Homemade baby food recipes south africa

Recipes 6-7 months old babies

How much, how often?

Start with 1-2 teaspoons of pureed fruit or vegetables once a day. When your baby is happy to take more, offer solids twice a day.

Meal planner for your baby

Our sample daily menu plans give you straightforward advice about the food you should serve depending on the age of your baby.

Click here for the meal planner 6-7 months (PDF version)

Recipes for your Baby's first foods

Spinach and potato purée (video)
Carrot and potato purée (video)
Zucchini and potato purée (video)
Make up your own purées! (video)
Carrot and parsnip purée
Pear and sweet potato purée
Quick banana peach purée
Sweet potato and avocado purée
Eggplant purée
Cucumber and herb purée
Carrot and apple purée
Carrot and apricot purée
Root vegetable purée
Cantaloupe melon and mango baby food purée
Carrot and mango purée
Swede and sweet potato purée
Sweet potato, spinach and green been purée
White fish and sauce purée
Banana and avocado purée
Mango and blueberry purée
Sweet potato and melon mash
Creamy butternut squash purée
Cauliflower and sweet potato purée

Download all baby and toddler recipes (PDF)

Key:

V = vegetarian
DF = dairy free
F = suitable for freezing
M = can be combined with a family meal

Please note: The recipes on this website have been carefully selected. In case of doubt – especially in case of known or suspected allergies – you should always check with your pediatrician.

Carrot and parsnip purée

Key: V DF F
Portions: 6
Makes approx. 400g
Cooking time: approx 15 mins

Ingredients

200g carrots, peeled and diced
200g parsnips, peeled and diced

Preparation
Steam the vegetables until tender e.g. with the Braun Food Steamer. Purée with the Braun Multiquick hand processor and adjust the texture with boiled cooled water or baby's usual milk.

Pear and sweet potato purée

Key: V DF F
Portions: 4
Makes approx. 400g
Cooking time: approx 45 mins

Ingredients

1 medium sweet potato (approx. 200g), scrubbed and halved
1 sweet pear (approx 200g), peeled, core removed and cut into 8 pieces

Preparation
Bake the sweet potato in a pre-heated oven at 180ºC for approx 40 mins until tender. Allow to cool, remove peel and discard. Poach the pear pieces for approx 5 mins in a pan with a little boiling water. Drain and cool. Cut the potato into pieces and purée down to a smooth consistency in the pan using the Braun Multiquick hand processor. Remove and set to one side then repeat the process with the pear. Serve the puréed potato with swirls of pear on top.

Quick banana peach purée

Key: V DF F
Portions: 4
Makes approx. 250g
Cooking time: approx 5 mins

Ingredients

1 small ripe banana (approx 100g)
1 large, very ripe peach (approx. 150g), skin removed and cut into pieces (or half a can unsweetened peach slices)

Preparation
Peel the banana and cut into small pieces. Place the banana and the peaches in the beaker and add a small amount of water or peach juice. Blend with the Braun Multiquick hand processor until smooth.

Sweet potato and avocado purée

Portions: 8-10
Makes approx. 250g
Cooking time: 15 mins

Ingredients

200g sweet potato, diced
½ ripe avocado
Breast or formula milk to dilute

Preparation
Steam the sweet potato until tender e.g. in your Braun Food Steamer (approx. 10 mins), then allow to cool. Add the avocado to the sweet potato and blend until smooth and creamy with your Braun Multiquick hand processor. Dilute to the appropriate consistency for your baby with a little breast or formula milk.

Eggplant purée

Portions: 8-10
Makes approx. 250g
Cooking time: 60 mins

Ingredients

1 small eggplant
1 tbsp sunflower or olive oil
1 tbsp tomato purée

Preparation
Bake eggplant in a preheated oven at 180°C for 50 mins, then remove from the oven, allow to cool, halve and scoop out the flesh. Place eggplant flesh in the beaker together with the oil and tomato purée and blend with the Braun Multiquick hand processor to a smooth consistency.

Cucumber and herb purée

Portions: 10-12
Makes approx. 400g
Cooking time: 5 mins

Ingredients

½ cucumber
200g whole milk Greek yoghurt
pinch of any fresh herb of your choice

Preparation
Peel the cucumber and cut in half along its length, then scoop out the seeds and chop the cucumber finely. Squeeze the grated cucumber to remove liquid, then blend with the yoghurt and herbs using your Braun Multiquick hand processor.
This is a great dish for the whole family, served as a cooling accompaniment to hot curries or spicy stews.

Carrot and apple purée

Portions: 10-12
Makes approx. 400g
Cooking time: 15 mins

Ingredients

1 large carrot, peeled and chopped
1 potato, peeled and chopped
1 apple, peeled, cored and chopped
low salt vegetable stock or water

Preparation
Place the carrot, potato and apple cubes into a saucepan and cover with stock or water. Bring to boil, then simmer for about 10 mins until tender. Drain, then blend to a smooth consistency in the pan using your Braun Braun Multiquick hand processor.

Carrot and apricot purée

Portions: 4-6
Makes approx. 200g
Cooking time: 12-15 mins

Ingredients

1 large carrot, peeled and cut into chunks
4 apricots, peeled (or use dried apricots)

Preparation
Place carrots in a pan of boiling water, reduce heat and simmer for 10 mins until soft. Drain and add chopped apricots to the pan (if using dried apricots, add to the simmering carrots after 5 minutes). Purée in the pan using your Braun Multiquick hand processor.

Root vegetable purée

Portions: 10-12
Makes approx. 400g
Cooking time: 17 mins

Ingredients

1 medium potato, peeled and chopped
1 medium carrot, peeled and sliced
1 medium parsnip, peeled and sliced
low salt vegetable stock or water

Preparation
Place the vegetables in a pan and pour in just enough stock to cover. Simmer until vegetables are tender (approx. 15 mins). Purée using your Braun Multiquick hand processor.

Cantaloupe melon and mango baby food purée

Portions: 12-14
Makes approx. 300g
Cooking time: 5 mins

Ingredients

1 ripe mango, peeled, stone removed and diced
1 good sized slice of cantaloupe melon, peeled and chopped
1/2 ripe banana, peeled and diced

Preparation
Place all the ingredients in your beaker and blend with the Braun Multiquick hand processor until smooth.

Carrot and mango purée

Portions: 5-6
Makes approx. 200g
Cooking time: 10 mins

Ingredients

1 medium carrot, peeled and chopped
½ mango, skin removed and chopped

Preparation
Add chopped carrot to a pan of boiling water, reduce heat and simmer for 10 mins until carrots are soft. Drain, allow to cool then add chopped mango to the pan and purée until smooth using your Braun Multiquick hand processor.

Swede and sweet potato purée

Portions: 10-12
Makes approx. 500g
Cooking time: 15-20 mins

Ingredients

250g swede, peeled and chopped
250g sweet potato, peeled and chopped

Preparation
Place the chopped swede and sweet potato in your Braun Food Steamer and steam for 15-20 mins. Allow to cool, add a little water or your baby’s normal milk then purée using your Braun Multiquick hand processor.

Sweet potato, spinach and green bean purée

Portions: 10-12
Makes approx. 375g
Cooking time: 15 mins

Ingredients

25g unsalted butter
50g leeks, well washed and finely sliced
200g sweet potato
50g frozen green beans
50g fresh or frozen baby spinach (washed if fresh)

Preparation
Melt butter in a pan and fry the leek until soft, then add the sweet potato. Add 250ml water and bring to the boil. Next, cover with a pan lid and simmer for 10 mins until sweet potato is tender. Add the spinach and beans, then remove from heat and purée with your Braun Multiquick hand processor until smooth.

White fish and sauce purée

Portions: 10-12
Makes approx. 400g
Cooking time: 20-25 mins

Ingredients

20g unsalted butter
50g onion finely chopped
1 medium carrot, peeled and sliced
240ml boiling water
100g white fish, skinned and filleted – ensure all bones removed!
120ml milk
1 bay leaf

Preparation
First, place the onion in a saucepan with 20g of butter and fry until soft. Then add the carrot, cover with water and simmer for 10 – 15 mins. Next, place the fish in a pan with the milk and bay leaf. Simmer for about 5 mins until the fish is cooked through, then remove the bay leaf, flake the fish and place all ingredients (except the bay leaf) in a beaker and blend with the Braun Multiquick hand processor to the desired consistency for your baby.

Banana and avocado purée

Portions: 6-8
Makes approx. 250g
Cooking time: < 5 mins

Ingredients

1 ripe banana, peeled
1 ripe avocado, pitted and peeled
1 tsp whole milk yoghurt or crème fraiche

Preparation
Roughly mash the banana and avocado together in a bowl before adding a spoonful of yoghurt or crème fraiche and blending to a smooth consistency using your Braun Multiquick hand processor. For younger babies, you can replace the crème fraiche with breast or formula milk to dilute.

Mango and blueberry puree

Portions: 4
Makes approx. 100g
Cooking time: < 5 mins

Ingredients

30g blueberries
½ small ripe mango

Preparation
Peel mango and chop the flesh. Place in the beaker together with the blueberries and blend to a smooth consistency using your Braun Multiquick hand processor.

Sweet potato and melon mash

Portions: 10-12
Makes approx. 450g
Cooking time: 5 mins

Ingredients

200g cooked sweet potato, diced
200g cantaloupe melon, diced
50g natural yogurt

Preparation
Place melon and cooked sweet potato in a beaker and blend with your Braun Multiquick hand processor to a smooth consistency. Add the yogurt and blend for 10 – 20 secs more. Refrigerate then serve cool.

creamy-butternut-squash-puree

Portions: 2-3
Makes approx. 225 g
Cooking time: 20 mins

Ingredients

200g butternut squash, chopped
1 tbsp full fat plain yoghurt

Preparation
Steam the chopped butternut squash for 15 mins e.g. using your Braun Food Steamer then allow to cool and place all the ingredients together in a beaker and blend with your Braun Multiquick hand processor to a purée consistency.

Cauliflower and sweet potato purée

Portions: 4-5
Makes approx. 350g
Cooking time: 15-20 mins

Ingredients

1 small sweet potato, peeled and chopped
3 or 4 large cauliflower florets, chopped
breast or formula milk to dilute

Preparation
Steam the potato and cauliflower until tender e.g. using your Braun Food Steamer (10 – 15 mins), then place in your beaker, add the cheese and blend to a smooth consistency using your Braun Multiquick hand processor. Dilute with a little breast or formula milk to the appropriate consistency for your baby.

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Baby puree at home: recipes

Baby puree from vegetables and fruits at home: cooking secrets

Vegetable and fruit puree often becomes the first meal of the baby after breast milk or formula, so many mothers prefer to cook it on their own. Although modern manufacturers convince us that baby food is devoid of preservatives and harmful additives, fresh vegetables and fruits are much healthier, especially when it comes to infant nutrition. Yes, and cooking baby puree at home is not so difficult.

Vegetables or fruits?

Let's try to make baby puree for our beloved baby. Despite the fact that pediatricians of the last century recommended starting complementary foods with fruits, it is better to first introduce the child to vegetables - modern doctors and nutritionists have come to this conclusion. Boiled vegetables do not irritate the gastrointestinal tract, are better absorbed, satisfy hunger, do not cause allergies and increased gas formation. In addition, vegetables do not contain fructose, which irritates the pancreas. And one more weighty argument in favor of the fact that it is better to start with vegetables - fruits are tastier, and if the baby tries them first, he will refuse vegetables, because they will seem to him more insipid.

How to prepare baby vegetable puree

What can baby puree be made from? The ideal puree for the first feeding is from cauliflower or zucchini. A little later, you can introduce pumpkin, broccoli, carrots, potatoes and green peas. Before cooking, vegetables are washed well, peeled, cut into pieces and cooked - steamed, in the oven or in the usual way, in water. The first two methods are preferable because oven roasting and steaming preserve the vitamins, minerals, nutrients, and natural color in the vegetables. And most importantly - such vegetables are much tastier. Some nutritionists recommend boiling vegetables with their skins on before peeling them, so choose your own cooking method.

If you do have to cook vegetables in a saucepan, use an enamel pot, add less water and put the vegetables in boiling water. Boil until soft, but do not overcook vegetables and fruits, otherwise they will become tasteless and lose a lot of vitamins. Ready vegetables are chopped with a blender until smooth and slightly diluted with water, vegetable broth, breast milk or mixture to a gruel state, since the child does not yet know how to digest thick food. Small pieces of vegetables in puree sometimes cause the baby to refuse to eat, so the knives in the blender should be well sharpened, and if there is no technique, you can grind the vegetables through a sieve. Salt and spices are usually not added to baby vegetable puree, and if the baby is more than 6 months old, you can put a little butter in the puree.

A few rules for making baby puree at home

Use only fresh vegetables and fruits.
Water for cooking vegetables must be filtered or bottled.
If you are using frozen foods, choose only whole fruits and vegetables as they retain the most nutrients.
All utensils for preparing baby food should be perfectly clean, so if the knife falls on the floor, it should be washed well. Also, the presence of pets in the kitchen during the cooking process is not allowed.
Avoid vegetables and fruits high in nitrates, such as spinach, lettuce, beets, melons, and watermelons, in infants' diets.
Store-bought vegetables are recommended to be soaked in water to remove nitrates: 1-2 hours for this, up to 24 hours for potatoes.
Mix sour-tasting fruits and berries with sweet fruits - for example, blackcurrant goes well with a banana or pear. Sour puree is unlikely to please the baby.
Give your child only fresh food, but yesterday's puree from the refrigerator is better to eat yourself.

DIY fruit puree for children

Children are more likely to eat fruit puree, because fruits are tastier and sweeter. Fruits contain a large amount of vitamins, minerals, trace elements, fiber and antioxidants, so they are very useful for a growing organism. However, fruits are strong allergens, especially berries, bananas, pomegranates and apricots, so they should be given with caution, watching the child's reaction. The most low-allergenic fruits are apples and pears, so it is better to start complementary foods with them, and then introduce all other fruits. First, the baby is fed with a one-component puree made from only one product, and then you can mix different vegetables and fruits, and not only among themselves. Very tasty combinations of fruits and vegetables, such as apples and zucchini, pumpkins and pears.

Fruits must be of good quality, without damage, ripe and juicy, and the rules for preparing fruits do not differ from the rules for cooking vegetables. Naturally, fruit puree is not sweetened with honey and sugar - the later the child learns the taste of sugar, the stronger his health will be.

Aromatic pumpkin puree

Babies love to eat pumpkin because of its pleasant sweet taste, besides pumpkin is very healthy. It contains a whole storehouse of various vitamins, including vitamin T, which normalizes the metabolism in the body. For pumpkin puree, small pumpkins are suitable, since large fruits are not as tasty and difficult to peel.

Cut the pumpkin in half, and then into small slices, one or two of which (depending on the appetite of the crumbs) cut into cubes. Boil the pumpkin in a double boiler or in water for 20 minutes, while warm, beat with a blender to a smooth puree and dilute if necessary with water or a mixture. Add oil and salt depending on the age of the child.

Gentle Broccoli Puree

One of my favorite homemade baby puree recipes is broccoli. This cabbage is extremely useful because it contains potassium, iron, calcium and other valuable substances. It has much more vitamin C than lemon, and the reason for its nutritional value is its high protein content.

Separate the broccoli into florets, wash thoroughly and steam for 20 minutes. Cabbage cooks faster in water - fresh broccoli will take 7 minutes, and frozen - about 15 minutes. Broccoli puree does not need much water, it should lightly coat the vegetables. After the cabbage becomes soft, chop it in a blender or pass through a sieve. If you're mashing for kids older than a year old, be sure to add butter - the little ones will gobble up broccoli on both cheeks!

How to make baby pear puree at home

Pear is a very delicate, tasty and healthy fruit that rarely causes intolerance. In addition to the high vitamin value, the pear has other beneficial properties - it facilitates digestion and removes toxins from the body.

For baby food, choose green pears to reduce the risk of allergies, which are rare among babies. Peel the fruits from the peel and core with seeds, and then stew the pear in a bowl with a thick bottom in a small amount of water for 15 minutes. Let the pear cool slightly and puree it in a blender with a little of the remaining pear broth. For large kids, fruits can not be boiled, but add half a teaspoon of natural honey to the puree.

Zucchini and apple puree

Little gourmets will love this delicious puree, besides, zucchini is considered the most hypoallergenic vegetables, which, due to their high potassium content, have a beneficial effect on the heart. Apples contain iodine, iron and phosphorus, and due to the high concentration of vitamin C, apples help in the prevention of colds and viral infections.

Wash the zucchini and apples well, de-seed them, cut into pieces and cook in a pot for about 20 minutes, considering that the zucchini will cook 5 minutes faster. By the way, apples are steamed for 15 minutes, zucchini - 10 minutes. Next, vegetables and fruits are chopped in a blender, mixed and brought to a boil. For allergic children, this is the best side dish!

Exotic mango

Sometimes you can pamper your baby with exotic fruits - for example, make mango puree. This is a very delicate fruit with an original taste, containing 12 amino acids and improving sleep.

Choose only ripe fruits that are soft and reddish-yellow in color. Peel the mango from a thick skin and a large bone, put the pulp in a blender, add 2 tbsp. l. water and mash it, and then heat it in a saucepan for several minutes. For a baby up to a year old, it is better to give mashed potatoes with heat treatment to facilitate digestion, and older children can be fed raw mangoes.

Carrot and Potato Puree

Make normal potato puree without oil. Peel the carrots, grate them and stew them with butter and vegetable broth - about 1 tsp is required for 200 g of carrots. butter and 150 g of broth. When the carrot becomes very soft, wipe it through a sieve, and then put it on a plate, put mashed potatoes on the second half. Let the child choose whether to mix two types of puree for him or eat separately!

Pumpkin and apple puree

This sweet, sugar-free pumpkin-apple puree, cooked in a double boiler, is suitable for children who are already accustomed to “adult” food and are able to perceive a new unusual dish. It is better to take a pumpkin with a gray or green skin and with bright pulp - such fruits contain more vitamins and other useful substances. Apples are green because they have fewer allergens.

Cut pumpkin and apple flesh without peel or seeds into pieces, place in a steamer and cook for 20 minutes. Grind pumpkin, apples and raisins in a blender or by hand with a pusher if the child has already learned to chew. They say that this puree is very good for skin and hair, and you can check the truth of this statement yourself if you start feeding this dish to your baby.

In autumn, you can take care of preparing vegetables for baby purees. Some vegetables, such as pumpkin, carrots and apples, are stored fresh, and zucchini, broccoli, berries are frozen in small portions, because due to frequent freezing and thawing, vegetables lose vitamins and become tasteless. You can roll up fruit and vegetable puree in jars, but this snack should not be given to babies. Remember that the taste of vegetables determines whether the baby will love them in the future, so try to prepare an appetizing and tender puree - for health and good mood!

issue 410. MENU #35 for home daily and festive table. Toasts and sandwiches with cheese. HOW TO DEFINE A PERSON'S CHARACTER BY THE EYES

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Toasts and sandwiches with cheese

Croutons with cheese

Ingredients : 200 g white bread, 20 g butter, 20 g grated cheese.

Cooking

Cut white bread into thin slices, spread one side with melted butter, sprinkle with grated cheese, put the other side in a frying pan or baking sheet and put in a heated oven to lightly brown.

Croutons with grated cheese and eggs

Ingredients : 200 g white bread, a glass of milk, 20 g butter, 2 eggs, 20 g grated cheese.

Cooking

Cut white bread into 1x1 cm cubes, dip in milk, beaten with eggs, sprinkle with grated cheese and fry in butter until browned. Serve with clear broth.

Spicy croutons with cheese, eggs and parsley

Ingredients : 200 g rolls, 3 eggs, 1/2 cup milk, 20 g flour, 1/2 cup grated cheese, salt, parsley.

Cooking

Mix eggs with flour and milk, add grated cheese, a little finely chopped parsley, salt. Mix everything thoroughly. Cut the bun into slices, moisten in batter and bake in a very hot oven until golden brown. These croutons are good to serve as a side dish.

Croutons with cheese and pepper

Ingredients : 200 g white bread, 10 g butter, 100 g cheese, red pepper.

Cooking

Slices of a white loaf to dry, lightly spread with butter. Put strips of cheese about 0.5 cm thick on them. Sprinkle with red pepper and bake in a hot oven until the cheese starts to melt.

Croutons with cheese, yolks and beer

Ingredients : 200 g white bread, 30 g butter, 1/2 cup grated cheese, 30 ml beer, 5 g mustard, 2 egg yolks, ground red pepper.

Cooking

Cut white bread into thick slices, fry on both sides. Melt the butter over low heat and, stirring constantly, add grated cheese, beer, season with ground red pepper and mustard. Beat the yolks and, stirring, also pour into the pan. Heat again, but do not bring to a boil. Spread the resulting mass on the croutons and bake them in the oven.

Croutons with beer
(Swiss recipe)

Ingredients : 2 tbsp. spoons of beer, 150 g of Swiss (Emmental) cheese, mustard, ground pepper, white bread.

Cooking

Pour the beer into the pan, add the diced cheese, spices and heat, stirring until the cheese is melted. Spread hot cheese on the fried slices of white bread and quickly bake in the oven.

Cream cheese croutons

Ingredients : 200 g white bread, 20 g butter, 100 g melted cheese, tomato paste.

Cooking

Grease slices of white bread with butter, put melted cheese cut into slices on them, and brush with softened butter and tomato paste on top. Grill on the grill until the cheese starts to melt. Serving on the table, put salty sticks broken in half on each slice.

Grilled croutons with melted cheese, fried

Ingredients : 50 g melted cheese, 1 tbsp. a spoonful of starch, 1 egg, 2 tbsp. spoons of milk or cognac, 4 thin slices of white bread, frying fat, salt, ground red pepper.

Cooking

Mix the crushed processed cheese with starch, egg, milk and spices. Spread slices of bread with this mass, fry in a large amount of hot fat.

Spicy croutons with cheese

Ingredients : 200 g of white bread, 120 g of cheese, 20 g of tomato paste, ground hot red pepper, 1 egg yolk, 4 teaspoons of butter.

Cooking

Cut white bread into rectangular slices and spread with a mixture of grated cheese, butter, egg yolk, tomato paste and hot red pepper. Bake prepared croutons in the oven.

Cheese toast

Ingredients : 6 slices of white bread, 50 g butter, 6 slices of ham, 1-2 pickled cucumbers, 1-2 fresh tomatoes, 6 thick pieces of Russian cheese, greens.

Cooking

Spread thin slices of white bread with butter on both sides. Put a slice of ham on bread, on it - one or two thin slices of pickled cucumber, a slice of tomato and cover everything with a thick piece of cheese. Place in oven over medium heat and cook until cheese is melted. Then transfer to a dish, sprinkle with herbs and serve hot. Instead of ham, you can use sturgeon, loin, brisket, boiled pork or boiled sausage.

Rotterdam sandwiches
(Dutch recipe)

Ingredients : 4 slices of white bread, butter, mustard, 4 thin slices of lean ham, 4 slices of gouda cheese, 2 tomatoes, red pepper, some parsley, dill and green onions.

Cooking

Fry slices of white bread on both sides, spread them with butter and lightly with mustard, put a piece of ham, cheese and tomato on each slice. Sprinkle the tomato slices with pepper. Bake in the oven. As soon as the cheese starts to melt, the sandwiches are ready. Sprinkle tomatoes with herbs.

Sandwiches with cheese
(Dutch recipe)

Ingredients : 4 slices of white bread, 2 tbsp. butter, 2 apples, 4 slices of gouda cheese, nuts or almonds.

Cooking

Spread slices of bread with butter, put very thin slices of apples on top, slices of cheese on them. Place in the oven and bake until the cheese starts to melt. Top with nuts or almonds.

Danish sandwiches

Ingredients : 200 g white bread, 50 g butter, 50 g cheese, 1/2 sweet pepper, 1 egg, 1 tbsp. a spoonful of olives

Cooking

Spread slices of bread with butter, put slices of cheese on top so that they completely cover the bread. Along each sandwich put a strip of red sweet pepper, on one side of it - olives, on the other - circles of hard-boiled eggs.

Melted cheese sandwiches

Ingredients : 200 g of white bread, 50 g of processed cheese, 30 ml of milk, 10 g of butter, 10 g of onion, flour, ground red pepper, green onion, dill, salt.

Cooking

Grind melted cheese with butter and combine with cooked milk sauce. Add finely chopped onion and dill, red pepper, salt to the mixture and mix everything thoroughly. Spread over toasted bread slices. When serving, sprinkle sandwiches with green onions and dill.

Hot cheese mass for sandwiches
(US recipe)

Ingredients : 1 teaspoon butter, 1 teaspoon finely chopped onion, 1 tomato, 1 teaspoon chopped sweet pepper, 300 g grated cheese, 4 tbsp. spoons of milk, 1 egg, salt, cayenne pepper.

Cooking

In hot oil, stew the onion until it becomes transparent, add the chopped sweet pepper, the pulp of the peeled tomato without seeds, grated cheese, milk, salt, pepper and egg. Simmer while stirring constantly until the mixture thickens. Serve hot on bread.

THE CHARACTER OF A PERSON CAN BE DEFINED BY THE EYES

Swedish scientists say: you can understand what kind of person is standing in front of you, just by looking into his eyes. They developed a method for determining qualities such as good nature, gullibility, nervousness, or impulsiveness.

Some of the personality traits of a person are genetically embedded in him, scientists say.

For an experiment conceived by scientists, photographs of the irises of the participants were taken, and the participants themselves were given questionnaires with questions about their character. The researchers then examined the notches and grooves on the iris. It turned out that the owners of irises, where there are more pits, are gentle, friendly and trusting people, while the owners of "furrowed" irises are more nervous and impulsive.

Scientists believe that the PAX6 gene is involved in the formation of character. This gene controls the development of the irises. Previous studies have shown that the mutation of this gene leads to worse social adaptation. A group of researchers led by Dr. Matt Larsson says that their theory has been confirmed - indeed, people with similar personalities also have a similar eye pattern.

"Differences between the irises are a kind of bio-marker that reflects differences between people," says Larsson.

Dr. George Feldman, professor of psychology at Buckinghamshire Chilterns University College, finds this phenomenon interesting: "Research shows that some aspects of personality are genetically embedded in a person, and it is quite important to be able to "read" a person's character in his eyes. Surprisingly, that this has become possible, but it seems that the old adage "the eyes are the mirror of the soul" actually has a solid genetic basis.

Dr.