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5-6 monthsenglish
36
5-6 monthsenglish
37
FULL MEAL 1 PORTION
Cooking method:
Thoroughly wash and clean the vegetables, cut them into small
pieces and place them in the container with the blades; add the
350 ml of water and close the lid. Press the BOIL button and set
the timer to 30 minutes. Once cooked, process for 15 seconds
(first set the handle to the lowest setting, then increase the spe-
ed to position 8). Add the cream of corn and tapioca, the rabbit
(freeze-dried or homogenised), the oil, the Parmesan and mix for
approximately 15 seconds at speed 3 (if necessary, use the spatula
to clean the container’s edges and repeat).
INGREDIENTS
½ potato (approx. 30 g)
½ carrot (approx. 30 g)
3-4 spinach leaves
(approx. 40 g)
40/80 g homogenised or
5/10 g freeze-dried rabbit
(quantity according to
paediatricians indications)
20 g cream of corn and
tapioca
350 ml water
1 teaspoon of extra virgin
olive oil
1 teaspoon of Parmesan
Cream of rabbit
and tapioca
INGREDIENTS
1 small courgette (approx. 60 g)
½ potato (approx. 40 g)
20 g buckwheat cream
350 ml water
40/80 g homogenised
or 5/10 g freeze-dried
turkey (quantity according to
paediatricians indications)
1 teaspoon of extra virgin
olive oil
1 teaspoon of Parmesan
Soup of courgette, turkey
and buckwheat
FULL MEAL 1 PORTION
Cooking method:
Thoroughly wash and clean the courgette and potato, cut them
into pieces and place them in the container with the blades; add
the 350 ml of water and close the lid. Press the BOIL button and
set the timer to 30 minutes. Once cooked, process for 15 seconds
(first set the handle to the lowest setting, then increase the speed
to position 8). Add the cream of buckwheat, the turkey (freeze-dri-
ed or homogenised), the oil, the Parmesan and mix for approxima-
tely 15 seconds at speed 3 (if necessary, use the spatula to clean
the containers edges and repeat).
INGREDIENTS
40/80 g homogenised
or 5/10 g freeze-dried lamb
(quantity according to
paediatricians indications).
30 g cream of rice the heart
of a fennel (approx. 100 g)
350 ml water
1 teaspoon of extra virgin
olive oil
1 teaspoon of Parmesan
Fennel cream
with lamb
FULL MEAL 1 PORTION
Cooking method:
Thoroughly wash and clean the fennel, cut it into pieces and place
it in the container with the blades; add the 350 ml of water and
close the lid. Press the BOIL button and set the timer to 30 minu-
tes. Once cooked, process for 20 seconds (first set the handle to
the lowest setting, then increase the speed to position 8).
Add the cream of rice, the lamb (freeze-dried or homogenised), the
oil, the Parmesan and mix for approximately 15 seconds at speed
3 (if necessary, use the spatula to clean the container’s edges and
repeat).
INGREDIENTS
5-6 small pieces of
pumpkin (approx. 100 g)
20 g cream of rice
40/80 g homogenised
or 5/10 g freeze-dried chicken
(quantity according to
paediatricians indications)
350 ml water
1 teaspoon of extra virgin
olive oil
1 teaspoon of Parmesan
Cream of pumpkin
and chicken
FULL MEAL 1 PORTION
Cooking method:
Thoroughly wash and clean the pumpkin, cut it into pieces and
place it in the container with the blades; add the 350 ml of water
and close the lid. Press the BOIL button and set the timer to 30
minutes.
Once cooked, process for 15 seconds (first set the handle to the
lowest setting, then increase the speed to position 8). Add the
cream of rice, the freeze-dried or homogenised chicken, the oil, the
Parmesan and mix for approximately 15 seconds at setting 3.
20


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