With people preparing for isolation and stocking up on food, our supermarket shelves are often being left empty and your normal go to ingredients are being snapped up as soon as the doors to the supermarket open. So we wanted to show you there is more potential in your store cupboard products than you think there is.
There are still yummy meals to be made for your little one from basic food essentials and store cupboard staples that can commonly be found in most households. We did a little research to bring you the yummiest store cupboard weaning recipes which transform every day simple foods in to yummy gourmet meals your little one will love.
Lentil & sweet potato purée
Heat the butter in a saucepan and cook for 1 min. Stir in the lentils and sweet potatoes, then pour in enough water to just cover.
Bring to the boil, then cover and simmer for 15 mins or until the lentils and sweet potatoes are tender.
Drain, then mash together. Stir through the yogurt, if using.
Parsnip, spinach & sweet potato purée
Melt butter in a pan, add parsnip, sweet potato and apple. Cook for 2-3 minutes then add the stock or water.
Bring to the boil, then reduce the heat, cover and simmer gently for 15 mins until tender.
Add the spinach and simmer for 2 minutes. Puree in a blender until smooth.
Avocado & peas with mashed potato
Cook the potatoes in boiling water for 10 minutes, or until soft. Then drain and add the milk to mash.
Cook the peas in boiling water for 3 minutes, then drain. Tip into a separate bowl and leave to cool.
Add avocado to the bowl of peas, along with the mash potato and mash together.
Baby Led Weaning Recipes
Tuna & Sweetcorn Fishcakes
Boil the potatoes for 12-15 minutes until tender. Drain and return to warm pan and leave to steam dry.
Add the sweetcorn and butter to a small saucepan, blend into a coarse paste using a hand blender. Add to the potatoes and mash together.
Tip the flour onto a plate. Dust your hands with a little flour and by hand divide the mixture into 8 equal portions into a fishcake shape. Dip the fishcakes one at a time into the flour to give it a light dusting.
Pour a little oil into a frying pan to thinly coat the bottom. Place the fishcakes in the pan and cook until golden brown. Drain on kitchen paper and serve.
Crack the egg into a mixing bowl and beat. Heat oil in a frying pan, add the onions and pepper and cook until soft.
Pour the egg into the frying pan and quickly mix everything together. Then leave to cook until the egg is set and the base is golden, about 2-3mins.
Allow to cool a little then cut into finger sized slices.
Sweet potato & red pepper stew
Cook the sweet potato in boiling water for 15mins and drain.
Heat oil in a frying pan, add the onion and fry until soft. Add the carrot and pepper, then cook for another 5 mins.
Pour in the tomatoes and ½ tins worth of water, then pop the lid on for 25 minutes until the vegetables are soft.
Add the sweet potato and peas then cook for another minute until warm through.
All to cool then chop or mash to the desired consistency. Serve with a spoon or with cut up vegetables or rice cakes.
Preheat the oven to 180c Fan. 400F. Boil the potatoes for 15 minutes. Drain and leave to cool.
Beat the eggs and milk together in a bowl. Add the potatoes, red pepper, peas, cheddar cheese, tomatoes together and mix. Spoon the mixture into 8 muffin tin holes. Bake for 20mins until well risen and golden brown.
Leave to cool slightly, then remove from the tray to cool completely. They are ready to be served!
So there you have it, some super easy recipes all made from ingredients you can commonly find in your cupboards. Humble ingredients making yummy meals!