Stage 5: 13-23 months

Laughing toddler

Although toddlers can eat many of the same foods as adults, they can't eat large amounts of food in one sitting despite needing to take in lots of calories. They need snacks between mealtimes, but remember that healthier, home made snacks are best, particularly things that are easy to make with your Braun Multiquick hand blender, such as vegetable dips to go with crudités or toast fingers.

By this stage, mealtimes should be a communal time where you all eat together. It is a great idea to try and create meals for your toddler that mimic what the other members of the family are eating. Remember though that your baby will still enjoy food being relatively soft and easy to eat.

Finger foods

Toddlers can only master the art of feeding themselves by experimenting - so let them! Make sure you keep an eye on them at all times though, as things like whole cherry tomatoes or grapes can cause choking.

Providing foods that your baby can pick up and explore is recommended, despite the inevitable mess it causes. At this age with only a small number of teeth or even no teeth, they can gnaw many slightly harder foods with their gums.

So fussy!

Unfortunately, it's at the toddler stage that many parents start to experience the dreaded fussy eater. Though this may be less likely to happen if the child has had exposure to a good range of individual foods at the early weaning stage. Praising your child when they do eat rather than becoming frustrated or even angry when they don't is the best way to encourage a fussy child to broaden the range of foods she will eat. You can also experiment with how you present food. Try giving new foods with favorite foods or cutting food into exciting shapes. Remember babies will be watching what you eat, so try to set a good example. Gradually a child will develop a wider range of tastes making a balanced healthy diet much easier to achieve.

Recipes

Stage 5 recipes

Toddler treats (12-18 months)

Joining the family (18-24 months)

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.


Toddler treats (12-18 months)

Egg mayonnaise sandwiches

Key: V DF M
Portions: makes 1 – 2 sandwiches
Cooking time: 8 mins

Ingredients

  • 1 egg
  • 2 tbsp mayonnaise
  • 2 slices of bread
  • Pinch of chopped, fresh chives

Preparation
Boil the egg for about 5 mins until hard boiled. Remove from water and allow to cool. When cool, chop egg and add two the mayonnaise. Spread the mixture on bread and garnish with a pinch of chopped, fresh chives.

 


Turkey nuggets

Key: F M
Makes approx. 25 nuggets
Cooking time:

Ingredients

  • 300g turkey cut into roughly 2.5cm pieces
  • 4 tbsp vegetable oil, for frying

Marinade

  • 200 ml buttermilk
  • 1 tbsp fresh lemon juice
  • 1 tsp soy sauce
  • Pinch of paprika

Coating

  • 100g plain flour
  • 1 egg, beaten with 1 tbsp water
  • 100g dry breadcrumbs
  • 60g Parmesan cheese chopped in the Braun Multiquick chopper

Preparation
Blend together the marinade ingredients using your Braun Multiquick hand processor and marinate the turkey pieces for at least 2 hours in a covered container in the refrigerator. Place the flour on a large plate and beat the egg with the water in a bowl. Combine the breadcrumbs and Parmesan together in a large bowl. Remove turkey from the marinade, and toss pieces in the flour. Then dip in the beaten egg and roll in the breadcrumbs. Heat the oil in a large frying pan and sauté the turkey nuggets for 2–3 mins each side until golden and cooked through, turning occasionally.

 


Noodles with fromage frais

Portions: 6 - 8
Makes approx. 750g
Cooking time: 10 mins

Ingredients

  • 225g noodles
  • 500g fromage frais
  • 1 tbsp chopped fresh basil
  • 1/2 clove garlic, chopped in the Braun Multiquick chopper attachment
  • Freshly ground black pepper

Preparation
Cook the noodles according to manufacturers instructions, and drain them. Mix the other ingredients together, and toss in the pasta. Mix well again and serve immediately.

 


Potato and leek soup

Key:V F M
Portions: 6 - 8
Makes approx. 1.5l
Cooking time: 25 mins

Ingredients

  • 25g butter
  • 2 medium leeks, washed and thinly sliced
  • 250g potatoes
  • 1 litre unsalted fresh vegetable stock, hot
  • 2 bay leaves
  • 100ml single cream

Preparation
Melt the butter in a large saucepan. Add the leeks and sauté until soft. Cut the potatoes into chunks and add to the pan with the stock and bay leaves. Cover, bring to the boil, then reduce the heat slightly and simmer for 15 mins until the potatoes are soft. Remove from the heat. Remove bay leaf and blend in the pan with the Braun Multiquick hand processor, until smooth.

 


Grilled halloumi fingers

Key: V
Portions: 4
Cooking time: approx 15 mins

Ingredients

  • 1 tbsp olive oil
  • 150g halloumi cheese
  • 30g fresh basil, chopped in the Braun Multiquick chopper

Preparation
Cut the halloumi cheese into bite sized strips, then fry in the olive oil until brown. Serve covered in the chopped basil. Serve with warmed pita bread.

 


Penne with broad beans

Key: V M
Portions: 6 - 8
Cooking time: approx 15 mins

Ingredients

  • 225g penne pasta
  • 1 garlic clove, crushed
  • 6 mint leaves
  • 180g shelled broad beans
  • 1 tbsp olive oil
  • 50g onion, quartered and chopped in the Braun Multiquick chopper
  • 1 tbsp chopped parsley
  • 50g Parmesan cheese, chopped in the Braun Multiquick chopper

Preparation
Cook the penne in a large saucepan of boiling water for 10 mins and drain. Steam the broad beans for about 5 mins e.g. using your Braun Food Steamer. Gently sauté the onion and garlic in the olive oil. Mix the pasta with the onion and garlic, broad beans, mint and parsley. Toss well together and serve with a sprinkling of Parmesan cheese.

 


Little lasagne

Portions: 6 – 8
Makes approx 1000g
Cooking time: approx. 50 mins

Ingredients

  • 1 tbsp olive oil
  • 50g onion, quartered then chopped in your Braun   Multiquick chopper attachment
  • 80g carrot, chopped into small dice
  • 60g mushrooms, sliced
  • 400g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 400g minced beef
  • 120ml home made or other salt free beef stock (or water)
  • ½ tsp dried oregano
  • 8 - 10 sheets lasgna (the type that needs no precooking is easiest)
  • 75g mozzarella cheese
  • 25g parmesan cheese, chopped finely using your  Braun Multiquick chopper attachment

For the béchamel sauce

  • 5 dessert spoons cornflour
  • 600ml milk

Preparation
Preheat the oven to 180°C. Saute the vegetables in hot oil until tender, then add the garlic and heat through for a further 2 mins. Place the cooked vegetables in a beaker and blend to a smooth consistency using your Braun Multiquick hand processor, adding the tomatoes and tomato puree as you do so. Next, brown the beef in a pan, then pour in the blended tomato and vegetables together with the beef stock (or water) and oregano. Stir and then simmer for 25-30 mins until the sauce thickens. Next, make the béchamel sauce by mixing the cornflour and milk in a pan with a splash of milk. Heat the mixture gently, add the rest of the milk, then bring to the boil and whisk for 30 seconds or so until it thickens. To make the lasagne, layer the place a layer of cheese sauce in the bottom of an oiled, large rectangular oven dish, followed by a layer of pasta sheets, then a layer of meat and so on until you have used up the sauces and pasta sheets. Top the layers with cheese sauce and sprinkle with parmesan and mozzarella. Bake for 40 mins or until the top of the lasagne has started to brown.

 


Pork and apple sausage rolls

Key: F
Portions: makes 20 – 25 sausage rolls
Cooking time: approx 35 mins

Ingredients

  • 375g pack puff pastry
  • 1tbsp olive oil
  • 50g onion, quartered and chopped using your Braun  Multiquick chopper attachment
  • 1 apple, chopped
  • 450g good quality pork sausage meat
  • 1 handful fresh parsley, chopped
  • 1 egg, beaten

Preparation
Preheat oven 200°C. Grease two baking trays. Roll pastry until it is about 30cm x 30cm and then cut in half. Sauté the onion until soft. Add the apple and cook for 1 min. Halve the sausage meat and place in a beaker with half the onion/apple mixture and blend together with parsley. Repeat with the other half of the sausage meat and onion/apple mix. Slice pastry into strips 3cm wide, lay a line of meat mixture along the length of each strip and brush one edge of each strip with beaten egg. Then roll up and seal with the seam underneath. Cut each long roll into 2.5cm lengths. Pierce the tops with a fork, brush with beaten egg and cook on a baking tray for 20-25 mins. Leave to cool on a cooling rack.

 


Black bean cakes with salsa dip

Key: V
Makes approx. 15-20 cakes
Cooking time: approx 20 mins

Ingredients

  • 425g can black beans, rinsed and drained
  • 125g frozen sweetcorn, defrosted
  • 60g cheddar cheese, grated
  • 1/2 clove of garlic
  • 1/2 onion, chopped
  • 2 tbsp bread crumbs
  • 1 egg

Preparation
Place all the ingredients in the beaker and blend together using the Braun Multiquick hand processor. Heat a large frying pan and place 1 tbsp of the bean mixture in the pan. Using the back of a spoon, spread the mixture into a 1 cm thick patty and cook for 3 mins. Flip over and cook for another 3-4 mins or until cooked through. Repeat with the rest of the mixture, allow to cool slightly and serve.

 


Hidden vegetable pasta Bolognese

Key: V (if made with textured vegetable protein, soya mince or other meat substitute) DF F M
Portions: 3 - 4
Makes approx. 400g
Cooking time: approx 20 mins

Ingredients

  • 1 tsp vegetable oil
  • 50g onion, quartered and chopped in the Braun Multiquick  chopper attachment
  • 50g courgette cut into chuncks and chopped finely in the Braun Multiquick chopper attachment
  • 80g very lean minced beef (or Quorn/meat substitute)
  • 200g canned chopped tomatoes
  • 1 tbsp fresh unsweetened apple juice
  • fresh basil leaves, chopped
  • 35g dried pasta shapes

Preparation
Soften the onions in a pan over a moderate heat then add the courgettes and cook until soft. Stir in the beef and continue to cook until piping hot and evenly browned. Add the chopped 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 according to manufacturers instructions. When the sauce is ready, stand until slightly cooled and blend at low speed for a few seconds. Add sauce to the cooked pasta.

 


Mini veggie burgers

Key: V F
Portions: 12 - 15 snack sized burgers
Cooking time: approx 20 mins

Ingredients

  • 1 tbsp olive oil
  • 50g onion, chopped using the Braun Multiquick chopper attachment
  • 3 mushrooms, diced
  • 1 large carrot, peeled and grated
  • 1 garlic clove, crushed
  • 1tsp soft light brown sugar
  • 5tbsp crushed cornflakes
  • 50g Parmesan cheese cut into pieces and, chopped finely in the Braun Multiquick chopper attachment
  • 40g fresh breadcrumbs
  • 2tbsp flour
  • 1 egg
  • 2 tbsp olive oil, for frying

Preparation
Cook the chopped and grated vegetables in a large, oiled pan until they start to soften (approx 8 mins) then add garlic and cook for another minute, before adding the soy sauce and sprinkling in the sugar. Cook for a minute longer, then place the vegetables in a bowl and mix in half the hard cheese, the fresh breadcrumbs and season lightly with pepper. To make the mini burgers, take a pinch of mixture and roll into a small, flattened ball shape. For the crispy coating, mix the remaining hard cheese with the crushed cornflakes in a large bowl. Beat the egg, dust a plate with the flour and then dip each burger patty first in the flour, then the egg, then the cornflake crumbs. Finally, sauté the burgers in a large pan using a little olive oil for about 2 mins on each side before serving.

 


White fishcakes

Key: F
Makes at least 15 small fishcakes
Cooking time: approx 20 mins

Ingredients

  • 250g potatoes, peeled and diced
  • 20g butter
  • 200g white fish fillet such as Pollock or cod (all bones removed)
  • 50g onion, quartered and finely chopped using the Braun Multiquick chopper attachment
  • 1 tbsp tomato ketchup
  • 1 egg lightly beaten
  • 100g breadcrumbs
  • 1 tbsp sunflower oil for frying

Preparation
Boil the potatoes in a saucepan until soft. Poach fish fillet in a little milk for about 8 mins, until cooked through, then drain potatoes. Remove fish from milk and flake, taking care to remove any bones. Chop potatoes, salmon, and onion and mix with ketchup. To form fishcakes, take a dessertspoon of mixture and shape into a smooth patty. Coat the patties in flour, then dip in the beaten egg followed by the breadcrumbs and fry in a little sunflower oil until they take on a rich golden colour.

 


Turkey kebabs

Key: DF
Makes 4-6 kebabs
Cooking time: 25 mins

Ingredients

  • 40g onion, chopped in the Braun Multiquick chopper
  • 50g courgette, grated
  • 1 orange pepper, deseeded & diced
  • 25g bacon, chopped
  • 120g turkey mince
  • 1 medium sized egg
  • 100g breadcrumbs
  • 4 sticks of celery, cut into 10cm lengths
  • 2-3 tablespoons vegetable oil

Preparation
Mix the onion, courgette and peppers in a bowl. Grill the bacon for 4-5 mins and add to the turkey mince and add to the bowl with the turkey mince. Add the egg and breadcrumbs and combine thoroughly. Next, take a small ball of the mixture and 1 celery stick and gradually attach the mixture around the celery, taking care to leave a little celery exposed at each end so the kebeb can be held while eating. Do the same for all the kebabs. Finally, fry the kebabs for 6 mins each side, ensuring that the meat is golden brown and cooked thoroughly.

 


Meaty baked potatoes

Key: M
Makes 8 - 10 baked potato halves
Cooking time: approx 50 mins

Ingredients

  • 4 baking potatoes
  • 350g minced beef
  • 50g onion, quartered and chopped in the Braun Multiquick chopper
  • 25g butter
  • 1 can chopped tomatoes
  • 1 stick celery with leafy top
  • 75g red pepper, chopped
  • 15g gravy granules
  • 300ml boiling water

Preparation
Preheat the oven to 200°C. Prick the potatoes and bake for about 1 hour or until soft. Heat the minced meat and onions in a small pan until browned then add the chopped celery and red pepper, fry for two minutes more then pour on the chopped tomatoes, cover and allow to simmer for 20 mins. When they are cooked, slice the top of each potato lengthways until it can be split open. Scoop out the potato, mash with butter then set aside. Fill the potato shell with the meat and vegetable mixture, then top with a little of the mash and servef

 


Mini strawberry cheesecakes (for special treats only!)

Makes 6 mini cheesecakes
Cooking time: approx 10 mins, then 2-3 hours to chill

Ingredients

  • 75g digestive biscuits, finely chopped
  • 40g melted butter
  • 3 tbsp thick yoghurt
  • 50g cream cheese
  • zest and juice of one small lemon
  • 25g icing sugar
  • 100ml double cream, whipped to soft peaks
  • 75g ripe strawberries, sliced

Preparation
Mix together the crushed biscuits and melted butter in a bowl, then press into 6 small ramekins. Next, mix the cream cheese, yoghurt and lemon juice/zest in a bowl to soften before stirring in the whipped cream. Spoon the mixture onto the biscuit bases and allow to chill in a refrigerator until just before serving for at least 2 hours. Before serving, top with sliced strawberries.

 


Frittata

Portions:    6-8
Makes approx. 800g
Cooking time: 45 mins

Ingredients

  • 2 tbsp olive oil
  • 2 medium potatoes, peeled and diced
  • 50g onion, quartered and chopped finely using your Braun Multiquick chopper attachment
  • 1 red pepper, chopped
  • handful of mushrooms
  • 50g frozen peas
  • 1 large tomato, chopped
  • 1 tbsp tomato purée
  • 2 tbsp water
  • 4 eggs beaten

Preparation
Preheat oven to 200°C. Heat the oil in a pan, add the potatoes and sauté for about 5 mins until golden brown then remove and keep warm. Add onion, red pepper, mushroom and bacon and sauté for 5 mins. Add the peas, tomatoes and tomato purée and cook for 1 min. Add the water. Stir well then cook for another 5 mins. Transfer to a greased ovenproof dish and pour beaten eggs over the top. Bake for 20 - 25 mins or until set. Serve with pieces of toast.
This dish is suitable for all the family to enjoy together as part of a tapas meal, or served simply with bread or vegetables. If you want to, you could add some sautéed garlic and a pinch of cumin or smoked paprika to a separate mixture for older family members, or sprinkle these on top at the table.

 


Lamb stuffed zucchini

Portions: 8-10
Makes approx. 750g
Cooking time: 45 mins

Ingredients

  • 3 medium zucchini
  • splash of olive oil
  • 50g onion, quartered then finely chopped using your Braun Multiquick chopper attachment
  • 200g cream cheese
  • 50g pine nuts finely chopped
  • 100g bread crumbs
  • 125g minced lamb
  • pinch of oregano

Preparation
Halve the zucchini lengthwise and scoop out the centre and chop the part you have scooped out. Fry the onions gently in the olive oil until soft then add the minced lamb and chopped zucchini.  Cook over medium heat until the lamb is well browned and the zucchini softens.  Add the other ingredients and stir over the heat, then remove from the heat and allow the cream cheese to melt.  Next, spoon the mixture into the scooped out zucchini shells and place them in a high-sided baking tray (a brownie tray is perfect). Add just enough water to cover the bottom of the pan.  Cover with foil and bake at 180°C degrees for 25-30 mins.  Bake uncovered for a final 5 mins to allow the topping to brown slightly.

 


Grilled halloumi with tomato salsa dip

Portions: 3-4
Makes approx. 500g
Cooking time: 5 mins

Ingredients

  • 1 tin chopped tomatoes
  • 50g red onion, quartered then chopped using your Braun Multiquick chopper attachment
  • ½ green pepper, cored, seeded, and chopped
  • ½ cloves garlic, crushed
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • 1 tsp dried oregano
  • 2 or 3 coriander leaves

Preparation
In large bowl, mix together tomatoes, onion, green pepper, garlic, lime juice, olive oil, sugar, and oregano. Stir in chopped coriander leaves and pulse quickly using your Braun Multiquick hand processor. Serve with 30g chunks of lightly grilled halloumi cheese per person.

 


Happy face pita pizza

Makes 4 mini pita pizzas.
Cooking time: 20 mins

Ingredients

  • 1 tin chopped tomatoes
  • ½ tsp Italian mixed herbs
  • 100g mozzarella cheese, shredded
  • 4 mini pita breads
  • 20g black olives, sliced

Preparation
Preheat oven to 180°C. Place the tomatoes and mixed herbs together in a pan and whiz together briefly using your Braun Multiquick hand processor then simmer over a medium heat until the sauce reduces and thickens. Remove from heat and allow to cool, then spread the pitas with sauce, cheese and black olive slices. Place on a foil lined baking tray and cook for 10 mins or until cheese is melted.
Older children and adults all love pizza, but if other family members think a happy face is only for little ones, offer a few alternative toppings and let them make up their own decoration.

 


Turkey and sweet potato rissoles

Portions: 4-5
Makes approx. 650g
Cooking time: 20 mins

Ingredients

  • 250g sweet potato, baked or boiled
  • 150g cooked turkey, chopped
  • 50ml low salt chicken stock
  • 3 tbsp fresh coriander, chopped
  • 1 large egg white
  • 1 tbsp oil
  • 1 tbsp butter
  • 2 spring onions, chopped finely using your Braun Multiquick chopper attachment
  • pinch black pepper
  • 50g sweet red pepper

Preparation
Pre-heat oven to 200°C. Mash the cooked sweet potatoes and set aside. Chop the sweet red pepper into thin strips about 2.5cm long. Mix together with potato mash and chopped spring onion. Chop the turkey cubes finely and add to the mix with the egg white, chicken stock and pepper. Heat the oil and butter together in a large frying pan. When hot, add small balls of the rissole mixture and cook for 3 mins until the bottom is browned. Turn over and cook for another 2 mins. Turn the fried rissoles into an overproof dish bake for 10 mins.

 


Cheese and basil dip

Portions: 4 (with crudités or breadsticks to dip)
Makes approx. 200g
Cooking time: 5 mins

Ingredients

  • 3 fresh basil leaves
  • ½ garlic clove
  • 50g cream cheese
  • 30g grated parmesan
  • a little olive oil

Preparation
Finely chop the basil and garlic. Blend all ingredients together using your Braun Multiquick hand processor until smooth. Serve with crudités.
This is also a very sophisticated dip to serve with nachos, crackers or breadsticks at a party for older children or adults.

 


Beef and pumpkin risotto

Portions: 8-10
Makes approx. 900g
Cooking time: 20-25 mins

Ingredients

  • 30g butter
  • 1 tbsp oil
  • 1 medium onion, chopped
  • ½ garlic clove crushed
  • 200g beef mince
  • 250g risotto rice
  • 1 litre hot chicken stock
  • 300g pumpkin, diced
  • 100g button mushrooms, sliced

Preparation
Heat butter and oil in a large pan, add onion and garlic and sauté over medium heat for 2 mins or until lightly brown. Add beef mince, and stir-fry over a high heat for 5 mins, until well browned. Add rice, fry for 1 min. Add a quarter of the stock and stir continuously for 2 mins, until liquid is absorbed. Keep adding stock, a little at a time, stirring in the pumpkin, mushrooms and zucchini after half the stock has been added. Keep adding and stirring until all liquid has been added and rice is soft. Remove from heat, and serve immediately. For younger babies, you can purée this dish using your Braun Multiquick hand processor.

 


Meatballs in Chinese sauce

Makes approx. 20 meatballs
Cooking time: 30 mins

Ingredients
For the meatballs

  • 300g lean minced pork
  • 50g onion, quartered and finely chopped using your Braun  Multiquick chopper attachment
  • 50g stale white bread, chopped into breadcrumbs using your Braun Multiquick hand processor
  • 1 tbsp chopped parsley
  • 1 chicken or vegetable stock cube
  • 40ml cool water
  • 30ml sesame oil for frying Sweet and sour sauce
  • 1 tbsp soy sauce
  • ½ tbsp cornflour
  • 1 tbsp sesame oil
  • 1 onion, finely chopped
  • 800g chopped tomatoes
  • 1 tbsp malt vinegar
  • 4 tbsp pineapple or orange juice
  • 1 tsp brown sugar

Preparation
Mix all the meatball ingredients together by hand. Flour your hands and squeeze the mixture into 15 – 20 balls. Heat the oil in a pan and sauté the balls for 10 mins, until well browned. As the meatballs are frying, mix together the soy sauce and cornflour in a bowl. Heat the oil in a pan and sauté the onion for around 3 mins, then add the red pepper and sauté for 2-3 mins. Next, add the tomatoes, vinegar and sugar and simmer gently for 10 mins. Add the soy sauce and cornflour mixture and cook for 2 mins, stirring occasionally. Blend in the pan using your Braun Multiquick hand processor. Before serving, pour the sauce over the meatballs in a pan, cover and heat through for about 5 mins or until cooked through. Serve with pasta.

 


Guacamole

Portions: 4
Makes approx. 200g
Cooking time: 5 mins

Ingredients

  • 1 avocado
  • 1 tbsp tomato juice
  • 1 tsp fresh coriander, chopped
  • pinch ground cumin

Preparation
Mash the avocado, blend together with the remaining ingredients using your Braun Multiquick hand processor and serve as a dip. Serve with cucumber sticks and rice cakes.
This is also a very sophisticated dip to serve with nachos, crackers or breadsticks at a party for older children or adults, or can be served as a cooling side dish with hot chili or tacos.

 


Apricot rice

Portions: 4
Makes approx. 400g
Cooking time: 25 mins

Ingredients

  • 100g brown rice
  • 250ml water
  • 3 ripe, fresh apricots

Preparation
Mix the rice with the water in a pan. Bring to the boil then simmer for 20 mins, or until all liquid is absorbed. Wash the apricot well, remove the skin and the stone and chop into small pieces. Combine the cooked rice and apricot in a bowl and pulse to a thick consistency using your Braun Multiquick hand processor. Serve with a tablespoon of plain yoghurt on top.

 


Steamed grapes and butternut squash

Portions: 3-4
Makes approx. 400g
Cooking time: 15-20 mins

Ingredients

  • 1 medium butternut squash
  • 15–20 large, seedless green grapes

Preparation
Peel and de-seed the squash and cut into 2.5cm cubes. Place squash e.g. in your Braun Food Steamer and steam for about 10 mins. Wash and halve the grapes, then add them to steamer basket and steam for a further 5 mins. When squash and grapes are soft to touch with a fork, blend down to a thick consistency using your Braun Multiquick hand processor.

 


Fruit and cottage cheese dip

Portions: 2-3
Makes approx. 250g
Cooking time: < 5 mins

Ingredients

  • 60 g cottage cheese
  • ½  fresh peach
  • 4 strawberries chopped
  • 125ml water

Preparation
Peel peach, remove stone, and cut into pieces. Hull and stem strawberries and cut into quarters. Mix peach with cottage cheese and pulse quickly for 30 secs using your Braun Multiquick hand processor, retaining some of the texture of the fruit and cheese. Use a little of the water to dilute if necessary. Serve with strawberries and rice cakes.

 


Avocado and cottage cheese dip

Portions: 4-6
Makes approx. 325g
Cooking time: < 5 mins

Ingredients

  • 1 ripe avocado
  • 125g cottage cheese

Preparation
Peel avocado and remove stone. Chop roughly and combine in a bowl with the cottage cheese. Pulse briefly using your Braun Multiquick hand processor until the two ingredients are well mixed before service. Serve with chopped tomatoes and pieces of toast.

 


Puréed white fish

Portions:  4
Makes approx. 200g
Cooking time: 10 mins

Ingredients

  • 1 small white fish fillet, carefully inspected to ensure there are no bones
  • 60ml water

Preparation
Wash the fish fillet, then pour water into a microwavable dish and cover with lid. Cook on high for 3 mins. Allow to rest then cook for a further 3–4 mins. Allow to cool, then serve.

 


Lentil mash dip

Portions: 4  
Makes approx. 300g
Cooking time: < 5 mins

Ingredients

  • 60g cottage cheese
  • 150g cooked mashed potato
  • 100g cooked lentils 
  • 1tbsp finely chopped parsley

Preparation
Place ingredients in your beaker and pulse briefly using your Braun Multiquick hand processor. Serve with thick cucumber sticks.

 


Mild Chicken and coconut curry dip

Portions: 4-5 (if served as a dip with crudités and bread sticks)
Makes approx. 450g
Cooking time: 30 mins

Ingredients

  • ½ boneless, skinless chicken breast diced
  • 1 tsp mild red curry paste
  • 1 tsp oil
  • 125ml coconut milk
  • 1 small white potato, diced
  • 250ml low salt chicken stock or water

Preparation
Cook the curry paste and oil in a pan for 2–3 mins then add chicken and brown the chicken for 5 mins. Add potato, coconut milk, and chicken stock then simmer gently for 25–30 mins until potato and chicken are cooked through. Allow to cool then serve with boiled rice.
This is also a very sophisticated dip to serve with nachos, crackers or breadsticks at a party for older children or adults, though you may wish to add a little more curry paste.

 


Cabbage with apples

Portions: 4-6
Makes approx. 500g
Cooking time: 12 mins

Ingredients

  • 500g fresh cabbage, washed and chopped roughly
  • 1 large apple, peeled, cored and chopped
  • 3 cups water

Preparation
Steam the chopped cabbage and apple e.g. in your Braun Food Steamer for about 10 mins until both are tender. Allow to cool then serve as an accompaniment turkey and sweet potato rissoles, or with Greek yoghurt or cream cheese.

 


Yogurt Fruit Drink

Portions: 4
Makes approx. 400g
Cooking time: < 5 mins

Ingredients

  • 250g vanilla yogurt
  • 10 strawberries
  • 1 peach
  • ½ banana

Preparation
Wash and halve the strawberries and peach. Remove peach stone. Peel and chop banana. Place all ingredients in your beaker and blend until a thick, smooth consistency is achieved using your Braun Multiquick hand processor. Chill before serving.

 


Asparagus and cheese dip

Portions: 2-3
Makes approx. 250g
Cooking time: 5-10 mins

Ingredients

  • 2 asparagus spears
  • 1/2 ripe avocado
  • 1 tbsp cottage cheese

Preparation
Steam the asparagus e.g. in your Braun Food Steamer until soft but not too soft (approx. 5 mins). Blend scooped out avocado and cottage cheese in a bowl to a thick consistency using your Braun Multiquick hand processor and serve as a dip with lightly steamed  asparagus pieces, crudités or toasted bread.
This is also a very sophisticated dip to serve with nachos, crackers or breadsticks at a party for older children or adults.

 


Banana and carrot smoothie

Portions: 2-3
Makes approx. 400ml
Cooking time: < 5 mins

Ingredients

  • ½  ripe banana
  • 125ml plain yogurt
  • 125ml milk
  • 125ml carrot juice

Preparation
Place all ingredients in your beaker and blend using the Braun Multiquick hand processor until smooth. Chill before serving.

 


Joining the family (18-24 months)

Beef with red kidney beans

Key: DF F M
Portions: 6
Makes approx. 1500g
Cooking time: 40 mins

Ingredients

  • 1 tbsp vegetable oil
  • 50g onion, quartered and chopped in the Braun Multiquick chopper
  • 1 clove garlic, crushed
  • 150g minced beef
  • 400g can chopped tomatoes
  • 400g can red kidney beans, drained
  • 300ml unsalted vegetable stock, made up with 1 stock cube
  • 1 yellow pepper, chopped
  • 2 tbsp tomato purée
  • pinch of freshly ground black pepper

Add to taste for adults only!

  • 1 green chili, finely chopped using your Braun Multiquick chopper attachment

Preparation
Heat the oil in a large frying pan and fry the onion, and garlic for 2 mins. Add the mince and fry for a further 5 mins until browned. Stir in the tomatoes, kidney beans, stock, pepper, tomato purée and season to taste. Bring to the boil and simmer gently for 20-25 mins. Add a little of the chopped green chili when serving to older family members.

 


Stuffed Marrow

Key: F M
Portions: 6
Makes approx. 750g
Cooking time: approx 60 mins

Ingredients

  • 1 tbsp vegetable oil
  • 1 large marrow
  • 40g leek, chopped in your Braun Multiquick chopper
  • 1 tin of tomatoes, chopped
  • 50g onion, quartered and chopped in your Braun Multiquick chopper
  • 1 clove of garlic, chopped
  • 100g of minced pork
  • 3 mushrooms, chopped
  • 30g of fresh oregano
  • 50g of grated cheese

Preparation
Cut the marrow in half lengthways, and bake in the oven for twenty mins before scooping out the soft inside and putting in a bowl. While the marrow is cooking, chop together the onion, garlic,  oregano, mushrooms, and leeks. Place in a pan with the pork, add tomatoes and fry in vegetable oil for approx 20 mins. Add the soft inside of the marrows to the pan, and then fill the oven baked marrow shells with the mixture, before returning to the oven for 10 mins. Cover the four halves with grated cheese, and melt under the grill before serving. Serve with mashed potatoes.

 


Chinese chicken wontons

Key: DF M
Makes 8 wontons
Cooking time: 20 mins

Ingredients

  • 100g boneless chicken, chopped
  • 2 tbsp celery, chopped in the Braun Multiquick chopper
  • 2 tbsp carrots, chopped in the Braun Multiquick chopper
  • 1/2 tbsp soy sauce
  • 1/2 tsp fresh ginger, peeled and chopped in the Braun Multiquick chopper
  • 1/2 garlic clove
  • 1 tsp sesame oil
  • 12 wonton skins
  • bowl of water

Preparation
Mix all the chopped ingredients together except the wonton wrappers. Bring a large pot of water to a boil. Take a wonton wrapper place on a clean, dry surface. Place a teaspoon of the chicken mixture close to the edge of one of the 4 corners. Lightly moisten the edges of the wonton wrapper with your fingertip dipped in water. Fold the edge of the wrapper over the filling making a triangle and press to seal edges. Boil 4 wontons at a time in the water for 5 mins. Remove to a plate using a slotted spoon, cool and serve. Serve with soft boiled rice.

 


Cheese and spinach burgers

Key: V F M
Makes approx. 12 burgers
Cooking time: 30 mins

Ingredients

  • 4 slices stale white bread
  • 400g tin butter beans, drained and rinsed
  • 1 egg, beaten
  • 100g defrosted or fresh spinach, roughly chopped
  • 1 teaspoon dried thyme
  • 50g cheddar grated
  • 1/2 clove garlic, crushed
  • 2 tablespoons olive oil

Preparation
Tear the bread into small pieces, place in Braun Multiquick chopper and whiz into breadcrumbs. Next, blend the beans using the Braun Multiquick hand processor and beaker. Pour into a bowl and mix in the beaten egg, spinach, thyme, cheese and garlic. Stir in half the breadcrumbs. Shape the mixture into 6 patties and dip into the remaining breadcrumbs. Heat the oil in a frying pan and fry the burgers and for 2-3 mins each side, until they turn golden brown. Serve with salad or burger buns.

 


Kiwi ice lolly

Key: V DF F
Makes 4 lollies
Cooking time: approx 5 mins + 4 hours freezing time

Ingredients

  • 70g icing sugar
  • 12 kiwis
  • Juice of 1 lime
  • 4 sticks
  • 100ml water

Preparation
Peel 12 kiwis and cut each of them into four slices. Then blend them with the lime juice , icing sugar and water using your Braun Multiquick hand processor and sieve through the mixture. Put the mixture into 4 lolly moulds then place them in the freezer for approx 2 hours until mixture is frozen. Hold the outside of the glass under warm water for a few seconds to remove the lolly.

 


Baked squash with tasty stuffing

Key: V F M
Number of servings: 6
Makes approx 800g
Cooking time: 40 mins

Ingredients

  • 1 large butternut squash
  • 1 small garlic clove, chopped in your Braun Multiquick chopper attachment
  • small knob of butter
  • 1tbsp olive oil
  • 2 cooking apples
  • 40g dried cranberries
  • Pinch fresh thyme
  • 80g Cheddar cheese

Preparation
Preheat oven to 180°C. Divide the squash lengthways and scoop out the seeds. Place the two halves skin-side down in an ovenproof dish, spread half the butter and garlic into each and brush with oil. Roast for 1 hour or until the flesh feels tender when pierced with a skewer. Peel, core and chop the apple. Steam apple in your Braun Food Steamer, with the thyme and the cranberries and for 5 mins to soften. Carefully scoop most of the squash flesh out of the skin, leaving enough in place to keep the skin rigid. Mash with a fork, add the apple mix and most of the cheese. Spoon the mixture back into the squash, top with the remaining cheese and bake for a further 15 mins until the cheese bubbles.

 


Blueberry fromage frais American-style pancakes

Blueberry fromage frais American-style pancakes
Key: V M
Portions: 4
Makes 6-8 pancakes
Cooking time: approx 30 mins

Ingredients

  • 175g flour
  • 1 teaspoon baking powder
  • 40g brown sugar
  • 2 eggs
  • 200ml milk
  • 2 tablespoons vegetable oil
  • 400g plain fromage frais
  • 100g blueberries

Preparation
Sift the flour and baking powder in to a large bowl, and then add in the brown sugar. In a separate bowl beat the eggs and slowly mix in the milk and oil, before gradually adding the flour mixture to form a smooth batter. Leave the batter to rest for 15 mins. Meanwhile, purée the blueberries using the Braun Multiquick hand processor and then add them to the fromage frais. Heat a small amount of oil in a pan, and use two tablespoons to make each pancake. Fry for 2 mins on each side until golden brown, then serve with the blueberry fromage frais.

 


Strawberry smoothies

Key: V F M
Portions: 3
Makes approx. 750ml
Cooking time: 5 mins

Ingredients

  • 1 punnet ripe strawberries
  • 1/2 ripe banana
  • 1 scoop vanilla ice cream
  • 400 ml milk

Preparation
Place all the ingredients in the beaker and purée together with the Braun Multiquick hand processor until smooth. Serve chilled.

 


Barbecued chicken drumsticks

Portions:   10
Makes approx. 10 drumsticks
Cooking time: approx. 80 min (plus refrigeration)

Ingredients

  • 1 kg chicken drumsticks (about 10)
  • 125ml honey
  • 50 ml soy sauce
  • 30 ml orange juice
  • 2tsp sesame oil
  • 2 cm piece fresh ginger
  • 2 cloves garlic

Preparation
With a sharp knife, make 3 or 4 cuts in each drumstick. Place them in a zip-top freezer bag. Combine all the marinade ingredients in a bowl and blend together using your Braun Multiquick hand processor. Pour marinade into the freezer bag with the chicken,  seal and refrigerate for at least two hours or preferably overnight. When ready to cook, preheat the oven to 180°C and tip the chicken drumsticks and marinade into a large non-stick baking dish and bake for about 60 mins, basting occasionally with the marinade and turning the drumsticks over about halfway thorough. Transfer drumsticks to serving dish and allow to cool slightly before serving. Serve with boiled rice and fresh chopped tomato.

 


Minced beef hash

Portions: 6
Makes approx. 750g
Cooking time: 40 mins

Ingredients

  • 4 large potatoes, peeled and diced
  • 200g  minced beef
  • 50g onion, quartered and chopped using your Braun
  •   Multiquick chopper attachment
  • 250ml beef low salt beef stock or water

Preparation
In a large deep pan, over medium heat, mix together the potatoes, beef cubes, onion and beef stock/water. Cover and simmer until potatoes are tender and the liquid is almost all absorbed. Add more liquid if required. Mix together well, and serve either mashed, pureed slightly using your Braun Multiquick hand processor or as finger food.
If you would like to serve this dish to adults, the addition of a glass of red wine during cooking and a little more herby seasoning in an ‘adult’ portion will bring out the flavour of the meat perfectly. Serve with soft boiled carrots.

 


Hidden vegetable lasagne

Portions: 10-12
Makes approx. 1.3 kg
Cooking time: 60 mins

Ingredients

  • 250g lasagne sheets
  • 300g beef mince
  • 400g chopped tomatoes
  • 2 carrots
  • 2 zucchini
  • 3-4 cauliflower florets
  • 3-4 broccoli florets
  • 2 tbsp butter
  • 60g plain flour
  • 500ml milk
  • 150g  grated cheese

Preparation
Preheat oven to 180°C. Brown mince in a large saucepan over a low heat then add chopped tomatoes. Finely chop all vegetables, then add to beef and tomatoes, cover and simmer. To make the cheese sauce, melt butter in a pan, add flour and cook while stirring for about 1 min. Gradually add milk, stirring constantly over a low heat until sauce thickens. Then add cheese and stir until melted. When the beef, tomato and vegetable mix has thickened, pulse quickly using your Braun Multiquick hand processor. Layer lasagne sheets, mince sauce and cheese sauce until all ingredients are used up, with cheese sauce as the top layer. Sprinkle with grated cheese and bake in the oven for 20-30 mins.

 


Spaghetti ice cream


Portions: 4
Makes approx. 400g
Cooking time: < 5 mins

Ingredients

  • 250g vanilla ice cream
  • 125g strawberries

Preparation
Press ice cream through a ricer into individual bowls. Blend the strawberries into a red sauce using your Braun Multiquick hand processor and pour over the ‘spaghetti’ ice cream before serving.

 


 

Stuffed tomatoes

Portions: 6
Makes approx. 500g
Cooking time: 25 mins

Ingredients

  • 1 small tin of tuna in oil
  • 125g cooked basmati rice
  • 6 medium-size black olives, chopped roughly
  • 1 small tomato, diced
  • ½ garlic clove, chopped finely using your Braun Multiquick chopper attachment
  • 1 tbsp chopped fresh thyme
  • 4 medium tomatoes

Preparation
Preheat oven to 180°C. In medium bowl, mix tuna, rice, most of the olives, chopped tomatoes, garlic and thyme. Slice the tops off 4 tomatoes and scoop out flesh. Fill the aperture with tuna and rice mixture. Place tomatoes in baking dish and bake for 12-15 mins or until filling is hot. Remove, garnish with chopped olives and a squeeze of fresh lemon juice.

 


Mild chicken curry

Portions: 3-4
Makes approx. 350g
Cooking time: 50 mins

Ingredients

  • 1 chicken breast, boneless and skinless
  • 60ml apple juice
  • 1/2 sweet apple, peeled, cored and diced
  • ·  50g onion, quartered and chopped using your Braun Multiquick chopper attachment
  • ·  1 tbsp raisins
  • ·  small pinch of curry powder
  • ·  pinch of sage
  • ·  pinch of thyme

Preparation
Preheat oven to 180°C. Place the chicken breast in a baking dish. Cover dish with foil and cook for 30 - 45 mins, until chicken is cooked through. Combine all the remaining ingredients, pulse quickly using your Braun Multiquick hand processor and pour over the chopped, cooked chicken. Serve with boiled rice. 
If serving this dish to adults, simply omit the puréeing stage.

 


Iron-rich casserole

Portions: 6-8
Makes approx. 650g
Cooking time: 2 hrs

Ingredients

  • 300g lean beef steak, excess fat removed and diced into 2.5 cm cubes
  • 50g onion, quartered and finely chopped using your Braun
  •   Multiquick chopper attachment
  • 4 celery stalks
  • 3 small carrot, diced
  • Pinch of thyme
  • 500ml water
  • 1 tbsp cornflour blended with a few drops of cold water until smooth

Preparation
Preheat oven to 150°C. Heat 1 oil in a casserole dish and cook the onion and celery for 3-4 mins over a gentle heat. Add the carrot and continue cooking for 5 mins more. Reduce the heat to its lowest possible temperature. Add the beef cubes and stir well. Add the thyme and water and cover the casserole before placing in the oven for 1½ - 2 hours or until the meat is tender. Add the combined flour and water, stir well and cook for a further 5 mins until thickened.
For younger babies, this dish may be allowed to cool and purée before serving.

 


Fruity sandwich spread

Portions:     4
Makes approx. 160g
Cooking time: < 5 mins

Ingredients

  • 100g cream cheese, softened
  • 60g crushed pineapple

Preparation
Drain the pineapple and add to the cream cheese in a bowl. Serve as a sandwich filling or dip for crudités.

 


Tofu and tarragon dip

Portions: 2-3 as dip with crudités and rice cakes
Makes approx. 150g
Cooking time: < 5 mins

Ingredients

  • 140g soft tofu
  • tiny pinch of white pepper
  • 1 tsp tarragon

Preparation
Blend all ingredients together using your Braun Multiquick hand processor. Warm gently before serving as an accompaniment to crudités.

 


Tofu and vegetable dip

A great way to use up leftover steamed vegetables
Portions: 3-4 as dip with crudités and toast
Makes approx. 350g
Cooking time: < 5 mins

Ingredients

  • 250g soft tofu
  • 80g cup steamed vegetables (e.g carrots, squash, zucchini, broccoli.)

Preparation
Using your Braun Multiquick hand processor, blend together the tofu and vegetables. Serve with crudités and toast.

 


Broccoli florets and herby dip

Portions:       4
Makes approx. 400g
Cooking time: 12 mins

Ingredients

  • 100g cottage cheese
  • 125g plain yoghurt
  • 60g fresh parsley, chopped
  • 10-12 small broccoli florets

Preparation
Steam the broccoli florets for 5 mins e.g. in your Braun Food Steamer. Combine the cottage cheese, yogurt and parsley together in a bowl and pulse using your Braun Multiquick hand processor. Cover and refrigerate. Serve as a dip with the steamed broccoli florets.

 


Broccoli guacamole

Portions: 5-6
Makes approx  350g
Cooking time: < 5 mins

Ingredients

  • 300g broccoli florets
  • 60ml Greek yoghurt
  • 1 tbsp mayonnaise
  • Juice of 1 lemon

Preparation
Steam the broccoli florets using your Braun Multiquick Foos Steamer for 5-6 mins until tender but not too soft then combine with all the other ingredients and blend using your Braun Multiquick hand processor until smooth. Serve as a dip to accompany

 


Carrot and cucumber yogurt dip

Portions: 3-4
Makes approx. 400g
Cooking time: < 5 mins

Ingredients

  • 1/2 cucumber, chopped into batons
  • 1 carrot, finely chopped
  • 240g plain yoghurt

Preparation
Combine carrot and yoghurt and blend using your Braun Multiquick hand processor until smooth. Serve as a dip to accompany toast and batons of cucumber.
This dish makes a great accompaniment to curries or other spicy foods. You may wish to add 1 tbsp of finely chopped raw red onion for adults to enjoy.

 


Slightly spicy carrot and orange dip

Portions: 4-5
Makes approx. 400g
Cooking time: 12 mins

Ingredients

  • 300g carrots, peeled and chopped thin
  • 100g carrot chopped into batons
  • 1 tbsp orange juice
  • 2 tsps olive oil
  • pinch of ground cumin

Preparation
Place all ingredients in a microwavable bowl. Cover with lid and cook on high 10 mins until carrots are tender. Remove from microwave, allow to cool and blend using your Braun Multiquick hand processor until smooth. Serve slightly warm with toasted pita bread slices and batons of chopped carrot.

 


Melon Smoothie

Portions: 2-3
Makes approx. 400ml
Cooking time: < 5 mins

Ingredients

  • 100g honeydew melon
  • 100g cantaloupe melon
  • 100g seedless watermelon
  • 125ml unsweetened apple juice

Preparation
Chop all ingredients and place in your beaker. Blend with your Braun Multiquick hand processor until a smooth liquid is achieved. Chill before serving.

 


Chicken and peach mash

Portions: 2
Makes approx. 250g
Cooking time: < 5 mins

Ingredients

  • 60g cooked chicken
  • 60g white or brown rice, cooked
  • 125g very ripe peach

Preparation
Cut the peach in half, removing the stone, then scoop the peach flesh out using a spoon. Mash with a fork; then drain the leftover juice into a small dish. Dice chicken. Add to a bowl with the peach. Add cooked rice, allow to cool slightly then serve.

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