Heinz - Tinytums

Recipes

Getting started
At about 4 to 6 months your baby will be ready to start on solids.

For the first few weeks of weaning your baby is just having little tastes of new foods. Most mums find baby rice a useful food to start with. It can be mixed with milk in a small amount to start with. Baby rice is also useful to mix with fruit or vegetable purée.

Points to remember

Do not add any salt to improve the strength of flavour.
Some of these recipes make more than one serving, so the remainder will need to be stored appropriately until it can be used later. Freezing is an ideal way to store extra portions.
When freezing, divide into portions first and freeze the individual portions in small plastic containers or clean ice cube trays.
To reheat frozen foods, first allow to defrost completely then reheat to piping hot before allowing to cool to the temperature suitable for your baby.
If reheating in a microwave oven, make sure that you stir the food to disperse any hot spots.

First purees

Suitable first fruits include apple, pear and banana and suitable first vegetables include carrot, swede, parsnip and potato.

With the fruit, choose a sweet variety of apple or pear. Peel, core and chop, then gently heat in a pan with just enough water or milk. Puree and/or sieve. Divide into small portions such as in an ice-cube tray. Allow to cool and freeze. Carry out the same preparation for the vegetables. Ripe bananas may only need to be pureed with a little of baby's usual milk (not suitable for freezing).

These fruit and vegetable purees can then be mixed together or mixed with milk and some pure baby rice (such as Heinz and Farley's Pure Baby Rice) to start to add texture to your baby's meals. The following recipes provide other ways to introduce new flavours and texture to your baby.

	Carrot and Courgette with Rice
From	Mrs S Chumbley, Ongar
Ingredients	2 carrots 1 courgette Water 2 teaspoons baby rice
Method	1. Peel and slice the carrot. Wash and slice the courgette 2. Boil the carrot and courgette together in a small amount of water until tender. 3. Drain, retaining the cooking water 4. Liquidise the carrot and courgette with about 60mls of the cooking water 5. Add the 2 teaspoons of baby rice and stir (The amount of water and/or baby rice can be altered to get her desired consistency)
Comment	Very simple but good as a first taste of vegetables

	Courgette and Potato Gratin
From	Ms J Kent, Norfolk
Ingredients	1 small courgette 1 small potato 60ml milk 25g grated Cheddar cheese 15g butter
Method	1. Wash the vegetables and chop 2. Boil the potato for about 10 minutes until soft 3. Gently fry the courgette in the butter, until soft. Do not allow to get too brown 4. Add the cooked and drained potato, milk and cheese to the courgette and cook over a gentle heat until the cheese has melted 5. Blend to the required consistency
Comment	It is possible to make a larger batch, divide into portions and freeze to be used at a later date

	Chicken with Sweet potato, Swede and Carrots
From	Ms R Osman, Kent
Ingredients	1 chicken breast Half a sweet potato, peeled and diced One third of a swede, peeled and finely diced 1 carrot, peeled and diced
Method	1. Cook the chicken fillet in the oven on medium heat (about 180°C) until cooked through, about 20-25 minutes 2. Steam all the vegetables until tender 3. Finely chop the cooked chicken 4. Blend the chicken and vegetables together, using some of the steaming water to adjust the thickness
Comment	Can be made in large quantities, divided into portions and frozen until needed

	Chicken and Mango
From	Mrs C Strachan, East Lothian
Ingredients	1 chicken breast 1 carrot 1 parsnip 1 mango
Method	1. Roast or steam the chicken breast until cooked 2. Peel and chop the carrot and parsnip and steam until tender 3. Peel and de stone the mango, cut flesh into rough cubes 4. Puree all ingredients together
Comment	To make this recipe less fruity and more savoury, use just half a mango and 1 medium sized cooked potato instead

	Fruity Pork and Vegetables
From	Mrs A Burrows, Bolton
Ingredients	25g minced pork 1 carrot, peeled and chopped Half a leek, washed and finely sliced 2 ready-to-eat dried apricots Half a parsnip, peeled and chopped
Method	1. Dry fry the minced pork until cooked through, transfer to a small casserole dish 2. Add the remaining ingredients to the casserole dish with just enough water to cover them 3. Cook in a moderate oven until soft 4. Blend all ingredients together
Comment	This recipe can be varied by using minced lamb instead of pork

	Gem Squash and Carroty Mash with Thyme
From	Samantha Hindman, York
Ingredients	1 gem squash 1 medium carrot 4 baby potatoes 1 teaspoon chopped fresh thyme Olive oil
Method	1. Peel and de-seed the squash, cut into thick slices, place in a roasting tin and drizzle with the olive oil. Roast in a medium to hot oven until soft (about 30-40minutes) 2. Peel and chop the carrot. Clean and chop the baby potatoes (unpeeled). Boil the carrots and potatoes until soft 3. When all vegetables are cooked, blend or mash together depending on the texture required. 4. Stir in the thyme
Comment	“My baby girl Edie loves this”

	Pear and Cinnamon Porridge
From	Mrs L Hylton, Cambridge
Ingredients	1 tablespoon porridge oats 100ml milk Half a ripe pear Pinch of cinnamon