nb : tentu dengan mengingat ingredient mana2 aja yang belum dicoba ke DD/DS sebaiknya diomit aja.
Beef and Vegetables
*Makes about 525 ml
Can be stored in the refrigerator for up to 24 hours or freeze for up to two weeks.
½ onion, finely chopped
100 grams potato, peeled and diced
100 grams carrot, peeled and diced
150 grams piece of pumpkin, peeled and diced
2 tomatoes, peeled and diced
2 tablespoons raw rice
¼ cup apple juice with no added sugar/apple sauce
½ cup unsalted beef stock
Cook everything gently in a saucepan with a tight fitting lid. When tender, process to a puree or mash it with a fork for a little texture (according to the age of the child).
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Chicken and Sweet Corn
*Makes about 525 ml
Can be stored in the refrigerator for up to 24 hours or freeze for up to two weeks.
1 sweet corn cob
60 grams finely minced chicken
100 grams zucchini, diced
1 onion, finely chopped
1 large tomato, finely chopped (this can probably wait until our baby reaches 10 months old due to the acidity of tomato)
Big handful baby spinach leaves (about 100 grams)
Pinch of nutmeg (optional)
1 tablespoon raw rice
½ cup unsalted chicken stock
Grate the corn into saucepan (don’t grate too close to the centre of the cob or you will get too many fibrous pieces). Add the remaining ingredients. Place in a tight fitting lid on the saucepan and cook over a gentle heat until mixture is soft. Process to a puree or mash it with a fork for a little texture (according to the age of the child).
-----------------------------Vegetable and Chicken
*Makes about 375 ml
Can be stored in the refrigerator for up to 24 hours or freeze for up to two weeks.
150 grams sweet potato, peeled and diced
150 grams potato, peeled and diced
150 grams carrot, peeled and diced
½ cup chicken unsalted chicken stock
Big handful baby spinach leaves (about 100 grams)
½ cup chicken unsalted chicken stock
Put the potatoes and carrots into a saucepan with the stock cover and cook gently until almost tender. Add the spinach and cook until the vegetables are soft and the spinach is cooked. Process until a puree.
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Vegetable Soup
*Makes about 4 cups (1 litre)
As the exact amount will depends on the size of the vegetables, the specified quantity is a guideline only. Can store in the refrigerator for up to three days or freeze for up to six weeks.
1 medium-sized carrot, peeled and thinly sliced
1 small potato, peeled and thinly sliced or chopped
1 small sweet potato, peeled and chopped (about 200 grams)
1 medium sized zucchini, sliced or chopped
2 tablespoons rice
3 cups water
Put everything into a saucepan, bring to a boil, cover and simmer gently for about 25 minutes or until the vegetables are quite soft. Timing will depend on how large you have cut the pieces. Cool slightly. Puree in a blender or a food processor.
Note: If you wish to have a thick texture, drain off the liquid first, puree the vegetables and add the cooking liquid gradually until the soup is the thickness desired.
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Chicken Stock (specially for babies-use organic- hormone free chicken)
*Makes about 3 1/2 cups
As a rule, babies can begin to have chicken flavour introduced into their diet from six months of age onwards. It usually begins with stock added to food and then some finely minced chicken.
It is very simple to make a batch of your own chicken stock to use as a light, tasty base for any baby or toddler recipes where stock is needed. You can buy chicken bones at most poultry shops and some supermarkets. The stock can be stored in the refrigerator for up to four days or frozen for up to two months.
500 grams chicken bones, well rinsed
4 cups water
1 carrot, roughly chopped
some parsley stalks
1 stalk celery, cut into a few chunks
Place everything into a saucepan, cover and simmer gently for one hour, stirring once or twice. Remove from the heat, strain and let cool to tepid before storing for 4 days refrigerated or 2 months frozen. Don’t worry about the fat that may form. This helps to preserve the stock and can be easily removed once the stock is chilled.
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Pear with Ricotta
*Makes about 125ml
Needs to be eaten same day. Can store in the refrigerator for up to 12 hours but cannot be frozen.
1 ripe pear, peeled and diced
1/2 cup water
1/3 cup smooth ricotta cheese
Place pear in the water in a saucepan, cover and cook until tender (riper pears will cook faster). Drain well. Use a fork to mash the pear on a plate and when cool mix with ricotta. The mix will be very moist. Stir gently before serving.
