Baby’s first carrot puree
Many thanks to Cerys for sharing her carrot puree recipe Ingredients 2 carrots – peeled and chopped into small pieces milk (optional) baby rice (optional) Method Place the pieces of carrot into a steamer (if you don’t have a steamer you can boil the carrots but will need to use more of the water in … Continue reading
Jacob’s favourite Butternut Squash puree
Many thanks to Cerys for sharing her son Jacob’s favourite butternut squash puree recipe 🙂 Ingredients 1 butternut squash Pure orange juice Cinnamon Small knob of butter Method Chop the butternut squash in half and scoop out the seeds. Fill the hole with the butter and orange juice then sprinkle with cinnamon. Put the squash in the oven for … Continue reading
Broccoli, cauliflower, courgette and leek puree
Ingredients 1 courgettes – diced Unsalted butter Tomato puree Cauliflower Broccoli 1 leek – sliced Method Melt the unsalted butter and saute the courgette and leek. While this is cooking bring a pan of water to the boil and add the broccoli and cauliflower to cook. Once the courgettes have softened add in the tomato puree, the … Continue reading
Cheesy carrot and parsnip puree
Ingredients 4 carrots – peeled and sliced Unsalted butter 1 parsnip – peeled and chopped Milk Grated cheddar cheese Method Add the carrots and parsnips to a pan of boiling water and cook until tender. Remove from the heat and drain, then using a fork or potato masher, mash up the vegetables, adding a knob of … Continue reading
Cheesy courgette and tomato puree
Ingredients 2 courgettes – diced 5 medium tomaotes – skinned, de-seeded and diced Grated cheddar – or similar hard cheese Unsalted butter Tomato puree (optional) Method Melt the unsalted butter and saute off the courgettes. Once the courgettes have softened add in the tomatoes and cook down. Once the veggies have cooked add a small … Continue reading
My mummy can cook... 