First Foods (4 months)
Avocado & Banana Puree
Preparation time
5 minutes
Cook time
No Cooking Required
Ingredients (makes 2 portions)
- ½ ripe avocado
- 1 small ripe banana (~5 inches)
- 2 tbsp baby’s usual milk or greek yoghurt
Steps
- Chop avocado and banana into cubes. Place into blender and add milk or yoghurt. Close lid.
- Pulse blend to desired chunkiness.
- The avocado can be substituted with half a small papaya. The milk is optional if papaya is used as the fruit is already watery.
Banana Puree
Preparation time
2 minutes
Cook time
No Cooking Required
Ingredients (makes 1 portion)
- ½ small banana
Steps
- Peel banana and break into pieces. Place in blender.
- During initial stages of weaning, adding a little milk before blending may help to thin down the consistency and add a familiar taste. Manual blend until desired consistency.
- Serve with breast milk or formula if serving as First Foods Breakfast.
Peach, Apple & Strawberry Puree
Preparation time
5 minutes
Cook time
10 minutes
Ingredients (makes 2 portions)
- 1 apple
- 35g strawberries, halved
- 1 ripe peach (or pears)
- ½ – 1 tbsp baby rice or cereal
Steps
- Peel and chop apple and peach into cubes. Throw away the core and stone.
- Chop strawberries into halves.
- Place apple in steaming basket and steam for 4 minutes.
- Add the peach and strawberries then steam for a further 2 minutes.
- Empty into blender cup and blend the fruits till desired consistency.
- Stir in baby rice or cereal.
Apple & Mango Puree
Preparation time
5 minutes
Cook time
9 minutes
Ingredients (makes 3 portions)
- 2 red apples
- 100g fresh ripe mango
- 2 tbsp unsweetened apple juice
Steps
- Peel and chop apples and mango into cubes. Throw away the cores.
- Add the apples and apple juice into blender cup. Steam for 8-10 minutes until tender. Test tenderness with a fork.
- Add in mango cubes.
- Puree the mixture using pulse or auto blend until desired consistency.
Triple Vegetable Puree
Preparation time
5 minutes
Cook time
20 minutes
Ingredients (makes 3 portions)
- 100g sweet potato
- 100g carrots
- 50g parsnips
Steps
- Peel and chop all ingredients into cubes.
- Place into blender cup and steam the carrots & parsnip for 5 minutes.
- Add in sweet potato and steam for a further 10-12 minutes or until vegetables are tender. Test with a fork.
- Drain the vegetable liquid into a small bowl. Pulse blend to desired consistency using the cooking liquid. You can also use your baby’s usual milk.
2nd Stage (6 months onwards)
Pear and Apricot Porridge
Preparation time
5 minutes
Cook time
10 minutes
Ingredients (makes 3 portions)
- 4 ready to eat apricots
- 1 large ripe pear
- 100ml milk
- 10g porridge oats
Steps
- Peel and chop apricots and pear into cubes separately. Throw away core and stones.
- Put the milk, porridge oats and chopped apricots in blender cup.
- Steam for 10 minutes.
- Add chopped pear and pulse blend to desired consistency. For early weaners, you may want to pre-steam the pear with other ingredients to soften it.
Fish Fillet with Carrots & Orange
Preparation time
5 minutes
Cook time
25 minutes
Ingredients (makes 2 portions)
- 85g plaice fillets or another white fish
- 85g carrots
- 60g potatoes
- Juice of one orange
- 30g cheddar cheese, grated
- A knob of butter
Steps
- Peel and slice carrots thinly. Peel and cut potatoes into cubes.
- Place carrots and potatoes in upper steamer basket. Steam for 10 minutes.
- Place the fish and orange juice into porridge/pasta/rice cooker. Sprinkle cheese on top. Steam everything for a further 10 minutes until vegetables are tender – test with a fork, and fish flakes easily.
- Flake the fish with a fork and check for bones.
- Empty steamer baskets into blender cup. Pulse blend until desired consistency, or mash for older babies.
Blueberries and Apple Porridge
Preparation time
2 minutes
Cook time
15 minutes
Ingredients (makes 2 portions)
- 25g blueberries
- ½ apple, peeled and finely diced
- 25g porridge oats
- 150ml calcium fortified almond milk
- 1 tsp maple syrup
- A knob of butter or dairy-free spread
Steps
- Peel and chop apple until finely diced.
- Place apple and butter into blender cup.
- Place remaining ingredients into porridge/rice/pasta cooker.
- Steam for 15 minutes.
- Mix apple into porridge or pulse blend together till desired consistency.
Barley Apple Banana Porridge
Preparation time
5 minutes
Cook time
20 minutes
Ingredients (makes 2 portions)
- 1 apple
- 1 small banana (~5 inches)
- 2 tbsp barley or dry cereal powder
- ¼ cup breastmilk or formula
- ½ cup of water
Steps
- Put barley or cereal powder, and water into porridge/rice/paster cooker. Whisk to prevent lumps.
- Steam for 15 minutes until barley is completely cooked.
- Peel and chop the apple into cubes. Throw away the core.
- Cut the banana into slices and puree the apple and banana in the blender cup. Puree with auto blend.
- Mix puree into cooked barley, steam for further 3 minutes.
- Cool the mixture and add breastmilk or formula if desired.
Baby Yoghurt with Apricot and Banana
Preparation time
2 minutes
Cook time
10 minutes
Ingredients (makes 1 portion)
- 4 dried apricots
- 1 medium sized ripe banana (~6 inches)
- 2 tbsp mild yoghurt (not low fat)
- 3 tbsp water
Steps
- Dice the apricots and slice the banana.
- Place apricots and water into blender cup and steam for 10 minutes.
3rd Stage (9 months onwards)
Cod & Spinach Puree
Preparation time
8 minutes
Cook time
20 minutes
Ingredients (makes 2 portions)
- 1 handful baby spinach leaves
- 4cm leek
- 1 medium potato (approx 120g)
- 80g fresh boneless cod fillet, or other white fish, skinned and chopped into cubes
- 10g parmesan cheese, finely grated
- 50ml unsalted stock or water
- 50ml milk
Steps
- Prepare the following ingredients:
- Chop the spinach
- Finely chop the leek
- Dice or chop potato into cubes.
- Remove the skin and cut the cod into cubes.
- Add leek and butter into porridge/rice/pasta cooker. Steam for 5 minutes.
- Add the stock / water and milk into porridge/rice/pasta cooker.
- Place spinach and cod into upper steamer basket and assemble with double deck cover.
- Steam for a further 10 minutes until vegetables are tender and cod is cooked.
- Empty basket and porridge/rice/pasta cooker into blender cup. Add cheese and pulse blend till desired consistency.
Porridge with Apple, Pear & Apricot
Preparation time
6 minutes
Cook time
15 minutes
Ingredients (makes 4 portions)
- 1 apple, peeled, cored and chopped
- 1 ripe pear, peeled, cored and chopped
- 4 ready to eat dried apricots
- 15g porridge oats
- 150ml milk
- 4 tbsp water
Steps
- Peel and chop apple and pear into cubes.
- Put apple, pear and apricots into the upper steamer basket.
- Put milk and porridge oats into the porridge/rice/pasta cooker. Assemble upper steamer basket and cover with double deck cover.
- Steam for 15 minutes until fruits are soft and oats are completely cooked.
- Empty contents into blender cup and pulse blend till desired consistency.
Chicken and Vegetable Stew with Porridge
Preparation time
6 minutes
Cook time
20-25 minutes
Ingredients (makes 2 servings)
- 1 small chicken drumstick
- ½ small carrot
- 1 small potato
- 1 small onion
- 1 tsp plain flour
- 1 cup of water
- Cooked rice
Steps
- Prepare the following ingredients:
- Remove the chicken skin, dice and finely coat meat in flour.
- Peel and chop carrot.
- Peel potato and onion. Chop till finely diced.
- Place all ingredients in porridge/rice/pasta cooker. Run steam cycle until chicken is well-cooked.
- Serve with porridge or soft-cooked rice.
Peach, Apple & Blueberry Yogurt
Preparation time
5 minutes (excluding chill time)
Cook time
15 minutes
Ingredients (makes 6 portions)
- 2 ripe peaches
- 1 apple
- 100g blueberries
- 120ml double cream
- 100ml Greek yoghurt
- 2 tsp maple syrup
Steps
- Peel and cut peaches into quarters.
- Peel and dice apple. Throw away core.
- Put the peaches and apple into steamer basket. Steam for 10 minutes.
- Add the blueberries and steam for further 2 minutes. Empty into blender cup. Pulse blend until smooth.
- In a bowl, whisk double cream until lightly whipped then stir in the yoghurt.
- When fruits are cooled, add the maple syrup and pulse blend for a couple of seconds to mix it in.
- Empty blender cup contents into yoghurt bowl and mix.
- Spoon into small pots.
Toddler Feeding (12 months)
Mushrooms & Spinach Pasta
Preparation time
5 minutes
Cook time
25-35 minutes
Ingredients (makes 2 portions)
- 40g baby pasta
- 25g onion, finely diced
- 25g brown/white mushrooms
- 15g baby spinach
- 1/4 tsp fresh thyme
- 5g butter
- 5g plain flour
- 15g parmesan, grated
- 1/2 clove garlic, crushed
- 125ml milk
Steps
- Set pasta to cook in pot of boiling water, as per pasta cooking instructions. Drain pasta and set aside. You may want to add some oilive oil to prevent the pasta from sticking together.
- Prepare the following ingredients:
- Chop onion till finely diced
- Chop spinach till finely chopped
- Chop up the thyme
- Put butter, onion, garlic and mushrooms in porridge / rice / pasta cooker. Run steam cycle for 10 minutes.
- Add spinach. Steam for another 5 minutes until vegetables are soft.
- Add milk and flour. Steam for another 5 minutes. Serve with pasta. Add thyme and parmesan cheese when serving.
Butternut Rice
Preparation time
5 minutes
Cook time
20 minutes
Ingredients (makes 4 portions)
- 150g long grain rice
- 75g butternut squash, diced
- 30g carrot, peeled and diced
- 2 tbsp canned sweetcorn
- 2 tbsp basil, chopped
- 25g parmesan, grated
Steps
- Peel, deseed and dice the squash and carrot.
- Place rice, squash and carrot in porridge/pasta/rice cooker. Add salted water until ingredients are barely covered.
- Steam for 20 minutes.
- Add the sweetcorn, basil, parmesan and rice and mix together before serving.
Tomato Chicken
Preparation time
10 minutes
Cook time
20 minutes
Ingredients (makes 2 portions)
- 50g cooked chicken breast
- 200g bottled chopped tomatoes
- ½ large onion (50g)
- ½ red pepper (30g)
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1 tsp sundried tomato paste
- A dash of sugar
Steps
- Chop and dice onion and red pepper. Dice the chicken breast and place separately.
- Place oil, onion, pepper, garlic in blender cup. Steam for 5 minutes or until soft.
- Add the tomatoes, tomato paste, sugar and chicken and steam for a further 15 minutes.
- This dish is perfect when paired with our Butternut Rice recipe.
Penne with Broad Beans
Preparation time
10 minutes
Cook time
15 minutes
Ingredients (makes 3 portions)
- 150g penne pasta
- 180g shelled broad beans
- 50g onion, quartered and chopped
- 50g parmesan cheese, chopped
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 1 tbsp chopped parsley
Steps
- Set pasta to cook in pot of boiling water, as per pasta cooking instructions. Drain pasta and set aside. You may want to add some oilive oil to prevent the pasta from sticking together.
- Add oil, onion, garlic and broad beans to the porridge/rice/pasta cooker. Steam for 15 minutes until beans are soft.
- Toss mixture with the pasta, add parsley. Serve with a sprinkling of Parmesan cheese.
Steamed Grapes and Squash
Preparation time
10 minutes
Cook time
15 minutes
Ingredients (makes 3 portions)
- 1 medium butternut squash
- 15-20 large, seedless green grapes
Steps
- Peel and deseed squash, cut into cubes.
- Place squash in porridge/rice/pasta cooker and steam for 10 minutes or until squash is soft.
- Deseed and halve the grapes, then place in uppder deck steamer basket. Cover with double deck cover. Steam for a further 5 minutes.
- Use fork to check if squash and grapes are soft. Empty into blender cup to blend to desired chunkiness.
Beans, Carrots and Apples
Preparation time
5 minutes
Cook time
15 minutes
Ingredients (makes 2 portions)
- 70g french beans
- ½ carrot
- 1 apple
Steps
- Peel carrots and chop roughly.
- Chop beans. Discard ends.
- Peel and chop apples. Throw away core.
- Place all ingredients into steamer basket. Steam for 10 minutes or until tender. Enpty into blener and pulse blend till desired chunkiness.
- Serve with Greek yoghurt or cream cheese.
Asparagus and Cheese Dip
Preparation time
5 minutes
Cook time
10 minutes
Ingredients (makes 3 portions)
- 2 baby asparagus spears
- ½ ripe avocado
- 1 tbsp cottage cheese
Steps
- Cut asparagus into approximately 5cm fingers.
- Place asparagus in the steamer basket. Steam for 5 minutes until asparagus is slightly soft.
- Chop up avocado roughly. Discard skin and stone.
- Empty asparagus into blender cup, add avocado and cottage cheese. Blend until desired chunkiness. You may add milk to reduce the thickness.
- Serve as a dip with toasted bread or nachos!
Solids feeding (18 months)
Easy Chicken Bolognese Spaghetti
Preparation time
5 minutes
Cook time
25 minutes
Ingredients (makes 2 portions)
- 125g chicken mince
- ½ small onion
- 1 clove garlic
- ½ small carrot
- 1 tbsp olive oil
- ½ tsp mixed italian herbs
- 200g bottle chopped tomato
- ½ tsp tomato paste
- 5 fresh basil leaves
- 100g spaghetti
- 10g Pablo breadcrumbs
- 15g Parmesan cheese, grated
Steps
- Set pasta to cook in pot of boiling water, as per pasta cooking instructions. Drain pasta and set aside. You may want to add some oilive oil to prevent the pasta from sticking together.
- Prepare the following ingredients:
- Chop garlic and onion until finely diced.
- Peel and grate carrot
- Mix oil and herbs into chicken mince
- Wash and chop basil leaves roughly.
- Place garlic, onion and carrot into porridge/rice/pasta cooker. Steam for 10 minutes.
- Add in chicken, chopped tomato and tomato paste. Stir to mix well. Steam for a further 10-15 minutes until chicken is completely cooked. Add in the basil leaves and leave to cool. Serve with drained pasta.
PumpaLeekie Risotto
Preparation time
15 minutes
Cook time
30 minutes
Ingredients (makes 2 portions)
- ¼ small pumpkin (50g)
- 1 potato (50g)
- 15g butter
- ½ small onion
- 250ml chicken or vegetable stock
- 100g risotto rice
- 1 tbsp marscarpone cheese
- 15g parmesan, grated
- ½ tbsp fresh parsley (optional), to serve
Steps
- Prepare the following ingredients:
- Peel and deseed the squash and cut into cubes.
- Peel and cut potato into cubes.
- Chop onion till finely diced
- Place squash, onion and potato into upper steaming basket.
- Place butter and risotto into porridge/rice/pasta cooker. Fill cooker with stock. Close with double deck cover.
- Steam for 15 minutes, until risotto is cooked.
- Drain any excess liquid into blender cup. Empty upper steamer basket into blender cup. Use autoblend until puree is smooth. Add in the risotto and steam for further 3 minutes. You may add additional stock if consistency is too thick.
- Stir in marscapone.
- Season with parmesan and parsley to serve.
Boiled Egg with Broccoli & Cheese Soldiers
Preparation time
3 minutes
Cook time
10 minutes
Ingredients (makes 1 portion)
- 1 slice of white bread
- 1-2 tsp cream cheese
- 15g gruyere cheese, grated
- 3 stems of broccoli
- 1 egg
Steps
- Peel away with more fibrous outer parts of broccoli stem, as these are harder to digest.
- Place broccoli into upper steamer basket.
- Place egg in porridge/rice/pasta cooker. Cover with hot water. Use double deck cover.
- Steam for 8 minutes. The egg should be runny for dipping.
- Toast the bread lightly in a toaster. Spread the cream cheese and sprinkle with gruyere cheese. Place onto the toaster for further 3-5 minutes until the cheese has melted. Slice into fingers.
- Serve with the toasted fingers and broccoli stems.
Apple Rice Pudding
Preparation time
5 minutes
Cook time
25 minutes
Ingredients (makes 1 portion)
- ½ cup cooked rice
- 1 medium sized apple
- 1 cup of milk
- 1½ tbsp of unrefined or brown sugar
- 1 tbsp of almond flour
- 1 tsp of nuts powder (optional)
- 2 tsp of raisins
- A pinch of cardamom powder
- 1 tsp of ghee or butter
Steps
- Place ghee, almonds and raisins in porridge/rice/pasta cooker.
- Peel and chop apples into cubes. Throw away core. Place in steamer. Cover with double deck cover and steam for 10 minutes.
- Remove and set aside cooker and steamer.
- Put the milk, rice, sugar and cardamom into the blender cup. Close with single deck cover and steam for 10 minutes. Pulse blend and steam for another 5 minutes. Pour out into separate bowl.
- Empty cooker and steamer contents into blender cup. Auto blend to puree mixture of apple, raisins and nuts.
- Add the rice pudding into blender cup, mix well. Portion into serving bowls or refrigerate.