Free from recipes for weaning

Ingredients

One tablespoon milk-free baby rice

Five tablespoons appropriate infant milk

Method

• Mix the milk to the rice until the desired consistency is achieved.

Ingredients

Half a medium eating apple, peeled, cored and finely chopped

10g baby rice

75ml appropriate infant milk

Method

• Place apple in a microwave safe dish with a small amount of water and microwave on full power for two minutes.
• Mash with a fork until there are no lumps, add the formula and rice and mix well.

Use other fruits for variety, for example pear, peach or banana.

Ingredients

One large potato

One large carrot

30ml appropriate infant milk

Method

• Wash and peel the vegetables and chop into small pieces.
• Boil or steam in a little water until soft.
• Drain excess water and mash.
• Slowly add the milk and mix well.
• Any excess can be frozen in an ice cube tray.

Other combinations of vegetables can be used for variety; for example, broccoli and sweet potato or potato and pea.

Ingredients

60g lean beef mince

30g/ three small cauliflower florets, (without stalks) cut into small pieces

15g uncooked long grain rice

10ml/ two teaspoons vegetable oil

60‑100ml appropriate infant milk

Method

• Fry beef in the vegetable oil until browned and cooked through.
• Boil rice in 150ml water, adding cauliflower after five minutes. Continue to boil until cooked (approx. 10 minutes).
• Finally, blend the beef, rice, cauliflower, 60ml of the milk, and 30ml of cooking juices or water in a liquidiser. If a thinner purée is required add additional milk.

Ingredients

30g red lentils

50g carrot, peeled and finely chopped

10ml vegetable oil

50-75ml appropriate infant milk

Pinch of coriander

Method

• Add lentils to 100ml boiling water in a small pan, cover, and simmer for five minutes.
• Add carrot, cover and cook a further seven minutes or until soft.
• Blend in a liquidiser with the oil, coriander and formula. Add as much of the milk as necessary to achieve the desired consistency.

Ingredients

Two and a half teaspoonfuls of a milk-free custard powder

100ml appropriate milk

One and a half teaspoonfuls sugar

Method

• Mix the custard powder and sugar together with two tablespoons cold milk.
• Gently warm the rest of the milk in a saucepan.
• Remove from heat and add to the custard mixture stirring continuously.
• Pour the mixture back into the saucepan and gradually bring to the boil stirring continuously.
• Allow to cool and serve warm or cold.

Ingredients

150ml appropriate milk

100g broccoli or cauliflower

125ml water or homemade stock (no added salt)

One to two teaspoonfuls vegetable oil

One large potato

One small carrot

One pinch of mixed herbs

Pepper to taste

Method

• Peel and chop the vegetables into small pieces.
• Heat the oil in a saucepan, add the vegetables and fry for five minutes.
• Add the water or stock and herbs and bring to the boil. Simmer with the lid on for 10 minutes until the vegetables are cooked.
• Blend the vegetables and liquid until smooth and then add the milk until the desired consistency is achieved.
• Return the soup to the saucepan and heat gently.
• Season with pepper if desired.

Ingredients

190g gluten/ wheat free flour

60g milk and soya free margarine

Two tablespoons cooked mashed pumpkin or sweet potato

Pinch of salt

One to two teaspoons of cold water

Method

• Combine the first four ingredients together and knead to form stiff dough.
• Add just enough of the water to moisten the dough. Too much will cause the dough to become hard.
• Roll the mixture out and cut into five cm (two inch) lengths.
• Bake at 180ºC (350ºF) until rusks start to brown.
• Remove from the oven and allow to cool. Store in an airtight container.

Ingredients

90g fresh or frozen white fish

100ml appropriate milk

One rounded teaspoonful corn flour

Method

• Place the fish in a shallow pan, cover with water and bring to a boil. Reduce the heat and simmer gently for five minutes. Alternatively, place the fish in a shallow dish with 20ml of water. Cover and microwave on full power for two minutes. Set aside.
• Cream together the corn flour with 20ml of infant milk until smooth, then mix in remaining milk.
• Heat on medium heat, stirring constantly until sauce thickens. Alternatively, microwave on full power for one minute and stir. Continue to microwave on low for a further one minute.
• Pour sauce over the fish and, if using a microwave, reheat on low for 30 seconds.

Ingredients

Three medium potatoes

One carrot

One parsnip

Half a tablespoonful of wheat/gluten free breadcrumbs

Half a teaspoonful of thyme

For basic white sauce:

250ml appropriate milk

25g milk and soya free margarine

25g wheat/gluten free flour

Method

• Preheat the oven to 200°C (400°F) gas mark six.
• Peel and slice the vegetables and boil or steam for about eight minutes (until half cooked).
• In the meantime, make the white sauce: melt the margarine over gentle heat, add the flour and stir to form a smooth paste. Remove from the heat and gradually add the milk in small amounts, stirring well after each addition. Return to medium heat and stir continuously until it thickens.
• Place the vegetables and the sauce into a greased oven-proof baking dish.
• Sprinkle with the wheat/gluten free breadcrumbs and bake for 15-20 minutes until golden brown.

Ingredients

Basic white sauce (see previous recipe)

One teaspoon of tomato purée

One small tin of chopped tomatoes

Pinch of dried Italian herbs

50g dried wheat/gluten/egg free pasta

Method

• Prepare the white sauce following the directions from the previous recipe.
• Add the tomato purée, the tin of chopped tomatoes and the herbs to the sauce.
• Pour the sauce over the cooked free-from pasta and add cooked vegetables.

As an alternative, mix with cooked, diced chicken and serve over rice.

Ingredients

One tablespoonful ground rice/ rice flakes

One teaspoonful sugar

120ml appropriate milk

A few drops vanilla essence

Method

• Put rice and sugar into a saucepan and gradually add the milk.
• Mix well and add vanilla essence.
• Bring to a boil and simmer for five minutes, stirring occasionally.
• Allow to cool.

Can be served with a fruit purée topping.

Ingredients

150ml appropriate milk, cold

Half a banana

50g ripe mango

Method

• Place all the ingredients in a food mixer and blend until smooth.
• Serve in a bowl.

Substitute other fruits for the mango, for example, blueberries.