When it comes to Christmas, food is the be all and end all, the make or break and the icing on the literal cake; so why can your baby not take part? We’ve searched the web for the best recipes for little gums – so you don’t have to!
Breakfast: Scrambled Eggs with Tomato & Onion
Prep 5 minutes |Cook 5 minutes |Best for Family |Serves 1
- 15g butter
1 small onion, finely chopped
1 small clove garlic, finely chopped
100g cherry tomatoes, sliced
2 eggs, lightly beaten
A generous pinch of chicken stock
1 tsp soy sauce
A little salt and freshly ground black pepper
- Melt the butter and sauté the onion and garlic for 3 minutes, stirring
- Add the sliced tomatoes and cook until mushy.
- Beat the eggs together with the chicken stock, soy sauce and a little salt and pepper.
- Add the beaten egg mixture to the tomato and onion and cook for a couple of minutes or when just beginning to set.
- Serve on its own or with some toasted ciabatta
Snack: Heart shaped candy cane lolly pops
Prep 10 minutes | Cook 5 minutes |Best for Family as gifts or snack | Makes 6
12 peppermint candy canes
200g white chocolate, chopped
6 ovenproof lolly sticks
Cellophane bags and ribbons (if giving as a gift)
1. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Arrange the candy canes in pairs on the trays, to make heart shapes. Put a lollypop stick between each one, where they meet at the bottom. Put the trays in the oven and cook for 5 minutes.
2. The candy canes should now be soft enough for you to carefully pinch together where they join at the top and the bottom, around the stick. Be careful as the canes will be extremely hot, but work quickly or they will set and you won’t be able to pinch them together.
3. Melt the chocolate in a pan over a bowl of barely simmering water, or in the microwave. Spoon the melted chocolate into the middle of the heart lollies, pushing it out to fill the spaces. Scatter over your choice of sprinkles, then leave to cool completely. When set, peel off the baking parchment, wrap in cellophane bags and tie with a ribbon to give as a gift.
Prep 5 minutes | Cook 30 minutes|Easy Christmas dinner for baby | Makes 2-3 portions
4 cocktail sausages
4 small potatoes (around 200g), peeled and halved
2 tbsps. full-fat milk
25g cheddar or similar cheese
Pinch of dried thyme
- Peel the potatoes and cut into even halves
- Boil the potatoes in water with a pinch of salt until soft
- Meanwhile, grill the sausages until thoroughly cooked
- Drain the potatoes and mash with the milk Stir in the cheese and thyme
- Allow the sausages to cool slightly and cut into quarters, lengthways
- Serve the sausages as finger food alongside the mashed potato.
- Depending on your baby’s weaning stage, you may need to chop the sausages and remove their skins.
1 cup thickened cream
¼ cup sifted icing sugar
Pinch of vanilla essence
2 punnets strawberries
2 soft liquorice sticks or 20 raisins or chocolate chips
- Whip the cream, icing sugar and vanilla essence together until quite firm
- Wash the strawberries and then cut the top third (the tip) off each. Sit each strawberry on paper towel to soak up the juice.
- Fill a piping bag (or icing press) with a fluted nozzle with the cream mixture and pipe it onto the cut surface of the strawberry to create a head.
- Using the tip of the nozzle, join the cream and pipe a little “beard” for the Santa halfway down the side of the strawberry. It’s important to make these join up so the cream on the head takes the weight of the cream from the beard. Place tip of strawberry back on top of the body and cream.
- Pipe a “pom pom” onto the top of the strawberry tip. Place liquorice, raisins or chocolate chips on the cream for the eyes and serve!