STAGE 1: AFTER FIRST TASTES MEAL PLANNER
RUNNY FIRST PURÉES
The Food Safety Authority of Ireland (FSAI) recommends that babies are weaned at about 6 months of age, but no earlier than 17 weeks. However, weaning should not be delayed beyond 6 months. Of course, every baby is different, so look out for the signs:
I think a parent’s instinct is very powerful, so if you feel your baby is ready, you’re probably right. However, if your baby doesn’t seem interested after a couple of attempts, you could always leave it another few days and then try again. The FSAI’s guidelines on weaning in the table opposite are quite helpful.
THE STAGES OF WEANING
The weaning process takes place in three stages, starting with the first spoon feeds when the baby is between 4 to 6 months old and finishing at 12 months. Babies who start weaning at 6 months will move through Stage 1 more quickly than babies who start weaning at a younger age, meaning that Stage 1 may only last about two weeks for some children. If your child is ready for weaning before 6 months, I have included lots of extra options in the meal planner here to help you out.
WORRIED ABOUT ALLERGIES?
Never avoid particular foods due to a suspected food allergy or intolerance. This can lead to a restricted diet and a poor intake of important nutrients. All allergies must be diagnosed by a doctor.
GLUTEN
Gluten is a type of protein found in wheat, rye, barley and oats. Gluten should be introduced gradually in tiny amounts at about 6 months of age, increasing the amount and frequency slowly over the next 4–6 weeks.
STAGES OF WEANING |
FOOD TEXTURES APPROPRIATE DURING EACH STAGE OF WEANING |
SKILLS LEARNED THROUGH EACH STAGE OF WEANING |
STAGE 1 |
‘First foods’ should be thin purées, which will get thicker as the infant progresses. |
Taking foods from a spoon Moving food from the front to the back of the mouth for swallowing Managing increasingly thicker purées |
STAGE 2 |
Move from thick purées to mashed foods to foods with soft lumps and finally to soft finger foods. Infants should be drinking from a cup at this stage. |
Moving lumps around the mouth Chewing lumps Self-feeding bite-sized pieces of soft food using hands and fingers |
STAGE 3 |
Move to minced and chopped family foods. More textured finger foods should be offered. A non-lidded beaker should be used for all other drinks other than breastfeeds. If an infant is being formula fed, they should no longer use a bottle by the age of 12 months. |
Chewing minced and chopped foods Self-feeding bite-sized pieces of soft food using hands and fingers Learning to eat with a spoon Drinking fluids from a cup |
Whether to feed your child organic food or not is a question many parents ask when they’re beginning the weaning process. At present there is no definitive scientific evidence that pesticide levels in ordinary foods are harmful, and organic foods are not nutritionally superior to non-organic foods, but some people choose to eat organic produce as a personal preference. It can be an environmentally friendly option, particularly when the food is grown in Ireland, but it’s undoubtedly more expensive, so it’s really up to you as a parent.
TOP TIPS
ESSENTIAL EQUIPMENT
During the first stage of weaning, it’s important to remember that milk is still the most important food for your baby. Solids at this stage are merely ‘first tastes’ and fillers, which should be increased very slowly. We found that by always offering some of the milk feed first, we ensured that the twins’ daily milk intake didn’t decrease too rapidly during the first month of weaning. And don’t forget that breast or formula milk should still be the main milk drink for the first year of life. Cooled boiled water can be offered as extra fluid.
This very early stage of weaning is all about first tastes and exploration, so it’s important to wean your baby on as wide a range of foods as possible in this section. During this stage it’s also important that an infant becomes familiar with taking food from a spoon. Expect a mess and some food waste as babies get used to this new experience of eating. It can take time and patience. Babies who start weaning at 6 months of age will move through Stage 1 more quickly than infants who start weaning at a younger age.
When the twins were being weaned, we introduced one new food at a time. We allowed two days in between new foods being introduced and generally gave it to them at their lunch (around 11am) so that we could keep an eye out for any possible reactions. Use a high chair that they are secured into, but never leave an infant alone during feeding.
Start with 1 to 2 teaspoons of baby rice or a nice smooth vegetable purée. Over time you can slowly build up the amount of non-milk food given at one feed. When an infant is taking about 5 teaspoons (or one cube) at lunchtime, add in a second spoon feed at a different time of day. The idea is to gradually build up to 2 or 3 spoon feeds per day. Aim to give your baby more vegetables than fruit in the early stages of weaning to stop them from developing a sweet tooth. Once your baby is happily taking vegetable and fruit purées, it is recommended that you mix in some puréed iron-rich foods, such as meat, fish, well-cooked eggs (from 6 months), beans and lentils.
STAGE 1 GOALS
STAGE 1: FIRST TASTES MEAL PLANNER
|
EARLY MORNING |
BREAKFAST |
DAYS 1–3 |
Breast/bottle |
Breast/bottle |
DAYS 4–6 |
Breast/bottle |
Breast/bottle |
DAYS 7–9 |
Breast/bottle |
Breast/bottle |
DAYS 10–12 |
Breast/bottle |
Breast/bottle |
DAYS 13–15 |
Breast/bottle |
Breast/bottle |
DAYS 16–18 |
Breast/bottle |
Breast/bottle |
DAYS 19–21 |
Breast/bottle |
Breast/bottle |
DAYS 22–24 |
Breast/bottle |
Breast/bottle |
DAYS 25–27 |
Breast/bottle |
Breast/bottle |
DAYS 28–30 |
Breast/bottle |
Breast/bottle |
LUNCH |
TEA |
BEDTIME |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
Breast/bottle |
*These charts are intended only as a guide. How much your baby eats will depend on many factors, including weight. Some babies may only want one solid feed a day and some may prefer to have a second meal at teatime instead of early morning, as suggested here. Remember, breast or formula milk is still the main drink and cooled boiled water can be offered as extra fluid.
*These charts are intended only as a guide and will depend on many factors, including weight, so don’t feel anxious if your baby seems to want a little more or less than the recommended serving.
Loved by most babies, this has to be one of the most popular weaning foods. However, it’s important to remember to give babies a balanced diet and to introduce a variety of foods to ensure they grow up to enjoy a wide variety of flavours and textures. Makes 380g (15 cubes)
500g carrots
125ml freshly boiled water
Top and tail the carrots, then peel and cut into thin slices, each about 2–3mm. Place in a saucepan, cover with the water and bring to the boil. Reduce the heat to medium, cover with a lid and simmer for 12–14 minutes, until tender.
Purée in a food processor until smooth and then leave to cool. Spoon the purée into ice cube trays and freeze as described here.
BUTTERNUT SQUASH PURÉE WITH CINNAMON
Although this makes a lot, most babies absolutely love the flavour of butternut squash. It’s perfectly fine to introduce small amounts of herbs and spices to your baby’s diet as soon as you start the weaning process. Makes 675g (27 cubes)
1 butternut squash
good pinch of ground cinnamon
4–6 tbsp breast or formula milk or freshly boiled water
Preheat the oven to 200°C/400°F/gas mark 6. Line a baking sheet with parchment paper.
Cut the butternut squash in half lengthways and scrape out the seeds and membrane. Sprinkle with the cinnamon and place cut side down on the lined baking sheet. Bake for 40–45 minutes, until tender. Leave to cool.
Scoop out the butternut squash flesh with a spoon and purée in a food processor with the milk or water. Spoon into ice cube trays and freeze as described here.
Turnip purée can be given as one of your baby’s first tastes, and as they move through the weaning stages it’s ideal for mixing with other vegetables to make for more interesting flavours. My twins particularly liked it with carrot and potato. Makes 750g (30 cubes)
1 turnip (about 900g)
150ml freshly boiled water
Peel the turnip and cut into small even-sized cubes approximately 2cm in size. Place in a steamer and cook for 16–18 minutes, until tender.
Blend in a food processor, adding enough of the water to make a smooth purée. Leave to cool, then spoon into ice cube trays and freeze as described here.
This technique can be used with any vegetable. Bulking it out with the baby rice makes it a much more substantial meal. Makes 600g (24 cubes)
225g carrots
50ml freshly boiled water
2 tbsp baby rice
340ml breast or formula milk
Top and tail the carrots, then peel and cut into thin slices, each about 2–3mm. Place in a saucepan with the water and bring to the boil. Reduce the heat to medium, cover with a lid and simmer for 12–14 minutes, until tender. Purée in a food processor and cool.
Mix the baby rice with the milk to make a smooth purée, then fold into the carrot purée. Spoon the cream of carrot purée into ice cube trays and freeze as described here.
The best way to cook potatoes is in their skins. It retains more vitamins and makes the potato flesh drier, giving a better result, not to mention flavour. For very young babies you’ll need to work the purée through a sieve or mouli, as a food processor breaks down the starch into a gloopy pulp. Makes 800g (32 cubes)
1kg potatoes
120ml breast or formula milk
Scrub the potatoes clean. Place in a steamer over freshly boiled water. Steam over a medium heat for 18–20 minutes, until tender. Check for doneness with the point of a sharp knife. Drain off the water and cover with a clean tea towel. Set aside for another couple of minutes to help steam off any excess water.
Once the potatoes are cool enough to handle, peel off the skins. Using a potato masher, mash until smooth. Beat in the milk and then press through a sieve for a very smooth finish or use a mouli if you have one. Leave to cool, then spoon into ice cube trays and freeze as described here.
All babies seem to love sweet potatoes, particularly the orange-fleshed variety. They are easy to digest and are packed full of vitamins and minerals. They have a naturally sweet flavour and smooth texture once puréed. Makes 800g (32 cubes)
1kg sweet potatoes
120ml freshly boiled water
Peel the sweet potatoes and cut into small even-sized cubes approximately 2cm in size. Place in a steamer and cook over a medium heat for 8–10 minutes, until tender.
Blend in a food processor, adding enough of the water to make a smooth purée. Leave to cool, then spoon into ice cube trays and freeze as described here.
Once your baby is ready for firmer finger foods at around 9 to 12 months, you can roast wedges of pumpkin that have been drizzled with a little olive oil in the oven until tender. Until then it’s best to steam it, as that will keep its flavour and nutrients at their optimum. Like carrots, pumpkin is an excellent source of beta-carotene and a useful source of vitamin E. Makes 700g (28 cubes)
1 small pumpkin (approximately 1kg)
4–6 tbsp breast or formula milk or freshly boiled water
Cut the pumpkin in half and scrape out the seeds and membrane. Cut into slices and peel, then cut the flesh into even-sized cubes approximately 2cm in size. Place in a steamer and cook over a medium heat for 10–12 minutes, until tender.
Blend in a food processor, adding enough of the milk or water to make a smooth purée. Leave to cool, then spoon into ice cube trays and freeze as described here.
There are numerous varieties of green beans, which are all good sources of vitamin A, B vitamins and vitamin C. They also contain some valuable minerals, including iron and calcium. Runner beans and heirloom varieties may still have a fibrous ‘string’ running down their sides, but most varieties for sale today have had that inconvenience bred out of them. Makes 550g (22 cubes)
450g green beans
150ml freshly boiled water
Top and tail the green beans and remove the strings if necessary (see the introduction). Wash in a colander under cold running water. Place in a steamer and cook over a medium heat for 6 minutes, until tender.
Blend in a food processor, adding enough of the water to make a smooth purée. Leave to cool, then spoon into ice cube trays and freeze as described here.
CARROT, PARSNIP AND TURNIP PURÉE
Once weaning is well underway, different combinations of vegetables can be combined. This makes for much more interesting flavours. Of course, you can still cook them separately and just serve them together, depending on what suits. Makes 350g (14 cubes)
1 carrot
1 small parsnip
¼ small turnip
1–2 tbsp breast or formula milk or freshly boiled water
Peel the vegetables and cut into small cubes. Place in a large steamer with freshly boiled water and return the water to the boil. Reduce the heat to medium, then cover and simmer for 10–12 minutes, until tender. Allow to cool.
Blend the steamed vegetables in a food processor with enough milk or water to make a smooth purée. Leave to cool, then spoon into ice cube trays and freeze as described here.
Courgettes are an ideal first green vegetable to offer, as the flavour is so mild. The skin is so soft that it doesn’t even need to be removed. Once it has successfully been introduced, it’s delicious with pumpkin, sweet potato, carrot or baby rice. Makes 575g (23 cubes)
4 courgettes
Wash the courgettes and top and tail them, then cut into slices. Place in a steamer and cook over a medium heat for 6–8 minutes, until tender.
Place in a food processor and blend to make a smooth purée. Leave to cool, then spoon into ice cube trays and freeze as described here.
Barley is an ingredient that’s synonymous with Irish cooking and it has excellent nutritional benefits. It’s high in carbohydrates, so it provides energy and helps to keep blood sugar levels stable. I think it’s a wonderful alternative to baby rice. As its flavour is fairly bland, it might be worth mixing it with vegetables that have already been introduced, such as potatoes, carrot and courgette, depending on what you want to use up in the freezer. Makes 500g (20 cubes)
100g pearl barley
100ml freshly boiled water
Place the pearl barley in a large saucepan and cover with cold filtered water. Bring to the boil, then drain and quickly rinse under cold running water. Tip back into the pan and cover with fresh cold filtered water.
Bring the pearl barley back to the boil, then reduce the heat to medium and simmer for 1¼ hours, until tender. Drain well, then purée in a food processor with the 100ml freshly boiled water. Leave to cool, then spoon into ice cube trays and freeze as described here.
WATERCRESS, POTATO AND PEA PURÉE
There is no doubt that combining potato with green vegetables makes them more attractive for babies. I cook them in their skins because they retain more vitamins and the flesh tends to be drier and therefore easier to work with. A mouli is a great way to achieve a very fine texture, but if you don’t have one simply use a potato masher and then work it through a sieve or use a potato ricer. Peas are a great addition to this recipe as they are wonderfully sweet. Makes 650g (26 cubes)
450g potatoes (even-sized)
100g fresh or frozen peas
4 tbsp freshly boiled water
1 large bunch of watercress, stalks trimmed (about 125g in total)
Scrub the potatoes and place in a saucepan of cold filtered water, then cover and bring to the boil. Reduce the heat to low and simmer gently for 20–25 minutes, until tender. To test if they are done, pierce with the tip of a sharp knife. Drain and return to the pan, then cover again and place on a low heat to dry out for 2 minutes.
Meanwhile, place the peas in a saucepan with the freshly boiled water and bring to a simmer over a medium heat. Tip in the watercress, then cover and cook for 1–2 minutes, until the watercress has just wilted, shaking the pan once or twice. Drain into a sieve and reserve the water.
Peel the potatoes once they are cool enough to handle, then purée all the vegetables in a mouli, adding enough of the reserved water to make a smooth consistency. Leave to cool, then spoon into ice cube trays and freeze as described here.
SWEET VEGETABLE AND BARLEY PURÉE
This is a great recipe that can be made in one pot. Research into weaning shows that babies who are introduced to a wide variety of vegetables and fruits in the early stages of weaning go on to accept a wider variety of foods by the toddler and childhood stages than those weaned on a restricted diet. Makes 625g (24 cubes)
50g pearl barley
1 large carrot, peeled and chopped (about 100g)
1 potato, peeled and chopped (about 100g)
1 parsnip, peeled and chopped (about 100g)
¼ small turnip, peeled and chopped (about 100g)
Place the pearl barley in a large saucepan and cover with cold filtered water. Bring to the boil, then drain and quickly rinse under cold running water. Tip back into the saucepan and cover with cold filtered water.
Bring the pearl barley back to the boil, then reduce the heat to medium and simmer for 1¼ hours, until tender. Half an hour before the end of cooking, add the carrot, potato, parsnip and turnip and continue to cook until all the vegetables and the barley are tender.
Drain, reserving the cooking liquid, and purée to a smooth consistency in a food processor, adding 100ml of the reserved liquid. Leave to cool, then spoon into ice cube trays and freeze as described here.
My twins preferred cauliflower mixed with a little of their milk and sometimes I added a little baby rice to make it more filling. It’s also very nice mixed with a couple of other vegetables. Makes 400g (16 cubes)
1 small cauliflower (about 450g)
4 tbsp breast or formula milk
Cut the cauliflower into florets and wash under cold running water. Place in a steamer and cook over a medium heat for 8–10 minutes, until tender.
Purée with the milk to a smooth texture in a food processor. Leave to cool, then spoon into ice cube trays and freeze as described here.
Once your baby has got used to individual vegetables, combining flavours makes meal times much more interesting. Carrots are a wonderful source of beta-carotene, which is a powerful antioxidant, and vitamin A, which helps maintain healthy vision, while cauliflower is a good source of potassium and vitamins B1, B6 and C as well as manganese. Makes 475g (19 cubes)
½ small cauliflower (about 250g)
2 carrots (about 300g)
4 tbsp breast or formula milk
Cut the cauliflower into florets and wash under cold running water. Peel the carrots and cut into thin slices. Place both in a steamer and cook over a medium heat for 8–10 minutes, until tender.
Purée with the milk to a smooth texture in a food processor. Leave to cool, then spoon into ice cube trays and freeze as described here.
It can be a challenge to get your baby to eat green vegetables, so introduce them very early on in weaning. They may pull a face, but this doesn’t mean they don’t like it. They’re just getting used to the slightly bitter taste of green vegetables. If they turn their head and become distressed, don’t worry – just stop and try again with the broccoli another day. I introduced it to the twins once they were eating a good variety of root vegetables. I started by offering it in small amounts – one cube of broccoli to two or three cubes of sweet potato or carrot. Taking this approach can mean that your baby will be less likely to reject the broccoli. Makes 350g (14 cubes)
1 small head of broccoli (about 400g)
6 tbsp freshly boiled water
Cut the broccoli into florets and wash under cold running water. Place in a steamer and cook over a medium heat for 3–4 minutes, until tender.
Purée to a smooth texture in a food processor, adding enough of the water to get the right consistency. Leave to cool, then spoon the purée into ice cube trays and freeze as described here.
BROCCOLI, COURGETTE AND POTATO PURÉE
This was one of the twins’ favourite combinations when they were little. Not surprisingly, they loved potatoes and mixing them with the green vegetables ensured clean plates all around!
Makes 575g (23 cubes)
2 potatoes (about 350g)
100g small broccoli florets
1 small courgette, trimmed and sliced
3 tbsp breast or formula milk
Peel and chop the potatoes and place in a steamer. Bring to the boil, then reduce the heat to medium and simmer for about 10 minutes, until they are beginning to soften. Add the broccoli florets and courgette slices to the steamer basket, then cover and cook for another 4–5 minutes, until all the vegetables are tender.
Drain the potatoes and purée all the vegetables in a food processor with the milk to make a smooth consistency. Leave to cool, then spoon the purée into ice cube trays and freeze as described here.
Parsnips have a nutty, sweet flavour that babies love and are a good source of vitamin C, manganese and folate. Avoid larger parsnips, as they tend to be tough and woody. Instead, choose small, firm parsnips with creamy-coloured, unblemished skin.
Makes 425g (17 cubes)
3 parsnips (about 450g)
4 tbsp freshly boiled water
Peel the parsnips and chop into even-sized cubes approximately 2cm each. Place in a steamer and cook over a medium heat for 6–8 minutes, until tender.
Purée to a smooth texture in a food processor, adding the water to get the right consistency. Leave to cool, then spoon the purée into ice cube trays and freeze as described here.
Most babies love the sweet taste of peas and 6 months is a good time to introduce them in puréed form. Once they have been introduced on their own, like other green vegetables, peas are delicious served mixed with sweet potatoes or other root vegetables. Makes 425g (13 cubes)
400g frozen peas
4 tbsp freshly boiled water
Place the peas in a saucepan with the water and bring to the boil, then lower the heat to medium and simmer for 2–3 minutes, until tender.
Blend in a food processor to a very smooth purée. Leave to cool, then spoon the purée into ice cube trays and freeze as described here.
BUTTERNUT SQUASH AND PEAR PURÉE
Baking the butternut squash in the oven caramelises the natural sugars, which intensifies its natural sweetness – your baby will love this combination. Try mixing it with a little baby rice if you want to make it more substantial. Makes 1.25kg (50 cubes)
1 butternut squash
1kg firm ripe pears
120ml freshly boiled water
Preheat the oven to 200°C/400°F/gas mark 6. Line a baking sheet with parchment paper.
Cut the butternut squash in half and scrape out the seeds and membrane. Place cut side down on the lined baking sheet. Bake for 40–45 minutes, until tender. Leave to cool.
Meanwhile, peel, quarter and core the pears. Place in a saucepan with the water. Bring to the boil, then cover and reduce the heat to medium. Simmer for 10 minutes, until tender.
Scoop out the butternut squash flesh with a spoon and place in a food processor with the pear and water mixture. Blend to a smooth purée. Leave to cool, then spoon into ice cube trays and freeze as described here.
Choose a nice, sweet eating apple and try to find Irish varieties, which are for sale most of the year. From the end of August, look out for the early ripening Discovery through to the later Telstar, Wellant and finally the Jonagold, which can be picked as late as November and stores well up until the following June. Makes 775g (31 cubes)
1kg eating apples
100ml freshly boiled water
Peel, quarter and core the apples, then add to a saucepan with the water. Bring to the boil, then cover, reduce the heat to medium and simmer gently for 6–8 minutes, until tender.
Purée in a food processor until smooth and then leave to cool. Spoon the purée into ice cube trays and freeze as described here.
Pear is an excellent choice to give to babies during weaning, as there are very few who dislike it. However, it’s not recommended as one of the very first tastes, as ideally a baby’s first foods should be savoury or bland as opposed to sweet fruits. Babies are born with an innate preference for sweet foods, so it’s best to introduce savoury foods first or it could be difficult to get them to enjoy vegetables. Makes 925g (37 cubes)
1kg firm ripe pears
120ml freshly boiled water
Peel, quarter and core the pears. Place in a saucepan with the water. Bring to the boil, then cover and reduce the heat. Simmer for 10 minutes, until tender.
Purée in a food processor until smooth and then leave to cool. Spoon the purée into ice cube trays and freeze as described here.
Combining a fruit purée with your baby’s milk or some baby rice makes a nice change for your baby and will be much more filling. As your baby is introduced to more exotic fruits like papaya, mango or kiwi over the next couple of months, this recipe is great for making them less acidic. This recipes makes a nice dessert or evening snack. Makes 1 potion
1 x 25g cube fruit purée, such as pear or apple, thawed if frozen
4 tbsp breast or formula milk
1 tsp baby rice
Mix the fruit purée with the milk and baby rice until you have achieved a smooth purée. Use as required.
This is an absolute favourite with most babies, but it can be a bit fiddly and time consuming to prepare. Once your baby is ready for soft finger foods, you can offer small, peeled slices of peaches or nectarine. If you aren’t planning on freezing this recipe, it’s easy to scale it down to just one peach or nectarine and 1 tablespoon of water. Makes about 20 cubes
3 firm, ripe peaches or nectarines (each about 175g)
3 tbsp freshly boiled water
Using a sharp knife, make a light criss-cross on the bottom of the peaches or nectarines, then plunge into boiling water for 1 minute. Lift out and peel off the skin when they’re cool enough to handle, then cut in half and remove the stones.
Roughly chop the flesh and place in a saucepan with the water. Bring to the boil, then cover, reduce the heat to medium and simmer for 2–3 minutes, until tender. Purée in a food processor until smooth and then leave to cool. Spoon the purée into ice cube trays and freeze as described here.
This has to be the most convenient food and can literally be prepared in minutes. I found with the twins that if one of them had an upset tummy, a couple of days on a diet of mashed banana, apple purée and a little baby rice did the trick. This purée shouldn’t be prepared until it’s ready to be eaten, as it can discolour quickly. Makes 60g
½ small ripe banana
1 tbsp breast or formula milk
Peel the banana and cut into slices, then mash with a fork with the milk to a very smooth purée or put in a mini blender and blitz for a couple of seconds. Place in a bowl and serve at once.
Papaya has a lovely sweet flavour that most babies adore. As long as it’s nice and ripe there is no need to cook it, which makes it a great last-minute option. It’s packed full of vitamins and minerals, so it’s well worth adding to your baby’s diet. Makes 150g (6 cubes)
1 firm, ripe papaya
2 tbsp breast or formula milk
Cut the papaya in half and remove the seeds, then scoop out the flesh into a mini blender. Add the milk and blend to a smooth purée. Spoon into ice cube trays and freeze as described here. Alternatively, store in suitable lidded containers in the fridge for up to 2 days and use as required.
I don’t think I’ve ever met a baby who doesn’t love the taste of mango – mine certainly did as soon as they were introduced to them. This is also lovely mixed with mashed banana, but make sure you only add it at the last minute or it will discolour and spoil. Makes 175g (7 cubes)
1 firm, ripe mango
Peel the mango and chop the flesh into a mini blender, discarding the stone. Blend to a smooth purée, then spoon into ice cube trays and freeze as described here. Alternatively, store in suitable lidded containers in the fridge for up to 2 days and use as required.
This is a great purée to make when peaches are in season and at their best. It’s also an excellent source of vitamin C. Bananas are good sources of potassium and an effective way of increasing energy levels, although most of your baby’s energy will still come from milk at this age. Makes 150g (6 cubes)
1 small ripe peach
1 small ripe banana
1 tbsp freshly boiled water
1 tsp baby rice
Using a sharp knife, make a light criss-cross on the bottom of the peach, then plunge into boiling water for 1 minute. Lift out and peel off the skin when it’s cool enough to handle. Cut the flesh into a saucepan, discarding the stone.
Peel the banana, then cut into slices and add to the peach with the water. Cover and simmer gently over a low heat for 2–3 minutes, until the peach is tender. Place in a mini blender with the baby rice and blend to a smooth purée. Spoon into ice cube trays and freeze as described here.
Many commercial fruit-flavoured yoghurts have a lot of sugar added, which in turn will increase your baby’s sweet tooth. It’s actually so easy to make your own – try this version or experiment with a combination of your baby’s favourite fruits. Plums contain beta-carotene and have high levels of potassium. They also have small amounts of vitamins A, B and C. Makes 175g (7 cubes)
1 ripe plum
1 tbsp freshly boiled water
2 drops vanilla extract
150ml natural yoghurt
Using a sharp knife, make a light criss-cross on the bottom of the plum, then plunge into boiling water for 1 minute. Lift out and peel off the skin when it’s cool enough to handle. Cut the flesh into a pan, discarding the stone.
Add the water into the saucepan with the plum and then add the vanilla extract. Cover and simmer gently over a low heat for 3–4 minutes, until the plum is tender. Place in a mini blender and blitz to a smooth purée. Once it’s completely cold, fold into the yoghurt and spoon into ice cube trays and freeze as described here. Alternatively, store in suitable lidded containers in the fridge for up to 2 days and use as required. Serve straight from the fridge.
Dried fruit concentrates the goodness of the original fruit and can be handy when you’re travelling and aren’t sure what the shops will have at your destination. Makes 500g (20 cubes)
200g ready-to-eat dried apricots
150g ready-to-eat dried apple rings
500ml freshly boiled water
1 vanilla pod
Place the apricots and apple rings in a saucepan with the water. Split the vanilla pod in half and scrape out the seeds into the saucepan. Bring to the boil, then reduce the heat to medium and simmer for 25–30 minutes, until the fruit is completely tender.
Blend in a food processor until you have achieved a smooth purée. Leave to cool, then spoon the purée into ice cube trays and freeze as described here.
Avocados don’t freeze and can turn brown quickly, so this needs to be eaten immediately. There is enough here for two portions at this age, but if you leave the stone in one half and cover it with clingfilm as soon as you’ve cut it, I find that it’s normally fine for a day if left in the fridge. Then you can try the avocado and banana purée here on the following day. Makes 2 portions
1 ripe avocado
Cut the avocado in half and remove the stone, then scoop the flesh into a bowl. Mash until very smooth with a fork. Put into a bowl and serve at once.
Avocado has a high fat content, but it’s monounsaturated fat, which is believed to lower blood cholesterol levels and prevent clogging of the arteries in later life. It’s a fantastic source of vitamin C, E and K and has decent amounts of B vitamins. It’s also a great source of fibre and potassium. Makes 1 portion
½ firm ripe banana
½ ripe avocado
1 tbsp breast or formula milk
Peel the banana and cut into slices. Remove the stone from the avocado and scoop out the flesh. Mash with a fork with the milk to a very smooth purée or put in a mini blender and blitz for a couple of seconds. Place in a bowl and serve at once.
Once individual fruits have been introduced and there are no adverse reactions, you can start to mix them up, making for a much more interesting diet for your baby. When peaches aren’t in season, you can just use apples and pears. Makes 750g (30 cubes)
4 apples (about 450g)
2 tbsp freshly boiled water
1 vanilla pod
2 firm ripe peaches
2 ripe pears
Peel the apples and remove the cores, then roughly chop the flesh and place in a saucepan with the water. Split the vanilla pod in half, and using a teaspoon, scrape out the seeds into the saucepan. Cover and simmer over a medium heat for 3–4 minutes, until the apples are just beginning to soften.
Meanwhile, using a sharp knife, make a light criss-cross on the bottom of the peach, then plunge into boiling water for 1 minute. Lift out and peel off the skin when it’s cool enough to handle. Cut up the flesh, discarding the stone. Peel the pears, then remove the cores and cut up the flesh. Add both to the cooking apple and give everything a good stir. Cover again and simmer over a medium heat for another 3–4 minutes, until tender.
Blend in a food processor until you have achieved a smooth purée. Leave to cool, then spoon the purée into ice cube trays and freeze as described here.
