a4Food.com

1 lb leg of lamb, veal or pork fillet
1×5 oz  carton unflavored yogurt
1 tablespoon lemon juice
pinch of dried marjoram

Cut the meat into small cubes. Blend the yogurt, lemon juice and
marjoram. Place the meat and the yogurt mixture together in a bowl.
Cover and leave to marinate for 30 minutes. Thread the meat closely
together on skewers, choosing the smallest pieces of meat for the
toddler’s portion. (At this stage you can sprinkle the adult portions
with salt and freshly ground black pepper.)

   Place under a preheated grill (broiler), turning the skewers at
intervals, until the meat is well cooked (about 20 to 25 minutes).
Serve with jacket baked potatoes and green salad, using any
remaining marinade as a dressing.
For babies aged 6 months to 1 year: puree in a blender 3 or 4 cubes ot
cooked meat with the yogurt marinade and a little potato scooped
from the potato baked in its jacket.

4 baking apples, cored
¼ cup pitted dates
2 tablespoons butter
¼ cup light corn syrup
4 teaspoons low fat cream cheese

Score the skin of the apples around the middle. Place them in an
ovenproof dish. Fill the core cavities with the dates and top with
butter Spoon the syrup over the apples and bake them in a
moderately hot oven (190 C/375F, Gas Mark 5) for about 40
minutes, or until the apples are tender. Top each apple with a small
spoonful of cottage cheese (low fat cream cheese).
For babies aged 6 months to 1 year: sieve (strain) a small portion of the
apple pulp only. Sweeten with a little syrup.

6-8 slices of soft white bread, crusts removed
6 cups mixed summer fruit, such as gooseberries, black and red
 currants, raspberries and strawberries
2/3 cup sugar, or to taste

Arrange the bread slices to make a complete lining around the sides
and bottom of a 1 litre/2 pint/5 cup pudding basin (slope-sided mold)
or souffle dish, cutting and shaping if necessary and reserving some
for the top. Lightly stew those fruits normally eaten cooked (such as
gooseberries, black and red currants) with a little water. Sweeten to
taste. Allow the stewed fruit to cool; strain and reserve the juice. Mix
the stewed fruit with the uncooked fruit and sugar.

   Moisten the bread lining with the reserved juice and transfer the
fruit mixture to the bowl. Top with the remaining slices of bread,
pressing the fruit filling down firmly. Coyer the bowl with a plate or
saucer which just fits inside the rim. Place a heavy weight on the
plate to compress the fruit. Leave overnight in the refrigerator. To
serve, turn out into a serving dish. Pour any remaining juice over the
pudding. Serve with cream, or ice cream, if liked.
For babies aged 6 months to 1 year: puree fruits selected from the inside
of the pudding.

2 tablespoons oil
2 carrots, thinly sliced
2 stalks celery, chopped
1 onion, chopped
1 potato, diced
1 clove garlic, crushed
4¼ cups bee/stock
1 tablespoon Worcestershire sauce
1 leek, sliced
4 tomatoes, skinned and chopped
1 cup shredded green cabbage
¼ cup small pasta shapes
½ cup finely grated Cheddar
 cheese, to serve

Heat the oil in a large saucepan and add the carrots, celery, onion,
potato and garlic. Fry gently until the vegetables begin to soften.
Add the stock and Worcestershire sauce, cover and simmer for 15
minutes. Add the leek, tomatoes, shredded cabbage and pasta.
Simmer the soup, uncovered, for a further 15 minutes. Serve the
cheese sprinkled on the soup.
For babies aged 6 months to 1 year: take 6 tablespoons of soup and
puree in a blender.