LowproteinLIVING

9-12 Months
Grown Up Grub!!

Fruit Crumble

Canned, fresh or frozen fruit may be used in this recipe. If using fresh fruit it will be necessary to part cook the fruit before use. If using frozen fruit, defrost thoroughly and drain well before use. Ensure that the fruit you use is naturally sweet, so that there is no need to add extra sugar.

Ingredients:

40g (11⁄2 oz) Loprofin Low Protein Mix

25g (1oz) hard margarine

20g (3⁄4 oz) Loprofin Breakfast Cereal Loops, roughly crushed

150g (6oz) canned plums, or other ‘free’ canned fruit in natural juice

6 x 15ml sp (6 tbsp) juice from the canned plums

Oven temperature: 180ºC/350ºF/Gas Mark 4

3 x 150ml (6fl oz) oven proof ramekin dishes

Method:

1. Place Loprofin Low Protein Mix in a bowl, add the margarine cut into small pieces and rub in until the texture resembles coarse breadcrumbs. Lightly crush the Loprofin Breakfast Cereal Loops and stir into the pastry crumbs, breaking up any whole loops.

2. Remove the stones from the plums and slice or chop the flesh, divide evenly between the 3 ramekin dishes, spoon 2 x 15ml sp (2 tbsp) plum juice over the plums in each dish.

3. Evenly spread one third of the crumbs over the fruit in each dish, place the dishes on a baking tray and bake in a preheated oven for approximately 15 minutes, until golden brown.

4. Serve hot or cold, with Low Protein Custard.

Serves 4

NB: Soft berry fruits should not be given to babies under 6 months of age. Always ensure that the fruit is sieved, to remove seeds, before serving.

Tip: The crumble can be frozen successfully, either before or after cooking, allow to defrost at room temperature for 11⁄2 - 2 hours, before cooking or re-heating.

Carrot & Leek Crumble

Ingredients:

200g (8oz) carrots, thinly sliced

200g (8oz) leeks, sliced

400g can chopped tomatoes

1 x 15ml sp (1tbsp) tomato ketchup

1 x 15ml sp (1tbsp) tangy tomato pickle

1.25ml sp (1/4 tsp) dried sage

Salt and pepper to taste

100g (4oz) Loprofin Mix

75g (3oz) butter

50g (2oz) Loprofin Herb Crackers, very finely crushed

Oven temperature: 4000C/2000F/Gas Mark 6

Method:

1. Place the carrots and leeks in boiling salted water, bring to the boil, then reduce the heat, cover and simmer for 10 minutes. Drain thoroughly.

2. Add the chopped tomatoes, ketchup, tomato pickle, sage and seasoning to the leeks and carrots, bring to the boil, stirring gently.

3. Prepare the crumble, place the Loprofin Mix in a bowl and rub in the butter, until the texture resembles coarse breadcrumbs, stir in 40g (11⁄2 oz) Herb Cracker crumbs (finely crushed).

4. Transfer the prepared vegetables to a 1 litre (13⁄4 pt) ovenproof gratin dish, sprinkle the crumble evenly over the surface, then top with remaining Herb Cracker crumbs (finely crushed).

5. Bake in a preheated oven for 15 - 20 minutes, until the crumble is lightly browned.

Serves 4 - 6

Tip: The crumble may be prepared in individual ovenproof containers and once cooked may be frozen.

Low Protein Macaroni & Cheese

Ingredients:

140g (51⁄2 oz) Loprofin Low Protein Penne Pasta

1 x 15ml sp (1 tbsp) cooking oil

1 x 5ml sp (1 tsp) salt

Sauce:

25g (1oz) butter

25g (1oz) Loprofin Low Protein Mix

500ml (21⁄2 cartons) Sno-Pro Low Protein drink

1.25ml sp (1⁄4 tsp) salt

Black pepper to taste

2 x 20g packs of Quavers (cheese flavoured), crushed

25g (1oz) breadcrumbs from a Low Protein Loaf

Oven temperature: 2000C/4000F/Gas Mark 6

1 litre (13⁄4 pint) shallow ovenproof dish, lightly greased

Method:

1. Three quarters fill a large saucepan with water, bring to the boil, add the Loprofin Low Protein Pasta, oil and salt to the pan. Return to the boil, stirring. Reduce the heat slightly and cook on a slow boil for 10 minutes, stir occasionally to prevent the pasta from sticking together. When the pasta is cooked, drain well.

2. Meanwhile prepare the sauce – melt the butter in a saucepan over a low heat, blend the Loprofin Mix and 100ml Sno-Pro until smooth, add to the saucepan with the remaining Sno-Pro and bring to the boil, stirring.

3. Remove the pan from the heat and stir in the salt, black pepper to taste and 1 packet of crushed Quavers. Continue stirring for a few seconds until thoroughly blended.

4. Add the cooked pasta, tossing lightly together then spoon into the ovenproof dish, levelling the surface.

5. Combine the remaining crushed Quavers with the breadcrumbs and sprinkle evenly over the pasta, place the dish in a preheated oven for 15 minutes, until the top is golden brown.

Serves 4

NB: 1 carton (200ml) Sno-Pro = 1⁄2 an exchange
35g Quavers = 1 exchange
Total recipe = 21⁄2 exchanges
Per portion = 1⁄2 an exchange

TIPS

• Always allow food to cool to the required temperature before use.

• Once cooled, cover any unused food and transfer to a fridge. Use within 24 hours.

• You can freeze mini portions of puréed food in sterilized ice cube trays, store the frozen cubes in freezer bags, making sure the bags are carefully sealed, labelled and dated. Always use within 3 months.

• Mini portions are ideal for the early days when one cube is sufficient at one meal. As baby’s appetite grows you can serve two or three cubes per meal. Make sure the food cubes are defrosted at room temperature, in a sterilized bowl covered with cling film.

A Guide to Weaning - Sweets & Treats