This document provides recipes for baby food from 6 months to 15 months from Laura Annaert, Mamanchef. It includes over 30 recipes organized by age range, such as mullet en papillote with tomato and saffron for 6-12 months. Each recipe lists ingredients and instructions, and provides a tip or variation. The introduction discusses weaning babies onto solid foods and establishing feeding rituals. The goal is to introduce babies to a variety of flavors and involve them in meal preparation.
Este documento presenta una guía para la introducción de alimentos para bebés de 6 a 12 meses. Explica que después de los 4 meses es el momento de cambiar la alimentación del bebé para incluir verduras, frutas, féculas y otros alimentos mientras se respeta el ritmo del bebé. También enfatiza que los momentos compartidos en la cocina y durante las comidas son importantes para el desarrollo del bebé y para establecer una relación de cariño entre padres e hijo.
This document discusses various bread techniques including mixing methods for yeasted doughs, quick breads, and laminated doughs. It also covers baking methods such as blind baking and steaming. Production steps for yeast breads are outlined including scaling ingredients, proofing, mixing, shaping and baking. Different types of leavening agents and wheat flours are also described.
This document discusses menu planning for various food service operations. It defines menu planning as the process of scheduling meals based on general or individual requirements. Important factors in menu planning include guest demographics, nutritional needs, and operational considerations. Menus should be planned according to basic criteria like variety, balance, and appeal. The objectives and functions of menu planning differ depending on whether the operation is a school, hospital, industrial cafeteria, or residential home. Guidelines are provided for creating well-planned menus in various food service contexts.
Table setting refers to arranging table appointments like plates, glasses, and cutlery for dining based on factors like service style, number of guests, and items being served. Proper table setting standards include completeness, uniformity, order, eye appeal, and hygiene. Settings should include all necessary items spaced evenly according to placement rules.
This document provides instructions on how to calculate cost of production, markup percentage, and selling price for commercial cooking recipes. It explains how to determine the total cost of ingredients for recipes by looking up the cost of each item. It then demonstrates how to calculate the peso markup by subtracting cost from selling price, and how to determine the percentage markup by dividing the peso markup by either the cost or selling price. Students are given two sample recipes and must calculate the total cost of ingredients and selling price at a 20% markup rate. They are then assigned to observe actual prices at the public market.
Planning Nutritious Meals for the FamilyMAILYNVIODOR1
This document provides information on planning nutritious meals for families, including key factors to consider and using the food pyramid as a guide. It discusses the importance of meal variety, budget, schedule, shopping skills, and family preferences. The food pyramid framework outlines the recommended daily servings from each food group to achieve a balanced diet that meets nutritional needs. The food groups include grains, vegetables, fruits, proteins, dairy, and fats/oils in moderation. A sample meal pattern menu is also presented.
The document discusses different types of menus used in restaurants. It describes a la carte menus, where guests choose from a list of options, and table d'hote menus, where a pre-established sequence of courses is served. Menus can vary in length and detail provided. The menu is the waiter's primary sales tool and should be clean, fresh and up-to-date. Traditional menu formats include handwritten table d'hote menus or blackboards listing specials. Modern menus follow the classical French structure of 13 courses that build from light appetizers to heavier mains to lighter desserts.
The document discusses kitchen tools and equipment used in quantity food preparation. It begins with an introduction to general considerations when using food equipment, such as safety, cleaning, variations in models, and using hands as tools. It then provides details on specific types of cooking equipment including various ovens, grills, fryers and steamers. It also covers processing equipment such as mixers, slicers, food processors and blenders. Further sections describe pots, pans and containers, as well as measuring devices, knives and various hand tools and small equipment. For each category of equipment, examples are given and brief descriptions of uses and functions are provided.
Este documento presenta una guía para la introducción de alimentos para bebés de 6 a 12 meses. Explica que después de los 4 meses es el momento de cambiar la alimentación del bebé para incluir verduras, frutas, féculas y otros alimentos mientras se respeta el ritmo del bebé. También enfatiza que los momentos compartidos en la cocina y durante las comidas son importantes para el desarrollo del bebé y para establecer una relación de cariño entre padres e hijo.
This document discusses various bread techniques including mixing methods for yeasted doughs, quick breads, and laminated doughs. It also covers baking methods such as blind baking and steaming. Production steps for yeast breads are outlined including scaling ingredients, proofing, mixing, shaping and baking. Different types of leavening agents and wheat flours are also described.
This document discusses menu planning for various food service operations. It defines menu planning as the process of scheduling meals based on general or individual requirements. Important factors in menu planning include guest demographics, nutritional needs, and operational considerations. Menus should be planned according to basic criteria like variety, balance, and appeal. The objectives and functions of menu planning differ depending on whether the operation is a school, hospital, industrial cafeteria, or residential home. Guidelines are provided for creating well-planned menus in various food service contexts.
Table setting refers to arranging table appointments like plates, glasses, and cutlery for dining based on factors like service style, number of guests, and items being served. Proper table setting standards include completeness, uniformity, order, eye appeal, and hygiene. Settings should include all necessary items spaced evenly according to placement rules.
This document provides instructions on how to calculate cost of production, markup percentage, and selling price for commercial cooking recipes. It explains how to determine the total cost of ingredients for recipes by looking up the cost of each item. It then demonstrates how to calculate the peso markup by subtracting cost from selling price, and how to determine the percentage markup by dividing the peso markup by either the cost or selling price. Students are given two sample recipes and must calculate the total cost of ingredients and selling price at a 20% markup rate. They are then assigned to observe actual prices at the public market.
Planning Nutritious Meals for the FamilyMAILYNVIODOR1
This document provides information on planning nutritious meals for families, including key factors to consider and using the food pyramid as a guide. It discusses the importance of meal variety, budget, schedule, shopping skills, and family preferences. The food pyramid framework outlines the recommended daily servings from each food group to achieve a balanced diet that meets nutritional needs. The food groups include grains, vegetables, fruits, proteins, dairy, and fats/oils in moderation. A sample meal pattern menu is also presented.
The document discusses different types of menus used in restaurants. It describes a la carte menus, where guests choose from a list of options, and table d'hote menus, where a pre-established sequence of courses is served. Menus can vary in length and detail provided. The menu is the waiter's primary sales tool and should be clean, fresh and up-to-date. Traditional menu formats include handwritten table d'hote menus or blackboards listing specials. Modern menus follow the classical French structure of 13 courses that build from light appetizers to heavier mains to lighter desserts.
The document discusses kitchen tools and equipment used in quantity food preparation. It begins with an introduction to general considerations when using food equipment, such as safety, cleaning, variations in models, and using hands as tools. It then provides details on specific types of cooking equipment including various ovens, grills, fryers and steamers. It also covers processing equipment such as mixers, slicers, food processors and blenders. Further sections describe pots, pans and containers, as well as measuring devices, knives and various hand tools and small equipment. For each category of equipment, examples are given and brief descriptions of uses and functions are provided.
Choux pastry is a light and airy pastry dough that is used to make profiteroles, éclairs, and other pastries. It begins as a ball of dough but puffs up dramatically in the oven. The dough contains just four ingredients - water, butter, flour, and eggs. The ingredients work together such that the flour gelatinizes from boiling water and butter, then eggs are added to provide structure. When baked, the dough expands dramatically as the water evaporates, leaving an airy pastry suitable for filling.
This document provides guidance on competency-based learning materials for the module on handling and sharpening knives for slaughtering operations. It outlines the learning outcomes, assessment criteria, reference materials, and activities needed to demonstrate competency in sharpening knives, working safely with knives, and maintaining knives and equipment. The document also discusses recognition of prior learning and provides assessment methods for evaluating if learners have achieved the required competencies.
This document discusses cover set up for dining tables. It explains that a cover includes all cutlery, crockery, and glassware needed for one person to eat a meal. It also outlines different types of menus (table d'hote, a la carte, buffet), meal times (breakfast, lunch, dinner), styles of service (American, silver, French), and the typical number of courses (3 to 8 courses) that determine how to set up individual place settings.
The document provides a history of bar service, tracing its origins back 12,000 years to early wine making in Mesopotamia and Egypt. It then discusses the consumption of alcoholic beverages in ancient Greece and Rome. The document also outlines the organizational structure and duties of various bar staff positions, including the bar manager, bartender, bar boy, bar waiter, and bar receptionist. Finally, it describes common bar equipment, tools, and supplies used in drink preparation and service.
This document provides information about food preparation processes and cooking methods. It lists common kitchen tools used for slicing, cutting, chopping, grating and other food preparation tasks. It also details several cooking methods like boiling, simmering, steaming, frying, sauteing and baking. Guidelines are provided for safe food preparation and cooking, such as using clean knives and chopping boards, avoiding cross-contamination, and taking safety precautions when using the stove.
This document provides information about culinary arts and cooking. It defines culinary arts as the art of food preparation and cooking. It explains that cooking involves applying heat to food to alter its texture, flavor, aroma and appearance. There are two main cooking methods - dry heat and moist heat. Dry heat includes methods like roasting and frying, while moist heat includes braising and pressure cooking. The document also discusses careers in culinary arts like chefs, bakers, and food writers. It outlines the brigade system used in professional kitchens and defines the roles of various chefs. Finally, it covers kitchen safety practices and common hazards.
Kitchen Essentials List: 71 of the Best Kitchen Cookware, Utensils, Equipment...Mealime
This kitchen essentials list is the last you'll ever need. Check out 71 of the best quality cookware, utensils, equipment, tools, appliances & more for your minimalist kitchen in this kitchen essentials list.
Este documento describe la producción tradicional y gastronomía de varias regiones de Argentina y Latinoamérica, incluyendo frutas, verduras, carnes, pescados, dulces y platos típicos. También destaca la importancia del turismo gastronómico para preservar las culturas e identidades locales y promover el contacto entre personas de todo el mundo a través de la comida.
Mise En Place refers to having all necessary ingredients and tools prepared ahead of time before starting to cook. It involves assembling ingredients, washing and chopping vegetables, and ensuring tools and equipment are ready. Proper knife skills and grips are also important for safely preparing ingredients. There are several basic knife cuts including dice, julienne, batonnet, and brunoise which produce uniformly sized pieces.
This document provides information about commercial cooking tools and equipment, measurement and calculation techniques, kitchen layout, and occupational safety. It defines national certificates issued by TESDA and describes a module that covers using and maintaining kitchen tools, measurement and calculation, kitchen layout interpretation, and occupational safety and health practices. The document then lists and describes various common kitchen tools and their functions. It provides guidelines for accurate measurement and discusses kitchen appliance operation and heat transfer methods. Finally, it defines markup and describes how to calculate peso and percentage markup.
This document discusses types of bakery products including bread, dough, cookies, muffins, and biscuits. It provides details on the characteristics and production methods for each type. For bread, it describes kinds of dough, mixing methods, and characteristics of well-made bread. It defines types of cookies such as molded, dropped, rolled, pressed, refrigerator, bar, and no-bake cookies. The document also outlines characteristics that indicate quality for muffins and biscuits.
This document provides a recipe for Ajiaco Santafereño, a traditional soup from Santa Fe, Colombia. The soup contains chicken breasts, corn, arracacha, criolla potatoes, sabanera potatoes, pastusa potatoes, scallions, guascas, coriander, and garlic. To make it, the ingredients are boiled together in water and then various vegetables and chicken are added throughout cooking. The finished soup contains shredded chicken and is served with avocado and rice.
This document discusses accurate measurement in baking and provides information on common units of measurement for volume and weight. It explains that accurate measurement of ingredients is important to produce consistent results. There are three main methods of measurement: by volume using tools like measuring cups and spoons, by weight using scales, and by units. The document then lists common abbreviations and symbols for units of volume and weight. Tables with equivalents and conversions between various units are also included.
This document provides instructions for accurately measuring ingredients for baking. It lists the necessary materials, which include dry ingredients like flour and sugar, liquid ingredients like water and milk, and measuring tools. It then provides detailed instructions for measuring different ingredients like flour, white and brown sugars, powders, solid fats, oils, and liquids like milk. The instructions emphasize filling and leveling measuring cups and spoons correctly without shaking or lifting containers.
Mise en place refers to the preparation steps necessary for food preparation. It involves gathering and prepping ingredients, measuring them, and assembling the necessary tools and equipment before cooking. Practicing effective mise en place saves time by having everything ready, eliminates culinary disasters from lack of preparation, and saves space on counters. When doing mise en place, chefs should read recipes fully, prepare their workspace, gather and measure ingredients, prepare ingredients, and begin cooking while cleaning as they go.
A continental breakfast typically includes breads like toast, croissants, and pastries along with spreads like butter, jam, and syrup. Beverages such as orange juice, coffee, and tea are also commonly provided. The breakfast is usually self-serve and located in the hotel lobby or nearby room, with foods laid out on a table and eating utensils provided for guests to enjoy at their leisure, either on-site or to-go. Options can vary between hotels but often include some combination of breads, spreads, beverages, fresh fruits, and occasionally cereals.
This document discusses fish and shellfish, describing them as two types of water animals eaten as food. It defines fish as having fins and backbones, living in fresh or salt water, while shellfish have shells instead of backbones. Shellfish are further divided into mollusks like oysters and clams, and crustaceans like shrimp and lobster. The document outlines the nutrients found in fish and shellfish, how to purchase and store them properly, and how to cook them for a short time due to their tender nature.
This document discusses weights and measures used in food production. It defines weights as a measurement of mass using units like ounces and grams, while measures refer to volumes using cups, teaspoons, etc. Common units of weight and volume with abbreviations are presented in a table. Conversion tables show equivalents between English and metric units for solid, liquid and weight measurements. Students are asked to memorize the units and practice converting amounts. Accurate measurement is important for food quality, cost control and consistency. Group activities involve measuring and weighing sample ingredients to calculate averages.
The document discusses measuring ingredients accurately for baking pastries. It emphasizes that measuring correctly is important to get the right consistency and taste as using the wrong amounts of flour or sugar can negatively impact the pastry quality. It provides guidelines for properly measuring various ingredients like flour, sugar, liquids, and solid fats. It also notes that substitutions may be necessary at times but can alter the taste and texture so it is best to understand the role of the ingredient first before substituting.
Choux pastry is a light and airy pastry dough that is used to make profiteroles, éclairs, and other pastries. It begins as a ball of dough but puffs up dramatically in the oven. The dough contains just four ingredients - water, butter, flour, and eggs. The ingredients work together such that the flour gelatinizes from boiling water and butter, then eggs are added to provide structure. When baked, the dough expands dramatically as the water evaporates, leaving an airy pastry suitable for filling.
This document provides guidance on competency-based learning materials for the module on handling and sharpening knives for slaughtering operations. It outlines the learning outcomes, assessment criteria, reference materials, and activities needed to demonstrate competency in sharpening knives, working safely with knives, and maintaining knives and equipment. The document also discusses recognition of prior learning and provides assessment methods for evaluating if learners have achieved the required competencies.
This document discusses cover set up for dining tables. It explains that a cover includes all cutlery, crockery, and glassware needed for one person to eat a meal. It also outlines different types of menus (table d'hote, a la carte, buffet), meal times (breakfast, lunch, dinner), styles of service (American, silver, French), and the typical number of courses (3 to 8 courses) that determine how to set up individual place settings.
The document provides a history of bar service, tracing its origins back 12,000 years to early wine making in Mesopotamia and Egypt. It then discusses the consumption of alcoholic beverages in ancient Greece and Rome. The document also outlines the organizational structure and duties of various bar staff positions, including the bar manager, bartender, bar boy, bar waiter, and bar receptionist. Finally, it describes common bar equipment, tools, and supplies used in drink preparation and service.
This document provides information about food preparation processes and cooking methods. It lists common kitchen tools used for slicing, cutting, chopping, grating and other food preparation tasks. It also details several cooking methods like boiling, simmering, steaming, frying, sauteing and baking. Guidelines are provided for safe food preparation and cooking, such as using clean knives and chopping boards, avoiding cross-contamination, and taking safety precautions when using the stove.
This document provides information about culinary arts and cooking. It defines culinary arts as the art of food preparation and cooking. It explains that cooking involves applying heat to food to alter its texture, flavor, aroma and appearance. There are two main cooking methods - dry heat and moist heat. Dry heat includes methods like roasting and frying, while moist heat includes braising and pressure cooking. The document also discusses careers in culinary arts like chefs, bakers, and food writers. It outlines the brigade system used in professional kitchens and defines the roles of various chefs. Finally, it covers kitchen safety practices and common hazards.
Kitchen Essentials List: 71 of the Best Kitchen Cookware, Utensils, Equipment...Mealime
This kitchen essentials list is the last you'll ever need. Check out 71 of the best quality cookware, utensils, equipment, tools, appliances & more for your minimalist kitchen in this kitchen essentials list.
Este documento describe la producción tradicional y gastronomía de varias regiones de Argentina y Latinoamérica, incluyendo frutas, verduras, carnes, pescados, dulces y platos típicos. También destaca la importancia del turismo gastronómico para preservar las culturas e identidades locales y promover el contacto entre personas de todo el mundo a través de la comida.
Mise En Place refers to having all necessary ingredients and tools prepared ahead of time before starting to cook. It involves assembling ingredients, washing and chopping vegetables, and ensuring tools and equipment are ready. Proper knife skills and grips are also important for safely preparing ingredients. There are several basic knife cuts including dice, julienne, batonnet, and brunoise which produce uniformly sized pieces.
This document provides information about commercial cooking tools and equipment, measurement and calculation techniques, kitchen layout, and occupational safety. It defines national certificates issued by TESDA and describes a module that covers using and maintaining kitchen tools, measurement and calculation, kitchen layout interpretation, and occupational safety and health practices. The document then lists and describes various common kitchen tools and their functions. It provides guidelines for accurate measurement and discusses kitchen appliance operation and heat transfer methods. Finally, it defines markup and describes how to calculate peso and percentage markup.
This document discusses types of bakery products including bread, dough, cookies, muffins, and biscuits. It provides details on the characteristics and production methods for each type. For bread, it describes kinds of dough, mixing methods, and characteristics of well-made bread. It defines types of cookies such as molded, dropped, rolled, pressed, refrigerator, bar, and no-bake cookies. The document also outlines characteristics that indicate quality for muffins and biscuits.
This document provides a recipe for Ajiaco Santafereño, a traditional soup from Santa Fe, Colombia. The soup contains chicken breasts, corn, arracacha, criolla potatoes, sabanera potatoes, pastusa potatoes, scallions, guascas, coriander, and garlic. To make it, the ingredients are boiled together in water and then various vegetables and chicken are added throughout cooking. The finished soup contains shredded chicken and is served with avocado and rice.
This document discusses accurate measurement in baking and provides information on common units of measurement for volume and weight. It explains that accurate measurement of ingredients is important to produce consistent results. There are three main methods of measurement: by volume using tools like measuring cups and spoons, by weight using scales, and by units. The document then lists common abbreviations and symbols for units of volume and weight. Tables with equivalents and conversions between various units are also included.
This document provides instructions for accurately measuring ingredients for baking. It lists the necessary materials, which include dry ingredients like flour and sugar, liquid ingredients like water and milk, and measuring tools. It then provides detailed instructions for measuring different ingredients like flour, white and brown sugars, powders, solid fats, oils, and liquids like milk. The instructions emphasize filling and leveling measuring cups and spoons correctly without shaking or lifting containers.
Mise en place refers to the preparation steps necessary for food preparation. It involves gathering and prepping ingredients, measuring them, and assembling the necessary tools and equipment before cooking. Practicing effective mise en place saves time by having everything ready, eliminates culinary disasters from lack of preparation, and saves space on counters. When doing mise en place, chefs should read recipes fully, prepare their workspace, gather and measure ingredients, prepare ingredients, and begin cooking while cleaning as they go.
A continental breakfast typically includes breads like toast, croissants, and pastries along with spreads like butter, jam, and syrup. Beverages such as orange juice, coffee, and tea are also commonly provided. The breakfast is usually self-serve and located in the hotel lobby or nearby room, with foods laid out on a table and eating utensils provided for guests to enjoy at their leisure, either on-site or to-go. Options can vary between hotels but often include some combination of breads, spreads, beverages, fresh fruits, and occasionally cereals.
This document discusses fish and shellfish, describing them as two types of water animals eaten as food. It defines fish as having fins and backbones, living in fresh or salt water, while shellfish have shells instead of backbones. Shellfish are further divided into mollusks like oysters and clams, and crustaceans like shrimp and lobster. The document outlines the nutrients found in fish and shellfish, how to purchase and store them properly, and how to cook them for a short time due to their tender nature.
This document discusses weights and measures used in food production. It defines weights as a measurement of mass using units like ounces and grams, while measures refer to volumes using cups, teaspoons, etc. Common units of weight and volume with abbreviations are presented in a table. Conversion tables show equivalents between English and metric units for solid, liquid and weight measurements. Students are asked to memorize the units and practice converting amounts. Accurate measurement is important for food quality, cost control and consistency. Group activities involve measuring and weighing sample ingredients to calculate averages.
The document discusses measuring ingredients accurately for baking pastries. It emphasizes that measuring correctly is important to get the right consistency and taste as using the wrong amounts of flour or sugar can negatively impact the pastry quality. It provides guidelines for properly measuring various ingredients like flour, sugar, liquids, and solid fats. It also notes that substitutions may be necessary at times but can alter the taste and texture so it is best to understand the role of the ingredient first before substituting.
Pas facile de savoir quels aliments donner à votre bébé, allobébé vous a préparé un calendrier : http://www.allobebe.fr/medias/diversification-alimentaire.pdf.
Pour les gastro’mômes en devenir
et pour leurs parents, Babymoov crée le Nutribaby
L’arrivée d’un enfant chamboule toute la vie d’un couple.
Et les jeunes parents prennent alors conscience que l’équipement de leur cuisine est réduit au strict minimum,
exceptés un four à micro-ondes, une machine à café dernier cri et un toaster…
Lorsque bébé pointe le bout de son nez, tout est remis en question. Après six mois passés au biberon ou au
sein, l’enfant va en effet découvrir progressivement la diversification alimentaire.
Un bel apprentissage à partager ensemble, un échange quotidien rempli d’amour et de tendresse et bien
évidemment une affaire de goût !
L’envie de préparer du « fait-maison » et de proposer à son enfant des repas sains et équilibrés, en privilégiant
les vitamines et les saveurs, devient alors très forte.
C’est pourquoi BABYMOOV a créé le concept du NutriBaby !
Babymoov is a French brand that designs baby products. For over 15 years, it has focused on innovation, quality, safety, and design. Babymoov consults with parents to develop products that meet real needs and make parenting easier. The brand offers a wide range of items for feeding, caring for, comforting, and monitoring babies.
Este documento presenta información sobre la marca Babymoov, incluyendo sus productos, filosofía y valores. Se enfoca en facilitar la vida de los padres y el bienestar de los bebés, ofreciendo productos innovadores, seguros y de calidad diseñados en Francia. La marca se esfuerza por comprender las necesidades de las familias a través de la cocreación con madres, y ofrece una garantía de por vida en todos sus productos.
Delicious, fresh, and easy to prepare, A Plant-Based Life contains lifestyle strategies and over 100 recipes from Micaela Karlsen and other leaders in the field of plant-based nutrition. Please enjoy this sample!
~
Breakfast: Everyday Oats and Apple-Lemon Breakfast
~
Soup & Salad: Simple Split-Pea Comfort Soup, Guacamole Salad, and Salade Niçoise
~
Main Meals: Interstellar Lasagna
~
Dessert : Pioneer Gingerbread
~
learn more at:
www.micaelakarlsen.com/book
This document contains recipes from several different countries for traditional winter holiday dishes and fall recipes. A Turkish recipe is provided for a celery orange salad made with grated celery, yogurt, walnuts and orange. A Romanian recipe is for a boeuf salad made with chicken or beef, vegetables like carrots and potatoes, and mayonnaise. A fish roe salad from Romania contains ingredients like fish roe, onions, vinegar and oil.
This document provides recipes for several classic British picnic foods including pea and mint soup, cod with a herb crust, easy coronation chicken, scotch eggs, English summer pudding, Eton mess, and scones. The pea and mint soup calls for fresh peas and mint simmered in vegetable stock. The cod with herb crust tops cod fillets with a breadcrumb and herb mixture. Easy coronation chicken mixes chicken with a citrus-flavored mayonnaise. Scotch eggs involve wrapping sausage meat around hard boiled eggs. The English summer pudding soaks bread in stewed summer berries. Eton mess mixes strawberries, cream, and meringue. And the scones recipe provides
This document provides recipes from a kid's cookbook for meals (tacos, stew, etc.) and snacks (granola, fruit salad, trail mix). Each recipe includes instructions simplified for kids to follow with guidance from adults, as well as healthy cooking tips.
A healthy diet for children should meet nutritional needs for proper growth. It is important to establish healthy eating habits from an early age by teaching children through example. A balanced diet includes eating fruits and vegetables, dairy, fish, whole grains and limiting sugary drinks and fast food. Physical activity should also be encouraged according to a child's age and abilities.
The document provides details for the meal plan of a restaurant called "Kusina ni Lolo". It includes the restaurant objectives, logo description, menu items, kitchen and restaurant layout, market list, standardized recipes, and recipe costing sheets. The restaurant aims to serve fresh, healthy produce from their farm to customers using farm-to-table concepts and unique local cuisines. The menu consists of snacks, beverages and main dishes made from farm ingredients like banana hearts, tilapia, and sweet potatoes.
AMAZING WASTE - 50 recipes to use food scraps, repurpose leftovers, and reduc...MariuszWjcik11
This document is a cookbook focused on reducing food waste by providing recipes that use food scraps and leftovers. It introduces the problem of food waste and how the cookbook aims to address it at the consumer level. The cookbook is divided into sections for recipes using food scraps like fruit and vegetable peels and cores, and recipes that repurpose leftovers. It provides over 50 such recipes accompanied by instructions and encourages experimenting with leftover ingredients in the kitchen.
The document is a cookbook called "Dining with Dysphagia" that contains easy to swallow recipes. It describes an Iron Chef style cooking competition hosted by NYU Steinhardt to identify recipes that are nutritious, textured, and tasty for people with dysphagia (difficulty chewing and swallowing). The cookbook contains 8 winning recipes from the competition including rosemary mashed potatoes, pumpkin soup, picadillo ground beef, and chocolate chia pudding. The goal is to make eating enjoyable for those with dysphagia by focusing on flavor, texture, and nutrition.
This document is a preview from the Hillbilly Housewife promoting her "Crockpot Cooking Made Simple" package, which includes an eBook, 500 crockpot recipes, and extras. It provides summaries and recipes for 14 crockpot dishes, including Simmered Almond Tea, Whipped Up Chocolate Coffee, and Split Pea Potato and Ham Soup. The preview concludes by advertising the full package for purchase.
LA FAMILIA RESTAURANTE IS A SPANISH LANGUAGE TITLE..
BUT YOU CAN STILL UNDERSTAND BECAUSE WE STILL USE ENGLISH LANGUAGE TO MAKE EVERYONE UNDERSTAND ALSO ITS TEACHER CHOICE THAT WE USE ENGLISH.
THIS IS OUR EXAMPLE TO SHARE TO YOU USER!VIEWER!
ITS OUR SECTION DISCIPLINE TO SHOW OUR BIGGEST PERFORMANCE OR PROJECT IN TLE GRADE 10.
HOPE THIS IS A BIG HELP AND GIVE YOU A BIT OR BIG INSPIRED FROM OUT EFFORT..
THIS IS ONLY FOOD THAT WE'RE GOING TO COOK ON 2020!
This document provides tips and recipes for healthy cooking and eating. It includes sections on smart cooking tricks, healthy recipes, western mix recipes, healthy food facts, and maintaining a healthy kitchen. Some key points include tips for keeping onions fresh longer and reducing cooking time for beans, recipes for palak paneer and Mexican bean salad, food facts about the vitamin content of mangoes and bell peppers, and tips for cleaning the refrigerator and microwave.
This document provides information about the production team and publishing details for a cookbook titled "Cooking step by step". It lists the senior editor, designers, art directors, photographers, home economists, recipe testers, pre-production and senior producers, jacket designers, managing editors, art directors, publishers, and copyright and publishing information. It also provides a website for more information about the publisher, DK Books.
This document provides 15 healthy recipes organized into sections for savory dishes, soups, dips and sweet treats. It aims to show that cooking healthy meals can be quick, simple and cost-effective. The recipes include options like cauliflower pizza, butternut squash risotto, minted pea soup and raspberry crisp pie. They require only basic kitchen equipment and aim to help readers cook healthily on a budget.
This document provides recipes for a healthy holiday cookbook. It includes an introduction explaining that the goal is to share favorite recipes to help people celebrate the holidays while maintaining wellness. It then provides a table of contents listing the sections and some featured recipes for hors d'oeuvres, sides, entrees and desserts. The document proceeds to provide several multi-step recipes including instructions for items like baked pears with sauce, pesto stuffed mushrooms, roasted pear and arugula salad, butternut squash mac and cheese, and vegan mushroom ceviche.
These are the recipes and nutrition facts for the Veg-Mex episode of Healthy Cooking with Mama Renee. Learn how to make heart healthy, nutrient rich delicious Latin inspired cuisine that anyone will love.
This document provides instructions for making a fresh salad and homemade salad dressings. It includes a list of ingredients and step-by-step directions for assembling the salad with lettuce, fruits, vegetables and herbs. Separate instructions are given for making a healthy ranch dressing and an Italian dressing. The goal is to enjoy a healthy snack using fresh produce and homemade dressings.
This document contains 15 recipes that use turmeric as a main ingredient. It begins with a copyright notice stating that Paleohacks, LLC retains full rights to the material. Then it lists the 15 recipe titles. The bulk of the document consists of the full recipes, which include ingredients and instructions. It concludes by stating there are 15 anti-inflammatory turmeric recipes included.
This document summarizes a nutrition discussion and cooking demonstration that featured three healthy appetizer recipes: Cranberry Chicken Salad Cups made with wonton skins, Mini Spanakopitas which are low-fat Greek spinach pies, and Garbanzo Guacamole which combines beans and avocado. The demonstration emphasized making party foods that are both tasty and healthy by using ingredients like egg whites instead of whole eggs, baking wonton skins instead of frying, and reducing fat and calories in the recipes. Detailed instructions and nutrition information are provided for each of the three appetizer recipes.
This document describes an eTwinning project between schools in Spain, Cyprus, and Greece focused on protected animals. It provides recipes for traditional foods from each country:
- Pourgouri (bulgur), a healthy whole wheat alternative to rice from Cyprus
- Paella, a signature rice dish from Spain featuring chicken, sausage, shrimp and vegetables
- Halva, a semolina pudding with nuts and raisins from Greece
It also includes instructions for homemade bread, an essential ingredient across European cuisines. The students are preparing these recipes to learn about each other's cultures and support protected animals.
LES NOMADES
Petite virée ou grand voyage, avec les produits nomades Babymoov,
soyez équipé pour partir à lʼaventure !
Communiqué de presse
Avril 2014
Réhausseur Up & Go
Le 1er modèle nomade ultra compact & évolutif
RÉGLABLE - Évolutif, son niveau est réglable sur 14 cm ! Le bouton ergonomique permet de trouver la
hauteur parfaite pour que lʼenfant puisse déguster son repas en toute sérénité. En plus, il sʼadapte à toutes
les chaises.
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passe-partout.
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SUR - Pour être le plus sécurisant possible, ce nouveau réhausseur dispose de 3 sangles de maintien, 1
harnais de protection 3 points et 4 pieds antidérapants.
Prix de Vente Conseillé : 39,90 €
En voiture ou en poussette, pour les vacances ou une soirée entre amis, se déplacer avec
son bébé peut parfois devenir un vrai casse-tête. Alors, pour optimiser lʼorganisation des
parents qui nʼont pas le sac de Mary Poppins, Babymoov a conçu des produits pratiques à
emporter partout.
PROTECTIONS SOLAIRES
Babymoov, lʼallié de bébé contre le soleil !
Communiqué de presse
Avril 2014
Une aire de jeux multifonction !
COMPLET, le Babyni est idéal pour partir en voyage. Facile à transporter grâce à son sac de transport, il
est à la fois un lit dʼappoint pop up mais surtout une aire de jeux avec de nombreux atouts :
• 1 revêtement anti-UV
• 6 jouets dont 3 amovibles
• 1 moustiquaire pour plus de sécurité (avec un zip)
• 1 canopy rabattable
Un vrai paradis pour bébé utilisable dès sa naissance !
Dimensions : Diam 94 x H 61 cm (déplié) - Diam 41 cm (plié) / P.V.C : 64,90 euros
Lʼété arrive à grand pas et bébé va bientôt pouvoir découvrir les douces après-midi en
plein air. Pour en profiter pleinement, les plus petits doivent être protégés des rayons du
soleil. Babymoov a pensé à eux avec des protections solaires adaptées pour jouer à
lʼextérieur ou se balader en toute quiétude.
Bioteet : L'allaitement actif pour les bienfaits d'une tétée comme au seinRomu
De la première tétée à la diversification alimentaire, le
repas est un moment clé de la relation maman/bébé. Découvrez la gamme BIoteet en exclusivité !
Babymoov accompagne les mamans en les rassurant avec une nouvelle gamme de son univers « Repas »favorable à une croissance harmonieuse de bébé : les biberons Bioteet®
Découvrez la collection 2013 des produits de puériculture Babymoov dans notre tout nouveau catalogue en ligne !
Disponible également en version papier sur commande : http://produits-puericulture.babymoov.fr/
El documento describe la contaminación electromagnética procedente de dispositivos inalámbricos como teléfonos móviles, WiFi y líneas eléctricas de alta tensión. Señala que aunque los estudios muestran resultados contradictorios, hay evidencia creciente de que las ondas electromagnéticas pueden tener efectos negativos en la salud, especialmente en niños. La marca Babymoov ha adoptado un enfoque de precaución al utilizar tecnología de baja potencia en sus productos para reducir la exposición a
Babymoov and Electrosmog: our recommendations and philosophyRomu
Electrosmog is everywhere. Babymoov published a guide to give you all keys to understand the problem of waves on babies' health.
Read our recommendations and our philosophy
Babys und elektromagnetische Wellen – Erste HilfeRomu
Es ist bewiesen, dass Kleinkinder sehr viel empfindlicher für elektromagnetische Strahlung sind, da ihr Gehirn, das noch in der Entwicklung ist, 60 % mehr Strahlung absorbiert als das Gehirn eines Erwachsenen!
Communique de presse : porte-bebe-physiologiqueRomu
Babymoov lance le Porte-bébé Physiologique
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Bébé vient de naître et l’heure des premières sorties avec
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tout en s’assurant de sa sécurité et en facilitant leurs
déplacements.
Expert de la puériculture depuis 15 ans, Babymoov a conçu le
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cette belle innovation, de longues et agréables promenades
sont en perspective !
Pour un Noël scintillant, Babymoov a des idées plein la hotte ! Pour voir des petites étoiles briller dans les yeux des petits comme des plus grands, Babymoov propose des idées cadeaux ludiques et pratiques.
Babymoov a édité un guide faisant un état des lieux du problème des ondes dans notre environnement et les effets sur la santé des bébés et de toute la famille.
Covey says most people look for quick fixes. They see a big success and want to know how he did it, believing (and hoping) they can do the same following a quick bullet list.
But real change, the author says, comes not from the outside in, but from the inside out. And the most fundamental way of changing yourself is through a paradigm shift.
That paradigm shift is a new way of looking at the world. The 7 Habits of Highly Effective People presents an approach to effectiveness based on character and principles.
The first three habits indeed deal with yourself because it all starts with you. The first three habits move you from dependence from the world to the independence of making your own world.
Habits 4, 5 and 6 are about people and relationships. The will move you from independence to interdependence. Such, cooperating to achieve more than you could have by yourself.
The last habit, habit number 7, focuses on continuous growth and improvement.
Stealth attraction for mens gets her with your wordsichettrisagar95
My article gives a set of techniques used by men to subtly and effectively attract women without overtly displaying their intentions. It involves using non-verbal cues, body language, and subtle psychological tactics to create intrigue and build attraction. The goal is to appear confident, mysterious, and charismatic while maintaining an air of mystery that piques the interest of the person you are trying to attract. This approach emphasizes subtlety and finesse in communication and interaction to create a powerful and lasting impression.
This presentation delves into the core principles of personality development as taught by Tim Han. Understand the importance of self-awareness, goal setting, and maintaining a positive attitude. Gain valuable tips on improving communication skills and developing emotional intelligence. Tim Han’s practical advice and holistic approach will help you embark on a transformative journey towards becoming your best self.
1. Recipes by Laura Annaert, Mamanchef - Photos by Natacha Nikouline
Our gourmet baby recipes
2. 2 3
A brand you
can rely on
Since 1997, Babymoov has been creating
products to make life easier for parents and to
make each moment with their baby a joyful one.
All our products are designed in conjunction with
the top experts: Mums !
Because product confidence is so important
with baby equipment, Babymoov is committed
to providing you with quality, safe products, all
certified by independent laboratories. And as proof
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3. When we start weaning on to foods, babies become the recipient of
every bite, or rather I should say, every spoonful that we as parents
will feed into his/her little mouth. Adapting to each new food means
following the maturity and pace of the baby. The many books on the
subject and the family paediatrician are excellent guides for parents
in this respect.
As for my role, it would be to remove any complexes that you, as the
young parent you have become, may have and encourage you to
engage with your baby at meals.
As essential this weaning stage is for your baby’s health, it is equally
as important for his/her mental and physical development. As soon
as infants stop bottle-feeding, these little gourmets are strongly
stimulated by the daily experience of watching you cut carrots into
rings that roll along the countertop or, perhaps, dealing with a piece of bread crust with their little
teeth. These thousands of little things contribute, day after day, to awakening their senses.
In other words, time spent in the kitchen and at the table is constructive for babies and helps them
enjoy life!
Cooking for your baby means much more than feeding them. It’s about establishing a long-lasting
relationship, getting to know and understand each other. These exchanges instil true joy and
motivation in taking care of your child’s diet, his/her health and often, as a result, yourself.
Don’t forget, the main ingredient is love. I’m counting on your hunger to learn and love with your
baby.
And enjoy your meal!
Laura Annaert
www.mamanchef.fr
A word from our chef...
Laura Annaert, Mamanchef
ontent
6
Recipes for 6-12 months
• Mullet en papillote with tomato
and saffron
• White fish filet with banana
• Vegetable cappuccino with mint**
• Grapefruit juice fruit mousse
14
Recipes for 10-14 months
• My first artichoke purée
• Red pepper with chicken breast
• Duck breast with cherries
• Strawberry soup with verbena
• Energy-boost milk-shake**
24
Recipes for + 15 months
• Spring soup with peas
• Green asparagus purée with basil
• My first savoury tart
• Saint-Germain purée for babies
• Small flan wit h sun-kissed
vegetables*
• Cocoa and banana purée flans**
36
Weaning on to foods
and our introductory
guide to food
4 5
* recipes created by the Babymoov team
** recipes created by Clemence Moulinou. This all-round cook, mother of 2 children, promotes
the use of local and organic products / www.latabledeclemence.fr
All of our recipes have been prepared using Nutribaby
4. Recipesfor6-12months
Mullet en papillote
with tomato and saffron
Tomato and saffron give a round flavour to this mullet purée, that is reminiscent of vanilla.
PREPARATION TIME: 15 MINUTES - COOKING TIME: 20 MINUTES
• 1 potato
• 2 tablespoons plain tomato sauce
• 30 g mullet fillet
• 1 teaspoon olive oil
• 2 saffron pistils or a pinch of ground saffron
• 2 basil leaves
• Cooking water
• Peel the potato and wash it. Cut into pieces and cook
in the steamer basket for 20 minutes.
• Meanwhile, put the following on a sheet of baking
paper in this order: the sauce, the fish cut into
pieces, the saffron, the shredded basil and the oil.
Close the sheet and place it in the top basket of the
steamer for the last 10 minutes of the potato cooking
time.
• Mix with 1 or 2 tablespoons of cooking water as
required.
“ You can use a fish
with a more neutral
taste instead of the
mullet, such as pollock or
halibut.
”
be
daring!
6 7
5. Recipesfor6-12months
White fish filet
with banana
As surprising as it may seem, the combination of bananas, fish and potatoes is a perfect mix of
consistencies and flavours for your baby.
PREPARATION TIME: 10 MINUTES - COOKING TIME: 20 MINUTES
• 1 potato
• 25 g sole, halibut or whiting
• ½ banana
• 1 tablespoon cooking water or milk
• Peel and cut the potato into pieces. Steam the
potato for 20 minutes. After 15 minutes, add the
fish and the banana, peeled and cut into 4, to the
second basket.
• Put all the ingredients into the blender and mix with
the liquid. It’s ready!
8 9
“ This is a gentle
approach to weaning
on to foods. If the baby
is still hungry, you can
add a small bottle of
milk and increase the
quantities, including
the amount of fish
if the baby tolerates
it.
”
be
daring!
6. Recipesfor6-12months
Vegetable cappuccino
with mint**
A whole palette of flavours to discover!
PREPARATION TIME: 15 MINUTES - COOKING TIME: 15 MINUTES
For 2 or 3 servings:
• 100 g courgettes
• 100 g French beans
• A few mint leaves
• Shell the beans and put them in the steamer basket for
15 minutes. Add the diced courgettes to the second
steamer basket when there are 8 minutes remaining.
• Put the vegetables and cooking water into the blender,
add the washed mint leaves and mix finely.
• Pour into glasses.
10 11** recipe created by Clémence Moulinou
“ Make the most of
the summer to allow your
child to discover fresh
peas. During the rest
of the year, make this
cappuccino with frozen
organic peas, replace the
mint with basil, a bit of
lettuce or parsley. From
the age of 9 months, add
20 g of ricotta or goat
cheese with 5 ml of milk
and a dollop of cheese on
the soup.
”
be
daring!
7. Recipesfor6-12months
Grapefruit juice fruit
mousse
For breakfast or a snack, puréed fruit can be prepared in a few minutes and retain the best properties of
the fruit for your baby: natural sugars, vitamins, juice and fibres.
PREPARATION TIME: 10 MINUTES - COOKING TIME: 10 MINUTES
• ½ apple
• ½ banana
• The juice of ¼ of a grapefruit
• 1 teaspoon honey
• Peel the apple and banana and cut them into pieces.
Cook the apple for 10 minutes, then add the banana to
the second basket after 5 minutes.
• Squeeze out the grapefruit juice.
• Mix all of the ingredients in the blender.
• Patiently serve with a teaspoon.
12 13
“ Make the most of
this simple natural
recipe to gradually
introduce other fruits:
peaches, pineapples,
pears, lemons or plums.
When your baby is
older (from the age of
9 months), you can
replace the honey with
cane sugar or agave
syrup.
”
be
daring!
8. Recipesfor10-14months
My first artichoke
purée
Very light and diuretic, artichoke has a delicate flavour that is easily appreciated by babies.
PREPARATION TIME: 20 MINUTES - COOKING TIME: 55 MINUTES
• 1 artichoke
• 2 champignon or pink mushrooms
• ½ slice cooked ham
• 1 slice tomato
• 2 tablespoons cream cheese
• a pinch of tarragon, parsley or chervil
• Cooking water
• Wash and steam cook the artichokes for 45 minutes.
It will take about 2 cycles. A beep will warn you when
you need to fill the tank of water and reprogram the
appliance. With large artichokes, use the full capacity
of the steamer basket by placing one basket on top of
the other.
• When the artichoke is soft, remove all of the leaves and
choke. Cut the heart of the artichoke into strips and
set aside.
• Quickly wash the mushrooms and dry them. Steam
cook for 10 minutes. Wash the fresh herbs and only
keep the leaves.
• Put the mushrooms, tomato, ham, fresh herbs, cream
cheese and artichoke slices into the blender. Mix and
add a small amount of cooking water if needed.14 15
“ Make the most of
this recipe by preparing
a mustard vinaigrette
and enjoying the
artichoke leaves.
”
be
daring!
9. Red pepper
with chicken breast
As green pepper ripens, it turns red. It retains its original flavour, but becomes easier to digest and
sweeter.
PREPARATION TIME: 10 MINUTES - COOKING TIME: 20 MINUTES
• 1 large red pepper (choose a dark red one, which is riper and tastier)
• 3 tablespoons orange juice
• ½ plain yoghurt
• 20 g chicken breast
• Wash the pepper and remove the seeds and the core.
Cut into strips. Steam cook for about 20 minutes.
After 10 minutes, add the chicken. Once the pepper
is cooked, be sure to remove the skin, as babies find it
difficult to digest.
• Add the yoghurt and orange juice in the blender. Add
the pieces of pepper and chicken. Mix and serve.
16 17
Recipesfor10-14months
“ Sprinkle a few
tablespoons of sweet corn
that has been steam-
heated for 5 minutes
onto the purée. Pepper
goes well with sweet
corn.
”
be
daring!
10. Duck breast
with cherries
A sweet-and-sour recipe where potatoes, which are well known and tolerated, are used to introduce duck
breast, which is more original, to broaden baby’s palette of flavours.
PREPARATION TIME: 15 MINUTES - COOKING TIME: 20 MINUTES
• 2 potatoes
• 25 g lean duck breast
• 10 red cherries
• 1 tablespoon yoghurt
• 1 tablespoon stock
• 1 sprig parsley
• Peel and dice the potatoes. Wash the parsley and
remove the leaves. Cut the duck into 4 pieces. Wash
and remove the stones from the cherries.
• Steam cook the potatoes for 20 minutes. Add the meat
when there are 10 minutes remaining. Add the cherries
and parsley for the last 5 minutes. When the potatoes
are soft, it’s ready.
• Mix the cooked food with the yoghurt and stock.
18 19
Recipesfor10-14months
“Always get your meat
from a local farmer or
choose one with a label
that ensures quality.
You can replace the
duck with other kinds
of poultry: chicken or
turkey. The cherries can
be replaced with 2 small
dried plums that have
been softened in warm
water beforehand.
”
be
daring!
11. Strawberry soup
with verbena
To treat your baby to a delicious meal, try to make this very simple recipe with open-field strawberries,
whose genetic heritage has not been significantly altered. They must have a strong fragrance and a dense
consistency.
PREPARATION TIME: 10 MINUTES - COOKING TIME: 10 MINUTES
• 150 g strawberries from the garden
• 1 sprig verbena or 1 tablespoon of dried verbena leaves
• 1 teaspoon icing sugar
• 4 tablespoons stock
• Wash and cut the strawberries into halves or quarters,
depending on their size. Put the verbena leaves in the
flavour booster in the steam compartment.
• Cook for 10 minutes. Add the strawberries when there
are 5 minutes remaining. Put the strawberries, icing
sugar and stock in the blender. Mix or simply crush with
a fork.
• Serve the warm strawberry soup in your baby’s bowl.
20 21
Recipesfor10-14months
“ The riper the
strawberries, the less
you need to sweeten this
dessert. You can add a
few spoonfuls of yoghurt
or cold cream cheese on
top of the soup while it
is still warm, the baby
will be surprised by the
refreshing contrast. For
a complete meal, mash
a little bit of butter in
the soup.
”
be
daring!
12. 22 23
Energy-boost
milk-shake !**
A vitamin-packed recipe that can change according to the season!
PREPARATION TIME: 10 MINUTES
For 2 servings:
• 1 plain yogurt
• 1 ripe mango
• 1 teaspoon agave syrup
• 1 drop orange blossom
• Peel and remove the flesh of the mango. Dice it. Cook
for 5 minutes in the steamer basket. Put the pieces in
the blender with the remaining ingredients. Blend well to
make a nice milkshake.
• Serve at snack time with a baby biscuit. If the biscuit is
too hard, let the baby dip it into the milkshake!
** recipe created by Clémence Moulinou
Recipesfor10-14months
“ Yoghurt made with
cow’s, sheep’s or goat’s
milk, to each his own!
For older children,
you can vary the
fruit: peaches (from 8
months), strawberries
(from 9 months),
raspberries and
blueberries. Create an
endless series of colourful
milkshakes with almost
no sugar! For babies,
agave syrup is a very
interesting alternative
to traditional sugar.
”
be
daring!
13. Recipesfor+15months
Spring soup
with peas
The taste of spring vegetables is typical of this season: the fresh and herb-like flavour of salads and fresh
herbs, the sweet flavour of peas. Don’t miss out!
PREPARATION TIME: 15 MINUTES - COOKING TIME: 20 MINUTES
• 80 g shelled peas (about 200 g with pods)
• 1 spring onion
• 1 small potato
• 20 g lamb’s lettuce or ordinary lettuce
• 2 sprigs chervil and parsley
• 1 knob of butter
• Cooking water or milk
• Shell the peas. Peel the onion and the potato. Cut them
into fairly thick slices. Wash the salad and fresh herbs.
• Steam cook the potato and peas for 20 minutes. After
10 minutes, add the onion. with 2 minutes remaining,
add the fresh herbs.
• Mix all of the vegetables with the butter and cooking
water collected in the tank. Depending on the desired
consistency, and whether you add one or two doses of
milk, adjust the amount of stock.
24 25
“ You’ll have realised
that this soup is
prepared with spring
vegetables from the
market or your garden.
Spring carrots and
turnips, young leeks or
fennel shoots each bring
a different flavour for
your child to try.
”
be
daring!
14. Green asparagus purée
with basil
The combination of green asparagus and basil is an explosion of flavours for your baby. The potato is
gentle on their little tummy and with its slow-burning sugars, it gives them the feeling of being full.
PREPARATION TIME: 15 MINUTES - COOKING TIME: 20 MINUTES
• 2 green asparagus, approximately 150 g once they have been peeled
• 1 potato
• ½ a creamy yoghurt
• 2 basil leaves
• Peel the asparagus and cut it into lengths of a few
centimetres. Peel and cut the potato into pieces.
• Start a 20-minute steam cooking cycle with the
potatoes. After 10 minutes, add the asparagus. Do not
overcook the asparagus, to preserve its very delicate
fragrance. With a fork, you can easily remove the fibrous
part of the stems.
• Put the asparagus, potato, basil and yoghurt into the
blender. Mix and add a tablespoon of cooking water
as needed.
26 27
Recipesfor+15months
“You can replace green
asparagus with white
asparagus and a boiled
egg yolk. Both vegetables
have the same diuretic
properties, but their
flavour is completely
different and helps
develop the baby’s
taste.
”
be
daring!
15. Step 1:
• Sift the flour into a bowl and add all of the dry
ingredients: salt, sugar, cinnamon and cumin,
and mix. Add the butter in small pieces, with
water and oil. Mix together using your fingers
until you get a smooth paste. Separate a small
piece of dough for the baby’s tart. Make two
balls, a large and a small one. Flatten them after
putting them under a sheet of saran wrap and
let them rest for at least an hour in a cool place.
Step 2:
• Preheat the oven to 180°C (gas mark 6).
Grease and flour a baking tin with a diameter
of approximately 25 cm and a single baking
tin. Spread out the large ball of dough, wrap it
around the rolling pin and then unroll it onto the
tin. Repeat with the small ball. Prick the dough
with a fork and precook on the bottom rack of
the oven for 10-15 minutes.
• Peel the carrots and cut them into slices. Steam
cook them for 20 minutes, then add the peas
when there are 10 minutes remaining. Cook the
carrots until they are soft.
• Put the carrots with the eggs and cream into the
blender and mix. Pour the mix over the dough
and put it in the oven at 150°C (gas mark 5) for
about 30 minutes.
My first savoury tart
Decorated with peas, this tart is a visual treat for your baby. Thanks to the addition of olive oil, the dough
has a softer and more crumbly consistency. An ideal recipe for the whole family!
PREPARATION TIME: 2 x 20 MINUTES - COOKING TIME: ABOUT 1 HOUR - LEAVE FOR: 1 HOUR
• 2 to 3 carrots (about 300 g of peeled carrots)
• 3 egg yolks
• 100 g fromage blanc well drained in a colander
• 100 ml single cream
For the decoration:
• 3 tablespoons fresh or frozen peas
28 29
For the shortcrust pastry:
• 250 g flour
• 50 g soft butter
• 50 ml olive oil (about ten
tablespoons)
• 50 ml water
• 1 pinch salt
• 1 pinch sugar
• ½ teaspoon cinnamon
• ½ teaspoon cumin
Recipesfor+15months
“ You can replace the
pastry with a few sheets
of filo pastry or crumble
without sugar. For the
filling, carrot goes well
with butternut squash
or pumpkin pulp and
Japanese squash mixed
together.
”
be
daring!
16. 30 31
Saint-Germain purée
for babies
For a change from the usual vegetables, here is a delicious recipe that uses an often over-looked legume:
the split pea. This is the «dried» version of peas, cheap, but very tasty and full of good things for your baby!
PREPARATION TIME: 10 MINUTES + 1 HOUR OF SOAKING - COOKING TIME: 30 MINUTES
• 180 g split peas.
• 1 small spring onion
• 1 small carrot
• 1 teaspoon walnut oil
• 1 pinch nutmeg
• Cooking water
If sometimes it is necessary to soak legumes before
cooking them, this step is optional with split peas.
However, it will reduce the cooking time.
• Wash the split peas in cold water and let them soak for
1 hour in cold water.
• Rinse again and pour into a suitable plastic container.
Fill with water until they are covered. Start a 30-minute
cooking cycle.
• Meanwhile, peel the carrot and the onion. Cut them into
small cubes that you will cook in Nutribaby’s 2nd basket
for the remaining 20 minutes.
• Mix everything with a bit of cooking water to obtain a
smooth texture.
* recipe created by the Babymoov team
Recipesfor+15months
“ Adding a bit of
walnut oil to the
mixture makes the split
peas easier to digest!
Serve the purée with
blended ham or a portion
of hake cooked for 15
minutes in Nutribaby’s
steamer basket.
”
be
daring!
17. 32 33
Small flan with
sun-kissed vegetables*
Sun-kissed tomatoes and courgettes will tickle your baby’s taste buds!
PREPARATION TIME: 15 MINUTES - COOKING TIME: 20 MINUTES
For 8 small ramekins:
• 2 eggs
• 200 ml milk
• 50 ml single cream
• 8 cherry tomatoes
• ½ courgette
• Break 1 whole egg into the blender. Separate the yolk
and white of the second egg and add the yolk into the
blender. Mix the eggs with the milk and cream.
• Cut your cherry tomatoes in half. Finely dice the
courgette. Place some diced courgette on the bottom
of the ramekin. Place 2 half cherry tomatoes on top.
• Pour the mixture of eggs, cream and milk into the
ramekins.
• Cover each ramekin with cling film or a small lid. Place
the ramekins in the 2 steamer baskets. Cook for 20
minutes.
* recipe created by the Babymoov team
Recipesfor+15months
“ For an even tastier
recipe, for older children
add a ball of mozzarella
into the ramekins
before cooking. Vary the
vegetables using this
recipe base! Replace
tomatoes and courgettes
with pieces of leek and
add an aubergine for
even more flavour!
”
be
daring!
18. Cocoa and banana
purée flans**
Are you mad about bananas and chocolate? Your baby will love them! In this case we use unsweetened
cocoa, as it is the excess sugar and fats that should be banned in traditional chocolate, not cocoa.
A dessert you can make all year round!
Cocoa flans:
PREPARATION TIME: 10 MINUTES
LEAVE FOR: 1 HOUR
For 2 flans:
• 250 ml milk (baby milk)
• 1 g agar (or half a teaspoon)
• 15 g unsweetened cocoa powder
• Put the milk in a saucepan with the cocoa and
bring to the boil while whisking.
• Add the agar and keep on whisking gently for 2
or 3 minutes.
• Pour the milk and chocolate mix into silicone
moulds or ramekins.
• Leave to set in the fridge for 1 hour.
34 35
Banana purée:
PREPARATION TIME: 5 MINUTES
COOKING TIME: 5 MINUTES
For 1 serving:
• 60 g bananas
• 1 vanilla pod
• Lemon
• Put the vanilla pod in the flavour booster in
the centre of the steamer basket. Cut the
banana into slices and put it in the same
steamer basket. Cook for 5 minutes.
• Mix the 60 g of bananas in the blender for a
few seconds (or the whole banana if you want
to eat with your baby!) with a drop of lemon.
• Take the flans out of their silicone moulds, if
you have used them, serve with the banana
purée.
** recipe created by Clémence Moulinou
Recipesfor+15months
“If your baby does not like the bitter taste of cocoa, add a teaspoon of light brown sugar
and a little agave syrup to the milk before you boil it. In summer, and from the age of 12
months, mix a small amount of strawberries or raspberries in with the banana.
In autumn, a few grapes. Add nice variations: make these flans with baby milk
recommended by your paediatrician or sheep’s or goat’s milk, which are easier for babies
under 12 months to digest.
”
be
daring!
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NutribabyThe multifunction food processor to do real cooking for Baby!
Your baby’s diet should remain a love affair with your little one, in spite of busy schedules! To make
life easier, Nutribaby is automatic and programmable. It can do everything: heat and sterilize,
steam cook, mix, defrost and even cook eggs.
With its separate baskets and timer, it follows the cooking time whilst preserving vitamins and
flavours. And thanks to its large capacity, you can prepare meals in advance!
For more information, watch
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36 37
20. Weaning on to foods Cooking times
38 39
Eating is one of the things babies love to do from the moment they are born. Later, ideally
from 6 months (but not before 4 months), your baby will be ready to discover new flavours and
consistencies: this is weaning on to foods. When they are about one year old, their diet is similar
to their parents’ diet, but until the age of 3, the child has special needs and cannot eat quite like
an adult...
• Weaning on to foods
Up to the age of 4 months, your baby drinks milk and nothing but milk! The ideal age to start weaning on
to solid foods is between 4 and 6 months. You can start with vegetable purées and compotes. Prepare
some home-made meals beforehand and freeze them in suitable packaging.
Pieces or no pieces... there is no rush, your baby will get there on his/her
own! When they are around 6 months old, you can start introducing
proteins in meals (meat, fish and egg yolks) in limited amounts:
consider 20 g at 9 months. At the same age, babies can also
slowly discover bread, semolina and biscuits, though always
under your supervision.
As for vegetables, children may only start to eat them when they
are about 12 months old.
However, do not add salt or sugar to the food you prepare.
Do not hesitate to vary your baby’s diet, this will make things
less difficult later on. Do not force them, however: meals should
be fun! Weaning on to foods should be gradual: you can start
directly with a spoon or in their bottle.
Weaningontofoods
300 g 15 - 17 min
200 g 16 - 20 min
200 g 18 - 20 min
250 g 20 - 25 min
300 g 10 - 12 min
200 g 8 - 10 min
400 g 20 - 25 min
200 g 18 - 20 min
1 - 2 20 - 25 min
300 g 17 - 20 min
200 g 12 - 15 min
200 g 14 - 16 min
250 g 12 - 15 min
300 g 10 - 14 min
100 g 8 - 10 min
200 g 15 - 17 min
200 g 12 - 14 min
200 g 8 - 10 min
200 g 8 - 12 min
200 g 8 - 10 min
200 g 8 - 10 min
200 g 6 - 8 min
200 g 3 - 7 min
100 g 6 - 10 min
200 g 12 - 14 min
200 g 12 - 14 min
500 g 14 - 18 min
180 g 15 - 18 min
120 g 10 - 12 min
150 g 8 - 12 min
120 g 8 - 10 min
4 5 min
4 12 - 15 min
21. Introductoryguidetofood
Introductory guide to food
40 41
Vegetables are always the
first food to be introduced.
Once introduced, vegetables
should initially be prepared
as a soft puree*.
Starting from 9 months of age,
the puree may contain small
crushed pieces, while at 12
months of age, raw vegetables
may be introduced.
Once the diversification
starts, it is recommended to
introduce one food at a time
to awaken your baby’s sense
of taste.
Tarragon, parsley and fine
herbs may be introduced at
5 months of age. Oil should
be introduced at 8 months of
age.
It is recommended not to add
salt to your baby’s food.
Table validated by a qualified paediatric nurse.
Finely minced meat may be consumed at the age of about 9 months. Pieces of meat may be consumed
as of 11 months of age.
Meat should be consumed once a day, starting from the 7th month.
Eggs*
Fish*
Meat
6th
month 7th
month 8th
month 9th
month 10th
month 11th
month 12th
month and above
6th
month 7th
month 8th
month 9th
month 10th
month 11th
month 12th
month and above
Radish
Peas
Asparagus
Leek
Celery / Cultivated
mushrooms
Garlic / Beetroot
Fennel / Chicory /
Sweet potato / Pumpkin
Cauliflower
Artichokes
Carrots
Broccoli / Green beans
/ Spinach
Courgettes
VEGETABLESMEAT
ANDFISH
Mixed without seeds or skin
Raw vegetables
White part of a leek
Only artichoke hearts
15th
month
28th
month
15 months if blended or 3 years
Fat meat: lamb, pork, mutton, rabbit
20gr/day - Do not mince the meat as finely
Lean meat: chicken, turkey, white ham, beef
10gr/ day blended
Hake, whiting, cod, sea bass, sole
10gr/ day blended
Tuna, sardine, salmon
20gr/day minced
1/4 of hard boiled yolk
Whole hard boiled egg The egg white
may be introduced once the baby can
tolerate the yolk.1/3 of hard boiled yolk
22. Introductoryguidetofood
42 43
Fruit may only be introduced 15 days after the first consumption of
vegetables. Once introduced, fully ripe fruit should initially be cooked and
blended as a soft puree. Starting from 9 months of age, the puree may contain small crushed
pieces.
* The paediatrician may put back the introduction of certain foods (red fruits, eggs, fish, etc.) if there is a history of allergies in the family. In which case, this food may be introduced at 1 year of age.
Introductory guide to food (follow up)
Cheese
Yoghurt
Butter
6th
month 7th
month 8th
month 9th
month 10th
month 11th
month 12th
month and above
DAIRY
PRODUCTS
6th
month 7th
month 8th
month 9th
month 10th
month 11th
month 12th
month and above
Corn
Sponge biscuit
Tapioca / Wheat semolina
Potatoes
Pasta
STARCHY 6th
month 7th
month 8th
month 9th
month 10th
month 11th
month 12th
month and above
Bananas / Pears /
Apples / Quince
Crushed ripe apricot /
Peach / Plums
Strawberries / Raspberry* /
Rhubarb
Tomatoes
FRUIT
Mixed, steamed and blended Alone
Thin pasta – Vermicelli
Other kinds of chocolate biscuits
In cooked pastry and with fermented cheese
2 years, or 15 months if blended
Raw vegetables
Hazelnut
Cherries
Exotic fruits
Citrus fruits (orange,
grapefruit, lemon, etc.) FruitFruit juicesFruit juices
Honey can be introduced
from 6 months, cane sugar
or agave syrup at around 9
months, though always in
small amounts.
Low fat cocoa powder can be
added from 12 months.
2 years if blended
23. Designed and engineered in France
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