Top 100 baby food recipes pdf

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10 Super Starter Baby Food Recipes (plus FREE ebook!)

Baby is going to love these 10 Super Starter Baby Food Recipes from the very first bite. Easy to make, easy to eat! Great baby food for 4 months and up – stage 1 baby food!

*Plus there is a download for my free 10 Super Starter Puree ebook * – designed to get you in the kitchen and off to a great start – includes an entire starters guide on how and when to feed baby, plus tips on how to get the best out of your baby food recipes.

Super Starter Baby Food Recipes

All of these amazing purees once lived in an ebook, which you can download here for FREE, but I feel like these 10 amazing purees have gotten lost in the crowd. Especially since I took my ebooks off my site this past summer.

But I love all of these recipes so much, I need to add them back to the site.

You needed me to add them back to the site, they are that good!

So here they are, back in all of their glory. Ready for you to whip them up for your little one in a matter of minutes.

These are the 10 recipes that BOTH of my girls gave a big thumbs up to. Healthy, nutritious and beyond delicious, these 10 purees are winners all around.

Jump straight to the recipes —–>

Sweet Potato + Thyme
Apple + Clove
Broccoli + Chives
Peach + Vanilla Bean
Carrot + Ginger
Pear + Nutmeg
Butternut Squash + Cilantro
Green Bean + Basil
Bannan + Cinnamon
Mango + Mint

Looking for the tips – each recipe has a great tip in the bottom section of the recipes, so don’t forget to look there for 10 amazing tips on how and what to feed baby!

10 Super Starter Purees for Baby Ebook – Download for FREE!

Starters Guide to Purees –

Introducing Purees to Baby

Making and feeding your baby is a right of passage, a developmental step that she must pass through in order to become the young energetic toddler that she will surely become. While all stages of baby’s growth are magical, feeding baby was the highlight for me. The reason is that you are such a big part of this stage. You get to decide what delicious first puree you are going to serve baby. You get to sit at the same level as your little one and watch all of the priceless faces as you spoon-feed her food you made with love. You get to be part of her first adventure in food tasting.

No pressure or anything.

For some, starting baby on their first puree can be daunting and stressful. It can all be confusing – what, when and how to feed your baby. While the stress is completely normal, let me take it away from you. See, it’s off your plate. Don’t you feel better already? You can now let go of all that worry and just have fun during this monumental stage in baby’s life.

These 10 purees are the place to start – my tried and true recipes that will surely be a hit with your little one, while providing baby with the fundamental nutrients she needs to grow and develop. But the best thing, these recipes deliver big in the taste department, giving your baby a culinary experience from the first swallow.

When Is Baby Ready for Purees

There isn’t an exact age to start baby on their journey into purees, this decision is left completely up to them.

You make the food, they decide when to eat that food.

For some babies, this might be at 4 months, while others might not be ready until 7 or 8 months. Your job is to watch your baby’s signs and silent clues they are giving you.

When you get the thumbs up on the following questions, you are good-to-go!

  • Can your baby sit on her own?
  • Is your baby able to hold her head and neck in an upright position?
  • Does your baby reach for, or eye, your food while you are eating?
  • Is she hungry more often and not satisfied after finishing her usual amount of breast milk or formula?
  • Has her weight doubled since birth?

How Much Should Baby Eat

While some babies open their mouths and instantly become an eating machine, other babies might take a while to discover their foodie personality. For the first couple of months, let your baby decide when and how much they want to eat. This might mean 1 teaspoon or 6 ounces. Babies are born with a natural ‘stop’ button in their tummies, so when they are hungry, they will eat and when they are full, they will stop.

To begin a feeding, start baby with 1 tablespoon of warm-to-touch puree. You can spoon-feed her, dollop a couple of spoonfuls on her tray and let her have at it or put some puree on your finger and let her lick it off. Or a combination of all three.

This feeding routine can take a while for both of you to get comfortable with, the key is not to give up. Stay focused, relaxed and happy.

As hard as it is to not feel rejected when baby doesn’t like one of your purees, don’t get overly concerned. If at any point baby is turning her head, fussy or just not in the zone, put the unused portion of the puree back into the fridge and try again later. Just like walking, eating may take a while for baby to master.

Spices for Baby

This is the question I get asked most – can baby actually eat spices from the get-go?

The simple answer is YES! From the very first puree, baby loves to taste different spices and herbs. It is natural for baby to crave and eat foods that are not only colorful and healthy but that also taste good and stimulate baby’s palette, just like yours and mine. While not a guarantee, my experience is that babies that are introduced to foods with spices and herbs from an early age, grow up to be more open to foods with different tastes and textures.

I would also like to mention that all spices and herbs have medicinal purposes. Ginger is great for when baby’s tummy is upset, basil helps aid sleep(!!!) and cinnamon is proven to stimulate the brain.

All the recipes below are completely safe for baby at any age. If you are unsure of adding spices, I would recommend starting with just a pinch of the spice in the recipe for the first batch, adding more spice as baby becomes more accustomed to it.

Now it’s time for the 10 Super Start Baby Food Recipes!

Peach Baby Puree (Stage One)

5 stars (16 ratings)

Smooth and creamy, this homemade Peach Baby Puree delivers big on taste with naturally sweetened peaches and flecks of vanilla bean.

Get the recipe

Carrot + Ginger Baby Food Puree

5 stars (8 ratings)

This Carrot + Ginger Baby Food recipe is a great first puree for baby! Smooth and mild tasting but with a fun zip from the ginger. Ginger is also great for calming an upset tummy.

Get the recipe

Green Bean Baby Food

5 stars (35 ratings)

Green beans are steamed until just tender, this puree has a mild taste for baby's palette.

Get the recipe

  •  7 Organic Starter Baby Purees for Under $20
  •  15 Stage One Baby Purees (that actually taste delicious)
  •  10 Super Starter Purees for Baby (Tips, Recipes and Starters Guide on How to Feed Baby)
  •  5 Minute Mango Baby Food Puree
  •  Roasted Butternut Squash + Thyme Baby Food Puree




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Read online "365 Healthy and Delicious Meals for Baby Food" - LitRes


Nutrition - what could be more important for a growing organism? How your baby begins to eat when you wean him will affect his future development and perhaps even adulthood. In our time, in industrially prepared products, one can find a lot of food additives, flavoring and coloring, which are not at all useful for a small person - and in these conditions the importance of homemade food increases many times over. nine0005

The basis of human nutrition is meat, fish, dairy and sour-milk products, various vegetables and fruits, buckwheat is obligatory for cereals. Vegetarianism, fasting for children is unacceptable, and canned food at an early age is undesirable.

It is best to cook your own food from food purchased raw. It is advisable to buy meat and fish in a piece and not give a small child store-bought convenience foods. Remember that when preparing children's dishes (up to 8-10 years old), hot spices are not added. nine0005

Starting at about a year old, a child can get many meals from an "adult" table. It must be remembered that the child has already learned to chew and swallow rough food, but can he bite well? Gradually, the child must be accustomed to more and more varied foods, while noticing whether this or that product will cause an allergy. Unfortunately, this problem is now actual. Eggs, honey, later - chocolate and citrus must be introduced under control. But in our time, any products can give an undesirable reaction, which is why parents need to be careful. nine0005

If up to a year the child's diet mainly consists of pureed soup, cereals and mashed potatoes, then after a year it is already possible to give meat in the form of fried or baked cutlets, casseroles, meatballs; vegetables and cereals - not only in pureed form, but also in the form of pancakes, vinaigrettes, you can give raw vegetables, rye bread. The wider the set of products, the more fully and fully the child's need for proper nutrition is satisfied.

Dishes for infants

Recipe no. 1

Vegetable broth

Ingredients: 50 g vegetables, 100 g water.

One of these vegetables: Carrots, cabbage, turnips, potatoes or zucchini Wash thoroughly, peel, cut into small slices, cover with cold water and cook covered over low heat until tender. Then strain through sterile cheesecloth, bring to a boil and pour into a sterile bottle.

Vegetable decoction can be given to an infant between feedings as a drink. Usually, such supplementation is required if the child is bottle-fed or breast-fed "by the hour". If the child receives a breast on demand, then mother's milk is enough for him. nine0005

Recipe No. 2

Juices for the first feeding

To obtain 50 ml of juice, 100 g of any berries or fruits are required.

Wash fresh green apple, pour over with boiling water and grate. Put the resulting puree into cheesecloth, folded in half, and squeeze the juice with a spoon. Drain the squeezed juice into a glass dish and close the lid. If the apples are sour, add sugar syrup to the juice before feeding.

Red-skinned fruits can cause an allergic reaction, so a green apple is best. nine0005

Recipe No. 3

Juices for the second food

To obtain 50 ml of juice, you need 100 g of any fruit or vegetable.

Option 1.

Sort ripe plum fruits, rinse thoroughly, scald with boiling water, remove the seeds and put the pulp into a sterile double-folded gauze. Squeeze out the juice with a stainless steel spoon.

Option 2.

Wash young carrots (carrot), scald with boiling water and grate on a fine grater. Then squeeze the juice through cheesecloth. nine0005

Carrot juice is rich in vitamin A, so it is desirable to add it to other vegetable juices.

Recipe No.

Fruit purees

To obtain 40-45 g of puree, 50 g of fruit are required.

Option 1.

Wash ripe apples or pears without spots or damage, pour over with boiling water, remove the skin, remove the seed nest and grate on a fine grater.

Option 2.

Wash fresh apricots thoroughly, cover with water, cook until soft. Rub through a sieve, add granulated sugar (1 tsp), boil again. nine0005

Blueberries, black currants, apples and pumpkins, strawberries, sea buckthorn, etc. can be puréed in the same way.

Recipe No. 5

Carrot puree

Ingredients: 1 carrot, 1/4 cup milk, 1/3 tsp butter or vegetable oil.

Wash the carrots with a brush, peel, chop, put in a saucepan, pour a small amount of boiling water and simmer under the lid in its own juice, stirring occasionally, until tender. Hot wipe through a sieve, add warmed milk, a little salt, put on a slow fire and warm, not boiling. Put butter or vegetable oil into the finished puree. nine0005

Recipe No. 6

Mixed vegetable puree

Ingredients: various vegetables - 80 g, potatoes - 20 g, milk - 1/2 cup, butter or vegetable oil - 1/3 tsp, sugar - 1/ 2 tsp

Wash fresh vegetables (carrots, turnips, cabbage, beets) with a brush, peel, chop, simmer covered in a saucepan with a little hot water so that the vegetables are stewed with steam in their own juice. Make sure that there is water at the bottom of the pan all the time (if necessary, add boiling water). Add sugar to speed up cooking. Bring vegetables to half-cooked and add peeled and chopped potatoes to them, then simmer until tender. nine0005

Pass hot vegetables through a sieve, add hot milk, a little salt and beat well, then put back on the stove and bring to a boil.

Add butter or vegetable oil to the puree.

Recipe No. 7

Spinach puree

Ingredients: spinach - 100 g, milk - 1/4 cup, butter - 1 tsp, flour - 1/2 tsp, sugar syrup - 2 ml .

Carefully sort the spinach, discarding the brown parts, wash in running water, transfer to a saucepan and simmer in its own juice until soft (10-15 minutes). Then rub through a sieve and season with white sauce. For the sauce, dissolve the butter in a saucepan, fry the wheat flour in it, add hot milk and boil for 5-6 minutes. Add a little salt to the puree, seasoned with sauce, put on fire again and bring to a boil. Season the finished puree with butter and sugar syrup. nine0005

Spinach contains iron, phosphorus and magnesium and is therefore beneficial for the development of the child's body.

Recipe No. 8

Spinach-potato puree

Ingredients: spinach - 100 g, potatoes - 150 g, milk - 1/2 cup, sugar - 1/2 teaspoon, butter - 1/2 teaspoon.

Wash potatoes thoroughly with a brush, add a little boiling water, cover and boil. Sort the spinach, wash it, put it on a sieve and let the water drain, then transfer it to a separate pan, add granulated sugar and simmer in its own juice without adding water. Peel the boiled potatoes and rub hot through a sieve. Grate the cooked spinach into the same bowl. Stir the puree, dilute with boiling milk, add salt, beat and bring to a boil over low heat. Fill the finished puree with butter. nine0005

Spinach is an excellent source of iron, one of the leaders among plants in terms of iodine content. The vitamin D content of spinach makes it useful in preventing rickets.

Recipe No. 9

Cauliflower and zucchini puree soup

Ingredients: cauliflower – 50 g, marrow – 50 g, egg yolk – 1/2 pc., butter – 1/3 tsp.

Peel the cauliflower, remove the green leaves, cut into small tufts and wash well. Wash the zucchini, peel and cut into small pieces. Put the cabbage and zucchini in a saucepan, pour a small amount of boiling water, close the lid and simmer over low heat until tender. Then pour the broth into a separate bowl, and rub the hot vegetables through a sieve. Add broth and salt to the puree, mix well and bring to a boil. Season the finished soup-puree with butter, pounded with the yolk of a hard-boiled egg. nine0005

Recipe No. 10

Vegetable puree with liver

Ingredients: carrots - 100 g, potatoes - 100 g, liver - 50 g, broth - 1/2 cup, butter - 1/2 tsp.

Soak fresh steamed beef liver in running water, remove skin, cut across the grain and quickly fry in hot oil in a saucepan with a lid. Then add a little water or low-fat broth and put the saucepan in the oven for 5-10 minutes. You can pre-stew in oil, adding a little onion. nine0005

Steam boil potatoes and carrots, peel, rub through a hair sieve along with stewed liver, previously passed through a meat grinder. Dilute the puree with hot broth, salt, beat, put on low heat and, whisking, bring to a boil. Add butter to the finished puree.

The liver contains many minerals: iron, copper, calcium, zinc, sodium and others.

Recipe no. 11

Mashed potatoes with chicken

Ingredients: chicken meat - 100 g, potatoes - 200 g, milk - 1/4 cup, butter - 1/2 tsp.

Boil low-fat chicken broth, strain through a wet napkin and pour it over the peeled and cut into large pieces potatoes. The broth should just cover the potatoes. Boil potatoes under the lid for 25-30 minutes, then rub through a hair sieve, adding pre-cooked and minced chicken meat. Dilute the resulting puree with boiling milk and beat with a whisk. Heat on the stove until boiling. Add butter to the finished puree. nine0005

Recipe No. 12

Vegetable cutlets

Ingredients: various vegetables (carrots, zucchini, kohlrabi, potatoes) - 250 g, egg - 1 pc., flour - 1 tbsp. l., sunflower oil for frying, crackers - 2 tbsp. l., parsley, salt.

Boil well-washed and chopped vegetables in salt water, finely chop and mix with egg yolk, herbs, salt, whipped egg white and breadcrumbs. Stew cutlets in a small amount of water.

May be served with sour cream. nine0005

Recipe No. 13

Semolina porridge

Ingredients: milk - 1/2 cup, water - 25 ml, semolina - 2 tsp, salt, sugar syrup - 3 ml, butter - 1/3 tsp. l.

Pour water into half of the taken milk, boil, then pour the sifted semolina in a thin stream and cook over low heat, stirring constantly, for 15-20 minutes. Then salt a little, add sugar syrup and the remaining warmed milk. Bring the porridge to a boil. Put butter into the prepared porridge. nine0005

Semolina contains 70% starch, a lot of proteins, vitamins and minerals, and since it cooks quickly, all of them are preserved.

Recipe No. 14

Pink semolina porridge

Ingredients: semolina - 2 tsp, milk - 70 ml, water - 25 ml, sugar syrup - 3 ml, carrot juice - 30 ml, butter - 1/ 3 tsp

Pour juice from fresh carrots into ready-made, slightly cooled semolina porridge, mix thoroughly and immediately give to the child. nine0005

Preparation of carrot juice: wash carrots with a brush, scald with boiling water, scrape off the skin with a sharp knife, wash again with boiled water and grate. Put carrots in gauze scalded with boiling water and squeeze out the juice.

Recipe No. 15

Semolina porridge with pumpkin

Ingredients: pumpkin - 100g, sugar - 1 tsp, portion of semolina porridge.

Peel the pumpkin, cut into small cubes, sprinkle with sugar and, after extracting the juice, simmer until softened. Then mix with ready-made semolina and bring almost to a boil. nine0005

Pumpkin contains a large amount of carotene and vitamins, including a lot of vitamin D. Even a weakened body easily absorbs fiber, so pumpkin dishes are recommended for therapeutic and preventive nutrition.

Recipe No. 16

Semolina porridge with dried apricots

Ingredients: dried apricots – 1 tbsp. l., sugar - 1 tbsp. l., a portion of semolina porridge.

Prepare dried apricot fruit puree. Wash the dried apricots, pour a small amount of water, close the lid and simmer until soft. Then rub through a sieve, add sugar and boil until thickened. Boil liquid semolina porridge and mix it with slightly cooled mashed potatoes. nine0005

Dried apricots contain significantly more minerals, including potassium, magnesium, calcium, iron and phosphorus than fresh apricots. Eating dried apricots is recommended for anemia, impaired vision, heart disease and as a general tonic.

Recipe No. 17

Dessert semolina porridge

Option 1.

Ingredients: small apple, sugar - 1 tsp. l., a portion of semolina porridge.

Prepare liquid semolina. Wash a small apple just before feeding the child, scald it with boiling water, peel, grate, mix with sugar and combine with slightly cooled porridge. nine0005

Option 2.

Ingredients: semolina - 3 tbsp. l., milk - 1 cup, salt, egg - 1 pc., flour - 1 tbsp. l., breadcrumbs.

Boil thick porridge from milk and semolina, salt and, when it has cooled down a bit, mix with egg and flour. Transfer the prepared mass to a board sprinkled with breadcrumbs and roll it out to a thickness of 0.5 cm. Then cut into squares 4 x4 cm and fry on both sides.

Serve with vegetables or salad.

Meatballs like in kindergarten with gravy recipe with photo step by step and video

Kindergarten meatballs with gravy

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Step cooking

Cooking time: 50 min PT50M
  1. Step 1:

    How to make Kindergarten Meatballs with Gravy? Prepare the necessary ingredients. If you wish, you can take the already prepared stuffing, and not twist it yourself, as I do. I have a pork tenderloin with a little fat. Rice take round or long, choose for yourself. Rinse it well. Peel and wash the onion.

  2. Step 2:

    Fill the pot with water. Transfer the rice to a saucepan and place it on the stove. Boil the rice until tender, adding salt to the water. I added two cups of water to half a cup of rice. nine0005

  3. Step 3:

    Drain the cooked rice in a colander and drain completely.

  4. Step 4:

    Mince the pork together with the onions. For convenience, cut the onion into 4 pieces (remember to remove the buttocks).

  5. Step 5:

    Add boiled rice to minced pork.

  6. Step 6:

    Beat a raw chicken egg into the minced meat.

  7. Step 7:


  8. Step 8:

    Pepper. And mix the minced meat well with a spoon, and then with your hands.

  9. Step 9:

    With wet hands, shape the minced meat into balls. Pour 2-3 tablespoons of wheat flour into a flat plate. Roll each meatball in flour on all sides.

  10. Step 10:

    Heat a frying pan with vegetable oil on the stove. Fry the meatballs, carefully turning them over on different sides. They need to be browned. nine0005

  11. Step 11:

    This is what I get when I fry them. Please note that the meatballs must fit in the pan all.

  12. Step 12:

    For the sauce, mix the tomato paste with water in a deep bowl. I have one glass of water.

  13. Step 13:

    Pour the tomato sauce over the meatballs in a skillet and simmer over low heat for about 10 minutes. Determine the exact time on your stove.

  14. Step 14:

    Separately, in a bowl, mix the sour cream with a spoonful of flour. Pour in half a glass of water and stir until smooth. To make the taste of the sauce more pleasant, you can pre-fry the flour in a dry frying pan until the color changes slightly.

  15. Step 15:

    Pour the sour cream and flour mixture into the meatballs and simmer for another 10-15 minutes covered over low heat. At this stage, you need to achieve the desired density of the gravy. My family likes it thinner, so I added another 0.5 cup of water. nine0005

  16. Step 16:

    Then add the bay leaf to the dish, simmer for another 2 minutes and turn off the heat.

  17. Step 17:

    Call the kids to the table and try it yourself! Our meatballs are ready like in kindergarten!

  18. Step 18:

    Any side dish is suitable for them: potatoes, porridge or, as in my case, pasta) Bon appetit!

Everyone knows the taste of these meatballs! When my children came from the garden once again praised the garden meatballs, I started looking for this recipe to reproduce it at home) I won’t say that the technology is 1 in 1, but the taste is definitely from childhood, you can’t confuse it with anything! Even the kids asked: "Mom, did you take them in kindergarten?" nine0005

Use high smoke point oil for frying! Any oils are useful only until a certain temperature is reached - the smoke point, at which the oil begins to burn and toxic substances are formed in it, including carcinogens.
Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles that quickly start to burn.
Refined oils are more resistant to heat and have a higher smoke point. If you're going to be cooking in the oven, pan, or grill, be sure to use oil with a high smoke point. The most common high smoke point oils are refined sunflower, olive and grape varieties. nine0005
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