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

What should be on the plate of a little fidget after a year? We will analyze 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 observe the daily routine.

At breakfast, the baby should receive 25% of the total daily diet, at lunch - 35%, at dinner - 25%, and at noon - 15%. Such a distribution will teach him to continue to eat properly.

Food structure

Now that the child’s teeth are already significantly larger, it is not necessary to wipe or grind food in a blender, it will be enough to mash 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 it is about, meat, cereals or vegetables, we cook them for a couple.

So, let’s look at specific examples of what breakfast, lunch, afternoon tea and dinner should look like for children aged 1.5 years.

Breakfast

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

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

We offer you some sample breakfast options.

Option I - porridge

Millet

Prepare millet millet porridge. A serving should be approximately 150-170 ml.

To cook the most healthy porridge, it is necessary to cook it as little as possible, and for this it is enough to just soak the cereal for several hours or at night. Millet is the most dense and difficult to digest, so it makes sense to soak it in the evening.

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

Instead of sugar, jam or jam can be used as a sweetener, but honey is still better to avoid honey - this is too allergenic a product.

Oatmeal

We prepare her children from 1.5 years old only from ordinary Hercules flakes. No instant cereals, as there is no longer any benefit in them, only extra sugar and preservatives. But if you want to cook it as quickly as possible, also soak 2 tbsp. cereal.

Pour them in a bucket with boiling water so that the water is flush with the grits, add salt and cover with a lid. Hold for about half an hour, pour 3-4 tbsp. milk and set on fire. Bring to a boil, everything, you can turn off the porridge, it’s ready!

We also season 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 has been soaked, then immediately after the porridge boils.

Children's curd

Choose a medium-fat product, 9 or 15%. Dietitians categorically do not recommend eating cottage cheese to children of 1.5 years old because of the too high fat content in it.

The portion should be approximately 100 - 150 g. You can use a child’s purchased curd. If desired, add fresh fruits to it: cut an apple, pear or banana into slices and mix.

If the child eats cottage cheese well, but avoids porridge, or vice versa, we will prepare an original breakfast, combining both ingredients.

Oatmeal curd

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

Take 100 g of cottage cheese, add 1 tablespoon to it. the resulting oatmeal, sweeten at our 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 should be grated.

Option III - Omelet

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

1. Mix in a plate 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 pan with cold water. The level should correspond to the height of the omelet.
3. We put on the fire and close the pan with a lid. Cook the omelet after boiling for 20 minutes, turn it off, let it cool, without opening it and take it out. To do this, the jar needs to be shaken, 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 tablespoon per volume, broccoli or cauliflower.

In addition to this breakfast, you can offer a slice of bread and butter. From 1.5 years the 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 digested much more difficult and can cause bloating.

Dinner

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

Well, if the child is not a hunter to the first courses, he will even more 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. Serving should be about 1.5 tbsp, season 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-headed one until 2 years old - its fibers are too coarse.

First course

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

Option 1 - beetroot soup with rice

Thanks to the vegetables, it combines the quality of the salad.

• To prepare 2 servings, take a slice of chicken fillet 60 - 70 g. Pour 2 cups of filtered water and put on fire.
• Meanwhile, three grated 30 g of raw beets (3 x 2 cm squash), peel ½ medium tomato and finely chop together with ¼ bell pepper.
• As soon as the chicken begins to boil, salt it to taste and, after waiting 10 minutes, send the vegetables to the broth. There we put ½ tablespoon of white rice. Cook until the cereals are ready.
• Cut the meat into small pieces and serve, seasoning 1 tsp of low-fat sour cream or the same amount of olive oil.

Option 2 - fish soup with cauliflower

We choose the filet at our discretion: pangasius, tilapia or sea language. We will need 60 - 70 g. Pour 2 cups of water and put on fire.

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

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

If desired, ½ tablespoon can be added to this soup. Vermicelli "Spider Web", so it will become more satisfying, but remember that more often 2-3 times a week a child 1.5 years old should not give pasta.

Second course

You should not often choose potatoes - it contains too much starch, it is better to accustom the 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 of zucchini, 30 g of carrots, 20 g of onions, 30 g of bell pepper and 60-70 g of 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 whipped separately raw chicken egg. Stir the stew several times to make the egg cook faster, turn it off and serve.

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

Option 2 - liver souffle with vegetables

To make soufflé we need turkey liver or chicken - they are more delicate and softer in taste than beef.

We send 200 g of liver to the blender, crumb from one slice of white bread, 50 ml of milk and 1 egg. Whisk well until smooth. Salt, mix again and lay out on silicone molds, filling them in 2/3.

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

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

Compote

Children in a year and a half are very fond of dried fruit compote. We make it almost savory, as the taste will be very saturated anyway.

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

Serve cooled.

High tea

For an intermediate meal, we offer the baby something light, like fruits - 1-2 slices of apple, sushi or unsweetened cookies.

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

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

1. 200 g of three carrots on a fine or coarse grater and simmer 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. If necessary, add water.
3. Let cool and drive 1 egg.
4. Mix, spread 80 - 100 g of cottage cheese.
5. Sugar to taste, bother again.
6. We spread the mixture on a greased pan, a baking sheet or fill it with silicone molds and send it to bake for 25-30 minutes at 180 ° C.

Serve the finished casserole with sour cream and jam.

Dinner

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

Option 1 - fish pilaf

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

• ½ medium carrots, three on a grater, ½ onions finely chopped.
• In a small deep frying pan or pan, warm 2 tsp. olive oil and spread vegetables to it, salt.
• Hold them, stir 5-7 minutes.

While they are preparing, cut into pieces 100 g of fish fillet. We send to vegetables, mix. Rinse 50 g of round rice well and spread it in a pan. Fill with water on the finger and close.

Cook over low heat until rice is cooked. If necessary, add water.

Serve sprinkled with herbs.

Option 2 - turkey cutlets with buckwheat

• We cut 200 g of fillet into cubes and put in a blender bowl together with 2 quail eggs (or ½ chicken), 1 tbsp. breadcrumbs and 1/3 chopped onions.
• Grind everything, add a little milk if necessary, salt.
• We give the forcemeat to brew for 15 to 20 minutes and form the patties.

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

You see how delicious and interesting your baby’s nutrition can be! The children's menu from 1 year is very diverse. Cook and delight the little one with new tastes!

1. Rice porridge with meat:

Ingredients:

• Meat - 100 gr.
• Rice groats - 3 tablespoons
• Butter is a small piece.
• Salt is a pinch.

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

2. Cauliflower casserole

Ingredients:

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

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

Cooking:

1. Rinse the cauliflower and take it apart for inflorescences. Put in a pan with water, add salt and let it boil for 7 minutes.
  2. Meanwhile, prepare the cheese sauce. To do this, slice the cheese on a grater and add tablespoon. crackers.
  3. Pour two tablespoons of milk.
  4. Add art. spoon of soft (melted in the microwave or just melted in the heat) butter and mix together.
  5. Tilt the boiled cauliflower in a colander to make the glass water. After that, put the cabbage in a mold with high edges and pour cheese sauce on top.
  6. Send the form to the oven, for about 15-20 minutes, until a golden crust forms. Serve warm with greens.

3.Anxious steam souffle

Delicate and amazingly delicious dish for children. It just melts in your mouth! For children over a year in the souffle, you can add raisins and marmalade. With these sweet additives, the curd soufflé is even tastier!

Ingredients:

• cottage cheese - 600 gr.
• semolina - 1/2 cup
• water - 1 cup
• sugar sand - 2 tbsp.
• vanilla sugar - 1/2 tsp
• butter - 2 tbsp. l
• vegetable oil - 1 tablespoon
• egg - 1 pc.
• seedless raisins - 1/2 cup
• berry or fruit syrup - 6 tablespoons

The amount of marmalade is needed to taste and at will - to decorate the dish when serving.
  Cottage cheese souffle recipe:
  To prepare the curd, you will need a pan with a capacity of 3 liters.
  Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.
  Grind the cottage cheese to a homogeneous mushy mass, put in a bowl with semolina. Stir thoroughly until smooth.
  Break the egg, separate the protein from the yolk.
  Heat the butter to a liquid state.
  Add the yolk to the resulting curd mass, pour the butter, pour the vanilla sugar and sugar sand, add the raisins.
  Mix the resulting mixture again thoroughly.
  For further cooking, round deep molds will be required.
Lubricate the molds with vegetable oil and put the prepared curd mass in them.
  Put the mold in the pan, add water and cook for 15-20 minutes.
  Remove molds from steam. Cool.
  You can serve in forms if they have a decorative look, or shift the product on plates.
  Before serving, pour the souffle on the table with syrup and lay the marmalade on top of the syrup for beauty and seasoning.
  Curd souffle is ready!

4. squash casserole

Delicate, tasty, low-fat, affordable casserole - a find for the whole family's dinner

Ingredients:

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

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

5.Soup of cauliflower puree

Ingredients:

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

Cauliflower is a dietary and healthy product. Its name was due to inflorescences resembling flowers. And not because of the multi-colored color, as you might think without seeing and not knowing this product.
  It can be introduced into complementary foods for children up to a year, in contrast to white. Because it is softer and does not cause colic in the stomach. It also helps to maintain normal stool.
  For the first feeding, puree cauliflower is suitable, after which you can try mashed cabbage with carrots. And from the 1st year on, a gentle creamy soup of mashed cauliflower and potato can be prepared for a child. Photo recipe which is posted below.

Cooking:
  1. The main component in this soup is cauliflower, so we take it a little more than other products. We also prepare potatoes, rice, cream, a piece of butter and salt. If there is no cream at hand, sour cream (about 3 tablespoons) will do. This amount of food is enough for 5-6 servings. If a smaller quantity is needed, reduce the products in proportion to each other.
  2. Disassemble cauliflower into inflorescences. Cut the potatoes into small cubes. Put the vegetables in a pot of water and cook until cooked. About 20-25 minutes.
  3. In a separate pan, boil rice.
4. From the pot in which the vegetables were cooked, drain the broth into a glass. He is still useful to us. Add boiled rice to boiled vegetables and mashed in a blender.
  5. You should get such a homogeneous mass. Add salt to taste.
  6. Add a slice of butter and cream. Shuffle.
  7. Soup puree will get such a light color. Adjust the density of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.
  8. For young children, soup is best served as is, without any additions.
  9. And for older children it is better to serve mashed cauliflower soup with breadcrumbs. In this embodiment, there is a greater chance that the dish will be eaten. Also, the soup can be sprinkled with herbs or parsley leaves.

6.chicken pudding

Ingredients:

• 1. Chicken (pulp) - 100 g
• 2. Wheat bread - 10 g
• 3. Butter - 1 \\ 2 tsp
• 4. Milk - ¼ cup
• 5. Egg - 1 pc.
• 6. Salt solution - ¼ teaspoon

Cooking.

Take a piece of boneless chicken, rinse with cold water, pass through a meat grinder. Scroll through the meat grinder a second time along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be wiped through a sieve, diluted with the rest of the milk to a thick slurry. Then add raw egg yolk, salt solution. Beat the protein in a strong foam and add, gently mixing. Put all the resulting mass in a small mug, thickly greased with oil.
  Dipping the mug in the pan, filled to half with boiling water, cover the pan with a lid, put on the stove and cook for 40 minutes.
  Meat puddings from chicken, veal, liver can be served with mashed potatoes or vegetables.

7. SOUP WITH EGG

Ingredients:

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

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

8.Children's meatballs

Ingredients:

• Minced meat - 500 g.
• 1 egg
• 1 onion
• Bread - 100 gr.
• Rice - 100 gr.
• Carrots - 1 pc.
• 0.5 cups of milk
• Salt to taste

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

9.Fish mashed soup

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 greens to taste

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

10. Mashed potatoes

Ingredients:

• Wipe 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add a little (up to 20 ml) of hot boiled milk to the resulting mass, stirring continuously.

Beat the mixture until a homogeneous, lush mass is obtained. Put the mashed potatoes on a plate, pour with melted butter.

11. Carrot puree

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

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

13. Pumpkin stewed with apples

Ingredients:

• 200 g 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
• to 100 ml of water and simmer until tender, then cool to a warm state and wipe through a sieve. The finished dish can be slightly poured with jelly.

14. Assorted Vegetable Mash

Carrots and cabbage, finely chopped, simmer under a lid in a small amount of water until half cooked, add chopped potatoes and simmer together for another 30 minutes. Then wipe the vegetables, including the added green peas, hot, then add a little hot milk and salt to the mixture. Stir everything well, bring to a boil and, removing from the stove, beat so that the mashed potatoes are lush and without lumps. Season the finished puree with 1 tsp. butter.

15. Rice and carrot souffle (in the absence of allergic reactions to eggs)

From 1 tbsp cooked and washed rice, boil slightly viscous porridge on water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1 / 4-1 / 2 carrots, grated on a fine grater. Mix everything well and carefully add 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place for 35-40 minutes in a water bath (on a wire rack in a pan with boiling water).
  There may also be other options for soufflé from vegetables and cereals: from semolina, from pumpkin and zucchini (2 tbsp. Grated vegetables instead of carrots).

16. Omelet stuffed with meat

Ingredients:

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

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

17.Krupenik

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

• children's cottage cheese "Agusha" - 50 g,
• buckwheat - 4 tbsp. spoons
• butter - 1 tsp,
• sour cream - 2 tsp
• quail egg - 1 pc.,
• ground crackers - 10 g.

Take, wash and put buckwheat in the pan. Put it on a strong fire, and after boiling water, switch to a weak fire and cook for about 25 minutes. Grind buckwheat porridge using a blender. Thoroughly mix buckwheat porridge with baby curd, add a raw egg and 1/2 tsp of butter. Transfer the resulting mass to a mold greased with butter, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Oven about 25 minutes (at a temperature of 180 degrees).

18. Steamed cheesecakes

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 the flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass accepts the consistency of the dough and starts to stick off from the hands, this will mean that there is enough flour
  3. We pluck small pieces from a whole piece of dough, roll up small balls and put them into a double boiler at a small distance from each other so that they do not stick together.
  4. Steam for 30 minutes.

19. Glazed curds

Make such a treat together with the kids! Tasty and no "Yeshek" !!!

Required:

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

VEGETABLE PURES 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 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 fed with breast milk or a mixture. It is necessary to monitor the nature of the chair. If it remains normal (tan, without an admixture of mucus, greens, lumps), then the next day the amount of mashed potatoes 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 new food.

A variety of vegetables in the composition of mashed potatoes include gradually, each species alternately for 5-7 days (zucchini, cauliflower, cabbage, potatoes, pumpkin, carrots, etc.). Adding them one at a time, you can easily track which of them cause allergic reactions in the 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. Vegetable oil is recommended to add vegetable oil (5 ml per 100 g of product) and sugar and salt are not recommended. With green peas, pumpkin, beets and tomatoes, it’s worth the wait.

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

To prepare mashed potatoes at home, you need to take one kind of vegetables, for example, cauliflower, rinse thoroughly, put in an enamel pan, pour water and cook until cooked. Drain the water, but not completely, knead well, add 3-5 ml of vegetable oil (sunflower, olive), you can have a little boiled milk, and stir until a homogeneous mass is obtained.
How to Cook Mashed Potatoes at Home

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

Wash selected vegetables thoroughly with running water. Potatoes, carrots, onions, beets - peel; zucchini, pumpkin - peel, remove seeds; cauliflower, broccoli sorted into inflorescences. Wash thoroughly again, rinse with boiling water.

Coarsely chop, fold into 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 feeding, when the vegetable is single and the portions are small - it is more convenient to sieve when the portion is increased it is better to use a blender, since it will grind different vegetables into a homogeneous substance).

Then you need to add a decoction to the resulting mashed potatoes, in which vegetables were cooked, bringing, if this is the beginning of complementary foods, to a semi-liquid consistency. Later you can make thicker mashed potatoes, and by 8–9 months you can grind 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 beginning of feeding, add vegetable (sunflower) oil 5 ml (1 tsp) per 100 g of puree.

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

Potatoes

Potato is a very convenient product for homemade mashed potatoes, it is stored for a long time, does not spoil. Potato does not irritate the gastrointestinal tract (GIT), it contains 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 product of complementary foods, but with caution - it can cause allergies. It is also not recommended to make potatoes the main component of vegetable puree. After switching to mashed potatoes from various vegetables, it is necessary that the proportion of potatoes in mashed potatoes be no more than 50%.

White cabbage

It contains many vitamins and minerals, 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 stool. 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 a basis for vegetable puree, but as an additive.

Cauliflower

Cauliflower and its variety - broccoli refers to products with a low degree of allergenicity, 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, clean, not stored for a long time, boil longer and more difficult to wipe 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 the portion of vegetable puree for your child will already be 150 ml - the vegetables will be easily and conveniently chopped in a blender.

Squash

If you prefer to cook mashed potatoes on your own at home, the zucchini is best suited as the first meal of food in this case. Zucchini is rich in vitamin 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 preserves vitamins and other useful properties 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 is well wiped through a sieve, so you can cook any (small) portion of mashed potatoes. Young zucchini without seeds is more suitable for baby food.

Onion

Onions are used in baby food for 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-term storage, convenient to use. Contains carotene (provitamin A). Carrots are very useful for growth and vision, contain volatile production (natural antibiotics) and many trace elements. When boiled, it is easily absorbed and does not irritate the gastrointestinal mucosa. In addition, it has a sweet taste that children really like.

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

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

Pumpkin

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

Beet

Beets are recommended as an integral part of mashed vegetables 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 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 their own juice, stirring until tender. Wipe hot through a sieve, add warmed milk, a little salt, put on a slow fire and warm up, not bringing to a boil. Put butter or vegetable oil in the finished puree.

Carrots are rich in vitamin A, and if it is deficient, 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 has 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 useful substances.

Mixed Vegetable Puree (Option 1)

Ingredients: different 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, put stew under a lid in a saucepan with a small amount of 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 (add boiling water if necessary). To speed up cooking add sugar. Bring vegetables to half-preparedness and add peeled and chopped potatoes to them, then stew until cooked.

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

In the finished puree add butter or vegetable oil.

Mixed Vegetable Puree (Option 2)

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

Cut and stew vegetables under the cover in a very small amount of water so that they cook in their own juice. After 30-40 minutes, wipe hot through a sieve. Add hot milk, salt, butter and mix. Put on fire, stirring, and warm for several 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 slices, put in a pan and pour boiling water so that it only slightly covers the vegetables. Cook over low heat until cooked. Remove the vegetables from the broth, mash in mashed potatoes. Add a little vegetable, lemon juice, mix well and slightly salt. Pour in hot milk.

If you need to make mashed potatoes more liquid, you can add hot vegetable broth and mix well.

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

Mashed Potato and Spinach

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 cook. Sort the spinach, wash, drop onto a sieve and let drain water, then transfer to a separate pan, add granulated sugar and stew in its own juice without adding water. Peel boiled potatoes and hot through a sieve. Rub the finished spinach into the same container. Stir the mashed potatoes, dilute with boiling milk, add salt, whisk and bring to a boil over low heat. Ready mashed potatoes season with butter.

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

Carrot and 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 a peel until cooked, then peel. Peel the apple, grate it, and then rub it along with the carrots through a sieve. 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. Season with butter.

Apple and Beetroot Puree

Ingredients: apple - 1 pc., Beets - 1 pc., Sugar - 1 tsp., Butter - 1 tsp.

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

Beets are an extremely healthy product. In addition to a dozen minerals and vitamins, the vitamin U contained in it, which is very rare in foods, especially affects the beetroot benefit. 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 cooked and rub through a sieve. Add milk, sugar, salt, boil for 5 minutes and remove from heat. Season with butter.

Since there are a lot of salts of copper, iron and phosphorus in a pumpkin, which positively affect the process of blood formation 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.

Cook the potatoes and rub through a hot sieve. Add hot milk, butter and beat well. For young children, mashed potatoes 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, wipe hot through a sieve. Add hot milk, salt and butter. Stir and place in the oven for several minutes.

Potato Soup

Ingredients: potatoes - 3 pcs., Leeks - 1 pcs., Egg - 1 pcs., Milk - ¼ cup, butter - 1 tsp., Semolina - 1 tsp., Water - 2 cups, salt, roll on croutons.

Soup Vegetable Milk Soup

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

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

Cauliflower Soup

Remove the green leaves, thoroughly wash the cabbage and rinse with boiling water, then disassemble it into scratches. Peel the zucchini, cut into cubes. Put the vegetables in a saucepan and put in a stew with butter and ¼ cup of water. In another bowl, dissolve the butter, add flour, fry. Then dilute it with broth, pouring in small portions, and boil for 10 minutes. Put mashed vegetables there, stir well and warm for 2–3 minutes on low heat. You can season with raw yolk diluted with milk.

Cauliflower And Zucchini Soup

Ingredients: cauliflower - 50 g, zucchini - 50 g, yolk - ½ pc., Butter - ⅓ tsp.

Peel the cauliflower, remove the green leaves, cut into small tufts and rinse thoroughly. Wash the zucchini, peel and cut into small pieces. Place cabbage and zucchini in a pan, pour a small amount of boiling water, close the lid and simmer over low heat until cooked. Then pour the broth into a separate dish, and wipe the vegetables hot through a sieve. In the puree, add the broth and salt, stir well and bring to a boil. Season the prepared soup with butter, mashed with the yolk of a hard-boiled egg.

Vegetable Soup With Semolina (Option 1)

Ingredients: potatoes - 1 pc., Semolina - 1 tsp., Onions - 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 cooked. Rub vegetables, boil again and pour in semolina. Cook for 15 minutes. Stir the yolk in cold milk and pour into the soup, stirring occasionally. Remove from heat and season with butter.

Vegetable 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 pour in the semolina. Cook for 15–20 minutes. Add vegetable puree to the prepared 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, pour boiling water and cook until half cooked. Add hot milk, semolina and cook until tender. Wipe through a sieve and add hot water if necessary, boil, add sugar, remove from heat and season with butter.

As a thickener in mashed soups, you can add semolina, millet, oatmeal or oatmeal.

Carrot Soup

Pea Soup

Sort the peas, pour cold water (preferably in the evening) and put in the same water to cook. Water should only cover the peas. Put immediately on high heat to boil the soup, then cook on low. When the peas become soft, rub hot through a sieve and dilute with boiling water to the desired density. Again, boil, salt and add butter. Dry croutons can be served with mashed 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.

In boiling salted water, chop the potatoes. Chop the spinach (without defrosting), pour it into the water with potatoes. Cook for 5 minutes. Squeeze lemon juice in the finished soup, add sugar. Add chopped boiled eggs to the plates. 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, not 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, and mash the soup with a blender. Salt, pour cream, boil for 1-2 minutes. In butter, fry croutons in small cubes. Put croutons on a plate, pour soup, sprinkle with grated cheese.

Vegetable cabbage soup

Borsch Vegetable

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

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, swede) - 1 pc., Potatoes - 1 pc., Fresh peas - 2 tbsp. l., water - 1 l.

Peel the vegetables, chop into large pieces, wash the peas, put everything in a saucepan, pour cold water, cover with a lid and cook for 3 hours until the broth is cooked on? .. Remove the vegetables, strain the broth and boil again, adding salt. Dip the oil in a strained broth just before serving.

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

Dishes For Children From 1 Year To 5 Years

Vegetable Broth

Ingredients: carrots and rutabaga (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 fill everything with cold water and cook under the lid for 3 hours in such a way that by the end of the cooking liquid is 250-300 ml. Strain the broth, and discard the vegetables. Add a little salt to the broth and boil again. Butter in strained broth should be added just before serving to the table.

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

Vegetable cabbage soup

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 for 10-15 minutes with a slight boil. Boil carrots in thin slices and boiled chopped onions with butter and mashed tomato. Dice potatoes. Put carrots, onions and potatoes in a pot with cabbage and cook until vegetables are ready. Put sour cream on a plate.

Borsch Vegetable

Ingredients: broth or vegetable broth - 3 cups, potatoes, beets, carrots, onions - 1 pc., Fresh cabbage - ¼ cabbage (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 beets separately, peel, chop. Dip the chopped potatoes into a boiling broth or broth, then add chopped cabbage, after 10 minutes - sautéed vegetables and beets.

Cook until tender.

Borsch Summer

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

Beets with tops, carrots, chop onions and fry in oil. Add finely chopped tomato and stew. In boiling water, put diced potatoes and zucchini, cook until half cooked.

Add sautéed vegetables and chopped beet tops. Cook until cooked over low heat. Boil the egg, chop finely and put in the finished borsch.

Tomato Soup With Vegetables

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

Peel vegetables, chop, pour cold water and put on fire. Chop the tomato, remove the seeds and add to the vegetables. Cook for 40–45 minutes, then strain and put sago. Stir, bring to a boil. Cook for another 15 minutes. At the end of cooking, add milk and salt.

Fresh tomatoes are an ideal food to make up for the loss of minerals and vitamins. They contain potassium, magnesium, iron, zinc, calcium and phosphorus. They have 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., Leeks - 1 pcs., Egg - 1 pcs., Milk - Ts4 cups, butter - 1 tsp., Semolina - 1 tsp., Water - 2 cups, salt, roll on croutons.

Peeled and chopped potatoes, chopped leeks (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 allow another 8-10 minutes to boil. 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 brew. Serve with croutons from a roll, diced and dried in the oven or in a pan.

Pea Soup

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 put in the same water to cook. Water should only cover the peas. Put immediately on high heat to boil the soup, then cook on low. When the peas become soft, rub hot through a sieve and dilute with boiling water to the desired density. Again, boil, salt and add butter.

Dry mashed croutons can be served with mashed soup, cut into cubes and dried in the oven.

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

Sugar, fat, starch make peas a unique nutritional product. Peas also contain B vitamins, carotene, vitamins C and PP, salts of iron, potassium and phosphorus, calcium. It is useful 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, thoroughly wash the cabbage and rinse with boiling water, then disassemble it into scratches. Peel the zucchini, cut into cubes. Put the vegetables in a saucepan and put in a stew with butter and? glasses of water. In another bowl, dissolve the butter, add flour, fry. Then dilute it with broth, pouring in small portions, and boil for 10 minutes. Put mashed vegetables there, stir well and warm for 2–3 minutes on low heat. You can season with raw yolk diluted with milk.

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

Carrot Soup

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

Cut the carrots into slices 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 little water. Cook under the lid for 20–25 minutes. Rub, dilute to the desired density with hot milk, salt, warm. Put a piece of butter in the prepared soup.

French Mashed Potatoes

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

Peel potatoes, cook, mash hot with the addition of hot milk. Then put 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 smooth potatoes, dip in cool salted boiling water and cook under the lid until half cooked. Remove the potatoes, cut off the top and carefully scrape the middle with a spoon. Rub the pulp removed through a sieve, add the yolk, butter, chopped greens and salt. It is good to grind mashed potatoes with a wooden spoon, dilute with a small amount of broth and sprinkle with it on each potato. Fill the middle of the potato with this stuffing, put it in a saucepan, oiled, and put in the oven.

Baked Potato (Option 1)

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

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

Baked Potato (Option 2)

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

Boil the potatoes in their “uniforms”, peel them and wipe them hot through a sieve. Mix it with flour, butter and salt to make a thick dough. Put mashed potatoes in a pan greased with oil and sprinkled with flour, chop with a fork, anoint with 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.

Cook the cauliflower in salt water, discard through a colander and let the water drain. Rub and mix with mashed potatoes. Dilute the resulting puree with hot milk, salt and warm on the stove for 2-3 minutes, without ceasing to whisk with a whisk. Do not bring to a boil.

When serving, mashed put a teaspoon of butter.

Vegetable stew

Ingredients: potatoes and carrots - 2 pcs., Cauliflower and turnips - 1 pc., Green peas - 30 g, sugar - ½ tsp, salt.

Peel and dice the vegetables. Dip carrots and turnips in boiling water, salt, put sugar and cook over low heat. When the vegetables are half ready, add potatoes and green peas. Drain excess water (water should only cover vegetables), close the saucepan with a lid and cook vegetables until cooked. Pour the sauce from the 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 in a plate.

Vegetable Stuffed cabbage

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

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

Cauliflower Under the Sauce

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

Wash 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 oil, fry the flour in it and dilute with a cooled cabbage broth. Pour the cabbage into the sauce.

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

Braised Cabbage

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

Wash half a small head of fresh cabbage, cut it into leaves and cut a stump. Finely chop the leaves and stew in milk half diluted with water. When the cabbage becomes soft, add oil and, stirring, add 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 cabbage, disassemble it into coats and cook in salted water. When the cabbage is ready (after 20–25 minutes), transfer it with a slotted spoon to a small saucepan, pour with dissolved butter, sprinkle with breadcrumbs and put in another 2–3 minutes in a preheated oven.

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

Vegetable Mix Dish (Option 1)

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

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

Vegetable Mix Dish (Option 2)

Ingredients: cabbage - ¼ head of cabbage, onions, carrots, potatoes - 1 pc., Vegetable oil - 2 tbsp. l., salt, greens.

Peel 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 beets, peel and cut into cubes. Light flour dressing (sagha flour fried and diluted with a small amount of vegetable broth), dilute with cream and boil well. Put the chopped beets in 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 not 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 rare in foods. It has anti-allergic properties and promotes better stomach function.

Cabbage Cutlets

Ingredients: cabbage - 200 g, onions - 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 butter in a saucepan and gently chop chopped onion in it. Add squeezed cabbage and simmer until soft, often stirring so that the cabbage does not change color. Cool slightly, add a thick sauce of toasted flour and milk and yolk. Stir the mass, cool, put on a board sprinkled with flour and cut the patties. Grease them with protein, bread in breadcrumbs and fry in boiling oil.

Schnitzel Cabbage

Ingredients: cabbage - 300 g, ghee - 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 chilled pieces of cabbage put in cheesecloth, squeeze and give them the shape of round flat cakes with a thickness of a finger. Roll in the egg, then in breadcrumbs and fry in a hot pan.

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

Cabbage Manna 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 pan, add water, half a tablespoon of vegetable oil and simmer until half cooked. Pour semolina into a boiling mass with a thin stream, cook, stirring continuously for 10-15 minutes, cool slightly, salt, stir and cool. Form oval 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 butter and beat well again. Transfer the mass to a skillet, greased with butter, sprinkle with breadcrumbs, sprinkle with dissolved butter on top and bake in the oven in light 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 to maximize its useful components.

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 the stalk and ribs of leaves, boil it with boiling water, lower it in a steep slightly salted boiling water, let it boil and discard it 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 crackers 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.

Stir semolina and milk. Finely chop the cabbage and, with salt, crush well. Melt butter and pour into semolina. Stir. Beat in the egg, stir, add salt. Grease a frying pan with oil, lay out a 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 and 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 salt water. Mix cabbage with potatoes, salt. Put the mixture in a saucepan, well-oiled, crumble the butter on top in small pieces, sprinkle with sifted crackers, cover with oiled paper. Bake in the oven for 20-30 minutes.

Carrot and 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. Cook potatoes until half cooked, remove and put in a colander. Boil the carrots. Dip the onion in boiling water for 2 minutes, cool. Grease the mold with oil, put 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 to let the cheese melt a little. Pour the casserole with this mixture. 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. Cook a thick sauce of flour and milk and pour into the carrots. Add mashed egg yolk and whipped protein into a strong foam, mix, put in a saucepan, greased with oil. Sprinkle with sifted crackers on top, 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.

Cook carrots and grate. Add the yolk, sugar and cinnamon, mix thoroughly. Beat the whites, add at the very end of the preparation. Bake the mass by sprinkling breadcrumbs on top.

Carrot and Apple Casserole

Ingredients: carrots - 200 g, apples - 200 g, bread - 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 roll, previously soaked in milk and squeezed, with sugar, yolk and protein, whipped in a strong foam. Put the resulting mass into a mold greased with butter and sprinkled with breadcrumbs. Cover with oiled paper and cook in a water bath for 40–45 minutes.

Cutlets From Carrots

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

Peel the carrots, chop, 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. Wipe the cooked carrots through a sieve together with a roll soaked in milk and squeezed. Add the yolk to the mashed potatoes, stir and cut the patties. Grease cutlets with protein, roll in breadcrumbs and fry in hot oil.

Carrot Fritters 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 a little warm milk, put the yeast, the yolk, mashed with sugar, and put in a warm place to let the dough rise. Before baking, add mashed carrots, steamed, and protein, whipped in a strong foam. Fry pancakes should be in hot oil. Serve with sour cream or butter.

Carrot Fritters Simple

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. Prepare the dough from eggs, sour cream (milk), flour and salt, add the grated carrots and mix. Grate cheese and add to the mass, mix again. Chop green onions, add to dough. Heat the pan, add a little oil and spread the pancakes with a tablespoon. Fry over medium heat until browned. Spread on a napkin so that the glass has excess oil.

Zucchini Fritters

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 mashed with? teaspoon of sugar, and put in a warm place to let the dough rise.

Peel a piece of young zucchini from the skin, free from seeds and pass through a meat grinder. When the dough rises, add to it the zucchini and protein, whipped in a strong foam. Fry pancakes should be in hot oil. Serve with sour cream or butter.

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

Potato Pie With Meat

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 splendid. Pass the meat through a meat grinder, fry with onions in a pan, cool and mix with chopped boiled egg. Put half 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 schoolchildren with plant foods. Many are familiar with a situation where, with an absent glance, iterates through the contents of a plate. Catching carrots, onions, etc. from the soup, justifying that he simply doesn’t like them. How to attract fussy attention. How to properly use vegetables. Vegetables: recipes from vegetables for children after a year that 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 cooking the broth. When the first dish is ready, the bitter vegetable will not be there, it will fall apart.
2. Do not abuse 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 completely ready, the child will not find an orange vegetable.
4. Before adding onions to the salad, pour boiling water over the vegetable. This will help get rid of the bitterness of the product.
5. Serve the food beautifully. The sloppy appearance of the dish does not cause appetite, especially in a child.
6. Forget about spicy herbs, spicy and odorous spices. Food prepared for the child should have a natural taste and aromatic smell.
7. Do not add bell pepper if you are cooking a child. Many children do not like the pronounced taste of the vegetable.

A few recipes for delicious, and most importantly healthy, vegetable dishes

Your attention is invited to:

Vegetables stewed in a cauldron with rice.

Ingredients:

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

Chicken breast cut into small pieces, fry with the addition of vegetable oil. Shredded potatoes, zucchini, onions and carrots combine 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 to 30 minutes over low heat.

Fritters from zucchini.

To prepare the dish you will need:

• zucchini;
• dill;
• egg;
• flour, salt.

Grate zucchini, peel and seed, rub on a fine grater. Finely chop the onion, combine with the 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 sour cream.

Apple - Pumpkin Dessert.

We take apples and pumpkin in the same proportions. Peel. Cut into pieces, put in a pan. Add some water and simmer on a slow fire. In the cooking process, add sugar. The cooked dish should be mashed in consistency. Beat on a blender. Top you can pour berry syrup.

Vegetable omelet.

Great breakfast dish. We will need:

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

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

Vegetable stew

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

Cooking method:Wash and peel the vegetables. Cut potatoes and zucchini into medium cubes, onions into small cubes, and carrots into thin strips. Pour the vegetable oil into the multicooker and lay out the prepared vegetables. Turn on the “Baking” mode for 20 minutes. Pour in a little 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.