500 Baby and Toddler Dishes

A Quintet Book
Published by Sellers Publishing Inc.

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500 Baby & Toddler Dishes copyright © 2014 Quintet Publishing Limited. All rights
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August 2014
This book was designed and produced by

Quintet Publishing Limited
4th Floor, Sheridan House
114-116 Western Road
Hove, East Sussex
BN3 1DD
Food Stylist: Nikki Gee

Photographer: Ian Garlick
Art Director: Michael Charles
Editorial Assistants: Sarah Quinlan, Holly Willsher
Project Editor: Anya Hayes
Managing Editor: Donna Gregory
Publisher: Mark Searle
Contents
Cover
Title Page
Copyright
Introduction
Baby’s First Foods
Moving On
Pre-Toddler
Toddler Foods
introduction
Weaning a baby can be daunting, especially for a new parent.
When should you start feeding solids? Which foods should you give
your baby? Which foods should you avoid? How much should you
give? What texture should the food be? The questions go on and
on, and you suddenly realize that breast or bottle feeding is
actually very easy.
500 Make-Ahead Baby & Toddler Dishes will help answer those
questions while inspiring you with simple, nutritious recipes for
babies from their very first foods right through the toddler years.
By making your own baby food, you’ll save money and you’ll know
exactly what you’re feeding your child, not worrying about
checking ingredients on commercial baby food labels. Most of the
recipes in this book are designed for the whole family to eat, so
everyone eats the same meal, making your life easier.
ages & stages for solid foods

It’s very important to introduce solid foods to your baby gradually
and at the right time in their development. So read this section
carefully and talk to your pediatrician if you have any questions.
Also, read the section on food allergies and foods to restrict (this
page–this page) as well as the information on the “four-day rule”
on this page.
NEVER leave babies or toddlers on their own when they are eating.
It is easy for them to choke on food or put it in inappropriate
places such as ears and noses, so make sure that a responsible adult
is always with them.
baby’s first foods (4–6 months)
Do not give solid food to babies under 4 months, as their digestion
is not ready and they should be wholly fed on breast milk or
formula.
The recommended age to begin weaning is around 4–6 months;

each baby is different and some are ready for solid food earlier
than others. You need to trust your instincts and watch for signs
from your baby that he or she is ready for some solid food. If your
baby has been sleeping through the night and then starts waking
up during the night demanding food, or begins drinking more
breast milk or formula and does not seem satisfied, it may be time
to introduce a little solid food. Always check with your pediatrician
first.
Other signs of readiness to look for are:
• good head control
• trunk stability, able to sit alone in a high chair
• starts to reach for your food
• ability to swallow foods without gagging
Even when you’ve introduced some solid food, breast milk or

formula should still be the primary food you give your baby.
Begin with one teaspoonful, once a day, of a solid food, usually rice
cereal mixed with breast milk or formula, which is easy to digest.
Once your baby has successfully eaten this for four or five days,
with no adverse reaction, you can introduce a single fruit or
vegetable. Wait for four days before introducing another. This is
called the “four-day rule.” By introducing one new food at a time,
you can determine if your baby has an intolerance or allergic
reaction to that food. Once you know which foods your baby
enjoys and can safely eat, you can keep feeding them to your baby
as well as trying new ones too. Work up to an ice cube-size (or 1
ounce), which is a portion for a young baby.
The food should be very pureed and have a sloppy, liquid

consistency. If needed, add breast milk, formula, or the cooking
liquid to the puree to achieve this very thin consistency. Young
babies may have problems eating thick purees and may gag on
them.
moving forward (6–9 months)

At this stage, babies can now eat virtually the same food as the rest
of the family, but without any salt and more mashed than the
adults. Begin to gradually introduce new flavors by using small
amounts of herbs and spices. Make sure you check that all the
ingredients are recommended for the age of your baby and omit
any from the adult meal that are not suitable. Your baby will grow
up knowing that children and adults eat the same food and
everyone eats together. This goes a long way to prevent fussy
eaters.
You’ll still puree or mash the food, but it’ll be a thicker puree than
before. Keep portions based on 1 cube (1 ounce), but now
introduce solids to more than 1 meal per day. If the recipes calls
for, say, one banana: a 6-month-old baby cannot eat a whole
banana, but he or she would eat up to 1/4 mashed. The rest of the
puree can be refrigerated or frozen. Breast milk or formula should
still be the baby’s main drink up to the age of 12 months. You may
give fruit juices in very small amounts — no more than 1/4 cup for
babies under the age of 12 months. Juices must be 100%
pasteurized fruit or vegetable juice, definitely not a fruit drink or
juice drink. Juice should always be given from a cup, and not from
a bottle. A bottle keeps the juice in contact with the baby’s teeth
for longer and can cause cavities.
At this stage, you can introduce dairy products such as yogurt,
cream cheese, crème fraîche, and pasteurized cheese. These should
be full-fat dairy products, because children under the age of 2 years
need a diet that is 40–50% fat. However, do not give babies under
12 months cow’s milk as a beverage or even in cooking. (Read
more about dairy products on this page.)
Eggs can be introduced if they are thoroughly cooked; scrambled

eggs and omelets are good. Meat, chicken, turkey, and fish can be
added at this stage. Start with milder flavors, such as chicken and
white fish, before introducing beef, lamb, or salmon, so your baby
has time to get used to new textures and flavors, before you
gradually add stronger flavored food.
Always mash the meat or fish first, and offer separately from a
vegetable or mixed together, depending on your baby’s preference.
Make sure you add liquid to make it easier to swallow.
baby-led weaning
When your baby is 6 months and older, you could consider baby-
led weaning, which means moving straight to finger food and
allowing babies to feed themselves. No pureeing, no mashing, no
tiny baby spoons. Whether you go this route depends on when you
wean your baby, as baby-led weaning is not suitable for babies
under 6 months old. It also depends on you as a parent and
whether you prefer the traditional method of pureeing and
mashing the food your 6-month-old eats.
My personal preference is the traditional method combined with

the introduction of some soft finger foods. The World Health
Organization suggests that babies should be fed pureed food at the
beginning of weaning as well as being given some finger foods.
Baby-led weaning can be very messy, food ends up on the floor,
there can be a lot of waste, and it is quite difficult to determine
exactly how much food your baby has eaten.
If you choose to follow baby-led weaning solely, you will have to
make sure that the food you give your baby is not too slippery to
hold, as they will have difficulty and become frustrated. This could
lead to fussy eating. So grind up cereal such as Cheerios or rolled
oats to a powder and use it to coat tofu, mango slices, or any other
food that is difficult to hold. Also, the food should be soft and
chunky, as babies don’t develop a pincer grip until after 6 months
and will need to hold their food in their fist. Foods like broccoli
florets and toast fingers are ideal.
eating with the family (9–12 months)

By now, babies are starting to assert their independence, holding
forks and spoons and feeding themselves, although a lot of food
will miss their mouths. Milk teeth may be coming through, making
it easier for babies to bite. It’s time to introduce textures and
different colors, so don’t puree their food quite as much. Still, be
very careful to give them nothing they can choke on. Stay clear of
whole grapes, whole berries, cubes of hard fruit and vegetables and
other hard food until children are over 3 years of age, as they are a
perfect shape and size for children to choke on. You can, however,
cut foods into very small pieces so babies can handle them better,
and they won’t become lodged in their windpipe.
toddlers (12 months & up)

Regularly introduce your toddler to new foods and new flavors.
Take toddlers to the supermarket and let them choose a different
fruit or vegetable to try each week. They’ll feel they have more
control over their food. Food doesn’t need to be bland; in fact, the
younger you introduce children to new flavors, the less fussy they’ll
be as they get older.
As soon as toddlers show an interest in cooking, let them help. If

they can stand unaided and hold a spoon, they can participate in
the kitchen. Toddlers enjoy stirring — even if they just have their
own bowl and copy you when you’re stirring — and they enjoy
using their fingers to help you “rub in” the fat and flour to make
gingerbread, biscuits, and thumbprint cookies. You’ll be
introducing them to a skill that will last a lifetime — cooking.
Watch out for how much sugar they eat (toddlers will love
everything sugary!) and keep their juice intake to no more than 2–
4 ounces a day of 100% juices, not juice drinks. Milk is still the
best drink for toddlers, and it can now be cow’s milk.
food restrictions
For various reasons, some foods are unsuitable for babies of certain
ages. They fall into the category of “forbidden foods” or “restricted
foods.”
Remember, it’s always advisable to check with your pediatrician

before starting your baby on solid food. Also, if there is any family
history of food allergies or intolerances, it is definitely best to
consult your pediatrician regularly while introducing new foods to
your baby.
Always remember the four-day rule when trying out new foods.
That is, introduce them one at a time and wait for four days to see
if there has been any reaction before you introduce another new
food. This will help you determine if your baby has any allergies or
intolerances to individual foods.
What is the difference between a food allergy and a food

intolerance? An allergy is when the body mistakes a food for a
dangerous invader and tries to expel it. To do this, the body
produces antibodies, which in turn release chemicals called
histamines. When histamines are released, the body produces
symptoms such as runny nose, itchy eyes, redness around the
mouth, rashes (similar symptoms to hay fever, which is an allergic
reaction to pollen).
Very occasionally an anaphylactic reaction can occur, which is

potentially life-threatening. If this happens, call for an ambulance
immediately to go straight to the emergency room.
Anaphylactic symptoms are:

• breathing problems
• severe swelling of the face, lips, and throat
• increased heart rate/racing pulse
• sweating
• fainting
• ultimately death if not treated quickly
A food intolerance is not life threatening but can be highly

unpleasant. Symptoms are usually associated with the stomach,
such as vomiting and diarrhea, stomach cramps, or a headache or
rash.
foods that can cause food allergies

There are eight food substances that cause most food allergies.
Even the tiniest exposure to a specific food can cause children and
adults who are allergic to suffer reactions, whether they have
consumed it themselves or not. It even could be that someone is
eating peanuts when someone with a peanut allergy walks into the
same room. The eight foods are;
• dairy
• eggs
• peanuts
• shellfish
• gluten (usually from wheat)
• tree nuts (such as cashews, walnuts, pecans)
• soy
• fish
dairy products
Dairy products are made from cow’s milk and include yogurt,
cheese, cream, crème fraîche, and butter. Babies under 6 months
old should not be given any dairy products. Cow’s milk should not
be used as a drink for babies until they are at least 12 months old,
nor should cow’s milk itself be used in cooking for babies under 12
months.
Cow’s milk hinders iron absorption. Iron is critical to support the

growth of a human baby. Also, cow’s milk can be difficult for
babies to digest. Other dairy products such as yogurt and cheese
are cultured and are easier on young digestive systems. This is why
it is fine to give babies 6 months and older dairy products, but not
cow’s milk until they are 12 months. Do not give babies or toddlers
unpasteurized cheese, milk, or other dairy products, goat or sheep’s
cheese, or mold-ripened cheese, because of the risk of listeria.
gluten & wheat

Gluten is a protein found in wheat and other grains, such as barley,
and can be a cause of allergy and intolerance. Oats do not contain
gluten, but may be contaminated with it during the manufacturing
process, so to be cautious you should introduce oats no earlier than
6 months old, and if there is no adverse reaction, you can move on
to wheat. Wheat is a common cause of allergy and intolerance, so
introduce to your baby after 9 months old. Wheat or gluten
intolerance (celiac disease) is often a lifelong condition that will
mean total restriction of consuming anything with wheat or gluten.
Please consult your pediatrician about this issue.
eggs
Eggs are a good source of protein and iron; however, they must be
thoroughly cooked. Eggs can be a source of salmonella, a source of
food poisoning. Avoid foods using unpasteurized raw egg, such as
homemade mayonnaise, mousses, and ice cream, and do not allow
your baby to lick the spoon if you have been making cake batter.
Commercial mayonnaise and ice creams are generally pasteurized,
but always check the label before offering to a young child. When
your baby is 6 months or older, you can introduce eggs in a small
amount, as some babies are highly allergic to eggs. (This is
uncommon, but it’s best to be safe.)
soy
Soy is a legume, part of the pea and bean family, as are peanuts. (If
children and adults are allergic to soybeans and soy products, they
might be able to eat other legumes with no reaction.) Avoid
edamame beans, soy sauce, miso, soybeans, tofu, textured
vegetable protein (TVP), tamari, and tempeh. Soy protein is a
common food additive that can be included in soups, stock, gum,
starches, medicines, flavorings, and colorings, so read the labels
carefully.
peanuts
Peanut allergy is becoming more common, and many children and
adults who are allergic to peanuts and peanut oil are also allergic
to tree nuts. People with severe nut allergies may react to only very
small, or trace, amounts of nuts.
tree nuts
These are nuts that grow on trees, such as cashews, pecans,
walnuts, and almonds. Pine nuts also fall into this category,
although they are not strictly a nut but a seed. If your child is
allergic to peanuts, it is highly likely that they may also be allergic
to tree nuts. Allergy to cashews may be linked to bad reactions to
poison ivy, so if you or your child has reacted badly to poison ivy,
be wary of cashews. Be careful when buying pesto, in case nuts
other than pine nuts have been included, and also read the labels of
body lotion, shampoo, suntan lotion, and other cosmetics, as tree
nut oil is frequently used as an ingredient. They do not have to be
ingested to cause a reaction; just touching an allergen can start a
reaction for someone who is severely allergic.
fish & shellfish

Start your baby on white fish such as flounder beginning at 6
months, and move them on to salmon and other oily fish if they
show no reaction to the white fish. But do not give babies or
toddlers swordfish, marlin, shark, tilefish, or orange roughy,
because these carry a high risk of mercury in their flesh. Also be
very cautious of mackerel, tuna, grouper, bluefish, and Chilean sea
bass because they contain some mercury. Give them only in
moderation. Providing there is no history of shellfish allergy in
your family, shellfish should be fine to introduce to babies over 12
months old. Just be sure that the shellfish is from a reliable source
and is well cooked.
other foods to restrict

The following foods may cause an adverse reaction with your baby,
so introduce gradually, and monitor your baby carefully. With any
adverse reaction, reintroduce after 12 months.
citrus & other acidic fruit

Tomatoes, kiwifruit, and pineapples can be acidic, so introduce
gradually after 6 months and watch your baby’s reaction carefully.
Some babies love them and have no problems, others have an
adverse reaction which means you should hold off and reintroduce
after 12 months. Citrus fruit tends to be acidic and can possibly
lead to an upset tummy in young babies. It’s best to introduce any
citrus (including oranges, lemons, limes, grapefruit, and
clementines) gradually after 9 months, and montor their reaction.
strawberries & other berries

Strawberries are a common allergen, so it is advisable not to
introduce them until baby is over 12 months old. Raspberries and
blackberries are slightly acidic and can cause an upset tummy, so it
may be suitable to wait until your baby is 12 months old.
honey, maple syrup & corn syrup

Never give a baby under 12 months old honey, maple syrup, or
corn syrup. These products may contain the bacteria Clostridium
botulinum, which produces toxins in a baby’s intestines leading to
infant botulism. Once babies are over a year old, their intestines
have matured sufficiently to prevent this bacteria from growing.
sugary foods
Do not feed your baby sugary foods, such as cakes, cookies, and
chocolate, before 12 months. Babies do not need these foods, and
the longer they are kept away from them the more likely they will
try — and like — fresh fruit and vegetables and other healthy
options.
salt
We add salt to our food to make it taste better, but babies will
accept food for how it tastes without salt (as we adults would if we
had never tried it). Salt is dangerous to babies. It can lead to high
blood pressure and possible kidney failure.
equipment for making baby food
There’s nothing specific that you must have for making baby food,
but the following items — which are common in most kitchens —
are very helpful.
digital weighing scales, measuring cups & spoons

These make your life easy by ensuring that the quantities are
correct, especially when baking muffins and bread. Small
measuring cups are especially helpful for making the small
quantities needed for babies.
blenders & food processors

When you’re pureeing a small amount of food, a handheld
immersion blender is your best bet. They also are useful to puree
soups right in the pan. Blenders and food processors are good for
bigger quantities such as for making smoothies, and they can be
used to make bread crumbs, puree hummus, and prepare other
dips.
potato masher, potato ricer & food mill

A handheld potato masher will make quick work of mashing a pan
of boiled potatoes, as well as any cooked root vegtables or stewed
fruits. Potato ricers give a much finer and smoother texture and
also are good for preparing baby food. A food mill is a stainless
steel utensil that grinds meat, poultry, fish, vegetables, and fruit to
a puree.
standing mixers & mixing bowls
Heavy-duty electric mixers make short work of mixing pizza and
bread dough, pancakes and muffins, and beating eggs. Some
models come with a wide range of attachments to help you make
your own pasta dough and ground meat. Lightweight stainless steel
bowls that are dishwasher-proof and unbreakable are a sound
investment, especially when your toddler starts to help you cook.
chopping boards
Keep one chopping board purely for raw meat to prevent cross
contamination and make sure that it is washed thoroughly after
use. A second chopping board can be used for fruits and vegetables,
cooked meats, and other items you need to chop. A nonstick plastic
board suitable for dishwashers is ideal. Avoid glass chopping
boards, as they will blunt your knives and tend to be slippery to
work with.
stovetop cookware & ovenware

Solid stainless steel saucepans in different sizes are invaluable. A
steamer basket (which you set over a pan of boiling water) is good
for cooking vegetables, because they are more nutritious steamed
than boiled. A nonstick skillet is good for reducing the amount of
oil and fat you cook with, making food healthier for baby and the
rest of the family. Baking pans and muffin tins should be nonstick.
Look for good-quality, solid pans. It is worth paying a little more,
knowing that they will last you a long time.
parchment paper & plastic wrap

Use parchment paper to line baking pans and to roll pastry, cookie
dough, and bread on. You will not need to use as much flour on the
work surface, so there is much less cleaning to do. Plastic wrap is
essential to cover food to be kept in the refrigerator.
timers
When you have a baby or toddler, you will need a kitchen timer to
remind you of foods you have cooking. It is difficult to remember
everything when you are distracted by children.
ice cube trays, freezer containers & bags

When starting to make baby food, you’ll find ice cube trays are
ideal for freezing purees. Each cube is a one-ounce serving. The
recipes in this book provide more than one serving, so you can
freeze cubes for meals for the next few weeks, or you could even
enlist the help of family or friends to help you out in the first few
months of life with a baby! After the cubes are frozen, transfer
them to a freezer-weight plastic bag, label the bag with the name of
the food and the date, and replace in the freezer.
As your baby grows, you will need bigger containers. Freezer

containers with lids come in different sizes and are ideal for
freezing individual meal portions. Always label the container with
the name of the food and the date it was made, and use the oldest
food first.
baby food safety techniques
Food safety and personal hygiene must be especially stringent
when preparing baby food.
• Do not handle food with unwashed hands, and wash your hands
thoroughly after handling raw meat, poultry, and fish. Keep
utensils and boards very clean.
• Freshly cooked food must be cooled quickly, within 90 minutes,

and then placed in a sealed container in the refrigerator. If it is
to be frozen, transfer the freshly made food to an ice cube tray (if
making one-ounce servings) or single-serving freezer containers
with lids, and cool quickly before placing in the freezer. To cool
food quickly, place the ice cube tray or freezer container in an
ice bath or cold water in the sink.
• Be sure that raw meat and fish are stored at the bottom of the
refrigerator or freezer to avoid cross-contamination with ready-
to-eat food.
• Never put hot or warm food in the refrigerator or freezer,

because the food will raise the temperature of the rest of the
food inside. This could lead to bacteria breeding, which could
lead to food poisoning.
• Thoroughly defrost food before reheating, and only reheat once.

The safest way to defrost is in the refrigerator overnight, or in
the microwave. Do not defrost food under hot water or by
leaving it on the counter, because bacteria will be able to
multiply to unsafe levels.
• When feeding your baby, transfer the food in small amounts to a
dish so you can add more with a clean spoon if baby is enjoying
it. Do not feed your baby directly out of the container, because
the spoon baby has eaten from could contaminate the food in the
container.
• You can use your microwave for cooking and reheating: please
follow the manufacturer’s instructions. Microwave instructions
are not included within the recipes due to varying power
settings. If you are using a microwave, always ensure food is
piping hot before serving.
• Always, always have a responsible adult supervise your baby’s

mealtimes and snacktimes.
baby’s first foods
It’s an exciting time when your baby is ready to start
eating solid foods. All foods should be pureed and
have a sloppy, liquid consistency. If needed, add
breast milk, formula, or the cooking liquid to the
puree to achieve this very thin consistency. Have fun
with it!
baby porridge
see variations
Porridge for infants is made by grinding uncooked rice, never oats.

Oats should not be given to babies before they are 6 months old,
because oats may contain a small amount of gluten, a potential
allergen.
3 cups brown rice

scant 1 cup water
breast milk or infant formula
Grind the rice in a blender, food processor, or clean coffee/spice

grinder until it becomes a very, very fine powder. Store in an
airtight container and keep in a cool dry place for up to 3 months.
To cook one portion, place 1 cup water in a small pan and bring to
a boil. Add 1/4 cup ground rice powder and simmer, stirring
constantly, for 10 minutes. Remove from the heat and stir in
enough breast milk or formula to achieve the desired consistency.
Cool quickly and refrigerate within 30 minutes if you wish to keep
some for another meal.
Use within 24 hours. Cooled porridge can be frozen immediately.

Place in a freezerproof container, label, and freeze for up to 1
month. To use from frozen, defrost thoroughly and heat through
fully, then serve.
Makes 8–12 portions

melon puree
see variations
Ripe melon — cantaloupe, Galia, or honeydew — is easy to mash

for babies. It has a mild flavor and complements other fruit well.
Melon is high in water content, so you may not need extra liquid
when it is pureed.
1 whole melon
10–14 fl. oz. breast milk or formula
Slice and peel the melon, and chop the flesh into chunks. Mash
with a fork or puree in a blender or food processor, adding breast
milk or formula until it is a semi-liquid consistency. Serve 3–4
tablespoons per portion for young babies.
You can either cover and refrigerate for up to 48 hours, or freeze in

ice cube trays until solid, then transfer to a freezer bag, label, and
use within 1 month. To defrost, simply remove 2 or 3 cubes of
frozen melon puree and let come to room temperature, stir, and
serve.

apple puree
see variations
Apples such as Braeburn, Gala, Golden Delicious, and Fuji work

well In this recipe.
8 apples
5–8 fl. oz. breast milk or formula
Peel, core, and chop or slice the apples. Place the apple pieces in a
saucepan with enough water to just cover them, then boil or steam
until the apple pieces are tender. Drain (and reserve) any excess
water, then mash or puree the apples with a little breast milk,
formula, or the cooking water until the puree has the required
consistency.
You can cover and refrigerate the pureed apple for 24 hours.
Alternatively, freeze in ice cube trays until solid, then transfer to a
freezer bag, label, and use within 1 month. To defrost, simply
remove 2 or 3 cubes of frozen apple puree and let come to room
temperature, stir, and serve.
Makes 30 portions
banana puree
see variations
Bananas are almost the perfect food. Fresh, they are easily carried
In a bag, giving you an Instant baby meal. All you need Is a fork to
mash the banana with. Choose ripe bananas, as they are easier to
mash than unripe bananas. Also, babies can have difficulty
digesting unripe bananas.
4 ripe bananas, peeled

3–4 tbsp. breast milk or formula
Mash or puree the flesh of the bananas with a little breast milk or
formula until it has the desired consistency.
You can refrigerate the mashed banana for 24 hours, but it tends to
go brown quickly. Freeze mashed bananas in ice cube trays until
solid, then transfer to a freezer bag, label, and use within 1 month.
To defrost, simply remove 2 or 3 cubes of frozen banana puree and
let come to room temperature, stir, and serve.

mashed sweet potato
see variations
Sweet potatoes and yams mash easily, are easy to digest, are
naturally sweet, and make an ideal first food for babies. You can
bake or steam the potato.
2 sweet potatoes
2–4 tbsp. breast milk or formula
To bake: Preheat the oven to 425°F. Wash the sweet potatoes and
prick all over with a fork to prevent it from bursting while it is
cooking. Wrap the potates in aluminum foil and place onto a small
baking pan to stop any sticky juices from dripping into the oven.
Bake for 30–60 minutes until soft. Remove from the oven, discard
the foil, and let cool. Slit the potatoes lengthwise, scoop out the
flesh, and discard the skin.
To steam: Wash and peel the potatoes and chop into cubes. Place
the potato cubes in a colander set over a pan of boiling water,
cover with a lid, and steam for 10–15 minutes until tender.
Mash or puree the baked or steamed potato flesh with a little

breast milk or formula.

frozen mashed sweet potato and let come to room temperature,
stir, heat through fully, and serve.

mashed potato
see variations
Potatoes are high in fiber and a great vegetable to introduce to

babies early in their weaning. By adding brightly colored
vegetables to the potato, you introduce different flavors and
textures, and suddenly a plain old potato becomes much more
exciting. Always introduce new foods one at a time, a few days
apart.
2 potatoes
To bake: Preheat the oven to 425°F. Wash the potatoes and prick
all over with a fork to prevent from bursting while cooking. Wrap
the potatoes in aluminum foil and place onto the top shelf of your
oven. Bake for 50–60 minutes, until soft. Remove from the oven,
discard the foil, and let cool. Slit the potatoes lengthwise, scoop out
the flesh, and discard the skins.
To steam: Wash and peel the potatoes, chop into cubes, and steam
over boiling water for 20–25 minutes, until the cubes are tender.
To boil: Wash and peel the potatoes and chop into cubes. Bring a
pan of water to a boil, add the potatoes, and simmer for 15–20
minutes, until the cubes are soft. Mash or puree the cooked
potatoes with a little breast milk or formula, and serve.

frozen mashed potato and let come to room temperature, stir, heat
through fully, and serve.

mashed butternut squash
see variations
Butternut squash freezes really well. A whole squash will fill up a

whole ice cube tray and give you extra to make a family meal. It Is
a very versatile vegetable, and delicious roasted.
1 small butternut squash

1 tbsp. mild olive oil
To roast: Preheat the oven to 425°F. Halve the butternut squash
and scoop out the seeds. Cut the halves into slices, brush with a
little olive oil, and roast for 20–30 minutes, until soft. Remove it
from the oven, set aside to cool slightly, and then peel. Puree or
mash with a little breast milk or formula.
To steam: Halve the butternut squash, scoop out the seeds, then
peel and chop in 3/4-inch cubes. Steam over boiling water for 15–
20 minutes until tender. Mash or puree the flesh with a little breast
milk or formula, and serve. Leave the breast milk out of the
portions for the whole family.

frozen mashed butternut squash and let come to room temperature,
stir, heat through fully, and serve.

rutabaga & apple puree
see variations
Rutabaga has a strong flavor, which makes it a good first food

because it introduces babies to strong flavors from an early age.
Adding some apple, however, helps to tone down the strong flavor
as well as adding a little sweetness. This puree freezes really well.
1 small rutabaga
2 apples
Wash, peel, and chop the rutabaga. Place in a steamer over boiling
water and cook for 10–15 minutes, until partially tender.
Peel, core, and chop or slice the apples. Add them to the steamer.
Steam the rutabaga and apple for about 10 minutes, until tender.
Puree or mash with breast milk or formula.

frozen rutabaga and apple puree and let come to room

papaya rice pudding
see variations
Ripe papaya is easy to prepare and mash because of its high water
content. Adding pureed brown rice to papaya makes a delicious
fruity meal, a little like a baby version of a baked rice pudding.
You could make rice pudding for the rest of the family and serve it
with fresh papaya so the whole family would be eating the same
pudding.
1/2 cup uncooked brown rice

1 cup water
1 ripe papaya
Place the rice and water in a saucepan, bring to a boil, cover, and
simmer for 20 minutes, or until the liquid has been absorbed and
the rice is cooked. Puree with a little breast milk or formula until
you reach a thick soupy consistency.
Halve the papaya, then scoop out and discard the black seeds.
Scoop out the orange flesh and mash or puree.
Combine the cooked rice puree and papaya, adding a little more
breast milk or formula as needed. Serve.
Make sure the rice is cooled for no more than 30 minutes at room
temperature before placing in the refrigerator, and use within 24
hours. Cooled rice can be frozen immediately. Place in a
freezerproof container, label, and freeze for up to 1 month. To use
from frozen, defrost thoroughly and heat through fully, then serve.
variations
baby porridge
see base recipe
banana baby porridge

Prepare the basic recipe, then add 1 teaspoon mashed
banana. You may need to add more liquid.
apple baby porridge

Prepare the basic recipe, then stir in 1 teaspoon apple puree.
blueberry baby porridge

Prepare the basic recipe. Mash and strain 1 tablespoon fresh
blueberries, then stir into the porridge.
fruity baby porridge

Prepare the basic recipe, then stir in a teaspoonful of a
mixture of mashed banana and strained blueberries and a
little more liquid if necessary.
baby porridge with apricots
Prepare the basic recipe. Meanwhile, cook 2–3 dried apricots
in a little water until tender, puree, and stir a teaspoonful
into the porridge. Refrigerate or freeze the remaining apricot
puree.
variations
melon puree
see base recipe
melonocado
Mash 1/2 avocado with a slice of melon, adding a little
breast milk or formula to achieve the required consistency.
melon & banana puree

Mash 1 banana with a slice of melon for a slightly thicker
puree, and thin it down with a little breast milk or formula
if required.
melon & apple puree

Prepare the basic recipe, adding 1 tablespoon apple puree.
melon & pear with cinnamon puree

Prepare the basic recipe, adding 1 tablespoon pureed fresh
pear and a pinch of ground cinnamon.
melon & blueberry puree
Mash 1/2 cup fresh or thawed frozen blueberries, and press
through a fine-mesh strainer to remove any seeds. Add to
the melon, puree and serve as before.
variations
apple puree
see base recipe
apple & cinnamon puree

Prepare the basic recipe, adding 2 teaspoons ground
cinnamon when cooking the apple.
purple puree
Prepare the basic recipe, but when the apple is almost
cooked, add 1/2 cup fresh or thawed frozen blueberries and
continue cooking for 5 minutes before pureeing.
apple & pear puree

Prepare the basic recipe, adding 4 peeled, cored, and
chopped or sliced pears to the saucepan to cook with the
apple.
mango & apple puree

Prepare the basic recipe. Puree 1 fresh mango. Stir into the
apple puree.
apple & banana puree

Prepare the basic recipe, adding 1 mashed banana to the
saucepan to cook with the apple.
variations
banana puree
see base recipe
bananacado
Mash 2 ripe avocados with the banana, adding a little breast
milk or formula to achieve the required consistency.
blue banana
Prepare the basic recipe. Lightly cook 4 tablespoons fresh
blueberries in a little water for 5 minutes, until they
collapse. Puree and press through a sieve, then stir into the
mashed banana.
banapple
Instead of the basic recipe, add a little freshly squeezed
apple juice to the banana instead of breast milk or formula.
peachy banana
Instead of the basic recipe, peel, pit, and puree 2 ripe
peaches. Add to the banana along with a little freshly
squeezed apple juice to achieve the required consistency.
variations
mashed sweet potato
see base recipe
sweet potato & leek

Prepare the basic recipe, using the steaming method. Add 2
chopped leeks (white part only) to the colander with the
sweet potato. Puree with breast milk or formula.
green & orange swirly supper

Cook the sweet potatoes using the steaming method. Add 2
cups fresh baby spinach to the colander for the final 10
minutes of cooking time. Cook until tender. Puree the
spinach and the sweet potato with breast milk or formula.
sweet potato & zucchini

Prepare the basic recipe, using the steaming method, and
adding 2 zucchini, washed and chopped, to the colander
with the sweet potatoes.
sweet potato & green beans
Prepare the basic recipe, using the steaming method, Add 2
ounces fresh or frozen green beans to the colander for the
final 10 minutes of cooking.
sweet potato & carrot

Prepare the basic recipe, using the steaming method, and
adding 2 peeled and chopped carrots to the colander with
the sweet potatoes.
variations
mashed potato
see base recipe
orange mash
Prepare the basic recipe. Wash, peel, and chop 2 medium
carrots, then steam or boil for 10–15 minutes, until tender.
Mash or puree, and add to the mashed potato.
yellow mash
Prepare the basic recipe. Wash, peel, and chop 1 yellow
rutabaga then steam or boil for 20–25 minutes, until tender.
Mash or puree, and add to the mashed potato.
green mash
Cook the potatoes. Steam 2 cups fresh baby spinach leaves
for 10 minutes, until tender, then puree with the potato, and
a little breast milk or formula.
pink mash
Prepare the basic recipe. Wash, peel, and chop 2 fresh beets.
Steam or boil for 20–25 minutes, until tender, then mash or
puree, and add to the mashed potato.
variations
mashed butternut squash
see base recipe
butternut squash & sweet potato mash

Prepare the basic recipe, adding 1 washed, peeled, and
chopped sweet potato to the steamer with the butternut
squash.
butternut squash & carrot mash

chopped medium carrot to the steamer with the butternut
squash.
popeye’s squash
Prepare the basic recipe, adding 1 cup fresh baby spinach to
the steamer for the last 10 minutes of cooking time. Add a
pinch of ground nutmeg when mashing or pureeing the
vegetables.
squash & apple porridge
Prepare the basic recipe. Then stir in 1 tablespoon apple
puree and 1 tablespoon baby porridge.
butternut squash & cauliflower mash

Prepare the basic recipe, adding 5–6 washed cauliflower
florets to the steamer with the butternut squash.
variations
rutabaga & apple puree
see base recipe
rutabaga, apple & carrot puree

chopped medium carrot to the steamer with the rutabaga.
rutabaga & sweet potato mash

Prepare the basic recipe, replacing the apples with 1
washed, peeled, and chopped sweet potato. Add it to the
steamer with the rutabaga.
rutabaga, apple & pumpkin mash

Prepare the basic recipe, adding the cubes from 1 peeled
slice of pumpkin to the steamer with the rutabaga.
rutabaga, apple & parsnip mash

chopped parsnip to the steamer with the rutabaga.
variations
papaya rice pudding
see base recipe
melon & papaya rice pudding

Prepare the basic recipe. Puree a slice of ripe cantaloupe or
Galia melon and stir it into the pudding. Add a little breast
milk or formula if necessary to achieve the required
consistency.
peachy rice pudding

Prepare the basic recipe, but replace the papaya with 1
washed, peeled, and pitted ripe peach.
apricot & papaya rice pudding

Prepare the basic recipe. Lightly cook 2–3 dried apricots in a
little water for 5 minutes, until they soften. Puree, press
through a sieve, and stir into the papaya rice pudding.
apple & papaya rice pudding

Prepare the basic recipe. Peel, core, and slice 1 apple. Cook
it in a little water until tender, then puree and stir into the
papaya rice pudding.
tropical fruit pudding

Prepare the basic recipe. Wash and pit 1 ripe mango. Mash
or puree, then stir into the papaya rice pudding.
moving on: 6–9 months
Your baby can now eat virtually the same food as
the rest of the family, with no added salt. Make sure
you check that all ingredients are recommended for
the age of your baby. Your baby will grow up
knowing that everyone eats together.
banana yogurt
see variations
Once your baby is 6 months old, you can offer yogurt for breakfast.
Plain full-fat yogurt Is the best option. Sweeten and flavor it by
adding pureed fresh fruit.
3 ripe bananas, peeled

6 tbsp. plain full-fat yogurt
Mash or puree the flesh of the banana with the yogurt. As baby
grows, leave the fruit with more lumps.
You can cover and refrigerate the banana yogurt for 24 hours, but
it tends to go brown quickly. Freeze banana yogurt in ice cube
trays until solid, then transfer to a freezer bag, label, and use
within 1 month. To defrost, simply remove 2 or 3 cubes of frozen
banana yogurt and let come to room temperature, stir, and serve.

scrambled eggs
see variations
This is an easy introduction to eggs for babies over 6 months,

which can be shared with the whole family. For babies close to 1
year, serve with toast fingers.
1 tsp. butter
1–2 eggs, beaten
1 tbsp. milk (use breast milk or formula for babies under 12 months)
Melt the butter in a small saucepan or skillet.
Beat the eggs with the milk. Once the butter has melted, tip in the
eggs and stir constantly with a wooden spoon until thoroughly
cooked.

oat porridge
see variations
Probably one of the easiest and most delicious breakfasts on the

planet. After your baby is 6 months old, you can introduce oats to
his diet. As with any new foods, when giving oats for the first time,
monitor your baby’s reaction to the food to check for any allergies.
It is possible to double up on quantities and refrigerate or freeze,
but it is Just as quick to make fresh for each serving.
4 tbsp. quick-cooking rolled oats

1 cup milk (use breast milk or formula for babies under 12 months)
Put the oats and milk in a saucepan. Slowly bring to a boil, stirring
continuously. Simmer for 5–6 minutes, until the oats are soft and
the mixture is thick. Remove from heat. Add a little extra cold
breast milk or formula to cool and thin the porridge, if desired.
If you prefer, cook the porridge in a microwave. Heat on high for 1

minute, stir, and heat on high for another minute, stir, and add
cold breast milk or formula if desired.
Serve immediately.
Porridge should be eaten immediately, or cool at room temperature

for no more than 1 hour, and freeze porridge in ice cube trays until
solid. Transfer to a freezer bag, label, and use within 1 month. To
defrost, simply remove 2 or 3 cubes of frozen porridge and let
come to room temperature, stir, heat through fully, and serve.

baby omelet
see variations
An omelet cooked this way — flat, like a pancake — is fabulous as

a finger food, so It’s suitable for baby-led weaning, if desired.
1 tsp. butter or a little olive oil

2 eggs, beaten
In a small skillet set over medium heat, melt the butter or heat the
olive oil. Pour in the eggs and shake, so the eggs cover the bottom
of the pan. Leave the pan on the burner and let the eggs set. Then,
flip the omelet over, a little like a pancake, to thoroughly cook the
other side.
Fold omelet over and cut into very small strips for baby, to serve.
Freeze extra portions in freezerproof containers, label, and use

within 1 month. To defrost, simply remove from the freezer and let
come to room temperature, heat through fully, and serve.

french toast
see variations
This is a true taste of childhood for many of us, which still tastes
great to adults. But adults like their French toast (a.k.a. eggy bread)
with butter, maple syrup, and bacon. Babies under 1 year should
not be given syrup or bacon, but they won’t know what they’re
missing. They don’t even need butter to enjoy their eggy bread, but
it is good served with a couple of spoonfuls of apple puree.
6 eggs
6 tbsp. milk (use breast milk or formula for under 12 months)
6 thick slice bread (crusts removed for younger ages)
a little butter
Beat the eggs with the milk. Pour mixture into a shallow, wide
bowl or deep plate. Dunk each slice of bread into the egg mixture
until it’s totally coated. Repeat until all bread is coated in egg.
Heat the butter in a nonstick frying pan. Fry the bread until golden,
turn over, and repeat with the other side. Remove from the pan
and cut into fingers. One slice of bread will be sufficient for
younger babies.
Place uncooked extra portions in a single layer on a greased cookie

sheet and put in the freezer. When frozen, transfer to freezer bags,
label, and use within 1 month. To use from frozen, simply place the
frozen french toast on a baking sheet and bake at 425°F for 8
minutes, then turn and bake for an additional 10–12 minutes.
Makes 6 servings
spring vegetable soup
see variations
As the name suggests, this soup is made with spring vegetables in

season. It should be light and fresh-tasting. If you are making this
for the whole family, double the quantities (for a family of 4–5).
2 medium carrots
2 leeks, white part only
1/2 head savoy cabbage
4 1/2 cups low-sodium vegetable or chicken stock
Wash, peel, and chop the carrots, leeks, and cabbage. In a pan set
over low heat, melt the butter or heat the olive oil. Add the
vegetables and sauté for 5 minutes. Add the stock and bring to a
boil. Cover the pan and simmer for 20–25 minutes, until the carrot
is soft. Puree for babies up to 12 months.

within 3 months. To use from frozen, carefully defrost. Heat
through fully before serving.

leek & potato soup
see variations
This is a lovely warming soup. The potatoes make it thick and

easier for a baby to eat. If you are making this for the whole
family, double the quantities (for a family of 4–5).
1 potato
1 leek
2 cups low-sodium vegetable or chicken stock
Wash, peel, and chop the potato and leek (white portion only).
In a large pan, melt the butter or heat the olive oil. Add the
potatoes and leeks and sauté for 5 minutes over low heat.
Add the stock and bring to a boil. Cover and simmer for 30
minutes, until the potato is soft. Puree the mixture. Serve warm.


chicken soup
see variations
There are lots of stories about chicken soup being healing, and
good for you if you have a cold. Chicken soup is definitely
warming, and is very nutritious. Puree this soup for babies up to
the age of 12 months; thereafter, make sure the chicken is chopped
in very small pieces until your child is over 3 years old to prevent
choking.
2 chicken portions (breast or leg)

2 carrots
2 small onions
2 stalks celery
4 cups low-sodium chicken stock
Skin and chop the chicken. If the chicken is on the bone, then you
can skin it and put it in whole. Finely chop the carrots, onions, and
celery. Add all the ingredients to the stock and bring to a boil.
Cover and simmer for 30–40 minutes, until the vegetables are
tender and the chicken is cooked.
Puree the soup and serve warm. If you used chicken on the bone,
shred the meat from the bone and put it back in the soup before
pureeing.
Freeze extra portions in small freezerproof containers, label, and

use within 1 month. To use from frozen, carefully defrost. Heat

classic tomato sauce
see variations
A very versatile sauce full of antioxidants and vitamins from the

tomatoes. Serve with cooked pasta, rice, or use as a dip or pizza
sauce. Babies occasionally have an adverse reaction to tomatoes at
this early stage, although others love them.
Observe your baby carefully, and if there is any kind of allergic
response, wait until after 12 months to reintroduce tomatoes.
2 tbsp. olive oil

2 red or white onions, finely chopped
2 cloves garlic, finely chopped
16 ripe plum tomatoes, skinned and chopped, or 2 (14-oz.) cans whole plum
tomatoes
2 cups water
large handful of fresh basil leaves, washed and torn
Heat the oil in a skillet or saucepan with a lid and gently sauté the
onion over low to medium heat for 10–15 minutes, until it is
translucent and soft.
Stir in the tomatoes and water. Bring to a boil, cover with the lid,
reduce to a simmer, and cook for 20 minutes. Remove the lid, stir
in the basil leaves, and simmer for 5 minutes more, uncovered.
Puree mixture in a blender or food processor.
Let sauce cool, then use or store in the refrigerator for up to 3 days,
or freeze immediately and use within 1 month. To use from frozen,
carefully defrost. Heat through fully before serving.

mediterranean roasted
vegetables
see variations
This sauce is packed full of goodness, with its special selection of

different-colored vegetables to get the best mix of vitamins and
minerals. This is a great sauce for all the family, and ideal to pour
over cooked pasta.
1 red or white onion, roughly chopped

1 small eggplant, roughly chopped
1 small zucchini, roughly chopped
1 sweet red pepper, roughly chopped
1 sweet orange pepper, roughly chopped
1 sweet yellow or green pepper, chopped
1 tbsp. olive oil
1 clove garlic, finely chopped
1 (15-oz.) can whole tomatoes
1 3/4 cups low-sodium vegetable stock
Preheat the oven to 400°F. Place chopped vegetables on a baking

pan, drizzle with the olive oil, and sprinkle with the garlic. Roast
for 20–25 minutes, turning them over halfway, until the vegetables
are soft and slightly brown at the edges. Check the vegetables
occasionally throughout the cooking time to make sure they don’t
burn. Transfer to a saucepan and add the tomatoes and vegetable
stock. Bring to a boil, cover the pan, and simmer for 20 minutes.
Puree in a food processor. If the sauce seems thin, reduce it slightly

by boiling rapidly for 5 minutes, until it is thickened. For older
babies (12 months +), and other members of the family, allow the
sauce to have more lumps and serve with pasta or couscous, or in
baked potatoes.
Store in the refrigerator for up to 3 days, or freeze immediately and

Makes 6–8 child portions or 3–4 adult portions

carrot & chicken dinner
see variations
Chicken is mild in flavor and a good form of protein to start your

baby on. When it is pureed, however, it can be quite thick, so it
will need a lot of liquid to thin it to a consistency easy for your
baby to swallow. Adding root vegetables such as carrots helps
make the chicken more palatable. If your baby is low in iron,
replace the chicken breast with thigh meat, which is higher in iron.
2 skinless and boneless chicken breasts

2 carrots, washed, peeled, and chopped
breast milk or formula, as needed
Poaching is an ideal way of cooking chicken, because the chicken

stays moist, is easy to puree, and retains most of its nutrients.
Preheat the oven to 375°F. Place the chicken in a baking dish with
1/2 inch of boiling water. Add the chopped carrot, making sure it
is covered with water, and cover the dish with aluminum foil. Cook
for 20–30 minutes, or until the chicken is cooked through. Do not
let it overcook, or it will be tough. Remove the chicken and carrot
from the liquid, and puree with breast milk or formula, or some of
the cooking liquid, to the desired consistency. If you want to steam
the chicken, place it and the chopped carrot in a steamer over
boiling water. Steam for 20–30 minutes, until the chicken is cooked
through. Puree with a little breast milk or formula.

Makes 8–10 child portions

turkey casserole
see variations
This classic casserole includes lots of vegetables. It is a great meal

for the whole family and easily adjusted for young babies.
1 tbsp. sunflower oil

1 onion
2 carrots
1 lb. thinly sliced turkey breast cutlets
1 tsp. chopped fresh thyme
1 cup low-sodium chicken stock
Preheat the oven to 350°F. Heat the oil in a nonstick skillet. Peel
and finely chop the onion and carrots. Brown the turkey in the oil,
turning often until all sides are colored. Transfer to a heavy
casserole and add the remaining ingredients. Bring to a boil, then
cover with a lid, transfer to the oven, and cook for 40–45 minutes,
until the turkey is cooked through.
Remove from the oven, puree for babies under 9 months, or cut up
the turkey pieces for babies under 12 months. Serve with mashed
potato or rice (pureed for babies).

Makes 6–8 child portions or 2 adult portions

beef goulash
see variations
This Hungarian dish combines inexpensive cuts of beef with

potatoes for a hearty warming stew. Goulash is even better eaten
the day after it is made, because the potatoes break down,
thickening the stew, and the flavors are absorbed, leaving a thick,
comforting dish. If you want, you can make this goulash in a slow
cooker.
1 onion
1 tsp. mild paprika
3 fresh tomatoes or 1 (8-oz.) can chopped tomatoes
1/2 small red bell pepper
10 1/2 oz. lean steak for braising, finely sliced
1 cup low-sodium beef stock
1/2 lb. potatoes, peeled and chopped
Peel and finely chop the onion. Heat the oil in a nonstick skillet
and fry the onion over low to medium heat for 10 minutes, until
soft and translucent. Transfer to a baking dish with a lid that can
be used on the stovetop. Peel, seed, and chop the fresh tomatoes
and add to the dish. (If using the canned tomatoes, just pour in the
tomatoes and their juices.) Finely chop the pepper and add to the
baking dish along with the paprika. Cook for 3–4 minutes over low
to medium heat. Add the steak slices to the dish, cook for 2–3
minutes, then add the stock. Bring to a boil, and reduce to a
simmer. Add the potatoes to the pan. Put on the lid, and cook for 2
hours on the stovetop or in the oven at 325°F. Allow to cool a little,
then puree before serving.


chicken curry & rice
see variations
This is a basic chicken curry recipe using classic Indian spices.

Puree the rice for babies under 9 months to avoid choking hazard.

1 (1/2-inch) piece gingerroot, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1/2 small onion, peeled and finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
pinch ground cinnamon
1 boneless, skinless chicken breast, chopped
1 carrot, peeled and chopped
1 (8-oz.) can chopped tomatoes
1/2 cup low-sodium chicken or vegetable stock
1 tbsp. washed and finely chopped fresh cilantro
Heat the oil in a nonstick skillet. Blend the ginger, garlic, and
onion in a food processor. Add a tablespoon of water if the paste is
very thick. Transfer to the skillet and cook on medium–low heat for
5 minutes. Stir in the cumin, coriander, and cinnamon. Cook for 2–
3 minutes.
Stir-fry the chicken in the curry sauce for 3–4 minutes until
colored. Add the carrot to the curry along with the tomatoes and
stock, reduce to a simmer, and cover. Cook for 15–20 minutes,
until the carrots are soft and the chicken cooked through. Puree for
babies under 9 months. Just before serving, swirl in the yogurt and
sprinkle the cilantro on top.
Discard any uneaten rice. Store the curry in the refrigerator for up
to 2 days, or freeze immediately and use within 1 month. To use
from frozen, carefully defrost. Heat through fully before serving.
Makes 8 child portions or 2 adult portions

beef stew
see variations
Choose lean cuts of beef or lean ground beef for this stew. Red
meat is a good source of easily absorbed iron, which babies need
for growth and brain development. This stew freezes well.
1 lb. lean beef, cubed, or lean ground beef

1 tsp. dried mixed herbs
2 carrots, washed, peeled, and chopped
2 potatoes, washed, peeled, and chopped
Place the beef into a saucepan with the herbs, then add enough
water to cover. Add the chopped carrots and potatoes to the pan.
Cover, bring to a boil, and simmer for 20–25 minutes, or until the
meat and vegetables are cooked.
Drain the water and reserve. Puree the beef and vegetables, adding
the cooking water as needed to achieve the required consistency.
Serve warm.
Store in the refrigerator for up to 2 days. Cool the mixture quickly

and refrigerate within 1 hour, or freeze immediately and use within
1 month. To use from frozen, carefully defrost. Heat through fully
before serving.

moussaka
see variations
A traditional Greek dish of ground lamb and eggplant, topped with

a béchamel sauce.
2 tbsp. sunflower oil, divided

1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2/3 lb. lean ground lamb
1 tsp. each fresh oregano & thyme
1/2 tsp. each ground cinnamon & allspice
1 cup low-sodium lamb or beef stock
1 tsp. tomato paste
1 eggplant, cut into 1/2 inch slices
1 quantity cheese sauce
1 egg, beaten
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Sauté

the onion, carrot, and garlic until softened. Transfer to a large
saucepan with lid. Break up the lamb and add to the skillet with
the herbs and spices. Cook for 4–5 minutes, until slightly browned,
stirring constantly. Transfer to the saucepan. Over medium heat,
mix in the tomatoes and juices, stock, and tomato paste. Bring to a
boil. Reduce to a simmer, cover, and cook for 1 hour. Meanwhile,
heat the remaining oil in the skillet, and fry the eggplant over
medium heat until golden brown. Drain on paper towels. Make the
cheese sauce, add the beaten egg, and mix well. Preheat the oven
to 400°F. Place a layer of eggplant in a baking dish, cover with the
meat sauce, add the remaining eggplant, and top with cheese
sauce. Place into the oven and bake for 45–60 minutes until golden
brown. Puree for young babies.

Makes 8 child portions or 2–3 adult portions

apple & mango sorbet
see variations
A sorbet is a water ice rather than an ice cream. This version is

made without sugar. It is deliciously refreshing on a hot day and a
good way to encourage children to taste different flavors and
consume fruit.
1 large mango, peeled and stoned

1/4 cup fresh unsweetened apple juice
Place the mango and apple juice in a blender and puree. To freeze
with an ice cream maker: Follow the manufacturer’s instructions,
then transfer to a freezer container and set in the freezer for 30
minutes to firm up before serving.
To freeze without an ice cream maker: Pour the mixture into a

suitable freezer container and place in the freezer. After 1 hour,
remove the container, pour the contents into a bowl, and whisk to
break down the ice crystals. This step is necessary so that you end
up with a smooth texture. Pour the mixture back into the freezer
container and freeze. Repeat every hour for the next 4 hours, then
the sorbet will be ready to serve.
Store in the freezer for no longer than 1 week. Place the container
in the refrigerator 30 minutes before you wish to eat it, as it will be
very hard.
Makes 1 quart
baked apples
see variations
This was the first food my daughter tried when I was weaning her.
I sat next to her chair eating a baked apple while trying to feed her
baby rice. She kept leaning forward trying to reach my spoon. I let
her try a little of my apple and she loved it. She’s a teenager now
and still loves baked apples.
6 apples
1 tsp. light brown sugar (optional)
Preheat the oven to 400°F. Wash and core the apples, stuff the
sugar into the hollowed-out core (adding the sugar is optional),
then score the skin horizontally around the middle. Place in an
ovenproof dish and bake for 30–35 minutes, until the apple is soft
and the flesh has slightly exploded through the scored skin.
Scoop out the flesh and serve warm or cold. Serve it on its own to a
baby, or with a little homemade custard, cream, or ice cream to
older children and adults.
Once cool, baked apples can be stored in the refrigerator for 2

days. The mashed flesh can be frozen for up to 1 month. Freeze in
ice cube trays until solid, then transfer to a suitable freezerproof
container, and label. To defrost, simply remove 2 or 3 cubes of
frozen apple mash and let come to room temperature, stir, and
serve.

baked bananas
see variations
Bananas can be baked in the oven or grilled outdoors. They are

delicious with vanilla ice cream and are Just as nice on their own.
They are lovely hot or cold.
6 bananas
6 tsp. butter
Preheat the oven to 425°F. Slit the banana peel lengthwise on the
inside of the curve. Gently ease the banana out, leaving the skin
intact. Sprinkle with the cinnamon and dot with the butter.
Put the banana back in the skin and wrap in aluminum foil. Place it
directly on the oven rack and bake for 25–30 minutes, until the
banana is soft and the skin is blackened. (If the banana is very ripe,
reduce the cooking time to 20–25 minutes.)
Scoop out the flesh, mash, and serve. Once cold, store in the
refrigerator for 24 hours. The mashed banana can be frozen for up
to 1 month. Freeze in ice cube trays until solid, then transfer to a
suitable freezerproof container, and label. To defrost, simply
remove 2 or 3 cubes of frozen banana mash and let come to room

variations
banana yogurt
see base recipe
bananacado yogurt
Prepare the basic recipe, adding 1/2 ripe avocado and
mashing it in. Add a little breast milk or formula to achieve
the required consistency.
banapple yogurt
Prepare the basic recipe, adding 1 tablespoon apple puree.
blueberry yogurt pudding

Lightly cook 1 tablespoon fresh or thawed frozen blueberries
in a little water for 5 minutes until they collapse. Puree and
press through a sieve, then stir into the mashed banana
before mixing with the yogurt.
melonana pudding
Prepare the basic recipe, adding 1 pureed slice of peeled ripe
cantaloupe or Galia melon.
peachy pudding
Prepare the basic recipe, adding 1 washed, peeled, pitted,
and pureed ripe peach.
variations
scrambled eggs
see base recipe
scrambled eggs with cheese

Prepare the basic recipe, adding 1/4 cup finely grated
cheddar cheese to the eggs as you beat them with the milk.
scrambled eggs with spinach

Prepare the basic recipe, adding 6–7 chopped fresh baby
spinach leaves to the eggs at the start of cooking. The
spinach will wilt and cook along with the eggs.
scrambled eggs with pureed vegetables

Prepare the basic recipe, adding a cube (1 tablespoon) of
pureed vegetables such as carrots, broccoli, or sweet potato
to the scrambled eggs once cooked.
scrambled eggs with salmon

Prepare the basic recipe, adding a tablespoonful of cooked,
mashed salmon to the scrambled eggs once cooked.
scrambled eggs with tomato

Prepare the basic recipe, adding 1 fresh tomato. Place the
tomato in a bowl, cover it with boiling water, and leave for
10 minutes. The skin will split, making it easy for you to
remove it. Remove the skin and seeds, and mash before
stirring into the scrambled eggs.
variations
oat porridge
see base recipe
porridge with apple

Prepare the basic recipe. Just before serving, wash, peel,
core, and grate 1 apple, and stir it into the cooked porridge.
peachy porridge
Prepare the basic recipe. Stir 1 washed, peeled, pitted, and
pureed ripe peach through the cooked porridge with a pinch
of ground cinnamon.
porridge with apricot puree

Prepare the basic recipe. Cook 2–3 apricots in a little water
for 4–5 minutes until plump, then puree, and add to the
porridge.
porridge with raisins

Prepare the basic recipe. Cook 2 teaspoons raisins in a little
water until plump, then puree, and add to the cooked
porridge.
porridge with pear

Prepare the basic recipe. Just before serving, wash, peel,
core, and grate 1 ripe pear, and stir it into the cooked
porridge.
variations
baby omelet
see base recipe
herby baby omelet

Prepare the basic recipe. Chop 1 teaspoon fresh herbs and
sprinkle them over the omelet before you flip it over.
cheesy baby omelet

Prepare the basic recipe. Sprinkle 1 tablespoon grated hard
cheese such as cheddar over the omelet after you’ve flipped
it over.
baby spinach omelet

Prepare the basic recipe, sprinkling 6–7 chopped fresh baby
spinach leaves onto the omelet before it sets.
ham & cheese omelet

Prepare the basic recipe. Sprinkle 1 tablespoon grated
cheese such as cheddar, and slices of lean wafer-thin ham
onto the omelet before it sets. Check that it has thoroughly
cooked before folding it over.
baby omelet with pea puree

Prepare the basic recipe, but give it a lovely green sandwich
effect. Cook 1/4 cup frozen peas in a little water for 5
minutes until tender, then puree. Spread the pea puree over
the cooked omelet before folding it, then cut it into strips.
variations
french toast
see base recipe
french toast with fresh fruit puree

Prepare the basic recipe. Serve with a bit of apple and pear,
or apple and mango puree.
french toast with grated cheese

Prepare the basic recipe, adding 1 heaping tablespoon finely
grated hard cheese, such as cheddar, to the egg and milk
mixture.
french toast with ham

Prepare the basic recipe. Top the cooked fingers with fingers
of lean ham, and serve.
french toast with herbs

Prepare the basic recipe, adding 1 teaspoon chopped fresh
herbs to the egg mixture before cooking.
french toast with worcestershire sauce (12 months +)
Prepare the basic recipe, adding 1/2 teaspoon
Worcestershire sauce to the egg mixture before cooking.
(Worcestershire sauce introduces a new gently spicy flavor
to the baby, but use only a very small amount because it is
high in salt.)
variations
spring vegetable soup
see base recipe
spring vegetable soup with potatoes

Prepare the basic recipe, adding 1 peeled and chopped
potato to the other vegetables for a thicker, more filling
soup. Puree as before.
spring vegetable soup with peas

Prepare the basic recipe, adding 1 tablespoon fresh or frozen
peas in the last 5 minutes of cooking. Peas will sweeten the
soup, but it will still have its “springlike” freshness. Puree as
before.
spring vegetable soup with zucchini

Prepare the basic recipe, adding 1 small zucchini, washed
and grated, to the other vegetables. Puree as before.
spring vegetable soup with red bell pepper

Prepare the basic recipe, adding 1 small red bell pepper,
chopped, to the other vegetables. Puree as before.
variations
leek & potato soup
see base recipe
cock-a-leekie
Prepare the basic recipe, adding the chopped meat from 1
chicken thigh to the pan with the potato and leek.
leek & potato soup with carrots

Prepare the basic recipe, adding 1 peeled and chopped small
carrot to the pan with the potato and leek.
leek & potato soup with cabbage

Prepare the basic recipe, adding 1/4 head of savoy cabbage
to the pan with the potato and leek.
vichyssoise
Prepare the basic soup. Puree and chill it. Serve cold with a
little crème fraîche stirred in or swirled on top.
leek & sweet potato soup
Prepare the basic recipe, replacing the potato with one large
or two small sweet potatoes.
variations
chicken soup
see base recipe
chicken & corn soup

Prepare the basic recipe, adding 1/2 cup corn kernels (fresh,
frozen, or canned) in the last 5 minutes of cooking.
chicken & mushroom soup

Prepare the basic recipe, adding 6 finely chopped button
mushrooms with the other vegetables.
chicken noodle soup (12 months +)

Prepare the basic recipe, adding 1 ounce spaghetti broken
up into small pieces in the last 10 minutes of cooking time.
Make sure the vegetables and chicken flesh are chopped
very small, as you don’t puree this soup variation so it’s not
suitable for babies under 12 months.
thai chicken soup (12 months +)

Prepare the basic recipe, adding 2 stalks of fresh lemongrass
cut lengthways and 2 kaffir lime leaves, and adding 2
tablespoons fresh or frozen peas and 1 tablespoon fish sauce
in the last 5 minutes of cooking.
variations
classic tomato sauce
see base recipe
gazpacho (12 months +)

Prepare the basic recipe and chill completely. Stir in 1/2
finely chopped or grated cucumber, 1/2 finely chopped red
or orange pepper, and a pinch of ground cumin and chili
powder (optional). Thin the sauce down to a soup
consistency by adding 1 cup cold water. Serve with ice cubes
floating in each bowl.
tomato dipping sauce

Prepare the basic recipe. After adding the basil, cook the
sauce for 20 more minutes until it has thickened, stirring
frequently so it does not burn. Serve warm or cold, with
vegetable sticks and breadsticks) for older babies.
tomato soup
Prepare the basic recipe, replace the 1 cup water with 2 cups
vegetable stock, puree, and serve warm.
ketchup (12 months +)

Prepare the basic recipe, omitting the basil, and adding a
pinch of ground ginger. Cook the sauce without the lid and
raise the heat for the last 5 minutes of cooking time to
reduce the sauce to a thick, ketchup consistency.
variations
mediterranean roasted vegetables
see base recipe
stuffed eggplants with roasted vegetable sauce

Prepare the basic recipe. Meanwhile, halve 2 eggplants,
brush with olive oil, and roast for 30 minutes at 425°F, cut-
side down, until soft. Scoop out the flesh, leaving the skin
whole. Chop or mash the flesh, mix with half the sauce, and
fill the eggplant skins. Sprinkle with a little mozzarella
cheese and broil for 3–4 minutes, until the cheese bubbles
and starts to brown.
roasted vegetable sauce pasta bake

Prepare the basic recipe and mix with 3/4 pound cooked
pasta. Preheat the oven to 375°F, transfer the pasta and
sauce to an ovenproof baking dish, sprinkle with grated
cheese, and bake for 10 minutes.
roasted vegetable sauce with meatballs

Prepare the basic recipe. Stir in meatballs made from ground
beef or lamb, cook through until piping hot, and serve over
pasta.
roasted vegetable sauce on garlic bread (9 months +)

Prepare the basic recipe. Thickly slice some bread, brush
with olive oil, and rub with a peeled garlic clove. Toast the
bread under the broiler. Place spoonfuls of the sauce on the
toasted bread, sprinkle with mozzarella cheese, and serve.
variations
chicken & carrot dinner
see base recipe
chicken, carrot & potato dinner

potato.
chicken, carrot & parsnip dinner

parsnip.
chicken, sweet potato & spinach dinner

Prepare the basic recipe, adding 1 cup fresh spinach leaves
to the chicken and replacing the carrot with 1 steamed or
baked mashed sweet potato.
chicken, lentil & sweet potato dinner (9 months +)

Instead of the basic recipe, put the chopped chicken breast
in a pan with 1 washed, peeled, and chopped sweet potato
and 1/3 cup red lentils. Cover with water, bring to a boil,
and cook for 30–35 minutes. Puree or mash with a little
breast milk or formula.
herby chicken dinner

Instead of the basic recipe, put the chopped chicken breast
and carrot in a saucepan with 1 peeled and chopped parsnip
and potato, and a pinch of dried herbs of your choice. Cover
with water, bring to a boil, and simmer for 20–25 minutes.
Puree or mash with a little breast milk or formula.
variations
turkey casserole
see base recipe
turkey casserole with mushrooms

Prepare the basic recipe, adding 6 finely chopped
mushrooms at the same time as the carrots.
turkey casserole with leeks

Prepare the basic recipe, replacing the onion with 1 washed
and finely chopped leek, white part only, at the same time
as the carrots.
turkey casserole with potato

medium potato at the same as the carrots.
turkey casserole with rutabaga & sweet potato

Prepare the basic recipe, replacing the carrots with 1 small
rutabaga and 1 small sweet potato, washed, peeled, and
chopped.
turkey casserole with bell pepper

Prepare the basic recipe, replacing the carrots with 2
chopped red or green bell peppers.
variations
beef goulash
see base recipe
beef goulash with rice

Prepare the basic recipe, using 1/4 pound of potatoes, puree
and serve the goulash with pureed rice. Leave the dish and
rice unpureed for babies over 9 months.
pork goulash
Prepare the basic recipe, replacing the beef with boneless
pork.
beef goulash with mushrooms & carrots

Prepare the basic recipe, replacing the green pepper with a
few finely chopped mushrooms and 1 washed, peeled, and
finely chopped carrot. Puree or mash, and serve as before.
chicken goulash
Prepare the basic recipe, replacing the beef with 2–3
boneless, skinless chicken breasts. Puree or mash and serve
as before.
vegetable goulash
Prepare the basic recipe, replacing the beef with 1/2 an
eggplant, finely chopped, and replace the beef stock with
low sodium vegetable stock. Heat the eggplant in the skillet
along with the onion, and prepare as before.
variations
chicken curry with rice
see base recipe
chicken curry with raisins (9 months +)

Prepare the basic recipe, adding 1 tablespoon raisins to the
curry at the same time as the stock. Make sure the raisins
are mashed or very finely chopped to avoid choking hazard.
cauliflower & potato curry

Prepare the basic recipe, replacing the chicken and carrot
with a few washed caulifower florets and 1 washed, peeled,
and chopped small potato. Puree or mash as before.
sweet potato & peas curry

Prepare the basic recipe, replacing the chicken with 1
washed, peeled, and chopped small sweet potato and 1
tablespoon frozen peas. Puree or mash as before.
chicken & mango curry

Prepare the basic recipe, adding 1/2 peeled and chopped
ripe mango to the recipe 5 minutes before the end of the
cooking time. Puree or mash as before.
variations
beef stew
see base recipe
lamb stew
Prepare the basic recipe, replacing the beef with 1/2 pound
of boneless lamb cubes or ground lamb.
pork stew
Prepare the basic recipe, replacing the beef with 1/2 pound
of boneless pork cubes or ground pork.
chicken stew
Prepare the basic recipe, replacing the beef with 2–3
boneless, skinless chicken breasts.
beef stew with broccoli & green beans

Prepare the basic recipe. Add 4 broccoli florets and a
handful of green beans to the pot with the meat, potato, and
carrot during the last 10 minutes of cooking.
beef stew with brown rice
Prepare the basic recipe, omitting the potato. Cook 1/4 cup
brown rice in 1/2 cup water for 15–20 minutes, until the
water has been absorbed and the rice is tender. Add rice to
the beef and carrot, and puree.
variations
moussaka
see base recipe
moussaka with potato slices

Prepare the basic recipe, replacing the eggplant with 3
medium potatoes, washed, peeled, and cut into thick slices.
Puree or mash for younger babies, or serve as is for babies
over 12 months.
beef moussaka
Prepare the basic recipe, replacing the ground lamb with
lean ground beef. Puree or mash, and serve.
vegetable moussaka (9 months +)

Prepare the basic recipe, replacing the meat with 4 ounces
green lentils and adding 1 seeded and finely chopped red
pepper to the onion. Puree or mash, and serve.
turkey moussaka
Prepare the basic recipe, replacing the lamb with ground
turkey. Puree or mash, and serve.
variations
apple and mango sorbet
see base recipe
apple and peach sorbet

Prepare the basic recipe, omitting the mango and using 3
large, ripe, peaches, peeled, pitted, and chopped. Puree the
peaches with the apple juice, and freeze.
apple and pear sorbet

large, ripe, pears, peeled, cored, and chopped. Puree the
pears with the apple juice, and freeze.
apple and grape sorbet

cup seedless grapes, peeled and mashed. Puree the grapes
with the apple juice, and freeze.
lime and mango sorbet (12 months +)

Prepare the basic recipe, replacing the apple juice with 1/4
cup freshly squeezed lime juice. If this needs to be
sweetened, add a teaspoon of honey.
lemon and mango sorbet (12 months +)

Prepare the basic recipe, replacing the apple juice with 1/4
cup freshly squeezed lemons. If this needs to be sweetened,
add a teaspoon of honey.
variations
baked apples
see base recipe
cinnamon-baked apples with frozen yogurt

Prepare the basic recipe, mixing in 1 teaspoon cinnamon
with the brown sugar. Serve warm with a scoop of sugar-free
frozen yogurt.
baked apples with orange & apricot

Prepare the basic recipe, adding 1 chopped dried apricot to
the hollowed-out core. Sprinkle with the grated zest of 1
orange and drizzle with the juice from the orange before
baking.
baked apples with pear

Prepare the basic recipe. Mix the brown sugar with the
mashed flesh of 1 pear, and stuff it into the hollowed-out
core.
baked pears with blueberries
Instead of the basic recipe, core 6 pears, and place in a
baking tray. Fill the hollowed-out cores with blueberries.
Bake at 400°F for 15–20 minutes. Cool before serving, and
puree for young babies.
baked peaches
Prepare the basic recipe, substituting the apple for one large,
ripe, stoned peach.
variations
baked bananas
see base recipe
baked bananas with brown sugar and chopped nuts (12

months +)
Prepare the basic recipe, sprinkle a teaspoon of brown sugar
on the banana, dot with butter and cook as above, sprinkle
with finely chopped/ground nuts to serve.
baked bananas with frozen yogurt

Prepare the basic recipe, serve warm with a scoop of sugar-
free frozen yogurt.
baked bananas with chocolate chips (12 months +)

Prepare the basic recipe, replacing the cinnamon and butter
with a teaspoon of chocolate chips placed inside the skin
next to the banana, serve warm as the chocolate will have
melted.
baked bananas with sweetened ricotta cheese
Prepare the basic recipe, mix a teaspoon of icing sugar with
a tablespoon of ricotta cheese, serve with the warm banana.
pre-toddler: 9–12 months
Babies are starting to assert their independence,
trying to feed themselves. Milk teeth may be coming
through, making it easier for babies to bite. It’s time
to introduce textures, so don’t puree their food quite
as much. Be careful of choking hazards such as
whole grapes or berries, and cubes of hard fruit and
vegetables. Enjoy being more adventurous!
potato farls
see variations
This is a good way to use up leftover mashed potatoes. Potato farls

are from Ireland and are sometimes known as potato cake or tattie
bread. They are a lovely alternative to sandwiches for toddlers. Cut
them into small pieces to serve as a snack for babies and toddlers.
4 cups mashed potatoes

1 cup all-purpose flour
2 tbsp. butter, melted
In a large bowl, mix together all the ingredients. Transfer to a

lightly floured work surface and knead lightly until everything is
well mixed and the mixture is smooth.
With a rolling pin, roll out the mixture into a rough circle about
the size of a dinner plate, and cut into quarters (these are the farls),
or smaller slices for babies under 12 months.
Heat a heavy-based frying pan over medium–high heat, add a little

butter, and swirl it around to coat the bottom of the pan. Place the
farls into the hot butter and cook for 3–4 minutes until golden
brown. Turn, and cook the other side. Remove from the heat and
cover with a clean towel. If covered, they can be kept warm in a
low oven for up to 30–40 minutes.
Potato farls are best eaten when warm. If you do want to make
them in advance, freeze them as soon as they are cool, defrost
thoroughly, and heat through fully before serving. If frozen, use
within 1 month.
Makes 8 potato farls
biscotti with babyccino
see variations
Biscotti are very hard, twice-baked Italian biscuits (cookies), which

are ideal for dunking in frothy warm milk (a babyccino). For
adults, serve with cappuccino or hot chocolate.
1 3/4 cups all-purpose flour

2 tsp. baking powder
1/2 tsp. ground cinnamon
2 eggs, whisked
1 egg yolk
1 tbsp. milk (use breast milk or formula for babies under 12 months)
Preheat the oven to 350°F. Grease and line a baking pan. Mix
together the flour, baking powder, and cinnamon in a large bowl. If
making for adults, add 3/4 cup sugar to this mixture. Stirring the
dry ingredients, add enough egg so that the mixture comes together
to form a soft dough. Do not add all the beaten egg, you may not
need all of it. If you add too much of the egg, add a little more
flour. Split the dough into two pieces, and shape each piece into a
log shape. Place the logs on the prepared baking pan and flatten
the top of each. Beat together the egg yolk and breast milk/formula
for the glaze. With a pastry brush, paint each log with the mixture
to glaze. When cooked, the glaze will give the biscotti a shiny
finish. Bake the logs for 20–25 minutes until golden brown.
Remove from the oven and let cool. Turn the oven down to 325°F.
Using a very sharp serrated knife, slice the logs across at 1/2-inch
intervals. Lay biscotti on the baking pan, cut-side down, in a single
layer. Bake for 15–20 minutes, until dried and golden brown.
Remove from the oven and cool on a wire rack.
Keep in an airtight container for up to 1 week, or freeze the day

they are made for up to 1 month. If freezing, defrost thoroughly,
and heat through fully before serving.
Makes 20–24 biscotti

baby crêpes
see variations
Batter crêpes are delicious with fresh fruit and are very easy to
make. Crêpes are ideal finger foods for a baby 9 months and older.
Drizzle the crêpes with a little freshly squeezed orange Juice.
1/2 cup all-purpose flour

1 egg, beaten
1 tsp. butter
Place the flour in a bowl, make a well in the center, and pour in
the beaten egg. Using a whisk to beat the egg into the flour, start in
the middle and gradually add flour from around the edges. Add the
milk little by little, making sure you have a smooth batter before
adding more. Repeat until all the milk is incorporated.
Melt the butter in a nonstick skillet over medium heat. Pour in

enough batter to cover the bottom of the pan. Once the edges begin
to lift, turn the crêpe over and cook the other side. Once it starts to
bubble, it is ready. Remove to a warm plate, cover with a clean
dishtowel or aluminum foil, and repeat until all the batter is used
up. Cut into strips for baby. The rest of the family can have big
crêpes, make the batter using cow’s milk rather than breast milk or
formula.
Keep in an airtight container wrapped in plastic wrap for up to 2

days in the refrigerator, or freeze the day they are made for up to 1
month. If freezing, defrost thoroughly, and heat through fully
before serving.
Makes 4 crêpes
cheesy mash
see variations
A very adaptable dish to serve with meat, chicken, fish, or just on

its own with some fresh vegetables. You could roll the potato mash
into 1-inch balls to give to your baby or toddler. If you find the
mash is sticky to roll, then dip your fingers in a little flour. Babies
love cheesy mash balls.
2 medium potatoes
4 tbsp. grated cheese
Preheat the oven to 425°F.
Prick the potatoes all over using a fork, place on the top rack of the
oven and bake for 50–60 minutes until soft in the middle.
Remove from the oven, slit down the middle and scoop out the
potato into a bowl. Add the grated cheese and mash, either spoon
back into the skin of the potato or serve as it is.
Store in the refrigerator for 3 days, or in the freezer for up to 1

month. Freeze them as soon as they are cool, defrost thoroughly,

oven-baked potato wedges
see variations
Healthier than chips, these are baked in the oven and can be eaten
with dips or as a side vegetable. They are a great finger food for 9-
month-old babies.
6 large potatoes
6 tsp. sunflower oil
Wash and peel the potatoes, cut in half lengthwise, and then into
8–10 wedges, depending on the size of the potato.
Pour the sunflower oil into a freezer-weight bag. Add the potatoes,
secure the top, and shake so that the oil coats the potato wedges.
(This means that you are adding far less oil than if you drizzled the
oil over the wedges on a baking pan.)
Lay the potato wedges on a baking pan and bake for 20–25
minutes, turning halfway through so they cook evenly. They are
cooked when golden brown on the outside and soft in the middle.
Remove from the oven and let cool a little before serving.
They will keep in the refrigerator for up to 2 days or for up to 1

month in the freezer. If freezing, defrost thoroughly, and heat

dhal
see variations
Lentils are high in protein, low in fat, and contain calcium, iron,
and fiber. The baby should have been eating fruit and vegetables
for 1–2 months before moving on to lentils. Red lentils are the
easiest to digest. Lentils may give your baby gas, so try a small
amount of dhal first time. If there are no adverse effects, next time
give a little more.
1/4 cup red lentils

1 small onion
a little sunflower oil
3/4-inch piece gingerroot, peeled and grated
1 clove garlic, finely chopped
1/4 tsp. ground turmeric
1 3/4 cups low-sodium vegetable stock
Soak the lentils for 1 hour, drain, rinse, and simmer them in fresh
water for 10 minutes, then drain and rinse again, before proceeding
with the recipe. Place the lentils in a bowl and cover with water to
soak while you prepare the onion. Peel and finely chop or grate the
onion. Heat a little sunflower oil in a saucepan, then sauté the
onion over a gentle heat for 10–15 minutes until it becomes
translucent. Add the gingerroot and garlic, and cook for 1 minute.
Add the coriander, cinnamon, and turmeric, and cook for another
minute. Drain the lentils, rinse, and add to the pan. Pour in the
stock, bring to a boil, cover, and simmer for 20–30 minutes until
the lentils are tender. Check on the dhal regularly. If it looks dry,
add more stock or water.
Allow to cool slightly and serve, or store in the refrigerator for up

to 3 days, or freeze as soon as cooled, for up to 1 month. Defrost
thoroughly, and heat through fully before serving.

first fish supper
see variations
Fish is a good source of protein, high in vitamins and minerals and

quick to cook. Begin with white fish which is mild in flavor such as
flounder, lemon sole, cod, and haddock, and gradually introduce
stronger tasting oily fish such as salmon, mackerel, and tuna. Oily
fish contains high levels of mercury, so should limit your baby’s
diet to one serving per week. Make sure that all the bones are
removed, to avoid choking hazard.
2 boneless flounder fillets
2 cups (or more) milk (use breast milk or formula for babies under 12 months)
pinch of dried dill and parsley
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
4 tbsp. finely grated cheddar or Monterey Jack cheese
Preheat the oven to 375°F. Place the fish fillets in a shallow

ovenproof dish, pour over the milk and sprinkle with the herbs.
Cover with aluminum foil and bake for 20–25 minutes, until the
fish is cooked.
Bring a pan of water to a boil, add the carrot and potato, and boil
for 15 minutes until tender. When the fish is cooked, remove it
from the dish and remove the skin. Mash the fish with a little of the
milk from the dish. Drain the vegetables and mash them with a
little of the milk. Add the grated cheese and mix in. Serve the fish
with the mashed cheesy potato and carrot.
Store in the refrigerator for 2 days, or in the freezer for up to 1

month. Freeze as soon as the dish cools, defrost thoroughly, and
heat through fully before serving.

fish cakes
see variations
Fish cakes made at home are much healthier than store-bought

ones. These are particularly healthy because they’re baked in the
oven instead of fried. Serve with cooked vegetables such as
broccoli, chopped up for babies younger than 12 months.
2 large potatoes, peeled and chopped

2 small skinless white fish fillet — cod, haddock, plaice
4 cups milk (use breast milk or formula for babies under 12 months)
2 knobs of butter
4 eggs, beaten
2 cups flour
1 1/2 cup breadcrumbs
Preheat the oven to 350°F. Boil the potatoes in a saucepan for 15–
20 minutes, until soft. Meanwhile, place the fillet in an ovenproof
dish, cover with milk, and bake for 10–15 minutes, until the fish is
cooked through. Remove from the oven and flake the fish,
removing all bones. Drain the potatoes and mash with the butter.
Add the fish and enough egg to bind the mixture together. You may
need only half the egg. Mix well. Form the mixture into balls and
flatten them slightly to make small patties. Raise the oven
temperature to 400°F. Place the flour in a bowl, the remaining egg
in another bowl, and the bread crumbs on a plate. Coat each fish
cake in flour, dunk in the egg, and finally in the bread crumbs. Lay
the fish cakes on a baking pan, brushed with a little oil. Bake for
10–15 minutes, turning over halfway. Serve.
Store in the refrigerator for up to 2 days, or freeze for up to 1

month. Freeze them as soon as they are cool, defrost thoroughly,
Makes 12–15 small fish cakes

chicken nuggets
see variations
Chicken is a great source of protein for your baby. Chicken nuggets

can be a healthy meal. These are shallow-fried or oven-baked, so
they are low in fat.
2 skinless, boneless chicken breasts

1 egg white
1 tbsp. cornstarch
Cut the chicken breast into 4–5 nugget-sized chunks (about 1 1/2
inches). Mix the egg white and cornstarch in a small bowl. It will
look lumpy at first, but keep stirring until it has a smooth
consistency. Dunk each chicken piece into the egg white and
cornstarch mixture to coat.
To shallow-fry the nuggets, heat the oil in a nonstick skillet over

medium heat, then place the nuggets into the hot oil. Fry until
golden brown, then turn and cook the other side. Make sure that
the chicken is cooked through. If the outside of the chicken cooks
too quickly, turn the heat down a little. To oven-bake the nuggets,
preheat the oven to 400°F. Place the nuggets onto a greased baking
pan. Cook for 10–15 minutes, turning halfway, until cooked
through and golden brown. Serve with green vegetables, potato
wedges, and homemade tomato sauce.

month. Freeze as soon as they are cool, defrost thoroughly, and
Makes 8–10 nuggets
beef stroganoff
see variations
This classic Russian dish is quick and easy to make. Not only is it
good for babies, it is also delicious as a dinner party dish. Serve
with rice, pureed for babies under 9 months.
1 lb. lean steak

1 onion
1 tbsp. butter
2 tsp. olive oil
1/2 cup sour cream
1/2 cup rice
Thinly slice the steak. Peel and chop the onion. Melt the butter and
olive oil together in a nonstick skillet over low heat. Add the
onions and allow them to “sweat” for 10 minutes until softened
and translucent; you don’t want them to brown.
Add the steak, turn up the heat to medium–high and stir-fry for 3–4
minutes, until the steak is cooked. Add the sour cream and cook for
another minute until heated through.
Meanwhile, heat a pot of water to the boiling point. Add the rice
and cook according to package instructions. Drain, and serve with
the beef and sauce on top.
Discard any uneaten rice immediately. Store the stroganoff in the

refrigerator for up to 2 days, or extra portions can be frozen for up
to 1 month. Freeze as soon as they are cool, defrost thoroughly,
chili con carne
see variations
Classic chili con carne, with the “chili” optional for little people.
Make for the whole family and serve with a Jar of hot chili sauce
on the side. Puree for babies under 9 months as beans could be a
choking hazard. Serve with rice (pureed for younger babies),
tortilla chips), or sweet potato wedges.

1 lb. lean ground beef
1 (8-oz.) can kidney beans, drained and rinsed
1/2 tsp. ground cumin
pinch chili powder (optional)
Heat the oil in a nonstick skillet over medium heat. Sauté the onion
and carrot for 5 minutes, until softened and starting to brown.
Transfer to a large saucepan. Break up the ground beef and add to
the skillet. Cook for 4–5 minutes, stirring to break up the meat into
tiny pieces, until slightly browned. Transfer to the saucepan.
Place the saucepan over medium heat. Add the beans, tomatoes
with their juices, stock, coriander, cumin, and chili powder. Stir to
mix well. Bring to a boil, reduce to a simmer, cover, and cook for
30–40 minutes, until the meat is cooked and the vegetables are
soft.
Store in the refrigerator for up to 2 days, or in the freezer for up to

1 month. Freeze as soon as the dish cools, defrost thoroughly, and

meatloaf
see variations
A classic meatloaf dish that can be crumbled for baby or sliced as a

finger food for a toddler. It’s an all-round family favorite.
1 onion, peeled & grated

1 carrot, peeled & grated
1 cup baby spinach, finely chopped
2/3 lb. lean ground beef
1/2 tsp. dried herbs of your choice
2 cup bread crumbs
4 tbsp. grated mozzarella cheese
1/2 cup milk (use breast milk or formula for babies under 12 months)
1 egg
Preheat the oven to 350°F. In a large bowl, mix all the ingredients
together and press into a greased loaf pan. Bake for 1 to 1 1/4
hours until cooked through. Serve warm.

month. Freeze the meatloaf as soon as it is cool, defrost thoroughly,
and heat through fully before serving. When reheating, make sure
that the center of the meatloaf is hot before serving.

breadsticks
see variations
This basic bread recipe makes healthy, crunchy breadsticks as well

as focaccia and a base for pizza.
2 cups bread flour, plus a little extra

1/2 tsp. salt
1/2 tsp. sugar
1 tbsp. olive oil
1 tsp. quick-rising yeast
3/4 cup warm water
Place the 2 cups of flour, salt, sugar, oil, and yeast in a large bowl,
and mix together. Make a well in the center of the flour, pour in
half the warm water, and combine with your fingers. Add more
water gradually until the mixture forms a dough that is soft and
slightly sticky.
Dust a clean work surface with a little flour and tip the dough onto
it, sprinkle the dough and your hands with a little flour too.
Transfer the dough to a floured surface and knead for 5–10 minutes
until smooth and elastic. Replace in the bowl, cover with plastic
wrap or a damp kitchen towel, and leave in a warm place until it
has doubled in size. This usually takes about 1 hour.
Preheat the oven to 425°F. Knock the dough back (press out any air
bubbles) and break off balls of dough. Roll them into long stick
shapes (the width of a pencil and about half as long). Transfer the
breadsticks to a greased baking pan, and bake for 10–15 minutes
until golden brown. Transfer to a cooling rack to cool. Once cooled,
store the breadsticks in an airtight container; they will keep for up
to 3 days. Or freeze for up to 1 month.
Makes 8 breadsticks
dried apple rings
see variations
This is a great recipe if you have your own apple tree or if you can
buy apples in bulk when they are in season. Soaking apple slices in
the lemon Juice prevents them from oxidizing and turning brown.
The long, slow, cooking process dries out the apples. By removing
the water, the apples are preserved, enabling them to keep much
longer than fresh apples. Dried apple rings are ideal for babies 9
months old and up to use for teething, and they make a great finger
food for toddlers.
10 apples
2 tbsp. lemon juice
3 cups water
Peel, core, and slice the apples into 1/4-inch-thick rings. Combine
the lemon juice and water in a bowl. Place the apples into the
mixture for 5 minutes, making sure the apples are completely
covered. Drain and pat dry.
Preheat the oven to its lowest setting (around 275°F). Lay the apple
slices on wire racks or directly on the oven rack. Be certain the
racks are very clean. Bake for 1 hour. Check periodically that the
apples aren’t burning; you want to dry them out rather than cook
them. If they start to brown or look like they are cooking rather
than drying, turn off the oven and leave them in the oven for 4–5
hours, until they are dry.
When the apples are dry, remove them from the oven and let cool
completely. Store in an airtight container for up to 1 month.
Makes 60–70 apple rings

egg-free vanilla ice cream
see variations
Unlike the classic ice cream made with an egg custard base, this
egg-free version of ice cream is Just cream and vanilla extract,
churned and frozen. Give this only occasionally to your baby as a
treat, so that they do not develop a sweet tooth.
2 cups heavy cream

1 1/4 cups granulated sugar
2–3 tsp. vanilla extract
Mix all the ingredients together.
To freeze with an ice cream maker: Follow the manufacturer’s

instructions, then transfer to a freezer container and set in the
freezer for 30 minutes to firm up before serving.

up with smooth ice cream. Pour the mixture back into the freezer
the ice cream will be ready to serve.
Store in the freezer for no longer than 1 week. Put the container in
the refrigerator 30 minutes before you wish to eat it, as it will be
very hard.
Makes 1 quart
blueberry jello
see variations
Instead of buying a package of Jell-O, make your own with real

fruit juice and fruit, so children are eating food that is good for
them as well as being great fun.
4 cups fresh/thawed frozen blueberries (including juice)

juice of 2 lemons
4 1/2 cups water
1 packet unflavored gelatin
Place 2 cups of the blueberries in a saucepan with the lemon juice
and 1/2 cup water. Slowly bring to a simmer, and then simmer for
5 minutes, until the blueberries collapse. Strain through a fine sieve
to remove all the seeds.
Put 4 cups of water into a small bowl, sprinkle in the gelatin, and
let soak for 2 minutes, then set it over a bowl of hot water to melt.
Pour the dissolved gelatin into the blueberry juice and stir in the
rest of the water.
Place the remaining 2 cups blueberries in the bottom of individual

dishes, molds, or in a large bowl. Pour the liquid over the
blueberries gently, and let set in the refrigerator for 2–3 hours.
Store in the refrigerator for up to 3 days. Do not freeze.
Makes 4–6 small desserts or 1 adult one

homemade smoothie popsicles
see variations
Basically frozen smoothies, with all the goodness of fresh fruit.

Everyone loves these! Don’t forget that honey is not safe for babies
under 12 months.
4 navel oranges
1 very ripe mango
1 banana
2 tbsp. plain yogurt
Juice the oranges, removing the seeds. Peel, pit, and chop the
mango. Peel the banana and chop.
Place the orange juice, mango and banana pieces, yogurt, and
honey (if using) into a blender. Puree until smooth. Add a little
more orange juice or pineapple juice if the mixture is very thick.
Pour into ice pop molds and freeze overnight.
Store in the freezer for up to 1 month.
Makes 5–6 popsicles

apple crumble
see variations
A classic dessert that will appeal to all ages, this recipe will make
enough for the whole family, and is Just as good the second day. It
is delicious served with cream, ice cream, or custard (serve plain
for baby).
2 cups self-rising flour

1/2 cup (1 stick) butter or margarine
1/4 cup light brown sugar
1 1/2 lbs. apples, washed, peeled, cored, and chopped
Preheat the oven to 400°F. Lightly grease an ovenproof baking dish

(about 8 or 9 inches in diameter).
With your fingertips, rub in the flour and butter until it resembles
bread crumbs. Stir in the brown sugar.
Layer the apples in the prepared baking dish. Spoon the crumble
mixture over the apples and bake for 20–25 minutes, until the
crumble topping is golden brown and the apples are soft. For a
baby under 12 months, mash the cooked apples a little before
serving. Serve warm or cold.
Store in the refrigerator for up to 3 days or in the freezer for up to

1 month. After freezing, heat through fully before serving.

variations
potato farls
see base recipe
whole wheat potato farls

Prepare the basic recipe, replacing the all-purpose flour with
whole wheat flour.
sweet potato farls

Prepare the basic recipe, replacing the mashed potatoes with
the same amount of mashed sweet potatoes.
potato farls toasted with butter

Prepare the basic recipe. Just before serving, lightly toast
the farls under the broiler or in a toaster oven, and serve
buttered.
mini potato farls

Prepare the basic recipe, but instead of rolling into one
circle, roll up small pieces of the potato mixture into a
golfball-size ball, flatten, and then cook as before.
parmesan potato farls

Prepare the basic recipe, adding 1/2 cup finely grated
Parmesan cheese to the mixture.
variations
biscotti with babyccino
see base recipe
orange biscotti
Prepare the basic recipe, adding the finely grated zest of 2
oranges to the dry ingredients.
orange & chocolate chip biscotti

oranges to the dry ingredients along with 1/2 cup dark
chocolate chips.
cinnamon–raisin biscotti
Prepare the basic recipe, adding 1/2 cup raisins and an
additional 1/2 teaspoon cinnamon to the dry ingredients.
apricot–orange biscotti
oranges to the dry ingredients, along with 3–4 finely
chopped dried apricots.
variations
baby crêpes
see base recipe
crêpes with apple & cinnamon

Prepare the basic recipe. Before serving, spread 1 tablespoon
apple puree over the crêpe, and sprinkle with a pinch of
ground cinnamon.
crêpes with apple–apricot puree

Prepare the basic recipe. Chop 2 dried apricots and place in
a saucepan with 1/4 cup apple juice. Simmer for 5 minutes
until the apricot is soft, mash, and serve on top of the
crêpes.
crêpes with mashed banana

Prepare the basic recipe. Mash 1/4 to 1/2 banana and
spread over the crêpe before serving.
crêpes with bananas and whipped cream

Prepare the basic recipe. Slice 1/4 banana thinly. Top each
crêpe with a few banana slices and 1 tablespoon whipped
cream. Fold the crêpe over, and slice for a delicious treat.
whole wheat & oatmeal crêpes (12 months +)

Prepare the basic recipe, but increase the crêpes’ fiber
content (once the baby is 12 months old) by replacing the
all-purpose flour with 1/2 cup whole wheat flour and 1/4
cup quick-cooking rolled oats.
variations
cheesy mash
see base recipe
cheesy mash with salmon

Prepare the basic recipe, adding a half fillet of cooked
salmon, making sure you remove all the skin and bones, into
the cheesy mash.
cheesy mash with chicken

Prepare the basic recipe, shred or chop half a cooked
chicken breast into the cheesy mash.
cheesy mash with leeks

Prepare the basic recipe, wash and chop 1/2 a leek, steam
for 8–10 minutes until soft and mix with the mash.
orange cheesy mash

Prepare the basic recipe, adding 1 small, cooked carrot to
the potato and mash together with the cheese.
cheesy mash with broccoli
Prepare the basic recipe, wash and steam 4–5 florets of
broccoli for 5–6 minutes until soft, mash with the cheesy
mash, it turns speckled with green bits.
variations
oven-baked potato wedges
see base recipe
oven-baked sweet potato wedges

Prepare the basic recipe, replacing the potato with a sweet
potato. Reduce the cooking time by 5 minutes.
oven-baked carrot slices

Prepare the basic recipe, replacing the potato with 1 large
carrot, peeled, and sliced.
oven-baked parsnip slices

Prepare the basic recipe, replacing the potato with 1
parsnip, peeled, and sliced.
oven-baked beet slices

Prepare the basic recipe, replacing the potato with 1 beet,
peeled, and sliced.
oven-baked eggplant slices
eggplant, peeled, and sliced. Reduce the cooking time by 5
minutes.
variations
dhal
see base recipe
sweet potato dhal

chopped sweet potato at the same time you add the stock.
carrot & cilantro dhal

chopped carrot to the dhal when you add the stock. Add 1
teaspoon finely chopped fresh cilantro just before the end of
the cooking time.
chicken dhal
Prepare the basic recipe, adding 1 skinned, chopped chicken
breast to the pan at the same time as the spices.
turkey & carrot dhal

Prepare the basic recipe, adding 1/8 pound ground turkey to
the pan at the same time as the spices. Add 1 washed,
peeled, and chopped carrot when you add the stock.
dhal with cod (or other white fish)

Prepare the basic recipe, adding 1 skinned, deboned, and
chopped white fish fillet when you add the stock.
variations
first fish supper
see base recipe
first fish supper with peas

Prepare the basic recipe, omitting the carrots and adding 1
tablespoon fresh or frozen peas to the potato 5 minutes
before the end of the cooking time. Puree the peas with the
potato. This will make a sweet green mash.
first fish supper with broccoli

Prepare the basic recipe, adding 4 broccoli florets to steam
on top of the potato and carrot for 10 minutes, until tender.
first fish supper with beet

Prepare the basic recipe, but replace the carrot with 1
washed, peeled, and chopped beet. This makes a lovely pink
mash.
first fish & salmon supper

Prepare the basic recipe, adding 1/2 boneless salmon fillet
to the white fish. If baby likes it, then next time replace the
white fish with salmon.
first fish supper with sweet potato

Prepare the basic recipe, replacing the potatoes with 2 large
sweet potatoes.
variations
fishcakes
see base recipe
fish and sweet potato cakes

Prepare the basic recipe, replacing the potatoes with 2 large
sweet potatoes.
fish cakes with pea puree

Prepare the basic recipe. Steam 2 tablespoons peas. When
tender, mash with a little crème fraîche, and add to the
mashed potato.
fish and carrot cakes

Prepare the basic recipe, replacing 1 potato with 2 large
carrots. Peel and chop the carrots, boil them in a saucepan
with the potatoes, until soft. Mash with the potato and
butter, and prepare as before.
salmon cakes
Prepare the basic recipe, adding 1/2 boneless salmon fillet
to the white fish. If baby likes it, then next time replace the
white fish with salmon.
tuna cakes
Prepare the basic recipe, adding 1/2 a 5-ounce can of tuna
in spring water, drained. If baby likes it, then next time
replace the white fish with 1 (5-ounce) can of tuna.
variations
chicken nuggets
see base recipe
herby chicken nuggets

Prepare the basic recipe, adding 1 teaspoon dried tarragon,
or other herbs of your choice, to the egg white and
cornstarch mixture.
chicken nuggets with bread crumbs

Prepare the basic recipe, replacing the egg white and
cornstarch with 1 whole egg, well beaten. After dunking the
nuggets into the egg, coat both sides with dried bread
crumbs before cooking.
chicken nuggets with cornmeal

nuggets into the egg, coat both sides with cornmeal, before
cooking.
chicken nuggets with crushed chips (12 months +)
nuggets into the egg, coat both sides with finely crushed
unsalted potato chips, before cooking.
variations
beef stroganoff
see base recipe
chicken stroganoff
Prepare basic recipe, replacing the beef with 1 chopped
skinless and boneless chicken breast.
creamy beef stroganoff

Prepare basic recipe, replacing the sour cream with light
cream for a richer version.
beef & mushroom stroganoff

Prepare basic recipe, adding 1/2 cup sliced mushrooms
when you start to cook the steak.
beef stroganoff with mashed potatoes

Prepare basic recipe, replacing the rice with mashed
potatoes.
beef stroganoff with noodles
Prepare basic recipe, replacing the rice with noodles such as
tagliatelle.
lentil stroganoff
Prepare the basic recipe, replacing the beef with 1 cup red
lentils. In a saucepan, cook the lentils for 20 minutes, until
tender, and prepare as before.
variations
chilli con carne
see base recipe
lamb chili con carne

Prepare the basic recipe, replacing the ground beef with
ground lamb.
turkey chili con carne

ground turkey.
vegetable chili
Prepare the basic recipe, replacing the beef stock with
vegetable stock, and the ground beef with 1 chopped
zucchini, 1 chopped eggplant, and 1/2 pound chopped
mushrooms.
three-bean chili
Prepare the basic recipe, replacing the ground beef with two
(8-ounce cans) of different beans such as pinto beans,
chickpeas, or black beans.
chili con carne with cheesy garlic bread (12 months +)

Prepare the basic recipe. Thinly slice some bread, brush with
a little olive oil, and rub with a peeled garlic clove. Sprinkle
half a tablespoon of grated mozzarella cheese onto the
bread, and toast under the broiler. Serve the chili on the
toasted bread, or with the bread on the side.
variations
meatloaf
see base recipe
turkey loaf
ground turkey.
chicken loaf
ground chicken.
lamb loaf
ground lamb.
vegetable loaf
Prepare the basic recipe, replacing the ground beef with 1
cup red lentils and adding 1 (4-oz.) can chopped tomatoes,
drained. In a saucepan, cook the lentils, chopped tomatoes,
and milk for 20 minutes, until the lentils are tender. Mix
with the remaining ingredients and bake for 30–45 minutes,
until the top of the loaf looks dry.
variations
breadsticks
see base recipe
bread rolls
Prepare the basic recipe, but split the dough into 6 pieces,
roll into balls, and bake as for breadsticks.
whole wheat breadsticks

Prepare the basic recipe, replacing half the bread flour with
whole wheat flour.
poppy seed breadsticks (12 months +)

Prepare the basic recipe. Before baking, sprinkle waxed
paper with 2 tablespoons poppy seeds. Roll the breadsticks
in the seeds before baking.
parmesan breadsticks (12 months +)

Prepare the basic recipe, adding 2 tablespoons finely grated
Parmesan cheese to the dry ingredients.
variations
dried apple rings
see base recipe
dried apple rings with cinnamon

Prepare the basic recipe, sprinkling the apple slices with a
little ground cinnamon before putting them into the oven.
dried pear slices

Prepare the basic recipe, replacing the apples with peeled,
halved, cored, and sliced pears. If you want, sprinkle them
with a little ground ginger before putting them into the
oven.
dried peach or plum slices

Prepare the basic recipe, replacing the apples with peeled,
halved, pitted, and sliced peaches or plums. If you want,
sprinkle them with a little ground cinnamon before putting
them into the oven.
dried apple rings with ricotta cheese
Prepare the basic recipe. To serve, slice the dried rings in
half. Serve with 1 tablespoon ricotta cheese as a dip.
rehydrated with golden raisins and yogurt (12 months

+)
Prepare the basic recipe, soak the apple rings in water or
apple juice for 20–30 minutes, drain, and serve with golden
raisins and yogurt.
variations
egg-free vanilla ice-cream
see base recipe
egg-free strawberry ice cream (12 months +)

Prepare the basic recipe, reducing the cream to 1 1/4 cups
and omitting the milk and vanilla. Wash, hull, and puree 1
pound strawberries. Pour through a fine sieve to remove the
seeds. Mix the puree with the cream and sugar, and freeze.
egg-free blueberry ice cream

Prepare the basic recipe, reducing the cream to 1 1/4 cups
and omitting the milk and vanilla. Wash, hull, and puree 1
pound blueberries. Pour through a fine sieve to remove any
seeds. Mix puree with the cream and sugar, and freeze.
egg-free chocolate ice cream (12 months +)

Prepare the basic recipe, omitting the vanilla and reducing
the cream to 3/4 cup. Warm the milk and cream, and add 1
cup chocolate chips. Stir to melt the chocolate, add the
sugar, chill, and freeze.
egg-free banana ice cream

Prepare the basic recipe, reducing the cream to 1 1/4 cups.
Puree 2 ripe bananas with the milk, mix with the cream and
sugar, and freeze.
egg-free marbled ice cream (12 months +)

Prepare the basic recipe, and the Apple and Mango Sorbet.
Stir the ice cream and sorbet together, creating a ripple
effect, then place in the freezer.
variations
blueberry jello
see base recipe
orange jello (12 months +)

Prepare the basic recipe, omitting the blueberries and the
lemon juice. Remove the skin and pith from 1 orange and
split it into segments. Put the orange pieces in the bottom of
the dishes. Reduce the water to 3/4 cup and add 3/4 cup
orange juice, freshly squeezed from 5 or 6 oranges.
creamy blueberry jello

Prepare the basic recipe, replacing 3/4 cup of the water with
3/4 cup light cream once the gelatin has been added.
strawberry jello with summer fruit (12 months +)

Prepare the basic recipe, replacing the blueberries with fresh
or thawed frozen strawberries, and adding a handful of
summer berries to the glasses or mold.
summer berry jello (12 months +)
Prepare the basic recipe, replacing the blueberries with the
same quantity of summer berries fresh or thawed frozen,
such as blackberries, strawberries, and raspberries.
variations
homemade smoothie popsicle
see base recipe
frozen vanilla smoothie popsicle

Prepare the basic recipe. Replace the plain yogurt with
vanilla yogurt.
frozen blueberry smoothie popsicle

Prepare the basic recipe, replacing the mango with 2 cups
fresh or thawed frozen blueberries. Puree the berries, then
pour through a fine-mesh strainer to remove the seeds
before mixing with the other ingredients.
frozen tropical fruit smoothie popsicle

Prepare the basic recipe, adding 1 very ripe small pineapple,
peeled, cored, and chopped, and 1 passion fruit, halved,
flesh scooped out, and sieved to remove seeds. Add 2 extra
tablespoons yogurt. You will make about 10–12 popsicles.
frozen strawberry smoothie popsicle (12 months +)
Prepare the basic recipe, replacing the mango with 1 cup
very ripe strawberries. Puree the berries, then pour through
a fine-mesh strainer to remove the seeds before mixing with
the other ingredients.
frozen mango–raspberry smoothie popsicle (12 months

+)
Prepare the basic recipe, adding 1 cup raspberries to the
mango. Puree the berries, then pour through a fine-mesh
strainer to remove the seeds before mixing with the other
ingredients.
variations
apple crumble
see base recipe
apple & pear crumble

Prepare the basic recipe, replacing half the apples with
peeled and chopped pears.
apple & rhubarb crumble

Prepare the basic recipe, replacing half the apples with 1/2
pound chopped rhubarb.
apple & apricot crumble

Prepare the basic recipe, replacing half the apples with 6
pitted and chopped fresh apricots.
apple & blueberry crumble

cups fresh or thawed frozen blueberries.
peach crumble
peeled, pitted, and chopped fresh peaches.
toddler foods: 12 months +
Now’s the time to let your little one help with the
cooking. If they can stand unaided and hold a spoon,
they can assist you! Toddlers love stirring — give
them their own bowl to copy you, and introduce
them to a skill that will last a lifetime — cooking.
breakfast muffins
see variations
The whole wheat flour used In this recipe contains more fiber than
white flour. This fiber helps keep children fuller for longer and also
helps stave off sugar cravings.
1 cup whole wheat flour

1/2 cup all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 cup dark brown sugar
3 carrots, peeled and grated
1 apple, peeled, cored and grated
1 egg
3/4 cup milk
3/4 cup sunflower oil
Preheat the oven to 350°F. Prepare a regular-size muffin pan or a

mini-muffin pan with paper baking cups or by greasing the pan.
Mix together the flour, baking powder, spices, and sugar. Add the
grated carrots and apple and stir to mix.
In a separate bowl, beat the egg, add the milk and sunflower oil,
and beat well. Pour mixture into the dry ingredients. Mix well;
don’t worry if there are any lumps as they will even out during
cooking. Evenly fill the muffin cups. Bake regular-size muffins for
15–20 minutes until golden and firm to the touch (10–15 minutes
for mini muffins). When a toothpick inserted in the center of a
muffin comes out clean, remove the pan from the oven. Let muffins
cool before removing from pan.
Store in an airtight container for up to 3 days, or freeze

immediately and use within 1 month. To use from frozen, carefully
defrost, and heat through fully before serving.
Makes 12 regular or 24 mini muffins

bircher muesli
see variations
Make this traditional Swiss muesli for the whole family. This recipe
makes 1 adult serving. For babies between 6 and 9 months, puree it
in the food processor.
2 tbsp. quick-cooking rolled oats

a little apple Juice (preferably made from fresh apples)
1 apple
1 tbsp. full-fat, plain yogurt
Soak the oats in a little apple juice, just enough to thoroughly
moisten them. Let soak for at least 1 hour or overnight.
Wash, peel, core, and grate the apple. Stir pieces through the oats,
then stir in the yogurt. Puree if required.
Store in the refrigerator for up to 3 days.

granola bars
see variations
These healthy bars are packed full of dried fruit, nuts, and seeds.
Do not give these to a baby under 12 months (the maple syrup is
not safe for them). These bars are delicious without the nuts, so
simply omit for a child with a nut allergy.
6 tbsp. butter
3 tbsp. maple syrup
3 tbsp. fruit spread (such as pear or apricot)
2 cups old-fashioned rolled oats (not quick-cooking oats)
2 tbsp. pecan halves
1/3 cup golden raisins
4 tbsp. mixed seeds, such as sunflower, pumpkin, flax, sesame
2 tbsp. ground almonds
Preheat the oven to 350°F. Grease an 8-inch square cake pan with a
little butter and line it with waxed or parchment paper. Place the
butter, maple syrup, fruit spread, and sugar in a saucepan over
medium heat. Heat until the butter has melted and the sugar has
dissolved. Stir well to mix. Bring to a boil and cook for 2 minutes
until it has a thick, sticky consistency.
Place the remaining ingredients in a large bowl. Pour in the melted

ingredients and mix well. Pour into the prepared cake pan, flatten
with a wooden spoon, and bake for 15–20 minutes until golden
brown. Remove from the oven and leave to cool. Cut into squares.
Keep in an airtight container for 3–4 days, or freeze extra portions

the day they are made for up to 1 month. If freezing, defrost
thoroughly, let come to room temperature, and serve.
Makes 12–16 bars

cream cheese pinwheels
see variations
Although these can be described as painstaking, the result is

usually met by squeals of joy from babies and toddlers, so the effort
is worth it.
1 slice thin-sliced bread (or 1 wrap)

cream cheese
If you are using sliced bread, cut off the crusts. Spread a thin layer
of cream cheese on one side of the bread or wrap. Roll up tightly so
it looks like a log, and secure with a toothpick.
Use a sharp knife to cut 1/2-inch-wide slices from the log. When
you turn them on their side, you will see the “pinwheel” effect.
Remove the toothpick. Serve immediately, or double-wrap in
plastic wrap and refrigerate no longer than 24 hours to prevent
pinwheels from drying out.
Makes one portion

lima bean dip with tortilla
chips
see variations
Lima beans are a good source of protein, fiber, and magnesium.

They can be served as a finger food on their own — Just slip off
their skins before serving — and they’re also good mashed in this
lovely dip. Serve in a bowl with tortilla chips. These chips made
from tortilla wraps are healthier than store-bought tortilla chips
because they are much lower in fat and salt. They’re great for small
fingers.
1 (8-oz.) can lima beans, drained and rinsed (or

1 cup frozen lima beans, cooked)
1 tbsp. extra-virgin olive oil
1 garlic clove, peeled and crushed
pinch ground cumin
1 tbsp. washed and chopped fresh flat-leaf parsley
1 tortilla, white or whole wheat
To make the dip: Place all the ingredients in a blender or food

processor and blend until smooth. Add a little more yogurt or olive
oil to achieve a smooth puree. Store in the refrigerator for up to 3
days.
To make the tortilla chips: Heat a skillet until it is hot, add the
tortilla, and cook for 3–4 minutes on each side until it is golden
brown and crispy. Remove from heat, break into pieces, let cool for
a few minutes, and serve on their own or with the lima bean dip.
Makes 4–5 servings of lima dip for every tortilla serving.

tahini dip
see variations
Please note — tahini is made from ground sesame seeds and is not
suitable for people suffering from sesame seed allergy. Tahini is a
key ingredient in hummus, but it makes a lovely dip on its own. It
is especially good with oven-baked potato, eggplant, and zucchini
wedges (this page and this page).
1 tbsp. tahini paste

3–4 tbsp. water
Mix the tahini and water together. If it seems a little thick, add a
little more water. It can be kept in the refrigerator for 3–4 days.
Makes 4 portions
baby guacamole
see variations
A very easy dip made from a fresh avocado. For younger babies,
puree it. For older babies, mash the avocado with a fork. If you
make it in advance, quickly cover the bowl with a double layer of
plastic wrap to delay the guacamole from turning brown. Because
there is lemon Juice in the dip, it is not suitable for babies under
12 months. For adults, you may want to add some chili powder or
paprika to enhance the flavor.
1 ripe avocado
juice of 1/2 lemon
Halve the avocado, remove the pit, and scoop out the flesh. Puree
or mash with the lemon juice and serve with finger foods such as
breadsticks), tortilla chips), or vegetable sticks such as cucumber
and carrot.
Store in the refrigerator for up to 24 hours. The avocado will

eventually turn brown, because it oxidizes when it is exposed to
air. This will not affect the flavor, however, and the surface can be
scraped off easily.
Makes 4 portions
hummus
see variations
Originating in the Middle East, hummus is a dip made from pureed

chickpeas. This recipe used canned chickpeas. If you prefer to use
dried chickpeas, follow the instructions on the bag precisely, as
undercooked beans can be dangerous. If your baby is under 12
months, do not use the tahini. Serve with vegetable sticks, pita
bread strips, tortilla chips), or breadsticks).
1 (16-oz.) can chickpeas, drained and rinsed

1 tbsp. extra-virgin olive oil
1 garlic clove, peeled and crushed
1 tbsp. tahini paste (optional; omit for sesame seed allergies or for babies under
12 months)
Place all the Ingredients In a blender or food processor. Blend until

smooth, adding a little more yogurt or olive oil if needed to achieve
a smooth puree. Hummus can be stored in an airtight container in
the refrigerator for up to 3 days.
Makes 2 cups
mackerel pâté
see variations
Store-bought smoked mackerel fillets make this a quick and easy

pâté. Make sure you remove all the bones and the skin. Mackerel is
an oily fish that could contain mercury. Therefore we recommend
you feed a baby (over 12 months) this recipe and other dishes
containing oily fish only on an occasional basis. Despite the
mercury content, it’s important to remember that oily fish contains
many wonderful nutrients for your baby, so it is good that they
develop a taste for it. If you wish to make it for adults too, use one
fillet per person.
1 mackerel fillet, all bones removed

1 1/2 oz. cream cheese
1 tsp. finely chopped fresh chives
pinch cayenne pepper
grated zest and Juice of 1/4 lemon
Flake the mackerel, add the rest of the ingredients, and puree.
Cover and refrigerate. Will keep for up to 3 days in the refrigerator.
Makes 2 portions
oatcakes
see variations
These small savory biscuits are Ideal for little fingers. These are
good as a savory baby biscuit or rusk for teething babies, and are
lovely with dips too. They are equally good for adults to eat with
cheese.
2 1/2 cups rolled oats

1/4 tsp. baking soda
2 tbsp. white vegetable shortening
1 1/4 cups water
Preheat the oven to 350°F. Place the oats in a food processor and
process for 30–60 seconds until the oats resemble a coarse flour.
Mix together 2 1/2 cups of the processed oats and baking soda.
Place the shortening in a saucepan with the water. Heat gently

until the shortening melts. Add enough of the liquid to the oatmeal
mixture to make a firm dough.
Transfer the dough to a piece of waxed or parchment paper. Roll

out the dough until it is approximately 1/8 inch thick. Use a round
cutter to cut out circles. Place the oatcakes onto a baking sheet
lined with parchment paper. Bake for 12–15 minutes.
Remove from the oven and transfer to a cooling rack to completely

cool. They can be stored in an airtight container for up to 1 week.
Makes 12 oatcakes
roasted red pepper & tomato
soup
see variations
When your baby is 12 months or older, try this soup. It can be

served hot or cold. It makes a tasty topping for pizza, and works
well as a pasta sauce. If you are making this for the family, increase
the quantities by 3 or 4 times (for a family of 4–5).
2 red bell peppers

8 tomatoes
2 red onions
a little olive oil
5 cups low-sodium vegetable stock
Preheat the oven to 425°F. Wash the red peppers, cut in half, and
remove seeds. Cut each half into 3 slices. Wash and halve the
tomatoes. Peel the onions and cut into sixths. Lay the peppers,
tomatoes, and onions on a greased baking pan. Drizzle with a little
olive oil.
Place the pan into the oven and roast for 30–35 minutes, until the
peppers are slightly browned at the edges. Transfer the peppers to
a plastic freezer-weight bag, tie the top closed, and leave for 5
minutes. The steam from the peppers will make them easy to peel.
Meanwhile, peel the tomatoes and transfer them and the onions to
a saucepan with the stock. Untie the bag of peppers and peel off
the skin. Add the peppers to the stock. Bring to a boil. Cover and
simmer for 30 minutes. Puree.


mini-minestrone
see variations
This lovely hearty soup is great for cold weather. You can use any
kind of very small pasta. Cut toast fingers or bread fingers to serve
with it. They are lovely to dunk into the soup and eat with your
fingers. If you are making this for the whole family, increase the
quantities by 3 or 4 times (for a family of 4–5).
2 onions
2 red bell peppers
a little olive oil
1 zucchini
2 carrots, peeled
2 (8-oz.) cans chopped tomatoes, with their juice
3 cups low-sodium vegetable or chicken stock
1/2 cup very small pasta or spaghetti broken into small pieces
Wash, peel, and chop the onions and peppers. Heat the oil in a
skillet, add the onion and pepper, and sauté over a gentle heat for
6–7 minutes, until soft. Transfer to a saucepan.
Wash and grate the zucchini and carrots, and add them to the
saucepan. Add the stock and canned tomatoes. Bring to a boil.
Cover and simmer for 20 minutes.
Return to the pan, add the pasta, and cook for a further 10
minutes, until the pasta is soft.


fish chowder
see variations
Healthy, filling, and warming, a fabulous recipe for baby and for
the rest of the family. If you are making this for the whole family,
double the quantities (for a family of 4–5).
2 fillet white fish such as cod, haddock, or plaice, skinned and boned
2 medium potatoes
2 carrots
2 small onions
2 tsp. butter
2 tbsp. all-purpose flour
4 cups milk
Cut fish into small pieces and check for any additional bones.
Wash, peel, and chop the potatoes, carrots, and onions. If you
prefer, you can grate the vegetables instead of dicing, which will
give you fewer lumps.
Melt the butter in a frying pan. Add the vegetables and sauté for 5
minutes over low heat. Stir in the flour and mix to coat the
vegetables. Pour in half the milk, gradually blending with the
floured vegetables. Bring to a boil and simmer for 20–30 minutes,
until the potato is tender.
Add the remaining milk and the fish pieces. Continue cooking for
10 minutes more or until the fish is thoroughly cooked. Mash the
fish pieces with a fork and serve.


pasta with pea pesto
see variations
All you need to do is cook some fresh or dried pasta, then stir
through this lovely creamy sauce to make a fabulous meal. You
could serve a bowl of plain cooked pasta to your toddler and give
them a spoonful of the sauce for them to mix themselves. For
younger babies, use very small pasta shapes and make sure the
sauce is well mixed.
1 (10-oz.) package frozen peas, cooked

1/3 cup crème fraîche
1/3 cup fresh mint
finely grated Parmesan, to serve
Place all the ingredients in a food processor or blender and puree.

Stir the sauce through hot, cooked pasta and serve with finely
grated Parmesan sprinkled on top.
The sauce can be refrigerated for up to 3 days, but not frozen.

Crème fraîche does not freeze well.

eggplant bake
see variations
This traditional Italian dish is a firm family favorite. The eggplant

soaks up the flavors of the tomato and basil, the cheese melts and it
is delicious with lots of crusty bread to soak up the Juices.
3 small eggplants
3 tbsp. olive oil
2 1/4 cups grated or torn mozzarella
1/2–1 1/2 cups Classic Tomato Sauce
3 tbsp. chopped fresh basil leaves
6 heaping tbsp. grated Parmesan
Preheat the oven to 375°F. Slice the eggplants into 1/2-inch slices.
Heat the olive oil in a nonstick skillet and fry the eggplant until
golden brown on both sides. Drain on paper towel.
Place half the eggplant slices in a layer in the bottom of a small

casserole dish, layer with half the mozzarella, half the tomato
sauce, half the basil, and half the Parmesan. Repeat, finishing with
the Parmesan.
Bake for 20–30 minutes, until the cheese is golden brown and the
dish is bubbling. Serve with green vegetables or a salad and crusty
bread.
Store in the refrigerator for up to 2 days or freeze for up to 1

month. Freeze extra portions in small sealable bags or containers,
and label. To use from frozen, carefully defrost. Heat through fully
before serving.
Makes 6 portions
veggie korma
see variations
Korma is a mild, creamy, curry dish that introduces babies to the

flavor of mild spices. Traditionally, this dish includes ground
almonds, but I have excluded them from this recipe because of the
risk of nut allergies.

1 (1/2-inch) piece gingerroot, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1/2 small onion, peeled and finely chopped
1/2 tsp. each ground cumin and coriander pinch powdered turmeric
1 small potato, peeled and chopped
1 carrot, peeled and chopped
1 tsp. tomato paste
1/2 cup low-sodium vegetable stock
2 tbsp. frozen peas
6–8 broccoli florets
1/2 cup light cream
1 tbsp. finely chopped fresh cilantro
1 cup rice
Heat the oil in a nonstick skillet. Put the gingerroot, garlic, and
onion into a food processor and blend to a puree, adding 1
tablespoon water if the mixture is very thick. Add mixture to the
skillet and cook on medium–low heat for 5 minutes. Add the spices,
and cook for 2–3 minutes. Add the potato and carrot, along with
the tomato paste and vegetable stock, reduce to a simmer, cover,
and cook for 15–20 minutes, until the vegetables are soft.
Stir in the peas and broccoli florets, and cook for 5 minutes. Stir in
the cream and cilantro, and cook for 3–4 minutes. Serve with
boiled rice. Store in the refrigerator for up to 3 days or in the
freezer for up to 1 month. Freeze extra portions in freezerproof
containers, label, and use within 1 month. To use from frozen,

macaroni cheese
see variations
This classic childhood dish is a comfort food for toddlers and adults
alike. The macaroni is easy for toddlers to pick up with their
fingers and great for older toddlers to “hook” onto forks. To make
this for babies under 12 months, use breast milk or formula instead
of cow’s milk.
2 tbsp. butter
2 tbsp. flour
1 cup milk
1/3 cup grated hard cheese such as cheddar
1/4 lb. elbow macaroni
2 tbsp. finely grated Parmesan
To make the cheese sauce: Melt the butter in a saucepan, then add
the flour, stirring constantly. Stir for 1–2 minutes to make a smooth
roux, then add the milk a little at a time, stirring constantly. Keep
adding the milk little by little, making sure it has been absorbed,
until the sauce is smooth. When all the milk has been added, stir
and gently bring to a boil, which will help thicken the sauce. Just
as it reaches a boil, remove the pan from the heat and stir in the
grated cheese. Meanwhile, bring a pot of water to a boil, add the
macaroni, and cook for 10–15 minutes until al dente. Drain, then
return to the pot.
Pour the cheese sauce over the macaroni, transfer to a heatproof

dish, sprinkle with the grated Parmesan, and brown under a hot
broiler. Serve warm. Mash or puree for babies under 12 months.
Store in the refrigerator for up to 2 days, or freeze extra portions in

freezerproof containers, label, and use within 1 month. To use from
frozen, carefully defrost. Heat through fully before serving.

homemade baked beans
see variations
Baked beans are a hugely popular dish, but they can be high In salt
and sugar. This homemade version Is fabulous, lower In salt and
sugar, and extremely tasty as well as easy to make. You can vary
the beans or use a mixture of different types. Larger beans such as
lima beans can be held as a finger food. For younger babies, you
may wish to mash the beans a little to make them safer and easier
to swallow. Do not add any salt to the recipe or it will make the
beans tough.

1 onion
1 cup canned beans (such as butter or small white beans), drained and rinsed
1 tsp. powdered mustard
1 tsp. molasses
1 tbsp. tomato paste
1 tsp. dark brown sugar
1 cup low-sodium vegetable stock
Preheat the oven to 275°F. Heat the oil in a heavy ovenproof dish
with a lid. Peel and finely chop the onion, add to the oil, and cook
over low heat for 10–15 minutes, until translucent and soft. Add
the remaining ingredients, mix well, and bring to a boil. Remove
from heat, cover, and transfer to the oven to cook for 4 hours. Stir
occasionally while baking.


cauliflower cheese
see variations
Making a cheese sauce to go with vegetables is an easy way to

tempt children to eat vegetables. A cauliflower is a lot more tasty
with a cheese sauce than on its own, and in England “cauliflower
cheese” is a popular comfort food. You can adapt the recipe by
adding a little hot sauce to spice up the cheese sauce for adults
sharing the meal or by sprinkling some grated Parmesan cheese on
the top before broiling.
1 cauliflower, washed and broken into florets
Steam the cauliflower over boiling water for 10–15 minutes, until
tender. Meanwhile, make the cheese sauce.
Drain the cauliflower, transfer to a heatproof baking dish, and

cover with the sauce. Brown for a few minutes under a hot broiler
and serve warm. Mash or puree for younger children.

Makes 4–6 baby portions or 2–3 adult portions

family fish pie
see variations
Fish cooked in a creamy cheese sauce with mashed potato topping

is a great family meal, packed with vitamins and minerals.
1 lb. firm skinless white fish, such as cod, haddock, hake, or pollock
1 cup milk
1 bay leaf
1 pinch dried tarragon and parsley
1 lb. potatoes, peeled and chopped
2 medium carrots, peeled and chopped
1 tsp. butter
1 quantity cheese sauce, using the milk from cooking the fish
Preheat the oven to 350°F. Place the fish into a casserole dish.
Cover with the milk and add the bay leaf and herbs. Bake for 30–
40 minutes, until the fish is cooked through. Place the potatoes and
carrots in a pan of water, bring to a boil, and simmer for 15–20
minutes, until soft. Drain and mash with the butter. Set aside.
Remove the fish from the oven and pour the milk into a measuring
cup. Add more milk as needed to measure 1 cup. Make sure all the
bones are removed. Flake the fish and return to the casserole dish.
Make the cheese sauce, using the 1 cup of milk from cooking the
fish. Pour the cheese sauce over the fish. Place the potato and
carrot mash over the top. Smooth down with a fork, sprinkle with a
little grated cheese, and bake for 30–40 minutes until the potato is
golden brown and the fish is heated through. Serve warm.


fish sticks
see variations
Store-bought fish sticks (also known as fish fingers) can be full of

additives. If you make them yourself, you know exactly what
ingredients have gone into them and you can use the best-quality
fish. If you bake them rather than fry, you reduce the amount of
fat, making them a lot healthier.
1/2 lb. firm white fish such as cod or haddock, skin and bones removed
1 tbsp. cornstarch or all-purpose flour
1 egg, beaten
2 cups dried bread crumbs
Cut the fish into 8–9 finger-size strips. Place the cornstarch, egg,
and bread crumbs in three different shallow bowls. Dip each strip
of fish into the cornstarch, then the egg, and then the bread
crumbs.
To bake: Preheat the oven to 400°F. Place the coated fish sticks
onto a baking pan, brushed with a little oil. Cook for 10–15
minutes, turning over halfway, until cooked through and golden
brown. Serve with green vegetables, potato wedges, and
homemade tomato sauce, or ketchup.

Makes 8–9 fish sticks

moroccan chicken with
couscous
see variations
This chicken dish is great with couscous. This dish is great for the
whole family to share; just make sure that the chicken is chopped
smaller for toddlers than for the adults.
2 onions, peeled and chopped

1 garlic clove, peeled and chopped
1 tbsp. chopped fresh cilantro
1/2 tsp. each ground coriander and cumin pinch powdered turmeric
juice of 2 lemons
1 tbsp. olive oil
2 skinless, boneless chicken breasts
1 carrot, peeled and chopped about 1 cup low-sodium chicken stock
3 dried apricots, finely chopped
1 tsp. honey
To make the marinade, place half the onion, the garlic, herbs and
spices, half the lemon juice, and the olive oil to a food processor.
Blend to a puree. Chop the chicken and add to the marinade. Mix
well. Marinate for 4 hours or overnight, making sure that the
chicken is covered. To cook, heat the oil in a nonstick skillet. Add
the chicken with the marinade, and cook over medium heat,
stirring, to brown the chicken. Add the carrot and the remaining
onion to the skillet, along with enough chicken stock to cover the
ingredients. Add the apricots with the honey and remaining lemon
juice to the skillet. Bring to a simmer. Cook for 20–30 minutes,
uncovered, until the chicken is cooked and the vegetables are soft.
Serve.
Store in the refrigerator for up to 2 days. Freeze extra portions in

sealable containers, label, and use within 1 month. To use from
Makes 8 child portions or 3–4 adult portions

sweet & sour chicken with rice
see variations
This sweet and sour recipe is very healthy as the meat isn’t deep
fried. Serve with rice and vegetables — baby corn, green beans,
mushrooms, and zucchini all work well.

4 skinless, boneless chicken breasts, chopped
2 sweet red peppers, chopped
2 medium carrots, chopped
2 (8-oz.) cans pineapple chunks in juice
2 tsp. soy sauce
2 tsp. sugar
2 tsp. rice wine vinegar
2 tsp. cornstarch
2 tbsp. water
1 cup rice
Heat the sunflower oil in a wok or large skillet. Stir-fry the chicken,
red pepper, and carrot for 5–10 minutes, until the chicken is
cooked through and the vegetables are soft.
Cook the rice by placing the rice and water into a small saucepan
over medium heat. Bring to a boil, cover, and simmer for 10–15
minutes, until the water has been absorbed and the rice is cooked.
Pour the pineapple chunks with the juice into a food processor.
Add the soy sauce, tomato paste, sugar, and vinegar. Blend to a
smooth puree. Add mixture to the saucepan and stir to mix well
with the chicken and vegetables. Mix the cornstarch with the water
until smooth, pour into the wok and stir. This will help thicken the
sauce. Serve.
Discard any uneaten rice immediately. Store the sweet and sour
chicken in the refrigerator for up to 2 days, or freeze extra portions
in small sealable containers, label, and use within 1 month. To use
from frozen, carefully defrost. Heat through fully before serving.

shepherd’s pie
see variations
This is a British or Irish meat pie dish made with ground lamb
topped with a crust of mashed potato. The term “shepherd’s pie”
refers to the meat used being lamb.

2/3 lb. lean ground lamb
1 tsp. chopped fresh thyme pinch ground cinnamon
1 cup low-sodium lamb or beef stock
1 tsp. tomato paste
4 tbsp. frozen peas
1 lb. potatoes, peeled and chopped
2 tbsp. butter
4 tbsp. grated cheddar cheese
Heat the oil in a nonstick skillet over medium heat. Sauté the onion
and carrot for 5 minutes, until softened. Transfer to a large
saucepan with lid. Break up the lamb and add to the skillet. Cook
for 4–5 minutes, stirring often to break the meat into tiny pieces.
Transfer to the saucepan, and place over medium heat. Add the
thyme, cinnamon, stock, tomato paste, and frozen peas. Bring to a
boil. Reduce to a simmer, cover, cook for 30–40 minutes. Cook the
potatoes in boiling water for 20 minutes, until soft. Drain, return to
the pan, add the butter, and mash. Preheat the oven to 400°F.
Transfer the meat mixture to a baking dish. Spread the mashed
potatoes evenly over the meat. With a fork, fluff up the potatoes.
Sprinkle with cheese and bake for 20–25 minutes, until the cheese
has melted and the potato crust is golden brown. Serve.

small sealable containers, label, and use within 1 month. Carefully
defrost and heat through fully before serving.

lasagna
see variations
This dish is always a popular family meal. Serve it with a crisp

green salad for the adults.

1 sweet red pepper, seeded and finely chopped
1/4 lb. mushrooms, finely chopped
1 lb. lean ground beef
6–8 fresh lasagna noodles (or use dried)
1/3 cup finely grated Parmesan cheese
Heat the oil in a nonstick skillet over medium heat. Add the onion
and carrot and sauté for 5 minutes, until softened and starting to
brown. Transfer to a large saucepan. Add the pepper and
mushrooms to the skillet, and sauté for 2–3 minutes. Transfer to
the saucepan.
Break up the beef and add to the skillet. Cook for 4–5 minutes,
stirring. Transfer to the saucepan, and place over medium heat and
add the chopped tomatoes, paste, and stock. Stir and bring to a
boil. Reduce to a simmer, cover, and cook for 30–40 minutes.
Puree.
Preheat the oven to 400°F. Cover the bottom of a baking dish with
part of the meat sauce, then cover with lasagna noodles. Continue
to layer the meat sauce and noodles, finishing with the noodles.
Pour the cheese sauce over the noodles, sprinkle with cheese, and
bake in the oven for 15–20 minutes until the top is golden brown
and the cheese is bubbling.
Store in the refrigerator for up to 2 days. Freeze extra portions in

sealable containers, label, and use within 1 month. Carefully
defrost and heat through fully before serving.

beef meatballs
see variations
For younger babies these can be mashed. Once the baby moves on
to finger food, these are lovely to hold and nibble. They can be
served on their own or with the Classic Tomato Sauce or
Mediterranean Roasted Vegetables.
2 lbs. lean ground beef

pinch freshly ground black pepper
Preheat the oven to 350°F. Mix the lean ground beef with a pinch
of black pepper.
Roll the mixture into 1-inch balls.
Heat the oil in a nonstick skillet over medium heat. Carefully fry
the meatballs, gently rolling them around the pan, to just sear and
lightly color them. Do not allow them to brown, or they will be
hard for babies with no teeth to chew.
Transfer to a deep baking pan, cover with aluminum foil, and bake
for 10–15 minutes until thoroughly cooked. The foil will prevent
the meatballs from browning. Remove from the oven and serve
warm.
The meatballs can be refrigerated for up to 2 days or freeze extra

portions in freezerproof containers, label, and use within 1 month.
To use from frozen, carefully defrost.
Heat through fully before serving.
Makes 30–40 meatballs

pizza
see variations
Nothing beats homemade pizza. Using the same bread dough base
as you used for breadsticks), you can make pizza or calzones for
the whole family. Let your children, even toddlers, help you. Give
them their own ball of dough to knead and roll out, and let them
choose their toppings to make their own personal pizza.
for the pizza dough

1 quantity breadstick dough
for the topping
1/3 quantity of Classic Tomato Sauce fresh basil leaves
2 cups grated mozzarella cheese
Make the pizza dough. After it has doubled in size, knock back
(press out any air bubbles) and divide into 3 or 4 balls.
Preheat oven to 425°F. With a rolling pin, roll out each ball to a
circle shape, and top with tomato sauce, fresh basil leaves, and
mozzarella cheese. Bake on a nonstick cookie sheet for 15–20
minutes, until the cheese has melted.
Make and freeze extra pizzas in freezerproof containers, label, and

Makes 3–4 small pizzas

mini quiches
see variations
Quiche is delicious for the whole family. This recipe makes 12 mini
quiches.
for the filling

1 1/2 cups all-purpose flour, plus extra for rolling out
4 tbsp. solid white vegetable shortening
4 tbsp. butter
1 tbsp. cold water
for the pastry
1/2 cup milk
1 egg
1/2 cup grated cheddar cheese
Preheat the oven to 350°F. Grease a 12-cup mini muffin pan. Rub
the vegetable shortening and butter into the flour, using your
fingers, until the mixture resembles bread crumbs. Add half the
water and mix to make a dough. Add water slowly until the dough
comes together.
it. Sprinkle the dough and your hands with a little flour. With a
rolling pin, roll out the dough until it is about 1/4 inch thick. Cut
out 12 circles of pastry and press the circles into the cups. Place
baking beans on the pastry and bake for 10 minutes, until golden
brown. Remove from the oven. Beat the milk and eggs together,
add the grated cheese. Pour into the baked crusts. Bake for 15–20
minutes. The pastry should be golden brown and the egg mixture
set. Remove from the oven and let cool slightly before serving.

month. Carefully defrost and heat through fully before serving.
Makes 12 mini quiches

focaccia
see variations
This Italian flatbread is easy for little hands to hold, lovely dunked
in homemade tomato sauce, and great as a base for garlic bread.
It’s best eaten the same day it is made.
dough for breadsticks)

olive oil for drizzling
Prepare the dough for breadsticks and let it rise until doubled.
Knock the dough back (make sure there are no air bubbles) and
split into four equal parts. With a rolling pin, roll out each part into
an oval, approximately 1/2-inch thick. With your finger, press
indentations in the top, then drizzle the top with olive oil.
Place each oval on a greased baking pan and bake for 15–20
minutes until golden brown. Remove and let cool.
Once cooled, store the focaccia in an airtight container for up to 3

days, but note that they are best eaten the same day. Alternatively,
as soon as they have cooled, freeze for up to 1 month. To use from
Makes 4 focaccia
cheese biscuits
see variations
This recipe is excellent for making with younger children. Cheese

biscuits are lovely eaten warm from the oven, split in half and
spread with butter, or eaten cold on a picnic or as part of a packed
lunch.
1 cup self-rising flour

2 tbsp. butter
1/2 cup grated cheddar cheese
2 tbsp. milk
1 egg
Preheat the oven to 350°F. With your fingers, rub in the butter into
the flour until the mixture resembles bread crumbs. Stir in the
grated cheese. Stir in the milk and egg until the mixture forms a
dough.
it. Sprinkle the dough and your hands with a little flour too. Gently
flatten the dough with your hands or a rolling pin until it is
approximately 1 1/2 inches thick. Use a 3-inch round cookie cutter
to cut out the biscuits or cut into 8 wedges with a knife. Reroll and
recut any extra dough.
Grease a baking pan and transfer the biscuits onto it. Bake for 12–
15 minutes, until they are golden brown and well risen. Once
cooled, store the biscuits in an airtight container, but note that they
are best eaten the same day. Alternatively, as soon as they have
cooled, freeze for up to 1 month. To use from frozen, carefully
defrost. Heat through fully before serving.
Makes 4 cheese biscuits
savory cheese muffins
see variations
These make a refreshing change from sandwiches, and are a great

recipe for toddlers and children to help you make. Just stirring the
mixture will help them feel like they are doing real cooking, and
they will be much more willing to try eating the muffins.
1 1/2 cups self-rising flour

1 cup grated cheese such as cheddar or Monterey Jack
1 egg
3/4 cup milk

Mix together the flour, baking powder, and grated cheese. Beat the
egg, add the milk and melted butter, and beat well. Pour mixture
into the dry ingredients. Mix well, but don’t worry if there are any
lumps, as they will even out during cooking. Evenly fill the muffin
cups. Bake regular-size muffins for 15–20 minutes until golden and
firm to the touch (10–15 minutes for mini muffins). When a
toothpick inserted in the center of a muffin comes out clean,
remove the pan from the oven. Let muffins cool before removing
from pan.
Once cooled, store the muffins in an airtight container, but note

that they are best eaten the same day. Alternatively, as soon as
they have cooled, freeze for up to 1 month. To use from frozen,
soda bread
see variations
This quick and easy bread uses baking soda and cream of tartar as
a rising agent. It’s great to use for an emergency alternative to
bread and also a good recipe to encourage toddlers to help in the
kitchen.
3 cups all-purpose flour, plus a little extra

1 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. sugar
1 1/4 cups milk
Preheat the oven to 375°F. Grease a cookie sheet. In a large bowl,

mix together the 3 cups flour, baking soda, cream of tartar, and
sugar. Make a well in the center of the dry ingredients, and add the
melted butter and milk. Use your hands to mix everything together
to form a soft dough.
it. Sprinkle the dough and your hands with a little flour. Divide the
dough into 8 lumps for large soda bread or 12 for smaller ones.
Leave the lumps rough, as this is how soda bread is meant to look;
it’s not meant to be rounded. Place the lumps of dough onto the
prepared sheet, leaving space around them to expand. Bake for 20–
30 minutes until the bread is golden brown.
The bread does not keep very well and is best eaten warm from the
oven. It freezes well if frozen on the day it is made, and used
within 1 month. To use from frozen, carefully defrost. Heat through
fully before serving.
Makes 8 regular or 12 small soda breads

cheddar palmiers
see variations
These cheese pastries are easy to make using ready-made puff

pastry. Palmier is French for palm tree, and these pastries are in
the shape of a palm leaf or butterfly. They are the same no matter
what they are called, and guaranteed to please little ones.
1 sheet prepared puff pastry

1/4 cup finely grated Parmesan cheese
Preheat the oven to 425°F. Grease 1 or 2 cookie sheets. With a
rolling pin, roll out the pastry to form a rectangle approximately 4
by 6 inches. Sprinkle 2/3 of the cheese over the pastry, and gently
press the cheese into the pastry. Fold over each end to meet in the
center of the pastry. Sprinkle the rest of the cheese onto the pastry,
then fold (roll) up again. Do not press down on the pastry. This
should give you two rolls of pastry that meet in the center.
Use a sharp knife to cut across the rolls into 1/8-inch-wide strips.
Lay them on their side on the prepared cookie sheet, leaving space
around them to spread. Bake for 8–10 minutes, until golden brown.
Transfer to a cooling rack and leave until completely cooled.
Store in an airtight container. They will keep for up to 1 week. If

you prefer, the palmiers can be frozen before baking. After cutting
them, stack with pieces of parchment or waxed paper between to
prevent them from sticking. Freeze for up to 1 month, defrost
thoroughly before cooking.
Makes 10–12 palmiers

griddle scones
see variations
These are also known as drop scones (you “drop” spoonfuls of

batter onto a hot pan), girdle scones In Scotland (named after the
“girdle” they are traditionally cooked on), or blinis. These are a
sweet version. They can be given to babies less than 12 months old
if you use breast milk or formula instead of cow’s milk, and serve
plain.

2 eggs
5–6 tbsp. milk (use breast milk or formula for babies under 12 months)
butter for frying
Place the flour in a large bowl. Make a well in the center of the
flour, add the eggs, and begin beating with a whisk, gradually
taking more flour from around the edges of the well. Add the milk,
one tablespoon at a time, whisking it into the flour until you have a
soft dropping consistency.
Heat a teaspoon of butter in a skillet set on medium–high heat.

Drop tablespoonfuls of the mixture into the pan. You should be
able to cook 6 or 7 scones at the same time. Cook for 3–4 minutes.
When bubbles form on the surface, turn the scone over. The scone
will immediately rise up a little. Cook for another 2–3 minutes,
until both sides are golden brown. Remove from the pan. Serve
with butter, jam, syrup, lemon juice, or just on their own.
Store for up to 3 days in an airtight container, or they can be

frozen for 1 month. To use from frozen, carefully defrost. Heat
Makes 12 griddle scones

oaty cookies
see variations
These cookies are a great way to encourage your toddler to help

you cook. Make sure that the mixture has cooled before letting
your toddler roll the mixture into balls and flatten them onto the
cookie sheet. With the addition of the oats and raisins, these
cookies are slightly healthier than typical cookies.
7 tbsp. butter
4 tbsp. light brown sugar
2 tbsp. maple syrup
3/4 cup self-rising flour
1 1/2 cups quick-cooking rolled oats
1/2 tsp. ground nutmeg
1/4 cup golden raisins, chopped
Preheat the oven to 400°F. Grease a cookie sheet. Melt the butter,
sugar, and syrup in a small saucepan over medium heat. In a bowl,
combine the flour, oats, spices, and raisins. Pour in the melted
mixture, and mix to a dough.
Place teaspoonfuls of the dough onto the prepared sheet. You

should have enough for 12–16 cookies. Gently flatten the tops.
Bake for 10–15 minutes until golden brown. Remove from the oven
and let cool completely.
Keep in an airtight container for 3–4 days or freeze the day they
are made for up to 1 month. To use from frozen, carefully defrost,
let come to room temperature, and serve.
Makes 12–16 cookies

fruit muffins
see variations
These muffins contain fresh fruit, making them slightly healthier

than plain muffins; however, they are still high in sugar and fat and
should be eaten in moderation.
3/4 cup fresh or thawed frozen berries (blueberries for babies up to 12 months;
raspberries, strawberries, and black currants for toddlers)
1 egg
3/4 cup milk
1/3 cup butter, melted

Wash the berries and remove stems if necessary.
In a bowl, mix together the flour, baking powder, and brown sugar.
Add the berries and stir gently to mix. In a separate bowl, beat the
egg, add the milk, and beat well. Add the melted butter and stir to
combine. Pour mixture into the dry ingredients. Mix well; don’t
worry if there are any lumps, as they will even out during cooking.
Evenly fill the muffin cups. Bake regular-size muffins for 15–20
minutes until golden and firm to the touch (10–15 minutes for mini
muffins). When a toothpick inserted in the center of a muffin
comes out clean, remove the pan from the oven. Let muffins cool
before removing from pan.
Store in an airtight container for up to 3 days or freeze

immediately and use within 1 month. To use from frozen, carefully
defrost. Heat through before serving if you prefer them warm.

gingerbread men
see variations
Gingerbread men are traditionally made during winter, using

warming spices such as ginger, cinnamon, cloves, and nutmeg. This
is a good recipe to make with children.
1 1/4 cups all-purpose flour

1 tsp. ground ginger
1/2 tsp. baking soda
4 tbsp. butter
1/2 cup sugar
1 egg yolk
2 tbsp. molasses
2 tbsp. confectioners’ sugar
juice of 1/2 lemon
raisins or candy for decoration
Preheat the oven to 350°F. Mix together the flour, ginger, and
baking soda. Rub in the butter until the mixture resembles bread
crumbs. Stir in the sugar. Mix the egg yolk and molasses together
and add to the mixture. Stir to mix, and then use your hands to
work into a ball of dough. Sprinkle a little flour onto a clean work
surface, and knead the dough until it is smooth. With a rolling pin,
roll out the dough until it is 1/4-inch thick. Use a gingerbread man
cutter to cut out shapes.
Transfer the gingerbread men to a greased, lined cookie sheet. Bake

for 10–12 minutes until golden brown. Remove pan from the oven
and leave the gingerbread men for 5–10 minutes to allow them to
harden before moving to a cooling rack. Once the cookies have
cooled, mix icing using confectioners’ sugar and freshly squeezed
lemon juice to make a face and clothes on the gingerbread men.
Use raisins or candy for buttons.
Place uncooked dough in a freezer bag and freeze for up to 1

month. Cooked gingerbread men can be stored in an airtight
container for up to 1 week, or frozen for up to 1 month. To use
from frozen, carefully defrost. Heat through before serving.
Makes 12 gingerbread men

thumbprint cookies
see variations
These cookies are a good recipe for older toddlers to help with.
They can rub in the fat and flour and stir in the egg, and they can
even form the shapes of the cookies. You could use a food
processor if you want, but that’s no fun for a toddler.

1 stick (8 tbsp.) cold butter
1/2 cup sugar
1 egg
2 tbsp. milk
raspberry Jam or jelly
Preheat the oven to 400°F. Grease a cookie sheet. Place the flour
and butter In a bowl and rub the flour and butter through your
fingers (adding a bit more flour If necessary), until the mixture
resembles bread crumbs. Stir In the sugar. Beat the egg and add It
to the mixture. Add a little milk at a time, stirring or working with
your hands, until you have a soft dough. If the dough Is too dry,
add a little extra milk.
Place teaspoonfuls of the mixture onto the prepared pan. You

should have enough for 12 cookies. The cookies will double In size,
so leave space between them. Gently flatten the top and make an
indentation with a clean finger In the center. Place a little
raspberry jam/jelly Into the indentation. Bake for 15–20 minutes
until golden brown.
Remove and let cool. Keep In an airtight container for 3–4 days or
freeze the day they are made for up to 1 month. Carefully defrost,
let come to room temperature, and serve.
Makes 12 cookies
pineapple kebabs with yogurt
dip
see variations
These fruity kebabs are gently broiled or grilled to release their

juices and flavors. They are a great way to tempt children to try
different fruit. Remove the skewers before giving the fruit to
toddlers and young children, as they are dangerous.
1/2 pineapple
1/4 cup dark brown sugar pinch ground cinnamon
juice of 1 lemon or lime
1 tbsp. thick Greek yogurt
1 tsp. honey
Soak 4 bamboo skewers in water for at least 30 minutes. Peel, core,

and cut the pineapple into 1-inch chunks.
Mix together the brown sugar, cinnamon, and lemon or lime juice
in a saucepan. Cook over low heat, until the sugar dissolves.
Thread the pineapple chunks onto the skewers and brush all over
with the sugar mixture. Broil in the oven or cook on a barbecue
grill for 3–4 minutes on each side, until the fruit starts to brown.
Cut the pineapple pieces smaller if serving to young toddlers.
Mix together the yogurt and honey to serve as a dip with the
kebabs.
Store in the refrigerator for up to 3 days.
Makes 4 portions
peach cobbler
see variations
A cobbler is a deep-dish fruit dessert with a biscuit crust. The

topping is deliberately left lumpy to achieve the “cobbled” effect
that gives the dessert its name. Older toddlers love to help mix the
dough. It is lovely served with plain yogurt.
4 ripe peaches, peeled, pitted and chopped juice of 1 lemon

1 tbsp. granulated sugar pinch ground cinnamon
1 tbsp. water
for the topping
1 cup flour
1/2 cup cold butter
1/2 tsp. baking powder
1/4 cup granulated sugar
1/2 cup buttermilk
a little brown sugar for sprinkling
Preheat the oven to 350°F. Place the peaches in a saucepan with

the lemon juice, sugar, cinnamon, and 1 tablespoon water. Set the
pan over low heat and cook for 5 minutes until the peaches are
soft. Transfer to a 1 1/2-quart baking dish.
To make the topping, place the flour and butter into a bowl. Rub
the butter and flour together, using your fingertips, until the
mixture resembles bread crumbs. Stir in the baking powder and
sugar. Add the buttermilk. The mixture will be lumpy. Place
spoonfuls of the cobbler topping on the peaches. Sprinkle with
brown sugar and bake for 20–25 minutes, until golden brown.
Serve warm.

month. To use from frozen, carefully defrost, heat through fully
before serving.

chocolate ice cream
see variations
Homemade ice cream tastes much better than store-bought. You do

not need an ice cream maker. All you need is a freezer and a lazy
day at home to keep churning.
4 egg yolks
1/2 cup sugar
1 cup milk
1 cup semisweet chocolate chips
1 cup heavy cream
Whisk the egg yolks and sugar until they are thick and leave a trail
when you remove the whisk. Pour the milk into a saucepan, set
over medium heat, and bring it to a boil. As soon as it boils,
remove it from the heat. Pour the egg yolk mixture into the hot
milk, whisking constantly. Set the saucepan on low heat and stir
continuously until the mixture coats the back of the spoon. Do not
let it boil, as the mixture will curdle. Remove the pan from the
stove, and let cool. In a separate pan, heat the chocolate chips over
a low heat until liquid, do not let it bubble. Add the chocolate and
the cream to the egg yolk and milk mixture, stirring well. Put it
into the refrigerator to chill for around 2 hours until cold.
To freeze with an ice cream maker: Follow the manufacturer’s

instructions, then transfer to a freezer container and set in the
freezer for 30 minutes to firm up before serving.

up with smooth ice cream. Pour the mixture back into the freezer
the ice cream will be ready to serve. Consume within 1 month.
Makes 1 quart
compote
see variations
A compote usually is made by slowly cooking fresh or dried fruit in

a sugar syrup, which may include spices. In this recipe, I have
omitted the sugar syrup and substituted apple juice (for babies
under 12 months) or orange juice. It can be served warm or chilled,
for breakfast with muesli and yogurt or for dessert with yogurt,
whipped cream, or ice cream. It is a great way to encourage
toddlers to eat fruit.
2 cups dried fruit (such as raisins, apples, prunes, figs, cranberries, cherries,
apricots)
1 cinnamon stick
3 whole cloves
2 cups orange or apple juice
Place all the ingredients in a small saucepan, set it over medium

heat, cover, and cook gently for 15–20 minutes, stirring
occasionally, until the fruit is plump. Add a little more juice if the
mixture looks like it is drying out.
Remove the cinnamon stick and the cloves. Puree the mixture for
young babies. Serve warm or chilled.

month. To use from frozen, carefully defrost. Heat through fully
before serving.

rhubarb fool
see variations
A fool is traditionally made with cooked, pureed fruit mixed with

whipped cream and chilled. This version uses yogurt and crème
fraîche, making it a little healthier. Rhubarb is the only vegetable
we eat as a fruit. (We eat the stalk of the plant, so it is a vegetable,
as fruits contain the seeds of the plant.) Rhubarb can be a little
slimy for young palates, so mixing it with the yogurt makes it
easier to eat. Hint: For older toddlers, try dunking raw fresh young
rhubarb in brown sugar. It has a tangy citrus flavor.
1 cup fresh rhubarb chopped into 1-inch pieces

1 tbsp. light brown sugar
1 tbsp. water
1/2 cup crème fraîche
1/2 cup plain yogurt
1 tbsp. confectioners’ sugar
Place the rhubarb in a saucepan along with the brown sugar and
water, and simmer for 5–10 minutes, until tender and collapsed.
Puree in a blender or food processor.
Whip the crème fraîche and yogurt together, then gently stir in the
confectioners’ sugar. Stir in the rhubarb puree, transfer to 4 small
bowls, chill, and serve.
Store in the refrigerator for up to 3 days, or place extra portions in

freezerproof containers and freeze for up to 1 month. To defrost,
simply remove from the freezer and let come to room temperature,
stir, and serve.
Makes 4 child portions
variations
breakfast muffins
see base recipe
breakfast muffins with dates & apple

Prepare the basic recipe, replacing the carrots with 8 very
finely chopped dates. Reduce the sugar to 1/2 cup.
breakfast muffins with carrots & raisins

Prepare the basic recipe, replacing the apples with 1/4 cup
raisins.
breakfast muffins with sweet potato, orange & raisins

Peel, chop, and steam 2 sweet potatoes for 20 minutes until
soft, then mash with a fork. Prepare the basic recipe, adding
the sweet potatoes with the grated zest of 1 orange and 1/4
cup raisins. Mix the juice from the orange with 3/4 cup
confectioners’ sugar to make a thin icing to drizzle over each
cooled muffin.
breakfast muffins with orange & honey
Prepare the basic recipe, replacing the carrots and apple
with the zest and juice of 2 oranges, and the brown sugar
with 3 tablespoons honey.
variations
bircher muesli
see base recipe
bircher muesli with banana

Prepare the basic recipe. Peel and mash 1 banana, and stir it
through the muesli just before serving (or pureeing for
baby).
bircher muesli with mango

Prepare the basic recipe. Peel and mash 1 ripe mango, and
stir it through the muesli just before serving (or pureeing for
baby).
bircher muesli with dried fruit

Prepare the basic recipe. Cook 2 dried apricots and 1
tablespoon raisins in a little water for 4–5 minutes, until
plump. Puree and add to the muesli.
bircher muesli with pear

Prepare the basic recipe, replacing the apple with 1 washed,
peeled, cored, and grated ripe pear.
bircher muesli with berries

Prepare the basic recipe. Squash or mash 1 tablespoon
blueberries, and stir them through the muesli just before
serving (or pureeing for baby).
variations
granola bars
see base recipe
granola bars with shredded apple

Prepare the basic recipe, adding 1 peeled and finely grated
apple to the mixture along with 1/2 teaspoon ground
cinnamon.
granola bars with raisins

Prepare the basic recipe, using half golden raisins and half
dark raisins.
granola bars with dried apricots

Prepare the basic recipe, using half golden raisins and half
finely chopped dried apricots.
granola bars with dried cranberries & hazelnuts

Prepare the basic recipe, replacing the raisins with dried
cranberries and the pecans with chopped hazelnuts.
variations
cream cheese pinwheels
see base recipe
cream cheese & jelly pinwheels

Prepare the basic recipe, spreading a thin layer of fruit jelly
over the cream cheese before rolling up.
cheesy tomato pinwheels

Prepare the basic recipe, spreading 1/2 teaspoon tomato
paste on the cream cheese before rolling up.
guacamole pinwheels
Prepare the basic recipe, replacing the cream cheese with a
thin layer of guacamole.
egg salad pinwheels

Instead of the basic recipe, omit the cream cheese. Hard-boil
1 egg, then mash half the egg with 1 teaspoon mayonnaise.
Spread the egg salad thinly on the bread before rolling up.
hummus pinwheels
Prepare the basic recipe, replacing the cream cheese with a
thin layer of hummus.
variations
lima bean dip with tortilla chips
see base recipe
lima bean dip with salmon

Prepare the basic recipe, adding 1 cooked salmon fillet to
the blender or food processor.
lima bean dip with chicken

Prepare the basic recipe, adding 1 cooked, chopped chicken
breast and 1 additional tablespoon plain yogurt to the
blender or food processor.
lima bean dip with lemon & tahini

Prepare the basic recipe, adding the zest and juice of 1
lemon and 1 teaspoon tahini paste to the mixture in the
blender or food processor. (Do not use this variation for
anyone with sesame seed allergy.)
lima bean dip with lemon & cilantro

Prepare the basic recipe, adding the zest and juice of 1
lemon and replacing the parsley with cilantro.
lima bean dip with sun-dried tomato

Prepare the basic recipe, adding 4 chopped, drained sun-
dried tomatoes to the blender or food processor.
variations
tahini dip
see base recipe
lemon tahini dip

Prepare the basic recipe, replacing half the water with the
juice of 1 lemon.
tahini & hummus

Prepare the basic recipe, adding 1 tablespoon of your
favorite hummus to make a tasty thin dipping sauce. This is
great for those who prefer thinner dips to hummus.
tahini & paprika dip

Prepare the basic recipe, adding 1/2 teaspoon mild paprika
to the dip.
tahini with cumin & coriander dip

Prepare the basic recipe, adding 1/4 teaspoon each of
ground cumin and ground coriander.
variations
baby guacamole
see base recipe
lime guacamole
Prepare the basic recipe, replacing the lemon with the juice
of 1 lime.
lime & chili guacamole

Prepare the basic recipe, replacing the lemon with the juice
of 1 lime and adding a pinch of chili powder.
tomato guacamole
Prepare the basic recipe, adding 1 skinned and finely
chopped tomato to the guacamole.
roasted red pepper guacamole

Prepare the basic recipe, adding 1 roasted and pureed red
pepper. To roast the pepper, wash and halve it and remove
seeds. Cut each half into 3 slices. Bake at 425°F for 30–35
minutes, until the peppers are slightly browned at the edges.
Transfer the peppers to a plastic freezer-weight bag, tie the
top closed, and leave for 5 minutes. Then remove the skin
and puree.
variations
hummus
see base recipe
beet hummus
grated raw beet to the blender or food processor.
roasted onion hummus

Prepare the basic recipe, adding roasted onion to the blender
or food processor. To prepare the onion, peel and cut 1
onion into six, drizzle with a little olive oil, and roast on a
cookie sheet at 400°F for 20–25 minutes, until soft and
slightly brown at the edges.
lemon & cilantro hummus

Prepare the basic recipe, adding the juice of 1 lemon and 1
tablespoon chopped fresh cilantro to the blender or food
processor.
roasted red pepper hummus
Prepare the basic recipe, adding 1 roasted and pureed red
pepper (see directions, guacamole variation).
sun-dried tomato hummus

Prepare the basic recipe, adding 3–4 chopped, drained sun-
dried tomatoes to the blender or food processor.
variations
mackerel pâté
see base recipe
mackerel & tomato pâté

Prepare the basic recipe, adding 1 teaspoon tomato paste.
sardine pâté
Prepare the basic recipe, replacing the mackerel with 1
small can of sardines in tomato sauce. Make sure you first
remove the bones.
tuna pâté
small can of tuna in water, drained.
salmon pâté
cooked salmon fillet or a small can of salmon, drained.
variations
oatcakes
see base recipe
parmesan oatcakes
Prepare the basic recipe, adding 1 tablespoon finely grated
Parmesan cheese.
rosemary oatcakes
Prepare the basic recipe, adding 1 teaspoon chopped dried
rosemary.
sesame seed oatcakes

Prepare the basic recipe, adding 1 tablespoon sesame seeds
(not for anyone with a sesame seed allergy, or for under 12
months).
pumpkin seed oatcakes

Prepare the basic recipe, adding 1 tablespoon pumpkin
seeds.
sunflower seed oatcakes
Prepare the basic recipe, adding 1 tablespoon sunflower
seeds.
variations
roasted red pepper & tomato soup
see base recipe
roasted red pepper, tomato & zucchini soup

Prepare the basic recipe, adding slices of 1/2 zucchini to the
baking pan with the other vegetables.
roasted red pepper & tomato soup with basil

Prepare the basic recipe, adding 1 tablespoon chopped fresh
basil to the stock.
roasted red pepper & tomato soup with rice

Prepare the basic recipe. Serve it with rice to make a
substantial meal. My son liked this when he was little and
named it “ice and soup,” because he couldn’t pronounce his
r’s very well.
roasted red pepper & tomato soup with macaroni

Prepare the basic recipe. Stir in some cooked macaroni or
other small pasta shapes.
roasted red pepper & tomato soup with sausage balls

Prepare the basic recipe. Roll a little good-quality sausage
meat into balls. Place on a cookie sheet and roast in the
oven for 15–20 minutes until thoroughly cooked. Serve with
the soup.
variations
mini-minestrone
see base recipe
minestrone with rice

Prepare the basic recipe, replacing the pasta with 1/2 cup
rice.
minestrone with cheese croutons

Prepare the basic recipe. Cut a few thin slices of cheddar or
another hard cheese. Toast bread under the broiler, turn
over, lay the cheese on the untoasted side, and toast until
the cheese melts and begins to bubble. Cut into fingers or
cubes and float on top of each soup serving.
minestrone with meatballs

Prepare the basic recipe. While the soup is cooking, roll 1/3
pound lean ground beef, lamb, or pork into walnut-sized
balls. Fry the meatballs in a nonstick skillet for 5–6 minutes,
until cooked through. Add the meatballs to the soup just
before serving.
minestrone with cabbage

Prepare the basic recipe, replacing the zucchini with 1/4
head chopped savoy cabbage.
minestrone with peas & leeks

Prepare the basic recipe, replacing the zucchini with 1
tablespoon fresh or frozen peas and 1/2 chopped leek (white
part).
variations
fish chowder
see base recipe
fish & corn chowder

Prepare the basic recipe, adding 1/2 cup corn kernels (fresh,
frozen, or canned) when you add the fish.
salmon chowder
Prepare the basic recipe, replacing the white fish fillet with
a salmon fillet. (Do not give babies salmon until they have
had white fish.)
fish & leek chowder

Prepare the basic recipe, replacing the onion with 1/2 leek.
chicken & corn chowder

Prepare the basic recipe, replacing the fish fillet with 1
chopped chicken breast. Add the chicken to the soup at the
same time as the potatoes. Add 1/2 cup corn kernels (fresh,
frozen, or canned) 5 minutes before the end of the cooking
time.
chicken & sweet potato chowder

Prepare the basic recipe, replacing the fish fillet with 1
chopped chicken breast, added to the soup at the same time
as the potatoes. Replace the potato with 1 small sweet
potato.
variations
pasta with pea pesto
see base recipe
pasta with creamy mushroom pasta sauce

Instead of the basic recipe, sauté 2 cups chopped mushrooms
and 1/2 onion, sliced, in 1 tablespoon olive oil over medium
heat for 5–10 minutes until soft. Puree and mix with 1/3 cup
crème fraîche.
pasta with basil pesto

Instead of the basic recipe, place 1 cup fresh basil leaves, 1
tablespoon pine nuts, and 1/2 cup finely grated Parmesan
cheese in a food processor. Process to a paste and stir in the
crème fraîche.
pasta with red pepper pesto

Instead of the basic recipe, roast 1 sweet red pepper (see
directions, guacamole variation). Puree the pulp with 1
tablespoon pine nuts and 1/2 cup finely grated Parmesan
cheese. Stir in the crème fraîche.
pasta with sun-dried tomato pesto

Instead of the basic recipe, puree 6 sun-dried tomato halves
with 1 tablespoon pine nuts and 1/2 cup finely grated
Parmesan. Stir in the crème fraîche.
variations
eggplant bake
see base recipe
eggplant bake with mushrooms

Prepare the basic recipe, adding 4 tablespoons sliced
mushrooms in a layer on top of the eggplant.
eggplant bake with chicken

Prepare the basic recipe, adding 1 cooked, sliced chicken
breast in a layer on top of the eggplant.
eggplant bake with chicken and mozzarella

Prepare the basic recipe, adding 1 cooked, sliced chicken
breast in a layer on top of the eggplant, and replacing the
Parmesan with an additional 4 tablespoons mozzarella.
eggplant bake with lentils

Prepare the basic recipe, adding 1 cup cooked puy or green
lentils in a layer on top of the eggplant.
variations
veggie korma
see base recipe
vegetable korma with beans

Prepare the basic recipe, replacing the potato with 1/2 cup
mixed cooked beans, such as kidney or cannellini.
vegetable korma with sweet potato

Prepare the basic recipe, replacing the potato with 1 small
sweet potato.
vegetable korma with chicken

chopped skinless and boneless chicken breast.
vegetable korma with cauliflower

Prepare the basic recipe, replacing the potato with 1/2 cup
cauliflower florets. Reduce the vegetable cooking time to 10
minutes.
vegetable korma with zucchini
Prepare the basic recipe, replacing the carrot with 1
zucchini, finely chopped.
vegetable korma with baby spinach

Prepare the basic recipe, adding 1 cup of baby spinach
leaves, washed and chopped, when you stir in the cream and
cilantro.
variations
macaroni cheese
see base recipe
macaroni cheese with roasted peppers

Prepare the basic recipe, adding 1 roasted red pepper (see
directions, guacamole variation), finely chopped or pureed,
to the baking dish.
macaroni cheese with sun-dried tomatoes

Prepare the basic recipe, adding 4 drained and finely
chopped sun-dried tomatoes to the baking dish.
macaroni cheese with chicken

Prepare the basic recipe, adding 1 cooked and chopped
chicken breast to the baking dish.
macaroni cheese with grape tomatoes

Prepare the basic recipe, adding 1/2 cup finely chopped
grape tomatoes to the baking dish.
macaroni cheese with roasted eggplant
Prepare the basic recipe, adding 1 chopped and roasted
small eggplant to the baking dish. To roast eggplant, wash
and chop it, then place on a cookie sheet, drizzle with olive
oil, and cook in a hot oven (425°F) for 15–20 minutes, until
soft.
variations
homemade baked beans
see base recipe
baked beans & sweet potatoes

Prepare the basic recipe, adding 1 peeled and chopped, large
sweet potato 1 hour before the end of the cooking time.
baked beans with meatballs

Prepare the basic recipe. Make 1-inch meatballs from lean
ground beef, lamb, or pork. Add the cooked meatballs to the
baked beans just before serving.
spicy baked beans

Prepare the basic recipe, adding 1/2 teaspoon chili powder.
baked beans with sweet potatoes & cheese

Prepare the basic recipe. Place 2 small sweet potatoes into
the oven alongside the casserole 90 minutes before the end
of the cooking time. Slice the potatoes in half, pour the
beans over them, and serve with grated cheddar or
Monterey Jack cheese sprinkled over the top.
variations
cauliflower cheese
see base recipe
cauliflower cheese with restuffed potato

Prepare the basic recipe, while baking 1 potato. When the
potato is cooked, halve, scoop the flesh from the skin, and
mash with a little butter. Replace the mashed potato in the
skin and serve with the cauliflower piled on top. For
younger children, just mash the potato with a little
cauliflower.
cauliflower cheese with mashed sweet potato

Prepare the basic recipe, adding 1 peeled and chopped sweet
potato to the steamer with the cauliflower. Once you remove
the cauliflower, let the potato steam another 10 minutes.
Puree or mash the sweet potato and serve alongside the
baked cauliflower, or mash the potato with the cauliflower
for younger children.
cauliflower, leek & cheese bake
Prepare the basic recipe, adding 1 washed and chopped leek
(white portion) to the steamer with the cauliflower.
cauliflower, leek, carrot & cheese bake

Prepare the basic recipe, adding 2 chopped carrots and 1
chopped leek (white portion) to the steamer with the
cauliflower.
variations
family fish pie
see base recipe
fish & salmon pie

Prepare the basic recipe, replacing the white fish with
salmon fillet.
fish pie with peas and broccoli

Prepare the basic recipe, adding 1/3 cup frozen peas and 6–
8 broccoli florets to the fish in the casserole dish before you
add the cheese sauce.
fish pie with cauliflower

Prepare the basic recipe, adding 6–8 cauliflower florets to
the fish in the casserole dish before you add the cheese
sauce.
fish pie with carrot & sweet potato topping

Prepare the basic recipe, replacing the potatoes with sweet
potatoes.
fish pie with rosti topping

Prepare the basic recipe, omitting the carrot. Instead of
chopping and boiling the potatoes, wash, peel, and halve
them. Boil for 5 minutes, then drain and coarsely grate them
over the fish and sauce in the casserole dish. Top with bits of
butter and the grated cheese before baking.
variations
fish sticks
see base recipe
fish sticks with parmesan

Prepare the basic recipe, adding 1 cup finely grated
Parmesan to the bread crumbs.
fish sticks with oats

Prepare the basic recipe, replacing the bread crumbs with 1
cup quick-cooking rolled oats.
batter-fried fish sticks

Prepare the basic recipe, omitting the bread crumbs. Mix the
flour and egg together to form a batter. Carefully dip each
fish stick into the batter to coat, then cook as before.
fish sticks with crushed chips

Prepare the basic recipe, replacing the bread crumbs with
crushed unsalted potato chips.
variations
moroccan chicken with couscous
see base recipe
moroccan lamb
Prepare the basic recipe, replacing the chicken breasts with
10 ounces lean lamb leg steak, chopped.
moroccan vegetables
Prepare the basic recipe, replacing the chicken breasts with
1 (8-ounce) can chickpeas, drained and rinsed; 1 zucchini,
washed and chopped; and an extra carrot, washed, peeled,
and chopped. Replace chicken stock with vegetable stock.
moroccan chicken with raisins

Prepare the basic recipe, replacing the dried apricots with 2
tablespoons chopped raisins.
moroccan beans
Prepare the basic recipe, replacing the chicken with 1 (8-
ounce) can lima beans, drained and rinsed, and 1 (8-ounce)
can cranberry (borlotti) beans, drained and rinsed. Replace
chicken stock with vegetable stock.
variations
sweet & sour chicken with rice
see base recipe
sweet & sour chicken with noodles

Prepare basic recipe, replacing the rice with 1 nest of egg
noodles per person or half a nest (1 ounce) for baby.
sweet & sour pork with rice

Prepare basic recipe, replacing the chicken with 2/3 pound
pork tenderloin, chopped.
sweet & sour meatballs with rice

Prepare basic recipe, replacing the chicken with cooked
meatballs.
sweet & sour white fish with rice

Prepare basic recipe, replacing the chicken with 2/3 pound
white fish fillet, such as cod, flounder, or halibut. Be sure
the skin and all bones are removed. Cook 8–10 minutes.
spicy sweet & sour chicken with rice
Prepare basic recipe, adding 1–2 teaspoons sweet chili sauce
to the recipe with the soy sauce.
variations
shepherd’s pie
see base recipe
cottage pie
ground beef.
vegetable pie
another peeled and finely chopped carrot, 1 finely chopped
zucchini, and 3/4 to 1 pound texturized protein (TVP).
Replace the stock with 1 (16-ounce) can chopped tomatoes.
bean & lentil “shepherd’s pie”

Prepare the basic recipe, replacing the ground lamb with 1
(8-ounce) can cannellini beans or cranberry (borlotti) beans
and 1/2 cup dried red lentils. Replace the stock with 1 (16-
ounce) can chopped tomatoes.
shepherd’s pie with leek & potato topping
Prepare the basic recipe, replacing 1 large potato with 1 leek
(white portion), washed and finely chopped. Steam the leek
over the potatoes for the last 10 minutes of cooking.
Sprinkled it on the meat before adding the potatoes.
shepherd’s pie with sweet potato topping

Prepare the basic recipe, replacing the potatoes with sweet
potatoes.
variations
lasagna
see base recipe
spaghetti bolognese
Instead of the basic recipe, make the meat sauce and use it
with spaghetti.
lasagna with turkey & cheese sauce

Prepare the basic recipe, replacing the carrot with a few
more mushrooms and the ground beef with ground turkey.
Replace the tomatoes, tomato paste, and stock with another
quantity of cheese sauce. Thin down one portion of cheese
sauce with an additional 1 cup milk. Layer and bake as
before with the thicker sauce on the top.
vegetable lasagna
Prepare the basic recipe, replacing the ground beef with 1
chopped eggplant and 1 chopped zucchini, and adding
another chopped pepper. Preheat the oven to 400°F. Lay the
chopped eggplant, zucchini, and pepper on a cookie sheet,
drizzle with olive oil, and roast for 20 minutes. Transfer to
the saucepan, replace the beef stock with vegetable stock,
and add 1 teaspoon each chopped fresh oregano and fresh
basil. Continue to cook as before.
lentil & mushroom lasagna

Prepare the basic recipe, replacing the ground beef with 2/3
cup red lentils and doubling the amount of mushrooms.
Replace the beef stock with vegetable stock, and cook as
before.
variations
beef meatballs
see base recipe
pork & beef meatballs

Prepare the basic recipe, replacing half the ground beef with
lean ground pork.
turkey meatballs
ground turkey.
lamb meatballs
Prepare the basic recipe, replacing the ground beef with lean
ground lamb.
spicy meatballs
Prepare the basic recipe, adding 1/2 teaspoon ground
cumin, 1/2 teaspoon ground coriander, and a pinch of
cinnamon with the salt and pepper.
beef & carrot meatballs
Prepare the basic recipe, adding 1 small washed, peeled, and
finely grated carrot.
variations
pizza
see base recipe
calzone
Prepare the basic recipe, rolling out the dough into 4 circles.
Spread a spoonful of tomato sauce on half of each circle,
sprinkle with basil leaves, and fold over the other half. Press
the edges together, sprinkle with mozzarella, and bake at
425°F for 15–20 minutes, until golden brown.
spinach calzone
Prepare the calzone variation above, but replace the basil
with 1/2 cup chopped baby spinach. Sprinkle 1/2 cup grated
mozzarella on top of the spinach before folding over the
other half of dough. Press the edges of the calzone together,
brush with beaten egg, and bake at 425°F for 15–20
minutes, until golden brown.
pizza swirls
Prepare the basic dough recipe, and split the dough into 6–8
pieces. Stretch each piece into a sausage shape, then flatten.
Spread sun-dried tomato paste along the flattened side and
roll up. Lay the swirls on their side, next to each other, in a
greased deep cake pan, with a little space between them.
Cover with plastic wrap and leave in a warm place for 30
minutes until they have doubled in size. Bake at 425°F for
10–15 minutes, until golden brown.
variations
mini quiches
see base recipe
salmon mini quiches

Prepare the basic recipe, adding 1/3 cup chopped cooked
salmon to the crust before filling with the egg and milk
mixture.
broccoli mini quiches

Prepare the basic recipe, adding 1/3 cup cooked broccoli
florets to the crust before filling with the egg and milk
mixture.
spinach & cheese mini quiches

Prepare the basic recipe, adding 2/3 torn spinach leaves to
the crust before filling with the egg and milk mixture, and
replacing the cheddar cheese with 1/3 cup crumbled
pasteurized feta cheese. Do not use unpasteurized feta for
children under 3 years old.
mini quiche lorraine
Prepare the basic recipe, adding 1/3 cup chopped cooked
ham or bacon to the crust before filling with the egg and
milk mixture.
mushroom & tomato mini quiches

Prepare the basic recipe, adding 1/3 cup chopped
mushrooms and 4 skinned, chopped tomatoes to the crust
before filling with the egg and milk mixture.
variations
focaccia
see base recipe
sun-dried tomato focaccia

Prepare the basic recipe, adding 3 chopped sun-dried
tomatoes to the recipe.
olive focaccia
Prepare the basic recipe, adding 6–8 finely chopped pitted
green olives to the recipe.
garlic focaccia
Prepare the basic recipe, replacing the olive oil for drizzling
with garlic oil. To make it, very finely chop 1 garlic clove,
then pound it with 1 tablespoon olive oil in a mortar with a
pestle. Strain, then drizzle over the focaccia just prior to
baking.
mozzarella focaccia
Prepare the basic recipe. Before baking the focaccia, drain,
then tear a ball of fresh mozzarella cheese into small pieces.
Place the cheese pieces in the indentations in the top of the
dough.
cherry tomato focaccia

Prepare the basic recipe. Before baking the focaccia, quarter
10 cherry tomatoes and place them in the indentations in
the top of the dough.
variations
cheese-biscuits
see base recipe
cheese-biscuit pizzas
Prepare the basic recipe, but split the dough into four equal
parts. With a rolling pin, roll each part into a flat circle, top
with pizza sauce and the pizza toppings of your choice,
sprinkle with mozzarella cheese, and bake for 15–20
minutes, until the cheese has melted and the crust is golden
brown and crispy.
plain biscuits
Prepare the basic recipe, omitting the cheese in the base.
cheesy fingers
Prepare the basic recipe. Split the dough into 10 pieces, roll
each one into a ball, then flatten and shape into “fingers.”
Sprinkle each one with a little grated Parmesan and bake for
5–10 minutes.
cheese & sun-dried tomato biscuits
Prepare the basic recipe, adding 1 tablespoon sun-dried
tomato paste or 5–6 finely chopped sun-dried tomatoes at
the same time as the cheddar cheese.
variations
savory cheese muffins
see base recipe
savory cheese muffins with sun-dried tomato

Prepare the basic recipe, adding 2 tablespoons sun-dried
tomato paste to the mixture when you add the egg, milk,
and melted butter.
savory olive muffins

Prepare the basic recipe, replacing the cheese with 2
tablespoons finely chopped black or green olives.
savory muffins with pesto & pine nuts

tablespoons pesto and 1/2 cup pine nuts.
savory muffins with pesto & parmesan cheese

tablespoons pesto and 2 tablespoons grated Parmesan
cheese. Sprinkle a few pine nuts over the top of the muffins
before baking.
savory muffins with tapenade

tablespoons tapenade in any flavor.
variations
soda bread
see base recipe
soda bread with cheese

Prepare the basic recipe, adding 1 1/2 cups grated hard
cheese to the dry ingredients. Grate a little cheese on top of
each bread just before baking.
soda bread with cheese & chives

Prepare the basic recipe, adding 1 1/2 cups grated hard
cheese and chopped fresh chives. Grate a little cheese on top
of each bread just before baking.
soda bread with sun-dried tomatoes

Prepare the basic recipe, adding 1/4 cup drained and
chopped sun-dried tomatoes with the dry ingredients.
soda bread with sun-dried tomatoes & olives

chopped sun-dried tomatoes and 1/4 cup chopped olives
with the dry ingredients.
soda bread with sun-dried tomatoes, cheese & seeds

chopped sun-dried tomatoes, 1 1/2 cups grated Parmesan
cheese, and 3 tablespoons sunflower or pumpkin seeds with
the dry ingredients. Grate a little cheese on top of each soda
bread and sprinkle with a few seeds just before baking.
variations
cheddar palmiers
see base recipe
cheese straws
Prepare the basic recipe, but sprinkle all the cheese over half
of the pastry, fold over, roll out again, and cut into 1/2-inch-
wide strips.
sweet cinnamon palmiers

teaspoon sugar mixed with 1/2 teaspoon ground cinnamon.
pesto palmiers
tablespoon pesto. Spread 2/3 of the pesto on the pastry and
the remaining 1/3 on the rolled-up section as for the cheese
version.
cheese & sun-dried tomato palmiers

Prepare the basic recipe, spreading 1 tablespoon sun-dried
tomato paste on the pastry before sprinkling on the cheese.
variations
griddle scones
see base recipe
savory cheese griddle scones

Prepare the basic recipe, omitting the sugar and replacing it
with 1/4 cup finely grated Parmesan or another hard cheese.
orange griddle scones

Prepare the basic recipe, adding the grated zest and juice of
1 orange and reducing the amount of milk slightly.
raisin griddle scones

Prepare the basic recipe, adding 1 heaping tablespoon
raisins with the flour.
apricot griddle scones

Prepare the basic recipe, adding 4–5 chopped, dried apricots
with the flour. If you want to give these to a younger baby,
chop the apricots very finely and omit the sugar.
chocolate chip griddle scones
Prepare the basic recipe. Once you turn over the griddle
scones, sprinkle 4–5 dark chocolate chips onto each one. The
chocolate will melt while the griddle scones finish cooking.
Serve warm.
variations
oaty cookies
see base recipe
oaty cookies with sunflower seeds

Prepare the basic recipe, adding 1 tablespoon sunflower
seeds to the dry ingredients.
oaty cookies with pumpkin seeds

Prepare the basic recipe, adding 1 tablespoon pumpkin seeds
to the dry ingredients.
oaty cookies with currants

Prepare the basic recipe, replacing the raisins with currants.
oaty cookies with orange

oranges to the dry ingredients and omitting the nutmeg.
oaty cookies with chopped hazelnuts

Prepare the basic recipe, using half the amount of raisins
and the same amount of chopped hazelnuts. These are not
suitable for children and adults with nut allergies.
variations
fruit muffins
see base recipe
banana muffins
Prepare the basic recipe, replacing the berries with 3 peeled
and mashed ripe bananas and 1 teaspoon ground cinnamon.
pear & ginger muffins

Prepare the basic recipe, replacing the berries with 3 peeled,
cored, and chopped ripe pears and 1 teaspoon ground
ginger.
apple–raisin muffins
cored, and grated apples, and 1/4 cup raisins.
whole wheat apple–apricot muffins

Prepare the basic recipe, replacing the self-rising flour with
3/4 cup whole wheat flour and an additional 1 teaspoon
baking powder. Also, replace the berries with 2 peeled,
cored, and grated apples and 1/3 cup chopped dried or fresh
peeled apricots.
peach–raspberry muffins
pitted, and finely chopped peaches and 2 tablespoons
raspberries.
variations
gingerbread men
see base recipe
“cinnamen”
Prepare the basic recipe, replacing the ground ginger with 1
1/2 teaspoons ground cinnamon.
gingerbread men with mixed spices

Prepare the basic recipe, adding 1 teaspoon ground
cinnamon and 1/2 teaspoon ground cloves to the mixture.
glazed gingerbread men

Prepare the basic recipe. When the gingerbread men have
cooled, mix up a thin frosting using confectioners’ sugar and
freshly squeezed lemon juice. Put the gingerbread men on a
cooling rack set over some parchment or wax paper, and
drizzle the frosting over them. The paper will catch the drips
of frosting and help reduce the amount of clearing up.
gingerbread & raisin cookies
Prepare the basic recipe, stirring half a cup of raisins into
the gingerbread mixture. Instead of gingerbread men shapes,
make cookies using a cookie cutter.
variations
thumbprint cookies
see base recipe
plain cookies
Prepare the basic recipe, omitting the raspberry jam. You
can make these for 9-month-old babies, if they’ve already
had some solid foods, as long as you use breast milk or
formula instead of cow’s milk.
currant cookies
Prepare the basic recipe, adding 1/2 cup currants at the
same time as the flour and omitting the raspberry jam/jelly.
orange cookies
orange to the dough and replacing the raspberry jam/jelly
with orange curd.
apple–raisin cookies
Prepare the basic recipe, adding 1 peeled, cored, and grated
apple and 1/2 cup raisins at the same time as the flour. Omit
the raspberry jam/jelly.
variations
pineapple kebabs with yogurt dip
see base recipe
pineapple & banana kebabs with yogurt dip

Prepare the basic recipe, replacing half the pineapple with 2
bananas, peeled and chopped into chunks. Alternate the
banana with the pineapple on the skewers.
pineapple & strawberry kebabs with yogurt dip

cup strawberries, hulled and chopped into chunks. Alternate
the strawberries with the pineapple on the skewers.
mixed fruit kebabs with yogurt dip

banana and 1 mango, peeled and chopped into chunks, and
4 strawberries, chopped into chunks. Alternate the different
fruit on the skewers.
pineapple kebabs with raspberry & yogurt dip
Prepare the basic recipe. Mash 1/4 cup raspberries and
strain to remove the seeds. Swirl into the yogurt dip.
variations
peach cobbler
see base recipe
apple & raspberry cobbler

Prepare the basic recipe, replacing the peaches with 4
apples, washed, peeled, cored, and chopped, and 1/2 cup
raspberries.
pear cobbler
Prepare the basic recipe, replacing the peaches with 4 ripe
pears, washed, peeled, cored, and chopped.
blueberry cobbler
Prepare the basic recipe, replacing the peaches with 2 cups
fresh or thawed frozen blueberries.
rhubarb cobbler
Prepare the basic recipe, omitting the lemon juice and
replacing the peaches with 2 cups chopped fresh rhubarb.
variations
chocolate ice cream
see base recipe
mint chocolate ice cream

Prepare the basic recipe, adding 2 teaspoons peppermint
extract. If you want your ice cream to be green, add a little
green food coloring.
white chocolate ice cream

Prepare the basic recipe, replacing the semisweet chocolate
chips with 1 cup melted white chocolate before transferring
the churned ice cream to the freezer to solidify.
chocolate chip ice cream

Prepare the basic recipe. Instead of melting the chocolate
chips before adding to the mixture, add 1/2 cup white
chocolate chips and 1/2 cup milk chocolate chips to the
mixture when you start to churn.
toffee ice cream
Prepare the basic recipe, adding 1/2 cup chopped fudge or
soft toffee pieces when you start to churn.
strawberry ice cream

Prepare the basic recipe, adding 1 cup chopped fresh
strawberries when you start to churn.
variations
compote
see base recipe
rhubarb & ginger compote

Prepare the basic recipe, replacing the dried fruit with 3
cups rhubarb, cut into 1/2-inch pieces, and adding 1 cup
brown sugar. Replace the cloves with 1/2 teaspoon ground
ginger.
ice cream compote ripple

Prepare the basic recipe, puree the compote, cool, then swirl
through slightly softened vanilla ice cream to serve.
apple & apricot compote

Prepare the basic recipe, replacing the dried fruit with 1 cup
dried apricots and 3 fresh apples, washed, peeled, cored, and
chopped.
apple, pear & plum compote

Prepare the basic recipe, replacing the dried fruit with 1
apple and 1 pear, washed, peeled, cored, and chopped, and
3 plums, peeled, pitted, and chopped.
mixed berry compote

Prepare the basic recipe, replacing the dried fruit with 1 cup
raspberries, 1 cup blueberries, and 1 cup hulled and
chopped strawberries. Replace the juice with 1/2 cup water.
variations
rhubarb fool
see base recipe
blueberry fool
Prepare the basic recipe, replacing the rhubarb with 1 cup
fresh or thawed frozen blueberries.
apple & cinnamon fool

Prepare the basic recipe, replacing the rhubarb with 3
washed, peeled, cored, and chopped apples, and 1/2
teaspoon ground cinnamon.
banana & orange fool

Prepare the basic recipe, replacing the rhubarb with 2
mashed bananas and the zest and juice of 1 orange. Omit the
cooking step. Just mix by hand.
berry fool
Prepare the basic recipe, replacing the rhubarb with 1 cup of
your favorite fresh or thawed frozen berries.

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A Quintet Book

Published by Sellers Publishing Inc.

This book was designed and produced by

Food Stylist: Nikki Gee

ages & stages for solid foods

The recommended age to begin weaning is around 4–6 months;

Other signs of readiness to look for are:

• good head control

• trunk stability, able to sit alone in a high chair

• starts to reach for your food

• ability to swallow foods without gagging

Even when you’ve introduced some solid food, breast milk or

The food should be very pureed and have a sloppy, liquid

moving forward (6–9 months)

Eggs can be introduced if they are thoroughly cooked; scrambled

My personal preference is the traditional method combined with

eating with the family (9–12 months)

toddlers (12 months & up)

As soon as toddlers show an interest in cooking, let them help. If

Remember, it’s always advisable to check with your pediatrician

What is the difference between a food allergy and a food

Very occasionally an anaphylactic reaction can occur, which is

Anaphylactic symptoms are:

A food intolerance is not life threatening but can be highly

foods that can cause food allergies

Cow’s milk hinders iron absorption. Iron is critical to support the

gluten & wheat

fish & shellfish

other foods to restrict

citrus & other acidic fruit

strawberries & other berries

honey, maple syrup & corn syrup

digital weighing scales, measuring cups & spoons

blenders & food processors

potato masher, potato ricer & food mill

stovetop cookware & ovenware

parchment paper & plastic wrap

ice cube trays, freezer containers & bags

As your baby grows, you will need bigger containers. Freezer

• Freshly cooked food must be cooled quickly, within 90 minutes,

• Never put hot or warm food in the refrigerator or freezer,

• Thoroughly defrost food before reheating, and only reheat once.

• Always, always have a responsible adult supervise your baby’s

Porridge for infants is made by grinding uncooked rice, never oats.

3 cups brown rice

Grind the rice in a blender, food processor, or clean coffee/spice

Use within 24 hours. Cooled porridge can be frozen immediately.

Makes 8–12 portions

Ripe melon — cantaloupe, Galia, or honeydew — is easy to mash

You can either cover and refrigerate for up to 48 hours, or freeze in

Makes 20–24 portions

Apples such as Braeburn, Gala, Golden Delicious, and Fuji work

4 ripe bananas, peeled

Makes 4–8 portions

Mash or puree the baked or steamed potato flesh with a little

You can either cover and refrigerate for up to 48 hours, or freeze in

Makes 10–12 portions

Potatoes are high in fiber and a great vegetable to introduce to

You can either cover and refrigerate for up to 48 hours, or freeze in

Makes 10–12 portions