Happy Kitchen Food Company – Winning Weaning Recipes!

We are thrilled to share these fantastic weaning recipes from The Happy Kitchen Food Company – perfect for using in your Doidy Bowl!    http://www.thehappykitchenfoodcompany.co.uk/  

Recipe –   Apple and blackberry oats.   

Ingredients:  3 apples, 4. Blackberries, 1 tablespoon of oats, 2 tablespoons of breast ribbon formula milk.


Peel, core and slice the apples and place in a saucepan with the water, bring this to the boil, reduce the heat add the blackberries and cook for approximately 10 minutes or until soft.

Remove the fruit from the heat and purée in a blender until smooth, until ready to use.

Before serving warm one portion, approximately two tablespoons in a small saucepan and add the oats and the milk stirring gently. Taste for temperature before serving. 

Recipe –  Kale, pear and carrot purée


2 ripe pears

1 carrot

1 handful of kale leaves

3 tablespoons of breast or formula milk


Peel the carrot and the pears and chop into large pieces.

Add some water to a steamer and place the carrots and pears onto the bottom of the steamer and place the kale on the top.

Steam for 10 minutes.

Purée the mixture adding milk to achieve the consistency that is right for your baby.

Taste for temperature before serving.


Recipe – Winter root vegetable mash.


1 potato

1/2 a sweet potato

1 parsnip

3 tablespoons of breast or formula milk



Peel and dice the vegetables and place in a small saucepan with just enough water to cover them.

Bring the vegetables to the boil and then simmer for approximately 15 minutes.

Drain the vegetables and using a potato masher,

mash them with the milk until smooth.

Taste for temperature before serving.

Recipe – Lentil, carrot and flat leaf parsley purée

This is a thick purée that is ideal for spreading on toast or for coating large pieces of cooked pasta with for finger food.


3 rounded tablespoons of dried red lentils.

I carrot

A few sprigs of flat leaf parsley.

3 tablespoons of formula or breast milk


Place the lentils in a small saucepan and cover with water, bring to the boil and then simmer for 30 mins until tender.

Meanwhile peel the carrot and cook until tender.

When the lentils are soft mash the carrots and lentils together adding the finely chopped parsley.

Add the milk if needed to achieve the desired consistency. Taste for temperature before serving.