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PLANETS texture modified recipe book

Description: A texture modified recipe book for patients with cancer of the oesophagus or stomach A texture modified recipe book for patients with cancer of the oesophagus or stomach Contents Introduction 3 Patient stories 4 From the dietitian 8 From the Chef 9 Purée food 10 Purée breakfast recipes 12 Purée soups 16 Purée main meals 20 Purée side dishes 30 Purée desserts & snacks 34 Drinks & supplement recipes 38 Soft & bite sized diet 40 Soft & bite size breakfast recipes 42 Soft & bite size main meals 46 Soft & bite size side dishes 54 Soft & bite size desserts & snacks 56 Introduction This recipe book aims to provide you with a selection of easy to prepare, high calorie and protein recipes of a suitable purée or soft texture that may be helpful during chemo or radiotherapy or following surgery for oesophageal or stomach cancer. The recipes in this book will make larger portions than you may be able to manage, so you will be able to divide them into several smaller portions. Each recipe will indicate if it can be stored in the fridge or frozen. Ensure you defrost food thoroughly and cook through. What is texture modification? A texture modified diet will contain carefully selected foods of an appropriate consistency which can be more easily managed if you are struggling with swallowing or pain on eating, or healing following surgery. Food fortification In order to help minimise weight loss, especially when you may only be able to manage small portion sizes it can be helpful to ‘fortify’ your food to maximise its nutritional content. • Avoid foods labelled as ‘diet’ or ‘light’ and choose full fat dairy products. • Add extra butter, cream, evaporated or condensed milk to increase calories. • Add fortified milk to drinks and foods. (see recipe below) Fortified milk recipe • 1 pint (approximately 600ml) full cream milk • 4 heaped tablespoons (60g) skimmed milk powder 1. Add milk powder to a small amount of milk and mix to a paste. 2. Gradually add the remaining milk. 3. Store in the fridge and use instead of normal milk. 2 3 Patient stories The following are advice and tips are from patients with oesophageal or stomach cancer who have followed a purée and soft & bite sized diet... Gordon Oesophagectomy August 2018 Early in 2018 I was diagnosed with cancer of the oesophagus. I had three cycles of chemotherapy after which in August 2018 I underwent an oesophagectomy at Southampton General Hospital. Initial foods by mouth consisted of purée foods including scrambled egg and soups. I was initially also receiving the bulk of my nutrition through a Jejunostomy feeding tube, which was weaned down and stopped in February 2019. I was provided both in hospital and at home with high calorie/protein supplements in the form of Fortisip. We (my carer was an active participant in finding an acceptable diet, a situation I would consider as being almost essential) then tried various commercial varieties such as ‘Complan’. For the first few weeks after leaving hospital I didn’t feel thirsty at all and again my carer became concerned that I would become dehydrated. Given the restricted room available for food intake in my re-arranged insides there was always a tussle for space between solids and liquids and we could not settle on a highly nutritious solution to meet both requirements. As soon as I was able to eat almost anything – I still have difficulty digesting pastry ten months after the op – I started to eat quantities of cheese, puddings and cream. We have now resorted to supermarket sourced ‘protein bars’ such as ‘Nature Valley’ and ‘Graze’ that I munch between the three traditional meals. I also ‘graze’ on nuts, biscuits and fruit. To start with I lost weight, going from 68.5kg down to 63.3kg at the end of April. Since then it has stabilised and we hope to perhaps gain another kilo or two. Not too much because, according to the NHS chart, for someone of my height it is an ‘ideal weight’. I think now, ten months down the track, we are getting things right. A typical daily intake for me is as follows: Breakfast: Coffee, cereal (not too much sugar), toast with a spread of some sort, fruit juice. Lunch: Possibly left-overs from last evening’s meal, eggs in a variety of ways, cheese on toast, soup, a sandwich followed by a piece of fruit. (continued over) 4 Evening meal: A whole variety of dishes; roasts, casseroles, stir fry, salads, curries usually followed after an hour or so by a dessert. All those meals are of very small portions – though getting bigger all the time, some days better than others – so in between meals I have snacks comprising a range of protein bars, biscuits, fruit and cashew nuts by the handful. It seems to be working.I’m feeling stronger all “ ” the time, exercising and enjoying life! Janice Oesophagectomy May 2019 I had an oesophagectomy in May 2019 so I am currently almost 5 months post-op. I won’t lie, up to a month ago I found the whole eating and dietary issues frustrating. A lot of that was down to my impatience in accepting that recovery was going to take a good year or more. However, in the last few weeks, I feel I’ve finally ‘cracked it’ and found a regime that works for me. The day before being discharged from hospital my daughter visited and, between us, we ‘brainstormed’ a list of foods that could be, or were already, puréed. Armed with an extensive list, my daughter shopped for all the items including some baby food containers. She filled the containers with some prepared meals and left them stacked in my fridge and freezer ready for my return. I can’t tell you just how much that helped in the early days at home. Not having to worry about what to prepare and eat to start with was a blessing. Luckily, my husband was happy to see to himself so I could concentrate on my own needs. Some of the foods I stocked up with were: • Tinned custard, semolina and variety of soups. • Potatoes, butternut squash, and carrots. • Whole milk, cream, strong cheese, eggs, creamy yoghurts, butter and ice cream. • Salmon, white fish, skinless sausages. • Jelly cubes (for milk jellies). • Cheese sauce granules, gravy granules and dried milk (for making the fortified milk). • Weetabix and instant porridge. (continued overleaf) 5 5 • Some baby foods that I used as a base e.g macaroni cheese that I just added more grated cheese to. • Smoothies I thought the easiest food to eat would be mashed potato enriched with an egg, milk, butter and cheese but I actually found it quite difficult to swallow so stuck to the butternut squash instead (still with everything added). Keeping hydrated was difficult as I’m not a great drinker anyway. You definitely need to drink a good 30 mins before or after food and not at the same time. I kept a jug of fortified milk on the go and used it for cereal, jelly and frozen milk lollies (using Nesquick). I did find that my taste buds changed and I struggled with dairy products in particular. Moving on to soft foods after 4 weeks was bliss. I was so bored with puréed food by that point. I was losing weight but was expecting that and hoped that the loss would slow down with a more varied diet. I still wasn’t keen on the sweet dairy products although I kept trying various yoghurts and desserts. I must say I did spend a lot of money on food but also wasted a large amount of food as well! I eat anything that could be mashed with a fork and found stronger flavours worked for me. • Cottage pie • Spaghetti Bolognese • Tagliatelle • Vegetable curry • Skinless sausage casserole • Cheese omelette with thin cut ham added My ‘go-to’ snacks included: cheese and crackers, buttery cheese straws, mini Babybels, tiramisu, spicy crisp puffs e.g Cheetos. Trying to keep a small portion of food warm enough for the 30 mins needed to eat it was a problem. I overcame it by buying a child’s wide-necked food thermos flask. It certainly kept the food at a reasonable temperature. After a couple of months, I was able to move on to a normal, varied diet. I now eat whatever I fancy and it’s just been trial and error finding the foods that work for me. My portions have increased considerably and I enjoy stir-fries, curries, roast dinners, fry-ups – you name it and I’ll try it. The only thing that I don’t cope with very well is red meat but everything else is fine. I make sure I chew everything thoroughly but it did take some time to realise when I’d eaten enough. Sometimes, that last spoonful was one too many and it would stick in my throat. It would go down eventually but it’s uncomfortable at the time. 6 My taste buds are getting back to normal and I now enjoy chocolate, cream cakes and some desserts again. I always keep a couple of ready meals in the fridge (Marks and Spencer do a range designed for a smaller appetite). I snack on things like crisps, peanuts, cashew nuts, fruit loaf, crumpets, waffles and fruit and nut chocolate bars. At my last weigh-in I had gained over 2kilos so I know the only way is up now and I’m feeling very positive about the future. I now eat whatever I fancy and it’s just been trial and error finding the foods that work for me. 7 7 From the dietitian… We have worked closely with our patients in producing this recipe book to help support you after surgery or during chemo/radiotherapy when you may find your appetite is very low. The recipes are designed to maximise the calorie and protein content, which will help you to better maintain your weight. Eating small portions regularly every few hours over the day can help, as well as serving small portions of food on a side plate or in ramekins so that it doesn’t look too overwhelming. Dietitian, Sarah Davies Don’t feel you have to make everything from scratch, you can often buy foods of an already appropriate texture from supermarkets, for example pots of custard or smooth soup to save you time. Several online ready-made meal companies can deliver good quality meals that have a range of suitable textures, including ‘mini’ or ‘petite’ ranges for smaller portions, which you may find helpful if you are feeling too tired to cook. Choose ‘purée’ or ‘soft and bite sized’ ranges according to which stage of diet you are on. If you require further advice or are worried about your weight or diet please ask to be referred to a dietitian. We hope you find this book helpful! 88 From the Chef… It’s really inspiring for me to read the positivity within the patient stories and learn about the different food plans that have worked for each individual. I can fully appreciate a lack of desire to get creative in the kitchen, especially post surgery, though along with some great existing recipes already in this book, I have put together some of my own that will hopefully encourage you to think positively about food and flavours. There will obviously be days where you may wish to simply blitz up a can of pre prepared soup though if feeling adventurous it would be a pleasure to learn that any of my recipes have been given a run through! Please do enjoy! Blender advice To get a really smooth consistency to your food it is really important that you use a powerful blender. I personally find the Ninja range superb & at an affordable price range. They have some great models from around £49.99 and are available from most supermarkets or it’s worth looking online for a good deal. If your blender fails to create the desired smooth texture, you can pass it through a fine sieve afterwards and discard any ‘lumps’. If the consistency of the food is a little dry, simply add a little extra water whilst blending. Chef, Gary 9 Purée foods 10 What is a purée diet? • A purée diet should be smooth throughout without any bits, lumps, skins or shells. • Food can be puréed using a blender or food processor. • Food can also be sieved to ensure there are no lumps. • Food should be puréed separately so there are individual portions of each food on the plate. This helps to retain the taste and colour of each item and makes it more appealing. • Add additional liquids to blend such as gravy, milk or stock. • Enhance flavours by adding sauces such as smooth mustard, curry powder, soy sauce or lemon juice. Suggested purée meal plan Breakfast 8.00am Drink Mid-morning snack 10.00 -10.30am Drink Lunch 12.00 -1.00pm Drink Mid-afternoon snack 2.30 - 3.00pm Drink Dinner 5.00 - 6.00pm Drink Dessert/ Evening Snack 7.00 - 8.00pm Purée cinnamon porridge Nourishing coffee Purée scrambled eggs Supplement drink Salmon Mousse Glass of milk Cream of chicken soup Supplement drink Purée shepherd’s pie Nourishing malt drink Purée rice pudding 1111 Purée breakfast recipes 12 Cinnamon Porridge • 25g porridge oats • 175g full fat milk • ¼ teaspoon of cinnamon • 1-2 tablespoons of full fat Greek yogurt to serve 1. Put the porridge oats in a saucepan, pour over the milk and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. 2. Or you can try this in a microwave. Mix the porridge oats, milk and a pinch of salt in a large microwave-proof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating. 3. Stir through the cinnamon and drizzle with Greek yogurt to serve (you can thin this down with some more milk if needed). Storage: Refrigerate Weetabix, Peanut Butter & Banana Smoothie • ½ a banana • 2 tablespoons of smooth peanut butter • Approximately 250ml full fat milk • 1 Weetabix biscuit (or shredded wheat) 1. Slice the banana into the blender. 2. Add the peanut butter and 3 tablespoons of the milk. 3. Blend together until well combined. 4. Crush the Weetabix into the mixture. 5. Add the remaining milk and blend until smooth. Storage: Refrigerate 13 Purée Scrambled Eggs • 2 eggs • 6 tablespoons of single cream or approximately 60ml of full fat milk • Butter 1. Lightly whisk the eggs, 6 tbsp of single cream or full fat milk and a pinch of salt together until the mixture has just one consistency. 2. Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. 3. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Then stir with a wooden spoon, lifting and folding it over from the bottom of the pan. 4. Once cooked through, place eggs in your blender and blend until smooth (you may need to add a little more milk to give the correct consistency). Storage: Refrigerate Fruity Greek Yogurt Smoothie • 250ml Full fat Greek yogurt (or pineapple flavoured Greek yogurt) • 50ml full fat milk • ½ a banana • 30g fresh or frozen mango • 30g fresh, tinned or frozen peach slices 1. Place the yogurt and fruit into the blender and mix until smooth (if using frozen fruit you may need to let this defrost for a few moments to make it easier to blend). 2. Add additional milk to thin down as required. Storage: Refrigerate 14 15 Purée soups All soups can be kept in the fridge for 1-2 days or frozen 16 Cream of Chicken Soup • 2 tablespoons of olive oil • 600ml chicken stock • 1 medium onion, chopped • 175ml double cream • 1 medium leek, thoroughly washed and chopped • A pinch of pepper • 2 large chicken breast fillets (chopped) 1. Heat the oil in a pan, add the onion and cook until softened. 2. Add the leek and cook for a further 5 minutes. 3. Add the chicken, stock and seasoning and bring to the boil for 2 minutes then reduce to a simmer. 4. Allow to simmer for 25 minutes until the chicken is cooked through. 5. Add the cream then blend until smooth. Lamb and Vegetable Soup • 2 tablespoons of olive oil • 800ml vegetable stock • 400g lamb mince • 150ml full fat milk • 1 medium onion, choppe d • 120g skimmed milk powder • 3 large carrots, peeled & cho ppe d • 100ml double cream • 1 medium potato, peeled & chopped 1. Heat the oil in a pan and add the lamb and onion and cook for 5 minutes, breaking up the lamb into small pieces. 2. Add the carrot and cook for 10 minutes until soft. 3. Add the potato and stock and bring to the boil, then reduce to a simmer for a further 30 minutes. 4. Combine the milk with the skimmed milk powder then add to the pan with the cream and season. 5. Blend the soup until smooth. 17 Pea and ham soup • 2 tablespoons of oil • 1 medium onion, chopped • 1 medium potato, peeled and finely chopped • 400ml vegetable stock • 600g frozen garden peas • 100g cooked ham, finely chopped • 300ml full fat milk • 100g skimmed milk powder • 30g parmesan 1. Heat the oil in a pan and add the onion. Cook for 5 minutes until soft 2. Add the potato and stock and season. Boil for 15 minutes until the potato is soft. 3. Stir in the peas and ham and cook for another 10 minutes 4. Mix the milk with the skimmed milk powder and then add to the soup along with the parmesan. 5. Blend the soup until smooth and then sieve to ensure all pea shells are removed. Seafood chowder • 1 tablespoon of olive oil • 1 medium onion, finely chopped • 1 tablespoon of plain flour • 2 small potatoes, peeled and finely chopped • 600ml fish or vegetable stock • 300ml full fat milk • ½ teaspoon of grated nutmeg • 170g salmon, chopped into small chunks • 150g cod, chopped into small chunks • 60ml single cream • 200g frozen prawns (thoroughly defrosted) 1. Heat the oil in a saucepan and add the onion. Cook for 5 minutes until soft, then add the flour and cook for a further 2 minutes. 2. Add the potatoes and stock and bring to the boil for a minute then turn down to a simmer and cook for around 15 minutes until the potatoes are soft. (continued over) 18 3. Add the milk and nutmeg with the salmon and cod and cook for 5 minutes. 4. Add the cream and prawns and simmer for 5 minutes until cooked through. 5. Blend the soup until smooth. Sweet potato and lentil soup • 3 tablespoon of olive oil • 1 large onion, finely chopped • 10g minced ginger (or ginger paste) • 10g minced garlic (or garlic paste) • 600g sweet potatoes, peeled and finely chopped • 200g dried red lentils • 400g tin of coconut milk • 800ml vegetable stock • 100ml double cream • 120g skimmed milk powder 1. Heat the oil in a saucepan then fry the onions, garlic and ginger for 5 minutes. 2. Rinse and drain the lentils. 3. Add the sweet potatoes, lentils, coconut milk and stock and simmer for 30 minutes until the potatoes are soft. 4. Mix together the cream and skimmed milk powder then add to the soup. 5. Blend until completely smooth (you may need to sieve the soup to ensure the lentils are completely blended). 19 Purée main meals 20 Salmon Mousse • 125g smoked salmon • 50g cream cheese • 25g crème fraiche • The juice of ½ a lemon 1. Place all of the ingredients in your blender and combine until smooth. 2. Season with salt and pepper to taste and serve. Storage: Refrigerate Fish Pie • 2 skinless and boneless white fish fillets (approximately 200g) • 2 skinless and boneless smoked haddock fillets (approximately 200g) • 400ml full fat milk • 50g butter • 3 heaped tablespoons of plain flour (50g) • A pinch of nutmeg 1. Put the fish in the frying pan and pour over the milk. 2. Bring the milk to the boil then reduce and simmer for 8 minutes. 3. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in a baking dish. 4. Melt the butter in a pan, stir in the flour and cook for a minute over a moderate heat. Take off the heat then pour in a little of the milk from the jug and stir until blended. 5. Continue to add the milk gradually, mixing well until you have a smooth sauce. Season with nutmeg and pepper to taste. 6. Add to a blender with the fish and blend until smooth. 7. Layer in a small dish with creamy mashed potato on top (see recipe in side dishes section). 8. Heat the oven to 200°c and bake for 30 minutes. Storage: Refrigerate or freeze 21 Mediterranean inspired chicken & chorizo casserole chickpea - spinach - fresh basil This recipe is inspired by big Mediterranean flavours. The strong flavours from the chorizo flavour the whole dish and make it a pleasure to eat. The recipe will give a generous 4 - 6 portions though likely more for smaller appetites. • 100g diced chorizo • 200g diced chicken thigh • 1 onion, diced • 1 stick celery, diced • 1 carrot, diced • 1 tin of chick peas, drained • 2 tins chopped tomatoes • 200g baby spinach leaves, washed • Handful fresh basil • Juice of one lemon • Salt and pepper Gary’s 1. Start with a hot pan and colour the chorizo on all sides (no need for any oil) 2. Add the chicken and stir in - cook for a few minutes 3. Add the onion, carrot and celery - cook for about 5 more minutes over a gentle heat (lid on) 4. Add the tinned chickpeas and tomatoes - bring to the boil and simmer for 30 minutes, stirring occasionally 5. Add the baby spinach and fresh basil 6. Add salt and pepper and lemon 7. Blend until smooth 8. Enjoy 22 Mild red lentil & butternut squash curry coconut - lime - lemongrass This simple recipe is for a mild curry with Asian flavours. You can replace the squash with chicken if desired but I personally love a vegetarian curry and you get plenty of calories from the coconut milk and the red lentils. You can omit the chilli if wanting a milder version or add one or two extra in. Again, allows for 4 - 6 generous portions. • 1 butternut squash, diced • 1 onion, diced Gary’s • 4 cloves garlic, crushed • 1 inch fresh ginger, grated • 1 stick lemongrass, diced • 1 green chilli, de-seeded • Juice of two limes • Bunch fresh coriander • Teaspoon mild curry powder • Dash of fish sauce • Teaspoon turmeric • 200g red lentils • Two tablespoons soy sauce • Coconut oil for cooking 1. In a hot pan, heat the coconut oil and add the garlic, ginger, lemon grass and onions - sweat for a few minutes 2. Add the squash, chilli and curry powder - cooking for 5-10 minutes until starting to soften (keep lid on) 3. Add the coconut milk and bring to the boil - simmer for twenty mins 4. Meanwhile, boil the red lentils in 400ml water for five minutes with the turmeric (the water should evaporate whilst they cook) 6. Add the cooked lentils (drained) into the sauce 7. Add the lime juice, fish sauce and soy sauce 8. Blend until smooth 9. Enjoy 23 Vegetarian ‘Shepherd’s pie’ puy lentils - butter beans - root vegetables minted gravy Very fond of vegetarian food?..... I’ve included this recipe which works really well with the lentils replacing the meat. Plenty of flavour from the vegetables and served with buttery mash and additional gravy, it’s a real treat. • 200g puy lentils (cooked) • 1 onion, chopped • 1 stick celery, chopped • 1 carrot, chopped • 1/2 small swede, chopped • 4 cloves garlic, chopped • 1 tin butter beans, drained • Tablespoon tomato purée • Teaspoon dried mint • Teaspoon dried mixed herbs • Salt and pepper Gary’s 1. In a hot pan, sweat the onions with the dried herbs for a few minutes 2. Add the other vegetables and cook for a further ten minutes (lid on) 3. Add the tomato purée and red wine 4. Add the lentils and butter beans 5. Add the Worcester sauce and salt and pepper 6. Add the gravy 7. Simmer for 30 minutes 8. Blend until smooth adding a little extra water or gravy if necessary 9. Serve with the mash and extra gravy 24 Mash Ingredients • 40g potato, diced • 100g butter • Salt and pepper • Dash grated nutmeg (optional) • Teaspoon Dijon mustard 1. Bring the potatoes to the boil and simmer for 20 minutes until soft 2. Drain and beat with a whisk until smooth - avoid using the blender which will break down all the starch, causing loss of the natural texture we all love in a good mash. As long as it’s given a good beat with a sturdy whisk it will become smooth or you can use a ricer, putting through twice. 3. Add salt and pepper, butter and mustard Chef Gary’s Top Tips Invest in some reusable tubs. They are great for portioning and storing food when batch cooking. You can then prepare food ahead of time and freeze for when you need something that’s quick, healthy and nutritious. Purée down tinned rice pudding for a quick dessert that is packed full of calories. When the texture is one dimensional it’s so important to add flavour to keep you interested and looking forwards to mealtime. A little extra salt, sugar or lemon juice can go a long way. As long as you can purée them to a fine texture, add fresh herbs to any recipe to give dishes extra flavour. Basil is great with tomato based dishes and coriander pairs brilliantly with coconut or curried recipes. As you move forwards, by using the pulse on the blender, you can leave some texture in the dishes. All my recipes can of course be left ‘unblended’ if catering for other family members or friends. 25 Minced beef • ½ tbsp sunflower oil • 30g onion (finely chopped) • 30g carrots (finely chopped) • 100g minced beef (or substitute for Quorn mince) • 1 tablespoon of tomato purée • 200ml beef stock • 2 tablespoons of Worcestershire sauce 1. Heat the oil in a medium saucepan and soften the onions and carrots. 2. When soft, add the minced beef and cook until browned. Then add the tomato purée and Worcestershire sauce and fry for a few minutes. 3. Pour over the stock and then simmer for 30-40 minutes. 4. Place the mixture into a blender and blend until smooth. Serve into small portions. Ideal with mashed potato or purée vegetables (see sides section). Storage: Refrigerate or freeze Shepherds’ pie • 350g minced beef (or substitute for Quorn mince) • 2 tablespoons of olive oil • 1 small onion, chopped • 100g mushrooms (optional) • 2 medium carrots, peeled and chopped • 2 tablespoons of tomato purée • 350ml beef stock • 50g butter • 50g flour 1. Heat the olive oil in a pan and add the onions and soften. 2. Add the mince and brown through. (continued over) 26 3. Add the mushrooms and carrots. Cover with a lid and leave to cook on a medium heat, stirring regularly. 4. Make a roux sauce by melting the butter in a separate pan. Using a whisk add the flour and whisk well until combined. 5. Add the beef stock a little at a time to the roux, still mixing well to make a thick sauce. 6. Add this sauce with the tomato purée to the beef mixture and stir well. 7. Transfer to the blender and mix until smooth. 8. Place in a small dish and top with creamy mashed potato (see side dishes section). 9. Bake in the oven for 15-20 minutes until cooked through. Storage: Refrigerate or freeze Purée chicken • 100g of diced chicken breast • 1 small onion chopped • 100ml chicken stock • ½ a chopped leek • 1 tablespoon of chicken gravy granules • 1 teaspoon of oil 1. Heat the oil in a pan then add the onion, leek and chicken and cook through. 2. Add the chicken stock and simmer for 15 minutes. 3. When cooked, add the gravy granules then transfer to the blender and blend until smooth. Ideal to serve with creamy mashed potato. Storage: Refrigerate or freeze 27 Macaroni cheese • 3 tablespoons of butter • 350g of pasta (penne or spiral pasta) • 1 teaspoon garlic paste • 1 teaspoon mustard • 3 tablespoons plain flour • 500ml full fat milk • 250g cheddar cheese • 50g grated parmesan 1. Boil the pasta until cooked then drain and set aside. 2. Meanwhile melt 2 tablespoon of butter in a saucepan. 3. Add the garlic paste and English mustard and cook for 1 minute. 4. Stir in 3 tablespoons of plain flour and cook for 1 more minute. Gradually whisk in 500ml of the milk until you have a lump-free sauce. 5. Simmer for 5 minutes, whisking all the time until thickened. 6. Take off the heat and stir in the cheddar and parmesan. 7. Add the pasta then blend with the sauce until smooth. Add extra milk if you need to thin the mixture down. Storage: Refrigerate 28 Red lentil Dahl • 250g red lentils • 1 teaspoon turmeric • A pinch of salt • 2 tablespoons sunflower oil • 1 teaspoon cumin • 1 medium onion, finely chopped • 50ml cream 1. Put the lentils in a pan of 800ml of water and bring to the boil. 2. Add the turmeric and salt and simmer uncovered for 15 minutes. Stir occasionally until the lentils have broken down completely to a purée (the consistency of a smooth thick soup). 3. Heat the oil in a separate pan and add the onion. Cook for 5 -10 minutes until soft. 4. Add the onion, cumin and cream to the lentils then blend until smooth. Storage: Refrigerate or freeze 29 Purée side dishes 30 Creamy mashed potato • 6 medium potatoes, peeled and chopped into chunks • 60g butter • 100ml double cream 1. Place the potatoes in a pan and cover with cold water 2. Bring to the boil then cover with a lid and reduce to a simmer for 20 minutes until the potatoes are soft. 3. Drain the remaining water, add the cream and butter and gently heat. 4. Mash the potatoes or beat. Storage: Refrigerate or freeze Hint: Try adding cream cheese or mustard to give extra flavour Cauliflower cheese • 150g cauliflower florets • 1 level tablespoon of cornflour • 2 tablespoons of full fat butter or olive oil spread • 150ml full fat milk • 30g cheddar cheese, finely grated 1. Wash the cauliflower then steam for 8-10 minutes until soft. 2. To make the sauce combine the flour, butter and milk in your blender. 3. Transfer into a microwaveable container and microwave for 45 seconds then stir through. 4. Microwave for another 15-30 seconds until the sauce starts to thicken then stir in the grated cheese. 5. Combine the cauliflower and sauce in the blender until smooth. Add additional milk if required. Storage: Refrigerate or freeze 31 Sweet potato and carrot purée • 250g carrots, chopped • 250g sweet potato, chopped • 1 tablespoon of garlic purée • 25g butter 1. Put the sweet potato and carrots into a pan of boiling salted water and cook for around 15 minutes until soft. 2. Drain the vegetables then stir through the garlic purée and butter. 3. Blend until smooth. Storage: Refrigerate or freeze Hint: You could also try adding 100g parsnip Butternut squash purée with ginger • 1 butternut squash, halved lengthways and deseeded • Olive oil • 4cm piece of fresh root ginger, peeled and finely grated • 3 tablespoons of butter • 2 tablespoons of double cream or crème fraiche • Nutmeg (optional) 1. Preheat the oven to 200°c 2. Rub a little olive oil into the cut side of the butternut squash then roast in the oven on a baking sheet for around 45 minutes or until soft. 3. Scoop out the flesh with a spoon and set aside (discard the skin) 4. In a pan melt 2 tablespoons of butter and add the ginger and cook for 5 minutes. 5. Place the cooked squash and ginger in the blender and blend thoroughly until smooth. 6. Return to the pan and add the remaining butter and nutmeg if you are using this. Stir through the cream or crème fraiche. Storage: Refrigerate or freeze 32 Purée ratatouille • 50g aubergine • 50g courgette • 40g red or yellow pepper • 2 tablespoons of olive oil • 200g passata • 1 small onion, finely chopped • 30g mushrooms • ½ garlic clove peeled and crushed • 1 tablespoon of red wine vinegar • 50ml single cream (optional) 1. Heat the oil in a casserole dish or saucepan and cook the onions and garlic on a low heat for 10 minutes until soft with the lid on. 2. Add the peppers, aubergine and courgettes. Season with salt and pepper and cook for a further 20 minutes with the lid on. 3. Pour in the passata and red wine vinegar and cook for another 5 minutes without the lid 4. Transfer to your blender and blend until smooth. Stir through the single cream to add additional calories before serving Storage: Refrigerate or freeze 3333 Purée desserts & snacks 34 Banana dessert • 1 medium banana, peeled and sliced • 10g ground almonds • 1 teaspoon maple syrup • 2 tablespoons double cream • 20g skimmed milk powder • 1 teaspoon vanilla extract 1. Freeze the banana slice for at least 2 hours 2. Blend the frozen banana, almonds, maple syrup, cream, skimmed milk powder and vanilla extract into a creamy smooth texture. Add some extra milk if it is difficult to blend Storage: Refrigerate or freeze Rice pudding • 120g pudding rice • 700ml full fat milk • 50g sugar (or swap for sweetener) • 200ml cream • 1 teaspoon of vanilla extract • ½ teaspoon of ground cinnamon • 75g ground almonds • A pinch of salt • 100g skimmed milk powder 1. Blanch the rice in a pan of boiling water for 3 minutes 2. In another pot mix 600ml of milk with the sugar, cream, vanilla extract, cinnamon and salt and bring to the boil 3. Add the blanched rice and ground almonds and simmer for 30 minutes, stirring occasionally 4. Combine with the remaining 100ml of milk and skimmed milk powder 5. Blend until completely smooth and then serve into small portions Storage: Refrigerate 35 Vanilla custard • 1 pint of full fat milk • 55ml single cream • 1 vanilla pod or ¼ teaspoon of vanilla extract • 4 egg yolks • 30g caster sugar • 2 level teaspoons of cornflour 1. Bring the milk, cream and vanilla to simmering point gradually over a low heat. 2. Remove the vanilla pod if used. 3. Whish the egg yolks, sugar and cornflour together in a bowl until well blended. 4. Pour the hot milk and cream mixture into the egg mixture, whisking all the time with a balloon whisk. 5. Return to the pan and stir over a low heat until thickened. Storage: Refrigerate Spiced pear (ideal with the vanilla custard) • 2 pears, peeled, cored and cut into small chunks • A small pinch of cinnamon • A splash of full fat milk 1. Steam the pear for 8-10 minutes until tender. 2. Transfer to the blender and add a splash of milk and cinnamon and blend until smooth. 3. Can be frozen into ice cube trays. Storage: Refrigerate 36 Lemon mousse • 150g lemon curd • Zest of ½ a lemon • 150ml of double whipping cream 1. Put two-thirds of the lemon curd in a large bowl with the zest and cream. 2. Beat with an electric whisk until it holds its shape. 3. Dribble over the rest of the lemon curd, marbling the curd as you add it. 4. Transfer into small pots or glasses. Cover with clingfilm and freeze for 30-40 minutes until set. Storage: Refrigerate 37 Drinks and supplement recipes 38 Nourishing malt drink • 150ml full fat milk • 1 heaped tablespoon milk powder • 3 teaspoons of malted drink powder such as Ovaltine or Horlicks • 2 tablespoons cream Nourishing coffee • 150ml full fat milk • 1 heaped tablespoon milk powder • 1 teaspoon coffee powder • 2 tablespoons of cream Chocolate mocha pots • 1 teaspoon of coffee granules dissolved in a splash of boiling water • 25g butter • 100ml of chocolate Fortisip • 200g plain chocolate broken into chunks • 50g Muscovado sugar (or swap for sweetner) 1. Place all of the ingredients in a small pan and stir gently over a low heat until it has fully melted 2. Pour into small espresso size cups and allow to cool 3. Transfer to the fridge to set Cappuccino • 1 sachet of instant cappuccino mix • 110ml of hot water • 1 bottle of neutral of mocha flavoured Fortisip 1. Put the water, cappuccino mix and Fortisip in a saucepan. Mix well and heat gently until at serving temperature Fortisip milk jelly • 1 packet of blackcurrant or raspberry jelly • 400ml of Strawberry Fortisip • 100ml boiling water 1. Cut the jelly into cubes and place in a bowl 2. Add the boiling water and stir until the jelly is dissolved 3. When cooled slightly, add the Fortisip 4. Mix thoroughly and transfer to small containers and leave in the fridge to set What is Fortisip? You will initially be prescribed high calorie supplement drinks such as Fortisip Compact Protein. This will help you to maximise your nutritional intake. They are available in 8 flavours through your GP: vanilla, strawberry, banana, mocha, peach/mango, berries, neutral, and hot tropical ginger. They can also be frozen into ice cube trays or ice lolly moulds. 3399 soft & bite sized diet 40 What is a soft and bite sized diet? • A soft diet should be of fork-mashable consistency and require some chewing. • Avoid crunchy, sharp foods with skins and doughy foods such as bread. • Continue to aim for small regular meals and snacks over the day. Suggested soft and bite size meal plan Breakfast 8.00am Drink Mid-morning snack 10.00 -10.30am Drink Lunch 12.00 -1.00pm Drink Mid-afternoon snack 2.30 - 3.00pm Drink Dinner 5.00 - 6.00pm Drink Dessert/ Evening Snack 7.00 - 8.00pm Overnight oats Fortified cappuccino Pancakes and crème fraiche Supplement drink Salmon fish cakes Glass of fortified milk Flapjack Supplement drink Beef casserole with pepper mash Nourishing malt drink Tiramisu 41 Soft & bite sized breakfast recipes 42 No-bread eggs benedict • 1 ripe avocado, destoned • 2 slices of ham or smoked salmon • 2 eggs • 2 tablespoons mayonnaise • 1 teaspoon mustard • 2 teaspoons white wine vinegar 1. Bring a saucepan of water to the boil 2. Scoop the avocado flesh into a bowl and season with salt and pepper. Mash with the back of a fork and leave to one side 3. Once the water is boiling carefully crack in the eggs and poach at a gentle simmer for about 4 minutes until the yolk is still runny 4. While the eggs are poaching make the hollandaise sauce. Whisk together the mayonnaise, mustard and vinegar with 3 tablespoons of warm water 5. Once cooked layer the ham or salmon with the mashed avocado then top with poached eggs and spoon over the sauce Storage: Refrigerate Overnight Oats • 120g rolled oats • 120ml full fat Greek yogurt • 220ml full fat milk • ½ tablespoon honey or maple syrup (or sweetener) • 1 teaspoon vanilla extract To make ‘coconut latte’ overnight oats substitute full fat milk for 170ml coconut milk, do not use vanilla extract and instead add: • ½ teaspoon ground cinnamon • 60ml brewed coffee 1. Place all of the ingredients into a large glass container and mix well 2. Put the top on the container & refrigerate for at least 2 hrs or overnight Storage: Refrigerate 43 Potato waffles You will require a waffle iron • 300g peeled potatoes, chopped • 2 tablespoons butter • 1 onion, finely chopped or grated • 1 garlic clove finely chopped • 30g plain flour • 2 eggs 1. Boil the potatoes in a pan of water for around 15 minutes or until soft 2. Meanwhile melt the butter in a pan over a medium heat. Add the onion and garlic and cook until soft 3. Preheat the waffle iron according to the manufacturer’s instructions 4. Drain the potatoes when cook then combine with the onion mixture, flour, eggs and season with salt and pepper. Mix in a large bowl until well blended 5. Scoop the batter into the waffle iron and cook until golden brown Storage: Refrigerate Hint- Ideal to serve with scrambled egg, ham, mushrooms or a combination of toppings 44 Pancakes with banana and crème fraiche • 55g plain flour • 1 egg • 100ml full fat milk • 25g butter • 1 banana • Crème fraiche • Handful of raspberries or blackberries (optional) 1. Sift the flour with a pinch of salt into a large mixing bowl 2. Make a well in the centre of the flour and break in the egg 3. Whisk together and gradually add the milk until a smooth consistency 4. Melt 25g butter in a pan and add half of this to the batter mix and whisk in 5. Get the pan very hot with the remaining butter, then turn down to a medium heat 6. Add about 2 tablespoons of batter to the ban and tilt the pan to completely cover in the batter and thin 7. Cook the pancake on each side until golden but not too crispy 8. To make the fruit purée spoon the berries into a sieve and push through to remove any pips. Serve with crème fraiche Storage: Refrigerate 45 Soft & bite sized main meals 46 Salmon fish cakes • 4 medium potatoes, peeled and chopped into small pieces • 350g skinless and boneless salmon, flaked • Zest of 1 lemon • 1 tablespoon plain flour • 15g fresh chives, finely chopped • 1 medium egg • 30g grated parmesan • 2 tablespoon olive oil 1. Preheat the oven to 180°c 2. Put the potato pieces in a pot of boiling water and cook for 10-15 minutes until soft 3. Drain and mash the potato and allow to cool 4. Add the flaked salmon, lemon zest, flour, chives, egg and parmesan to a large bowl 5. Mix with the mashed potato until well combined 6. Divide the mixture into 8 cakes and shape 7. Place on a baking tray and brush with olive oil 8. Cover with tin foil and bake for 10-15 minutes until cooked through Storage: Refrigerate or freeze Smoked fish chowder • 450g smoked haddock fillet • 170g carrots, peeled and • 60g butter finely chopped • 1 onion, finely chopped • 150ml single cream • 2 tablespoons plain flour • 230g potatoes, peeled and finely chopped 1. Boil 1 litre of water in a saucepan then reduce to a simmer and cook the haddock for about 10 minutes until tender. (continued overleaf) 47 2. Drain the haddock and keep the water to use as stock later 3. Flake the haddock removing any skin and bones 4. Heat the butter in a pan and add the onion and cook until soft 5. Stir in the flour and cook for a minute then gradually add the water back as stock. Bring to the boil stirring constantly 6. Add the potatoes and carrots and simmer for 10 -15 minutes until tender 7. Stir in the flaked fish and cream. Season and serve Storage: Refrigerate Salmon curry • 1 tablespoon olive oil • 1 small onion, sliced • 2 garlic cloves, crushed • ¼ chilli, deseeded and sliced finely • 1 teaspoon milk curry powder (or medium if preferred) • 1 tin salmon or approximtely 200g fresh salmon fillet • 1 spring onion, chopped • 2 tablespoons tomato purée • Boiled brown rice 1. Heat the oil in a pan over a medium heat. Add the onion and garlic and cook until soft 2. Add the chilli and cook for another minute 3. Add 5 tablespoons of water and stir then turn down the heat to a simmer for 5 minutes until the water evaporates 4. Add the tin of salmon, spring onion, tomato purée and salt and pepper 5. Simmer until cooked and soft then serve with a small amount of cooked rice Storage: Refrigerate or freeze 48 Pesto chicken • 1 tablespoon olive oil • 2 small chicken breast fillets, sliced • 1 garlic clove, crushed • 1 tablespoon green or red pesto • 200ml crème fraiche • 10 cherry tomatoes • Boiled rice or pasta 1. Heat the olive oil over a medium heat. Add the chicken and cook for 405 minutes until brown on all sides 2. Immerse the cherry tomatoes in boiling water for a few seconds then carefully remove and peel off the skin 3. Add the onion, garlic, pesto and peeled tomatoes. Cook for 5 -10 minutes stirring continuously 4. Ensure the chicken is tender and fully cooked then stir in the crème fraiche 5. Serve with cooked rice or pasta Storage: Refrigerate 49 Beef and Swede Casserole • 2 tablespoons olive oil • 2 onions, finely chopped • ½ celery stick, sliced finely • 500g diced braising beef • 700ml beef stock • 500g swede, peeled and diced • 300g potatoes, diced • 3 thyme sprigs • 1 bay leaf • Mashed potato to serve 1. Heat the oil in a saucepan or casserole dish 2. Fry the onions and celery for a few minutes until turning brown 3. Add the beef and brown all over for 3-4 minutes 4. Add the stock, swede, potatoes, thyme and bay leaf. Bring to the boil then reduce the heat 5. Simmer for an hour or transfer to a slow cooker if preferred 6. Cook until the beef is tender then remove the thyme and bay leaf before serving Storage: Refrigerate or freeze Moussaka • 500g potatoes, peeled • 3 tablespoons olive oil • 1 red onion, sliced finely • 500g lamb mince • 2 garlic cloves, crushed • 1 teaspoon mixed spice • 500g carton of passata • 2 aubergines, sliced finely • 300ml crème fraiche • 150g grated cheddar 1. Boil the potatoes whole for 20 minutes until soft then drain and allow to cool 2. In another pan add 2 tablespoons of olive oil and fry the onion until softened 3. Add the lamb and fry for 5 minutes until cooked 4. Add the garlic, mixed spice and passata & bring to a simmer 5. Heat the oven to 200°c 6. Warm a new pan over a high heat and add a little oil. Cook the aubergines on each side 7. Once cool slice the potatoes into thick slices 8. In an ovenproof dish layer the potatoes, then aubergines, then a layer of lamb mince mixture and repeat until all of the ingredients are used, ensuring an aubergine layer is on top 9. Spread the crème fraiche over the top and sprinkle with cheddar 10. Bake in the oven for 10 minutes or until the top is golden Storage: Refrigerate or freeze 50 51 Vegetarian lasagne • 1 red pepper, deseeded and cut into chunks • 2 courgettes, sliced • 1 small aubergine • 2 garlic cloves • 1 red onion, finely chopped • Olive oil • 250g Quorn mince • 1 tablespoon Worcestershire sauce • 1 tin tomatoes • 1 teaspoon oregano • 450ml full fat milk • 25g butter • 40g plain flour • 70g cheddar • 30g parmesan • 120g lasagne sheets 1. Heat the oven to 220°c 2. Put the peppers, courgettes, aubergines, half the garlic and half the onion into a roasting tin. Season and drizzle with olive oil then roast for around 30 minutes until tender 3. Heat 2 tablespoons of olive oil in a pan and add the remaining onion and garlic and fry for a few minutes until soft. Add the Quorn mince, Worcestershire sauce, tomatoes and oregano and simmer for 5 minutes 4. In a separate pan put the milk, butter, flour and seasoning. Heat and whisk until thickened and smooth. Stir in the cheddar and parmesan 5. Layer the Quorn mince mix, roasted vegetables, lasagne sheets and cheese sauce alternately in an ovenproof dish 6. Cook for around 40 minutes at 200°c until golden Storage: Refrigerate or freeze 52 Swedish meatballs • 250g mince beef • 1 garlic clove, chopped • ½ onion, finely chopped • ½ egg • 2 tablespoons chopped fresh parsley • Olive oil • 1 tablespoon butter • 20g plain flour • 250ml beef stock • 120ml cream • 1 teaspoon Worcestershire sauce • Pasta (tagliatelle or penne) 1. To make the meatballs mix together the beef, garlic, onion, egg and parsley in a bowl. If the mixture is very thick add a little more egg 2. Using a tablespoon roll out meatballs from the mixture 3. Heat oil in a pan over a medium heat and add the meatballs and cook for about 10 minutes until browned, turning occasionally. 4. Remove the meatballs and leave to cool on a paper towel 5. To make the sauce melt the butter in a pan and whisk in the flour until golden brown. Slowly whisk in the beef stock and cook until thickened 6. Add the cream, Worcestershire sauce and season with salt and pepper. 7. Add the meatballs and coat in the sauce then sprinkle with parsley. 8. Boil the pasta in water until soft then serve with the meatballs Storage: Refrigerate or freeze 53 Soft & bite sized side dishes 54 Spinach mash • 500g potatoes, peeled and chopped • 100g spinach • 60ml single cream • 20g butter 1. Boil the potatoes in a pan of water until soft 2. In a separate pan steam the spinach leaves until wilted. When cool squeeze out excess liquid 3. Blend the spinach with the butter until almost smooth 4. Mash the potato in a large bowl then stir in the spinach purée and cream Storage: Refrigerate or freeze Pepper mash • 1 red pepper, quartered with seeds removed • 500g potatoes, peeled and chopped • 60ml single cream • 20g butter 1. Roast the pepper under a hot grill, skin side up until it blackens. 2. Leave to cool then peel the skin from the pepper then blend until smooth 3. Meanwhile boil the potatoes in a pan of water until soft 4. Mash the potato in a bowl then stir in the butter, cream and pepper purée Storage: Refrigerate or freeze Hint: You could use the purée side dish recipes within this book and mash with a fork rather than blend completely 55 Soft & bite sized desserts & snacks 56 Hummus and butter biscuits For the biscuits: For the hummus: • 160g plain flour (whole wheat or white) • 1 tablespoon sugar • Pinch of salt • 80ml water • 4 tablespoons unsalted butter • 1 400g tin of chickpeas • 1 small clove of garlic • 1 tablespoon tahini • 1 lemon • Olive oil 1. Preheat the oven to 200°c 2. Line a baking sheet with parchment paper 3. Put the flour, sugar and salt in a food processor 4. Add the butter and blend until the butter is fully incorporated 5. With the mixer still running, add the water and blend until it forms a smooth dough 6. Once smooth remove the dough from the blender and divide into 4 equal pieces 7. Lightly flour the work surface then roll each dough piece into a large triangle, turning frequently to stop it sticking to the surface 8. Use a pizza cutter or knife to cut into approximately 3cm squares. 9. Place onto the baking sheet and cook until lightly browned for about 10 minutes 10. To make the hummus; drain the chickpeas and add to the blender. Peel and add the garlic and tahini with a good squeeze of lemon juice and 1 tablespoon of olive oil 11. Season with a pinch of salt and blend until smooth. Add extra lemon juice or a splash of water if needed Storage: Refrigerate hummus, store biscuits in an airtight container 57 Tiramisu • 600ml double cream • 175g pack sponge fingers • 250g mascarpone (full-fat) • 25g dark chocolate • 5 tablespoons golden caster sugar • 2 teaspoons cocoa powder • 300ml strong coffee (2 tablespoons coffee granules in 300ml boiling water) 1. Put the double cream, mascarpone and caster sugar in a large bowl and whisk until completely combined 2. Pour the coffee into a shallow bowl and dip in the sponge fingers a few at a time for a few seconds until nicely soaked but not too soggy 3. Grate the dark chocolate coarsely 4. In a large dish form alternating layers of sponge fingers, then a layer of cream mixture and topped with chocolate and cocoa powder. Repeat until all the ingredients have been used up Storage: Refrigerate for up to 2 days Flapjacks • 115g rolled oats • 55g butter • 200g no added sugar, seedless Jam (try fig, apple or pomegranate) • Dark chocolate for drizzling 1. Heat the oven to 180°c 2. Melt the butter and jam in a large pan over a gentle heat 3. Add the oats and stir until well combined 4. Press into a greased square tin or cake tin 5. Bake in the oven for 25-30 minutes until brown 6. Melt some dark chocolate and drizzle over the flapjack to serve 7. Once cool cut into small pieces 58 Apple sponge pudding • 2 large cooking apples, peeled and cored • 85g caster sugar (or swap for sweetener) • 3 tablespoons cold water • ½ egg • Finely grated zest and juice • 1 teaspoon baking powder of 1 lemon • 65g plain flour 1. Quarter the apples and place in a saucepan with
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Recipe book - For babies who need to make the most of every mouthful

Description: RECIPE BOOK For babies who need to get the most out of every mouthful Contents 04 06 11 14 15 16 18 20 22 Acknowledgements & introduction Getting started... and useful tips Weaning advice (chart) Simple feeding plan for the first month (chart) Simple week meal planner (chart) Some general advice Shopping list Recipes: Contents Recipes: Veggies � Sweet potato & cashew butter � Peas, potatoes & mint � Butternut squash, peanut butter & cinnamon � Peas & carrots Recipes: Fruit � Prunes, apricots & ground almonds � Peaches, sultanas & baby rice � Mango & almond butter � Raspberry, banana & almonds Recipes: Colours of the rainbow � PURPLE: Plum, aubergine & blueberry � RED: Beetroot, apple, red pepper & cashew butter � ORANGE: Sweet potato, butternut, carrot & cinnamon � YELLOW: Mango, yellow courgette, sweet corn & turmeric � GREEN: Pea, kale, pear & avocado � WHITE: Apple, cauliflower & celeriac Recipes: Growing up � Pollock, carrots, kale, butternut squash & potato � Avocado, apple, lentil, broccoli, courgette & mint � Beef & prunes with mashed potato � Aromatic chicken & rice � Mauritian lamb with lentils & rice Recipes: Family favourites � Fish fingers & sweet potato chips � Bobotie � Pasta bolognaise � 1st Birthday cake 24 26 32 36 enjoy... 02 Acknowledgements This book has been written by Dr Luise Marino (RD, PhD) Clinical Academic Paediatric Dietitian at Southampton Children's Hospital. This book is part of independent research arising from a (Dr Luise Marino, Health Education England/NIHR Clinical Lectureship (ICA-CL-2016-02-001) supported by the National Institute for Health Research. The views expressed in this publication are those of the author(s) and not necessarily those of the NHS, the National Institute for Health Research, Health Education England or the Department of Health. The following people have provided generous help and feedback: � Parents of babies who need to make the most of every mouthful � thank you for your time and feedback, without which this book not be possible � Paediatric Dietitians � Catherine Kidd, Natalie Davies, Sian Phillips, Carol Fudge, Jennifer Hoare � for your expertise and invaluable comments � Paediatric Speech and Language Therapists � Lowri Daniel, Julia Robinson, Lucy Cuthbertson � for your guidance and practical instruction � Dr Rosan Meyer � for being so giving of her expertise and generously allowing us to adapt her weaning advice table � Specialist Paediatric Cardiac Liaison Nurses � Gill Harte, Colette Cochran, Cate Anson and Dr Tara Bharucha Consultant Paediatric Cardiologist � for your unfailing support and advice � Southampton Children's Hospital Charity and the publishers � Michelle Wheeler, Judith Stephens, Amy McBrayne, Alanna Lee for making it all possible � Angela Award Brown � for giving her time and photography for this book (http://www.feastsshootsandleaves.co.uk) and WhitSpaces, Arlseford for allowing us to use their incredible space � Heather Pierpoint (headfudgedesign.co.uk) � Graphic designer for bringing the publication to life Dedication For all the families and their precious babies who we are privileged to meet � your stories and journeys inspire us to do better. RECIPE BOOK For babies who need to get the most out of every mouthful From around 6 months � 12 months of age Who is this book intended for? Some babies are born with conditions which mean they need to get the most out of everything they drink and eat. These babies include those with congenital heart disease (CHD), cystic fibrosis (CF) and some babies who are born too early. For lots of different reasons weight gain and feeding problems are common amongst these babies and as a result some do not gain weight well. We have heard from parents that much of the advice available on parenting and baby websites does not give enough information to help with weight gain and moving babies onto food, which is why we have decided to write this book. This recipe book is the first of a series where we hope to provide practical advice as to how to get the most of our every mouthful. The recipes and advice within this booklet will not be suitable for infants with inherited metabolic disorders, kidney problems and for those with food allergies. If your baby has a food allergy or there is a history of food allergies in the family discuss food introduction with your paediatric dietitian. If you are unsure, please check with your dietitian/speech and language therapist or health care team about any of the information contained in this book. This book is not meant to replace medical advice and you should seek advice from your local health care professional if your baby is not gaining weight well or is having feeding difficulties. The information in this recipe book does not replace individualised dietetic or speech and language advice that has been adjusted for a child's oral motor skills. The information is correct at the time of publishing, and undergoes periodic reviews to ensure up-to-date evidence is used. Dr Luise Marino (RD, PhD) Clinical Academic Paediatric Dietitian HEE/NIHR ICA Clinical Lectureship Endorsement "As a new mum who is just about to start her baby's first weaning process it's so important that parents and carers get access to good dietary information, particularly if your child needs to get the most of every mouthful. This book has been created not only to support families through this process but with every penny raised going directly to the children's hospital to fundraise for valuable services to improve the life of children across the region" � Shelina Permalloo � Southampton children's hospital charity ambassador and winner of MasterChef winner 2012, restaurateur Lakaz Maman, Bedford Place, Southampton thank you 05 Getting started... What to expect in the beginning... Weaning your baby can be both an exciting and daunting process. Starting solids is a huge event for your little one. Up until now, they have only had the tastes of milk and medicine. But all of sudden there's a whole new world of tastes and textures to explore. Babies are not born knowing how to eat so don't be surprised if your little one isn't quite sure what to do, or if food is spat back out to begin with. As with drinking milk some babies find weaning easier than others, so try not to compare your little one to other babies or indeed other siblings. They will still be getting most of the nutrients they need from milk, so how much your baby eats is less important than getting them used to the idea of trying new flavours and textures. Ages and stages All babies are different � some babies take longer to move from the different texture stages, this is quite normal. Below is a general guide based on baby foods available in the supermarket. It also gives an idea of what home made foods should look like. � Stage 1: Smooth purees are best made with a blender and can be either - Thin puree runs easily off a spoon - Standard puree drops easily off a spoon - Thick puree can be eaten with a spoon � Stage 2: Thicker puree with tiny very soft lumps � Stage 3: Mashed foods usually blended - Thick puree with less sauce and small moist soft lumps around � the size of a 5p piece � Stage 4: Fork mashed and chopped are soft foods mashed down with a fork - Thick with small moist soft lumps around the size of a 5p � 10p piece Complementary food can be introduced from 17 weeks of age and by 6 months of age, depending on your little one's feeding readiness and oral skills To help you and your little one get started, here are some useful hints and tips for those first feeds � Always sit with your little one when they are eating � never leave them alone with food � Choose a time when both you and your little one are relaxed and there is not too much going on � usually mid-morning or lunchtime � After the first week or so you can introduce a new taste every few days to help expand the variety of foods they eat. Think of a rainbow and introduce a range of different coloured foods � Sit your baby in a supportive chair, or if able to sit, in their high chair. Use a small soft-flat weaning spoon and offer a very small amount When introducing something new... � Change only one thing at a time e.g. making a familiar flavoured pur�e slightly thicker or lumpier, or keep a familiar texture when you introduce a new food � Encourage your baby with smiles and sounds. It's important for them to know they're doing well � If possible have something to eat at the same time so they can see you are enjoying food too � Make gradual changes to texture sometimes just by adding a � a 5p piece amount of slightly lumpier food aid course which provides advice on what to do if your baby chokes on food � Remember all of the senses are involved in eating and drinking; smell, touch, sounds, sight and smells; - We eat food with our eyes, so it is important to make food look good - Touching food is as important as eating, so let you little one get messy - Smells of delicious food can encourage babies to eat 2 Offer your little one a variety of foods � think of a rainbow and all the different colours of food you could offer them to eat Before you start the exciting journey of introducing food It is important to consider whether your little one is ready � talk to your little one's health care team. As a general guide some signs of readiness are: � Your baby can hold their head up and has good head and neck control � Sits with support � You'll find your baby's mouth closes around the spoon and food stays in their mouth � You'll find your baby watches you eat and reaches for food � You'll find your baby leans forward and forward and opens their mouth when food approaches How do I know when my baby has had enough to eat? � Take your baby's lead to see when they've had enough � They'll start batting the spoon or bottle away, shut their mouth or turn their head away when they are finished � stop at this point � Your baby will also eat different amounts each day e.g. sometimes they may eat five teaspoons at one meal and very little at the next � it's all normal. You may even find your little one only eats well once every couple of days � All foods can be a choking hazard, so always sit with your baby whilst they are eating � it is a good idea to go on a first Babies should get messy when they eat � Let them get some food around their mouths, try not to wipe their mouth, hands and face clean after every mouthful e.g. with the spoon or wet wipe � Don't worry if your little one makes a face or even spits food out. Remember it can take 15 � 20 times of trying something before your little one will like it � so don't give up if they pull a face when you given them broccoli! 06 07 What foods should I give at this stage? The best food to begin with is often something like baby rice � it is very smooth and usually contains lots of extra vitamins and minerals, helping to support your baby's growth. Begin feeding your little one with a very small amount � for example 1 teaspoon. Then slowly increase the amount up to 1�3 measured tablespoons over a number of days or weeks. You'll also find that pureed vegetables such as carrots, parsnips, swede and potatoes are great first foods, as are unsweetened pureed fruits like apples and pears. Other good foods to include are; � Well-cooked red meat, chicken and fish, finely pureed with rice or vegetables � Smoothly pureed lentils, dhal or beans served with vegetables or rice � Eggs, soya and milk are also good sources of nutrients � The latest advice on peanuts encourages you to give your baby nuts � ensure nuts are finely ground to avoid choking or try nutritious smooth nut butters instead. Ready-made infant meals can be enriched using the ideas below. For home-made purees, there are some recipes included in this weaning guide � feel free to `swap' ingredients to make new combinations. To make the puree the right consistency for your little one, use your baby's usual milk instead of water. � Following a meal offer a fruit or full cream yogurt based dessert or custard or rice pudding or mashed avocado � For older babies e.g. > 10 months a teaspoon of grated cheese/cream cheese can be added to mashed potato or meat dishes, instead of a nut butter We do not recommend the addition of extra oil or cream to food � if you have had a heavy rich meal it can make you feel sick, babies have the same feeling. Instead try to use a teaspoon of smooth nut butters, coconut cream or smooth plain cream cheese or a small pinch of grated cheese. 4 From 7�8 months of age � offer textures and finger foods as well as pureed food at mealtimes When should I start adding texture? Amazingly, your baby doesn't need teeth to chew! Once your little one has become used to smooth textures and mild tastes, now is the time to gradually move them on to finely mashed foods. It'll encourage chewing which is important for developing muscles, and, believe it or not, speech. To begin with, if you are using pouches or a jar, take � � 1 teaspoon of stage 2 food and add it to the stage 1 food, mixing well. You may find your little one doesn't notice or gags a little bit, this is normal. Once they have got used to this texture add 2 � 3 teaspoons in until you have completely moved over. If you are using home made food, before it is a very fine puree take � � 1 teaspoon of a slightly coarser texture out and follow the same process. teach your baby simple tastes, e.g. green and orange vegetables and offer finger foods of these vegetables at the same time so they can learn what family foods look and feel like � Move onto textures that suit their age and stage. If your little one has had reflux or a nasogastric tube they may find it difficult to move onto food which has lumps and they may stay on one stage a little longer � don't worry too much if at 10 months of age they are still on smooth purees, your therapist will be able to provide advice � Change over to more textured food slowly making small changes every 2 � 3 days � Offer a mix of puree and finger foods at the same meal, so your little one can pick up items and self-feed. It may take a while for them to get the hang of it � All babies develop differently and they may only want to feed themselves when they are much older. So don't worry if they are not interested yet � Let your little one play with their food and get messy! It all helps them learn to accept lots of different foods � Babies and toddlers learn from watching you eat. So if they see you enjoying fruit and vegetables with your meal, they'll learn to love them too � Ideally your baby will sit in a high chair at the table and eat at the same time as the rest of the family Finger food for little fingers from around 7 months of age At first most of the food that is offered will go on the floor, but don't worry! Remember, we eat with all of our senses, so let them enjoy this journey of discovery. The easiest type of finger foods are those that dissolve � these make good first finger foods: � Puffs, baby biscuits The following finger foods are quick to prepare, packed with goodness and let your little one practice their picking up skills � the aim for these is to get your little one used to seeing what family foods look like � so don't worry if they are not eaten: � Soft-cooked vegetable batons like carrots, swede, sweet potato broccoli, avocado � Strips of meat are not usually offered until 10 months � Peeled soft fruit batons/thin slices such as melon sticks, banana, pear, peach slices � Baby biscuits like rusks that dissolve without crumbling How can I make meals energy-nutrient dense? As babies have small tummies (about the size of their fist) it is tricky to fit a lot in without either making them feel or be sick. You can use the nutrient dense recipes provided in this book or add the following examples to your little one's meals; Breakfast: � Add � � 1 teaspoon of smooth nut butter (almond, cashew, peanut) to warm baby porridge or � Add 1 tablespoon smooth fruit puree � To make the puree to the right consistency for your little one use your baby's usual milk instead of water Lunch and supper: � Offer protein at both main meals such as meat, fish, chicken or beans/lentils with a starch (rice/potatoes/pasta) and vegetables � add � � 1 teaspoon of a smooth nut butter � As you baby gets older e.g. over 9 months of age and their portion size increases, increase the amount of nut butter to 1 � 2 teaspoon per meal 3 How long will my baby need energy-nutrient dense feeds for? Your little one's dietitian or health care team will be able to provide advice Should I use shop bought or home-made food? Most families like to mix and match between puree meals they have made at home and ready to use infant food. Shop bought baby food is made to very high standards, so for busy families it is often a good alternative to home-made meals. What about finger foods? � Below are some tips on how to use a `mix and match' approach to weaning � at mealtimes � Offer individual tastes of puree foods to 08 09 Weaning advice: For babies needing to make the most of each meal Once your little one reaches 7 or 8 months, they may have a firmer grip � sometimes this develops a little later in babies who have had a number of operations. At this stage they may be able to use a finger and thumb to pick up smaller foods which helps them keep hold of foods like broccoli and develop their hand-to-eye co-ordination. Getting to grips with food is a great way for your baby to learn about exciting new tastes and textures. As all little ones learn new things at a different pace some will take a bit longer to learn to hold smaller bits of food. It is good to carry on offering pieces of food that are long enough to grip with the palm of the hand so they can bring it up to their mouth. HELP! � my baby is gagging during a meal It is normal for babies to gag when food is being introduced. The most important thing to remember is this is all new to your baby � some babies take longer than others to get the hang of it. If you are finding any aspect of introducing food difficult or your little one is showing signs of not wanting to eat at all � don't suffer in silence � we are here to help. Talk to you little one's health care team and speech and language therapist about how you and your baby can be supported. Food and feeding advice Stage 1: Around 6 months Introduce dairy, eggs, ground nuts meat, chicken, fish, wheat and soy Stage 2: Around 8 �10 months Encourage finger foods Stage 3 & 4: Around 10 months Encourage family foods and self feeding � Continue on breast milk or nutrient energy dense feed (16�18oz) � Continue with vegetables and fruit � place 1 or 2 food pieces on the highchair table � Continue with yoghurt/cheese � Main meals should include protein e.g. chicken, fish, beans, lentils, meat along with veggies and start e.g. potato, rice, pasta � If you are using ready to use baby food, add 1 teaspoon of smooth nut butter to each meal including porridge at breakfast Type of food to offer If you are making food at home, try some of our recipes in this booklet. � Continue on breast milk, usual formula milk or a nutrient energy dense feed formula (20 �22oz per day) � Offer 1 new fruit, vegetable or starchy food per day � First, offer baby rice, baby cereal (these have extra vitamins and minerals), cooked fruits or vegetables � Move on to foods such as milk, egg, nuts, chicken, turkey, lamb, beef, fish, wheat and pulses � After a few weeks every meal can have a carbohydrate, veg/fruit and a protein portion � If you are using ready-made baby meals add ��1 teaspoons of smooth nut butter to each meal including porridge at breakfast � Start with 1�2 ice cube amounts of food per meal. � Offer 1 meal per day then over 1 � 2 weeks increase to 3 meals per day. � At this stage of weaning, new tastes are more important than the portion size � Know when your little one has had enough e.g. turning his/her head away, closing his/her mouth � From around 7 months give soft lumps and finger foods put out on highchair table at same time as other food � Mealtimes should last for up to 15 minutes � When your baby can sit, introduce a high chair and make sure they are well supported in the highchair � Provide a spoon to play with and encourage playing with food � getting as messy as possible! � Continue on breast milk or nutrient energy dense feed formula (18�20oz) � Main meals should include protein e.g. chicken, fish, beans, lentils, meat along with veggies and start e.g. potato, rice, pasta � If you are using readymade baby meals add 1 � 2 teaspoons of smooth nut butter to each meal including porridge at breakfast � Try some of our recipe ideas from page 20 Portions � Soft lumpy meals (bigger lumps) � Know when your little one has had enough e.g. turning his/ her head away, closing his/ her mouth � Mealtimes should last for up to 15 minutes � Small pieces and bigger lumps � Promote finger foods � Know when your little one has had enough e.g. turning his/ her head away, closing his/her mouth � Mealtimes should last for up to 20 minutes Mealtimes � Should sit in a high chair � Provide a spoon to play with � Let your little one touch or play with food � Should sit in a high chair � Let your little one touch or play with food � Encourage self feeding * Suggested feeding times: 8-9 am, 11-1 pm, 4-5pm with milk in between (this is just a guideline) 10 11 Weaning advice: For babies needing to make the most of each meal Stages 1 Weaning advice: For babies needing to make the most of each meal Texture � Your little one's therapist may suggest a particular thickness of pur�e � Smooth pur�e can be either: - Thin pur�e runs easily off a spoon - Standard pur�e drops easily off a spoon - Thick pur�e can be eaten with a spoon � The thickness of a pur�e is changed by heat e.g. as food cools it can become thicker � Other foods such as cereals may need extra liquid or extra time for the milk to soak in � At this stage the lumps should be small and soft � When you are moving onto this texture there should only be a small amount of lumps � Blend the food stopping just before it is a smooth pur�e � take out a teaspoon of very well mashed food and put to one side� carry on blending then add the coarser texture back in � If your little one still finds this texture difficult � try half a teaspoon next time � Gradually increase the texture every 2 � 3 days unless your therapist advises otherwise � Fork mash needs some preparation in the mouth before swallowing � Avoid offering foods that have a mix of textures e.g. lumps floating in liquid such as cereal in milk What does it look like � Foods in this stage are very smooth and have no lumps � This is usually the first stage of foods that are tried � These foods need to blended or sieved for a very smooth texture Feeding skills � Smooth pur�es can be swallowed easily � No chewing is needed � Pur�e can be managed by sucking and swallowing � A standard pur�e that drops easily off a spoon is the easiest for little ones starting out to eat Stages Finger foods What does it look like � From around 7 months start to offer finger foods put a variety of different foods out on highchair table at same time as other puree foods � To begin with most food will end up on the floor � To begin with, the best types of foods to start off with are ones that dissolve easily e.g. sweetcorn puffs � Dissolving foods melt evenly in the mouth without leaving lumps e.g. carrot puffs � These types of food help with chewing skills as your little one needs enough skill to be able to hold the food in the mouth until it melts � Other good finger foods to then move onto are steamed, such as well cooked carrots sticks, banana, avocado, soft pear, soft flaky fish, toast finger, pasta shells � Some types of food are a choking hazard and should be avoided in babies and young children � This list may not included everything � so it is important that you sit with your little one at each meal & snack time � Young children should be encouraged to sit down and eat rather than run around Feeding skills � Always try the food yourself to check it dissolves easily before giving it to your little one � Foods that dissolve should initially be placed at the side of the mouth where their back teeth will come to encourage tongue movement � With practice your little one may be able to bite pieces off (bite-anddissolve) Texture � Always sit with your little one when they are eating any food � If able offer bite and dissolve foods e.g. vegetable flavoured puffs between meals � Move on to soft cooked vegetables, small pasta shells and soft fruit. � It is sometimes useful to offer these foods as in between meals snacks, so you are your little one can enjoy them exploring new foods and textures together 2 � When your little one is ready to move onto stage 2 foods, start by offering a thicker smooth stage 1 pur�e � Foods in this stage are still blended but to a coarse pur�e with a thick sauce � There will also be small moist, soft lumps and � the size of a 5p piece � In this stage flavour combinations are more complex and have a slightly stronger taste, e.g. cottage pie � In this stage your little one will be developing their feeding skills further learning to use their lips and tongues more for eating � Some little ones take a while to adapt to a change in texture � this is normal as not every baby develops at the same pace � Try to make very small changes of one thing at a time � Some foods may still need to be smooth pur�e and others mashed e.g. vegetables can be a thick mash, but meat may still need to be a smooth pur�e � Lumps should be moist and soft � Lumps should not be bigger than a 5p piece and they should be soft Choking hazards 3 � Foods in this stage can be well fork mashed and have less sauce � Babies often enjoy quite stronger tastes e.g. mild lamb curry and new combinations e.g. sweet and savoury chicken � Foods are forked mashed with some bite size pieces that older babies can pick up as finger foods � Raw vegetables are often hard � so offer soft cooked sticks e.g. carrot, courgette and celery � Hard pieces of raw fruit such as apple and pear should not be given � Avoid slippery foods such as pieces of canned fruit � cut them up into small pieces or mashed e.g. sweet corn kernels; � All finger foods should be cut in short thin sticks e.g. lengthways rather than then being round in shape, as this reduces the risk of choking - Mini sausages/mini scotch egg balls - Cut whole grapes, berries, cherries, melon balls, cherry/plum tomatoes lengthways into quarters - Cut orange/satsuma segments into quarters � take the pips out and remove any pith - Chunks of fish flaked should be checked for bones 4 � Foods at this stage can have tender pieces: soft cooked pieces e.g. 10p piece size in thick sauce � Sometimes when little ones are not well, they go back a couple of stages in terms of textures and feeding � this is normal so try not worry * Suggested feeding times: 8-9 am, 11-1 pm, 4-5pm with milk in between (this is just a guideline) * Suggested feeding times: 8-9 am, 11-1 pm, 4-5pm with milk in between (this is just a guideline) 12 13 Simple feeding plan for the first month: From around 6 months of age Stages NOTE: Simple week meal planner: From around 6 months of age Day MONDAY How much and when? All babies are different � some babies eat more than others at meal times, this is quite normal Examples � Purees should be very smooth Waking Baby's usual milk Breakfast Baby cereal with milk & � teaspoon smooth nut butter Baby cereal with milk & � teaspoon smooth nut butter Baby cereal with milk & � teaspoon smooth nut butter Baby cereal with milk & � teaspoon smooth nut butter Baby cereal with milk & � teaspoon smooth nut butter Baby cereal with milk & � teaspoon smooth nut butter Baby cereal with milk & � teaspoon smooth nut butter Mid morning Baby's usual milk Lunch Purple meal* Or Baby's usual milk Purple meal* Or Baby's usual milk Purple meal* Or Baby's usual milk Purple meal* Or Baby's usual milk Purple meal* Or Baby's usual milk Purple meal* Or Baby's usual milk Purple meal* Or Baby's usual milk Evening meal Meat, chicken or fish based ready prepared baby food & � � 1 teaspoon smooth nut butter Fruit pot Meat, chicken or fish based ready prepared baby food & � � 1 teaspoon smooth nut butter Yogurt Meat, chicken or fish based ready prepared baby food & � � 1 teaspoon smooth nut butter Oat based pudding Meat, chicken or fish based ready prepared baby food & � � 1 teaspoon smooth nut butter Fruit pot Meat, chicken or fish based ready prepared baby food & � � 1 teaspoon smooth nut butter Yogurt Meat, chicken or fish based ready prepared baby food & � � 1 teaspoon smooth nut butter Oat based pudding Meat, chicken or fish based ready prepared baby food & � � 1 teaspoon smooth nut butter Custard Evening milk Baby's usual milk TUESDAY WEEK 1 � Usual milk feeds plus small but increasing amounts of solids � Days 1 & 2 � In the middle of or after one milk feed, offer 1 small teaspoonful of solids � Days 3 & 4 � In the middle of or after one milk feed, offer 1 � 2 teaspoons of solids � Days 5 & 6 � After one milk feed, offer 2 � 4 teaspoons of solids � Day 7 � After one feed offer 2 � 5 teaspoons of solids � Usual milk feeds plus solids at one or two feeds a day � Breakfast � baby's usual milk plus 2 � 5 teaspoons of solids � Lunch or evening meal � baby's usual milk plus 2 � 5 teaspoons of solids � Usual milk feeds plus solids at two feeds a day � Breakfast � baby's usual milk plus 2 � 3 tablespoons of solids � Lunch or evening meal � baby's usual milk 2 � 3 tablespoons of solids � � � � Usual milk feeds plus solids at two or three feeds a day Breakfast � baby's usual milk plus 2 � 3 tablespoons of solids Lunch � baby's usual milk 2 � 3 tablespoons of solids Evening meal � baby's usual milk plus 2 � 3 tablespoons of solids � Baby first rice cereal � Baby first rice cereal with puree apple � Baby first rice cereal with puree carrots WEDNESDAY Baby's usual milk Baby's usual milk Baby's usual milk Baby's usual milk Baby's usual milk Baby's usual milk WEEK 2 � Baby first rice cereal with � teaspoon of smooth nut butter � Sweet potato & almond butter or peas, potato and mint THURSDAY Baby's usual milk Baby's usual milk Baby's usual milk FRIDAY WEEK 3 � Baby first rice cereal with � teaspoon of smooth nut butter � Peas and Carrots or Prunes, apricots and ground almonds as a butter � Baby first rice cereal with � teaspoon of smooth nut butter � Peas and Carrots or Prunes, apricots and ground almonds � Butternut and smooth peanut butter or peaches, sultanas and baby rice Baby's usual milk Baby's usual milk Baby's usual milk SATURDAY WEEK 4 Baby's usual milk Baby's usual milk Baby's usual milk SUNDAY Baby's usual milk Baby's usual milk Baby's usual milk * Suggested feeding times: 8-9 am, 11-1 pm, 4-5pm with milk in between (this is just a guideline) NOTES: 1. As your little one gets bigger rainbow meals can be used as side dishes. * for rainbow meals see recipes on page 28 2. Rainbow, growing up or ready prepared baby meals can be offered at lunch and evening meal * Suggested feeding times: 8-9 am, 11-1 pm, 4-5pm with milk in between (this is just a guideline) 14 15 Some general advice Recipes, foods to avoid, textures, safety and hygiene, storing, reheating, do's and don'ts Recipes The recipes below make 100g portions � Colours of the rainbow, fruit & veggies recipes make 100g portions of food, to begin with your little one may only manage 2 � 5 teaspoons at a meal, but as they get bigger they may eat 100g portions � Growing up recipes are between 200 � 260g servings and can be used for lunch and supper or as a single meal as your little one gets bigger � All of the recipes can be: - made in bigger batches, just scale up the amounts accordingly Textures All of the recipes can be adapted to the texture that suits your baby such as: � Stage 1 � 2 : Smooth purees are best made with a blender and can be either - Thin puree runs easily off a spoon - Standard puree drops easily off a spoon - Thick puree can be eaten with a spoon � Stage 3: Mashed foods usually blended - Thick puree with less sauce and small moist soft lumps around � the size of a 5p piece � Stage 4: Fork mashed are soft foods mashed down with a fork - Thick with small moist soft lumps around the size of a 5p � 10p piece Cool food as quickly as possible (ideally within 1 � 2 hours) and put it in the fridge or freezer. Food in the fridge should be eaten within 1 � 2 days. Frozen food should be thoroughly defrosted before reheating. The safest way to do this is to put frozen food in the fridge overnight or using the defrost setting on the microwave. Reheat food so it is really hot, but remember to let it cool down before you offer it to your baby. To cool food quickly, put it in an airtight container and hold it under a running cold tap, stopping to stir the contents from time to time, so it is cool all of the way through. DO'S Always wash your hands before preparing foods. Wash your baby's hands before feeding Wash all bowls, spoons and other utensils in hot soapy water or put on a hot wash in the dishwasher. Keep chopping boards and other utensils clean DON'TS Don't save and reuse food that your child has half eaten Avoid raw eggs � this includes uncooked cake mixture, homemade ice creams, mayonnaise or desserts that contain uncooked raw eggs. Always cook eggs until the yolks and whites are firm Avoid any shark, swordfish or marlin � this is because the levels of mercury in these fish can affect your baby's growing nervous system. You should also avoid giving raw shellfish to babies to reduce their risk of getting food poisoning Foods to avoid: � Salt � unless advised by your health care professional salt should not be added to your little one's food � Sugar � your little one doesn't need sugar added to any food � Honey � very occasionally honey contains a bacteria that produces toxins in your little one's intestines causing a serious illness called infant botulism. It is best not to give honey until your little one is over 1 year of age Keep utensils, chopping boards and surfaces clean. Keep any pets away from food or surfaces where food is prepared When reheating food from frozen, make sure it is hot all of the way through. If you are using a microwave, ensure you always stir it and check the temperature before feeding it to your baby. Cook all food thoroughly and cool it to a lukewarm temperature before giving it to your baby Keep cooked and raw meats away from each other in the fridge. Always wash your hands after touching raw meant Wash and peel fruit and vegetables, such as apples and carrots Safety & hygiene As a baby's immune system is still developing, bacteria in food can cause food poisoning. If you follow a few simple guidelines this will help protect your baby from germs. Don't give children food or drink whilst sitting on the potty Don't reheat cooked food more than once, as this increases the risk of food poisoning 16 17 Shopping list For the recipes you can buy fresh, frozen or tinned fruit and vegetables. All of these ingredients are available in budget as well as other supermarkets. Fr ui t & Ve gg ies � Frozen pe as ixe d pe pp ers � Frozen /f re sh m rn � Frozen swee t co rrot s � Frozen /f re sh ca sh � Bu tter nu t sq ua to � Swee t po ta � Ka le � Co urge tte � Swede � Pa rs ni ps Nut bu tters (n o adde d suga r va rie tie s) � Smoo th pe an ut bu tter � Smoo th ca sh ew bu tter � Smoo th almon d bu tter Pu ls es & grai ns � Ch ic kp ea, be an or gram flo ur � Ti nned ch ic kp ea s � Le nt ils � gree n an d re d � Grou nd almon ds � Ba by rice /c er ea l (s tage 1) � (n ot orga nic) � Q ui no a Oi ls � Co co nu t crea m � Ol ive oi l Fi sh & meat � Whi te or oi ly fish � Lam b � Be ef � Ch ic ke n � Po tato � Ba na na � Av oc ado spbe rr ies � Frozen /f re sh ra ue be rr ies � Frozen /f re sh bl ango � Frozen /f re sh m in ju ice � Ti nned pe ache s ju ice � Ti nned pr unes in ric ot s � Re ad y to eat ap � Su lta na s He rb s & sp ice s in t � Frozen /f re sh m ri an de r � Frozen /f re sh co nger � Frozen /f re sh gi ic � Grou nd tu rmer on � Grou nd cin nam 18 19 RECIPES Veggies � Sweet potato & cashew butter � Peas, potatoes & mint � Butternut squash, peanut butter & cinnamon � Peas & carrots Fruits � Prunes, apricots & ground almonds � Peaches, sultanas & baby rice � Mango & almond butter � Raspberry, banana & almonds Colours of the rainbow � Purple � Plum, aubergine & blueberry � Red � Beetroot, apple, red pepper & cashew butter � Orange � Sweet potato, butternut, carrot & cinnamon � Yellow � Mango, yellow courgette, sweet corn & turmeric � Green � Pea, kale, pear & avocado � White � Apple, cauliflower & celeriac Growing up � Pollock, carrots, kale, butternut squash & potato � Avocado, apple, lentil, broccoli, courgette & mint � Beef & prunes with mashed potato � Aromatic chicken & rice � Mauritian lamb with lentils & rice Family favourites � Fish fingers & sweet potato chips � Bobotie � Pasta bolognaise � 1st Birthday cake 20 21 VEGGIES: Sweet potato & cashew butter Ingredients � 90g sweet potato � 10g smooth cashew butter (or other smooth nut butter) Peas, potatoes & mint Ingredients � � � � 20g frozen garden peas 70g potato 10ml (2 teaspoons coconut cream) 2 � 3 mint leaves or 1 teaspoon frozen chopped mint Butternut squash, peanut butter & cinnamon Ingredients � 85g frozen or fresh butternut squash � 10g (2 level tablespoon) smooth peanut butter � 5ml (1 teaspoon) coconut cream � pinch of ground cinnamon Peas & carrots Ingredients � 30g frozen or fresh peas � 60g frozen or fresh carrots � 5g (1 teaspoon) smooth peanut butter Method � Peel the sweet potato and place in pan of unsalted cold water � Bring to the boil and cook until tender � Using a stick blender puree until smooth � Add in 20g or 2 tablespoons of smooth cashew butter � Using the stick blender to mix well � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Method � Place the carrots in a pan of boiling hot water, bring to the boil and cook until tender � Drain the carrots and place in a bowl � Cook peas in hot water for 2 minutes, drain and mash the peas through a sieve to get rid of the skins � Add the peas, carrots and smooth peanut butter together � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Method � Peel the potatoes and place in pan of unsalted cold water � Bring to the boil and cook until tender � Drain the potatoes and leave to one side � Cook peas in hot water for 2 minutes, drain and mash the peas through a sieve to get rid of the skins � Add the pea pulp to the potatoes and using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Method � Place the chopped butternut and a pinch of cinnamon in a pan of boiling hot water, bring to the boil and take off the heat � Using a stick blender puree until smooth � Add in 10g of ground almonds or 1 level tablespoon of smooth peanut or other nut butter along with 1 teaspoon of coconut cream � Use the stick blender and mix well � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Nutrition content per 100g 164 kcal / 3.7g protein / 5.5g fat / 26.2g carbohydrate / 9% protein energy ratio Nutrition content per 100g 104 kcal / 3g protein / 3.8g fat / 15g carbohydrate / 11.5% protein energy ratio Nutrition content per 100g 105 kcal / 3.3g protein / 7g fat / 8g carbohydrate / 12.5% protein energy ratio Nutrition content per 100g 105 kcal / 3.3g protein / 7g fat / 8g carbohydrate / 12.5% protein energy ratio 22 23 FRUIT: Prunes, apricots & ground almonds Ingredients � 75g tinned prunes in juice � 15g ready to eat apricots � 10g ground almonds Peaches, sultanas & baby rice Ingredients � 75g tinned peaches in juice � 15g sultanas � 20g baby rice Mango & almond butter Ingredients � 85g fresh mango � 15g (3 levels teaspoons) almond butter Raspberry, banana & almonds Ingredients � 40g fresh or frozen raspberries � 45g banana � 15g ground almonds Method � Place the tinned prunes and ready to eat apricots (approximately 4) with the prune juice in a pan and simmer on a low heat for 5 minutes or until the fruit it soft � Add in 10g or 1 tablespoon of ground almonds � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Method � Place the tinned peaches and sultanas with the juice in a pan and simmer on a low heat for 5 minutes � Add in 20g or 4 tablespoons of baby rice � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Method � Peel and chop the fresh mango into chunks � Place in a bowl along with 15g smooth almond butter (3 level teaspoons) � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Method � Place the raspberries in a pan, adding 20 ml of water � bring to a boil and then simmer for 2 � 3 minutes until cooked � Pour the raspberries into a bowl along with the banana and ground almonds � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays 1 � 2 cubes can be added to your little one's usual breakfast cereal Nutrition content per 100g 132 kcal / 3g protein / 6g fat / 13g carbohydrate / 9% protein energy ratio Nutrition content per 100g 190 kcal / 4.1g protein / 1.5g fat / 42.6g carbohydrate / 8.6% protein energy ratio Nutrition content per 100g 120 kcal / 3.4g protein / 7g fat / 10g carbohydrate / 11% protein energy ratio Nutrition content per 100g 146 kcal / 4.2g protein / 8g fat / 13g carbohydrate / 11.5% protein energy ratio 24 25 COLOURS OF THE RAINBOW COLOURS OF THE RAINBOW: PURPLE RED ORANGE Plum, aubergine & blueberry Ingredients � � � � 40g plums canned in syrup 30g aubergine pulp (without the skin) 10g blueberries 20g chickpea flour or baby cereal Beetroot, apple, red pepper & cashew butter Ingredients � � � � � 30g beetroot 30g apple 25g red bell pepper 15g (3 teaspoons) cashew butter 20ml water Sweet potato, butternut, carrot & cinnamon Ingredients � � � � � � 30g sweet potato 30g butternut squash 25g carrots 15g (3 teaspoons) peanut butter pinch of cinnamon water Method � Peel and chop the aubergine into chunks, sprinkle with salt and leave for 10 minutes, before washing thoroughly under cold running water � Place aubergine chunks, plums and syrup, blueberries and chickpea flour in a pan � Simmer on a low heat until the aubergine is soft � add your little one's usual infant formula or breast milk as required � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Method � Peel and chop the beetroot into chunks � Dice the red pepper and peeled apple � Place all the beetroot, apple and red bell pepper into a pan, add in 50ml of water � Simmer on a low heat until the mixture is soft, drain off any excess water � Add in the cashew butter � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Method � Place all the sweet potato, butternut, carrot and a pinch of cinnamon into a pan cover with cold water and bring to the boil � Simmer on a low heat until the mixture is soft, drain off the excess water � Add in the peanut butter � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Nutrition content per 100g 94 kcal / 4.4g protein / 1.2g fat / 17.5g carbohydrate / 18.7% protein energy ratio Nutrition content per 100g 128 kcal / 4.3g protein / 9g fat / 9g carbohydrate / 13% protein energy ratio Nutrition content per 100g 143 kcal / 4.3g protein / 9g fat / 13g carbohydrate / 12% protein energy ratio 28 COLOURS OF THE RAINBOW: YELLOW GREEN WHITE Mango, yellow courgette, sweet corn & turmeric Ingredients � � � � � � 30g mango 25g yellow courgette (or green with no skin) 35g sweet corn 10g chickpea flour or baby cereal pinch of turmeric water � 50ml Pea, kale, pear & avocado Ingredients � � � � � 30g frozen garden peas 20g pear 20g kale 30g avocado water � 50ml Apple, cauliflower & celeriac Ingredients � � � � � � 25g apple 20g cauliflower 20g celeriac 20g chickpeas 5ml olive oil water � 50ml Method � Peel and chop the pear � Chop the kale into ribbons � Add the kale and pear into a pan with 50ml water � Simmer on a low heat until the mixture is soft, add in the peas and cook for a further 2 � 3 minutes � Take off the heat and add in the mashed avocado � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Method � Peel and chop the apple and celeriac � Break the cauliflower into florets � Add all of the ingredients, including the olive oil into a pan with 50ml water � Simmer on a low heat until the mixture is soft � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Method � Peel and chop the mango � Chop the yellow courgette or peeled green courgette if yellow are not available � Add all of the vegetables, chickpea flour, pinch of turmeric and 50ml water into a pan � Simmer on a low heat until the mixture is soft, drain off the excess water � Using a stick blender puree until smooth � If the puree is a little thick add a small amount of your little one's usual infant formula or breast milk � Portion into ice cube trays Nutrition content per 100g 107 kcal / 3.8g protein / 1.8g fat / 18.9g carbohydrate / 19% protein energy ratio Nutrition content per 100g 93 kcal / 3g protein / 6.6g fat / 5.6g carbohydrate / 13% protein energy ratio Nutrition content per 100g 89 kcal / 2.4g protein / 6g fat / 7g carbohydrate / 10.7% protein energy ratio 30 GROWING UP: Pollock, carrots, kale, butternut squash & potato Ingredients � � � � � � 15g white fish* 30g carrots 60g kale 35g butternut squash 60g potato 1 teaspoon coriander Avocado, apple, lentil, broccoli, courgette & mint Ingredients � � � � � 50g avocado 30g apple 20g red lentils (cooked) 30g broccoli 25g courgette � 25g rice (makes 100g cooked rice) � 50ml water � lemon juice � few sprigs of mint Method � Chop the carrots, kale and fish � Add the carrots, butternut squash, potato, fish, olive oil and coriander into a pan � Simmer on a low heat until the mixture is soft, add in the kale and cook for a further 2 � 3 minutes � Before mashing the mixture take out a couple of pieces of carrot and fish to be used as finger foods during the meal � Using a stick blender or fork mash the rest until soft lumps remain � If the meal is a little thick add a small amount of your little one's usual infant formula or breast milk Method � Cook the rice and lentils in unsalted water until tender � Cut the courgette and broccoli into small pieces, steam over the cooking rice � In the meantime grate the apples and cube the avocado, sprinkle with a little lemon juice to stop the mixture going brown � Wash the mint leaves and finely chop � Keep some grains of rice, lentils, vegetable and fruit mixture to one side � Mash the rest of the rice and lentils with a fork, then add in the courgette, broccoli, grated apple and avocado until soft lumps remain � If the meal is a little thick add a small amount of your little one's usual infant formula or breast milk From around 7 months of age introduce finger foods, take a few pieces of carrot and fish from the mixture before you puree it. Offer as finger foods at the same time as serving the meal. This way your little one gets used to see what different food looks like. Nutrition content per 100g 135 kcal / 5.8g protein / 6.1g fat / 15g carbohydrate / 17% protein energy ratio Nutrition content per 100g 278 kcal / 6.8g protein / 11.4g fat / 40g carbohydrate / 9.7% protein energy ratio 32 *For fish always check for bones. 33 GROWING UP: Beef & prunes with mashed potato Ingredients � � � � � 20g mince beef 10g onions 80g butternut 35g carrots 20g prunes (2) � � � � � 100g potato 100ml water 5ml olive oil pinch of ginger pinch of turmeric Aromatic chicken & rice Ingredients � � � � � � 20g chicken breast 10g onion 30g mango 80g sweet potato 30g spinach 15g rice (60g when cooked) � � � � � � 100ml water 5ml olive oil 10ml coconut cream pinch of coriander pinch of ginger pinch of turmeric Mauritian lamb with lentils & rice Ingredients � � � � � 20g lamb mince 10g apricots (2) 10g green lentils 80g carrots 30g kale � 75g macaroni or small shaped pasta � 100ml water � 10ml coconut cream � pinch of cinnamon � pinch of turmeric Method � Braise the mince beef and onions in the oil, add in the pinch of turmeric and ginger and cook on a low heat until the onions are soft � Chop the butternut squash, carrots and prunes into small cubes, then add to the beef mixture with an additional 100ml of water cook on a low heat until all of the ingredients are soft and the liquid is reduced � In a separate
Url: /Media/UHS-website-2019/Docs/Services/Child-health/DietaryAdvice/Recipe-book-For-babies-who-need-to-make-the-most-of-every-mouthful.pdf

Suppressing your breast milk supply after giving birth - patient information

Description: This factsheet explains what lactation suppression (the process of drying up breast milk) involves and includes some helpful tips on coping
Url: /Media/UHS-website-2019/Patientinformation/Pregnancyandbirth/Suppressing-your-breast-milk-supply-after-giving-birth-2907-PIL.pdf

Your child's medication: Binimetinib - patient information

Description: This factsheet explains what binimetinib is, how your child should take the medication and what the possible side effects are.
Url: /Media/UHS-website-2019/Patientinformation/Childhealth/Your-childs-medication-Binimetinib-3949-PIL.pdf

Blepharitis - patient information

Description: This factsheet explains what blepharitis is and how it is treated.
Url: /Media/UHS-website-2019/Patientinformation/Eyes/Blepharitis-1919-PIL.pdf

Bowel preparation using KleanPrep (afternoon procedure) - patient information

Description: This factsheet explains how to use KleanPrep bowel preparation before your colonoscopy or flexible sigmoidoscopy.
Url: /Media/UHS-website-2019/Patientinformation/Endoscopy/Bowel-preparation-using-KleanPrep-afternoon-procedure-1976-PIL.pdf

Bowel preparation using KleanPrep (morning procedure) - patient information

Description: This factsheet explains how to use KleanPrep bowel preparation before your colonoscopy or flexible sigmoidoscopy.
Url: /Media/UHS-website-2019/Patientinformation/Endoscopy/Bowel-preparation-using-KleanPrep-morning-procedure-1975-PIL.pdf

Recipe book - For toddlers who need to make the most of every mouthful

Description: RECIPE BOOK For toddlers who need to get the most out of every mouthful Contents 04 Acknowledgement
Url: /Media/UHS-website-2019/Docs/Services/Child-health/DietaryAdvice/Recipe-book-For-toddlers-who-need-to-make-the-most-of-every-mouthful.pdf

Your non-invasive ventilation (NIV) device: A40 Pro - patient information

Description: This factsheet explains how to use and care for your A40 Pro non-invasive ventilation (NIV) device safely at home.
Url: /Media/UHS-website-2019/Patientinformation/Respiratory/Your-non-invasive-ventilation-NIV-device-A40-Pro-3631-PIL.pdf

Your non-invasive ventilation (NIV) device: Lumis 150 - patient information

Description: This factsheet explains how to use and care for your Lumis 150 non-invasive ventilation (NIV) device safely at home.
Url: /Media/UHS-website-2019/Patientinformation/Respiratory/Your-non-invasive-ventilation-NIV-device-Lumis-150-3630-PIL.pdf

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Recipe book - For babies who need to make the most of every mouthful

Suppressing your breast milk supply after giving birth - patient information

Your child's medication: Binimetinib - patient information

Blepharitis - patient information

Bowel preparation using KleanPrep (afternoon procedure) - patient information

Bowel preparation using KleanPrep (morning procedure) - patient information

Recipe book - For toddlers who need to make the most of every mouthful

Your non-invasive ventilation (NIV) device: A40 Pro - patient information

Your non-invasive ventilation (NIV) device: Lumis 150 - patient information

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