Ingridients:

Remove from pod and cook in lots of water (without salt) until tender. Then pass the peas through a strainer to separate from skin, add some water in which peas were cooked.Adjust density to baby's taste, you may add a spoon of olive oil, even some salt if you already introduced it into baby's nutrition. The best choice is Himalaya salt (you can buy it in health food stores).

Tip: You can add some fresh mint leaves during cooking. Beside its aromatic taste mint is good for baby's digestion.

For age from 6 to 9 months:

• 500 g pea pods,
• 1 spoon olive oil,
• dash of Himalaya salt (if child is over 1 year)

Instructions:

Simmer finely chopped onion in a small casserole with little olive oil, when tender add finely chopped carrot and simmer to soften. Put in tomatoes previously blended in a processor without peals and seed, add tomato juice. Simmer to reduce. When the sauce is almost done salt it to taste. You can put some honey if your child is already taking it (if sauce is acid), or a teaspoon of brown sugar (if available). In the meantime put peas into a deep pan with plenty of water and bring to boil, put pasta in and cook by the instructions on the packing (salt little bit the water). Strain the pasta and sauce it.

Serve on a plate sprinkled with some Parmesan or drop of olive oil.

For age from 1.5 to 2 years:

• 2 fresh tomatoes,
• 1 small carrot,
• 100 g peas,
• 1 small onion,
• 50 ml tomato juice,
• 2 tablespoons olive oil,
• Himalaya salt,
• fresh basil,
• Parmesan,
• 70 g short pasta

Instructions:

Soak lentil in plenty of cold water and leave overnight. Strain and rinse then cover with cold water and bring to boil. Pour out the water and pour in new hot water. Repeat this operation then cook until tender.

Simmer finely chopped onion in a casserole with olive oil over a low heat until tender and aromatic. Add very finely chopped carrot and simmer over a low heat until tender and aromatic. Put in finely chopped peas, potato, courgette, separated flowers of cauliflower and tomato concentrate. Mix, simmer for a while and cover with water to cook for about 15 minutes. After that add lentil (without its cooking water) and simmer all together briefly.

In case baby is 6-9 months old, pass a portion of the dish through a strainer to get a dense puree adding some broth or olive oil (the puree is almost sweet from onion and carrot), if a child is older season with salt and serve to your taste and habit.

For age from 6 to 9 months:

• 1 finely chopped onion,
• 50 g carrot (2 larger),
• 50 g courgette (1 smaller),
• 50 g peas (200 ml),
• 50 g cauliflower (1 small),
• 2 spoons lentil (150 ml),
• 1 teaspoon tomato concentrate,
• 50-70 ml olive oil,
• Himalaya salt to taste for adults or children over 1 year of age,
• water

Instructions:

In a bowl beat egg whites adding the sugar until combined and hold stiff peaks. Then slowly add one by one yolk mixing all the time. In a separate bowl sift flour and starch flour then fold it gently in the egg mixture to keep it foamy.

Transfer the mixture in a plastic bag, cut one angle and pipe onto a baking tray lined with baking paper, trying to make finger ends something larger. Sprinkle with powdered sugar wait for 10 minutes then sprinkle again and put in the preheat oven to bake for 15 minutes at 170 °C. When golden take fingers from the oven and from the tray and let them cool on a paper. Stock them gently in a food container. You can keep them for 2-3 weeks.

For 2 baking trays:

• 2 eggs,
• 50 g brown sugar (powdered),
• 35 g all-purpose flour,
• 30 g starch flour (thickener)
• powdered sugar