22
Cheesy Pumpkin Puree
Makes 4 serves
400g pumpkin, peeled, 4cm pieces
40g butter, cubed
1 tbsp milk
2 tbsp ricotta cheese
2 tbsp parmesan cheese, grated
½ tsp salt
½ tsp fresh thyme, leaves only
1.
Place the pumpkin into a saucepan,
and cover with cold water. Place onto
the stovetop over a medium heat
and cook until soft, approximately 15
minutes simmering. Drain using a sieve.
2.
Place the hot pumpkin, butter, milk,
ricotta, parmesan, salt and thyme into
a large heat proof bowl and stir to
combine until the butter has melted.
Blend using the mashing attachment,
by turning the variable speed dial
to speed setting 10 and pressing the
‘ON’ button for 1 minute or until no
lumps are visible.
3.
Serve with grilled salmon or poached
chicken breast.
Sweet Potato and Carrot
Baby Food
Makes 4 serves
200g sweet potato, peeled, 4cm pieces
1 carrot, peeled, 4cm pieces
2 tbsp water
1 tbsp apple juice, no added sugar
1.
Place the carrot into a saucepan,
and cover with cold water. Place
onto the stovetop over a medium
heat and cook until soft, approximately
15 minutes simmering. Add the sweet
potato and simmer for another
15 minutes. Drain using a sieve.
2.
Place the carrot, sweet potato, water
and apple juice into a large heat
proof bowl and stir to combine. Blend
using the mashing attachment, by
turning the variable speed dial to
speed setting 10 and pressing the
‘ON’ button for 1 minute or until no
lumps are visible.
