Weaning Made Easy: 5 Irresistible Recipes Your Baby Will Love

• Boil cut potatoes until they are soft, then set them aside to cool before mashing.
• Flake the mackerel, mix it with the egg yolk, celery, onion and garlic in a bowl.
• Take a spoonful of the mixture, shape it into a ball, then flatten it.
• In a separate bowl, beat the egg white using a fork.
• Brush the flattened mixture with the egg white and coat them with instant cereal.
• Grill the prepared mixture for five minutes on each side, or until it reaches a desirable hot and golden brown appearance throughout.
• For easy consumption, cut the fritters into halves.
• Serve on its own or with mashed potatoes.

• Finely grate the carrots into a bowl, then mix in the egg, flour, water and cinnamon.
• Combine the ingredients thoroughly using a fork or whisk.
• Heat unsalted butter in a medium skillet over medium heat.
• Pour 2 tbsp batter onto the skillet to make one portion of pancake.
• Cook for three to four minutes, or until the bottoms turn golden brown and the edges start to firm up.
• Allow the pancakes to cool slightly before serving.

• Fill a large pot with four cups of water and bring it to a boil.
• After rinsing the rice, let it boil for five minutes.
• Once done, drain the water from the rice using a strainer.
• In a separate pot, heat sesame oil over medium-high heat and add minced chicken breast. Cook for two to three minutes.
• Add in the diced onion and minced garlic, cooking them for an additional two to three minutes.
• Add in the parboiled rice and simmer it over medium heat for three to four minutes, stirring occasionally to prevent sticking.
• Stir in the remaining vegetables.
• Pour four cups of homemade chicken stock into the same pot and bring it to a boil.
• Once boiling, reduce the heat to medium-low and let it simmer for 15 to 20 minutes, stirring occasionally to ensure even cooking.
• Serve warm.

Baked Fish Nuggets

• Preheat oven to 200°C
• Dredge fillets one piece at a time in flour, then dip them in beaten eggs.
• Roll them in blended breadcrumbs.
• Place the coated salmon fingers onto a baking tray.
• Bake for around 15-20 minutes until they turn golden and flaky.
• Serve with mashed potatoes and steamed broccoli florets.

Mashed Potatoes

• Add potatoes into a pot and pour enough water to cover them by about two inches.
• Bring the water to a boil, then reduce the heat to medium.
• Allow the potatoes to simmer for about 10 minutes until they are tender.
• Add in the frozen peas and allow them to return to a simmer.
• Drain water and add butter into the pot.
• Mash the mixture until it reaches a smooth consistency.
• Stir in whole milk until the mashed potatoes reach the desired texture.

• Preheat the oven to 180°C
• On a baking sheet, arrange tomatoes, carrots, onion and garlic.
• Drizzle with olive oil and roast in the preheated oven for 20-25 minutes.
• In a separate pot, cook the macaroni in boiling water until al dente. Drain and set aside.
• Combine the roasted vegetables with hot homemade chicken or vegetable stock.
• Bring to a boil, then simmer for two to three minutes.
• Blend the mixture until smooth using a stick blender.
• Stir in the cheese and cream cheese until melted and well combined.
• Finally, add boiled macaroni to the pot and simmer for another 5 minutes.
• Serve the roasted cherry tomato, carrot and cheese macaroni hot, optionally garnished with grated cheese.