OH BABY!

I can't believe I haven't shared anything about Annabel Karmel on here yet.  Though my kids are old enough now that we all eat the same thing, Annabel's classic "New Complete Baby & Toddler Meal planner" was my bible when I was introducing them to solids.
I have to say, I'm not a great believer in labelling things as children's food or adult food and although I made sure to check for any allergic reactions in my kids when I started them on solids, I didn't stick to a rigid system and tended to introduce things according to what was in season or what I was cooking for us.
Having said that, "New and complete..." is a great way to understand how to get started, has fantastic ideas for baby purees and sets children up with tastes that will avoid picky eaters later on.
Here are two of the recipes I made regularly.  Check out Annabel Karmel's site for tons more as well as all sorts of other parenting tips from breastfeeding to weaning.  http://www.annabelkarmel.com/

Carrot puree with lentils & cheese (6-9 months)

Ingredients

55g  finely chopped onion
2 tsp sunflower oil or light olive oil
25g red lentils
200g carrots, peeled and sliced
15g unsalted butter
2 tomatoes, skinned and roughly chopped
50g Cheddar cheese grated

Method

Heat the oil in a pan and sauté the onion until softened (about 4 minutes). 

Rinse the lentils and drain and add to the onion.

Add the carrots and pour over 400 ml of boiling water.

Bring to the boil, then cover the saucepan and cook over a medium heat for 25 minutes.

Melt the butter in a saucepan and sauté the tomatoes until mushy, then stir in the Cheddar cheese.

Drain the carrot and lentil mixture and reserve the cooking liquid.

Combine the carrots and lentils together with about 150 ml of the cooking liquid and the tomato and cheese mixture in a food processor and puree to a smooth consistency.

Add more of the cooking liquid if necessary.

Information

Suitable for freezing

MAKES 4 PORTIONS

Mini Fish Pie (9-12 months)

Ingredients

375 g potatoes, peeled and diced
1 1/2 tbsp milk
40g butter
a little salt and pepper (for babies over one)
15 g (1/2 oz) butter
25 g (1 oz) onion, peeled and finely chopped
1 tbsp flour
125 g (4 1/2 oz) cod fillet, skinned and cubed
125 g (4 1/2 oz) salmon fillet, skinned and cubed
1 tsp chopped fresh parsley
1 bay leaf
75 ml milk
50 ml vegetable stock
25g frozen peas
50 g (2 oz) Cheddar cheese, grated
1 lightly beaten egg

Method:

Preheat the oven to 180C/350F. Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15 to 20 minutes or until tender. Drain the potatoes and mash together with the milk and half butter until smooth and season to taste for babies over one.

Melt the remaining butter in a saucepan, add the onion and sauté until softened. Add the flour and cook for 30 seconds, stirring. Gradually stir in the milk and then the stock. Bring to the boil and cook for one minute. Add the fish with the parsley and bay leaf. Simmer for about 3 minutes and then stir in the peas and cook for one minute. Remove the bay leaf and stir in the cheese until melted. Season with a little salt and pepper

Divide the fish between 3 ramekin dishes and top with the mashed potato. Brush with the lightly beaten egg. Heat through in an oven preheated to 180C for about 15 minutes and finish off for a few minutes under a preheated grill until golden.

Information:

Suitable for freezing
Suitable for babies from 10 months
MAKES 3 PORTIONS