100 tahun penyelidikan dan pembangunan

Teatime Recipes

Lentils with Butternut Squash

50 g split red lentils
120 g butternut squash, peeled and diced

Boil the lentils in water until soft. Steam or microwave the squash until tender. Drain the lentils in a sieve. Mix the lentils with the butternut squash and purée to the right consistency.

Creamy Coconut Lentils

1 dessertspoon sunflower oil
Half a small onion, very finely chopped
100 g split red lentils
200 ml water
50 ml reduced-fat canned coconut milk

Fry the onion in hot oil until soft. Add the lentils and pour over the water. Cover and cook gently for 15 minutes, or until the lentils are nearly soft, stirring occasionally. Add the coconut milk. Heat through for a further 5 minutes. Purée.

Chick Pea and Coriander Stew

1 dessertspoon olive oil
Half an onion, finely chopped
400 g can chick peas, drained and rinsed well
4 tbsp canned chopped tomatoes
1 tbsp fresh coriander

Heat the oil and gently fry the onion until lightly browned, add the remaining ingredients, stir and cover. Simmer, stirring occasionally for 15 minutes until the chick peas are soft. Blend until a suitable consistency or, for an older baby, just mash the stew and serve with rice.

Lentil Dhal with Orange

100 g lentils
300 ml water
50 ml orange juice
Pinch of cinnamon

Pour water over the lentils. Cover and cook gently for 20 minutes or until the lentils are soft. Drain off a little fluid using a sieve and return the drained lentils to the pan. Stir in the orange juice and spice and return briefly to the heat. Purée.

Lentil and Sweet Potato Purée

30 g butter
125 g leeks, finely sliced
30 g celery, chopped
30 g red pepper, cored, de-seeded and chopped
60 g red lentils
1 medium carrot, peeled and chopped
250 g sweet potato, peeled and chopped
1 bay leaf
15 fl oz vegetable stock (low salt, gluten-free if shop bought) or water

Melt the butter in a saucepan and sauté the leeks for 2 to 3 minutes. Add the celery, red pepper and carrot and sauté for 5 minutes. Add the lentils, sauté for one minute, then add the sweet potato and bay leaf and pour over the stock. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the vegetables and lentils are tender. Remove the bay leaf and blend to a purée.

Vegetable and Lentil Purée

25 g butter
100 g leek, washed, trimmed and sliced
200 g carrots, peeled and chopped
50 g split red lentils
350 ml vegetable stock (low salt, gluten-free if shop bought) or water
75 g cauliflower, broken into florets

Melt the butter in a saucepan and sauté the leek for about 5 minutes. Add the carrots and cook for 2-3 minutes more. Add the lentils, pour over the stock, bring to the boil, then cover and simmer for 10 minutes. Add the cauliflower and continue to cook for about 15 minutes until everything is tender. Purée to the right consistency.

Haricot Beans in Tomato Sauce

1 onion, finely chopped
A little olive oil
1 can of haricot beans in water, drained and rinsed
1 can of chopped tomatoes
1 tbsp tomato purée
½ tsp dried mixed herbs

Fry the onion in a little olive oil until soft. Add the rest of the ingredients except the beans, bring to the boil, then reduce the heat and simmer for 10 minutes. Remove from the pan and blend to a smooth consistency. Return to the pan and add the beans and simmer for a further 15 minutes. Blend or mash to the right consistency. Serve with potatoes or toast for older children.

Butterbean Purée

1 leek, washed and trimmed and finely chopped
1 tsp olive oil
1 small parsnip, peeled and chopped
2 tbsp tinned butterbeans (in water), drained and rinsed
150 ml water
1tsp chopped flat leaf parsley

Sauté the leek in the olive oil for a few minutes until soft. Add the rest of the ingredients and simmer for 20 minutes until the vegetables are cooked. Purée to the right consistency.

Lentil and Parsnip Purée

50 g red split lentils
½ onion
5 green beans, topped and tailed
1 medium parsnip
1 tsp olive oil
300 ml water

Sauté the onion in the olive oil for a few minutes until soft. Add the red lentils and the water and cook gently for 20 minutes until the lentils are soft.

Meanwhile place the beans and parsnip in a pan of boiling water and cook until soft, then drain reserving the liquid. Add the vegetables to the lentils and purée to the required consistency, adding a little cooking water from the vegetables if necessary.

Veggies with Cashew

For the cashew butter:
250 g cashews
A little olive oil

Lightly roast the nuts in the oven then mix in a food processor with a little oil until the mixture is a smooth paste. This will keep in the fridge for 2-3 weeks.

Steam a selection of vegetables (e.g. broccoli, & carrot) and potatoes. Then purée or mash with a teaspoon of the cashew butter to the required consistency.

Bean & Pasta Soup

4 tbsp olive oil
1 onion finely chopped
1 stick of celery
1 red pepper, chopped and seeds removed
1 bay leaf
2 pints vegetable stock (low salt, gluten-free if shop bought)
400 g canned chopped tomatoes
175 g small pasta shapes
400 g can of haricot beans in water, drained and rinsed
40 g parmesan cheese finely grated

Heat the olive oil in a pan and add the onion, celery and red pepper and cook over a medium heat for 8-10 minutes, stirring occasionally, until the vegetables have softened.

Add the bay leaf, stock and chopped tomatoes, then bring to the boil. Reduce the heat, cover and simmer for 15 minutes or until the vegetables are just tender.

Add the pasta and the beans then bring the soup back to the boil and cook for 10 minutes, or until the pasta is just tender.

Remove the bay leaf and serve sprinkled with parmesan cheese and some bread.

Lentil and Tomato Soup

55 g split red lentils
1 tbsp olive oil
1 onion
1 carrot, peeled and finely chopped
1 celery stick, chopped
500 g carton creamed tomatoes
600 ml vegetable stock (low salt, gluten-free if shop bought)

Place the lentils in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer, half covered, for 25 minutes, or until tender. Drain and set aside.

While the lentils are cooking, make the soup. Heat the oil in a saucepan and add the onion. Sweat for 10 minutes. Add the carrot and celery and sweat for a further 2 minutes.

Add the creamed tomatoes and stock and bring to the boil. Reduce the heat and simmer for 25 minutes, until the vegetables are tender and the liquid has reduced. Add the lentils to the pan. Blend until smooth and creamy. Serve with toast.

Lentil Soup

½ small onion
100 g carrot, chopped
15 g celery chopped
1 tbsp olive oil
50 g red split lentils
200 g sweet potato, peeled and chopped
500 ml vegetable stock (low salt, gluten-free if shop bought)

Sauté the onion, carrot and celery in the vegetable oil for about 5 minutes until softened. Add the lentils and the sweet potato and pour over the stock. Bring to the boil, reduce the heat then simmer for 20 minutes. Blend to a smooth consistency with more water if required. Serve with bread.

Houmous Dip

400 g canned chickpeas in water (drained and rinsed)
2 tbsp tahini
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove

Put all the ingredients into a food processor and blend until smooth and creamy. Serve with vegetables and pitta bread or toast fingers.

Peanut Butter Dip

2 tbsp smooth peanut butter (no added salt/sugar)
1 tbsp full-fat yoghurt
Pinch of cumin
Squeeze of lemon juice

Stir all of the ingredients together. Serve with vegetables and pitta bread or toast fingers.

Vegetable and Nut Dip

50 g celery
75 g carrots
50 g leeks
50 g onions
Handful of chopped coriander
A few mushrooms
1 garlic clove, peeled
50 g ground sunflower seeds
50 g ground hazelnuts

Peel, wash and chop the vegetables then steam until soft. Add the garlic and coriander and purée. Mix in the nuts and seeds and chill before serving with pitta bread or toast fingers.

Butterbean Casserole

1 onion, finely chopped
1 stick of celery, finely chopped
1 red pepper, chopped into small pieces
400 g can butter beans in water drained and rinsed
2 x 400 g canned tomatoes
1 tbsp tomato purée
Few basil leaves chopped finely
Little olive oil for frying

Cook the onion, celery and red pepper in a little olive oil until soft. Add the rest of the ingredients, bring to the boil, reduce the heat then simmer for 25 minutes.

Mash/blend to the right consistency and serve with rice or couscous.

Mixed bean Casserole

1 onion, finely chopped
2 sticks of celery, finely chopped
2 x 400 g can mixed pulses in water drained and rinsed
400 g canned tomatoes
1 tbsp tomato purée
½ tsp dried cumin (more for older babies)
½ tsp dried coriander (more for older babies)
Little olive oil for frying

Cook the onion and celery in a little olive oil until soft. Add the rest of the ingredients, bring to the boil, reduce the heat, then simmer for 25 minutes.

Mash/blend to the right consistency and serve with rice or couscous.

Sweet Potato and Houmous

1 medium sweet potato, peeled and chopped
2 tsp houmous (see below)
400 g canned chickpeas in water (drained and rinsed)
2 tbsp tahini
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove

Put all the ingredients into a food processor and blend until smooth and creamy. Steam the sweet potato and then mash, mix in the houmous before serving with some other steamed veg e.g. broccoli.

Lentil Curry

1 onion, finely chopped
1 stick of celery, finely chopped
1 carrot, peeled and chopped
400 g can of green lentils in water drained and rinsed
2 x 400 g canned tomatoes
1 tbsp tomato purée
¾  tsp mild curry powder (more for older babies)
Little olive oil for frying

Cook the onion and celery and carrot in a little olive oil until soft. Add the rest of the ingredients, bring to the boil, reduce the heat then simmer for 25 minutes. Serve with rice.

Curried Chick Peas

1 onion, finely chopped
1 carrot, peeled and chopped
400 g can of chickpeas in water drained and rinsed
2 x 400 g canned tomatoes
1 tbsp tomato purée
¾ tsp garam masala
Handful of spinach
Little olive oil for frying

Cook the onion and carrot in a little olive oil until soft. Add the rest of the ingredients except the spinach, bring to the boil, reduce the heat then simmer for 25 minutes. Mix in the spinach and stir until wilted. Serve with rice.

Bean Stew

1 tbsp olive oil
1 onion finely chopped
A handful of mushrooms, wiped and chopped
1 courgette chopped
2 x 400 g canned chopped tomatoes
400 g can mixed pulses (in water) drained and rinsed
1 tbsp tomato purée

Heat the oil and sauté the onion, mushrooms and courgette for a few minutes.
Add the tomatoes and pulses and cook for 20 minutes. Serve with rice or potatoes.

Nut Roast

4 small slices of wholemeal bread made into breadcrumbs
250 g mixed nuts finely chopped
One bunch of spring onions, trimmed and washed
1 parsnip finely grated
1 clove garlic peeled
2 medium tomatoes, skinned
A handful of parsley

Lightly roast the nuts under the grill for a few minutes then grind finely in a food processor. Mix with the breadcrumbs.
Next, chop the spring onion, grated parsnip, garlic, tomatoes and parsley in the food processor for a minute until finely chopped.

Mix all the ingredients together. Transfer to a loaf tin, press down well, cover with foil and bake for one hour at 190°C/375°F, removing the foil after half an hour to allow the top to brown. Serve with vegetables.

Lentil Shepherds Pie

100 g canned lentils (in water) drained and rinsed
400 g potatoes
1 onion, peeled and chopped
1 garlic clove peeled and chopped
1 tbsp olive oil
A handful of mushrooms, wiped and chopped
1 x 400 g can chopped tomatoes
1 tbsp tomato purée
Half a small bunch of parsley chopped
A little milk and butter

Peel and chop the potatoes, place in a pan and bring to the boil and cook until soft. Set the oven to 190°C/375°F.

Sauté the onion and garlic in the olive oil until transparent. Add the mushrooms and cook for a few minutes more. Add the tomatoes, tomato purée and lentils.
Finally add the parsley and cook for a few more minutes.

Remove from the heat, drain and mash the potatoes with a little butter and milk.
Pour the lentil mixture into an ovenproof dish with the mashed potato on top. Bake for approximately 30 minutes until the potato has started to turn a golden brown. Serve with a selection of vegetables.

Potato Cakes

450 g potatoes cooked and mashed with a little milk and butter to a firm consistency
100 g cashew nuts – ground
2 tbsp chopped parsley
1 parsnip peeled and finely grated
1 small onion, finely chopped and lightly fried
A little olive oil

Stir the ingredients into the mashed potato and form into burger shapes. Pop in the fridge to firm up before cooking if need be. Fry for 5 minutes on each side.
Serve with a selection of vegetables.

Millet Burgers

1 onion peeled and finely chopped
75 g cheddar cheese grated
175 g millet grain
¼ tsp English mustard powder
1 tbsp chopped parsley
1 egg, beaten

Mix the ingredients together and form into burger shapes. Chill for one hour in the fridge before cooking. Grill under a medium grill for 10 minutes each side. Serve with potatoes and a selection of vegetables.

Quick Beany Bake

1 400 g can of low salt/low sugar baked beans
1 200 g can of sweetcorn (in water) drained
4 slices of wholemeal bread, made into breadcrumbs
100 g cheddar cheese grated

Put the beans and the sweetcorn into an ovenproof dish. Cover with the breadcrumbs and the cheese and bake in the oven for 20 minutes at 190°C/375°F.

Baked Potatoes

Pre-heat the oven to 200°C/400°F. Wash potatoes and pierce the skin with a fork. Rub lightly in olive oil. Bake directly on the oven shelf for 45-60 minutes depending on the size of the potato. Check the flesh is tender by piercing through the middle with a knife. Serve with a variety of toppings including baked beans or spicy mixed beans.
 

Scrambled Eggs

Beat 2 eggs with a little milk and melt a knob of butter in a non-stick pan. Pour the egg mixture into the pan and cook on a low heat stirring continuously until soft and fluffy. Add a handful of grated cheddar cheese and mix until melted. Serve on buttered toast with some sliced tomatoes.

Special Baked Beans

1 onion, finely chopped
A little olive oil
1 tin of haricot beans in water, drained and rinsed
1 can of chopped tomatoes
2 tbsp tomato purée
3/4  tsp paprika
½ clove garlic crushed

Fry the onion in a little olive oil until soft. Add the rest of the ingredients except the beans, bring to the boil, then reduce the heat and simmer for 10 minutes. Remove from the pan and blend to a smooth consistency. Return to the pan and add the beans and simmer for a further 15 minutes. Serve with potatoes or toast.

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