No, we are not making an announcement. And in fact, our oven is off, there is nothing baking in our kitchen. We just got a new toy and while the chef is thinking about purées, soups, sauces and better workflow in his restaurant kitchen, the steward is seeing how absolutely revolutionary the Bamix is in terms of quickly making healthy and fun foods for your baby.
There are so many of our friends are either pregnant or have recently had babies, that babies are part of our everyday consciousness. Furthermore, we live in a family centred town where babies are everywhere. You are likely to see the most beautiful toothless grin in between grown up sandals and strollers sell far more than umbrellas in our desert home.
So here you have it… precious first foods for your baby. And of course, since we are epicures ourselves, we are spicing things up a bit and making it much more interesting. Who said gourmets had to have teeth?
We start with the basics…
Wash properly and peel one medium potato. Chop into equal pieces for quick and even cooking. Add to saucepan with boiling water.
A small beet gets the same treatment.
Here is another gem. We call it “Cho-cho” in Jamaica, but it is called Christophine in the wider Caribbean or Chayotte in Mexico and in Europe and the Middle East. It has no taste really of its own so it takes on the flavours of whatever you add to it. We use it a lot in baby food because it is so full of water and so mild. Traditionally we grew it on vines in the yard. Now, you can buy it in the markets and supermarkets all over the world, especially those with an ethnic flair. It looks like this when whole…
It looks almost like a pear. Some of them are more whitish in their appearance, but most are this shade.
I am looking at this pic and wondering how on earth I got my husband to make baby food. He says he has done it before in the restaurant for little baby customers. Imagine that. Five diamond baby dining. Priceless.
So you wash, peel and chop three carrots and dunk them in a saucepan with boiling water.
Cook and strain two tablespoons of red lentils. These cook quickly and are a great source of protein.
After cooking the items, you will attach your multipurpose blade to your Bamix and place whatever veggies you want to purée in your beaker and have baby food in about 1 minute! Here wer are with the fun combinations:
Cho-Co & Carrot with a hint of Sage
Ingredients: 1 carrot, 1/2 cho-cho(chayotte/christophine), cooked with a pinch of Sage. (You may cook with a small sage leaf instead of powder).
Beet & Carrot with a hint of Ginger
Ingredients: 1 Carrot, 1/2 a small beet or 1 whole very small one cooked with a pinch of ginger powder. Because ginger is such an intense spice, it is better to use the milder powdered form than the fresh spice.
Potato & Carrot with a hint of Cumin
Ingredients: 1 carrot, 1/2 medium potato, cooked with a pinch of cumin.
Red Lentils, Cho-Cho, Potato & Carrot with a hint of Garam Masala.
Ingredients: 2 tbsp Red Lentils, 1 cho-cho (chayotte, christophine), 1/2 medium potato, 1 carrot, whole garam masala (a pinch of it cooked with the items in a tea strainer) or a tiny pinch of the powder
And here is how you make fresh, raw applesauce in about 90 seconds:
It goes from this…
You wash it, peel it, and chop it and Bamix it and in 90 seconds it turns to this:
Fresh Applesauce with Cinnamon and Nutmeg
Ingredients: 1 apple, a tiny pinch of cinnamon and nutmeg. No cooking necessary.
The nutmeg here was inspired by our friend Sanura at My Life Runs on Food who suggested it on our facebook fan page. You should join all the fun happenings over there and participate by clicking “Like” at the top of the facebook page so that you can make comments and post your own food pics!
Question: Do you add salt to your baby food?