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The Baby Whisperer's baby food recipes - 14 April


Age: 4 to 6 months

Pear and Kumara

1 golden kumara
2 pears (can use bought jarred pear if not in season)
1-2 tbsp fresh vegetable juice or breast milk

Peel and chop the kumara into rounds or chunks about 2cm thick and place into steamer. 
Cook the kumara (keeping the vegetable juice when cooked) until it is cooked well and soft (roughly 15-20min).
Using a blender or mouli, blend kumara until smooth. You will find it is easier to blend when still warm or hot.
Steam pear (you can discard this juice) and once again blend once cooked thoroughly (roughly 10-15minutes).
It is important when you are blending to check there are no lumps in the mixture.
Mix enough for one meal together; storing or freezing the leftovers separately.
If the mixture needs to be smoother or slightly more runny, add a little of the vegetable stock that came from the kumara when you steamed it (or you can use expressed breast milk).

Serve as soon as ready or warm by placing the bowl of food in boiling water, stirring regularly to heat.

Makes roughly 4-8 meal portions depending on quantity your baby is having at each meal.

Age: 4 to 6 months

Courgette and Pumpkin


1 courgette
1/4 of one small pumpkin or butternut squash
Breast milk/formula (option only)

Cut off both ends of the courgette and cut into rounds. 
Peel and remove seeds cutting pumpkin into 2-3cm cubes.
Place both vegetables into a steamer and cook until pumpkin and courgette are soft (roughly 15-20min).
Blend or moule the two vegetables together until you have a smooth consistency, adding a little breast milk for flavour as an extra option.
It is important when you are blending to check there are not lumps in the mixture.
Serve as soon as ready or warm by placing the bowl of food in boiling water, stirring regularly to heat.

Makes roughly 4-8 meal portions depending on quantity your baby is having at each meal.


Age: 7 to 8 months plus

Lentil Dahl

1 to 1 1/2 cups of red or yellow lentils  
1/2 small onion, cut very finely or grated
1/4 tsp cumin
1/45 tsp paprika
1 1/2 tsp roasted soft garlic
1-2 tbsp olive oil
1-1 1/2 litres stock (Vegetable- or meat-based)

Cook onion until soft and clear, add lentils and a quarter of the stock. Bring to boil and then add more stock, spices and garlic. Turn down the heat and simmer, adding stock when needed until lentils are cooked and have soaked up all the stock juice.  The consistency should be like cooking baked beans, enough moisture so that when you blend or mash it doesn't go dry.

Serve with mashed vegetables and or meat.

Makes enough for roughly 6 meals.


Age: 8 months plus

Mince (chicken, beef or lamb)

1 small onion
500g mince
1 1/2 tsp Vegemite (only for red meat)
1 cup vegetable stock (chicken stock or beef stock if cooking other)
3 cloves of roasted garlic or 1 tsp garlic from jar

Cook onion until clear and soft, add mince and while it is cooking constantly chop meat with spatula or wooden spoon. This way you are making it break down into smaller lumps before they turn into hard lumps. Add Vegemite, stock and garlic.  Simmer for 10 minutes or until cooked and juice evaporated.

Serve with mashed vegetables or rice or lentils.

Makes enough for roughly 6 meals.


Cooking Tips

Steam all vegetables; this is vital for keeping the nutrients and goodness in the food source.

Keep any vegetable juice to use as a stock. This is the best way to pour back into food any lost nutrients and also great for 'thinning' any foods down when they have got too thick with the re-heating process.

Never use a microwave (unless an emergency). Babies and children need every single vitamin possible to fight off colds and bugs that they come across, especially if attending a nursery school or playgroup.

Roast garlic in the oven (in the skin) and squeeze out the soft inside, adding to a vegetable or savoury meal. Roasting the garlic takes away the strong flavour. I suggest that you use 1 garlic clove to 3-4 cups of food.

Freeze food prepared in ice-cube trays and then when frozen empty into labeled zip-lock bags.

Offer water from a sipper cup or cup with each meal (cool boiled water to start with).

Look out for any vegetables or fruit on special, especially produce that can be cooked and frozen.

Make a vegetable stock up and freeze in portions - this is great when you are making meals with lentils and mince. Replace the water anywhere you can with good vegetable stock.

If you have a roast chicken, make a stock from the bones too!


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