1. Choosing an avocado: you need a nice soft avocado. The best way is to gently squeeze the narrow end and it should yield slightly under your fingers. Most supermarkets sell them a bit under-ripe, so leave them on the counter for a few days before using. Don’t store in the fridge or they won’t ripen.
2. Cutting it open: Cut around the stone and pull the two sides apart. A few brown bits aren’t a problem, but not too many or the taste will be a bit bitter. To get the stone out you can pry it out with a spoon, or if you are confident bring a knife down hard onto the stone, then twist it out. Don’t hold it in your hand the first few times!
3. Run a spoon around the flesh, and either remove it and mash with a fork on your board, or do it in the skin as per the picture. If there are a few too many brown bits you can remove them and mash the rest.
4. Spread onto toast, and cut into fingers. Wholemeal bread is good for babies, but nothing grainy to start with as it’s harder for them to eat. I find toast better as my baby likes the crunch, and it holds together a bit better. Bread tends to get gummed into a mushy ball quite quickly.
Sometimes a blog post takes a long time, and requires a degree of imagination. This one didn’t – it was my real morning!
It reminded me of when I was a kid and we used to tease mum about the endless cups of cold tea that we would find around the house. Most of which were still completely full. But, I think I get it now – and in fact I’m pretty impressed she would get the tea made each time with 4 kids to look after. My morning below shows how hard it can be!
Age: 7 months plus Texture: crispy Ease of hold: good Serving: take out of packet and hand over. Or you can soften in milk to spoon feed. Extras: would be good for spreading fruit purees on Overall: quick easy sweet snack to feed your baby
This is a firm family favourite and easily adapted for little people. I start out cooking the mince and veg together and then separate out the baby portion so I can add more salty seasonings to the adult version. It is not necessarily a traditional recipe, but contains lots of lovely healthy veg.Age: 6 months plus if pureed Texture: easy for you to adapt depending on how much (if at all) you puree it Ease of hold: tough, will need cutlery or a high tolerance for mess! Serving: spoon feed or allow little fingers to pick up clumps Extras: a variety of veg can be hidden in this dish Overall: takes a bit of time to make, but will serve the family with plenty of baby portions left for the freezer Continue reading Simple shepherd’s pie with secret veg→
Weaning your baby is a major step for any parent. The difficulty of breast vs bottle seems to fade away when faced with the reality of a finding real food that is healthy, nutritious and that isn’t flatly rejected by your baby.
And that’s before you realise you now have to start bringing food with you everywhere. For those of us who breastfed this is a major revelation! It was much easier just to bring your boobs with you!
I had mixed feelings about weaning. After our massive failure to breastfeed, in some ways I was looking forward to it. Weaning puts everyone on an equal level – we all have to do it, and once babies are having solid food the breast or formula issue might seem less somehow. On the other hand, I had managed to try and stuff myself with just too much information from too many sources and somehow felt confused and stressed about the whole thing.
I felt that there was a Big Decision to make. A few, in fact. Do you wait until the government’s recommended age of 6 months? Do you do purees or baby led weaning? All organic and home made or is some ready made food ok? Suddenly, the more I thought about it the more confusing and stressful it felt. Continue reading Our weaning journey→