100 Baby-Led Weaning Recipes

100 Baby-Led Weaning Recipes
1 package of dry yeast
1 tbsp sugar
8 oz (2 cups) whole wheat (wholemeal) flour
4oz (1 cup) white flour
1tsp salt
8 fl oz (1 cup) of milk
3 tbsp vegetable oil
1 egg
Method
Dissolve the yeast and the sugar in the warm water and leave for 10 mins, by which
time the mixture should look frothy.
In one bowl, combine the flour with the salt. In a separate bowl, combine the milk, oil
and a beaten egg.
Add the frothy yeast mixture to the other liquid ingredients.
Combine the wet ingredients with the dry ingredients and mix thoroughly.
Lightly flour a work surface and turn out the dough. Knead it thoroughly for 10 mins,
adding more flour if the mixture is a too soft.
Oil the sides of a clean mixing bowl and place the dough inside. Turn it over several
times to ensure that the surface of the dough is covered in oil.
Cover the bowl with a clean tea towel and set aside in a warm room for 45 mins to
one hour, until it has doubled in size (if your room is not particularly warm, try
placing the bowl in an unlit gas oven – the pilot light alone raises the temperature
sufficiently to help the dough rise).
Roll out the risen dough on a floured work surface into a thick sausage.
Slice along its length at 1 1/2 to 1 3/4 inch intervals.
Cover the muffins once again with the clean tea towel and leave in a warm place for a
further 30 mins.
Transfer the muffins, one by one, on to a hot griddle and cook for a few minutes on
each side until golden brown.
Allow cooked muffins to cool.
Finally, split each muffin and toast them… and they are now ready to serve!
96 Mini Meatballs
Ingredients
110 g (4 oz) beef mince
110 g (4 oz) veal mince
110 g (4 oz) pork mince
30 g (1 oz) fresh white
breadcrumbs
3 tbsp milk
a small handful of parsley
leaves, chopped
2 tbsp freshly grated Parmesan
salt and pepper, to season
2–3 tbsp sunflower oil, for frying
For the sauce
1 tbsp olive oil
1 medium red onion, chopped
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