Our food contributor, Cathryn shares with us her experience weaning baby daughter, Edith and some of their personal favourite first purées!
I’m not going to lie I started “pinning” purées and baby food when I was pregnant. Before we knew that Edith was Edith. Being a foodie it was obvious that I would be excited about my baby trying food. Originally I didn’t know how I was going to do things, whether I would hold out until 6 months and go solely along the finger foods (baby led weaning style) or try purées.
We started Edith on purées just after she turned 4 months. There was no way we could leave her any longer. In the beginning we started on simple, one veg, purées and then moved on to flavour combinations. This is where things got exciting! It really surprised me what Edith loved. Leek, cheese and potato was a huge hit! We then introduced a sweet puree and finally a yogurt (this girl is obsessed with yogurts.) I’ve stayed clear of shop bought flavoured yogurts, especially the ones meant for children, they contain 13g of added sugar in that tiny pot! I was shocked so I decided that making my own would be best.
We’ve now moved onto finger foods, as Edith has grown too independent and refuses to be spoon fed! We did purées for 2 months and she really loved them as an introduction to food. They are a great start for weaning and a real staple in the beginning. I’ve got 3 of Edith’s favourite purees to share with you.
Mashed Banana Yogurt
Makes 1 serving.
50g natural yogurt
- Mash the banana with a back of a fork until smooth.
- Add the yogurt to the serving pot.
- Add the banana and stir to combine.
- Serve immediately.
Perfect Butternut Squash Base
Butternut is great on its own, but also works well for pairing with other vegetables such as peas/broccoli and fruits like apple or pear.
Makes 18 cubes.
1 medium butternut squash
3-4 tablespoons cooking water
- Peel and chop the butternut squash into cubes.
- Bring a medium pan of water to a boil.
- Throw in the butternut squash and cook until soft.
- Drain the squash, keep some water for blending. (If you forget boiled kettle water will work just fine.)
- Place the squash into a food processor with a couple of tablespoons of the water to begin with.
- Blend until you achieve the desired texture, you may need to add more water. At the start of weaning keep the puree runny, you can then thicken it up by adding less water.
- Transfer the puree into and ice cube tray and freeze. Keep for 1 month.
Broccoli, Peas, Cheese and Chive Pasta
Makes 18 ice cubes.
50g dried pasta
3 broccoli florets
25g frozen peas
½ teaspoon snipped chives
1 tablespoon cream cheese
- Cook the pasta in a saucepan of boiling water for 3 minutes.
- Add the broccoli and peas and cook for a further 5 minutes or until everything in the pan is tender.
- Drain, reserving some cooking water.
- Place the pasta, vegetables and 2 tablespoons of the cooking water back into the pan.
- Add the chives and cream cheese and stir together. (At this point you could take a portion out for yourself!)
- Place everything into a food processor. Add 2 more tablespoons of cooking water and blend until smooth. (You may need to add more cooking water to achieve the desired texture for your little one)
- To make the puree smoother, pass through a sieve after blending.
- Transfer the puree into an ice cube tray and freeze for up to 1 month.