recipe book - nutribaby babymoov

Recipes by Laura Annaert, Mamanchef - Photos by Natacha Nikouline

Our gourmet baby recipes

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A brand you can rely onSince 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 of this, Babymoov offers a lifetime warranty on all its products!

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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 Annaertwww.mamanchef.fr

A word from our chef...

Laura Annaert, Mamanchef

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6Recipes for 6-12 months• Mullet en papillote with tomato

and saffron• White fish filet with banana• Vegetable cappuccino with mint**• Grapefruit juice fruit mousse

14Recipes 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**

24Recipes 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**

36Weaning on to foods and our introductory guide to food

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* 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.frAll of our recipes have been prepared using Nutribaby

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6-12

mon

thsMullet en papillote

with tomato and saffronTomato 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. ”

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6-12

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thsWhite fish filet

with bananaAs surprising as it may seem, the combination of bananas, fish and potatoes is a perfect mix of consistencies and flavours for your baby.


• 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!

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“ 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. ”

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Rec

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6-12

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thsVegetable cappuccino

with mint**A whole palette of flavours to discover!


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. ”

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Rec

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6-12

mon

thsGrapefruit juice fruit

mousseFor 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.


• 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.

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“ 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. ”

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sMy first artichoke puréeVery light and diuretic, artichoke has a delicate flavour that is easily appreciated by babies.


• 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. ”

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Red pepper with chicken breastAs green pepper ripens, it turns red. It retains its original flavour, but becomes easier to digest and sweeter.


• 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.

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“ Sprinkle a few tablespoons of sweet corn that has been steam-heated for 5 minutes onto the purée. Pepper goes well with sweet corn. ”

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Duck breast with cherriesA 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.


• 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.

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“ 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. ”

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Strawberry soup with verbenaTo 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.


• 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.

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“ 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. ”

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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

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“ 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), r a s p b e r r i e s a n d blueberries. Create an endless series of colourful milkshakes with almost no sugar! For babies, agave syrup is a very interesting alternative to traditional sugar. ”

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sSpring soup with peasThe 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!


• 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.

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“ 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. ”

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Green asparagus purée with basilThe 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.


• 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.

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“ 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. ”

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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 tartDecorated 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

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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

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“ 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. ”

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Saint-Germain purée for babiesFor 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

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“ 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. ”

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Small flan with sun-kissed vegetables*Sun-kissed tomatoes and courgettes will tickle your baby’s taste buds!


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

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“ 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! ”

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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 MINUTESLEAVE 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.

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Banana purée:PREPARATION TIME: 5 MINUTESCOOKING 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

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“ 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. ”

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together for a lifetime!

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 the Nutribaby video on your mobile

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Weaning on to foods Cooking times

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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 foodsUp 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.

Wea

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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

Intr

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Introductory guide to food

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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


Radish

Peas

Asparagus

Leek

Celery / Cultivated mushrooms

Garlic / Beetroot

Fennel / Chicory /Sweet potato / Pumpkin

Cauliflower

Artichokes

Carrots

Broccoli / Green beans / Spinach

Courgettes

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SM

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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, salmon20gr/day minced

1/4 of hard boiled yolkWhole hard boiled egg The egg white may be introduced once the baby can

tolerate the yolk.1/3 of hard boiled yolk

Intr

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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


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Corn

Sponge biscuit

Tapioca / Wheat semolina

Potatoes

Pasta

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Y6th 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

FR

UIT

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

Designed and engineered in France

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recipe book - nutribaby babymoov

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