a4Food.com

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 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.

1/4 Ib soft herring or cod roes
6 tablespoons milk or baby milk
1 teaspoon cornstarch little milk

Rinse the roes in cold water. Put the roes and milk m a small pan,
cover and simmer for 5 to 10 minutes. Mash the roes in the milk
with a fork, or put through a hand blender, and return to the pan.
Blend the cornflour (cornstarch) with a little cold milk and stir into
the mashed or blended roes. Bring to boiling point, stirring, and
simmer for 5 minutes.
For babies aged 6 months to 1 year. serve with green vegetables pureed
in a blender.
For children aged 1 to 2 years: serve with finely chopped green

 vegetables and a little mashed potato.