3 Recipes from Baby and Children’s Cooking Expert Annabel Karmel

British children’s cooking writer and expert Annabel Karmel believes that baby food is fresher and healthier if you make it yourself. Here are three recipes from two of Karmel’s recent baby food cookbooks:

Tasty Salmon Puree

Makes three portions; suitable for babies from 7 months on; freezable.
Ingredients

• 2 medium sliced carrots (7 oz.), with ends discarded

• 4-1/2 oz. salmon fillet, skinned

• 1/4 cup orange juice

• 1/3 cup grated cheddar cheese

• 1 Tbsp. unsalted butter

• 2 Tbsp. milk

Preparation

1. Place carrots in a steamer and cook for 20 minutes until tender. (Alternatively, cover them with water, bring to a boil and cook over medium heat for about 20 minutes).
Meanwhile, place the salmon in a microwaveable dish, pour over the orange juice and scatter over the cheese. Cover, leaving an air vent, and microwave on high for about 2 minutes or until the fish flakes easily with a fork. Alternatively, cover with foil and cook in a pre-heated oven at 350 degrees for 15 to 20 minutes.


2. Flake the fish with a fork, carefully removing any bones.


3. Drain the carrots, mix with the butter (which should melt with the heat of the carrots) and the milk, and puree in a blender together with the flaked fish and its sauce. For older babies, mash the carrots together with the butter and the milk and then mix the flaked fish with the mashed carrots.

– From Top 100 Baby Purees by Annabel Karmel (Atria, 2006)


Vegetable Puree with Tomato and Cheese

Makes six portions; suitable for babies from 6 months on; suitable for freezing.

Ingredients

• 7 oz. carrots, peeled and chopped (2 large carrots)

• 1-1/4 cups cauliflower, cut into small florets

• generous pat of unsalted butter

• 3 medium tomatoes (around 7 oz.), skinned, deseeded and roughly chopped

• 3/4 cup cheddar cheese, grated

Preparation

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