The first foods other than milk, around the baby’s six months, represent an important moment in your baby’s life, and a small «challenge». Questions come to mind, such as: Will you like vegetables? Will it disgust the fruit?
Next we will give you some recipes to start this new «challenge».
The first purees for the baby from 4 to 6 months
1. Apple and pear puree
Ingredients :
– 500 grams of pears
– 500 grams of pippin apples
Preparation:
Wash, peel and cut the fruit into small pieces, removing the core from the pears and apples. Cook the fruit in a saucepan over low heat and let its juice reduce. Let boil for about twenty minutes, stirring occasionally. Next, go through the potato masher and put it back on the heat very low. Go increasing the intensity of the fire and bring to a boil for a couple of minutes. Remove from heat, pour the mixture into individual glasses, and allow to cool before serving.
2. Banana with orange juice
Ingredients:
– 150 grams of banana
– 100 deciliters of natural juice of your choice (orange, tangerine)
Preparation:
Peel and slice the banana. Put it in the blender together with the fruit juice. Shake well and serve.
3. Three vegetable puree
Ingredients:
– 70 grams of pumpkin
– 1 carrot
– 2 lettuce leaves
– 1 teaspoon of olive oil
Preparation:
Dice the pumpkin, clean and slice the carrot, and shred the lettuce. Cook the vegetables in a little water for about 30 minutes, stirring occasionally. Blend and add the oil.
4. Potato and apple puree
Ingredients:
– 1 potato
– 1/2 apple
– 1 teaspoon of olive oil
Preparation:
Peel the half apple, cut it into slices and cook it for 10 minutes in a saucepan, adding a couple of tablespoons of water. After cooking, crush it with a fork. Wash the potato, cook it and crush it too, mixing it with the apple. Add the oil and mix with a little water to get a smooth consistency.
5. Pear and apple porridge
Ingredients:
– 1/4 of a peeled and ripe pear
– 1/4 of a peeled and ripe apple
Preparation:
Crush the pear and apple and mix everything.
The first purees for the baby from 7 to 9 months
1. Green vegetable puree
Ingredients:
– 50 g of floury potatoes
– 100 g of spinach, broccoli, zucchini and fennel
– 20 g of lamb’s lettuce
– 2 – 3 tablespoons of apple juice
– 1 teaspoon of olive oil
Preparation:
1. Wash and peel the potatoes, vegetables and lamb’s lettuce, and cut them into pieces; break the lamb’s lettuce into smaller pieces.
2. Boil the vegetables covered with a little water for about 15 minutes to soften them.
3. Lastly, add the lamb’s lettuce and blend with a blender. Add the apple juice and olive oil and pass through the blender again.
2. Mashed potatoes with meat
Ingredients:
– 400 grams of water
– 100 grams of potatoes
– 5 for the broth
– 40-50 grams of veal
– 20 grams of instant 4 flour
– 1 teaspoon of olive oil
Preparation:
Once washed, chop the vegetables and place them in a saucepan along with the water and leave to cook. When they are cooked, separate them from the broth and reserve them. Steam the veal, which we will grind once the cooking is finished. In 150-180 grams of the vegetable broth obtained, slowly add the cereal flour, stirring constantly with a fork to avoid the formation of lumps. Add the minced beef, the pureed vegetables and the teaspoon of olive oil.
3. Zucchini puree
Ingredients:
– 1 liter of water
– 1 zucchini
– 1 piece of carrot
– 1 piece of celery
– 1/2 onion
– 2 or 3 tablespoons of instant cream of rice
– Some mint leaves
– 1 teaspoon of grated cheese
Preparation:
Wash the vegetables and put them to boil in a scant liter of water. Once cooked, pass them through the mill. Then, introduce the mixture obtained in another saucepan. Place on the heat and add the cream of rice to thicken the porridge. Before removing from the heat, add the well-chopped mint and the grated cheese. Serve the dish warm.
4. Cauliflower and carrot puree
Ingredients:
– 60 grams of cauliflower
– 60 grams of carrot
– Follow-on milk
Preparation
Cook the diced vegetables for 10 to 15 minutes. Drain and whisk with a little boiling water. Mix with a little milk to obtain a homogeneous purée.
5. Mashed carrots with fresh cheese
Ingredients:
– 3 small carrots
– 4 deciliters of vegetable broth
– 1 tablespoon of tomato puree
– 160 grams of fresh cheese
– 2 basil leaves
Preparation:
Scrape the carrots, wash them and cut them into thin slices. Put the carrots in a saucepan with 4 deciliters of vegetable broth. Add a tablespoon of tomato puree and cook with the lid on over low heat for about 20 minutes. Drain the carrots with a slotted spoon and put them in a bowl. Mash carrots with a fork until smooth. Add the cheese and mix well. Chop the basil leaves and add them to the puree.
The first purees for the baby from 10 to 12 months
1. Banana with natural juices
Ingredients:
– 150 grams of banana
– 100 deciliters of natural juice to choose (orange, tangerine)
– 5 grams of sugar
Preparation:
Peel and slice the banana. Put it in the mixer together with the fruit juice and sugar. Shake well and serve.
2. Kiwi and apple porridge
Ingredients:
– 1/4 peeled and ripe kiwi
– 1/4 peeled and ripe apple
Preparation:
Crush the kiwi and pass through a fine sieve to separate the black seeds. Crush the apple and mix it all.
3. Angel hair noodles with meat
Ingredients:
– 1 fresh tomato
– 30 grams of angel hair noodles
– 1 jar of meat porridge (chicken or beef)
– 1 fat-free cheese
– 1 teaspoon of olive oil
Preparation:
Submerge the tomato for a few seconds in boiling water, peel and pass through the potato mill. In a container, prepare the sauce, mixing the tomato pulp with the olive oil and the jar of meat. Apart and in abundant water, boil the noodles for ten minutes. Drain and mix with the sauce and cheese.
4. Fish with vegetables
Ingredients:
– 80 grams of fish (hake, whiting, monkfish, sole)
– 1 carrot
– 1 stalk of celery
– 1 piece of onion
– 1 sprig of parsley
– 1 lemon
– 1 teaspoon of olive oil
Preparation:
Clean and chop the vegetables, then put them in a saucepan with water and the juice of half a lemon. Let cook for 10 minutes, add the fish and continue cooking. Once the fish is cooked, drain it and remove all the bones. Then, place it on a plate and crumble it with a fork. Season with the parsley, the juice of the remaining half lemon and the teaspoon of olive oil.