VEGETABLE PUREE (entered 4 months.) The process of making puree is extremely simple: vegetable or vegetable peel, shred, cook, cool, shred with a blender to the consistency of baby puree, put in ice trays, freeze. Then take desired amount of frozen "cubes" for one feeding and convenient way defrost. Describe the cooking process on the example of the carrot puree, but calmly can carrots replace with zucchini or carrots+zucchini, or pumpkin (the most useful and delicious product, quite unfairly left the table the majority of Russians). No salt and sugar, little about them is they do not know and eating and all that. Take the vegetables, wash, peel, again well my. Zucchini sometimes suggest soaking for 20 minutes in the water, I did not bother.

Next, grind the peeled vegetables (carrots rubbed on a grater, cut the zucchini in small cubes, pumpkin in larger pieces). Put into a saucepan and fill with water about 1 cm above the vegetables. Put on fire, bring to a boil and then simmer under closed lid on low heat until the vegetables are tender (about 40-50 mins, check by tablespoon, if pressing vegetables easy warm up, they are ready).

Then slightly cooled (for a while just leave on the stove). Drained from the pan liquid into a separate bowl (if you mash after grinding will be a little dry, add for desired consistency, remaining is a nutritious vegetable broth, which can be given to drink to the kid or cook it on the soup). Leave a little liquid in a pan and grind everything in a blender. Puree should resemble that of the jars (a little watery and absolutely no pieces), if necessary, add vegetable broth.

The first portion of the sample to the kid, and the rest for storage – a tea spoon spread the sauce in the form of ice, on top of a plastic bag in the freezer. As "cubes" freeze, you can shift them in a plastic bag or in a jar in the microwave (if you don't want to come unstuck from the molds, then shape, wrapped pouch, bottom side for a few seconds to substitute under a stream of hot water and then a little knock). Store in the freezer. Use this sauce needs for three months. Absolutely similarly it is possible to prepare MEAT SAUCE (from 6 months). For example, a chicken breast with a carrot. Prepare a couple of my breast, fill with water, cook for 20 minutes, then the water is drained, pour another, and again put on to cook. After boiling, diminish the fire and simmer two hours, then add chopped carrots and stew for another hour. Further still, as with vegetable puree: to grind, try and remove for storage.