You Are Browsing ‘Baby food preparation tips’ Category

Some recipes on our website include yogurt as an ingredient. If you’ve ever cooked with yogurt before – and particularly if you’ve added it quite early in the recipe – you might have noticed that yogurt can curdle or ‘split’ when used in this way. To prevent this happening, only use full-fat yogurt (in other words, yogurt made...

We recently received a question from a Mum who wanted to cook a stew for her family, using red wine as an ingredient. She wanted to know whether or not the stew would be safe for her one year old son to enjoy. This was our reply, which may be useful for other Mums who also wonder about this… When you cook with alcohol, most of the alcohol evaporates during...

One of the most common reasons that people give for NOT making their own baby food is that they don’t have the time. And whilst the time it actually takes is infinitely less than many parents imagine, there’s no denying that it does take a bit longer than opening a jar! But there IS a way to fill your freezer with homemade baby food in record time… And...

When preparing your baby’s food, it is very important to take steps to eliminate any risk of food poisoning – babies, of course, are particularly vulnerable to illness caused by food borne bacteria. Foods such as fish, eggs, raw meat or raw poultry can contain bacteria responsible for food poisoning, such as salmonella and E. coli. Campylobacter infection,...

Lynne from the UK asked us today whether or not adding baking soda to the pot when simmering vegetables is a good idea. She explained My Mum always used to do this when she cooked broccoli – she said it made it stay really green. So I’ve always added it to my vegetables, too. But now I’ve started to introduce vegetables to my son – and I’m...