Irina Kamshilina

Cooking for someone is much nicer than for yourself))

Curd soufflé is considered a quick and tasty dish. A sweet, airy dessert will be a great addition to your breakfast, especially at a time when the time to prepare morning delights is catastrophically small. There are many different recipes for making souffle from cottage cheese, which is baked in the microwave, oven, slow cooker, double boiler. And if you replace the classic recipe with a diet recipe, then this dish will diversify your diet on fasting days.

Souffle from cottage cheese - recipes with photos

A feature of the cottage cheese soufflé is the speed and ease of preparation. With minimal time, you will get an amazing dish that will not leave indifferent any member of the family. You can add cottage cheese with fruit slices, berries or even cherry, raspberry, strawberry jam. But if sugar is not added to the souffle, then such a dish will be a great snack. To successfully make a dessert, follow these guidelines:

1. The secret of a tender and airy souffle is that for cooking it is necessary to use soft and non-grained curd, and sour cream should be of high fat content.
2. Protein must always be whipped in a glass, ceramic or enameled container. If you use aluminum dishes for this, then the proteins will turn out with a gray tint.
3. To prepare soufflé, use proteins not of the first freshness, since it will be easier to beat them in a strong foam. To get a thick, durable foam, the dishes for whipping should be perfectly clean, without drops of water and fat.

In the oven

The classic device for baking souffles is the use of an oven. To prepare six servings of cottage cheese souffle, you need forty minutes of time and the following ingredients:

• a bag of vanilla sugar;
• 2 tsp sour cream;
• 2 eggs;
• 2 tsp semolina;
• 1 tsp butter;
• 1 tbsp. l Sahara;
• a pinch of salt;
• cottage cheese - 200 g.

Step-by-step instructions for preparing a delicious cottage cheese souffle:

1. Preparation of curd. To do this, put cottage cheese, semolina, vanilla and regular sugar, butter, sour cream, two egg yolks in the bowl of a food processor or blender. Beat the components into a homogeneous consistency, which we then put in the cold for half an hour.
2. Then you need to beat the egg whites with a pinch of salt. The foam should be strong and stable, because the quality of the finished souffle depends on it. Then combine the cottage cheese with proteins and mix.
3. For baking, you can use silicone portion forms that need to be filled with 75% curd dough so that the souffle has room to rise. Put the mold in a preheated oven to 200 ° for 25 minutes.

In the microwave

A microwave can help you cook your souffle for breakfast in minutes. For such portioned baking, you can use an ordinary cup. You will need the following products:

• 1 egg
• a handful of raisins;
• 1 tbsp. l Sahara;
• cottage cheese - 150 g;
• cocoa - 0.5 tsp;
• icing sugar - 0.5 tsp;

A dessert in the microwave is prepared according to the following scheme:

1. In a small bowl, beat the cottage cheese with a blender together with sugar, egg and cocoa into a total paste-like mass.
2. The washed raisins are added to the curd and mix gently with a spoon.
3. In a ceramic white cup, distribute the resulting dough and put in the microwave for 3-5 minutes, controlling the baking process. If the souffle begins to rise, it is ready. We shift the finished dessert onto a plate, decorating with icing sugar on top.

In a slow cooker

It is difficult to imagine a modern kitchen without a variety of household appliances. Such a multifunctional device is a multicooker, which you can also use to prepare a curd souffle. For such a dessert, it is necessary to prepare the following ingredients:

• 5 eggs;
• 250 grams of sour cream;
• cottage cheese - 750 grams;
• 3 tbsp. l starch;
• one and a half glasses of granulated sugar;
• a pinch of vanillin.

Step-by-step cooking in a slow cooker consists of the steps:

1. Initially, grind the cottage cheese with the yolks of five eggs, adding vanillin, starch and sour cream.
2. Beat the chilled proteins with powdered sugar with a blender or mixer until a strong foam forms, as for meringues. Combine the resulting mixture with the curd and knead.
3. The whole consistency must be transferred carefully to the crock-pot, close the lid and set the “Baking” mode to the display. Please note that the lid must not be opened and do not control the process of baking the souffle. The crock-pot will finish cooking on its own in 65 minutes.
4. When the device informs you about the end of baking, immediately set the mode "Preheating" for half an hour under a closed lid.
5. The final step in the preparation will be the shifting of the finished dish onto a beautiful plate. Sprinkle powdered sugar on top.

In a double boiler

You can make a souffle more useful and less high-calorie if you steam it. A double boiler will help to create a wonderful dessert, which is not inferior in taste to dishes cooked in the oven or microwave. For such a dessert, pre-prepare the following products:

• cottage cheese 7% fat - 350 grams;
• 15 grams of butter;
• fresh milk - 150 grams;
• 3 tsp granulated sugar;
• 1 tbsp. l soft honey;
• 1 egg
• 1 tbsp. l semolina;
• a pinch of cinnamon.

Curd soufflé is prepared in a double boiler according to the following technology:

1. First you need to grind the cottage cheese to obtain a pasty, elastic mass. For this, it is recommended to use a blender or a meat grinder.
2. Then, in a glass container, we separate the protein, which must be whipped until a dense foam is formed and refrigerated for several minutes.
3. Meanwhile, add one yolk, sour cream, semolina, milk, granulated sugar, soft honey, a pinch of cinnamon to the prepared cottage cheese.
4. Next, combine the two masses and knead thoroughly. Then you need to fill in the dough with three pre-prepared molds that were pre-lubricated with butter. Then plug the steamer into the outlet, open the lid of the steam tank and place the batch molds on the bottom section of the device. Set the timer for half an hour.
5. After 30 minutes, turn off the steam cooker and get a dessert prepared using low-fat cottage cheese. The calorie content of the dish will be 190 kcal per 100 grams, so such a dessert will not affect the figure.

You can also find berries from the tables.

Curd souffle with gelatin

If you add gelatin during the preparation of such a dessert, you can get a dessert that resembles to taste. For this recipe you will need the following products:

• cream of 10% fat content - 250 g;
• gelatin - 10 g;
• half a glass of milk;
• 140 g of cottage cheese;
• half a glass of condensed milk;
• silicone molds;
• for glaze: chocolate 100 g and 2 tbsp. l milk.

Cooking consists of several stages:

1. First you need to prepare the gelatin, fill it with water, set to swell for ten minutes.
2. In a separate metal bowl you need to mix the cream with condensed milk and put them on the fire for a couple of minutes.
3. Add gelatin to the hot mass, stir to a uniform consistency and set to cool.
4. Then the cold mixture must be thoroughly beaten with a blender, gradually adding cottage cheese.
5. We distribute according to the molds, and then put in the refrigerator for three hours. Pour the cooled dessert with icing from chocolate melted in a steam bath with milk. You can still decorate with walnuts on top.

Steam souffle with fruit for 1 year old baby

You can prepare a souffle curd for your first year of life, adding apples or bananas to it. These fruits are considered hypoallergenic, which will not cause allergies in the child. Cottage cheese, which is the basis for soufflé, will become a source of calcium and protein for the baby. A child who is capricious and does not want to eat curd products in their pure form, we recommend preparing a tasty and healthy souffle with the addition of fruits.

With apples

For one serving, you need to prepare the following foods:

• 3 tbsp. l cottage cheese;
• a piece of butter;
• egg;
• 2 tsp semolina;
• a pinch of sugar;
• half an apple.

Step by step cooking:

1. Cottage cheese, soft butter, sugar, semolina and an egg must be beaten with a blender until a homogeneous mass is obtained.
2. The apple must be peeled from the skin, seeds, and then grated.
3. Combine the curd mixture with the apple and move.
4. Fill the form with the finished dough and put in the oven for 15 minutes.

With bananas

You can diversify curd soufflé for children by adding bananas to the dough. For such a dessert, the following components are needed:

• 2 tbsp. l cottage cheese;
• half a banana;
• 1 tbsp. l semolina;
• egg;
• 50 g of butter.

The recipe is prepared using the following technology:

1. Beat cottage cheese with semolina, adding an egg and softened butter.
2. Cut the banana into small pieces and combine with the curd dough.
3. Put the resulting mixture into a mold and place in the oven for 15-20 minutes.

How to make a diet souffle: recipe

Soufflé, cooked with the addition of low-fat cottage cheese, can even become a component of your diet. For the dietary version of this dessert, you need to prepare the following ingredients:

• low-fat cottage cheese - 300 g;
• a pinch of cinnamon;
• egg;
• vanillin on the tip of a knife;
• 1 tbsp. l honey.

Cooking involves the following steps.

Children's recipes from 1 year

19 childhood recipes from 1 year

1. Rice porridge with meat

Meat - 100 gr.

Rice groats - 3 tablespoons

Butter is a small piece.

Salt is a pinch. In this embodiment, porridge is suitable for children from 1 year. Children at this age are already good at drawing, and chewing red meat is still difficult, so it’s better to twist it. Also in the porridge do not add any fry and excess fat.

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

Rice porridge with meat recipe:

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

2. Separate the meat from the films and cut. The smaller the pieces, the faster they weld.

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

4. Rinse the rice.

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

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

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

Enjoy your meal!

On a note:

For this cereal, rice can be used whole grain or crushed. If it is more convenient for the child to eat smaller pieces, use rice crushed.

If the child is good for greens, you can add it to porridge.

For infants, you can cook a similar dish, only with milk in the form of mashed potatoes.

2. Cauliflower casserole

Cauliflower - 1 bowl (or 2 cups)

Hard cheese - 70 gr.

Rusks - 1 tablespoon

Milk - 2 tbsp.

Oil drain. - 1 tbsp

Cauliflower, unlike white cabbage, does not cause allergies, therefore it is advised to cook it for infants, in the form of mashed potatoes. Children from one year can no longer grind, but simply boil in water or in a double boiler. For two-year-old children, it can already be served in various versions (boiled, stewed, baked), one of which is a cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a main course for lunch or dinner.

Cauliflower Casserole with Cheese - Preparation:

1. Rinse the cauliflower and take it apart for inflorescences. Put in a pan with water, add salt and let it boil for 7 minutes.

2. Meanwhile, prepare the cheese sauce. To do this, slice the cheese on a grater and add tablespoon. crackers.

3. Pour two tablespoons of milk.

4. Add art. spoon of soft (melted in the microwave or just melted in the heat) butter and mix together.

5. Tilt the boiled cauliflower in a colander to make the glass water. After that, put the cabbage in a mold with high edges and pour cheese sauce on top.

6. Send the form to the oven, for about 15-20 minutes, until a golden crust forms. Serve warm with greens.

3.Anxious steam souffle

cottage cheese - 600 gr.

semolina - 1/2 cup

water - 1 cup

sugar sand - 2 tbsp.

vanilla sugar - 1/2 tsp

butter - 2 tbsp. l

vegetable oil - 1 tablespoon

egg - 1 pc.

seedless raisins - 1/2 cup

berry or fruit syrup - 6 tablespoons

The amount of marmalade is needed to taste and at will - to decorate the dish when serving.

To prepare the curd, you will need a pan 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, put in a bowl with semolina. Stir thoroughly until smooth.

Break the egg, separate the protein from the yolk.

Heat the butter to a liquid state.

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

Mix the resulting mixture again thoroughly.

For further cooking, round deep molds will be required.

Lubricate the molds with vegetable oil and put the prepared curd mass in them.

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

Remove molds from steam. Cool.

You can serve in forms if they have a decorative look, or shift the product on plates.

Before serving, pour the souffle on the table with syrup and lay the marmalade on top of the syrup for beauty and seasoning.

4. squash casserole

400 g squash

100 g of cheese

100 g sour cream

0.5 tsp slaked soda,

150 g flour

0.5 tsp salt.,

Grate zucchini, squeeze out well. Cut the cheese very finely or grate, cut the greens. 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 greens there, mix and pour into a small diameter mold (grease). Bake for 40-50 minutes at a temperature of 180 degrees.

5.Soup of cauliflower puree

Cauliflower inflorescences - 20-25 inflorescences

Potato - 4 pcs. small ones.

Rice - 3 or 4 tablespoons rice.

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

Salt to taste

Drain oil - a slice

Cauliflower is a dietary and healthy product. Its name was due to inflorescences resembling flowers. And not because of the multi-colored color, as you might think without seeing and not knowing this product.

It can be introduced into complementary foods for children up to a year, in contrast to white. Because it is softer and does not cause colic in the stomach. It also helps to maintain normal stool.

For the first feeding, puree cauliflower is suitable, after which you can try mashed cabbage with carrots. And from the 1st year on, a gentle creamy soup of mashed cauliflower and potato can be prepared for a child. Photo recipe which is posted below.

Cooking soup with cauliflower puree:

1. The main component in this soup is cauliflower, so we take it a little more than other products. We also prepare potatoes, rice, cream, a piece of butter and salt. If there is no cream at hand, sour cream (about 3 tablespoons) will do. This amount of food is enough for 5-6 servings. If a smaller quantity is needed, reduce the products in proportion to each other.

2. Disassemble cauliflower into inflorescences. Cut the potatoes into small cubes. Put the vegetables in a pot of water and cook until cooked. About 20-25 minutes.

3. In a separate pan, boil rice.

4. From the pot in which the vegetables were cooked, drain the broth into a glass. He is still useful to us. Add boiled rice to boiled vegetables and mashed in a blender.

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

6. Add a slice of butter and cream. Shuffle.

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

8. For young children, soup is best served as is, without any additions.

9. And for older children it is better to serve mashed cauliflower soup with breadcrumbs. In this embodiment, there is a greater chance that the dish will be eaten. Also, the soup can be sprinkled with herbs or parsley leaves.

6.chicken pudding

Chicken (pulp) - 100 g

Wheat Bread - 10 g

Butter - 1 \\ 2 tsp

Milk - ¼ cup

Egg - 1 pc.

Salt solution - ¼ teaspoon

Take a piece of boneless chicken, rinse with cold water, pass through a meat grinder. Scroll through the meat grinder a second time along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be wiped through a sieve, diluted with the rest of the milk to a thick slurry. Then add raw egg yolk, salt solution. Beat the protein in a strong foam and add, gently mixing. Put all the resulting mass in a small mug, thickly greased with oil.

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

Meat puddings from chicken, veal, liver can be served with mashed potatoes or vegetables.

7.Fish pudding

Fish - 100 grams

Water - 2 tablespoons

Quail egg - 1 piece (ordinary chicken can be)

Butter - 1 teaspoon

For the sauce:

Sour cream fat content of 15% - 2 tablespoons

Fish broth - 100 grams (half a glass)

Flour - 1 teaspoon without a slide

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. Put the sliced \u200b\u200bfillet in a pan and fill it with water so that the fillet is covered and cook.

3. Pass the cooked and cooled fish through a meat grinder or grind in a blender, add egg yolk, oil, mix well and add whipped protein.

4. We proceed to the preparation of the sauce. We breed flour with fish broth (half of the prescribed portion, i.e. 50 grams), stir well so that there are no lumps. Now pour the resulting mixture into the remainder of the boiling fish broth, add sour cream and cook over low heat for about 10 minutes, stirring all the time. Then the sauce is filtered through a sieve and once again bring to a boil.

5. Put the fish mass in a mold (you can use silicone), pour sour cream sauce and put 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 of milk

Salt to taste

1. The minced meat is mixed with finely chopped onions and mashed 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. We sculpt and cook the tutelki for a couple until ready (this will be convenient to do in a slow cooker)

As a side dish, vegetables, mashed potatoes or pasta are perfect.

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

9.Fish mashed soup

fish fillet - 150 g

1/2 medium onion

1 small carrot

1 medium potato

salt and greens to taste

1. Put the fillet in a small saucepan, fill it with water (1.5-2 cups), put on fire, salt a little

2. When the fish is cooked, set it aside on a separate plate, and filter the broth.

3. Finely chop the potatoes and onions, and grate the carrots on a fine grater, put in a broth to cook. If the soup seems thin, 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

Wipe 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add a little (up to 20 ml) of hot boiled milk to the resulting mass, stirring continuously. Beat the mixture until a homogeneous, lush mass is obtained. Put the mashed potatoes on a plate, pour with melted butter.

11. Carrot puree

Wash, peel, chop, 100 g carrots, add a little boiling water, add an incomplete teaspoon of sugar, cover with a lid and put on a small fire. Stew for 30-40 minutes, stirring and adding a little water, until the carrots become soft. Then wipe the hot carrots through a sieve, pour in 1/4 cup of hot milk, boil. When serving, add 1/2 tsp. butter.

12. Boiled pumpkin

Cut the peeled pumpkin into cubes, put in a saucepan, pour a small amount of boiling water, add a little salt and cook until tender. Cool boiled pumpkin to a warm state (can be mixed with other vegetables, fruits or cereals), wipe through a sieve and offer to the child.

13. Pumpkin stewed with apples

Put 200 g of finely chopped peeled pumpkin in a 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 to a warm state and rub through a sieve. The finished dish can be slightly poured with jelly.

14. Assorted Vegetable Mash

Carrots and cabbage, finely chopped, simmer under a lid in a small amount of water until half cooked, add chopped potatoes and simmer together for another 30 minutes. Then wipe the vegetables, including the added green peas, 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 mashed potatoes are lush and without lumps. Season the finished puree with 1 tsp. butter.

15.Rice and carrot souffle

From 1 tbsp cooked and washed rice, boil slightly viscous porridge on 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 for 35-40 minutes in a water bath (on a wire rack in a pan with boiling water).

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

16. Omelet stuffed with meat

50 g boiled ground meat

1/2 cup coffee milk

a piece of butter the size of a hazelnut

1 tbsp. spoon of mashed boiled vegetables from soup

parsley

1 tbsp. a spoon of tomato juice

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

Knock over the finished omelet on a plate, put the grinded meat and vegetables on it, curl it and pour over tomato juice.

17.Krupenik

This recipe is a real find for moms! When the kids become very picky and capricious, when you don’t feel like porridge, and the cottage cheese is tired))

Ingredients:

children's cottage cheese "Agusha" - 50 g,

buckwheat - 4 tbsp. spoons

butter - 1 tsp,

sour cream - 2 tsp

quail egg - 1 pc.,

ground crackers - 10 g.

Take, wash and put buckwheat in the pan. Put it on a strong fire, and after boiling water, switch to a weak fire and cook for about 25 minutes. Grind buckwheat porridge using a blender. Thoroughly mix buckwheat porridge with baby curd, add a raw egg and 1/2 tsp of butter. Transfer the resulting mass to a mold greased with butter, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Oven about 25 minutes (at a temperature of 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 the egg and sugar to the cottage cheese, mix thoroughly until smooth.

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

3. We pluck small pieces from a whole piece of dough, roll up small balls and put them into a double boiler at a small distance from each other so that they do not stick together.

4. Steam for 30 minutes.

19. Glazed curds

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

Butter - 25 g

Cream (30% fat, but less 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 humidity of the curd)

2. To mold from the mass of balls, cubes. Choose the form you like best. Put in the freezer for 10-15 minutes, in the meantime, cook the icing.

3. Melt chocolate with cream in a large bowl. We get the cheese from the freezer, put it in chocolate, roll it on all sides and with the help of 2 forks we get it. Put on parchment paper. We put in the cold.

For children: curd souffle, curd casserole, meat souffle

So, why is the menu still:
-Do not think what to cook today,
- There are known products that will be needed next week,
-it is noted that you need to prepare in the evening for dishes the next day (for example, boil beets) and you can safely prepare the planned dish,
- the menu of the child is combined with cooking for the whole family
And yet, here are a few tricks that I use to keep up with the cooking:
1.I have a slow cooker, a very good thing that saves time.
2. I cook broths for the future and freeze them. I have beef broth, chicken, fish. Therefore, the preparation of soups for the baby takes 20-25 minutes.
3. I use not only fresh vegetables, but also frozen ones.
4. I cook only simple dishes, the most difficult cottage cheese casserole, but I myself eat it with pleasure
And here are some recipes from the menu, because the rest, in my opinion, are known to all.

Curd souffle from 10 months

Ingredients for 2 servings:
Cottage cheese - 2 tbsp. tablespoons (50g)
Semolina - 1 teaspoon
Chicken Egg - 1 pc.
Butter - 5 g
Sour cream - 1 tbsp. a spoon
Milk - ~ 5 tbsp. spoons
Mashed fruit to taste
Order of preparation:
1 step   Mix cottage cheese, semolina, egg and dilute with milk to the consistency of liquid semolina.

2 step  Put the prepared mixture in a steam bath and stir occasionally until the souffle thickens (~ 15 min).

3 step  Add butter and sour cream, remove from the steam bath, the souffle is ready.

4 step  Add fruit puree

Cottage cheese casserole from 1.5 years

(it’s not clear why, probably because of the crispy crust, but I cut it off before feeding the baby)
We are happy to eat casserole with the whole family, therefore the proportions are appropriate.

Ingredients:
Cottage cheese 9% - 500 g
Sugar - 50 g
Egg - 3 pcs.
Semolina - 40 g
Raisins - 50 g
Salt - 2 g
Butter
Order of preparation:
1 step   Soak raisins in hot water, while we are preparing the remaining ingredients, the raisins soften

2 step  Separate the whites from the yolks, add salt and beat until thick lush foam

3 step  Mix raisins, cottage cheese, yolks, sugar and semolina in a separate container until smooth

4 step  Add whipped proteins to the curd mass and mix gently.

5 step  Put the curd mass in a container greased with butter and smooth.

6 step   For a slow cooker: mode: baking, cooking time: 40 minutes
For the oven: temperature: 180 ° C, cooking time: 45 minutes
Souffle meat from 10 months

Ingredients:
Pork or beef - 350 gr
Cream 10% - 270 ml
Egg - 1 pc.
Butter
Cooking procedure for multicooker:
1 step  Pass the meat through a meat grinder twice, after removing the veins and fat.

2 step  Add cream, egg to the minced meat and beat with a mixer for 3-4 minutes at medium speed.

3 step  Put the mass in a container greased with butter.

4 step   Set multi-cook mode, temperature 100 ° C, cooking time: 20 minutes
The order of cooking in the oven:
1 step Cut the meat into pieces and boil in a double boiler for 25 minutes
2 step Pass cooked meat through a meat grinder
3 step Add cream, egg to the minced meat and beat with a mixer for 3-4 minutes at medium speed.
4 step Put the mass in a greased container
5 step Bake in a preheated oven at a temperature of 200 C, for 30 minutes
Enjoy your meal! And a slow cooker to help you!

1. Rice porridge with meat:
  Ingredients:
  Meat - 100 gr.
  Rice groats - 3 tablespoons
  Butter is a small piece.
  Salt is a pinch.

In this embodiment, porridge is suitable for children from 1 year. Children at this age are already good at drawing, and chewing red meat is still difficult, so it’s better to twist it. Also in the porridge do not add any fry and excess fat.
  For kids from rice, you can still cook sweet cereal with prunes or pumpkin and zucchini.
  Rice porridge with meat recipe:
  1. Products for porridge: 100-150 gr. fresh meat, 3 tablespoons rice, a slice of dressing butter and salt.
  2. Separate the meat from the films and cut. The smaller the pieces, the faster they weld.
  3. Boil the meat until cooked. About 1 hour.
  4. Rinse the rice.
  5. Boil over low heat until cooked. It is boiled for about 20 minutes.
  6. Twist the prepared pieces of meat a couple of times in a meat grinder.
  7. Mix boiled rice with twisted meat. Cook together for 3 minutes.
  8. Season with butter and serve.
  Enjoy your meal!
  On a note:
  For this cereal, rice can be used whole grain or crushed. If it is more convenient for the child to eat smaller pieces, use rice crushed.
  If the child is good for greens, you can add it to porridge.
  For infants, you can cook a similar dish, only with milk in the form of mashed potatoes.

2. Cauliflower casserole
  Ingredients:
  Cauliflower - 1 bowl (or 2 cups)
  Hard cheese - 70 gr.
  Rusks - 1 tablespoon
  Milk - 2 tbsp.
  Oil drain. - 1 tbsp

Cauliflower, unlike white cabbage, does not cause allergies, therefore it is advised to cook it for infants, in the form of mashed potatoes. Children from one year can no longer grind, but simply boil in water or in a double boiler. For two-year-old children, it can already be served in various versions (boiled, stewed, baked), one of which is a cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a main course for lunch or dinner.
  Cauliflower Casserole with Cheese - Preparation:
1. Rinse the cauliflower and take it apart for inflorescences. Put in a pan with water, add salt and let it boil for 7 minutes.
  2. Meanwhile, prepare the cheese sauce. To do this, slice the cheese on a grater and add tablespoon. crackers.
  3. Pour two tablespoons of milk.
  4. Add art. spoon of soft (melted in the microwave or just melted in the heat) butter and mix together.
  5. Tilt the boiled cauliflower in a colander to make the glass water. After that, put the cabbage in a mold with high edges and pour cheese sauce on top.
  6. Send the form to the oven, for about 15-20 minutes, until a golden crust forms. Serve warm with greens.

3.Anxious steam souffle  - a delicate and amazingly delicious dish for children. It just melts in your mouth! For children over a year in the souffle, you can add raisins and marmalade. With these sweet additives, the curd soufflé is even tastier!
  Ingredients:
  cottage cheese - 600 gr.
  semolina - 1/2 cup
  water - 1 cup
  sugar sand - 2 tbsp.
  vanilla sugar - 1/2 tsp
  butter - 2 tbsp. l
  vegetable oil - 1 tablespoon
  egg - 1 pc.
  seedless raisins - 1/2 cup
  berry or fruit syrup - 6 tablespoons

The amount of marmalade is needed to taste and at will - to decorate the dish when serving.
  Cottage cheese souffle recipe:
  To prepare the curd, you will need a pan 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, put in a bowl with semolina. Stir thoroughly until smooth.
  Break the egg, separate the protein from the yolk.
  Heat the butter to a liquid state.
  Add the yolk to the resulting curd mass, pour the butter, pour the vanilla sugar and sugar sand, add the raisins.
  Mix the resulting mixture again thoroughly.
  For further cooking, round deep molds will be required.
  Lubricate the molds with vegetable oil and put the prepared curd mass in them.
  Put the mold in the pan, add water and cook for 15-20 minutes.
  Remove molds from steam. Cool.
  You can serve in forms if they have a decorative look, or shift the product on plates.
  Before serving, pour the souffle on the table with syrup and lay the marmalade on top of the syrup for beauty and seasoning.
  Curd souffle is ready!

4. squash casserole
  Delicate, tasty, low-fat, affordable casserole - a find for the whole family's dinner
  Ingredients:
  400 g squash
  100 g of cheese
  2 eggs,
100 g sour cream
  0.5 tsp slaked soda,
  150 g flour
  greenery,
  0.5 tsp salt.,
  pepper.

Grate zucchini, squeeze out well. Cut the cheese very finely or grate, cut the greens. 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 greens there, mix and pour into a small diameter mold (grease). Bake for 40-50 minutes at a temperature of 180 degrees.

5.Soup of cauliflower puree
  Products:
  Cauliflower inflorescences - 20-25 inflorescences
  Potato - 4 pcs. small ones.
  Rice - 3 or 4 tablespoons rice.
  Cream - 100 ml. (instead of cream, you can add 2-3 tablespoons sour cream)
  Salt to taste
  Drain oil - a slice

Cauliflower is a dietary and healthy product. Its name was due to inflorescences resembling flowers. And not because of the multi-colored color, as you might think without seeing and not knowing this product.
  It can be introduced into complementary foods for children up to a year, in contrast to white. Because it is softer and does not cause colic in the stomach. It also helps to maintain normal stool.
  For the first feeding, puree cauliflower is suitable, after which you can try mashed cabbage with carrots. And from the 1st year on, a gentle creamy soup of mashed cauliflower and potato can be prepared for a child. Photo recipe which is posted below.
  Cooking soup with cauliflower puree:
  1. The main component in this soup is cauliflower, so we take it a little more than other products. We also prepare potatoes, rice, cream, a piece of butter and salt. If there is no cream at hand, sour cream (about 3 tablespoons) will do. This amount of food is enough for 5-6 servings. If a smaller quantity is needed, reduce the products in proportion to each other.
  2. Disassemble cauliflower into inflorescences. Cut the potatoes into small cubes. Put the vegetables in a pot of water and cook until cooked. About 20-25 minutes.
  3. In a separate pan, boil rice.
  4. From the pot in which the vegetables were cooked, drain the broth into a glass. He is still useful to us. Add boiled rice to boiled vegetables and mashed in a blender.
  5. You should get such a homogeneous mass. Add salt to taste.
  6. Add a slice of butter and cream. Shuffle.
  7. Soup puree will get such a light color. Adjust the density of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.
  8. For young children, soup is best served as is, without any additions.
  9. And for older children it is better to serve mashed cauliflower soup with breadcrumbs. In this embodiment, there is a greater chance that the dish will be eaten. Also, the soup can be sprinkled with herbs or parsley leaves.

6.chicken pudding
  Ingredients:
  1. Chicken (pulp) - 100 g
  2. Wheat bread - 10 g
  3. Butter - 1 \\ 2 tsp
  4. Milk - ¼ cup
  5. Egg - 1 pc.
  6. Salt solution - ¼ teaspoon
  Cooking.
Take a piece of boneless chicken, rinse with cold water, pass through a meat grinder. Scroll through the meat grinder a second time along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be wiped through a sieve, diluted with the rest of the milk to a thick slurry. Then add raw egg yolk, salt solution. Beat the protein in a strong foam and add, gently mixing. Put all the resulting mass in a small mug, thickly greased with oil.
  Dipping the mug in the pan, filled to half with boiling water, cover the pan with a lid, put on the stove and cook for 40 minutes.
  Meat puddings from chicken, veal, liver can be served with mashed potatoes or vegetables.

7. SOUP WITH EGG
  1. ½ onion;
  2.2 pcs. potatoes;
  3. 1 carrot;
  4. 2 - 4 pcs. quail eggs
  1. Peel and wash the onion. We use a half, cut it into small cubes. Wash and peel the carrots, also cut into cubes.
  2. My oldest daughter loves grated carrots more, so I often rub on a coarse grater.
  3. Peel, wash and dice the potatoes.
  4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, more rare, or thick). Bring to a boil. Throw onions and carrots into boiling water. If you make grated carrots, then lay only onions. After 10 minutes, add the potatoes.
  5. After 15 minutes, add grated carrots, if you did not add carrot into cubes. You can also add some children's pasta to the soup - 1 tablespoon, if you want a thicker soup.
  6. Do not forget that we will not cook with a boiled egg, but a soup with a raw egg. If your child likes a rarer soup, then take 2 eggs, if thick, then 4. Break the eggs into a bowl and stir with a fork.
  7. Now it remains to figure out how to add an egg to the soup. 15-20 minutes after putting the potatoes in the soup, pour the eggs. Pour the eggs very slowly into the boiling soup, and carefully stir with a fork to make small flakes. Bring the soup with the egg to a boil and can be removed from the heat. Cool a little, pour into a plate. We add unrefined oil to the plate, you can add separately cooked meat. Enjoy your meal!

8.Children's meatballs
  Minced meat - 500 g.
  1 egg
  1 onion
  Bread - 100 gr.
  Rice - 100 gr.
  Carrots - 1 pc.
  0.5 cups of milk
  Salt to taste

1. The minced meat is mixed with finely chopped onions and mashed 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. We sculpt and cook the tutelki for a couple until ready (this will be convenient to do in a slow cooker)
  As a side dish, vegetables, mashed potatoes or pasta are perfect.
  For older kids, the meatball sauce is a great addition. It can be prepared by frying onions and carrots with tomato paste.

9.Fish mashed soup
  fish fillet - 150 g (hake, salmon, trout or pollock will do)
  1/2 medium onion
  1 small carrot
  1 medium potato
  sour cream
  salt and greens to taste

1. Put the fillet in a small saucepan, fill it with water (1.5-2 cups), put on fire, salt a little
  2. When the fish is cooked, set it aside on a separate plate, and filter the broth.
  3. Finely chop the potatoes and onions, and grate the carrots on a fine grater, put in a broth to cook. If the soup seems thin, you can add a little rice.
  4. Cogra vegetables are cooked, add fish again and grind everything with a blender.
  5. Serve with sour cream and herbs

10. Mashed potatoes
  Wipe 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add a little (up to 20 ml) of hot boiled milk to the resulting mass, stirring continuously. Beat the mixture until a homogeneous, lush mass is obtained. Put the mashed potatoes on a plate, pour with melted butter.

11. Carrot puree
  Wash, peel, chop, 100 g carrots, add a little boiling water, add an incomplete teaspoon of sugar, cover with a lid and put on a small fire. Stew for 30-40 minutes, stirring and adding a little water, until the carrots become soft. Then wipe the hot carrots through a sieve, pour in 1/4 cup of hot milk, boil. When serving, add 1/2 tsp. butter.

12. Boiled pumpkin
  Cut the peeled pumpkin into cubes, put in a saucepan, pour a small amount of boiling water, add a little salt and cook until tender. Cool boiled pumpkin to a warm state (can be mixed with other vegetables, fruits or cereals), wipe through a sieve and offer to the child.

13. Pumpkin stewed with apples
  Put 200 g of finely chopped peeled pumpkin in a 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 to a warm state and rub through a sieve. The finished dish can be slightly poured with jelly.

14. Assorted Vegetable Mash
Carrots and cabbage, finely chopped, simmer under a lid in a small amount of water until half cooked, add chopped potatoes and simmer together for another 30 minutes. Then wipe the vegetables, including the added green peas, 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 mashed potatoes are lush and without lumps. Season the finished puree with 1 tsp. butter.

15.Rice and carrot souffle  (in the absence of allergic reactions to eggs)
  From 1 tbsp cooked and washed rice, boil slightly viscous porridge on 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 for 35-40 minutes in a water bath (on a wire rack in a pan with boiling water).
  There may also be other options for soufflé from vegetables and cereals: from semolina, from pumpkin and zucchini (2 tbsp. Grated vegetables instead of carrots).

16. Omelet stuffed with meat
  Ingredients:
  50 g boiled ground meat
  1 egg
  1/2 cup coffee milk
  a piece of butter the size of a hazelnut
  1 tbsp. spoon of mashed boiled vegetables from soup
  parsley
  1 tbsp. a spoon of tomato juice

Grind the egg yolks with salt and oil, add the whipped protein. Fill the saucepan with butter, pour beaten eggs into it, immerse it in another vessel with water, cover and put in a very hot oven for 10 minutes.
  Knock over the finished omelet on a plate, put the grinded meat and vegetables on it, curl it and pour over tomato juice.

17.Krupenik
  This recipe is a real find for moms! When the kids become very picky and capricious, when you don’t feel like porridge, and the cottage cheese is tired))
  Ingredients:
  children's cottage cheese "Agusha" - 50 g,
  buckwheat - 4 tbsp. spoons
  butter - 1 tsp,
  sour cream - 2 tsp
  quail egg - 1 pc.,
  ground crackers - 10 g.

Take, wash and put buckwheat in the pan. Put it on a strong fire, and after boiling water, switch to a weak fire and cook for about 25 minutes. Grind buckwheat porridge using a blender. Thoroughly mix buckwheat porridge with baby curd, add a raw egg and 1/2 tsp of butter. Transfer the resulting mass to a mold greased with butter, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Oven about 25 minutes (at a temperature of 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 the egg and sugar to the cottage cheese, mix thoroughly until smooth.
  2. Add the flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass accepts the consistency of the dough and starts to stick off from the hands, this will mean that there is enough flour
  3. We pluck small pieces from a whole piece of dough, roll up small balls and put them into a double boiler at a small distance from each other so that they do not stick together.
  4. Steam for 30 minutes.