If there is a critical moment in the life of a new mother, it is certainly that of weaning. Doses, rotation of ingredients, the possibility of refusal of food by the child can put even the test-tube cooks in serious crisis.
As they grow, the possibilities in the kitchen widen, but often the imagination runs out.
To the rescue of parents and children comes "Che pappe fabolose" the new book by Carmela Cipriani, published by Sperling & Kupfer, which is proposed as "a tool to make children feel good at the table".
Read also: weaning: expert answers
A book in which the author revisits «the recipes of the famous tradition of family to offer varied, but simple and good foods, which help children discover genuine flavors. Light sauces, delicious pastas and risottos, balanced and inviting main courses and single courses, irresistible sweet and savory snacks ».
Weaning baby food recipes
Do you prefer classic weaning to auto-weaning? When the time comes for baby food, there is no shortage of questions: how to make a good vegetable broth and how to alternate foods correctly? Once you have heard from your pediatrician, to be explained in detail, you can follow these simple recipes.
1. Vegetable broth recipe
The first step when babies are ready for weaning, around six months, is to prepare the basis of their baby food, that is, the vegetable broth. Here is the recipe for 1,2 liters of broth (about 6 servings).
1 ½ liter of cold water
1 courgette (or a piece of pumpkin)
1 of celery
1 ripe tomato
Take the potato and onion and peel them. Peel the courgette, remove the skin of the carrot with a potato peeler, peel the celery and wash all the vegetables. Cut them into coarse chunks, with the exception of the tomato, which must first be deprived of the skin and the white filaments inside.
Now pour the vegetables into a large pot with cold water and put on the stove. Bring to a boil, lower the heat and cook over low heat, with the lid on, for about 40 minutes.
To obtain a good result it is necessary to keep a constant light boil. When cooked, let it cool and filter. The broth is ready to be used. When you use it together with the vegetables, you can not filter it or keep the cooked vegetables separate and add them when needed.
The broth can be kept in the refrigerator for about 1 week and up to 3 months in the freezer.
2. Legume cream recipe
- 1 cup of dried pinto beans
- 1 cup of dried chickpeas
- 1 cup of dried lentils
- 6 spoons of olive oil
- 1 tomato
- 1 medium potato
- 1 teaspoon of fresh parsley
- 3 teaspoons of fresh rosemary or 1 teaspoon of dried rosemary
- grated Parmesan cheese
- croutons, for serving
The evening before preparing the cream, leave the beans, chickpeas and lentils to soak in cold water, covered for about 10 centimeters.
The next day, drain them and put them in a large pot with a liter and a half of water. Add the tablespoon of oil, the cleaned and diced tomato and potato.
Boil and then lower the heat. Cook gently, with the lid slightly raised, for about 2 hours. Add water occasionally if consumed.
When cooked, reduce everything in puree with a vegetable mill or mixer. Pour the cream into the pan and cook very slowly for about 10 minutes.
Now cold blend 5 tablespoons of oil with the parsley and rosemary until you get a homogeneous mixture. Pour the fragrant oil through a colander into the cream and mix very well.
You can serve with warm croutons. The version made only with beans is also good.
Delicious recipes for children
When they exceed 12 months, you can start thinking about some more appetizing dish to prepare for children, always remembering not to overdo the doses, to always rotate the type of protein at each meal and also to vary the carbohydrate offer. , without excluding cereals.
1. Semolina passatelli recipe
Ingredients for 4 servings:
- 150 g of fine-grained semolina
- 350 ml of milk
- 2 tablespoons of grated Parmesan, plus more for serving
- a sprinkle of lemon zest
- 1 whole egg and 2 yolks
- vegetable broth
Cook the semolina in the milk while continuing to stir with a wooden spoon, so that the semolina does not stick to the pot.
Once ready and firm, remove it from the heat and add the parmesan and lemon zest. Mix well and let it cool.
In a separate container, beat the egg and yolks together and then add them to the semolina only when it is lukewarm.
Prepare a good vegetable broth (see recipe above) and put the semolina mixture in it by passing it through a vegetable mill with rather large holes, or pour it into the broth in small spoonfuls in order to obtain pebbles.
Boil the broth until the passatelli are well cooked. Season with salt if necessary and serve sprinkled with Parmesan to taste.
2. Olive and goat cheese bucatini recipe
An unusual idea, but very popular with children, which will make them ask for an encore.
Ingredients for 4 doses:
- 200 g of bucatini
- 50 g of pitted green olives
- 100 g of fresh goat cheese
- 2 spoons of olive oil
- 40 g of butter
- 4 tablespoons grated Parmesan cheese
- 100 g of fresh pecorino (optional)
Cook the bucatini in a large pot with plenty of salted water, setting aside 3 tablespoons of the cooking water.
In the meantime, put the olives, the goat cheese and the oil in the blender and blend until you obtain a homogeneous mixture, which you will heat in a saucepan by adding the butter, the Parmesan and the cooking water of the pasta kept aside. Stir and mix well.
Drain the bucatini and toss in the pot with the prepared mixture. Mix and pour into a baking dish, completing as desired with diced pecorino.
3. Vegetable donuts recipe
Ingredients for 4 people:
- 4 whole eggs and 1 egg white
- 200 g flour
- 3 or 4 tablespoons of milk
- olive oil, for frying
- vegetables of your choice
Put the whole eggs and flour in a bowl, add salt and add the milk. Knead well for about 10 minutes until you get a thick dough. If it is too liquid or too thick, add a little flour or milk.
Let the batter rest, covered, for about 10 minutes. Meanwhile, whip the egg white until stiff and slowly incorporate it into the batter.
Inside the batter you can grate zucchini, carrots, fennel and potatoes to taste. Or add boiled and chopped peas, green beans, spinach and herbs.
Heat the oil in a low and wide non-stick pan and fry the donuts on both sides.
4. Super meatball recipe
Ingredients for 6 people:
- 500 g of lean beef
- 50 g of cooked ham
- 50 g of mortadella
- 80 g of bread crumbs dipped in milk
- 50 g of grated Parmesan cheese
- 1 teaspoon of parsley
- 2 eggs
- 1 of celery
- 1 carrot
- 1 small onion
- mayonnaise, for serving
Chop the meat with the ham and mortadella in a blender. Squeeze the bread crumb soaked in milk and add it to the meat mixture. Also add the parmesan and finely chopped parsley, lightly salt and add the eggs to the mixture.
Work it well with your hands and then give it the shape of a not too big meatball. Wrap it in a cloth and tie the ends. Boil the meatloaf in a pot of salted water, with celery, carrot and onion. At the end of cooking (after about 30 minutes) remove it from the cloth and let it cool.
Cut it into thin slices and serve with mayonnaise, to taste.
5. Apple (or banana) pancake recipe
Ingredients for 4 people:
- 4 mels of Golden Delicious and 4 bananas
- 100 g flour
- 25 g of sugar
- 1 egg
- 2 tablespoons milk
- olive oil, for frying
- strawberry jam, for serving (optional)
Peel and cut the apples into finger-high slices (or the bananas into slices of the same thickness).
Prepare the batter with flour, sugar, egg, milk, a pinch of salt and a little water.
Dip the fruit in it, then take the batter with a spoon and place it in the pan over the heat with boiling oil, turning it on all sides.
When the pancakes are ready, place them on absorbent kitchen paper. Serve hot, possibly accompanying with strawberry jam or icing sugar.
- baby food
- recipes for children