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Homemade Baby Food Recipes

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baby recipes Cooking for your baby or toddler can be fun as well as a way to ensure the use of the freshest and healthiest ingredients. Here are a few basic homemade baby food recipes. Make sure you involve your baby or toddler in the process of cooking, for more fun and more interest in eating the result!


Baby and Toddler

Macaroni and Cheese

60g macaroni

60g cottage cheese

250ml of baby's usual milk

Put the macaroni in a pan with water. Ask your toddler to wash them gently until the water blurs and whitens. Drain the water and cover with clear tap water. Bring to boil.

Grate the cheese and mix with the hot macaroni when they're boiled and after you drain the water. Chop to the usual size for your toddler or baby and freeze the rest. No need to add salt or sugar.

Banana Milkshake

2 mid size bananas

100ml cold milk

One handful of ice cubes

10g sugar

Ask your toddler to chop the bananas with a plastic knife and to put the pieces in the liquidiser. Add the cold milk and a handful of ice cubes, together with the sugar. Mix them all until you get a smooth blend. Drink immediately and keep the rest in the fridge.

For the berry version, replace bananas with the berries of your choice, adding a little more sugar, if berries have been frozen.

Chicken Breast and mashed Potato

1 chicken breast

1 tbsp vegetable oil

1 potato

5tbsp of baby's usual milk

Chop one chicken breast in small pieces and fry in one tbsp of vegetable oil. Peel and boil one potato and mash it. Mix the mash with the milk. Serve when cooled, adding sweet corn or fried spinach, if preferred.

Beef and Vegetables

60g of beef cubes

1 tbsp vegetable oil

A few pepper strips

1 potato, chopped

1 carrot, chopped

Fry the beef cubes in the vegetable oil together with the green pepper strips. Ensure they are cooked thoroughly before removing and setting aside. Boil the potato chopped in cubes and one carrot together. When boiled, mix with the beef and pepper and add a table spoon of well diluted gravy, if preferred. Use chicken or pork, if preferred.

Toddler and older Children

Kiwi and Cheese Spread

2 slices of bread

10g butter

50g full fat soft cheese

1tbsp cornflakes, crushed

1/2 kiwi fruit

Spread and butter and cheese onto the bread slices. Sprinkle the crushed conflakes on top of the spread. Slice the kiwi fruit and place on top of the cornflakes.

Banana Brioches

1 brioche roll

50g soft cheese


1/2 banana, sliced

roasted almonds

Slice brioche along their length and spread each half with the soft cheese. Drop a little honey on top of the cheese. Place banana slices on top of the cheese. Cover with the other half brioche.

Potato Soup

Serves 4

500g potatoes, peeled and diced into small cubes

1 leek, chopped into rings

1 onion, finely diced

30g smoked, streaky bacon

1tbsp oil

1 3/4 hot meat stock

1 carrot

2 slices toast

20g margarine

1tbsp chopped parsley

Salt and pepper

Put the potato cubes in a pan, add the hot stock and bring to boil again. In a frying pan, fry the bacon with the leek rings and the onion. Add to the soup, together with the chopped carrots. Add some salt and pepper and smimmer for 45 minutes. Dice toast and roast in a frying pan in maragarine until golden. Leave to cool. Serve the hot soup with the croutons and a sprinkle of parsley.

Fish Fingers with Fruit and Egg Salad

Serves 2

1/4 cucumber, sliced

1 apple, slices in wedges

3 carrots, grated

1 bunch parsley, chopped

1 tin sweet corn, drained

1 tbsp vinegar

2 tbsp oil

salt and pepper

1 tsp tip mild mustard

juice from one lemon

20g butter

10 fish fingers

Prepare the salad dressing with the vinegar, oil, salt, pepper and mustard. Add the cucumber, apple, carrot and sweet corn. Add lemon juice over the salad and sprinkle with parsley. Fry the fish fingers in the butter according to the packet instructions. Drizzle some lemon juice over the fish fingers and serve with the salad.

Homemade Crème Brûlée

1/2L of milk

4 eggs

375g of sugar (1 and a half mugs)

Boil the milk and set it to cool. Beat 4 eggs and one cup of sugar (125g) together. When the milk is cool enough, pour the egg and sugar mixture and mix throughoutly.

In the meanwhile, caramelise the remaining sugar (one mug) in an oven proof dish over medium heat on the hob. When the sugar is caramelised, cover the internal walls of the oven proof dish with it by rotating the dish at an angle. When the walls are covered in the caramel all around, set aside to cool. When the sugar doesn't stick to the finger anymore, pour the milk, egg and sugar mixture and put it in the oven at 180 degrees Celsius (gas mark 4) for approximately 25 minutes. Adjust accordingly for fan assisted ovens. When the crème brûlée starts to look light brown and wobbly, it's done. Leave it in the fridge for at least 4 hours before serving.