Baby Weaning Ideas #1

Here’s a little round up of what Austin has been enjoying over the last week… for anyone weaning their baby this might give you some new ideas. He approves of them all.

Cheesy scrambled egg

• Ingredients:
• Knob of butter
• 1 large free range egg
• Splash of full fat milk
• Pinch of smoked paprika
• 15g mature cheddar, grated

Step 1: Whisk the egg and milk together

Step 2: Melt the butter in a small saucepan on a medium low heat.

Step 3: Add the whisked egg to the pan and gently fold the cooked layers into the raw until it is a soft scrambled consistency.

Step 4: Add the paprika and grated cheese and fold through. Serve immediately.

Banana Yogurt with Cinnamon

• Ingredients:
• 1/3 banana
• 3-4 heaped tea spoons of full fat Greek yogurt
• A pinch of ground cinnamon

Step 1: Roughly mash the banana

Step 2: Add the Greek yogurt and cinnamon.

Step 3: Mix together until combined.

Sweet Potato and Coconut Curry

• Ingredients:
• 1 tsp coconut oil
• 1/2 onion diced
• 1/2 garlic clove finely diced
• 1/2 inch ginger, peeled and diced
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• Pinch of curry leaves (optional)
• 50ml coconut milk
• 1 sweet potato peeled and cut into one-inch cubes

Step 1: Melt the coconut oil on a medium heat and add the diced onion, garlic and ginger. Soften for a couple of minutes and then add each of the spices, stirring to ensure they don’t burn.

Step 2: Add the cubed sweet potato and add the coconut milk along with enough water to just cover the potato.

Step 3: Simmer until tender (this should take about 10 minutes).

Step 4: Blend the mixture until smooth. Divide into portions.

If you have used whole spices these will remain but should be small enough not to cause an issue. I simply blend the curry leaves too but you may wish to omit them. I freeze this in portions and defrost it when needed. I’ve also added tinned chickpeas, lightly mashed with a fork to add more texture.