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.

Ingredients

8oz tin salmon

1 dessertspoon flour

1 cup milk

2 hard boiled eggs

Salt

1 tablespoon butter

1 tablespoon curry powder

3 cups cooked rice

Pinch cayenne and pepper

Method

Melt butter, add flour, curry, salt, cayenne and add milk gradually, stirring till thickens. Add rice, salmon and chopped eggs. Serve hot

Ingredients

16ozs cooked salmon (or 1 small cooked fillet of fish for each person)

3oz butter

4oz plain flour

Salt and pepper to taste

1 pint milk

1 pint fish stock (if insufficient stock is available milk may be used)

Juice of 1/2 lemon

1 or 2 sliced gherkins

1 tablespoon mayonnaise

1 beaten egg

1 cup cottage cheese (or 1/2 cup tasty cheese)

1 cup soft breadcrumbs tossed in level tablespoon of melted butter

Parmesan cheese

Method

Melt butter, add flour, salt and pepper, cook for approximately 1 minute. Add milk and stock, stirring continuously until it boils and thickens, add lemon juice, gherkins, mayonnaise, beaten egg, cheese and flaked fish. Pour into greased casserole dish and top with buttered breadcrumbs, top with parmesan cheese and place in moderate oven to heat through and brown breadcrumbs. Serves approximately 8 people

Ingredients

1/4 lb. breadcrumbs

Salt and cayenne

2 oz. dry cheese

1 tin salmon

1 tablespoon vinegar

1/2 oz. butter

Grated nutmeg

Method

Grease a pie dish and line with a layer of breadcrumbs. Sprinkle a little grated cheese, vinegar, nutmeg, salt, and cayenne over breadcrumbs, then a layer of salmon and continue in this way till all the ingredients are used up, having cheese and breadcrumbs for the top layer. Add little pieces of butter and bake in a moderate oven 15 to 20 minutes.