Carrot, Red Lentil & Garam Masala Pure
From 6 Months
Prep: under 10 minutes
Cook: 20–30 minutes
Makes: lots of portions – ideal for freezing in ice-cube trays for weaning
This purée is a more filling meal for your little ones, as the lentils provide lots of healthy protein. The garam masala adds spice without heat so is a great way to introduce your baby to new flavours.
- 1 carrots, peeled and thickly sliced
- 50g red lentils, rinsed
- 1 tsp garam masala
- Place the carrots and red lentils in a pan, cover with cold water and bring to the Reduce the heat to a simmer and cook for about 20 minutes until both the carrots and lentils are tender.
- Remove from the heat, add the garam masala and use a hand blender to blitz until smooth (or use a food processor).
Top tip: This purée can be watered down into a soup, or it can be enjoyed cold as a dip with veg sticks – tasty!
Porridge with Fruity Compote
A thoroughly fruity breakfast that the whole family can enjoy. Make sure you purée or mash the porridge and compote to the right texture for your little one. For little ones over 6 months this recipe can be served with a dollop of full-fat yoghurt for a tasty change.
Prep: 10 minutes
Cook: 20–30 minutes
Makes: 6–8 servings
For the compote
- 1 medium apple, peeled, cored and diced
- 1 pear, peeled, cored and diced
- 3 large dates, cut into raisin-sized pieces
- large handful of mixed dried fruit
- grated zest and juice of 1 orange
- pinch of ground cinnamon
- 1 tsp vanilla extract
- pinch of grated nutmeg
- 2 cloves
For the porridge
- 55g (2oz/¼ cup) oats (gluten free if required)
- 250ml (8fl oz/1 cup) full-fat milk
- ½ tsp vanilla extract
- Put all the compote ingredients into a pan and cook over a low-medium heat until the fruits are tender, about 20
- Remove the orange peel and
- For the porridge, combine the oats, milk and vanilla in a pan and stir over a medium heat until smooth and thick, about 10
- Purée or mash the compote to the right texture for your little one, then serve the porridge with the warm fruity compote spooned on
Top tip: stick the cloves into a piece of orange peel to prevent them from getting lost in the mixture.
A versatile recipe that is great for the whole family. For toddlers and the rest of the family serve the ratatouille as a sauce over wholegrain pasta with a sprinkling of grated cheese or serve with grilled chicken and some homemade bread.
Prep: 10–20 minutes
Cook: 15–25 minutes
Makes: 3–4 portions
- 1 tbsp olive oil
- 1 red onion, diced
- 1 garlic clove, crushed
- ½ red (bell) pepper, diced
- ½ yellow (bell) pepper, diced
- ½ small courgette (zucchini), diced
- ½ aubergine (eggplant), diced
- sprig of fresh thyme
- 1 bay leaf
- 2 large tomatoes, diced
- Heat the olive oil in a pan, add the onion and garlic and cook together over a low heat for about 10 minutes until
- Add the diced pepper, courgette and aubergine with the thyme and bay leaf and leave to cook until the vegetables begin to
- Add the tomatoes and continue to cook until the vegetables are Add a little water if the dish starts to dry out.
- Remove the thyme and bay leaf before Purée the ratatouille to a suitable consistency for your little one. Once your baby is used to the texture you can mash or chop it rather than puréeing.
Recipes from the new Organix Baby & Toddler Cookbook