Weaning with Annabel Karmel Part 1


Introducing your baby to the wonderful world of food is a big milestone. And with different tastes and textures to discover…

it can often be tricky to know where to begin with weaning. Just like many mums, I didn’t quite know where to start when I first began weaning my son. The process felt quite daunting, but I decided to roll up my sleeves and get experimenting in the kitchen. I am so glad I did, it is a wonderful, exciting experience and you will be surprised at the flavours your little one will enjoy.

From their very first tastes at six months or so, to exploring new flavours and textures, here are a variety of weaning recipes that are guaranteed to tantalise their taste buds.

Blueberry, Pear and Banana Purée

Suitable from 6 months • Makes 3 portions

You usually add banana to this recipe but if you fancy something different why not try blueberry, pear and peach? If the purée is very runny you can thicken it with some baby cereal or some crushed rusk.

2 pears, peeled and diced
150g blueberries
1 banana, sliced

Put the pears and blueberries into a saucepan.
Simmer for 5 minutes until soft. Add the banana and blend until smooth.


Mini Vegetable Balls

Suitable from 9 months • Makes 24 veggie balls

Full of natural flavour, this is a fantastic way to pack in a variety of nutritious vegetables in an easy-to-eat snack. What children can’t see they can’t pick out, and my kids loved grazing on these mini vegetable balls when they were young. If you want to get ahead for those busier days, simply freeze them on an open tray and transfer to a container, separated with layers with greaseproof paper. They can easily be reheated in the microwave.

2 carrots, peeled and grated
1 small courgette, grated
75g butternut squash, peeled and grated
1 onion, peeled and finely chopped
½ tbsp chopped fresh thyme
50g mushroom chopped
50g parmesan, grated
150g breadcrumbs
1 small egg, beaten
1 ½ tbsp tomato ketchup, plus extra to serve
1 tsp soy sauce
A little plain flour
2 tbsp olive oil

Put the grated carrots, courgette and squash into a clean tea towel or muslin cloth and squeeze out as much liquid as possible. Tip into a mixing bowl and add all the remaining ingredients except the flour and the olive oil. Stir to combine and, using damp hands, shape the mixture into 24 little balls. Put the flour on a plate and roll the ball in it to coat. Heat the oil in a larger frying pan. Add the balls and fry for about 5 minutes or until lightly browned. You may need to do this in batches depending on the size of your pan. Allow to cool a little – you can serve with ketchup.

Don’t forget to stay tuned for part two x

Untitled-5Annabel Karmel’s Quick & Easy Weaning is out now.
Ebury Press | £9.99
Filled with 100 fast, tasty and nutritious recipes, planners and feeding guides, Annabel is on hand to help give your baby the best start.
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