FIVE FANTASTIC BABY FOOD RECIPES
Below are five of her recipes, all of them suitable for children from six months old.
Chicken purée with carrots and apple
1/2tbsp. olive oil
1/2 small onion, peeled and chopped
350g carrots, peeled and sliced
250ml unsalted chicken stock or use water with a bay leaf
1 chicken breast (approx. 125g)
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. Purée in a blender. Freeze the remainder in individual portions.
Beef and sweet potato
20g butter
1 leek, washed and sliced (approx. 150g)
125g braising steak, cut into cubes
1 tablespoon flour
100g button mushrooms, sliced
275g sweet potato, peeled and chopped
250ml chicken stock
Juice of 1 orange (about 120 ml)
Method
Melt the butter in a flameproof casserole and sauté the leek for about 4 minutes until softened. Roll the meat in the flour; add to the leek and sauté until browned. Add the mushrooms and sauté for 1 minute. Add the sweet potato, stock and orange juice. Bring to the boil and transfer to an oven preheated to 180°C for 1½ hours or until the meat is tender. Blend to the desired consistency using as much of the cooking liquid as necessary.
Leek, sweet potato and cauliflower purée
12g unsalted butter
25g leek, washed and sliced
Half a small sweet potato cut into chunks (150g peeled weight)
250ml boiling water
75g cauliflower cut into florets
30g grated cheddar cheese
Method
Heat the butter in a pan and add the leek. Sauté gently for about 3 minutes until softened. Add the sweet potato, pour over the boiling water and cook for 5 minutes. Add the cauliflower, cover and continue to cook for 5 minutes. Blend the vegetables in a blender, together with the grated cheese.
Peach, apple and strawberry purée
1 apple, peeled, cored and chopped
2tbsp. apple juice or water
115g ripe strawberries, hulled
1 ripe peach, skinned, stoned and sliced
1tbsp. baby rice
Method
Put the chopped apple into a saucepan with 2tbsp. water or apple juice. Cover and simmer for 5 minutes. Add the strawberries and peaches and cook for 2 to 3 minutes. Blend until smooth and stir in the baby rice.
Apple and plum with berries
2 sweet eating apples (e.g. Pink Lady)
2 ripe plums, skinned, stoned and diced
55g blueberries
2tbsp. water or pure apple juice
Method
Put the apples, plums and blueberries in a saucepan with the water or juice. Heat until bubbling, reduce the heat and simmer for 7 to 8 minutes until really tender, adding a spoonful more water or juice if necessary. Blend the fruit to a purée in a food processor, or place in a bowl and use a hand blender. Freeze in individual portions.
