Taken from Organix website:
Stage one recipes (6 months onwards)
Pear & Apple Puree with Baby Rice
Makes 6-8 servings
Suitable for freezing
Keeps up to 24 hours in fridge
Ingredients
1 ripe pear peeled and cored
1 apple, peeled and cored
1 tbsp baby rice
100 ml water
Expressed breast milk or formula milk
Method
Pour the water into a small saucepan, bring to the boil and put the diced apple and pear in the in the pan and put the lid on. Simmer for about 5 minutes, or until soft. Ensure there is enough water to cover all the apple and pear pieces and add more if necessary. Take off heat and puree with the water until smooth. Add the baby rice. Spoon two tablespoons of the puree into a bowl and thin with the breast or formula milk. If you are freezing the puree, make in batches and freeze in ice cube trays. Once frozen through put the ice cube portions of puree in sealed and labelled freezer bags.
Suitable for freezing
Keeps up to 24 hours in fridge
Ingredients
1 ripe pear peeled and cored
1 apple, peeled and cored
1 tbsp baby rice
100 ml water
Expressed breast milk or formula milk
Method
Pour the water into a small saucepan, bring to the boil and put the diced apple and pear in the in the pan and put the lid on. Simmer for about 5 minutes, or until soft. Ensure there is enough water to cover all the apple and pear pieces and add more if necessary. Take off heat and puree with the water until smooth. Add the baby rice. Spoon two tablespoons of the puree into a bowl and thin with the breast or formula milk. If you are freezing the puree, make in batches and freeze in ice cube trays. Once frozen through put the ice cube portions of puree in sealed and labelled freezer bags.
Root Vegetable Puree
Makes 10-12 portions
Suitable for freezing
Refrigerate for 24 hours
Ingredients
1 medium potato peeled and diced
100g butternut squash peeled and diced
50g of sweetcorn kernals
1 medium parsnip or carrot top and tailed, peeled and diced
Expressed breast milk or formula milk
Method
Steam the root vegetables over boiling water for 10 minutes. Add the sweetcorn to the steamer and steam for a further 5 minutes until soft. If you don’t have a steamer, put the root vegetables in a pan and cover with water. Bring to the boil and simmer for 10 minutes, until soft. Add the sweetcorn kernals to the pan and cook for another 5 minutes. Take off heat and puree with some of the water until smooth. Spoon about two tablespoons into a bowl mix with baby’s usual milk and allow to cool a little (checking the temperature) before serving. Refrigerate or freeze the rest of the puree.
Suitable for freezing
Refrigerate for 24 hours
Ingredients
1 medium potato peeled and diced
100g butternut squash peeled and diced
50g of sweetcorn kernals
1 medium parsnip or carrot top and tailed, peeled and diced
Expressed breast milk or formula milk
Method
Steam the root vegetables over boiling water for 10 minutes. Add the sweetcorn to the steamer and steam for a further 5 minutes until soft. If you don’t have a steamer, put the root vegetables in a pan and cover with water. Bring to the boil and simmer for 10 minutes, until soft. Add the sweetcorn kernals to the pan and cook for another 5 minutes. Take off heat and puree with some of the water until smooth. Spoon about two tablespoons into a bowl mix with baby’s usual milk and allow to cool a little (checking the temperature) before serving. Refrigerate or freeze the rest of the puree.
Broccoli & Potato Puree
Makes 4-6 portions
Suitable from freezing
Keeps for up to 24 hours in fridge
Ingredients
100g broccoli florets and stalk roughly chopped
1 medium potato, peeled and diced
1 medium beetroot, top and tailed, peeled and diced
Expressed breast milk or formula milk
Method
Use a steamer if possible as this helps to retain vitamins. Put the pan on the heat and steam the diced potato and broccoli for 10 minutes, then add the broccoli and steam for a further 5 minutes, until soft. Alternatively you can put the potato and beetroot in a pan and just cover with water. Bring to the boil and simmer for about 10 minutes. Then add the broccoli and simmer for a further 5 minutes. Once tender take off the heat and puree with the water until smooth. Thin with either expressed breast milk or formula milk. If you are freezing the puree, make a big batch of the purees and freeze in ice cube trays. Once frozen through put the ice cube portions of puree in sealed and labelled freezer bags. You can add these vegetable purees to meat, lentil or pulse purees once your baby is eating more complex flavours.
Suitable from freezing
Keeps for up to 24 hours in fridge
Ingredients
100g broccoli florets and stalk roughly chopped
1 medium potato, peeled and diced
1 medium beetroot, top and tailed, peeled and diced
Expressed breast milk or formula milk
Method
Use a steamer if possible as this helps to retain vitamins. Put the pan on the heat and steam the diced potato and broccoli for 10 minutes, then add the broccoli and steam for a further 5 minutes, until soft. Alternatively you can put the potato and beetroot in a pan and just cover with water. Bring to the boil and simmer for about 10 minutes. Then add the broccoli and simmer for a further 5 minutes. Once tender take off the heat and puree with the water until smooth. Thin with either expressed breast milk or formula milk. If you are freezing the puree, make a big batch of the purees and freeze in ice cube trays. Once frozen through put the ice cube portions of puree in sealed and labelled freezer bags. You can add these vegetable purees to meat, lentil or pulse purees once your baby is eating more complex flavours.
Apple & Beetroot Puree
Makes 4-6 portions
Suitable from freezing
Keeps for up to 24 hours in fridge
Ingredients
1 medium apple, peeled cored and diced
1 medium beetroot, top and tailed, peeled and diced
Expressed breast milk or formula milk
Method
Use a steamer if possible as this helps to retain vitamins. Put the pan on the heat and steam the diced beetroot for 10 minutes, then add the apple and steam for a further 5 minutes, until soft. Alternatively you can put the beetroot in a pan and just cover with water. Bring to the boil and simmer for about 1-minutes. Then add the apple and simmer for a further 5 minutes. Once tender take off the heat and puree with the water until smooth. Thin with either expressed breast milk or formula milk. If you are freezing the puree, make a big batch of the purees and freeze in ice cube trays. Once frozen through put the ice cube portions of puree in sealed and labelled freezer bags. You can add these vegetable purees to meat, lentil or pulse purees once your baby is eating more complex flavours.
My kiasu mummy is starting to do some research for recipes! Hee.
Next up, the next stage of Pampers that I must "upgrade" too..
Suitable from freezing
Keeps for up to 24 hours in fridge
Ingredients
1 medium apple, peeled cored and diced
1 medium beetroot, top and tailed, peeled and diced
Expressed breast milk or formula milk
Method
Use a steamer if possible as this helps to retain vitamins. Put the pan on the heat and steam the diced beetroot for 10 minutes, then add the apple and steam for a further 5 minutes, until soft. Alternatively you can put the beetroot in a pan and just cover with water. Bring to the boil and simmer for about 1-minutes. Then add the apple and simmer for a further 5 minutes. Once tender take off the heat and puree with the water until smooth. Thin with either expressed breast milk or formula milk. If you are freezing the puree, make a big batch of the purees and freeze in ice cube trays. Once frozen through put the ice cube portions of puree in sealed and labelled freezer bags. You can add these vegetable purees to meat, lentil or pulse purees once your baby is eating more complex flavours.
My kiasu mummy is starting to do some research for recipes! Hee.
Next up, the next stage of Pampers that I must "upgrade" too..
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