100 Baby-Led Weaning Recipes
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<strong>100</strong> <strong>Baby</strong>-<strong>Led</strong> <strong>Weaning</strong> <strong>Recipes</strong><br />
1 garlic clove, crushed<br />
1 x 400 g can chopped<br />
tomatoes<br />
11/2 tbsp tomato purée<br />
1 tbsp sun-dried tomato purée<br />
1 tsp soft light brown sugar<br />
1/4 tsp dried oregano<br />
50 ml (2 fl oz) vegetable stock<br />
Method<br />
These are perfect for small mouths. You could substitute chicken mince for either the<br />
veal or pork or use just one type of mince.<br />
First, make the sauce. Heat the oil in a large pan and sauté the onion for 10 minutes,<br />
until soft. Add the garlic, cook for 1 minute, then transfer half to a food processor.<br />
Add the tomatoes, purées, sugar, oregano and vegetable stock to the onions left in the<br />
pan, bring to a boil, reduce the heat and simmer for 25 minutes.<br />
Meanwhile add the beef, veal and pork mince to the onions in the food processor.<br />
Whiz for a minute to chop everything then add the breadcrumbs, milk, parsley,<br />
Parmesan and salt and pepper to taste. Pulse until well combined. Take rounded<br />
teaspoonfuls of the meatball mixture and form into about 30 small balls.<br />
You can now either fry the meatballs or cook them in the oven. For frying Heat the oil<br />
in a large non-stick frying pan and fry in batches of 8–10 meatballs for 2–3 minutes<br />
on each side, until golden. Drain on kitchen paper.<br />
For oven browning Pre-heat the oven to 200ºC/400ºF/Gas 6/ Fan 180ºC. Put a lipped<br />
baking sheet in the oven when you switch it on and allow it to heat up. Put two<br />
tablespoons of sunflower oil on the hot baking sheet and add the meatballs.<br />
Bake for 20 minutes, turning halfway through. Transfer the browned meatballs to the<br />
sauce using tongs or a draining spoon.<br />
Purée the tomato sauce until smooth, and season to taste with salt and pepper. Return<br />
to the pan and add the browned meatballs. Simmer for a further 5–10 minutes. Serve<br />
with spaghetti or in hollowed out French bread.<br />
97 Salmon Footballs<br />
Ingredients<br />
1 medium potato, unpeeled 150g<br />
70g salmon<br />
a squeeze of lemon juice<br />
a knob of butter<br />
2 spring onions chopped<br />
1 tsp sweet chilli sauce (optional)<br />
2 tbsp ketchup<br />
half tbsp mayonnaise<br />
1 tbsp seasoned flour<br />
1 egg, lightly beaten<br />
50g breadcrumbs<br />
2 tbsp sunflower oil for frying<br />
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