Mini-Strone

MINI-STRONE

What’s needed?

1 tbsp vegetable oil

1 tsp tomato puree

1 clove garlic

1 small red onion

1 carrot

20g small pasta shapes

30g green beans

30g frozen peas

130g (1 small) white fleshed potato

300ml vegetable stock (low salt) 

What age foodie?  8 months and beyond.   

What do I do?

Sweat the garlic and red onion with the vegetable oil for 1-2 minutes.  Next, add the carrot, potato and green beans, softening these for 5 minutes. Then add the peas and pasta, cooking for about 8 minutes.  Suitable for freezing.

Soft Fish Pie

SOFT FISH PIE

What’s needed?

1 tsp parsley

1tbsp flour

1 fillet salmon (no skin)

1 fillet cod

20g frozen peas

20g frozen sweetcorn

20g unsalted butter

30g cheddar cheese

150ml whole milk

200g sweet potatoes

200g white potatoes

What age foodie?  8 months and beyond.   

What do I do?

Preheat the oven to 180oC/350oF/Gas 4.  Peel and slice the potatoes. Add these to a pan of boiling water, turn to low heat and cook for 15-20 minutes.  Drain the potatoes, add half of the unsalted butter and mash until smooth.

In another pan add the other half of the butter and melt.  Add the flour and after no more than 30 seconds pour in the milk.  Bring to the boil, lower the heat and add the salmon, cod, peas, sweetcorn and parsley.  Cook for 8-10 minutes.   

Lightly fork the cooked fish into smaller pieces and transfer into an oven-proof dish. Top with mash and a sprinkle of cheese.  Cook in the preheated oven for about 15 minutes.

This is a lovely, soft recipe for teething babies with tender gums.

Squashy Chicken

What’s needed?

Knob of unsalted butter

½ a red onion

½ a cooking apple

3 tablespoons whole milk

1 chicken breast

1 cup (200ml) baby vegetable stock

1 butternut squash (about 300g sliced and deseeded)

What age foodie?  8 months and beyond.   

What do I do?

Melt the unsalted butter in a saucepan and soften the red onion for a few minutes.  Add the chicken and sauté until it turns opaque.  Next, add the cooking apple and sweet potato and pour over the stock.  Bring the ingredients to the boil, reduce the heat to low, cover with a lid and simmer for about 15 minutes.  Once cooked, blend to a purée, leaving some texture.

Butternut squash contains vitamin A (beta-carotene), zeaxanthin and lutein which can help visual development.  It also houses vitamin C, vitamin-K, B-vitamins, potassium and omega-3 fatty acids. 

Suitable for freezing. Freeze smaller (ice cube portions) for tots and bigger (small Tupperware) portions for older children.

Cod & Purple Mash

What’s needed?

Small fillet (about 80g) cod

Purple potatoes (about 120g)

Knob of unsalted butter

Dash of whole milk

What age foodie?  8 months and beyond. 

What do I do? Steam the purple potatoes for about 10-12 minutes.  Bake or poach the cod. Once cooked, mash and serve.

Purple potatoes are high in potassium and abundant in anthocyanins – powerful antioxidants that give potatoes their vibrant purple colour.

Little Greek Peas (Arakas Kokinistos)

LITTLE GREEK PEAS (Arakas Kokinistos)

What’s needed?

Loads (a small bag) of peas.

1 clove/spoon garlic

1 large red onion

1 large can of herb infused chopped tomatoes.

What age foodie?  8 months and beyond. 

What do I do? Sauté the onion and garlic. Add the frozen peas, large can of tomatoes and top up with boiling water.  Boiling for about 5 minutes.  Then reduce the heat and simmer for about 40 minutes.  Drain some of the juice off (but not too much).  This can then be eaten as it is or mashed up a touch using a hand masher.  Suitable for freezing.

What can it be used for? This tasty little dish can be eaten with mini pitta breads, rolled into wholemeal wraps or mixed together with some cooked pasta.

In the Summer use fresh peas if you can get your hands on some – children will love being involved and helping with the popping of these.

Lip Licking Tomato & Red Pepper Soup

LIP LICKING TOMATO & RED PEPPER SOUP.

What’s needed?

1 red or yellow pepper, deseeded and chopped roughly

Half an onion, roughly chopped

150mls water with ½ a low salt vegetable stock cube

190g tomatoes, roughly chopped

2 tablespoons yogurt

Sprig of basil

What age foodie?  8 months and beyond. 

What do I do?

Add the peppers, tomato, onion and stock to a saucepan and simmer on a low temperature for up to 20 minutes.  Once soft, add the saucepan contents into a blender until smooth.  Pour the contents from the blender through a sieve and press it through with a spoon, to get as much liquid soup as possible. This should leave the tough skins and some of the seeds behind (you can use the leftovers to make a tomato salsa).  Reheat the soup, as required. Add two tablespoons of yogurt and stir. Serve with a sprig of fresh basil on top.

What can it be used for? As a soup by itself or as a pasta sauce and the leftovers make a great child friendly salsa.

#Vegitup Rice

#VEGITUP RICE

What’s needed?

Couple of broccoli florets

Couple of slices of coloured peppers

Handful of frozen peas or sweetcorn

5 tablespoons brown rice

One cup water (about 200ml)

Anything else that you can use up veg. wise.

What age foodie?  8 months and beyond. 

What do I do?

Chop up the veggies.  Put these into a pan with the rice, add the water and simmer until the rice is softened.  Drain and eat up.

What can it be used for? This simple rice dish is great in lunch boxes, as a super quick or Summer dish.  It can be spiced up with herbs and chillies if your little foodie has a taste for these.

Suitable for freezing. Freeze smaller (ice cube portions) for tots and bigger (small Tupperware) portions for older children.

Superquick Hummus

Superquick Hummus

What’s needed?

1 can chickpeas

1 garlic clove, crushed

1 tablespoon of lemon juice

1 small pinch of paprika

Extra Virgin Olive Oil

What age foodie?  8 months and beyond. 

What do I do?

Empty chick peas into a sieve, rinse thoroughly and dry. Add chickpeas to a blender, along with garlic, lemon juice, paprika and the milk. Blend ingredients. You might need to stop blending and stir the ingredients occasionally.  Add olive oil to get desired texture.  Blend until all the ingredients are thoroughly mixed.  Serve with vegetable sticks #vegitup.

#Vegitup Sauce

#Vegitup Sauce

What’s needed?

1 clove/spoon garlic

1 small tin reduced sugar baked beans (220g)

1 sweet potato

1 carrot

Handful of peas

Anything else that you can use up veg. wise.

What age foodie?  9 months and beyond. 

What do I do? Soften the carrot and sweet potato in boiling water.  After about 10 minutes drain, add the beans, peas and garlic and simmer until ready.  Use a hand blender to get it to the desired consistency. 

What can it be used for? This super sauce can be used to tingle taste buds when weaning just as it is.  As children get older it can be mixed with pasta and fish dishes or used as a sauce base for dishes.

Suitable for freezing. 

Creamy Rice Pudding with Seasonal Fruits

CREAMY RICE PUDDING WITH SEASONAL FRUITS.

What’s needed?

1 teaspoon vanilla extract

1 teaspoon caster sugar (banana instead?)

1 teaspoon butter

100mls of coconut milk

125mls other milk of choice

285g of cooked rice

Fruit of choice (seasonal) mashed – strawberries

& blueberries are great for this.

What age foodie?  6-7 months and beyond. 

What do I do?

Boil 2x amount water to rice. Add rice. Turn to low heat and cook for 20 minutes with lid on. Add the cooked rice, coconut milk, caster sugar and butter to a saucepan and bring to simmer, stirring regularly.  Once slightly thickened add milk and the vanilla extract and stir. Bring heat to low and continue to stir for around15 minutes.  Remove from heat and add in mashed fruit of your choice, stir.  Serve warm or cooled.  Also suitable for freezing.