The older our baby gets, the more products we can safely introduce into his diet, but there are still a number of restrictions. A children's menu from 1 year old 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 of a 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 a 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 specific examples of 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 prepare 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 grits, fill it with clean water so that it covers the millet by less than half a finger, salt it and put it 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. No instant cereals, since there is no longer any benefit in them, only extra sugars 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 for children 1.5 years old is categorically not recommended by nutritionists 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. If desired, add fresh fruit to it: cut an apple, pear or banana into slices and mix.

If the child eats cottage cheese well, but at the same time avoids porridge, or vice versa, we will prepare an 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. the resulting oatmeal, 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 is also good to add ¼ banana to the cottage cheese - you can simply 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

Since we do not yet offer fried food for babies of this age, we will prepare 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 the egg mixture into it and put it in a saucepan with 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 would be a sandwich with white bread or a loaf, as 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 from 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 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 of chicken fillet 60 - 70 g. Fill it with 2 cups of filtered water and put on fire.
• In the meantime, grate 30 g of raw beets (3 by 2 cm bar), peel ½ of a medium tomato and finely chop with ¼ of bell pepper.
• 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 of white rice there. 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 Web", so it will become more satisfying, but remember that more than 2-3 times a week a child of 1.5 years old should not be given pasta.

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 a separately beaten raw chicken 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, crumb from one slice of white bread, 50 ml of milk and 1 egg to the blender. Whisk everything well until smooth. Add salt, mix again and lay out on silicone molds, filling them 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.

It is better to refrain from confectionery products like cakes and chocolate cookies, since at 1.5 years they can cause allergies.

And you can cook a wonderful carrot casserole, older children will also appreciate it, so we make 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 silicone molds with it and send it 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 of fish fillet. We send to vegetables, mix. We wash 50 g of round rice well and also put it in a pan. Fill with water on the finger and close.

Cook over low heat until the rice is fully cooked. Add water if necessary.

Serve sprinkled with herbs.

Option 2 - turkey cutlets with buckwheat

• Cut 200 g of fillet 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!

1. Rice porridge with meat:

Ingredients:

• 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, a piece of 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. Twist the finished pieces of meat a couple of times in a meat grinder.
7. Mix boiled rice with twisted meat. Boil everything together for 3 minutes.
8. Fill with butter and serve.
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 smaller 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

Ingredients:

• 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 versions (boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.
Cauliflower Casserole with Cheese -

Cooking:

1. Rinse the cauliflower and sort into inflorescences. Put in a saucepan with water, add salt and let boil for 7 minutes.
2. In the meantime, prepare the 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 mold to the oven for about 15-20 minutes, until a golden crust forms. Serve warm with greens.

3. Curd steam soufflé

Delicate and amazingly tasty dish for children. It just melts in your mouth! For children older than a year, raisins and marmalade can be added to the soufflé. With these sweet additives, the curd soufflé is even tastier!

Ingredients:

• 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.
Cottage cheese steam soufflé, recipe:
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.
Curd soufflé is ready!

4. Zucchini casserole

Tender, tasty, low-fat, affordable casserole - a godsend for dinner for the whole family

Ingredients:

• 400 g zucchini
• 100 g cheese
• 2 eggs,
• 100 g sour cream
• 0.5 tsp slaked soda,
• 150 g flour
• greenery,
• 0.5 tsp salt.,
• pepper.

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

Ingredients:

• 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 is a dietary and healthy 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 delicate creamy soup of mashed cauliflower and potatoes. The photo recipe of which is posted below.

Cooking:
1. The main component in this soup is cauliflower, so we take a little more of it than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If 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. Add boiled rice to boiled vegetables 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. Soup puree will get such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.
8. 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

Ingredients:

• 1. Chicken (pulp) - 100 g
• 2. Wheat bread - 10 g
• 3. Butter - 1/2 teaspoon
• 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 a second time through a meat grinder along with white stale wheat bread, previously 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. Whip the protein into a strong foam and add it too, mixing gently. 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.SOUP WITH EGG

Ingredients:

• 1. ½ onion;
• 2. 2 pcs. potatoes;
• 3. 1 carrot;
• 4. 2 - 4 pcs. quail eggs

1. Clean and wash the bulb. Use half, cut it into small cubes. Wash and peel the carrots, also cut into cubes.
2. My eldest daughter likes grated carrots more, so I often rub on a coarse grater.
3. Peel, wash and cut potatoes into cubes.
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 with carrots into boiling water. If you are making shredded carrots, then use only onions. After 10 minutes, add potatoes.
5. After 15 minutes, add grated carrots, if you did not add carrots in cubes. You can also add a little baby 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 with a raw egg soup. 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. After 15-20 minutes after putting the potatoes in the soup, pour the eggs. Pour the eggs very slowly into the boiling soup, and stir thoroughly with a fork to make small flakes. Bring the egg soup to a boil and remove from heat. Cool slightly, pour into a bowl. We add unrefined oil already to the plate, you can add separately cooked meat. Bon appetit!

8. Baby meatballs

Ingredients:

• Minced meat - 500 g.
• 1 egg
• 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, mashed potatoes or pasta are great as a side dish.
For older kids, meatball sauce is a great addition. It can be prepared by frying onions and carrots with tomato paste.

9. Fish soup-puree

Ingredients:

• 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 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 a fine grater, put them in the broth to cook. 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

Ingredients:

• 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

Ingredients:
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 rub 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
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

Ingredients:

• 200 g of finely chopped peeled pumpkin put in a pan,
• add 100-150 g of peeled and finely chopped apples,
• some salt and
• 1-2 tsp Sahara,
• 1-1.5 tsp butter,
• up to 100 ml of water and simmer until cooked, then cool to a warm state and wipe through a sieve. The finished dish can be sprinkled with a little jelly.

14. Assorted vegetable puree

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, rub the vegetables, including the added green peas, 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 (in the absence of allergic reactions to eggs)

From 1 tbsp. sorted and washed rice, boil a slightly viscous porridge on the 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 introduce 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 pot 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

Ingredients:

• 50 g boiled minced meat
• 1 egg
• 1/2 coffee cup milk
• piece of butter the size of a hazelnut
• 1 st. a spoonful of pureed boiled vegetables from the 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 to 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

Ingredients:

• 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. We pinch off small pieces from a whole piece of dough, roll up small balls and put them in a double boiler at a short distance from each other so that they do not stick together.
4. Steam for 30 minutes.

19. Glazed curds

Make this treat with your kids! Delicious and no "eeshek"!!!

Would need:

• Cottage cheese (cottage cheese must be taken dry) - 400 g
• Butter - 25 g
• Cream (30% fat, but

VEGETABLE PUREE AND OTHER VEGETABLE DISHES FOR CHILDREN

This type of complementary foods is usually prescribed to children no earlier than 5 months. It is better to start with mashed potatoes from one type of vegetable, as this avoids the manifestations of food allergies, which are often observed in infants when using multicomponent mixed dishes. But later you can go to them. On the 1st day of the introduction of vegetable puree, a portion is made with a volume of 5-10 ml (1-2 tsp) before feeding, and then supplemented with breast milk or formula. It is necessary to monitor the nature of the chair. If it remains normal (yellowish-brown color, without admixture of mucus, greenery, lumps), then the next day the amount of puree can be increased to 30–50 ml.

Usually within 1 week one feeding is completely replaced with vegetable puree and brought to 130-150 ml. The second week is allotted for full adaptation to the new food.

A variety of vegetables are included in the puree gradually, each type in turn for 5–7 days (zucchini, cauliflower, white cabbage, potatoes, pumpkin, carrots, etc.). By adding them one at a time, you can easily track which of them cause allergic reactions in a child and exclude them from the diet in time.

In the nutrition of infants, it is recommended to use potatoes, carrots, onions, beets, white cabbage. It is recommended to add vegetable oil to vegetable puree (5 ml per 100 g of product) and not to add sugar and salt. With green peas, pumpkin, beets and tomatoes, you should wait a little.

You need to cook mashed potatoes immediately before feeding the baby. Otherwise, some of the nutrients will be lost.

To prepare vegetable puree at home, you need to take one type of vegetable, for example, cauliflower, rinse thoroughly, put in an enamel pan, add water and cook until tender. Drain the water, but not completely, knead well, add 3-5 ml of vegetable oil (sunflower, olive), you can boil a little milk, and stir until a homogeneous mass is obtained.
How to Make Vegetable Puree at Home

Once again, we draw your attention to the fact that it is necessary to prepare mashed potatoes immediately before use. It is best to allocate a separate small enameled saucepan with a lid for the child. Select only the best, freshest vegetables for your child.

Wash the selected vegetables thoroughly under running water. Potatoes, carrots, onions, beets - peel; zucchini, pumpkin - peel, remove seeds; cauliflower, broccoli disassemble into inflorescences. Wash thoroughly again, pour over with boiling water.

Coarsely chop, put in a saucepan, pour a small amount of water, bring to a boil and cook over low heat under a lid until soft (20-30 minutes). Do not salt.

Wipe the cooked vegetables through a sieve or beat in a blender (at the beginning of the introduction of complementary foods, when there is only one vegetable and the portions are small, it is more convenient to use a sieve, when the portion increases, it is better to use a blender, as it will chop different vegetables into a homogeneous substance).

Then you need to add the decoction in which the vegetables were boiled to the resulting puree, bringing, if this is the beginning of complementary foods, to a semi-liquid consistency. Later, you can make a thicker puree, and by 8-9 months you can chop vegetables with a fork without fear that large pieces will remain.

In the first week, nothing should be added to the puree, from the second week from the start of complementary foods, add vegetable (sunflower) oil 5 ml (1 tsp) per 100 g of puree.

So, bring the cooked slurry of vegetables with the addition of broth (and from the second week of vegetable oil) back to a boil. Put in a bowl, cool and give to the child.

Potato

Potatoes are a very convenient product for home-made mashed potatoes, they are stored for a long time, do not deteriorate. Potatoes do not irritate the gastrointestinal tract (GIT), contain many vitamins, potassium and phosphorus, starch, which helps to eliminate toxins from the body. Potatoes are allowed in the diet of children with gastrointestinal disorders, accompanied by vomiting, diarrhea.

Potatoes can be introduced as the first complementary foods, but with caution - they can cause allergies. It is also not recommended to make potatoes the main component of vegetable puree. After switching to mashed potatoes from different vegetables, it is necessary that the proportion of potatoes in mashed potatoes is no more than 50%.

White cabbage

It contains many vitamins and microelements, including the unique vitamin U, but it should be borne in mind that during cooking, a significant part of the vitamins is destroyed, as in other vegetables. Cabbage stimulates the secretion of the stomach and intestinal motility, but contains a lot of coarse fiber, which irritates the gastrointestinal mucosa and can cause increased gas formation and upset stools. In addition, it often causes allergies.

Since diversity in baby food is encouraged, white cabbage is also recommended to be included in the diet of children under 1 year old, but not immediately (from 7–8 months) and not as the basis of vegetable puree, but as an additive.

Cauliflower

Cauliflower and its variety - broccoli is a low-allergenic food that contains many vitamins and minerals. Compared to white cabbage, it contains significantly less coarse fiber, therefore it does not cause increased gas formation and acts on the gastrointestinal tract as favorably as zucchini. However, cauliflower is much more difficult to wash, peel, does not store for a long time, cooks longer and is more difficult to rub through a sieve. All this makes it not convenient if you want to cook it yourself as a first meal of complementary foods at home. Therefore, it is better to introduce this vegetable later, as an additive to the main product (vegetable), when a portion of vegetable puree for your child will already be 150 ml - it will be easy and convenient to grind vegetables in a blender.

vegetable marrow

If you prefer to cook mashed potatoes yourself at home, zucchini is most suitable as a first meal of complementary foods. Zucchini is rich in vitamins A and C, potassium and magnesium, it does not irritate the mucous membrane of the gastrointestinal tract, stimulates the secretion of gastric juice and intestinal motility, is well digested and absorbed. Zucchini is a hypoallergenic product, it retains vitamins and other useful properties well during long-term storage, so it can be used not only in summer and autumn, but also in winter.

Moms love this vegetable because it is very convenient for making baby puree. It boils quickly and rubs well through a sieve, so any (small) portion of mashed potatoes can be prepared. For baby food, young zucchini, without seeds, are more suitable.

Onion

Onions are used in baby food up to a year only in boiled form. This is due to the fact that it has an irritating effect on the gastrointestinal mucosa and can cause allergic reactions.

Carrot

Good and long lasting, easy to use. Contains carotene (provitamin A). Carrots are very useful for growth and vision, contain phytoncides (natural antibiotics) and many trace elements. When boiled, it is easily digested and does not irritate the gastrointestinal mucosa. In addition, it has a sweet taste, which is very popular with children.

However, carrots can cause allergies, so use them with caution. With daily use of puree only from carrots, carotene accumulates in the body, as a result of which the sclera and skin of the child, especially on the palms and soles, acquire a yellowish (carrot) tint. This is called carotene jaundice, it does not harm the child's body, carotene is excreted from the body in a few days after carrots are excluded from the diet.

Carrots are much healthier in the form of fresh juices and mashed raw carrots. Therefore, it is recommended to only add carrots to other vegetable dishes, and not use them separately and daily as a vegetable puree. But for the first time, it is best to give the child a taste of boiled carrots, as part of vegetable puree, and, only if there is no allergy, switch to fresh juices and purees. Carrots are allowed from 5 months.

Pumpkin

A very useful vegetable, rich in vitamin D and carotene, well stored, has a sweet taste, is well absorbed without causing digestive disorders. Refers to low-allergenic products. But pumpkin, like carrots, can cause carotene jaundice, so it is not recommended for daily intake as the main component of vegetable puree. And 2-3 times a week, it is very useful to include pumpkin puree in the child's diet. You can also add pumpkin in small amounts to other vegetables daily. Allowed from 5 months.

Beet

Beets are recommended as an integral part of vegetable puree only in boiled form from 9 months. It has a sweet taste, has a normalizing effect on the child's stool with constipation, but can cause allergies and increased gas formation.

Dishes For Children Of The First Year Of Life

Carrot Puree

Ingredients: carrots - 1 pc., milk - ¼ cup, butter or vegetable oil - ⅓ tsp.

Wash the carrots with a brush, peel, chop, put in a saucepan, pour a small amount of boiling water and simmer under the lid in its own juice, stirring until tender. Hot wipe through a sieve, add warmed milk, a little salt, put on a slow fire and warm, not boiling. Put butter or vegetable oil into the finished puree.

Carrots are rich in vitamin A, and in fact, with its deficiency, anemia, fatigue, and visual impairment can develop. Carrots should be given to children for good development and growth, to increase the body's defenses. It also contains vitamins C, E, PP, group B, minerals: magnesium, zinc, chlorine, fluorine, copper, sulfur, phosphorus, manganese, cobalt, iron, boron, silicon, and pectins. This vegetable is a pantry of nutrients.

Vegetable Puree Mixed (Option 1)

Ingredients: various vegetables - 80 g, potatoes - 20 g, milk - ½ cup, butter or vegetable oil - ⅓ tsp, sugar - ½ tsp.

Wash fresh vegetables (carrots, turnips, cabbage, beets) with a brush, peel, chop, simmer under the lid in a saucepan with a little hot water so that the vegetables are stewed with steam in their own juice. Make sure that there is water at the bottom of the pan all the time (if necessary, add boiling water). Add sugar to speed up cooking. Bring vegetables to half-cooked and add peeled and chopped potatoes to them, then simmer until tender.

Rub hot vegetables through a sieve, add hot milk, a little salt and beat well, then put back on the stove and bring to a boil.

Add butter or vegetable oil to the finished puree.

Vegetable Puree Mixed (Option 2)

Ingredients: various vegetables (potatoes, carrots, white cabbage, cauliflower) - 200 g, milk - ½ cup, butter - 1 tsp, salt.

Cut the vegetables and simmer covered in a very small amount of water so that they boil in their own juice. After 30–40 minutes, rub hot through a sieve. Add hot milk, salt, butter and stir. Put on fire, stirring, and warm for a few minutes.

Zucchini Puree

Ingredients: zucchini - 1 pc., potatoes - 2 pcs., lemon juice - 1 tsp, vegetable oil - 1-2 tsp, milk - ½ cup, salt.

Peel the zucchini and potatoes, cut into pieces, put in a saucepan and pour boiling water so that it only slightly covers the vegetables. Cook over low heat until done. Remove the vegetables from the broth, mash in a puree. Add vegetable oil, lemon juice, stir well and add a little salt. Pour in hot milk.

If you need to make the puree more liquid, you can add hot vegetable broth and stir well.

Zucchini is a real storehouse of trace elements that are very important for the body: potassium, calcium, iron, magnesium. And they are necessary for the heart, and the brain, and muscles, and the liver.

Spinach Potato Puree

Ingredients: spinach - 100 g, potatoes - 150 g, milk - ½ cup, sugar - ½ teaspoon, butter - ½ teaspoon.

Wash the potatoes thoroughly with a brush, pour a small amount of boiling water, close the lid and put to boil. Sort the spinach, wash it, put it on a sieve and let it drain, then put it in a separate pan, add granulated sugar and simmer in its own juice without adding water. Peel the boiled potatoes and rub hot through a sieve. Grate the cooked spinach into the same bowl. Stir the puree, dilute with boiling milk, add salt, beat and bring to a boil over low heat. Fill the finished puree with butter.

Spinach is an excellent source of iron, one of the leaders among plants in terms of iodine content. The vitamin D content of spinach makes it useful in preventing rickets.

Carrot-Apple Puree

Ingredients: carrots - 1 pc., apple - 1 pc., milk - ½ cup, sugar - 1 tsp, butter - 1 tsp, flour - 1 tsp.

Wash the carrots, cook in the peel until tender, then peel. Peel the apple, grate it, and then rub it through a sieve together with the carrots. Dry the flour in a pan, dilute with milk and boil for 5 minutes. Mix everything, add sugar, bring to a boil and remove from heat. Fill with butter.

Apple-Beetroot Puree

Ingredients: apple - 1 pc., beets - 1 pc., sugar - 1 tsp, butter - 1 tsp.

Wash the beets, peel, boil. Grind in a meat grinder, add butter and simmer over low heat for 10 minutes. Peel the apple, grate it on a fine grater and put it together with sugar on the beets. Simmer for 5 minutes.

Beets are an extremely useful product. In addition to a dozen minerals and vitamins, the benefits of beets are especially affected by the vitamin U contained in it, which is very rarely found in foods. It has anti-allergic properties and promotes better stomach function.

Pumpkin Puree

Ingredients: pumpkin - 200 g, milk - ½ cup, butter - 2 tsp, sugar - 1 tsp, salt.

Peel the pumpkin, bake in the oven over low heat until tender and rub through a sieve. Add milk, sugar, salt, boil for 5 minutes and remove from heat. Fill with butter.

Since the pumpkin contains a lot of salts of copper, iron and phosphorus, which have a positive effect on the process of hematopoiesis in the body, it can be used to prevent anemia.

Mashed Potatoes (Option 1)

Ingredients: potatoes - 2 pcs., milk - ½ cup, butter - 1 tsp, salt.

Boil potatoes and wipe hot through a sieve. Add hot milk, butter and beat well. For small children, puree should be diluted with plenty of milk.

Mashed Potatoes (Option 2)

Ingredients: potatoes - 2 pcs., carrots - 1 pc., milk - ½ cup, butter - 2 tsp, salt.

Boil potatoes and carrots until tender, rub hot through a sieve. Add hot milk, salt and butter. Stir and put in the oven for a few minutes.

Potato Soup

Ingredients: potatoes - 3 pieces, leeks - 1 piece, egg - 1 piece, milk - ¼ cup, butter - 1 tsp, semolina - 1 tsp, water - 2 cups, salt, roll on toast.

Soup Puree Vegetable Milk

Ingredients: lettuce - 100 g, zucchini - ¼ pcs., milk - ¼ cup, water (broth) - 1 cup, butter - 1 tsp, flour - 1 tsp, egg (yolk) - 1 pc. ., salt.

Peel the zucchini, cut into small pieces. Chop lettuce and simmer with zucchini until tender over low heat. Rub vegetables through a sieve. Dilute flour in milk and pour into boiling vegetables, add broth. Remove from heat and season with yolk, mashed with butter.

Cauliflower Soup

Remove the green leaves, wash the cabbage thoroughly and pour over with boiling water, then disassemble it into buds. Peel the zucchini, cut into cubes. Put the vegetables in a saucepan and put the stew with oil and ¼ cup of water. In another bowl, dissolve the butter, add flour, fry. Then dilute it with broth, adding in small portions, and boil for 10 minutes. Put the pureed vegetables there, stir well and warm over low heat for 2-3 minutes. When serving, you can season with raw yolk, diluted milk.

Soup Puree Cauliflower And Zucchini

Ingredients: cauliflower - 50 g, zucchini - 50 g, yolk - ½ piece, butter - ⅓ tsp.

Peel the cauliflower, remove the green leaves, cut into small pieces and rinse well. Wash the zucchini, peel and cut into small pieces. Put the cabbage and zucchini in a saucepan, pour a small amount of boiling water, close the lid and simmer over low heat until tender. Then pour the broth into a separate bowl, and rub the hot vegetables through a sieve. Add broth and salt to the puree, mix well and bring to a boil. Season the finished soup-puree with butter, pounded with the yolk of a hard-boiled egg.

Vegetable Puree Soup With Semolina (Option 1)

Ingredients: potatoes - 1 pc., semolina - 1 tsp, onion - 1 pc., butter - 1 tsp., egg (yolk) - 1 pc., milk - ¼ cup, water - 1, 5 cups, salt.

Peel potatoes and onions, chop, pour hot water and cook until tender. Wipe vegetables, boil again and add semolina. Cook for 15 minutes. Stir the yolk in cold milk and pour into the soup, stirring. Remove from heat and season with butter.

Vegetable Puree Soup With Semolina (Option 2)

Ingredients: meat - 100 g, semolina - 2 tsp, ready-made vegetable puree - 2 tbsp. l.

Boil the meat, remove from the broth. Boil the broth again and add semolina. Cook for 15-20 minutes. Add vegetable puree to the finished soup.

Pumpkin Puree Soup

Ingredients: pumpkin - 100 g, semolina - 1 tsp, milk - ½ cup, water - 1 cup, butter - 1 tsp, sugar - 1 tsp, salt.

Peel the pumpkin, grate it, pour boiling water over it and cook until half cooked. Add hot milk, semolina and cook until tender. Rub through a sieve and add hot water if necessary, boil, add sugar, remove from heat and season with butter.

As a thickener, semolina, millet, oatmeal or oatmeal can be added to mashed soups.

Carrot Soup Puree

Pea Soup Puree

Sort the peas, pour cold water (preferably in the evening) and boil in the same water. The water should just cover the peas. Put immediately on high heat so that the soup boils, then cook on low. When the peas become soft, rub hot through a sieve and dilute with boiling water to the desired density. Let it boil again, salt and add butter. Dry croutons can be served with puree soup.

Light Spinach Soup (Option 1)

Ingredients: water - 500 ml, frozen spinach, potatoes - 1 pc., ¼ lemon, sugar - 2 tsp, egg - 2 pcs., dill, sour cream.

Chop potatoes into boiling salted water. Spinach (without defrosting) chop, pour into water with potatoes. Boil 5 minutes. Squeeze lemon juice into soup, add sugar. Add crumbled boiled eggs to bowls. Serve with sour cream.

Light Spinach Soup (Option 2)

Ingredients: frozen spinach - 1 pack, cream 25-33% - 200 ml, cheese - 50 g, white bread - 4-5 slices, salt.

Spinach, without defrosting, break into pieces and put in a saucepan. Pour a glass of boiling water or broth and put on fire. After boiling, cook for 5 minutes, remove from heat, mash the soup with a blender. Salt, pour in the cream, boil for 1-2 minutes. Fry the croutons in butter in small cubes. Put croutons in a plate, pour soup, sprinkle with grated cheese.

Vegetable Shchi

Borsch Vegetable

Chop onions and carrots, fry in oil, add tomato paste and simmer for 5 minutes. Boil the beets separately, peel, chop. Dip chopped potatoes into boiling broth or broth, then add chopped cabbage, after 10 minutes - sautéed vegetables and beets. Cook until ready.

Vegetable cutlets

Ingredients: various vegetables (carrots, zucchini, kohlrabi, potatoes) - 250 g, egg - 1 pc., flour - 1 tbsp. l., sunflower oil for frying, crackers - 2 tbsp. l., parsley, salt.

Boil well-washed and chopped vegetables in salt water, finely chop and mix with egg yolk, herbs, salt, whipped protein and breadcrumbs. Stew cutlets in a small amount of water.

Can be served with sour cream.

vegetable broth

Ingredients: yellow vegetables (carrots, rutabaga) - 1 pc each, potatoes - 1 pc, fresh peas - 2 tbsp. l., water - 1 l.

Peel the vegetables, cut into large pieces, wash the peas, put everything in a saucepan, pour cold water over it, close the lid and cook for 3 hours until the broth boils down to? .. Remove the vegetables, strain the broth and boil again, salting. Dip the oil into the strained broth just before serving.

The broth can be seasoned with cereals, homemade noodles, mashed boiled meat or used to make cereals.

Meals For Children From 1 Year To 5 Years

vegetable broth

Ingredients: carrots and turnips (the so-called "yellow vegetables") - 70 g each, potatoes - 50 g, peas - 12 g, water - 1 l, butter - 1 tbsp. l.

Rinse the peas well, and wash the vegetables, peel and cut into large pieces. Then pour everything with cold water and cook under the lid for 3 hours so that by the end of cooking the liquid remains 250-300 ml. Strain the broth and discard the vegetables. Add a little salt to the broth and boil again. Butter should be added to the strained broth just before serving.

This decoction is prepared in the case when the child should not be given dairy or meat food (for example, with exudative diathesis).

Vegetable Shchi

Ingredients: water - 0.5 l, cabbage - ½ small fork, potatoes, carrots, onions - 1 pc., tomato puree - 1 tbsp. l., butter - 1 tbsp. l., sour cream, salt.

Chop the cabbage, put in a pot of boiling water, close the lid and cook at a low boil for 10-15 minutes. Boil carrots, cut into thin circles, and chopped onions with butter and tomato puree. Cut potatoes into cubes. Put the carrots, onions and potatoes in a saucepan with cabbage and cook until the vegetables are tender. Put sour cream in a bowl.

Borsch Vegetable

Ingredients: broth or vegetable broth - 3 cups, potatoes, beets, carrots, onions - 1 each, fresh cabbage - ¼ head (or sauerkraut - 150 g), tomato paste - 1 tsp, butter - 1 Art. l., salt.

Chop onions and carrots, fry in oil, add tomato paste and simmer for 5 minutes. Boil the beets separately, peel, chop. Dip chopped potatoes into boiling broth or broth, then add chopped cabbage, after 10 minutes - sautéed vegetables and beets.

Cook until ready.

Borscht Summer

Ingredients: beets with tops, potatoes, carrots, onions, zucchini, tomatoes - 1 pc., butter - 1 tbsp. l., egg - 1 pc., sour cream, salt.

Chop the beets along with the tops, carrots, onions and fry in oil. Add finely chopped tomato and simmer. Put diced potatoes and zucchini into boiling water, cook until half cooked.

Add browned vegetables and chopped beet tops. Cook until tender over low heat. Boil the egg, finely chop and put in the finished borscht.

Tomato Soup With Vegetables

Ingredients: carrots, turnips, onions, tomatoes - 1 each, parsley and celery root, sago - 1 tbsp. l., milk - ½ cup, water - 1 cup, salt.

Peel the vegetables, chop them, cover with cold water and put on fire. Chop the tomato, remove the seeds and add to the vegetables. Boil for 40-45 minutes, then strain and add sago. While stirring, bring to a boil. Cook for another 15 minutes. At the end of cooking, add milk and salt.

Fresh tomatoes are the perfect food to replenish lost minerals and vitamins. They contain potassium, magnesium, iron, zinc, calcium and phosphorus. They contain vitamins B1, B2, B3, B6, B9, E, but most of all - vitamin C. And recently it was found out that tomatoes contain the “hormone of happiness” and which turns into serotonin already in the human body.

Potato Soup

Ingredients: potatoes - 3 pcs., leek - 1 pc., egg - 1 pc., milk - C4 cups, butter - 1 tsp, semolina - 1 tsp, water - 2 cups, salt, roll on toast.

Peeled and chopped potatoes, chopped leek (both white and green parts) put in a saucepan and cook under the lid for 30 minutes. Wipe hot through a hair sieve, let it boil again, pour in a thin stream, stirring, semolina and let it boil for 8-10 minutes. In a bowl, grind the raw yolk with milk and butter, pour in the soup gradually, stirring all the time so that the yolk does not boil. Serve with toasted buns cut into cubes and dried in the oven or in a frying pan.

Pea Soup Puree

Ingredients: peas - 50 g, milk - 25 ml, water - 300 ml, flour - 1 tsp, butter - 1 tsp, egg - 1 pc., roll, salt.

Sort the peas, pour cold water (preferably in the evening) and boil in the same water. The water should just cover the peas. Put immediately on high heat so that the soup boils, then cook on low. When the peas become soft, rub hot through a sieve and dilute with boiling water to the desired density. Let it boil again, salt and add butter.

You can serve dry croutons from a roll cut into cubes and dried in the oven with the puree soup.

You can put in a bowl of soup ½ raw yolk, mashed with 2 tbsp. l. milk.

Sugar, fat, starch make peas a unique nutritional product. Peas also contain vitamins of group B, carotene, vitamins C and PP, salts of iron, potassium and phosphorus, calcium. It is good for blood, skeleton, brain and heart function.

Cauliflower Soup

Ingredients: cauliflower - 1 head, zucchini - 1 pc., Milk - ¼ cup, broth - 1 cup, butter - 1 tsp, flour - 1 tsp, egg - 1 pc, salt.

Remove the green leaves, wash the cabbage thoroughly and pour over with boiling water, then disassemble it into buds. Peel the zucchini, cut into cubes. Put the vegetables in a saucepan and put the stew with butter and? glass of water. In another bowl, dissolve the butter, add flour, fry. Then dilute it with broth, adding in small portions, and boil for 10 minutes. Put the pureed vegetables there, stir well and warm over low heat for 2-3 minutes. When serving, you can season with raw yolk, diluted milk.

Cauliflower contains 1.5 times more proteins, 2-3 times more ascorbic acid than white cabbage.

Carrot Soup Puree

Ingredients: carrots - 1 medium, milk - ¼ cup, water - 1 cup, rice - 1 tbsp. l., sugar - 1 tsp, butter - 1 tsp, salt.

Cut the carrots into pieces and stew with butter and sugar in a saucepan, on the bottom of which pour a little boiling water. Then add rice and pour a small amount of water. Cook covered for 20-25 minutes. Wipe, dilute to the desired density with hot milk, salt, warm. Put a piece of butter into the finished soup.

French Mashed Potatoes

Ingredients: potatoes - 250 g, butter - 1 tbsp. l., ham - 50 g, sweet pepper - 1 pc., milk, salt, parsley.

Peel potatoes, boil, mash hot with the addition of hot milk. Then put the butter, salt and mix well. Mix with diced ham, sweet pepper, chopped parsley.

Stuffed Potato

Ingredients: potatoes - 250 g, butter - 1 tsp, yolk - 1 pc., parsley and dill, salt, broth.

Peel even potatoes, dip in boiling salted water and cook under the lid until half cooked. Remove the potatoes, cut off the top and carefully scrape out the middle with a spoon. Rub the removed pulp through a sieve, add the yolk, butter, chopped herbs and salt. Rub the puree well with a wooden spoon, dilute with a small amount of broth and sprinkle it on each potato. Fill the middle of the potatoes with this stuffing, put it in a saucepan, greased with oil, and put in the oven.

Baked potatoes (Option 1)

Ingredients: potatoes - 250 g, milk - ⅓ cup, butter - 1 tsp, egg - 1 pc., cheese - 15 g, salt.

Peel the boiled potatoes, cut into cubes and lightly fry in butter. Salt, pour milk mixed with eggs, sprinkle with chopped herbs, grated cheese and quickly bake in the oven. Serve with fresh vegetable salad.

Baked potatoes (Option 2)

Ingredients: potatoes - 250 g, butter - 1 tsp, flour - 1 tsp, sour cream - 1 tbsp. l., salt.

Boil potatoes in their “uniforms”, peel and rub hot through a sieve. Mix it with flour, butter and salt to make a thick dough. Put mashed potatoes in a frying pan, greased with butter and sprinkled with flour, prick with a fork, spread sour cream on top and put in the oven for 15 minutes.

Cauliflower and Potato Puree

Ingredients: cauliflower - 150 g, potatoes - 150 g, butter - 2 tsp, milk - 1 cup, salt.

Boil the cauliflower in salted water, discard in a colander and drain. Grate and mix with mashed potatoes. Dilute the resulting puree with hot milk, salt and heat on the stove for 2-3 minutes, without ceasing to beat with a whisk. Do not bring to a boil.

When serving in mashed potatoes, put a teaspoon of butter.

Vegetable stew

Ingredients: potatoes and carrots - 2 each, cauliflower and turnips - 1 each, green peas - 30 g, sugar - ½ tsp, salt.

Peel vegetables and cut into cubes. Dip carrots and turnips in boiling water, salt, put sugar and cook over low heat. When vegetables are half cooked, add potatoes and green peas. Drain excess water (water should only cover the vegetables), close the saucepan with a lid and cook the vegetables until tender. Pour the sauce of toasted flour and milk into the prepared vegetables and boil for 2-3 minutes. Before serving, you can put a tablespoon of heavy cream or butter on a plate.

Vegetable cabbage rolls

Ingredients: cabbage - ½ fork, rice - ¾ cup, carrots - 1 pc., onions - 2 pcs., vegetable oil - 1 tbsp. l., tomato paste - 2 tbsp. l.

Disassemble the cabbage forks into leaves, scald, cut off thick veins. Boil rice, chop carrots, finely chop the onion, mix with each other, salt. Wrap cabbage leaves with minced meat in an envelope, fry in oil. Put in a saucepan on cabbage leaves, add half a glass of water. Put the tomato paste on the cabbage rolls, add salted butter. On low heat bring to readiness.

Cauliflower Sauce

Ingredients: cauliflower - 150 g, butter - 1 tsp, milk - ½ cup, flour - 1 tsp, salt.

Wash the cauliflower and boil in salted milk half diluted with water. Drain the broth, put the saucepan with cabbage in a warm place and wrap it. Dissolve the butter, fry the flour in it and dilute with the cooled cabbage broth. Pour sauce over cabbage.

Cauliflower contains mineral salts, proteins, carbohydrates. Cauliflower proteins are rich in valuable amino acids. In addition, there are a lot of vitamins C, B1 B6, B2, PP, A in cauliflower. Of the trace elements, there are potassium, calcium, sodium, phosphorus, iron, and magnesium.

Stewed White Cabbage

Ingredients: cabbage - 200 g, butter - 1 tsp, milk - ½ cup, flour - 1 tsp, salt.

Wash half of a small head of fresh cabbage, disassemble into leaves and cut out the stalk. Finely chop the leaves and stew in milk, half diluted with water. When the cabbage becomes soft, add the oil and, stirring, add the flour in a thin stream. Stir until smooth, boil for 5-7 minutes and serve.

Baked Cauliflower

Ingredients: cauliflower - 150 g, water - 0.5 l, butter - 1 tsp, cheese, ham, salt, crackers.

Wash the head of cabbage, disassemble into kocheski and boil in salted water. When the cabbage is ready (after 20–25 minutes), transfer it with a slotted spoon to a small saucepan, pour over the melted butter, sprinkle with breadcrumbs and put in a preheated oven for another 2–3 minutes.

Put on a plate, sprinkle with grated cheese, finely chopped ham and drizzle with melted butter.

Mixed Vegetable Dish (Option 1)

Ingredients: onions, carrots, cauliflower - 1 each, water, boiled buckwheat.

Onions, carrots, cauliflower cut into pieces and fry in vegetable oil. Add a little water, salt, transfer to a flat saucepan, pour boiled buckwheat on top with a thin layer and bake in a hot oven for 10-15 minutes.

Mixed Vegetable Dish (Option 2)

Ingredients: cabbage - ¼ head, onion, carrot, potato - 1 pc., vegetable oil - 2 tbsp. l., salt, herbs.

Peel the vegetables, cut into cubes, lightly fry in oil separately. Then mix, salt, pour hot water to the level of vegetables and simmer until tender. Sprinkle with herbs.

Beets in Creamy Sauce

Ingredients: beets - 100 g, cream - 50 g, flour - 1 tsp, broth - ¼ cup, sugar, salt.

Boil the beets, peel and cut into cubes. Light flour dressing (lightly fry the flour and dilute with a small amount of vegetable broth), dilute with cream and boil well. Put the chopped beets into the strained sauce and warm well over low heat. Salt and sweeten to taste.

Beets are rich in fiber, pectin, organic acids, vitamins C, B1, B2, B3, B6, B9, P, PP, E, carotene. The list of minerals is no less: potassium, calcium, sodium, magnesium, iron, iron, copper, zinc, manganese, iodine, phosphorus, cobalt, chlorine. Especially valuable is the vitamin U contained in it, which is very rarely found in products. It has anti-allergic properties and promotes better stomach function.

cabbage cutlets

Ingredients: cabbage - 200 g, onion - 1 pc., butter - 1.5 tsp, flour - 1 tbsp. l., egg - 1 pc., breadcrumbs - 1 tsp, salt.

Finely chop the cabbage, put in boiling water, let it boil and put it on a sieve. Put the butter in a saucepan and lightly sauté the chopped onion in it. Add the squeezed cabbage and simmer until soft, stirring frequently to prevent the cabbage from changing color. Cool slightly, add a thick sauce of toasted flour and milk and egg yolk. Stir the mass, cool, put on a board sprinkled with flour and cut the cutlets. Lubricate them with protein, roll in breadcrumbs and fry in boiling oil.

Schnitzel Cabbage

Ingredients: cabbage - 300 g, melted butter - 2 tsp, egg - 1 pc., breadcrumbs - 2 tsp, salt.

Wash a small head of cabbage, remove the top layer of leaves and cut into 4 parts. Cut the stalk and boil the cabbage in hot salted water. Put the cabbage in a colander and let the water drain. Slightly cooled pieces of cabbage put in gauze, squeezed and give them the shape of round cakes as thick as a finger. Roll in egg, then in breadcrumbs and fry in a hot frying pan.

If desired, you can roll cabbage leaves not in breadcrumbs, but in batter, which is done as follows: pour semolina into a glass of milk (or water) and leave it to swell. Grind the yolk of one egg with a little salt, add to the milk. Beat the protein into foam and, stirring from the bottom up, combine with the rest of the milk-semolina mass. Salt the batter.

Cabbage Semolina Cutlets

Ingredients: cabbage - 250 g, semolina - 1 tbsp. l., ground crackers - 1 tbsp. l., salt, vegetable oil - 1.5 tbsp. l., water - ½ cup.

Finely chop the cabbage, put in a saucepan, add water, half a tablespoon of vegetable oil and simmer until half cooked. Pour semolina into the boiling mass in a thin stream, cook, stirring continuously for 10–15 minutes, cool slightly, salt, stir and cool. Shape into oval-shaped cutlets, breaded in breadcrumbs, fry.

Cauliflower Casserole

Ingredients: cauliflower - 150 g, sugar - ½ tsp, butter - 1 tsp, milk - ½ cup, salt.

Peel a small head of cauliflower, remove green leaves, wash in several waters and put together with a piece of sugar in boiling salted water. When the cabbage becomes soft, separate the white part, and dry the heads in a saucepan and beat with a fork until fluffy. Then dilute the puree with milk, put the butter and beat well again. Transfer the mass to a saucepan, greased with oil, sprinkle with breadcrumbs, sprinkle with melted butter on top and bake in the oven over low heat.

Cauliflower should be boiled for 3-4 minutes in an enameled pan with a small amount of water, or steamed, and it is best to bake in order to preserve its useful components as much as possible.

Cabbage Casserole

Ingredients: cabbage - 200 g, butter - 1.5 tsp, milk - ½ cup, cheese - 10 g, breadcrumbs - 1 tsp, salt.

Cut a small head of cabbage into 4 parts, cut out the stalk and ribs of the leaves, scald with boiling water, dip in cool, slightly salted boiling water, let it boil and discard in a colander. When the water drains, finely chop the cabbage, mix with a thick sauce of dried flour and milk, salt and warm. Put in a saucepan, greased with oil, sprinkle with grated hard cheese and breadcrumbs on top. Put a few pieces of butter on top and bake in the oven until pink.

Cabbage Casserole With Semolina

Ingredients: semolina - ⅓ cup, milk - ⅓ cup, cabbage - 300 g, butter - 60 g, egg - 1 pc., salt.

Mix semolina and milk. Finely chop the cabbage and, after salting, mash well with your hands. Melt the butter and pour into the semolina. Stir. Beat the egg, stir, add salt. Grease the pan with oil, put the mass, bake at 220–250 degrees for 25–30 minutes.

Cabbage in casseroles also goes well with rice and mushrooms, rice with meat, mushrooms with rice and carrots, rice and eggs, green peas and sweet carrots. You can also make a casserole from a mixture of different types of cabbage.

Potato Cabbage Casserole

Ingredients: potatoes - 200 g, cabbage - 200 g, butter - 2 tbsp. l., breadcrumbs - 2 tsp, salt.

Boil potatoes and finely chopped fresh cabbage separately in salted water. Mix cabbage with potatoes, salt. Put the mixture in a well-oiled saucepan, crumble butter into small pieces on top, sprinkle with sifted breadcrumbs, cover with oiled paper. Bake in the oven for 20-30 minutes.

Carrot Potato Casserole

Ingredients: potatoes - 500 g, carrots - 150 g, soft cheese (can be processed) - 100 g, milk - ⅓ cup, vegetable oil - 1 tbsp. l., a bunch of green onions, salt.

Cut potatoes, carrots and onions into slices. Boil the potatoes until half cooked, remove and put in a colander. Boil carrots. Dip the onion in boiling water for 2 minutes, cool. Grease the form with oil, lay out half the potatoes, then carrots and onions, put the rest of the potatoes on top. Salt each layer. Heat the milk to a boil, put grated or sliced ​​\u200b\u200bcheese into it and stir so that the cheese melts a little. Pour this mixture over the casserole. Put in a hot oven for 20 minutes.

Potatoes are the perfect side dish. It goes well with meat, fish, vegetables, mushrooms and cheeses. With almost all products, you can make a casserole.

Carrot Casserole (Option 1)

Ingredients: carrots - 200 g, butter - 1 tsp, egg - 1 pc., salt, flour and milk for sauce, crackers.

Peel the carrots, finely chop, pour boiling water so that it is slightly covered with it, and simmer with sugar under the lid for 20 minutes. Prepare a thick sauce of flour and pour milk into carrots. Add the yolk to the puree and the protein whipped into a strong foam, mix, put in a saucepan, greased with oil. Top with sifted breadcrumbs, sprinkle with melted butter. Bake in the oven.

Carrot Casserole (Option 2)

Ingredients: carrots - 2 pcs., sugar - 2 tsp., egg - 1 pc., crackers - 1 tbsp. l., cinnamon to taste.

Boil carrots and grate. Add egg yolk, sugar and cinnamon, mix thoroughly. Beat egg whites, add at the very end of cooking. Bake the mass, sprinkled with breadcrumbs on top.

Carrot Apple Casserole

Ingredients: carrots - 200 g, apples - 200 g, roll - 40 g, milk - ⅓ cup, butter - 1 tbsp. l., sugar - 3 tsp., egg - 1 pc., salt.

Wash the carrots with a brush, steam, peel and rub through a sieve. Mix with grated apple, mashed bun, previously soaked in milk and squeezed out, with sugar, yolk and protein, whipped into a strong foam. Put the resulting mass into a mold, greased with oil and sprinkled with breadcrumbs. Cover with oiled paper and cook in a water bath for 40-45 minutes.

Carrot cutlets

Ingredients: carrots - 200 g, roll - 20 g, butter - 1 tsp, sugar - ½ tsp, milk - ¼ cup, egg - 1 pc., salt.

Peel the carrots, chop them, pour a small amount of boiling water (so that the water only covers the carrots) and simmer in a saucepan under the lid for 25-30 minutes. Rub the boiled carrots through a sieve together with the roll soaked in milk and squeezed. Add the yolk to the puree, stir and cut the cutlets. Grease cutlets with protein, roll in breadcrumbs and fry in hot oil.

Carrot Pancakes Yeast

Ingredients: carrots - 150 g, flour - 100 g, milk - ½ cup, butter - 1 tbsp. l., sugar - 1.5 tsp., egg - 1 pc., yeast - 6 g, salt.

Prepare the dough: dilute the flour in slightly warm milk, put the yeast, egg yolk, mashed with sugar, and put in a warm place to let the dough rise. Before baking, add the mashed steamed carrots and the egg white, whipped into a strong foam. Pancakes should be fried in hot oil. Serve with sour cream or butter.

Carrot Fritters Plain

Ingredients: carrots - 250 g, egg - 2 pcs., sour cream (milk) - ½ cup, flour - 3 tbsp. l., cheese - 70 g, vegetable oil - 2 tbsp. l., green onions, salt.

Peel the carrots, grate on a coarse grater. Prepare the dough from eggs, sour cream (milk), flour and salt, add grated carrots and mix. Grate the cheese on a coarse grater and also add to the mass, mix again. Chop the green onion and add to the batter. Heat up a frying pan, pour in a little oil and spread the pancakes with a tablespoon. Fry over medium heat until browned. Place on paper towel to drain excess oil.

Fritters From Zucchini

Ingredients: zucchini - 100 g, flour - 30 g, milk - 30 ml, butter - 1 teaspoon, sugar - ½ teaspoon, egg - ⅓ pcs., yeast - 2 g, salt.

Prepare the dough: dilute the flour in a little warm milk, put the yeast,? yolk, pounded with a teaspoon of sugar, and put in a warm place to let the dough rise.

Peel a piece of young zucchini, free from seeds and pass through a meat grinder. When the dough has risen, add the zucchini and protein, whipped into a strong foam. Pancakes should be fried in hot oil. Serve with sour cream or butter.

Zucchini is useful for diseases of the stomach, gallbladder, duodenum, obesity, anemia, and now these diseases are often found in children.

Potato Meat Pie

Ingredients: potatoes - 250 g, boiled meat - 50 g, butter - 1 tsp, milk - 50 ml, egg - 1 pc., onion - 1 pc., broth - 320 ml, salt.

Boil potatoes, peel and rub through a sieve. Dilute the puree with milk, salt, add butter, egg and beat well until fluffy. Pass the meat through a meat grinder, fry with onions in a pan, cool and mix with chopped boiled egg. Place half of the mashed potatoes on a greased baking sheet. Put minced meat on top. Cover the minced meat with the rest of the puree, sprinkle with breadcrumbs, sprinkle with butter and bake in the oven.

Minced meat can be replaced with cabbage, carrot or rice.

Undoubtedly, vegetables and dishes prepared from them are useful for a growing child's body. But sometimes it’s not so easy to feed a student with plant foods. Many people are familiar with the situation when they sort through the contents of the plate with an absent look. Catching carrots, onions, etc. from the soup, arguing that he simply does not like them. How to get the attention of the fussy. How to use vegetables wisely. Vegetables: vegetable recipes for children after a year, which will be useful to mom in everyday life.

You can cook dishes from vegetables, resorting to some tricks:

1. Put the onions in the soup while making the broth. When the first dish is ready, there will be no bitter vegetable there, it will boil.
2. Don't overuse greens. Dill, parsley and green onions scare away the child, which leads to a decrease in appetite.
3. Grate the carrots on a fine grater and add to the dish not at the end, but in the middle of cooking. By the time the dish is fully cooked, the child will not find an orange vegetable.
4. Before adding the onion to the salad, pour over the vegetable with boiling water. This will help get rid of the bitterness of the product.
5. Serve food beautifully. The sloppy appearance of the dish does not cause appetite, especially in a child.
6. Forget about spicy herbs, sharp and odorous spices. Food prepared for a child should have a natural taste and aromatic smell.
7. Do not add bell pepper if you are cooking for a child. Many children do not like the pronounced taste of the vegetable.

Several recipes for delicious, and most importantly healthy vegetable dishes

Your attention is invited to:

Vegetables stewed in a cauldron with rice.

Ingredients:

• chicken breast 200 grams,
• 2 tubers of potatoes,
• carrot,
• one tomato,
• onion,
• half a glass of rice
• little zucchini.
• salt.

Cut the chicken breast into small pieces, fry with the addition of vegetable oil. Combine chopped potatoes, zucchini, onions and carrots with meat. After 10 minutes, send finely chopped tomatoes to the cauldron. Rinse the rice, place in a cauldron, pour in water so that it is 2 cm higher than the rice. Salt. Cook for 25 - 30 minutes over low heat.

Zucchini fritters.

To prepare the dish you will need:

• vegetable marrow;
• dill;
• egg;
• flour, salt.

Grate the zucchini, remove the peel and seeds, rub on a fine grater. Finely chop the onion, combine with grated zucchini. Combine with egg and finely chopped greens. Mix. Add salt and flour. The dough should turn out like sour cream. Fry on both sides until golden brown. Serve with the addition of sour cream.

Apple and pumpkin dessert.

We take apples and pumpkin in the same proportions. We clean from the peel. Cut into pieces, put in a bowl. Add some water and put on a slow fire to languish. During the cooking process, add sugar. The cooked dish should be puree-like. Whisk in a blender. Top with berry syrup.

Vegetable omelet.

An excellent breakfast dish. We will need:

• 2 eggs,
• tomato,
• ¼ onion
• zucchini, 3 rings,
• half a glass of milk
• salt.

Tomatoes, zucchini, onions - finely chopped. Fry. Beat 2 eggs with a fork. Salt, add milk. Mix the resulting mixture with vegetables. Pour into preheated skillet. Cook over low heat with the lid closed.

Vegetable stew

Ingredients: 4 potato tubers, 3 zucchini, 2 carrots, 1 onion, sweet pepper, 4 tbsp. l. vegetable oil, 1 bunch of green onions, black pepper, salt, water.

Cooking method: Wash and clean vegetables. Cut potatoes and zucchini into medium cubes, onions into small cubes, and carrots into thin strips. Pour vegetable oil into the slow cooker and lay out the prepared vegetables. Turn on the "Baking" mode for 20 minutes. Pour in some water, add black ground pepper, salt, mix. Switch the multicooker to the "Extinguishing" mode for 30 minutes. Garnish the finished dish with chopped green onions.