If you’re looking for some inspiration for what to feed your little one, author and food expert Annabel Karmel shares a few of her favourite healthy weaning recipes for your baby!
Are you approaching your baby’s foodie milestone? If you’re about to start weaning then an exciting journey of food discovery awaits your baby. To ensure you’re well prepped leading children’s cookery author and food expert Annabel Karmel has shared a few of her favourite recipes (all suitable for freezing!) from her brand new Baby & Toddler Recipe App to get baby off to the very best start!
Red Lentil, Carrot & Apple Puree
Lentils are a fantastic nutrient dense food for babies whether you’re a meat eating family, vegetarian or vegan – they are so versatile (and affordable!)
Red lentils in particular are sweet, soft and smooth so a great early weaning food. Plus, this puree uses delicious seasonal ingredients to brighten a dull winter’s day.
Prep: 5 minutes
Cook: 25 minutes
Makes: 4-6 portions
Ingredients
- 10ml oil (vegetable, rapeseed, olive)
- 100g onions, chopped
- 130g carrots, peeled and diced
- 130g parsnip, peeled and diced
- 50g apple, peeled and diced
- 25g red lentils
- 150g passata
- 250ml vegetable stock
Method
- Heat the oil in a saucepan.
- Add the onion, carrot, parsnip and apple and fry for 5 minutes.
- Add the lentils, passata and stock.
- Bring up to the boil, cover with a lid and simmer for 20 minutes.
- Blend the mixture to the desired consistency for your baby.
Baby Cottage Pie with Sweet Potato Mash
Who doesn’t love a cosy cottage pie on a cold winter’s night? The ideal recipe to batch cook, this baby-friendly cottage pie is sure to be a hit with the whole family!
Plus, lean beef is packed with all-important iron which is a critical nutrient to include in your baby’s diet from six months – an all-round dinner winner.
Prep: 20 minutes
Cook: 1 hour
Makes: 4 portions
Ingredients
(Beef and Veggie Filling)
- 1 tbsp oil (vegetable, rapeseed, olive)
- ½ red onion, finely diced
- ¼ red pepper, finely diced
- 1 small carrot, peeled and finely diced
- 50g mushrooms, diced
- 200g lean minced meat
- 2 tbsp plain flour
- 2 tsp tomato puree
- 300ml unsalted beef stock
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 2 bay leaves
- 25g peas
(Topping)
- 100g sweet potato, peeled and diced
- 400g white potato, peeled and diced
- Small knob of unsalted butter or plant-based spread
- 1 tbsp milk
Method
- Heat the oil in a saucepan. Add the red onion, pepper, carrot and mushrooms. Fry over a high heat for 3 minutes. Add the mince and fry until browned. Add the flour, tomato puree and blend in the stock, thyme, and bay leaves.
- Bring up to the boil, cover and gently simmer for 40 minutes until the beef is tender. Remove the bay leaves and add the peas.
- Spoon into 4 ramekins.
- To make the mash. Cook the potatoes in boiling water for 12 to 15 minutes. Drain and mash with the butter and milk. Spread over the top of the filling in the ramekins.
- Cook in an oven preheated to 180˚C fan / 350˚ F / Gas Mark 4 for 15 minutes until lightly golden on top.
Salmon and Squash Chowder
Ideally, you should include two portions of Omega 3 essential fatty acids such as oily fish in your baby’s diet a week. So, you can tick one portion off with this warming one-pot weaning wonder which is packed with omega 3-rich salmon.
Prep: 10 minutes
Cook: 20 minutes
Makes: 4-6 portions
Ingredients
- 20g unsalted butter or plant-based spread
- 1 onion, chopped
- 100g squash, peeled and diced
- 3 tbsp plain flour
- 400ml unsalted vegetable stock
- 200ml milk
- 200g salmon fillet, skinned and diced
- 10g Parmesan cheese, grated (optional)
- 50g tinned sweetcorn
- 2 tsp chives, chopped
- 50g baby pasta shells
Method
- Melt the butter in a saucepan. Add the onion and squash and fry for 2 to 3 minutes. Add the flour and stir for a few seconds. Blend in the stock. Bring up to the boil, stirring until thickened. Simmer for 5 minutes.
- Add the milk and bring up to the boil. Add the salmon, cheese (if using), corn and chives and simmer for 3 to 4 minutes.
- Meanwhile, cook the pasta in boiling water according to the packet instructions. Drain and add to the chowder.
Spinach & Sweetcorn Pancakes
It’s never too early to introduce the joy of pancakes to your baby! A great first finger food from six months and these are packed with veggies too!
Prep: 10 minutes
Cook: 15 minutes
Makes: 25-30 pancakes
Ingredients
- 75g baby spinach
- 75g tinned sweetcorn
- 75g self-raising flour
- 1 tsp baking powder
- 2 eggs
Method
- Wilt the spinach in a frying pan. Drain and squeeze out as much liquid as possible.
- Spoon the spinach and sweetcorn into a processor. Whiz until finely chopped. Then add the remaining ingredients, and whiz again until smooth.
- Heat a little oil in a frying pan. Fry spoonfuls of the mixture for 2 to 3 minutes on each side until lightly golden and set in the middle.
Read More:
- This is how Much Kids’ Packed Lunches Have Changed Over the Years
- How to Throw the Ultimate Kids’ Halloween Party
- The Benefits of Play-Based Learning
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