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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.homemade baby food

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

Put the carrots and cauliflower into a saucepan and just cover with boiling water. Cover and cook for 20 minutes. Meanwhile, melt the knob of butter in a separate pan, then add the chopped tomatoes and sauté them for about 2 minutes until slightly mushy. Stir in the grated cheese until melted, then blend the carrots and cauliflower together in a food processor with the cheese and tomato sauce.

– From Annabel Karmel’s Superfoods for Babies and Children (Atria, 2006)

Chicken Puree with Carrots and Apple

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

Ingredients

1/2 Tbs. olive oil

1/2 small onion, peeled and chopped

12 oz. carrots, peeled and sliced (about 3 carrots)

1 cup unsalted chicken stock, or use 1 cup of water with a bay leaf

1 chicken breast (approx. 4 oz.)

1 small apple, cored, peeled and chopped

Preparation

1. Heat the olive oil in a saucepan and sauté the onion until softened. Add the sliced carrots, pour over the chicken stock or water and bay leaf and bring to a boil. Reduce the heat, then cover and cook for 10 minutes.

2. Cut the chicken into pieces and add to the carrots together with the chopped apple. Continue to cook for 10 minutes. Remove the bay leaf if necessary.

3. Puree in a blender and then spoon some of the puree into your baby’s bowl and serve lukewarm.
Freeze the remainder in individual portions.

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

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