8 delicious recipes for the whole family (2024)

Try these yummy recipes for babies over nine months and their families.

#1 Creamy mascarpone and tomato risotto

Vegetarian
Good source of betacarotene, B vitamins and vitamin C

Ingredients

• 50g (½ cup) risotto rice
• 310ml (1¼ cups) water
• 1 small zucchini, grated
• 2 tomatoes, skinned and seeded
• 50g (½ cup) mascarpone cheese
• 1-2 basil leaves, very finely chopped

Preparation

Cook the risotto in the boiling water until soft. Drain. Return to the pot and stir in the zucchini, continuing to heat gently for a minute or two. Meanwhile finely chop the tomato and stir into the rice along with the mascarpone and basil. Serve at once.

#2 Chicken and coconut korma

Good source of B vitamins
Excellent source of iron

Ingredients

• 1 tsp oil
• 1 small chicken breast (or turkey steak)
• ½ tsp korma paste
• 100ml (⅓ cup) reduced-fat canned coconut milk
• 2 tsp mango chutney

Preparation

Heat the oil in a non-stick pan. Gently fry the chicken breast for 10 minutes until tender. Add the remaining ingredients and heat for another 5 minutes. Remove from the heat, cool slightly and blend to a suitable consistency.

#3 Cauliflower and pasta cheese

This can be enjoyed by all the family, just remove a portion for your baby and blend.

Vegetarian
Good source of vitamin C, calcium and B vitamins

Ingredients

• 50g (½ cup) pasta shapes
• 2-3 florets of cauliflower
• 250ml (1 cup) full-fat cow's milk
• 2 tbsp sunflower spread
• 2 tbsp flour
• 50g (½ cup) cheddar cheese, grated

Preparation

Boil the pasta in unsalted water until tender, steaming the cauliflower over the pasta in the last few minutes. Meanwhile make a white sauce with the milk, spread and flour and, when thickened, add the cheese. Stir. Drain the pasta and cauliflower, and place in blender. Pour over the sauce and blend to a suitable consistency.

#4 Baby cheese colcannon

Vegetarian
Contains iron
Good source of vitamin C and calcium

Ingredients

• 2 medium potatoes, peeled and quartered
• 4 cabbage leaves, washed, and finely chopped
• 20g (a handful) fresh spinach
• 40g (⅓ cup) cheddar cheese, grated

Preparation

Boil the potatoes until tender. Steam the cabbage and spinach over the potatoes in the last few minutes of cooking time. Drain and mash the potatoes, and mash in the cabbage and spinach. Mix in the grated cheese and serve at once.

#5 Chickpea and tomato salad with pitta bread fingers

Vegetarian
Contains iron
Good source of vitamin C and calcium

Ingredients

• 2 tbsp of canned chickpeas, drained and well rinsed
• 1 tbsp plain full-fat yogurt
• Pinch of freshly chopped or dried mint
• Few fingers of cucumber
• 3-4 cherry tomatoes, washed and quartered
• Pita bread, toasted and sliced into small fingers

Preparation

Mash the chickpeas together with the yogurt and mint. For babies who can manage to eat finger food, serve with the cucumber and tomato. For babies who prefer to eat everything from a spoon, finely chop the tomato and cucumber and mash into the chick peas. Serve with pieces of pitta bread.

#6 Lamb with pasta

Excellent source of iron
Good source of vitamin C and B vitamins

Ingredients

• 200g ground lamb
• 1 small red onion, finely chopped
• 3 tomatoes, peeled and chopped
• 4 button mushrooms, rinsed and sliced
• ½ tsp thyme
• 250ml (1 cup) water
• 30g (¼ cup) baby pasta, or broken spaghetti

Preparation

Cook the lamb in a non-stick pan until browned, breaking up the pieces. Drain off any surplus fat, then return mince to pan and add the onion. Fry together for 5 minutes. Stir in the tomatoes, mushrooms, herbs and water. Stir, cover and simmer for 15 minutes. Add the pasta and cook for another 10 minutes.

#7 Baby carrot pancakes

Vegetarian
Contains iron
Good source of calcium and betacarotene

Ingredients

• 100g flour
• 150ml (⅔ cup) milk
• 1 egg
• 1 tsp olive oil
• 50g (½ cup) grated carrot

Preparation

Make the pancakes by beating together the flour, milk, egg and oil until you have a thick batter. Add in the grated carrot, and stir well. Heat a little vegetable oil until hot then drop the batter, a dessertspoon at a time, into the oil. Once browned, turn over and cook the other side. Cook until all the batter is used up. Serve with some soft cheese, and slices of fruit or tomatoes.

# 8 Tuna and thyme fishcakes

Contains iron
Good source of B vitamins

Ingredients

• 1 small can of tuna, drained and mashed
• 2 tbsp fresh breadcrumbs: white or brown
• ½ tsp thyme
• 1 small egg, beaten
• A little grated lemon rind

Preparation

Mix all the ingredients together well, and form into small patties. Heat a little oil until hot, and gently fry the fishcakes until golden brown on both sides. Serve with some mashed potato and quartered cherry tomatoes.