Dairy Free Weaning Recipes

 

Chicken with Sweet Potato, Swede and Carrots

 Ingredients:

1 Chicken Breast

½ a sweet potato peeled and diced

1/3 swede peeled and diced

1 Carrot peeled and diced

 

Makes 3 portions

Freezable

Preparation time 20 minutes

 

Bake the chicken fillet in the oven at 180 degrees for 30 minutes. Check juices run clear before you remove.

Finely chop the cooked chicken.

Steam vegetables until tender. Steaming is the preferred method as the vegetables retain more of their nutrients.

Blend the chicken and vegetables together to form a puree. Use some of the water used for steaming vegetables to adjust the consistency.

 

 

Peach Pudding

Ingredients:

 

213g (1 can) peach slices in natural juice

30mls baby’s usual milk

4 tsp baby rice

 

Makes 3 portions

Freezable

Preparation time 10 minutes

 

Drain the peaches and add to the milk and rice. Blend to desired consistency.

Serve chilled or at room temperature.

 

 

Spring Vegetable Risotto

Ingredients:

 

25g Dairy Free spread

1 Small leek finely chopped

1 Small courgette finely chopped

25g Frozen peas

85g Arborio rice

350ml unsalted vegetable stock (hot)

½ tsp dried oregano

1 tbsp fresh parsley, chopped

 

Makes 5 portions

Freezable

Preparation time 25 minutes

 

Melt the spread in a pan, stir fry the leek, courgette and oregano for 3 minutes. Add the rice and fry for a further 3 minutes until all the grains are shiny and coated in the melted spread.

Add the hot stock, a ladle full at a time, waiting until it has been absorbed before adding more. Stir continuously.

Add the frozen peas and cook for a further 5 minutes.

Stir in the parsley.

Puree for younger babies, adding extra stock or water to achieve desired consistency.

 

 

 

Aubergine and Red Pepper Curry

Ingredients:

 

½ Onion

½ red pepper

400g tin chopped tomatoes

100g aubergine

1 medium potato peeled and diced

½ tsp curry powder

½ tsp garlic powder

1 tbsp olive oil

 

Makes 4 portions

Freezable

Preparation time 20 minutes

Cooking time 45 minutes

 

Heat the oil in a large pan and add the onion. Cook for 2 minutes then add the curry powder and garlic powder. Cook for a further 2 minutes.

Add all the other ingredients and stir in the tomatoes.

Cover and simmer for 30-40 minutes, stirring occasionally and adding more water if necessary.

Mash or puree to the desired consistency.

 

 

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