
HiPP's favourite recipes for you and your baby - Recipes for new mums
Our homemade recipes are quick and easy to make and taste delicious.

Our homemade recipes are quick and easy to make and taste delicious.
(serves 2)
1/2 red onion, cut into wedges
Juice of ½ small lemon
1 courgette, thickly sliced
A small handful of chopped fresh parsley
1 red pepper, seeded and cut into chunks
400g can chick-peas, drained
3 medium ripe tomatoes, halved
50g feta cheese, cut into cubes
2 tablespoons olive oil
Pitta bread to serve
Preheat the oven to 220°C/Gas Mark 7, and add the chopped vegetables and tomatoes to a roasting tin, season and drizzle with olive oil. Roast for 30 minutes until tender. To make the dressing add 1 tablespoon of oil to the lemon juice, then add parsley and seasoning. Mix well. Next, put the chick-peas in a large serving bowl, add the feta cheese, dressing, and stir in the roasted vegetables. Voila! It's that easy. Finally, serve with warm pitta bread and you have a wonderful meal full of fibre, iron, calcium and antioxidants.
Did you know that tomatoes and peppers are great for vitamin C?

(serves 2)
2 tablespoons olive oli
100g flaked almonds
1 red onion, sliced
500ml vegetable or chicken stock
100g broccoli, steamed
300g butternut squash, peeled and cut into cubes
Salt and pepper
Fry the onions in oil until soft and set aside. Meanwhile put the stock, butternut squash and almonds in a pan, bring to the boil and simmer for 15-20 minutes until the squash is tender. Then blend the soup in a food processor until smooth. Add seasoning and serve in bowls topped with steamed broccoli and fried onions.
Delicious!

(serves 2)
100g salmon fillet, skinned and cut into strips
200g wholemeal penne pasta
50g asparagus, cut into 2 cm pieces
50g green beans, cut in half
150ml ready-made chilled cheese sauce
Salt and pepper
Parmesan cheese shavings
Lemon wedges to serve
Pop the pasta into a pot filled with boiling water. For cooking time, follow the instructions printed on the package. 4 minutes before the pasta is cooked, steam the asparagus, green beans and salmon in a sieve above the paste or in a steamer. Then heat the ready-made cheese sauce in the microwave or saucepan. Drain the pasta and stir in the cheese sauce, asparagus, green beans and salmon. Then season to taste and garnish with a lemon wedge and parmesan.
This is one very tasty meal full of protein, omega 3, vitamin D and fibre!

(serves 2)
2 skinless organic chicken breasts, thinly sliced
1 teaspoon runny honey
2 garlic cloves, crushed
100g noodles
¼ teaspoon dried chilli flakes
1 tablespoon olive oil
1 teaspoon dark soy sauce
190g packet of organic stir-fry vegetables
The juice of half a lemon
A handful of fresh coriander, chopped
Put the chicken, garlic, chilli, soy, lemon juice and honey in a bowl and mix well. Then cover and leave to marinate for at least 5 minutes. Meanwhile cook the noodles according to the packet instructions before draining. Heat the oil in a wok over a high heat and fry the chicken with the marinade juices for 3-4 minutes until almost done. Then add the vegetables and noodles and cook for a further 3 minutes until the chicken is cooked throughout and the veg is starting to soften slightly. Add the chopped coriander and serve.
A quick tasty meal for new mums, with plenty of vitamin C and iron.

(serves 6)
500g bag frozen summer fruits
500g bag dried fruit selection (including prunes, apricots, apple rings, pear and peach)
100g sugar
125ml water
Grated lemon rind
One cinnamon stick
75ml orange juice
Defrost the summer fruits in a bowl and put to one side. Heat the sugar and water in a pan until dissolved. Then bring to the boil until thickened but not yellowed. Lower the heat and add the dried fruits, lemon rind and cinnamon stick until softened (about 10-15 minutes). When ready, remove from the heat and add the summer fruits and fruit juice. Finally leave to cool for a few hours and don't forget to take the cinnamon stick out before serving!
Any leftovers can be stored in a sealed container in the fridge for up to 3 days.

(serves 2)
2 tablespoons porridge oats
125ml whole milk
1 chilled banana - chopped
110g probiotic yogurt
1 teaspoon honey
Lightly toast the porridge oats in a non-stick pan until golden brown. Whizz the rest of the ingredients in a blender until smooth. Add the porridge oats and blend again. Then pour into a glass and serve cold.
This is full of tasty probiotic genius!

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