a4Food.com

2 bacon slices, chopped
1 onion, finely chopped
1 carrot, thinly sliced
1 stalk celery, finely chopped
1 X 14 oz can peeled tomatoes
3 cups water or stock
bouquet garni
1 tablespoon cornstarch
2/3 cup milk
fingers of toasted wholewheat bread

Fry the bacon in a large pan until the fat runs. Add the onion, carrot
and celery, cover and cook gently for about 10 minutes. Add the
canned tomatoes, water or stock and bouquet garni. Heat to
simmering point, then cover and simmer gently for 20 minutes.
Remove the bouquet garni. Cool slightly, then puree in a blender
 and finally pass through a sieve (strainer). Return the soup to the
pan.

Blend the cornflour (cornstarch) with a little of the cold milk, then
stir into the soup with the remainder of the milk. Reheat to boiling
point and simmer for 2 minutes, stirring continuously. Serve with
fingers of toasted wholemeal (wholewheat) bread.
For babies aged 6 months to 1 year: mash tiny cubes of wholemeal
(wholewheat) bread, with crusts removed, into the soup and sprinkle
with a tablespoon of finely grated mild Cheddar cheese.

1 thick slice of brown bread
2 eggs
1 tablespoon milk
2 tablespoons butter
4 mushrooms, chopped

Cut the bread into 1 cm/1/2 inch cubes. Beat together the eggs and
milk. Heat half the butter in a frying pan (skillet); add the bread and
mushrooms and cook until the bread is golden, and crisp. Add the
remaining fat and reduce the heat. Pour in the eggs and cook,
stirring, until the eggs are scrambled. Serve immediately.

   Alternatively cook the eggs separately, top with the mushrooms
and serve with fingers of lightly toasted brown bread.
Serves 2 children
For children over 1 year old

Variations:
Use finely chopped lamb’s kidney or flaked smoked fish (take care to
remove the bones) in place of the mushrooms.

AMERICAN
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.

AMERICAN 

1 egg (yolk only for babies aged 6-8 months)
2 tablespoons milk     
2 tablespoons low fat cream cheese

Beat the egg (or yolk) with the milk. Sieve (strain) the cottage cheese(low fat cream cheese) if the custard is for babies under 8 months old.Blend the cheese into the egg and milk. Lightly grease an individualsouffle dish or casserole. Pour in the egg mixture. Cover with ton.Stand in a small baking tin and pour in hot water to come halfwayup the sides of the dish or casserole. Place in a preheated moderateoven (180 C/350F, Gas Mark 4) for 20 minutes or until set.For babies aged 6 months to 1 year: serve with vegetables pureed in a blender. For children aged 1 to 2 years: serve with diced vegetables.