As longer days and warmer weather approach, we’ve teamed up with Béaba to bring you and your little one some fresh and easy summer weaning recipes to put the spring back into your kitchen. As well as being tasty for baby, all of these weaning recipes are designed to be super-simple for you to make with any of Béaba’s Babycook® Steamer Blenders.

Chicken Noodle Soup

Suitable from 8 months

To watch the YouTube video on how to make this recipe.

Ingredients

140g rice noodles or spaghetti
1 large carrot, peeled and chopped
1 white onion, finely chopped
300g diced chicken breast
1 tsp minced garlic
1 heaped tsp minced ginger
1 ¼ cups/300ml no salt or low salt chicken stock
1 tbsp no salt or low salt tamari or soy sauce (omit for babies if using low salt version)
1 spring onion, finely chopped
A handful of coriander, finely chopped

How to make it

1. Cook the noodles according to the packet instructions. If you have the Pasta/Rice Cooker for the Babycook®, you can also use this. Just add the noodles to the rice/pasta grain insert along with 1/4 cup or 60ml of water. Then fill the steamer reservoir with water up to level 3 and steam for 15 minutes.

2. Once cooked, carefully remove the pasta/rice insert and drain the water from the bowl.

3. Add the carrot, onion, diced chicken, garlic and ginger to the steam basket of your Babycook®. Fill the steamer reservoir with water up to level 3 and steam for 15 minutes.

4. Warm the stock in a saucepan and set aside.

5. Once steamed, carefully open the lid and remove the steamer basket. Empty the water from the blending bowl into the stock – this adds even more flavour!

6. Add the tamari or soy sauce and stir.

7. Then add the noodles to the stock and mix through.

8. Next add the steamed chicken and veggies and mix it up.

9. Top with the chopped spring onions and coriander and serve as it is. If you’d like to serve this as a purée, tip it back into the blending bowl and blend until the texture works for you.

10. This can be stored in an airtight container in the fridge for 2 days.

Broccoli and Cheese Biscuits

Suitable from 8 months

To watch the YouTube video on how to make this recipe, click here.

Ingredients

3/4 cup/55g chopped broccoli
1/2 cup/110g cold butter
1 tsp garlic powder
2 tbsp chia seeds
1 cup/110g spelt flour or substitute wholemeal flour
1 cup/120g grated cheddar cheese
2 tbsp olive oil

How to make it

1. Add the broccoli to the Babycook® steam basket. Fill the steamer reservoir with water up to level 1 and steam for 5 minutes.

2. Preheat your oven to 180c/360f and line a baking tray with parchment paper.

3. Once the broccoli has steamed, empty the water from the Babycook® blending bowl and tip the broccoli in. Blend it until it reaches a fine consistency.

4. Add the butter, garlic powder, chia seeds, spelt flour, cheddar cheese and olive oil. Blend until you have a soft dough.

5. Roll out the dough between 2 sheets of baking parchment.

6. Using cookie cutters, cut out shapes and transfer to the prepared baking tray. If you don’t have cookie cutters, use a knife to cut squares or diagonals.

7. Bake for 15 – 18 mins until golden.

8. Allow to cool before serving.

Spiced Almond Butter and Butternut Squash Purée

Suitable from 6 months

To watch the YouTube video on how to make this recipe, click here.

Ingredients

2 cups/ 360g fresh or frozen cubes butternut squash (cut into roughly 1 inch cubes)
2 tbsp almond butter
1 tsp mixed spice

How to make it

1. Add the butternut squash to the steam basket of your Babycook® and secure the lid.

2. Fill the steamer reservoir with water up to level 3 and steam for 15 minutes.

3. Once steamed, carefully open the lid and remove the steamer basket. Empty the water that’s in the blending bowl, and then tip in the butternut squash.

4. Add the almond butter and mixed spice.

5. Blend until smooth.

6. This can be storied for up to 3 days in an airtight container or frozen for up to 3 months. The Béaba Multiportion ® is perfect for this.

7. Serve as a puree, spread it on toast, mix it into yoghurt or add it to porridge.

Banana, Spinach and Kiwi Purée

Suitable from 6 months

To watch the YouTube video on how to make this recipe, click here.

Ingredients

2 kiwis
1 banana
1 cup/30g spinach
1 tbsp milled chia seeds

How to make it

1. Peel and chop the kiwi and then add to the Babycook® blending bowl.

2. Add the banana and spinach.

3. Pop the lid on and pulse to purée until smooth.

4. Transfer the purée to a bowl or jar and stir in the milled chia seeds.

5. Serve as it is, add to yoghurt or even freeze it into lollies for hot summer days.

6. This can be stored in the fridge for 3 days, or frozen for up to 3 months

Irish Stew 2 Ways

Suitable from 6 months

To watch the YouTube video on how to make this recipe, click here.

Ingredients

1 aubergine, finely chopped. Or, for a traditional stew use 300g diced lamb
1 large potato, peeled and cut into quarters
1 onion, finely chopped
1 tsp minced garlic
2 carrots, finely chopped
2 bay leaves
1 tsp dried thyme
1 tbsp butter
2 tablespoons spelt flour or use plain flour
1 cup no salt or low sodium vegetable stock

How to make it

1. Add the diced aubergine or lamb to the Babycook® steam basket, along with the potatoes, carrots, onion, thyme, garlic and bay leaves. Fill the steamer reservoir with water up to level 3 and steam for 15 minutes.

2.Meanwhile, add the butter and spelt flour to a large saucepan over a low- medium heat and stir until combined.

3. Slowly add the stock little by little until well combined. Turn the heat off.

4. Once the veggies are steamed, carefully open the lid and remove the steamer basket.

5. Carefully remove the bay leaves.

6.Tip the steamed veggies (and lamb if using) into the prepared vegetable stock. Be sure to add the water at the bottom of the steam basket as this adds even more flavor.

7. Mix to combine.

8. Serve as it is, or if you’d like to serve it as a purée, tip it back into the blending bowl and blend until the texture works for you.

9. Serve and enjoy!

10. This can be stored in an airtight container in the fridge for 2 days, or frozen for up to 3 months.