Finger Fun (for children over one year) | Babies |

Finger Fun (for children over one year)

Recipes for toddlers aged between one and three years for more variety on the children's plate. The recipes are calculated for one to two servings.

Avocado, asparagus and ricotta dip

A good source of vitamin E, folate and calcium

Three stalks of green asparagus, cleaned and cut into small pieces
½ ripe avocado
1 teaspoon of lemon juice
1 tablespoon of ricotta cheese or cottage cheese

Steam or steam the asparagus gently and then let it cool. Mix all ingredients and serve as a dip with bread sticks or boiled pieces of carrot.

Sweet potatoes, carrots and cheese mousse

Provides beta-carotene, calcium and vitamin C.

120 grams of sweet potatoes, peeled and diced
1 medium carrot, peeled and diced
25 grams of hard cheese, such as Emmentaler, grated

Cook the vegetables together gently. Then puree them together with the cheese. Serve the mousse as a side dish or as a dip for paprika stripes, wholegrain crissini or as a spread for bread.

Cottage cheese and pea puree

Contains iron and vitamin C.

50 grams of frozen peas
50 grams of cottage cheese

Cook the peas softly. Mix the peas with the cottage cheese and serve the mixture with small bread sticks or rice biscuits.

Egg bread (poor knight)

Contains iron, good source of B-group vitamins

A bit of oil for the frying pan
1 slice of soft, finely ground wholemeal bread or wholemeal toast
1 egg, well whisked

Heat the oil in the pan. Dip the bread in the egg so that it is well covered from both sides. Put it carefully in the hot oil and fry it from both sides golden brown. Take it out of the pan and place it on kitchen paper to soak up the excess oil. Cut the bread into thin strips and serve with tomato slices, bananas or tangerines.


Good source of beta-carotene, iron and vitamin C.

1 teaspoon of olive oil
1 small zucchini, diced
1 small red or yellow pepper, gutted and diced
Some slices of eggplant, diced
4 tomatoes, peeled and gutted

Heat the oil in a saucepan, add all ingredients and sauté the vegetables. Stir well, cover and simmer over low heat for about minutes over low heat until vegetables are tender. To match rice or wholemeal pasta.

Broccoli with tomatoes and almonds

Contains beta-carotene, vitamin E, calcium and vitamin C.

2 broccoli heads
25 grams of ground almonds or almond paste
2 teaspoons diced tomatoes from the tin

Steam the broccoli heads gently and mix with the tomatoes. Add the almonds and you are ready to serve.

Lamb with apple

Good source of B vitamins and vitamin C, excellent source of iron

50 grams of minced lamb
1 small apple, grated
50 ml of unsweetened apple juice
1 small zucchini
1 small pinch of ground cinnamon
¼ teaspoon dried tarragon

Roast the lamb well in its own fat until it is no longer pink. Pour off the excess fat and put the lamb back in the pan or pot. Add the apple, juice and zucchini and stir. Cook for 15 minutes with the lid closed. Add cinnamon and tarragon and simmer for another 5 minutes.

Stir it lightly to make sure the mixture does not contain any large lumps and serve with potato purée.

An alternative for the whole family: Fill the lamb mix into a casserole dish, add the slices of tomato and cover with potato flour. Bake it in the oven at 180 degrees for 25 to 30 minutes (gas: level 4)

Savory chicken pan

Good source of iron, zinc, beta carotene and vitamin C.

1 small chicken breast, skinless and chopped
1 teaspoon of olive oil
1 carrot, peeled and diced
1 Bouquet Garni (herbal mixture)
3-4 small mushrooms, cleaned and sliced
100 ml of water
50 ml tomato passata
50 grams of frozen peas

Heat the oil in a pan and fry the chicken on all sides. Add carrots, bouquet garni, mushrooms, water and tomato passata. Cook everything on a low flame for about 15 minutes before adding the peas. Boil it for another 5 minutes until the peas are warmed up properly. Remove the bouquet garni. Serve the pan with potatoes or rice.

Explanation of Bouquet garni: Various herbs are tied together or filled into a cotton sack and then cooked in the broth, but also in soups, stews and casseroles and removed just before serving. Traditionally parsley stems, thyme and laurel are used. For lamb dishes or sauces, basil, celery leaves, pimpinelle, chervil, tarragon, rosemary, savory or even lemon peel and root vegetables are used.

Sardines and avocado cream

Good source of omega 3 fatty acids, iodine, calcium, vitamin E.

2 canned sardines in oil, drained and pureed
1 half avocado
1 teaspoon of lemon juice

Mix the ingredients thoroughly and serve as a spread or as a dip.

Recipe for children from 2 years. The recipe is calculated for one to two servings.

Lentils dhal with oranges

Contains iron as well as beta-carotene and vitamin C.

100 grams of red lentils
300 ml of water
50 ml of orange juice
A pinch of cinnamon and turmeric

Water the lentils and cook with the lid closed for 15 - 20 minutes on a low heat or until the lenses are soft. Pour off the liquid and put the lenses back in the pot. Stir in the orange juice and spices and heat the lentils briefly again. You can also fold in steamed carrot cubes. advertising

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