Salmon and potatoes with cheesy dill souce

after 7 months
6 portions
freezable (without potato)

175g fillet of salmon

milk (enough to cover the fish))

1 bay leaf

1 tsp butter
pinch of cinnamon (to mask smell of the fish)

medium potato

Cheese souce
20g butter

2 tbsp flour

175ml milk

2 tbsp grated cheese
dill, spring onions or parley - chopped

Cover fish with enough milk, add a little bit of butter, cinnamon and bay leaf and cook for 5 minutes until fish flakes easily.
Steam or boil potato and mash it.

Melt the butter, stir in flour. Add milk stirring constantly until everything combine. Bring it to boil and cook another minute on a low heat stirring. Remove from the heat, add shredded cheese and dill. Mash the potato with fish, pour the sauce over it.

Pumpkin and Turkey

after 5 months
suitable for freezing

handful of pumpkin or squash, peeled and diced
small potato
1 slice of fillet of turkey (or chicken), diced
1/2 ts semolina (contains gluten)
1 ts olive oil or rapeseed oil

Cook turkey separately. Puree. Put potato and semolina together, cover with water and cook until tender. Add pumpkin towards the end of cooking (if we use fresh pumpkin cook it together with potato from the beginning) . Add turkey and oil. Puree.

Broccoli risotto with turkey

kilka różyczek brokuła

plaster filetu z indyka

łyżeczka brązowego ryżu (użyłam zmielonego w młynku do kawy)

łyzeczka oleju rzepakowego

Filet pokroić w kostkę i ugotować oddzielnie, rozdrobnić.Brokuła podsmazyć lekko na oleju, przykryć wodą (lepiej wcześniej pokroić drobniej, uzyje się wtedy mniej wody) i podgotować kilka minut. Dodać ryż i gotować na wolnym ogniu mieszając aż będzie miękki. Dodać indyka. Zmiksować do porządanej konsystencji.

few broccoli florets

slice of fillet of turkey 

a teaspoon of brown rice (I used grounded in a coffee grinder)

a teaspoon of canola oil

Cut the turkey into cubes and cook separately, chop or puree. Stir - fry the broccoli, cover with water (if you cut it into small pieces before frying you will use less water) and cook for a few minutes. Add rice and cook over low heat stirring occassionally until soft. Add turkey. Puree as required.

Fish with spinach

large handful of spinach leaves

fish fillet (salomon, cod)
half coocked egg yolk
teaspoon of canola oil
a slice of garlic, chopped

Steam the fish. Fry garlic in oil, add the spinach and cook until the leaves wilt. Flake the fish with a fork making sure that there are no bones. Add chopped egg yolk. Stew it for a while and blend briefly.

Tigger screamed at the sight of the empty bowl asking for a top-up.

Green

Spinach. As a child I associated it with disgusting pulp, as a teenager with Copenhagen diet. Only recently, while I was living in London, I discovered it could be tasty and interesting. Spinach pasta, salmon on a bed of spinach, baby spinach salad. Yum, yum. I would like Tigger to like it as well.

Spinach contains a lot of vitamin C, potassium, vitamins B1, B2, PP, carotene, phosphorus, and vitamin K, folic acid, lutein. This is an excellent source of calcium, strengthens the immune system.

Although it is so good it should not be served too often. Once a week is enough.

Creamy spinach with potato and garlic

handful of spinach leaves
2 small potatoes
garlic (a little)

Spinach can be prepared in two ways: steamed or stir-fried with garlic and pureed. Boil the potatoes and put through a sieve or mouli. Mix together, if necessary, add breast milk or modified milk for right consistency.

It suitable for freezing (before adding milk) and can be stored for up to 4 weeks.