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Oscars Delight |
This recipe is named after Oscar from Sesame street. You child may
love it if you tell them this.
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MAKES 10 PORTIONS
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175g/6oz courgettes, trimmed,
washed & sliced |
100g/4oz cauliflower florets |
75g/3oz broccoli, cut into
florets |
25g/1oz cheddar cheese, grated |
1 egg yolk |
Steam the vegetables for 7 minutes until tender, then purée with the
cheese and egg yolk. Bake in a greased dish at 350°F(180°C)Gas 4
for 15-20 minutes.
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Gratin Of carrots |
You could also try this recipe with celery or fennel
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MAKES 6 PORTIONS |
1 egg |
100g/4oz carrots |
120ml/4floz milk |
40g/1½oz Gruyére
cheese |
½ teaspoon fresh
tarragon |
a little margarine |
Make a carrot purée,click here, then add the remaining ingredients
and bake as in the recipe above for 10-15 minutes.
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Lentil and Vegetable Purée |
This makes a delicious purée. Lentils are an excellent source of
protein and are very easy to cook.
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MAKES 10 PORTIONS |
1 medium onion,
finely chopped |
oil or margarine for
cooking |
50g/2oz split red
lentils |
75g/3oz celery,
trimmed & chopped |
100g/4oz carrots,
peeled & chopped |
600ml/1 pint vegetable
stock(click here) |
Fry the onion, celery and carrot in a little oil for about 10 minutes
until tender. Add the lentils and pour over the stock or water.
Simmer covered, for 20 minutes. Make into a purée in a blender or
put through a mouli.
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Multi-Coloured Casserole |
babies love the bright colours and miniature size of these
vegetables. It makes eating fun, and is a good lesson in finger
control.
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MAKES 6 PORTIONS |
25ml/1floz olive oil |
4 shallots, peeled & finely chopped |
1 red sweet pepper, seeded &
finely chopped |
150g/5oz frozen peas |
275g/10oz frozen sweetcon |
100g/4oz cheddar cheese, grated |
1 tablespoon finely chopped parsley |
Heat the oil in a frying pan, add the shallots and red pepper and
cook for 3 minutes. Meanwhile cook the peas and sweetcorn in
boiling water for about 4 minutes, then drain. Put the vegetables
into an ovenproof dish, sprinkle with the cheese and parsley and
bake in the oven preheated to 350°F(180°C)Gas 4 for 15 minutes.
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Cabbage Surprise |
This is a delicious recipe and very simple to prepare. It makes a
great lunchtime meal for the whole family.
|
MAKES 6 PORTIONS |
25g/1oz brown rice |
a little margarine or oil |
75g/3oz cabbage, shredded |
50g/2oz cheddar cheese, grated |
1 tomato, skinned, seeded & chopped |
Cook the rice in water until quite soft.approx 25 minutes. Boil the
cabbage in water for about 5 minutes or until tender. Sauté the
tomato in alittle margarine, add the well drained cabbage and
continue to cook for a further 2 minutes. Stir in the grated cheese
and cook over a low heat until all the cheese has melted. Mix the
cabbage, tomato and cheese together with the cooked rice and chop
into small pieces.
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Vegetables in Cream Sauce |
MAKES 12 PORTIONS |
100g/4oz cauliflower florets |
1 carrot, peeled & thinely sliced |
50g/2oz podded peas |
100g/4oz cougettes, washed &
sliced |
Cheese Sauce |
25g/1oz margarine |
1½ tablespoons plain flour |
120ml/4floz milk |
40g/1½oz cheddar cheese, grated |
Steam the cauliflower and carrot for 6 minutes, then add the peas
and courgettes and cook for a further 4 minutes. For a young baby
cook the vegetables until they are soft.
Meanwhile make the cheese sauce in the usual way.(click here).
Mash, chop or purée the vegetables with the sauce.
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Green Fingers |
French beans make great finger food and they are especially good
with this tasty tomato sauce. To make them more appealing to your
baby, arrange them in a pattern on the plate.
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MAKES 5 PORTIONS |
1 small onion, finely chopped |
2 medium tomatoes, skinned |
a little margrine |
½ tablespoon tomato paste |
175g/6oz french beans,
trimmed |
25g/1oz Gruyére cheese, grated |
Sauté the onion in a little margarine for about 4 minutes until soft
but not golden. Meanwhile steam the beans for 6-8 minutes until
tender. Seed and chop, mix them with onions, tomato paste and
cheese. Pour the sauce over the beans or chop coarsely.
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