By the time they reach their second birthday, children should be eating smaller amounts of similar foods to the rest of the family and plenty of fruit and vegetables. ​​​​​​​ ​​​​​​​By this stage their diet should contain more of the polyunsaturated fats found in fish and vegetable oils and avoiding excess use of foods with a high saturated fat content such as butter, cheese, fatty meats and bought cakes and pastries. ​​​​ ​​​​

Nut bars Superfruit smoothie Raspberry and walnut muesli Pumpkin and chickpea soup Soy milk-based mushroom soup Lasagne Mediterranean quiche Beef and pumpkin risotto Turkey steaks with pepper and onion goulash Caprese sandwich                                                                                                                                                                                                                                                                                                                                                                                     

Makes approx. 20 small bars Cooking time: 2 hours Ingredients   75 g any nuts 250 g oats 125 g plain flour 1/2 tsp bicarbonate of soda 175 g butter 80 g runny honey 200 g jam Preparation   Preheat the oven to 180°C. Chop the nuts using the chopper accessory. Melt the butter and place it in a bowl together with the oats, flour, bicarbonate of soda, nuts and honey. Mix the ingredients together until well combined. Spoon about three quarters of the mixture on a greased 30 x 20cm baking tray and press down well with the back of a spoon. Spread the jam over the top in an even layer then crumble the remaining oat mixture over the jam, give it a final press and bake for 30 mins. Remove from the oven, allow to cool for 1 hour before cutting into bars and serving. Note Use the bars as a treat for your baby.                                                                                                                                                                                                                                                                                                                                                                                                                                ​​​​

Makes approx. 500 ml / 3-4 portions Cooking time: approx. 5 mins Ingredients   1/2 banana 210 ml whole milk 210 g frozen berries 1 tsp wheat germ Pulp from one vanilla pod Preparation   Place all ingredients in the beaker and blend until smooth with your MultiQuick 5 Baby hand blender. Chill before serving.                                                                                                                                                            ​​​​

1 serving Prep time: 3 minutes Ingredients   80 g raspberries 40 g oats 15 g walnuts 40 ml orange juice 100 g yoghurt, 3.5% fat Preparation   Rinse the raspberries and pat dry. Place the oats in a cereal bowl. Place the walnuts in the MultiQuick 5 Baby MQ 20 chopper accessory and roughly chop. Then use the spatula to add them to the oats. Add the orange juice, yoghurt and raspberries and stir together.     ​​​​ ​​​​

4-6 servings Prep time: 15 minutes Cooking time: 18 minutes Ingredients   2 cloves of garlic 1 onion 1 stick of celery 600 g Hokkaido pumpkin flesh (without seeds and strands) 1 yellow bell pepper 2 tbsp olive oil 400 ml vegetable broth ½ tsp cumin 1 jar of chickpeas (220 g drained weight) 4 tbsp tomato purée ½ bunch of parsley Iodised salt White pepper Sweet paprika powder Preparation   Peel the garlic and onion and chop with the MultiQuick 5 Baby MQ 20 chopper accessory. Clean the celery and cut into chunks, then chop with the MultiQuick 5 Baby MQ 20 chopper accessory. Cut the pumpkin into bite-size pieces. Wash the bell pepper, remove the stem and seeds, then dice. Heat the olive oil in a pot and sauté the onions, garlic and celery. A little later, add the pumpkin and pepper and sauté. Season with cumin, pour in the broth and let everything simmer for 15 minutes, until the pumpkin and pepper are cooked through. Meanwhile, drain the chickpeas and place in the beaker. With the MultiQuick 5 Baby hand blender, purée into a consistent mixture and stir into the soup along with the tomato purée. Wash the parsley, pick the leaves from the stems and chop in the MultiQuick 5 Baby MQ 20 chopper accessory. Season the soup to taste with salt, pepper, paprika and cumin. Portion onto plates and sprinkle with parsley. Tip Parents can season their own with salt at the table if necessary. Try to reduce your own salt consumption to set a good example. You could try using more parsley instead!     ​​​​

4 servings (for 2 children and 2 adults) Prep time: 10 minutes Cooking time: 15 minutes Ingredients   1 onion 1 clove of garlic 250 g mushrooms, e.g. button, porcino, chanterelle 1 tbsp rapeseed oil 30 g pastry flour 500 ml thin vegetable broth 300 ml soy milk 1 sprig tarragon Iodised salt Black pepper Preparation   Peel and quarter the onion. Peel the garlic. Finely chop both in the MultiQuick 5 Baby MQ 20 chopper accessory. Thoroughly clean the mushrooms and cut particularly large ones into chunks. Heat the oil in a pot and sauté the onion until translucent. Add the mushrooms and sauté over a low heat. Sprinkle flour over the mushrooms and briefly sauté, then add the broth, stirring constantly. Let the soup boil for 1 minute. Then add the soy milk. Purée the soup with the MultiQuick 5 Baby hand blender. Wash the tarragon, pat dry, pick the leaves from the stems and chop finely. Season the soup to taste with salt, pepper and tarragon. Tip You can also use parsley in the place of tarragon.     ​​​​

Makes approx. 1300 g / 10-12 portions Cooking time: 60 mins Ingredients   1 tbsp oil 250 g lasagne sheets 300 g beef mince 400 g tomatoes, canned or fresh and diced 2 carrots 2 courgettes 3-4 cauliflower florets 3-4 broccoli florets 2 tbsp butter 60 g plain flour 500 ml milk 150 g grated cheese Preparation   Preheat the oven to 180°C. Brown mince with the oil in a pot over a low heat then add chopped tomatoes. Finely slice all vegetables, add them 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 MultiQuick 5 Baby hand blender. Layer lasagne sheets, mince sauce and cheese sauce in an oven dish 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.                                                                                                                                                                                                                                                                                                          ​​​​

12 servings Prep time: 35 minutes Cooking time: 30 minutes Baking time: 30 minutes Ingredients   200 g pastry flour 100 g butter ½ tsp iodised salt 2-3 tbsp cold water 2 onions 2 bell peppers 1 courgette 100 g tomatoes, seeded 2 cloves of garlic 1 sprig rosemary 2 sprigs thyme 3 sprigs basil 1 tbsp olive oil Iodised salt Black pepper 2 eggs 200 g sour cream 200 g feta cheese Preparation   To make the dough, place the flour, butter, salt and water in a bowl and use your hands to knead together into a small, smooth ball. Wrap the dough in foil and chill for 30 minutes. Meanwhile, peel the onions and slice into strips. Wash and rinse the peppers and slice into thin strips. Wash the courgette, remove the ends, cut in half lengthwise and cut into slices. Cut the tomatoes into small pieces. Peel the garlic, cut in half and add to the MultiQuick 5 Baby MQ 20 chopper accessory. Wash the herbs, pick the leaves from the stems and add to the garlic. Chop everything together very finely. Heat the oil in a non-stick pan and sauté the onions and vegetables until tender. Season the garlic herb mixture with salt and pepper. Meanwhile, place the eggs and sour cream in the beaker. Add salt and pepper. Blend to a consistent mixture with the MultiQuick 5 Baby hand blender. Preheat the oven to 200°C. Roll out the dough and press into a greased tart pan (Ø 28 cm). Add the vegetables from the pan, distributing them evenly. Dice the feta cheese and sprinkle it over the vegetables. Finally, pour the egg mixture over the tart. Bake the quiche in the middle of the oven for about 30 minutes. Remove from the oven, allow to cool slightly, release from the pan and cut into 12 slices. Tip If your little ones are not eating the quiche, adding one or two chilli peppers will give it a nice heat.     ​​​​

Makes approx. 900 g / 8-10 portions Cooking time: 20-25 mins Ingredients   30 g butter 1 tbsp oil 1 medium onion, quartered ½ garlic clove, crushed 200 g beef mince 250 g risotto rice 1 l hot chicken stock 300 g pumpkin, diced 100 g mushrooms, sliced 40 g parmesan cheese Preparation   Chop the onion using the chopper accessory. Heat butter and oil in a large pot, add onion and garlic and sauté over medium heat until lightly brown. Add beef mince, and stir-fry over high heat for 5 minutes, until well browned. Add rice, fry for 1 min. Then 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, and mushrooms after half the stock has been added. Keep adding and stirring until all liquid has been added and rice is soft. Chop the parmesan cheese with the chopper accessory and put it in the pot while stirring. Remove from heat and serve immediately. For older family members, Risotto can be seasoned with salt & pepper. Tip For younger babies, you can purée this dish using your MultiQuick 5 Baby hand blender.                                                                                                                                                                                                                                                           ​​​​

4 servings (2 adults and 2 small children) Prep time: 35 minutes Cooking time: 20 minutes Ingredients   400 g turkey steaks Iodised salt Black pepper 2 onions 2 red bell peppers 2 tbsp olive oil 2 tbsp tomato purée 200 g whipping cream Thyme 8 sprigs basil Preparation   Rinse the turkey steaks with cold water and pat dry. Then cut into strips, cutting against the grain of the meat. Press flat with a large kitchen knife and season with salt and pepper. Peel and quarter the onions. Clean the pepper and cut into chunks. Place both in the MultiQuick 5 Baby MQ 20 chopper accessory and roughly chop. Heat the oil in a non-stick pan and fry the steaks for 4 minutes on each side, then remove and keep warm. Then add the pepper and onion mixture and sauté until tender, about 8 minutes. Then stir in the tomato purée and cream. Season to taste with salt, pepper and thyme. Return the medallions to the pan and warm them up. Wash the parsley, pat dry, pick the leaves from the stems and chop finely in the MultiQuick 5 Baby MQ 20 chopper accessory. Arrange the turkey steaks on the plate with the pepper and onion goulash and sprinkle with parsley. This goes well with mashed potatoes or pasta. Tip You can also use pork loin in the place of turkey steaks.     ​​​​

2 servings (for children) Prep time: 10 minutes Ingredients   2 sprigs basil 2 tsp olive oil 2 tsp toasted pine nuts 2 slices of whole grain toast 2 slices of mozzarella 4 slices of tomato Preparation   Wash the basil, pat dry and pick the leaves from the stems. Using the MultiQuick 5 Baby MQ 20 chopper accessory, blend the basil together with the olive oil and pine nuts into a fine paste. Spread the paste onto a slice of whole grain bread. Distribute the slices of tomato and mozzarella over top. Cover with the second slice of toast and cut in half diagonally. Tip If desired, it can be lightly seasoned with salt and pepper.