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9-12 month recipes


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December 2nd, 2009, 11:56 AM
*Fiona*
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Posts: n/a
Recipes for babies aged 9-12months. Please feel free to add your own recipes.Some of these recipes can be used for all the family by adapting the size you chop things to and before pureeing/mashing.


Chicken & Apricot Curry
1 tsp sunflower oil
1 small shallot, finely chopped
2 tsp korma or mild curry paste (or to taste)
200ml/7fl oz coconut milk (or 1/2 of a 400ml tin)
50ml/2 fl oz water
55g/2oz ready to eat dried apricots, cut into 2 mm cubes
150g/5 1/2 oz skinless, boneless chicken breast or thigh (1 medium breast or 2 thighs), cut into 2 mm cubes
Cooked white rice or cous cous, to serve

Heat the oil in a medium sized saucepan and sauté the shallot for 3-4 minutes, until soft. Add the curry paste and cook 1 minute, then stir in the coconut milk, water and apricots. Bring to a boil then reduce the heat and simmer for 5 minutes, until the apricots start to soften. Add the chicken, cover and simmer for 15-20 minutes, stirring occasionally, until the chicken and apricots are both tender. Add an extra tablespoon of water if the sauce becomes too thick.

Makes 10 portions

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Cheesy Pasta Stars
125g (4 oz) carrots
30g (1 oz) butter)
3 medium tomatoes (approx 200g), ripe tomatoes, skinned, de-seeded and chopped
50g grated Cheddar cheese
2 tbsp Annabel Karmel pasta stars cooked until soft

Steam the carrots for 15 to 20 minutes or until tender. Warm the butter in a separate pan, add the chopped tomatoes and sauté until mushy. Remove from the heat and stir in the cheese until melted.
Meanwhile cook the pasta stars in boiling water according to the instructions on the packet, then drain.
Mash or puree the cooked carrots in an electric hand blender, together with 3 tablespoons of the liquid from the bottom of the steamer and blend together the tomato and cheese mixture. Finally stir in the cooked pasta stars

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Pork & Apricot Puree
1/2 small onion (30g), finely chopped
1 tsp sunflower oil
2 small boneless pork loin chops, all fat removed (140g trimmed weight, 1 1/2cm thick)
1 bay leaf
4 tbsp Annabel Karmel’s Apricot Smoothie Spread

Heat the sunflower oil in a wok or deep frying pan, add the onion and sauté over a medium heat for 10 minutes, until soft and translucent. Remove the onion and increase the heat to high.

Add the pork to the hot pan and brown quickly for around 1 1/2 minutes on each side, then pour in enough cold water to just cover the meat (approx. 600ml). Add the bay leaf and bring up to a simmer, then reduce the heat to low and poach gently for 10 minutes, turning the chops halfway through. Transfer the pork to a plate and allow to cool for 5 minutes. Reserve 4 tablespoons of the cooking liquid.

Cut the cooked pork into 1cm cubes and put in a blender, along with the onion, Apricot Spread and reserved cooking liquid. Puree until smooth.

Makes 2-3 portions

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Beef Casserole
2tsp sunflower oil
225g braising or skirt beef stewing steak, diced into 2cm cubes
small onion, roughly chopped
1 small carrot, roughly chopped
100g chestnut mushrooms, diced
Half clove garlic, crushed
2 level tbsp plain flour
100ml chopped, tinned tomatoes
250ml beef stock
1tsp tomato purée
1tsp redcurrant jelly
1tsp Worcestershire sauce
½tsp fresh thyme leaves or
¼tsp dried thyme (optional)
450g peeled potatoes,chopped into large cubes
5g butter
3tbsp milk
20g Cheddar cheese, grated

Heat 1tsp of oil in a frying pan. Brown the meat and set aside. Heat the rest of the oil in a saucepan. Add the onion, carrot and
mushrooms and fry for 2 minutes. Add the garlic and fry for another 2 to 3 minutes.

Add the flour and coat the vegetables, then add the tomatoes, stock, tomato purée, redcurrant jelly, Worcestershire sauce and browned beef. Add the thyme (if using). Cover with a lid, bring up to the boil and simmer for 1½ to 2 hours until soft and tender. Meanwhile, boil the potatoes for 15 minutes or until soft. Drain and mash with the butter, milk and Cheddar cheese.

For young babies, purée the beef and vegetables and stir into the mashed potato. For older babies, chop the beef (it should
be lovely and tender) and vegetables into small pieces. Spoon into small ramekin dishes and top with the mashed potato.

Makes 6 portions

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Strawberry Rice Pudding
50g (2 oz) pudding rice
600 ml (1 pint) milk
1 to 2 tbsp caster sugar
1/2 tsp vanilla essence

Put the rice, milk and sugar in a heavy bottomed saucepan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 – 35 minutes, stirring occasionally.

Makes 6 portions
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