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What’s Your Flavour?


Every month, Baby Ambrosia’s chef Yeoh Leng Swee, stirs up some yummies for the little tummies with these great recipes.

Introducing your baby to lots of different flavours will help prevent her from turning into a fussy eater. Not only does a varied diet encourage a healthy and adventurous attitude to food, it also means you’re increasing the variety of nutrients in her meals. Babies need lots of calories to fuel their rapid growth, so be sure to include foods like cheese in her diet.

First Things First!

Before commencing cooking session:

  • Sterilise all utensils
  • Clean work bench
  • Wash hands with anti-bacterial soap

Freezing tips

  • Freeze baby food in BPA-free ice cube trays immediately after cooking. Ice cube tray separates each cube, allowing air to pass, thus freezing food quicker.
  • Once frozen, remove baby food cubes and store in a sealable freezer bag.
  • Jot down food preparation date.
  • Vegetarian meals can be stored for about three months. Non-vegetarian meals can be stored for about two months.

Baby’s First Mac and Cheese

“Cheese is a nutrient-dense food, good for your baby’s growth. Use gluten-free pasta/macaroni if baby is gluten-intolerant.”

SUITABLE FROM 12-24 months

MAKES 3 portions


  • ½ cup small macaroni
  • ½ cup chopped broccoli

Cheese Sauce:

  • 1 tablespoon unsalted butter
  • 1½ cup full cream milk (can be replaced with baby’s formula or breast milk)
  • 1 tablespoon multi-purpose flour
  • ½ cup grated unsalted Cheddar cheese


  1. Boil macaroni in water until tender (follow instructions on package).
  2. Steam broccoli for three minutes or until tender. Set aside.
  3. Prepare cheese sauce.
  4. Combine macaroni, broccoli and cheese sauce to create a creamy mac and cheese.

Cheese Sauce:

  1. Place the butter in a small saucepan and melt it over medium heat.
  2. Stir in the flour and continue to cook for a couple of minutes, stirring constantly until paste is smooth.
  3. Add milk gradually and stir constantly. Cook for several minutes until the sauce thickens. Remove from fire.
  4. While hot, sprinkle cheese on the sauce and stir until melted.

Pear, Beetroot and Lentil

“Yummy treat with added texture for little gourmets!”


MAKES 5 portions


  • 2 medium size Bartlett pear; cored and skinned
  • 1 cup organic red lentils; washed, soaked for one hour and drained
  • 100g beetroot, cut to cubes
  • 5 cups filtered, boiled water


  1. Steam beetroot for 30 minutes until tender. Purée and set aside.
  2. Place lentils in a small sauce pan. Add 5 cups of water, cover and boil for 20 minutes on low heat until softened. Drain and set aside.
  3. Place pear in a small sauce pan. Add 1 cup of water, cover and simmer for 10 minutes on low heat. Purée and set aside.
  4. Combine pear, lentils and beetroot.

Sweet Potato & Broccoli Purée

“This is a flavourful sweet combination for babies and makes a good lunch/dinner. To keep nutrients locked in, steam broccoli rather than boil.”


MAKES 4 portions


  • 300g sweet potato; cut to cubes
  • 2 florets broccoli


  1. Steam sweet potato for 20 minutes until tender.
  2. Steam broccoli for 5-6 minutes until tender.
  3. Combine sweet potato and broccoli and purée until smooth.
  4. Add water from steamer (if using western-style steamer) or boiling water and continue to purée until smooth.


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