Ovenbaked chicken with potato dish and baked cherry tomatoes
Potato- and veggie mash
You can give this potato-vegetable puree as the first food the child gets with spoon. You can vary the mash with peas, broccoli, cauliflower or courgettes. Remember to vary the vegetables so that the child gets many taste impressions. You can also vary with a little fruit puree, eg pear. It also gives a good taste to the mashed potatoes. You can replace breast milk substitute with regular milk and use the recipe for the whole family when the baby is 9 months old.
- 1-2 potatoes approx. 125 g
- 1 carrot parsley root or parsnip, approx. 75 g
- 1-2 dl water
- 1 teaspoon fat
- ½ dl breast milk substitute
- Peel the potatoes and vegetables and cut them into smaller pieces.
- Put potatoes and vegetables in a saucepan and pour water over until just covered.
- Cook for 12-15 minutes under a lid.
- Poke the potatoes and vegetables to check if they are tender.
- Pour the water from and down into a small bowl. It may be used later.
- Mash potatoes / vegetables with a fork or mashed potatoes.
- Add the fat and whisk in the mash with a whisk.
- Add infant formula and whip it into the bog.
- Add a little of the saved potato water if the bog is too thick. Or pour in a little more milk.
- Serve the warm mash. Check that it has the correct eating temperature before giving it to the child. If it has become too cold, you can possibly. heat it a little.
- If it is too hot, you can whip it until it has cooled down sufficiently.
- You can scrape the mash through a sieve if you want a creamy mash without lumps.
Baked potato, and root vegetable puree
- 2 baked potatoes
- 2 carrots
- 1 parsnip
- 1 parsley root
- ¼ celeriac
- 2 tablespoons oil
- 2 cloves garlic approx.
- 2 dl milk
- Turn the oven to 200 degrees.
- Peel and rinse vegetables and cut them into cubes.
- Put the vegetables in a frosted plastic bag. Add the oil.
- Shake the bag so that the oil is distributed.
- Take 2 pieces of baking paper and spread the vegetables on both pieces of paper.
- Peel and squeeze the garlic and spread on the 2 portions of vegetables
- Collect the baking paper as a small bag with the vegetables in. Close with cotton string so that air cannot penetrate
- Place the bags on a baking sheet
- Bake them in the oven for approx. 30 minutes. Check that the vegetables are tender by pricking them
- Heat the milk in the microwave or in a saucepan.
- Mash the baked vegetables with a mashed potato or food processor. Add milk until the bog has a suitable consistency.
- Taste the bog with a little salt and possibly. a little more milk.
- 1 onion
- 2 ½ tablespoons extra virgin oliveoil
- 1 can of chopped tomatoes
- 1 teaspoon sugar
- Peel and grate the onion finely. Saute it in the oil, without taking color for 1-2 minutes.
- Add the tomatoes and simmer the sauce for approx. 2-3 minutes.
- Taste with sugar, and possibly. a little salt and pepper.
- 3-4 corn cobs
- 1½ liter water
- 1 teaspoon sugar
- Butter for the baby
- Remove the bracts, threads and the bottom of the stem from the corn cobs and rinse them.
- Put the flasks in boiling water and add sugar and salt. Cook them over even heat and under a lid for approx. 10-15 minutes or until tender.
- Pour the corn cobs for draining into a sieve.
- Until the child can gnaw on the corn itself, the kernels can be scraped off with a knife after cooking. Frozen, thawed corn can also be served until the baby can gnaw off the flask. Give some fat on the corn to the baby.