5 tablespoons CERELAC Rice & Soya
25g red snapper, deboned
200ml warm water (40°C)
Step by step
25 minsTime total
1. Steam the fish and cauliflower until cooked and tender. Remove the bones from the fish.
2. Blend them in a blender until smooth.
3. In a bowl combine ingredients with CERELAC Rice & Soya and warm water, stir well and serve immediately.
Nutrition count per serving
Energy: 117 kcal
CERELAC INFANT CEREAL RICE & SOYA
Taste and texture are important as you begin introducing solid foods into your little one's diet from 6 months of age onwards.
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