Homemade baby food recipes from Organix

How to make creamy chicken pasta

Abby shows you how easy this is to make – watch her video here

Makes: 2-3 portions
Suitable for freezing: 0

Ingredients:

Pasta ingredients:

• 45g pasta
• Water (for cooking the pasta)

Sauce:

• 120ml Water
• 1 medium organic broccoli spear
• 2/3 small organic leek
• 1 ½ tbsp sweetcorn
• 1 ¼ tbsp cream
• A pinch of black pepper

Vegetables and cheese:

• 2 tbsp organic peas
• 2 slices of cooked and diced organic chicken breast
• 2 small organic carrots
• 2 ½ tbsp sweetcorn
• 1 tbsp grated organic cheddar cheese

Method: This recipe is made in three easy parts:

1. Cook the pasta
2. Make the sauce
3. Cook the vegetables and stir in the cheese

• Step 1 – Boil a pan of water, whilst you're doing this you can start on the sauce. Cook the pasta in the boiling water until soft. Drain and add to the finished dish.
• Step 2 – Put all of the sauce ingredients into a pan and bring to the boil, simmer until the vegetables are soft.
• Step 3 – Blend with a hand blender into a sauce.
• Step 4 – Add the rest of the vegetable pieces (except the cheese) and cook until the vegetables are soft. Add more water if required and stir in the cheese and cooked pasta at the end whilst the sauce is still hot.

How to make beef bolognese

Abby shows you how easy this is to make – watch her video here

Sauce:

• 120ml Water
• 1 medium organic broccoli spear
• 2/3 small organic leek
• 1 ½ tbsp sweetcorn
• 1 ¼ tbsp cream
• A pinch of black pepper

Makes: 2-3 portions
Suitable for freezing: 0

Ingredients:

• 45g organic pasta

For the sauce:

• 300ml water
• ½ diced organic butternut squash
• 3tbsp organic tomato pure
• 1 /3 chopped organic onion
• 2 ½ diced organic carrots (small)

Seasoning:

• A pinch each of; oregano and black pepper

For the Bolognese:

• 50g organic minced beef
• 1 diced carrot (small)

Method: Cook the pasta first:

1. Boil a pan of water, whilst you?re doing this you can start on the sauce.
2. Cook the pasta in the boiling water until soft. Drain and add to the finished dish.

Make the bolognese sauce:

1. Put all of the sauce ingredients into a pan and bring to the boil, simmer until the vegetables are soft.
2. Blend with a hand blender into a sauce.
3. Add the beef and carrots and cook until the carrots are soft - add more water if required. To finish add the pasta.

How to make spinach falafels

Abby shows you how easy this is to make – watch her video here

Makes: 2-3 portions
Suitable for freezing: 1

Ingredients: This recipe is made in three easy parts:

• Make the falafels
• Make the sauce
• Cook the vegetables

Ingredients for the falafel:

• 76g drained cooked tin chickpeas
• 19g blanched organic spinach

Seasoning:

A pinch each of;

• fresh chopped garlic
• onion powder
• ground coriander
• ground cumin
• and black pepper

Ingredients for the sauce:

• 200ml water
• 2 diced organic carrots (small)
• 2 tbsp diced organic red pepper
• 1/3 chopped organic onion
• 4 tbsp red lentils

Seasoning:

A pinch each of;

• garlic
• cumin
• paprika
• and black pepper

Vegetables:

• 1 tbsp red beans>
• 1 tbsp white beans
• 2/3 diced organic green pepper
• 1/3 diced small carrot (small)
• 1 tbsp diced organic butternut squash
• A pinch of chopped fresh coriander

Method: To make the falafel:

• Step 1 – Put all of the ingredients into a food processor and blend until the mixture turns into a rough paste ? this may take 2-3minutes
• Step 2 – Take 1tbsp of the mixture and roll into balls and chill for 20 minutes before cooking.
• Step 3 – Pre-heat the oven to 250°C/Gas mark 8. Oil a baking tray and bake the falafels for 20-25 minutes or until golden brown.

To make the sauce and vegetables bit:

• Step 1 – Put all of the sauce ingredients into a pan and bring to the boil, simmer until the vegetables are soft.
• Step 2 – Blend with a hand blender into a sauce.
• Step 3 – Add the rest of the vegetables and cooked until the vegetables are soft ? add more water if required.
• Step 4 – Add the falafels and finish off with the fresh coriander.

How to make lamb hotpot

Abby shows you how easy this is to make – watch her video here

Makes: 2-3 portions
Suitable for freezing: 0

Ingredients: This recipe is made in three easy parts:

1. Make the vegetable stock
2. Make the sauce
3. Cook the lamb and vegetables

Vegetable stock ingredients:

• 300ml water
• ½ diced carrot (small)
• 2 chopped button mushrooms
• 1/5 chopped onion
• A pinch of chopped fresh parsley

Method:

1. Put all the stock ingredients in a pan and bring to the boil, simmer for ½ hour.
2. Strain and keep the stock.

Sauce ingredients:

• 180ml vegetable stock
• 1 3/4 diced carrots (small)
• 3/5 chopped onion
• 1/5 diced potato
• 2 tbsp tomato puree

Seasoning:

A pinch of

• chopped thyme
• and bay leaf

Lamb and vegetables ingredients

• 67g minced lamb
• 1 3/4 diced carrots (small)
• 1 diced potato
• 2 2/5 peas

Method:

1. Put all of the sauce ingredients into a pan and bring to the boil, simmer until the vegetables are soft.
2. Blend with a hand blender until smooth.
3. Add the lamb and vegetable pieces and cook until the vegetables are soft ? add more liquid if required.

Abby shows you how easy this is to make – watch her video here

Makes: 2-3 portions
Suitable for freezing: 1

Ingredients: Make this recipe in two parts: make the meatballs, then the sauce and then put them together.

For the meatballs:

• Minced pork 70g
• Cooked white beans 20g
• Seasoning: A pinch each of; chopped fresh coriander, chopped onion, fresh chopped garlic and black pepper

For the sauce:

• Water 250ml
• 2 diced carrots (small)
• 1 heaped tbsp diced red pepper
• 1/10th chopped onion
• 2 ¼ tbsp tomato puree

Seasoning:

A pinch each of:

• fresh chopped garlic
• cumin
• paprika
• black pepper

Vegetables:

• 2 tbsp diced sweet potato
• 2/5 diced potato
• 6 tbsp peas
• 1 tbsp diced red pepper
• ¾ tbsp chickpeas
• A pinch of chopped fresh coriander

Method: To make the meatballs:

1. Put all ingredients into food processor and mix until combined ? or use a metal potato masher or fork.
2. Take 1tbsp of the mixture and roll into balls and chill for 20 minutes before cooking.
3. Pan fry to colour and seal the meat ? finish off in the sauce/oven.

To make the sauce and finish:

1. Put all sauce ingredients into a pan and bring to boil and simmer until the vegetables are soft.
2. Blend with a hand blender into a sauce.
3. Add the rest of the vegetable pieces and cook until the vegetables are softened ? add more water if required.
4. Add the meatballs and finish off with the fresh coriander.