Little Gems Recipes

Looking for something quick, easy and nutritious for your Little Gem? We have included a few recipes below to get you started. Make sure you check regularly to see what's new!

Make sure you read our article - Starting Solids if you are looking for ways to begin.

Pureed Fresh Fruit

Ingredients
1 Apple or pear

Method
Peel and core the apple or pear. Chop up into slices and place in an ovenproof bowl. Cook in the microwave oven until the fruit is soft. Mash or puree the fruit in a blender. Allow to cool and serve.

If desired fruit can be safely stored in the refrigerator for 2 days (please ensure you mark the date the food was cooked on a label on the container) or frozen for 2 – 3 weeks.

Mashed Kiwi Fruit & Natural Yoghurt

Ingredients
½ Kiwi Fruit
1 small tub of natural yoghurt

Method
Peel the kiwi fruit and mash in a bowl. Stir through the natural yoghurt. Serve immediately.

Mashed Avocado & Yoghurt

Ingredients
¼ ripe avocado
1 small tub of natural yoghurt

Method
Mash the ripe avocado and stir through the natural yoghurt. Serve immediately as the avocado will discolour.

Pureed Pumpkin & Sweet Potato

Ingredients
1 sweet potato
¼ piece of butternut pumpkin

Method
Peel, seed and chop the pumpkin. Peel and chop the sweet potato. Place the pumpkin and sweet potato into a bowl if using the microwave or in a pan if using the stove, and cook until tender. Allow to cool. Place the cooked vegetables into a jug and using a blender puree until creamy and smooth.

Pureed Spinach & Potato

Ingredients
¼ piece of frozen spinach block or 3 leaves of fresh spinach (washed & chopped)
2 potatoes

Method
Peel the potatoes and chop. Place the potato and spinach into a bowl or jug if using a microwave or into a pan if using the stove. Cook until tender. Allow to cool. Place the cooled spinach and potato into a jug and puree using a blender.

My First Fish Dish

Ingredients
100g tin of tuna (drained)
1 potatoes
1 baby squash

Method
Peel the potatoes and wash the baby squash. Chop the vegetables and place into a microwave proof jug or bowl and cook until tender. Allow to cool. Drain the tuna and add to the cooled vegetables. Puree the ingredients until smooth.

Mashed Avocado & Pureed Apple

Ingredients
½ avocado
Small tin pureed baby apple

Method
Peel the avocado and remove the stone. Place the avocado into a bowl and mash with a fork. Stir through the tinned pureed baby apple. Serve immediately.

Chicken Mornay with Rice

Ingredients
1 cups of cooked shredded chicken breast
½ small onion chopped
1 cups milk
1 Tablespoons margarine
1 Tablespoons plain flour
1 Tablespoons grated cheese (if suitable for your baby)
1 cup long grain rice

Method
Melt the margarine in a saucepan and slowly sauté the chopped onion. Gradually add the flour. Cook for about 1 minute, then remove the mixture from the heat and gradually mix in the milk until you get a smooth white sauce. Cook for a further 5 minutes, ensuring that you stir the sauce. Add the shredded chicken and mix through thoroughly. Add the grated cheese (if using) just prior to serving. Mash or blend until desired consistency. Stir through the cooked rice.

Lamb Bolognaise

Ingredients
½ tbsp olive oil
25g finely diced onion
1 medium grated carrot
1 Tablespoon tomato paste
100g lean minced lamb
100ml unsalted stock or boiling water
3 tbsp Baby Pasta Shells

Method
Heat the oil in a pan and sauté the onion over a low heat for about 5 minutes, stirring occasionally until soft. Add the grated carrot and cook for approximately 4 minutes. Add the minced lamb and cook until browned, stirring occasionally. Mix the tomato paste with the stock or water and add to the meat mixture. Cover and cook for approximately 10 minutes. Remove from the pan and pulse in a blender to make a smooth or desired texture. Cook the pasta according to the instructions on the packet. Drain and mix through with the Bolognese sauce.

Yoghurt with Banana and Mango Puree

Ingredients
2 tbsp chopped dried apricots
3 tbsp water
2 tbsp Natural yogurt
1 Ripe Banana

Method
In a blender place the banana and mango. Add yoghurt and blend to a puree or desired consistency.

Loving' Lentils!

Ingredients
25g finely chopped onion
1 medium grated carrot
1 tbsp olive oil
4 tbsp Split Red Lentils
250g pumpkin, peeled and chopped
250 ml water

Method
Heat the olive oil and cook the onion and carrot for approximately 5 minutes or until soft. Rinse the lentils and cook for 1 minute. Add the pumpkin and pour over the water. Bring to the boil and simmer for approximately 20 minutes. Place in the blender and puree until desired consistency.