Family Time Mum
Spring Baby Foods
Now that spring is almost here, there is also an abundance of new fruit and vegetables arriving in our gardens and shops which will provide excellent tasty meals for your little ones. Here are a few of our favourites:
Wash and chop ¼ head of broccoli; peel, core and chop a large Bartlett pear. Add to a steamer basket and put over a medium pan of boiling water. Cook for seven minutes. Remove the broccoli and pear and blend in a food processor until the correct consistency for your baby.
Preheat the oven to 180 C / Fan 160 C / Gas 5. Core, peel and quarter two pears and cut 1 small pink rhubarb stem into 2 cm pieces. Place both in a roasting tin and mix with a few drops of vanilla extract; add 2 tbsp of water and then place in the oven and roast for 25-30 minutes until the fruit is tender. Allow to cool then blend until smooth.
This potato-based purée is a brilliant way of introducing omega-3-rich fish into baby’s diet! Heat the oven to 200C / Fan 180 C / gas 6. Wrap a medium baking potato in foil and bake in the oven for about an hour or until cooked. Wrap a small piece of fish fillet in foil – 150 g of haddock or cod is best – and cook for about 15 minutes until opaque and cooked through. Meanwhile, bring a pan of water to the boil and cook the cauliflower until tender. Once cooked, halve the potato and scoop out the filling. Flake the fish, being careful to remove any bones and discard the skin. Drain the cauliflower, add to the potato and fish then blitz with a blender until it is the right consistency for baby. Add a splash of milk or knob of butter if required.
Simply take ½ a small ripe avocado and scoop the flesh into baby’s bowl. Add ½ a small ripe banana and mash together until it is the consistency your baby is used to. You could also add a spoonful or two of natural yoghurt too – this is bound to go down a treat!
This is rich in protein, iron and fibre and easy to make. Thoroughly rinse 50g of red split lentils and peel 375 g of sweet potatoes and cut into chunks. Melt a knob of butter in a pan, then add the lentils and sweet potatoes to the pan and add enough water to just cover them. Bring to the boil, then cover the pan and simmer for 15 minutes or until the lentils and sweet potatoes are tender. Drain and then mash together. Again, add a spoonful or two of natural yoghurt for extra protein.