Of course, you can change it under the menu of your child, replace something with something, I personally salt or sugar a bit, spices are of course unnecessary for now. Milk soup with cauliflower
Children grow up fast. And now your baby is already 5 months old. He is already trying to roll over from his back to his tummy, confidently holding his head, trying to sit, but so far it is still quite unstable. He grabs the toy with his whole hand, pulls them into his mouth and resists if someone tries to take it away. During this period, mothers have a question about how to feed a child for 5 months. After all, his needs have already increased. The mode of his diet is changing, and the diet, perhaps, is also time to change.
What to feed a breastfed baby at 5 months
If the child is on breastfeeding and is developing well, the first complementary foods can be introduced at the age of five months. The kid is already switching to a five-time diet, with a ten-hour interval for a night's sleep. Complementary foods should preferably be given at lunch time. But if something does not add up, then it is possible in any other feeding, except for the last one, because it is harmful for the baby to overeat.
Many parents of babies often wonder what to feed their baby while breastfeeding. By 5 months, your baby is probably getting fruit juices. If not, then it is necessary to accustom him to juices, starting with a few drops, gradually bringing their amount to 40-50 grams. Fruit juices are good for a child, as they are rich in essential vitamins. It is advisable to start with apple or pear juice. Follow the reaction of the baby's body to avoid undesirable consequences, if suddenly the child is allergic to any juices. When the child gets used to juices, you can switch to fruit puree. The rules are the same. That is, you start complementary foods with half a teaspoon, gradually bringing the volume to full feeding.
What can you feed a baby at 5 months, except for juices and mashed potatoes
It usually takes one to two weeks for a baby to get used to solid foods. After he gets used to a certain product, you can add vegetable purees to the child's diet. For this, vegetables such as potatoes, cauliflower, carrots, zucchini are suitable. Just do not try to diversify the child's diet, including all the vegetables at once or making a kind of assortment of them. Teach your child to everything gradually.
Sometimes it happens that after breast milk the child eats reluctantly, and sometimes completely refuses vegetables. Do not rush to switch to another product. Give your child time to get used to it. Naturally, the puree should be fresh, warm and strongly grated. You can add a few drops of vegetable oil and a little mother's milk or dairy milk to the puree.
What can I feed a child at 5 months with a delay in physical development
If a child has a lag in the development of any functions, there are signs of rickets or anemia, when feeding in puree, lean beef meat can be introduced. The meat must be absolutely fresh, free of fat and films. Boil it, twist it through a meat grinder and rub it with a fork so that your child’s stomach, which is not yet accustomed to such food, does not suffer. Add it to vegetable puree for several days, half a teaspoon. Within a week, you can bring the portion to the age norm, that is, up to one tablespoon per feeding.
At 5 months, the child can begin to introduce egg yolk into the diet. Entered in the same way. At the same time, be sure to observe if the baby has allergies, since often in children, when the yolk is introduced into complementary foods, signs of allergic reactions appear. When they appear, do not introduce new types of complementary foods and be sure to consult with your doctor about what to feed your baby at 5 months.
When wondering what you can feed a baby at 5 months old, do not forget about old grandmother's feeding methods. Porridge is the most common dish when introducing complementary foods, especially since children treat them much more positively than vegetable purees. Of the cereals, rice is most preferable, but for children suffering from constipation, it should be given less frequently. Neutral porridge is buckwheat, rich in all kinds of vitamins and iron. Try to cook porridge water based you can add some milk. When accustoming a child to cereals, do not forget that while the child is still small, grind them thoroughly. Then, just like in puree, you can add a little vegetable oil. But only start with a few drops.
Sample menu for a 5 month old baby
At 6 o'clock in the morning we breastfeed, at 10 o'clock in the morning we add half an egg yolk and 40 grams of fruit juice to breast milk. Lunch at 2 p.m. may consist of 10 grams of vegetable puree, breast milk and grated apple (about 50 grams). For dinner at 6 p.m., you can offer your baby breast milk and apple or pear juice (20) g. And feed the baby at night breast milk.
Artificial feeding of a child 5 months
At artificial feeding the question of how to feed a child for 5 months is considered quite difficult. Artificers more acutely experience a lack of various components for full development due to the fact that it is difficult to replace mother's milk. In this regard, when feeding with mixtures, fruit juices and purees begin to be given to them starting from 3-4 months.
Formulas prepared on the basis of protein hydrolysis or on the basis of soy protein are not sufficient to provide the child with animal proteins. Therefore, artificialists are recommended to introduce meat puree into complementary foods at 5 months, while the meat is boiled twice and rubbed well. When introducing meat complementary foods, it is desirable to use beef, veal meat. If for some reason this meat is not suitable for feeding a child, you can replace it with lean pork, horse meat, rabbit or chicken meat. It is necessary to introduce this complementary food carefully, first consult a doctor.
In any case, whether your baby is breastfed or artificial, before you start changing his diet, contact your pediatrician and ask him about what to feed the baby for 5 months. Based on the development of your baby, the state of his health, the doctor will help you make the right diet for your baby, as each child is individual.
Recipes for making cereals for babies from 5 months to 1 year
Recipe number 1. Semolina porridge (5%)
Portion - 200 g.
Required: 2 tsp semolina, 1 cup water, 1/2 cup hot milk, 1 tsp. granulated sugar, 1 tsp. l. (5 g) butter, a pinch of table salt.
Cooking method: Pour water into an enamel saucepan and bring to a boil. Then carefully pour semolina into boiling water, constantly whisking the groats during cooking so that lumps do not form. Boil 8-12 min. Then add hot milk, sugar, salt, bring to a boil and remove from heat. Add butter to the prepared porridge and mix. The porridge should be runny.
Recipe number 2. Thick milk semolina(10%)
Required: 2 Art. l. semolina, 1-2 cups boiled water, 1/4 cup milk, 1 tsp. butter, a pinch of salt.
Cooking method: Pour milk into boiled water, bring to a boil and, stirring, add semolina. Cook for 20 minutes over low heat, stirring constantly. When the porridge is ready, you need to pour in more milk and add salt. Mix well and cook until risen. Add butter to the prepared porridge and mix.
Recipe number 3. Semolina porridge with fruit puree Requires: 2 tsp semolina, 1 cup water, 1/2 cup hot milk, 2 tsp. granulated sugar, 1 tsp. butter, a pinch of table salt, 1 apple or 50 g of fresh berries.
Cooking method: cook thin semolina porridge, as in recipe 1. Then prepare fruit puree from 1 apple or fresh berries (strawberries, apricots, cherries). To do this, the fruit must be thoroughly washed, seeds removed and stewed in a very small amount of water under a lid for 10 minutes. After that, rub the fruits or berries through a sieve. Add sugar to the resulting fruit puree and boil for another 3-5 minutes until the sugar is completely dissolved. Then mix the finished slightly cooled puree with ready-made semolina.
Recipe number 4. Semolina porridge in vegetable broth
Required: 150 g vegetable broth, 1 tbsp. l. Semolina.
Cooking method: vegetable broth is cooked in the same way as vegetable puree, only vegetables are not rubbed. Strain the broth boiled in an enamel pan through boiled gauze, then put it back on the fire and bring to a boil. Pour semolina into 150 g of boiling broth, stirring, and cook for 20-30 minutes. After that, pour in 100 g of milk prepared for feeding a child, and put a pinch of table salt, stir well and boil. When the porridge cools down a bit, as when cooking vegetable puree, you can put 1 tsp. butter.
Recipe number 5. Rice porrige
Required: 3 tsp rice flour, 1 cup boiling water, 1/2 cups of hot milk, 1 tsp. granulated sugar, 1/2 tsp. butter, a pinch of salt.
Cooking method: pour rice flour with boiling water and cook for 20-30 minutes until cooked, then pour hot milk into the pan with porridge, add sugar, salt, put it back on the stove and, stirring constantly, let the porridge boil 2-3 times so that it thickens. Put butter into the prepared porridge.
Recipe number 6. Apple Rice Porridge Requires: 2 Art. l. rice flour, 1 cup boiling water, 1 medium-sized apple, 1 tsp. granulated sugar, a pinch of table salt.
Cooking method: pour rice flour with boiling water, add a medium-sized apple, previously washed, peeled and cut into several pieces, into the pan with rice. When the rice is completely boiled, add sugar, salt and stir.
Recipe number 7. Oatmeal
Required: 2 Art. l. hercules, 1 cup boiling water, 3/4 cup hot milk, 1 tsp. granulated sugar, 1/2 l. butter.
Cooking method: Rinse the hercules until the water is clean, pour boiling water over it, put it on the stove and cook for 1-2 hours until the cereal becomes soft. Then rub through a very fine sieve, gradually, so that there are no lumps, pour in hot milk, add sugar and boil for another 5 minutes on the stove so that the porridge thickens. Put butter into the prepared porridge.
Recipe number 8. Buckwheat
Required: 2 tbsp. l. buckwheat flour, 1 cup boiling water, 1/2 cup hot milk, 1 tsp. granulated sugar, 1/2 tsp. butter, a pinch of salt.
Cooking method: pour buckwheat flour with 1 boiling water and cook for 15-20 minutes until tender, then pour hot milk into the pan with porridge, add sugar, salt, put back on the fire and, stirring constantly, let the porridge boil 2 times to thicken it. Put butter into the prepared porridge.
Recipe number 9. Millet porridge
Required: 2 Art. l. millet, 1 cup boiling water, 1/2 cup hot milk, 1 tsp. granulated sugar, 1/2 tsp. butter, a pinch of salt.
Cooking method: Rinse the millet in several waters, rubbing the grits in your hands until the water is clear. Pour boiling water over the grits for the last time, drain the water, pour boiling water again and cook for 30-40 minutes until the grits become soft. Rub the finished cereal through a sieve, dilute gradually so that there are no lumps, hot milk, add sugar, salt, put back on the fire and boil for another 5 minutes to thicken the porridge. Put butter into the prepared porridge.
Recipe number 10. Thick milk buckwheat, rice or oatmeal with additives
Required: 2 Art. l. buckwheat, rice or oatmeal, 1 cup boiled water, 50 g hot milk, 1 tsp. granulated sugar, 1/2 tsp. cream or baby cottage cheese, a pinch of table salt.
Cooking method: soak the sorted and washed cereals in water in the evening. In the morning, cook, stirring, for 40-60 minutes until fully cooked. Wipe the boiled hot cereal through a sieve with two layers of gauze. Then add salt, sugar, milk, beat and boil. When the porridge has cooled down a bit, add cream or cottage cheese.
If during the day the child receives 2 types of cereals, oil is added to one of them, and cottage cheese to the other.
Starting from the age of 8 months, porridge for children can not be wiped through a sieve.
It is better to alternate porridges: give rice one day, buckwheat the other, oatmeal the third, semolina the fourth. You can also give porridge made from a cereal mixture. Children who are prone to fullness should often be given oatmeal or vegetable puree.
As complementary foods, you can use ready-made dry cereals for baby food (dry milk cereals from rice, buckwheat, oatmeal and semolina of domestic and foreign production). Preference should be given to cereals with vegetable oil, vitamins, iron salts.
If a child has an upset stomach or he does not get used to cereals well, you can prepare cereal decoctions for him from various cereals: buckwheat, rice, oatmeal, barley.
Recipe number 11. Cereal Brew Requires: 2 Art. l. cereals (rice, buckwheat or barley or oatmeal), a pinch of salt.
Cooking method: Sort the grits, rinse and hold for 3-4 hours in a glass of boiled water at room temperature. Then boil the cereals in the same water over low heat (rice - for 1 hour, oatmeal, buckwheat, barley - for 2 hours,
Oatmeal - 20-40 minutes). Add salt before the end of cooking. Strain the finished broth through boiled gauze folded in half. Groats in gauze can be crushed with a spoon (plastic or stainless steel) and squeezed out.
If the child has diarrhea, then it is best to use rice, and for constipation - oatmeal. It is recommended to store the decoction in the refrigerator for no more than 6-8 hours. After that, it is not recommended to use the decoction, it is better to cook a new one.
From 4.5-5 months(and sometimes earlier) you can enter the egg yolk. First, you need to give 1/4 of the yolk hard-boiled and pounded with breast milk, after 1-2 months the yolk can be given 1/2, and by 9-10 months - 2/3 , by 12 months - a whole yolk. Boil a hard boiled egg for at least 30 minutes. Due to the rich content of vitamins A and B , high-grade fats and proteins, egg yolk is a valuable additional food for a child's diet at this age and should be included in the diet at least 3 times a week. Thoroughly mashed yolk can be added to vegetable puree or porridge.
Most children take the yolk well at this age. However, some hypersensitive babies may experience reactions to this product: diarrhea, etc. If such phenomena occur, it is necessary to seek the advice of a pediatrician.
From 5 months cottage cheese should be introduced into the child's diet. Cottage cheese is a very important source of protein and mineral salts, especially calcium salts, which are extremely necessary for a fast-growing and developing organism. Cottage cheese as a complementary food is introduced from 5 months.
You can take cottage cheese for a child in a dairy kitchen or cook it yourself at home from kefir obtained in a dairy kitchen.
Recipe number 12. Cottage cheese for children from 5 months to 1 year
1 portion - 50 g.
Required: 200-300 g of baby yogurt.
Cooking method: kefir (it is very thick), pour into an enamel mug and, stirring, heat over a fire. At a temperature of 70 ° C, it is necessary to heat for about 30 minutes, until white flakes form. After that, pour kefir from the mug into a strainer lined with two layers of boiled gauze to glass the liquid.
Like other types of complementary foods, cottage cheese is introduced into the baby's diet gradually, starting from 2-3 g. Within 5 days, the amount of cottage cheese is adjusted to 10 g, then the volume of cottage cheese is increased to 30-40 g by the end of the year, it is adjusted to 50-60 g. up to 1 year old cottage cheese can only be given to children. Cottage cheese should be given mashed with milk, kefir, vegetable puree.
It is necessary to use only fresh cottage cheese in the child's diet, even better - just cooked.
For older children (starting from 7 months), pudding can be made from cottage cheese.
Recipe number 13. cottage cheese pudding
1 portion - 50 g.
Required: 50 g cottage cheese, 1/2 yolk, 2 tsp. sugar, 1 tbsp. l. flour flour, 2 tbsp. l. butter, 1 g salt.
Cooking method: rub the cottage cheese through a sieve, grind half the yolk with sugar and 1/2 tbsp. l. oils. Mix everything together with cottage cheese, add 1 tbsp. l. flour and mix again. Put the resulting curd mass into a mold, greased with butter and sprinkled with breadcrumbs, sifted through a sieve, and steam in the oven for 30 minutes. Pudding can be served with some fruit sauce.
At the same age, babies can be given a pureed or baked apple.
Recipe number 14. Baked apple
Required: 1 ripe apple of medium size, 1 tsp. granulated sugar, 1/4 cup water.
Cooking method: wash the apple, remove the core, put it in a small frying pan, after pouring water into it. Then pour sugar into the middle of the apple (so that the entire hole is filled) and put in the oven for half an hour. The finished apple can be rubbed through a sieve or given to the baby, scraping with a spoon (without peel).
Children 4-5 months old, as a rule, also eat apple mousse with pleasure.
Recipe number 15. apple mousse
Required: 2 ripe apples, 1 tsp. granulated sugar, 1/4 cup water, 1/4 tsp. lemon juice.
Cooking method: wash the apples, dry them, prick with a clean fork in several places so that the apples do not burst during the cooking process. Then put them in a small frying pan, after pouring water into it, and put in the oven for half an hour. When the apples are baked, rub them hot through a sieve, add sugar to the hot puree and rub with a wooden spoon until the mass becomes fluffy and white. You can add lemon juice to the resulting mass.
At the 5-6th month of life, the child eats quite a large amount of food in one feeding. In addition, complementary foods are not digested as quickly as milk, and therefore, after feeding, the child retains a feeling of satiety longer. The time interval between feedings increases to 4 hours, and, consequently, the child switches to a five-time diet.
So I'm making a selection for myself, maybe someone else will come in handy))
And then she broke her whole head with what to feed her son)
Recipes will be updated
Of course, you can change under the menu of your child, replace something with something, I personally salt or sugar a bit, spices are of course unnecessary for now
Apple puree with rice
INGREDIENTS:
apples - 100 g,
rice - 4 tbsp. spoons,
butter - 1 teaspoon.
COOKING:
Apples, wash and bake for about 15 minutes (at a temperature of 180 degrees). Cool the baked apples, remove the core with stones and remove the skin. Rinse rice, put in a saucepan and pour cold water. Bring to a boil and cook over medium heat for 25 minutes. Grind rice and baked apples with a blender. Put the butter into the ready-made apple puree soup with rice and mix thoroughly.
Beetroot puree soup
Ingredients:
500 g beets,
350 g potatoes
1 onion
1 carrot
1 liter of broth
salt, spices,
200 ml heavy cream.
Cooking:
Cut the vegetables, put in a saucepan, pour the broth, add salt and spices, cook until tender. Then grind the contents of the pan with a blender, pour in the cream, boil. Serve with croutons.
Beef soup with croutons
Ingredients:
200 g beef,
100 g green beans,
100 g cauliflower,
1 carrot
1 onion
salt, spices,
200 ml cream.
Cooking:
Boil the broth from the meat (add chopped carrots and onions, salt and spices).
Take out the meat, cut, grind.
Put vegetables (fresh or frozen) in the broth, cook them until tender.
Grind vegetables, dilute them with broth, add meat.
Boil, pour in the cream, bring to a boil.
Serve with croutons.
Milk soup from zucchini with rice
Ingredients:
Milk - 3/4 cup
water - 1/2 cup,
zucchini - 1 circle in 1.5 cm,
rice - 1 teaspoon,
butter -2 teaspoons,
salt solution - 1/2 teaspoon.
Cooking:
Wash the zucchini, peel and seeds, cut into pieces and boil together with rice in water until cooked; wipe through a colander, add boiled hot milk, season with butter.
vegetable puree
Ingredients:
Potato - 40 g,
white cabbage or Brussels sprouts - 30 g,
carrots - 30 g,
spinach - 10 g,
milk - 10 ml,
salt solution - 1 ml,
butter - 3 g.
Cooking:
Rinse, peel, chop and steam the vegetables until tender, about 5 minutes. before the end of cooking, add spinach. Rub everything through a sieve, pour in a solution of salt and warmed milk, bring to a boil, put butter in the finished puree.
Vegetables in milk sauce
Ingredients:
cabbage (white / cauliflower),
pumpkin / zucchini,
green peas,
milk sauce,
butter.
Cooking:
Simmer in a small amount of water (or in a double boiler) diced vegetables such as carrots, zucchini and cauliflower. Then transfer to a saucepan, add green pea, pour milk sauce (70 gr), salt to taste and desire, boil for several minutes. When serving, add butter if desired.
Appetizing cottage cheese
Ingredients:
100 gr baby cottage cheese
1/2 banana
1/2 apple
3 pcs. shortbread biscuits
30 ml boiled water
Cooking:
Soak cookies in water, stir until smooth. Grate fruit. Add biscuit gruel and fruit to the curd.
Buckwheat cutlets
1 cup buckwheat
2 glasses of water
2-3 potatoes (medium size)
spices (of your choice)
vegetable oil
Cook buckwheat porridge: rinse buckwheat, add water and bring to a boil, then salt, make the smallest fire and cook until tender.
Peel potatoes and grate on a medium grater.
Squeeze out excess juice with your hands. (Important)
Mix porridge with grated potatoes, add spices (for example, ground black pepper, dry dill, etc.) and a pinch of salt. Mix well, even better with your hands.
Fry in a small amount of vegetable oil for 3-4 minutes on each side (under a closed lid). Can be done in a steamer
Salad with broccoli
turkey - 200 g
broccoli - 300 g
green beans - 150-200 g
corn - 150 g
sour cream (yogurt)
COOKING:
To prepare a salad with broccoli, boil the turkey and cut into cubes.
Boil vegetables, cut broccoli into florets.
Mix all the ingredients, salt and season with sour cream.
Turkey with rice
turkey fillet - 50 g
rice - 2 tbsp. spoons
carrots - 20 g (optional)
onion - 10 g
COOKING:
Turkey fillet, carrots and onions cook in a double boiler or boil.
Boil rice.
Grind rice, turkey and vegetables with a blender.
Turkey cutlets with zucchini
turkey - 400 g
zucchini (can be frozen) - 150 g
wheat flour - 2 tbsp. spoons
salt - 1/4 teaspoon
COOKING:
To prepare turkey cutlets with zucchini, grind turkey meat in a meat grinder or chop in a grinder.
Grind the zucchini in the grinder too.
Add zucchini, salt and flour to minced turkey.
Mix well.
Option 1– cooking turkey cutlets in a double boiler: Lubricate the double boiler container with vegetable oil. Form turkey patties and place in a steamer bowl.
Cook turkey cutlets in a double boiler for 45-50 minutes. Serve cutlets with boiled rice.
Option 2- cooking turkey cutlets in a saucepan: Add a couple of tablespoons of vegetable oil to the pan and put the cutlets, add water and simmer until tender.
rice recipe with vegetables
carrots (optional) -60 g
green peas -30 g
corn -30 g
COOKING:
In this recipe for rice with vegetables, peel and cut the carrots into cubes.
Wash corn and peas.
Pour the rice into the rice bowl and wash.
Add carrots, corn and peas.
Pour 600 ml of boiling water over and mix. Salt (water should be slightly salty).
Mashed potatoes with cheese
potatoes - 0.5 kg
milk - 1/2-3/4 cup
butter
Cook rice in a double boiler for 45-50 minutes (you can cook on the stove for 20-25 minutes, remembering to stir).
COOKING:
To prepare mashed potatoes with cheese, peel the potatoes, cut into pieces.
Boil in salted water until soft or cook in a double boiler.
Drain the water.
Mash potatoes well.
Add hot milk and knead well with a pusher, beat with a mixer or blender.
Add butter, salt to taste.
Rub the cheese on a fine grater.
Put mashed potatoes on a plate and sprinkle grated cheese on top.
Vegetable pilaf
carrots - 1 pc.
onion - 1 pc.
sweet pepper - 1 pc.
tomato - 1 pc.
COOKING:
To cook pilaf, you can use a double boiler or a pan, preferably with a thick bottom.
Vegetable pilaf in a double boiler:
Pour rice into a rice bowl, rinse.
Pepper cut into cubes.
Peel and cut the onion.
Cut the tomatoes into cubes too.
Carrot cut into cubes.
Add vegetables to rice.
Vegetable pilaf pour 400 ml of boiling water.
Cook pilaf in a double boiler for 45 minutes.
Vegetable pilaf in a saucepan:
Pour rice into a saucepan, pour 400 ml of boiling water and cook for 20 minutes.
Cut vegetables and fry.
Add to rice, stir and simmer covered for 5 minutes.
You can add chopped garlic, boiled corn or green peas to the finished vegetable pilaf and leave to brew.
Zucchini stuffed with minced meat
zucchini - 2 pcs.
minced meat - 250 g
COOKING:
To prepare zucchini stuffed with minced meat, wash the zucchini, cut into pieces and cut out part of the core.
Mince a little salt, you can add other spices.
Boil rice until tender.
Add rice to minced meat.
Mix.
Fill the zucchini barrels with minced meat with rice.
Place the zucchini in a steamer bowl or a baking dish in the oven.
Top stuffed zucchini sprinkle with grated cheese on a coarse grater.
Stuffed zucchini cook in a double boiler for 35-40 minutes or bake in the oven until tender (25-30 minutes).
TOMATO RICE SOUP
Ingredients:
turkey fillet
1 tomato
1 carrot
1 onion
2 tablespoons of rice
fresh herbs
salt
Cooking method:
Boil the turkey fillet until soft.
Finely chop the onion, grate the carrots on a fine grater. Boil vegetables. Boil rice.
Cut the meat very finely or pass through a meat grinder.
Pour boiling water over the tomato - this will make the skin easier to remove. Cut it up and put it out under the lid.
Mix tomatoes with meat and boiled rice and put in soup. Bring to a boil.
Sprinkle the finished dish with finely chopped parsley.
SOUP PUREE WITH MEATBALLS
Ingredients:
Carrot 1 pc.
Onion 2 pcs. (1 for soup and 1 for meatballs)
Flour 40 gr
Butter 40 gr
Milk 400 gr.
Potatoes 4-5 pcs.
Parsley
Ground meat
Yolk 1 piece for meatballs
Cooking method:
Meatballs: minced meat, finely chopped onion, salt the yolk.
We lower the boiled potatoes and meatballs into the broth. We cook until ready.
We grind the potatoes in mashed potatoes, and the meatballs must, for a while, be taken out on a separate plate.
Three carrots on a coarse grater and cut the onion, then add everything to the soup.
Add milk.
Add flour (little by little) to the pan. Mix well.
Add our meatballs and parsley to the soup. And in conclusion, we throw oil into our puree soup.
Salt the soup to taste.
SOFFLE LIVER AS IN KINDERGARTEN
Ingredients:
Salt, to taste
Milk, for soaking bread
Butter, for lubrication
Onion, small size - 1 pc.
White loaf, a couple of pieces
Beef liver - 500 g
Cooking method:
We take the liver, wash it and boil it almost until tender. I had a small piece, I cooked for 30 minutes (after boiling).
We take the liver out of the water, wash off everything unnecessary and let it cool.
Soak the banana slices in milk. We clean the onion.
We scroll the liver that has cooled and cut into pieces through a meat grinder, we do the same with onions and soaked bread.
In general, this soufflé is prepared in the garden without onions, but I used to add it to enrich the taste.
Salt and mix thoroughly. If the stuffing is dry, you can add milk. You can also add butter to make it fatter, I personally never add it. We put everything in a greased form.
We put in the oven and bake at a temperature of 180-200 gr. until the top is browned (about 15-20 minutes).
Grease the top of the finished soufflé with butter.
My child loves this soufflé with sauce. Fry the onion over medium heat, covered, stirring occasionally, for 15 minutes.
We take 2 tbsp. l. sour cream and 2 tsp. tomato paste, combine in a deep bowl, add 1 tbsp. l. flour. We mix everything thoroughly, add about 300 ml of water, mix everything again and pour it into the onion, while stirring. Bring on fire until thickened. The sauce is ready. You can put a piece of butter on top so that a film does not form.
COTTAGE COTTAGE AND PUMPKIN CASTLE
Ingredients:
Pumpkin - 500g
Eggs - 2 pieces
Curd - 150g
Sugar - 6 tbsp.
Raisins - 50 gr
Semolina - 3 tablespoons
Butter
Cooking method:
We clean the pumpkin, cut it into large pieces and bake them in the oven, setting at a pace. 180 degrees. We keep 40-45 minutes.
Then cool and turn into a puree.
Add to the puree half of the specified portion of sugar, half a serving of semolina, one egg. We mix everything.
Add the remaining semolina, sugar, egg to the cottage cheese. We put the washed and dried raisins, mix everything.
Lubricate the form with butter and put the pumpkin into it first, on top - the curd mass. We alternate the layers until the masses run out.
We bake the casserole for 50 minutes at 180 degrees.
CHILDREN'S WHEAT
Ingredients:
1 liter of milk of any fat content, if you want a brighter, creamier flavor, it is better to take baked milk
1 cup (200 grams) millet
100-150 grams of butter
2 tablespoons of sugar
a pinch of salt.
Cooking method:
Rinse well 1 cup of millet.
Put it in any refractory dish.
Add sugar, salt, mix well.
Pour the cereal with milk and put in the oven at 200 degrees for 1 hour. An hour later, the creamy aroma of baked milk will call you to the kitchen. The children's dish is ready when the cereal absorbs all the milk, and the wheat is covered with a fragrant fried crust.
Zucchini and Cauliflower Casserole
Ingredients:
Cauliflower - 2 - 3 medium inflorescences
Zucchini - 60 g
Hard cheese - 30 g
Sour cream - 2 tbsp.
Cooking method:
We wash the cabbage and zucchini, lower it into boiling water and cook over low heat until half cooked.
We cut the vegetables into small pieces and put them in a small greased dish. Three cheese on a grater, mix with sour cream and pour vegetables. You can mix a little so that the filling is evenly distributed.
Bake in the oven at 180 degrees for 10-15 minutes until the vegetables are soft.
CARROT CUTLETS WITH SAUCE
Ingredients:
carrots - 3 pcs,
apples - 3 pcs,
semolina - 3 teaspoons,
sugar - 1-2 teaspoons,
salt - on the tip of a knife,
breadcrumbs,
butter or vegetable oil
for sauce
sour cream - 0.5 cups,
sugar - 2 tbsp. spoons,
vanilla sugar - 0.5-1 teaspoon
Cooking method:
Grate carrots on a large or small grater.
Cut apples into small cubes or rub on a coarse grater.
Stew carrots in a frying pan heated with oil until half cooked.
Add apples and simmer another ~5-7 minutes.
Then salt the apples with carrots, add sugar and semolina - mix everything well and simmer for another 5 minutes.
Remove the stewed vegetables from heat, cool slightly and form into small patties.
Roll each cutlet in breadcrumbs and fry on both sides until golden brown.
Drizzle finished cutlets with sour cream sauce.
For sour cream sauce: Beat sour cream with sugar and vanilla sugar until smooth (so that the grains of sugar dissolve).
PILA LIKE IN KINDERGARTEN
Ingredients:
Chicken thigh (boneless) - 300 g
Rice round-grain - 1 stack.
Bulb onion (large) - 1 pc.
Carrot (small) - 1 pc.
Bay leaf - 1-2 pieces
Salt (without a slide) - 1 tsp.
Cooking method:
Cut the onion into cubes, carrots into thin strips.
Remove the skin from the chicken, remove the bone and cut into 2 x 2 cm cubes.
Lightly fry the onion until translucent, add the carrots and simmer over medium heat for 5 minutes.
Put the meat cut into pieces and lightly fry everything so that the chicken grabs.
Add 150 ml of water: so as to cover the meat and simmer for 15 minutes over high heat. This is necessary so that the broth is saturated with the taste and aroma of meat. Salt. When the meat was stewed, almost all the liquid evaporated.
Rinse rice before cooking to clean water, drain with a sieve.
Put in a saucepan (2 l) in meat with vegetables, add rice, level it.
Pour cold water (400 ml) Put a bay leaf on top. Don't interfere. The amount of water may vary. If there is water left in the meat, then maybe 250 ml. Landmark - water should cover rice by 7 mm. And at the time of laying the rice, the total volume of liquid in the dish should not exceed a ratio of 1: 2.
Turn on the stove to maximum so that the rice boils faster. As soon as it boils, reduce the fire to a minimum. Cover and simmer until the rice is done, without stirring. Approximately 35 minutes.
As soon as the rice is ready, mix the pilaf, turn off the stove and let the pilaf stand and rest.
SHI WITH MEATBALLS
Ingredients:
Ground beef; cabbage; potato; carrot; onion; greens (parsley and dill); vegetable oil for frying; salt; pepper; Bay leaf.
Cooking method:
I think it will not be superfluous to recall how meatballs are made. The ground beef needs to be kneaded well, you can beat it off so that it becomes elastic and beautiful. Roll meatballs with your hands. The size can be according to your taste. Adults, in my opinion, do not care, they also like large meatballs. And kids love the little ones.
Bring the water to a boil and lower the meatballs into the boiling water to scald. Literally 1-2 minutes. After that, drain the water, rinse the meatballs with a sieve and pour fresh cold water. Only now put the broth with meatballs on the soup.
While the meatballs are boiling, peel and cut the potatoes, finely chop the cabbage. Add vegetables to boiled broth and cook until almost done.
While cooking the cabbage soup, cook the roasted onion and carrots. Fresh carrots, for some personal habit, I like to cut into cubes. Add roast, bay leaf, pepper, salt to boiled potatoes and cabbage. Bring cabbage soup with meatballs to a boil, remove from heat.
Serving cabbage soup add chopped greens.
POTATO SOUP WITH Zucchini
Ingredients:
2 servings
small potatoes - 2 pcs.
zucchini - 100 -150 g
tomato - 1/2 pc.
onion - 1/4 pc.
small carrots - 1/2 pc.
meat broth or water - 600 ml
dill or parsley
Cooking method:
Cut potatoes and zucchini into cubes.
Finely chop the onion, grate the carrots. Scald the tomato with boiling water, remove the skin and also cut into cubes. Sauté all these vegetables over low heat. vegetable oil about 3-5 minutes. Just to soften the vegetables a little.
Put potatoes in boiling water or meat broth and cook for 5 minutes. Next, add the chopped zucchini and cook for another 5-7 minutes.
Then add browned vegetables and cook for another 3-5 minutes until all vegetables are soft. At the end of cooking, add salt to taste.
Puree soups
Chicken puree soup
Ingredients:
One chicken (about 500 g of meat) 0.5 carrots 1 onion 1 glass of milk 2 tbsp. l. flour 2 tbsp. l. butter 0.5 l of water 0.5 cups of sour cream bunch of fresh herbs salt
Cooking
Boil clear chicken broth.
Remove the chicken and strain the liquid.
Put the onion and half of the carrot (in a piece) into the broth. Salt and cook until the carrots are soft.
While the broth is cooking, separate the meat from the bones. Pass it through a meat grinder.
Remove the broth from the heat. Cool down.
Pour the resulting minced chicken with 0.5 cups of broth.
Add a glass of milk, flour, butter and stir with a spoon or mixer until smooth. Pour the resulting mixture slowly into the remaining broth, stirring constantly.
Puree soup can be served with sour cream and sprinkled with herbs.
You can fry croutons for soup.
Soup - mashed beans
Ingredients:
50 g white beans, 150 g milk, a piece of butter the size of a hazelnut, 600 g water, salt.
Cooking
Sort the beans, rinse, pour in cold water (previously boiled and cooled! - otherwise the beans will turn glassy), bring to a boil very slowly and cook in a sealed container over very low heat until it becomes soft. Rub boiled beans through a sieve, add salt solution, heated raw milk and boil for 3 minutes.
Put butter in a bowl with soup, serve wheat bread croutons separately.
NOTE. If the beans are poured with raw water (or soaked in raw water), quickly brought to a boil or boiled over medium or, even worse, over high heat, or cold milk is added, the beans will turn out to be tough, glassy.
Soup - mashed carrots and spinach
Ingredients:
2 carrots, 20 g spinach, 1/2 teaspoon flour, a piece of butter the size of a small hazelnut, 1/4 cup milk, 1/4 egg yolk.
Cooking
Put the peeled and chopped carrots in a saucepan and simmer in a small amount of water for 30 minutes, then add the peeled and finely chopped spinach, butter, flour diluted with part of the milk and continue to simmer for another 10 minutes in a sealed container.
Then wipe the vegetables through a sieve, dilute the resulting puree to the desired density with boiling water or vegetable broth, pour in the salt solution and boil.
Grind the steep yolk with a part of boiled milk and add to the finished soup.
beetroot
Ingredients:
1 medium beet, 1 tomato, 1 fresh cucumber, 1/2 egg yolk, 1 tbsp. a spoonful of sour cream, a small bunch of green onions, dill, 400 g of water, salt.
Cooking
Wash the beetroot, peel it, chop it on a grater, put it in a saucepan along with a tomato rubbed through a sieve, pour hot water (200 g) and simmer over low heat for 1-1.5 hours. To prevent the beets from burning, you need to gradually add water. By the end of beet stewing, pour hot water (200 g) into the pan, boil for 10 minutes and cool.
Rinse cucumber, onion and dill with boiled water, finely chop, dip in beetroot, add salt solution and mix well.
Pour sour cream, mashed with boiled egg yolk, into a plate with beetroot.
In winter, to preserve the bright color of the beetroot, you can pour a little whey into the beet when stewing it, which will replace the tomato.
Milk soups
Milk soup with cauliflower
Ingredients:
100 g of cauliflower, 2 teaspoons of semolina, 200 g of milk, 250 g of water, a piece of butter the size of a hazelnut, salt.
Cooking
Wash the head of cauliflower, divide into small kops, put in boiling salted water and cook until the cabbage becomes soft (15 minutes).
Put the boiled cabbage on a sieve, and pour the sifted semolina into the hot broth and cook for 15 minutes. After that, pour in the warmed milk, put the boiled cabbage and boil for 2-3 minutes.
Put a piece of butter and toast of wheat bread in a bowl of soup.
Milk soup with vegetables
Ingredients:
1 carrot, 2 cabbage leaves, 1 potato, 1 tablespoon of green peas, 150 g of milk, 350 g of water, 1 piece of butter the size of a hazelnut, 1 teaspoon of salt solution.
Cooking
Wash the carrots, peel and cut into thin strips, put in a saucepan, add oil and a little water and, closing the lid, simmer over low heat. After 8-10 minutes, add chopped white cabbage, green peas (fresh, fresh frozen or canned), peeled and chopped raw potatoes. Pour all this with hot water, add salt solution and cook in a sealed container.
When the vegetables become soft, pour in the warmed milk and cook the soup for another 3 minutes.
Put the wheat bread croutons in a bowl of soup.
Milk soup with vermicelli
Ingredients:
Vermicelli - 20 g, milk - 200 g, water - 100 g, sugar - 5 g, salt - 1 g.
Cooking
To boil water. Add salt, sugar and vermicelli. Boil 10 minutes. Drain the vermicelli into a colander. Boil milk and put vermicelli into it. Turn off the fire. Put a piece of butter and stir vigorously.
Milk soup with hercules
Ingredients:
Hercules - 25 g, milk - 200 g, water - 200 g, sugar - 5 g, salt - 1 g butter - 5 g
Cooking
Boil hercules in salted water for about 20 minutes, stirring all the time. Heat milk and pour into a saucepan with cereals. Stir, add sugar and cook for another 2-3 minutes.
Add oil and stir vigorously. Active stirring of a piece of butter prevents its emulsion structure from collapsing and makes the dish more tasty and healthy - this is one of the tricks of French cuisine.
Milk soup with semolina
Ingredients:
Semolina - 20 g, milk - 200 g, water - 100 g, butter - 10 g, sugar - 5 g, salt - 1 g.
Cooking
Dilute 100 g of milk with water, bring to a boil, add semolina. Cook for 15 minutes, stirring constantly. Then add warmed milk, sugar, salt and boil.
Put the oil into the finished soup and stir vigorously.
Serve with toasted wheat bread.
Milk soup with rice
Ingredients:
Rice - 20 g, milk - 200 g, water - 200 g, butter - 10 g, sugar, salt.
Cooking
Boil water and add washed rice to it. Cook until it becomes soft. Then pour in the milk and bring to a boil.
Add salt and sugar, butter.
Milk soup with barley groats
Ingredients:
Barley groats - 50 g, milk - 200 g, water - 300 g, butter - 10 g, egg yolk - 1/2 pc., salt.
Cooking
Lightly fry the barley grits. Boil water, pour cereal into it. Cook over low heat until soft.
If desired, you can rub through a sieve.
Pour in warm milk, add salt and raw yolk. Boil, stirring for 3 minutes. Add butter.
Meat and fish dishes
Steam cutlets
Ingredients:
60 g of meat, 1/2 slice of white bread, a piece of butter the size of a hazelnut.
Cooking
Skip the meat 2 times through a meat grinder, the second time scroll the meat with bread soaked in water or milk and squeezed. Add oil, a little salt and lukewarm water. Mix everything until a smooth homogeneous mass is obtained.
With wet hands, make cutlets and place them in a greased pan. Pour 3 teaspoons of hot broth or water, close the lid and put in the oven for 30 minutes, pouring the resulting sauce from time to time.
meat pudding
Ingredients:
50 g of beef or poultry, 1 slice of white bread, 50 ml of milk, 1/2 egg, a piece of butter the size of a hazelnut, 1 teaspoon of grated crackers.
Cooking
Boil the meat and pass through a meat grinder along with bread soaked in milk. Add yolk and mix. Whip the protein into foam and gently stir with minced meat.
Grease a small mold with oil, sprinkle with freshly ground breadcrumbs. Put the minced meat in it, cover with greased paper on top and bake for 20 minutes.
Serve with mashed potatoes.
Brain pudding can be made in the same way. Brains pre-soak (for an hour) in cold, slightly acidified water.
liver pudding
Ingredients:
50 g of liver, 2 teaspoons of crackers, a piece of butter the size of a hazelnut, 1/2 egg, 50 g of milk, a few leaves of parsley or dill.
Cooking
Put out the liver with a part of the oil and a small amount of water over low heat, pass through a meat grinder, wipe through a sieve. Mix with ground breadcrumbs soaked in milk, salt, add chopped parsley or dill and the remaining milk.
Add whipped egg whites, mix gently.
Grease the mold with oil, put the minced meat into it, cover with oiled paper and bake for about 20 minutes in an oven with moderate temperature.
Boiled chicken ragout
Ingredients:
Rice - 40 g, butter or vegetable oil - 10 g, onion - 5 g, flour - 3 g, broth - 2 tbsp. l., tomato puree - 5 g, chicken - 50-70 g, salt to taste.
Cooking
Melt the butter, fry finely chopped onion in it. Then add dry rice and fry until yellowish. Pour rice with broth (any) or water and let it boil, stirring constantly. When the cereal becomes soft enough, add tomato puree, chopped boiled chicken meat, salt and mix.
Keep covered over low heat for 5-10 minutes.
Serve with a salad fresh vegetables finely chopped or grated.
Chicken stew with potatoes and carrots
Cooking
We take a piece of chicken or chicken (preferably a broiler), you can take a fillet, cut into pieces and fry in a roasting pan in vegetable oil from all sides.
When fried, put the chopped onion there, and simmer for 5 minutes over low heat under the lid. Then add grated or finely chopped carrots. Simmer another 5 minutes.
Now we prepare the potatoes: we clean them, cut them into small pieces, almost like soup, and put them in the roaster. Pour boiling water so that it barely covers the potato slices. Let it boil, salt, mix. Cover with a lid and simmer over low heat until tender - about 20 minutes. That's it.
Granny of brains
Ingredients:
50 g fresh brains, 1/2 small onion, 1/2 small carrot, a piece of butter, 1 tbsp. tablespoons of flour, 1/2 egg, 1/2 coffee cup of milk, cheese, parsley.
Cooking
Soak the brains for an hour in cold acidified water, immerse in boiling water, then clean from the films. Well-washed and chopped vegetables, along with the brain, cook for 10 minutes over medium heat.
Dissolve the butter in a frying pan, fry the flour in it, pour in the milk, stir well and cool. After the sauce has cooled, add the beaten egg yolk, chopped brain and finely chopped parsley. Mix everything and add the beaten egg white.
Pour everything into a saucepan, greased with oil and sprinkled with grated breadcrumbs.
On top of the grandmother, you can sprinkle with grated breadcrumbs and add a piece of butter.
Put the grandmother in a preheated oven for 20 minutes.
Ground meat with mashed potatoes
Ingredients:
Meat (beef, veal) - 50 g, butter - 6 g, wheat flour - 5 g, meat broth - 1/4 cup, onion - 3 g, salt to taste.
For mashed potatoes: potatoes - 200 g, milk - 1/4 cup, butter - 3 g, salt to taste.
Cooking
Wash the meat, remove fat and stew in a saucepan with onions under the lid. Then pour some broth into it and put it in the oven. Simmer until soft.
Skip the stew through a meat grinder, you can add 1 tablespoon of white sauce or broth, mix thoroughly and let it boil.
Serve with mashed potatoes.
Dishes from cottage cheese and eggs
Omelet stuffed with meat
Ingredients:
50 g boiled ground meat, 1 egg, 1/2 coffee cup of milk, a piece of butter the size of a hazelnut, 1 tbsp. a spoonful of pureed boiled vegetables from the soup, parsley, 1 tbsp. a spoonful of tomato juice.
Cooking
Grind the egg yolks with salt and butter, add the egg white whipped into foam. Grease a saucepan with oil, pour beaten eggs into it, immerse it in another vessel with water, cover with a lid and put in a very hot oven for 10 minutes.
Turn the finished omelet onto a plate, put the ground meat and vegetables on it, roll up and pour over tomato juice.
Cheese from sour milk
Leave sour milk - 1 cup in a mug for 3 days, until it becomes so dense that it can be cut with a spoon. Prepare a bag of gauze, pour boiling water over it, squeeze it out. Put sour milk carefully in a bag for a day to glass the liquid.
Remove the bag, put the cheese in a cup, add a little salt, mix with a spoon, give it round shape.
Curds (cheesecakes)
Ingredients:
Cottage cheese - 120 g, butter - 15 g, 1 egg, salt - 2 g, sugar - 10 g, wheat flour - 10 g, sour cream - 25 g.
Cooking
Rub cottage cheese through a sieve. In a cup, grind 1/2 teaspoon of oil, add 1/4 egg yolk, a pinch of salt, 1 tsp. sugar, 1 tsp flour, 1 tsp sour cream. Stir, add cottage cheese, make a smooth mass.
Put on a board sprinkled with flour.
Divide into portions, give them a round shape, grease with the rest of the beaten yolk, roll in breadcrumbs and fry in boiling oil. Sour cream is served with cheesecakes.
cottage cheese pudding
Ingredients:
Cottage cheese - 200 g, 1 egg, sugar - 10 g, butter - 15 g, powdered sugar - 25 g, salt - 1 g, breadcrumbs - 15 g.
Cooking
Rub the cottage cheese, grind the egg yolk with 1 tsp. sugar and 1 tsp. oils. Mix everything with cottage cheese, add 2 tsp. topped with powdered sugar.
Separately, beat the protein, carefully mix it with the curd mass, put it in a mold, greased with butter and sprinkled with breadcrumbs.
Put in a heated oven. The finished pudding should pull away from the sides of the mold.
Served with fruit sauce.
Curd
Ingredients:
Cottage cheese - 50 g, sugar - 10 g, candied fruits - 5 g, vanilla to taste.
Cooking
Squeeze out the cottage cheese made from sour milk, rub it through a sieve, add sugar syrup boiled in 1 tbsp. l. water, stir, add vanilla, candied fruits.
Serve as a sweet dish. Breakfast is served with crackers.
Cereal and pasta dishes
Semolina porridge with milk and yolk
Ingredients:
Semolina - 5 tsp, water - 1 cup, milk - 1 cup, butter - 10 g, 1/2 raw egg yolk, salt to taste.
Cooking
Boil milk with water. Pour in the cereal, cook, stirring, 10 minutes, salt.
Season the finished porridge with yolk, mashed with butter and 1 tbsp. milk.
For sweet porridge, add 1 tbsp during cooking. sugar or honey.
semolina pudding
Ingredients:
Milk - 1 cup, semolina - 2 tbsp. l., water - 0.5 cups, egg, butter - 20 g, sugar, salt - to taste.
Cooking
Boil milk with water. While stirring, pour in the cereal. Add sugar, salt. Cook until thick about 10 minutes. Remove from heat, add plums. oil. Cool down. Add a beaten egg to the cooled porridge.
Mix, put in a form, greased with oil, bake in the oven.
Serve with syrup or jam.
Semolina croquettes
Ingredients:
Semolina - 2 tbsp. l., egg, breadcrumbs - 10 g, butter - 12 g, cheese - 10 g, water - 1 cup, salt to taste.
Cooking
From 1 glass of water and 2 tbsp. cereals cook a thick porridge. Stir in half of the raw egg yolk, a teaspoon of grated cheese. Salt, chill.
Cut the porridge in the form of a roller, then cut into small cylinders, roll in breadcrumbs, fry in hot oil.
Semolina croutons
Ingredients:
Semolina - 30 g, milk and water - 0.5 cups each, egg, butter - 10 g, cheese - 10 g.
Cooking
Stir half of the raw yolk into a thin porridge. Pour it into a dish moistened with water, cool. Cut out circles with a glass. Place them carefully on a greased baking sheet.
Sprinkle with grated cheese and bake in the oven.
You can fry the croutons in a pan in oil.
Semolina fritters
Ingredients:
Semolina - 35 g, butter - 10 g, water - 0.5 cups, yeast - 2 g, egg.
Cooking
In the finished, slightly cooled semolina, put the yolk, yeast, let the dough rise. Before baking, add whipped protein to the pancakes.
Serve with sugar or jam.
vegetable dishes
Potato casserole
Ingredients:
Potatoes - 200 g, butter - 12 g, milk - 0.5 cups, flour - 5 g, salt, breadcrumbs - 5 g, dill.
Cooking
Boil potatoes in their skins. While the potatoes are cooking, prepare the béchamel sauce (see below).
In a deep frying pan or a form greased with oil, lay the peeled and sliced potatoes in layers, pour sauce over each layer. The last layer is also sauce.
Put pieces of butter on top, sprinkle with breadcrumbs and put in the oven. Bake until golden brown.
Sprinkle with chopped dill.
bechamel sauce
Ingredients: flour - 5 g, butter - 5 g, milk or broth - 1/4 - 1/2 cup, egg.
Dry the flour in a pan. Cool down. Put in a saucepan, dilute with milk and let stand for 20-30 minutes. Stir, cook for 10 minutes, stirring constantly and adding milk or broth if the sauce thickens too much.
Before serving, actively stir in a piece of butter into the hot sauce.
New potatoes with butter and sour cream
Ingredients:
New potatoes - 250 g, vegetable oil - 10 g, sour cream - 20 g, salt, dill.
Cooking
Wash potatoes thoroughly with a brush. Boil. Cut into slices. Put in a saucepan, greased with oil, pour sour cream mixed with vegetable oil on top, salt and put in the oven.
When serving, pour over sour cream and sprinkle with dill.
carrot puree
Ingredients:
Carrots - 200 g, milk - 0.5 cups, butter - 8 g, sugar - 5 g, semolina - 5 g, salt.
Cooking
Peel the carrots, cut into slices or finely chop. Pour in hot water so that it barely covers the carrots. Add 1 tsp of sugar and butter. Cover with a lid and simmer until soft. For a child under 2 years old, wipe through a sieve. Salt, warm on the stove with Bechamel sauce (see above).
Cream can be added to the finished puree.
Baked potato puree
Ingredients:
Potatoes - 150g, milk - 1/4 cup, butter - 5 g, salt.
Cooking
Bake potatoes in the oven. Remove skin. Rub potatoes through a sieve. Mix with hot milk.
Add oil.
Cauliflower with sauce
Ingredients:
Cabbage - 150 g, milk - 0.5 cups, butter - 10 g, flour - 6 g, salt.
Cooking
Wash the cauliflower, boil in water in half with milk, salt. Take out carefully.
Melt the butter, fry the flour in it, adding the water in which the cabbage was boiled. Pour cabbage with this sauce.
Dishes from fruits and berries
Strawberries and raspberries
Ingredients:
Berries - 100 g, powdered sugar to taste.
Cooking
Choose fresh ripe berries. Wash in a sieve with boiled water. Let drain. Place in a clear bowl and sprinkle with powdered sugar. Serve with cream or milk.
Baked apple with sugar
Ingredients:
Apple - 150 g, sugar to taste.
Cooking
Wash the apple. Without peeling, cut in half. Remove the core, put in a pan and pour sugar into the recess.
Pour some water into the bottom of the pan. Bake in the oven until done.
"Snowballs" from apples
Ingredients:
Apples - 150 g, sugar to taste, cookies - 2 pieces, egg.
Cooking
Bake a big apple. Wipe. Beat egg white until foamy. Gradually add sugar and grated apple. Beat until the mass is light and fluffy.
Add 1 tbsp. l. flour from crushed biscuits.
Dried fruits
Children from 1.5 - 2 years old can be given soaked dried fruits. Wash dry apricots, plums, peaches in several waters in the evening. Pour a small amount of cold boiled water.
Leave overnight in the refrigerator.
Prunes
Wash 100 g of prunes. Pour in cold boiled water so that the water barely covers the plums. Leave for a day in the refrigerator. Then drain the water.
Sprinkle with nuts and pour over sour cream with sugar.
Flour dishes
Vareniki with berries
Dough: Mix 3 cups of flour with 1 cup of water, 2 eggs and a pinch of salt. The dough should be pretty tough. Roll out thinly and cut out circles with a glass.
Mix 1 kg of berries (we take out the seeds from the cherry) with 1 cup of sugar (2 cups - in the cherry), let it brew for half an hour, pour the released juice into a separate bowl.
Put a teaspoon of the filling in a circle of dough, fold it in half and pinch the edges well. Cook in plenty of boiling salted water for 5 minutes after surfacing. We take out with a slotted spoon on a plate and pour over the cream.
We make cream from the remaining juice. Mix it with a pack of sour cream and 2 tablespoons of sugar, beat with a mixer.
Vareniki with cottage cheese
250 g of well-squeezed cottage cheese, 1 egg and 2 tablespoons of sugar, mix thoroughly and spread 1 teaspoon on circles of dough.
Serve dumplings with sour cream or jam.
Dough, see Vareniki with berries
Potato dumplings
Add chopped green onions to thick mashed potatoes and spread on the dough. Serve with sour cream or butter.
Dough, see Vareniki with berries
Pancakes with jam
Ingredients:
Flour - 40 g, milk - 1 tbsp. l., egg, sugar - 10 g, butter - 10 g, jam - 30 g.
Cooking
Prepare the dough from flour with milk, salt, add sugar and egg yolk. Beat the dough so that there are no lumps left. Beat egg white and add to batter.
Fry in a hot skillet with oil. Cool, brush with jam and fold into quarters.
Sprinkle with powdered sugar and serve.
milk buns
Ingredients:
Flour - 400 g, yeast - 10 g, milk - 1 cup, butter - 50 g, eggs - 2 pieces, salt to taste.
Cooking
Dissolve yeast in warm milk. Add 1 tsp. oils. Everything is well blabbed with 1 glass of flour. Put in a warm place for 1 hour. When it rises, add 2 cups of flour, salt and mashed muffin: 1 tbsp. butter + 2 tbsp. sugar + 2 egg yolks.
Knead the dough so that it lags behind your hands. Let rise again for about 1.5 hours.
Cut into buns and place on a greased baking sheet.
Let rise in a warm place for about 30 minutes, brush the buns with milk and bake in a moderately heated oven for 30 minutes.
donuts
Ingredients:
Flour - 30 g, milk - 0.5 cups, egg, butter - 6 g, sugar - 10 g, salt - 2 g.
Cooking
Grind the egg with 2 tbsp. flour. Gradually add milk. Salt. Melt a teaspoon of butter in a frying pan, then pour the dough into the pan in separate donuts.
Brown on 2 sides.
Sprinkle finished donuts with sugar.
Pies with rice, cabbage, carrots or apples
Ingredients:
Flour - 50 g, milk - 1 tablespoon, yeast - 1 g, butter - 5 g, 1 egg.
For minced meat:
1) rice - 20 g, egg - 1/4 pc., butter - 8 g,
2) cabbage - 200 g, butter - 6 g, egg - 1/4 pc.,
3) carrots - 200 g, sugar - 5 g, butter - 5 g, egg - 1/4 pc.,
4) apples - 100 g, sugar - 20 g.
Cooking
Put the sponge dough, roll it out, cut out the pies with a glass, put the minced meat in the middle, pinch the edges. Place on a baking sheet greased with oil. Let stand 30 minutes. Brush with egg and put in the oven for 20-25 minutes. Cheesecakes can be made from the same dough.
Minced meat preparation.
Rice mince. Boil rice, salt, add oil and mix. Add hard-boiled chopped eggs.
Minced cabbage. Chop the cabbage, put it in vegetable oil, cool. Mix with salt and chopped egg.
Minced carrot. Boil carrots, peel, finely chop or grate. Add oil and chopped eggs.
Minced apples. Peel apples, cut into thin slices or grate on a coarse grater. Mix with sugar.
Sweet buns
Ingredients:
Flour - 400 g, yeast - 10 g, eggs - 2 pcs., Butter - 100 g, sugar - 50 g, milk or water - 1 cup, salt - 5 g.
Cooking
Place 1 cup of flour on a cutting board and make a well. Pour there 0.5 cups of warm water or milk, where a piece of yeast is diluted, the size of Walnut. Knead the bun, cut it on 4 sides and lower it into a saucepan with warm water. Cover and let stand for 40 minutes to let the dough rise.
In the meantime, prepare the rest of the dough: pour another 1 1/2 - 2 cups of flour on the board, make a hole and put 2 yolks, 100 g butter, 1 tsp. sugar and add 3/4 cup warm water or milk. Knead the dough a little and add the risen bun. Knead until the dough starts to fall behind your hands.
Put it in a warm place for 2-3 hours. When its volume has doubled, put it on a table sprinkled with flour, form small round buns, let them rest on a baking sheet for 15 minutes.
Top with yolk and put in the oven for 1 hour.
Kissels and compotes
Cherry or cherry compote
Ingredients:
100 g cherries (cherries), 5 teaspoons of sugar, 1 glass of water.
Cooking
Wash cherries (cherries), remove stones, pour water, add sugar and cook until softened.
Apple compote
Ingredients:
2 medium apples, 5 teaspoons of sugar, 1 glass of water, lemon juice.
Cooking
Wash the apples, peel, cut into 8 pieces and remove the core. Put the apples peeled in this way into boiling water, add sugar and cook until tender. You can add the juice of 1/4 lemon to the finished compote.
Peach compote
Ingredients:
2 ripe peaches, 4 teaspoons sugar, 1 cup water.
Cooking
Wash the peaches, cut in half and remove the pits. Pour cold water and put on fire.
As soon as the compote boils, put sugar and cook until softened.
Kissel from blackcurrant or other berries
Ingredients:
Berries - 50 g, sugar to taste, potato starch - 10 g, water - 1 cup.
Cooking
Rinse fresh ripe currants (or red and black in half), mash with a spoon or crush, squeeze out 1 tablespoon of juice. Leave it until the jelly is ready. Pour the pomace with a glass of water, heat to a boil (do not boil!), strain through cheesecloth or a plastic sieve. If it turned out less than 200 ml - add boiled water.
Pour 1/4 cup of broth to dilute starch, and put 3/4 cup of broth with sugar on fire. As soon as the jelly boils, pour in, stirring thoroughly, 1 tsp. starch diluted with cooled broth. Let it boil 1-2 times (no more!) and pour into a cup.
When the jelly cools down a bit (up to 60 degrees), add berry juice to it while stirring, stirring constantly.
Kissel is also prepared from raspberries, cherries, strawberries, cranberries.
Kissel milk
Ingredients:
Milk - 1 cup, potato starch - 10 g, sugar - 20 g, egg.
Cooking
Boil milk with sugar. Dilute starch with a small amount of cold milk, pour into boiling milk, let it boil.
1/6 of the yolk (at the tip of a teaspoon) grind with 1 tsp. Sahara. Pour into the prepared jelly, stirring. You can do without the yolk.
Dessert
Semolina mousse with cranberries
Ingredients:
1/3 cup semolina, 1 cup cranberries, 3 cups water, 1 cup granulated sugar.
Cooking
Crush the cranberries with a wooden pestle and dilute with 1/2 cup hot water, then strain. Pour the pulp with the remaining water and put on fire, boil for several minutes and strain again. Boil semolina on cranberry broth for 15 minutes, then cool to 40 ° C and pour in cranberry juice.
Beat with a whisk or a mixer until the volume increases by 2-2.5 times and a thick, pale pink lush foam is obtained.
Immediately after whipping, pour into prepared vases or molds.
Rhubarb semolina mousse
Ingredients:
1/2 cup semolina, 350-400 grams of rhubarb, 2.5 cups of water, 1 incomplete cup of sugar.
Cooking
Rhubarb stalks wash, peel, cut and boil with sugar for 5 minutes. Rub together with the broth through a sieve, add semolina and cook until thickened.
When the mass is still warm, beat until a thick foam forms, pour into molds, serve chilled.
You can pour the mousse with berry or fruit syrup.
Bun pudding with cream
Ingredients:
White dry bun - 200 g, butter - 30 g, milk - 0.5 cups, 1 egg, flour - 5 g, sugar to taste.
Cooking
Cut the bun without crusts into slices. Brush the slices with oil and arrange in layers in a baking dish. Grind egg yolk with milk. Add flour, 1 tsp. Sahara. Boil until thickened, stirring.
Pour the cream over the bun slices. When the bun is slightly soaked, bake in the oven until yellow color(30 minutes).
Soufflé from a bun
Ingredients:
White dry bun - 150 g, sugar - 50 g, butter - 15 g, 3 eggs.
Cooking
Soak the bun in water in half with milk. Mash with a spoon. Add melted butter, sugar, eggs well beaten into foam.
Pour into a mold greased with butter and sprinkled with sugar. Bake in the oven.
Lemon bun pudding
Ingredients:
White dry bun - 100 g, butter - 25 g, sugar - 50 g, 1 egg, lemon - 1/2 pc., baking soda - 1 g, salt.
Cooking
Soak the bun without crusts in cold water. Squeeze and mash the bun with a spoon. Add oil, sugar, crushed zest from 1/2 lemon, 1 tsp. lemon juice and 1/2 tsp. soda diluted in a tablespoon of water. Mix everything. Add an egg beaten with 2-3 tbsp. l. milk.
Pour into an oiled mold. Cover with greased paper or foil.
Bake in the oven until done.
11 WONDERFUL COTTAGE COTTAGE RECIPES FOR KIDS
Popular
- The most beautiful Chinese actresses (16 photos) The best Chinese actresses
- The most famous fat models
- Rating of demanded professions of the future
- Rating of the most expensive paintings in the world
- True love: what is it, signs, how to save
- What is the name of the person who is afraid of everything?
- Space travel is dangerous!
- White rice is an ideal source of carbohydrates after a hard workout
- Fitness bikini, workout and nutrition
- Preparation for competitions in the bikini and fitness category