A friend popped in lately to show me her new baby, even though the baby was now 6 months old, as I get around a bit I don't get to see my friends on a regular basis, but to get back to the story, she had been feeding him out of jars, and had forgot to put one in the bag, so I told her the best thing is a smoothie, so I done a few carrot through my juicer, and added some yoghurt and hey presto an easy baby meal. So I was discussing the benefits of having a juicer and was surprised by her lack of diet for the baby, just about everything came out of a jar or packet. So here are a few really simple baby recipes to help any newish mothers.



To make 4 portions of Haddock and Courgette you will need:

175g Haddock (or other white fish)

100g Potatoes, peeled and chopped

1 courgette, chopped

half a small onion, chopped

Instructions

Boil the potatoes with the courgette and onion until soft (approx 20 mins).

Poach, bake or steam the haddock for around 15 minutes, untill cooked through.

When cooked, flake the fish, taking care to remove all bones and skin.

Mash or puree everything together using a little of the vegetable cooking stock to bind.

The Haddock and courgette puree can then be frozen in ice cube trays or small freezer/sandwich bags and defrosted when required (allow approximately 8 hours).

Suitable from 6 months, your baby will love this tasty haddock and courgette dish.

To make 6 portions of Lentil and Vegetable Puree you will need:

30g (1oz) butter

125g (4oz) leeks, finely sliced

30g (1oz) celery, chopped

30g (1oz) red pepper, cored, de-seeded and chopped

60g (2oz) red lentils

100g (4oz) 1 medium carrot, peeled and chopped

250g sweet potato, peeled and chopped

1 bay leaf

15 fl oz vegetable stock or water

Instructions

1. Melt the butter in a saucepan and saute the leeks for 2 to 3 minutes.

2. Add the celery, red pepper and carrot and saute for 5 minutes.

3. Add the lentils, saute for one minute, then add the sweet potato and bay leaf and pour over the stock.

4. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the vegetables and lentils are tender.

5. Remove the bay leaf and blend to a puree.

The Lentil and Vegetable Puree can then be frozen in ice cube trays or small freezer/sandwich bags and defrosted when required (allow approximately 8 hours).

Suitable from 6 months, your baby will love this tasty lentil and vegetable puree.

To make 5 portions of Chicken and Vegetable Puree you will need:

1/2 tbsp olive oil

1/2 small onion, peeled and chopped

350g/12oz carrots, peeled and sliced

250ml/8 fl oz unsalted chicken stock or use water with a bay leaf

1 chicken breast (approx. 125g/4oz)

100g sweet potato, peeled and chopped

Instructions

Heat the olive oil in a saucepan and saut? the onion until softened.

Add the sliced carrots and sweet potato, pour over the chicken stock or water and bay leaf and bring to the boil.

Reduce the heat, then cover and cook for 10 minutes.

Cut the chicken into pieces and add to the carrots and continue to cook for 10 minutes.

Remove the bay leaf and puree in a blender.

The Chicken and Vegetable Puree can then be frozen in ice cube trays or small freezer/sandwich bags and defrosted when required (allow approximately 8 hours).

Suitable from 6 months, your baby will love this tasty Chicken and vegetable puree

To make 3 portions of Cheesy Salmon Puree you will need:

200g carrots, topped and tailed and sliced

125g salmon fillet, skinned

60ml orange juice

40g grated Cheddar cheese

a knob of butter

2 tbsp milk

Instructions

Put the carrots into a saucepan, cover with water, bring to the boil and cook over a medium heat for about 20 minutes until tender.

Alternatively, place the vegetables in a steamer and cook for 20 minutes.

Meanwhile, place the salmon in a suitable dish, pour over the orange juice and scatter over the cheese.

Cover with microwaveable film and pierce a few holes in it, microwave on high for about 2 minutes or until the fish flakes easily with a fork .

Alternatively, cover with foil and cook in a pre-heated oven for about 20 minutes.

Flake the fish with a fork, carefully removing any bones.

Drain the carrots, mix with the butter and milk and puree in a blender together with the flaked fish and its sauce.

For older babies, mash the carrots together with the butter and the milk and then mix the flaked fish with the mashed carrots.

The Cheesy Salmon Puree can then be frozen in ice cube trays or small freezer/sandwich bags and defrosted when required (allow approximately 8 hours).

Suitable from 7 months, Salmon is a great source of Omega 3.

Cooked Leafy Greens

(Makes 10 food cubes)

Many of the most nutritious veggies, especially the green leafy ones, are not available in commercial baby foods. It's easy to make your own.

?1 pound fresh greens (kale, collards, etc.)

?1 Tablespoon water

?3 Tablespoons fruit juice

Wash leaves thoroughly. Steam most greens 5-15 minutes, leaving the lid off for the first few minutes. Puree in blender with the water and juice.

Basic Vegetable Recipe

(Makes 8 food cubes)

Do not add salt, sugar, or fat.

?1 cup cooked fresh or frozen vegetables without salt (use potatoes, green beans, peas, carrots, yellow squash)

?4-8 Tablespoons cooking liquid, formula, or water

Press vegetable chunks through a sieve or baby food mill, thinning with cooking liquid or formula to eating consistency. Or, puree vegetables and liquid in blender until smooth. Serve or freeze.

Note: After trying single foods, good combinations are potatoes and carrots or carrots and peas.

Fresh Fruit

(Makes 4 food cubes)

Try different varieties of fruit in this recipe.

?3/4 cup ripe fruit (uncooked peaches, nectarines, bananas, pears, apricots, apples)

?1 teaspoon unsweetened fruit juice

?1 teaspoon lemon-flavored water (1 teaspoon lemon juice to 1 cup water to prevent darkening)

Remove skin and seeds from fruit. Puree ingredients in baby food mill or blender until smooth. Serve or freeze.

Soybean Puree

(Makes 2-1/2 cups or 12 food cubes)

Serve this nutritious dish to your baby.

?1 cup dry soybeans

?3 cups water

?3/4 cup unsalted tomato juice for thinning

Rinse and soak the soybeans overnight in the refrigerator. Simmer beans in 3 cups water for about 2 hours. Puree with any equipment, adding tomato juice to thin.

Fresh Orange Sherbert

(Makes 1-2 cups)

Babies will love this dish.

?1 sweet orange, peeled, sectioned, and seeds removed

?1 cup fruit juice

In a blender, liquefy the fruit. Add the juice and blend. Pour into loaf pan, cover, and freeze until fairly firm, about 1 hour.

Pour back into blender, and blend at low speed until smooth. Return to pan and freeze until firm.

Homemade Fruity Gel

(Serves 4)

This recipe uses fruit juice instead of sugar to add sweetness. Agar, the thickener, is derived from seaweed. It is available in natural food stores and food co-ops.

?1/2 cup cool water

?1 Tablespoon agar flakes

?1-1/2 cups fruit juice

?1 cup pureed fruit

Place water in small saucepan. Sprinkle in agar and stir to dissolve. Add juice and heat for 1 minute, stirring well. Pour into 4 small cups.

Place in refrigerator. After 1/2 hour, stir in pureed fruit.

Swedish Hard Bread

(Makes 20)

Unlike store-bought varieties, this homemade version of "hard tack" crumbles and melts in baby's mouth and is great for teething.

?1 cup all-purpose flour

?1 cup rye graham flour

?2 Tablespoons sugar or other sweetener

?1/2 teaspoon baking soda

?1/2 teaspoon baking powder

?8 ounces commercial corn muffin mix

?3 Tablespoons margarine

?3/4 cup soy milk

Mix dry ingredients. Cut in margarine. Add soy milk. Mix well. Roll thin, cut into shapes and bake 10-15 minutes at 350 degrees until brown.

Carrot/Apple Mix

(Serves 2)

This is a delicious dish.

?1/2 medium apple, cored and peeled 1/2 carrot, washed and peeled

?2 Tablespoons fruit juice

?1 teaspoon lemon juice

Puree all ingredients in blender. Or, grate apples and carrot and mix with juice before serving.