Vegetable salads. Meals for children from one to three years
GRATED CARROTS WITH CRANBERRY JUICEPeel the carrots, grate on a fine grater, add sugar and cranberry juice. Fill with vegetable oil. Carrots - 100 g, sugar - 5 g, vegetable oil - 5 g, cranberry juice - 3 ml.
CARROT GRATED WITH SOUR CREAM
Add sugar to washed, peeled and finely grated carrots. Fill with sour cream. Carrots - 100 g, sugar - 5 g, sour cream - 10 g.
THE VINAIGRETTE *
Boil carrots and potatoes, separate beets, peel, cut into small pieces, add washed, peeled and finely chopped fresh cucumbers, green onions. Mix all the vegetables, salt, season with vegetable oil, sprinkle with finely chopped, hard-boiled egg. You can add a peeled and finely chopped apple to the vinaigrette. Beets - 20 g, carrots - 20 g, potatoes - 30 g, fresh cucumbers - 20 g, apples - 20 g, green onions - 20 g, eggs - 1/4 pcs., vegetable oil - 5 g.
VINAIGRETE FROM VEGETABLES WITH FRUITS*
Peel carrots, fresh cucumbers, apples, pears, oranges, cut into slices, mix, add green pea, finely chopped parsley. Season with sugar and sour cream. Carrots - 20 g, fresh cucumbers - 20 g, apples - 20 g, pears - 20 g, oranges (tangerines) - 20 g, green peas - 10 g, parsley - 2 g, sugar - 2 g, sour cream - 10 g .
CARROT SALAD WITH APPLES**
Wash, peel, grate the carrots, add the grated, pre-peeled apple, add sugar, mix. Fill with sour cream. Carrots - 60 g, apples - 40 g, sugar - 3 g, sour cream - 10 g.
BEET SALAD WITH PRUNE
Pass the boiled and peeled beets together with the soaked and washed prunes through a meat grinder. Fill with sour cream. Beets - 15 g, prunes - 15 g, sour cream - 5 g.
SPRING SALAD*
Cut thoroughly washed radish into thin slices, add diced fresh cucumber, chopped green lettuce leaf and a few chopped green onion feathers. Fill with sour cream. Radish - 30 g, cucumber - 30 g, lettuce - 10 g, green onion - 5 g, sour cream - 15 g.
VITAMIN SALAD*
Washed and peeled carrots, fresh cabbage and apples chop or grate on a coarse grater. Mix everything, add green peas and sweet bell pepper. Dress the salad with vegetable oil and sugar. Carrots - 20 g, cabbage - 20 g, apples - 20 g, green peas - 20 g, sweet pepper - 10 g, sugar - 5 g, vegetable oil - 6 g.
GREEN SALAD*
Sort the leafy green salad, rinse, pour over with boiled water. When the water drains, chop the lettuce, add peeled and sliced radish and fresh cucumber. Season with sour cream mixed with finely chopped hard-boiled egg yolk, top with finely chopped dill and egg white. Lettuce - 30 g, radish - 20 g, cucumbers - 40 g, eggs - 1/2 pc, sour cream - 10 g, dill - 2 g.
GREEN PEA SALAD*
To green canned peas add boiled carrots and potatoes cut into small cubes, finely chopped raw apple. Fill with sour cream. Green peas - 40 g, carrots - 20 g, potatoes - 20 g, apples - 20 g, sour cream - 10 g.
GREEN ONION SALAD WITH EGG**
Rinse the green onions, let the water drain, finely chop and mix: finely chopped, hard-boiled egg, season with sour cream. Green onions - 30 g, eggs - 1/2 pcs., sour cream -10 g.
CABBAGE SALAD*
Rinse the peeled white cabbage, finely chop, add a little lemon juice or diluted citric acid, mix and let stand for 2-3 hours, then season with sugar and vegetable oil. Before serving, sprinkle the salad with chopped dill. Cabbage - 100 g, sugar - 2 g, vegetable oil - 5 g, lemon juice - 3 g, dill - 2 g.
CABBAGE SALAD WITH CARROT*
Rinse the cabbage, finely chop, mix with grated carrots on a coarse grater, grind. Add sugar, lemon or cranberry juice. Cabbage - 60 g, carrots - 40 g, sugar - 3 g, juice - 3 ml.
CABBAGE SALAD WITH PRUNES*
Rinse the cabbage, finely chop, add sugar, overheat slightly, combine with pre-soaked and washed prunes without pitting and grated peeled carrots on a coarse grater. Over-eat everything. Season with lemon juice or diluted citric acid Cabbage - 80 g, prunes - 20 g, carrots - 20 g, sugar - 3 g, lemon juice - 3 ml.
CABBAGE SALAD WITH APPLES*
Finely chop white cabbage, grind with salt or lemon juice (diluted citric acid) until juice is released, add finely chopped peeled apple, sprinkle with sugar, mix. Fill with sour cream or vegetable oil. Cabbage - 60 g, apples - 40 g, sugar - 5 g, lemon juice - 3 ml, sour cream - 10 g or vegetable oil - 5 g.
CABBAGE SALAD WITH EGG*
Finely chop the washed cabbage, finely chop the hard-boiled eggs, combine with cabbage, add finely chopped parsley, mix. Fill with sour cream. Cabbage - 100 g, eggs - 1 pc., parsley - 2 g, sour cream - 10 g.
CABBAGE SALAD WITH BEET*
Finely chop the washed cabbage, add the peeled boiled beets grated on a coarse grater. Season the salad with sugar, lemon juice, vegetable oil. Cabbage - 60 g, beets - 40 g, sugar - 2 g, juice - 3 ml, vegetable oil - 5 g.
POTATO SALAD WITH GREEN PEA**
Cut boiled and peeled potatoes and carrots into small cubes, add canned green peas, chopped green onions, chopped fresh cucumber, chopped hard-boiled egg, mix. Fill with sour cream. Potatoes - 40 g, carrots - - 15 g, green peas - - 15 g, cucumbers - 15 g, sour cream - 10 g, egg - 1 pc.
POTATO SALAD WITH CUCUMBERS*
Boil potatoes in their skins, peel, cut into small cubes, add finely chopped fresh cucumber, a little chopped green onion, chopped hard-boiled egg, mix. Fill with vegetable oil or sour cream. Potatoes - 100 g, cucumbers - 20 g, onions - 10 g, egg - 1/4 pc, vegetable oil - 5 g or sour cream - 10 g.
POTATO SALAD WITH TOMATOES**
Peel the steamed potatoes, cut into slices. From a tomato, previously dipped in boiling water for 1-2 minutes, remove the skin, remove the seeds and also cut it into slices. Salt the potatoes and tomatoes a little, mix, season with sour cream, sprinkle with chopped, hard-boiled egg and chopped dill on top. Potatoes - 60 g, tomatoes - 30 g, sour cream - 10 g, egg - 1/4 pc, dill - 2 g.
CARROT SALAD WITH GREEN PEA*
Wash, peel, grate the carrots, add green peas, berry or fruit juice. Fill with vegetable oil. Carrots - 80 g, green peas - 25 g, juice - 10 ml, vegetable oil - 5 g.
CARROT SALAD WITH GARLIC**
Grate the peeled and washed carrots on a fine grater, add garlic mashed with salt, season with sour cream. Carrots - 50 g, garlic - 1 clove, sour cream - 10 g.
CUCUMBER AND TOMATO SALAD*
Washed cucumbers and tomatoes cut into small slices, add chopped green onions, lightly salt. Fill with sour cream or vegetable oil. Cucumbers - - 50 g, tomatoes - 50 g, onions - 5 g, sour cream - 10 g or vegetable oil - 5 g.
FRESH CUCUMBER SALAD*
Wash a fresh cucumber with a thin skin (with a rough one - peel after washing), cut into thin slices, put on a plate, lightly salt. Before serving, season with sour cream mixed with pounded hard-boiled egg yolk, sprinkle with finely chopped dill. Cucumbers - - 100 g, sour cream - 10 g, yolks - 1/2 pcs., dill - 2 g.
TOMATO SALAD*
Wash fresh tomatoes, cut into thin slices, cutting out the stem. Peel green or onion, finely chop, combine with tomatoes, salt a little. Fill with vegetable oil or sour cream. Tomatoes - 100 g, onions - 10 g, vegetable oil - 5 g or sour cream - 10 g.
TOMATO AND APPLE SALAD*
Cut the washed peeled tomatoes into slices, add the peeled, chopped apples, mix. Fill with sour cream. Tomatoes - 60 g, apples - 40 g, sour cream - 10 g.
TOMATO SALAD WITH EGGS**
Washed peeled tomatoes and hard-boiled eggs cut into circles, put alternately on a plate, pour over lemon juice and vegetable oil, lightly salt. Sprinkle finely chopped parsley on top. Tomatoes - 80 g, eggs - 1/2 pc., lemon juice - 3 ml, vegetable oil - 5 g.
BEET SALAD**
Wash the beets, boil or bake in the oven, peel, cut into small slices or strips, lightly salt. Season with lemon juice and vegetable oil. Beets - 100 g, lemon juice - 3 ml, vegetable oil - 5 g.
BEET AND APPLE SALAD*
Peeled boiled beetroot and apple chop into strips or grate on a coarse grater, season with sugar, lemon juice and vegetable oil. Beets - 60 g, apples - 40 g, sugar - 5 g, lemon juice - 3 ml, vegetable oil - 5 g.
BEET SALAD WITH WALNUTS*
Boil the beets, peel, cut into small cubes. Pour nuts with hot water for 10-15 minutes, then chop, dry the kernels in the oven for 6-7 minutes, chop and add to the beets. Stir, season with sour cream mixed with cranberry juice, garnish with parsley. Beets - 50 g, nuts - 10 g, sour cream - 5 g, cranberry juice - 5 g.
BEET SALAD WITH GREEN PEA**
Wash the beets, boil, peel, grate on a coarse grater, add canned green peas, chopped fresh cucumber. Fill with vegetable oil. Beets - 50 g, green peas - 25 g, cucumbers - 25 g, vegetable oil - 5 g.
BEET SALAD WITH RAISINS*
Peel the boiled beets, grate on a fine grater, add finely chopped sour apple and washed raisins, mix. Season with sour cream, sprinkle with finely chopped parsley on top. Beets - 60 g, apples - 20 g, raisins - 20 g, sour cream - 10 g, parsley - 2 g.
BEET SALAD WITH PLUMS*
Boil the washed beets, peel, grate on a coarse grater, mix with plums, from which the seeds have been previously removed. Season with cranberry or lingonberry juice, sour cream, sugar. Beets - 60 g, plums - 45 g, juice - 5 ml, sugar - 5 g, sour cream - 10 g.
BEET SALAD WITH APPLES AND CUCUMBERS*
Peel boiled or baked beets, grate on a coarse grater, add grated apple with peel, finely chopped cucumber, chopped green onions and parsley, mix. Fill with vegetable oil. Beets - 50 g, apples - 25 g, cucumbers - 25 g, onions - 5 g, parsley - 2 g, vegetable oil - 5 g.
RAW VEGETABLE SALAD*
Grate the peeled and washed carrots on a coarse grater, chop the apple and fresh cucumber into strips, cut the tomato into slices, rinse and chop the green salad. Mix all the vegetables, season with sour cream. Carrots - 20 g, apples - 20 g, cucumbers - 25 g, tomatoes - 25 g, green salad - 10 g, sour cream - 10 g.
PUMPKIN SALAD**
Peel the pumpkin from the peel and seeds, wash, grate on a fine grater, add sour apple and sugar grated on a coarse grater, season with lemon or any other sour juice. Pumpkin - 100 g, apples - 80 g, sugar - 10 g, juice - 5 ml.
PUMPKIN SALAD WITH HONEY**
Grate the peeled pumpkin on a coarse grater and simmer in a small amount of water with sugar and citric acid until the pumpkin becomes transparent. Then pour it with a mixture of vegetable oil, a solution of citric acid and honey and put in a cool place for 2-3 hours. Pumpkin - 100 g, sugar - 5 g, honey - 20 g, vegetable oil - 5 g.
PUMPKIN SALAD WITH TOMATOES
Peel the pumpkin, rinse and grate on a coarse grater, add thinly sliced tomato and finely chopped green onion. Season with sour cream, sprinkle with finely chopped dill. Pumpkin - 60 g, tomatoes - 40 g, onions - 5 g, sour cream - 10 g.
PUMPKIN AND BEET SALAD*
Grate the peeled pumpkin and beets on a coarse grater, add the raisins washed and scalded with boiling water, mix, season with sour cream. Pumpkin - 70 g, beets - 30 g, raisins - 20 g, sour cream - 10 g.
SORREL SALAD WITH CARROTS AND APPLE**
Dry and chop the washed sorrel, add carrots and apples grated on a coarse grater, finely chopped green onions, chopped garlic clove, season with sour cream. Sorrel - 20 g, carrots - 30 g, apples - 30 g, onions - 5 g, sour cream -10 g.
APPLE SALAD WITH PRUNE**
Washed and peeled apples grate on a coarse grater, add finely chopped, pre-soaked and washed prunes, from which the stones are removed, season with honey or sugar. Apples - 70 g, prunes - 30 g, honey -10 g or sugar - 8 g.
VEGETABLE SALAD WITH SHRIMP*
Add boiled and diced carrots, potatoes, washed and cut into small pieces fresh cucumber, green peas, sliced peeled apple to the boiled peeled shrimp, mix. Fill with vegetable oil. Shrimps - 50 g, carrots - 15 g, potatoes - 15 g, green peas - 10 g, cucumbers - 15 g, apples - 15 g, vegetable oil - 5 g.
VEGETABLE SALAD WITH OCEAN PASTA*
Defrost Ocean pasta, transfer to a pan, pour a small amount of hot water and simmer for 10 minutes. Boiled and peeled potatoes and carrots cut into cubes, add diced fresh cucumber and hard-boiled egg, green peas, combine with chilled poached Ocean pasta, mix, lightly salt. Fill with vegetable oil. Potatoes - 40 g, carrots - 15 g, cucumbers - 15 g, green peas -10 g, eggs - 1/4 pcs., Ocean pasta - 15 g, vegetable oil - 10 g.
VEGETABLE SALAD WITH APPLES*
Dice boiled and peeled potatoes, an egg, add sliced fresh cucumbers, apples, green peas, mix everything. Season with sour cream, sprinkle with parsley. Potatoes - 40 g, eggs - 1/4 pc., Cucumbers - 30 g, apples - 30 g, green peas - 20 g, sour cream - 10 g, parsley - 2 g.
FRUIT SALAD
Washed and peeled apples and pears cut into slices, add chopped melon, watermelon, peaches, apricots, plums, cherries. Mix the fruits, season with sour cream, honey or fruit syrup. Apples - 30 g, pears - 30 g, other fruits - 20 g each, sour cream or honey - 30 g.
* -- for children over two years old
Vladislav Gennadievich LIFLYANDSKY - doctor of medical sciences, professor
Viktor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor
PORRIDGE
Cooking time: 15 min
INGREDIENTS
semolina 4 teaspoons
milk 1 glass
banana 1 piece
COOKING PROCESS
Pour semolina (4 teaspoons) with a glass of milk. Stirring, bring to readiness over medium heat (after the start of boiling, cook for 2 minutes). Porridge, banana and milk (if desired, add for a more liquid consistency) beat in a blender. You can decorate porridge with fruits or draw a funny face.
Cooking time: 30 minutes
INGREDIENTS
milk 2 cups
rice 3 tbsp. spoons
pumpkin 5 tbsp. spoons
sugar 2 teaspoons
salt to taste
COOKING PROCESS
Rinse rice in cold water, add diced pumpkin, milk, put on fire. When milk boils add salt and sugar. Cook on the lowest heat for about 15 - 20 minutes, stirring occasionally. Add butter to the finished porridge, beat the porridge with a blender.
3. Rice porridge for babies
INGREDIENTS
round rice - 0.5 tbsp.,
water - 1 tbsp.,
cow's or goat's milk - 1 tbsp.
COOKING PROCESS
1. Round rice - the most suitable for cooking porridge.
Porridges cooked from round rice are more viscous.
2. Rice should be washed under cold running water
several times, then pour a glass of water and put on fire.
3. After 5-7 minutes after the water boils, reduce the heat and continue to cook for another 15 minutes.
4. During this time, the rice will boil, and the grains will become larger.
5. Now add a glass of milk and mix the rice porridge.
6. Cook it until it thickens for about 10-15 minutes, do not forget to stir.
7. Cover the finished rice porridge in milk with a lid and let stand for another 10 minutes so that the rice is steamed.
8. Place a sieve in a deep plate and put a spoonful of porridge in it.
9. Mash the porridge with a spoon.
10. Rub it over the sieve, pressing lightly, rubbing the porridge. 11. On the reverse side of the sieve, you can already see the result that needed to be achieved - wiped rice porrige in milk for the baby.
12. Scrape the porridge with a spoon into a plate.
13. Pureed rice porridge is ready. If it is too thick, add a little boiled water and mix well.
4. 
Dairy-free corn porridge
Cooking time: 45 min
INGREDIENTS
Corn grits - 2 tbsp
Water - 1 tbsp.
Butter - a piece.
Corn grits are hypoallergenic, so it can be introduced into the diet of a child from 8-9 months. But in order for the cooked porridge to also remain hypoallergenic, it must be boiled in water. It is also better for children under one year old not to use salt and sugar in dishes.
Despite the fact that this porridge does not have many vitamins and nutrients, it is popular due to the high content of fiber in it, which works in the tummy like a vacuum cleaner, absorbing and removing everything unnecessary. If a child has bloating, fermentation, connect this type of porridge, it will help to cope with this problem.
COOKING PROCESS
1. Corn grits are a bit tough, so it takes longer to cook compared to buckwheat or rice. Rinse the cereal, put it in a saucepan and pour a glass of water (about 250 g).
2. Turn on medium heat and let the water boil, then switch the fire to one and leave the porridge to infuse. I cooked it on 1-ke for twenty-five minutes. But if, after sampling, you feel that the porridge is still harsh, cook more. You can cook it on low heat for up to 40 minutes.
3. Transfer the finished porridge into a bowl and puree with a blender. You should get a mass without grains or with a minimum of them. Let the now ground porridge boil, then remove from heat.
4. You can add a couple of grams of butter or ghee to the finished porridge. Feed your baby warm porridge.
Cooking time: 15 minutes
INGREDIENTS
300 ml. water;
2 tbsp. l. decoys;
2 tsp Sahara;
1 tsp butter;
100 gr. raisins (from 1 year and older)
COOKING PROCESS
1) Pour purified water into a saucepan, bring it to a boil and turn the heat down to a minimum. Introduce semolina in a thin stream with constant stirring. Then it will not curl up and will be of a homogeneous consistency.
2) Boil the porridge for 5 minutes. So that it does not stick and does not burn, you need to constantly stir it.
3) Add butter. It will ennoble the taste of porridge and make it more tender.
4) Add sugar and some salt. Salt is needed in order to enhance the taste and make it brighter. Since without milk, porridge can turn out to be too bland.
5) At the end, add washed raisins to the porridge and turn it off. Cover with a lid and let steep for about 10 minutes. It is at this time that the taste of the dish is formed.
6) Semolina porridge can be eaten warm or cold, it depends on the taste preferences of each person. It is the second option that many children like, since such a dish is more like a pudding.
MEAT DISH
1. Meat hedgehogs
Cooking time: 45 minutes
INGREDIENTS
Low-fat minced meat (for example, chicken) - 500 g
1/2 onion
1/2 carrot
rice - 200 grams
egg - 2 pieces
COOKING PROCESS
1. Grind onions and carrots
2. Rice is washed and cooked (not until cooked, but only for easy softening, about three minutes)
3. Mix minced meat, onions, carrots, rice, eggs. You can also add salt to taste or add some herbs.
4. From the resulting mass we make small balls, steam for 25-30 minutes.
Can be served with a light salad, sour cream, mashed potatoes.
2. Liver puree for babies (from 8 months)
Cooking time: 35 minutes
INGREDIENTS
liver - 100 g,
baby milk - 30 ml,
butter - 5 g.
#children #recipes #for kids
COOKING PROCESS
Wash the liver (preferably beef), clean from the film, cut into small pieces. Put the prepared liver in a pot, add water and simmer for about 20 minutes (at a temperature of 180 degrees). Grind the liver with a meat grinder. Add milk and bring to a boil. Add butter to the puree and mix well.
3. Beef meatballs for the little ones
Cooking time: 20 min.
INGREDIENTS
Beef pulp 100 g,
Milk 15 g,
Egg (protein) 1 pc.,
Salt solution 3 g.
COOKING PROCESS
Pass the beef pulp without fat and films twice through a meat grinder, pour in the salt solution, milk and mix well, then add egg white, whipped into foam, into this stuffing and mix again. From the prepared mass, roll up balls (meatballs) the size of a large cherry, lower them into boiling water and cook at a low boil for 8-10 minutes.
Meatballs can be served mashed potatoes, semolina, rice, wheat and other cereals, as well as mashed vegetables.
CAUSERS
1. Brussels sprouts casserole
Cooking time: 30 minutes
INGREDIENTS
250 g Brussels sprouts
70 ml Cream
1 Lemon - slice
2 tbsp. l. Breadcrumbs
COOKING PROCESS
In a saucepan, heat water to a boil, salt and dip the cabbage buds into it for 8-10 minutes. Then drain the water, and put the cabbage on a frying pan or baking sheet with high sides, sprinkle with the juice from one slice of lemon and pour over the cream. Sprinkle everything with breadcrumbs and bake at a temperature of 220 ° C until the surface is browned.
1. Vegetable soup
Ingredients: Carrots 3 gr., white cabbage 6 gr., potatoes 6 gr., green peas 3 gr., water 30 ml, butter 1 gr.
Wash and clean vegetables. Finely chop the carrots and simmer in a small amount of water for 10 minutes, then add the chopped cabbage and potatoes, green peas, pour hot water and cook until the vegetables are ready. Soup - puree rub through a sieve, salt a little, bring to a boil, add butter.
2. 
Vegetable soup (6-7 months)
Ingredients: potatoes, carrots, beets, cabbage, parsley
1 branch. water 1 liter, wheat flour 1 tsp. Spoon,
butter
1 tbsp.
Finely chop the peeled vegetables, put in an enameled
or stainless steel utensils and fill with water. Cook with closed
cover over low heat for about 1.5 hours. Ready vegetables
knead thoroughly without removing from heat. Add flour and butter, mix thoroughly. Cook for another 10 minutes and let the soup brew.
3. Cauliflower soup
Ingredients: Cauliflower 15 gr., Water 20 ml, semolina 1 gr., Milk 25 ml, butter 1 gr.
Peel the cauliflower, wash, divide, pour boiling water over it, cook over low heat for 15 minutes, put it on a sieve and rub it. Pour sifted semolina into the broth and cook, stirring, for 10 minutes, add cauliflower, a little salt. Warm milk, bring to a boil. Add butter to the finished soup.
Ingredients: Beets 6 gr., white cabbage 6 gr., carrots 3 gr., parsley root 2 gr., potatoes 6 gr., water 50 ml, sugar syrup 0.5 ml, butter 1 gr.
Wash vegetables thoroughly and peel. Cut the beets into strips, pour a small amount of water and simmer until tender. Cut the carrots and parsley root into small pieces and simmer until tender for 20-30 minutes. Put chopped cabbage and potatoes in boiling water and cook for 20 minutes, then combine with stewed vegetables, rub everything through a sieve, add sugar syrup, a little salt and bring to a boil. Add butter to the finished borscht.
5. Chicken puree soup
Ingredients: Chicken meat 30 gr., Milk 20 ml, water 80 ml, carrots, parsley roots, onions 1 gr., butter 3 gr., wheat flour 3 gr.
Rinse chicken meat, put in a saucepan, add chopped roots and onions, cook the broth. Skip the cooked chicken meat twice through a meat grinder, put in a boiling broth, add flour mixed with butter, boil for 2-3 minutes, salt a little, add hot milk and bring to a boil again.
6. Cream soup with vegetables and beef
Age: from 8 months. Difficulty: easy
For 1 serving:
Water: 300-350 ml 1/2 onion 1/2 potato 1/3 carrot
1/2 cabbage leaf, a small piece of beef (if
cut into small pieces, you should get 2-3 tablespoons)
1/2 teaspoon vegetable oil
salt to taste
Cut the meat very finely (if it is frozen, you can make small chips), put in boiling water and cook for about 20 minutes.
Finely chop all the vegetables, put to the meat and leave for another 15 minutes. Add salt (to taste) and vegetable oil. Grind in a blender to make a puree. For older children, you can serve with herbs or croutons.
7. Zucchini and cauliflower soup
Cooking time: 30 min
INGREDIENTS
Zucchini - 100 g
Cauliflower - 100 g
Egg (yolk) -1 pc.
Water - 200 ml
Butter - 5 g
COOKING PROCESS
1. Finely cut the peeled and washed cauliflower into pieces. Peel the skin off the zucchini and chop finely.
2. Put the chopped vegetables in a saucepan, pour boiling water and cook until cooked under the lid.
3. Pour the vegetable broth into a separate bowl, and chop the boiled vegetables.
4. Dilute the resulting puree with the vegetable broth left by us, add salt to taste and boil again.
5. Add finely chopped yolk and butter to the already prepared dish.
Cooking time: 1 hour
INGREDIENTS
beets 25 grams carrots 25 grams potatoes 150 grams
onion 15 grams cabbage 100 grams beef/turkey 50 grams
COOKING PROCESS
I don't overcook anything. I add everything fresh to the broth after boiled meat. It turns out very tasty and healthy! Bon appetit to your kids
9. Ear for baby
Recommended for children: up to 1 year, 1 - 2 years, 2 - 3 years, from 3 years
Cooking time: 20 minutes
INGREDIENTS
fish fillet 100 grams (cod, salmon)
potatoes 100 grams
water 1 liter
COOKING PROCESS
Boil water, salt, add finely chopped fish fillet and potatoes, cut into small strips. Bring to a boil, cook until the potatoes are tender. Drain the broth, crush the potatoes and fish with a wooden pestle, gradually adding the broth to the desired consistency (the consistency of thick sour cream).
If cooking in the summer, you can lower the dill umbrella into the boiling broth for 2-3 minutes, then remove it completely. This will give the soup a delicate green flavor and will help prevent gas separation. In addition, it will help to form healthy eating habits in the child.
Cooking time: 2 hours 15 minutes
INGREDIENTS
Lean beef or chicken meat - 10 g
Water - 400 ml
Parsley root - 5 g
Carrot - 10 g
COOKING PROCESS
We wash the beef meat in cold water, clean it from films and cut off the fat and the mode in small pieces. Put the prepared meat in a saucepan and fill it with cold water. The broth should be simmered over low heat for about 2 hours, stirring occasionally and removing the foam formed during boiling.
Already in the finished broth, add salt, finely chopped onions, carrots, parsley root, then, closing the lid, boil for another 5-10 minutes. We filter the finished broth through a strainer or gauze folded in half, remove the floating fat from above and boil again.
Such meat broth can be given to a child as a separate dish, seasoned with mashed vegetables or with croutons, or soups from cereals and vegetables can be prepared on this broth.
Chicken broth is prepared in the same way.
Cooking time: 45 minutes
INGREDIENTS
Cabbage - 20 g
Potato - 20 g
Carrot - 10 g
Water - 100 ml
Milk - 50 ml
Butter - 5 g
COOKING PROCESS
Peeled carrots, potatoes, white cabbage or cauliflower are thoroughly washed in running water and finely chopped. Then the prepared vegetables are placed in a saucepan, pour water and cook over low heat until tender. Wipe the hot prepared vegetables through a fine sieve along with the broth, add hot boiled milk, butter and salt, and, after mixing everything thoroughly, bring to a boil again - the finished dish can be given to the baby.
Cooking time: 40 minutes
INGREDIENTS
Potato - 200 g
Water - 200 ml
Milk - 100 ml
Butter - 5 g
Carrot juice - 5 ml
COOKING PROCESS
Peeled potatoes, thoroughly washed, finely chopped and placed in a saucepan, pour cold water. Cook potatoes until tender over low heat, stirring regularly. Then we pour the broth into a separate bowl, and wipe the finished potatoes through a fine sieve. Add the drained broth, milk, salt to the resulting mashed potatoes and, after mixing everything thoroughly, bring it to a boil again. You can add butter or carrot juice to the finished dish if you wish.
INGREDIENTS
Milk - 50 ml
Carrot - 100 g
Butter - 5 g
COOKING PROCESS
We cut the well-peeled and washed carrots into small pieces and, putting them in a saucepan, pour boiling water, adding butter and sugar, and, closing the lid, bring to a boil. Then add the rice and cook the soup for 45-50 minutes, stirring occasionally. We wipe the already boiled carrots and rice through a sieve, and add hot milk to the resulting puree, bringing the dish to the desired density. Then add salt to taste and boil again. Butter can be added to the finished soup if desired.
14. Cauliflower and Zucchini Puree Soup
Cooking time: 40 minutes
INGREDIENTS
Zucchini - 100 g
Cauliflower - 100 g
Egg (yolk) - 1 pc.
Water - 200 ml
Butter - 5 g
COOKING PROCESS
Peeled and washed cauliflower finely cut into pieces. Peel the skin off the zucchini and chop finely. We put the prepared vegetables in a saucepan, pour boiling water over it and, covering it with a lid, cook until tender. Pour the vegetable broth into a separate bowl, and wipe the boiled vegetables through a fine sieve. Then we dilute the mashed zucchini and cauliflower puree with the vegetable broth left by us, add salt to taste and boil again. In the already prepared dish, add finely chopped yolk and butter.
Cooking time: 35 minutes
INGREDIENTS
Milk - 150 ml
Water - 200 ml
Butter - 3 g
COOKING PROCESS
Pour well-washed sorted rice into boiling water and cook until tender. Then, discarding the rice, we rub it through a sieve and dilute it with hot milk, adding sugar and salt to taste, and put it on the fire again until it boils. Add butter to the finished soup.
Cooking time: 1 hour 15 minutes
INGREDIENTS
Show full..
Liver - 50 g
Roll - 50 g
Vegetable broth - 200 ml
Milk - 50 ml
Egg (yolk) - 1 pc.
Butter - 5 g
COOKING PROCESS
We wash the liver well in cold water, remove the films from it and pass it through a meat grinder, adding a roll soaked in milk and the yolk. The resulting mass is well mixed and rubbed through a fine sieve. Then we lower the already prepared mass into a boiling vegetable broth and cook for 10-15 minutes, adding salt at the end. Add butter to the already prepared dish.
Cooking time: 1 hour 30 minutes
INGREDIENTS
Meat - 100 g
Meat broth - 100 ml
Carrot - 20 g
Parsley root - 10 g
Flour - 10 g
COOKING PROCESS
We wash the raw meat well and pass it through a meat grinder twice. In a saucepan, bring the already prepared meat broth to a boil, add the twisted minced meat and wheat flour, previously diluted in water, already prepared finely chopped carrots, onions and parsley roots. All this mass is thoroughly mixed, salt and bring to a boil. Meat soup cook for 25-30 minutes, then rub through a fine sieve and bring to a boil again. The dish is ready
Cooking time: 55 minutes
INGREDIENTS
Chicken meat - 70 g
Chicken broth - 200 ml
Milk - 50 ml
Parsley root - 5 g
Butter - 5g
COOKING PROCESS
Cook chicken broth by adding chopped onion and parsley roots. Then we pass the already prepared boiled meat through a meat grinder twice and pour it into the boiling broth, seasoning it with flour mixed with butter. Next, add milk, salt and bring to a boil again. Chicken puree soup for your baby is ready
Cooking time: 55 minutes
INGREDIENTS
60 ml milk
5 g butter
1 carrot
½ tsp flour
½ tsp Sahara
COOKING PROCESS
Peel and cut the carrots into cubes, pour in water so that it covers the carrots, bring everything to a boil, immediately reduce the heat to a minimum, simmer for 10 minutes under the lid. Add sugar and flour diluted in milk to the carrots, bring to a boil again, simmer under the lid for another 5-7 minutes over low heat until tender. Together with a small amount of broth, grind carrots in a blender, or you can not grind. Before serving, carrot puree in milk is seasoned with a small amount of butter.
Cooking time: 30 minutes
From a year and a half in the soup it is good to give wild garlic, a protector from bad cholesterol. From two years old, you can chop a fresh leaf into a salad. Dill and parsley are loved by everyone for a reason. Lots of vitamins. And already from 8 months they are added to soups. Boiled rhubarb is also given from eight months. Shchi with sorrel is given after a year. Spinach is also very healthy for babies. Prevents rickets, they say. Introduce complementary foods at 8 months. Because of the high amount of oxalic acid, do not give spinach to children more than 2 times a week. But there is a lot of vitamin E in spinach.
INGREDIENTS
potatoes - 100 g
water - 1 tbsp.
spinach - 50 g
onion - 5 g
butter - 1 tsp
cream - 3-4 tbsp.
egg (yolk) - 1 pc.
salt - to taste
source https://vk.com/knigareceptovmamam
COOKING METHOD
1. Peel and boil potatoes. Boil in salted boiling water. Potatoes can be cut into quarters - it's faster. After 7 minutes, put the washed spinach and peeled and chopped onion.
2. As soon as the potatoes become soft, drain the broth, but do not pour it out.
3. Hard boil the egg, remove the yolk. Put it in a saucepan with potatoes and spinach. Add butter and cream there. Gradually add the broth and beat the soup with a blender.
4. Bring the soup to a boil, but do not boil.
21. Baby pumpkin puree soup with cream
Cooking time: 30 minutes
Pumpkin is an extremely useful vegetable. And there are a lot of vitamins, and the chair regulates. Pumpkin can be given to babies from 8 months. At this age, there are already a lot of additives - cheese, meat, cereals with fruits and vegetables, soups with meat broth, fish. From vegetables we give potatoes, carrots, onions and greens. A little bit of everything.
INGREDIENTS
water - 1 l
pumpkin - 1-2 slices
carrots - 1 pc.
cream - 150 ml
butter - a small piece
salt - a pinch
COOKING METHOD
1.Clean the pumpkin from the peel and seeds. Cut the pulp into cubes.
2. Peel and cut the carrots too. Place pumpkin and carrots in boiling water and boil until soft.
3. Take out the cooked vegetables and puree them with a blender.
4. Add butter and cream to the puree. Salt a little. Bring to a boil again, cool and serve.
Cooking time: 2 hours
Ingredients
turkey 50 grams
diluted adapted milk mixture 3 tbsp. spoons
pumpkin 100 grams
carrot 1 piece
COOKING PROCESS
Wash the meat, put it in boiling water, cook for about an hour over low heat under a lid.
Cut pumpkin and carrot into small pieces. Put them in a saucepan half an hour before the end of the preparation of the broth.
When the meat and vegetables are soft, cool the soup and beat well with a mixer (or in a blender). Whisking constantly, pour in the milk mixture. Finely chop the greens and add to the dish.
PUREE VEGETABLE/FISH
1. Mashed potatoes.
From 5 months.
You will need 2 potatoes, 4 tablespoons of milk (breast or mixture), 1 teaspoon of butter.
Wash the potatoes well. Peel it off. Wash again. Steam the potatoes or bake in the oven until soft. Strain the still hot potatoes through a sieve or puree in a blender. While whisking the potatoes, gradually pour in the hot milk. Put the resulting puree on fire and boil for another 2-3 minutes. Remove from heat and add butter. Cool down.
2. Mashed cauliflower and zucchini.
From 6 months.
You will need 50 g of cauliflower, 60 g of zucchini, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Rinse vegetables well under running water. Clean the cabbage. Divide it into small inflorescences. Cut the zucchini into small pieces. Put the vegetables in an enamel pot. Pour boiling water over everything so that the water completely covers the vegetables. Close the lid and cook until fully cooked. Rub the still hot vegetables with the broth through a sieve until a homogeneous mass is obtained. You can use a blender. Add hot milk to puree. Boil for 1-2 more minutes. Add vegetable oil to the finished puree and mix.
3. Carrot - mashed potatoes.
From 7 months.
You will need 2 potatoes, 1 carrot, 4 tablespoons of milk (breast or mixture), 1 teaspoon of vegetable oil.
Wash carrots and potatoes well. Clean and wash again. Cut vegetables into cubes. Put them in an enamel pot. Pour boiling water over so that the water covers the vegetables. Simmer the vegetables over low heat, covered, until tender. Pass hot vegetables through a sieve until smooth. You can use a blender. Add milk, salt, vegetable oil to the puree. Bring to a boil, remove from heat and set aside.
4. Carrot puree.
From 7 months
You will need 1 medium carrot, hot water, 2 tablespoons of milk (breast or mixture), ¼ teaspoon of butter.
Wash the carrots well, peel them, wash them again. Cut the washed carrot into cubes, transfer it to an enamel pan, pour boiling water over it so that the water covers the carrots. Steam or simmer the carrots, covered, until the carrots are soft and the water is boiled away. Rub hot carrots through a sieve until smooth. You can grind carrots in a blender. Add butter, hot milk and mix everything. Boil for another 2-3 minutes. Refrigerate before serving.
5. Mashed zucchini and chicken meat.
From 9 months.
You will need 150 - 200 g of zucchini pulp, 50 g of boiled white chicken or turkey meat, ¼ cup of milk, 1 tablespoon of butter.
Wash the zucchini well. Remove the skin from it and cut into small pieces. Steam until fully cooked. Hot, grind the zucchini through a sieve until smooth. Mix with chopped poultry meat until smooth. Pour in hot milk, salt and boil for another 2-3 minutes. Add butter to the puree.
6. Cauliflower puree with milk.
You will need 100 g of cauliflower, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Wash the cauliflower well. Cut it into florets. Remove green leaves. Put the small cauliflower florets in an enamel pot. Pour boiling water over it so that the cabbage is completely in the water. Close the lid and simmer until the cabbage is cooked and the water has completely evaporated. Rub the hot cabbage through a sieve until smooth. You can use a blender. Add hot milk to the puree and boil for another 1-2 minutes. Add vegetable oil to the finished hot puree.
7. Apple - pumpkin puree.
From 6 months.
It will take 100 g of pumpkin pulp, 1 apple, 1 teaspoon of butter.
Rinse the pumpkin and apple well. Peel off the skin, remove the seeds. Cut the fruit into pieces. Fill the pumpkin with water and cook over low heat under a lid until the pulp. Add an apple. Boil for 10 more minutes. Grate the still hot fruits on a fine grater together with the broth until smooth. You can use a blender. Boil puree for another 102 minutes. Cool, add butter and serve.
8. Mashed potatoes, carrots, cabbage, beets and pumpkins.
From 8 months.
You will need 1/5 of a potato, 30 g of carrots, pumpkins, beets, white cabbage, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Wash vegetables thoroughly. Peel them, cut into small pieces. Put the chopped vegetables in an enamel pan, add water, close the lid and simmer over low heat. Complete evaporation of water must not be allowed. When the vegetables are soft, rub them hot through a sieve until smooth. You can use a blender. Add hot milk to puree and bring everything to a boil. Add vegetable oil.
9. 
Broccoli puree for children from 7 months.
Separate 100 g of broccoli into florets and boil. At that time
wash one small potato and boil it too, but in a separate
vessel. Grind boiled vegetables with a blender.
Put the crushed mass in a saucepan, salt and cook for
2-3 minutes. Then mix the vegetables well and season them with butter
10. Mashed potatoes with spinach
Cooking time: 20 minutes
INGREDIENTS
potatoes medium 2 pieces
spinach 30 grams
butter 1/2 teaspoon
COOKING PROCESS
Boil potatoes in salted water until tender.
Before draining the water, lower the spinach leaves into the pan for 2-3 minutes.
Drain the water, add the butter and mash the potatoes into a puree. Spinach is best chopped with a blender and then mixed with potatoes.
Everything, tasty and healthy mashed potatoes with spinach is ready. I had new potatoes, so the mashed potatoes turned out to be unusually tender and even sweet in taste. My child appreciated the dish and ate it with pleasure. Since my baby has already grown up, he ate mashed potatoes with chicken cutlet, and one-year-old babies can be mixed with boiled, grated meat.
Bon appetit!
11. Vegetable meat puree
Recommended for children: up to 1 year and older
Cooking time: 45 minutes
INGREDIENTS
chicken fillet 100 grams
potatoes 150 grams
carrots 150 grams
salt 1/5 teaspoon
milk 250 grams
COOKING PROCESS
Meat and vegetables cut into cubes. Put in a saucepan, pour boiling milk and simmer for 30 minutes, salt to taste. Then puree in a blender.
12. Fish puree with potatoes
Cooking time: 1 hour
INGREDIENTS
fish (preferably sea),
mashed potatoes.
COOKING PROCESS
1. Cut the fish fillet into pieces.
2. Dip them in cold water and boil for about an hour so that the fish becomes very soft and easily crushed.
3. Remove the fish to a separate plate.
4. Mash the fish with a fork first.
5. Add mashed potatoes prepared in advance.
6. Put everything together in a container for an immersion blender - a tall narrow glass.
7. Add a couple of tablespoons of fish broth or water and grind everything with a blender to a liquid puree.
8. Ready-made fish puree for the first feeding can be offered to the child for breakfast or lunch.
13. Cauliflower Puree
Cooking time: 45 min
INGREDIENTS
Purified water - about two cups
Carrot - 1 pc.
Cauliflower - 150 grams
Sunflower oil - teaspoon
COOKING PROCESS
We put purified water in a small saucepan on the fire. Bring to a boil. We clean the carrots. Cut it into slices and place in boiling water. Let it simmer until almost done. Next, divide the cauliflower into inflorescences. We will send it to the saucepan and boil it. This will take about 7-10 minutes. The water should lightly cover the vegetables in the pot. When the vegetables are cooked, remove them from the heat. Let's cool down a bit. Before this, you can salt the dish a little. Now let's start turning the ingredients directly into a puree. To do this, take a blender and grind everything that is in the saucepan. Add a little vegetable oil to the finished carrot and cauliflower puree with a pleasant orange tint. Mix and offer to baby. The delicate taste of this puree will surely please your child. Only freshly prepared puree should be given to the child, without putting it in the refrigerator.
Cooking time: 45 minutes
INGREDIENTS
80 g chicken meat
2 tbsp. spoons of milk
1/2 cup water
a pinch each of chopped parsley root and onion
1/2 teaspoon butter
1/2 teaspoon flour salt
COOKING PROCESS
Boil chicken broth seasoned with parsley root and onions. Pass boiled meat twice through a meat grinder, put in boiling broth and add flour mixed with softened butter. Boil the puree soup for 2-3 minutes, add a little salt, pour in hot milk and bring to a boil again. Remove cooked soup from heat
Cooking time: 45 minutes
INGREDIENTS
100 g beef
2 tbsp. rice spoons
2 glasses of water
1/2 cup milk
1 teaspoon butter
COOKING PROCESS
Boil beef. Sort the rice, rinse, pour into boiling water and cook until tender. Throw the cooked rice in a colander and, together with the boiled meat, pass twice through a meat grinder with a frequent grate. Add boiled hot milk to the resulting mass, put on fire, bring to a boil and cook for 5-6 minutes. Remove puree from heat, season with salt and butter.
16. Pumpkin - carrot soup puree
Cooking time: 30 minutes
INGREDIENTS
Pumpkin (peeled and diced) - 100 g
Carrots (peeled and diced) - 100 g
Baby or breast milk (milk formula or plain boiled water) - about 100 ml.
COOKING PROCESS
1. Boil pumpkin with carrots in water or steam until soft;
2. Add milk (mixture, water) to them and puree with a blender until smooth or wipe through a sieve.
3. If the puree is lumpy, add more liquid.
17. Carrot-apple cream soup in a slow cooker
Cooking time: 20 minutes
INGREDIENTS
Apple - 2 pcs.
Carrot - 1 pc.
Onion - 0.5 pcs.
Sugar - 1 tsp
Butter - 1 tsp
The soup is suitable as complementary foods for children under one year old, if there is no allergy to the components of this recipe.
1. Rinse the carrots, peel, cut into slices.
2. Rinse the onion, remove the peel, cut into half rings.
3. Rinse apples, peel and core. Cut into pieces.
4. Put apples, carrots and onions in a multicooker bowl with water. Approximately 2 glasses.
5. Add butter and sugar. Stir with a special plastic spatula.
6. Turn on the "multi-cook" mode. Set: degrees - 160, cooking time - 10 minutes. If there is no “multi-cook” mode, you can use the “stew” program, but the cooking time will approximately double
Cooking time: 20 min.
INGREDIENTS
Cauliflower - 30 gr.
Carrots - 15 gr.
Corn - 15 gr.
Boiled water 3-4 tbsp.
Butter or olive oil - 2 gr.
COOKING PROCESS
Wash vegetables thoroughly.
Divide cauliflower into inflorescences (you can take frozen).
Peel the carrots and cut into thin circles (it is convenient to use a vegetable peeler).
It is better to take frozen corn.
Steam vegetables until soft, about 15 minutes.
Place vegetables in a sterile bowl of a blender. Add oil and water.
Shake thoroughly. If you get a non-uniform mass - add more water and beat again.
Puree is suitable as a complementary food for children under one year old, if there is no allergy to the components of this recipe.
Cooking time 30 min.
INGREDIENTS:
Pumpkin 100 g,
Apples 100 g,
Butter 5 g,
Water 50 g,
Sugar solution 20 g.
COOKING PROCESS:
Peel the pumpkin and apples from the skin and seeds, wash, cut into slices. Pour the pumpkin with water and cook in a sealed container until soft, then add the apples and continue cooking for 10 minutes. After that, wipe the pumpkin and apples, add sugar syrup and boil. Put the butter into the slightly cooled puree.
Cooking time - 15 min.
INGREDIENTS
Pear - 1-2 pcs.
Lemon juice - optional 1-2 drops.
COOKING PROCESS:
1. Thoroughly wash and peel the pears, cut into small pieces, discard the core.
2. Place pear slices in an enamel saucepan, fill with water so that it covers the fruit. Simmer over low heat for about 10 minutes until soft.
3. Grind with a blender until smooth with a small amount of compote from pears.
4. You can also add a few drops of lemon juice for flavor.
Cooking time: 15 min.
INGREDIENTS:
1 apple
60 g dried apricots
COOKING PROCESS:
1. My apple, peel, cut into cubes.
2. Thoroughly wash dried apricots and chop into strips.
3. Transfer the chopped apples and dried apricots to a saucepan or saucepan, pour boiling water and set to cook for about 5 minutes.
4. In the meantime, my pear, clean and cut like an apple.
5. Add the pear to the saucepan to the apple and dried apricots and set for another 3 minutes.
6. We shift the contents of the stewpan into a container, grind with a blender.
This puree is introduced into complementary foods after vegetable puree and in the absence of allergic reactions to components
SALAD RECIPES FOR CHILDREN UNDER A YEAR
1. Carrot salad
Wash the carrots, peel, pour over with boiling water, grate, add sugar syrup and vegetable oil, mix thoroughly.
Ingredients: Carrots 25 gr., sugar syrup 1 ml, vegetable oil 1 gr.
2. Salad of carrots and apples
Wash carrots and apples, peel, pour over with boiling water, grate on a fine grater, add sugar syrup, mix.
Ingredients: Carrot 10 gr., Apple 15 gr., Sugar syrup 1 ml.
3. Fresh cucumber salad
Wash the cucumber, peel, pour over with boiling water, Grate on a fine grater. Wash the greens thoroughly in boiled water, chop very finely or chop with a blender, combine with cucumber, salt a little, add vegetable oil, mix.
Ingredients: Cucumber 25 gr., Garden greens 1 gr., Vegetable oil 1 gr.
4. Tomato salad
Wash the tomato, pour over boiling water, cut into slices, rub through a sieve, salt a little, add vegetable oil, mix.
Ingredients: Tomato 25 gr., Vegetable oil 1 gr.
5. Beet salad with apples
Boil or bake beets in the oven, grate on a fine grater. Wash, peel, grate the apple, combine with beets, add sugar syrup and vegetable oil, mix.
Ingredients: Beets 15 gr., Apples 10 gr., Sugar syrup 1 ml, vegetable oil 1 gr.
Cooking time: 10 minutes
INGREDIENTS
Carrot 10 gr.
apple 15 gr.
sugar syrup 1 ml.
COOKING PROCESS
Wash carrots and apples, peel, pour over with boiling water, grate on a fine grater, add sugar syrup, mix. Sugar syrup - mix sugar and water in a ratio of 1: 1, bring to a boil, cool.
DESSERT
Cooking time: 10 min
INGREDIENTS
sweet apples 250-300 grams
milk 50 ml
flour 1 teaspoon
COOKING PROCESS
Peel the apples, cut the core, cut into cubes. Place the pieces in a microwaveable bowl. Cook in a bag or cover so that the juice does not evaporate, about 3 minutes.
While the apples are in the microwave, stir the flour in cold milk, and boil over low heat, stirring constantly, to the state of custard.
Combine ready apples with "milk jelly". Beat the mixture with a blender until it becomes a fluffy mousse.
This applesauce very similar in taste Apple pie"Charlotte". In order not to add sugar, it is better to use sweet varieties of apples. Other fruits can be added to apples, and sometimes I also add berries, previously rubbed through a sieve.
Cooking time: 50 minutes
INGREDIENTS
Oat flakes (quick) - 1 cup (82 gr) took Yasno solnyshko No. 3
Egg - 1 pc. (medium, take out of the fridge ahead of time)
Flour - 4 tbsp. l (33 gr)
Sugar - 1 cup (194 gr, less can be)
Salt - 0.5 tsp (2.5 g)
Baking powder - 1.5 tsp (6 g, baked with soda: 0.7 tsp = 3 g)
Creamy - 100 gr (get out of the refrigerator in advance)
Vanillin - to taste and desire
COOKING PROCESS
Fry the flakes in a dry frying pan (low heat) for 10 minutes, stirring occasionally
You can add seeds, sesame seeds, and maybe poppy seeds, or crushed nuts. After reducing the amount of cereal, add up to 1 cup of your favorite fillers. Turn on the oven to heat up to 170 gr. Line a baking sheet with foil (baking paper) and grease with oil. Sift flour with soda (baking powder), add salt, cooled flakes, mix with a fork for 30 seconds. In a separate bowl, beat soft butter with sugar and vanilla (adding all the sugar at once). Add egg, beat until light and fluffy. Pour the dry part into the oil, quickly and confidently, knead the dough. Put it in the refrigerator for 20 minutes, you can bake right away. Put a teaspoon at a distance of 5 cm from each other (9 pieces), the rest of the dough in the refrigerator. Bake for 10-12 minutes or until edges are golden. The cookies will spread, bake, take out the baking sheet, wait 0.5 minutes and remove with a spatula on the wire rack. Repeat with the remaining dough (it is more convenient to bake on 2 baking sheets). Don't forget to re-grease the baking sheet for the next batch. When the cookies have cooled, you can decorate them with melted chocolate.
3. Oatmeal Banana Cookies
Cooking time: 50 minutes
INGREDIENTS
big banana 2 pieces
oatmeal 1 cup
COOKING PROCESS
Beat bananas with a blender into gruel and add oatmeal - mix well. Line a baking sheet with parchment paper and spread with a spoonful of hemp.
At 180 degrees, bake in the oven for 20-30 minutes until browned.
Bon appetit!
Cooking time: 1 hour
INGREDIENTS
3 medium carrots
1 st. a spoonful of semolina
1/2 cup milk
1/2 cup water
1 st. a spoonful of breadcrumbs
1 teaspoon butter
3 art. spoons of sour cream
1 teaspoon sugar
COOKING PROCESS
Thoroughly wash the carrots, peel, grate and put them in a small amount of water with the addition of milk for 3-4 minutes. Then add there, stirring, semolina and sugar, put half a serving of butter and mix. Cool the resulting mixture, combine with grated apples. Beat the egg white into foam, add to the carrot-apple mass, mix everything well, put on a leaf greased and sprinkled with breadcrumbs, level, brush with sour cream (1 tablespoon) and bake in the oven. Serve with sour cream (2 tablespoons).
5. Cake for the smallest "giraffe"
Cooking time: 4 hours
INGREDIENTS
baby cookies 1 pack
milk Agusha 1l (5 packs of 200ml)
2-3 tbsp kefir
2 tsp oil drain
COOKING PROCESS
1. Finely chop the cookies and add about 100 ml of milk. After 3-5 minutes, grind the resulting mass to a porridge-like fork.
2. Then add two teaspoons of melted butter to our liver and mix thoroughly.
3. The form for our cake for children The form (I have a diameter of 15 cm, a vase) is covered with cling film.
4. Divide the mass into two parts.
5. Put one part into a mold, level it and put it in the refrigerator to harden.
6. Pour 4 packs of Agushi milk into a saucepan and bring to a boil. 7. Add kefir to boiling milk, make medium heat and cook for 10-15 minutes (whey should exfoliate).
7. Then pour the mass into cheesecloth, folded in 4 layers in a colander and stirring, wait until all the whey is gone. After about 15-20 minutes, you will get a soft, tender, cooled curd.
8. Crush the banana with a fork.
9. Mix banana with cottage cheese
10. We take out the form from the refrigerator, put the cottage cheese with a banana there.
11. From above, cover the second part of the cookie mass with a film and put in the refrigerator for 2 hours.
12. We take out the form, turn it over, remove the film. The cake is ready.
Cooking time - 10-15 minutes.
INGREDIENTS
250 ml kefir
Take 250 ml of kefir, pour it into an enamel saucepan, put it in a water bath.
When you see that the kefir has curdled, that is, whey separately, cottage cheese separately, throw the clots on a sieve or cheesecloth so that the whey is glass.
Yield - about 40g of cottage cheese.
BEVERAGES
1. Dried plum compote
What is useful prune compote for a child?
First of all, prunes compote is the best remedy for constipation, which so often occurs in children of the first year of life due to problems with the gastrointestinal tract. In addition to improving intestinal motility, this compote will enrich the child with especially valuable vitamins of groups A, C, B, as well as sodium, magnesium, phosphorus, potassium, calcium and iron.
Cooking time: 30 minutes
INGREDIENTS
prunes 200 grams
sugar 1/2 cup
COOKING PROCESS
Rinse prunes 2-3 times in warm water. Pour sugar into a saucepan, pour 800 ml of it. hot water, stir, put prunes and, with a slight boil, cook until soft for 15-20 minutes.
2. Honey drink
Cooking time: 10 minutes
INGREDIENTS
2/3 cup water
2 tbsp. spoons of honey
2 lemon slices
1/4 cup cherry juice
COOKING PROCESS
Bring water to a boil, add honey and stir until completely dissolved. Put the lemon slices, remove the drink from the heat and pour in the cherry juice. Mix and refrigerate.
3. Infusion of wild rose
Recommended for children: up to 1 year and older
Cooking time: 4 hours
INGREDIENTS
3 art. spoons of rose hips
3 glasses of water
3 teaspoons of sugar
COOKING PROCESS
Crush dry rose hips, dip in boiling water and cook under a lid over low heat for 10 minutes. Then insist for 3-4 hours, strain, add sugar.
Cooking time: 20 minutes
INGREDIENTS
2/3 cup pumpkin juice
1 teaspoon sugar
1 teaspoon potato starch
cinnamon on the tip of a knife
2 glasses of water
COOKING PROCESS
Grate a small slice of pumpkin, squeeze the juice through sterile gauze, mix it with water and bring to a boil. Pour sugar, add starch diluted in water, cook for 3-5 minutes. Put the cinnamon, mix, remove the jelly from the heat and cool
5. Dried fruit compote
To make dried fruit compote for babies, you will need:
dried fruits (apple, pear) - 20 g
water - 200 ml
How to make dried fruit compote for a child:
1. In this recipe very convenient proportions of water and dried fruits are given. While we are just starting to introduce dried fruit compote into the child's diet, you can cook 20 grams of dried fruits per 200 milliliters of water.
2. Dried fruits must be thoroughly washed. We put them in a saucepan in which the compote will be cooked. Pour dried fruits with warm boiled water (warm, not hot). And leave them overnight to swell. We will not drain this water, since this is the basis for the future compote.
3. In the morning, mix the contents well. If the child is older than one year, you can add a little sugar to the compote. At the age of one year, it is better not to add sugar, and if your child completely refuses to drink compote without sugar, it is better to add either a little fructose or grape sugar.
4. We put a saucepan with a tightly closed lid on a slow fire and bring the compote to a boil. As soon as you see that it boils, immediately remove the compote from the heat without removing the lid from the pan. Leave it to cool with the lid closed.
5. After 1 hour or 30 minutes, the child can be offered warm compote.
6. Compote of apples and pears
To make compote of apples and pears for babies, you will need:
apple - 1 pc.
pear - 1 pc.
water - 0.5 l
How to make compote of apples and pears for a child:
1. Wash the apple and pear thoroughly. We remove their core. We cut into small pieces.
2. Put them in a saucepan, then add half a liter of water there. If your child is older than a year, you can add a little sugar (but not more than one tablespoon). We do not put sugar in compote for children under one year old.
3. Close the pan with a lid. We put the pan on a small fire and wait until the water boils. As soon as the water begins to boil, immediately remove the pan from the heat without removing the lid from it. Leave the compote to infuse until cool, about one hour.
4. You can also make compote with pulp, that is, beat all the fruits with a blender. Due to this, the compote will have a richer taste. But, of course, there are practically no vitamins left in the pulp, since they pass into a liquid, that is, into compote, but microelements and fiber are preserved.
7. Dried fruit compote with raisins
dried fruits - 20 g
water - 200 ml
sugar - no more than 2 tsp.
How to make dried fruit compote with raisins:
1. We sort out dried fruits, rinse them well with cold water at least four times.
2. We lower dried fruits into boiling water.
3. Cook for 20 minutes.
4. Then add pre-washed raisins.
5. Infuse compote at room temperature for 12 hours.
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 little fidget after a year? Let's take a 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 useful porridge, it should be cooked as little as possible, and for this it is enough just to soak the cereal for several hours or overnight. Millet is the densest and most difficult to boil, so it makes sense to soak it in the evening.
- Pour 2 tbsp. cereals and leave overnight.
- In the morning, we wash the cereal, pour 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. resulting oat flour, sweeten at your discretion with sugar or jam, mix and serve! From such a curd mass, you can form a hedgehog or any other figure familiar to the baby.
It 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.
- Mix in a bowl 1 egg with 3 tbsp. milk, salt.
- 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.
- 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, Chinese 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 chicken fillet 60 - 70 g. Fill it with 2 cups of filtered water and put it on fire.
- Meanwhile, three on a grater 30 g of raw beets (bar 3 by 2 cm), peel ½ of a medium tomato and, together with ¼ bell pepper finely cut.
- As soon as the chicken boils, salt it to taste and, after waiting 10 minutes, send vegetables to the broth. We also put ½ tbsp 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 line", so it will become more satisfying, but remember that more often 2-3 times a week for a child of 1.5 years pasta should not be given.
Second course
You should not often choose potatoes - there is too much starch in them, it is better to teach your baby to stew from other vegetables. At this age, he can already eat zucchini, broccoli, carrots, onions, Brussels sprouts, tomatoes and bell peppers - there will be plenty to choose from!
We also prepare side dishes from cereals.
Option 1 - vegetable stew with rice and egg
For 2 servings we will need: 100 g zucchini, 30 g carrots, 20 g onions, 30 g bell peppers and 60-70 g broccoli. Finely chop everything and put it in a small saucepan. There we add ½ tbsp. rice, salt and pour 1/3 cup of milk.
Stew until the cereal is ready and at the end of cooking pour in 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.
From confectionery like cakes and chocolate chip cookies it is better to refrain, as in 1.5 years they can cause allergies.
And you can cook a wonderful carrot casserole, older children will also appreciate it, so we make more.
- 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.
- Add water if necessary.
- Let cool and beat in 1 egg.
- Mix, spread 80 - 100 g of cottage cheese.
- Sugar to taste, stir again.
- 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 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!
In order for children to be healthy, it is necessary to make sure that they eat salads every day. For a child, this is extremely important! Do not accustom them from childhood to unhealthy eating.
Incompatible products
It should be remembered that salads for a child should include only ingredients that are useful for the child's body. Therefore, you should immediately abandon the mayonnaise bought in the store as a dressing, from the "kirieshki" and their analogues, which are made using chemical flavors, mushrooms in any form, as they are poorly absorbed by children, sausages.
You can add boiled lean meat, poultry, boiled eggs to vegetable salads for a child if the baby is not allergic to them. But then in no case should you chop boiled potatoes into a dish, since it is a repository of carbohydrates that cannot be combined with proteins and fats.
Many kids just love fruit and berry salads. Sometimes moms experiment by making their own compositions from vegetables and fruits, adding nuts, raisins, crushed crackers.
Ideally, salads for a child are seasoned with sour cream, yogurt, vegetable oil, or simply sprinkled with lemon juice.
Simple salads for one-year-olds
Acquaintance with such dishes begins at a very early age. The very first baby salads are usually made with a single ingredient. Most often it is a grated apple, as it is best absorbed by the children's digestive system.
Then mommy tries to give the baby a salad of grated carrots. For the first acquaintance with this root crop, of course, after the juice, you just need to chop it as finely as possible, sprinkle with sugar and knead well so that the juice stands out.
Then you can try to cook such simple salads for children, like carrot-apple. A little sugar and a drop of lemon juice will make the taste of the dish much more interesting. Banana is also a highly digestible product, so it should be included in the first salads.
Carrot-curd salad
If the baby is already accustomed to such food, you can diversify the salad for the child. 1 year of life is the foundation for health for all subsequent years. And at this time it is very important to include cottage cheese in the diet. Unfortunately, many children ignore this useful product and refuse to eat it. Very tasty tender salad of grated carrots with cottage cheese. You can fill it with your favorite yogurt. The original color and taste make the dish completely different from ordinary cottage cheese and will surely delight the child. Such a dish will be much more useful than chocolate-covered curds, with which parents try to accustom the baby to this super-healthy fermented milk product.
Salads with carrots, apples and raisins
But now the child has grown up. Salads for him can be made, including much more ingredients in their composition. And now it’s not worth rubbing carrots on a very fine grater. There are wonderful recipes for salads for children based on carrots and apples. These products are a pantry of vitamins and minerals.
The most common salad is made only from shredded carrots and chopped apples, sprinkled with lemon juice and (optionally) sugar syrup. Adding orange juice or pieces of this citrus fruit will improve the taste. But you should be careful and careful - oranges cause allergies in some children. Some mothers put steamed raisins in this salad. The piquant and amazing taste of such a dish is liked by almost all kids and adults.
Salads based on carrots and beets
By the age of three, children should already be eating beets not only boiled, but also raw. After all, when cooking, many are lost beneficial features this truly magical root vegetable. However, raw beets have a somewhat specific tart taste that can repel a baby. But if you cook this delicious salad for children, including additional carrots, golden raisins, mint, orange and crushed nuts, then it can become a favorite for the whole family. Of course, the recipe can be changed at will, not necessarily all of the listed ingredients should be part of this dish. You can, for example, replace an orange with an apple, and completely exclude mint. And some people make this salad with fennel or kiwi fruit.
This divine dish is seasoned with lemon juice. Then the container with the ingredients is tightly closed with a lid and shaken vigorously so that the vegetables give juice and mix well with the rest of the products.
Vegetables in a child's diet
Everyone knows how useful it is for children to eat a wide variety of vegetables. That is why it is so important to offer your baby vegetable salads for lunch before the first course. For children, they usually try not to put onions and garlic in them at first, since not everyone loves them. But almost everyone likes cucumbers, tomatoes, cabbage, sweet bell peppers. Children's salads can be prepared from one vegetable. And you can gradually increase the number of ingredients from two to several. They also include carrots, radishes, dill, parsley, white and red cabbage, lettuce.
Vegetable dishes are seasoned with vegetable oil or sour cream, lightly salted. But you can do without refueling. If you put the chopped ingredients in a bowl with a lid and shake the dishes well several times, then the released juice will completely replace it.
White cabbage is tasty and healthy
You can teach a child to eat cabbage from the moment he has all his milk teeth, that is, by the age of three. Usually, mothers give the baby a piece of this vegetable to gnaw, choosing the most juicy places.
Cabbage salads are prepared with carrots and apples. It is best to sprinkle chopped vegetables with sugar and sprinkle with lemon juice, and then knead well with your hands. Only after that, an apple is added to the salad and mixed.
Older children can make cabbage salad with onions, onions or greens. Before dressing this dish, it is also recommended to knead the ingredients with your hands so that the cabbage gives juice. Pour the salad with vegetable oil or sour cream.
Cauliflower in salads for children
This vegetable is very useful for both adults and children. But not all kids are happy to eat it. Perhaps they do not like the specific smell that cabbage acquires during the cooking process. Therefore, it is recommended to put a bay leaf in a saucepan with boiling water and cabbage inflorescences.
A hard stem, which is not always boiled, can also repel children, especially if the cabbage is large. That is why it is better to use only inflorescences for children's salads.
- The simplest cauliflower salad consists of chopped inflorescences boiled in salted water, sprinkled with parsley and dill. You can add lettuce and green onions, if, of course, the child loves them. It is recommended to fill this salad with lemon juice, you can add vegetable oil.
- If you sprinkle a ready-made salad on top with ground breadcrumbs, you get a different dish.
- In the following recipe, a component such as boiled and diced potatoes is added.
- And some add canned green peas to a salad of cabbage and potatoes - this is not for everyone.
- The well-known summer salad of tomatoes and cucumbers can be varied and made more saturated with vitamins. To do this, add chopped boiled cauliflower inflorescences to it.
- An amazing salad is obtained from boiled carrots, sweet bell peppers and lettuce leaves. Of course, you can't do without cauliflower. She is the main ingredient in this dish.
- By boiling additional green beans and chopping them, you can create a completely different dish based on the previous recipe.
- There is also a recipe for sweet cauliflower salad. He is also extremely useful, but quite creative. Therefore, this option is not suitable for every child. But if the baby eats different salads with pleasure, then you can bravely cook this original dish. It consists of: cauliflower, tomatoes, fresh carrots, apples, cucumbers and plums. Only cabbage is boiled. It can be taken 200 grams. Tomatoes, apples, carrots and cucumbers for this amount are enough for 100 grams, plums are 2 times less. Plums are cut in half and stones are removed, carrots are cut into strips or chopped on a coarse grater. Everything else is cut into cubes, poured over with vegetable oil dressing with a small amount of lemon juice, mixed and sprinkled with powdered sugar on top. It is enough for such a salad 50 grams.
You can wake up a child’s desire to try a new dish with the help of an interesting salad display. Having built a cheerful muzzle from the product or decorating a slide with “eyes” made of olives, halves of small tomatoes, pieces of sweet pepper, “noses” and “mouths” of carrots or a piece of cucumber, it is easy to interest not only the baby, but also the younger student. Yes, and to try such a dish for sure will be more pleasant than usual.
Sweet salads
Children especially love fruit salad. For children, yogurt is usually a dressing, you can take fruit and sweet. But sour cream, whipped with powdered sugar, is quite appropriate here. You can even make mint sugar syrup or use melted ice cream. Some people prepare their favorite cream, the one that decorates homemade cakes.
As ingredients, any fruits and berries are suitable. It is only important to carefully clean them from the seeds and peel. If oranges are taken, then you need to remove only the orange skin with a knife, leaving a white layer. Scientists have proven that there are even more vitamins and nutrients in it than in the peeled slices themselves.
Pieces of watermelon laid out in the form of a flower with an empty middle will help to decorate the dish. Salad, placed inside these “petals”, is poured over with sweet syrup or ice cream.
Children do not need to eat a lot and often sausages, dumplings, mayonnaise, etc. Their body requires vitamins, and the emotional soul of the child wants a holiday, beauty, something unusual. Hence the basic principles of preparing salads for children: more vitamins, a brighter presentation. Salad for children's birthday should be a work of art to interest the child. And it should contain a maximum of useful products, incl. carrots, dried apricots, beets, pumpkin. Children need a healthy children's salad, the recipe may include fruits, berries, and various fruits. Based on these products, you can fantasize and experiment. A good combination is apples, bananas, oranges, honey.
As a dressing, it is best to use olive oil, lemon, sour cream. If you can't do without mayonnaise, make it yourself. Any recipe for a baby salad for a birthday will approve of this approach. Before preparing such a salad, study the photos of the dishes on the site. A photo of a baby salad will tell you interesting ideas, answer some questions. Therefore, prepare a children's salad, recipes with photos are your reliable helpers.
Proper, healthy salads will lay a good foundation for the formation of a healthy child's body. To do this, here are some helpful tips:
For children's dishes, you need to use only fresh food and other ingredients;
Children's salads, like other dishes for babies, are prepared immediately before meals;
When soaking vegetables in water, do not keep them longer than 10 minutes, not only nitrates and pesticides, but also vitamins will go into the water;
Sprouted and green potatoes are not suitable for making children's salads. Throw it away without regret;
Children need to eat a lot of foods that have fiber in their composition, because. it activates the work of the intestinal tract;
Salads are served to children before meals, as they increase appetite;
Children's salads from fresh vegetables are allowed for babies, starting from a year, in the amount of one tablespoon, while the vegetables need to be rubbed on a fine grater. Gradually, the portion can be increased and the consistency made larger;
Exotic fruit salads are suitable for older children, and only if there is no allergy. Pediatricians advise young children to consume vegetables and fruits that grow in your area, region;
Dressings affect the taste of the salad. You can fill children's salads with sunflower or olive oil, yogurt, kefir, sour cream. Use mayonnaise only home cooking. Honey and lemon juice will do if you don't have allergies. You can add various nuts, dried fruits, berries to salads for children. Any dish for a child will be more appetizing if it is festively decorated.