First tastes: Recipes for baby's first foods

Copy from babycenter untuk rujukan dan maklumat sendiri.

Banana purée

Vegetarian
Good source of potassium

1 small ripe banana
1-2 tsps of baby rice
2 tbsps of breastmilk or formula

Mash the banana well until smooth. Mix the rice and milk, and stir into the banana. Adjust the texture with milk or rice to make a runnier or firmer purée.

Carrot and parsnip purée

Vegetarian
Good source of betacarotene

1 carrot, peeled and diced
1 parsnip, peeled and diced

Steam the vegetables until tender. Purée in a blender or mouli and adjust the texture with boiled cooled water or baby's usual milk.

Broccoli and cauliflower purée

Vegetarian
Contains iron
Good source of vitamin C

1 large floret broccoli
1 large floret cauliflower

Steam the vegetables until they are tender. Mash or purée in a blender and adjust the texture with boiled cooled water or baby's usual milk.

Papaya purée

Vegetarian
Good source of betacarotene and vitamin C

1 ripe papaya

Peel and seed the papaya, and mash to a purée with a fork. To vary add baby rice or mix with mashed banana.

Sweet potato mash

Vegetarian
Good source of betacarotene

1 sweet potato

Steam or boil the sweet potato until it is tender. Drain and mash well, adding baby's usual milk to make a suitable consistency.

Potato and spinach purée

Vegetarian
Contains iron
Good source of betacarotene and vitamin C

1 medium potato, peeled and quartered
20g (a handful) spinach

Boil the potato in unsalted water until tender. Steam the spinach over the potato in a sieve for the last few minutes of cooking. Drain and mash the potato with a little of baby's usual milk. Purée the spinach and add to the potato. Adjust the texture with boiled cooled water or breastmilk or formula.

Pear and apple purée

Vegetarian
Contains vitamin C

1 ripe pear, peeled and sliced
1 apple, peeled and sliced

Place the pear and apple in a small saucepan with one tablespoon of water and cook over a low heat, stirring occasionally, until the fruit is tender. Purée in a blender.

Lentils with butternut squash

Vegetarian
Contains iron
Good source of betacarotene and B vitamins

50g split red lentils
120g butternut squash, peeled and diced

Boil the lentils in water until soft. Steam or microwave the squash until tender. Drain the lentils in a sieve. Add the squash to the sieve and place the sieve over a bowl. Using a wooden spoon press through the mixture, stir and serve.

Avocado and kiwi purée

Vegetarian
Good source of vitamin E and vitamin C

Half a ripe avocado
1 ripe kiwi fruit

Mash the avocado well. Peel and mash the kiwi. Push the kiwi through a sieve to remove the pips, then mix with the avocado.

Canteloupe melon purée

Vegetarian

Good source of betacarotene and vitamin C

Large slice of canteloupe or other melon, seeded

Purée the melon and, if desired, add a little baby rice to thicken up.