by Diana
I’ve been enjoying the everyday challenge of coming up with new ideas to feed my now 8 month old baby so he doesn’t end up having a good portion of my own lunch. I guess is not such bad sign that he finds my weekly boring meals appealing as it definitely confirms he is not the starving type - but I want him to have a better lunch experience, to play and discover textures and to develop a healthy, refined and varied taste for food in order to avoid any form of ‘fussyness’.
This week we had ricotta in the fridge- and I made for him these mini bakes, combining it with tenderly cooked butternut squash, sweet potato and broccoli, a tiny bunch of raw spinach - to battle any iron deficiency- olive oil, dry thyme and some mozzarella to grate it up. In his short weaning history this has been so far his favourite- and ours too! So I ended up making a not such mini version for our own dinner later on. I hope you like it too!
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| © The Teaspoon |
75 g butternut squash and sweet potato- either combined or just one of the veg- your choice. Steamed or roast and cut finely or smashed slightly.
1 or 2 broccoli florets - steamed and cut very finely.
75 g ricotta
Half a handful of spinach - finely chopped
1 tsp extra virgin olive oil
1/4 tsp dried thyme
2 tbsp grated mozzarella
Method
Preheat the oven to 175C/350F.
In a bowl mix the butternut squash, sweet potato, broccoli florets, spinach and ricotta. Add the extra virgin olive oil and the dried thyme. Use a spoon to make the surface even and top with grated mozzarella.
Pour mixture in a small baking dish or oven proof ceramic bowl and bake in the preheated oven for 15 min or until cheese is grated and slightly golden but not too crunchy as babies with no teeth may not enjoy it as much. Allow to cool down completely before feeding your little one.
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| © The Teaspoon |
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| © The Teaspoon |
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| © The Teaspoon |
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