Finger food is a great way to encourage your baby to explore and enjoy them, whether you’re trying to wean your baby or trying to get your baby out of the purees. You can start giving them food to hold and try to eat from six months on. Their fine motor skills will be immature at this stage, so you’ll have to offer them big pieces of food they can grab in his fist. They will then develop a pincer grip about eight to ten months and able to pick up food between the thumb and forefinger, which means that he can eat more independently. For younger babies who sew, serve in food in longer/larger piece as necessary and avoid anything that is not soft enough to chew easily. (The food should still squishy easily between your fingers or quickly dissolve like a puff) Sit with your kids wherever they eat and especially whenever they try new foods to see how they handle it, so you can see if you need to cut things bigger or smaller to meet them.
Here are some recipes of finger foods for 7-9 months old baby:
Roasted Veggies Kebabs
- 150g mushroom, whole if small or halved if big
- Half of a whole red pepper, yellow paper, and green paper, each sliced and deseeded
- 1 whole courgette, sliced in rounds (around 2-3cm thickness)
- 4 whole wooden skewer, soaked in water for at least 20 minutes
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 pinch pepper
- 5 whole lemon, juiced
- Prepare the oil, vinegar, pepper and lemon juice in a lidded bowl or even zip-top plastic bag for the marinade. Add vegetables and toss (or stir). Keep in the fridge for at least 2 hours or even overnight.
- Pre-heat the oven to 200C/180C fan/gas mark 6. Place marinated vegetables on the skewers, alternating them. Keep marinade. Put skewers on a baking sheet lined with baking paper or foil. Brush with remaining marinade.
- Bake for 30 minutes or until soft. Allow the skewers to cool slightly before serving. Keep veggies on skewers for grownups and older children but slide them off for a young child.
Salmon Fish Cake with Steamed Broccoli
- 750g potato
- 250g tinned skinless and boneless salmon, e.g. wild pink
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1tsp lemon juice
- 1 pinch salt
- 1 pinch pepper
- 1 whole medium egg, beaten
- 1 tbsp flour
- 4 tbsp vegetable oil
- 1 whole broccoli
- Peel and chop the potatoes into medium sized chunks. Boil the potatoes until tender, taking care not to over boil. In the meantime, prepare the broccoli by removing several heads from the stem and rinse under cold running water.
- Drain the potatoes well and mash getting rid of any lumps.
- Mix in the salmon, parsley, dill, lemon juice, salt and pepper, combining well. Add some egg to help bind the mixture.
- Divide the mixture into 10-12 balls and flatten down to a circle.
- Lightly dust the fishcakes in the flour and shallow fry in the oil in batches of 2 or 3 depending on the size of your frying pan. Fry until golden brown (approximately 2 -3 minutes each side). Move the cooked fishcakes to a plate lined with a paper towel to soak up the excess oil.
- Lightly steam the broccoli.
- Chop up a cooked fishcake and move to a serving plate. Remove the steamed broccoli from the steamer and serve alongside the fishcakes.
Baby Sandwich with chopped salad
- 3 slices thin sliced wholemeal bread
- 200g hummus
- 250g cream cheese
- 1 tin tuna chunks
- 1 dessert spoon mayonnaise
- 1 jar raspberry fruit spread, (Such as St Dalfour. Can be bought in health food shops and most supermarkets)
- 0.5 whole avocado, mashed
- 1 dessert spoon cherry tomato, chopped
- 0.25 whole cucumber, finely diced
- 1 leaf lettuce, any variety, shredded
- 1 drizzle olive oil
- Use one slice of bread per filling.
- Spread the hummus thinly over one slice then fold in half, cut off the crusts, cut into fingers and then cut each finger in half lengthways.
- Spread the cream cheese over another slice followed by some raspberry spread and repeat folding and cutting as before.
- And for the tuna, mix with mayonaise and mashed avocado, spread thinly and fold and cut as before.
- For the salad, mix the chopped vegetables, add a drizzle of olive oil and arrange on a plate with the sandwiches.
Mini Pancakes with Summer Berry Yoghurt
- 100g self-raising flour
- 1 whole medium egg
- 150 ml milk
- 1 tsp olive oil
- 50g natural yoghurt or fromage frais (makes 1 portion)
- 1 whole strawberry
- 2 whole blueberries and raspberries
- Sieve the flour into the bowl.
- Add the egg and milk and beat until you have a smooth batter mix.
- Heat the oil over a medium heat – making sure it doesn’t get too hot or the batter will stick.
- Add a dessert spoon of the mixture (depending on how big you want them) and cook for about a minute or until you can see the edges are browning.
- Flip and cook the other side for about 30 seconds.
- Add the fruit to the yoghurt and blend until smooth
Steamed Vegetables with Cucumber Dip
- 5 florets cauliflower
- 5 florets broccoli
- 0.5 whole courgette, cut into sticks
- 0.5 whole carrot, peeled and cut into sticks
- 125ml plain yoghurt
- 0.25 whole cucumber, peeled and finely chopped
- 1 handful mint leaves, chopped
- 1 splash extra virgin olive oil
- Steam all the veg until tender, but still firm enough for little ones to hold – add the carrots and broccoli to the steamer first, then the courgette sticks and cauliflower.
- Meanwhile, make the dip. Remove all the excess water from the chopped cucumber by squeezing it in a clean tea towel (you can also use kitchen towel).
- Add the cucumber, chopped mint and extra virgin olive oil to the yoghurt and stir well. Use as a dip for the steamed veg.
Here is the list of finger food recipe for 10-12 months
Sweet Potato Pancakes
- 350g sweet potato, diced
- 100g plain flour
- 0.75 tsp baking powder
- 1 whole egg, beaten
- 0.25 tsp nutmeg
- 175ml milk
- 25g butter
- Peel and dice the sweet potato.
- Place in a pan of boiling water and cook for around 10-15 minutes or until tender.
- Sift together the flour, baking powder and nutmeg into a bowl.
- Drain the sweet potatoes and add to the flour mixture.
- Add the egg and milk and using a hand blender, beat into a batter.
- Heat the butter in a pan over a medium heat and ladle in the batter mixture.
- Cook until the surface begins to bubble.
- Flip and cook the other side
Homemade breadsticks and hummous
- 2 cloves garlic
- 200g chickpea
- 1.5 tbsp tahini
- 2 tbsp lemon juice
- 0.75 tsp ground cumin
- 0.25 tsp paprika
- 2 tbsp light sour cream
- 125g plain flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 150ml milk
- 3 tbsp butter or margarine, melted
- 2 tsp sesame seeds
- You will need a food processor to make this hummous.
- First of all, drain the chickpeas, keeping the liquid in a jug.
- Crush the garlic and put it in the bowl of the processor.
- Add 2 tablespoons of the reserved liquid and the rest of the ingredients and whizz them together until you’ve achieved the consistency you would like. If it starts to stick, add a little more of the liquid.
For the breadsticks:
- Combine the flour, baking powder and salt in a bowl.
- Gradually add the milk and stir to make a soft dough.
- Put the dough on a floured surface and knead gently. Then roll into a rectangle and cut into 12 long, thin breadsticks. It’s good to cut them as skinny as you can as they will expand a bit in cooking.
- Put the melted butter in a baking tray and lay the breadsticks in it, turning them so that they are coated on both sides.
- Sprinkle with sesame seeds. Back at 200C for around 15 minutes or until golden brown.
Homemade Chicken Nuggets
- 400g chicken breast fillet ,cut into 10cm chunks
- 40g flour
- 1 large egg, beaten
- 3 slices wholemeal bread, (to make fresh breadcrumbs
- First, make the breadcrumbs. If you have a hand-held blender that has a mini-blender attachment, this is the easiest way to whizz up the breadcrumbs, otherwise do it in a food processor.
- Organise a ‘production line’ of bowls – the flour in one, then the beaten egg, then the breadcrumbs, all ready for dipping the chicken pieces.
- Dip each chunk into the flour, then into beaten egg, then coat in breadcrumbs.
- Fry the pieces for 2 minutes on each side, then transfer to the oven and bake for 10 minutes. Sit on a piece of kitchen roll for a few moments to get rid of some of the oil. Serve.
Oatcakes with vegetable dip
- 250g mascarpone or cream cheese
- 0.5 whole butternut squash, cubed
- 0.5 whole red pepper
- 1tsp tomato puree
- 1 drizzle olive oil
- 1 packet oatcake, (to serve)
- Put the squash and pepper in a roasting dish and bake in the oven at 220oC for 20 minutes until soft.
- Leave to cool, then peel of the skins and finely chop before adding to the cream cheese with the tomato puree and a drizzle of olive oil.
- Pulse in a blender to desired consistency and serve with oatcakes
Mini cheese and tomato quiches
- 500g shortcrust pastry
- 12 whole cherry or baby plum tomato
- 1 whole egg
- 80ml milk
- 1 tbsp cream
- 2 tbsp parmesan cheese, freshly grated
- Preheat the oven to 200 C.
- Grease a muffin or fairy cake tray.
- Roll out the pastry and use a pastry cutter or glass to cut 12 rounds.
- Put the pastry rounds into the muffin tray.
- Cut each tomato into quarters and put into the pastry rounds.
- Beat all the other ingredients together with a fork and spoon it into the rounds until just below the rim.
- Bake for 20 minutes, until the pastry is golden and the filling is set. Leave to cool in the tin for 5-10 minutes. Slide a palette knife around the edge of each tart to loosen it and then take it out of the tin.
- These quiches can be eaten warm or cold.