10 Easy Weaning recipes for baby

Starting your baby on solid foods is an exciting milestone that opens up a whole new world of flavors and textures. These simple, nutritious recipes from Rebecca Wilson are designed to make the weaning journey easier for both you and your little one. 

CARROT & LEEK PURÉE

Serves 2-3

+  1 small leek
+  2 large carrots, peeled and cut into batons

Remove the tough outer leaves of the leek and discard. Cut down the centre of the leek, keeping the stem still attached, then wash the leek under running water, with the stem facing upwards, so any soil and dirt stuck between the layers can wash away. Cut the leek into rounds about 5 mm thick, then place in a steamer. Add the carrots to the steamer and steam for 5-7 minutes, until fork tender. Reserve a few of the carrot batons to serve as finger food, then tip the rest of the vegetables into a blender and whizz until smooth.

CAULIFLOWER & BROCCOLI PURÉE

Serves 2-3

+  3 broccoli florets
+  3 cauliflower florets

Steam florets for 5-7 minutes, until very tender. Reserve one floret of each to serve as finger food, then transfer the remaining vegetables to a blender and whizz until smooth. You can add a touch of water or baby’s usual milk to thin down the consistency, if you wish.

PEA PURÉE

Serves 2-3 (baby) plus 2 adults

+  20 g unsalted butter
+  ½ small brown onion, finely sliced
+  ½ large garlic clove, minced
+  400 g frozen peas
+  ½ low-salt chicken or vegetable stock cube
+  250 ml boiling water
+  Freshly ground black pepper

Add butter to a medium saucepan and place over a medium heat. As it melts, add the onion and garlic and cook for 2 minutes to soften. Tip in the frozen peas, crumble in the stock cube, add a good grinding of black pepper and cover with the boiling water. Cook for 5 minutes. Remove from heat and whizz to form a smooth purée. If you would like an even silkier smooth consistency, pass the purée through a sieve, but this stage is not necessary.

POTATO & SPINACH PURÉE

Serves 2-3

+  1 small potato, peeled and cut into 2 cm cubes
+  100 g fresh spinach 

Steam cubed potato for 5 minutes. Add the spinach and steam for a further 5 minutes, until the spinach has wilted and the potatoes are tender. Transfer to a blender and whizz until smooth. You can add a touch of water or baby’s usual milk to thin down.

BASIC PORRIDGE

Serves 1 baby, 1 adult

+  1 mug porridge oats
+  2 mugs milk 

Tip oats into a medium saucepan. Fill the mug to the same level with your choice of milk, then tip into the pan and repeat. There should be a ratio of 2:1 (milk:oats). Place pan over medium-high heat, stir very well and cook for 3-5 minutes, until the oats have absorbed all the milk and it is a thick, smooth porridge. All oats have slightly different absorption levels, so you may find you need to add a little more oats if the porridge isn’t thickening as much as you’d like, or you can thin down the consistency, if needed, with a splash more milk. Serve in a bowl with yoghurt and fruit on top, if you wish. If the porridge is very hot, spread it out on a plate, which will cool it down quickly for baby. Otherwise, simply add a splash of cold milk from the fridge.

APPLE PIE PORRIDGE

Serves 1 baby, 1 adult

+  2 sweet eating apples, finely grated
+  Handful of seedless raisins, finely chopped
+  2 tsp ground cinnamon
+  1 mug porridge oats
+  2 mugs milk 

Place most of the grated apple in a saucepan, setting some aside to garnish, if you wish. Add all the remaining ingredients to the pan and place over a medium-high heat. Cook for 3-5 minutes, stirring continuously, until the porridge has thickened. Serve with a little extra grated apple on top, if you wish, and a dollop of yoghurt.

CARROT CAKE PORRIDGE

Serves 1 baby, 1 adult

+  1 tsp unsalted butter
+  Drizzle of oil
+  1 small carrot, finely grated
+  1 mug porridge oats
+  2 mugs milk
+  1 large banana
+  1 tsp ground cinnamon
+  2 tsp vanilla extract

Melt butter and oil in a non-stick saucepan over a medium high heat. Add carrot and cook for 2 minutes until it softens. Add the remaining ingredients, stir very well and cook for 3-5 minutes, stirring continuously, until the porridge has thickened.
Serve in bowls with a dollop of yoghurt. I love passionfruit on top.

CHOCOLATE BANANA BREAD PORRIDGE

Serves 1 baby, 1 adult

+  1 banana, plus extra to serve
+  2 tsp cocoa powder (optional)
+  1 mug porridge oats
+  2 mugs milk 

Mash banana in the base of a medium saucepan. Sift cocoa powder into the pan, if using, then add the remaining ingredients. Stir very well, then place over a medium-high heat and cook for 3-5 minutes, stirring continually, until the porridge has thickened. Serve with some more sliced bananas on top.

COCONUT & MANGO PORRIDGE

Serves 1 baby, 1 adult

+  1 × 400 ml can coconut milk
+  About 50 g porridge oats
+  About 100 ml milk (see method)
+  150 g frozen mango, extra to serve
+  2 tsp vanilla extract
+  1 tsp desiccated coconut, to serve 

Tip coconut milk into a saucepan, then half fill the can with oats and add these. Quarter fill the can with milk, swirl it about and add to the pan. Stir in the frozen mango and vanilla and place the pan over a medium-high heat. Cook for 4-6 minutes, stirring continuously, until the fruit has defrosted and the porridge is thick and creamy. Serve topped with a little more frozen mango and a sprinkling of desiccated coconut.

RASPBERRY & PEANUT BUTTER PORRIDGE

Serves 1 baby, 1 adult

+  1 mug porridge oats
+  2 mugs milk
+  150 g fresh or frozen raspberries, plus extra to serve
+  2 tbsp runny, smooth 100% peanut butter, plus extra to serve
+  2 tsp vanilla extract 

Add all the ingredients to saucepan and place over a medium-high heat. Cook for 4-6 minutes, stirring continuously, until the fruit has disintegrated and the porridge has thickened. Make sure the raspberries mash into the liquid and the porridge turns creamy. Serve with extra raspberries and peanut butter on top.

@RebeccaWilsonFood 
What Mummy Makes: Easy Weaning by Rebecca Wilson, published by Quarto, RRP $45 Photography by Dan Jones.