Recipes: 7-12 month-olds eating a variety of foods

October 10th, 2006

Avocado, asparagus and ricotta dip

Vegetarian
Good source of vitamin E, folate and calcium

3 spears of asparagus, trimmed and cut into pieces
Half a ripe avocado
1 tsp lemon juice
1 tbsp ricotta
Steam the asparagus until tender, and cool. Blend all the ingredients together and use as dip with baby breadsticks and cooked carrot batons.

Sweet potato, carrot and cheese mash

Vegetarian
Good source of betacarotene, calcium and vitamin C

120g sweet potato, peeled and diced
1 medium carrot, peeled and diced
25g hard cheese, such as cheddar, grated

Boil the vegetables together until just tender, then mash or purée along with the cheese.

Cottage cheese and pea mash

Vegetarian
Contains iron
Good source of vitamin C

50g frozen peas
50g cottage cheese

Cook the peas until just tender. Mash together with the cottage cheese and serve with fingers of bread or rice cakes.

Lentil dhal with orange

Vegetarian
Contains iron
Good source of betacarotene and vitamin C

100g lentils
300ml water
50ml orange juice
Pinch of cinnamon

Pour water over the lentils. Cover and cook gently for 20 minutes or until the lentils are soft. Drain off a little fluid using a sieve and return the drained lentils to the pan. Stir in the orange juice and spice and return briefly to the heat.

Eggy bread

Vegetarian
Contains iron
Good source of B vitamins

1 slice of soft wholemeal bread
1 egg, well beaten
A little oil for frying

Heat the oil in a frying pan. Dip the bread in the egg, turning to coat both sides well. Carefully place into the hot oil, and fry until golden brown on both sides. Remove from the heat and place on kitchen paper to absorb any surplus oil. Cut into tiny fingers, and serve along with some slices of tomato or satsuma.

Baby ratatouille

Vegetarian
Good source of betacarotene and vitamin C

1 tsp olive oil
Half a small onion, finely chopped
1 small courgette, diced
1 small pepper, yellow or red, seeded and diced
Few slices of aubergine, diced
4 tomatoes, skinned and seeded

Lightly fry the onion in the oil, and add all the other vegetables. Stir, cover and turn down the heat, allow to cook until the vegetables are tender. This should take about 30 minutes. Purée or mash to an appropriate consistency for your baby.

Broccoli with tomatoes and almonds

Vegetarian
Good source betacarotene, vitamin E, calcium and vitamin C

2 florets broccoli
25g flaked almonds, lightly toasted and ground finely
2 tbsps canned chopped tomatoes

Steam the florets until tender and blend with the tomatoes. Stir in the ground almonds, and serve.

Lamb with apple

Good source of B vitamins and vitamin C
Excellent source iron

200g lamb mince
1 cooking apple, grated
100ml unsweetened apple juice
1 small courgette
Large pinch ground cinnamon
Half tsp dried tarragon

Cook the mince in its own fat until it has browned all over or no longer pink. Drain off the resulting fat. Return the mince to the pan and add the grated apple and courgette and juice. Stir, cover and cook for 15 minutes. Add the cinnamon and tarragon, stir and continue to simmer for another 5 minutes.

Blend lightly to remove large lumps, and serve with mashed potato.
Alternatively for a family meal, place in a casserole, top with sliced tomatoes, and spread mashed potato over. Bake for 25-30 minutes at 180 degrees C (gas 4).

Savoury chicken casserole

Excellent source of iron
Good source of betacarotene and vitamin C

Half an onion, chopped finely
1 chicken breast, skinned and diced
1 dessertspoon olive oil
1 carrot, peeled and diced
1 bouquet garni
3-4 button mushrooms, wiped and thinly sliced
150ml water
50g frozen peas, thawed

Gently fry the onion and chicken until the chicken is cooked on all sides. Add the carrot, bouquet garni, mushrooms and water. Stir and cover. Simmer gently for 15 minutes, before adding peas. Cook for another 5 minutes until the peas are warmed through. Remove the bouquet garni and blend to an appropriate consistency for your baby.

Sardine and avocado spread

Good source of omega 3 fatty acids, calcium, vitamin E

2 canned sardines in oil, drained and well mashed
Half an avocado
1 tsp lemon juice

Mash the ingredients well together and use as a toast topper or dip.

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