Green Veggie Mash

Ingredients:
1 small onion, peeled and chopped
15 g unsalted butter
250 g potatoes or sweet potato, peeled and diced
375 ml unsalted veggie stock or water
50 g broccoli florets
50 g frozen peas

Procedure:
1. Saute onion in the butter until softened about 3 minutes.
2. Add the potato, pour over the stock, cover and bring to a boil and then cook for 10 minutes.
3. Add the broccoli florets and cook for 3 minutes. Then add the peas  and cook for further 3 minutes.
4. It's a good idea to puree in a blender to get rid of the husks from the peas and also pureeing potato breaks down the natural starches and makes it sticky. 

Chicken Casserole

Ingredients:
1 whole onion, finely chopped
2 tsps olive oil
400 g chicken breast, diced
300 g carrots, peeled and chopped
300 g potatoes, peeled and chopped
500 ml chicken stock

Procedure:
1. Fry the onion in the oil until  soft then add the chicken and brown.
2. Transfer to a casserole dish and pour over the stock, adding the carrots and potatoes.
3. Cook in the oven at 180 degrees Celsius for an hour or until the chicken is cooked throughly.
4. Puree or chop and then serve. 

Plum Chicken

Ingredients:
3 plums, peeled, pitted and diced
1 chicken breast, diced
1 cup water

Procedure>
1. Put the chicken, plum and water into a saucepan.
2. Bring to a boil and then simmer until the chicken is fully cooked.

Blueberry (or Cranberries) Sauce

Ingredients:
1 apple, peeled, cored and diced
2 handfuls of fresh blueberries (or cranberries)
2 plums, peeled, pitted and diced
1 cup water
1 tsp vanilla

Procedure:
1. Put all fruits, water and vanilla to a medium saucepan.
2. Bring it to a boil over medium-high heat.
3. Turn to simmer and check frequently so as not to run out water.
4. Add more water if needed and simmer for approximately 20 minutes or until all fruits are soft and tender and the blueberries (or cranberries) have popped.
5. Allow to cool and then blend or puree as needed for your baby's preferences. Add cereals, yogurt or even drizzle sauce over puree or meat dices.

Quick Banoffee Pie

Ingredients:
250 g digestive biscuit, crushed
100 g butter, melted
1 can (397g) caramel
2-4 bananas, sliced
300 ml whipping cream, whipped
grated chocolate, toppings

Procedure:
1. Mix together the biscuit crumbs and melted butter. Press together into the base of tin or foil plate. Chill for 10 minutes.
2. Spread the caramel over base.
3. Top the caramel with sliced bananas, whipped cream and grated chocolate.
4. Chill until ready to serve.

Salmon with Sweet Potato and Courgette

Ingredients:
100 g courgette, chopped
200 g sweet potato, peeled & diced
100 g salmon or white fish fillet
1/2 tsp fresh herbs (optional)

Procedure:
1. Steam the fish and vegetables until cooked right through and veggies are tender.
2. Blend the vegetables, fish and herbs to the desired consistency adding some water or baby milk, if needed.

Poached Salmon

Ingredients:
2 cups vegetable or fish stock
1 piece (5 oz) salmon fillet with skin

Procedure:
1. Put the stock in a medium-size saucepan and bring up to a simmer.
2. Add the salmon, flesh side down and cook at a very gentle simmer for 7 minutes.
3. Turn the salmon over and cook until the fish is opaque all the way through and breaks into large flakes when pressed with a fork about 2-3 minutes longer. (Thicker pieces of salmon may take a few more minutes.)
4. Transfer the salmon to a plate and let it cool slightly before peeling off the skin and scraping away and dark meat (this has a strong flavor that may be a bit much for babies). Break into large flakes to serve. 

Granola Bars

Ingredients:
2 1/2 cups oat meal
1/4 cup desiccated  coconut
2 tbsps brown sugar
1 cup of any of the following:
          toasted walnuts, peacans, almonds
          dried cherries, cranberries, tropical fruits, raisins
          peanuts, cashew nuts, pine nuts        
          chocolate chips
1/3 cup oil (I usually use olive oil)
1/3 cup honey
1 tsp vanilla extract

Procedure:
1. Pre-heat oven for 325 degrees Fahrenheit or 160 degrees Celsius.
2. In a large bowl, combine the oats, desiccated coconut and sugar.
3. Then add your preferred ingredients (or a little of everything).
4. In a separate smaller bowl, mix the wet ingredients (oil, honey and vanilla extract).
5. Combine the two mixture and then transfer to a 9x9 inch baking pan lined with parchment paper and grease with oil.
6. Press the mixture hard using the palm of your hand and then put it in the oven for 30 minutes.
7. Let it cool in the pan for 30 minutes, then transfer to a cooling rack.
8. Slice into bars or squares. Serve.

Fab and Fruity Squash

Ingredients:
1/2 cup cooked butternut squash, steamed
1/8 cup dried apricots
1/8 cup raisins
pinch of cinnamon (optional)
1 tbsp wheat germ

Procedure:
1. Half an hour before you start, soak the apricots and raisins in warm water or apple juice to soften them up.
2. Mash all the ingredients together or puree in a food processor.
3. Top with the wheat germ.

Easy Squash and Red Pepper Soup

Ingredients:
1/2 butternut squash, peeled & cut into chunks
2 medium bell peppers
2-3 cups chicken or vegetable stock

Procedure:
1. Pre-heat the oven to 190 degrees Celsius.
2. Remove the stem and seeds from the bell pepper and chop roughly.
3. Place the pepper and squash into a baking tray and roast for around half an hour until the squash is tender.
4. Blend until smooth then stir in enough stock to give the perfect consistency for your baby.
5. Warm throughout.

Fruity Pumpkin Puree

Ingredients:
1/2 cup pumpkin, peeled and diced
1 apple, peeled, cored and diced
1 ripe banana

Procedure:
1. Steam the pumpkin and apple cubes until tender or place in a saucepan just cover them with water and simmer until done. The pumpkin cubes will take a little longer than the apple, so start those off first.
2. Meanwhile, mash the banana.
3. Drain the pumpkin/apple mixture, if necessary and cool for 10 minutes.
4. Transfer to a blender and puree until smooth adding back a little of the cooking water, or a little formula/breastmilk if the texture is too thick.
5. Stir in the mash banana and serve warm.

Tip: You can freeze this, but the banana tend to discolor. Since the banana doesn't require cooking, you can freeze the pumpkin/apple mixture then add the banana freshly mash then serve.

Gourmet Butternut Squash Soup with Vanilla

Ingredients:
1/4 onion, chopped finely
little olive oil
1 cup butternut squash, peeled and diced
pinch of freshly ground black pepper
drop of vanilla extract

Procedure:
1. Saute the onion in the oil until tender.
2. Add the diced squash and the freshly ground black pepper. Saute for 10 minutes.
3. Just cover with hot water and bring to a boil.
4. Reduce the heat then simmer, covered for 10 minutes until the squash begins to soften.
5. Add the vanilla extract and simmer for a further 5-10 minutes.
6. Blend in a food processor and serve.

Rooty Sweetcorn Puree

Ingredients:
25 g unsalted butter
50 g onion, chopped
175 g carrots, peeled and diced
200 g potatoes, peeled and diced
250 ml vegetable stock or water
50 g tinned or frozen sweetcorn
1-2 tbsp milk

Procedure:
1. Melt the butter in a pan and sauté the onion for about a minute.
2. Add the carrots and sauté for 5 more minutes.
3. Tip in the potatoes, cover with the stock or water and cook over a medium heat for 15 minutes.
4. Add the sweetcorn and continue to cook for 5 minutes.
5. Puree through a blender and stir in milk to make the right consistency for your baby.

Starchy Broccoli Cheese

Ingredients:
300 g potatoes, peeled and diced
125 g carrots, peeled and diced
75 g broccoli florets
2 tbsps baby's milk
15 g unsalted butter
40 g cheddar cheese, grated

Procedure:
1. Put the potatoes and carrots into a saucepan, cover with boiling water and cook until tender (about 20 minutes).
2. Steam the broccoli for about 7 minutes until tender.
3. Alternatively add the broccoli to the potatoes and carrots after about 12 minutes.
4. Drain the potato and carrots and mask together with the broccoli, milk, butter and cheese.

Creamy Corn & Cauliflower

Ingredients:

2 cups corn, boiled or steamed

1 cauliflower (only florets), steamed

1 cup whole milk yogurt

pepper

Procedure:

1. Once veggies are cooked allow to cool then transfer to a blender and puree.

2. Add yogurt and pepper as you puree until you reach your desired consistency.

Berry-Nana Frozen Treat

1 Banana
11/2 cups (frozen) berries
1 cup plain yogurt
1/2 cup apple juice

Put all the ingredients in the blender and then blend. Serve chilled,

Salmon Surprise Puree

Ingredients:
200 g carrots, peeled, diced and steamed
125 g salmon fillet, skinned
60 ml orange juice, freshly squeezed
40 g cheddar cheese, grated
15 g unsalted butter
2 tbsp milk

Procedure:
1. Place the salmon in a suitable dish, pour over the orange juice and scatter over the cheese. Cover, leaving an air vent and microwave on a high for about 2 minutes or until the fish flakes easily with fork. Alternatively, cover with a foil and cook in 180 degrees for 20 minutes.
2. Mix with the carrots, butter and milk and puree in a blender together with the flaked fish and its sauce.

Tomato Sauce with Butternut Squash & Red Lentils

Ingredients:
1 tbsp olive oil
50 g inion, chopped
50 g carrots, chopped
15 g celery, chopped
30 g split red lentils
110 g butternut squash, peeled & diced
200 ml passata
200 ml water
40 g cheddar cheese, grated

Serve with (60 g) pasta

Procedure:
1. Heat the oil and sauté the onion and celery for 5 minutes.
2. Rinse the lentils and add to the pan.
3. Add the butternut squash and sauté for 1 minute.
4. Pour in the passata and water. Cover and cook over a low heat for about 30 minutes.
5. Remove from the heat and stir in the cheese until melted.
6. Puree in a blender and stir in the drained pasta.

***not suitable for freezing

Quick Tomato Sauce

Ingredients:
1 tbsp olive oil
1 shallot, diced
1 clove garlic, crushed
400 g tomatoes, deseeded and chopped
1 tsp light brown sugar
1 tbsp tomato ketchup
salt and pepper to season

Procedure:
1. Heat the oil in a large frying pan and sauté the shallot and garlic for 2 minutes stirring constantly.
2. Add the remaining ingredients and bring to a boil, squashing the tomatoes with the back of a wooden spoon.
3. Boil stirring frequently for 15 minutes at least until the sauce has thickened.
4. Season to taste with salt and pepper.

Sweet Pasta Sauce

Ingredients:
little olive oil
1 small onion, chopped
1 clove garlic, crushed
250 g sweet potato, peeled and chopped
150 g carrots, peeled and chopped
400 g tomatoes, chopped
600 ml vegetable stock or water
2 tbsps milk
55 g cheddar cheese, grated

Serve with pasta.

Procedure:
1. Heat the oil in a saucepan and sauté the onion for about 4 minutes.
2 Add the garlic and sauté for 1 more minute.
3. Put in the sweet potato and carrots, pour in the tomatoes and boiling vegetable stock or water.
4. Bring to a boil, stirring then cover the pan and simmer for about 30 minutes or until vegetables are tender.
5. Allow to cool, add milk then blend to puree and add the cheese.
6. Cook the pasta separately. Serve warm.

Risotto with Butternut Squash

Ingredients:
50 g onion, chopped
25 g unsalted butter
110 g basmati rice
450 ml boiling water
150 g butternut squash, peeled and diced
225 g ripe tomatoes, deseeded and chopped
50 g cheddar cheese, grated

Procedure:
1. Saute the onion in half the butter until softened.
2. Stir in the rice until well coated.
3. Pour over the boiling water, cover the pan with lid and cook for 8 minutes over a high heat.
4. Stir in the butternut squash, reduce heat and cook covered for about 12 minutes or until the water has been absorbed.
5. Meanwhile, melt the remaining butter in a small saucepan, add the tomatoes and sauté for 2-3 minutes.
6. Stir in the cheese until melted then stir the tomato and cheese mixture into the cooked rice.

Cheesy Pasta Sauce

Ingredients:
125 g carrots, peeled and diced
30 g butter
220 g tomatoes, deseeded and chopped
50 g cheddar cheese, grated

Serve with pasta of your choice

Procedure:
1. Steam the carrots for 15-20 minutes or until tender.
2. Warm the butter in a separate pan, add the tomatoes and sauté until mushy.
3. Remove from the heat and stir in the cheese until melted.
4. Mash or puree the carrots in a blender together with 3 tbsp of liquid from the bottom of the stemer and blend together the tomato and cheese mixture.
5. Stir in the cooked pasta.

Garlic Paste

Procedure:

1. Peel and then chop or blend the garlic.

2. Put in a glass jar and cover with olive oil, preferably.

3. Easy and ready to use for cooking.

Fruity Porridge

Ingredients:
1 apple, peeled, cored and chopped
1 pear, peeled, cored and chopped
5 ready to eat dried apricots, chopped
4 tbsps water
150 ml milk
15 g porridge oats (or 3 tbsps)

Procedure:
1. Put the fruits into a saucepan together with the water. Cvoer and cook for about 5 minutes until tender.
2. Meanwhile, put the milk and porridge oats in a small saucepan. Bring to a boil and then simmer, stirring occasionally for about 3 minutes.
3. Combine the fruit and the porridge mixture and blend together.

Baby Beef Stew

Ingredients:
1/2 cup beef, cubed and cooked
1 potato, peeled
1/4 cup shelled fresh or frozen peas
1 carrots, peeled
1 stalk celery
1/4 cup uncooked pasta
4 cups beef stock or water

Procedure:
1. Simmer the vegetables for 20 minutes or until softened.
2. Add the pasta and cook for 10 minutes or until soft.
3, Drain but save the water.
4. Mash or puree.

Chicken & Pasta

Ingredients:
1 chicken breast
10 baby carrots
1/4 cup celery (1 stalk), chopped
1/2 leek or onion, chopped
1 tsp parsley, chopped
1 cup pasta (stars), cooked

Procedure:
1. Place the chicken in a steamer pot over boiling water for 3 minutes.
2. Add the carrots, celery and leek/onions and continue to cook for another 5 minutes or until everything is fork tender and throughly cooked.
3. Place all the ingredients except the pasta in a food processor and puree. Add water from the pot, if needed.
4. Combine with pureed mixture to the pasta.
5. Cool and serve.

Chicken and Lentil Stew

Ingredients:
drizzle light olive oil
200 g chicken breast, cut into pieces
1 whole onion, finely chopped
2 cloves garlic, crushed
2 sticks celery, chopped
150 g puy lentils
200 g baby potato, peeled and cubed
1 liter chicken stock
1 tbsp thyme (fresh)
1/2 tsp terragon (dried)
1 squeezed lemon juice

Procedure:
1. Warm the oil in a large saucepan and add the chicken, cook for 5 minutes or until lightly brown. 2.Add the onion, garlic and celery and saute until they start to become translucent.
3. Add the lentils followed by the potatoes, stock, thyme and terragon.
4. Bring to a steady boil for 5 minutes before simmering on a low heat for 20 minutes.
5. Add the lemon juice at the end and stir through.
6. Chop or mash to desired texture.

Peppered Beans

Ingredients:
2 tbsps butter or olive oil
450 g green beans, chopped & cooked (steammed)
1 red pepper, sliced in strips
1 yellow/orange bell pepper, sliced in strips
1 small onion, halved & sliced
2 cloves garlic, minced
pinch of pepper

Good serve with Brown Rice

Procedure:
1. Warm olive oil/butter in a large skillet over medium-low heat.
2. Add cooked green beans, bell peppers, onion and garlic.
3. Saute slowly until bell peppers are tender about 8-10 minutes.
4. Add pepper to taste.
5. Serve chopped or pureed with brown Rice

Rooty-Greeny Veggie Mash

Ingredients:

small onion, chopped

15 g unsalted butter

250 g potato or sweet potato, peeled and diced

375 ml unsalted egetable stock or water

50 g broccoli florets

50 g frozen peas

Procedure:

1. Saute onion in the butter until softened about 5 minutes.

2. Add the potato, pour over the  stock, cover and bring to a boil and then cook for 10 minutes.

3. Add the broccoli florets and cook for 3 minutes then add the peas and cook further for 3 minutes.

4. It's a good idea to puree this in a baby food grinder to get rid of the husks from the peas and also pureeing potato in a blender breaks down the natural starches and makes its sticky.

**Unfortunately, my daughter attacked my recipe notes so I have to name this recipe myself.  I do not take credit for this recipe though, I found this online, just like most of the recipes I posted here.  

Fun & Fruity Broccoli Soup

Ingredients:

1 small onion, chopped

1 apple, peeled, cored and diced

little olive oil

2 cups vegetable stock

1 broccoli head, chopped

pinch of dried terragon

Procedure:

1. Saute the onion and apple in olive oil until tender.

2. Add the stock and bring to a boil.

3. Add the broccoli, lower the heat and simmer for 5 minutes.

4. Puree the mixture with the terragon and serve warm.

Creamy Broccoli Sauce

Ingredients:

1/4 cup natural yogurt

2 tbsps cheddar cheese, grated

1 tbsp parmesan cheese, grated

2 tbsp broccoli florets, cooked (steammed) & finely chopped or puree, if necessary

Serve with 1/2 cup pasta (any variety)

Procedure:

1. Mix the yogurt with the cheese in a small sauce pan and warm gently, stirring until the cheese has melted.

2. Stir in the cooked broccoli the pour the sauce over the cooked pasta and serve.

Cheesy Broccoli Soup

Ingredients:
1 tbsp onion, chopped
little olive oil
1 cup broccoli chopped & cooked (steammed)
1/8 cup natural yogurt
1 tbsp flour
1/2 cup chicken stock
1-2 tbsp cheddar cheese

Procedure:
1. Saute onion in a little olive oil until tender.
2. Puree the cooked broccoli with the onion.
3. In a saucepan, whisk together the yogurt and flour.
4. Add the stock, stirring continously and bring to a boil.
5. Lower the heat, add the cheese and broccoli/onion mixture and cook stirring well for a minute or until the mixture has thickened.

Creamy Broccoli Soup

Ingredients:
2 tsps olive oil
1 small onion, chopped
1 broccoli (10 oz)
1 1/2 cup chicken broth or water
1/4 tsp marjoran or oregano
pinch of cayenne pepper (optional)
1 cup milk

Procedure:
1. Heat the oil in a large skillet over medium heat.
2. Add onion and saute until tender.
3. Add broccoli, chicken broth, marjoran and  cayenne. Bring to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer until broccoli is tender.
5. Remove from heat and stir in milk.
6. Puree in a blender. Heat through to serve. 

Baby's Souffle of Spinach

Ingredients:
little olive oil
250-450 g spinach
1/3 cup ricottta or cottage cheese
2 eggs or 4 egg yolks
pinch of garlic and basil

Procedure:
1. Combine all ingredients and spoon into a lightly oiled (olive oil) balng dish or muffin tray.
2. Bake at 375 degrees F or 190 degrees C for 15 minutes or until golden and springy to touch.
3. You may wish to insert a toothpick to check what the insides are.

Lovely Lentils

Ingredients:
1/2 small onion, chopped
100 g carrot, chopped
15 g celery, chopped
1 tbsp olive oil
50 g split red lentils
200 g sweet potato, peeled and diced
400 ml vegetable or chicken stock or water

Procedure:
1. Saute the onion, carrot and celery in the olive oil for about 5 minutes or until soft.
2. Add the lemtils and sweet potato and pour over the stock or water.
3. Bring to a boil, turn down the heat and simmer covered for 20 minutes.
4. Puree in a blender.

Bolognese Sauce

Ingredients:

2 tbsps onion, diced

2 cloves garlic, chopped finely

1 tbsp olive oil

1 cup ground meat

1/4 tsp dried basil

1/4 tsp dried oregano

450 g (can) tomatoes, chopped

6 baby carrots, cut into thin coins

Serve with 1 cup pasta

Procedure:

1. In a wide skillet, heat oil over medium heat.

2. Saute onion for 3 minutes. Add garlic, meat and herbs.

3. Saute for 6 minutes or until meat is cooked.

4. Add the tomatoes and carrots. Bring to a boil, reduce to a simmer and cover for 10 minutes.

5. Continue to simmer until desired thickness of sauce.

6. Puree in a blender. Add water to reach desired consistency.

7. Cook pasta as per pack instructions.

8. Mix together and serve.

Yogurt with Mint Leaves

Ingredients:
1 cup yogurt
1 clove garlic
handful of mint leaves

Procedure:
Blend all the ingredients together and serve cold.

Chicken Dinner with Grapes

Ingredients:
1 chicken breast, skinless and boneless
3/4 cup chicken stock
10-15 pieces of white grapes, seedless and peeled
1 courgette, sliced and diced
1 small white potato, peeled and diced

Procedure:
1. Chop the chicken breast, combine with the other ingredients and place in a small sauce pan over a high heat.
2. Bring to a boil then lower the heat. Cook for 30 minutes until the potato is tender and the chicken is cooked through.
3. Puree in a blender, if necessary, adding a little stock to reach your desired consistency.

Chicken with Carrots and Apple

Ingredients:
1/2 tbsp olive oil
1/2 small onion, peeled and chopped
350 g carrots, peeled and diced
250 ml unsalted chicked stock or water with bay leaf
1 chicken breast (125g)
1 small apple, peeled, cored and chopped

Procedure:
1. Heat the olive oil in a saucepan and saute the onion until softened.
2. Add the carrots, pour over the chicken stock or water with bay leaf and bring to a boil. Remove the bay leaf, if necessary.
3. Reduce the heat then cover and cook for 10 minutes.
4. Add the chicken together with the chopped apple and continue to cook for 10 minutes.
5. Puree in a blender. Freeze the reminder.

Indian Mango Lassi (Smoothie)

Ingredients:
1 mango, peeled and cored
1/2 cup plain (organic) yogurt
1/4 cup (organic) milk
1/2 tbsp sugar (optional)
pinch of nutmeg/cinnamon

Procedure:
Put all the ingredients in the blender. Blend and serve cold. 

Fruity Chickpea Puree

Ingredients:

1 pear, cored and diced

1 tsp raisins

3 tbsps apple juice

1/4 chickpeas

pinch of cinnamon

Procedure:

1. Place the diced pear and raisins in a small saucepan and add the apple juice.

2. Bring to a boil then immediately reduce the heat and simmer gently for 2 minutes.

3. Add the chickpeas and cook for 3 minutes more until the pear are tender.

4. Allow to cool then transfer to a food processor.

5. Add the cinnamon the puree until smooth adding a little more apple juice, if necessary.

My Favorite Porridge

Ingredients:
150 ml milk
15 g porridge oats
6 dried apricots, chopped
1 large pear, peeled, cored and diced

Procedure:
1. Put the milk, porridge oats and apricots in a small saucepan, bring to a boil and then simmer, stirring occasionally for 3 minutes.
2. Puree together with the chopped pear using a hand-held blender.

Dhal

Ingredients:
little olive oil
1 small onion, chopped
1 clove garlic, crushed
1 tsp ginger, grated
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp cinnamon
2 cups water
1 small sweet potato
1/2 cup red lentils

Procedure:
1. Heat the oil in a medium saucepan and saute the onion for a few minutes. Add the garlic and the ginger and continue to saute for several minutes.
2. Add the remaining spices and cook for 5 more minutes.
3. Add 1 1/4 cups of water, stir and then add the sweet potato and lentils.
4. Bring to a boil then lower the heat and simmer for 20-30 minutes until the lentils are cooked. If your dhal looks too dry at any point, add more water.

Sweet Pepper Sauce

Ingrediets:
50 g leek, chopped
100 g courgette, chopped
100 g red pepper, chopped
350 g tomatoes, chopped
1 tsp parsley, chopped (optional) or
1/2 tsp mixed herbs (optional)
1 tbsp tomato puree

Serve with 30 g fresh well cooked rice and parmesan or cheese.

Procedure:
1. Steam the vvegetables for 15 minutes until tender.
2. Blend the vegetables to tha desired consistency and add the tomato puree.
**To reach the right consistency either add some tomato sauce to thicken or some water you use while steaming the veggies to make it thin.
3. Mix the cooked rice with 60ml sauce.
4. Serve sprinkled with a tablespoon of parmesan or other grated cheese.

Lentil Soup with Apricots

Ingredients:
little olive oil
1 small onion, diced
1 carrot, peeled & diced
1 tsp cumin
3 cups water
1 cup red lentils
1/2 cup dried apricots, chopped

Procedure:
1. Heat the oil and saute the onions and carrots for around 10 minutes until tender.
2. Add the cumin and stir thoroughly then reduce the heat to very low. Cover the vegetables and leave to sweat for 8-10 minutes.
3. Add the lentils and enough water to cover the mixture.
4. Bring to a boil then reduce the heat and simmer gently for 20-25 minutes until the lentils are cooked and the carrots are tender. You may add water during/while cooking.
5. Pour the mixture to a food processor and add the apricots along with the remaining water. Puree until smoooth. 

Sweet Cheesy Veggie

Ingredients:
10 g unsalted butter
5 cm (2 in) leek, sliced
1/2 small sweet potato, peeled and chopped
250 ml boiling water
2 good sized cauliflower florets, cut into pieces
30g cheddar cheese, grated

Procedure:
1. Heat the butter in a pan and add the leek.
2. Saute gently for about 3 minutes until soft.
3. Add the sweet potato and pour over the boiling water and cook for 5 minutes.
4. Add the cauliflower and cover and continue to cook for 5 minutes.
5. Whiz the vegetables in a blender together witj the grated cheese.

Steamed and Pureed Pears

Tasty Tofu Pasta Sauce

 Ingredients:
1/2 onion, diced
1 tbsp oil
1/2 green bell pepper, seeded and diced (I used the whole pepper)
3/4 cup tofu
3/4 cup tomato puree
1/2 tsp basil
1/2 tsp oregano







Procedure:
1. In a saucepan, saute the onion in the oil.
2. Once softened, add the green pepper and cook for 3 minutes.
3. Crumble the tofu into the saucepan and cook for 5 more minutes, stirring occasionally.
4. Drain any excess liquid then add the tomato puree, basil and oregano.