Family traditions in each house are different, as are the tastes of the household. And yet, what dishes the baby will call babies, in many respects depends on the parents. We receive a huge number of letters in our editorial office, in which readers are asked which dishes should be included in the children's menu, how to prepare them correctly, how to teach the baby to that or another culinary masterpiece. We hope that the recipes from this material will help you in this. And some of these masterpieces will certainly become your favorite family delicacies. We want to remind you that when preparing dishes for children's cuisine, you must observe several rules. First, use fresh and natural products for cooking dishes for children from vegetables and fruits. Secondly, to exclude too fatty and sharp ingredients. Thirdly, it is advisable not to fry, but to bake children's meals.
Soup with omelet (for children from 1.5 years)
Take:
- 1 onion
- 1 carrot
- 1 table. a spoonful of vegetable oil
- 3 table. spoons of rice
- 2 potatoes
- 2 table. spoons of canned peas
- 1 egg
- 3 table. spoons of milk
- salt - to taste
Preparation
1. Whisk the eggs with milk, and then cook an omelet out of them.
2. Peel the onions and carrots, finely chop. Pour vegetable oil on the frying pan and fry the vegetables until golden.
3. Thoroughly rinse the rice, then dip it into boiling salted water, after 10-15 minutes to the rice add the onions with carrots.
4. Peel the potatoes and cut into small cubes. Add it to the soup when the rice is almost ready.
5. At the very end of the cooking, lower the tinned peas and the small scrambled omelet.
Color salad (for children from 1 year)
Take:
- 3-4 potatoes
- 1 egg
- 1 tomato
- 1 table. spoon chopped parsley and dill
- 1 table. spoonful of low-fat sour cream (better than 15%)
- salt - to taste
Preparation
Boil the potatoes and the egg. Peel and cut into small cubes.
2. Wash and finely chop the fresh tomato.
3. Add the ingredients to the salad bowl, add greens and low-fat sour cream, season with salt and mix.
Delicate soup-puree (for children from 1.5 years)
Take:
- 300 g of beef
- 2-3 potatoes
- 1 large carrot
- 400 g of Brussels sprouts
- 1 egg
- green parsley, dill
- salt - to taste
Preparation
1, Boil the beef until half cooked, then skip it two, or maybe three times, through a meat grinder.
2. Strain the broth. Put in it the peeled carrots and potatoes. Then add Brussels sprouts. Cook the vegetables until ready, then add the soup.
3. Using a blender, grind all the vegetables to a consistency of tender puree, add the beef and put everything on moderate fire for about 10-15 minutes.
4. Thoroughly rinse and dry the parsley and dill greens, then finely chop.
5. At the end of the cooking, enter in the soup-puree a raw egg, greens. Stir and allow to stand under the lid for 10 minutes.
Fish puree (for children from 1 year)
Take:
- 300 g cod fillet or hake
- 1 bay leaf
- 2 cups of milk
- 1/2 onion
- 50 g of butter
- 100 g of cheese
- salt, pepper - to taste
Preparation
1. Pour the milk into a saucepan, add the bay leaf, 1/2 onion, salt, place the fish and cook until ready.
2. Put the fish on a plate, cool, dry, pass twice through a meat grinder.
3. Grate the cheese on a fine grater.
4. The resulting fish puree mixed with butter, grated cheese and pepper, a little salt to taste.
5. Put mashed potatoes on a dish, give it a fish shape and a spoon make a pattern on top of the scales.
Sturdy casserole (for children from 2 years old)
Take:
- 500 g of chicken fillet
- 2 potatoes
- 1 onion
- 4 eggs
- 200 g of cheese
- 100 g of sour cream
- 1 teaspoonful. a spoonful of vegetable oil
- salt - to taste
Preparation
1. Boil the chicken fillets, cut into small pieces.
2. Boil the potatoes (in the peel), peel and grate on a fine grater.
3. Cut the onion, cook until cooked over low heat in sour cream (it is better to dilute it with water a little).
4. Beat the egg well with a blender or whisk.
5. Grate the cheese on grater.
6. Lubricate the shape with butter and put meat into it. Top with onions and potatoes, salt. Pour all the beaten eggs and put in a preheated oven for 10 minutes.
7. 5 minutes before the dish is ready, sprinkle the casserole with cheese and put it back in the oven.
Mom's pot (for children from 2 years old)
Take:
- 150 g chicken fillet
- 2-3 potatoes
- 1 small carrot
- 1 onion
- 20 g of butter
- 50 g of cabbage
- 1 boiled egg
- salt - to taste
- greens of dill
Preparation
1. Cut the chicken fillet into strips and spread evenly at the bottom of the clay pot.
2. Potatoes are also cut into strips and spread on top of the fillets.
3. Finely chop cabbage, carrots, onion and lay them on the potatoes. Salt everything, add butter and a little water.
4. Cover the pot with a lid and put in a preheated oven (180 ° C) for 30-40 minutes.
5, After all the ingredients of the pot are ready, open the lid and beautifully lay the lobes of boiled egg on top (it can be in the form of a flower).
Meatballs (for children from 1 year)
Take:
- 60 g of rabbit meat pulp
- 2 teas. spoons of rice
- 1/2 eggs
- salt - to taste
- 1chayn. a spoonful of butter or sour cream
- green parsley, dill
Preparation
1. Remove meat from the fat and tendons through the meat grinder.
2. Cook rice to make a viscous rice porridge.
3. Cook the rice porridge cool, combine with meat and again pass through a meat grinder or mix with a blender. After that, add the egg to the resulting mass and whip everything.
4. Stuff away the minced meat into small balls, put in a steamer and cook until ready.
5. Cut meatballs with butter or sour cream, sprinkle with greens.
Buckwheat "on-tasty" (from 1.5 years old)
Take:
- 1 liter of water
- 1.5 cups of buckwheat
- 2 onions
- 2 roots of parsley
- 3 table. spoons chopped parsley
- 100 ml of sour cream
- 3 table. tablespoons butter
- salt, pepper - to taste
Preparation
1. Boil the water. Peel the onions and roots of parsley. Dip into the pot with boiling water sliced roots and one whole onion. Cook for 5-7 minutes.
2. Put the buckwheat in the water with the roots and cook, stirring, until the buckwheat is ready.
3. Remove the onion from the porridge, cover the pan with a lid.
4. The second onion chop half rings, fry with one tablespoon of butter and add to the porridge. Wrap the pan and let the porridge infuse for 10 minutes.
5. Fill the prepared dish with sour cream, the remaining butter and chopped parsley greens, salt and pepper.
6. Leave the porridge under the lid for 10-15 minutes, and after that it can already be served on the table.
Curd cake (for children from 2 years old)
Take:
- 500 g of cottage cheese
- 2 table. tablespoons butter
- salt - to taste
- 1 egg
- 2 table. spoons of sugar
- 2 table. tablespoons semolina
- 1 table. bed of ground biscuits
- 100 g raisins
Preparation
1. Pass cottage cheese through a meat grinder along with butter, salt, egg, sugar. In the resulting mass, gradually enter semolina.
2. Add the washed raisins (you can vary in size and color - so it's more beautiful), mix everything thoroughly.
3. Lubricate the baking dish with butter, sprinkle with ground breadcrumbs and lay out the curd mass. Top the pie with sour cream.
4. Put the cake with the pie in the preheated oven (160-180 C) for 25-30 minutes. Serve the cake warm.
Cranberry mousse (from 1.5 years old)
Take:
- 200 g of cranberry (fresh or frozen)
- 200 g of sugar
- 4 table. tablespoons semolina
- 500 ml of water
Preparation
1. Wash the cranberries and squeeze out the juice.
2. Fill the squeezes with water, cook for 10 minutes, then strain.
3. Add the sugar to the filtered syrup and bring it to the boil.
4. In a thin trickle, sprinkle (stirring constantly!) The mango and cook for 10 minutes.
5. Cool the mass, add the cranberry juice (which remained after pressing) and beat everything with a mixer until pink foam forms.
6. Mousse pour into vases or kremankam and put in the fridge, for freezing it takes 2-3 hours.