Takes: 25 mins
Serves: 2 - 4

2 large chicken fillets, boneless and skinless
125g of flour
2 eggs
Salt and pepper

You will also need:
1tbsp cooking oil
Hamburger buns
Your choice of fillings
A freezer bag

1. Take one chicken fillet and cut in half horizontally into two thin, equal sized fillets. Repeat with the other fillet then place each piece of chicken into a freezer bag and use a rolling pin to pound the chicken flat.
2. Season the chicken with a little salt and pepper
3. Put the flour into a bowl and season with 1tsp each of salt and pepper or to taste and mix well.
4. Break the eggs into a separate bowl, lightly whisk then dip each chicken piece in the egg draining off any excess before dipping into the flour mixture.
5. Heat up oil in a frying pan on a medium to high heat and add in the chicken pieces.
6. Fry the chicken on one side for 3 - 4 mins then turn over. Reduce the heat to medium then fry for a further 5 - 8 mins or until then chicken is cooked with no pink in the middle.
To make the burger:
7. Place 1 - 2 chicken pieces onto one half of a burger bun.
8. Add in any filling of your choice.
9. Close the burger and enjoy!

7+ months

1 cup cold and cooked boneless chicken - chopped into no bigger than 1 inch pieces
1/4 cup cooking juice or plain water

1. Place chicken chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created.
2. Add as much liquid as needed to make a consistency appropriate for your baby! You may add veggies or fruits to this puree as you like.

7+months

1 cup cold and cooked boneless beef, pork or veal - chopped into chunks no bigger than 1 inch
1/4 cup cooking juice or plain water

1. Place meat chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created.
2. Add as much liquid as needed to make a consistency appropriate for your baby! You may add veggies or fruits to this puree as you like.

8-10 months+

Vitamins: A (4533 IU), C, E, K, niacin, folate
Minerals: potassium, sodium, selenium, phosphorous, iron, magnesium, calcium

1. Wash broccoli under cool water.
2. Chop stems and florets into small pieces; using just the florets will many times yield a smoother puree. Steam until tender.
3. Place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency.

8-10 months+

1. Peel potatoes and cut into small chunks.
2. Place chunks into a pan with just enough water to slightly cover potato
3. Boil until tender, be sure to check on the water level.
4. Reserve any left over water to use for thinning out the potatoes
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Keep a close watch on the potatoes while you are pureeing as they may turn into “wallpaper paste” if pureed too much.
7. Add the reserved water as necessary to achieve a smooth, thin consistency.

You may also use breast milk or formula to make the puree if you wish.

6-8 months+

Vitamins: A, C, folate
Minerals: potassium, phosphorus, magnesium, calcium

1. Peel and cut into chunks so as to avoid the little seed portion.
2. Steam gently until tender.
3. Place in a blender/food processor and puree until smooth. You may be able to just use a fork instead.
4. Use the leftover cooking water if needed but Pears tend to be very runny and watery without adding liquid - add some baby cereal to thicken if needed.

Ingredients

1/2 pint white sauce

1lb cooked flaked bream

2 tablespoons chopped prawns

Pepper

2 tablespoons fresh breadcrumbs

Small nut of butter.

Method

Make white sauce in usual way, using stock and milk. Flake the fish and add to prawns and sauce. Season with pepper only. Pour into a shallow fireproof dish. Sprinkle with crumbs and cover with shavings of butter. Brown in oven or grill.

Ingredients

3 red herrings

2 tablespoons butter

2 tablespoons cream of milk

A little cayenne pepper.

Method

Put herrings twice through mincer. Warm butter and cream, add fish and mix all together. Put in pots and cover.

Ingredients

4 medium potatoes

4 tablespoons flour

Butter

Milk

Salt and pepper

2oz butter extra

10oz cooked tuna

Juice of 1 lemon

Method

Boil potatoes in salted water until tender, drain and mash with butter and a little milk. Melt extra butter in saucepan, stir in flour and cook 1 minute, remove from heat, gradually stir in 1 pint milk and return to heat. Cook stirring until mixture boils and thickens. Drain tuna and break into large pieces, add tuna to sauce, season lightly with salt and generously with pepper and lemon juice. Line casserole dish with mashed potato, then spoon tuna mixture into dish, top with tomato slices, grated cheese, dot with butter. Bake in hot oven 20 minutes or until golden brown. 

Ingredients

15oz cooked tuna

1/4 cup chopped capsicum

1 cup sliced celery

1 can cream of celery soup

1 cup evaporated milk

1 dessertspoon flour

Salt and pepper to taste

Method

Flake tuna, blend all ingredients together in a saucepan and cook over medium heat, simmer until heated through. Serve with rice or noodles.