Emilia’s Weaning Recipes 9months +

 

As all babies develop,learning to eat is a crucial part of that weaning process. As the milk intake decreases the food intakes increase for us busy Mums and Dad’s that means more work and more creativity is needed everyday. These stages of development are crucial in terms of nutrient intakes, encouraging a varied flavour palette and developing the oral -sensory skills of the baby and toddler to be able to chew, eat and enjoy delicious food.

Here are some of my latest recipes that I have designed, created and tested on Emilia. All of them are huge hit. I have developed the recipes for batch style cooking specially for baba but they are such gorgeous family recipes too. The whole family will love them.

 

With Fun & Deliciousness,

Aisling

 

Braised Beef with Mash, Carrots and Broccoli 

Ingredients 

Makes 10 

1 tbsp sunflower oil ( any oil will do fine ) 

200g round steak ( very cheap, tough cut    approx. €2 )

600mls  low salt beef stock cube   

2 tbsp tomato puree

1 tsp brown sugar 

1 large onion ( roughly diced ) 

4 cloves garlic 

Optional : 1 tbsp Worcester sauce &  1 tsp dried mixed herbs 

4 large potatoes ( peeled and cut into large cubes ) 

2 carrots ( peeled and cut into small dice ) 

100g brocolli ( cut onto small florets ) 

1 tbsp  real butter 

Method 

  1. Heat the oil in the pan. Pop in the steak and cook ( caramelise ) for 2 minutes on each side. Transfer into an oven proof dish. Add the onions to the pan and cook for another 2 minutes. Pour onions over the beef.
  2. Pour in the stock, sprinkle in the whole garlic cloves , squeeze in the tomato puree and add in the Worcester sauce. 
  3. Cover with tinfoil or a lid and cook at 150 º C for 6 hours. Stir occasionally. 
  4. When finished remove beef onto board and finely shred into tiny pieces. 
  5. To prepare the potatoes and veg put on a saucepan of water to boil. When boiling pop in the diced carrot first. Give them about a 7 minute head start then add in the potato. 
  6. Cook for 20 mins or until the potato and carrot is tender . About 5 mins before it ready, pop in the broccoli. ( we want it to stay tender and full of nutrients as much a possible ) 
  7. Strain the carrots, potato and broccoli. 
  8. Top Tip: Pop the saucepan back on the heat for 1 mins with the lid on. This will drain away any left over water and finish them.  Ass the butter and mash.
  9. Depending on the age of the baby and their oral-sensory development either blitz in the food processor or mash it to a chunkier texture. 
  10. Spoon into pots and top with the very finely diced beef ( again feel free to put beef in food processor too). Spoon over lots of the the delicious gravy. Cover, label and freeze. 

Notes : 

  • Allergies: Always consult with the doctor or PHN before cooking any recipes if your little one has an allergies. 
  • The Worchester sauce gives that “Umami” I am always talking about. ( delicious, deep, rich, lip smacking yum flavour ). 
  • The butter – only real butter ( no trans fats allowed ) adds incredible again rich, lip smackingly good flavour. 

 

 

 

 

Orzo Pasta with Salmon & Roast Tomato Sauce

 

 

 

Ingredients

Makes 5

50/80g Orzo Pasta 

4 normal tomatoes and 4 cherry tomatoes 

1 tbsp oil 

2 tbsp fresh cream or mascarpone 

3/4 leaves fresh basil ( fine without basil too ) 

1 tsp brown sugar

50g parmesan cheese 

Salt and pepper 

1fillet salmon + 1/2 tsp butter

Method

  1. Boil the pasta in water according to the packed instructions. Preheat the oven to 180ºC.
  2. Line 2 small oven dishes with foil. Cut the big tomatoes in half and pop on the tray. Add on the cherry tomatoes. Drizzle with oil and roast for 30mins. 
  3. Put the salmon on another tray. Smear butter on top and bake for 15mins. 
  4. When the tomatoes are cooked, transfer into the food processor. Add in seasoning, basil leaves and sugar. Blitz for 2/3 minutes. This means seem long but worth it. 
  5. Strain the sauce through a sieve into a separate bowl. This step is vital as we must remove the skin from tomatoes. 
  6. Stir in the cream and grated parmesan. ( hold back a little to garnish the top ) ) Don’t put the cream in at the start as it will whip and separate in the sauce ) 
  7. Drain the orzo. Spread our on a chopping board and chop it up. Depending on the age of the baby/toddler and their oral-sensory development it is important to have the pieces at the right size. For Emilia (9 months) I roughly chopped each piece in half.  ( P.S – you can also use the baby pasta and save yourself this hassle ) 
  8. Flake the salmon into small pieces. 
  9. Stir everything together. Taste. Add a little seasoning if needed. 
  10. Pour into pots, sprinkle with remaining parmesan, cover, label and freeze. 

 

 

Macaroni Carbonara 

Ingredients 

 

50/80g macaroni or small pasta shapes 

20g butter

1 1/2 tbsp flour 

200mls milk ( 100mls and 100mls water ) 

1/4 chicken stock cube

50g cheddar cheese ( grated ) 

50g ham ( home cooked or slices or wafos ) finely diced.  (best quality you can get  – no very processed ham or bacon ) 

Method

  1. Put the pasta on to boil.
  2. In a small saucepan melt the butter, stir in the flour and cook for 1 minute until it looks sandy and grainy. Gradually stir in the milk little by little. It will soak up as you go and thicken and then add a little more until it is all gone. 
  3. Crumble in the stock cube and stir well until it is all dissolved. 
  4. Stir in the grated cheese and ham. 
  5. Drain the pasta ( great if there is a little bit of water left. That will help the sauce ). 
  6. For Emilia ( currently 9 months ) I chopped each piece of macaroni into 6 pieces to make sure it was tiny enough for her as this is really her first introduction to pasta. Depending on the age of the baby/toddler and their oral-sensory development it is important to have the pieces at the right size. 
  7. Pour the pasta into sauce mix and stir. 
  8. Pour into pots, cover, label, freeze. 

 

 

 

 

 

 

Salmon & Broccoli Pesto Pasta 

Makes 4 portions

Ingredients 

1 fillet salmon 

1 tsp butter 

2 tsp basil pesto 

50g broccoli florets (cut small)

Sweetcorn    optional extra ( age depending )

50g macaroni or baby pasta shapes 

seasoning

Method

  1. Put the pasta on to boil.
  2. Put the salmon on an tray. Smear butter on top and bake in a preheated oven at 180ºC for 15mins. 
  3. Strain the pasta. Refill the saucepan with boiling water and plunge in the broccoli florets. Cook for 5 mins. Drain, cool at little and chop into tiny pieces with knife. 
  4. Strain the pasta and chop up each piece of macaroni. For Emilia ( currently 9 months ) I chopped each piece of macaroni into 6 pieces to make sure it was tiny enough for her as this is really her first introduction to pasta. Depending on the age of the baby/toddler and their oral-sensory development it is important to have the pieces at the right size. 
  5. Flake the salmon. 
  6. Combine the broccoli, salmon and pesto into the tiny pasta shapes. 
  7. Pour into pots, cover, label, freeze. 

Notes : 

  • If that flavour still seems too strong to begin you can always add little cream to mellow out the flavours a little or using the white sauce recipe from the carbonara add a spoonful or two of that sauce for a milder, creamier flavour. 

 

 

Polenta & Pesto Chicken with Broccoli & Courgettes

Ingredients 

50g  dry polenta & 500mls chicken stock  ( this will make a little more than recipe needs )

2 tbsp butter 

4 tbsp grated parmesan 

Roast chicken breast ( shredded and diced very finely ) 

3/4 tbsp kids pesto

1 courgette ( peeled and diced ) 

1 tsp oil 

50g broccoli , cut into small florets. 

Method

  1. To roast a whole chicken, turn it upside down in an oven tray and roast at 180 ºC for 2 hours.  Turn over right way up for last 20mins. 
  2. To make the cornmeal polenta, pour chicken stock in the saucepan. Gradually sprinkle on the polenta, reduce the heat to med-low and using a whisk, or wooden spoon or spatula keep whisking and stirring in circles until it thickens up and form a bubbling gloopy mass. This should take about  3minutes.
  3. Take off the heat and stir in the butter and cheese. 
  4. In a frying pan or small pot, heat the oil and gently fry the courgette for 5 mins or until soft. Drain on kitchen paper. 
  5. Steam or boil the broccoli. Drain the chop into small pieces. 
  6. Cut off some roast chicken, combine with courgette, broccoli and pesto. 
  7. Pour the polenta into the bottom of the dishes, then tops with pesto chicken mix. 
  8. Cover, label and freeze.

Notes 

  • The polenta will go solid & hard in the saucepan and the little dishes. This is fine. When your heat it and serve just break it up with the spoon and stir it into the rest. 
  • When roasting a chicken ( 1.4 – 1.6kg = 1 hour 40mins, 2kg bird = 2 hours ) 
  • The courgettes tend to absorb the oil so do drain them as much as possible.