Stage 5 - from around 13 until 23 months

Toddlers

Although toddlers can eat many of the same foods as adults, they can’t eat large amounts of food in one sitting despite needing to take in lots of calories.

They need snacks between mealtimes, but remember that healthier, homemade snacks are best, particularly things that are easy to make with your Braun Multiquick hand blender, such as vegetable dips to go with crudités or pieces of toast.

By this stage, mealtimes should be a communal event where you all eat together. It is a great idea to try and create meals for your toddler that mimic what the other members of the family are eating. Remember though that your baby will still enjoy food being relatively soft and easy to eat.

So fussy!

Unfortunately, it’s at the toddler stage that many parents start to experience the dreaded fussy eater. This may be less likely to happen however if the child has had exposure to a good range of individual foods at the early weaning stage. Praising your child when they do eat rather than becoming frustrated or even angry when they don’t is the best way to encourage a fussy child to broaden the range of foods it will eat. You can also experiment with how you present food. Try giving new foods with favourite foods or cutting food into exciting shapes. Remember babies will be watching what you eat, so try to set a good example. Gradually a child will develop a wider range of tastes making a balanced healthy diet much easier to achieve.


Potato leek soup

Makes approx. 1 l / 4-6 portions
Cooking time: 25 mins

Ingredients

  • 15 g butter
  • 1 leek, washed and thinly sliced
  • 250 g potatoes
  • 500 ml unsalted fresh vegetable stock
  • 2 bay leaves
  • 100 ml single cream

Preparation

  1. Melt the butter in a pot.
  2. Add the leek and sauté until soft.
  3. Cut the potatoes into chunks and put them into the pot. Add the stock and bay leaves.
  4. Cover, bring to boil, then reduce the heat slightly and simmer for 15 mins until the potatoes are soft. Add the cream and remove from the heat.
  5. Remove bay leaves and blend in the pot until smooth using the MultiQuick 5 Baby hand blender.


Cucumber salad

Makes 4 servings
Prep time: approx. 15 minutes

Ingredients

  • ½ of an onion
  • 1 bunch of dill
  • 1 tbsp mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp rapeseed oil
  • 100 ml whipping cream
  • Iodised salt
  • White pepper
  • ½ tsp sugar
  • 1 cucumber

Preparation

  1. Peel the onion, cut into large chunks and roughly chop with the MultiQuick 5 Baby MQ 20 chopper accessory. Wash the dill, pat dry, pick the leaves from the stems and add to the onions. Finely chop both in the MultiQuick 5 Baby MQ 20 chopper accessory.
  2. Add the mustard, vinegar, rapeseed oil and cream and briefly combine using MultiQuick 5 Baby MQ 20 chopper accessory. Season to taste with salt, pepper and sugar.
  3. Wash the cucumber, remove the ends, peel and cut into slices. Use the spatula to toss the salad dressing with the cucumber slices in a salad bowl.


Avocado and chive spread

10 servings
Prep time: 3 minutes

Ingredients

  • 10 g chives
  • 1 avocado
  • 100 g double cream cheese
  • Iodised salt
  • Juice from ½ of a lemon

Preparation

  1. Wash the chives, pat dry and chop in MultiQuick 5 Baby MQ 20 chopper accessory.
  2. Halve the avocado, remove the pit and use a spoon to scrape the avocado flesh from the skin into the beaker.
  3. Use the MultiQuick 5 Baby hand blender to purée with the cream cheese and chives.
  4. Season the spread to taste with salt and lemon juice. Place the lid on the beaker and store in the refrigerator until serving. To serve, use the spatula to transfer to a bowl.

Tip
The spread can also be eaten as a dip. Slice carrots, peppers and cucumbers into strips and use for dipping.


Pasta with cream sauce

3 servings
Prep time: 5 minutes
Cooking time: 10 minutes

Ingredients

  • 150 g pasta, egg-free
  • 10 basil leaves
  • 1 clove of garlic
  • 1 red bell pepper
  • 1 tbsp rapeseed oil
  • 150 g crème fraîche

Preparation

  1. Cook the pasta according to the package instructions, without salt.
  2. Wash the basil leaves and pat dry. Peel the garlic. Add both to the MultiQuick 5 Baby MQ 20 chopper accessory and finely chop.
  3. Wash the peppers and dice finely. Heat the oil in a small pan and sauté the diced pepper until tender. Add the basil and garlic and sauté briefly. Stir in the crème fraîche at the end. Remove from the heat!
  4. Drain the pasta and serve a third of them with a third of the sauce.

Tip
Homemade food for children and babies should not be stored in the refrigerator longer than a day.


Corn risotto

3 servings
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients

  • ½ of an onion
  • 1 tbsp olive oil
  • 125 g risotto rice
  • 300 ml thin vegetable broth
  • 30 g parmesan cheese
  • 100 g frozen corn

Preparation

  1. Peel the onion, quarter and finely chop in the MultiQuick 5 Baby MQ 20 chopper accessory. Heat the oil in a small pot and sauté the onion until translucent. Add the rice and the broth (300 ml). Let everything simmer over a low heat for about 20 minutes.
  2. Meanwhile, cut the parmesan into small pieces and finely grind in the MultiQuick 5 Baby MQ 20 chopper accessory. In the last 5 minutes, fold in the thawed corn kernels.
  3. Transfer the cooled corn risotto to a bowl, sprinkle with a little parmesan and let your baby eat it themselves.

Tip
If you cannot get risotto rice, you can also use another short-grain rice.


Cheese and spinach burgers

Makes approx. 6 burgers
Cooking time: 30 mins

Ingredients

  • 4 slices stale white bread
  • 400 g tin butter beans, drained and rinsed
  • 1 egg, beaten
  • 100 g defrosted or fresh spinach, roughly chopped
  • 1 tsp dried thyme
  • 50 g cheddar, grated
  • 1/2 clove garlic, crushed
  • 2 tbsp vegetable oil

Preparation

  1. Tear the bread into small pieces, place in the MQ 20 chopper accessory and whiz into breadcrumbs.
  2. Blend the beans using the MultiQuick 5 Baby hand blender and beaker.
  3. Pour into a bowl and insert the beaten egg, spinach, thyme, cheese and garlic. Stir in half the breadcrumbs. Shape the mixture into 6 patties and dip into the remaining breadcrumbs.
  4. Heat the oil in a frying pan and fry the burgers for 2-3 mins each side, until they turn golden brown.
  5. Serve with salad or burger buns.

Note
Onions and garlic are optional, depending on baby’s preferences.


Beef with red kidney beans

Makes approx. 1500 g / 6 portions
Cooking time: 40 mins

Ingredients

  • 1 tbsp vegetable oil
  • 50 g onion, quartered
  • 1 clove garlic, crushed
  • 150 g minced beef
  • 400 g canned tomatoes
  • 400 g canned red kidney beans, drained
  • 300 ml unsalted vegetable stock, made up with 1 stock cube
  • 1 yellow pepper, chopped
  • 2 tbsp tomato purée
  • pinch of freshly ground black pepper

Preparation

  1. Chop the onions using the chopper accessory.
  2. Heat the oil in a pot and fry the onion and garlic for 2 minutes.
  3. Add the beef and fry for another 5 minutes until browned.
  4. With your MultiQuick 5 Baby hand blender purée the tomatoes in a bowl and then then stir in the kidney beans, yellow pepper and tomato purée.
  5. Pour everything into the pot, bring to boil and simmer gently for 20-25 minutes.

Note
Onions and garlic are optional, depending on baby’s preferences.


Vegetable couscous with minced beef

Makes 2 servings
Prep time: 10 minutes
Cooking time: 10 mins

Ingredients

  • 50 g leek
  • 200 g carrots
  • 80 g couscous
  • 2 tbsp olive oil
  • 50 g minced beef
  • 50 g leek
  • 200 g carrots
  • 200 ml thin vegetable broth

Preparation

  1. Wash and rinse the leek and cut into chunks. Wash and peel the carrots and cut into large slices. Finely chop both in the MultiQuick 5 Baby MQ 20 chopper accessory.
  2. Heat the oil in a small, deep pan and brown the meat. Add the chopped vegetables and couscous and deglaze with the thin vegetable broth (200 ml). Let everything simmer over a low heat for about 5 to 10 minutes.

Tip
If the baby still needs a purée consistency, you can transfer everything to the beaker and purée with the MultiQuick 5 Baby hand blender.


Cod with spinach topping

4 servings (2 children and 2 adults)
Prep time: 25 minutes
Baking time: 20 minutes

Ingredients

  • 450 g cod
  • Iodised salt
  • White pepper
  • 1 clove of garlic
  • 100 g spinach
  • 1 day-old roll
  • 120 g double cream cheese
  • 3 tbsp grated Emmental cheese
  • Rapeseed oil for greasing the baking dish

Preparation

  1. Grease a casserole dish with rapeseed oil and preheat the oven to 200°C. Rinse the fish under cold water and pull out any bones. Season with salt and pepper and place in the casserole dish.
  2. Peel the garlic, then wash the spinach and spin it dry. Transfer both to the beaker and purée with the MultiQuick 5 Baby hand blender.
  3. Break up the bread into chunks and purée with the cream cheese. Season the paste with salt and pepper. Spread onto the fish using the spatula.
  4. Sprinkle everything with Emmental and bake in the middle of the oven for about 20 minutes.
  5. Serve with mashed potatoes.

Tip
Do not salt your child’s fish. It is also healthier for you to use salt sparingly.


Tuna dip

8 servings
Prep time: 5 minutes
Cooking time: 1 hour

Ingredients

  • 100 g tuna in packed in oil
  • 2 dried tomatoes
  • 30 g double cream cheese
  • 20 g crème fraîche

Preparation

  1. Drain the tuna and chop along with the dried tomatoes in the MultiQuick 5 Baby MQ 20 chopper accessory.
  2. Add the double cream cheese and crème fraîche and purée to a consistent paste.
  3. Use the spatula to transfer to the freezer container and refrigerate for one hour before serving.

Tip
In place of the dried tomatoes, you could also add 20 g of herbs such as chives or dill.


Spinach pesto

6 servings
Prep time: 10 minutes

Ingredients

  • 200 g baby spinach
  • 20 g basil
  • 1 clove of garlic
  • 50 ml olive oil
  • 25 g pine nuts
  • 50 g parmesan, grated

Preparation

  1. Wash the baby spinach and dry in a salad spinner or with a dish towel. Wash the basil, pat dry and pick the leaves from the stems. Peel and quarter the garlic.
  2. Carefully toast the pine nuts in a non-stick pan without oil.
  3. Add all ingredients to the beaker and purée into a pesto with the MultiQuick 5 Baby hand blender.

Tip
This pesto goes superbly with pasta, but also tastes great on bread or as a salad dressing.


Potato pancakes

6 servings
Prep time: 10 minutes
Cooking time: 10 minutes

Ingredients

  • ½ of an onion
  • 350 g potatoes, peeled
  • Iodised salt
  • Black pepper
  • 1 tbsp rapeseed oil

Preparation

  1. Peel the onion, quarter and finely chop in the MultiQuick 5 Baby MQ 20 chopper accessory. Grate the potato. Combine with the onion. Lightly season with salt and pepper.
  2. Heat the oil in a non-stick pan. Spoon small heaps of potato mixture into the pan and fry. Cook over low heat, covered, for about 10 minutes, then remove the lid, flip the potato pancakes and fry for an additional 5 minutes until crispy.

Tip
This goes well with a homemade, unsweetened apple sauce or purple fruit purée.


Panna cotta with raspberry and mango purée

Makes 4 servings
Prep time: 20 minutes
Cooking time: 10 mins

Ingredients

  • 200 g whipping cream
  • 200 ml milk
  • 50 g sugar
  • 1 tsp vanilla, ground
  • 3 sheets of white gelatin
  • 250 g raspberries
  • 1 mango
  • Juice from 1 lime
  • Sugar as needed
  • Lemon balm for garnish

Preparation

  1. Bring cream, milk, sugar and vanilla to the boil briefly, and then simmer over low heat for 10 minutes. Soak gelatin in cold water.
  2. Meanwhile, rinse and dry the raspberries. Set aside four particularly attractive raspberries for decoration. Using the MultiQuick 5 Baby hand blender, purée the rest of the raspberries with half of the lime juice.
  3. Remove the pit and peel the mango. Add the flesh of the mango and the remaining lime juice to a beaker and purée with the MultiQuick 5 Baby hand blender. If you prefer the fruit purée a little sweeter, you can sweeten it with a small amount of sugar.
  4. Press the water from the gelatine and dissolve it in the hot cream mixture. Pour the slightly cooled cream into four small glasses (120 ml) and chill for at least two hours.
  5. Loosen the panna cotta from the glasses and turn over onto dessert plates. Garnish with the fruit purée, the raspberries and the lemon balm.

Tip
Dip the glasses into hot water - this softens the cream around the glass and it will slide out easily onto a plate.


Chocolate muffins

8 muffins
Prep time: 20 minutes
Baking time: 25 minutes

Ingredients

  • 100 g courgette
  • 25 g milk chocolate
  • 30 g butter
  • 1 egg
  • 125 plain yoghurt
  • 100 g whole grain spelt flour
  • 75 g sugar
  • 30 g baking cocoa
  • ½ tbsp baking soda

Preparation

  1. Preheat the oven to 200°C. Clean the courgette, cut into chunks and chop in the MultiQuick 5 Baby MQ 20 chopper accessory.
  2. Melt the milk chocolate together with the butter in a small pot. Leave to cool slightly and transfer to the mixing cup. Add the egg and plain yoghurt and blend everything to a consistent mixture with the MultiQuick 5 Baby hand blender.
  3. In a large bowl, whisk together the whole grain spelt flour, sugar, baking cocoa and baking soda. Add the egg-yoghurt mixture and chopped courgette and stir together with a spoon.
  4. Line a muffin tin with baking cups and fill halfway with batter. Bake in the middle of the oven for 20 to 25 minutes.

Tip
You can also make mini muffins, which is sufficient for most children.