Smart Baby Cookbook112AVOCADO PESTO PASTAA deceptively light and summery pasta, combining a dizzying array of avours and textures, this dish will be a rm family favourite in no time. 180 g (6¼ oz/2 cups) pasta, such as spirals or bowties1 tablespoon olive oil150 g (5½ oz/1 cup) grape tomatoes, quarteredBasil leaves, to serve65 g (2½ oz/½ cup) crumbled feta cheeseAVOCADO, SPINACH & BASIL PESTO25 g (1 oz/½ cup) baby spinach leaves2 avocados, halved3 tablespoons lemon juice1 garlic clove, crushed 50 g (1¾ oz/1 cup) basil leaves50 g (1¾ oz/¼ cup) pine nuts, toasted3 tablespoons olive oil25 g (1 oz/¼ cup) grated parmesan cheese1 Cook the pasta according to the packet directions. Drain, reserving a little of the cooking water.2 Meanwhile, make the pesto. Wilt the spinach leaves by pouring boiling water over them in a bowl and stirring well. Drain and squeeze dry.3 Scoop the avocado esh into a food processor and add the spinach, lemon juice, garlic, basil and pine nuts. Process until smooth, drizzling the oil in slowly. Finally, add the grated parmesan.4 Heat the olive oil in a saucepan over medium heat. Add the tomatoes and toss quickly, then add the pasta, pesto to taste and enough of the reserved cooking water to make a sauce-like consistency. Gently toss until just combined.5 Remove baby’s portion before scattering with basil leaves and crumbled feta.FOR BABY: Purée to the desired consistency or cut into bite-size pieces to serve as nger food.ALL GROWN UP: Serve with a sprinkle of sea salt and freshly ground black pepper, and a squeeze of lemon. If you like a bit of heat then add some nely chopped chilli. SMART TIP Avocado is nutrient dense with more than 20 minerals and vitamins. JPSmart Baby FinalPages 86-176_SI.indd 11229/08/2017 8:43 AM9–12 Months123PURPLE PORRIDGEFrozen blueberries give this porridge an intense purple hue, making it fun for kids to eat as well as being super-nutritious and yummy. 100 g (3½ oz/1 cup) rolled oats (GF if desired)1 teaspoon ground linseeds ( axseeds) or chia seeds 1 banana, sliced155 g (5½ oz/1 cup) frozen blueberries50 g (1¾ oz/½ cup) almond meal 2 tablespoons Greek-style yoghurt1 Gently cook the oats, linseed, banana and frozen blueberries with 625 ml (21 oz/2½ cups) of water in a saucepan over medium heat, simmering for around 6 minutes or until the oats are swelling up.2 Remove from the heat and stir in the almond meal and yoghurt. Allow to cool before serving.FOR BABY: Purée to the desired consistency.ALL GROWN UP: Drizzle with some honey.SMART TIP Blueberries are believed to have the highest antioxidant capacity of all commonly consumed fruits and vegetables. JPSmart Baby FinalPages 86-176_SI.indd 12329/08/2017 8:43 AMSmart Baby Cookbook124STUFFED CAPSICUMTransport dinnertime to Morocco with this simple yet exotic dish.4 red capsicums (peppers)2 tablespoons olive oil 1 large onion, nely chopped200 g (7 oz) minced (ground) lamb or beef 200 g (7 oz/1 cup) brown basmati rice 90 g (3½ oz/½ cup) sultanas or currants 2 tablespoons dried mint2½ teaspoons ground allspice2 tablespoons lemon juice80 g (3 oz/½ cup) sundried tomatoes, nely chopped500 ml (17 oz/2 cups) salt-reduced chicken stock (GF if desired) 3 tablespoons pine nuts, toastedYOGHURT DRESSING130 g (4½ oz/½ cup) Greek-style yoghurt2 tablespoons nely chopped fresh mint leaves 1 small garlic clove, crushedLemon juiceSMART TIP Garlic is an important prebiotic food.JPSmart Baby FinalPages 86-176_SI.indd 12429/08/2017 8:43 AM9–12 Months1251 Preheat the oven to 200°C (400°F). Cut a 3 cm (1 inch) wide circle around the stem of each capsicum, remove the lids in one piece and set aside. Remove and discard the seeds and pith.2 Stand the capsicums in a deep-sided baking dish and cover with foil. Bake for 30 minutes.3 Meanwhile, heat a little of the olive oil in a large frying pan over medium heat and cook the onion until softened. Add the lamb or beef and cook until browned. Add the rice and stir for 2–3 minutes, making sure the rice is well coated.4 Add the sultanas, mint, allspice, lemon juice and sundried tomatoes to the pan. Stir well, then pour in the stock. Bring to the boil then reduce the heat, cover with a lid and gently simmer until the liquid has been absorbed and the rice is tender.5 Remove the capsicums from the oven and stuff the lamb and rice mixture into the individual capsicums. Pop the lids on and bake, uncovered, for a further 30 minutes. Five minutes before the end of the cooking time, remove the lids and scatter pine nuts evenly over the capsicums. Replace the lids and return to the oven to nish cooking.6 Meanwhile, make the yoghurt dressing in a small bowl. Combine the yoghurt, mint and garlic and adjust the avour with lemon juice. 7 When the capsicums are cooked, remove them from the oven and set aside for 5 minutes. Serve with a spoonful of the yoghurt dressing.FOR BABY: Purée to desired consistency, or simply chop up or roll into balls. Great nger food with yoghurt dressing.ALL GROWN UP: Season with salt and pepper and eat with a dollop of yoghurt dressing.JPSmart Baby FinalPages 86-176_SI.indd 12529/08/2017 8:43 AMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >