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Category: Side dishes and spreads

Categories
Side dishes and spreads

Baked potato, and root vegetable puree

Baked potato, and root vegetable puree
Baked potato, and root vegetable puree
Baked potato, and root vegetable puree

Baked potato, and root vegetable puree

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Ingredients
  

  • 2 baked potatoes
  • 2 carrots
  • 1 parsnip
  • 1 parsley root
  • ¼ celeriac
  • 2 tablespoons oil
  • 2 cloves garlic approx.
  • 2 dl milk

Instructions
 

  • 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.
Categories
Side dishes and spreads

Tomato sauce

Tomato sauce
Tomato sauce
Tomato sauce

Tomato sauce

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Ingredients
  

  • 1 onion
  • 2 ½ tablespoons extra virgin oliveoil
  • 1 can of chopped tomatoes
  • 1 teaspoon sugar

Instructions
 

  • 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.
Categories
Side dishes and spreads

Corn cobs

Corn cups
Corn cups
Corn cups

Corn cobs

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Ingredients
  

  • 3-4 corn cobs
  • 1½ liter water
  • 1 teaspoon sugar
  • Butter for the baby

Instructions
 

  • 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.
Categories
Side dishes and spreads

Bulgur pilaf

Bulgur pilaf
Bulgur pilaf
Bulgur pilaf

Bulgur pilaf

You can spice up the taste by sauteing some vegetables, like squash, onions, scallions and peppers - and then mix in the bulgur pilaf. Burgur pilaf goes well with oven-baked salmon and beans in tomato. Use only green sprinkles for adults,
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Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion 300 g bulgur
  • 6 dl water or broth
  • a little salt if no broth
  • 1.2 dl water

Instructions
 

  • Peel the onion and cut it into small cubes.
  • Put the oil in a thick-bottomed pan and heat up.
  • Add onions and sauté them until ready.
  • Put bulgur in the pan and stir.
  • Add water and broth. Season with pepper. Add salt if you are not using broth, which in itself contains salt. Stir.
  • Cook over low heat and under lid approx. 20 minutes.
  • Taste and let the bulgur arrow rest for approx. 10 minutes before serving.
  • You can possibly spice up the taste by frying vegetables - eg squash, onions, scallions and peppers - and then mix in the bulgur pilaf. Burgur pilav goes well with oven-baked salmon and beans in tomato.
Categories
Side dishes and spreads

Beans in tomatoes

Beans in tomatos
Beans in tomatos
Beans in tomatos

Beans in tomatoes

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Servings 4

Ingredients
  

  • 1 onion
  • 1½ tablespoons extra virgin olive oil
  • 1 can chopped peeled tomatoes
  • 300 g fine green beans
  • 1 teaspoon sugar

Instructions
 

  • Peel the onion and cut it into small cubes
  • Put the oil in a thick-bottomed pan and heat up
  • Add onion and sauté until it takes on color
  • Pour in the tomatoes and bring to the boil
  • Add the green beans and let the dish simmer until the beans are tender after approx. 5 minutes.
  • Season the tomato sauce with sugar, salt and pepper.
  • Cool the dish and serve it cold.
Categories
Side dishes and spreads

Guacamole for baby

Guacamole for baby
Guacamole for baby
Guacamole for baby

Guacamole for baby

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Ingredients
  

  • 2 cloves garlic
  • 2 ripe avocados
  • ½ lemon
  • 1 tbsp extra virgin olive oil

Instructions
 

  • Peel a squash, grate it and squeeze the garlic.
  • Halve the avocados, remove the stones with a spoon and scrape the avocado flesh out of the peel and into a bowl.
  • Mash the avocado flesh with a fork and turn the garlic in
  • Add the lemon juice and stir in the oil.
  • Season with a little coarse salt.
Categories
Side dishes and spreads

Fish spread

Fish spread

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Ingredients
  

  • Fish spread
  • 125 g fresh fish fillet like saithe, hornfish or salmon
  • Extra virgin olive oil for brushing
  • 1 tbsp mayonnaise
  • 1 tbsp creme fraice
  • lemon juice

Instructions
 

  • Turn the oven to 175 degrees
  • Rinse the fish fillet and dry it. Put it in a greased, ovenproof dish and brush with a little oil
  • Put the fish in the oven and bake it for approx. 10-12 minutes
  • Cool the fish. If there is skin on, it must be pulled off
  • Finely chop the fish with a fork or blender
  • Stir mayonnaise, creme fraice and lemon juice together in a bowl. Stir in the fish and season with a little salt and pepper.
Categories
Side dishes and spreads

Hummus for baby

hummus for baby
hummus for baby
hummus for baby

Hummus for baby

You can spread hummus on bread or serve as a small dish with salad and pita bread.
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Ingredients
  

  • 150 g chickpeas
  • 1-2 cloves garlic
  • 2 ½ tablespoons lemon juice
  • 2 tablespoons tahini sesame butter
  • 1 teaspoon crushed cumin
  • 4 tablespoons Extra virgin olive oil
  • 1 ¼ dl cold water

Instructions
 

  • Soak the raw chickpeas in a few liters of water and leave them to cool overnight
  • Discard the water. Pour the chickpeas into a saucepan with plenty of water. Boil the chickpeas under a lid for approx. 1-1 ½ time. Pour out the boiling water and let the chickpeas cool.
  • Peel the garlic clove and press it with a garlic press
  • Pour the chickpeas into a bowl or food processor along with the crushed garlic, tahini, cumin, oil, fresh water and lemon juice. Hold again with some of the water and lemon juice. Blend until the hummus is finely chopped
  • Adjust if necessary. the consistency of more water
  • Taste the hummus and add if necessary. more spice, garlic, lemon juice and possibly. a little salt and pepper.
Categories
Side dishes and spreads

Broccoli spread

Broccoli spread
Broccoli spread
Broccoli spread

Broccoli spread

You can serve the broccoli puree as a cold cut or as a dip for cucumber and carrot sticks. You can peel the excess stalk and boil it lightly and serve as gnawing food to the child who chews well.
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Ingredients
  

  • 200 g broccoli
  • ¼ onion
  • 200 g lean cream cheese natural
  • a few drops of lemon juice

Instructions
 

  • Put water over to boil, if necessary. in kettle
  • Rinse the broccoli and cut off the stem. Cut the top into small bouquets and place them in a saucepan
  • Pour water over the broccoli so that it just covers. Cook the broccoli just tender. There should be a little bite in
  • Put the broccoli in a sieve and let it cool
  • Peel and grate the onion finely. Blend 1 teaspoon grated onion together with the cold broccoli. Stir or blend the cream cheese in. Season with a little salt, pepper and a little lemon juice.
Categories
Side dishes and spreads

Pea Puree

Peas puree
Peas puree
Peas puree

Pea Puree

You can use the pea puree as a cold cut or as a filling in sandwiches. You can also serve the mash for potato or vegetable mash or use it as an accompaniment to meat, fish and raw vegetables.
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Ingredients
  

  • 300 g fine frozen peas
  • 1 clove garlic
  • 2 tbsp oil a little of the boiling water

Instructions
 

  • Pour the frozen peas into a saucepan, add water until just covered.
  • Boil the peas under a lid for 5 minutes
  • Pour the boiling water from the peas - save some of the water. Allow the peas to cool
  • Peel and press the garlic
  • Blend the peas with oil and garlic
  • Add a little of the boiling water until the pea puree has a creamy consistency. Season with a little salt and pepper.

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