I'm not naturally adventurous in the kitchen but this post is dedicated to The Alpha Parent whose post (see here
)gave me a mental kick up the backside to stop using baby jars/pouches - thank you!
This week we've experimented with a new breakfast, three main courses and various finger foods. For anyone wondering - Doof doesn't have any teeth yet. And all the main courses can be frozen (Doof doesn't eat enough yet for me to want to cook single portions of anything!).
I was surprised when I realised just how much sugar is in the "baby" cereals specifically targeted to our children. For example total carbohydrate in 100g (and amount sugaring):
- Organix wholegrain porridge: 66g (17g)
- Heinz baby porridge: 64.2g (23.5g)
- Cornflakes: 84g (8g)
- Oatbix: 30.9g (1.5g)
3 tablespoons of milk
1 small carton of yoghurt (I used plum organic from age frais)
2 tablespoons of fruit purée (I used a pot of Hipp Organic apple/pear puree but you could equally just mash up a banana or pear)
Then add the yoghurt and fruit purée.
Serve within the next hour.
Half sweet potato
1 pot Hipp Organic apple/peach/mango fruit purée
Make up the stock cube as per instructions.
Add the stock to the chicken and purée to desired consistency. Doof is "stage 2" now so I'm not puréeing to smooth paste but having a few lumps in there. Using 250ml stock gave it the right consistency for us - depending on how smooth you want the end result you could add more or less stock.
Scoop the flesh out of the cooked sweet potato and mash in a bowl.
Add the fruit pot and mashed sweet potato to the purée.
1 tin chopped tomatoes
Handful of grated cheddar cheese
Knob of butter
Then add the cheese and stir for a short time until cheese melted.
Remove from heat.
Once cool, purée to desired consistency.
Half sweet potato
1/4 red pepper
500ml chicken stock (see above recipe)
Cut the carrot, pepper and leek into small pieces and add to stock.
Simmer for around 20 minutes until veg are soft, then add the chicken pieces.
After 5 minutes remove from the heat.
Meanwhile scoop the flesh out of the cooked sweet potato and mash in a bowl.
Once cool purée the chicken mixture as required and then add in the sweet potato mash.