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Weaning recipes

for your milk intolerant/allergic baby or child

All these recipes are completely cows’ milk-free (and unless otherwise stated, they are also egg-free)
If your child is on a lactose-free diet, simply replace soya infant formula with a lactose-free formula, such as SMA LF, in the recipes
Be very careful when your child is sharing the family diet - for example, don’t add milk or margarine/butter to mashed potato, unless you have checked these are milk-free variations
If you’re using fish, always check that all the bones and skin have been removed
Always check your baby’s food isn’t too hot - it should be lukewarm
Soya infant formula and lactose-free formula can be used to replace milk in most recipes.

First tastes (from 6 months)

Swede & carrot purée*

(2 – 3 servings)

300 ml soya/lactose-free formula
120 g swede, peeled and chopped
120 g carrots, peeled and chopped

Method:

Put the soya/lactose-free formula, swede and carrot into a saucepan
Bring to the boil, reduce the heat, cover and simmer until the vegetables are soft
Remove from the heat
Purée into a smooth consistency, using a liquidiser or by pushing through a sieve, check the temperature and serve

^{* Suitable for freezing}

Rice or lentil purée

(3 servings)

30 g rice or red split lentils (pre-washed and soaked - following manufacturers’ instructions)
60 g turnip, peeled and chopped
60 g potato, peeled and chopped
300 ml soya/lactose-free formula

Method:

Put the rice or lentils, turnip, potato and soya/lactose-free formula in a saucepan
Bring to the boil, reduce the heat, cover and simmer until soft
Purée into a smooth consistency, using a liquidiser or by pushing through a sieve, check the temperature and serve

Moving on (7 - 8 months)

Potage soup*

(6 servings)

2 large potatoes, peeled and chopped
1 leek, washed, outer layer removed, finely chopped
1 large carrot, peeled and chopped
1 tablespoon sunflower or vegetable oil
600 ml soya/lactose-free formula
300 ml vegetable or chicken stock (milk and dairy free)

Method:

Heat the oil and gently sauté the potatoes, leek and carrot for about 5 minutes
Add the remaining ingredients to the pan, bring to the boil, reduce the heat, cover and simmer for about 30 minutes
Blend in a liquidiser or food processor or pass through a sieve, thinning with a little soya infant formula, if required
Reheat and check serving temperature before serving

* Suitable for freezing

Chicken & vegetable dinner

;(3 servings)

100 g chicken breast, washed and skinned
300 ml soya/lactose-free formula
50 g mixed vegetables, frozen
15 g cornflour

Method:

Chop chicken into small pieces and cook in half the soya/lactose-free formula for 20 - 30 minutes, until tender
Cook the frozen vegetables in unsalted water for the required amount of time, then drain
Blend the cornflour with a teaspoon of water and put in a saucepan, along with all the soya/lactose-free formula, stirring continuously
Add the cooked chicken and vegetables, bring to the boil, reduce the heat, cover and simmer for 5 minutes
Remove from the heat and liquidise or leave chopped, depending on your baby’s age and preference, and serve after checking the temperature

* Suitable for freezing

Apple & pear dessert*

(serves 2 - 3 children)

1 dessert apple, peeled, cored and chopped
1 pear, peeled, cored and chopped
150 ml soya/lactose-free formula
1 teaspoon freshly squeezed lemon juice

Method:

Put the apple, pear and soya/lactose-free formula in a saucepan
Bring to the boil, reduce the heat, cover and simmer until soft
Mix in the lemon juice
Purée into a smooth consistency, using a liquidiser or by pushing through a sieve, check the temperature and serve

* Suitable for freezing

Savoury cauliflower

(3 servings)

15 g milk and dairy free margarine
15 g cornflour
150 ml soya/lactose-free formula
2 teaspoons tomato purée
3 cauliflower florets (fresh and washed)

Method:

Place the margarine in a saucepan and melt over a gentle heat
Stir in the cornflour and cook for 2 - 3 minutes
Gradually stir in the soya/lactose-free formula and bring to the boil
Remove from the heat and add the tomato purée
Cook the cauliflower in unsalted water until soft
Drain, then sieve or liquidise the cauliflower to a purée or chop into small lumps (depending on your baby’s age and preference)
Stir the puréed or chopped cauliflower into the sauce and serve after checking the temperature

Teatime haddock*

(3 servings)

200 ml soya/lactose-free formula
100 ml potato, peeled and chopped
50 g haddock (fresh or frozen)

Method:

Place the soya/lactose-free formula and the potato in a saucepan and cook for
20 - 30 minutes, until the potato is soft
Chop the haddock, checking for bones, and add to the saucepan
Simmer for a further 15 minutes
Mash well with a fork, checking again for any bones, and serve after checking
the temperature

* Suitable for freezing

Rice & apple pudding*

(4 servings)

60 g apple, cored, peeled and chopped
150 ml soya/lactose-free formula
15 g ground rice

Method:

Place the apple in a saucepan, add 2 tablespoons of water, and stew until soft
Gently heat the soya/lactose-free formula in another saucepan
Sprinkle the rice over the infant formula and cook according to rice manufacturer’s instructions, stirring continuously until thickened
Mix with stewed apple, check the temperature and serve

* Suitable for freezing

Family foods (9 months plus)

Beany shepherd’s pie*

(6 – 8 servings)

1 tablespoon sunflower or other vegetable oil
1 large onion, peeled and chopped
480 g lean minced lamb
120 g mushrooms, washed and sliced
450 g can baked beans (milk and dairy free)
720 g potatoes, peeled and chopped
90 ml soya/lactose-free formula
60 g margarine (milk and dairy free)
Oil for greasing

Method:

Heat the oil and sauté the onions until soft
Turn up the heat and add the meat, stirring frequently until the meat is browned
Add the mushrooms and cook for a few minutes
Reduce heat, cover and simmer for 20 minutes to make a meat sauce
Stir the baked beans into the meat sauce
Meanwhile, boil the potato in a saucepan of unsalted water for 20 - 30 minutes, then mash with soya infant formula and margarine
Place the meat sauce into a large, greased, ovenproof dish (or divide into individual serving dishes)
Spread the mashed potato over the meat sauce, using a fork to form a pattern
Place under grill to brown top, check the temperature and serve

* Suitable for freezing

Savoury pasta*

(2 – 3 servings)

50 g macaroni or other pasta shapes
15 g margarine (milk and dairy free)
15 g plain flour
150 ml soya/lactose-free formula
25 g mushrooms, washed and chopped
2 teaspoons tomato purée

Method:

Cook the pasta in unsalted water until soft
Drain and chop into small pieces
Place the margarine in a saucepan and melt over a gentle heat
Stir in the flour and cook for 2 - 3 minutes
Gradually stir in the soya/lactose-free formula until the sauce thickens
Stir in the mushrooms, tomato purée and chopped pasta
Cook for 2 - 3 minutes and check the temperature before serving

Note: Some pasta may contain eggs and milk

* Suitable for freezing

Banana custard*

(2 – 3 servings)

15 g custard powder^†
150 ml soya/lactose-free formula
1 small peeled banana
A few drops of lemon juice

Method:

Mix the custard powder with 2 tablespoons of the soya/lactose-free formula
Gently warm the remainder of the soya/lactose-free formula in a saucepan before pouring over the custard paste, stirring continuously
Sieve, liquidise or chop the banana with the lemon juice and stir into the custard
Check the temperature and serve

^{† Some custard products list milk as an ingredient.}

^{Look out for the allergy warnings on pack}

* Suitable for freezing

Chicken & mushroom casserole*

(2 – 3 servings)

15 g margarine (milk and dairy free)
25 g mushrooms, washed and chopped
15 g plain flour
150 ml soya/lactose-free formula
100 g chicken, washed, cooked and diced

Method:

Melt the margarine in a saucepan
Fry the mushrooms until soft
Stir in the flour and cook for 2 - 3 minutes
Gradually add the soya/lactose-free formula, stirring continuously until the sauce thickens
Stir in the chicken and simmer for 5 minutes
Check the temperature and serve

* Suitable for freezing

Hot pot

(2 – 3 servings, contains eggs)

Meatballs

240 g lean minced beef or chicken
60 g breadcrumbs^†, soaked in 2 tablespoons of soya/lactose-free formula and gently squeezed
1 egg, beaten
1 small onion, peeled and finely grated
2 teaspoons tinned, chopped tomatoes

Hot pot

1 tablespoon sunflower or vegetable oil
1 medium onion, peeled and chopped
2 leeks, washed, outer layer removed, finely sliced
2 carrots, peeled and diced
2 medium potatoes, peeled and chopped
400 g can tomatoes
300 ml stock (milk and dairy free – low salt version)

Method:

Meatballs

Mix together mince, breadcrumbs, egg, onion and chopped tomatoes
Knead mixture for a few minutes until all the ingredients are combined
Shape into 12 balls and set aside

Hot Pot

Heat the oil in a saucepan and add the onions, leeks, carrots and potatoes
Cover and cook for 10 minutes
Add the tomatoes, meatballs and stock
Bring slowly to the boil
Season and simmer for 40 - 50 minutes until the meatballs, potatoes and carrots are thoroughly cooked
Check the temperature and serve

^{† Some breads and pre packed breadcrumb products may}

^{contain milk. Look out for the allergy warnings on pack}

Chocolate & pear delight

(2 – 3 servings)

15 g cornflour
100 g tinned pears, in fruit juice
150 ml soya/lactose-free formula
1 teaspoon cocoa powder^†

Method:

Mix the cornflour with 2 tablespoons of the fruit juice from the tinned pears
Pour the soya/lactose-free formula into a saucepan, stir in the cocoa powder and warm gently
Stir the cornflour paste into the warm soya infant formula and simmer for 2 - 3 minutes, stirring continuously
Roughly chop the pear and stir into the chocolate mixture
Check the temperature and serve

^{† Cocoa powder and drinking chocolate are not the same.}

^{Look out for the allergy warnings on pack}

Pineapple treat

(2 – 3 servings)

15 g custard powder^†
100 g tinned pineapple, in fruit juice
150 ml soya/lactose-free formula

Method:

Mix the custard powder with 2 tablespoons of the fruit juice from the tinned pineapple
Gently warm the soya/lactose-free formula in a saucepan before pouring over the custard paste, stirring continuously
Return to the pan and simmer for 2 - 3 minutes, stirring continuously
Roughly chop the pineapple and stir into the custard
Check the temperature and serve

^{† Some cocoa and custard products list milk as an ingredient.}

^{Look out for the allergy warnings on pack}

Orange & lemon pudding

(2 – 3 servings)

15 g cornflour
100 g tinned mandarin oranges, in fruit juice
2 - 3 drops of lemon juice
150 ml soya/lactose-free formula

Method:

Mix the cornflour with 2 tablespoons of the fruit juice from the tinned mandarin oranges and the lemon juice

Pour the soya/lactose-free formula into a saucepan and warm gently
Stir the cornflour paste into the warm soya/lactose-free formula and simmer for 2 - 3 minutes, stirring continuously
Roughly chop the oranges and stir into the mixture
Check the temperature and serve

Victoria sandwich*

(10 – 12 servings, contains eggs)

180 g caster sugar
180 g margarine (milk and dairy free)
3 eggs
180 g self-raising flour
1 - 2 tablespoons soya/lactose-free formula made up
Oil for greasing

Variations:

For chocolate cake, replace 30 g of flour with 30 g cocoa powder^†

For orange cake or lemon cake, add the grated rind of 1 orange or 1 lemon to the

cake mixture.

Method:

Grease and line 2 x 7¼ inch sandwich tins
Cream together sugar and margarine until light in colour and fluffy
Gradually mix in the eggs, beating well after each addition
Sieve the flour into the mixture and fold in with a metal spoon
Add enough infant soya/lactose-free formula to form a soft, dropping consistency
Divide the mixture between the two tins and spread evenly
Bake in a preheated oven at 180oC (350oF, Gas Mark 4) for 25 minutes or until the centre of the sponge springs back when gently touched
Turn out onto a wire tray and leave to cool
Sandwich the cake together with jam or cream filling made with milk-free margarine and icing sugar - see cake filling ideas to the right

^{† Cocoa powder and drinking chocolate are not the same}

^{Look out for the allergy warnings on pack}

* Suitable for freezing

Orange cake filling

(2 – 3 servings)

120 g icing sugar, sieved
60 g margarine (milk and dairy free)
Juice of ½ freshly squeezed orange
1 tablespoon soya/lactose-free formula powder

Method:

Place icing sugar in a bowl and gradually beat in margarine
Add orange juice and soya/lactose-free formula
Beat until creamy

Variations:

For chocolate orange filling, beat 1 teaspoon cocoa powder dissolved in warm soya/lactose-free formula into the orange cake filling mixture.

For coffee filling, omit orange juice but add 1 teaspoon instant coffee granules dissolved in warm soya/lactose-free formula.

Birthday cake*

(10 – 12 servings, contains eggs)

Victoria sandwich recipe, made up as chocolate cake
1 quantity of chocolate fudge icing (see below)
1 quantity of orange cake filling
Cake decorations

Method:

Sandwich the cakes together with half the orange cake filling (reserve the rest to decorate the top of the cake)
Spread the top of the cake with chocolate fudge icing and leave to set
Pipe rosettes of orange cake filling round the cake then, using a fine nozzle, pipe on ‘Happy Birthday’ (to get the right consistency, you may need to thin the icing with a little soya/lactose-free formula)
Decorate with candles, ribbons, novelties…

* Suitable for freezing