How to make apple, pear puree for baby?

do i peel an apple boil it in water, take it out and mush it up, do I add water, help! can someone please advise, thanks!
How to make apple, pear puree for baby?
peel and cut into smallish pieces, add a teaspoon of water only and slowly cook till it mashes down, you can then sieve to ensure there are no pips, skin or lumps left!! good for for not buying jars!!
Reply:REMEMBER - Consult your child's doctor before introducing any new foods to your baby. And always apply the four day rule when you introduce each different food. This will help you identify any food that may cause allergic reactions or digestive problems in your baby.



Take a dessert apple, or a ripe pear. Peel, core, then quarter the fruit. Slice very thinly, then simmer gently with about 1 tbsp of water, until soft. Apples and pears can be easily pureed by passing through a sieve. Pears tend to be very runny in texture once pureed. So after you have safely introduced then to your baby, they are best used in combination with another fruit ... or vegetable!
Reply:Conference Pear Puree The vitamin C in the pear will increase the iron absorption. The yoghurt in this recipe makes it a rich calcium source.



Suitable for freezing

Keeps in fridge for 24 hours

Ingredients

1 conference pear, washed, peeled and cored

4 tablespoons full fat yoghurt



Method

Dice the pear and put it in a small pan Cover with water. Bring to the boil and simmer for 5 minutes. Take off the heat and puree in a little water. Add the yoghurt to the mixture and add more water if needed to get the mixture to the required consistency Same for the apple.
Reply:Squash Apple Baby Food (substitute whatever fruits/veggies you like)



Ingredients

1 cup acorn squash or butternut squash

1/2 cup peeled red apple (not tart)

1/3 cup yogurt or breast milk or soymilk





Directions

*Chop squash and apple.

*Place in a buttered dish and drizzle with yogurt, breast milk or soy milk.

*Bake, covered for 40 minutes at 325F.

*Puree in baby food grinder or blender.

**Note:Youcan make this in quantity and freeze in ice cube trays.

*After it's frozen, transfer the cubes to small bags to thaw and warm as needed.
Reply:Yes, you would peel the fruit, core and seed, and then cut into chunks. Place them in a pot with some water, and cook until the fruit is very soft. Then you can blend it until smooth. If it's too thick, add some of the same water you cooked it in.



A good tip...once it cools down, you can pour them into ice cube trays and freeze them. Then pop them out and put them into ziplock bags. Then you just defrost what you need. Works for all types of baby food. When your baby is older, you can combine flavors.
Reply:I used to cut the apple in the middle from top (where the stalk is) to bottom. Holding the apple with the cut side up, I would scrape with the edge of a teaspoon in a circular movement, between the peel and the seeds, my daughter used to love it and no need for any other preparation, and it certainly has more vitamins than if you cook it.
Reply:steam small size chunks or apple and pear when soft put through a sieve or a blender and chill or put in ice cube tray and freeze, as the baby gets older and you want to start introducing lumps just mash with a fork until its the texture you want, to introduce more flavors add berry's.
Reply:stop panicking



very easy

peel fruit and core cut into small pieces

microwave until soft no water needed

with a small food chopper or processor blend until smooth

you don't need a fancy baby food mill you probaby have something in your home already that can do the job
Reply:Carrot and parsnip purée



1 carrot, peeled and diced

1 parsnip, peeled and diced



Steam the vegetables until they're tender. Purée in a blender or mouli and adjust the texture with boiled cooled water or baby's usual milk. Freeze any excess puree



Broccoli and cauliflower purée



1 large floret broccoli

1 large floret cauliflower



Steam the vegetables until they are tender. Purée in a blender or mouli and adjust the texture with boiled cooled water or baby's usual milk. Freeze any excess puree





Lentils with butternut squash



50g split red lentils

120g butternut squash, peeled and diced



Boil the lentils in water until soft. Steam or microwave the squash until tender. Drain the lentils in a sieve. Add the squash to the sieve and place the sieve over a bowl. Using a wooden spoon press through the mixture, stir and serve. Freeze any excess puree



Root Boost



1 parsnip

1 carrot

1 small swede

1 small sweet potato



Peel and chop all the vegetables, place in a pan, cover with water and simmer for 25 to 30 minutes, until all the vegetables are soft. Drain the vegetables, reserving the cooking liquid, then mash or puree, adding the reserved liquid to obtain the required consistency. Freeze any excess puree



Sweet Potato %26amp; Butternut Puree



Equal quantities of the vegetables make for the best mix and taste.



1 sweet potato

? butternut pumpkin



Peel the potato and dice, peel and de-seed the pumpkin and dice. Place both vegetables in a saucepan, cover with water and simmer for 40 minutes, until very soft. Drain and reserve the water then liquidise the vegetables, adding a little of the reserved cooking water to obtain the correct consistency. Freeze any excess puree



Potato and spinach purée



1 medium potato, peeled and quartered

20g (a handful) spinach



Boil the potato in unsalted water until tender. Steam the spinach over the potato in a sieve for the last few minutes of cooking. Drain and mash the potato with a little of baby's usual milk. Purée the spinach and add to the potato. Adjust the texture with boiled cooled water or breast milk or formula. Freeze any excess puree





Christmas vegetable puree



This easy recipe will allow your baby to join in with your Christmas meal even at a very young age! If you cook your baby's vegetables at the same time as you cook your own, remember don't add any salt.



1 carrot

1 parsnip

2 brussel sprouts

1 potato



Peel and chop all the vegetables, place in a pan and cover with water. Simmer for 30 minutes then drain, reserving the cooking water. Blend all the vegetables and add extra cooking water until you have the desired consistency. Enjoy your Christmas meal together! Freeze any excess



Pear and apple purée



1 ripe pear, peeled and sliced

1 apple, peeled and sliced



Place the pear and apple in a small saucepan with one tablespoon of water and cook over a low heat, stirring occasionally, until the fruit is tender. Purée in a blender or mouli. Freeze any excess puree



Banana purée



1 small ripe banana

1-2 tsps of baby rice

2 tbsps of breast milk or formula



Mash the banana well until smooth. Mix the rice and milk, and stir into the banana. Adjust the texture with milk or rice to make a runnier or firmer purée. Do not freeze banana.



Apple %26amp; dried apricot puree



150g dried apricots

2 apples, peeled and cored

water to cover



Place the apricots in a small pan and gently simmer for 15 minutes, more water may need to be added, if the mix gets dry. Add the chopped apple and simmer for a further 5 minutes, remove from the heat, cover the pan with a lid and allow the mixture to cool for 10 minutes. Mash or place in a processor and whiz until smooth, add more water if needed. Freeze any excess puree



Peach or Apricot Puree



Bring a small saucepan of water to the boil. Cut a shallow cross on the skin of 2 peaches and submerge them in the water for 1 minute. Then put them straight into cold water. Skin the peaches and chop them getting rid of the stones. Steam the peaches until tender (approx 5 minutes) and then puree.

You can prepare fresh Apricots in the same way. Both can be eaten raw after your baby is 6 months as long as they are ripe. Freeze any excess puree



Mixed Dried Fruit Compote



Dried fruits and fresh fruits are delicious combined. When you baby is older you can mix these with natural yogurt or fromage frais.



50g/2oz each of dried apricots, dried peaches and prunes

1 eating apple and pear, peeled, cored and chopped,

or 1 apple and 3 fresh apricots, skinned stoned %26amp; chopped.



Put the dried fruit into a saucepan, cover with plenty of boiling water and simmer for 25 minutes until tender. Add the apple and pear or apricots to the saucepan. Continue to simmer for another 10 minutes, adding more water if necessary. Puree in a mouli. Freeze any excess puree



FROM 7 MONTHS

Chicken %26amp; Butternut Mash



1 fillet organic or free range chicken

1 butternut pumpkin

20g butter or 1 tbs. olive oil



Chop the chicken into small pieces. Using a sharp knife top and tail the butternut and cut away the skin, cut in half, remove the seeds, chop the butternut into small pieces. Place in a saucepan with the chicken, cover with water and bring to the boil and simmer for 40 minutes. Drain reserving the water and mash until a suitable consistency, add some reserved cooking liquid to soften the mix, add the butter or olive oil mix well and serve. Freeze any excess



Butterbean %26amp; Tuna Puree



This is the ultimate no-cook home-made baby food! Make sure you rinse the beans well, as the liquid in the tin is very salty.



2 tbs. tinned butter beans

1 tbs. tinned tuna

a little milk or water



Place the rinsed butter beans and tuna in a small bowl. Mash with a fork or blend, adding milk or water until the desired consistency is achieved.



Christmas Meal Puree



1 carrot

1 parsnip

2 brussel sprouts

1 potatoes

1 small onion

50g fillet of white turkey meat



Peel and chop all the vegetables and place in a pan. Roughly chop the turkey meat and add to the pan. Add enough water to cover the vegetables and turkey and place on a medium heat. Simmer for 30 minutes. Drain the pan, reserving the cooking water. Blend all the mix, adding extra cooking water until you have the desired consistency. Enjoy your Christmas meal together! Freeze any excess puree



Cod %26amp; Rice Puree



This is very simple to make and a great way of introducing fish into your baby's diet. If you wish it to be a little richer add milk instead of water.



50g rice

100ml water

100g cod fillet, skinned and de-boned

A few sprigs of parsley



Place the rice and water in a small pan and simmer for 10 minutes, stirring occasionally. Add the cod fillet and cook for a further 10 minutes, add extra water if needed. Finally add the parsley and cook for two minutes. Blend to the desired consistency, adding a little extra boiled water if needed. Freeze any excess puree



Cheesy Courgette Risotto



10g butter

50g risotto rice

water or salt free chicken or vegetable stock

? courgette, finely diced

20g grated parmesan or cheddar



Melt the butter in a pan, add the rice and stir well to coat the grains. Add enough hot water or stock to cover the rice, stir well and simmer, adding more water/stock as it evaporates. Cook for 15 minutes. Add the finely diced courgette and stir well. Cook for a further 5 minutes. The rice should be very soft and what I would call 'over-cooked', but this is what babies like. Add the grated cheese, stir well. Allow to cool and serve.

Note: This dish can be frozen but do not store cooked rice in the fridge for more than one day and, when reheating, always reheat thoroughly.



Lamb %26amp; Pearl Barley



1 small clove garlic

1 small onion

1 carrot

100g lean minced lamb

50g pearl barley

1 tbs. tomato puree



Peel and chop all the vegetables and place in a saucepan with the minced lamb, pearl barley and tomato puree. Cover with water, stir well, breaking up the lamb mince and simmer for 45 minutes, stirring from time to time and adding more water if necessary. When cooked, allow to cool slightly then puree to the required consistency. Freeze any excess puree



Baby Ratatouille



1 teaspoon olive oil

Half a small onion, finely chopped

1 small courgette, diced

1 small pepper, yellow or red, seeded and diced

Few slices of aubergine, diced

4 tomatoes, skinned and seeded



Lightly fry the onion in the oil, and add all the other vegetables. Stir, cover and turn down the heat, allow to cook until the vegetables are tender. Purée or mash to an appropriate consistency for your baby. Freeze any excess puree
PDA