Recipes for your Nom Nom Kids Pouch
Green Asparagus and Avocado Puree May 20 2014, 2 Comments
Asparagus is in season from April to June in the UK and contains so much goodness. It provides a good amount of dietary fiber, rutin, vitamin A, protein, folic acid, vitamin E, thiamin, niacin, vitamin K, riboflavin, manganese, iron, phosphorus, and selenium. Asparagus also provides some essential nutrients, including vitamin B6, magnesium, zinc, and calcium. Extremely green asparagus is very high in vitamin C so choose the greenest you can find! Like some other green vegetables asparagus can be a little difficult to digest so wait until your baby is 7 months old before trying it.
In addition Avocado is packed full of nutrients and healthy fats essential for your baby's development.
3 Asparagus spears chopped (discard any woody parts of the stem)
1 small avocado chopped
drop of Lemon juice
1 mint leaf (optional)
Boil or steam the asparagus until softened. Drain any excess water and leave to cool before adding to the blender.
Once cooled add the avocado pieces and the mint lea, blend until smooth. stir in a drop of lemon juice to ensure that the avocado doesn't brown.
Asparagus is great for breast feeding mum's milk supply, too, so cook some extra and have some too!The above ingredients will make 2 pouch servings.
Apple and Raspberry Puree May 05 2014, 0 Comments
Another easy puree to make for your little ones. This is really delicious and the colour is fantastic.
2 large apples or 3 medium apples (choose a variety such as Pink Lady or Royal Gala as they are soft and not too tart)
Peel the apples and chop them up into small slices. Place them in a pan with the water.
Bring the pan to the boil and simmer for 5-6 minutes with the lid on. Stir several times to ensure that all of the apple pieces soften. Once the apple slices have softened add everything into the blender or use a hand blender directly in the pan. Add the raspberries to the softened apples and blend until smooth.
This puree will have some pips in it. If your baby or child doesn't like this you can push the mixture through a seive to remove them. To save time and effort blend only a small amount of apple with the raspberries initially and seive this only. You can then add the smooth puree to the remaining apples for further blending.
leave the mixture to cool slightly before adding it to you pouches. The mixture will thicken up when cooled. If it's too thick mix in a little more water.
The above ingredients will make approximately 2-3 pouches.
Creamy Carrot and Squash Pasta Sauce May 05 2014, 0 Comments
I have been using this as a pasta sauce for years and my kids love it. We sometimes also add a tablespoon of red pesto sauce if there happens to be a jar open.
100g Carrots chopped
175g Butternut squash
20-30g of red, orange or yellow pepper (optional)
30ml Double cream
Small pinch of dried sage
20-40g Finely grated mature cheddar cheese
Steam the carrots and butternut squash for 15 minutes or until the vegetables are soft. Add the pepper after 10 minutes if including it. Blend the vegetables with the cream until the mixture is your preferred consistency (add a little of the steamer water if you need more liquid). I keep it slightly textured but not too lumpy. Add the cheese into the mixture and stir in. It's up to you how much cheese you add. If you prefer not to add the cream you can add a little bit of chicken or vegetable stock instead but I love the richness of the cream and it's only a little bit.
Serve mixed into pasta. You can start by using pasta stars or Orzo Pasta for weaning babies and move up to pasta twirls or spirals that are easy for toddlers to handle. I generally store the pasta sauce only and cook the pasta fresh each time but you can freeze it all together if you want an instant meal once defrosted.
You can store the sauce only in our squeeze pouches or with pasta mixed in the snack bags as an individual portion size. Take a look at our selection of pouches and snack bags here
Sunday Lunch Vegetable Cheese January 23 2014, 0 Comments