Thermomix baby food recipes - 2 recipes
It's much more cost effective (and fun!) to puree baby food at home with a thermomix. Not only is it a great way to gaurantee that you know exactly what goes into your baby's food, but also a great way to introduce them to a variety of fruits and vegetables early on. Stuck on where to start? How about this raddish and carrot baby puree, this healthy breakfast baby food recipe, or this healthy baby food dessert?
If you like this, you'll definitely like: thermomix baby puree, mixer
Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
Top rated Thermomix baby food recipes
Thermomix green bean and cucumber soup for babies 4-5+ months
By Gitanjali Roche
An original soup recipe made in a Thermomix to serve to your little ones! If you simply double the proportions then
- 2/3 cup green beans (or you can do half green beans and half broccoli)
- 1 onion or 3 tablespoons of chopped leeks
- 1/2 a large cucumber
- A pinch of dill
- 1 tablespoon margarine
- 2 cups water
- En savoir plus sur http://www.750g.com/potage-de-haricots-verts-au-concombre-4-5-mois-r83179.htm#Qql6rga4Pk2VtOCa.99
Top 10 Veggies for Babies
We've compiled our favorite veggies for little ones based on ease of cooking and nutrition!
Thermomix radish and carrot puree for babies 6-12 months
By Gitanjali Roche
Wash and peel the carrots and radishes, then cut into small pieces
- 1 cup of carrots
- 1/2 bunch of round, pink radishes
- A pinch of salt (optional)
- 1 teaspoon margarine
- 1 cup water
Any burning questions? Our chefs answer!