Easy recipes for children with diagnosed cows’milk protein ... · Easy recipes for children with diagnosed cows’milk protein allergy. ... Chicken winter warmer casserole.....16

For healthcare professional use

Easy recipes for childrenwith diagnosed cows’ milkprotein allergy

ContentsThere are lots of recipe books for parents with babies who have no allergies.These books help parents prepare a whole variety of tasty meals. But whathappens when a baby has been diagnosed with cows' milk protein allergy?

When weaning time comes, what help is there for parents in choosing andpreparing suitable solid food, to ensure that baby gets a healthy, nutritious diet,especially when you consider that milk is present in about 70% of all the foodssold in supermarkets.

This booklet has been developed for healthcare professionals, to support parentsof children who have been diagnosed with cows' milk protein allergy. It's beenput together to help discuss the problems brought about by it – and to give awhole range of nutritious, delicious recipes for babies weaned onto a mixed diet.

It was written by TanyaWright BSc Hons, MSc (Allergy), a specialist RegisteredDietitian working within the Allergy Service at Amersham Hospital inBuckinghamshire. Tanya specialises in adult and paediatric food allergyand intolerance, and is the author of several food allergy and recipe books.This one is packed with Tanya's nutritional analysis, help, information and advice.

All the meals are easy to prepare and designed to develop healthy eating habitsfrom a young age.What's more, they've been tested for use with specially designedformula milks for cows' milk protein allergy like Aptamil Pepti. However, otherspecial milks, like Cow and Gate Pepti Junior or Infasoywill work just as well. All three formulas were testedfor use in the recipes, and were cooked by Valia BattatBA Hons, qualified chef.

All this has been done to help parents preparenutritional, tasty meals for their babies.

Food for thought...Managing a milk-free diet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Your questions answered about the recipes . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Fisherman's pie with creamy mashed potato . . . . . . . . . . . . . . . . . . . . . . . . .8

Chicken and mushroom stroganoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Chicken pie with a herb pastry crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Tuna pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Chicken winter warmer casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Shepherd's pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Tofu korma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Leek, broccoli and cauliflower cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Omelette with tomato and mushroom filling . . . . . . . . . . . . . . . . . . . . . .26

Cheesy melting circles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Cheese and spinach scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Gingerbread family . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Banana cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

Mini iced party cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Bread and butter pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

Chocolate pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Rice pudding with fruit topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42

Mini blueberry pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

Strawberry trifle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46

Birthday cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48

Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

Managing amilk-free diet

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Parents can identify foods that are milk-free by usingan up-to-date 'free from' list in conjunction with readingthe ingredients list. The 'free from' lists are produced bysupermarkets and manufacturers. Many manufacturers have

also added a ‘contains’ box to their products, which labels the sources of theallergens in the product. Parents can contact the customer services departmentof their local supermarket to request a copy.

There are also likely to be some foods that are unexpectedly milk-free, so adviseparents to check. (Free from lists are also available for other major allergens suchas eggs, soya, wheat, gluten and nuts).

Substitute foodsWhen following a milk-free diet, for nutrition, variety and taste, it is importantto include dairy-free substitutes such as soya yoghurts and soya cheeses. Forthose who cannot tolerate soya there are also dairy and soya-free foods whichare often based on oats or rice. There are an increasing number of dairy-freefoods available. Historically they were only available in health food shops. Thesedays they are also widely available in supermarkets and by next day delivery viawebsites such as www.goodnessdirect.co.uk and www.dietaryneedsdirect.co.uk.It is worth checking their nutritional profile as some are enriched with calciumand vitamins and others are not. Milk from sheep, goats and other mammalsshould not be substituted for cows’ milk as they contain similar proteins andare therefore not usually tolerated.

Soya, rice, oat and other off the shelf milks do not provide adequate nutritionfor toddlers; they are not suitable alternatives to breastmilk or formula milksas the main source of nutrition until an infant is at least two years old.Some toddlers are advised to continue with formula milks up until aged five ormore if they have poor growth and development, or a very restricted diet forwhatever reason, as many alternative milks are not enrichedwith calcium, vitamins and other nutrients. A PaediatricDietitian will provide individual advice.

Milk-freeMany foods are naturally milk-free such as plain meat, fish, eggs, fruit, vegetablesand grains. Obvious dairy foods include milk, cheese, yoghurt, cream and ice cream.However, milk is often present in unexpected places in manufactured foods,including some breads, breakfast cereals, crisps, processed meat and fish productsand in about 70% of all the foods sold in the supermarket. If a child has beenadvised to follow a milk-free diet, parents will need to check the ingredientslabel of all manufactured foods for cows’ milk and its derivatives. By law, ifa manufactured pre-packaged food for sale in the European Union contains anyof the following sources of cows' milk, it has to tell you clearly in a form you caneasily understand on the label. This has been the case for all manufactured foodsmade since November 25th 2005.

What to look out for on food labels;– Butter, butter oil, buttermilk– Casein, caseinates, hydrolysed casein, sodium caseinates, magnesium caseinates– Cheese, cream cheese– (Cows’) milk (fresh, UHT, evaporated, condensed, dried)– Cream, sour cream– Curd– Ghee– Lactoglobulin– Lactose– Milk solids– Quark– Whey, hydrolysed whey, whey powder, whey syrup sweetener– Yogurt, fromage frais

Some foods are exempt from these food labelling laws including foods soldloose – such as bakery and delicatessen items and butchers products such asmeat pies and sausages. These are not suitable for milk allergic infants or childrenas they may contain a hidden source of milk. Also remember if these foodscome into contact with other foods containing milk products, they will be opento cross contamination making them unsuitable for a child's milk-free diet.

Should the ingredientsbe fresh, frozen or tinned?Frozen fruit, vegetables, fish and meat canall be used in these recipes. They are nutritionallycomparable to fresh varieties. Tinned vegetables with added salt or preservatives shouldnot be used as these are not recommended for infants or young children.

Is it ok to freeze the meals once they are made?Yes, but remember that if the recipes are to be frozen and reheated, take care to ensurethat the meal is completely defrosted and then reheated until piping hot throughout.

What age are these recipes suitable for?The recipes are aimed at infants once they have been weaned onto a mixed diet up to3 years of age, although they can be used beyond that.

Remember, for babies in the early stages of weaning, foods should be smooth and puréedwith no lumps. After this initial stage (at around 7-9 months), meals should be mashed,with more texture, and require chewing.

Simply take a portion of the meal and either purée or mash it to the required consistency.

Will diagnosed babies always have to avoid milk?Probably not. Cows’ milk protein allergy will resolve in most children by the time they are 5.It is important to consult a doctor who will monitor this and give advice based on thechild's individual needs. Never attempt to reintroduce milk or milk products withoutconsulting a doctor or dietitian.

Some babies are allergic to other foods,how will I know if these are in the recipe?All the menus are coded to indicate if they are free from cows' milk, eggs, wheat,gluten, nuts, peanuts and soya.

In this booklet, milk-free* means free from whole cows' milk protein. Aptamil Peptidoes still contain cows' milk protein, but it has been structurally altered so that a baby'simmune system is unlikely to react to it.

They also show which of these foods each recipe contains. All the recipes are free fromnuts (tree nuts) and peanuts (ground nuts).

Which formula milks can be used to make these recipes?The recipes in this book have mainly been tested for use with the special formula milkAptamil Pepti, though would also work for Cow & Gate Pepti Junior and Infasoy.

Aptamil Pepti has been developed for babies diagnosed with cows' milk protein allergy,who are not being breastfed. It still contains cows' milk protein, but it is structurallyaltered so that a baby's immune system is unlikely to react to it. Aptamil Peptiis suitable for infants and children as the sole source of nutrition, as part of a mixeddiet, or as a top up for breastfeeding, and is available on prescription from a healthcareprofessional.

Soya formulas should only be used in exceptional circumstances and on the advice of ahealthcare professional, the Department of Health recommends soya milk is not usedunder 6 months of age.1

How should the formula milk be made up?Aptamil Pepti should be made up according to the manufacturers instructions on thepack i.e. 1 scoop per 30ml/1fl oz of water.Where possible, recipes have been adapted toinclude multiples of this figure for ease of preparation.

What if a baby doesn't like one of the ingredients?Where a recipe contains an ingredient that parents wish to avoid, it can be substitutedwith something else to make it more suitable for their requirements. But if so, please notethat the diet coding (i.e. “egg-free”), nutritional profile and possibly the cooking propertiesof the recipe may differ from the information provided in this booklet.

What are dairy-free margarines made from?Most dairy-free margarines are made with soya, so where dairy-free margarine is specifiedin the recipe, it should be noted that this should also be soya-free for those infants andtoddlers who need to avoid soya.

Which formula milk has been used tocalculate the nutrition analysis?All nutritional analysis has been done using Aptamil Pepti, thereforeif other formulas are being used the nutritional informationwill vary slightly. As portion sizes for infants and youngchildren will vary greatly, the nutritional informationis based on 100g of the finished meal. Parents canweigh a child's portion size in grams and then workout how much they are getting.

Frequently askedquestions

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Ingredients250g mixed white fish andsalmon (fresh or frozen).400ml Aptamil Pepti(or appropriate alternative).50g broccoli florets.1 teaspoon chopped parsley.75g dairy and soya-freemargarine.40g leeks, finely chopped.50g plain flour.200g potatoes, peeled and diced.

MethodPreheat the oven to 190°C, 375°F or gas mark 5.

Cover the whole fish fillet in 350ml of formula milkand bring to the boil. Reduce the heat and simmergently for 3 minutes. Strain and set the milk aside.Skin and flake the fish ensuring all bones are removed.

Divide the broccoli into small florets and cover withboiling water. Simmer for 2 minutes or until soft. Drain.

Heat 50g margarine and fry the chopped leeks untilgolden, then reduce the heat, cover the pan andcook until very soft.

Remove from the heat, add the flour and stir untila paste is made.

Gradually stir in the reserved formula milk thenreturn the pan to the heat until the sauce thickens.Bring to the boil, reduce the heat and simmer gentlyfor 1 minute.

Add the fish, broccoli and parsley and stir in gently.

Place in a heatproof dish and set aside. Peel and dicethe potatoes. Bring to the boil and simmer until soft.Drain and mash.Add the remaining 25g margarine and50ml formula milk and stir until creamy. Fork on topof the fish mixture and brush with formula milk.

Cook in the centre of the oven until golden brown.

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Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.Contains:Wheat, gluten.Suitable from: 6 months.Makes: 5 toddler size portions.

Cooks tip: If this recipe is to be frozen then brush top with formula milk and brown afterdefrosting.Wheat-free flour or gluten-free flour can be used instead of wheat flour.Do not use new potatoes as they do not mash well.

Serving suggestion:Freeze individual portions in ramekin dishes or foil containers.

Nutrition information

EnergyProteinCarbohydrateFat

Per 100g

130kcals6.2g9.9g7.6g


IronCalciumSodium

Per 100g

0.6mg32mg22mg

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Fisherman’s Pie withCreamy Mashed Potato

Chicken andMushroom Stroganoff

Ingredients1 skinless chicken breast fillet(approx 200g).1-2 tablespoons vegetable oil(may contain soya – please checkingredients).1 small onion, finely chopped.70g closed cup mushrooms, sliced.50g plain flour.360ml Aptamil Pepti(or appropriate alternative).1 teaspoon basil, chopped(optional).1 tablespoon natural soya yoghurt.

MethodDice the chicken into small pieces. Heat the oilin a frying pan and fry the chicken until lightlybrowned and cooked through, then place in a dishand set aside.

Add the onions to the pan and cook until soft,without browning. Mix in the mushrooms.

Turn down the heat, place a lid on the pan andcook until the mushrooms have sweated so thatthere is juice at the bottom of the pan.

Add the flour and stir until a paste is made.

Gradually add the formula milk and heat untilthe sauce thickens, stirring constantly.

Add the chicken, bring to the boil then turn downthe heat and simmer gently for 5 minutes.

Remove from the heat, add the basil, stir inthe yoghurt and serve.

Allergen advice: Milk-free*, egg-free, nut-free, peanut-free.Contains:Wheat, gluten and soya.Suitable from: 6 months.Makes: 4 toddler size portions.

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Cooks tip: Try adding spinach with the mushrooms for extra flavour and nutrition.

Serving suggestion:Serve on a bed of noodles, cous cous, or rice.

Additional dietary information: Flour in the recipe can be substituted for a wheat orgluten-free type, if necessary.Wheat and/or gluten-free varieties of noodles are widelyavailable. Rice noodles are gluten and wheat-free, some wheat noodles are egg-free.Cous cous contains wheat so would not be suitable for a wheat-free or gluten-free diet.Always check ingredients labels if using manufactured foods.

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Per 100g

91kcals9.7g9.6g2.5g


IronCalciumSodium

Per 100g

0.6mg37mg27mg


Chicken Pie with aHerb Pastry Crust

Ingredients1 skinless chicken breast fillet(approx 200g).1-2 tablespoons vegetable oil(may contain soya – please checkingredients).1 small onion, finely chopped (60g).1 small carrot, finely chopped (50g).1 green pepper, finely chopped (50g).40g cornflour.300ml Aptamil Pepti(or appropriate alternative).

Pastry:50g white vegetable cookingfat (check ingredients).100g self-raising flour.1 teaspoon fresh parsleyor dried mixed herbs.Cold water to mix.


Dice the chicken breast into small pieces. Heat theoil and fry the chicken until lightly browned.

Add the onion, peppers and carrots. Lower the heatand cover the pan. Cook until the vegetables aresoft and the chicken is cooked through.

Add the cornflour and stir until a paste is made.

Gradually stir in the formula milk and heat untilthe sauce thickens. Simmer gently for 1 minute.

Place in a heatproof dish and set aside.

To make the pastry rub the fat into the flour. Mix inthe herbs then add the water, a teaspoonful at atime. The dough should be soft but not wet or sticky.

Roll out the pastry. Brush the edge of the dish withwater, place the pastry on top of the chicken fillingand seal by pressing the pastry against the rim ofthe dish with a finger pattern. Make two small airvents in the centre of the pastry or use a pie funnel.Brush with formula milk.

Bake in the oven for 20 minutes or until the pastryis golden brown.

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Cooks tip: A wheat or gluten-free pastry can be made and placed on the pie fillingin the usual way.

Serving suggestion:Delicious served with a selection of seasonal fresh or cooked frozen vegetables.

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Per 100g

168kcals8.8g17.4g8.1g


IronCalciumSodium

Per 100g

0.7mg63mg68mg

Tuna Pasta Bake

Ingredients50g egg free pasta spirals.100g tuna (drained).1 tomato.50g courgette.1 red onion.75g dairy-free margarine.50g plain flour.360ml Aptamil Pepti(or appropriate alternative).50g dairy-free hard cheese,finely grated.

MethodCover the pasta in boiling water and simmergently until soft. Drain and set aside.

Drain the tuna, flake and set aside.

Peel and finely chop the onion. Melt 25g margarinein a frying pan and fry the onion gently until softwithout colouring.

Peel the tomato by cutting a large cross in the skinand standing in boiling water for 1 minute. The skinshould then come away easily. Cut the tomato inhalf and carefully remove all the seeds.

Dice the courgette and tomato and add them tothe onion. Carefully stir in the tuna, put on the lidand cook gently for 5 minutes.

To make the sauce, melt the remaining margarine(50g) in a pan. Remove from the heat, stir in theflour and whisk in the formula milk. Return to theheat, stirring constantly until boiling and simmergently for 1 minute. Add the cheese and continueto stir until melted.

Combine the pasta with the sauce, then top withthe tuna topping.

Serve with baby triangles of herb toast.


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Cooks tip:Wheat and gluten-free pastas based on rice, millet, corn and other suitablegrains can be used in this recipe. Take care not to overcook them – follow the instructionscarefully. Nutritional analysis is based on tuna in oil, if you prefer you can use tuna inspringwater.

Serving suggestion:Serve with herby toast triangles. To make these brush a slice of bread with olive oil,sprinkle with dried oregano. Toast. Cut into 16 triangles or star shapes using a cutter(remember to check ingredients of the bread used).

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Per 100g

164kcals5.9g13.4g10.1g


IronCalciumSodium

Per 100g

0.7mg34mg43mg

ChickenWinterWarmer Casserole

Ingredients1 skinless chicken breast fillet(approx 200g).1-2 tablespoons vegetable oil(may contain soya – please checkingredients).100g winter root vegetableselection (e.g. leek, onion,turnip, swede, parsnip, sweetpotato, carrot, potato).Pinch dried mixed herbs.25g plain flour.450ml Aptamil Pepti(or appropriate alternative).

Dumplings:50g self-raising flour.Pinch dried mixed herbs(optional).25g vegetable suet (checkingredients).30ml Aptamil Pepti(or appropriate alternative).

MethodCut the chicken into small cubes. Heat the oil ina pan and fry the chicken lightly to seal withoutcolouring. Remove from the pan and set aside.

Dice the chosen vegetables, add to the panand sauté until golden. Add the chicken to thevegetables together with the herbs.

Stir in the flour, then the formula milk. Bring to theboil then turn down the heat and simmer gently for20 minutes, stirring occasionally, until the chickenis cooked through and the vegetables are soft.

Make the dumplings by mixing all the ingredientstogether. The dough should be soft but not sticky.

Roll the dumplings into 6 small balls then addthem to the casserole and simmer for a further5 minutes, turning each dumpling once duringcooking.

Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.Contains:Wheat and gluten.Suitable from: 6 months.Makes: 3 toddler size portions.

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Cooks tip: Add low salt bacon when frying the vegetables to give a delicious taste.

Serving suggestion:Serve with herby dumplings or pastry shapes.

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Per 100g

127kcals7.2g11.8g6g


IronCalciumSodium

Per 100g

0.7mg55mg46mg

Moussaka

Ingredients200g minced lamb (lean).1 small onion, finely sliced.1 small clove garlic, crushed(optional).1-2 tablespoons vegetable oil(may contain soya – pleasecheck ingredients).100g aubergine, peeled and diced.1/2 teaspoon dried oregano.1 teaspoon tomato purée.1 level teaspoon flour.

Sauce:150ml Aptamil Pepti (orappropriate alternative).25g dairy-free margarine.25g plain flour.20g dairy-free hard cheese,finely grated.

MethodPre-heat the oven to 190°C, 375°F or gas mark 5.

Heat the oil in a frying pan and fry the onionsand garlic without colouring.

Add the mince and fry until browned, stirring fromtime to time to prevent it sticking together.

Mix in the aubergine, oregano, tomato purée andflour. Cook on a high heat for 5 minutes, then turndown the heat and simmer uncovered for 20minutes, stirring occasionally. (You should not needto add any liquid to this recipe as water seeps fromthe aubergine. If necessary add liquid sparingly).

Place the mince in an ovenproof dish and set aside.

To make the sauce, combine the margarine, flourand formula milk in a pan and whisk continuouslyover a medium heat until the sauce thickens andis smooth.

Pour the sauce over the mince, top with thecheese and bake in the oven on the centre shelffor 20 minutes until golden brown. Stand for10 minutes before serving.


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Cooks tip: Grate soya melting cheese on the top to add more nutrition and taste.

Serving suggestion:Serve with baby tomatoes and skinned cucumber stars.

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Per 100g

159kcals8g7.7g11g


IronCalciumSodium

Per 100g

0.9mg30mg31mg

Shepherd’s Pie

Ingredients200g mashed potatoes.60ml Aptamil Pepti(or appropriate alternative).25g dairy and soya-free margarine.1 tablespoon vegetable oil(may contain soya – pleasecheck ingredients).250g lamb mince (or beefmince for cottage pie).1 small onion, finely chopped (60g).1/4 teaspoon fresh garlic,crushed (optional).50g carrots.50g green peppers.40g mushrooms, finelychopped.1 teaspoon tomato purée.1 pinch mixed herbs (optional).1 teaspoon plain flour.


Peel and dice the potatoes. Place in a pan with coldwater, bring to the boil and simmer until soft. Drainand mash. Stir in the margarine and formula milk.

Heat the oil in a pan and gently fry the onionsand garlic until soft, without colouring.

Add the mince and fry until browned, stirringfrom time to time to prevent it sticking together.

Finely dice the carrots and peppers and add tothe mince over the heat. Add the mushrooms.

Stir in the tomato purée, mixed herbs and plain flour.

Cover with water, bring to the boil and simmerfor 30 minutes.

Place the mince in an ovenproof dish and forkor pipe the mashed potato on top. Brush withformula milk and bake in the oven until goldenbrown. This recipe can also be heated through inthe microwave then browned under the grill.


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Cooks tip: Use a good non-stick pan as this will reduce the amount of oil requiredand will prevent the mince from burning or sticking to the pan.

Serving suggestion:Serve with a green vegetable such as mange-tout, broccoli or French beans to addcolour and taste. For toddlers and older children these can be undercooked so theymaintain a greater amount of their water soluble vitamin content and encouragesdifferent textures within the diet.

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Per 100g



IronCalciumSodium

Per 100g

0.9mg18mg30mg

Tofu Korma

Ingredients200g vegan marinated tofupieces (check ingredients).olive oil.1 small onion peeled andfinely chopped.1 small clove garlic, peeledand crushed.1 teaspoon ground cumin.1/2 teaspoon ground turmeric.1/4 teaspoon cardamom powder.1/4 teaspoon ground coriander.1/4 teaspoon ground cloves.1/4 teaspoon ground cinnamon.1 pinch ground ginger.1/4 teaspoon sugar (for Peptiand Pepti-Junior recipes only).150ml Aptamil Pepti(or appropriate alternative).50g block coconut.2 tablespoons natural soya yoghurt.1 teaspoon fresh coriander,finely chopped.

MethodHeat the oil in a frying pan. Add the spices(cumin, turmeric, cardamom, cloves, cinnamon,ground coriander and ginger) and cook for1 minute, stirring continuously.

Add the onion and garlic, then reduce the heatand cook until the onion is soft.

Add the formula milk and coconut and simmergently for 15 minutes.

Dice the tofu into small pieces, add to the panand simmer for a further 5 minutes.

Remove from the heat, stir in the yoghurt andcoriander. Serve with plain or coconut rice.

Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, wheat-free, gluten-free.Contains: Soya.Suitable from: 6 months.Makes: 4 toddler size portions.

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Cooks tip: Try using a selection of vegetables instead of the tofu. Try using garammarsala instead of the individual spices.

Serving suggestion:Serve with mini pitta breads (gluten-free and wheat-free varieties are available, youwill need to check the sodium level, as these will probably be made for adults), tortillasor coconut rice. This can be made simply by adding some pure block coconut to theboiling water before the rice is added. Remember to check all manufactured foodingredient labels.

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Per 100g



IronCalciumSodium

Per 100g

1.8mg228mg17mg

Leek, Broccoli andCauliflower Cheese

Ingredients50g leeks (white part only).75g broccoli (trimmed weight).75g cauliflower (trimmed weight).300ml Aptamil Pepti (orappropriate alternative) (made upusing cooled vegetable water).40g dairy-free margarine.40g plain flour.50g hard soya cheese,finely grated.

MethodSlice the leeks finely. Divide the cauliflower andbroccoli into small florets. Place into boiling waterthen simmer until soft. Drain and reserve thevegetable water.

When the vegetable water has cooled use itto make up the formula milk according to themanufacturer's instructions.

Make the sauce by melting the margarine in a pan.Remove from the heat and stir in the flour to makea paste. Add the formula milk a little at a time,stirring well between each addition. Return to theheat whisking continuously until the sauce thickens,then reduce the heat and simmer for 1 min. Add thegrated cheese and stir until melted.

Pour the sauce over the vegetables and serveimmediately.


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Cooks tip: Ensure you grate the soya cheese on the fine side of the grater or it willnot melt properly. Alternatively buy a soya melting cheese. For a really creamy saucea teaspoon of soya cream cheese may also be added. Aim to use a calcium enrichedvariety.

Serving suggestion:Add cooked chicken or cooked flaked white fish to give extra protein, iron and vitamin B12.

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Per 100g

130kcals3.5g10.2g8.6g


IronCalciumSodium

Per 100g

0.8mg42mg12mg

Omelette with Tomatoand Mushroom Filling

Ingredients1 egg.2 scoops Aptamil Pepti(or appropriate alternative)powder.15ml (1 tablespoon) cooled,boiled water.Soya melting cheese,finely chopped.

Filling:2-3 button mushrooms.1 tomato.1 tablespoon dairy-freemargarine.

MethodWhisk together the egg, water and formula milkpowder then add the cheese. Set aside.

Skin the tomato by scoring with a cross thenplacing in boiling water for 1 minute. The skinshould then come off easily. Cut the tomato inhalf and carefully remove all the seeds.

Chop the tomato and finely slice the mushrooms.

Make the filling by frying together the tomato andmushrooms in half the dairy-free margarine untilsoft. Set aside.

To make the omelette melt the remainingmargarine in a non-stick frying pan. Pour in theegg mixture and cook over a gentle heat untilcompletely set throughout.

Place the tomato and mushroom filling onto halfthe omelette then flip over the other half to makea lid. Serve immediately.

Allergen advice: Milk-free*, nut-free, peanut-free, wheat-free, gluten-free.Contains: Egg, soya.Suitable from: 6 months.Makes: 1-2 toddler size portions – DO NOT FREEZE.

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Cooks tip: Ensure you do not cook on too hot a heat and that your frying pan or wok isnon-stick to prevent sticking or burning of the omelette. Ensure the egg mix is thoroughlycooked to destroy the salmonella found in raw egg.

Serving suggestion:Try your own alternative favourite fillings.

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Per 100g

151kcals6g2.5g13g


IronCalciumSodium

Per 100g

0.9mg24mg50mg

Cheesy Melting Circles

Ingredients1 muffin, cut in half (carefullycheck ingredients to ensuredairy-free).50g dairy-free melting cheese,finely chopped.2 scoops Aptamil Pepti(or appropriate alternative)powder.1 slice ham (40g) (carefullycheck ingredients as someprocessed ham containsmilk proteins and lactose).1 egg yolk.

MethodPreheat the grill on a medium heat.

Mix together the egg, milk powder and gratedcheese.

Toast the muffin on both sides.

Chop the ham finely then sprinkle over the muffin.Top with a thin layer of the cheese mixture.

Grill until golden brown.

** This nutritional analysis does not include the muffin. See the nutrition informationon the side of the packet of muffins for details and add on accordingly.

Please note, this recipe does not require you to make up the formula into a liquid.

Allergen advice: Milk-free*, nut-free, peanut-free.Contains: Soya, wheat, gluten, egg.Suitable from: Finger food stage.Makes: 1-2 toddler size portions.

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Cooks tip: Spread the cheese mixture thinly to ensure that the egg is completely cookedthrough before serving. If you try and use a non-melting soya cheese it will go hard andbecome unpalatable. Be aware that this is the only recipe using the formula as a powder.

Serving suggestion:Spread the topping onto a slice of toast instead of the muffin and cut into soldiersafter grilling.

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Nutrition information**


Per 100g

252kcals13.3g21.5g13.1g

Nutrition information**

IronCalciumSodium

Per 100g

1.3mg68mg447mg

Cheese andSpinach Scones

Ingredients225g self-raising flour.50g hard dairy-freemargarine.150ml Aptamil Pepti(or appropriate alternative).50g dairy-free hard cheese,finely grated.50g spinach.Pinch of ground nutmeg.


Wash the spinach leaves and shake off the excesswater. Remove any long stalks then place in a panover a medium heat with a pinch of nutmeg, stirringoccasionally. Do not add any liquid as water willsweat out of the spinach. After a couple of minuteswhen the spinach is evenly cooked, drain it andplace into a cloth. Squeeze to remove excess water,then chop finely and set aside.

In a separate bowl rub the margarine into the flour,grate in 3/4 of the cheese, then add the choppedspinach. Mix well.

Add the formula milk one tablespoon at a time,taking care not to make the mixture too wet. Thedough should be soft but not sticky.

Roll out the dough on a lightly floured surface toa thickness of 2cm, then cut out with a flutedpastry cutter. Cut straight down and do not twistthe cutter or the scones will not rise evenly.

Place on a prepared baking tray, brush with formulamilk and sprinkle with the remainder of the cheese.

Bake in the oven on the centre shelf for 10-15minutes until golden brown. Cool on a wire rack.

Allergen advice: Milk-free*, egg-free, nut-free, peanut-free.Contains: Soya, wheat, gluten.Suitable from: 6 months.Makes: 12 small scones.

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Cooks tip: Do not overcook or they will become hard and difficult to chew and swallow.

Serving suggestion:Cut in half and spread with a dairy-free cream cheese. Alternatively omit the cheese andspinach and add 2 level tablespoons of caster sugar to make sweet scones. Then serve withdairy-free cream cheese and strawberry jam, a delicious dairy-free version of a cream tea.

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Per 100g

267kcals5.8g35.6g12.3g


IronCalciumSodium

Per 100g

1.2mg180mg229mg

Gingerbread Family

Ingredients350g plain flour.2 rounded teaspoons groundginger.1 level teaspoon bicarbonateof soda.1 level teaspoon bakingpowder.100g dairy and soya-freemargarine.175g soft light brown sugar.†

60ml Aptamil Pepti(or appropriate alternative).4 tablespoons golden syrup.Currants and glace cherriesto decorate.

MethodPreheat oven to 190°C, 375°F or gas mark 5.

Sift the flour, ginger, bicarbonate of soda and bakingpowder into a bowl.

Rub the margarine into the flour mixture.

Add the sugar.

Stir in the golden syrup and formula milk, adding thelatter a tablespoon at a time. Mix until a dough ballis formed. The dough should be soft but not sticky.

Knead the dough to a smooth consistency on afloured surface, then roll out to a thickness of 1/2 cm.

Use a cutter to cut a gingerbread family, or othershapes if you prefer. Decorate with currants andglacé cherries.

Grease and flour a baking tray, or use non-stickbaking parchment. Place the gingerbread peopleon the tray and bake in the middle of the oven for10 minutes.

Once cooked remove from the oven and leave onthe tray for 5 minutes before transferring to a wirerack. Serve when cool.

Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.Contains:Wheat, gluten.Suitable from: 6 months.Makes: 12.

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Cooks tip: For those who can tolerate eggs, omit the baking powder and add anegg alongside the syrup.

Serving suggestion:Make other shapes such as hearts and stars and decorate them with icing sugar forValentines, Christmas and other special occasions.

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Per 100g

356kcals4.5g68g9.3g


IronCalciumSodium

Per 100g

1.5mg80mg234mg

†Care should be taken over the amount of sugar in a baby’s diet, particularly young infants.This recipe should only be used as a special treat or with older children.

Banana Cake

Ingredients50g dairy and soya-freemargarine.150g caster sugar.†

2 eggs.225g self-raising flour.1 level teaspoon baking powder.2 bananas, large and very ripe.60ml Aptamil Pepti(or appropriate alternative).


Grease and flour a loaf tin.

Cream the margarine and sugar together until paleand fluffy.

Beat in the eggs together with a spoonful of thesifted flour.

Fold in the remaining flour and baking powder.

Mash the bananas and stir into the cake mixturetogether with the formula milk a tablespoon at atime. Do not make the mixture too wet.

Transfer to the tin and bake on the centre shelffor 45 minutes until the loaf is golden and springyto the touch, and has shrunk a little from the sidesof the tin.

Turn out onto a wire rack to cool.

Allergen advice: Milk-free*, nut-free, peanut-free, soya-free.Contains: Egg, wheat, gluten.Suitable from: 6 months.Makes: 12 slices.

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Cooks tip: Eat some – freeze some. This recipe freezes well, try freezing in portionsso you can take a slice with you when you are out and about. For an egg-free version,omit the eggs and use egg re-placer instead.

Serving suggestion:For a delicious topping; mix some plain dairy-free soft cheese with icing sugar andspread on top. Sprinkle with some toasted desiccated coconut.

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Per 100g

254kcals4.7g47.3g6.4g


IronCalciumSodium

Per 100g

1mg119mg182mg

†Care should be taken over the amount of sugar in a baby’s diet, particularly young infants.This recipe should only be used as a special treat or with older children .

Mini Iced Party Cakes

Ingredients300g self-raising flour.50g cocoa powder.3 level teaspoons of baking powder.250g caster sugar.†

11/2 teaspoons vanilla extract.9 tablespoons vegetable oil(may contain soya – pleasecheck ingredients).350ml Aptamil Pepti(or appropriate alternative).

Icing:150g icing sugar.25g cocoa.75g dairy and soya-freemargarine.1 teaspoon vanilla extract.2 tablespoons Aptamil Pepti(or appropriate alternative).


Sift flour, cocoa and baking powder into a bowland stir in the sugar.

Add the vanilla, oil, and formula milk and mix toa batter consistency.

Spoon the mixture into petits fours paper cases.

Bake on the centre shelf for approx 10 minutesuntil the cakes spring back to a light touch.

Cool on a wire rack.

To make the icing: cream the margarine and icingsugar together until pale then combine with theremaining ingredients.

When the cakes are cold, decorate with icing onthe top and add a cherry or small sweet.

Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.Contains:Wheat and gluten.Suitable from: 6 months.Quantity: Makes 58 petit four sized cakes (or 32 regular sized cakes).

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Cooks tip: Never use olive oil or other strongly flavoured oil to make this cake,as the finished cake will taste of it!

Serving suggestion:Substitute the cocoa for flour and add 2 lemons both zest and juice to make delicious lemoncakes. Place the lemon juice in a measuring jug and top up with formula milk to 350ml andomit the vanilla extract. Make up the icing using juice and zest of one lemon. Use the samemix to make one big cake (cooking time should be increased to 30-40 minutes) – use this tomake trifle or serve with a 'butter' icing as a Birthday cake.

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Per 100g

328kcals3.5g51.1g13.5g


IronCalciumSodium

Per 100g

1.3mg110mg246mg


Bread andButter Pudding

Ingredients150g (5-6 slices) white bread(check ingredients).Dairy-free margarine.100g sultanas (or driedapricots, chopped).2 eggs.40g caster sugar.†

500ml Aptamil Pepti(or appropriate alternative).1 teaspoon vanilla extract.1/2 teaspoon ground mixedspice (optional).2 tablespoons demerara sugar.


Cut the crusts off the bread and spread generouslywith dairy-free margarine. Cut into small triangles.

Grease an oven-proof dish with margarine andarrange half the triangles overlapping in one layerin the bottom of the dish, buttered side down.Sprinkle with half the sultanas.

Repeat to make a second layer.

Make the custard by whisking the eggs, sugar andformula milk together. Add the vanilla extract andmixed spice.

Pour the custard over the bread and leave to standfor 30 minutes.

Sprinkle with Demerara sugar and bake for 1 houruntil set and the top is crisp and golden.

Allergen advice: Milk-free*, nut-free, peanut-free.Contains: Eggs, wheat, gluten, soya (soya flour is usually present in bread).Suitable from: 6 months.Makes: 6 toddler size portions.

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Cooks tip: Use a dairy-free fruit loaf instead of bread for that extra flavour. Insteadof cutting this into triangles, try other shapes such as stars, hearts or diamonds.

Serving suggestion:Serve with dairy-free custard – this can be either bought, or made using formulamilk (made according to the instructions on the tin) and custard powder. Most custardpowder is milk free but do remember to check the ingredients.

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Per 100g

182kcals3.6g25.6g8g


IronCalciumSodium

Per 100g

1mg64mg96mg


Chocolate Pudding

Ingredients90g dairy and soya-freemargarine.200g caster sugar.†

1 teaspoon vanilla extract.35g cocoa powder.12g drinking chocolatepowder (check ingredientscarefully as some brandscontain milk products).150g plain flour.21/2 teaspoons baking powder.225ml Aptamil Pepti(or appropriate alternative).225ml water.


Cream all the margarine and 110g sugar togetheruntil white and fluffy.

Stir in the vanilla extract.

Sift together 20g cocoa powder, the drinkingchocolate powder and the baking powder.

Fold into the creamed mixture.

Add the formula milk and beat until smooth.

Pour the mixture into a baking dish approx15cm x 10cm.

Take a small bowl and mix the remaining cocoaand sugar together. Sprinkle over the mixture in thebaking dish.

Pour the water over the mixture in the baking dish.Do not stir.

Bake for 45 minutes. The mixture separates intoa sponge layer on top with a chocolate sauceunderneath.


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Cooks tip: Serve immediately or sauce will become absorbed by the cake.

Serving suggestion:Serve with sliced bananas which should be cut at the last minute to preventthem from browning.

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Per 100g

228kcals2.7g38g8.3g


IronCalciumSodium

Per 100g

0.9mg53mg168mg


Rice Pudding withFruit Topping

Ingredients50g shortgrain pudding rice.568ml Aptamil Pepti(or appropriate alternative).25g caster sugar.†

Grated nutmeg.Dairy and soya-free margarine.


Wash the rice and drain well. Generously greasean ovenproof dish with half the margarine. Placethe rice in the dish and stir in the formula milk.Leave to soak and soften for 30 minutes.

Add the sugar and stir well. Sprinkle with gratednutmeg and dot with the remaining margarine.

Bake in the centre of the oven for approximately2 hrs until soft and creamy, stirring after the first30 minutes.

Serve with a fruit topping.

Allergen advice:Milk-free*, egg-free, nut-free, peanut-free, wheat-free, gluten-free, soya-free.Suitable from: 6 months.Makes: 3 toddler size portions.

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Cooks tip: Please note that nutmeg is NOT a nut, despite having the word 'nut' in it.

Serving suggestion:Apricot and apple purée – peel and slice the apples and apricots ensuring all stones and pips areremoved. Place in a pan with 2 tablespoons of water and 2 tablespoons of caster sugar. Cook gentlyuntil very soft and of a purée consistency. Tinned apricots may be substituted – replace the waterwith juice from the tin and omit the sugar.

Mango purée – this fruit should be very ripe. Peel the mango, remove the flesh from the stone and purée.

Poached pears – Use firm pears. Peel, core and quarter. Make a light syrup with 125g sugar to250ml water. Stir gently over a low heat until the sugar has dissolved then turn up the heat andboil fiercely for 5 minutes without stirring. Reduce the heat, add the pears and a pinch of cinnamon,and poach gently for 1 1/2 hours until soft, turning the pears halfway through cooking.

Summer fruit compote – use fresh or frozen fruit (strawberries, raspberries, blackberries, blueberries,redcurrants). Sprinkle with sugar and leave to stand for 1 hour. Place in an ovenproof dish with a littlewater and cover with foil. Cook gently at 140°C, 275°F or gas mark 1 for approximately 40 minutesuntil the juices have run, stirring gently from time to time. Do not allow to boil.

Raspberry coulis – Press fresh or thawed raspberries through a sieve to remove all seeds.Add icingsugar to sweeten if required.

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Per 100g

125kcals1.9g16.7g6.3g


IronCalciumSodium

Per 100g

0.5mg44mg17mg

†Care should be taken over theamount of sugar in a baby’s diet,particularly young infants. This recipeshould only be used as a special treator with older children .

Mini BlueberryPancakes

Ingredients125g plain flour.1/2 teaspoon caster sugar(Pepti and Pepti-Junior recipesonly).1 egg.300ml Aptamil Pepti(or appropriate alternative).Fresh blueberries or othersoft fruit.Vegetable oil (may containsoya – please check ingredients).

MethodSift the flour and sugar into a bowl.

Whisk the egg and the formula milk together andgradually add this mixture to the flour, beatingcontinuously until you have a smooth batter.

Fold in the blueberries.

Heat the oil in a frying pan over a medium heatuntil you see a faint haze.

Ladle the batter into the pan to make several thindiscs approx 5cm across.

When the mixture has set into shape ensure thatthe underside is golden. Turn the pancakes over witha palette knife and cook for a few seconds to brown.

Serve with dairy-free yoghurt.

Allergen advice: Milk-free*, nut-free, peanut-free, soya-free.Contains:Wheat, gluten, egg.Suitable from: 6 months.Makes: 6-8 pancakes.

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Cooks tip: To make the recipe egg-free, omit the egg and use self raising flour in therecipe with an extra teaspoon of baking powder. These are delicious when made withberry fruits.

Serving suggestion:Omit the blueberries and serve these pancakes with banana and maple syrup.Honey is not recommended as an alternative for infants under 12 months.

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Per 100g

164kcals4.8g24.6g5.9g


IronCalciumSodium

Per 100g

1mg70mg29mg

Strawberry Trifle

IngredientsSponge mix:100g milk free margarine.100g caster sugar.†

2 eggs.100g self raising flour.1 teaspoon vanilla extract.

Filling and Topping:Orange juice.Fresh strawberries.125g dairy-free cream cheese.1 teaspoon icing sugar.

Custard:1 pint/568ml Aptamil Pepti(or appropriate alternative).2 tablespoons custard powder.1 tablepoon sugar.


Prepare a 7''/18cm cake tin.

Make sponge: combine all ingredients in a bowland whisk until smooth.

Bake in the tin for 15 minutes until well risenand shrinking from sides of the tin.

Remove from the tin and cool.

Dice the cool cake and place in the bottom ofglass bowl or dish.

Sprinkle orange juice over the cake and top withsliced strawberries.

Make custard according to instructions on packand pour over the strawberries.

Set aside until cold.

Carefully combine the cream cheese and sievedicing sugar (don't over mix).

Spread the mix on top of the custard and decoratewith strawberries just before serving.

Allergen advice: Milk-free*, nut-free, peanut-free.Contains: Egg, wheat, gluten, soya.Suitable from: 6 months.Makes: a delicious pudding for all the family – DO NOT FREEZE.

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Cooks tip: To make it egg-free use mini iced party cake recipe for the cake.

Serving suggestion:Use other berry fruits or tinned fruit. (Swap orange juice for tinned fruit syrup. Decorate thetop with glace cherries). For a special occasion, pipe the cream cheese mix – using a piping bag.

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Per 100g

203kcals2.9g25g10.8g


IronCalciumSodium

Per 100g

0.7mg102mg65mg


Birthday Cake

Ingredients285g self-raising flour.55g cocoa powder.3 level teaspoons bakingpowder.250g caster sugar.†

3 teaspoons vanilla extract.9 tablespoons vegetable oil(not olive oil) (check ingredientsof 'vegetable oils' for soya).350ml formula milk.

For the icing175g icing sugar.50g cocoa powder.75g dairy & soya freemargarine.2 teaspoons vanilla extract.2 tablespoons formula milk.

MethodPreheat the oven to 170°C, 325°F, gas mark 3.

Sift flour, cocoa and baking powder into a bowland stir in the sugar.

Add the vanilla, oil, and formula milk and mix toa batter consistency. Spoon the mixture into agreased and lined square or round tin.

Bake on the centre shelf for approximately 30-35minutes until the cake springs back to a light touch.

Cool on a wire rack.

To make the icing: cream the margarine, cocoapowder and icing sugar together until pale thencombine with the remaining ingredients.

When the cake is cold, decorate with icing onthe top and add a topping of your choice; cherries,sweets, sprinkles or a suitable type of gratedchocolate.

Allergen advice: Milk free*, egg free, nut free, peanut free, soya free.Contains: wheat and gluten.Suitable from: 6 months.Quantity: makes one 25cm/10'' round (or square) cake.

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Cooks tip: bake as one whole cake rather than 2 halves as otherwisethe top half may crack when placed ontop of the other.

Serving suggestion:Buy your child’s favourite mini character figures and display on top of the cake.Little guests could take the figures home for a gift.

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Per 100g

329kcal3.7g50.8g13.5g


IronCalciumSodium

Per 100g

1.4mg106mg254mg


Notes Notes

50 51

SPD504 (01/10)

Call on our expertisefor further information,08457 623 676aptamilprofessional.co.uk

IMPORTANT NOTICE: Aptamil Peptishould only be used under medicalsupervision, after full consideration ofthe feeding options available, includingbreastfeeding. Aptamil Pepti is suitableas the sole source of nutrition for infantsand as a principle source of nourishmentwith other foods for children.

Milupa Aptamil,White Horse Business Park, Trowbridge,Wiltshire BA14 0XB

Reference: 1. Department of Health. CMO's Update 37–January 2004. London: Department of Health, 2004.Available at: http://www.dh.gov.uk/en/Publicationsandstatistics/Lettersandcirculars/CMOupdate/DH_4070172[Accessed September 2009]

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