Baby Purees 4-7 months

Just because your child is now four months old doesn’t mean you have to start weaning. Let your baby lead you at this time, they’ve only been in the world between 121 and 213 days. Some babies are not interested in beginning the journey of weaning until six months; every child is different and there is absolutely no reason to rush.

All of the below recipes will make a number of servings depending on how much your baby is eating, so scoop the mixture into ice cube trays and pop out 1 or 2 as and when you need them.

Where To Start

Ok, so you’re new to the world of weaning… don’t panic, it’s easy, I promise. When you are making dinner set a bit of veg aside for baby and blend it, pop it in an ice cube tray and defrost when you need it. When you have some fruit, set a bit of fruit aside for baby and blend it too.

You’re not cooking dinner tonight, you’re knackered? That’s fine, don’t sweat it, get a pre-made pouch – don’t beat yourself up – it’s one day, there’s always tomorrow.

The key thing to remember is to go for one pureed fruit or vegetable a day so the staple “5-a-day” is introduced and then mix it up a bit. After the single flavours have been introduced; the staples like carrots, broccoli, peas etc. Team different flavours until you find ones that work e.g. parsnips & potatoes, spinach & butternut squash, the list is endless.  Below are a few examples to introduce alternative flavours to your standard potatoes, carrots, broccoli and pea purees…

Who’s Afraid of the Big Bad Shark?Josh was obsessed with sharks when he was little. For a while, it was all he would talk about! All these years later and I am making this again and Austyn also loves them!
Creeping CaterpillarThese can be made as a small portion for one or just add lots more sandwiches for a party – totally versatile and looks totally awesome!
Fool-proof pancake recipeGrab a large bowl and put in the flour, eggs, milk, 1 tablespoon of oil and a pinch of salt then give it a good whisk until no lumps remain. Heat a little oil in a suitable sized pan over a medium heat – you want the oil hot hot HOT before you add the mixture.
Starter: Smoked cheddar & pancettaYou can make these in advance as they are a cold starter which is handy 🙂 Using the pancake recipe above this will be your blini batter. The pancakes want to be no more than 5cm round and roughly 5 per person. Set them aside ready to load up with their blini toppings (details below) **gauge when they’re ready by when they are golden as opposed to 1 minute each side**
Starter: Beetroot, cream cheese and cressPlace the cream cheese, the cooked beetroot and the pinch of salt into the food processor and blitz to a smooth paste. Dollop a heaped teaspoon onto your blini base. Cut the cress and then sprinkle a little on top of the creamy beetroot. Your work here is done!
Starter: Tomato & mozzarella with basilCut the tomato into quarters and remove the inners, leaving the fleshy outer. Set to one side. Chop the mozzarella into chunks and set aside with the tomato
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