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Recipes for babies aged 6-9months. Please feel free to add your own recipes. These recipes can be adapted for older babies by mashing or chopping instead of pureeing.
First Vegetable Puree
* 250g mix from the following: carrots, potatoes, sweet potatoes, butternut squash or pumpkin
* Peel & chop all veggies
Steam or boil for 15-20 minutes until soft
Blend to desired consistency using some of the liquid from the pan if required
3 Fruit Puree
1/2 small ripe banana
1 or 2 tablespoons your baby’s usual milk or Greek yoghurt
Mash the avocado together with the banana and the milk. You can also substitute the flesh of half a small papaya for the avocado. If using papaya, the milk is then optional.
Chicken with carrots
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
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.
Makes 5 portions
30g (1oz) butter
125g (4oz) leeks, finely sliced
30g (1oz) celery, chopped
30g (1oz) red pepper, cored, de-seeded and chopped
60g (2oz) red lentils
100g (4oz) 1 medium carrot, peeled and chopped
250g sweet potato, peeled and chopped
1 bay leaf
15 fl oz vegetable stock or water
Melt the butter in a saucepan and saute the leeks for 2 to 3 minutes. Add the celery, red pepper and carrot and saute for 5 minutes. Add the lentils, saute for one minute, then add the sweet potato and bay leaf and pour over the stock. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the vegetables and lentils are tender. Remove the bay leaf and blend to a puree.
Makes 6 portions
Salmon with Broccoli & Cheese Sauce
75g salmon fillet, skinned
A small knob of butter
50g broccoli florets
Put the salmon in a suitable dish and dot with butter. Cover with cling film, leaving an air vent and microwave for about one and a half minutes. Meanwhile steam the broccoli florets for about 4 minutes
To make the cheese sauce, melt the butter, stir in the flour and cook for one minute . Gradually whisk in the milk, then continue to stir over a low heat for 3 minutes until the sauce thickens. Take off the heat, stir in the gruyere and parmesan until melted, then stir in the mascarpone.
Flake the salmon and finely chop the broccoli and stir into the cheese sauce.
makes 3 portions
Sweet Potato and Tomato
1 medium sweet potato (approx 250g) peeled and chopped
150 ml Annabel Karmel’s Tomato and Basil sauce
6 tbsp (75 ml) water
40g Cheddar cheese, grated
3 tbsp Annabel Karmel's Pasta Stars
Put the sweet potato into a steamer and cook for 12 minutes or until tender. Meanwhile cook the pasta according to the packet instructions. Transfer the steamed sweet potato to a saucepan, pour over the Tomato and Basil sauce and add 6 tablespoons (75ml) of water from the bottom of the steamer. Cook over a gentle heat for two minutes. Remove from the heat and stir in the cheese until melted.
Blitz the sauce in an electric hand blender and stir in the drained pasta stars.