weaning
First meals (ten-twelve months) Pick’n’mix cubes are a brilliantly easy way to vary your baby’s meals on the go. I prepare a range of different flavoured purées at the weekend, freeze them in cubes, bag them up in my freezer and then, when I am going out and about, pick and mix flavours by the day. Pick a veg – steam it – purée it –
loosen/thicken to desired consistency – freeze it. When you’re ready to go, grab three or
four cubes and pop them into a container. When it’s time to feed your baby, heat the purée by either adding some boiling water or heating it in a microwave. In my freezer I usually stock a range of the
following: • Veg purées (eg, pea, parsnip, sweet potato, pepper, broccoli and potato)
• Meat purées (eg, a fish such as cod or salmon, a white meat such as chicken or turkey, a red meat such as beef or lamb)
• Fruit purées (eg, apple, pear, plum, pineapple and mango)
What's the official line? World Health Organization advises exclusive milk feeding until six months. Some exceptions: premature babies might need to be weaned earlier. But a GP will be the best person to advise this. Never wean before 17 weeks, as baby's organs are not developed enough to process foods. Before four months a baby is physiologically unable to digest food. „
Fish pies in a mug
More recipes and info available in 'Baby at the Table: A 3-Step Guide to Weaning the Italian Way' by Michela and Emanuela Chiappa published by Michael Joseph
Preparation time: 10 minutes Cooking time: 20–30 minutes Serves: 4 To buy: 600–700g fish (salmon, white fillet or smoked haddock), 300ml crème fraîche, zest and juice of 1 lemon, fresh parsley (you can also use dill or thyme), 1 packet of pre-rolled puff pastry, approximately 320g Preheat the oven to 180°C/gas 4. Cut the fish into approximately 3cm chunks. Mix the fish with the crème fraîche in a medium bowl. Add the zest and juice of the lemon to the fish. Season with the herbs, remove a portion for baby, then add salt and pepper (for toddlers and adults) and set aside. Use the top of a mug to cut out discs of puff pastry and set aside. Pour the fish mixture evenly into 4 ovenproof mugs. Place a pastry disc on top of each mug. Bake in the oven for 20–30 minutes, or until the fish is cooked through and the pastry is golden.
MODERNMUM 59
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84