Potato And Cheese Dinner Baby Food Recipes

Steps:

• Boil or steam potatoes. Steam zucchini and peas. Allow to cool.
• Add potatoes, zucchini, and peas to a blender or food processor. Blend very well.
• Add water, breast milk or formula to create a more liquid consistency if needed.
• Refrigerate up to 4 days or freeze up to 1 month.
• NOTE: Check with your pediatrician before introducing new foods to children under 12 months.
• Enjoy!

Steps:

• Heat oil in a small saucepan over medium heat.
• Fry onion until soft, about 5 minutes. (If using dry minced onion, add with potato).
• Add potato & heat 1 minute.
• Add milk & water, stir to mix.
• Cover & simmer, stirring occasionally until potatoes are soft, about 15 minutes.
• Remove from heat & stir in cheese until melted.
• Puree, adding water as needed.

Steps:

• Preheat oven to 425.
• In a medium saucepan combine vermouth, water, parsley, tarragon, lemon zest and salt. Set aside.
• Cut potatoes in half horizontally. Slice a small portion of the rounds off, so potatoes stand alone. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust heat to maintain a gentle simmer and cook until fork tender, about 8 minute Set aside to cool in the liquid for 5 minute.
• Drain potatoes, reserving 2 tsp of the cooking liquid. Discared the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato to make a little "bowl" for the cheese.
• Toss the potatoes in the oil in a small bowl and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes.
• Meanwhile, make the filling: In a medium bow, cream the cheese with the creme fraiche and the 2 tsp reserved cooking liquid. Fold in the minced herbs, season with pepper to taste.
• Remove the potatoes form the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mix into each potato. Set the potatoes on a platter an top with the chive segments to garnish.

Steps:

• Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the milk in a saucepan, then set aside. Melt the butter in a medium-sized saucepan over a low heat. Stir in the flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot milk, stirring as you pour, until it's all added. Cook for a further 10 mins until you have a smooth sauce. Stir in most of the cheddar until fully melted into the sauce. Season with the paprika, cayenne and a little salt and pepper.
• Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar. Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.