When you have a little time try some of these simple recipes, or send us your childs favourite. Lots of mums just blitz the food that they are cooking for the rest of the family but this is only good if what you
are eating is quite bland. 
Apple & Banana squish
Ingredients :
- 1/4 apple
- 1/2 banana
- 200ml milk
Instructions :
- Grate the apple and mash the banana with a fork.
- Add the fruit to the warm milk (use breast milk or formula or follow-on) and stir.
Strawberry smoothie (serves two)
Ingredients:
- 100g strawberries
- 300ml milk
- 1 small pot of yoghurt (you can use low-fat yoghurt)
Instructions
- Remove the stalks and rinse the strawberries under the cold tap and cut them into
slices.
- Put the strawberries into a blender.
- Add the milk and yoghurt to the blender.
- Put the lid on the blender and blend for 10-15 seconds, until the mixture is smooth.
- Pour into two glasses to serve.
This recipe is ideal for pregnant and breastfeeding women, and is suitable for children
aged one and over. Some people are allergic to strawberries; if so, use another type of fruit such as banana, peach or mango.
Porridge with apple, pear and apricot
Ingredients:
- 1 large apple (peeled,cored and chopped)
- 1 large pear (peeled,cored and chopped)
- 4 ready to eat dried apricots
- 4 tbsp water
- 150ml milk
- 15g porridge oats
Instructions
- Put the fruit and water in a pan cover and cook until they are tender (6 mins)
- put the porridge and milk in pan and bring to the boil and simmer for about 3 mins
- Combine the two and blend, allow to cool before giving it to your child
- Serves 4 portions so it can be stored for a couple of days in the fridge
Baked pears with yoghurt
Ingredients:
- 4 ripe pears
- 200g Greek-style yoghurt
- 1 dessertspoon sugar
- 50g butter or margarine
Instructions
- Preheat the oven to 180°C/gas mark 4.
- Peel pears, cut in half and remove cores.
- Put the pears hollow side up in a baking dish, sprinkle over sugar and dot with
butter or margarine.
- Put a spoonful of yoghurt on top of each pear half.
- Bake for 10 minutes.
- Serve. Broccoli bake (serves four)
Rice & Broccoli bake
Ingredients:
- 120g plain white rice
- 100g broccoli
- 1 small onion
- 1 medium tin chopped tomatoes (no added salt)
- 2 medium eggs
- 300ml milk
- 200g cheddar cheese (you could use a low-fat cheese)
Instructions
- Preheat the oven to 190°C/gas mark 5.
- Wash the broccoli, cut into small pieces
- Peel the onion and chop it into small pieces.
- Boil the broccoli for five minutes until soft, then drain.
- Pour the tinned tomatoes into a saucepan and add the onions.
- Cook for 10 minutes, while stirring, then add the broccoli.
- Remove the saucepan from the heat.
- Fill another saucepan with boiling water, add the rice, then turn down the heat
and simmer for 10 minutes.
- Drain the rice.
- Pour the rice and the broccoli and tomato mixture into an ovenproof dish.
- Beat together the eggs, milk and half the grated cheese in a bowl to make a sauce.
- Add the sauce to the other ingredients in the oven dish.
- Sprinkle the remaining grated cheese over the top.
- Bake for 40 minutes or until the top is golden brown.
- Serve.
Fishy mush
Ingredients :
- white fish (cod/hake/haddock)
- milk or cream
- 1 potato
- grated cheese
Instructions :
- Poach the fish in the milk for a few minutes.
- Peel the potato, cut it into small pieces and boil it until tender.
- Mash the potato with some milk or cream (you can add a little cheese if you like).
- Flake the fish and mix well with the mashed potato.
Fish Rissoles - Makes 8 rissoles
Ingredients:
- 500g (1lb) potatoes, cut into chunks
- 1 tbsp lemon juice
- 30g (1oz) butter
- 200g (7oz) fresh white or pink fish such as cod or salmon, bones and skin removed, or a tin of salmon or tuna in oil or
spring water, drained
- Milk for poaching
- 6 spring onions, trimmed and chopped
- Ground black pepper
- A little flour to prevent sticking
- 1 egg
- 2 tbsp milk
- 90g (3oz) fresh breadcrumbs (stale bread works best or you can buy them ready made)
- 3 tbs vegetable oil
Instructions :
- Cook the potatoes in a pan of boiling water until soft, usually about 12-15 minutes depends on the size of chunks. Drain,
and mash with lemon juice and half the butter.
- If you are using fresh fish, poach it in a pan of milk; add enough milk to cover the fish, bring to the boil, then reduce
the heat and simmer until the fish is no longer translucent, about 5-10 minutes. Drain the fish and chop into small pieces,
check that there are no bones left.
- In a separate pan, fry the spring onions in the remaining butter until soft. Add the spring onions, fish and pepper to
the potato mixture and combine. Divide the mixture into 8, and pat into burger shapes with floured hands.
- Beat the egg and milk together in a bowl. Coat each burger first in the egg, then in the breadcrumbs.
- Heat half of the oil in a frying pan over medium heat, then turn the heat down to low and add 4 burgers. Fry, turning
once, until golden brown, about 5 minutes on each side. Drain on kitchen towel and keep warm. Add the rest of the oil and
repeat the process with the remaining burgers. Serve with salad if you like
They can be frozen when cool, but should be used within a week
Vegetable Pasties
Ingredients:
- 100g dried brown lentils
- 275ml water for cooking lentils
- 3 medium carrots, diced
- 1 stick celery, finely chopped
- 220g potatoes, diced
- 150g peas, tinned or fresh
- 2 tsp yeast extract
- 1 tbs tomato puree
- 1/2 tsp mixed herbs
- salt and pepper to taste (optional)
- 450g shortcrust pastry (home-made or frozen)
- soya milk to glaze
Instructions :
- Wash lentils and boil in water with celery for approx 40 mins until tender. Drain well.
- Steam or boil peas, carrots and potatoes until tender.
- Place all ingredients except pastry in a bowl and mix thoroughly. Allow to cool.
- Roll out pastry and cut out rounds to make pasties. Make very small pasties so the child can easily hold them.
- Place spoonful of filling in middle of pastry round and moisten edges with milk. Bring edges together and press firmly
to seal.
- Brush with milk to glaze, and poke holes with fork to allow hot air to escape.
- Bake for 15-20 mins at 200C, 400F or gas mark 6.
- Remove from oven when brown on top. Allow to cool.
May be served hot or cold. Great for picnics
Chicken supreme
Ingredients :
- butter
- 1 shallot
- 1 tomato
- double cream
- diced chicken breasts
- a handful of grated cheddar cheese
- flat leaf parsley
Instructions :
- Melt some butter in a small pan and fry the finely chopped shallot until soft.
- Add the chicken (cut it into small strips) and fry for a few minutes.
- Add the skinned and chopped tomato and cook for a couple of minutes.
- Add the cream, the cheese and the chopped parsley.
- Cover the chicken with the sauce and serve or serve to older as a dipping sauce
Mushroom pasta
Ingredients :
- oil or butter
- 1 garlic clove (optional)
- mushrooms (2/3 small or 1 large)
- 1 courgette (optional)
- single or double cream
- flat leaf parsley (optional)
- pasta
Instructions :
- Squash the garlic and soften for a few minutes in the oil or butter.
- Slice the courgette thinly and add with the sliced mushroom. Cook for 3 to 4 minutes.
- Add some cream and cook for another 3 to 4 minutes.
- In the meanwhile boil the pasta (any short shapes are good).
- When ready, drain and toss together with the creamy mushroom and courgette.
- Add finely chopped flat leaf parsley.
Cheese, tomato and onion scrambled eggs
Ingredients :
- 2 eggs
- 1 tbsp milk
- 1 spring onion sliced
- 1 tomato skinned, deseeded and chopped
- Cheese (handful)
Instructions :
- Beat the eggs and milk.
- Melt the butter in a pan add the onions cook for 30 secs.
- Add the egg mixture and chopped tomatoand cook gently until they are scrambled
- Remove from the heat and sprinkle with cheese and stir till cheese melts
- Serve with toast cut into soilders
- Not suitable for freezing
Lentil Stew
Ingredients :
- 25g dried red lentils
- 1 small potato, peeled and cubed
- 1/2 tsp tomato purée or tomato juice
- 1 small carrot, cubed
Instructions :
- Place all ingredients in saucepan and just cover with water.
- Bring to the boil slowly and simmer until all liquid is absorbed and vegetables are softened.
- Cool a little and blend until smooth and creamy.
Mushroom soup (4 servings)
Ingredients :
- 25g margerine
- 15g plain flour
- 1 pint milk
- 1 vegtable stock cube
- 110g Mushrooms, finely chopped
- Pepper
Instructions :
- Put everthing in a pan. Bring to the boil gently, whisking all the time
- Cover the pan and simmer for 10 minutes
- Remove from the heat, puree and serve or freeze once cooled
Chicken curry
(great to make for the whole family)
Ingredients:
- 3 tbs vegetable oil
- 1 tbs chopped garlic
- 4 boneless chicken breasts
- 2 tbs mild curry powder (less if you wish
the curry to be milder
- 2 bay leaves ( remember to remove after cooking)
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1 chopped onion
- 2 peeled, chopped carrots
- 1 tomato, chopped ( or tin)
- 2 tbs tomato puree
- 2 tbs lemon juice
- 1 pint chicken stock
- rice ( a cup per person)
Instructions:
- Heat oil in a heavy saucepan. Add garlic and chicken; saute over medium heat,
till the chicken skin is browned.
- Add curry, bay leaves, cumin, and coriander, stir a few minutes.
- Add onion, carrot, tomato, tomato paste, lemon juice, and stock
- Bring the mixture to boil.
- Place a lid on the pan and simmer for 30-40 mins stiring occasionally.
- Serve with warmed rice.
Try your child with this, some kids don't like it till they are a little older
but you never know
Add your childs favourite recipes to our list
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Add your childs favourite recipes to our list
Other topic in this category
Quick standby
Most kids love baked beans, our mums say they are the best thing to always have in the house to use when you need something
quick.
Quick snacks
Fruit is the ultimate quick snack food and it is great for them to boot, try washing some grapes and strawberries and
keeping them in the fridge to give them when they are starving. Or cut up an apple or orange or simply slice a banana
Carrot sticks or cubes of cheese are great for kids, think about taking a healthy snack pack (fruit, or carrots
cut up and in a seal container with you when you are out as the temptation to give in and give your child something unhealthy
is much greater when you are out of the house
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Weaning Chart
This chart gives a basic idea of the type of things to give at the various ages, remember every child
is different if you have any concerns speak to a medical profesional. No salt is needed to be added to a childs food until
they are over 1 year.
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Foods to avoid for babies under 12 months
- Honey, should not be given to a child before it is a year old, this is due
to a bacteria that can be present in honey that can cause Infant Botulism. After a baby is a year old, the intestine matures
and the bacteria is unable to grow.
- Salt, you should never add salt to babies' meals, it puts a strain on their kidneys
and causes dehydration. It is also a good idea to avoid smoked foods.
- Sugar, there is really little need to add sugar unless you are using a fruit that is
very sour. Adding sugar can increases the risk of tooth decay when your baby’s teeth start to come through.
- Eggs, it is said that due to the risk of salmonella, eggs should not be given to children
under six months and after that they should be cooked until the yolk and white are solid.
- Unpasteurised cheeses, should not be given to babies under a year as there is a risk
of listeria infection.
- Wheat and gluten, should be avoided until your baby is over six months.
- Fish and shellfish, many babies can have allergies to shell fish and there is a slight
risk of food poisoning from fish so it is recommended that you do not give them before six months.
- Nuts and seeds, peanut butter and nut spreads should not be given to babies
and in fact it is recommended that it is not given to children under three, provided there is no history of nut allergy in
the family. Nuts are not recommended before the age of five due to the risk of choking.
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