Carrots with zucchini and chicken…Delicious porridge with pear, apricot and vanilla…Salmon with peas

Carrots with zucchini and chicken



Chicken breast

Olive oil

1 zucchini,

1 onion

1 carrot,

300ml chicken soup(without salt).


Chop the chicken breasts and fry in oil for about 5 minutes on both sides. In another pan, cook the onion in little oil for about 5 minutes until they soften and turn golden. Add chopped carrots and cook for another 5 minutes or until carrots are tender. Then add the zucchini and continue to cook for another 5 minutes. Put the chicken in a baking dish with vegetables and soup. Bake for 1 hour in oven which is pre-heated to 180 ° C. put all ingredients in a blender. Blend all together.




Delicious porridge with pear, apricot and vanilla


Delicious porridge with pear, apricot and vanilla This combination of fruit is very tasty and healthy. It can be served alone or in combination with bananas or mixed with yogurt. Dried apricots are natural and healthy source of beta-carotene and iron. It is an excellent for baby’s first foods


1 apple

cleaned and sliced 60g dried apricots

roughly chopped 4 tablespoons water 1 ripe pear

cleaned and sliced 1 stick of vanilla (optional, not required)


Place the finely chopped apples and dried apricots in pan appropriate for steaming. If you wish, you can chop the vanilla pods, extract the seeds and add the split vanilla pods in the fruit. Cover and cook for about 5 minutes. Add the pears and continue to cook for 2-3 minutes. Blend all together into a fine porridge. information: Suitable for freezing Quantity for 4 servings.





Salmon with peas


250g salmon, skin removed and cut into 2 cm chunks

250g cod, skin removed and cut into 2 cm chunks

150g small cooked prawns

70g frozen peas


Pre-heat the oven to 200ºC/400ºF/Gas 6.

Boil the potatoes in salted water.

Drain and mash with the butter, milk and Parmesan and season to taste.

To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft.

Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated.

Stir in the flour to make a roux.

Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously.

Bring to the boil then cook stirring until thickened.

Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.

Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce.

Brush the potato topping with a little beaten egg. Bake for 25 minutes.


A healthy diet is important for the development of the infant, but for a healthy diet is important not only what is put on the plate, but also the healthy eating habits that children gain from early childhood and remain for life. We recommend that you prepare food for the child at home from fresh and quality ingredients. This allows you to easily adjust the appropriate amount of food that a child needs. Besides, child’s menu will be richer, it will taste better and it will be faster to get used to new tastes and family nutrition. When purchasing food, always check expiration date, what age the child is intended and accurately follows the instructions to prepare. If you use food directly from the factory food packaging, throw away the rest of the food that the child did not eat. If you know in advance that the child will not eat a whole meal, with spoon remove the appropriate amount of food and move it into another container, and the rest close tightly and store in the refrigerator up to two days.