Download The Baby-Led Weaning Family Cookbook: Your Baby Learns to Eat Solid Foods, You Enjoy the Convenience of One Meal for Everyone PDF

TitleThe Baby-Led Weaning Family Cookbook: Your Baby Learns to Eat Solid Foods, You Enjoy the Convenience of One Meal for Everyone
File Size15.6 MB
Total Pages194
Table of Contents
Title page
	Brilliant Breakfasts
	Really Fast Mains
	On the Table in Less Than 40
	Quick Prep, Eat Later
	On the Side
	Super-Simple Dishes
	Tasty Baked Goods
	Delicious Desserts
Recipes to Take Out or Freeze
Back Cover
Document Text Contents
Page 1





Your Baby Learns to Eat Solid Foods

You Enjoy the Convenience of
One Meal for Everyone

authors of the bestselling Baby-Led Weaning series

Page 97

90 The Baby-Led Weaning Family Cookbook

This is a delicious slow-cook chili. Chunks of beef work really well
as an alternative to ground beef and, when cooked slowly so they are
meltingly soft, are perfect for babies to enjoy – and super-nutritious, too.
Any leftovers will freeze very well.

Chunky Beef Chili

Serves a family of 4

f 1 tablespoon oil, for frying

f 1 white onion, peeled and

f 3 garlic cloves, peeled and
finely chopped

f 1 pound (500g) beef chunks
(such as chuck steak)

f ½ teaspoon ground cumin

f ½ teaspoon ground coriander

f 1 teaspoon ground cinnamon

f Pinch chili powder

f 2 low/no-salt beef bouillon

f One 15-ounce (425g) can red
kidney beans (no added salt),
drained and rinsed

f Two 14-ounce (411g) cans
diced tomatoes (no added salt)

f 3 tablespoons tomato paste

f Freshly ground black pepper


1Put a large frying pan over medium heat and add the oil, onion and garlic and cook
for 5 to 10 minutes, until softened but not
browned. Add the beef and stir-fry, turning
frequently, for 10 minutes or so, until browned.
If any water comes out of the meat, keep
cooking until it disappears, before moving on
to the next stage.

2 Add the cumin, coriander, cinnamon and chili powder, and crumble in the bouillon
cubes. Stir well. Add the kidney beans and
tomatoes, including the juice in the can, and
finally the tomato paste. Stir well and season
with black pepper (if using).

3 Cover and let the chili bubble gently over low heat for at least 2 hours, until the meat
is really tender. Alternatively, cook in a slow
cooker on high for 2 to 4 hours.

To serve
Serve with rice, flour tortillas or flatbread
(such as No-Salt Flatbread, see page 148)
and some sour cream or Simple Guacamole
(see page 106).


When buying bouillon
cubes, choose one with
the lowest possible salt
content. (See pp. 26–27.)

Page 98

Quick Prep, Eat Later 91

This delicious casserole makes a nourishing, economical meal. It
has plenty of different shapes for your baby to practice his skills on,
especially once she is developing her pincer grip. The casserole will
keep for up to five days in the fridge and it freezes well.

Lentil Casserole

Serves a family of 6, generously

f 2 tablespoons oil, for frying

f 1 large red onion, peeled
and chopped

f 3 garlic cloves, peeled and

f 1 large carrot, peeled and cut
to suit your baby

f 2 cups (400g) cooked lentils,
rinsed and drained

f One 15-ounce (425g) can
chickpeas (no added salt),
drained and rinsed

f One 14-ounce (411g) can
diced tomatoes (no added

f 2 cups (500ml) no/low-salt
vegetable stock, hot

f Freshly ground black pepper


1Heat the oil in a large saucepan over medium heat. Add the onion, garlic and
carrot and stir-fry, turning frequently, for 3 to 5
minutes, until fragrant.

2 Add the lentils, chickpeas, tomatoes and stock. Add black pepper (if using), put
the lid on and simmer over low heat for at
least an hour, until all ingredients are tender.
Alternatively, transfer the mixture to a slow
cooker and cook on high for 3 to 4 hours, until
very soft.

To serve
Serve with a flatbread (such as No-Salt
Flatbread, see page 148), crusty bread or
mashed potatoes.

“When Ben
wants to eat food

that his skills aren’t
ready for, I offer
something that’s

easy for him, too.”


If possible, use salt-free
homemade stock. If
buying ready-made or
cubes, choose one with
the lowest possible salt
content. (See pp.26–27.)

Page 193

We would like to say a huge thank you to all the people who have helped to
make this book possible. Firstly, thank you to all the mums, dads and babies
who gave up their time to talk to us about their experiences of baby-led
weaning or to have their pictures taken to illustrate the book: Emily Ackroyd
and Rosa and Rafe Ackroyd-Todd, Bronwyn Ashby and Florence and Niall
Lewis, Melanie Edwards and Jude Edwards, Ruth Fisher and Hetty Radford,
Sarah Meagher Gaymer and Nate Gaymer, Laura and Luke Hastings and
Josiah and Ariana Hastings, Sarah-Jane Hurst and Rory Hurst, Zainab
Lantan and Junior Lantan, Ela Law, Milly Law and William Law, Ria
Mamujee-Towers and Ari Mamujee-Towers, Samantha Walsham and Jack
Walsham, Rachel Walters and Toby McLeod, and Siobhan Watts and Rory
Calder Watts, Roxanna Whittaker, Meredith Whittaker and Benedict
Whittaker. We only wish we’d had room to use all the quotes and tips you

We also want to thank Charlotte Pike for her patience, resourcefulness and
kitchen know-how, Isabel de Cordova ( for the use
of her pottery in the photographs, and our fantastic production team:
Jo Godfrey Wood and Peggy Sadler of Bookworx, for editing and design,
and Ruth Jenkinson (and her assistant Julie Stewart) for photography.
We’re grateful to Laura Herring for proofreading and to Marie Lorimer for
taking care of the index. Finally, our thanks go to our editor, Katy Denny,
who coordinated the whole process, and to our agent, Clare Hulton, who
continues to support us to share our knowledge and ideas, as well as to Joan
Strasbaugh and the whole team at The Experiment for the US edition. And,
as always, thanks to our families and friends for their thoughtful feedback.

Check out our first recipe book, The Baby-Led Weaning Cookbook: Delicious Recipes
That Will Help Your Baby Learn to Eat Solid Foods—and That the Whole Family Will
Enjoy, for lots more recipes for you and your baby.

Page 194 • @experimentbooks
Also available as an ebook

Gill Rapley and Tracey Murkett are the creators of baby-led weaning (BLW), a common-sense way to introduce your baby to solid foods. There’s no need to struggle with purées
and spoon-feeding! Instead, Baby can explore the same foods you enjoy—how they feel,
smell, and taste; how to grasp them and chew them—all at his or her own pace.

The Baby-Led Weaning Family Cookbook includes 99 all-new recipes, many suited for fam-
ilies of 4 or more. Plus, Rapley and Murkett review all the benefits of BLW:

It’s convenient: The whole family eats the same meal—together. No one puts
Baby in the corner!

It helps Baby learn: BLW builds motor skills, coordination, and confidence.

It promotes lifelong health: By teaching Baby to love a variety of foods and to
gauge fullness, BLW helps prevent picky eating, and overeating, later on!

Yes, your baby can join in at family
mealtimes—right from the start!

Sweet Corn Fritters, page 35 Coconut Chicken Noodles, page 65 Baked Eggplant with Tomato & Mozzarella, page 88

GILL RAPLEY, PhD, the pioneering champion of baby-led
weaning, has studied infant feeding and child development for
many years. She worked as a public health nurse for more than
20 years and has also been a midwife and lactation consultant.

TRACEY MURKETT is a freelance writer and supports
breastfeeding moms on a voluntary basis.

Baby-Led Breastfeeding

Baby-Led Weaning

The Baby-Led
Weaning Cookbook


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