85 Tempting Tasting Recipes For Your Baby/Toddler


Keeping the vitamins in
Some of the recipes make more than one portion, and you may like to freeze these in ice cube trays or small dishes. This will help to preserve vitamins. Vitamin C and some B vitamins are gradually lost once food is cut, cooked, exposed to the air and/or puréed. The more processes fruit and vegetables undergo, the greater the loss of nutrients, so prepare food just before you need it. If you are making enough for another meal, cool it quickly and refrigerate or freeze in a sealed container. Don't use left-over vegetables from last night's supper, as they will contain very little vitamin C by the time your baby eats them.

From purées to lumps
As a rough guide, prepare runny purées to begin with, then gradually thicken them. Once your baby is about six months old, the range of foods she can eat increases enormously, and texture becomes important. By now she is used to eating solids and you can start to introduce a few lumps. Once she can hold things, the fun of finger foods starts and she may like to try to feed herself ? having a spoon each is a good tactic at this time.

Mashes at seven to nine months is followed by minced foods from nine months onwards. However, if your baby happily gums on cooked carrots and beans at seven months, she may well be able to cope with soft filled mini sandwiches at nine months. Each baby is different, but don't delay introducing lumps and thicker foods, as babies who have sloppy purées for a long time can be remarkably resistant to eating even the smallest lumps!

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FIRST TASTES

Banana purée

1 small ripe banana
1-2 tsps of baby rice
2 tbsps of breastmilk or formula

Mash the banana well until smooth. Mix the rice and milk, and stir into the banana. Adjust the texture with milk or rice to make a runnier or firmer purée.

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Carrot and parsnip purée

1 carrot, peeled and diced
1 parsnip, peeled and diced

Steam the vegetables until they're tender. Purée in a blender or mouli and adjust the texture with boiled cooled water or baby's usual milk.

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Broccoli and cauliflower purée

1 large floret broccoli
1 large floret cauliflower

Steam the vegetables until they are tender. Purée in a blender or mouli and adjust the texture with boiled cooled water or baby's usual milk.

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Sweet potato mash

1 sweet potato

Steam or boil the sweet potato until it is tender. Drain and mash well, adding baby's usual milk to make a suitable consistency.

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Potato and spinach purée

1 medium potato, peeled and quartered
20g (a handful) spinach

Boil the potato in unsalted water until tender. Steam the spinach over the potato in a sieve for the last few minutes of cooking. Drain and mash the potato with a little of baby's usual milk. Purée the spinach and add to the potato. Adjust the texture with boiled cooled water or breastmilk or formula.

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Pear and apple purée

1 ripe pear, peeled and sliced
1 apple, peeled and sliced

Place the pear and apple in a small saucepan with one tablespoon of water and cook over a low heat, stirring occasionally, until the fruit is tender. Purée in a blender or mouli.

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4 MONTHS +

Caribbean Mash

45g of finely diced pumpkin or
butternut squash
75g of finely diced sweet potatoes
75g of finely diced potatoes
50ml of coconut milk
100-150ml of baby?s usual milk
1/4 tsp of chopped fresh or dried chives

1. Simply boil the diced potato, sweet potato and pumpkin (or butternut squash) in a pan of water for 10-12 minutes.
2. Once the vegetables are cooked, simply strain and place back in the pan.
3. Add the chives, coconut milk and milk while
blending the vegetables until smooth.

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Rice Pudding

60g (2oz) pudding rice (or tapioca, sago, ground rice)
600ml (1 pint) baby?s usual milk
30g (1oz) castor sugar
15g (½ oz) margarine
Ground nutmeg

Grease an ovenproof dish.
Wash rice (or other cereal) and put into the dish with the sugar.
Pour baby?s usual milk, top with shavings of margarine and sprinkle with nutmeg.
Bake in the centre of the oven for 2 hours on gas mark 2 (150°C, 300°F). Stir in the skin twice during the first hour or cooking to increase creaminess.

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Lentil & Vegetable Bake

40g (2 heaped tbsp) green or red lentils
40g (2 heaped tbsp) long grain rice
30g (1oz) sultanas
60g (2oz) frozen green beans, finely chopped
6og (2oz) carrots, peeled
60g (2oz) of canned tomatoes, skinned
630ml (1¼ pints) hot water
90ml (3 floz) baby?s usual milk
30g (1oz) margarine
1 stick of celery, finely chopped

Wash the lentils and place in a large saucepan.
Add the rice, sultanas, finely chopped vegetables, and hot water and bring to the boil, stirring occasionally.
Cover and simmer for 15 minutes. Stir in baby?s usual milk and the margarine, re-cover and simmer for 10 minutes.
Allow to cool, blend and serve.

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Lentil & Cauliflower Mash

150g (5oz) cooking apples, peeled, cored and chopped
150g (5oz) potatoes, peeled and chopped
150g (5oz) carrots, peeled and chopped
90g (3oz) red or green lentils, washed and drained
330ml (11 floz) water
150g (5oz) cauliflower
30g (1oz) margarine

Bring the apples, potatoes, carrots and lentils to the boil in 250ml (9 floz) water. Cover and simmer for 30 minutes or until soft.
Add cauliflower and remaining water and simmer for 15 minutes.
Blend the mixture including any cooking liquid.

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Ratatouille

1 Aubergine
2 medium onions, thinly sliced
2 courgettes
1 red pepper
1 green pepper
670g (1½ lb) tomatoes
4-6 tbsp vegetable oil
2 cloves garlic, crushed (optional)
4 teaspoon dried mixed herbs (optional)

Thinly slice the aubergine, place in a colander and sprinkle with salt to remove bitter flavour. Leave to drain while preparing the other vegetables.
Thinly slice the onions and courgettes. Core, de-seed and slice the peppers.
Peel, de-seed and quarter the tomatoes.
Heat the vegetable oil in a large saucepan.
Cook the onion with the garlic until softened.
Rinse and dry the aubergine and add to the pan with remaining vegetables, and herbs.
Bring to the boil then reduce the heat, cover, and simmer gently, for 15-20 minutes, stirring occasionally.
Can be served with pasta, or a jacket potato (or meat).

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Sweet Potato & Bean Bake

30g (1oz) margarine
180g (6oz) leeks, finely sliced
390g (13oz) sweet potato, peeled and diced
90g (3oz) tinned chopped tomatoes
360g (12oz) tinned broad beans drained and rinsed
15ml (1 tbsp) finely chopped fresh basil or 1 tsp dried mixed herbs
60g (2oz) green beans, finely chopped

Melt the margarine in a saucepan.
Add the leeks and potatoes and cook gently for 5 minutes
Add the tomatoes and just enough water to cover.
Bring to the boil, remove from heat, and add beans.
Cook in the oven for 20 minutes or until potatoes are cooked at 200°C (400°F), gas mark 6. Five minutes from the end add chopped basil or dried mixed herbs.
Cool, process if required, and serve.

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Cod and Vegetable Pie

150g (5oz) fish (cod)
420g (14oz) potatoes, peeled and finely chopped
180g (6oz) carrots, peeled and finely chopped
180g (6oz) broccoli (small florets)
120ml (4floz) baby?s usual milk
½ tsp dried herbs
1 heaped tbsp margarine

Steam the fish, flake and remove skin and bones.
Boil the potatoes, carrots and broccoli.
Process all the ingredients to desired consistency, together with baby?s usual milk, herbs and margarine.

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Chicken and Vegetable Risotto

120g (4oz) boneless chicken breast
90g (3oz) onions, finely chopped
150g (5oz) tomatoes, skinned (canned)
420g (14oz) potatoes, peeled
300g (10oz) rice, cooked
60g (2oz) margarine
150g (5oz) tinned unsalted sweetcorn drained

Chop the chicken, onions, tomatoes and potatoes into small pieces, place in a saucepan and boil.
Cover and cook gently for 30 minutes and then add the rice and sweetcorn.
Cook for a further 15 minutes until the rice has absorbed the water.
Add margarine before serving.
Mash to required consistency.

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Chicken Dinner

270g (9oz) rice
150g (5oz) boiled red lentils
90g (3oz) roast chicken, skinned and diced
90g (3oz) tinned pineapple in natural juice, drained and diced
90g (3oz) stewed puréed apple
360ml (12floz) baby?s usual milk (heated gently)
¼ cup lemon juice

Wash the rice and boil until soft. Wash the lentils and boil until tender.
Boil in the minimum amount of water to retain the goodness.
Combine the boiled rice and lentils with the diced roast chicken, pineapple, lemon juice and diced, stewed apple.
Mash with baby?s usual milk to required consistency.

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Lamb Casserole

1 large onion, finely chopped
2 large carrots, finely chopped or grated
240g (8oz) button mushrooms
2 large potatoes
420g (14oz) can tomatoes, crushed
4 lamb chump chops (boned)
¼ cup lemon juice
½ tsp dried oregano leaves
As an alternative, the lamb can easily be substituted by beef or chicken if preferred.

This takes a while to prepare and cook so begin preparing 1 hour and 45 minutes before you want to eat.
Turn the oven to Gas mark 4 (180°C, 350°F).
Chop the onion and carrots and cut the mushrooms in half.
Cut each potato into 8 pieces.
Trim far from the chops and throw it away.
Put chopped vegetables, canned tomatoes and chops into a casserole dish.
Put lemon juice and oregano leaves in a jug. Mix well and pour over the meat and vegetables.
Put a lid on or cover with foil. Bake for 45 minutes.
Remove lid or foil, stir the casserole and bake for 20 minutes more. Serve hot. Blend if required.

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Shepherd's Pie

5ml (1 tbsp) vegetable oil
200g (½ lb) minced lean lamb or beef
1 large onion, finely chopped
1 tbsp plain flour
300ml (½ pint) water
90g (3oz) carrots peeled and finely chopped or grated
670g (1½ lb) potatoes, peeled and chopped
30 g (1oz) margarine
90ml (3floz) baby?s usual milk

Heat oil and fry onions until tender. Add meat and, stirring frequently, cook until browned.
Stir in flour.
Gradually add water, stirring continuously to prevent it turning lumpy.
Add chopped carrots
Cover and, stirring occasionally, simmer for 20 minutes.
While the mince is cooking, boil the potatoes.
When the potatoes are cooked, mash with the margarine and baby?s usual milk.
When the mince is cooked, spoon into an ovenproof dish and cover with the mashed potato by either piping it on or making patterns with a fork.
Place in an oven and bake on gas mark 5 (190°C, 375°F) for 30 minutes or until the top is crisp and golden brown.
Mash or purée the meal according to the age of your baby.

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Beefy Tomato Casserole

5ml (1 tsp) olive oil
1 clove of garlic (optional)
90g (3oz) minced beef
30g (1oz) onion, chopped
300g (10oz) tinned chopped tomatoes in juice
90g (3oz) fresh mushrooms, sliced
1 tbsp dried mixed herbs
120ml (floz) water
240g (8oz) potatoes, peeled, chopped and cooked
120g (4oz) carrots, peeled, chopped and cooked
60g (2oz) frozen peas

Coat a large non-stick pan with olive oil. Heat the oil gently and add garlic. Fry until golden brown. Remove the garlic.
Add the minced beef and onion and fry gently, stirring occasionally for 5-8 minutes.
Add tomatoes and juice, mushrooms, herbs, peas and water. Bring to the boil and then leave to simmer on a low heat for approximately 25-35 minutes. Stir occasionally.
Add the potatoes and carrots to the sauce and blend ingredients to the consistency appropriate for your baby.

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Creamy coconut lentils

1 dessertspoon rapeseed or sunflower oil
Half a small onion, very finely chopped
100g lentils
200ml water
50ml reduced-fat canned coconut milk

Fry the onion in hot oil until soft. Add the lentils and pour over the water. Cover and cook gently for 15 minutes, or until the lentils are nearly soft, stirring occasionally. Add the coconut milk. Heat through for a further 5 minutes. Purée or, for an older baby, mash or serve as it is.

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Carrot, swede and baby rice mash

2 carrots, peeled and diced
Quarter of a small swede, peeled and diced
1-2 tbsps baby rice

Steam carrots and swede until tender, and mash together with a little of baby's usual milk to make a runny purée. Thicken up with some baby rice and serve.

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Chick pea and coriander stew

1 dessertspoon olive oil
Half an onion, finely chopped
410g can chick peas, drained and rinsed well
4 tbsps canned chopped tomatoes in juice
1 tsp ground coriander

Heat the oil and gently fry the onion until lightly browned, add the remaining ingredients, stir and cover. Simmer, stirring occasionally for 15 minutes until the chick peas are soft. Blend until a suitable consistency or, for an older baby, just mash the stew and serve with mashed potatoes or cooked cornmeal.

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Beef and green beans

100g fresh beef lean mince
50g trimmed green beans, cut into half centimetre pieces
160g potatoes cut into 8 pieces

Fry the beef without added fat in a non-stick pan until lightly browned, then add 1 tablespoon water. Cook the potatoes in a pan, steaming the beans in a sieve over them for around 8 minutes until tender. Place the beans and beef in a blender and whizz together with 1 tablespoon water until smooth. Mash the potatoes with 2 tablespoons water or baby's usual milk. Mash in the bean and beef mix.

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Apple and raspberry purée

100g raspberries
1 large Cox apple, peeled, cored and diced

Place in pan and cook over a low heat for 5-8 minutes until soft. Purée and sieve out seeds. Serve just warm.

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Sweet potato and butternut squash mash

1 sweet potato
1 small butternut squash

Peel and dice both vegetables, and boil or steam until tender. Mash together with a little of baby's usual milk until a suitable consistency.

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Avocado and banana mash

This is a brilliant meal for when you're on the move, as it's quick and easy to make and doesn't need any cooking. It doesn't keep, so what baby doesn't fancy, eat yourself!

1 ripe banana
1 small ripe avocado

Mash together well and serve at once.

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Petit pois purée

75g petit pois
1 tbsp baby rice

Simmer the petit pois until just tender. Purée with a little cooled boiled water or baby's usual milk, and stir in baby rice.

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6 MONTHS +

Baby's Peach Cobbler

3 canned peaches (6 halves) OR 3 ripe peaches
1 egg yolk (for babies 6 months to 10 months, omit egg yolk and thicken with infant cereal)
1 tsp sugar

1. Peel and dice the peaches into small pieces.
2. Mash or puree to desired consistency.
3. Beat in the egg yolk and sugar until smooth. For babies age 6 months-10 months, omit egg and add infant cereal by 1 tablespoon, until you get the desired thickness.
4. Bake at 350 degrees for 15 min or until set. Cool before serving.

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Baby's Apple Pie

3 cooking apples
1 egg yolk (for babies 6 months to 10 months, omit egg yolk and thicken with infant cereal)
1/2 tsp lemon juice
1 tsp brown sugar
1 tsp of water or apple juice
small pinch of cinnamon

1. Peel, core and dice the apple into small pieces.
2. Add to the lemon juice and water and cook over medium heat in a small saucepan for 20 minutes or until soft.
3. Mash or puree to desired consistency.
4. Beat in the egg yolk and sugar until smooth. For babies age 6 months-10 months, omit egg and add infant cereal by 1 tablespoon, until you get the desired thickness.
5. Bake at 350 degrees for 15 min or until set. Cool before serving.

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7-9 MONTHS

Creme Caramel

60g (2oz) granulated sugar
2 tbsp cold water
2 tbsp boiling water
3 large eggs
300ml (½ pint) baby?s usual milk
15g (½ oz) castor sugar
½ tsp vanilla essence

Brush ½ litre (1 pint) ovenproof dish with melted margarine.
Put granulated sugar and cold water into a small heavy-based pan. Stand over low heat and stir until sugar dissolves.
Boil briskly without stirring until syrup turns a deep gold. Remove from heat and stir in boiling water. Pour into heatproof dish, tilting dish quickly to ensure base is covered with caramel.
Beat eggs and baby?s usual milk together.
Add castor sugar and vanilla, mixing well.
Strain into a dish. Stand dish in roasting tin containing enough cold water to come halfway up the sides of the dish.
Bake at 160°C (325°F or gas mark 3) for approx. 1 hour.
Remove from oven and cool. Turn out onto serving dish when completely cold. Serve chilled.

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Raspberry Jelly Whip

1 packet or raspberry jelly
10 level scoops of baby?s usual milk
600ml (1 pint) water
Fruit for decoration (optional)

Make up the jelly with water as directed and allow to cool.
Just before the jelly begins to set, whisk in baby?s usual milk.
Pour into a serving dish or individual glasses and chill in the fridge until set.
Serve decorated with fruit.

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Currant & Sultana Pudding

6 thin slices white bread
60g (2oz) margarine
60g (2oz) mixed currants and sultanas
30g (1oz) castor sugar
2 large eggs
600ml (1 pint) baby?s usual milk

Grease an oven proof dish. Cut all the crusts off the bread and then cover the slice with the margarine.
Cut the bread slices I half to make large triangles.
In a jug, which together the eggs, baby?s usual milk and sugar.
Place a layer of bread on the bottom of the dish and sprinkle with currants/sultanas. Repeat this until you have used up all the bread. Finish with a sprinkle of currants/sultanas.
Pour the egg and milk mixture over the bread.
Place in the oven for ¾ - 1 hour on gas mark 3 (170°C, 325°F).

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Custard

2 tablespoons custard powder (check ingredients list)
600ml (1 pint) baby?s usual milk
Add sugar to taste

Put 2 tablespoons custard powder into a bowl with the sugar and 2 tablespoons of baby?s usual milk, taken from the 600ml (1 pint) ? blend until smooth.
Heat the remaining milk. When nearly boiling pour onto mixed custard, stirring well.
Return the custard to the saucepan and bring to the boil, stirring all the time.
Add small amount of vanilla essence, almond essence, or cocoa powder according to taste.

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Apple Crumble

670g (1½ lb) cooking apples, peeled and sliced
2 tbsp water
90-120g (3-4oz) granulated sugar
1 level tsp cinnamon (optional)
90g (3oz) margarine
180g (6oz) plain flour
60g (2oz) soft brown sugar

Place the apple slices, granulated sugar, water and cinnamon into a pan and cook gently for about 10 minutes.
Place the softened apple in an oven dish and leave to cool.
Rub the margarine into flour until it resembles large breadcrumbs. Stir in the sugar.
Sprinkle the mixture over the apple and bake in the oven at gas mark 6 (200°C, 400°F) for 25-30 minutes until slightly brown.
Best served warm with pouring custard, made with baby?s usual milk.

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Savoury Scrambled Egg

2 eggs
4 level scoops of baby?s usual milk powder
3 tsp of vegetable oil

Mix the eggs and baby?s usual milk powder, and pepper together.
Heat the vegetable oil in a pan over a low heat.
Add the egg mixture and stir continuously.
The eggs will begin to set. Make sure the eggs are thoroughly cooked before removing the heat. But take care not to over cook, otherwise they will become dry.

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Tuna Pasta in Tomato Sauce

6og (2oz) alphabet pasta (check ingredient list), or chopped vermicelli
20ml (4 tsp) olive oil
1 small onion, finely chopped
90g (3oz) carrots, peeled and grated
60g (2oz) frozen peas
33og (11oz) tinned tomatoes
240ml (8 floz) water
90g (3oz) tinned tuna, drained and flaked
1 tbsp tomato purée
1 heaped tsp oregano

Cook pasta for 3 minutes in boiling water. Refresh in cold water and drain.
Heat some oil in a saucepan, add the onions, and sauté for 2 minutes until soft.
Add the grated carrot and peas, sauté for a further 2-3 minutes, stirring over a medium heat.
Add the tomatoes, water and flaked tuna. Stir until simmering.
Add tomato purée and oregano. Cover and simmer for 10 minutes. Add pasta and cook for further 5 minutes.
Blend if required.

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Lamb & Bean Casserole

90g (2oz) onions, finely chopped
120g (4oz) lean minced lamb
20ml (4tsp) vegetable oil
210g (7oz) tomatoes, canned
5ml (1 tsp) tomato purée
240ml (8 floz) water
150g (5oz) tinned kidney beans, washed and drained
150g (5oz) tinned sweetcorn, drained
120g (4oz) potatoes, peeled and chopped

Fry the onions and lean minced lamb in the oil until brown
Chop tomatoes and add to the mince and onions with the tomato purée and water. Cook gently for 10-15 minutes.
Add kidney beans, sweetcorn and potatoes and cook for a further 20 minutes. Stirring occasionally.
Top with a little boiling water if necessary.
Blend the stew to required consistency.

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Spaghetti Bolognese

200g (½ lb) minced lean beef
2 medium sized onions, finely chopped
420g (14oz) canned chopped tomatoes
180-240g (6-8 oz) mushrooms (optional)
1 tbsp tomato purée
1 tsp mixed herbs
1-2 cloves of garlic (optional)
2 tbsp cooking oil
90g (3oz) spaghetti per person (check ingredient list)

Chop onions and mushrooms.
Heat oil and fry onions with herbs until tender.
Add minced lean beef and stir until the meat has turned a light brown in colour i.e. sealed.
Add chopped tomatoes, tomato purée and chopped mushrooms.
Stir until thoroughly mixed, then cover and simmer on a low heat for approximately 20 minutes, stirring occasionally.
Cook spaghetti following manufacturer?s instructions.
Chop or purée the meal according to the age of your baby.

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Lemony rice pudding

25g pudding rice
300ml full-fat cow's milk (or unsweetened calcium-fortified soya milk)
2-3 small strips of lemon peel
Half to one tsp sugar

Gently heat rice, milk and lemon peel together for 25 minutes until the rice is tender, stirring frequently. Taste and add a little sugar. Remove lemon peel, stir and serve.

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Pear dessert

1 ripe pear, peeled and sliced
1 tbsp apple juice
1 tbsp 8% fat fromage frais
Pinch of cinnamon

Poach the pear in apple juice for 5 minutes until soft. Cool, press through a sieve and add the fromage frais and spice.

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Chocolate banana custard

1 tsp cornflour
I tsp drinking chocolate powder or granules
100ml full-fat cow's milk or formula
1 small banana

Mix together cornflour, chocolate powder and milk, and place in microwave for 1-2 minutes until thickened. Chop or mash banana and serve with the custard.

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Redcurrant and blueberry crumble

This is great for a baby approaching one year. The sour fruit needs a little sugar to sweeten it, and so does the crumble topping.

100g blueberries
100g redcurrants
1 tsp sugar
50g wholemeal flour
20g rolled oats
30g butter
20g soft brown sugar

Mix the fruits with the sugar and place in a small, greased oven dish. Rub the butter into the flour, stir in the oats and brown sugar and sprinkle over the red fruits. Bake for 30 mins at 180 degrees C (gas 4). Cool a little before serving with plain yogurt or fromage frais.

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Creamy apricot dessert

50g mascarpone cheese
50g Greek yogurt
3 tbsps apricot purée made from drained canned apricots in fruit juice

Beat together the cheese and yogurt, and swirl in the apricot purée. Use to dip grapes or eat with a spoon.

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Peach and grape jelly

1 tsp gelatine
1 tbsp hot water
150ml grape juice
Half a ripe peach, peeled and diced

Place the hot water in a bowl and sprinkle over the gelatine. Once the gelatine has dissolved, pour in the grape juice and stir well. Place the diced peach in the base of a bowl, pour over the jelly and chill until set.

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Fruity almond crunch layer

20g ground almonds
1 slice white bread, made into breadcrumbs
10g butter or margarine
Diced soft fruit, such as peach, kiwi, mango, pawpaw

Fry the almonds and breadcrumbs in the butter until lightly browned. Place on a piece of kitchen paper to cool. Place a layer of fruit in a small transparent shatterproof beaker, cover with a layer of the almond mixture, and repeat.

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Coconut egg custards

1 egg
100ml reduced-fat coconut milk (canned)
Few drops of vanilla essence
1 tbsp apricot purée

Whizz all the ingredients together. Pour into two ramekins or teacups and steam for 10 minutes until set. Chill before serving.

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Apple and apricot dessert

50g soft dried apricots, roughly chopped
100ml water
1 cooking apple, peeled and roughly chopped

Place the apricots in a small saucepan along with the water and simmer for 5 minutes. Add the cooking apple and cook gently until soft. Purée.

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Grape, yogurt and banana dessert

50g grapes
50g cottage cheese
50g 8 per cent fat fromage frais
Half a banana

Place all the ingredients in a blender and purée until smooth.

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Savoury chicken casserole

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. Blend to an appropriate consistency for your baby.

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Avocado, asparagus and ricotta dip

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.

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Sweet potato, carrot and cheese mash

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.

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Cottage cheese and pea mash

50g frozen peas
50g plain cottage cheese

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

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Lentil dhal with orange

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.

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Eggy bread

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 finger, and serve along with some slices of tomato or satsuma.

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Baby ratatouille

1 teaspoon 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. About 30 minutes. Purée or mash to an appropriate consistency for your baby.

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Broccoli with tomatoes and almonds

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.

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Lamb with apple

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

Cook the mince in its own fat until 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.

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Avocado, asparagus and ricotta dip

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.

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Sweet potato, carrot and cheese mash

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.

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Cottage cheese and pea mash

50g frozen peas
50g plain cottage cheese

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

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).

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9 MONTHS+

Chicken and coconut korma

1 tsp oil
1 small chicken breast (or turkey steak)
Half tsp korma paste
100ml reduced-fat canned coconut milk
2 tsps mango chutney

Heat the oil in a non-stick pan. Gently fry the chicken breast for 10 minutes until tender. Add the remaining ingredients and heat for another 5 minutes. Remove from the heat, cool slightly and blend to a suitable consistency.

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Pork balls with rice and pineapple

Half an onion
1 clove garlic
200g lean pork mince
1 dessertspoon olive oil
150g pineapple (canned in juice and drained ), diced into small pieces
100g beansprouts
1 heaped tsp cornflour
100ml juice (drained from pineapple)
1 tsp wine vinegar
1 level tsp brown sugar

Place onion and garlic in a processor and blend until fine. Add the pork and blend to mix. Dampen hands and make 18-20 small balls. Heat oil in a pan, and gently fry the balls until lightly browned, turning occasionally for 10 minutes. Add the pineapple and beansprouts, stir and lower the heat. Allow to cook gently for a further 6-7 minutes. Mix the cornflour with the juice, vinegar and sugar and pour over the pork balls. Heat until the mixture thickens and serve at once with boiled rice.

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Cauliflower and pasta cheese

This can be enjoyed by all the family, just remove a portion for a baby and blend.

50g pasta shapes
2-3 florets of cauliflower
250ml full-fat cow's milk
15g sunflower spread
15g flour
50g cheddar cheese, grated

Boil the pasta in unsalted water until tender, steaming the cauliflower over the pasta in the last few minutes. Meanwhile make a white sauce with the milk, spread and flour and, when thickened, add the cheese. Stir. Drain the pasta and cauliflower, and place in blender. Pour over the sauce and blend to a suitable consistency.

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Chickpea and tomato salad with pitta bread fingers

2 tbsps of canned chickpeas, preferably reduced salt and sugar, drained and well rinsed
1 tbsp plain full-fat yogurt
Pinch of freshly chopped or dried mint
Few fingers of cucumber
3-4 cherry tomatoes, washed and quartered
Pitta bread, toasted and sliced into small fingers

Mash the chickpeas together with the yogurt and mint. For babies who can manage to eat finger food, serve with the cucumber and tomato. For babies who prefer to eat everything from a spoon, finely chop the tomato and cucumber and mash into the chick peas. Serve with pieces of pitta bread.

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Lamb with pasta

200g minced lamb
1 small red onion, finely chopped
3 tomatoes, peeled and chopped
4 button mushrooms, rinsed and sliced
Half tsp thyme
150ml water
30g baby pasta, or broken spaghetti

Cook the mince in a non-stick pan until browned, breaking up the pieces. Drain off any surplus fat, then return mince to pan and add the onion. Fry together for 5 minutes. Stir in the tomatoes, mushrooms, herbs and water. Stir, cover and simmer for 15 minutes. Add the pasta and cook for another 10 minutes.

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Baby carrot pancakes

100g flour
150ml milk
1 egg
1 tsp olive oil
50g grated carrot

Make the pancakes by beating together the flour, milk, egg and oil until you have a thickish batter. Add in the grated carrot, and stir well. Heat a little vegetable oil until hot then drop the batter, a dessertspoon at a time, into the oil. Once browned, turn over and cook the other side. Cook until all the batter is used up. Serve with some soft cheese, and slices of fruit or tomatoes.

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Tuna and thyme fishcakes

1 small can of tuna, drained and mashed
2 tbsps fresh breadcrumbs -- white or brown
Half tsp thyme
1 small egg, beaten
A little grated lemon rind

Mix all the ingredients together well, and form into small patties. Heat a little oil until hot, and gently fry the fishcakes until golden brown on both sides. Serve with some mashed potato and quartered cherry tomatoes.

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Salmon, broccoli and potato pie

1 large salmon fillet, skinned
Strip of lemon rind
250ml full-fat cow's milk
2-3 potatoes, peeled, and quartered
1 tsp butter (or margarine)
15g margarine
15g flour
2-3 large broccoli florets

Place the salmon, lemon rind and milk in a saucepan and poach for 10 minutes. Then remove the salmon, flake and place into an ovenproof dish. Strain the milk. Meanwhile boil the potatoes until tender, then mash with the teaspoon of butter and a little milk if necessary.
Melt the 15g margarine in a pan, stir in the flour and make a white sauce with the milk from the salmon. Steam the broccoli florets until tender and chop roughly. Lay over the salmon. Pour over the sauce, and top with the mashed potato. Bake for 15-20 minutes at 200 degrees C (gas 6).

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10 MONTHS +

Turkey Dinner

1 to 2 ounces browned (cooked) ground turkey meat
1-1/2 cups water
1/2 cup enriched, white uncooked rice
1 carrot peeled and diced or grated
1/4 cup peas
1 small dab of butter

1. Heat water and butter in small saucepan over medium heat.
2. Add rice, turkey, peas, and carrots to hot water.
3. Reduce heat and simmer, covered, for 20 minutes.
4. Stir and let rest 5 minutes, covered. Cool before serving.

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Chicken & Potato Chowder

1/3 cup diced and cooked boneless breast or ground chicken
1/4 cup cubed and cooked potato
1 tbs of shredded mild cheddar or american cheese
1/4 cup formula or milk
2 tsp butter
infant cereal

1. Mix chicken, potato, milk, and butter in a small saucepan.
2. Simmer over low heat for 10 minutes.
3. Stir in cheese. Add infant cereal by tablespoons until you get your desired thickness.
4. Mash or puree to desired consistancy. Cool before serving.

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Twice Baked Potatoes

1 washed Baking Potato
1 egg (do not use the egg white until your baby is 12 months old)
2 tablespoons shredded mild cheese
1 teaspoon grated parmesean
2 tablspoons formula or milk
1/2 teaspoon butter

1. Bake potato at 400 degrees for 1 hour or until softened. Check firmness occasionally.
2. Let potato cool for about 15 minutes.
3. Scoop out the potato, leaving a potato skin "dish" if desired, and mash with a fork.
4. Add egg, milk/formula and cheese. Puree` or use a mixer to beat out all the lumps.
5. Bake again at 400 degrees in the potato dish set on a cookie sheet, or a muffin tin, for 15 minutes. Cool and test before serving.

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Apple & Pear Dessert

2 cooking apples
1 pear
1 egg yolk
1/2 tsp lemon juice
1 tsp brown sugar
1 tsp of water or apple juice
dash of cinnamon

1. Peel, remove core and dice the apples and pear into small pieces.
2. Add the lemon juice and water (or apple juice) Simmer on low in a small saucepan until soft, about 20 minutes.
3. Mash or puree the fruit.
4. Wisk in the egg yolk and sugar until smooth.
5. Bake in oven at 350 degrees for 15 min or until set. Cool before serving.

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Sweet Chicken Stew

1/4 lb. ground chicken (you can use boneless breast cut in cubes if you are going to puree it)
1 cup water
1/2 cup zucchini, peeled and chopped
1/2 cup apple, peeled and chopped
1 carrot, peeled and chopped
1/2 cup peas
1 tsp. ketchup
1 cup milk or formula

1. Bring water and chicken to a boil. Cook and stir for 2 minutes.
2. Add all ingredients except milk.
3. Bring to a boil, cover and simmer 10 to 15 minutes, until vegetables are soft. Stir in milk. Mash or puree to desired texture.

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Chicken and Rice Dinner

1/4 lb. ground chicken (you can use boneless breast cut in cubes if you are going to puree it)
1/2 cup peeled and chopped zucchini
1/2 cup sweet potato or yam, peeled and chopped
1/4 frozen, fresh, or canned corn
1/2 tsp. parsley
1 cup long grain, enriched rice
3 cups water

Boil chicken in water for 2 minutes. Add remaining ingredients. Reduce heat, cover and simmer 30 minutes or until vegetables are soft. Mash or puree

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Scrambled Eggs with Cheese

2 eggs*(for babies under 12 months, just use the egg yolks)
2 tbs formula or milk
2 tbs shredded mild cheddar or american cheese
1/2 tsp butter

1.) Whip the eggs & milk until foamy. Add cheese.
2.) Add the butter to a small frying pan and allow to melt and cover the bottom of pan. Cook the mixture in pan over medium heat for about 4 minutes. Stir constantly to keep the eggs moist and not crispy.
3.) Cool to warm & serve.

* Ask your pediatrician if your baby is ready for eggs. . . Babies can have egg yolks from 10 months, but they can't fully digest the whites, so leave these out until your baby is a year old. For your babys first feedings give a very small portion to make sure allergies wont develop. Eggs contain all 22 amino acids bodies need for new tissue growth, the clotting or blood and antibody formation, and are a very good source of protein. Eggs are a good supplement if your baby wont eat meats yet.

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Chicken and Broccoli Supreme

1 large boneless skinless chicken breast
1 bag frozen broccoli flowerettes
1 can chicken broth, no salt added
1 can cream of chicken soup, no salt added
infant rice cereal

Cook chicken, broccoli and zucchini in unsalted chicken broth for about an hour simmered on low heat.
Add cream of chicken soup and process in blender (or mash with potato masher for older babies).
Add rice cereal (or mashed potato flakes) to desired consistency.
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Chicken Stew

1 medium potato, peeled and chopped
1 cup of Water
¼ lb. ground chicken (you can use boneless breast cut in cubes if you are going to puree it)
1 carrot, peeled and chopped
½ cup yellow squash or summer squash peeled and chopped
¼ cup prepared barley (see instructions on the package for preparation)

Bring chicken and water to a boil.
Cook and stir for 2 minutes.
Add vegetables. Cover, reduce heat and simmer for 15 minutes. Add prepared barley.
Mash or puree, depending on desired consistency. Don't be afraid to season it mildly with salt or herbs for older babies.

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Tomato Pasta

1 tbs margarine
1/4 cup cheddar or mild cheese, finely grated
1 large tomato, skinned, seeded & chopped
1 teaspoon baby rice
1 tablespoon cottage cheese
1/2 cup Small Pasta Shapes

Cook the pasta according to directions on package.
Melt the margarine in a saucepan, add tomato and cook over a low heat for 2 minutes.
Remove the pan from the heat,
Add the cheeses and allow to melt into a sauce. Finally stir in the baby rice.
Pour the sauce over cooked pasta and serve.

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Spinach Pasta

1/2 cup spinach, trimmed
1/4 cup mild cheese (Cheddar, Jack, Gouda), grated
1/4 cup uncooked small-shaped pasta
2 tablespoons milk/formula

Boil the spinach in a little water for about 5 minutes until tender, at the same time, cook the pasta according to direction on the package.
Once the spinach is cooked press out all the excess water.
Combine with cheese, pasta and milk and blend to make into a puree or chop for older babies.

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Baby's Fish

1 fillet (around 1/2 cup) of any fish (cooked, or use a small can of tuna in water)
1/8 cup of milk
1 tbsp melted butter
1/8th cup cooked mashed peas
1/8th of a cup of cooked mash carrots
1/8th of a cup of cooked mashed potatoes

When cooking the veg you can put them all in a colander above a saucepan and cook together for about 10- 15 minutes).
Place all the ingredients into a blender and puree as required, or just place in a bowl and mash. Serve or refrigerate as required.

You should only serve fish to your baby once a week to limit the amount of Mercury. Freeze individual portions to use later.

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Cheesy Mush

1/8TH CUP MILK OR FORMULA
1/2 CUP OF COTTAGE CHEESE
1/3RD CUP OF CREAM CHEESE
1/8TH OF A CUP OF SHREDDED MILD CHEDDAR
1/4 CUP COOKED PEAS (STILL WARM)
1/8TH CUP OF WELL COOKED CARROTS (STILL WARM)

BLEND OR MASH UNTIL REQUIRED CONSISTENCY IS ACHIEVED.
SERVE OR REFRIGERATE.

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12 MONTHS+

Fruit Bake

A peeled apple or banana
1 tsp of honey or sugar (optional)
1 egg

Thinly slice a peeled apple or banana and arrange it in the bottom of a greased oven dish. Sprinkle 1 teaspoon (optional) of honey or sugar over the fruit.
Pour 1 well-beaten egg over it.
Cover with aluminium foil and bake in a slow oven on gas mark 2 (300°F, 150°C) for about 30 minutes.
Remove the foil after 15 minutes to allow the top to brown lightly.

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Toasted Sandwiches

Sandwich two pieces of toast together with various fillings, or you can use a toasted sandwich machine.

FILLINGS

Sliced tomato and parsley
Baked beans and sliced sausages
Fried egg
Various sandwich fillers that are milk/lactose free ? Don?t forget to check the labels.
Fried mushrooms
Corned beef

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Jacket Potatoes

FILLINGS

Baked beans with chopped up sausage
Cooked chicken chunks mixed with sweetcorn
Tuna and cucumber
Egg (hard boiled and mashed)
Bolognaise sauce
Ratatouille
Spaghetti hoops
Mushrooms in a milk free white sauce
Chicken chunks and mushrooms in a milk free white sauce
Coleslaw (check ingredients)

Scrub potatoes well and prick them with a fork.
Rub a little vegetable oil into their skins and bake in a preheated oven at gar mark 7 (220°C, 425°F) for 1-1½ hours.

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Sandwich Fillers

Cooked chopped chicken and tomato
Tuna and cucumber
Banana and smooth peanut butter
Chicken and sweetcorn
Egg (hard boiled and mashed)
Turkey and cranberry sauce
Marmite
Marmalade
Jam/lemon curd
Corned beef and sandwich pickle

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Pancakes

120g (4oz) plain flour
1 egg, lightly beaten
300ml (½ pint) baby?s usual milk
Vegetable oil for frying

Sift flour into a bowl.
Add the egg then gradually add half of baby?s usual milk, beating well to make a smooth batter.
Beat in the remaining milk.
Heat a little vegetable oil in the frying pan.
Pour in a little batter and tilt the pan so the batter covers the base. Cook until the underside is golden, then turn and cook the other side.
Repeat until all the batter has been used.

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thanks chopper im gonna print some of these out for my sister for her little one