7m +, Egg Free, Gluten Free, Nut Free, Vegetarian

Baked Apples and Prunes

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  • 7m +
  • Diary free
  • Egg free
  • Nut free
  • Gluten free
  • Vegetarian

This is such a simple and quick recipe. It makes a fab dessert or even a snack. Best of all it’s super healthy. Now I do have to warn you that it can have a ‘loosening’ effect on a little one, (…less politely, they may poo like mad after!) thankfully it doesn’t seem to effect my Monster this way, as he loves this recipe. It’s one of those things that he’ll eat even if he hasn’t got much of an appetite, when he’s teething or under the weather. As it’s so quick I tend to make one at a time but you can make multiple ones as they do freeze ok.

Ingredients:

  • 1 Apple (I used a gala apple)
  • 2 large prunes
  • 1/2 teaspoon dried cinnamon
  • 2 tablespoons of water

 

Method:

Pre-heat the oven to 200 degrees. Peel and core your apple and place in a baking dish. Roughly chop your prunes and stuff into the apple where the core used to be. Sprinkle the cinnamon over the apple and pour the water into the bottom of the dish. Bake in the oven for 35 mins. Half way through baste the apple with the water in the bottom of the dish and stir the prunes. Allow to cool before serving.

 

Enjoy

Em xx

7m +, Egg Free, Nut Free, Savory, Vegetarian

Cheese and Tomato Risotto

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  • 7m +
  • Nut Free
  • Egg Free
  • Vegetarian
  • Can be frozen

Risotto is the one of the first non-pureed foods that My Monster had and it’s been a firm favorite ever since. I always make a batch as it freezes really well. I have to admit that now he is preferring to eat with his hands it can be pretty messy, thank goodness for the dog!

Ingredients:

  • 150g Risotto rice
  • 1 teaspoon butter
  • 500ml vegetable stock (if not homemade use low sodium)
  • 1/2 teaspoon garlic
  • 1/2 teaspoon oregano
  • 1 tin chopped tomatoes
  • 1 cup mature grated cheddar
  • 1 pinch of Parmesan cheese

Method:

In a large pan melt the butter over a medium heat. Add the risotto rice, garlic and oregano and stir cook for 2 minutes. Pour in a small amount of stock and continue to stir until it is absorbed. Continue to add small amounts of stock and stirring until all stock is soaked up. Pour in the tinned tomatoes and the cheeses, again stir until absorbed and creamy.

 

Enjoy

Em xx

 

7m +, Breakfast, Gluten Free, Lunchbox Idea, Nut Free, Savory, Vegetarian

Egg Muffins

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  • 7m +
  • Can be Frozen
  • Veggie (if you choose)
  • Gluten Free
  • Lunchbox Idea

I always keep a bag of these in the freezer (this recipe makes 12), they defrost quickly and make a super easy meal anytime of the day. The ingredients can be changed depending on what your little one likes and whats in the house at the time. I pop all sorts in mine.

Ingredients:

  • 6 large eggs
  • 1 small potato peeled and chopped
  • 1/2 cup of grated mature cheddar
  • 1/2 cup finely chopped mushrooms
  • 1/2 cup finely chopped tomatoes

Method:

Pre heat the oven to 180 degrees. Take a muffin tin and grease the holes with butter or your chosen oil. As equally as possible divide the vegetables between the holes. In a jug whisk the eggs to combine the whites and yolks and add a little black pepper. Pour the eggs over the veggies and sprinkle the cheddar cheese on top. Place in the oven and bake for 10 mins.

If freezing allow to cool completely first and wrap in baking parchment to prevent the from sticking together.

Enjoy

Em x

7m +, Gluten Free, Nut Free, Savory

Fish Pie

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  • 7m +
  • Can be frozen
  • Nut free
  • Gluten free

What sort of baby food blog would this be without a recipe for fish pie? It had to be done and to be fair this is a fab dish for all ages, add sides of veg for older children and adults, puree or mash for the early weaning stages.

I include smoked haddock in this fish pie which has quite a strong (but delicious) flavour, if your little one prefers more mild tastes, you can swap this out for prawns or just up the quantity or the other fish.

Ingredients

  • 2 large potatoes, peeled chopped
  • 50g fillet of cod, deboned
  • 50g fillet of salmon, deboned
  • 25g fillet of smoked haddock
  • 400ml full fat milk
  • 1 teaspoon unsalted butter
  • 2 tablespoon of fresh chopped parsley
  • 1 tablespoon of plain flour

Method:

Boil the potatoes in unsalted water for 10mins or until soft.
Poach the fish in the milk. When the fish begins to flake remove, check for bones and let it cool.  Take a small amount of the poaching milk and in a small cup mix with the flour to make a paste. Re-introduce it to the pan of milk and stir over a low heat until thickened. Add the parsley to the warm milk and stir.
When the potatoes are cooked, drain and mash with the butter.
Spoon the fish and sauce into a oven proof dish.
Cover the fish with the mashed potato and place in a hot oven for 15mins.

 

Enjoy

Em x

7m +, Gluten Free, Nut Free, Savory

Chicken and Veg Curry

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  • 7m +
  • Can be frozen
  • Gluten Free
  • Nut free

Don’t be afraid of giving strong flavours to babies and children, you’ll often be surprised by what they’ll like. This curry is super simple to make and can be vegetarian simply by omitting the chicken. There is no chili, so no heat but there is a ton of flavour from all the spices used. I use minced chicken in this curry, it’s easier to chew when teeth are still lacking. My little monster is good with chunky food now so I leave it unmashed but for early weaners you can simply mash or blend to the texture you’d like. You can use any veg you want so the ones listed below are just to give you an idea. I often change it up depending on what is available in my fridge.

Ingredients:

  • 250g Minced chicken
  • 2 cups of chopped pumpkin and sweet potato
  • 1/2 cup onion
  • 1 clove of garlic
  • 1 cup zucinni
  • 1 cup aubergine
  • 1/2 cup broccoli
  • 1 tin chopped tomatoes
  • 2 tablespoons of plain yogurt
  • 1 teaspoon Gram Marsala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika

 

Method:

Chop all your veg in the chunks about 1cm sq. Steam the pumpkin and sweet potato for 5 minutes to soften. In a large pan or a wok heat 1 tablespoon of oil, I use coconut oil but the chose is yours. Cook the minced chicken and remove from the pan. Add another spoon of oil to the pan and fry the onions and garlic until soft but not browned. Add all the spices, stir and cook for 2 minutes add a couple of spoons of the tinned tomatoes and mix to create a paste. Add the all veggies to the pan including the tomatoes and cook for 10 minutes. Once cooked stir in the chicken and finally the yogurt.

This curry is fab on it’s own, but for older children with bigger appetites you may want to serve it with brown rice, or Indian style breads.

 

Enjoy

Em x