To make your own baguettes, refer to The Basic Cookbook .

If using regular glutinous rice, soak it for 4 hours before steaming.

You can use a half beef and half pork mince mixture, if desired.

You can find Chinese white radish, dried shrimp at Asian food stores. You can find Chinese sausags (lap cheong) at some major supermarkets and Asian food stores.

Bananas are a fantastic source of potassium as well as providing instant and sustained energy, making this a good snack to turn to when you’re flagging and in need of a pick-me-up. Serve this gluten-free treat with yoghurt or milk, or just nibble on its own.

Vary the nuts to taste and season for example with ground rosemary, smoked salt or cayenne pepper.

Finger foods can be offered from six months onwards, but only if your baby can sit up unsupported and hold their head up straight (and be sure to avoid any choking hazards). You might like to start with softer options, such as pieces of avocado or steamed sweet potato, before progressing to slightly firmer foods like this frittata. Some babies cannot master many finger foods until ten months or older.

Unfed sourdough starter is the starter you would otherwise discard before each feeding. It is mature and active but does not pass the "float test". Sourdough starter recipes are a great way to take the starter you'd otherwise discard and use it to create something delicious.

To make your own Tahini, refer to the recipe on Cookidoo® .

Crème fraîche can be replaced with Greek yogurt or sour cream.

Depending on your oven, the mixture may cook faster at the edges. If this happens, use a lower temperature and bake for a little longer to help them bake evenly.

Store snack mixture in sealable containers in a cool, dark place for up to 2 weeks.

Children can assist with this recipe, weighing ingredients in and setting the controls. Never leave them unattended with Thermomix®, while it is running or between steps.

The falafel balls can be stored in the freezer at the end of step 6.

Crack 1 whole egg and measure 1 tbsp of egg white for Step 2, then beat the remaining egg to measure 20g for Step 4.