Thursday, January 8, 2015

Baby Meals

Cheese Sauce (from 6 months)

15g butter
1 tablespoon plain flour
45g grated Edam or other mild cheese
150ml milk, heated

Melt butter in a saucepan and add flour. Stir with wooden spoon for one to two minutes then gradually add hot milk, stirring until sauce thickens. Remove from heat, add cheese and stir to melt.

This sauce has a variety of uses:
  • Pour over steamed diced vegetable mixes, such as potato, pumpkin, parsnip and peas; or beans, carrot, cauliflower; or sweet potato, corn and broccoli.
  • Mix with minced cooked chicken, mushrooms and parsley as a sauce for pasta.
  • Mix with drained canned tuna in brine, cooked potato pieces and cooked diced beans for a warm salad.

Steamed fish puree with pureed green vegetables (from 6 months)

1 small (150g) fish fillet
1 medium (200g) potato, chopped coarsely
1medium (120g) zucchini, chopped coarsely
300g spinach, trimmed

Remove any  bones or skin from fish. Place in steamer basket; cook, covered, over pan of simmering water about 5 minutes or until cooked through. Blend or process with a little breast milk, formula or cooled boiled water until of desired consistency. Meanwhile, boil, steam or microwave vegetables until tender; drain,blend or process until smooth. If necessary stir in a little breast milk, formula or cooled boiled water untilyou obtain the desired consistency.

Zucchini and corn pasta (from 6 months)

20g butter
1 small (50g) tomato,peeled, chopped finely
1small (90g) zucchini, grated coarsely
1/3 cup (60g) risoni
2 tablespoons creamed corn

Melt butterin  small pan; cook tomato and zucchini, stirring, until vegetables are tender. Meanwhile, cook risoni inmedium pan of boiling water, uncovered, until tender; drain. Combine warm risoni and vegetable mixture with corn in small bowl.

Pumpkin risotto (from 9 months)

1/4 onion, finely chopped
1/2 teaspoon olive oil
75g pumpkin,peeled and chopped
60ml milk
250ml chicken stock
60g arborio rice
15g butter
grated cheese

Fry onion in oil until soft, add pumpkin and milk and simmer until pumpkin is tender. In a saucepan bring stock to the boil and add rice. Allow simmer gently until soft, stirring occasionally and extra stock to rice. Stir pumpkin mixture and butter into rice and serve with grated cheese.