Homemade Baby Food: Carrots, Broccoli & Cheese Puree

I have decided to start cooking my own baby food as Ella's kitchens are just getting to expensive. Don't get me wrong they are a great convenience product and I always have a couple in my change bag for emergencies or if the little one is at nursery.

I have been cooking in big batches and then freezing the meals in portion sizes. I've been using a silicone muffin tin as it is the perfect portion size, easy to clean and easy to pop the portions out. Once they are frozen I keep them all in freezer bags that i can write a label on including the date. Here is a recipe I cooked this week that my little one is thoroughly enjoying. 

Carrots, Broccoli & Cheese Purée

300g Potatoes peeled and chopped

1 medium Carrot peeled and chopped

75g of Broccoli 

4tbsp of baby's usual milk

15g unsalted butter

40g Chedder Cheese grated

1. Boil Potatoes & Carrots for 20 mins until soft

2. Add Broccoli in for the last 8 minutes or so ( i use frozen Broccoli as it is much easier and they say frozen veg is fresher and contains more of its natural vitamins)

3. Drain the water out and purée or mash. Depending on the stage of your baby's weaning you will know how lumpy or smooth to make it. I use a hand blender as i think it gives me more control of the texture. It was also super cheap from Asda ;) You can also use a potato masher. 

This recipe is great because of it large Broccoli content. Broccoli is a super food containing Vitamin C, beta-carotene, folic acid, Iorn and Potassium ! It only takes around 20 mins to make with minimal prep. especially if you use frozen veggies. The ingredients should make around 4 portions and is best suited for babies 9-12 months. 

Butternut squash, Chilli & Coconut soup

One of my favorite winter warmer recipes.

 It is super quick and simple to make but sounds really impressive. 

Ingredients :

2 Butternut squash
2 onions
1 or 2 red Chillies depending on personal taste
1 tin of light coconut milk 
1.5l of vegetable stock
2 garlic gloves

Method:

1) Chop and de-seed the butternut squash  (don't bother peeling) and place on a baking tray. Chop the garlic, chillies and onions and also place on the tray. Drizzle with a little olive oil and place in an oven at 200c until the butternut squash is soft.

2) While the veg is in the oven make up the vegetable stock.

3) Add the vegetable stock and roasted vegetables to a pot and leave to simmer for half an hour. Then blend to  your preferred texture. I like mine super smooth.

4) Allow to cool a little and then add the coconut milk.

5) Enjoy !!

The Chillies and Coconut milk can be increased or decreased depending on your personal preference and taste. I like mines super spicy so i usually use 2 Chillies and only half a tin of Coconut milk, but beware if you make a big batch to last a few days it will get hotter as the Chillies infuse. Just add more Coconut milk or Creme fraiche to cool it down a little :)