At 12 months and older it is possible to start adding a little seasoning to your baby’s food, especially if you are cooking a meal for the family, but do only add very small amounts of what you usually would add and the rest can be added by individuals at the table.

Home-made fish cakes are always loved by all, as they are full of chunks
of fish and lots of delicious mashed potato and then cased in crispy bread
crumbs. Try making fish cakes with cod, halibut, tuna, or prawns. If you
want to be organised, make double the quantity and then bag up the extra
and freeze, they defrost and cook really well and it is a good instant
but home-made meal.

(Makes 4)

Ingredients
250g salmon fillet
225g mashed potato
bunch parsley, chopped
sea salt
freshly ground black pepper
2 large eggs
30g plain flour
125g bread crumbs
sunflower oil for frying

Pre-heat the oven to 350F, 180C, gas mark 4.

Place the salmon in an oven-proof dish with a lid and bake for 10 minutes,
remove from the oven and allow to cool for 10 minutes. Flake the salmon
away from the skin and remove any bones.

Place the mashed potato in a bowl add the parsley, little seasoning and
flaked salmon. Mix well.

Whisk one of the eggs, add to the potato and mix to bind the mixture
together

Divide the mixture into 4 equal amounts, flour your hands and roll into
balls and then flatten to make cakes. Divide one of the balls into 2 or
3 to make mini cakes for your baby.

Whisk the remaining egg and place in a small bowl, with flour in another
and bread crumbs on a plate. Dip each cake into the flour, coating all
over, then dip into the egg wash and finally into the bread crumbs, repeat
until all the cakes are coated.

In a frying pan heat the sunflower oil, when hot add the fish cakes and
cook over a medium heat until golden on each side, approximately 5 minutes.
Serve with little pieces of broccoli (or we call them edible trees!)

Pudding: Banana
custard

An all-time favourite that can quickly and easily be made, try serving
with other fruits if banana is not liked.

Ingredients:

1 dessert spoon original custard powder
¼ pint milk
½ teaspoon sugar
1 small banana

Mix the custard powder with a little milk taken from the ¼ pint, to a
smooth paste.

Heat the remaining milk to nearly boiling, pour onto the custard mix
and stir well.

Return to the saucepan, add the sugar and bring to the boil over a gentle
heat, stirring continuously.

Slice the banana add to the custard, mix well and serve.

Tried this recipe? For more inspiration look through our food/recipe_archive.asp">recipe
selection.

Other recipes this month:

• food/4mthrecipes/4monthapple.asp">Apple and
  flaked rice puree (4 months)
• Cheesy
  courgette risotto (7 months)

Have any recipe suggestions of your own? Share your culinary experiences
on our Feeding
discussion board.