12–18 months
Curd cheese with soft tomato
BreakfastPrep 8 minCook 10 minPortions: 2
Ingredients
- 3 tablespoons of unsalted pasteurised curd cheese
- 1 ripe tomato
- 1 teaspoon of olive oil
Method
- Peel the tomato, remove the seeds and cut it into small cubes.
- Cook with the olive oil over a low heat, with no salt added, until completely soft.
- Let it cool a little.
- Stir the curd cheese through and let your child eat it with a spoon.
Texture
Creamy cheese with small soft pieces of tomato, and no firm skin and no seeds left.
Serving
Serve warm. Do not stir the curd cheese into piping-hot tomato; let it cool a little first.
Preparing for choking safety
The tomato's skin and seeds must be removed — the skin leaves a slippery piece in the mouth. Unpasteurised dairy is not used.
Key nutrients
ProteinCalciumIodineVitamin B12
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.