We are now well into weaning our almost 8 month old little boy and trying as much as possible to feed him what we eat. I have a range of great weaning cookbooks, including ‘What Mummy Makes’ and ‘Wean in 15’ which have fantastic recipes for all the family. However, as I have become more confident with the process I have begun to cook Isaac some of my all-time favourites.
The following recipe is adapted from the wonderful ‘Green Roasting Tin’ by Rukmini Iyer. It is so easy, so delicious and so nutritious and with just one tin it is also minimal washing up!
I have made slight changes to the recipe to allow for the meal to be lower in salt, as babies under one should not have more than 1g of salt per day.
This recipe is enough to feed 2 hungry adults and 1 or 2 babies/ young children.
400g cherry tomatoes, halved for adult portion, quartered for babies
400ml low salt vegetable stock (or water if avoiding all salt)
1/2 red onion, finely chopped
2 bay leaves
Cracked black pepper
Drizzle of olive oil
Mixed herbs (fresh basil is best)
- Preheat oven to 200 degrees (gas mark 6).
- Mix the orzo with the vegetable stock in a large roasting tin.
- Add the halved or quartered tomatoes along the top of the orzo, juicy side up.
- Sprinkle over the red onion, tuck in the bay leaves, add a good pinch of pepper and around a teaspoon of dried herbs (or small handful of fresh basil if you have any).
- Bake in the oven until all the moisture is absorbed, about 20-25 minutes.
- Drizzle over a splash of olive oil and serve!
I hope you and your babies enjoy this meal as much as we do!