On this page, all allergen-free recipes are listed. However, please note that the recipes may still contain allergens. Each recipe indicates which allergens it is free from. If you have any questions, feel free to contact us.

Puree: potato with leek

Preparation method: see the preparation video via the above social media

1. Wash and peel the potatoes. Cut the potatoes into 1 cm cubes.
2. Clean the leeks by trimming the ends and removing the green leaves. Cut the leeks into half rings.
3. Place a (soup) pan over medium heat and add 2-3 tablespoons of olive oil to the heated pan. Add the potatoes and leeks and heat, stirring, for 4 minutes.
4. Add the water and bring the mixture to a boil. Let it simmer gently for 15 minutes with the lid on.
5. Remove the pan from the heat and puree the vegetables into a puree.
6. The puree is ready to eat or freeze for later use.

Freezing: up to 3 months

Tip: Turn some of the puree into curry leek soup. Add some extra water to thin the puree and add 1-2 teaspoons of curry powder and salt and pepper to taste.

Cumcumber Zucchine puree

Preparation method: see the preparation video via the above social media

1. Wash the cucumber and zucchini. Peel the cucumber and zucchini, then cut them into cubes of about half a centimeter.
2. Place a (soup) pan over medium heat and add 2-3 tablespoons of olive oil to the warm pan. Add the cucumber and zucchini and heat for about 4 minutes.
3. Then add 500 ml of water, bring to a boil, and let it simmer for 12 minutes with the lid on.
4. Remove the pan from the heat and puree the vegetables into a puree.
5. The puree is ready to eat or freeze for later use.

Freezing: up to 3 months

Tip: Turn some of the puree into cucumber-zucchini soup. Add some extra water to thin the puree, and add 1-2 teaspoons of lemon zest, the juice of half a lemon, and salt and pepper to taste.

Baby food: Sweet potato with cauliflower

Preparation: see the preparation video via the above-mentioned social media

1. Preheat the convection oven to 180 degrees Celsius (356 degrees Fahrenheit).
2. Wash and dry the sweet potatoes thoroughly. Cut the sweet potatoes into approximately 2x2 cm cubes.
3. Remove the leaves from the cauliflower and cut it into 2x2 cm cubes or break into small florets. Wash the cauliflower thoroughly and dry it.
4. Place the sweet potatoes and cauliflower on a baking tray. Drizzle with 3-4 tablespoons of olive oil.
5. Mix everything together and place the baking tray in the middle of the oven for 30 minutes. Stir halfway through cooking.
6. Transfer the sweet potato and cauliflower to a blender, add the water, and puree the vegetables. Add some extra water if the puree is too thick.