Children's recipes from 1 year

19 children's recipes from 1 year old

1. Rice porridge with meat

Meat - 100 gr.

Rice groats - 3 tbsp.

Butter - a small piece.

Salt - a pinch. In this version, porridge is suitable for children from 1 year old. Children at this age already cope well with rice, and red meat is still difficult to chew, so it is better to twist it. Also, do not add any frying and excess fat to the porridge.

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

Recipe for rice porridge with meat:

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

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

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

4. Rinse rice.

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

6. Finished pieces twist the meat a couple of times in a meat grinder.

7. Blend boiled rice with twisted meat. Boil everything together for 3 minutes.

Bon appetit!

On a note:

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

If the child has a beneficial attitude towards greens, you can add it to the porridge.

For babies, you can cook a similar dish, only with mashed milk.

2.Cauliflower casserole

Cauliflower - 1 bowl (or 2 cups)

Hard cheese - 70 gr.

Crackers - 1 tbsp.

Milk - 2 tablespoons

Plum oil. - 1 tbsp

Cauliflower, unlike white cabbage, does not cause allergies, so it is advised to cook it for infants, in the form of mashed potatoes. Children from a year old can no longer grind, but simply boil in water or in a double boiler. Two-year-old children can already be served in various options(boiled, stewed, baked), one of which is cauliflower casserole with cheese. It's simple and easy vegetable dish Perfect as a second course for lunch or dinner.

Cauliflower Casserole with Cheese - Preparation:

1. cauliflower wash and disassemble into inflorescences. Put in a saucepan with water, add salt and let boil for 7 minutes.

2. In the meantime, let's cook cheese sauce. To do this, grate a piece of cheese and add tbsp. crackers.

3. Pour in two tablespoons of milk.

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

5. Turn the boiled cauliflower into a colander to drain the water. After that, put the cabbage in a form with high edges and pour cheese sauce on top.

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

3. Curd steam soufflé

cottage cheese - 600 gr.

semolina - 1/2 cup

water - 1 glass

granulated sugar - 2 tbsp.

vanilla sugar - 1/2 tsp

butter - 2 tbsp. l.

vegetable oil - 1 tbsp.

egg - 1 pc.

seedless raisins - 1/2 cup

berry or fruit syrup - 6 tbsp.

The amount of marmalade is necessary to taste and, if desired, to decorate the dish when serving.

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

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

Grind cottage cheese until a homogeneous mushy mass, put in a bowl with semolina. Mix thoroughly until a homogeneous mass is obtained.

Break the egg, separate the white from the yolk.

Heat butter until liquid.

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

Mix the resulting mixture thoroughly again.

For further preparation, you will need round deep molds.

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

Put the mold in a saucepan, pour water and cook for 15-20 minutes.

Remove molds from steam. Cool down.

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

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

4. Zucchini casserole

400 g zucchini

100 g cheese

100 g sour cream

0.5 tsp slaked soda,

150 g flour

0.5 tsp salt.,

Grate zucchini, squeeze well. Cheese is very finely chopped or grated, cut 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 180 degrees.

5. Cauliflower puree soup

Cauliflower inflorescences - 20-25 inflorescences

Potatoes - 4 pcs. small ones.

Rice - 3 or 4 tablespoons rice.

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

Salt - to taste

Drain. butter - piece

Cauliflower - dietary and useful product. It got its name due to the inflorescences resembling flowers. And not at all because of the multi-colored coloring, 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 cabbage. Because it is softer and does not cause colic in the stomach. It also helps to keep the stool normal.

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

To prepare cauliflower soup:

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

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

3. Boil rice in a separate pan.

4. From the pot in which the vegetables were boiled, pour the broth into a glass. We'll still need it. To boiled vegetables add boiled rice and puree with a blender.

5. Such a homogeneous mass should turn out. Salt it to taste.

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

7. Puree soup will get so light color. Adjust the thickness 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 cauliflower puree soup with breadcrumbs. In this option, there is more chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.

6. Chicken pudding

Chicken (pulp) - 100 g

Wheat bread - 10 g

Butter - 1/2 teaspoon

Milk - ¼ cup

Egg - 1 pc.

Salt solution - ¼ teaspoon

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

Having lowered the mug into a saucepan filled up to half with boiling water, cover the saucepan with a lid, put it 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 (you can use regular chicken)

Butter - 1 teaspoon

For sauce:

Sour cream fat content 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 diet varieties(hake, mentai, tilapia, pike perch).

2. Put the chopped fillet in a saucepan and fill it with water so that the fillet is covered and cooked.

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

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

5. Put the fish mass into a mold (silicone can be used), pour sour cream sauce and send it to the oven for 20 minutes.

8. Baby meatballs

Minced meat - 500 g.

1 bulb

Bread - 100 gr.

Rice - 100 gr.

Carrot - 1 pc.

0.5 cup milk

Salt to taste

1. Mix minced meat with finely chopped onions and grated carrots.

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

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

4. We sculpt and steam the tutelki until cooked (this will be convenient to do in a slow cooker)

Vegetables are great as a side dish. mashed potatoes or pasta.

For older kids great addition there will be sauce for meatballs. It can be prepared by frying onions and carrots with tomato paste.

9. Fish soup-puree

fish fillet - 150 g

1/2 medium onion

1 small carrot

1 medium potato

salt and herbs to taste

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

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

3. Finely chop the potatoes and onions, and rub the carrots on fine grater, put to cook in the broth. If it seems that the soup is watery, you can add a little rice.

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

5. Serve with sour cream and herbs

10. Mashed potatoes

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

11. Carrot puree

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

12. Boiled pumpkin

Peeled pumpkin cut into cubes, put in a saucepan, pour a small amount of boiling water, add a little salt and cook until tender. Cool the 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 into 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. Ready meal you can pour a little jelly.

14.vegetable puree assorted

Carrots and cabbage, finely chopped, simmer under the lid in not in large numbers water until half cooked, add chopped potatoes and simmer together for another 30 minutes. Then vegetables, including and added green pea, wipe hot, then add a little hot milk and salt to the mixture. Mix everything well, bring to a boil and, removing from the stove, beat so that the puree is fluffy and without lumps. Fill the finished puree with 1 tsp. butter.

15. Rice and carrot soufflé

From 1 tbsp. sorted and washed rice, boil lightly in water viscous porridge. Add 1 tsp to it. melted butter, 1/2 egg yolk, pounded 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 introduce 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place for 35-40 minutes on water bath(on a wire rack in a saucepan of boiling water).

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

16. Omelet stuffed with meat

50 g boiled minced meat

1/2 coffee cup milk

piece of butter the size of a hazelnut

1 st. spoon pureed boiled vegetables soup

parsley

1 st. a spoonful of tomato juice

Grind the egg yolks with salt and butter, add the whipped egg white. Grease the saucepan with butter, pour the 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 it up and pour over with tomato juice.

17.Krupenik

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

Ingredients:

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

buckwheat - 4 tbsp. spoons,

butter - 1 teaspoon,

sour cream - 2 teaspoons,

quail egg - 1 pc.,

ground crackers - 10 g.

Take, wash and put buckwheat in a pan. Put it on a strong fire, and after boiling the water, switch to a weak one and cook for about 25 minutes. Grind buckwheat porridge with a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass into a mold greased with butter, sprinkle with ground breadcrumbs, smooth the surface and brush with sour cream. Bake for 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 flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass takes on the consistency of the dough and begins to stick off your hands, this will mean that there is enough flour

3. From whole piece We pinch off small pieces of dough, roll up small balls and put them in 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) - 25 ml

Powdered sugar - 100-150 g

Chocolate - 100 g

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

2. Blind balls, sticks from the mass. Choose the form you like best. Place in the freezer for 10-15 minutes while preparing the frosting.

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

A grown up baby has a sufficient set of teeth to switch to solid food. It's time to gradually replace semi-liquid dishes with solid foods: whole cereals, potato casseroles and vegetable, stewed vegetables and salads. Four meals a day. Most of the calories come from the lunch meal. General the energy value food consumed by the child varies between 1350-1500 kcal.

Major dietary changes

The volume of dishes is slightly increased. If before the portions were very small, now they are 20–30 g more. Mom will no longer have to bother with grinding dishes, but she will have to be more careful when preparing salads and snacks. Menu planning tips:

• baby is not ready yet fried foods, but now he can be offered stew and liver, cut into small pieces;
• cereals and vegetables must be well boiled, not allowing them to remain half-cooked;
• dinner and breakfast should be from "light" dishes;
• fresh vegetables are required in the diet, mainly carrots and cabbage.

Particular attention should be paid to the intake of vitamins in the baby's body. Buy him enough fruits, keep in mind that they are healthier fresh.

What foods are needed for a child at 1.5 years old

As before, the child needs calcium. A significant proportion of his diet is milk- within 500–600 ml. To improve the taste, it is allowed to season the dishes with sour cream, but only in boiled form. The daily norm for a baby 1.5–2 years old is only 5 g. You should not exceed it, as this will negatively affect the functioning of the liver.

Almost every day, the baby needs meat- from 70 to 90 g. Preferably veal or turkey. Chicken fillet or rabbit meat is also suitable. Make sure that there are no veins in it - the baby is not yet able to chew them. Twice a week treat your baby with fish. He needs quite a bit - up to 30 g / serving. Make sure that the baby does not get bones.

Your baby has already grown up and now he needs more bread- up to 100 g per day. It can be given along with sandwiches or as a "companion" to first courses. The rate of potatoes has also increased - now it reaches 130-150 g / day. If on some day there are no potato dishes on the menu, do not worry, because these recommendations are indicative.

Every day the baby is recommended to give up to 150-200 g vegetables- zucchini, pumpkin, beets, carrots, kohlrabi and others. Absolutely all products are taken into account, including those coming with first courses or in the form of salads. Try to gently offer vegetables to your baby, even if he does not show much love for them.

A common mistake many parents make is egg abuse. You can often see mothers offering crumbs fried eggs or big portion omelet. Please note that daily rate for one and a half year old children is 0.5 eggs daily. This means that you can cook 3-4 eggs for your baby in a week.

Butter and vegetable oil are necessary for crumbs in a minimum amount. Alternatively, you can offer your baby a sandwich with cheese or jam. A serving of cottage cheese is now 50 g. It will taste better if seasoned with jam or sugar. Do not abuse salt - do not teach your baby from early childhood to eat excessively salty foods.

The desire of parents to offer their child sweets is quite understandable - kids get great pleasure from any sweets, cookies and cakes. But, believe me, this is not the kind of food that will make the baby happy. It is better to treat your daughter or son with fruits - they are just as tasty, but at the same time much healthier.

Menu for the week

We bring to your attention a menu option for the week. Dishes are selected simple, the preparation of which will require a minimum amount of time.

Monday:

• Breakfast. Buckwheat porridge with milk. Cocoa with milk. Sandwich with butter and cheese.
• Dinner. Cucumber salad with cottage cheese. Chicken soup with rice and broccoli. Rice porridge with meatballs. Tea.
• afternoon tea. Fruit salad with yogurt (bananas with strawberries and kiwi). Bun. The juice.
• Dinner. Vegetable puree with chicken cutlet. Milk.

• Breakfast. Oatmeal milk porridge with raisins. Bread with butter and jam. Tea.
• Dinner. Salad of boiled beets with prunes. Pumpkin soup-puree with croutons. mashed potatoes with stew and cabbage. Dried fruits compote.
• afternoon tea. cottage cheese pudding with apples or cherries. Currant jelly. Bun.
• Dinner. Chicken liver with buckwheat. Tea with gingerbread.

• Breakfast. Wheat porridge with milk wild berries. Apple juice. Biscuit.
• Dinner. Carrot salad. Borscht with beans. Vegetable puree with stewed fish. Cherry jelly.
• afternoon tea. Apple and apricot puree. Kefir with a bun.
• Dinner. Omelette. Sandwich with cheese. Tea.

• Breakfast. Corn porridge(It is better to cook in a slow cooker). Bread and butter. Milk.
• Dinner. Salad from Chinese cabbage seasoned with lemon juice and herbs. Rice soup with meatballs, cauliflower and green peas. Spinach and broccoli puree with meat pudding. Dried fruits compote.
• afternoon tea. Cottage cheese with fresh fruit. Bun with kefir.
• Dinner. Vegetable puree with stewed rabbit meat.

• Breakfast. Pumpkin porridge with rice and milk, seasoned with raisins. Pie (baked) with liver pate and tea.
• Dinner. Salad with cucumbers and tomatoes (without peel). Chicken noodle soup. Rice porridge with fish cakes. Dried fruit compote and crackers.
• afternoon tea. Yogurt with cookies. Fruit juice.
• Dinner. Buckwheat porridge with stew chicken liver. Tea with a sandwich.

• Breakfast. Millet milk porridge. Sandwich with cheese. Cocoa with milk.
• Dinner. Cabbage salad with carrots and onions. Broccoli, cauliflower and spinach soup. mashed potatoes with stewed veal and tomato sauce. Dried fruits compote.
• afternoon tea. Omelette. Oatmeal cookies with fruit juice.
• Dinner. Vegetable puree with stewed turkey. Tea with cookies.

Sunday:

• Breakfast. Oatmeal with banana and raisins. Cocoa with a bun and hard cheese.
• Dinner. Beet salad. Pea soup with crackers. Puree of spinach, broccoli, zucchini and cauliflower. Fruit juice with gingerbread.
• afternoon tea. Cottage cheese pudding with fruits. Cherry jelly.
• Dinner. Mashed potatoes with veal meatballs. Sandwich with cheese. Tea.

Traditionally, the baby is supposed to have an evening portion of kefir. True, not all children are accustomed to this.

Baking in the diet of babies

Almost all children love cakes and pastries, but this does not mean that you can follow the child's lead. Industrially prepared products contain many additives: they contain thickeners, dyes, flavors and other ingredients that can harm the health of the baby. For this reason, it is always worth giving preference to the simplest cookie.

If you want to cook something for the crumbs with my own hands, you can bake cookies or gingerbread with the minimum amount eggs, fat and sugar. In no case should you use margarine - it is extremely harmful not only to children, but also to adults. We recommend replacing chicken eggs with quail eggs. Firstly, they do not cause allergies, and secondly, they contain a lot of useful substances. Instead of sugar, you can put fructose in the dough.

It seems to be a small difference between a year and a half and two, but often the children's menu for these periods of a child's life is different. Someone else may not have formed the entire dentition, someone else has not yet learned to eat with a spoon, and someone else to chew. Recipes for children 1.5 years old - This is an even softer, tender food, easy to digest. There are more and more flavors and variety of products in this category. Children learn to eat independently and behave culturally at the table. All this is brought up from an early age.

choose recipes for children 1.5 years old , based on the preferences of your child, but do not forget that now he is still actively growing and he needs everything he needs for rapid growth and development. Delight them with soft meatballs stuffed with meatballs, even with such a dessert as jelly. All these dishes are included in and are absolutely complete in terms of nutrient content.

05.02.2013 Anet

If you want to surprise your child for lunch, make meat cutlets stuffed . An important condition in the process of preparing such cutlets is fresh meat, which is better to twist a couple of times in a meat grinder yourself. The more tender the minced meat, the easier it is to form mini-zrazy for children. If you take the minced meat, scrolled through a large nozzle, cutlets during the heat treatment can fall apart, because such minced meat is less plastic and more difficult to mold from it thin flatbread in order to start it later.

As a filling we will take boiled egg and carrots. If it's spinach season, you can safely take it for greater benefits.

21.09.2012 Anet

It's been a long time since I've posted recipes for the kids' menu. My child is growing, more and more often he eats with his parents from the same table. The parent's table is as useful as the children's, but still, this is a different section. In addition, summer gave us so much fresh fruit and berries, which I rarely had to bake something, invent. The child did what he flew with an appetite for blueberries, grapes, melons and watermelons. And now it's time to prepare for autumn and replenish the piggy bank of ideas for children's meals. It would be great to learn how to decorate dishes in order to cheer up your beloved child in the cold seasons.

17.07.2012 Anet

My one and a half year old daughter loves blueberries. This year we are trying to buy it more often, there is a small growing “stimulus” for buying berries. They have already frozen it, and added it to pastries, and just eat it like that. Half of the summer is already behind us, we still have the same amount to replenish our vitamins with the most useful products. - a good option for breakfast for the whole family and for children. They are so tiny, neat and moderately sweet. Great variety of children's menu, if already a berry in pure form tired of eating.

06/22/2012 Anet

A few days ago I wanted to cook these pancakes, but after cooking the steep porridge and tasting the millet, I doubted this desire very much ... I was acquainted with this cereal for the first time. I don’t even know where the pack of millet came from at home. It seems they bought it for a bird once ... Yes, and from childhood I got used to the fact that we fed chickens and roosters with millet in the village, but I didn’t eat it myself. Today, all the same, I decided to finish what I started, cooked these pancakes and it turned out to be unexpectedly tasty. So much so that I myself shared a meal with dotsik and millet fritters dispersed at the speed of the wind. Both my daughter and I liked it. They look very appetizing fresh leaves lettuce garnished with red onion rings. This is the one that I have on hand. Using imagination, you can think of any accompaniment for this dish. I also think it would be delicious to serve them with sour cream.

06/03/2012 Anet

National Russian soup in easy option for kids. Prepared with fresh cabbage. The consistency is quite thick, with fine grated cabbage. The high fiber content in this soup fills the stomach, leaving a pleasantly light feeling. Increases the efficiency of the intestines. Indeed, in this miracle vegetable there are so few calories, there is practically no starch and a lot of vitamins.

The older our baby gets, the more products we can safely introduce into his diet, but there are still a number of restrictions. Children's menu from 1 year old it should be varied, healthy and tasty, but it is far from being an adult, since the baby’s body is not yet strong. From this article we will learn how to choose the right diet for children from 1.5 years old, so that they eat both with benefit and with pleasure.

What should be on the plate little fidget after a year? Let's look at the most important principles of nutrition for children of this age.

Nutrition principles

4 meals a day

A child of this age should eat 4 times a day - this will allow him to form the right eating habits and follow the daily routine.

For breakfast, the baby should receive 25% of the total daily diet, for lunch - 35%, for dinner - 25%, and for afternoon tea - 15%. This distribution will teach him to continue to eat right.

food structure

Now that the child has much more teeth, it is not necessary to wipe or grind food in a blender, it will be enough to knead it with a fork or rub it on coarse grater.

Soft foods such as bananas, berries, soft bread can be given whole, cut into slices.

Meat can now be offered not only in the form of mashed potatoes or soufflés, but cutlets, meatballs and meatballs.

heat treatment

Fried foods in the diet are still unacceptable. It doesn't matter what we are talking about, meat, cereals or vegetables, we steam them.

So let's look at concrete examples how breakfast, lunch, afternoon tea and dinner should look like for children at 1.5 years old.

Breakfast

As we remember, it should be sufficiently high-calorie, protein-carbohydrate. It is best to cook porridge with milk or water.

In the children's menu from 1.5 years old, there may be oatmeal, wheat porridge, buckwheat and millet. Those are the most useful. As for rice, it is better to cook it less often, since unpolished, that is, brown for the baby’s gastrointestinal tract is still rough, and white is less useful.

We offer you some sample breakfast options.

Option I - porridge

Millet

Let's prepare milk millet porridge. A serving should be approximately 150 - 170 ml.

To cook the most healthy porridge, it should be cooked as little as possible, and for this it is enough just to soak the cereal for several hours or overnight. Millet is the densest and most difficult to boil, so it makes sense to soak it in the evening.

• Pour 2 tbsp. cereals and leave overnight.
• In the morning we wash the cereal, pour clean water so that it covers the millet less than half a finger, salt and put on fire.
• As soon as the porridge boils, add 2 tbsp. milk, add 1 tsp. sugar and cook for another 5-7 minutes.
• We turn off the finished porridge, let it stand under the lid for 5-10 minutes and serve. You can add 1 tsp to a serving. butter.

Instead of sugar, you can use jam or jam as a sweetener, but it is better to avoid honey for the time being - it is too allergenic.

oatmeal

We prepare her children from 1.5 years old only from ordinary Hercules flakes. None instant cereals, since there is no longer any use in them, only extra sugar and preservatives. But if you want to cook it as quickly as possible, we also soak 2 tbsp. flakes.

Pour them in a ladle with boiling water so that the water is flush with the cereal, add some salt and cover with a lid. We hold for about half an hour, pour in 3-4 tbsp. milk and put on fire. Bring to a boil, everything, you can turn off the porridge, it's ready!

We also fill it with oil and either add 1 tsp. sugar or jam.

In addition, it is good to add fruit to oatmeal. It is better to do this 5 minutes before the end of cooking, and if the cereal was soaked, then immediately after the porridge boils.

Children's cottage cheese

We choose a product of medium fat content, 9 or 15%. Village cottage cheese nutritionists categorically do not recommend eating for children 1.5 years old because of the too high fat content in it.

A serving should be approximately 100 - 150 g. You can use children's purchased cottage cheese. Add to it if you wish. fresh fruits: cut into slices an apple, pear or banana and mix.

If the child eats cottage cheese well, but at the same time avoids porridge, or vice versa, we will cook original breakfast by combining both ingredients.

Curd with oatmeal

To begin with, grind in a blender or coffee grinder 3-4 tbsp. oatmeal. This amount is enough for several servings.

Take 100 g of cottage cheese, add 1 tbsp to it. resulting oat flour, sweeten at your discretion with sugar or jam, mix and serve! From such a curd mass, you can form a hedgehog or any other figure familiar to the baby.

It’s also good to add ¼ banana to the cottage cheese - you can just cut it or other seasonal fruits. Remember that for children from 1.5 years old, apples and pears need to be grated.

Option III - scrambled eggs

As fried food we still do not offer kids of this age, we will cook the same omelette as for adults, but in a different way.

1. Mix in a bowl 1 egg with 3 tbsp. milk, salt.
2. Then we take a small jar with a lid, grease the walls with vegetable oil, pour into it egg mixture and place in a bowl of cold water. The level should match the height of the omelet.
3. We put on the fire and close the pan with a lid. Cook the omelette after boiling for 20 minutes, turn it off, let it cool without opening and take it out. To do this, you need to shake the jar, then the omelet will slip out by itself.

If the baby loves this dish, you can begin to diversify its taste by adding grated vegetables: zucchini - literally 1 tbsp for this volume, broccoli or cauliflower.

In addition to such a breakfast, you can offer a slice of bread and butter. From 1.5 years old, a child can already receive up to 15 - 20 g of this product per day. The best option will become a sandwich with white bread or a loaf, since rye varieties are much more difficult to digest and can cause bloating.

Dinner

Lunch should be the largest amount of food, as we remember, so for starters, you can offer your child a salad. The portion should be purely symbolic so as not to interrupt the appetite before the main course, but fresh vegetables improve peristalsis and have a positive effect on the body as a whole, so you should not neglect the salad either.

Well, if the child is not a hunter for first courses, he will become a worthy alternative to soup.

Salad

In the summer we cook seasonal vegetables- tomatoes, cucumbers, bell peppers. Finely chop everything or three on a grater. The serving should be about 1.5 tablespoons, fill it with ½ tsp. vegetable oil or low-fat sour cream.

In winter and autumn, we make salads from boiled beets, Beijing cabbage (very finely chopped) and carrots. It is better to leave the white head for up to 2 years - its fibers are too coarse.

First course

The children's menu from 1 year old involves the preparation of soups, both on vegetable and on meat broths, so we can safely choose what the child likes. The main condition is that if the first is vegetable, the second must contain animal protein.

Option 1 - beetroot with rice

Thanks to the vegetables included in the composition, it combines the qualities of a salad.

• To prepare 2 servings, take a piece chicken fillet 60 - 70 g. Fill it with 2 cups of filtered water and put it on fire.
• Meanwhile, three on a grater 30 g of raw beets (bar 3 by 2 cm), peel ½ of a medium tomato and, together with ¼ bell pepper finely cut.
• As soon as the chicken boils, salt it to taste and, after waiting 10 minutes, send vegetables to the broth. We also put ½ tbsp there white rice. Cook until the cereal is ready.
• Cut the meat into small pieces and serve with 1 tsp of low-fat sour cream or the same amount of olive oil.

Option 2 - fish soup with cauliflower

We choose the fillet at our discretion: pangasius, tilapia or sole. We need 60 - 70 g. Pour 2 glasses of water and put on fire.

1 large cauliflower inflorescence (50 g), washed well and finely chopped. We also chop ¼ of a small onion and the same amount of bell pepper.

As soon as the fish boils, we send the vegetables to it and add some salt. Cook until the cauliflower is done.

If desired, ½ tbsp can be added to this soup. vermicelli "Spider line", so it will become more satisfying, but remember that more often 2-3 times a week for a child of 1.5 years pasta should not be given.

Second course

You should not often choose potatoes - there is too much starch in them, it is better to teach your baby to stew from other vegetables. At this age, he can already eat zucchini, broccoli, carrots, onions, Brussels sprouts, tomatoes and bell peppers - there will be plenty to choose from!

We also prepare side dishes from cereals.

Option 1 - vegetable stew with rice and egg

For 2 servings we will need: 100 g zucchini, 30 g carrots, 20 g onions, 30 g bell peppers and 60-70 g broccoli. Finely chop everything and put it in a small saucepan. There we add ½ tbsp. rice, salt and pour 1/3 cup of milk.

Stew until the cereal is ready and at the end of cooking pour in the beaten separately raw egg. Stir the stew several times so that the egg cooks faster, turn it off and serve.

In this dish, as you can see, both vegetable and protein components are combined.

Option 2 - liver soufflé with vegetables

To prepare the souffle, we need turkey or chicken liver - they are more tender and softer in taste than beef.

We send 200 g of liver to the blender, the crumb from one slice white bread, 50 ml milk and 1 egg. Whisk everything well until smooth. Add salt, mix again and spread over silicone molds, filling them by 2/3.

We bake the soufflé or in the slow cooker on the “steam cooking” mode, in the microwave (2-3 minutes) or in the oven. To do this, put the forms in a baking sheet half filled with water and cook at 180 ° C for 20 minutes.

Serve with vegetable stew from the previous recipe, but without rice and eggs.

Compote

Children at the age of one and a half years are very fond of dried fruit compote. We make it almost unsweetened, since the taste will be very rich anyway.

• For a liter of drink, we need 50 g of dried apricots, prunes and raisins.
• We thoroughly wash everything in a colander, pour 1 liter of filtered water and put on fire.
• Cook for half an hour after boiling, add a couple of teaspoons of sugar and cook for another 10 minutes, try for sugar, if not enough, add a little more and turn off.

Serve chilled.

afternoon tea

In the intermediate meal, we offer the baby something light, like fruit - 1-2 slices of apple, dryers or unsweetened cookies.

From confectionery like cakes and chocolate chip cookies it is better to refrain, as in 1.5 years they can cause allergies.

And you can cook wonderful carrot casserole, older children will also appreciate it, so we do more.

1. Three 200 g carrots on a fine or coarse grater and stew with the addition of 2 tsp. butter over low heat, along with 20 g of semolina, making sure that they do not brown, but simply cooked.
2. Add water if necessary.
3. Let cool and beat in 1 egg.
4. Mix, spread 80 - 100 g of cottage cheese.
5. Sugar to taste, stir again.
6. We spread the mixture on a greased pan, baking sheet or fill it with Silicone forms and send to bake for 25 - 30 minutes at 180 ° C.

Serve the finished casserole with sour cream and jam.

Dinner

For dinner, a portion in the children's menu at 1.5 years old should be small, but high in calories.

Option 1 - fish pilaf

We choose fish fillets based on the tastes of the child, remembering that it should not be fat and bony.

• ½ medium carrots three on a grater, ½ onion finely chopped.
• In a small deep frying pan or saucepan, heat 2 tsp. olive oil and spread the vegetables to it, salt.
• Keep them, stir for 5 - 7 minutes.

While they are cooking, cut into pieces 100 g fish fillet. We send to vegetables, mix. 50 g round rice rinse well and also put in a pan. Fill with water on the finger and close.

Cook over low heat until fully prepared rice. Add water if necessary.

Serve sprinkled with herbs.

Option 2 - turkey cutlets with buckwheat

• 200 g fillet cut into cubes and put in a blender bowl along with 2 quail eggs(or ½ chicken), 1 tbsp. breadcrumbs and 1/3 chopped onion.
• Grind everything, if necessary, add a little milk, salt.
• Let the minced meat brew for 15 - 20 minutes and form cutlets.

You can cook them in a double boiler, slow cooker (“steamed” mode) or in the oven - the children's menu from 1.5 years old does not prohibit this. Serve with buckwheat.

You see how tasty and interesting food for your baby can be! Children's menu from 1 year old is very diverse. Cook and delight the little one with new flavors!

Chapter:
Baby food
4-1 page

Dishes for children
aged 1 to 3 years

GENERAL RECOMMENDATIONS:
It is difficult to overestimate the impact of nutrition on the well-being and health of children and adults - especially in modern conditions massive use in industrially prepared food of quite toxic, and often simply harmful, prohibited bioadditives, flavoring and coloring substances - see.

Salads

Cucumber salad with spinach

Ingredients :
1 cucumber, a few spinach leaves, 1/2 teaspoon sugar syrup, salt.

Cooking

Separate the leaves of young spinach from the petioles, rinse thoroughly several times in cold water, transfer to a sieve.
Wash the fresh thin-skinned cucumber and peel the thick-skinned cucumber. Cut the cucumber into thin slices, mix with spinach, season with sour cream, sugar syrup and saline solution.

fresh cabbage salad

Ingredients :
100 g cabbage, 1 apple, 3 g salt solution, 5 g lemon juice, 10 g of sugar syrup.

Cooking

Cabbage cut into thin strips. Put in a saucepan, pour in a solution of salt, lemon juice or juice squeezed from fresh rhubarb, and, stirring, heat until the cabbage settles, then cool.
The cooked cabbage should be crunchy on the teeth, so it should not be heated for a long time. Grate an apple, salt a little, add cabbage, season with sunflower oil.
Put in a salad bowl, sprinkle with finely chopped dill or parsley.

lettuce green

Ingredients :
50 g green salad, 1 tbsp. spoon of sour cream, 1/2 egg, 1 teaspoon of sugar syrup, salt solution, dill.

Cooking

Sort the green salad, divide into separate sheets, rinse 2-3 times in plenty of water, pour over chilled boiled water and transfer to a sieve or colander.
Before eating, cut large lettuce leaves into 3-4 parts, season with sour cream mixed with finely chopped steep yolk, salt solution, sugar syrup.
Sprinkle the finished salad with finely chopped dill and egg white.

Cabbage and carrot salad

Ingredients :
100 g cabbage, 1 carrot.

Cooking

Finely chop the cabbage, grate the carrots, season with sunflower oil.

red cabbage salad

Ingredients :
100 g red cabbage, sunflower or olive oil taste.

Cooking

Cut red cabbage into thin strips, pour salted boiling water over it and keep until softened. Drain, fill with sunflower oil.

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

Weld clear broth from chicken.
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.
Received minced chicken pour 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 cold water(be sure to boil and cool beforehand! - 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 the 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 pour raw water(or soak in raw water), quickly bring to a boil or cook over medium or, even worse, over high heat, or add cold milk, 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 the 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 the stew, pour the beets into the pan hot water(200 g), 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 beets 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 cabbage into the hot broth. semolina and cook for 15 minutes. After that, pour in the warmed milk, put 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, peel and cut carrots thin straw, 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.
AT ready soup add oil 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.

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 for 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 white sauce or broth, stir thoroughly and bring to a 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 it up and pour over with 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 curd mass, put in a form, greased with oil 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 fruit - 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 fruit.
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 during cooking 1 tbsp. 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. butter. 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. cook cereals thick porridge. Stir in half a raw egg yolk, a teaspoon 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 in half of the porridge raw yolk. 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

Ready, 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, stir vigorously in hot sauce a piece of butter.

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 the 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 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 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

In thick mashed potatoes, add chopped green onion and put it 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 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 in 0.5 cup 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 increases by 2 times, put it on a table sprinkled with flour, form small round buns, give them 15 minutes to distance on a baking sheet.
Top with yolk and put in the oven for 1 hour.