Recipes: More lumpy and soft foods (starting to self feed)

Contains

Cow’s milk, egg

Ingredients

• 1 tablespoon oil
• 1 teaspoon crushed garlic
• 2 medium zucchini, finely chopped
• 2 florets of cauliflower, finely chopped
• ½ cup water
• ½ cup dry pastini or risoni ‘baby’ pasta
• 200g thickened cream
• 1 egg, lightly beaten
• 2/3 cup grated cheese

Method

1. Heat oil in a pan and then fry garlic for 30 seconds.
2. Add finely chopped vegetables and cook together for 2 minutes or until soft.
3. Add cream to the vegetable mix and cook for about 5 minutes. You can thin this mixture with a little milk or water if it becomes too thick.
4. Meanwhile, cook pasta as per packet instructions, drain and add to the cream and vegetable sauce. Stir well.
5. Add the lightly beaten egg and cheese to the hot mixture and stir well to cook the egg.

Notes

• You might like to try other vegetables such as finely chopped spinach and carrot or peas.
• Shredded cooked chicken can also be added.

Contains

Cow’s milk, fish, wheat

Ingredients

• 1 leek, sliced or ½ a small onion
• 2 medium potatoes, peeled and cubed
• 1 tablespoon butter or margarine
• 1 x 160g tinned tuna in oil, drained
• 50g baby spinach, roughly chopped
• 1 tomato, roughly chopped
• 50g cheddar cheese, grated

Couscous

• 1 cup couscous
• 1 tablespoon butter or olive oil (optional)
• 1 cup water

Method

1. Place leek (or onion) and potato into a saucepan. Cover with water.
2. Bring up to the boil and simmer for 15 minutes until tender. Drain and mash.
3. Melt the butter in a saucepan. Add the spinach and stir until wilted. Add the potato, leek and the remaining ingredients.
4. Stir together until the cheese has melted.
5. Prepare couscous according to packet instructions.

Contains

Cow’s milk, egg

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red capsicum, seeded and diced
• 2 garlic cloves, finely chopped
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 can whole peeled tomatoes
• 6 large eggs
• 1 small bunch fresh coriander, chopped
• 50g cheddar cheese, grated

Method

1. Heat olive oil in a pan on medium heat. Add the capsicum and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook for 1 minute.
3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Bring the sauce to a simmer.
4. Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are well cooked.
5. Garnish with chopped coriander

Contains

Cow’s milk, tree nuts

Ingredients

• ½ cup Greek-style yoghurt
• 1 teaspoon crushed garlic
• 1 teaspoon crushed ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 600 g chicken thigh fillets, cut into 3cm pieces
• ½ cup raw cashews
• 1 tablespoon vegetable oil
• 20g margarine or butter
• 1 brown onion, thickly sliced
• 410g can tomato puree
• ½ cup chicken style liquid stock
• ½ cup thickened cream
• Rice, to serve
• Coriander, to serve

Method

1. Place yoghurt, garlic, ginger, cumin, coriander, and garam masala in a dish. Add chicken and stir to coat. Cover and refrigerate for 2 hours.
2. Steam the rice.
3. Place the cashews and 1 ½ cups of water into your blender or food processor and blend on high until completely smooth. Pour into a bowl and set it aside.
4. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened.
5. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour.
6. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
7. Stir in cream. Simmer for a further 5 minutes or until heated through.
8. Serve with steamed rice and coriander leaves.

Notes

• If you do not have a high-powered blender, soak the cashews in water for a few hours. Rinse and discard the soaking water before you blend.

Contains

Soy

Ingredients

• 300g soft tofu
• 250ml (1 cup) water
• 6 medium potatoes, peeled and diced
• 4 sticks of celery, finely sliced
• 1 garlic clove, (crushed) or ½ tsp of minced garlic

Method

1. In a small saucepan bring water to the boil and then add garlic and chopped celery.
2. Reduce heat and simmer for 10 minutes until celery is soft. Don’t drain.
3. Meanwhile, place diced potatoes in a soup pot and cover with water. Boil potatoes for 20 minutes or until soft.
4. In a blender, mix the celery and soft tofu until smooth.
5. Drain and mash the potatoes. Mix in the tofu and celery mixture

Notes

• For an interesting twist, you can pour or shape these mashed potatoes into moulds and fry them lightly in olive oil. Suitable for older children (10-12 months or older).

Contains

Peanut

Ingredients

• 250g skinless roasted unsalted peanuts
• 1 small onion, coarsely chopped
• 1 fresh bay leaf
• 1½ tablespoons white vinegar
• 2 teaspoons garlic infused olive oil

Method

1. Combine peanuts, onion, bay leaf and 2 ½ cups of water in a small saucepan.
2. Bring to a simmer and cover with a lid.
3. Reduce to a low heat and simmer until peanuts are tender – this will take about an hour.
4. Remove the bay leaf and process peanut mixture in a food processor or blender until smooth with vinegar and olive oil. You can add more water or oil if it appears too thick.
5. Serve with pureed pumpkin or mashed potato.

Contains

Cow’s milk, wheat, tree nuts and/or peanut

Ingredients

• 3 apples, peeled and cut into thick slices
• 260g rhubarb, cut into 2 cm chunks
• 2 teaspoons sugar (brown or white)
• 1 teaspoon ground cinnamon

Topping ingredients

• 100g plain flour
• 50g margarine or butter
• 2 tablespoons sugar (brown or white)
• 1 tablespoon rolled oats
• 2 tablespoons almond meal or 2 tablespoons finely crushed peanuts
• pinch of ground ginger
• pinch of salt

Cashew cream, to serve (optional)

• 1 cup (150g) raw cashews
• 1 tablespoon lemon juice (optional)
• ½ cup (120ml) water

Method

1. Preheat the oven to 200°C.
2. Put the sliced apples in a saucepan with the sugar.
3. Heat gently for 4-5 minutes until the sugar caramelises slightly.
4. Add the rhubarb, reduce the heat and cook gently for 4-5 minutes until the rhubarb and apple are both softened.
5. Place the topping ingredients in a food processor bowl and mix to fine crumbs.
6. Put the fruit in a big dish and sprinkle on the topping. Bake for 25-30 minutes until the top is golden.
7. Place the cashews and ½ a cup of water into a blender or food processor and blend on high until completely smooth.
8. Pour into a bowl and set it aside. Serve with cashew cream or dairy cream.