Cauliflower Cheese

This is a great favourite for babies. Try using different cheeses or combinations of cheese until you find your babies favourite taste. Try using the cheese sauce over a mixture of vegetables as well.

MAKES 15 PORTIONS

175g(6oz) cauliflower
Cheese Sauce
15g(1/2oz) margarine 1 tablespoon cornflour
175ml(6floz) milk 50 g(2oz) grated cheese, Edam or Gruyere cheese

Wash the cauliflower carefully, divide it into small florets and steam until tender(approx 10 minutes). Meanwhile, for the sauce, melt the margarine over a gentle heat in a heavy-bottomed saucepan and stir in the cornflour to make a smooth paste. Add the milk and stir until thickened. Take the saucepan off the heat and stir in thr grated cheese. Keep stirring until all the cheese has melted and the sauce is smooth. Add the cauliflower to the sauce and puree in a blender for younger babies. For older babies, mash with a fork or chop into little pieces.

French Beans with Tomato and Apple

The apple brins out the sweet taste of the beans and tomato. This puree is very good mixed with cottage cheese

MAKES 10 PORTIONS

75g(3oz) French beans 1 medium tomato, skinned, seeded & chopped
1 apple, peeled, cored & chopped

String the beans and wash them carefully. Steam the apple for about 10 minutes or until tender. After 6 minutes add the tomato. Process in a blender until the desired consistency


Oats and Vegetable Puree

Oats add bulk to the vegetable puree making it a satisifying meal.

MAKES 20 PORTIONS

1 celery stalk cauliflower and brocolli
1 white part of leek, washed 3 tablespoons porridge oats
2 medium or 4 small carrots 1 tablespoon chopped parsley
50g(2oz) each of mushrooms and swede

Peel, trim as appropriate and finely chop all the vegetables. Just cover the vegetables with water in a saucepan and add the porridge oats. Bring the water to the boil, then cover and simmer for about 20 minutes or until the vegetables are tender. Puree in a blender until the desired consistency. Mix in the chopped parsley.


Special Spinach and Potato Puree

This puree makes a tasty introdution to spinah for your baby. It also makes a nice vegetable side dish for adults.

MAKES 14 PORTIONS

1 onion, peeled & finely chopped 1 large or 2 small potatoes, peeled & diced
25g(1oz) margarine 120ml(4floz) chicken stock click here
225g(8oz) spinach, washed, chopped & touh stalks removed

Saute the onion in the margarine over a low heat for 4-5 minutes until soft. Add the spinach and potato, pour in the stock and simmer slowly for about 35 minutes. Puree in a blender.


Trio of Cauliflower, Red Sweet Pepper and Sweetcorn

If you want to freeze a dish containing sweetcorn, you should use either fresh or canned sweetcorn in your recipe - frozen sweetcorn should not be re-frozen. Always puree sweetorn in a mouli for young babies to get rid of the tough outer skin.

MAKES 10 PORTIONS

100g(4oz) cauliflower, cut into small florets 25g(1oz) chopped red sweet pepper
120ml(4floz) milk 75g(3oz) sweetcorn

Put the cauliflower in a saucepan with the milk and cook over a low heat for about 12 minutes until tender. Meanwhile, cook the red pepper and sweetcorn in water in a saucepan for about 6 minutes until tender.
Drain the sweetcorn and pepper. Puree together with the cauliflower and milk in a mouli.

Lentil Puree

Lentils are usually soaked overnight but you can take a shortcut. Rinse them, cover generously with the stok, bring to the boil and boil for 2 minutes. Take off the heat, cover the pan and let the lentils absorb the stock for 1-2 hours.
Lentils are a good cheap source of protein but are best not given to babies before 8 months.

MAKES 36 PORTIONS

50g(2oz) split red lentils 1 potato
600ml(1pint) chicken stock(home-made click here) 1/2 small onion
1 carrot 1/2 white of leek
15g(1/2oz) margarine or 1 tablespoon oil

Soak the lentils overnight in the stock.(or do as above) The next day, peel and dice the carrot, potato and onion and shred the washed leek. Saute the onion and leek in the margarine or oil until soft, then add the carrot and potato and continue to cook for a further 5 minutes. Add the lentils and stock, bring to the boil, then simmer for about 40 minutes or until lentils are soft. Puree if wished.


Tomatoes with Fennel and Basil

If you introduce your baby to new flavours at an early age, he will tend to grow up a less fussy eater. Fennel has an interesting flavour and blends well with the tomato in this recipe.

MAKES 12 PORTIONS

1 medium potato, 175g(6oz) 1 dessertspoon chopped fresh basil
1 large tomato 15g(1/2oz) margarine or 1 tablespoon oil
1/4 small fennel bulb,50g(2oz)

Peel and trim the vegetables, removin skin and seeds from the tomato. Cut into pieces and cook the potato and fennel in water to cover over a low heat for 15 minutes. Meanwhile saute the tomato and chopped basil in the margarine for 2-3 minutes until they turn into a puree. Press everything through a mouli.




kavitaprasad replied. Hi
thanks you very much to share these receipes with us. it is definetly going to help us.
keep it up.
kavitaprasad