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The best ever roast Pork with Rafferty’s Apple Pear and Cinnamon puree

Serves:  6

Age: Grown-ups

Ingredients

Method

  1. Preheat oven to 220°C. Pat pork rind dry with paper towel. Coat rind with 1 ½ tbsp oil.
  2. Place pork, rind side up, in a greased roasting pan. Sprinkle salt evenly over pork rind. Roast for 30 minutes. Reduce oven to 180°C and roast for a further 45 minutes.
  3. Remove pork from oven and spoon over pan juices. Roast for a further 1 hour or until pork is cooked through.
  4. Add apples and pears and drizzle with remaining oil. Increase oven to 230°C. Roast for 20 minutes or until golden and crisp.
  5. Cover pork and stand in pan for 20 minutes. Serve pork with Rafferty’s Garden Apple Pear & Cinnamon Puree as a side sauce, roast vegetables and fruit.

Bircher Muesli

Leaving the house early? Prepare this quick breakfast the night before and be ready to go first thing in the morning!

 

Makes: 2 serves (½ cup)

Age: From 9 months +

Ingredients

  • ¼ cup rolled oats
  • 1 tbsp plain full cream yoghurt
  • 1 x pouch of Rafferty’s fruit puree from the Smooth, Smoothy or Organic Range

Method

  1. In a suitable container stir all ingredients together ensuring oats are completely covered.  Cover and refrigerate overnight.  Serve with extra yoghurt or milk and/or diced fruit such as banana or berries.

7months +: Use minute oats or puree with a little milk or juice for a smoother consistency.

Variation Tip: Grate ½ apple into the mix or stir through sultanas

Rafferty’s Spinach and Bacon Pasta

Serves: 4

Ingredients

Method

  1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
  2. Meanwhile, heat 1 tablespoon of olive oil in a pan over medium heat. Place bacon in the pan and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes and Spinach + Apple +Broccoli + Pea Smooth, and cook until heated thoroughly.
  3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon tomato, and spinach mixture.

 

Chilled Carrot Sweet Potato and Orange Soup

Serves: 4

Age: Grown-ups

Ingredients

Method

  1. Mix the pouches of Sweet Potato Carrot Apple and Orange Juice together. Stir in enough chicken stock to give a creamy consistency. Season to taste, and then chill well.
  2. Stir in cream in individual bowls just before serving. Sprinkle the tops with a few chives.

 

Apple Pear Cinnamon Cake

Serves: 8

Age: Grown-ups

Ingredients

Method

  1. Preheat the oven to 180°C. Grease and line an 18cm cake tin. Sift together the flour, salt, baking soda and baking powder.
  2. Cream the butter and sugar. Beat the eggs and add to the mixture gradually, processing well between each addition. Add the Apple Pear Cinnamon pouches and mix well. Add the flour gradually and beat well.
  3. Pour batter into prepared cake tin and bake for 30 minutes. Lower the temperature to 160°C and bake for another 15-20 minutes until golden brown and firm to the touch.
  4. Allow to cool for 10 minutes then remove from tin and finish cooling on a wire rack.

Real Fruit Jelly

Does your baby love the flavour of Rafferty’s smooth purees but has moved on to thicker and chunkier consistencies?  Solution! Transform the lovely goodness of Rafferty’s into a fun jelly!

 

Makes:  2 serves (½ cup)

Age: 7 months +

Ingredients

  • 1 tsp gelatin
  • 50 ml hot water
  • 1 x pouch of Rafferty’s Garden Smooth range

Method

  1. Dissolve gelatin in hot water stirring quickly. 
  2. Place pouch of chosen Rafferty’s smooth range into a bowl and mix through dissolved gelatin. 
  3. Pour into chosen cups/container and refrigerate overnight

Tip: This recipe is for firm but soft jelly; for harder consistencies add an extra ½ tsp of gelatin.

9 months +: Add chunks of soft fruit such as sliced grapes, berries, pear, mango or watermelon

Semolina and Smooth Fruits

Makes: 2 serves (1/2 Cup)

Age: 7 months +

Ingredients

METHOD

  1. Bring the milk to the boil in a saucepan
  2. Add semolina, sugar and margarine and stir constantly until the mixture thickens and coasts the back of a spoon
  3. Serve topped with a dallop of Rafferty's Garden Apple + Pear + Cinnamon or any other of your favourite fruit combos from the Rafferty's Smooth Range

* Age Tip: For Older Babies, serve with mashed or soft cut up fruit pieces such as fresh Banana, Mango, Stone Fruit or Pear.

* Storage Tip: Refrigerate leftover portions and use within two days.

Rafferty's Chicken Casserole

Babies love the flavour of fruit so it makes sense to introduce new flavours with those that are already familiar

 

Makes: 3 Ice cube trays

Age:  6 months +

Ingredients

  • 150 g chicken (equivalent to 1/2 chicken breast, 3 tenderloins or 1 chicken thigh)
  • Splash of olive
  • 1/4 leek finely diced
  • 1/2 small clove garlic, crushed (optional)
  • 1 cup reduced salt chicken stock (or fruit stock*)
  • Pouch Rafferty's Garden Sweet Potato + Carrot + Apple

Method

  1. Place olive oil in saucepan, heat and lightly saute leek and garlic
  2. Add chicken and continue to saute lightly for 2 miniutes (you want the chicken to stay white not turn brown)
  3. Add stock and simmer for 2-3 minutes or untill liquid is reduced by half
  4. Stir through a pouch of Rafferty's Garden Sweet Potato + Carrot + Apple , cover and turn heat off , allowing to sit for 5 minutes
  5. Blend mixture to desired consistency adding water if needed
  6. Depending on your child's taste you may like to add another pouch of Rafferty's Garden Sweet Potato + Carrot + Apple.
  7. Freeze remaining puree in ice cube trays or 1/2 cups serves in labelled and dated ziplock bags. Use within 3 months.

From 7 months +: Add soft cooked vegetables such as chopped zucchini, broccoli and spinach to your blended casserole to introduce soft or mashed textures to this meal.

Corn Chowder

Introducing lumps? Try this tasty Chowder.

 

Makes: 5-6 serves (1/2 cups)

Age: 7 months +

Ingredients

Method

  1. Heat oil in a medium saucepan and gently saute onion and garlic
  2. Add Rafferty's Garden Pumpkin + Apple + Sweetcorn  and stir to combine
  3. Add frozen peas and corn and enough water to cover vegetables entirely.
  4. Lightly simmer for 2 minutes and then stir through cooked Risonni
  5. Lightly blend if necessary. 
  6. Serve with a sprinkle of grated parmesan

*Storage Tip: Freeze in 1/2 cup serves in labelled and dated ziplock bags for up to 3 months.

Salmon Pasta

Salmon is rich in the healthy fast that are important for your Baby's brain development.

Makes: 3 Serves (1/2 Cup)

Age: 7 Months +

Ingredients

  • Olive oil
  • 1 x 95g tin of Pink Salmon (or Tuna), drained and flaked
  • 2 ripe tomatoes
  • 1/4 leek, finely diced
  • 1/2 garlic clove, crushed (optional)
  • 3 leaves basil, chopped (optional)
  • Pouch of Rafferty's Garden Pumpkin + Apple + Sweetcorn 
  • 1 tbsp cheddar cheese, grated
  • 150g risonni pasta, cooked (see below for additional serving options)

Method

  1. Score the bottom of two ripe tomatoes, drop them in boiling water for 1 minute and then refresh in cold water
  2. Carefully peel the skin off the tomatoes and dice into small cubes (you may use tinned tomatoes if preferred)
  3. Heat Olive Oil in sauce and lightly saute leek and garlic, add diced tomatoes and continue to saute for 1 minute
  4. Add tin of Salmon and stir, keeping the heat on low
  5. Add pouch of Rafferty's Garden Pumpokin + Apple + Sweetcorn, plus the cheese and basil
  6. Mash or blend to the best consistency for your baby
  7. Serve with cooked pasta

9 months +: Choose pasta spirals, bow ties, fettuccine cut into 1 cm lenghts, curly fettuccine. They all make wonderful finger food and are perfect for this age group

* Variation Tip: This recipe can be used Rafferty's Garden Spinach + Apple + Broccoli + Pea.

*Storage Tip: Salmon sauce can be frozen in ice cube trays or 1/2 cup containers. Label and date and keep frozen for up to 3 months. Cook pasta fresh to serve.

Super Berry Mini-Muffins

These Muffins are the perfect throw-together snack that can be made in a myriad of combos depending upon which Rafferty's Garden puree you have in your pantry and what fruit you have on hand.

 

Makes: 18 Mini Muffins

Age: 9 months +

Ingredients

  • 3/4 cup (110g) plain flour
  • 2 Tsp baking powder
  • 1/2 Tsp Cinnamon (optional, depening on your Fruit combo)
  • 1/2 cup (45g) lightly processed rolled oats (see hint) or minute oats
  • 1 Egg
  • 1/3 cup (100g) plain yoghurt
  • 1 Tbsp Vegetable oil
  • 1/3 cup (65g) Brown Sugar
  • Pouch of Rafferty's Garden Pear + Superberries
  • 1/2 cup Frozen or fresh mixed berries

Method

  1. Pre-heat oven to 180C or 160 Fan force and prepare mini-muffin pans with either patty cases or cooking spray or oil
  2. Combine the flour, baking powder, Cinnamon and Oats in a bowl
  3. In a seperate bowl add the Egg, Yoghurt, Vegetable Oil, Brown Sugar and the Rafferty's Garden Pear + Superberries and mix well
  4. Add wet ingredients to dry and mix till just combined, then stir through diced pear. Don't overmix
  5. Using two teaspons, fill Muffin pan with mixture and bake for 15 minutes or until golden and cooked through
  6. Remove from oven. Allow muffins to cool in the pan before removing if you've not used patty papers. 
  7. Serve as a snack or freeze in dated zip lock bags for up to 3 months

Hint: Process regular oats to a finer texture using a food processor or stick blender

*Variation Tip: Try the following Rafferty's Garden pouches and fruit combos or make up your own:

  •  Blueberries + Banana + Apple with 1/2 punnet of Blueberries or one small mashed Banana
  • Pear + Apricot with 1 small Pear, diced
  • Apple + Pear + Cinnamon with one small apple and 1 tbsp Sultanas
  • Sweet Potato + Carrot + Apple with 1 small apple. diced
  • Apple + Peach + Banana with 1 small mashed Banana
  • Banana + Pear + Mango with cheek of one large Mango, diced

Karen's Nutrtion Tip: Don't peel apples and pears in these recipes. When diced finely, the peel shouldn't bother your Baby and will add extra nutrients and small amounts of valuable fibre.

From Karen- Rafferty's Garden Nutritionist

Apple and Cinnamon Pikelets

These little dairy free, home-made snacks are great for small fingers and they also freeze well, so you can grab them anytime for snacks on the run.

 

Serves: 12 small Pikelets

Age: 9 months +

Ingredients

Method

  1. Sift self-raising flour and baking soda into a bowl and make a well in the centre
  2. Whisk Egg and pour into flour well along with the pouch of Rafferty's Garden Smooth Puree
  3. Using a fork, stir flour into the egg mixture. As it becomes thicker, begin dribbling in soda water. Continue until mixture is the desired consistency. You may not use all the soda water
  4. If possible, leave mixture for half and hour
  5. Heat a non-stick pan with a little margarine, oil or butter. 
  6. Add tbsp amounts of mixture to pan
  7. Once bubbles start to appear in the mixture, flip your pikelet over and cook until brown

Hint: Soda water gives these pikelets a lovely lightness, however, you can substitute milk if you like

*Serving Tip: Spread more Rafferty' s Smooth puree onto pikelets if you like- just like jam!

*Storage Tip: Pikelets can be stored in labelled and dated zip lock bags in the freezer for up to 3 months.

Rice Pudding with Smooth Fruit Swirl

A Family favourite that everyone can enjoy and if you want a more grown-up accompaniment, try a sprinkle of Cinnamon and a handful of fresh berries.

 

Makes: 4 serves (1/2 cup)

Age: 7 months +

Ingredients

  • 1/2 cup Aborio (rIsotto) rice
  • 1L milk
  • 2 tbsp caster sugar
  • 1 tsp natural vanilla extract
  • 1 tsp margarine

Method

  1. Preheat oven to 180C.
  2. Place rice, milk, sugar, vanilla and butter into a small oven proof dish and bake for 1.5 hours, stirring every 15 minutes to prevent sticking
  3. Remove from the oven when the rice is cooked and creamy in consistency (avoid overcooking as it will dry out)
  4. Allow to cool and serve with a swirl of Rafferty's Garden Pear + Superberries or Apple + Banana + Peach or any of your other Rafferty's Garden Smooth Puree Favourites

*Age Tip: For Older Babies, add a Tablespoon of Sultanas before baking

*Storage Tip: Store leftovers in the fridge for up to two days

Pork and Veal Meatloaf

So quick and easy this meatloaf mashes up for babies ready for lumps or can be cut up for easy finger food.

 

Makes: 1 loaf tin (20 x10 x 5cm) approx 8 slices

Age: 9 months +

Ingredients

Method

  1. Preheat oven to 180C and line a loaf tin with baking paper.
  2. Place ingredients in a bowl and mix well (this is best done your hands).  Turn out mixture into prepared loaf tin.
  3. Bake for 45 minutes or until firm to touch.
  4. Serve with mashed vegetables

Serving tip: Slice loaf and cut into fingers or small cubes to serve. For younger babies mash with a fork for a smoother consistency.

Variation: Try this with chicken mince

Storage Tip: Freeze loaf in slices in labeled and dated zip lock bags for up to three months.

Cheesy Cauliflower

Makes:  2 serves (½ cup)

Age: 7 months +

Ingredients

Method

  1. Preheat oven to 180C. Steam or boil cauliflower florets until soft, drain excess water and in the same saucepan stir through the Rafferty’s puree pouch. 
  2. Place mixture into a 1 cup capacity oven proof ramekin and spread ricotta on top and sprinkle over the cheese. 
  3. Bake for 30 minutes or until cheese is melted and golden.
  4. Mash or serve as is depending on your baby’s stage.

Tip: Use other vegetables such as broccoli or Brussels sprouts

Storage Tip: Cool and store in a labeled and dated container in the fridge for up to 2 days or the freezer for 3 months.

Minestrone

An easy to throw together soup using up whatever veggies you have in your fridge. Consider adding some cannellini or butter beans to the mix if you like.

 

Makes: 4 x 175ml serves

Age: 9 months +

Ingredients

  • 2 tsp of olive oil
  • 1 rasher of short cut or trimmed, rindless bacon, finely diced
  • ¼ onion finely diced
  • Zucchini, finely diced
  • Potato, finely diced
  • Carrot, finely diced
  • 1 x pouch of Rafferty’s Garden hearty beef & veggie puree
  • ½ cup cooked pasta shapes (dinosaurs, letters, macaroni or risoni)
  • 2 cups of water

Method

  1. Heat olive oil in a medium size saucepan and lightly sauté onion and bacon. Add diced vegetables and continue to sauté for 2 minutes. 
  2. Add water, simmer for 8 minutes or until vegetables are cooked through. Cooking time will be dependent on the size of your vegetables. 
  3. Turn heat down and stir through the pouch of Rafferty’s hearty beef & veggie puree and the cooked pasta.

From 7 months: Mash or coarsely blend soup for babies progressing on from puree

*Tips

Storage Tip: Freeze in labeled and dated containers for up to 3 months.

Rolled Omelette

Makes: 1 omelette

Age: 9 month +

Ingredients

  • Vegetable oil spray
  • 1 egg
  • ½ tbsp ricotta cheese
  • ¼ cup of cooked vegetables (see options below)
  • 1/3 pouch of Rafferty’s puree range

Method

  1. In a bowl lightly whisk egg and ricotta.  Spray an omelette skillet or fry pan and heat gently. 
  2. Pour egg mixture into pan and using a heat resistant spatula move the mixture till it is evenly covers the pan.  Sprinkle over vegetables then squeeze out in a spiral shape your Rafferty’s pouch.  Turn your heat down.
  3. Using your spatula gently lift one edge of the omelette and fold ¼ over, keep doing this until the whole omelette is rolled.  Leave to cook for a further minute and then flip it over and continue cooking for another minute or so (until the filling appears firmer)
  4. Slide onto a plate and slice into bite size pieces.

Tip: The trick with omelette’s is to cook them slowly over low heat.

Vegetable  Options: This is a great recipe for using up left over steamed or baked vegetables, just cut them up into bite size pieces.  If you don’t have leftovers, lightly sauté grated zucchini, carrot or shredded baby spinach.

Apricot and Chicken Fingers

Some babies just love finger food and these Chicken fingers are a great way tp ensure your Baby is getting enough protein and vegetables. 

They're great as a snack on the run or as part of a mael to eat in or takeaway!

 

Makes: 12 Fingers

Age: 9 months +

Ingredients

Method

  1. Place all ingredients in a bowl and mix thoroughly (this is best done with your clean hands)
  2. Mould mixture into desired shape
  3. Grill for 8 minutes or until golden, then turn and continue for further 4 minutes

*Storage Tips: Freeze in lots of 3 in labelled and dated zip lock bags for up to 3 months.

Sweet Potato Carrot and Apple Loaf

Does your baby dive for your banana bread when you’re out having coffee.  This loaf is a great alternative to the sugary breads found in most café’s.  It has minimal sugar and incorporates the goodness of vegetables and fruit.

 

Makes: 12 slices

Age: 9 months +

Ingredients

  • 1-2/3 cups plain flour
  • ½ cup sugar
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 x pouch of Rafferty’s Garden sweet potato + carrot + apple 
  • ½ cup water
  • 2 eggs
  • 1/3 cup canola oil
  • 2 medium green apples grated or finely diced.

Method

  1. Preheat oven to 160C and line or grease a 23cm x13cm loaf pan.
  2. In a large bowl, combine flour, sugar, baking soda, baking soda, cinnamon, nutmeg, and cloves. 
  3. In another bowl, whisk eggs, Rafferty’s Garden sweet potato + carrot + apple , water, eggs and oil. 
  4. Stir wet ingredients into dry, just mixing until moistened. Fold through diced apples.
  5. Bake for 90 minutes or until a skewer inserted near the centre comes our clean.  Cool for 10 minutes before turning out onto a wire rack to cool.

Tips: Try this with 1 cup of whatever fresh or frozen fruit you have handy

Storage Tip: Slice loaf up and freeze individually in labeled and dated zip lock bags for a great “on the run” snack for you and your baby.

Apple Banana and Peach Crumble

 

Makes: 3 serves

Age: 9 months+

Ingredients

Method

  1. Preheat oven to 180C.
  2. Combine Rafferty’s Garden multigrain breakfast + extra iron, butter/margarine and ½ the sugar in a bowl. Rub together with fingertips until evenly distributed.  Add oats and repeat process. 
  3. In another bowl add Rafferty’s Garden apple + banana + peach and sliced apple mixing until combined.
  4. Spoon apple mixture into a 1 cup capacity oven proof ramekin and top with crumble mixture.  Sprinkle over the remaining sugar.
  5. Bake for 45min - 1 hour or until the crumble toping is caramelized. Serve with Rafferty’s Garden vanilla custard.

*Tips

Try this recipe with pears when in season

Storage Tip: Quantity is enough for 2 -3 dessert serves.  Portion surplus out into labeled and dated ziplock bags or small containers and freeze for up to three months.

 

Yummy Muesli Bars

 

Thanks to Mandy a Rafferty’s fan for this great recipe for yummy muesli bars

 

Makes: 20-30 bars depending on size

Age: 9 months +

Ingredients

  • ½ cup Rafferty's Garden Multigrain Breakfast banana + apricot
  • 1/3 cup almond meal (If allergic to nuts replace with an extra 1/3 cup Rafferty's Multigrain Breakfast)
  • ¼ cup L.S.A mix (If allergic to nuts substitute with1/4 cup wheat germ)
  • 1 cup puffed rice cereal
  • 1 cup powdered milk
  • ¼ cup dried cranberries or blueberries
  • ½ tsp cinnamon
  • ½ cup virgin coconut oil, melted or a light vegetable oil
  • ½ cup honey or maple syrup
  • 1 tsp vanilla extract

Method

  1. Preheat your oven to 150C and line a 22cm square baking tin.
  2. In a medium size bowl combine all the dry ingredients (Multigrain Breakfast banana + apricot, almonds, L.S.A mix, puffed rice, powdered milk, dried berries, and cinnamon).
  3. Mix the coconut oil, honey and vanilla essence into the dry ingredients, make sure you combine it well. Pour this mix into the prepared baking tin pressing down firmly with your hand so that it is distributed evenly inside the tin.
  4. Bake for approximately 15 to 20 minutes, make sure you check it while it is cooking to make sure it is not burning (the edges tend to burn quickly).
  5. When the muesli has browned lightly, remove from the oven and allow to cool.
  6. While still warm turn onto a chopping board and cut into bars. They can be stored in an airtight container in the fridge for a week or can be frozen in labeled and dated ziplock bags for three months.