7 months+ Baby Purees

Nutritious and Delicious Baby Puree Recipes

Chef Didier


2012 Chef Didier
All Rights Reserved. No part of this publication may be reproduced in any form or by any
means, including scanning, photocopying, or otherwise without prior written permission of the
copyright holder.










Dedication


To caring mothers






Table of Contents

Introduction
Rice and Cod Fillet Pure
Cinnamon and Apricot chicken
Mushrooms chicken casserole
Sun Dried Tomato Tuna
Avocado Salad with Greek Yogurt
Apple and yogurt couscous
Blackberry Apple Delight
Pearl Barley and Tomato Pure
Baby Tomato ratatouille
Cauliflower Milk cheese
Cheese and vegetable Puree
Apple Juice and Pear Mash
Red Lentil and Carrot Pure
Pear pure
Baby Beets Soup
Courgette Cheesy Puree
Fruity Beef
Cooked Apple Soup
Sliced Zuchini Pasta
Beef Stew Pure
Dried Cherry Compote
Tender Carrot Pure
Grand Fruit Salad
Cheese Banana Risotto
Tomatoes Double Gloucester Cheese
White potato mash
Rice and Butternut Squash Mash
Baby Mince Beef
Chicken and Potato
Banana Stuffed Chicken Puree
Squash rice
Potato and Liver Treat
Sweetcorn Vegetable and chicken Roast Stew






Introduction





It is very important to look out for signs of an allergy while feeding your baby. There are many signs
of allergic reaction. Allergic reaction signs may include swelling, stuffy nose, hives, wheezing,
eczema, difficulty in swallowing or breathing, squeakier voice, skin color changes, fainting or
dizziness. Your baby may scratch or pull his or her tongue in some cases. It is very important to get
medical attention when you notice such symptoms.
Always introduce new food to your baby in the morning or in the afternoon so that you can detect
any allergy, if you feed your baby and you go to sleep you may not be able to detect this symptoms
early enough. Stop feeding your baby if you notice any sign of allergy.
Allow your baby to open his mouth before you feed him and feed him at his own pace. When your
baby start turning his head away from the food stop feeding him, don't force your baby to eat or
compare your baby's appetite with other babies. Your baby will let you know when he is hungry, he
may start moving his head towards food, and he may open his mouth as soon as he sees food or start
crying.
Please introduce all the ingredients in this book separately beforehand so that you detect the
ingredient(s) your baby is allergic to. Always introduce one food at a time to your baby and feed your
baby that same food along with other food you have tested for four days so that you can detect any
allergic reaction, you can detect some allergies under 30 min and it may take up to 4days to notice
some.
This book contains 33 nutritious and delicious 7monthes plus baby food recipes that your baby will
love. Happy baby, happy mother, enjoy feeding your baby.







Rice and Cod Fillet Pure





Portions: 3-4
Grams: 180
Minutes to Cook: 25

INGREDIENTS

100ml water
50g rice
A few sprigs of parsley
40g cod illet, skinned and boneless

DIRECTIONS

1. Pour rice and water in a pan.
2. Stir rice once and let it simmer for 10 minutes.
3. Add fish and cook for 10 minutes more, add more water if needed.
4. Add the parsley and cook for 2 minutes more.
5. Pour into a food processor and puree.




Cinnamon and Apricot chicken





Portions: 2-3
Grams: 200
Minutes to Cook: 30

INGREDIENTS

1 shallot
1/2 cinnamon stick
4 dried apricots
1 small chicken breast, diced (approx. 70g)

DIRECTIONS

1. Chop the shallot into small pieces.
2. Pour a dash of olive oil in a pan and stir-fry shallot together with
the apricots and the diced chicken in the pan.
3. Cover with water and add cinnamon stick.
4. Simmer gently for 20 minutes until apricots are soft and the sauce is
syrupy.
5. Discard cinnamon and puree until you arrive at a chewy consistency.
6. Serve with pureed potato.
You can refrigerate it.



Mushrooms chicken casserole






Portions: 4-6
Grams: 400
Minutes to Cook: 30

INGREDIENTS

1 small onion
1 carrot, peeled and diced
1 bay leaf
140ml water
1 dessert spoon olive oil
50g frozen petites poise, thawed
2 mushrooms, wiped and thinly sliced
1 chicken breast, skinned and diced (about 100g)

DIRECTIONS

1. Chop the onion and fry it gently together with the chicken until
the chicken is thoroughly cooked.
2. Add the vegetables, bay leaf and water.
3. Cover and let it simmer gently for 15 to 20 minutes.
4. Add peas and cook for 5 minutes more until the peas are
warmed through.
5. Remove the bay leaf and puree to desired consistency with a
food processor.
6. Serve with pureed potato.
You can refrigerate it.





Sun Dried Tomato Tuna





Portions: 6
Grams: 250g
Minutes to Cook: 65 (including 60 minutes for refrigeration)

INGREDIENTS

30g plain fromage frais
20g thick cre me frache
2 sun-dried tomatoes
100g canned tuna in sunlower oil

DIRECTIONS

1. Drain the tuna.
2. In a food processor blend the frais, tuna and chopped
sun-dried tomatoes together.
3. Add the cre me frache to the mixture and refrigerate for 1 hour before
serving.
4. Serve with rice cakes or pieces of toast.



Avocado Salad with Greek Yogurt





Portions: 5-6
Grams: 350g
Minutes to Cook: 15

INGREDIENTS

1 tbsp Greek yoghurt
1 large potato, peeled and chopped into small cubes
1 avocado, peeled and stone removed

DIRECTIONS

1. Boil the potato for 10 to 15 minutes or until tender.
2. Puree the avocado with a food processor, pour the avocado in a
small bowl and stir in the yogurt.
3. Add the cooked potato to the avocado and yoghurt while still warm.
4. Serve warm or refrigerate and serve cooled.



Apple and yogurt couscous





Portions: 4
Grams: 200
Minutes to Cook: 10

INGREDIENTS

2 tbsp natural yogurt
50g cooked apple
100g couscous soaked in warm apple juice for 5 mins

DIRECTIONS

1. Mix all ingredients together in the beaker.
2. Pour into a food processor and blend for 5 to 10 minutes.






Blackberry Apple Delight





Portions: 3-4
Grams: 300
Minutes to Cook: 5

INGREDIENTS

50g blackberries
150g of full fat yogurt
One apple (about 100g), peeled, cored and chopped

DIRECTIONS

1. Cook chopped apple and (washed) blackberries in a pan for 5 minutes.
2. Pour cooked apple and blackberrries into a food processor and puree.
3. Let it cool, mix with the yogurt before serving.
You can refrigerate it.



Pearl Barley and Tomato Pure






Portions: 3-4
Grams: 225g
Minutes to Cook: 60

INGREDIENTS

60g lean minced lamb
50g pearl barley
1 tbs. tomato pure e
1/2 clove garlic
40g onion, quartered
80g carrot, cut into chunks

DIRECTIONS

1. Peel the garlic and vegetables.
2. Chop garlic and vegetables.
3. Heat the oil in a skillet.
4. Add the chopped vegetables and saute for 5 minutes then add the
minced lamb.
5. Fry for 5 minutes more until lamb is browned, and then add
tomato pure e and the pearl barley.
6. Cover with water, stir, and simmer for 45 minutes,
stirring occasionally.
7. Allow to cool slightly then pure e with a food processor.
You can refrigerate it.




Baby Tomato ratatouille






Portions: 4
Grams: 250g
Minutes to Cook: 20

INGREDIENTS

1 tsp olive oil
40g courgette, diced
4 tomatoes, skinned and seeded (or half a can of chopped tomatoes)
40g onion, quartered and inely chopped
1 small red pepper, seeded and diced

DIRECTIONS

1. Heat oil in a skillet.
2. Saute the onion until soft.
3. Add the other vegetables.
4. Stir once then cover and reduce heat.
5. Cook until the vegetables are soft, allow to cool slightly then pure e in
a food processor.
6. Serve with potato pure e.
You can refrigerate it.





Cauliflower Milk cheese





Portions: 3-4
Grams: 450g
Minutes to Cook: 15

INGREDIENTS

20g butter
200 ml milk
200g caulilower, washed
2 dessertspoons of plain lour
40g grated medium hard cheese such as cheddar, gruyere or Gouda

DIRECTIONS


1. Divide cauliflower into small florets.
2. Steam cauliflower for 10 to 12 minutes.
3. In the meantime, melt the butter in a small skillet.
4. Stir in flour to make a smooth paste, adding milk and stirring
until thickened.
5. Remove skillet from heat and stir in the grated cheese.
6. Add caulilower and pure e to desired consistency with a
food processor.




Cheese and vegetable Puree





Portions: 6-8
Grams: 450g
Minutes to Cook: 20

INGREDIENTS

25g unsalted butter
1 tbsp lour
100ml milk
50g grated cheese
1/2 small leek, inely chopped
50g sweet potato, peeled and chopped
250g potatoes, peeled and chopped into small dice

DIRECTIONS

1. Place the potatoes and sweet potatoes in a pan and cover with
boiling water.
2. Simmer potatoes and sweet potatoes for 10 to 15 minutes or
until tender.
3. Remove half the potatoes and set aside.
4. Pure e the remaining potatoes and cooking water in a food processor.
5. Melt the butter in a saucepan and saute the leek until tender.
6. Stir in the flour, then add the milk slowly, stirring all the time.
7. Stir the pure ed vegetables, cooked potato dice and cheese into
the sauce and serve when cool enough to eat.



Apple Juice and Pear Mash





Portions: 6-8
Grams: 425
Minutes to Cook: 5

INGREDIENTS

200g cooked butternut squash
1 very ripe pear, peeled, cored and chopped
100g dried apricots (soaked in water for 30 minutes)
75g raisins (soaked in apple juice for 30 minutes)

DIRECTIONS

1. Puree all ingredients in a food processor to desired consistency
that is appropriate for your baby and serve.




Red Lentil and Carrot Pure





Portions: 3-4
Grams: 250g
Minutes to Cook: 55

INGREDIENTS

500ml water
25g onion, chopped
125g red lentils
1 tbsp oil
25g carrot, inely chopped

DIRECTIONS

1. Wash lentils and drain thoroughly.
2. Saute the onion in oil for 4 to 6 minutes until soft.
3. Add the carrot and continue cooking for 5 minutes more.
4. Add the drained lentils and water.
5. Bring to a boil.
6. Let it simmer for 45 minutes or until lentils are soft.
7. Drain mixture and pure e in a food processor.




Pear pure





Portions: 3-4
Grams: 400g
Minutes to Cook: 30

INGREDIENTS

1 pear, cored and diced
120g zucchini, inely chopped
1 medium sweet potato, peeled and diced
1 skinless chicken breast, diced
500ml low salt vegetable or chicken stock

DIRECTIONS

1. Place the stock in a large pan and bring to the boil.
2. Add the chicken and reduce the heat.
3. Let it simmer for 10 minutes.
4. Add the sweet potato and pear.
5. Let simmer for 10 minutes more.
6. Add the zucchini and cook for 5 more minutes or until all
ingredients are cooked and tender.
7. Pure e using a food processor.




Baby Beets Soup





Portions: 3-4
Grams: 400g
Minutes to Cook: 35

INGREDIENTS

1 medium potato, chopped
3 medium beets, chopped
50g natural yogurt
450ml low salt vegetable stock
450ml low salt vegetable stock
1 small onion, chopped

DIRECTIONS

1. Peel all the vegetables.
2. Place the vegetables in a saucepan of stock.
3. Bring to the boil.
4. Cover and simmer for 30 minutes or until the vegetables are tender.
5. Allow to cool, and then pure e to desired consistency using a
food processor.
6. Stir in the natural yogurt, and then serve.
You can refrigerate it.


Courgette Cheesy Puree





Portions: 3-4
Grams: 250g
Minutes to Cook: 20

INGREDIENTS

50g risotto rice
2 tbsp olive oil
80g courgette, cut into chunks
100ml hot water or unsalted vegetable stock
20g hard cheese inely chopped

DIRECTIONS

1. Pour rice into a pan with olive oil.
2. Coat rice grains with olive oil.
3. Cover rice with hot water in the pan
4. Stir and let it simmer for 12 minutes, add more water if needed.
5. Add the courgette after 12 minutes and stir well.
6. Cook for 5 minutes more.
7. When the rice is very soft, add the cheese and stir.
8. Puree with a food processor.






Fruity Beef





Portions: 4-5
Grams: 300g
Minutes to Cook: 60

INGREDIENTS

30g sultanas
1 tbsp tomato pure e
150g minced beef
50g onion, quartered and chopped
100g cooked, mashed potato
150ml boiling water
1 cooking apple peeled, cored and diced
2 tbsp homemade beef stock

DIRECTIONS

1. Preheat oven to 180C.
2. Mix together the onions, beef, apples and sultanas in an
ovenproof dish.
3. Blend the tomato pure e with the stock in a food processor.
4. Add the tomato and stock puree to the beef mixture.
5. Cover and cook for 30 minutes.
6. Spoon mashed potato over the top of the meat mixture.
You can refrigerate it.





Cooked Apple Soup






Portions: 4
Grams: 250
Minutes to Cook: 10

INGREDIENTS

2 tsp lour
2 tsp butter
50ml milk
2 tsp cooked apples
180ml low salt chicken stock
200g cooked sweet potatoes

DIRECTIONS

1. Melt the butter in a pan and stir in the flour.
2. Heat and stir the flour and butter until the mixture turns
golden yellow.
3. Add the stock, while stirring slowly.
4. Add the cooked apple and sweet potato.
5. Bring to the boil.
6. Reduce the heat and simmer gently for 5 minutes.
7. Pure e the mixture in a food processor.
8. Pour the mixture into a bowl and add the milk, warm gently and
serve.




Sliced Zuchini Pasta





Portions: 2-3
Grams: 150g
Minutes to Cook: 7

INGREDIENTS

50g of cooked small pasta shapes
50g of cooked small pasta shapes
1 medium zucchini, sliced
1 tsp chives
splash of vegetable or olive oil
25g grated cheese

DIRECTIONS

1. Steam the zucchini for about 3 minutes until soft.
2. Add small oil and blend to a thick consistency with a food processor.
3. Stir in the chives.
4. Pour the zucchini over warm pasta.
5. Add a little grated cheese (optional).



Beef Stew Pure





Portions: 8-10
Grams: 450
Minutes to Cook: 60

INGREDIENTS

250g beef stewing steak, cubed
2 tsp olive oil
1 shallot, chopped
1 carrot peeled and chopped into 2 inch pieces
2 medium potatoes, peeled and diced
250ml water

DIRECTIONS

1. Heat the oil in a pan over a medium heat.
2. Add the beef and sear for 2 to 3 minutes until brown all over.
3. Add the vegetables, potatoes and water.
4. Stir and bring to the boil.
5. Reduce the heat, cover and let it simmer gently for one hour or
until the beef and vegetables are tender.
6. Pure e with a food processor until you arrive at the
desired consistency.



Dried Cherry Compote





Portions: 1 to 2 tsp as a yoghourt topping
Grams: 400g
Minutes to Cook: 12

INGREDIENTS

250ml water
30g dried cherries
pinch cinnamon
60g pitted prunes, halved
25g light brown sugar
1/2 tsp vanilla essence
1/2 tsp chopped lemon peel
60g dried apricots, chopped

DIRECTIONS

1. Heat the water and bring the apricots, lemon peel, brown sugar
and cinnamon to boiling over high heat in a large deep pan.
2. Reduce heat, uncover and simmer for 5 minutes.
3. Pour mixture into large bowl.
4. Stir in prunes, vanilla and dried cherries.
5. Blend with a food processor and serve at room temperature.



Tender Carrot Pure





Portions: 6-8
Grams: 600
Minutes to Cook: 15

INGREDIENTS

125g sweet potatoes, peeled and diced small
125g tender carrots, chopped
125g green beans, tips removed
125g spinach
125g frozen peas

DIRECTIONS

1. Steam sweet potatoes and carrots for 8 minutes.
2. Add the remaining ingredients and heat through for another
6 minutes.
3. Remove from steamer and pure e with a food processor to a
rough consistency.
4. Serve cooled.




Grand Fruit Salad





Portions: 8-10
Grams: 500
Minutes to Cook: 10-15

INGREDIENTS

600ml water
1 tbsp fresh lemon juice
Yogurt, to serve
2 drops vanilla essence
500g dried fruits (prunes, pears, apricots, igs)


DIRECTIONS

1. Place the fruits and the water into a large saucepan.
2. Add the vanilla essence and bring to the boil.
3. Stir very well to mix.
4. Reduce the heat and let it simmer for 10 minutes until syrupy.
5. Remove pan from the heat and let the mixture cool.
6. Pour the fruits and liquid into a bowl when cooled and squeeze in
a little lemon juice.
7. Pure e gently with a food processor.
8. Serve warm or chilled and top with a bulb of yogurt.





Cheese Banana Risotto





Portions: 10-12
Grams: 800
Minutes to Cook: 20

INGREDIENTS

225g risotto rice
50g margarine
50g onion, quartered and chopped
30g lour
550ml milk
30g parmesan cheese
450g ripe bananas

DIRECTIONS

1. Simmer rice in boiling water for 15 minutes or until tender.
2. In the meantime, chop the onion and saute in a little margarine
until soft.
3. Stir cooked onion into the cooked rice.
4. In a separate pan, melt the remaining margarine and stir in the flour.
5. Gently add the milk, stirring constantly.
6. Bring to the boil and let it simmer for 1 minute.
7. Add the cheese and stir until melted.
7. Add the cheese and stir until melted.
8. Peel and slice the bananas and mix in with the rice mixture.
9. Blend all ingredients together briefly a food processor.



Tomatoes Double Gloucester Cheese





Portions: 6-8
Grams: 400g
Minutes to Cook: 12

INGREDIENTS

125g potato, peeled and chopped
100g caulilower in small lorets
30g butter
200g tinned tomatoes
pinch of oregano
35g grated double Gloucester cheese

DIRECTIONS

1. Place the potato in a pan of boiling water.
2. Reduce the heat and let it simmer for 7 to 8 minutes.
3. Add cauliflower florets and let it simmer until all the vegetables
are tender.
4. Drain, and then add the tomatoes and the remaining ingredients.
5. Blend to a textured consistency with a food processor.




White potato mash





Portions: 6-8
Grams: 450g
Minutes to Cook: 20

INGREDIENTS

25g butter
30g grated cheese
200g potato, peeled and diced
200g sweet potato, peeled and diced
50ml milk (cows milk, breast milk or formula milk, depending
on feeding stage)

DIRECTIONS

1. Place the potatoes and sweet potatoes in a pan of boiling water.
2. Reduce heat and let it simmer for 15 to 20 minutes, until tender.
3. Drain then add the milk, butter and cheese.
4. Blend to a thick consistency with a food processor.





Rice and Butternut Squash Mash





Portions: 6-8
Grams: 450g
Minutes to Cook: 5

INGREDIENTS

100g cooked chicken
125g cooked brown rice
200g cooked butternut squash

DIRECTIONS

1. Puree all ingredients in a food processor to a desired consistency
that is appropriate for your baby and serve.




Baby Mince Beef





Portions: 3-4
Grams: 600g
Minutes to Cook: 20

INGREDIENTS

150ml plain fromage frais
50g minced beef
6-8 mushrooms, chopped
1 tablespoon ketchup

DIRECTIONS

1. Brown minced beef in a large skillet.
2. Remove excess fat.
3. Add the remaining ingredients to the skillet and mix together.
4. Simmer for 15 minutes then let it cool.
5. Pure e in a food processor.
6. Serve with thick pureed potato.


Chicken and Potato





Portions: 4-6
Grams: 400g
Minutes to Cook: 30

INGREDIENTS

100g chicken
50g sweetcorn
1 tbsp olive oil
1 medium potato, peeled and chopped
225ml low salt chicken or vegetable stock
1/2 small pear, peeled, cored and chopped
50g onion, quartered and chopped

DIRECTIONS

1. Wash the chicken, and then slice.
2. Gently saute onion in oil until soft.
3. Add the chicken and saute for 10 minutes until it is cooked through.
4. Add the vegetables and potato.
5. Pour in the stock and let it simmer gently for 15 to 20 minutes.
6. Blend with a food processor.



Banana Stuffed Chicken Puree





Portions: 6
Grams: 300g
Minutes to Cook: 40 mins

INGREDIENTS

1 small, ripe banana
100ml coconut milk
1 boneless, skinless chicken breast (100g)
DIRECTIONS

1. Preheat oven to 180 degrees C.
2. Cut the chicken breast in half lengthwise.
3. Stuff chicken breast with banana.
4. Place chicken in a small baking dish and top with coconut milk.
5. Bake chicken at 180 degrees C for 40 minutes, or until the chicken is
thoroughly cooked.
6. Allow chicken to cool then cut into pieces.
7. Puree chicken with a food processor.
You can refrigerate it.



Squash rice





Portions: 6-8
Grams: 400g
Minutes to Cook: 20

INGREDIENTS

40g onion, chopped
100g basmati rice
450ml boiling water
140g butternut squash
50g hard cheese such as cheddar or Monterey Jack
2-3 chopped tomatoes
Vegetable oil for cooking

DIRECTIONS

1. Saute the onion in a little oil until soft.
2. Stir in the basmati rice.
3. Pour on boiling water.
4. Cover and let it simmer for 8 minutes.
5. Mix in the squash, cover and cook on low heat for about
12 minutes, stirring until the water is absorbed.
6. Meanwhile fry the chopped tomatoes for 2 minutes and stir in
the cheese.
7. Blend the two mixtures together very well after cooking with fork
and serve.





Potato and Liver Treat





Portions: 4-5
Grams: 100g
Minutes to Cook: 20

INGREDIENTS

25g lambs liver
3 tbsp stock
1 tbsp boiled potato
1 tbsp cooked spinach or cabbage

DIRECTIONS

1. Chop the liver into small pieces.
2. Fry liver in a little oil for 10 minutes or until cooked through.
3. In the meantime cook potatoes in a pan of boiling water for about
7 minutes.
4. Add the cabbage and cook for 6 minutes more.
5. Drain the vegetables.
6. Place all the ingredients in a food processor and blend until smooth.
7. Add stock or gravy to soften the mixture as required.
You can refrigerate it if you want to.
Do not give your baby liver more than once in a week




Sweet corn Vegetable and chicken Roast Stew





Portions: 6-8
Grams: 400g
Minutes to Cook: 15

INGREDIENTS

2 tbsp peas
2 tbsp peas
2 tbsp sweet corn
100g sweet potato, cubed
100g pumpkin lesh, cubed
cooled boiled water
150g small pieces of skinless breast meat from a roasted chicken

DIRECTIONS

1. Chop the chicken meat finely and set aside.
2. Steam the pumpkin, peas, corn and sweet potato.
3. Pure e the chicken and vegetables with a food processor.
4. Thin down the pure e to desired consistency with the cooled
boiled water.
5. Allow to cool and serve.