5 Best Recipes for 1 to 6 months baby

In This List Find out Best Recipes for 1 to 6 months baby, These recipes is easy to make and very healthy for baby

1. Fruit recipes :

Ingredients

• 4-5 medium apples, peeled and cored
• use naturally sweet varieties, such as:
  Gala
  Golden or Red Delicious
  Fuji
  Pink Lady
  Red Rome
  pinch nutmeg or cinnamon
  water

Directions

1. Chop the apples roughly and place in a saucepan. Pour in about one inch of water – (you could use apple juice instead, but some varieties will contain sugar)
2. Bring the apples to a boil, then reduce the heat. Cover and simmer slowly until the apple chunks are tender (about 10-15 mins).
3. DON’T cook the apples to the point where the mixture actually looks like applesauce! Cooking it this long will cause it to be watery and tasteless.
4. Instead, remove the apple chunks from the pan and either puree them or mash them well. Thin with a little cooking water if necessary.
5. Sprinkle with cinnamon and nutmeg and serve warm or – as a soothing treat for teething babies – nice and cold.

2. Vegetable recipes :

Ingredients

• 1 pear
• 1 oz (1/8 cup) unsalted butter
• 1 large potato
• 1 small turnip
• little maple syrup (optional)

Directions

1. Peel and core the pear
2. then cut it into quarters.
3. Peel and dice the potato and turnip
4. Preheat the oven to 350 deg F. Melt the butter (add the maple syrup, if you wish) and toss the pear in the butter until the pieces are coated.
5. Place the pear quarters on a baking sheet and roast them for around 45 mins, basting frequently with the juice. The pear should be very tender when it’s done.
6. Puree the pear, along with any remaining cooking liquid, in a food processor.
7. Meanwhile, simmer the potato and turnip for around 20-30 mins, until tender, then drain.
8. Puree the turnip – but DON’T puree the potato (it may go “gluey”). Mash it with the butter instead, then combine the mashed potato with the pureed pear and turnip.

3. Sweet potato:

• Sweet potatoes can be cooked in just about any way you can think of! Here are the best methods to use when cooking sweet potato for your baby…
• Baking. This is oh-so-easy! Pre-heat your oven to 375 deg F, 190 deg C. Scrub the potato, prick it with a fork and bake it for around 45 mins, until it feels soft. Cool briefly, then split the skin and scoop out the soft flesh.
• Boiling. Peel and cut the sweet potato into chunks. Use just enough water to cover the potato, then cover the pot and bring to the boil. Reduce the heat, then simmer until tender. Drain straight away, or the pieces will become mushy and watery.
• Steaming. Place peeled sweet potato cubes on a steamer rack over a pan containing around an inch of water. Cover and bring the water to a boil. Reduce the heat and steam for 10-12 mins.
• Microwave. Pierce a whole sweet potato with a fork, then place on a paper towel and microwave on high for around 5 mins. Allow the potato to stand for a further 5 mins – it will continue to cook during this time and will soften considerably.
• Having a barbecue? Then just wrap a sweet potato in foil and place it in the coals to cook. It will take around 45 mins… and is a great way for your baby to join in the party!

4. Avocado baby food :

You can store a ripe, uncut avocado in your refrigerator for up to a week – but don’t put it in the refrigerator BEFORE it’s ripe, or it will fail to ripen properly. Once cut, it will keep in the fridge for 1-2 days.

To cut an avocado, slice it in half lengthwise and twist the two halves apart. A sharp tap with a heavy knife should help loosen the pit, making it easy to remove.

Cut avocado oxidizes and turns brown very quickly. If you have some of the fruit left over after preparing your avocado baby food recipe, then you have a few options!

5- Homemade Carrot baby food:

Ingredients

• 1 large carrot, peeled (if not organic) and diced
• 1 white potato, peeled and diced
• 1 apple, peeled, cored and diced
• pinch nutmeg (optional)
• low sodium or homemade vegetable stock – or water

Directions

1. Place the veggie and apple cubes into a saucepan and cover with stock.
2. Bring to the boil, then reduce the heat and simmer until tender (around 10 mins), adding a little extra stock if necessary.
3. Add the nutmeg, transfer to a blender and puree until smooth
4. This is a very versatile recipe – by adjusting the amount of stock that you use, you can create a very thick, almost puree-like soup – or a runnier,like soup!