A selection of recipes for children 1-1.5 years old

Girls, share your recipes too! :)

Beet salad

1 medium beet, ½ tsp. lemon juice, ½ tsp. vegetable oil, salt

Wash the beets, boil (or bake in the oven), peel, cut into small slices (or strips), lightly salt. Season with lemon juice and vegetable oil.

Cabbage salad with apple

1/8 head of cabbage, 1 small apple, 1 tsp. lemon juice, ½ tbsp. sour cream and vegetable oil, sugar, salt

Finely chop the cabbage, put it in a saucepan, add a little salt, pour in lemon or cranberry juice and, stirring slightly, heat until the cabbage settles. Do not heat for too long, as the cabbage should remain crispy. Then cool the cabbage, add finely chopped peeled apple, sprinkle everything with sugar, mix. Season the salad with sour cream or vegetable oil.

Carrot salad

1 medium carrot, 1 tsp. sour cream, sugar

Add sugar to washed, peeled and finely grated carrots. Season the salad with sour cream.

Lenten cabbage soup (vegetarian)

70 g white cabbage, ½ potato tuber, ¼ carrot, ¼ onion, 1 tsp. tomato paste, ½ tsp. butter, 1 tsp. sour cream, 2 glasses of water, salt

Finely chop fresh cabbage, place in boiling water and cook covered over low heat for 10-15 minutes. Sauté thinly sliced ​​carrots and chopped onions with butter and tomato paste. Place diced potatoes and sautéed vegetables in a saucepan with cabbage, add salt and cook until tender. Before serving, top with sour cream.

Fish soup

70 g fish, 1 large potato tuber, ¼ carrot, ¼ onion, 5 g parsley root, ½ tsp. butter, dill

Boil fish broth. Shredded onion saute lightly in butter, and then simmer along with finely chopped carrots and parsley root. Vegetable stew put in boiling fish broth, add sliced ​​potatoes and cook for 20-25 minutes. When serving, place boiled fish in a plate, pour in soup, sprinkle with dill.

Milk soup with vermicelli

1 tbsp. spoon of vermicelli, 1 glass of water, 1 glass of milk, sugar, mole, ½ tsp. butter

Cook vermicelli over low heat for 5-7 minutes, then add milk, salt, sugar and boil for another 3-4 minutes. When serving, season the soup with butter.

Meatballs

90 g beef, 1 slice of white bread, ½ glass of water, 2 tbsp. milk

From minced meat prepared as for cutlets (that is, passed through a meat grinder twice and combined with white bread soaked in milk, squeezed and passed through a meat grinder), roll into balls with a diameter of 3-3.5 cm, put them in a frying pan, add water so that its level reaches half the meatballs, cover with a lid and place in the oven for 30 minutes.

Fish meatballs in the oven.

100 g fish fillet, 1 piece of wheat bread, 1/2 cup water, 1/4 egg yolk, 1/2 teaspoon butter, salt.

Pass the fish fillet (without skin and bones) through a meat grinder twice along with bread soaked in cold water. Add the yolk and butter, add salt and mix with a mixer or spatula. Roll into small balls, place them in a baking dish, fill halfway with water and place in the oven for 20-30 minutes.

Steam zrazy

100 g beef, 1 slice of white bread, 1 tbsp. water, ½ egg, ½ medium carrot, ½ tsp. butter

Divide the well-beaten cutlet mass into flat cakes, flatten them with a damp hand. cutting board. Place a chopped boiled egg mixed with finely chopped boiled carrots in the middle of each flatbread. Bring the edges of the flatbreads together, giving them a pie shape, and place them on the oiled grate of a steam pan. Pour into steamer cold water and cook the zrazy under the lid until tender (20-25 minutes).

Beetroot puree

1 medium beet, 1 tbsp. sour cream, ½ tsp. lemon juice, 1 tsp. vegetable oil, some herbs, salt

Pass the boiled peeled beets through a meat grinder (or grate on a fine grater), add lemon juice, vegetable oil and heat under the lid. When serving, pour sour cream over the puree and sprinkle with chopped herbs.

Vegetable stew

1-2 potato tubers, 1/8 head of cabbage, 1 carrot, ½ turnip, 1 glass of milk, 1 tbsp. green peas, ½ tsp. butter, 1 tbsp. sour cream

Wash the carrots and turnips, peel them, cut them into cubes, add hot milk and simmer until half cooked. Then add sliced ​​potatoes, finely chopped white cabbage, butter and continue simmering for another 20-25 minutes. 10 minutes before ready, add to the stew green pea and sour cream.

Vegetable stew.

1-2 potato tubers, 1/8 head of cabbage, 1 carrot, 1 glass of milk, 1 tbsp. spoon of green peas, 1/2 teaspoon of butter, 1 tbsp. spoons of sour cream.

Wash the carrots, peel them, cut them into cubes, pour hot milk over them, and simmer until half cooked. Then add sliced ​​potatoes, finely shredded cabbage, butter and simmer for another 20-25 minutes. 10 minutes before ready, add peas and sour cream.

Cauliflower with sauce.

Cauliflower - 150 g, milk - 1/2 cup, butter - 10 g, flour - 6 g, salt.

Wash the cauliflower, boil it in water and half with milk, add salt and remove. Melt the butter, fry the flour in it, adding the water in which the cabbage was cooked. Pour this sauce over the cabbage.

Potato and spinach puree.

1 medium potato, 20 g (handful) spinach, a little milk.

Cut the peeled potatoes into four parts, boil in unsalted water, mash, adding a little milk. Steam the spinach in a colander over boiling water, puree it and mix with potatoes, pour in a little boiled water or milk mixture.

Potato casserole with meat

50 g boiled meat (beef or veal), 2.5 potato tubers, ½ onion, ½ tsp. breadcrumbs, 1 tsp. butter, ¼ egg, ½ tsp. sour cream, salt

Boil the potatoes and make a puree from them. Boil the meat, pass through a meat grinder, fry the onion separately, add the minced meat to it and fry again. Place half of the puree in an even layer on a frying pan greased with oil and sprinkled with breadcrumbs, place the fried minced meat evenly on the puree and cover it with the rest of the puree on top. Level the top of the casserole, brush with egg mixed with sour cream and bake in the oven.

Potato casserole.

150 g potatoes, 50 ml milk, 1/2 egg, 40 g sour cream sauce, 5 g butter, 5 g ground crackers, 5 g sour cream, salt.

Peel the potatoes, boil them, pass them hot through a meat grinder, add salt, add hot milk, beaten egg, mix. Place on a frying pan greased with oil and sprinkled with breadcrumbs, brush the egg and sour cream mixture on top, and place in the oven for 20 minutes. Serve with sour cream sauce.

Sour cream sauce: 1/2 cup sour cream, 1/2 teaspoon salt, pinch of sugar. Mix everything.

Cottage cheese casserole .

200 g cottage cheese, 1 egg, 50 g semolina, 50 g sugar, 25 ml milk, 25 g soft butter.

Rub the cottage cheese through a sieve, add egg, sugar, semolina, butter, milk, mix and leave for 30-40 minutes. Place in a greased pan and smooth out. Bake at 180-200 degrees.

Cottage cheese casserole with banana in the microwave.

Cottage cheese 200 g, eggs - 2 pcs., flour - 2 tbsp. spoons, sugar - 2 teaspoons, 1 banana, milk - 4-6 tbsp. spoons

Mix everything with a blender, put it in the microwave at maximum power (I baked it for even more than 10 minutes, it all depends on the power of the microwave).

Apple casserole.

150 g apples, 50 g sugar, butter.

Peel the apples and cut into slices. Dissolve sugar in 1/2 cup warm water. Place apple slices in an even layer in a small frying pan, greased with oil, pour over sugar syrup, place the rest of the apples on top, pour over butter and sugar syrup. Bake at 180° for 30 minutes.

Carrot-apple pudding

1.5 medium sized carrots, ½ apple, 1 tsp. semolina, ½ cup milk, 1 tsp. sugar, ½ egg, 2 tbsp. syrup, ½ tsp. butter

Pass the boiled carrots through a meat grinder and combine with grated peeled apple and semolina porridge. Add the egg yolk, mashed with sugar, mix everything, carefully fold in the beaten white. Transfer the resulting mass into a mold greased with butter and bake in the oven. When serving, pour fruit or berry syrup over the pudding.

Stewed cabbage

200 g white cabbage, ¼ glass of water, ¼ glass of milk, 1 tsp. butter, ½ tsp. flour, salt

Finely chop the cabbage and simmer in a sealed container with water and milk until soft. Then add the butter pre-mixed with flour, add salt and simmer for another 2-3 minutes over low heat, stirring constantly to avoid the formation of lumps of flour.

Semolina porridge with fruits

1 tbsp. semolina, 1 glass of milk, 1 small apple or 70 fruit puree, 1 tsp. sugar, 1 tsp. butter

From sifted semolina, cook porridge in milk: pour semolina into boiling milk in a thin stream and cook over low heat, stirring, for 10-15 minutes. Add peeled grated apple or puree of fresh berries and fruits stewed in small quantity water and then rubbed through a sieve. Add sugar, mix everything thoroughly, serve with butter.

Cheesecakes with apples

70 g cottage cheese, 1 medium apple, 1.5 tsp. flour, ½ egg, 1 tsp. sour cream, 1 tsp. butter, 1 tsp. Sahara

Peel the apple and grate it on a fine grater. Grind cottage cheese with sugar, mix with grated apple, add a raw egg and mix everything. Form cheesecakes from the resulting mass, roll them in flour and fry in butter. Serve with sour cream.

apple-pear curd dessert in the microwave.

1 apple, 1 pear, butter, sugar, children's cottage cheese, 1-2 children's cookies.

Wash the apple and pear, cut in half, remove the core. Place butter in the cavity of the apple and sprinkle with sugar, bake in the microwave for 4-6 minutes at 50% power. Place the pear on a dish with the narrow tips towards the center and bake for 5-7 minutes at 100% power. Mix the fruit pulp with the curd, crush the cookies into the resulting mass and place in the baked apple and pear.

Omelette

1 egg, 2.5 tbsp. milk, ½ tsp. butter, salt

Add milk, salt to the egg, beat everything, pour into a greased form and place in a water bath.

Omelette in the microwave.

2 eggs. a little milk (4-5 tablespoons), salt.

In a glass bowl, mix the egg with milk, add salt, cover, cook for 2-3 minutes at full power.

Omelet with semolina.

1 egg, 3 tbsp. spoons of milk, 1 teaspoon of semolina, 1/2 teaspoon of butter.

Pour sifted semolina with hot milk, stir to avoid lumps and close with a lid. When the mixture has cooled slightly, add melted butter and a diluted yolk to the swollen cereal. big amount milk, then carefully fold in the whipped egg whites. Place the resulting mass in a greased frying pan and place in the oven for 10-15 minutes.

Dried fruits compote

20 g dried fruits, 1 glass of water, 1.5 tsp. Sahara

Rinse dried fruits several times warm water. First, add water and cook dried apples and pears for 25-30 minutes, then add the rest of the dried fruits and sugar to the broth. Continue cooking until fully cooked.

Apple jelly

1 apple, 1 glass of water, 1.5 tsp. sugar, ½ tsp. potato starch

Wash the apple, peel it, pour boiling water over it, grate it on a fine grater and squeeze out the juice through cheesecloth. Pour marc hot water and boil for 10 minutes, then strain the broth, cool part of it and dilute the starch in it. Add sugar to the remaining broth and boil. Pour in the dissolved starch, stirring, and bring to a boil. When the jelly has cooled a little, add the squeezed juice.

All these recipes written above were culturally ripped off from the internet!

And these are my homemade simple recipes that I cook most often for my little one...

Soups

I cook regular broth from meat or chicken (salt a little). When the meat is ready, I take it out. I add finely chopped vegetables (potatoes, onions, carrots, sometimes some mushrooms) into the broth, just like in a regular soup. While it's cooking, I break the meat into small pieces and throw it back into the pan. When almost ready, add some noodles. I overcook it a little to make it soft.

It’s the same with fish, only when the broth is ready, I filter it through thick cheesecloth, and only after that I add vegetables.

Soup - sauce

It’s the same as soup, only less water and I also add zucchini, cauliflower, and tomato.

I really like the stewed ones vegetables in the oven: Place a little vegetable oil on a baking sheet. Not coarsely chopped vegetables (butterflies, blueberries, peppers, tomatoes, or young green beans), add seasoning - “zera” seeds and bake in the oven for a little while more than an hour.

Meatballs from an adult table - lightly fry. Then I add onions, carrots and tomatoes into the pan. A little water and simmer over low heat.

Stuffed cabbage rolls, also adults. But he doesn’t eat cabbage, only the filling...

Buckwheat with meat or fish- I cook buckwheat separately and meat separately. Then I mix it before serving.

Cauliflower– throw the cauliflower into boiling water, add a little salt to the water. Cook for 10-15 minutes. Drain. Pour in a little milk, bring to a boil, sprinkle with cheese. Can be done in the oven.

Loves it boiled very much holy tongue.

.

P.S. see also in the magazine

“What a child can and cannot eat after one year”

“Menu for a child 1-1.5 years old”

Opinions differ about the benefits of white cabbage for children. This is due to the fact that it can cause bloating. For this reason, it is introduced into the menu later than cauliflower and broccoli. Let's discuss beneficial features white cabbage, its role in the development of children and precautions that should be taken.

Compound

Cabbage contains a lot of useful substances; in terms of the content of many of them, it has no equal among vegetables. So, in terms of proteins, it is significantly superior to carrots and beets. It is especially valued because of its essential acids, in particular lysine and methionine, which accelerate cell growth and regeneration; without their participation, hematopoiesis is impossible. They are also important for the proper functioning of the kidneys and adrenal glands. They have one more function: the removal of foreign proteins. Other useful components of white cabbage:

• Vitamin C. Unlike other vegetables and fruits, it is preserved in cabbage for a long time - up to 8 months. Only citrus fruits have this property.
• Vitamin K. Normalizes lipid metabolism, promotes wound healing, strengthens bones and teeth.
• Bioflavonoids are antioxidants that protect the body from toxins, enhance immunity and strengthen the cardiovascular system.
• B vitamins: thiamine has a positive effect on brain function, riboflavin - promotes iron absorption, calms nervous system, regulates the functioning of the adrenal glands, normalizes the condition of the skin (with a lack of riboflavin, the lips crack, ulcers on the tongue, dermatitis may appear, and with its deficiency, irritation of the eye mucosa often occurs), niacin - participates in the production of enzymes that are necessary for the absorption of proteins and fats with carbohydrates , converts them into energy.
• Vitamin U. Little is said about it, but its advantages cannot be overestimated. When consumed regularly, it heals stomach and duodenal ulcers, effectively helps with gastritis, increases intestinal tone, and corrects liver activity.
• Niacin. The importance of this vitamin is difficult to overestimate; its main function is to reduce LDL cholesterol and increase HDL cholesterol, as well as normalize lipoprotein. In simple words, it protects the body from heart disease.

Cabbage also contains carotene and vitamin D. Due to its low starch content (very little) and sucrose, this vegetable is recommended for diabetics. White cabbage contains very few calories, which allows it to be used in a diet for obese children whose weight is significantly higher than normal.

Beneficial features

We rarely think about how healthy white cabbage is, and yet it has plenty of advantages. Let's list the main ones:

• Regulates intestinal activity - cabbage is useful for constipation.
• Increases the secretion of gastric juice, improves appetite.
• Thanks to the fiber it contains, it helps get rid of toxins, and it also promotes the development of beneficial intestinal microflora.
• Activates metabolic processes.
• Strengthens blood vessels - thanks to the combination of ascorbic acid and vitamin P.
• Promotes the outflow of fluid - for this reason, white cabbage is useful for swelling.
• Cabbage juice is prescribed for gastritis with low acidity.
• Thanks to the increased content folic acid cabbage activates blood flow.
• Due to tartronic acid, this vegetable prevents the deposition of fats and cholesterol.

Cabbage is valued for its analgesic effect. It is also useful for people suffering from gout and cholelithiasis.

How to introduce cabbage into the diet of children?

It is better to introduce white cabbage into the diet of children after cauliflower and Brussels sprouts. The optimal age is five months if the child is fed formula, six months for those babies who breastfeed. Other nuances:

• Children should absolutely not have fried cabbage, best option- steamed or baked, it can also be boiled, including added to soup or borscht or vegetable stew;
• if the baby’s tummy swells after eating, it is better to remove cabbage dishes from his diet and wait until his intestinal motility gets stronger;
• Although cabbage extremely rarely causes allergies, such a possibility is not excluded - at the slightest suspicion, consult a doctor, and exclude cabbage from the menu, as well as dishes prepared from it.

Despite the fact that in general this vegetable is extremely healthy, certain precautions should be taken. It is advisable not to include it in the menu if the baby suffers from colitis or is prone to diarrhea. This vegetable is most useful when eaten fresh, so if the child tolerates it well, after a year you can prepare cabbage salads for him.

Recipes

Kids, as a rule, respond well to cabbage dishes. It does not burden the digestive system, cooks quickly, and has a pleasant taste.

Braised cabbage

For one serving you will need: 1 cabbage leaf, a couple of tsp. butter, 100 ml milk, 50 ml water, salt to taste. Chop the cabbage and simmer with water and milk. As soon as it softens, add salt and simmer for 2-3 minutes over low heat. Season with butter. Serve warm. Goes great with mashed potatoes and rice porridge.

Cabbage schnitzel

You will need a small head of cabbage, 4 tablespoons of breadcrumbs and the same amount of vegetable oil, 1 egg, 4 tablespoons. spoons of sour cream and salt to taste. The volume of products is designed for 4 servings.

Wash the cabbage, cut out the stalk, boil, and then place in a colander to drain the remaining boiling water. When it has cooled, squeeze it out with gauze, then divide it into pieces and make schnitzels 1-1.5 cm thick from them. Dip in beaten egg, then in breadcrumbs. Fry in a well-heated frying pan: first on one side, then on the other. Season with sour cream before serving.

Cabbage casserole

Cabbage leaf, a tablespoon of semolina, a teaspoon of butter, 100 ml of milk, a little sour cream and salt to taste. Stew the cabbage in milk, add salt to it, when the vegetable softens, add semolina (carefully, stirring constantly), cook for 5-7 minutes. Place the cabbage mixture in a mold, add a hard-boiled egg, chopped as for a salad. Bake for 5 minutes. Season with sour cream before serving.

Children's recipes from 1 year

19 recipes for children from 1 year

1. Rice porridge with meat

Meat - 100 gr.

Rice groats - 3 tbsp.

Butter - a small piece.

Salt - a pinch. In this version, the porridge is suitable for children from 1 year of age. Children at this age already cope well with grains of rice, but chewing red meat is still a bit difficult, so it is better to twist it. We also do not add any fried ingredients or excess fat to the porridge.

For kids, you can also cook sweet porridge with prunes or pumpkin and zucchini from rice.

Recipe for rice porridge with meat:

1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a piece of butter for dressing and salt.

2. Separate the meat from the films and cut into pieces. The smaller the pieces, the faster they will cook.

3. Boil the meat until cooked. About 1 hour.

4. Rinse the rice.

5. Boil over low heat until cooked. It cooks for about 20 minutes.

6. Twist the finished pieces of meat a couple of times in a meat grinder.

7. Mix boiled rice with twisted meat. Cook everything together for 3 minutes.

Bon appetit!

On a note:

For this porridge, you can use whole grain or broken rice. If it is more convenient for your child to eat smaller pieces, use broken rice.

If your child has a positive attitude towards greens, you can add them to the porridge.

For infants, you can prepare a similar dish, only with milk in the form of puree.

2. Cauliflower casserole

Cauliflower - 1 cup (or 2 cups)

Hard cheese - 70 gr.

Rusks - 1 tbsp.

Milk - 2 tbsp.

Oil drain. - 1 tbsp.

Cauliflower, unlike white cabbage, does not cause allergies, so it is recommended to prepare it for infants in the form of a puree. Children from one year old can no longer grind it, but simply boil it in water or in a double boiler. Two-year-old children can already serve it at various options(boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.

Cauliflower Casserole with Cheese - Preparation:

1. Wash the cauliflower and separate it into inflorescences. Place in a saucepan with water, add salt and let simmer for 7 minutes.

2. Meanwhile, prepare the cheese sauce. To do this, grate a piece of cheese and add a tablespoon. crackers.

3. Pour in two tablespoons of milk.

4. Add st. a spoonful of soft (melted in the microwave or simply melted in the heat) butter and mix everything together.

5. Place the boiled cauliflower in a colander to drain the water. After this, place the cabbage in a mold with high edges and pour cheese sauce on top.

6. Place the pan in the oven for about 15-20 minutes until golden brown. Serve warm with herbs.

3.Curd steam soufflé

cottage cheese - 600 gr.

semolina - 1/2 cup

water - 1 glass

granulated sugar - 2 tbsp.

vanilla sugar - 1/2 tsp.

butter - 2 tbsp. l.

vegetable oil - 1 tbsp.

egg - 1 pc.

seedless raisins - 1/2 cup

berry or fruit syrup - 6 tbsp.

The amount of marmalade should be according to taste and as desired - to decorate the dish when serving.

To prepare the curd mass, you will need a saucepan with a capacity of 3 liters.

Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.

Grind the cottage cheese to a homogeneous mushy mass, place in a bowl with semolina porridge. Mix thoroughly until smooth.

Break the egg, separate the white from the yolk.

Heat the butter until liquid.

Add the yolk to the resulting curd mass, pour in the butter, add vanilla sugar and granulated sugar, add raisins.

Mix the resulting mixture thoroughly again.

For further preparation you will need round deep molds.

Grease the molds with vegetable oil and place the prepared curd mass in them.

Place the mold in the pan, add water and cook for 15-20 minutes.

Remove the molds from steam. Cool.

You can serve in forms if they have decorative look, or transfer the product onto plates.

Before serving, pour syrup over the soufflé and place marmalade on top of the syrup for decoration and as a seasoning.

4.Zucchini casserole

400 g zucchini,

100 g cheese,

100 g sour cream,

0.5 tsp slaked soda,

150 g flour,

0.5 tsp salt.,

Grate the zucchini and squeeze thoroughly. Chop or grate the cheese very finely, chop the herbs. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and herbs there, mix and pour into a small-diameter mold (grease). Bake for 40-50 minutes at 180 degrees.

5.Cauliflower puree soup

Cauliflower inflorescences - 20-25 inflorescences

Potatoes - 4 pcs. little ones.

Rice - 3 or 4 tbsp. rice

Cream - 100 ml. (instead of cream, you can add 2-3 tbsp sour cream)

Salt - to taste

Drain. butter - piece

Cauliflower - dietary and useful product. It got its name from its inflorescences that resemble flowers. And not at all because of the multi-colored color, as you might think without seeing or knowing this product.

It can be introduced into complementary foods for children up to one year old, unlike white cabbage. Because it is softer and does not cause colic in the stomach. It also helps maintain normal bowel movements.

For the first feeding, just cauliflower puree is suitable, after which you can try cabbage puree with carrots. And from the age of 1 year, a child can prepare tender creamy soup mashed cauliflower and potatoes. The photo recipe for which is posted below.

Making Cauliflower Puree Soup:

1. The main component in this soup is cauliflower, so we take a little more of it than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If you don’t have cream on hand, sour cream will do (about 3 tablespoons). This amount of product is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.

2. Separate the cauliflower into inflorescences. Cut the potatoes into small cubes. Place the vegetables in a saucepan with water and cook until tender. Approximately 20-25 min.

3. Boil rice in a separate pan.

4. From the pan in which the vegetables were boiled, pour the broth into a glass. We will still need it. Add boiled rice to the boiled vegetables and puree with a blender.

5. You should get such a homogeneous mass. Add salt to taste.

6. Add a piece of butter and cream. Stir.

7. The puree soup will become such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.

8. It is better to serve soup to young children as is, without any additions.

9. For older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is a greater chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.

6.Chicken pudding

Chicken (pulp) - 100 g

Wheat bread - 10 g

Butter - 1/2 teaspoon

Milk - ¼ cup

Egg - 1 pc.

Salt solution - ¼ teaspoon

Take a piece of boneless chicken and rinse cold water, pass through a meat grinder. Scroll through a meat grinder a second time along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve and diluted with the rest of the milk to a thick paste. Then add raw egg yolk and salt solution. Beat the whites into a strong foam and add them, stirring carefully. Place the entire resulting mass in a small mug, thickly greased with oil.

Place the mug in a pan half-filled with boiling water, cover the pan with a lid, put on the stove and cook for 40 minutes.

Meat puddings made from chicken, veal, and liver can be served with potato or vegetable puree.

7.Fish pudding

Fish - 100 grams

Water - 2 tablespoons

Quail egg - 1 piece (ordinary chicken can be used)

Butter - 1 teaspoon

For the sauce:

Sour cream fat content 15% - 2 tablespoons

Fish broth - 100 grams (half a glass)

Flour - 1 level teaspoon

Salt to taste

1. Wash the fish fillet and cut into small pieces. When choosing fish, give preference to dietary varieties (hake, mentai, tilapia, pike perch).

2. Place the chopped fillet in a saucepan and fill it with water to cover the fillet and cook.

3. We pass the cooked and cooled fish through a meat grinder or grind it in a blender, add egg yolk, butter, mix well and add the beaten egg white.

4. Let's move on to preparing the sauce. We dilute the flour with fish broth (half the required portion, i.e. 50 grams), stir well so that there are no lumps. Now pour the resulting mixture into the rest of the boiling fish broth, add sour cream and cook over low heat for about 10 minutes, stirring all the time. Then strain the sauce through a sieve and bring to a boil again.

5. Place the fish mixture in a mold (silicone can be used), pour in sour cream sauce and place in the oven for 20 minutes.

8.Children's meatballs

Minced meat - 500 g.

1 onion

Bread - 100 gr.

Rice - 100 gr.

Carrots - 1 pc.

0.5 cups milk

Salt to taste

1. Mix the minced meat with finely chopped onion and grated carrots.

2. Soak bread and rice in milk, boil a little, mix with minced meat

3. Add the egg to the minced meat, salt to taste

4. Shape and steam the breasts until ready (this will be convenient to do in a slow cooker)

Vegetables, mashed potatoes or pasta are perfect as a side dish.

For older kids, meatball sauce would be a great addition. It can be prepared by frying onions and carrots with tomato paste.

9.Fish soup

fish fillet - 150 g

1/2 medium onion

1 small carrot

1 medium potato

salt and herbs to taste

1. Place the fillet in a small saucepan, add water (1.5-2 cups), put on fire, add a little salt

2. When the fish is cooked, put it on a separate plate and strain the broth.

3. Finely chop the potatoes and onions, grate the carrots on a fine grater, and put them in the broth to cook. If the soup seems runny, you can add a little rice.

4. When the vegetables are cooked, add the fish again and grind everything with a blender.

5. Serve with sour cream and herbs

10.Mashed potatoes

Rub 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add a little (up to 20 ml) hot boiled milk to the resulting mass, stirring continuously. Beat the mixture until a homogeneous fluffy mass is obtained. Place the puree on a plate and pour over the melted butter.

11.Carrot puree

Wash, peel, chop 100 g of carrots, put in a saucepan, pour a little boiling water, add half a teaspoon of sugar, cover with a lid and put on low heat. Simmer for 30-40 minutes, stirring and adding water little by little, until the carrots are soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, and boil. When serving, add 1/2 tsp. butter.

12. Boiled pumpkin

Cut the peeled pumpkin into cubes, place in a saucepan, add a small amount of boiling water, add a little salt and cook until tender. Cool the cooked pumpkin until warm (you can mix it with other vegetables, fruits or cereals), rub it through a sieve and offer it to your child.

13. Pumpkin stewed with apples

Place 200 g of finely chopped peeled pumpkin in a frying pan, add 100-150 g of peeled and finely chopped apples, a little salt and 1-2 tsp. sugar, 1-1.5 tsp. butter, up to 100 ml of water and simmer until tender, then cool until warm and rub through a sieve. You can pour a little jelly over the finished dish.

14.Assorted vegetable puree

Finely chop the carrots and cabbage, simmer covered in a small amount of water until half cooked, add chopped potatoes and simmer all together for another 30 minutes. Then grate the vegetables, including the added green peas, while hot, then add a little hot milk and salt to the mixture. Stir everything well, bring to a boil and, removing from the stove, beat so that the puree is fluffy and without lumps. Season the finished puree with 1 tsp. butter.

15. Rice and carrot soufflé

From 1 tbsp. sorted and washed rice, cook a slightly viscous porridge in water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1/4-1/2 carrots, grated on a fine grater. Mix everything well and carefully add 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place in a water bath for 35-40 minutes (on a wire rack in a pan of boiling water).

There may also be other options for soufflé made from vegetables and cereals: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).

16. Omelet stuffed with meat

50 g boiled ground meat

1/2 coffee cup milk

a piece of butter the size of a hazelnut

1 tbsp. spoon of pureed boiled vegetables from soup

parsley

1 tbsp. spoon of tomato juice

Grind the egg yolks with salt and butter, add the whipped whites. Grease a saucepan with oil, pour the beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes.

Flip the finished omelette onto a plate, place the ground meat and vegetables on it, roll it up and pour tomato juice over it.

17.Krupenik

This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but are tired of cottage cheese))

Ingredients:

children's curd "Agusha" - 50 g,

buckwheat - 4 tbsp. spoons,

butter - 1 teaspoon,

sour cream - 2 teaspoons,

quail egg - 1 pc.,

ground crackers - 10 g.

Take, wash and put buckwheat in a pan. Put it on high heat, and after the water boils, turn it to low heat and cook for about 25 minutes. Grind buckwheat porridge using a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass into a greased form, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Bake for about 25 minutes (at 180 degrees).

18. Steamed cheesecakes

Cottage cheese - 200 g (ideally, homemade)

flour - 4 tbsp. l.

egg - 1 pc. (instead of chicken, you can take 2-3 quail)

sugar - 4 tbsp. l.

1. Add egg and sugar to the cottage cheese, mix thoroughly until smooth.

2. Add flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass takes on the consistency of dough and begins to stick to your hands, this will mean that there is enough flour

3. Pinch off small pieces from a single piece of dough, roll into small balls and place them in a steamer at a short distance from each other so that they do not stick together.

4. Steam for 30 minutes.

19.Glazed cheese curds

Cottage cheese (cottage cheese must be taken dry) - 400 g

Butter - 25 g

Cream (30% fat, but less is possible) - 25 ml

Powdered sugar - 100-150 g

Chocolate - 100 g

1. Mix cottage cheese, cream, powdered sugar and soft butter. The mass should not be liquid (the amount of butter and cream depends on the moisture content of the cottage cheese)

2. Make balls and sticks from the mass. Choose the form you like best. Place in the freezer for 10-15 minutes, meanwhile prepare the glaze.

3. Melt chocolate and cream in a large container. We take the cheesecakes out of the freezer, put them in chocolate, roll it on all sides and take it out using 2 forks. Place on parchment paper. We put it in the cold.

Braised cabbage with beef
age: 1.5+

Ingredients:
white cabbage - 600 g
beef - 300g
carrots - 70 g
onions - 50 g
vegetable oil - 1 tbsp. spoon

To prepare stewed cabbage with beef, grate the carrots on a coarse grater.
Peel and cut the onion. Cut and wash the cabbage. Cut the beef into cubes, wash, add a little salt and mix. Pour vegetable oil into the pan and place the beef in the pan. Place the onion in a second layer on top of the meat. Place the carrots on top of the onion.
Place the cabbage in the last layer in the pan. Place the pan on low heat and cook for 1 hour 15 minutes. Instead of beef in the stewed cabbage recipe, you can use veal.
Bon appetit!

Pilaf with dried fruits (in a steamer)
age:1.5+

Ingredients:
rice - 200 g
dried apricots - 1 handful
date - 10 pcs.
prunes - 2-3 pcs.

To prepare pilaf with dried fruits, boil the rice or cook in a double boiler until half cooked (in the double boiler for 20-25 minutes).

Wash and cut dried fruits.

Chop the nuts.

Add dried fruits and nuts to the rice and cook until done (put in a double boiler for another 20 minutes).

Let it brew.

POTATO CASSERLE WITH MEAT
age: 1.5+

This casserole is good because it is prepared with a lot of vegetables, including red sweet peppers, which are very, very healthy for children.
The dish is very tasty and so many ingredients are just right for a family dinner! Bon appetit everyone!

Ingredients:
1 kg boiled potatoes,
1 onion,
6 tbsp. l. oils
3 red sweet peppers,
200 g zucchini,
1 bunch of green onions,
300 gr. boiled beef.
150 g unsalted grated cheese

Prepare mashed potatoes from 1 kg of potatoes, mix it with sauteed onions, add salt

Filling:

Cut the bell pepper into thin strips, zucchini into 1x1 cm cubes, and green onions into rings.

Grind the meat
Separately sauté the peppers and green onions
Mix with meat
Place some of the puree in the mold, then lay out the filling, sprinkle with some of the cheese, cover with the second part of the puree, sprinkle with the remaining cheese.

Bake in the oven at 200 C for 20 minutes.

Buckwheat cutlets
age: 1.5+

Ingredients
buckwheat porridge – 2 cups
minced meat – 100-150 g (beef, pork)
hard cheese – 200 g
eggs – 2 pcs.
wheat flour – 2 tbsp. l.
ground black pepper - to taste
salt - to taste

Cook the buckwheat porridge, remove the pan from the heat a little earlier so that the cereal remains a little hard.
Grate hard cheese on a medium or fine grater.
Mix the minced meat with the cooled porridge, grated cheese, add eggs, flour, salt and pepper.
Mix all minced meat ingredients thoroughly.
Form medium-sized cutlets from the prepared mixture.
Place the ingredients in a steamer bowl and cook until done.
Bon appetit!

Meat hedgehogs
age: 1.5+

To prepare meat hedgehogs you will need:
1. 300 g of meat (I have chicken, you can have turkey, beef, veal)

3. 1 onion;

4. 1 carrot;

5. 1 sweet bell pepper;

6. 1 - 2 tablespoons of rice;

1. Let's figure out how to make hedgehogs. First, you need to boil the rice. Let's put the water on the fire. Wash the rice well. Place rice in boiling water and cook until half cooked. You can boil rice in a double boiler.

2. Make minced meat. To do this, we pass meat, onions, carrots and bell peppers through a meat grinder. hedgehogs recipe
3. Let's continue preparing the hedgehogs. Add rice to the vegetable and meat mince. Wash the egg and add it.
4. Mix everything thoroughly. So, how to cook minced hedgehogs.
5. It’s better to form small oblong meatballs with wet hands that resemble hedgehogs. If we steam the hedgehogs, then put them one by one in a steamer. I like meat hedgehogs in a steamer better than those cooked in a saucepan. Let's not forget to make eyes and noses from the crust of black bread. I didn’t have any, so I had to decorate it with peppercorns. If you also decorate, do not forget to take out the pepper when you serve the meat hedgehogs to your child. Cook in a double boiler for 30-35 minutes.
6. But, if you don’t have a double boiler, then pour a little water into the bottom of the pan and bring it to a boil. Place meat hedgehogs into boiling water. Simmer over low heat and constantly make sure that the water does not boil away. As soon as it boils a little, add it, but be sure to add boiling water. The disadvantage of this preparation is that you need to constantly monitor. We figured out how to cook hedgehogs with rice.

Steamed chicken cutlets:
AGE:1.5+

Ingredients:
2 chicken fillets,
1 medium onion,
2 tbsp. spoons of breadcrumbs,
1 egg,
1 tbsp. spoon of sour cream,
salt, allspice

1) Twist chicken fillet. You can use either a meat grinder or a blender for this.
2) Grate the onion (you can also use a blender for this) and add to the bowl with the minced meat.
3) Send there breadcrumbs, as well as an egg. Add salt and a little allspice. Mix all ingredients until smooth.
4) Add sour cream to the resulting minced meat and mix everything again.
5) Prepare a steamer. Form the minced meat into small patties by wetting your hands in water. Place the cutlets in the steamer and cover with a lid. Cooking time for steam cutlets is 25 minutes.
6) Serve the finished cutlets with any side dish, you can add sour cream or some sauce.

You can also add bell peppers or other vegetables and cheese. It turns out very tasty!

Omelette with steamed broccoli and cauliflower
age: 1+

Composition (for 2 pcs):
1 egg
1 inflorescence each of broccoli and cauliflower
2 tablespoons milk
salt
butter for greasing molds

Preparation
1. Wash broccoli and cauliflower inflorescences and boil in boiling salted water for 3 minutes. Cool and chop finely.
2. Lightly beat the egg with milk with a fork, add salt, add broccoli and cauliflower.
3. Grease the molds with a thin layer of butter. Pour the egg mass into the molds (the molds need to be filled about ¾ full; the mass does not increase much in volume during cooking).
4. Cook in a double boiler for 10 minutes.

Stewed cabbage with beef
age: 1.5+

Ingredients:
white cabbage - 600 g
beef - 300g
carrots - 70 g
onions - 50 g
vegetable oil - 1 tbsp. spoon

To prepare stewed cabbage with beef, grate the carrots on a coarse grater.
Peel and cut the onion. Cut and wash the cabbage. Cut the beef into cubes, wash, add a little salt and mix. Pour vegetable oil into the pan and place the beef in the pan. Place the onion in a second layer on top of the meat. Place the carrots on top of the onion.
Place the cabbage in the last layer in the pan. Place the pan on low heat and cook for 1 hour 15 minutes. Instead of beef in the stewed cabbage recipe, you can use veal.
Bon appetit)

☀Pilaf with dried fruits (in a double boiler)
age:1.5+

Ingredients:
rice - 200 g
dried apricots - 1 handful
date - 10 pcs.
prunes - 2-3 pcs.

To prepare pilaf with dried fruits, boil the rice or cook in a double boiler until half cooked (in the double boiler for 20-25 minutes).

Wash and cut dried fruits.

Chop the nuts.

Add dried fruits and nuts to the rice and cook until done (put in a double boiler for another 20 minutes).

Let it brew.

☀
age: 1.5+

This casserole is good because it is prepared with a lot of vegetables, including red sweet pepper, which is very, very healthy for children.
The dish is very tasty and so many ingredients are just right for a family dinner! Bon appetit everyone!

Ingredients:
1 kg boiled potatoes,
1 onion,
6 tbsp. l. oils
3 red sweet peppers,
200 g zucchini,
1 bunch of green onions,
300 gr. boiled beef.
150 g unsalted grated cheese

Prepare mashed potatoes from 1 kg of potatoes, mix it with sauteed onions, add salt

Cut the bell pepper into thin strips, zucchini into 1x1 cm cubes, and green onions into rings.

Grind the meat
Separately sauté the peppers and green onions
Mix with meat
Place some of the puree in the mold, then lay out the filling, sprinkle with some of the cheese, cover with the second part of the puree, sprinkle with the remaining cheese.

Bake in the oven at 200 C for 20 minutes.

☀Buckwheat cutlets
age: 1.5+

Ingredients
buckwheat porridge – 2 cups
minced meat – 100-150 g (beef, pork)
hard cheese – 200 g
eggs – 2 pcs.
wheat flour – 2 tbsp. l.
ground black pepper - to taste
salt - to taste

Cook the buckwheat porridge, remove the pan from the heat a little earlier so that the cereal remains a little hard.
Grate hard cheese on a medium or fine grater.
Mix the minced meat with the cooled porridge, grated cheese, add eggs, flour, salt and pepper.
Mix all minced meat ingredients thoroughly.
Form medium-sized cutlets from the prepared mixture.
Place the ingredients in a steamer bowl and cook until done.
Bon appetit!

☀
age: 1.5+

To prepare meat hedgehogs you will need:
1. 300 g of meat (I have chicken, you can have turkey, beef, veal)

3. 1 onion;

4. 1 carrot;

5. 1 sweet bell pepper;

6. 1 - 2 tablespoons of rice;

1. Let's figure out how to make hedgehogs. First, you need to boil the rice. Let's put the water on the fire. Wash the rice well. Place rice in boiling water and cook until half cooked. You can boil rice in a double boiler.

2. Make minced meat. To do this, we pass meat, onions, carrots and bell peppers through a meat grinder. hedgehogs recipe
3. Let's continue preparing the hedgehogs. Add rice to the vegetable and meat mince. Wash the egg and add it.
4. Mix everything thoroughly. So, how to cook minced hedgehogs.
5. It’s better to form small oblong meatballs with wet hands that resemble hedgehogs. If we steam the hedgehogs, then put them one by one in a steamer. I like meat hedgehogs in a steamer better than those cooked in a saucepan. Let's not forget to make eyes and noses from the crust of black bread. I didn’t have any, so I had to decorate it with peppercorns. If you also decorate, do not forget to take out the pepper when you serve the meat hedgehogs to your child. Cook in a double boiler for 30-35 minutes.
6. But, if you don’t have a double boiler, then pour a little water into the bottom of the pan and bring it to a boil. Place meat hedgehogs into boiling water. Simmer over low heat and constantly make sure that the water does not boil away. As soon as it boils a little, add it, but be sure to add boiling water. The disadvantage of this preparation is that you need to constantly monitor. We figured out how to cook hedgehogs with rice.

☀ :
AGE:1.5+

Ingredients:
2 chicken fillets,
1 medium onion,
2 tbsp. spoons of breadcrumbs,
1 egg,
1 tbsp. spoon of sour cream,
salt, allspice

1) Twist the chicken fillet. You can use either a meat grinder or a blender for this.
2) Grate the onion (you can also use a blender for this) and add to the bowl with the minced meat.
3) Add breadcrumbs and an egg there. Add salt and a little allspice. Mix all ingredients until smooth.
4) Add sour cream to the resulting minced meat and mix everything again.
5) Prepare a steamer. Form the minced meat into small patties by wetting your hands in water. Place the cutlets in the steamer and cover with a lid. Cooking time for steam cutlets is 25 minutes.
6) Serve the finished cutlets with any side dish, you can add sour cream or some sauce.

You can also add bell peppers or other vegetables and cheese. It turns out very tasty!

☀ with steamed broccoli and cauliflower
age: 1+

Composition (for 2 pcs):
1 egg
1 inflorescence each of broccoli and cauliflower
2 tablespoons milk
salt
butter for greasing molds

Preparation
1. Wash broccoli and cauliflower inflorescences and boil in boiling salted water for 3 minutes. Cool and chop finely.
2. Lightly beat the egg with milk with a fork, add salt, add broccoli and cauliflower.
3. Grease the molds with a thin layer of butter. Pour the egg mass into the molds (the molds need to be filled about ¾ full; the mass does not increase much in volume during cooking).
4. Cook in a double boiler for 10 minutes.

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