a4Food.com

1 slice whole wheat bread
1 tablespoon butter
1 small tomato, sliced
¼ cup grated Cheddar cheese
1 tablespoon milk
1 bacon slice

Toast the bread lightly on both sides. Spread one side with the butter
and cover with tomato slices. Mix together the cheese and milk.
Spread over the tomato slices. Lay the bacon on top. Place under a
moderately hot grill (broiler) and cook gently until the bacon is
cooked and the cheese melts and turns golden.

1 medium carrot, sliced
1 tomato, skinned, or 1 canned
 tomato
1-2 tablespoons finely grated mild
 Cheddar cheese
1-2 tablespoons boiling water

Place the carrot in a pan containing 2 cm/3/4 inch boiling water.
Cover and simmer until tender, about 15 minutes. Drain the carrot.
  Puree the carrot and tomato in a blender, then strain through a
nylon sieve (strainer) to remove tomato seeds.
  Mix the finely grated cheese with the boiling water and stir until
the cheese melts. Mix the melted cheese with the carrot and tomato
puree.
For babies aged 6 months to 1 year: serve as prepared.
For children aged 1 to 2 years: serve with diced, boiled potatoes or with
small pasta shells.

2 tablespoons butter
1 small dove garlic, crushed
1 medium onion, finely chopped
1 lb ground beef
 ¼ cup all-purpose flour
 2 tablespoons tomato paste
 2 bouillon cubes
¼ cup water
 small pasta shapes, cooked, to serve
¼  cup grated Parmesan cheese

Melt the butter in a frying pan (skillet) and fry the garlic and onion
until golden. Add the minced (ground) beef and fry for 2 minutes
turning frequently. Stir in the flour and cook for a further 1 minute.
Remove from the heat. Add the tomato puree (paste), stock
(bouillon) cube(s) and water. Return to the heat and cook, stirring,
until thickened. Simmer gently for 1 hour. Serve with small pasta
shapes and sprinkle with cheese. For babies aged 6 months to 1 year
puree a little of the meat sauce with 1 tablespoon of pasta shells, then
stir in a little cheese.

1/4 cup pearl barley
1 lb neck of lamb
4 1/4 cups water
2 carrots, diced
1 turnip, diced
1 onion, chopped
1 leek, finely sliced
pinch of mixed herbs

Soak the pearl barley overnight. Remove as much fat as possible
from the meat. Put the meat into a saucepan and cover with the
water. Bring to the boil and skim off the scum as it rises to the
surface. Cover the pan and simmer for 1 hour. Add the vegetables to
the pan, together with the drained pearl barley and the herbs.
Continue cooking gently for a further 1 to 1/2 hours. Take out the
meat and chop it, discarding the bones. Return the meat to the soup.
Remove any fat remaining on the surface. Reheat before serving.
For babies aged 6 months to 1 year: puree some meat and vegetables
from the soup, adding enough liquid to give a creamy consistency.