Category Archives: 9-12 Months

Ingredients:
• 1 ripe banana, cut into small slices
• ½ cup of oats

1. Grind the oats in a blender or food processor.
2. Steam banana slices for 10 minutes.
3. Place the slices in a bowl and add ground oats.
4. Knead the mixture to form sticky dough.
5. Cut the dough into smaller-sized pieces appropriate for your baby.
6. Place the pieces 1 inch apart on a silicon baking sheet and bake for 15 minutes until golden brown.
7. Cool before serving.

Ingredients:
• 100 g of boneless, skinless chicken breast, cut into small pieces
• 1 tbsp olive oil
• 1 small red onion, blended
• 1 clove of garlic, blended
• 1 piece of tofu, cut into small pieces
• ½ cup of pumpkin, steamed
• 1 knot of mee sua

1. Soak mee sua in boiling water for a few seconds or until soft.
2. Drain and place the mee sua in a bowl.
3. Marinade the chicken pieces with the blended onion & garlic for 15 minutes.
4. Boil the marinated chicken and tofu pieces in ¾ cup of water for 15 minutes or until the chicken is thoroughly cooked.
5. Pour the chicken & tofu soup over the mee sua and serve.

Ingredients:
• ½ piece of fish fillet
• ¼ cup frozen corn, washed
• 1 cup of cauliflower, washed and chopped into small pieces
• ¼ cup of milk

1. Steam fish and cauliflower for 15 minutes or until tender.
2. Cook the corn for 20 minutes in a cup of boiling water until tender.
3. Chop the vegetables or blend the mixture coarsely.
4. Blend the corn finely with the milk.
5. Serve warm.

Ingredients:
• ½ cup of mini alphabet pasta
• 100 g boneless, skinless chicken breast, cutinto small pieces
• 1 cup of broccoli, chopped into small pieces
• ½ cup of frozen peas
• 1 cup of cauliflower, chopped into small pieces

1. Boil pasta for 6 minutes. Drain and scoop into a bowl.
2. Wash the vegetables and steam with the chicken for 20 minutes or until tender.
3. Chop the vegetables and chicken or blend the mixture coarsely.
4. Pour mixture onto the pasta and serve.

Ingredients:
• ½ a cup of rice
• 150 g skinless and boneless chicken breast, chopped into small pieces
• 1 small carrot, peeled and chopped into cubes
• ½ tsp of extra virgin olive oil

1. Boil the chicken and carrot cubes with the rice with 1 cup of water for 30 minutes in a covered pot over medium low flame.
2. Scoop the cooled rice porridge into a bowl.
3. When serving, drizzle the extra virgin olive oil over the porridge.