15 minutes until the muffins have risen and are golden.
When cooked through, transfer to a rack to cool completely. Store in an airtight container for three days or freeze individually.

Roasted red vegetable pasta sauce Recommended for any age 6...

Thu, 15 Apr 2010 17:04:41 +0100

Roasted red vegetable pasta sauce

Recommended for any age 6 months+

Makes 8 portions

Prep time: 15 minutes Cooking time: 45 minutes

Ingredients

150g carrot, peeled

1 deseeded red pepper

2 tomatoes

1 small onion

1 tbsp olive oil

100g pasta shapes

grated cheese (optional)

Method

Preheat the oven to 220ºC, fan 200ºC, gas 7. Cut the carrot, red pepper, tomatoes and onion into fine dice and place in an ovenproof dish with 1 tablespoon of olive oil. Tightly cover in foil and roast for 45 minutes.
Meanwhile, cook the pasta shapes in boiling water for 10 minutes, then drain. Blitz the vegetables in a food processor for 1 minute and pass through a sieve to remove the pepper and tomato skins, which you can discard.
In the food processor, blitz together the smooth sauce and the pasta to the desired consistency for your baby’s age. Serve with a little grated cheese.

Mild Chicken Curry Recommended for ages 12 months+ Makes 2...

Thu, 15 Apr 2010 04:22:42 +0100

Mild Chicken Curry

Recommended for ages 12 months+

Makes 2 batches, each serving 2 adults and 2 toddlers

Prep time: 15 minutes Cooking time: 30 minutes

Ingredients

1 tbsp olive oil
2 onions, chopped

2 large carrots, peeled and grated

6 skinless chicken breast fillets, cut into bite-size pieces

2 garlic cloves, crushed

1 tsp each of turmeric, cumin and mixed spice

200ml coconut milk

250ml very low-salt chicken stock

steamed rice and naan bread, to serve

Method

Heat the oil in a large saucepan, add the onion and cook over a low-medium heat for 10 minutes, covered. Add the carrot and cook for a further 5 minutes.
Increase the heat, add the chicken and cook for 5 minutes. Stir in the garlic and spices and cook for a further 1 minute.
Pour in the coconut milk and stock, bring to a simmer and cook, covered, for 10 minutes. Check the chicken is cooked right through before serving with the steamed rice and naan bread.

Butternut Squash Risotto Recommended for ages 12 months+ Serves...

Wed, 14 Apr 2010 15:50:24 +0100

Butternut Squash Risotto

Recommended for ages 12 months+

Serves 2 adults & 2 toddlers

Prep time: 10 minutes Cooking time: 30 minutes

Ingredients

- 1 tbsp olive oil
1kg butternut squash, peeled, deseeded and cut into 1cm cubes

1 large onion, peeled and finely chopped

1 clove garlic, crushed or finely grated

500g arborio risotto rice

1.5 litres low-salt vegetable stock, hot

300g frozen garden peas

25g fresh dill, chopped

Method

Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent.
Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.
Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.
Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve.

Parsnip & Apple Soup Recommended for any age 6 months + (and...

Sat, 10 Apr 2010 03:32:41 +0100

Parsnip & Apple Soup

Recommended for any age 6 months + (and tasty for all the family too)

Makes 2 batches, each serving 2 adults and 2 children
Prep time: 10 minutes Cook time: 30 minutes

Ingredients

2 teaspoons olive oil
1 large onion, chopped
700g parsnips, peeled and roughly chopped
250g potatoes, peeled and roughly chopped
2 apples, peeled and roughly chopped
1/2 teaspoon dried rosemary
1 litre low salt vegetable stock
250ml whole milk

Method

Heat the oil in a large saucepan, add the onion and cook for 5 minutes or until soft. Add the parsnips, potatoes, apples and rosemary and stir to heat through. Pour in the stock and bring to a simmer. Cover and cook for 25 minutes or until the vegetables are tender.
Use a hand blender to purée the soup until velvety smooth. Stir in the milk and heat through. Set aside half of the soup for freezing.

Tip:Divide into portion-size containers before freezing so you can defrost exactly the amount you need.

This can be messy for young children, but persevere - my son really loves it.

Cheesy Cauliflower Bake Recommended for 6-18...

Fri, 09 Apr 2010 15:32:42 +0100

Cheesy Cauliflower Bake

Recommended for 6-18 months

Ingredients

250g cauliflower florets
200g potatoes
40g unsalted butter
100g chopped leeks
25g plain flour
250ml whole milk
75g grated cheese

Method

Halve the cauliflower florets, then peel the potatoes and cut into 2cm cubes. Cook the veg together in a pan of water for 15-20 minutes until soft. Drain well, then preheat the grill to a high heat.
Meanwhile, melt the butter in a saucepan and cook the finely chopped leeks for 5 minutes, covered. Add the flour and cook for 1 minute, remove from heat and whisk in the milk, then simmer for 2 minutes to thicken. Stir in the grated cheese and mix in the vegetables.
Spoon into an ovenproof dish, sprinkle with a tablespoon of grated cheese and grill for 10 minutes until golden. Blitz or mash to a desired purée.

Toddler's Starter

Fri, 09 Apr 2010 01:11:41 +0100

Avocado and mango is a classic combination that your toddler will love. The creamy flesh of the avocado beautifully compliments juicy mango, and both cut down into handy, soft pieces will be easily manageable for your little one.

You could also substitute the mango for pineapple, if you prefer.

Beetroot, Pear & Apple Puree Recommended for age 6-12...

Thu, 08 Apr 2010 15:11:28 +0100

Beetroot, Pear & Apple Puree

Recommended for age 6-12 months

Makes 6 portions

Prep time: 15 minutes Cook time: 35 minutes

Ingredients

300g beetroot
450g apples
300g pears

Method

Peel, trim and dice the beetroot and place in a saucepan with 300ml water. Cook, covered, for 15 minutes.
Meanwhile, peel, core and cut the apples and the pears into pieces that are about the same size as the beetroot. Add to the pan. Cover and cook for a further 20 minutes.
Tip the whole lot into a food processor and blitz to a purée.

oursarah: Here is a screen capture of the parenting page on the...

Thu, 08 Apr 2010 15:02:44 +0100

oursarah:

Here is a screen capture of the parenting page on the Tumblr Directory, showing my baby food recipe blog.

HUGE thanks to mamalina for recommending me! :)

If you cook food for your baby, or are thinking about doing so, go and follow the blog :)

This seriously made me so happy. Ha, I’m so lame! Sorry about the bad picture, I only have Paint on my work PC!

Cous Cous with Peas & Avocado Recommended for 9-12...

Thu, 08 Apr 2010 09:11:42 +0100

Cous Cous with Peas & Avocado

Recommended for 9-12 months

Makes 2 portions

Prep time: 5 minutes Cook time: 5 minutes

Ingredients

50g cous cous
1 teaspoon olive oil
squeeze of lemon juice
20g peas, fresh or frozen
1/4 avocado, stoned, peeled and diced
10g dill, washed and finely chopped
carrots, cut into sticks, to serve

Method

Place the cous cous in a bowl and pour over the olive oil, lemon juice and 50ml boiling water. Cover and leave to soak for 5 minutes, then use a fork to separate the grains.
Meanwhile, cook the peas in a pan of boiling water for 3-4 minutes. Drain and allow to cool.
Stir in the cous cous along with the avocado and dill, then serve with carrot sticks.

This recipe also works well with spring onions in place of the dill.

Other serving suggestions in place of, or as well as the carrots are celery sticks, strips of pitta bread or batons of cucumber.

Cheesy Courgette & Baby Spinach Bake Recommended for 6-9...

Wed, 07 Apr 2010 21:08:42 +0100

Cheesy Courgette & Baby Spinach Bake

Recommended for 6-9 months

Ingredients

3 medium courgettes
200g baby spinach leaves, washed
20g unsalted butter
20g plain flour
200ml whole milk
100g cheddar cheese, grated

Method

Preheat the oven to 200°C/GM6. Slice the courgettes and steam or boil for 10-15 minutes until soft.
Meanwhile, place the baby spinach leaves in a pan, cover and cook gently for 3-4 minutes.
In a pan, mix the butter, flour and milk. Heat, whisking until the sauce bubbles for a minute. Remove from the heat and stir in 65g of the cheese until the sauce is nice and smooth.
Arrange the veg in an oven proof dish and pour over the sauce. Sprinkle with the rest of the cheese and bake on the top shelf for 25 minutes.
Mash or blitz into a puree.

Scrambled Eggs & Flaked Salmon Recommended for 9-12...

Wed, 07 Apr 2010 09:08:42 +0100

Scrambled Eggs & Flaked Salmon

Recommended for 9-12 months

Makes 2 portions

Prep time: 5 minutes Cook time: 15 minutes

Ingredients

1 small salmon fillet
1/2 teaspoon unsalted butter
2 eggs, beaten with 1 tablespoon whole milk
buttered toast, to serve

Method

Remove the skin from the salmon, check for and remove bones, then chop into bite sized pieces.
Fry in the butter for 3-4 minutes, until cooked through.
Pour the beaten eggs over the salmon and cook, stirring over a low heat until both the whites and yolk are completely cooked.
Serve with buttered toast.

This is a great meal to share with your baby. You could also serve on a bagel, or on its own.

Baby Bubble & Squeak Recommended for 9-12 months Makes...

Tue, 06 Apr 2010 21:07:42 +0100

Baby Bubble & Squeak

Recommended for 9-12 months

Makes approximately 5 portions

Prep time: 10 minutes Cook time: 30 minutes

Ingredients

350g potatoes, peeled and cut into small chunks

250g carrots, peeled and diced

200g green cabbage, core removed

30g unsalted butter

Method

Bring a pan of water to the boil and add the potatoes. Cook for 25 minutes, adding the carrots after 10 minutes.
Meanwhile, finely shred the green cabbage and then cut again in the opposite direction until you have small pieces. Add to the vegetables and cook for the final 5 minutes. Drain well.
Heat the butter in a frying pan and add the drained vegetables.
Using a fork, mix together and mash the vegetables over a low heat for 5 minutes, until you achieve the right consistency for your baby.

You can also substitute the carrots or cabbage for your little one’s favourite veg, or of course add more.

Cow&Gate Baby Bolognese Recommended for 9-12...

Tue, 06 Apr 2010 09:08:41 +0100

Cow&Gate Baby Bolognese

Recommended for 9-12 months

Ingredients

15g portion of baby spaghetti
15g peas, fresh or frozen
50g lean minced beef
1/2 teaspoon olive oil
1 pouch Cow&Gate tomato & basil sauce*

Method

Pour unsalted water into a small pan and bring to the boil.
Add the spaghetti and peas and simmer uncovered for 8-10 minutes, then drain.
Heat the oil in a pan and brown the minced beef until well cooked. Stir in the tomato & basil sauce, then add the pasta.
Depending on the age of your baby, mash with a fork until you have the desired texture and serve.

*I have also made this with my own sauce. Simply cook a small tin of chopped tomatoes and add herbs (fresh or dried). Puree, then use in the same way as the Cow&Gate pouch.

Salmon, broccoli & pea puree Recommended for 6-9 months The...

Mon, 05 Apr 2010 21:07:42 +0100

Salmon, broccoli & pea puree

Recommended for 6-9 months

The salmon in this puree is a good source of vitamins and minerals, and easily introduces fish into your baby’s diet.

Ingredients

170g salmon fillet
200g brocoli florets
100g peas, fresh or frozen
35g soft cheese

Method

Preheat oven to 180°C/GM4. Place the salmon fillet on a baking sheet, checking for and removing any bones. Bake for 15-20 minutes, until cooked through.
Meanwhile, steam or boil the broccoli and peas until tender.
Put the broccoli, peas, salmon and soft cheese in a food processor and blend to the desired consistency.