Cooking For Your Baby & Toddler

smoothies
& ice cream

smoothies & aiskrim

50

MANGO
AVOCADO
SMOOTHIE

INGREDIENTS

500ml 1-2tbsp honey Mango (water lily) - 1 cup
fresh milk of flesh (fresh or frozen)

2 tbsp Ice cubes 1/2 Avocado
yoghurt (discard the pit)

STEPS

Place all ingredients into mixing bowl

Blend for -- 8.0 - 9.0 1min|Sp8.0-9.0

01:00

51

DRAGONFRUIT

ICE CREAM

INGREDIENTS

200g frozen dragon fruit 300g frozen bananas

STEPS Scrape & blend for

Place all ingredients into 00:40 -- 8.0
mixing bowl
Turbo for 40sec|Sp8.0

00:02 Again, scrape & blend for

2sec|Turbo 00:20 -- 5.0

20sec|Sp5.0

52

KIWI &
BERRIES
POPSICLES

INGREDIENTS

80g mixed berries 2 kiwis 2 tbsp greek yogurt

STEPS

Place all ingredients into mixing bowl

Blend for

00:20 -- 6.0 20sec|Sp6.0

Pour mixture into a silicone popsicle mould
& freeze overnight

53

ORANGE &
BANANA

SMOOTHIE

INGREDIENTS

2 bananas 1 orange 2 tbsp 200g Ice cubes
plain yogurt fresh milk (optional)

STEPS

Place peeled bananas, orange and a handful

of ice cubes in the mixing bowl. Blend for

01:00 -- 9.0 1min|Sp9.0

Add fresh milk and plain yoghurt. Blend for
another

00:20 -- 8.0 20sec|Sp8.0

54

MIXED
BERRIES
SMOOTHIE

INGREDIENTS

200g (in total) raspberries, 2 tbsp 200g
blueberries and strawberries plain yogurt fresh milk

STEPS

Place all ingredients in the mixing bowl and

blend for

00:30 -- 8.0 30sec|Sp8.0

Scrape down and blend for another

00:20 -- 8.0 20sec|Sp8.0

55

cakes &
muffins

kek & muffin

56

BURNT
CHEESE

CAKE

INGREDIENTS

200g cream 2tbsp natural 1 tbsp 2tsp date jam
cheese yogurt unbleached

STEPS flour

Line baking tin with baking After 20mins, pour batter
paper and set aside. Preheat into baking tin and bake at
oven to 180℃ 180℃ for 20mins
Place all ingredients in Chill in fridge for 2 hours
mixing bowl and mix for minimum before serve.

00:30 -- 4.0 NOTES

30sec|Sp4.0 Increase the oven temperature

if the top surface of the cake is

Scrape the sides and mix for not “burnt” enough
Can substitute date jam with

15sec|Sp3.0 honey for 1 yo and above

Set aside for 20mins.

57

BANANA
RAISIN
MUFFIN

INGREDIENTS

1 tbsp raisins 200g banana 80g unbleached 1 egg
plain floor
STEPS
Add raisin and mix with
Preheat oven to 170℃ spatula
Place banana in mixing bowl. Divide batter between muffin
Mash for holes and bake at 170℃ for
15-20mins
00:10 -- 4.0

10sec|Sp4.0

Add flour and egg. Mix for

00:10 -- 3.0

10sec|Sp3.0

58

APPLE
CAKE

INGREDIENTS

1 peeled apple 1 tbsp unbleached 1 egg
flour
STEPS

Put all ingredients into the Divide batter between muffin

mixing bowl and blend for holes and place muffin tin in
Varoma dish.Cover with
00:30 -- 9.0 Varoma lid.
Place 600g water into

30sec|Sp9.0 mixing bowl, set Varoma dish
into position and steam for
Scrape the sides. Blend for

00:15 -- 9.0 30:00 V 1.0

15sec|Sp9.0 30min|V|Sp1.0

Extend 10-15mins or until fully
cooked (if needed)

59

SMASH
CARROT

CAKE

INGREDIENTS

2tbsp dates jam 120g 340g organic 10sec|Sp5.0
walnut carrots

1 1/2 tsp 1 tsp
baking baking soda
powder

3 large 2 tsp 240g 225g cream cheese
eggs cinnamon sunflower oil

2tbsp honey
STEPS 250g flour FROSTING


Place walnut in mixing bowl 1tsp vanilla extract

t h e n c h o p 5sec|Sp5.0. Note: Omit honey for below 1yo

Transfer to a container and Add flour, cinnamon, baking
set aside. powder and baking soda. Mix
Place carrots in mixing bowl
30sec|Sp3.0
and gr at e 5sec|Sp7.0
Add grated carrots, dates jam
Transfer to a container and
set aside. a n d w a l n u t . M i x 15sec|Sp3.0
Place sunflower oil, eggs and
natural vanilla extract then Transfer to the prepared tin,
then put in the oven and cook
mix 1min|Sp4.0 for 40-45 minutes at 175°C.
Meanwhile, clean the bowl
and prepare the frosting

60

MANGO
ROSE

CHEESECAKE

INGREDIENTS

200g baby biscuits 125g cold water +
1 1/2 tbsp gelatine

2 medium firm 250g Cream cheese
ripe mango

STEPS Grease a 8" tin 80g unsalted butter (soft) 200g whipping cream
and set aside.

Place biscuits and unsalted Add whipping cream and

butter in mixing bowl. Chop soaked gelatine. Blend for

4. -6sec|Sp6.0 o r u n t i l e v e n l y 4. 0sec|Sp5.0. S t o p t o s c r a p e

chopped down the sides if necessary.

Transfer mixture to prepared Pour mixture evenly over base

cake tin. Use the back of a in tin. Set aside in fridge to

spoon, press down firmly to set (approx. 1 hour)

form a base. Set at fridge. Meanwhile, clean mixing bowl

Clean and dry mixing bowl Once done, set aside in fridge

Place cold water in a small to set (approx. 4 hours)

bowl and sprinkle with NOTES
gelatine while whisking with
To see the right way of cutting
a fork. Set aside for 5 and assembling mango pieces
minutes or until spongy. into rose :

Add cream cheese, blend for

5. 0sec|Sp6.0. S c r a p e d o w n Recommended for 12mo+

using spatula. 61

paste &
seasoning

perasa makanan

62

MUSHROOM
SEASONING

POWDER

INGREDIENTS

100g mushroom 50g salt 50g sugar

STEPS

Wash mushroom and let it dry (dry mushrooms

under direct sunlight for best result). Bake in

preheated oven/air fryer for 20 mins at 100℃.

Leave it to cool

Add mushroom, salt and sugar into mixing

b o w l . G r i n d f o r 01:00 -- 10.0 1min|Sp10.0

Can omit sugar and salt for babies under 2yo
Store in airtight container

63

CHICKEN
FEET

STOCK

INGREDIENTS

3 garlic 1 sup bunjut
cloves

500g chicken 1 yellow 1 celery 1/2 carrot 3 small sized 1000g
feet onion stalk tomatoes water

STEPS

Place all ingredients into Insert simmering basket into
mixing bowl bowl to strain the liquid
Slow cook for Allow to cool down at room
temperature. Then keep it in
02:00 98 the chiller (fridge) for at
least 8 hours
2hrs|98c|Slow Cook Keep in freezer up to 4
months
Continue slow cook for

02:00 98

2hrs|98c|Slow Cook

64

ANCHOVIES
SEASONING

POWDER

INGREDIENTS

anchovies

(amount as desired)

STEPS

Bake anchovies in preheated
oven (180℃, 10 mins) or air fryer
(160℃, 20 mins)
Set aside until cool
Grind for

01:00 -- 10.0 1min|Sp10.0

65

MIREPOIX

INGREDIENTS

20g cooking 200g brown onion 100g celery 100g carrot
oil (cut small) (cut small) (cut small)

STEPS

Place all ingredients into mixing bowl and

start High Temp (High Temperature mode is

only available via Guided Cooking)

12:00 Max 12min(auto)|Max|High Temp

Use as needed or blend for

00:20 -- 5.0 20sec|Sp5.0

Transfer into silicon ice cube container &
store in freezer.

66

CHICKEN
POWDER

INGREDIENTS

200g chicken 50g red 50g garlic 60g celery
breast onion
Bake in preheated oven,
STEPS 120℃, 30min or until dried.
Place back into mixing bowl.
Put all ingredients into the Blend for
mixing bowl and blend for

00:10 -- 7.0

10sec|Sp7.0 00:20 -- 8.0

Add a pinch of salt, cook for

25:00 V 2.0 20sec|Sp8.0

25min|V|Sp2.0 Transfer into airtight
container and allow to cool
for 30 mins before
refrigerate.

Bl end f or 1min|Sp7.0

Transfer onto baking tray.

67

CHILI
PASTE

INGREDIENTS 00:02
2sec|Turbo

200g yitu dried chili 1 bulb garlic 90g oil 1400g water

STEPS Wash boiled dried chili. Put
into mixing bowl and add
Put dried chili into mixing 400g water. Add garlic
bowl and deseed for and blend for

00:30 -- 5.0

30sec|Sp5.0(r) 00:30 -- 6.0

Tap to reverse blade 30sec|Sp6.0
g r a d u a l l y i n c r e a s e u n t i l Sp10.0
Remove the seed and put it
back to mixing bowl Add oil and cook for
Add in 1000g water. Boil for
10min|V|Sp2.0
20:00 100 1.0
Transfer chili paste into
20min|100c|Sp1.0
clean airtight container

and refrigerate it

68

pasta &
noodles

pasta & mee

69

ABC PASTA
SOUP

INGREDIENTS

880g water 25g 130g
onions chicken

75g 25g 75g macaroni
potatoes carrots
1 pinch white ½ sprig spring
1 tsp chicken pepper onion
stock powder powder

60g tomatoes 15 g dried anchovies Why ABC Soup?
(rinsed) It's so easy to prepare,
STEPS
as simple as ABC
Place water, onions and
Add chicken, potatoes and
tomatoes in mixing bowl, carrots to mixing bowl, cook

insert simmering basket, add 04:00 100
dried anchovies to it, cook for

27:00 100 1.0 4min|100c|Spoon(r)

27min|100c|Sp1.0 Tap to reverse blade

Remove simmering basket with Add macaroni, chicken stock
spatula and toss out the powder and white pepper
anchovies. powder, cook for

12min|100c|Spoon(r)

Transfer to a serving bowl.
Garnish with spring onion

70

AGLIO
OLIO

INGREDIENTS

20g ½ sprig fresh
parmesan parsley

cheese

200g cherry ½ tsp ½ sprig fresh
tomatoes anchovies basil
1 garlic clove 25g extra 160g of stocks
virgin olive oil pasta
STEPS
Add olive oil, garlic and
Place Parmesan cheese in
c h o p f o r . 5sec|Sp7.0 , t h e n
m i x i n g b o w l a n d c h o p 10sec|Sp10.0 saute for 3min|100c|Sp1.0
Transfer to a bowl
Add cherry tomatoes, salt
A d d p a r s l e y a n d c h o p 3sec|Sp8.0 to mixing bowl and cook

Add to bowl with parmesan for 3min|100c|Sp1.0(r)

cheese and set aside. Transfer the finished
mixture to a serving bowl
Place water into mixing bowl Sprinkle with grated
parmesan, chopped parsley
and boil for 10-12min|100c|Sp1.0 and mix well
Garnish with basil leaves
Put pasta through the lid hole and serve

and cook according to

packaging instruction.

Drain pasta in Varoma dish,

reserving some pasta water

71

PESTO
SPAGHETTI

INGREDIENTS

1 garlic clove 80g Parmesan
(optional) cheese

30 g walnuts 80g fresh basil/spinach 180g 150g extra 1200g water
(leaves only) spaghetti virgin olive oil

STEPS

Place water into mixing bowl For pesto, add parmesan
and boil for cheese, walnuts, garlic
(optional), basil/spinach
10:00 100 1.0 leaves, extra virgin olive oil

10-12min|100c|Sp1.0 & s a l t a n d c h o p a t 20sec|Sp7.0

Put pasta through the lid Scrape down and transfer
hole and cook according to into a large bowl
packaging instruction. Mix spaghetti and pesto in
Drain pasta in Varoma dish, the large bowl, adding pasta
reserving some pasta water water as needed and serve.

72

PASTA
CARBONARA

INGREDIENTS

1 tsp 25g pasta 1 egg yolk
parmesan 1 tsp extra
In a different bowl or deep
cheese virgin olive oil plate, use a fork and beat
egg yolk and grated cheese
STEPS until slightly runny. Set aside.
Drain the pasta and transfer
Place Parmesan cheese in to bowl or deep plate in
mixing bowl and grate for previous step.
6-10sec|Sp7.0 Mix everything well until the
Transfer to a bowl & set aside pasta are evenly coated and
Pour enough water into mixing the heat from the pasta
bowl. Boil pasta at cooks the egg yolk.
Mix in olive oil and serve.
10:00 100 1.0

10-12min|100c|Sp1.0(r)

Tap to reverse blade

73

weekly meal
planner

MONDAY TUESDAY WEDNESDAY THURSDAY

BREAKFAST BREAKFAST BREAKFAST BREAKFAST
One pot chicken Banana raisin Oatmeal Apple cake
Scrambled eggs
soup muffin pancake with Milk/water
Bread stick Milk/water applesauce
Milk/water Milk/water LUNCH
LUNCH
LUNCH LUNCH Pakchoy & carrot
Broccoli carrot porridge
Salmon porridge porridge Pesto spaghetti
Steamed apple Mango Orange banana Steam peach
Milk / water
Milk / water Milk / water smoothies
Milk/water DINNER
DINNER DINNER
DINNER Aglio olio pasta
Mashed potato Pasta Apricot
Chicken gravy Tomato sauce Plain porridge
Steam apple Milk/ water
sauce Milk/water Milk / water
Milk/water Snacks


FRIDAY SATURDAY Rice rusk
SUNDAY Dragonfruit
BREAKFAST BREAKFAST ice cream
BREAKFAST Yogurt berries
Broccoli tots Oat porridge Steamed
Tomato sauce Date jam Steamed sweet carrot stick
potato Avocado
Papaya Milk/water Banana
Milk/ water Sweet
LUNCH LUNCH potatoes
LUNCH Bread stick
Plain porridge Carbonara Breastmilk
Chicken nugget spaghetti Baby mantao bun Popsicle
Steam pear Potato veggies
Banana Milk/water soup
Milk/water Milk/ water


DINNER DINNER
DINNER
Pasta ABC soup Bubur sum sum
Dragon fruit Soft tofu with Dragon fruit
Milk/ water dates jam sauce Milk/ water
Vegetable puree

Milk/water

74

thank you

75

A compilation of Thermomix-friendly




c o o k i n g
f o r y o u r

baby &

toddler




Hope this book benefits you