Food / 23 September, 2019 / My Baba
Save on time and washing up when baby reaches the six-month mark by making baby-friendly meals for the whole family. That doesn’t mean you have to compromise on taste and flavour, as proven by Piccolo in these three easy-to-make recipes everyone will love tucking into. What’s more, research has shown that babies who eat foods prepared for the whole family are less likely to become fussy eaters when they’re older.
Alice Fotheringham infant nutritional expert at Piccolo says ‘This tasty risotto is a great way to add veg to a filling rice dish and the cheese and herbs mean that is packed with flavour.’
Serves 4-6
Suitable from 6 months (ensure the stock is very low in salt)
Not suitable for freezing
Preparation: 20 minutes
Cooking: 1hour
200g fresh beetroot?
2 tbsp olive oil
sprig rosemary
½ onion
½ garlic clove
125g risotto rice
425ml hot low salt vegetable stock (try Piccolo Cooking Vegetable stock cubes)
½ teaspoon of marmite (for children over 1)
½ teaspoon finely chopped fresh or dried rosemary
Handful of grated Parmesan cheese or vegetarian equivalent
2 tbsp soured cream or cream cheese
Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want red hands!) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, the rosemary, a little black pepper and cook for 1 hr until the beetroots are soft.
Meanwhile, heat the remaining olive oil in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 5-6 mins until translucent. Stir in the rice until well coated.
Add in the marmite if giving to older babies, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft.
Remove the beetroots from the oven. Reserve a couple of wedges to chop into small pieces, but puree most of the beetroot into a puree. Add in the beetroot puree, chopped rosemary and parmesan through the risotto, serve with some soured cream dolloped and extra Parmesan scattered on top.
A great one-pot recipe for all the family.
Makes 2 portions
Suitable from 6 months mashed
Not suitable for freezing
Cooking: 15 minutes
Preparation: 10 minutes
½ x 400g tin black beans
½ x 325g tin sweet corn
1 red or yellow pepper, cored and diced
1 small tomato
1 clove garlic, crushed
80ml water
1 x 80g Piccolo tomato & basil sauce
½ ripe avocado, sliced
1 tsp fresh coriander or parsley, chopped
25g Cheddar cheese, grated
Chop your tomato and pepper and add them to a heavy-bottomed saucepan along with the garlic, black beans, corn and water.
Bring to a simmer and cook on a gentle heat for around 15 minutes. Then add the Piccolo tomato sauce and heat through.
Mash with a fork or serve as is with the avocado, fresh herbs and cheese. Delicious on its own or with cooked noodles or with a warm tortilla.
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Couscous is easy to prepare and can be used as a base for a healthy salad that can contain whatever vegetables children choose.
Makes 2 portions
Suitable from 8 months
Suitable for freezing
Cooking: 10 minutes
Preparation: 10 minutes
50g couscous
1 Piccolo vegetable stock cube
75ml boiling water
1 tsp olive oil
Squeeze of lemon juice
3 cherry tomatoes. chopped
2-inch piece of cucumber, chopped into pieces
25g sweetcorn
1 spring onion, finely diced
While the kettle is boiling, chop all the vegetables into really small pieces.
Place the couscous in a large heatproof bowl, and in a mug crumble the stock cube and pour over the boiling water, mixing to dissolve the stock cube.
In the bowl with couscous, pour the boiling water, squeeze of lemon juice and olive oil, mix together and place a tea towel over the bowl and set aside for five minutes.
Once cooked, fluff up the couscous with a fork add the vegetables and stir well. If you want to add herbs, nuts, olives or dried fruits, stir these in, too.
Piccolo products are all currently stocked in Boots, Ocado and Morrisons.
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