Breakfast: Papaya, Strawberry and Banana Smoothie
Ingredients:
77g papaya
80g banana
44g strawberry
40ml water
40ml orange juice
Method:
1. Chop all fruit into pieces. Place onto a pan and add juice and water.
2. Bring to boil, then cool. Using a hand blender, blend till smooth.
Nutrition per 50g: 26.1 calories, 6.3g carbohydrate, 0.7g fibre, 0.4g protein and 0.1g fat
Lunch: Fruity Chicken with Baked Potato with Two Cheeses, Minted Courgette and Mango Banana Fool
Ingredients for Fruity Chicken:
450g diced chicken breast
120g diced white onion
10 garlic cloves, minced
400ml tomato puree
200ml water
Pinch of cinnamon
100g apricot
chopped 75g dried sultana
10ml extra virgin olive oil
Method:
1. Heat oil and fry garlic and onion.
2. Add chicken and cook for a minute. Then add all the other ingredients.
3. Bring to boil and simmer for 20 minutes.
4. Cool a little, then serve. This dish freezes well.
Nutrition per 50g: 52.5 calories, 5.6g carbohydrate, 0.7g fibre, 5.9g protein and 0.9g fat
Ingredients for Baked Potato with Two Cheeses:
210g russet potato
30g ricotta cheese
30g cheddar cheese
Method:
1. Preheat oven to 180C.
2. Place potato in oven and cook for about one hour or until potato is soft.
3. Cool potato, cut in half, scoop out flesh and mix in the two cheeses. Put the mix back into the potato shell.
Nutrition per 50g: 65.8 calories, 7.5g carbohydrate, 0.5g fibre, 3.1g protein and 2.8g fat
Ingredients for Minted Courgette:
150g courgette/zucchini
Few mint leaves
50ml water
20g butter
unsalted 50g long bean, trimmed
Method:
1. Dice courgette and long bean.
2. Place all ingredients in a pan and steam for five minutes.
3. Add mint and blend till fine.
Nutrition per 50g: 50.3 calories, 1.2g carbohydrate, 0.7g fibre, 1g protein and 4.6g fat
Ingredients for Mango Banana Fool:
200ml fresh milk
Pinch of vanilla extract
3 egg yolks
20g fine sugar
15g corn flour
165g mango, diced
100g banana
100g full-fat yoghurt
46g strawberry
Method:
1. Place banana and diced mango in a dish and blend until smooth (puree).
2. Bring milk to boil with vanilla.
3. In a bowl, whisk egg yolk, sugar and corn flour until smooth.
4. Pour milk over the eggs and whisk well. Then transfer the custard mix to the milk, and on low heat, mix for 10 minutes until it is thick.
5. Remove custard and let it cool. 6. Stir in yoghurt and puree to give a rippled effect.
Nutrition per 50g: 40.9 calories, 7.2g carbohydrate, 0.4g fibre, 1.6g protein and 0.8g fat
Snack: Cheese Straws
Ingredients:
375g puff pastry
120g cheddar cheese
Method:
1. Roll out pastry, sprinkle cheese over pastry and cut into strips.
2. Twist into straw-like shape.
3. Bake in oven at 180C for eight to 10 minutes.
4. Cool, then store into airtight container.
Nutrition per 28g: 132.1 calories, 9g carbohydrate, 0.4g fibre, 3.7g protein and 9.3g fat
Note: Best served to older babies who have begun to chew.
Dinner: Tomato Risotto, Carrot and Apple Compote
Ingredients for Tomato Risotto:
25g unsalted butter
80g shallot, peeled and finely chopped
175g risotto rice (Aborio)
300g cherry tomato, blended
500ml vegetable stock
2 fresh basil leaves
35g parmesan cheese
Method:
1. In a hot pan, add butter and shallot. Then add rice and cook for one minute.
2. Add tomato and vegetable stock and bring to boil.
3. Add half the basil, then cover and place in oven for 20 minutes at 180C. Stir occasionally.
4. Add cheese and more basil. Cool a little before serving.
Nutrition per 50g: 31.4 calories, 3.5g carbohydrate, 0.3g fibre, 1g protein and 1.6g fat
Ingredients for Carrot and Apple Compote:
80g green apple, seedless, peeled and grated
80g carrot, peeled and grated
50ml water
Method:
1. Place ingredients in a pan and simmer for seven minutes.
2. Puree with a hand blender.
Nutrition per 50g: 25.4 calories, 6.1g carbohydrate, 1.3g fibre, 0.3g protein and 0.1g fat
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