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Weaning: The Six Recipes We Used On Rotation

The Mum Club
The Mum Club14 May 2024
Weaning: The Six Recipes We Used On Rotation
Easy is our speciality

Weaning can be so much fun. It’s so cute seeing their little faces tasting foods for the first time. It can also be bloody annoying. Especially when you’ve spent 45 minutes making elaborate quinoa patties that just end up on the floor.

Plus, it’s a prime-time opportunity for Mums to be put under pressure.
But just because Amy from NCT is making extravagant meals every day, it doesn’t mean you’re the Devil if lunch is served from a pack. Your kid. Your rules.

However, If you want to give the cooking thing a go and don’t want to spend hours slaving over a stove, you might want to check out the following recipes.

Butternut Squash Bolognaise

From 6 months old
From 6 months old

Use these cubes to add flavour to pre-made packs and mix it into everything from couscous to pasta. It’s also tasty on top of toast or potato – sweet or plain.

  1. Step One
    Chop one onion and sauté in a pan with a smidge of unsalted butter.
  2. Step Two
    Add 1-2 cans of chopped tomatoes, a generous squish of tomato puree. One crushed clove of garlic. One tsp of Italian herbs and some pepper.
  3. Step Three
    Simmer for 10 minutes, then let the mix cool.
  4. Step Four
    Meanwhile, boil one pack of pre-chopped butternut squash/sweet potato until soft.
  5. Step Five
    Once cooled, mix, blend, and then transfer into large ice cube trays and freeze.

Want your baby to try meat? When you’re ready, add 1/4- 1/2 a pack of cooked mince (lamb or beef).

*Top tip: Boil an extra pack of the butternut squash/sweet pot mix and leave some out to mash. Decant into ice cube trays and freeze. It’s a great back up to increase the veg of any meal and also mixes well with avocado or banana.

Pizza Toast

From 6 months old
From 6 months old

Baby crying and doesn’t want to be put down? This is our go-to meal when there is zero time (or brain cells) left.

  1. Step One
    Cover one piece of lightly toasted bread with puree (We like: veg lentil bake or tomato and lentil bake from Ella’s kitchen).
  2. Step Two
    Finely grate mild cheese over the top.
  3. Step Three
    Grill until it bubbles.
  4. Step Four
    Cut off the crusts and slice into small portions.
  5. Step Five
    Serve with some leftover puree that you can spoon-feed.

Leftover Porridge Muffins

From 7 months old
From 7 months old

Constantly making way too much porridge? This recipe from Leading Children’s Nutritionist Charlotte Stirling-Reed, is a great way to use up lefties.

  1. Step One
    Take porridge leftovers from the pan.
  2. Step Two
    Add more oats if it’s quite watery and stir through.
  3. Step Three
    Add to muffin cases or press into a greased tin.
  4. Step Four
    Bake in the oven for around 30 minutes for tomorrow’s quick or on the go breakfast.

Peanut butter & Banana Cookies

From 6 months old
From 6 months old

This recipe makes too many for your baby to eat before they go stale. Which sadly means you have to eat some – sorry about that.

*Recipe adapted from

https://babyledkitchen.co.uk/recipe/peanut-and-banana-cookies/
  1. Step One
    Preheat your oven to 190C/375F.
  2. Step Two
    Mash 1 small banana in a bowl.
  3. Step Three
    Warm 1 level tbsp of coconut oil, then mix with the banana and 1 tbsp of desiccated coconut, 2 heaped tbsps of plain flour and 2 level tbsps of (unsalted unsweetened) peanut butter.
  4. Step Four
    Make about 12 balls and flatten into cookies.
  5. Step Five
    Place on a pre-lined tray, then bake for 15 minutes and leave to cool.

Easy Peasy Brunch

From 6 months old
From 6 months old

Breakfast for lunch or dinner, is a real saviour when you’ve run out of ideas on what to make. *Top tip: Always make extra, so you don’t steal their whole meal.

  1. Step One
    Scramble one egg and cook for 1-2 minutes in a pan.
  2. Step Two
    Add a squish of veg puree to a bowl or plate.
  3. Step Three
    Serve with avocado, either on small slices of toast or mashed up with a touch of lime and pepper.

Freeze Me Fish Pie

From 7 months old
From 7 months old

A great one to whack out in front of the Mother-in-Law. These make you look like a Supermum with hardly any effort. Plus, you can reduce the number of ramekins you make and steal half the mix for a grown-up dinner. Just add in more fish and smother some mash on top.

  1. Step One
    Preheat the oven to 200C/400F/Gas mark 6
  2. Step Two
    Melt 15g of butter in a pan with 1 finely chopped onion and 1 thinly sliced leek.
  3. Step Three
    Cut approx. 350g white fish fillets into cubes and fill the bottom of approx. 6-8 ramekins
  4. Step Four
    Stir in 1 tbsp of plain flour into the leeks and onion mix and then gradually add in ½ pint of full-fat milk.
  5. Step Five
    Stir in 50g of grated cheese, then spoon the mixture over the fish.
  6. Step Six
    Sprinkle a little more cheese on top of each one, then bake for 20minutes until golden.
  7. Step Seven
    Cool, cover with foil and then freeze.

*To reheat microwave for approx. 2mins, stir and then let it cool. Serve with some veg. We like to use sweet potato mash or offer soft broccoli or carrots as finger foods.

The Mum Club
The Mum Club14 May 2024
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