[row]All babies are different, all cultures are different but we consider that an healthy baby could start gently weaning after 4/5 months age beginning, of course, with just a couple of baby rice tea spoon. Later you can add fruits purée and vegetables purée.[/row]
[row]In the beginning you need food reduced purée, then mashed and grated; no salt or sugar . You can cook more quantities of food to be frozen.[/row]
Some Suggestions below:
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Steam half courgette, mash it and add 2 teaspoon baby rice, 1 teaspoon olive oil then later 1 teaspoon of Parmesan cheese.
Steam a little potato, mash it and add 1 teaspoon baby tapioca, 1 teaspoon olive oil, later 1 teaspoon of Parmesan cheese.
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Steam half courgette and half potato, mash it and add pre-cooked semolina, add 1 teaspoon olive oil, later Parmesan cheese
Steam half sweet potato and little broccoli, mash it and add baby rice or pre-cooked semolina, 1 teaspoon olive oil, 1 teaspoon Parmesan cheese
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Steam fillet cod then blend it very fine, add your choice of boiled vegetable, 1 teaspoon olive oil
Steam salmon fillet and blend it very fine, add boiled potato and carrot, 1 teaspoon olive oil
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[three_columns][h3]?Chicken Risotto[/h3]
1 Tbsp Olive Oil
Garlic (1x Clove), Crushed
Onion (½ a Small Onion), Finely Chopped
200gr. Rice (Risotto Rice is Nice)
235ml Natural Chicken Stock
75gr. Broccoli Florets, Chopped
1 Carrot (Peeled), Finely Chopped
200gr. Chopped Tomatoes (½ a Tin)
1 Tsp Tomato Purée
200gr. Chicken Breast (Cut into Small Pieces)
75gr. Peas
Fresh Basil, Chopped
Pour a dash of olive oil into a saucepan and add diced onions and crushed garlic - stir. Add just enough water to cover the onion and cook until tender. Add a cup of rice, chunks of chicken, chicken stock, broccoli, carrots, tomatoes and tomato puree Cook until vegetables are tender and chicken is fully cooked, which will approximately take 20-30 minutes (add more stock if needed). Finally throw in the peas and basil and heat for two minutes until it’s gently simmering around the edges.[/three_columns]
[three_columns][h3]? Chicken and Apple Balls[/h3]
2 Tsp Light Olive Oil
1 Onion, Finely Chopped
1 Granny Smith Apple, Grated
2 Chicken Breasts
½ Tbsp Fresh Parsley
1 Tbsp Fresh Thyme
1 Chicken Stock
50gr. White Breadcrumbs
1 Tsp Salt
50gr. Plain Flour
Heat the olive oil in a pan and sauté half the onion for about 3 minutes. Peel the apple before grating. Using your hands, squeeze out a little excess liquid from the grated apple. Cook the chicken. Mix the apple with the chicken and remaining raw onion, herbs, stock cube (from 1 year) and breadcrumbs and roughly chop in a food processor for a few seconds (season with a little salt and pepper - from 1 year). With your hands, form into about 20 little balls, roll in flour and fry in shallow vegetable oil for about 5 minutes until lightly golden and cooked through.[/three_columns]
[three_columns][h3]? Salmon with Carrots and Tomato[/h3]
225gr. Carrots (Peeled and Sliced)
150gr. Salmon Fillet
½ Tsp Milk (or enough to cover the Salmon, see method for details)
30gr. Butter
2 Tomatoes (ripe, skinned and deseeded), Chopped
40gr. Cheddar Cheese, Grated
Put the carrots in a steamer set over a pan of boiling water and cook for 15–20 minutes or until tender. Meanwhile, place the fish in a microwave dish, add the milk, dot with half the butter and cover, leaving an air vent. Microwave on High for 1½–2 minutes. Alternatively, put the salmon in a pan, pour over enough milk to just cover and simmer for about 4 minutes or until cooked. Melt the remaining butter in a saucepan, add the tomatoes and sauté until softened and slightly mushy. Remove from the heat and stir in the cheese until melted - blend the cooked carrots with the tomato mixture. Drain the cooking liquor from the fish, remove the skin and check there are no bones. Flake the fish and mix it with the carrots and tomatoes.[/three_columns]
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1 Tablespoon Olive Oil
50gr. Arborio Rice
4 Mushrooms, Sliced
Half Courgette, Sliced
1 Carrot, Sliced
1 Stick Celery, Chopped
Small Handful of Green Beans
250ml Stock or Water
1 Tablespoon Freshly Chopped Parsley
Freshly Grated Parmesan Cheese
Heat the oil in a pan. Stir in the rice and vegetables and cook over a low heat for a couple of minutes. Pour in half the stock/water and simmer until is absorbed. Add the remaining liquid until the stock is absorbed. The whole cooking time will be about 25 min. Stir in the parsley.[/three_columns]
[three_columns][h3]?Chicken and Butternut Pie[/h3]
2 Boiled Potatoes
Half Steamed Butternut Squash
30gr. Plain Flour
20gr. Unsalted Butter plus a little bit
350ml Milk plus a little bit
3 Tablespoon Cheddar Cheese, Grated
Half Cubed Chicken Breast, Cooked
Place the flour, butter and milk in a saucepan and whisk until smooth, bring to the boil while still whisking, turn down the heat to low and leave for 5/6 minutes to cook through. Remove from the heat and stir in the cheese. Mash the potatoes with a knob of butter and a tablespoonful of milk. Spoon the chicken and squash into a ovenproof dish. Cover with the cheese sauce and spread over the mashed potato. Cook in the pre-heated oven for 25 minutes until slightly browned on top and the sauce is bubbling at the edges.[/three_columns]
Boil the lasagna in a large pan of water for about 10 minutes, drain and put on a table cloth. Preheat the oven to 180. Lightly oil an ovenproof dish. Put the beef, onion and carrot into a saucepan and cook for about 15 minutes, then add tomatoes and parsley and simmer for a further 10 minutes. Put the flour and butter in a sauce pan and stir over a moderate heat to make a thick paste, gradually add the milk stirring well, take the pan off the heat and stir in the Parmesan. To assemble put a layer of meat sauce in the base, then a layer of lasagna, then a layer of white sauce and so on. Bake in the oven for 30 minutes.[/three_columns]
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