Child and lolly

Your baby is now likely to have developed a few favorite foods and may also have started to feed unaided. Smooth purées are likely to be less popular.

You may also notice that your baby starts refusing to eat, becoming interested in the exciting world around him. This may coincide with a refusal to be spoon-fed. While this can be challenging, be patient - it is a positive stage of development and a step towards your baby enjoying the same foods as the rest of the family.

As the months pass, you should continue to broaden your baby's palate with new tastes. Vegetables, and hard fruit should all be well cooked and cut into sticks or roughly blended using your Braun Multiquick hand blender on a low speed. Meats too should be given cooked and roughly puréed or finely chopped.

Around 12 months, a small amount of harder cheese such as cheddar can be given as finger food as it is rich in protein, packed with calcium for healthy teeth and bones and offers plenty of energy-giving fat to use at this age. Whole eggs which should be well cooked can also be included and are full of protein and essential vitamins.

Meal planner for 9-12 months

Look at our daily menu plans for healthy meals for your growing baby and how to broaden its palate with new flavours.

Click here for the meal planner 9-12 months...

Meal planner 9-12 months (PDF version)

Recipes

Stage 4 recipes

Download all baby and toddler recipes (PDF)

Key:

V = vegetarian
DF = dairy free
F = suitable for freezing
M = can be combined with a family meal

Please note: The recipes on this website have been carefully selected. In case of doubt – especially in case of known or suspected allergies – you should always check with your pediatrician


Turkey and apricot burgers

Key: DF M
Portions: approx 10-12 burgers
Makes. Approx. 300g
Cooking time: approx 15 mins

Ingredients

  • 50g onion, quartered and chopped using the Braun Multiquick chopper attachment
  • 1 tsp olive oil
  • 150g minced turkey breast
  • 60g fresh wholemeal breadcrumbs
  • 2 chopped apricots
  • 1/2 medium egg beaten
  • 2 tbsp sunflower oil, for frying

Preparation:
Sauté the onion in the olive oil over a medium heat until soft then allow to cool, then place the turkey mince and cooked onion in a large bowl, add the remaining ingredients and mix thoroughly using a fork. Using two dessert spoons, roughly shape a patty of the mixture and drop gently into a hot frying pan, slightly applying pressure to flatten the burger. Cook until well browned on each side and leave to rest for 2-3 minutes before serving.

 


Soya, courgette and tomato pasta

Key: V DF M
Portions: 3-4
Makes approx. 400g
Cooking time: 25 mins

Ingredients

  • 1 tsp vegetable oil
  • 40g onion ,quartered and finely chopped in your Braun Multiquick   chopper  attachment
  • 40g courgette cut into chunks
  • 50g soya mince
  • 200g tinned chopped tomatoes
  • 1 tbsp fresh unsweetened apple juice
  • fresh basil leaves, chopped
  • 35g dried pasta

Preparation
Place the vegetable oil in a pan over a moderate heat, add the onion and cook until softened. Add the courgettes and cook until soft. Stir in the soya mince and continue to cook until piping hot and evenly browned. Add the tomatoes and allow to simmer for approx 5 mins. Add the apple juice and the fresh basil and cook for a further 5 mins until the sauce thickens. Meanwhile, cook the pasta. When the sauce is ready, stand until cooled slightly, then blend in the pan using your Braun Multiquick hand processor to give you a smooth tomato sauce. Add the cooked pasta and blend to an easily digestible consistency.

 


Green pea with mint purée

Key: V DF F
Portions: 3-4
Makes approx. 250g
Cooking time: 5 mins

Ingredients

  • 200g fresh or frozen peas
  • 150ml water
  • Handful of fresh mint

Preparation
Add the peas to the water in a pan. Bring to the boil and simmer. Add a small amount of fresh mint and, when cooked through, test for tenderness and blend to the desired consistency using the Braun Multiquick hand processor, adding full fat cow’s milk as necessary.

 


Simple minestrone

Key: V F M
Portions: 6
Makes approx. 1500ml
Cooking time: 35 mins

Ingredients

  • 50g onion, quartered and finely chopped in the Braun Multiquick chopper
  • 120g carrot, cut into chunks
  • 50g leek, cut into chunks
  • 2 medium potatoes, peeled and diced
  • 200g chopped tomatoes
  • 1000ml unsalted vegetable stock
  • 2tsp tomato purée
  • 75g frozen petites pois
  • 50g pasta (preferably shapes)
  • 2tbsp grated Parmesan cheese

Preparation
Fry the onion, carrots and leek and cook until soft (about 5 mins), then add the potato and cook for a further 2 mins. Add the tomatoes, stock and tomato purée and bring to the boil, then simmer for 15-20 mins. Next, add the peas and pasta shapes and cook for another 5 mins. Puree with your Braun Multiquick hand processor. Serve topped with cheese.

 


Courgette paté

Key: V
Portions: 4
Makes approx. 300g
Cooking time: 15 mins

Ingredients

  • 2 medium courgettes, chopped into chunks
  • 75g cream cheese
  • Tiny pinch of paprika
  • Tiny pinch of fresh dill

Preparation
Steam the courgettes e.g. using your Braun Food Steamer until soft (6-8 mins), then purée them in a beaker using the Braun Multiquick hand processor and leave to cool. Mix in the cream cheese, adding herbs, then serve. Serve with pieces of toast.

 


Sweetcorn risotto

Key: V M
Portions: 4
Makes approx. 400g
Cooking time: approx 20 mins

Ingredients

  • 1 medium onion, chopped
  • handful frozen sweetcorn
  • 125g rice
  • 50g knob of Parmesan cheese chopped, then grated finely using  the Braun Multiquick chopper
  • 500ml salt free vegetable or chicken stock
  • 1 tbsp vegetable oil

Preparation
Soften the onion in oil, add the rice and heat for 2 mins, until the rice is well coated in oil. Pour in stock slowly for 15 mins while stirring regularly, until the rice becomes soft and sticky. At 7 mins, add the sweetcorn. When rice and sweetcorn are both well cooked, add the Parmesan and stir in thoroughly.

 


Tasty chicken couscous

Key: M
Portions: 4
Makes approx. 300g
Cooking time: 20 mins

Ingredients

  • 100g couscous
  • 20g butter
  • 50g leeks cut into chunks and finely chopped in Braun
  •   Multiquick chopper
  • 50g chicken breast, skin removed and diced
  • 25g carrot, peeled and diced
  • 200ml salt free chicken stock

Preparation
Melt butter in a pan then add leeks and soften. Next add chicken and fry until cooked through. While the chicken is cooking, boil the carrot until tender (about 10 mins). Pour boiling water on your stock cube then add to the couscous in a pan and leave off the heat for 3 to 4 mins. Fluff up with a fork and add the chicken and carrots. For a smoother consistency, puree with your Braun Multiquick hand processor.

 


Kids meatballs in sauce

Key: DF F M
Makes approx. 25 - 30 meatballs
Cooking time: 20 mins

Ingredients

Meatballs:

  • 250g lean minced pork
  • 50g onion , quartered and chopped in the in the Braun Multiquick chopper
  • 60g button mushrooms, finely chopped
  • 100g breadcrumbs
  • 2 egg yolk
  • 1 tbsp vegetable oil


Tomato sauce:

  • 250g fresh tomatoes, skinned, seeded and chopped
  • 150ml water or vegetable stock
  • half a small onion, finely chopped
  • 1 tbsp tomato purée
  • 1 tbsp finely chopped fresh herbs such as basil, parsley or thyme

Preparation
Preheat oven to 180ºC. Chop the ingredients, mix together and divide the mix into roughly 25 balls which should be kept in the refrigerator while you make the sauce. To make the sauce, place all the ingredients in a pan and bring to the boil, then simmer for about 20 mins over a reduced heat. After allowing to cool, blend in the pan using the Braun Multiquick hand processor. Next, take the meatballs out of the refrigerator and fry in an oiled pan for about 10 mins, until they are light brown in colour. Finally, bake in an ovenproof dish, covered with the sauce, for about 45-50 mins. Serve with cooked pasta or potatoes.

 


Bircher muesli

Key: V M
Portions: 3-4
Makes approx. 250g
Cooking time: 5 mins (then refrigerate for 24 hours)

Ingredients

  • 2 tbsp oats
  • 3 tbsp full fat cow’s milk
  • 3 tbsp water
  • 1 tbsp yoghurt
  • 100g dried fruit, chopped in the Braun Multiquick chopper
  • 1 small pear

Preparation
Mix together all the ingredients, except the pear, cover and refrigerate overnight. Before serving, grate the pear and stir into the oat mixture. Serve cold in the summer, or heat gently for a warm winter breakfast.

 


Yoghurt and cottage cheese pasta

Key: V
Portions: 4
Makes approx. 300g
Cooking time: 10 mins

Ingredients

  • 120g noodles
  • 100ml plain yogurt
  • 100g cottage cheese
  • 60g spring onions, chopped in Braun Multiquick chopper
  • 1/2 garlic clove, chopped in Braun Multiquick chopper
  • 2tsp fresh oregano, chopped
  • 1tbsp butter

Preparation
Cook the noodles according to manufacturer’s instructions then drain and leave to one side. Next, mix the other ingredients except the butter and purée using the Braun Multiquick hand processor. Heat the mixture gently, then stir the butter into the noodles, toss the noodles with the yoghurt mixture and serve.

 


Asparagus soup

Key: V DF F M
Portions: 4
Makes approx. 1000ml
Cooking time: 25 mins

Ingredients

  • 2 tbsp olive oil
  • 1 medium potato, peeled and diced
  • 500ml salt free vegetable stock
  • 50g onion, quartered and chopped in the Braun Multiquick chopper
  • 450g asparagus

Preparation
Cut the asparagus into chunks, discarding any stringy parts and the tough ends of the stalks. Next, soften the onions in the olive oil in a pan over a medium heat, then add the potatoes, asparagus and stock. Cover and simmer for 20 mins. Finally, blend the soup with the Braun Multiquick hand processor in the pan until smooth and serve with pieces of toast.

 


Pasta with courgette

Key: V DF M
Portions: 6
Makes approx 350g
Cooking time: 20 mins

Ingredients

  • handful of pine nuts
  • 250g stuffed tortellini
  • 50g butter
  • 160g courgette cut into pieces then chopped finely using your Braun Multiquick chopper attachment (in two batches if necessary)
  • 1 garlic clove, chopped using your Braun Multiquick chopper attachment
  • squeeze of lemon
  • 2-3 basil leaves

Preparation
Lightly toast pine nuts in a dry frying pan over a low heat until light brown in colour – watch out, they burn easily! Then crush the pine nuts finely using a pestle and mortar. Cook the tortellini according to manufacturer’s instructions, then drain. Sauté courgette and garlic in butter for about 2 mins until soft enough for your baby to eat, then add a squeeze of lemon. Add the cooked tortellini and toss well.

 


Purple vitamin purée

Key: V DF F
Portions: 5-6
Makes approx 750ml
Cooking time: approx 10 mins

Ingredients

  • 500g frozen spinach
  • 350g blueberries
  • squeeze of lemon
  • 2 tbsp water

Preparation
Place spinach in your Braun Food Steamer and steam for 5 – 6 mins, then allow to cool slightly. Drain, then place in a pan together with blueberries, lemon juice, and water. Purée in the pan using your Braun Multiquick hand processor for about a minute until smooth, chill, then serve with pieces of toast or rice cakes.

 


Lentil and carrot dhal

Key: V DF M
Portions: 4-5
Makes approx. 350g
Cooking time: 20 mins

Ingredients

  • 1/2 tsp butter
  • 20g onions quartered and chopped finely using your Braun
  •   Multiquick chopper attachment
  • 160g carrots, diced then chopped finely using your Braun
  •   Multiquick chopper attachment (in two batches if necessary)
  • 200g tinned lentils
  • water to cover

Preparation
Melt the butter in a pan over a moderate heat then add the onions and cook until softened. Now add the carrots and the lentils, stirring well to mix. Add enough water to the pan so that it just covers the ingredients. Simmer for approx 10 mins over a medium heat until the carrots are tender. Once cooked, take the pan off the heat and allow to stand until it has cooked slightly, then blend to a textured purée using the Braun Multiquick hand processor.

 


Chicken, spinach and red pepper rice

Key. DF M
Portions: 3-4
Makes approx 350g
Cooking time: 40 mins

Ingredients

  • Skinless, precooked chicken breast, chopped (approx 50g)
  • 1 red pepper, diced and chopped finely using you Braun
  •   Multiquick chopper attachment
  • 200g baby spinach leaves
  • 1/2 cup of basmati rice

Preparation
Mix the chopped cooked chicken breast with half a diced red pepper, a handful of chopped baby spinach leaves and some boiled rice for a quick lunch or tea.

 


Chicken and pasta soup

Key: DF F M
Portions: 6-8
Makes approx. 750g
Cooking time: 20 mins

Ingredients

  • 600ml hot, unsalted chicken stock
  • 2 precooked, skinless chicken breasts, sliced (approx. 150g)
  • 75g dried pasta
  • 400g can butter beans, drained and rinsed
  • 10g fresh parsley, chopped in your Braun Multiquick chopper attachment

Preparation
Pour the stock into a large pan and bring to the boil. Next, add the sliced chicken and pasta. Cover and simmer for 5 mins, then stir in the butter beans. Cook for 10 mins, until the chicken is hot through and the pasta is soft. Finally, stir in the parsley, divide into bowls and serve.

 


Macaroni cheese

Key: V M
Portions: 6-8
Makes approx 600g
Cooking time: 30 mins

Ingredients

  • 250g macaroni
  • 40g butter
  • 50g onion, chopped in the Braun Multiquick chopper attachment
  • 40g plain flour
  • 500ml full-fat milk
  • 100g cheddar cheese, cut into pieces and chopped in the
  •    Braun Multiquick chopper attachment

Preparation
Preheat the oven to 180°C. Cook the macaroni and drain. Gently fry the onion for 10 mins in butter, until soft. Add the flour and cook for 1 min. Pour in the milk and stir over a low heat until you have a smooth sauce. Add the macaroni and half the grated cheese. Mix, place in an ovenproof dish and top with the remaining cheese. Bake in the oven for 15-20 mins.

 


Pineapple ice cream

Key: V F M
Portions: 6
Makes approx 600g
Cooking time: approx 10 mins (plus 5 hours freezing)

Ingredients

  • 1 cup cream - plain
  • 1 cup diced pineapple
  • ½ cup milk
  • ½ cup ice cubes

Preparation
Place all ingredients together in a beaker and blend with your Braun Multiquick hand processor. When mixture is smooth place in freezer for 5 hours.

 


Aubergine dip

Key: V DF M
Portions: 4
Makes approx. 400g
Cooking time: 20 mins

Ingredients

  • 1 large aubergine
  • 1/2 garlic clove
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1 heaped tbsp yogurt

Preparation
Preheat the grill to high. Prick the aubergine with a fork and grill, turning occasionally, until the skin blisters all over. When cool, peel off the skin. Allow the aubergine to drain in a colander for 10 mins. Chop the garlic and transfer, together with the aubergine, lemon juice, pepper, tahini and yoghurt to a pan. Blend together into a textured purée using the Braun Multiquick hand processor. Serve with pieces of toast or rice cakes.

 


Avocado dip

Key: V M
Portions: 6
Makes approx. 400g
Cooking time: 5 mins

Ingredients

  • 200g fromage frais (or curd cheese)
  • 2 ripe avocados

Preparation
Place the fromage frais into a beaker and gently blend together using your Braun Multiquick hand processor. Peel and remove the avocado stones, then mash the flesh with a fork till smooth and add to the mixing bowl. Next, blend the avocado flesh into the fromage frais. Refrigerate until serving. Serve with pieces of toast or rice cakes.

 


Tomato soup

Key: V DF F M
Portions: 4
Makes approx 250g
Cooking time: 25 mins

Ingredients
· 1 tbsp olive oil
· 1/2 garlic clove
· 30g carrots, peeled and chopped in the Braun Multiquick chopper
· 200g canned tomatoes
· 1 tbsp tomato purée
· pinch of sugar
· 2-3 basil leaves

Preparation
Sauté the garlic, onion and carrot until soft in a pan with olive oil, then add the canned tomatoes, tomato purée and sugar. Simmer for 10 mins, stirring occasionally, then add the basil and blend in the pan using the Braun Multiquick hand processor, just before serving. Serve with pieces of toast or rice cakes.

 


Yoghurt smoothie

Key: V F
Portions: 6
Makes approx. 700ml
Cooking time: 3 mins

Ingredients

  • 250ml yoghurt – either plain, vanilla or flavored
  • 1 banana or other fruit
  • 250ml milk

 

Preparation
Place all ingredients together in a beaker and blend using the Braun Multiquick hand processor.

 


Butternut squash stew

Key: DF F M
Portions: 4
Makes approx. 500g
Cooking time: 1.5 hours

Ingredients

  • 1 butternut squash
  • 3 tbsp vegetable oil
  • 100g pork or beef, chopped finely in the Braun Multiquick chopper
  • 125g onion, finely chopped
  • 1 large cooking apple, cored and cut into chunks
  • 75ml water or unsalted stock
  • 30g raisins
  • 1 tsp chopped fresh or half tsp dried basil or thyme

Preparation
Preheat the oven to 180ºC. Cut the squash into quarters and scoop out and discard the seeds and stringy pulp. Place the squash pieces cut side down in a large ovenproof dish with 1cm water in the bottom. Cover and bake until tender (about 1 hour). After 15 mins, heat the oil in a pan and fry the meat, onion and apple until tender (about 15 mins). Add the remaining ingredients, cover and bring to a boil. Reduce the heat, then simmer for about 30 mins, stirring occasionally. Drain the water from the squash, scoop out the soft flesh, then discard the skin. Mix the flesh with the meat mixture and return to the baking dish. Cover with foil and bake until hot.

 


Beetroot and cannellini bean hummus

Key: V DF M
Portions: 6
Makes approx 500g
Cooking time: approx 50 mins

Ingredients

  • 1 fresh medium beetroot, washed
  • 425g can of cannellini beans, rinsed and drained
  • 1 garlic clove, peeled
  •  squeeze of lemon juice
  • 4 tbsp olive oil

Preparation
Preheat oven to 180ºC. Bake beetroot and unpeeled garlic clove in a covered, heatproof dish for 45 mins or until beetroot is easy to skewer with a knife. Remove any remaining skin from beetroot and peel from the garlic clove. Place the beetroot, garlic clove and all other ingredients in a beaker and purée using the Braun Multiquick hand processor until smooth. Serve with pieces of toast or rice cakes.

 


Bacon and parsnip soup

Key: F M
Portions: 6
Makes approx 400ml
Cooking time: 40 mins

Ingredients

  • 25g butter
  • 1 tablespoon oil
  • 50g onion, chopped using the Braun Multiquick chopper attachment
  • 250g parsnips, chopped
  • 50g bacon,
  • 1 litre unsalted vegetable stock
  • a little single cream
  • freshly chopped parsley

Preparation
Heat the butter and oil together in a large pan. Add the onion and parsnip and cook gently for 5-6 mins until softened. Add the diced bacon and stock and bring to the boil. Simmer gently for 30 mins, then purée the soup in the pan with the Braun Multiquick hand processor until smooth. Add a splash of cream and serve with parsley.

 


Dairy free creamy mushroom soup

Key: V DF F M
Portions: 6 - 8
Makes approx. 1000ml
Cooking time: 30 mins

Ingredients

  • 50g dairy free margarine
  • 50g onion, quartered and chopped in the Braun Multiquick chopper
  • 1 clove garlic, crushed
  • 250g mixed wild mushrooms, sliced
  • 50g plain flour
  • 500ml unsalted vegetable stock
  • 1 tbsp freshly chopped or dried tarragon
  • 300ml soya milk

Preparation
Melt the margarine in a large saucepan and sauté the onions and garlic for 4 mins (or until soft). Add the mushrooms and fry for a further 5 mins. Stir in the flour and cook for 2 mins. Gradually pour in the stock, stirring constantly. Stir in 1 tablespoon of tarragon. Bring slowly to the boil, then reduce the heat and simmer for 12 mins. Allow the mixture to cool, then purée in the pan with the Braun Multiquick hand processor. Just before serving add the milk, season with black pepper and reheat, without boiling. Serve with pieces of toast or rice cakes spread with milk free margarine.

 


Sweetcorn chowder

Key: V F M
Portions: 4-6
Makes approx. 1000ml
Cooking time: 30 mins

Ingredients

  • 75g onion, chopped in the Braun Multiquick chopper
  • 250g potato, peeled and diced
  • 1 yellow pepper, de-seeded & diced
  • 2 tbsp vegetable oil
  • 400ml full fat cow’s milk
  • 180g sweetcorn
  • 1 tablespoon chopped parsley

Preparation
Place the onion, potato, pepper and oil into a large saucepan and fry over a medium heat until the onion has softened. Heat the milk to boiling point in a separate saucepan, then pour it over the vegetables and bring back to the boil over a low heat. Simmer for 10-12 mins until the potatoes are cooked, then add the sweetcorn and cook for a further 5 mins. Season with nutmeg and a pinch of freshly ground black pepper.

 


Pork and vegetables

Key: DF F M
Portions: 6
Cooking time: 60 mins

Ingredients

  • 200g minced pork
  • 2tsp olive oil
  • 300ml unsalted stock
  • 1 can chopped tomatoes
  • 50g onion, quartered and chopped using the Braun Multiquick chopper attachment
  • 100g celery, chopped
  • 1tsp dried oregano
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 1 small zucchini, sliced
  • 1tbsp cornflour
  • 1tbsp water

Preparation
Fry the pork in olive oil until well browned. Add the stock, then stir in the tomatoes, onion, celery, oregano, garlic and bay leaf. Bring to the boil, then cover, and simmer for 40 mins. Stir in the zucchini and bring back to the boil, then simmer on a reduced heat for 5 mins before mixing the cornflour with the water and stirring into the pork mixture. Continue to cook until the gravy thickens. Allow to cool and purée to desired consistency with Braun Multiquick hand processor. Serve with mashed potatoes or pasta.

 


Stuffed baked potato

Portions: makes 4 half baked potatoes
Makes approx. 350g
Cooking time: 90 mins

Ingredients

  • 2 medium potatoes
  • 80g leek, cut into pieces and finely chopped using your
  •   Braun Multiquick chopping attachment
  • handful of fresh herbs
  • 2 tsp olive oil
  • 2 tsp unsalted butter

Preparation
Heat the oil and butter in a small pan. Sauté the leek for 2 mins then remove from the heat. Remove the centre of the potatoes using an apple corer and save the removed piece. Stuff the hole in each potato with the leek and some fresh herbs, then make small ‘plugs’ for each end of the hole with the potato ‘core’. Wrap the potatoes in foil and bake in a preheated over at 180°C for 75 mins or until a fork can easily be pushed through it. Remove the foil, then halve the potato, scoop out the flesh, mash and replace in the baked potato skin to serve.
F Baked potatoes are a family favourite all year round. To serve this dish to older family members, you may wish to make some of the stuffing mix with more garlic and add seasoning at the table.

 


Zucchini soup

Portions: 4
Makes approx. 600g
Cooking time: 25 mins

Ingredients
· 500g zucchini, chopped
· 2 medium potatoes, diced
· 1 small onion, peeled and chopped
· 1/2 clove garlic, crushed
· splash of olive oil
· 350ml low salt vegetable stock
· 2 tbsp natural yogurt

Preparation
Fry the onion and garlic in olive oil until soft. Add the potato. Cover and heat gently for 15 mins, stirring occasionally. Add the zucchini and cook for 5 mins. Pour in the stock and bring to the boil. Simmer until the potatoes are tender (5 to 10 mins), then puree using your Braun Multiquick hand processor, stir in the yogurt and serve.

 


Cheesy Potato Bake

Portions: 6-8
Makes approx. 500g
Cooking time: 45 mins

Ingredients

  • 3 medium potatoes, peeled
  • 100ml milk
  • 50ml single cream
  • 1/2 crushed garlic clove
  • 1 sprig thyme
  • 50g Parmesan, chopped finely using your Braun
  •   Multiquick chopper attachment
  • 50g Cheddar cheese

Preparation
Preheat the oven to 180°C. Slice the potatoes to a thickness of about ½ a centimeter. Add the milk and cream to a pan and bring to the boil, then add the potatoes, garlic and seasonings and simmer until the potatoes are tender. Next, remove the potatoes and spread out half of them over the base of a small, oven proof dish. Sprinkle with half the Parmesan and half the Cheddar cheese. Place the remaining potatoes on top of the first layer and sprinkle with the remaining cheese. Pour in milk/cream mix that you originally cooked the potatoes in. Bake in the oven for 15-20 mins. Chop up or mash well. Puree gently using your Braun Multiquick hand processor.

 


Potato Pancakes

Portions: 3-4
Makes approx. 400g
Cooking time: 20 mins

Ingredients

  • 350g potato, peeled and grated
  • 50g onion, quartered and then finely chopped using your
  •   Braun Multiquick chopper attachment
  • pinch freshly ground black pepper
  • 1 tbsp butter

Preparation
Mix together the potato, onion and pepper in a bowl. Melt the butter in a small pan. Then place the potato mixture into the pan and spread evenly, flattening with the back of a large spoon. Cover the pan and cook over a low heat for 15 mins, until the underside is golden. Remove from the heat flip the pancake using two spatulas or similar utensils. Return the pan to the heat but do not cover. Cook for a further 15 mins, until both sides of the pancake are golden brown.

 


Potato gnocchi

Portions: 4-6
Makes approx. 400g
Cooking time: 30 mins (or 15 mins for just the sauce)

Ingredients
For the gnocchi

  • 350g potato, peeled and sliced
  • 25g flour
  •  (Alternatively, use shop bought gnocchi)

For the tomato sauce

  • Tin of chopped tomatoes
  • Shallot, quartered chopped using your Braun
  • Multiquick chopper attachment
  • Pinch of oregano

Preparation
To make the gnocchi
Simmer the potatoes in water until tender (10-15 mins), then drain and purée using your Braun Multiquick hand processor while still warm. Slowly stir the flour into the potato, until the mixture becomes smooth. On a floured surface, roll out the potato mixture to form a sausage shape about 2cm in diameter. Cut into 2.5cm chunks, then press each piece over the tines of a fork and roll gently to create the 'gnocchi' shape. To cook the gnocchi, bring a large pan of water to the boil, then gently drop the gnocchi into the boiling water. When the gnocchi rise to the surface (after about 3 mins) they are ready and can be served with a sauce or dip of your choice, either as finger food or served in a bowl.

To make the tomato sauce:
Sauté the shallot in a little olive oil until tender, then add the tomatoes and simmer over a low heat until the sauces reduces and thickens. Add a little oregano just before serving and stir.

 


Butternut squash and red pepper broth

Portions: 3-4
Makes approx. 400g
Cooking time: 30 mins

Ingredients

  • ½ butternut squash, peeled and cut into chunks
  • 1 large red pepper
  • 750ml low salt chicken or vegetable stock
  • 2 tbsp plain yoghurt

Preparation
Pre-heat the oven to 180°C. Remove the stem and scoop the seeds from the red pepper and chop. Roast the pepper and butternut squash in an oven proof tray for about 25 minutes, until the squash is soft. Remove from the oven and blend with your Braun Multiquick hand processor until smooth. Finally, stir in stock until you have reached the right consistency for your baby.

 


Butternut Squash Muffins

Makes approx. 10-12 small muffins
Cooking time: 30 mins

Ingredients

  • 250g butternut squash, roasted and puréed with a little water using
  • your Braun Multiquick hand processor
  • 50g whole wheat bread crumbs
  • 50g grated cheese
  • 2 tbsp sunflower oil
  • 2 tbsp water
  • 1 tbsp whole wheat flour
  • 1 tsp baking powder

Preparation
Pre-heat the oven to 180°C. Combine all the ingredients in a bowl, then divide into greased muffin cases, place on a muffin tray and bake for 20-25 mins. Serve with roasted red pepper or roasted parsnips

 


Very Veggie Pancakes

Portions: 4
Makes approx. 400g
Cooking time: 10-15 mins

Ingredients

  • 2 small zucchini cut into pieces and chopped finely, in several batches, using your Braun Multiquick chopper attachment
  • 50g plain or wholewheat flour
  • 2 eggs
  • 4 tbsp whole milk
  • Splash of olive oil

Preparation
Grate the zucchini, then beat the eggs. Next, combine the eggs and flour, slowly pouring in the milk stir with a fork until you create a wet batter. Next, stir in the grated zucchini. Heat the oil in a frying pan, add a tablespoon of batter and fry for 2-3 mins. Flip the pancake using a spatula and cook for a couple more minutes until golden on both sides. The first one usually goes wrong so don’t worry!

 


Rhubarb crumble

Portions: 8-10
Makes approx. 800g
Cooking time: 30-40 mins

Ingredients
Filling

  • 400g rhubarb
  • 100g raspberries
  • 4 tbsp caster sugar

Crumble Topping

  • 150g plain flour
  • 75g soft brown sugar
  • 100g cold butter, cut into pieces
  • 50g ground almonds

Preparation
Pre-heat oven to 200°C. To make the topping, mix the flour with the sugar and some salt in a bowl and mix in the butter until the mixture resembles breadcrumbs. Dice the rhubarb and mix with the raspberries then add fruit mixture to a 17cm ovenproof dish. Top with the crumble topping and bake in the oven for 20 – 30 mins until the fruit juices start to show through the crumble topping.
All the family will enjoy this sweet treat, but older family members with sweeter teeth than your little one may want a little more sugar added to the rhubarb, and a large dollop of cream or ice cream!

 


Spinach and cheese bake

Portions: 10-12
Makes approx. 700g
Cooking time: 50 mins

Ingredients

  • 2 eggs
  • 90g flour
  • 250g frozen chopped spinach, thawed
  • 150 g container low-fat cottage cheese
  • 150 g grated cheddar cheese

Preparation
Oil a large casserole dish. In a large bowl, beat eggs with flour until smooth. Add remaining ingredients and blend together using your Braun Multiquick hand processor. Spoon into prepared dish, cover, and refrigerate. Bake, uncovered, at 180°C for 40 mins.

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