Candy baronets, of course, delicious treats, but for the children's table are recommended all the same other dishes.
For example, in the preschool child's menu, products containing fiber should be present daily. For what? The fact is that it is not digested, but helps the intestines to work as a clock. That's why fiber-rich vegetables, fruits and bread on the children's table are only welcome. An equally important component of the children's diet is proteins of animal origin (meat, eggs, dairy products, fish). However, it is important for parents to remember that meat, for example, is a difficult product for digestion, and therefore it is extremely undesirable to overfeed them, let alone give meat to the child (sausages, sausages, sausages), since the load on the intestines considerably increases. Give preference to a healthy diet, and help you in this our delicious and useful recipes. Are you ready for the culinary experiments?
Chicken soup
Take:
♦ 1/3 of the chicken
♦ 1.5-2 liters of water
♦ 1 carrot
♦ 1 stalk of celery
♦ 1 small onion
♦ 2 tablespoons of vegetable oil
♦ 2 slices of lemon
♦ Handful of walnuts
♦ 1/4 cup of rice
♦ salt - to taste
Preparation:
1. Pour chicken with water, bring to a boil, add chopped carrots, celery, onion into small pieces. Cook everything on low heat until the meat is ready. 2. Lay the chicken on a plate, remove the bones and finely chop the meat. 3. Rinse rice, pour into a heated frying pan with butter, fry until golden. 4. Transfer the rice to the chicken broth, season with salt and cook until ready. 5. Grind the nuts. In the plates, put a few pieces of chicken, lemon slices, a pinch of nuts and fill it with broth and rice.
Delicate omelette
Take:
♦ 2 zucchini (medium)
♦ 1 glass of milk
♦ 5 eggs
♦ 2 tablespoons of vegetable oil
♦ salt - to taste
♦ green parsley
Preparation:
1. Squash, peel, cut into cubes, put into a deep frying pan and cook on sunflower oil until half cooked. 2. Whisk eggs with milk, sprinkle a little, pour in zucchini. 3. Bake the omelet in a preheated oven for 10 minutes. 4. Divide the finished dish into portions, spread on plates and serve, sprinkling finely chopped parsley.
Stuffed peppers
Take:
♦ 500 g of sweet pepper
♦ 100 g of rice
♦ 60 g of zucchini
♦ 1 small onion
♦ green parsley
♦ 200 g boiled beef liver
♦ 60 g soy sauce
♦ 40 g of butter
♦ lettuce leaves
♦ salt - to taste
For sauce:
♦ 200 g cream
♦ 1 feather of green onion
♦ saffron or curry, salt - to taste
Preparation:
1. Cut onions and zucchini into cubes, fry in butter. 2. Boil the rice, pass the liver through the meat grinder and add everything to the frying pan with the onion. Stir, salt and warm up the filling a little. 3. Remove the stems and seeds from the peppers, fill them with minced meat and carefully cut them into halves. 4. Put the peppers on the baking tray and bake in the oven at 200 ° C for 15 minutes. 5. While the peppers are baked, cook the sauce. Pour the cream into a saucepan, bring to a boil, add the spices, finely chopped green onions, salt. 6. Distribute on a flat dish lettuce leaves, on top of them lay half the peppers. Pour them top with sauce and serve to the table.
Fairy-tale turnip
Take:
♦ 2 turnips
♦ 2 large apples
♦ 50-100 g dried apricots
♦ 1 glass of milk
♦ 1 table, a spoonful of butter
♦ 1 table, a spoonful of olive oil
♦ 1 table, a spoonful of honey
Preparation:
1. Finp finely chop into a saucepan and pour hot milk. 2. Simmer under the lid on low heat, stirring (adding boiled water), until half cooked. 3. Soak the dried apricots in boiling water for 15 minutes. When it swells, drain the water, dry the dried apricots and chop. 4. Peel apples, free from the core, finely chop. Mix with dried apricots, honey and put everything in a saucepan to turnips. 5. Pour olive oil and melted cream. Extinguish everything (without lid) until ready for 15-20 minutes.
Casserole for tea
Take for the filling:
♦ 300 g of cottage cheese
♦ 1 glass of sugar
♦ 3 eggs
♦ vanilla
♦ 3 glasses of flour
♦ 250 g of margarine
♦ 1 spoonful of soda
♦ 1 glass of sugar
Preparation:
1. Melt the margarine and stir it together with the flour, then mix the remaining ingredients for the dough with them. Divide the dough into two parts. 2. Cottage cheese rub with eggs, mix with sugar and vanilla. 3. Lay the layers on the baking sheet: dough, stuffing, and then again dough. 4. Put the casserole in a preheated oven (180 ° C) for 30 minutes.
Fruit cocktail
Take:
♦ 150 ml of yogurt
♦ 1/2 banana
♦ 50 g of frozen strawberries
♦ 1 teaspoon of honey
♦ pinch of vanilla
Preparation:
1. Clean the banana, cut into small pieces and put in a blender. 2. Defrost and thoroughly rinse the berries, add them to the banana. 3. Drink yogurt and honey to berries, add vanilla, whisk everything well with a blender.
Fish with sauce
Take:
♦ 2-3 carcass of sea bass
♦ 300 g of frozen spinach
♦ 1 glass of cream
♦ 1/2 lemon
♦ salt, sugar, black pepper
♦ 2 table. spoons of cranberries
♦ 3 table. spoons of soy sauce
♦ 1 table. a spoonful of vegetable oil
Preparation:
1. Salt fish, sprinkle with pepper. Fill it with soy sauce and leave to marinate for 20 minutes. 2. Spinach simmer for 10 minutes. Drain, add cream, salt, cranberries, cook for another 2 minutes. 3. Fry pi6y on both sides. 4. Whip the sauce with a blender. 5. Put the fish on a dish, pour the sauce and decorate with lemon wedges. Bon Appetit!