your favourite recipe for baby food?

[Becbabe]

Hi chefs,

I know babies don't need fancy recipes but I do like to cook!

What is your favourite recipe for giving to your baby?

I like giving her one pot things that have protein & vegies all in one, cooking a heap on the weekend then freezing.

So what do you think?

Thanks!
Bec.

[jordy&steph'smumma]

I found all these recipes in a baby and toddler cookbook I got from the library. I haven't tried them all yet but the pics look yummo.
Hope it helps.

Kylie


RASPBERRY - FILLED MUESLI MUFFINS

Canola oil spray
1 cup/125g SR flour
3 Tbs brown sugar
1/2 cup/125ml milk
60g butter, melted
1 egg lightly beaten
2 Tbs raspberry no added sugar fruit spread
2 Tbs natural (untoasted muesli)

Preheat oven to 200oC. Lightly spray 12 mini muffin holes with cooking spray.
Sift the flour into a bowl, stir in the sugar and make a well in the centre.
Whisk together the milk, butter and egg, pour into the well and mix until just combined (the mixture should still be lumpy).
Divide half the mixture between the muffin holes. Spoon a little raspberry jam into the centre of each hole and toip with the remaining muffin mixture.
Sprinkle with muesli and bake for 15 minutes or until the muffins have risen. Set aside for 15 minutes to allow the filling to cool before serving.

Makes 12

Freeze the muffins in an air tight container or sealed plastic bag for up to a month.


CHEESY BAKED BEAN BREAD CUP

1 thick slice of bread crusts removed.
2 ts olive oil
100g baked beans
1 Tbs grated cheddar cheese

Preheat oven to 220oC.
Brush both sideds of bread with olive oil and press into a 1/2 cup capacity muffin hole.
Bake for 10 minutes or until the bread is crisp and golden.
Heat baked beans in a pan until just warm.
Spoon the baked beans into the cup and sprinkle with greated cheese.

Serves 1


OATMEAL AND SULTANA COOKIES

125g butter or margarine
1/2 cup (115g) firmly packed brown sugar
1 egg, lightly beaten
1 ts vanilla essence
1 cup (125g) plain flour
1 ts baking powder
1 cup (125g) fine oatmeal
1 cup (160g) sultanas

Preheat oven to 180oC. Line 2 baking trays with baking paper.
Beat the butter and brown sugar in a bowl until light and creamy.
Add the vanilla and egg and beat until combined.
Sift in the flour and baking powder and mix to combine.
Add the oatmeal and sultanas and mix to form a soft dough.
Roll tablespoons of the mixture into balls. Place on the prepared trays and flattedn slightly.
Bake for 20-25 minutes or until golden.

Makes 20


CHICKEN NUGGETS WITH SWEET POTATO STARS

1 small skinless chicken breast
1 egg, lightly beaten
1/2 cup cornflake crumbs
1 small orange sweet potato, peeled
olive oil spray

Preheat oven to 200oC. Line 2 baking trays with baking paper.
Cut the chicken into bite size pieces.
Dip the chicken into the beaten egg, toss to coat in the cornflake crumbs and place on one of the trays.
Cut the sweet potato into 1cm thick slices and use a star shaped cutter to cut out stars.
Place them on the second tray.
Lightly spray the nuggets and potato stars with olive oil spray.
Bake the potato stars for 10 minutes then add the nuggets and bake a further 10-15 minutes, or until the nuggets are tender and swwet potato is soft.

Serves 1-2

CHICKEN NOODLE OMELETTE

1/2 packet of 2 minute noodles
1 egg, lightly beaten
1 tbs milk
1 tbs grated cheese
2 tbs frozen peas and corn, thawed
10g butter or marg
2 tbs shredded bbq chicken

Cook the noodle in a pot of water for 2 minutes or until soft. Drain well.
Whisk together egg, milk, chhese, peas and corn, then add the nnodles.
Melt the butter in a non stick pan. Add the egg mixture, top with the chicken and cook for 3-5 minutes or until just set.
Fold the omelette in half and slide onto a plate
Eat hot or cold with salad.

Serves 1-2

CHEESY RISSOLES

400g lean beef mince
1 small onion, grated
1 small carrot, grated
1 small zucchini, grated
2 tbs tomato sauce
1 tbs bbq sauce
1/2 cup grated cheese
2 tbs palin flour
1/2 cup dry breadcrumbs
2 tbs oil

Put the beef, onion, carrot, zucchini, tomato sauce, bbq sauce, cheese and flour in a bowl and mix to combine.
Shape the mixture into 8 flat patties. Roll each patty in the breadcrumbs and palce on a tray.
Refrigerate for 15 minutes or until firm.
Heat the oil in a fry pan. Cook the patties in batches for 5-7 minutes on each side or until crisp and golden brown and cooked through.
Drain on absorbent paper.
Serve with tomato sauce and vegetables.

Makes 8

The rissoles can be frozen up to a month before they are cooked.


STEWED PEARS AND APRICOTS

2 medium pears, peeled, cored and chopped
6 dried apricot halves
2 cups water

Put pears, apricots and water into a pot and bring to boil.
Reduce the heat cover and simmer for 15 minutes or until pears are very soft.
Remove from heat and set aside to cool slightly.
Drain the pears anbd apricots and puree in a blender until smooth.

Makes 1 cup

You can use apples or peaches instead of pears.
Or canned pears in natural juice.
Chill the cooled liquid and serve a a drink.

CREAMY BANANA RICE

2 cups milk
1/2 ts vanilla essence
1/4 cup arborio rice
2 medium ripe bananas, mashed
1 tbs sultanas, finely chopped

Put the milk into a pot, add the vanilla and heat until it is just about to boil.
Add the rice and stir for 1 minute or until the mixture returns to the boil.
Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the rice is tender.
Stir in the banana and sultanas.
Set aside to cool slightly before serving.

Serves 2-4

Serve any leftover in the fridge in an airtight container.
Serve hot or cold.

[cgaunt01]

I have a couple of favs that are real easy to make and that my DD loves:

Peachy Apple Jelly

1 tablespoon geltaine powder
1 and 1/2 cup unsweetend fruit juice (i use golden circle baby apple juice)
3/4 cup peaches, pureed or mashed (i use tinned in natural juices)

1. Sprinkle the gelatine over 1/2 cup of cool water in a saucepan. heat through
2. add the juice then heat through again
3. remove from heat and pour into mixing bowl.
4. let it thicken for a few minutes and then add the peaches.
5.Give it a good stir and then pour into small containers, cover and put in fridge to set...

I also make baby shepards pies by making up the mince mixture (just cook mince with some grated veggies) and the mash spuds, and then using a muffin tray to freeze them in. They are the perfect size, and can be made in a big batch.

Another good one is tuna mornay. Ill have to hunt down the recpie, so if anyone wants a good baby one, let me know...

[Becbabe]

Wow, thanks guys. She's not quite ready for finger food yet, most of her stuff is either mashed by fork or cut into tiny bits by me. But I will definitely keep those ones to hand for the months ahead! Kylie, those look so yummy - maybe I'll get some practice in by cooking them for me & DP in the meantime :D

I'd love the baby tuna mornay recipe if you've got time to look for it. How long does the jelly keep in the fridge?