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Category: Dinners

Categories
Dinners

Vegetable and potato mash

potato veggie mash
potato veggie mash
potato veggie mash

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.
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Servings 1

Ingredients
  

  • 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

Instructions
 

  • 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.
Categories
Dinners

Kofta with raita and bean salad

Kofta with raita and bean salad
Kofta with raita and bean salad
Kofta with raita and bean salad

Kofta with raita and bean salad

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Ingredients
  

Kofta

  • 1 small bunch parsley
  • 325 g minced beef max. 10-12% fat
  • 1 onion
  • 60 g chickpea flour
  • 1½ eggs
  • ¾ dl water
  • 20 g fresh ginger ca. 2 cm
  • 1.5 g garam masala
  • ½ teaspoon coarse salt and a little pepper
  • 2-3 tablespoons olive oil for frying

Raita - with eggplant

  • 600 g natural yoghurt 1.5% fat
  • 250 g eggplant
  • 1 sip cumin
  • a little coarse salt and a little pepper
  • 2 tablespoons lemon juice if necessary
  • A little raw chili pepper
  • 2 teaspoons olive oil

Bean salad

  • 350 g green beans fresh or frozen
  • 1 red pepper
  • 1 tbsp oliveoil
  • ½ tbsp lemon juice
  • A little coarse salt and pepper if necessary
  • A little fish sauce

On the side

  • Wholegrain bread

Instructions
 

Kofta

  • Rinse and chop the parsley finely.
  • Stir the ingredients together, save half of the chickpea flour for breading
  • Put the mince in the fridge and let it rest for 1 hour
  • Form small buns of the mince
  • Roll them in chickpea flour
  • Heat the oil on the pan and fry the round meatballs over medium heat for 12-15 minutes. Try rolling them on the forehead so that they retain the round shape.

Raita - with eggplant

  • Drain the yogurt. You can, for example, pour it into a coffee filter and let it drip off for approx. 1 hour
  • Cut the eggplant into very small and fine squares. Sprinkle salt over and let them stand for approx. 15 minutes
  • Mix yoghurt, crushed cumin, salt, pepper, lemon juice and chili in a bowl
  • Rinse the pieces of eggplant in cold water. Then squeeze the water out of the aubergines
  • Put oil on a pan and heat up. Fry the eggplant pieces, until crisp and golden. Drain the eggplant pieces and let them cool
  • Mix them with the yogurt dressing. Store the dish in the refrigerator until it is to be served

Bean salad

  • Boil the beans in water for approx. 5 minutes. Drain them and let them cool
  • Rinse and clean the peppers. Cut it into fine sticks. Stir oil and lemon together.
  • Season with salt and pepper, and fish sauce to taste
  • Mix the dressing with the vegetables
Categories
Dinners

Veal fricassee with potato wedges

Veal fricassee with potato wedges
Veal fricassee with potato wedges
Veal fricassee with potato wedges

Veal fricassee with potato wedges

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Ingredients
  

Meat

  • 400 g diced veal lump or shoulder
  • ½ l water
  • a little coarse salt
  • 1 bay leaf

Potato wedges

  • 1 kg small potatoes
  • 1 tablespoon oil
  • a little coarse salt and a little pepper

Vegetable sauce

  • 4 carrots
  • 3 leeks
  • 1½ tbsp oil
  • 2 tbsp wheat flour
  • 250 g fine frozen peas
  • 1 bunch parsley

Instructions
 

Meat

  • Cut the meat into cubes approx. 2 × 2 cm.
  • Bring a pot of ½ liters of water to a boil. Put the meat in the boiling water. Bring to the boil, and froth away the impurities with a spoon
  • Add a little coarse salt and the bay leaf. Cook the meat approx. 1 hour on low heat under a lid before adding the vegetables. Meanwhile, you can make the potatoes and prepare the vegetables.

Potato wedges

  • Scrub the potatoes and cut them in half
  • Turn them in oil with a little coarse salt and pepper
  • Place them in a greased, ovenproof dish and fry them in the oven at 200 degrees approx. 50 minutes.

Vegetable Sauce

  • Peel the carrots and clean the leeks
  • Cut the vegetables into smaller pieces and cook them together with the meat for the last 10 minutes of the cooking time
  • Remove the pan from the heat. Heat oil in a small saucepan. Stir in the flour and gradually dilute with approx. 3 dl of the meat broth, until it thickens into a sauce
  • Boil the sauce for 4-5 minutes while stirring
  • Pour the sauce into the pan with the meat and vegetables. Put the peas in and cook the dish briefly through. Taste the sauce and add if necessary. a little salt and pepper
  • Rinse and chop the parsley
  • Serve the veal fricassee with potatoes. For the adults, you can serve chopped parsley as an accompaniment. See also encyclopedia page 102 regarding. green sprinkle
Categories
Dinners

Pita pockets with curry meat filling

Pita pickets for baby

Pita pockets with curry meat filling

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Ingredients
  

Meat filling

  • 2 large onions
  • ¼ scallion
  • 4 carrots
  • 1 tbsp oil
  • 400 g minced meat
  • 2 tsp curry
  • 1 dl water
  • 3 tbsp soy sauce
  • 100 g peas from frost

Pita bread with greens

  • 1 red pepper salad or cabbage
  • 8 wholemeal pita bread
  • 2 dl Greek yogurt 10%

Instructions
 

Meat filling

  • Peel the onions and cut them into cubes
  • Divide the cabbage into quarters and cut off the stalk. Cut ¼ cabbage finely and store the rest in a plastic bag and store in the fridge
  • Peel and grate the carrots
  • Saute the meat in oil until it has changed color
  • Add curry and vegetables and sauté for 3-4 minutes
  • Add water, soy sauce and peas and bring to the boil. Let the dish simmer under the lid for another 4-5 minutes.

Pita bread with greens

  • Clean the pepper and cut it into cubes
  • Rinse and slice the salad or cabbage finely
  • Warm the pita breads in the oven
  • Open the warm pita breads and add the meat filling together with peppers, salad and Greek yoghurt.
Categories
Dinners

Ovenbaked chicken with potato dish and baked cherry tomatoes

Ovenbaked chicken with potato dish and baked cherry tomatoes
Ovenbaked chicken with potato dish and baked cherry tomatoes
Ovenbaked chicken with potato dish and baked cherry tomatoes

Ovenbaked chicken with potato dish and baked cherry tomatoes

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Ingredients
  

Potato dish

  • 500 g potatoes
  • 400 g Jerusalem artichokes
  • 200 g leeks
  • 1 tbsp oliveoil
  • a little coarse salt and a little pepper
  • 50 g grated mild cheese

Chicken

  • 800 g chicken top and bottom thighs
  • 1 tbsp oil

Baked cherry tomatoes

  • 250 g cherry tomatoes
  • 1 tbsp extra virgin oliveoil

Instructions
 

Potato dish

  • Turn the oven to 200 degrees
  • Peel and rinse potatoes and Jerusalem artichokes and cut them into thin slices
  • Clean the leeks and cut them into thin slices
  • Brush an ovenproof dish with the oil. The dish should be approx. 25 × 30 cm.
  • Distribute potatoes and vegetables in the dish. Sprinkle with a little coarse salt and pepper
  • Spread the cheese on top
  • Put the potato dish in the oven at the same time as the chicken pieces and bake for approx. 50 minutes
  • If the surface becomes dark, you can lay a piece of tinfoil or baking paper over the last few minutes.

Chicken

  • Grease an ovenproof dish with a little fat. If you do not have a convection oven, the potato dish and the chicken dish must be able to stand on the same plate. Otherwise you can put the dishes on top of each other and possibly. swap places when half the cooking time has elapsed
  • Cut fat and excess skin from the chicken pieces. Wipe them with a paper towel and place them in the dish with the skin side up. Brush with the oil
  • Put the dish in the oven at the same time as the potatoes and bake for approx. 50 minutes
  • Check that the chicken pieces are done by pricking them. The meat juice must be clear.

Baked cherry tomatoes

  • Rinse the cherry tomatoes and cut them into quarters
  • Place them on a piece of baking paper, drizzle the oil over, and wrap them in the baking paper like a packed lunch
  • Place the package on a platter and bake it in the oven for 20 minutes.
  • Pour the baked tomatoes into a small bowl when serving
Categories
Dinners

Fajitas for babies

Fajitas for babies
Fajitas for babies
Fajitas for babies

Fajitas for babies

Add a little sour cream 18% along with vegetables in the babys pancake to increase the fat content.
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Ingredients
  

Vegetables

  • salad or cabbage
  • ½ cucumber
  • 2-3 to matoes
  • 150 g corn frozen

Salsa

  • 2 peppers in different colors
  • 1 onion
  • ½ tablespoon oliveoil
  • 400 g chopped tomatoes
  • 2 dl water
  • 1 clove garlic if necessary.
  • Fresh or dried chili to taste

Minced meat

  • 400 g minced beef 10-12% fat
  • 1 tbsp oil
  • 2 cloves garlic
  • 1 tbsp crushed cumin

Fajitas

  • 150 g corn flour
  • 120 g wheat flour
  • 5 dl milk
  • 3 eggs
  • approx. 25 g butter

Instructions
 

Vegetables

  • Rinse and cut the salad / cabbage finely
  • Rinse and cut cucumber and tomatoes into small cube
  • Boil the frozen corn approx. 1 minute and pour off the water
  • Serve the vegetables on the side

Salsa

  • Peel and cut peppers into coarse cubes. Peel the onion and cut it into small cubes
  • Clean and finely chop the garlic.
  • Heat a saucepan and add the oil. Lightly saute the vegetables while stirring.
  • Add the chopped tomatoes and the water.
  • Bring the dish to a boil. Add salt, pepper and possibly chili to taste
  • Let the salsa boil under a lid over low heat for approx. 30 minutes.

Minced meat

  • Arrow and squeeze the garlic
  • Heat a saucepan and add the oil.
  • Saute the garlic briefly and quickly add the meat
  • Stir in the meat until it has darkened, and are no lumps.
  • Season with cumin, salt and pepper. Let it simmer on low heat for approx. 15 minutes.

Fajitas

  • Put flour, milk and a small sprinkle of salt in a bowl and whip to a smooth dough without lumps.
  • Beat in the eggs, one at a time
  • Heat the fat on the pan and stir it into the dough. Bake the pancakes on both sides until light brown. Use evt. 2 pans, it goes faster.
Categories
Dinners

Meatballs in coconut – curry sauce

Meatballs in coconut - curry sauce
Meatballs in coconut - curry sauce
Meatballs in coconut - curry sauce

Meatballs in coconut - curry sauce

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Ingredients
  

Meatballs

  • 1 small onion
  • 2 small carrots
  • 400 g minced veal and pork max. 10% fat
  • 1 egg
  • 3 tablespoons wheat flour
  • 1½ dl milk
  • ½ teaspoon coarse salt and a little pepper
  • 1 l water

Rice

  • 300 g whole grain rice

Coconut curry sauce

  • 2 onions
  • 2 small carrots
  • 1 apple
  • 1 tablespoon freshly grated ginger
  • 1 clove garlic
  • 1-2 tablespoons olive- or sesameoil
  • 2-3 teaspoons curry
  • 2 dl boiling water or broth
  • 2 dl light coconut milk
  • 1 tablespoon lime or lemon juice
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • ½ dl cold water

On the side

  • 2 peppers 4 tomatoes 400 g pineapple rings

Instructions
 

Meatballs

  • Peel the onion and peel the carrots. Grate them on a grater
  • Put onions, carrots, meat, eggs, flour, milk, salt and pepper in a bowl and stir it together to a paste.
  • Bring a saucepan with 1 liter of water and a little salt to a boil under a lid
  • Shape meatballs in your hand with a large teaspoon. Boil them in the water for approx. 10 minutes. Check that they are cooked through.
  • Take the meatballs out of the water, for example with a slotted spoon, and place them on a platter. Save the boiling water for the sauce
  • It does not matter that the meatballs cool while you make rice, sauce and accessories. They are reheated in the sauce.

Rice

  • Rinse the rice in a sieve
  • Cook them according to the instructions on the packaging, but without salt, as the rest of the dish ads salt
  • While the rice is cooking over low heat, you can make the sauce.

Coconut Curry Sauce

  • Arrow and chop the onions
  • Peel and rinse the carrots and cut into cubes
  • Cut the apple into quarters, remove the core and cut into cubes
  • Peel the ginger and grate it on a grater
  • Peel and chop the garlic
  • Saute onions, carrots and apple cubes in the oil in a pan
  • Stir in the curry and sauté it briefly
  • Add boiling water from the meatballs as well as coconut milk, ginger, garlic, lime juice and sugar. Boil it together for 15 min and blend it evenly.
  • Stir the cornstarch into cold water and use it to smooth the sauce. Pour in a little at a time until the sauce has a suitable consistency
  • Boil the sauce through and taste it. Taste the sauce and add if necessary. a little salt and pepper
  • Add the meatballs and heat the dish while stirring.

On the side

  • Clean the peppers and cut them into strips
  • Rinse the tomatoes and cut them into boats
  • Place vegetables and pineapple rings on a platter.
Categories
Dinners

Spaghetti bolognese

spaghetti bolognese for baby
spaghetti bolognese for baby
spaghetti bolognese for baby

Spaghetti bolognese

You can serve with a plate of vegetables, like corn, avocado and cucumber in small cubes and peppers cut into rings. You may serve fruit for dessert.
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Ingredients
  

Sauce

  • 1 onion
  • 2 cloves garlic
  • 3 carrots
  • 1 tbsp olive oil
  • 400 g minced beef
  • 400 g chopped tomatoes
  • 2 tbsp tomato puree
  • 1 dl water
  • a little coarse salt and a little pepper
  • 3 tsp dried oregano

Spaghetti

  • 300 g spaghetti preferably whole grains

On the side

  • 100 g grated parmesan cheese chopped fresh basil leaves for the adults

Instructions
 

Sauce

  • Peel onions and garlic clove and chop them finely. You can also squeeze the garlic with a garlic press
  • Rinse and peel the carrots and grate them roughly on a grater
  • Pour oil into a pan and sauté garlic and onion over medium heat while stirring lightly in it
  • Add the meat and fry until it has taken on color. Stir the meat regularly so that it does not clump
  • Add the grated carrots and stir for 2-3 minutes
  • Add the chopped tomatoes and tomato puree together with the water and let it boil through. Season with salt, pepper and oregano. Let the meat sauce continue to cook over low heat while you cook the spaghetti.

Spaghetti

  • Put a pot on the stove and fill it with water
  • When the water boils, add the spaghetti and a little salt. Stir the spaghetti lightly at the beginning so that it does not stick together
  • Cook the spaghetti for approx. 10 minutes. Take out a single spaghetti and bite into it to see if it is ‘al dente’, ie. finished but still firm
  • Pour the finished spaghetti into a sieve or colander so that all the water runs off.
  • Eat the spaghetti with meat sauce and grated parmesan. For the adults, you can decorate the dish with fresh basil leaves. Save the cheese for the baby. Do not garnish the baby's portion with fresh basil
Categories
Dinners

Fish bites

Fish bites for baby
Fish bites for baby
Fish bites for baby

Fish bites

You can instead fry the fish fillets whole. You can serve the fish bites with wholegrain bread, lemon, avocado, yellow and red peppers, cucumber, tomatoes and corn. You can stir up a little mayonnaise with a little lemon, salt and pepper. Or use an oil-vinegar dressing.
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Ingredients
  

  • 400-500 g fish fillet eg plaice
  • 2 dl wheat flour
  • a little coarse salt and a little pepper
  • 3 tbsp oil for frying

Instructions
 

  • Wipe the fish fillets with a paper towel
  • Cut them into oblong pieces
  • Pour half of the flour into a frosted plastic bag
  • Put half of the fish pieces in the bag and shake until the flour has spread on the fish
  • Put the pieces on a plate and shake the rest of the flour and the fish pieces in the same way
  • Heat a pan and put oil on
  • Fry the fish pieces approx. 3 minutes on each side
Categories
Dinners

Lamb meatballs with potato salad and fried beans

lamb for baby
lamb for baby
lamb for baby

Lamb meatballs with potato salad and fried beans

You can save some of the meatballs for the the lunchback. Refrigerate the portion to be stored immediately. Put only the meatballs on the table that are to be eaten now.
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Ingredients
  

Potato salad

  • 1 kg potatoes
  • 1 dl natural yoghurt
  • 1 teaspoon mustard
  • 1 tablespoon apple or white wine vinegar
  • a little coarse salt and pepper
  • 1 clove garlic
  • 1 avocado
  • 3 tomatoes
  • 1 spring onion

Lamb meatballs

  • 400 g minced lamb
  • ½ teaspoon coarse salt
  • 1 small handful of mint
  • 1 onion
  • 2 teaspoons crushed cumin
  • 2 tablespoons flour
  • 1 egg
  • Extra virgin oliveoil for frying

Green beans

  • 300 g frozen green beans
  • 2 cloves garlic
  • Extra virgin oliveoil for frying

Instructions
 

Potato salad

  • Boil the potatoes tender for approx. 15 minutes. Let the potatoes cool and peel them
  • Stir yogurt with mustard and vinegar. Season with a little salt and pepper
  • Peel and squeeze the garlic. Stir it into the dressing
  • Cut avocado and tomatoes into cubes. Cut the potatoes into slices
  • Turn avocado, tomatoes and potatoes into dressing
  • Rinse the spring onion and cut it finely. Sprinkle it over the potato salad
  • Place the potato salad in the fridge until it needs to be eaten.

Lamb meatballs

  • Put the meat in a large bowl and stir it with salt
  • Rinse and chop the coin
  • Peel the onion. Grate it finely on a grater
  • Stir mint, onion, cumin, flour and eggs into the meat
  • Shape the mince into 12-16 small meatballs
  • Fry the meatballs in the oil over medium heat until they get colored. They should fry approx. 3-4 minutes on each side. Instead of frying the lamb meatballs in a pan, you can also fry them in the oven at 200 degrees for approx. 10-15 minutes.

Green beans

  • Put the beans in boiling water for approx. 2 minutes. Pour them to drain in a sieve
  • Peel and slice the garlic finely
  • Grate beans and garlic in a pan in a little oil and serve them with the lamb meatballs and potato salad.

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