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5
Minutes read

Weaning Recipes & Meal Ideas

Nutritious and delicious weaning recipes for your little one.

Author Annabel Karmel
Categories   Lifestyle

These exclusive recipes are from Annabel’s 30th Anniversary Edition of her global best-selling cookbook: New Complete Baby & Toddler Meal Planner.

 

Butternut Squash, Pea, Broccoli & Kale Puree

There are so many health benefits to eating kale that it would be hard to find a reason to keep it off your baby’s menu. It is high in iron and calcium and rich in vitamins, and this recipe, where it is combined with sweet butternut squash, is a tasty introduction to it.

SUITABLE FROM 6 MONTHS
SUITABLE FOR FREEZING
MAKES 4 PORTIONS

Ingredients

• 2 teaspoons olive oil

• 1 onion, sliced

• 200g peeled butternut squash, diced

• 350ml unsalted or weak vegetable stock

• 100g broccoli florets

• 40g trimmed kale leaves, washed

• 50g frozen peas

• 20g grated Parmesan cheese

Method

1. Heat the oil in a saucepan. Add the onion and squash and sauté for 1 minute, then add the stock.

2. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.

3. Add the broccoli, kale and peas and simmer for a further 6–8 minutes until tender.

4. Puree in a blender until smooth. Add the Parmesan cheese and stir until melted.

 

Salmon With Carrots & Tomato

This makes a good, creamy-textured fish purée. Oily fish like salmon contains Omega 3s which are some of the best ‘head to toe’ ingredients because they are good for almost every organ of your child’s body. Omega 3s are important for your baby’s brain and visual development from six months of age and can also help with skin conditions like eczema.

SUITABLE FROM 6 MONTHS
SUITABLE FOR FREEZING
MAKES 4 PORTIONS

Ingredients

• 225g carrots, peeled and sliced

• 150g salmon fillet

• 1/2 tbsp milk (or enough to cover the salmon, see method below)

• 30g butter

• 2 ripe tomatoes, skinned, deseeded and chopped

• 40g grated cheddar cheese

Method

1. Put the carrots in a steamer set over a pan of boiling water and cook for 15–20 minutes or until tender.

2. Meanwhile, place the fish in a microwave dish, add the milk, dot with half the butter and cover, leaving an air vent.

3. Microwave on High for 1–2 minutes. Alternatively, put the salmon in a pan, pour over enough milk to just cover, and simmer for about 4 minutes or until cooked.

4. Melt the remaining butter in a saucepan, add the tomatoes and saute until softened and slightly mushy. Remove from the heat and stir in the cheese until melted. Blend the cooked carrots with the tomato mixture.

5. Drain the cooking liquor from the fish, remove the skin and check there are no bones. Flake the fish and mix it with the carrots and tomatoes. For younger babies you can blend the fish together with the carrots and tomato for a smoother texture.

 

Beef Meatballs with Carrot & Apple

Babies and toddlers will especially love these meatballs as my secret ingredient of grated apple adds a touch of sweetness and oodles of child appeal. Remember that iron is the most common nutritional deficiency in children and is vital for their physical and mental development. Red meat is one of the richest and most easily absorbed sources of iron.

SUITABLE FROM 6 MONTHS
SUITABLE FOR FREEZING
MAKES 25 BALLS

Ingredients

• 1 small onion, chopped

• 1⁄2 apple, peeled, cored and grated

• 75g carrot, peeled and grated

• 200g mince beef

• 1 garlic clove, crushed

• 1 teaspoon chopped fresh thyme

• 25g panko breadcrumbs

• 20g grated Parmesan cheese

• 1 egg, beaten

• Sunflower or vegetable oil, for frying

Method

1. Put the onion, apple and carrot into a food processor. Whizz until finely chopped.

2. Add the beef, garlic, thyme, breadcrumbs, Parmesan and egg. Whizz until combined. Shape into 25 little balls.

3. Heat a little oil in a frying pan. Add the balls and fry for about 10 minutes until lightly golden and cooked through.

4. Alternatively, preheat the oven to 180°C/350°F/Gas 4. Arrange the meatballs on an oiled baking sheet and bake in the oven for 15 minutes, turning halfway through cooking.

 

Fruit & Veg Ice Lollies

Did you know that you can make the freshest, healthiest lollies with just a few ingredients? These zero-sugar fruit and veggie lollies are delicious and not only a healthy treat but will also soothe sore gums if your little one is teething.

SUITABLE FROM 6 MONTHS
SUITABLE FOR FREEZING
MAKES 12 ICE LOLLIES

Ingredients

Strawberry, Beetroot and Apple Lollies

• 50g cooked beetroot, peeled and diced

• 70g strawberries, chopped

• 50ml apple juice

Carrot, Kiwi, Mango, Banana and Orange Lollies

• 25g kiwi, peeled and diced

• 50g ripe mango, diced

• 50g ripe banana, peeled

Method

1. Put all the ingredients into a jug. Blend using a stick blender until smooth.

2. Pour into 6 lolly moulds and freeze for 6 hours.

Author Annabel Karmel
Follow me on
Annabel Karmel

With a career spanning over 30 years, London-born mother of three Annabel Karmel has pioneered the way families all over the world feed their babies and children. In 2006, Annabel received an MBE in the Queen’s Birthday Honours for her outstanding work in the field of children’s food and has since become recognised as one of the UK’s leading female entrepreneurs. Credited with starting a ‘food revolution’ with her trusty recipes and methods, she has become the UK’s No.1 children’s cookery author, best-selling international author, and the mother of all feeding experts with 47 cookbooks… and counting.

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