The first memories of my childhood are related to an old grater that my mother had in the kitchen. It was made of clear glass (yes, I know, now out of date!) And made apples, pears and bananas a real treat. Soft, sweet, to be eaten with a spoon. A passion that I rediscovered during my first pregnancy, who knows why. And it is one of the first gestures that I repeated with the weaning of Alice and then that of Lea.
With Alice I had followed the most classic and tested rules of weaning: it was April and I had grated one of the last apples of winter. A Golden, sweet and juicy. With Lea, on the other hand, I started with small thigh pears, the best at the end of summer, and plum tastings. The apples arrived a few weeks later, at the first autumn harvest. First simply grated but also offered in small pieces (which she seems to like a lot), then cooked with a teaspoon of 100% apple juice.
Remember the old saying? An apple a day etc, etc ... like all the wise advice of the past has the sacrosanct truth of him. Because apple is a concentrate of vitamins, fibers and mineral salts. From vitamin B1, which fights inappetence and fatigue, to B2 which helps digestion (this is why it is so suitable for the first weaning).
Does the baby have a lazy bowel? No raw apple, better to offer it cooked for a couple of days and you will see that the problem will be solved thanks to the fibers contained (among all the pectin).
Let's see two recipes: in the sweet version and in the savory one. How to say an apple a day from the afternoon snack to the saucer.
Crunchy apple mousse
- 1 mela golden o stark delicious
- 1 teaspoon of cereal (puffed rice or unsweetened oatmeal)
- 2 teaspoons of 100% apple juice
(a pinch of cinnamon)
Peel the apple and cut it into small pieces. Put it in a saucepan and add a couple of teaspoons of apple juice. Cover and cook until flakes. Sprinkle with a pinch of cinnamon and mash well until reduced to a puree. Serve with a teaspoon of crushed cereal.
The jumbled up
- 1 fennel
1/2 mela renetta
1 teaspoon of extra virgin olive oil
1 handful of baby pasta or rice
1 tablespoon of cottage cheese
a pinch of Parmigiano Reggiano
Wash and clean the fennel, cut into pieces with the peeled apple and simmer in a saucepan with a teaspoon of oil. Add a couple of ladles of warm water or vegetable broth and cook. Once ready, blend everything and add a handful of pasta or baby rice. Serve with a teaspoon of ricotta and a sprinkling of Parmesan.
Also test yourself with the chickpea cream
The author of the article and the photographerMiralda Colombo she is a journalist and author of the blog www.ilcucchiainodialice.com, born on the occasion of the weaning of her daughter Alice and from which the recipe book for children "The spoon", ed. Gallucci. In recent months she has restarted the weaning adventure with her second child Lea and she has agreed to accompany the mothers of mymodernparents.com with practical advice, tricks and indications from the most accredited scientific societies on baby feeding. The photos are by Cevì (Cecilia Viganò), artist, photographer and illustrator graduated from the Brera Academy.
Read also the weaning guide of mymodernparents.com with the latest information from the scientific community. If you want to ask other mothers for advice, enter the forum in the Weaning section
- baby food
- apple recipes