I have just send these off to a friend who's little girl is 9 months so you you might find these handy. She is allergic to dairy, wheat and eggs so all recipes are free from these and are made with breastmilk.

Baby Vegetable Stock.

(Use in recipes. Free of additives and salt, makes 900ml and you can freeze it)

½ onion
1 carrot
1 celery stalk
3 cups root veg (eg. Choose Swede, parsnip, turnip, or potato) peeled
1 bouquet garni
1 sprig fresh parsley
1 bay leaf
A few peppercorns (optional)

Chop all. Cover with water. Boil simmer 1 hour. Strain and use flavoured water as baby stock.

Lentil Puree
½ cup red lentils
600ml stock
1 potato
½ small onion or leek
Marg or oil

Rinse and soak lentils in stock overnight or boil 2 minutes, take off heat and cover 1-2 hours until soft.

Dice carrot, potato, and shred onion. Sauté onion in oil until soft, add carrot & potato, stir 5 minutes. Add lentils and stock, bring to boil and simmer 40 mins or until lentils are soft. Puree. You can also puree only half, for a slightly thicker texture, or leave it as is.

Oat and Vegetable Puree
1 celery stalk
1 leek
2 med carrots
1 cup vegetable (eg. mushroom, cauliflower, or broccoli)
3 tablespoons porridge oats (oats add bulk to the meal)
1 tbsp chopped parsley

Prepare veg and finely chop. Just cover with water, add oats. Boil cover simmer 20mins or until tender. Puree to desired consistency. Add parsley.

Spinach Potato Puree
1 small onion or leek
Marg
1 cup chopped spinach white bits removed
2 small potatoes diced
120ml stock

Sauté onion or leek until soft. Add spinach potato, the stock, and simmer slowly for 35 minutes. Puree.

Zucchini, Watercress, Potato Puree

Handful watercress (High in iron calcium safe from 4 months)
1 large potato peeled chopped
1 zucchini, wash trimmed sliced
1 tbsp parsley
350 ml stock
Baby milk (optional)

Remove leaves from watercress and chop. Discard stalks or keep for making vege stock. Add leaves and potato to stock, boil simmer 10 mins. Add parsley zucchini simmer 10 mins. Puree and add optional milk to adjust the consistency.

Sweet Potato & Cinnamon

1 sweet potato, peeled chopped
¼ tsp cinnamon
1 tbsp milk

Cover potato with water boil simmer 30 mins or until soft. Mash with milk and cinnamon.

Carrots with Brown Rice

2 tbsp brown rice
6 small carrots chopped
350ml stock or water
1 tsp marg or milk (optional)

Cover carrots with the water, cover, and simmer 30 to 40 minutes or until water absorbed. Puree with marg or milk until smooth.

Pumpkin and Chickpea Combo
2 cup pumpkin chopped
1/4-cup chickpeas
water or stock

Drain & rinse chickpeas. Put all ingredients into a saucepan & boil for 15-20 minutes. Drain half the fluid out & mash or puree.

Baked Banana

1 banana sliced lengthwise
Brown sugar or maple syrup
Powdered cinnamon
Marg or oil

Place in oven dish add sugar or syrup, dab with marg and sprinkle with cinnamon. Cover with foil bake 180deg 10 mins.

Apple and Banana with Fresh Orange Juice
Steam apple 10 mins or until tender. Puree and mash with banana and juice. Can also make using grated apple instead of steamed when older.

Chicken with Beans and Brown Rice
75g beans
50g brown rice
3 tbsp apple juice
50g cooked chicken chopped

Cook the rice and steam the beans over water for 20 mins. Mix juice rice beans and puree, adding more juice if too thick.

Chicken with potato and tomato
25g cooked chicken chopped
2 tbsp milk
1 potato peeled
1 med tomato skinned and seeded

Boil the potato, mash with milk and tomato, and then add chicken. Puree adding extra milk if too thick.