Baby London’s new early foods expert Ashley Campion is a super-nanny from a super foodie background, aiming to bring the fun back into cooking for little ones. Here’s sneak peek at her recipes from our Sept/Oct issue….
GARDEN PURÉE
TEENY WEENY 6-8 MONTHS
Ingredients
• 2 large organic carrots • 2 medium organic parsnips • 2 cups of organic garden peas
(You may need to double ingredients if you are going on to the progression stages of this recipe)
Method
1 Cut the carrots and the parsnips into 1cm cubes, and cook them in the steamer for 15 to 20 minutes or until they are just tender
2 Boil some water (or use the water in the steamer) add the peas and cook until tender, then drain
3 Blitz each of the vegetables separately in a liquidiser, adding a few tablespoons of boiled water, if it is needed, to create a rough purée mixture
4 Layer in dishes and leave to cool so that it reaches room temperature before you serve
GARDEN BOLOGNESE |
| TINY BOPPERS 12-24 MONTHS Ingredients• 1 finely diced organic red onion
• 1 clove of crushed garlic
• Splash of rapeseed oil• 250g very lean organic minced meat • 1 tin chopped tomatoes• 1 tbsp of tomato paste
• 1 cup of the steamed vegetables from Teeny Weeny recipe• 1 tbsp of ripped basilOptional
• A little cooked quinoa or brown bread and mild cheese Method 1 Cook the onion and garlic in the oil over a low heat until soft, add the mince and leave on a medium heat until it’s brown, while stirring occasionally 2 Add the chopped tomatoes, tomato paste and vegetables. Leave on a low heat to simmer for 15 to 20 minutes 3 Sprinkle in the basil and leave to rest for five minutes before serving 4 Quinoa with a teaspoon of butter melted into it can round off this meal
For more of Ashley’s recipes see the Sept/Oct issue of Baby London. Out 22 Aug. She can also be found at mybaba.com [xyz-ihs snippet=”Article-Share”] |
