Making your own baby food has many advantages!
- you know exactly what your baby is eating
- it’s fresh and healthy
- it’s cost effective
- it’s extremely satisfying making it
- you can tailor make it to your baby’s satisfaction!
My wife Bee and I loved making the girls baby food ! The vegetable puree is a great base you can jazz it up with nuts, some interesting oils like avocado, and peanut, and we threw in livers too for a good amount of iron that growing babies need!
We stored our baby food in ice trays, they are perfect for this particular use, and also you can pop out as many as you need with great portion control and no wastage! You certainly do not need to buy fancy baby food storage trays , you already have them in your freezer !
So today I have 2 recipes to share
Lamb and vegetable
- Makes 2 cups
- 200gm lamb, fat trimmed off
- 1 cube vegetable stock
- 1.5 litres water
- 2 tbsp tomato purée
- 1 carrot diced
- 100gm pumpkin diced
In a large saucepan, combine lamb, stock cube and 1 litre of water.
Bring to the boil and simmer for 20 mins. Add tomato purée , carrot , pumpkin and remaining water.cook for a further 20 mins.
Puree using a stick blender, or blitz in a food processor until smooth.
Pour into moulds , and freeze.
Lychee Apple custard
Makes 350 ml
- 1 x 400 tin of lychees in light syrup
- I green apple , peeled and roughly chopped
- 3 mint leaves
- 8 g sachet vegetarian gelatine
Drain lychees, reserve the liquid. Put lychees, Apple, and mint in a food processor and blitz until smooth. Put lychee syrup in a saucepan and sprinkle over gelatine. Bring to the boil , reduce heat and simmer for 1 minute.
Remove from heat , then pour gradually into the lychee mix while blending.
Pour into moulds and refrigerate for about 1 hour or until set!