Milk and Soya free 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 milk 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 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 milk. Add as much of the milk as necessary to achieve the desired consistency.

Ingredients

• Two and a half teaspoonfuls of 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

• 20g oats
• 180ml water
• Six scoops appropriate milk powder

Method

• In a saucepan add the oats to the water.
• Bring to the boil and simmer for five minutes.
• Leave it to cool and then blend with the formula powder to desired consistency.

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 rice 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 corn flour with infant milk until smooth, then mix in the 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 milk-free/soya free breadcrumbs
• Half a teaspoonful of thyme

For basic white sauce

• 250ml appropriate milk
• 25g milk and soya free margarine
• 25g plain 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 milk-free/soya free bread crumbs 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

Method

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