puree food for when weaning!

[juliekane25]

puree food for when weaning!

these are for the early weeks of weaning

Makes 6-8 servings
Suitable for freezing
Keeps for up to 24 hours in the fridge

Ingredients

100g broccoli spears, washed and cut into small floret’s
1 courgette
About 100 ml of water
Teaspoon of baby rice (optional)
Expressed breast milk or formula milk

Method

Dice the courgette and steam with the broccoli for 5 minutes. If you don’t have a steamer, cover in water, bring to the boil and simmer for 5 minutes. Remove from heat and puree the vegetables in some of the vegetable water, add the baby rice and thin with the milk and water until it’s the right consistency. First foods should be the consistency of runny yoghurt.

The quinoa and raisins in this recipe provide between about a quarter and a third of your babies recommended iron intake. The vitamin C in the pear will increase the iron absorption. The quinoa and yoghurt in this recipe makes it a rich protein and calcium source.

Suitable for freezing
Keeps in fridge for 24 hours

Ingredients

1 conference pear, washed, peeled and cored
2 tablespoons of raisins
4 tablespoons full fat yoghurt
2 tablespoons quinoa flakes

Method

Soak the quinoa flakes in a little water for a few minutes. Dice the pear and put it in a small pan with the raisins and quinoa. Cover with water. Bring to the boil and simmer for 5 minutes. Take off the heat and puree in a little water. Add the yoghurt to the mixture and add more water if needed to get the mixture to the required consistency.

This dish provides iron, zinc, folate and vitamin C, all important nutrients for your baby's development and growth.

Makes 6-8 servings
Suitable for freezing
Keeps in fridge for 24 hours

Ingredients

1 tablespoon olive oil
1 small onion, peeled and chopped
2 medium potatoes peeled and chopped
50g spinach, washed, tough stalks removed, chopped
5 tablespoons whole milk
7 tablespoons water
3 tablespoons grated cheddar
2 tablespoons quinoa flakes (optional)

Method

Heat the olive oil in a small pan. Add the onion and cook until soft. Then add the potatoes and cook for a few minutes, stirring continuously. Then add the spinach, quinoa flakes milk and water and stir. Cover and simmer, stirring occasionally until the potatoes are soft. If you need to add a little more water to cover the mixture then do so. It should take about 15 minutes. Remove from the heat and stir in the cheese until melted. puree and serve, once cooled a little.