Recipes - Gorenje

Autumn fruit purée

Preparation & cooking

Ingredients

1/2 pear
1/3 plum
1/3 banana

Preparation

1 Wash and finely cube the pear and the plum.

2 Steam for 5 minutes, then add banana to the blender bowl.

3 Blend into purée and serve.

The purée does not have to be additionally sweetened.

Home-grown apple with couscous

Preparation & cooking

Ingredients

1 small apple
1 teaspoon couscous

Preparation

1 Wash and core the apple and cut it into 2–3 cm cubes. Steam in the large basket for 5 minutes.

2 Meanwhile, pour 1 teaspoon of couscous with boiling water. After five minutes, transfer the apple to the blender bowl and add the couscous.

3 Switch on the Gorenje Baby Multichef and blend the ingredients into a tasty purée.

Fruit and veggie purée

Preparation & cooking

Ingredients

75 g Hokkaido (Red kuri) squash
75 g pear

Preparation

1 Cut the Hokkaido squash flesh into 3-cm cubes and place them in the lower steamer basket. Steam for 10 minutes.

2 Add the washed and cored pear into the upper basket and steam for 5 more minutes.

3 Transfer both ingredients into the blender bowl and add a teaspoon of pumpkin seeds or a teaspoon of homemade cold pressed pumpkin seed oil.

Hokkaido squash is one of the first solid foods you may offer your child. It has a sweet taste and it contains a lot of beta carotenes which are transformed in the body into vitamin A, an important anti-oxidant. Added seeds are a treasure trove of minerals.

Purée with wholesome cereal

Preparation & cooking

Ingredients

50g potatoes
100 g squash or carrot
30 g apples, not sour
30 g millet flakes
20 ml apple juice
1 tablespoon (8 g) of rapeseed oil per meal

Preparation

1 Wash and peel the potato and chop it into 3-cm cubes. Place the potato cubes in the lower basket and steam for 5 minutes.

2 In the smaller steamer basket prepare the squash or carrot. Stack the small basket over the basket with the steaming potatoes and steam for another 10 minutes.

3 Then, add the cored and cubed apple and steam 5 more minutes.

4 Transfer the ingredients from the steamer baskets into the blender bowl, fold in the cooked millet flakes and add the apple juice. Add some water if the mixture is too thick. Blend into a purée.

Before serving the meal to the baby, stir in a scant tablespoon of rapeseed (canola) oil. Millet flakes in this lunch-time (noon) purée will provide the necessary iron. Millet flakes can be substituted with rolled oats. Squash is a tender vegetable and it is tolerated well by babies.

Rice purée

Preparation & cooking

Ingredients

1 small carrot
1 floret cauliflower
1 floret broccoli
1 teaspoon cooked rice
1 teaspoon semolina

Preparation

1 Clean and cube the broccoli floret and place it in the bottom steamer basket. Steam for 5 minutes.

2 Then, add the basket with cubed carrots and cauliflower floret. Steam for another 15 minutes.

3 Transfer the vegetables into the blender bowl. Add a teaspoon of cooked rice and semolina.

4 Blend and the purée is ready.

Iron-rich millet purée

Preparation & cooking

Ingredients

70 g parsnip (substitute with carrot, fennel,celery root as desired)
60 g potatoes
60 ml carrot juice
10 g millet flakes
2 teaspoon rapeseed oil

Preparation

1 Peel, wash, and cube the parsnip and potatoes, and steam them in Gorenje Baby Multichef for 20 minutes.

2 Transfer the ingredients from the basket to the blender bowl. Add carrot juice and millet flakes. Blend into a tasty purée.

3 Add rapeseed oil to thin the mixture if desired.

This tasty purée is easy to digest. Essential oil in the parsnip will ease any stomach cramps or gas pain. Millet is an excellent source of iron.

Meat and veggie purée

Preparation & cooking

Ingredients

50 g baby kohlrabi
50 g potatoes
50 g carrot
20 g chicken breast
pinch of dried cumin
1 teaspoon rapeseed oil

Preparation

1 Cube the chicken breast and place it in the large steamer basket. Peel, clean, and cube the potato and place it in the smaller steamer basket. Steam both for 5 minutes.

2 Meanwhile, prepare the baby kohlrabi and carrots, and add them into the smaller steamer basket with the potato. Steam for another 15 minutes, then transfer all ingredients into the blender bowl.

3 Add a pinch of ground cumin and purée. For a thinner purée, add a teaspoon of rapeseed oil.

Kohlrabi and carrots are filling ingredients for a lunch-time purée. Chicken breast provides precious easily digestible proteins and iron. A pinch of cumin in the purée prevents baby gas.

Protein-rich lunch with fish

Preparation & cooking

Ingredients

30 g fully boned white fish
30 g peas
30 g carrot
30 g potatoes
teaspoon cooking cream or butter

Preparation

1 Peel and cube the potato and place it into the large steamer basket along with peas. Steam for 5 minutes.

2 Add cleaned and chopped carrot and boned fish into the middle basket. Steam for 15 minutes.

3 Transfer the ingredients to the blender bowl, add a teaspoon of cream, and blend into a purée. Serve warm.

Fish is highly nutritious and rich in protein. It is also a rich source of omega-3 fatty acids that stimulate brain activity, and vitamin D which our food often lacks.