Fáza 5 - Batoľatá - od 13 do 23 mesiacov

Toddlers

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, homemade 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 pieces of toast.

By this stage, mealtimes should be a communal event 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.

So fussy!

Unfortunately, it’s at the toddler stage that many parents start to experience the dreaded fussy eater. This may be less likely to happen however 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 it will eat. You can also experiment with how you present food. Try giving new foods with favourite 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.


Potato leek soup

Recipe

Makes approx. 1 l / 4-6 portions
Cooking time: 25 mins

Ingredients

15 g butter
1 leek, washed and thinly sliced
250 g potatoes
500 ml unsalted fresh vegetable stock
2 bay leaves
100 ml single cream

Preparation

1. Melt the butter in a pot.
2. Add the leek and sauté until soft.
3. Cut the potatoes into chunks and put them into the pot. Add the stock and bay leaves. 4. Cover, bring to boil, then reduce the heat slightly and simmer for 15 mins until the potatoes are soft. Add the cream and remove from the heat.
5. Remove bay leaves and blend in the pot until smooth using the MultiQuick 5 Baby hand blender.


Cheese and spinach burgers

Recipe

Makes approx. 6 burgers
Cooking time: 30 mins

Ingredients

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

Preparation

  1. Tear the bread into small pieces, place in the chopperaccessory and whiz into breadcrumbs.
  2. Blend the beans using the MultiQuick 5 Baby hand blender and beaker.
  3. Pour into a bowl and insert 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.
  4. Heat the oil in a frying pan and fry the burgers for 2-3 mins each side, until they turn golden brown.
  5. Serve with salad or burger buns.

Note

Onions and garlic are optional, depending on baby’s preferences.


Beef with red kidney beans

Recipe

Makes approx. 1500g / 6 portions
Cooking time: 40 mins

Ingredients

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

Preparation

  1. Chop the onions using the chopperaccessory.
  2. Heat the oil in a pot and fry the onion and garlic for 2 minutes.
  3. Add the beef and fry for another 5 minutes until browned.
  4. With your MultiQuick 5 Baby hand blender purée the tomatoes in a bowl and then then stir in the kidney beans, yellow pepper and tomato purée.
  5. Pour everything into the pot, bring to boil and simmer gently for 20-25 minutes.

Note

Onions and garlic are optional, depending on baby’s preferences.


Beef and pumpkin risotto

Recipe

Makes approx. 900g / 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

  1. Chop the onion using the chopper accessory.
  2. Heat butter and oil in a large pot, add onion and garlic and sauté over medium heat until lightly brown.
  3. Add beef mince, and stir-fry over high heat for 5 minutes, until well browned.
  4. Add rice, fry for 1 min. Then add a quarter of the stock and stir continuously for 2 mins, until liquid is absorbed.
  5. 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.
  6. Chop the parmesan cheese with the chopper accessory and put it in the pot while stirring.
  7. Remove from heat and serve immediately. For older family members, Risotto can be seasoned with salt & pepper.

Note

For younger babies, you can purée this dish using your MultiQuick 5 Baby hand blender.