52
MILL ATTACHMENT PREPARATIONS
Puréed courgette and chervil
Chicken with bulgar wheat
Sole and carrot
From 6 months
onwards
1 small courgette
80g yoghurt*
2 sprigs chervil
1 pinch salt
* ensure yoghurt is
suitable for children
From 10 months
onwards
20 g chicken breast
20 g bulgar wheat
50 g frozen spinach
1 tsp grated parmesan
3 tbsp formula milk
From 10 months
onwards
30 g boneless sole fillet
150 g carrots
1 tsp lemon juice
1 small knob butter
400 ml vegetable stock
(using half stock cube)
1 pinch of salt
Preparation: 5 min • Cooking: 15 min
Preparation: 10 min • Cooking: 10 min
Preparation: 6 min • Cooking: 15 min
Peel the courgette and cut into pieces. Steam for 15
minutes.
Put the courgette, cream, chervil and salt in the mill bowl.
Close carefully.
Press the pulse button 3 or 4 times to achieve a smooth
consistency.
Cook the bulgar wheat with the spinach for 10 minutes in
boiling water. Drain and allow to cool slightly.
Cook the chicken in a frying pan, transfer to the mill bowl
and close carefully. Press the pulse button a few times and
set aside.
Place the bulgar wheat, spinach, parmesan and milk in the
mill bowl. Turn the selector to 1 and blend for approximately
30 seconds to obtain a smooth texture. Serve the minced
chicken with the spinach purée.
Peel and slice the carrot. Cook the carrots in the vegetable
stock.
Add the sole and continue cooking for a further 3 minutes.
Place all the ingredients in the mill bowl with 2 tbsp of the
cooking liquid. Close carefully.
Turn the selector to 1 and liquidise for 30 seconds or until the
purée reaches a very smooth consistency.
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