Pumpkin Casserole with Apple
Pumpkin-apple casserole is a healthy, nutritious, and most importantly - a very tasty dish.
Pumpkin is not only an elegant, sunny fruit, but also a real storehouse of vitamins and minerals. Potassium is needed for the normal functioning of the heart, vitamins C, A and E are necessary for the normal functioning of the body as a whole. In addition, both pumpkin and apples are a rich source of fiber.
It is better to choose apples for casseroles that are moderately sweet and not very watery, otherwise the casserole will “float”. If the apples are very juicy, after grating, put the mass on a layer of gauze or a clean napkin and squeeze the juice lightly - you can give it to the child to drink while the casserole is being prepared.
We take:
Pumpkin -300 gr.
medium-sized apples - 2 pcs.
egg - 2 pcs.
wheat flour - 2-3 tablespoons
butter or vegetable oil - 2 tablespoons
cinnamon - optional
sugar to taste, but remember that pumpkin gives quite
enough sweetness
Cooking:
Wash apples and pumpkin, cut into slices, peel, grate on a coarse grater, transfer to a deep bowl, add eggs, sifted flour.
Lubricate the baking dish with half of the oil that you and your child eat, and add the second spoonful of oil to the dough.
Put the pumpkin-apple mass in a greased form, smooth it. Place the filled form in the oven preheated to a temperature of 180º, for 40 minutes. Bake until a beautiful ruddy shade.
When the casserole has cooled slightly, invert the pan onto a serving dish and remove the pan. You can wait 15 minutes, cut and serve.
It is best to serve pumpkin (as well as carrot) dishes with cream, sour cream and other fermented milk products so that milk fats help to better absorb useful vitamins and minerals.
It is good to serve fruit compote with pumpkin-apple casserole.
Zucchini casserole for kids
Zucchini is one of the first children's complementary vegetables. Dishes from zucchini are actively used in baby food, as it is considered a hypoallergenic vegetable. But like any other food, zucchini in its pure form quickly bothers children, and here we begin to come up with more complex and tasty dishes from this healthy vegetable, for example, zucchini casserole for children.
To make the zucchini casserole look more appetizing, in addition to zucchini, you can add a little carrot to it. Together with carrots, zucchini casserole turns out to be a delicious golden color. But this is not necessary if your child suddenly does not like carrots, although in a casserole it takes on a completely different taste (not like boiled carrots).
We take:
Young zucchini - 2 pcs. (about 800 gr.)
carrots - 1 pc. (150 gr.)
chicken egg - 3 pcs.
sour cream - 150 gr
wheat flour - 6-8 tbsp. l.
vegetable oil- 2 tbsp. l.
Cooking:
Wash and clean zucchini and carrots. Grate half of the vegetables on a coarse grater, and the other half on a fine grater. So the structure of the casserole will turn out more interesting. Squeeze the vegetable mass lightly to remove the juice and the casserole does not turn out to be too liquid.
Add 3 eggs, sour cream and flour to the vegetable mass. The amount of flour will depend on the thickness of the sour cream, the amount of vegetable juice in the mixture, and the size of the eggs. Flour must be sifted before adding.
Mix the mass until a homogeneous consistency is obtained and lightly beat the dough, saturating it with oxygen. So the casserole will turn out more magnificent.
Grease a baking dish with vegetable oil. Pour the batter into the mold and smooth out.
Bake the zucchini casserole in the oven at 200 degrees for about an hour. When the casserole is well browned, check the readiness with a match or a toothpick.
It is best to remove the casserole from the mold when it has cooled slightly. Serve zucchini casserole cut in portions with compote or tea for children.
Vegetable casserole with chicken
Vegetable Casserole with Chicken is a very easy dish to prepare, as well as tasty and healthy. We hope that not only your children, but the whole family will like it.
We take: chicken fillet - 400 gr frozen vegetables (broccoli, cauliflower, carrots) - 1 pack
milk - 1 glass
flour - 1 tablespoon
butter - 1.5 tablespoons.
cheese - 50 gr
Cut the chicken into small pieces, lightly fry in vegetable oil, salt to taste.
Pour into a greased baking dish from the beginning chicken fillet, then washed and chopped vegetables ( cauliflower, broccoli and carrots), pour milk sauce, sprinkle vegetables with grated cheese on top.
Put to bake in the oven for 25-30 minutes at t = 200 gr, until golden brown.
milk sauce
flour - 1 tbsp
milk - 1 glass
butter - 1.5 tablespoons.
We put the saucepan on the fire, pour the flour into it and put the oil. We mix everything well. Then dilute with hot milk, pouring it in gradually. Cook the sauce stirring continuously for 7-10 minutes.
If we need it for vegetable dish- add salt, if for sweet - sugar.
Semolina casserole with fruit
We take: semolina - 1 cup milk - 4 cups
salt - to taste
sugar-2-3 tsp
any fruit or berry jam - 100 gr.
eggs-2 pcs.
oil - 2-3 tbsp.
Cooking:
Cook semolina on milk. AT ready porridge add sugar, eggs, salt oil. All this mix and put in a greased form, smooth and sprinkle with sugar. You can mix half of the berries in semolina. Bake in the oven until golden brown.
Before serving, put fresh boiled or canned fruits on the porridge and pour over with fruit sauce or grease with berry jam.
Rice casserole with apples
We take: rice - 150 gr milk / water - 400 gr
apples - 100 gr
carrots - 100 gr
raisins - 70 gr
sour cream - 2 tsp
chili oil - 2 tsp
sugar - 15 gr
salt - a pinch
Cooking:
Rinse the rice, boil it, put it in a colander to drain the water. Wash the raisins, peel the apples and cut into slices. Peel carrots.
Beat an egg with 1 tsp. a spoonful of butter. Transfer the rice to a bowl, add the egg mixture, 1 teaspoon of sugar, raisins. Mix the resulting mass.
Lubricate the mold with oil and put half of the cooked rice mass there. Arrange apple slices on top and sprinkle with a little sugar. Top with the remaining rice. Smooth the surface and sprinkle with melted butter. Bake until light golden brown.
Beetroot casserole
We take:
Boiled beets - 300g
bread, preferably stale - 400g
raisins - 100g
eggs - 4pcs
margarine - 40g
breadcrumbs - 40g
maybe some sugar
Cooking:
cut bread thin slices without a crust and lightly moisten with water or milk. Boiled beets grate on a coarse grater, mix with steamed raisins, sugar and 2 eggs. In a form greased with margarine and sprinkled with breadcrumbs, first lay out a layer of bread, then a layer of beets, then bread again. Pour 2 beaten eggs on top and sprinkle lightly breadcrumbs. Bake for 40 minutes. Very tasty with sour cream or syrup.
Meat casserole with pasta and cabbage
We take: beef -150 gr.
pork - 150 gr.
onion - 1 pc.
pasta - 100 gr.
cabbage - 200 gr
egg - 1 pc.
butter - 40 gr.
cheese - 50 gr.
Cooking:
We prepare minced meat from meat and onions, salt it. Cook the pasta, chop the cabbage and simmer a little in butter. Combine pasta with cabbage, add a raw egg, mix well. Lubricate the baking dish with vegetable oil. And first put the minced meat in it, with a layer of about 2 cm, and then the pasta with cabbage. Sprinkle with grated cheese. Bake at 180 degrees for about 30-35 minutes.
As a rule, only one type of this dish was preserved in the memory of young parents - cottage cheese casserole, which they probably did not eat very willingly in kindergarten. It is for this reason that such a dish becomes “persona non grata” in many families. And completely undeserved! Firstly, cottage cheese casserole, created with love and according to all the rules, is very tasty. Secondly, baby dish, prepared by baking, is one of the most useful, because it retains almost in its original form all the vitamins and minerals contained in the products that make up her recipe. And thirdly, in addition to the classic cottage cheese casseroles, there are many options for this dish that can be prepared from a variety of products.
Casseroles for children: vegetable variety
Next in popularity after cottage cheese casseroles in the queue can be vegetable casseroles. And you can start not with the most common, potato, which immediately comes to mind, but with squash.
Zucchini is the first vegetable that is usually recommended for babies. It is hypoallergenic and has a mass useful properties. But, when starting to cook zucchini casserole, remember that this vegetable contains a lot of moisture. So after you grate it, you need to squeeze out excess moisture so that the finished dish does not turn out to be too liquid. It is also good to add a little flour: this is necessary so that the dish does not spread due to watery zucchini.
In addition to zucchini as an ingredient vegetable casserole you can use carrots, thanks to which the dish will acquire a golden color and a sweetish taste. And the egg will serve as a connecting element for such a casserole.
Zucchini casserole is best served chilled, and sour cream is perfect as a sauce.
But a light pumpkin-apple casserole for children is a great idea for a dessert. Pumpkin is a real storehouse of vitamins and minerals. It contains potassium, necessary for the normal functioning of the heart, vitamins C, A and E. In addition, both pumpkin and apples are rich sources of fiber.
Apples for such a dish should be moderately juicy. It will be better if, after the fruits are grated, you put the mass on cheesecloth and squeeze out the resulting juice slightly: the casserole should not be liquid.
Pumpkin casserole (as well as carrot casserole) is best served with cream or sour cream: the fat contained in fermented milk products will help you better absorb the beneficial elements that orange vegetables are so rich in.
Casseroles for children: a healthy mix
What makes casseroles good is the wide choice of ingredients and their combination. Especially delicious is a dish that uses vegetables with meat. But that's just the best thing to take for the children's version vegetable and meat casserole not pork or beef, but more dietary meat: rabbit, turkey or chicken.
For such a dish, both one type of vegetable (for example, broccoli, which is in harmony with chicken), and a mixture of vegetables (including frozen ones) are suitable. As a connecting element for such a casserole, it is good to use milk sauce which is made from flour, milk and butter.
This dish is intended for children over two years old, so it does not have to be steamed. Bake it in the oven, and shortly before cooking, do not forget to sprinkle grated low-fat cheese on top ( durum varieties) to form a fragrant golden crust.
You can combine in one dish not only vegetables with meat, but also vegetables with cereals. For example, rice casserole with zucchini is very hearty meal, which can be served as a second for lunch, as well as for dinner.
In addition, instead of vegetables, you can use the same cereals as an addition to rabbit, chicken or turkey meat: for example, buckwheat-chicken casserole is a real classic of the genre.
Pudding for a child: like a prince
This dish is worth talking about separately. pudding is not popular dish in our country, but this does not mean that you do not need to cook it for your baby. After all, it is a nice diversification of his menu!
Classic English pudding is a dessert made from flour, eggs, milk and sugar. True, it is absolutely not suitable for a children's diet, because before serving it is poured with cognac and set on fire. Traditionally, pudding was considered a Christmas dish, but it is prepared in England, of course, not only for the holidays.
And among the various interpretations of the pudding, it is quite possible to choose something tasty for the baby. One such option is semolina pudding for children, which is prepared on the basis of ordinary semolina, only there are a little more ingredients, and it needs to be baked in the oven. Rice pudding is also made with rice porridge to which milk and raisins are added. Both for mango and rice pudding As a sauce, berry puree sauce is perfect. You can also flavor these types of casseroles with fragrant jelly from berries.
Another very tasty, but not the most useful dessert for little ones is chocolate pudding. It can even be cooked microwave oven. As a sauce for chocolate pudding, a mixture of melted butter, chocolate and cream is prepared. Such a dessert can be tried by children only after three years and, of course, only if the child does not suffer from allergies.
But you can also treat younger kids to banana pudding. In addition to banana, it contains flour, sugar, milk, butter and an egg.
Just avoid feeding young children ready-made puddings from the store. They can often be found on the shelves next to yogurts in the same jars or in bags in the form of a powder, which is supposed to be diluted with warm milk. Of course, these desserts do not require a large number cooking time, and they have a pleasant taste, but it’s just not recommended to offer them to kids because of the content of preservatives and other substances harmful to the child’s body.
The number of ingredients in a dish for a baby should be minimal. After all, the children's gastrointestinal tract is still learning to perceive new products, so do not provoke it once again.
- It is recommended to start with the same cottage cheese casserole, because the taste of cottage cheese is already familiar to the baby, and his body will react favorably to the dish. Moreover, baked cottage cheese, flavored sour cream sauce with greens or fruits, will be perceived by the baby with a bang as a main course for breakfast or dinner, or as a hearty afternoon snack.
- The main ingredient in a sweet casserole can also be semolina. And if everything is more or less clear with cottage cheese, then semolina dishes may require some culinary skill. As a rule, in addition to semolina, flour and sugar are also included in such dishes; kefir can also be added. An egg is used as a binding element.
- Remember that semolina itself is not a product that should often appear on the children's table, so you should not get carried away with dishes from it. They can be offered to the crumbs for an afternoon snack or as a dessert after light vegetable dishes, just do it only occasionally.
You can offer casseroles to children from 1 year. But at first they should be steamed exclusively. True, the presence of a double boiler is not necessary, you can use a water bath. To do this, place the form with the ingredients in a saucepan filled with a quarter of the volume of water. While the water is boiling, the mass will be baked. Make sure that the water through the sides of the mold does not pour into the casserole, that is, the boil should not be too strong.
Apple-potato casserole
- Potato - 1 piece,
- apple - 1 piece,
- 1 yolk,
- grated cheese - 1 tbsp. a spoon,
- butter - 1 teaspoon,
- milk - 1 teaspoon,
- sugar - 1 teaspoon,
- some salt.
Steam the potatoes in their skins, and bake the apple in the oven. Prepare mashed potatoes by mashing hot potatoes through a sieve and mixing with butter and milk, salt a little.
Rub the apple through a sieve, add sugar, then combine both masses and beat well, add the yolk, mix and put in a greased baking dish. Sprinkle grated cheese on top and place in the hot oven for 5 minutes.
Pumpkin casserole with vermicelli for children
- 2 tbsp. spoons of small vermicelli,
- pumpkin - 100 grams,
- 1 teaspoon sugar
- 1 egg
- 1 teaspoon butter,
- some salt.
Boil the vermicelli first in salted water, drain and add butter. Then, cutting the pumpkin into cubes, stew it until half cooked.
Add to vermicelli stewed pumpkin and one teaspoon of sugar. Then add the egg and stir. And at the end, put the vermicelli with pumpkin in a greased form and bake in the oven.
Potato casserole
- Potatoes - 2 pieces,
- breadcrumbs - 1 teaspoon,
- butter - 1 teaspoon,
- 1 cheese egg,
- sour cream - 1 tablespoon,
- some salt.
Boil the potatoes in their skins, peel and rub them hot through a sieve. Salt the potato mass, mix well with melted butter and beaten egg (for this, take three quarters of the egg). Put in a frying pan, oiled and sprinkled with sifted breadcrumbs, brush with the remaining egg mixed with a teaspoon of sour cream. Then bake in the oven for 15 minutes.
Serve with sour cream, tomato sauce or sour cream.
cabbage casserole
- White cabbage - 2 leaves,
- semolina - 1 tbsp. a spoon,
- 1 teaspoon butter
- milk - a quarter cup,
- breadcrumbs - 1 tsp,
- sour cream - 1 tbsp. a spoon,
- half a boiled egg
- half a raw egg, for brushing
- some salt.
Shred the cabbage and stew with milk and salt. When it becomes soft, add semolina and continue cooking over low heat, stirring constantly, for another 10 minutes.
Then put the cabbage mass in a frying pan or in a roasting pan, greased with oil and sprinkled with breadcrumbs, level the surface and grease raw egg with sour cream.
Bake in the oven until a crust forms. Add a chopped hard-boiled egg to the cabbage mass before baking. Drizzle hot casserole with sour cream before serving.
Millet porridge and oatmeal casseroles
Millet porridge casserole with dried fruits
- Millet - 3 tbsp. spoons,
- milk - half a glass,
- sugar - 1 teaspoon,
- 1 raw egg
- dried fruits (dried apricots, raisins, apples) - half a glass,
- some salt.
Wash dried fruits and soak for 3-4 hours. Boil millet porridge in milk. Cut the dried fruits into small pieces and add to the porridge, add the egg, sugar to the porridge and mix. Place the porridge in a greased baking dish and place in the oven.
Oatmeal Casserole with Strawberries
- Oatmeal - 2 tablespoons
- milk - half a glass,
- breadcrumbs - 1 teaspoon,
- butter - 2 teaspoons,
- strawberries - half a glass,
- sugar - 2 teaspoons,
- 1 raw egg
- some salt.
Weld oatmeal. To do this, in half a glass of boiling salted water, lower cereals and boil for 5 minutes, then pour in the milk and add a teaspoon of sugar. Boil for another 3 minutes and remove from heat.
Add a teaspoon of butter to the porridge. Stir the porridge. Sort and wash fresh strawberries, sprinkle with sugar. Add egg yolk to the porridge. In a mold greased with vegetable oil and sprinkled with breadcrumbs, put half of the porridge, then strawberries.
Then the rest of the porridge and egg white whipped with a mixer into foam. Bake the baked anka in hot oven 15 minutes.
Various casseroles
Cheese casserole
- Boiled rice - 2 tbsp. spoons,
- grated cheese (Kostroma type) - 1 tbsp. a spoon,
- 1 carrot
- milk - 1 tbsp. a spoon,
- 1 egg white
- butter 1 teaspoon,
- some salt
Wash the carrots, peel and boil until half cooked. Grate the carrots on a coarse grater and mix with boiled rice, add whipped protein, milk and a little salt.
On a greased baking sheet, place half of the rice with carrots, then sprinkle with half a tablespoon grated cheese top with remaining rice and sprinkle with cheese. Cut the butter into small cubes and spread evenly on top of the casserole. Bake in the oven until done. You can serve this casserole with vegetable sauce or sour cream.
"Two-story" vermicelli casserole
- Vermicelli or other small pasta- 3 tablespoons,
- boiled meat - 70 g,
- cheese - 1 tbsp. a spoon,
- half a small onion
- half a small tomato
- half a raw egg
- butter - 1 tbsp. a spoon,
- some salt
- vegetable oil for greasing the pan.
Throw the boiled vermicelli in a colander and cool slightly. Add a beaten egg to the vermicelli. Grease a baking sheet or baking dish with vegetable oil and put half of the vermicelli on it. Then scroll the boiled meat in a meat grinder and add to the minced meat, chopped onion and butter. Chopped meat put on top of the vermicelli, then lay out the remaining vermicelli and sprinkle with grated cheese. Bake in a hot oven for about 10 minutes. You can serve the casserole with vegetable sauce (tomato or carrot juice).
In order for our children to grow up healthy and strong, good and nutritious nutrition is very important for them, so today we will talk about simple and at the same time delicious dishes that will diversify your child’s menu.
The main thing is that all the products from which you will prepare for the child are of high quality and without harmful additives. Remember how delicious and useful menus were in your childhood, all of the best quality, so that children grow up healthy.
Many mothers and grandmothers faced the problem of feeding a little capricious lunch. It would seem that everything is cooked very tasty, but the child does not care, refuses to eat and that's it.
What to do in this case, how to feed the baby?
Dear moms and sweet grannies, today we will cook our favorite kindergarten dishes that will help solve this problem with ease. Just choose the recipe you like, cook and offer the child, I'm sure that the baby eats everything and still asks for more.
9 favorite kindergarten meals
These are very tasty and easy-to-prepare children's dishes, here's what we will cook:
- Boiled meat - 250 grams;
- Cabbage - 200 grams;
- Rice round - half a glass;
- Onion - 1 medium-sized onion;
- Vegetable oil - 1 tablespoon;
- A little salt, to taste. It is not recommended to add pepper to a children's dish.
Dove preparation:
- Soak rice in warm water for 15 minutes.
- Finely chop the onion and saute in a deep frying pan until translucent.
- Add finely chopped cabbage to the onion, cover the pan with a lid and simmer under the lid for 10 minutes over low heat. Simmer cabbage, stirring occasionally.
- Now you can add rice to the cabbage, and pour in broth or hot water, so that the rice is slightly covered with broth. Salt a little and simmer the rice for 10 minutes.
- We scroll the boiled meat into a meat grinder and add it to our dish. Optionally, you can add one chopped boiled eggs, for more delicate taste. Simmer for two more minutes.
Lazy cabbage rolls are ready, they must be laid out in portions on plates and served hot.
Potatoes stewed with meat
Another simple and tasty kindergarten dish, to prepare it, we need:
- Potato - 1.5 kilograms;
- Beef meat - 750 grams;
- Onion - 3 medium-sized onions;
- Carrots - 3 medium carrots;
- Tomato paste - 3 tablespoons (put the paste in a dish, if desired and taste) a little salt, also to taste.
Cooking:
- We clean the meat from the film, fat and tendons. Cut the beef into small cubes of two to three centimeters.
- Peel the onion and cut into half rings. We clean the potatoes and cut them a little larger than they cut the meat.
- In a cauldron or thick-walled saucepan, heat two tablespoons of sunflower oil, or olive oil, then put the meat and fry it over high heat. When the meat is stewed, it will release juice and may stick a little to the bottom and walls of the cauldron, you should not worry about this, when it is fried, it will fall behind the walls.
- As soon as the meat is fried, stir it and add the onion, reduce the heat and simmer for 15 minutes, while stewing, you can add a little broth or water.
- While the beef and onions are stewing, we will cut the carrots into strips and fry them in sunflower or any other vegetable oil. As soon as the carrot is fried and has changed color, add it to the cauldron to the meat.
- In place of carrots, put potatoes in a frying pan for frying. Fry the potatoes on all sides until golden brown, then put the potatoes in a cauldron, salt a little and mix. You can add tomato if you like.
- Add water or broth so that the potatoes are almost completely covered with water. Cover the cauldron with a lid and simmer over low heat for 45 minutes.
- 15 minutes before the end of cooking, we throw a little hop spice into the cauldron - suneli or any other and two bay leaves. Stir gently, cover with a lid and simmer for another 15 minutes over low heat.
When the dish is ready, let it brew for another 15 minutes and soak under the lid. Then arrange on plates and serve.
Cooking Ingredients:
- Eggs fresh, selected - 5 pieces;
- Fresh milk, good quality- 250 milliliters;
- Salt - one third of a teaspoon;
- Butter - 30 grams.
Omelet preparation:
- Pour milk into a deep bowl, add eggs and salt.
- Mix eggs well with milk, but do not beat.
- Lubricate a baking dish or a deep frying pan well with butter and pour the milk-egg mixture into it.
- We fill the form no more than 2/3, since the omelette will rise during the cooking process.
- Preheat the oven to 200 degrees and put our dish in it for baking for 30 minutes. The first 20 minutes, the oven must not be opened so that the omelette does not settle.
Cut the finished omelet into portions. On a hot omelette, put a small piece of butter on top and feed our baby breakfast. If the child does not like butter, the omelet can be poured with jam syrup or sour cream.
Cooking Ingredients:
- Minced meat - 0.5 kilograms;
- Rice - half a glass;
- Eggs - 1 egg;
- Onion - 1 medium sized onion;
- Salt - a little, to taste.
- Sauce:
- Tomato paste -1 teaspoon;
- Sour cream - 1 tablespoon;
- Flour - 1 tablespoon;
- Water - one and a half glasses.
Preparing meatballs:
- Boil rice until half done.
- Chop the onion very finely and mix with minced meat. Salt the minced meat a little, and mix.
- Mix the rice with minced meat, add the egg and mix very well with your hands.
- From the resulting mass, with our hands, we form small balls - meatballs, roll them in flour.
- Heat up a frying pan with vegetable oil. Put our meatballs in a well-heated pan and fry them on one side for 3 minutes, and then on the other side. Then fill with water to half the level of the meatballs, add a few layers and leave to simmer over low heat.
- While our dish is stewing, prepare the sauce: dry the flour in another pan, add tomato paste, sour cream, mix and dilute with the remaining water.
- Add the sauce to the meatballs and cover with a lid, simmer for 15 minutes over low heat.
We lay out the finished meatballs on plates and serve to the table.
Cooking Ingredients:
- Beef meat (chicken, pork or turkey) - 0.5 kilograms;
- Onion- 1 large onion;
- Carrots - 1 medium carrot (can be cooked without carrots);
- Tomato paste - 1 teaspoon;
- Flour - 1 tablespoon;
- Sour cream -1 tablespoon;
- Bay leaf -1 piece and a few peppercorns;
- Salt to taste, about 0.5 teaspoon.
Goulash preparation:
- Cut the meat into small pieces and lightly fry it.
- Finely chop the onion and grate the carrot on a coarse grater.
- We put the fried meat in a thick-walled saucepan, add onions, carrots, 1 tablespoon of vegetable oil. Pour in water so that the meat is slightly covered.
- We put the pot with meat on the stove and bring to a boil, then reduce the heat and simmer under the lid until the meat is cooked (ready meat should be soft). About 10 minutes before the meat is ready, salt a little to taste and put the bay leaf and peppercorns.
- The readiness of meat is checked with a fork or knife, as a rule, goulash is cooked for about an hour if it is beef or pork, and a little less time if it is poultry or chicken.
- In half a glass of water, dilute tomato paste, flour and sour cream. Mix well with a fork so that no lumps form.
- When the goulash is almost ready, with continuous stirring, pour the tomato-sour cream mixture into it. The goulash begins to thicken before our eyes. Simmer over low heat, covered, for another 5 minutes. If, when extinguishing, the water has boiled away, or the goulash is thick, then dilute with boiling water to the desired density and boil for one minute.
Goulash is ready, serve it with a side dish of mashed potatoes or pasta. The dish should be served hot.
We continue to cook our favorite kindergarten dishes and next we will prepare a delicious soufflé:
Liver soufflé
Cooking Ingredients:
- Beef liver - 500 grams;
- White loaf - two pieces;
- Onion - 1 medium-sized onion;
- Milk for soaking the loaf, salt to taste, butter.
Preparation of liver soufflé:
- Rinse the liver, put in a saucepan and boil until tender. Approximate cooking time 30 minutes after boiling.
- We take out the finished liver from the water, let it cool and cut into pieces.
- Soak banana slices in milk. We clean and cut the onion.
- We scroll the liver, onion, loaf into a meat grinder.
- If the child does not like onions, you can cook without him.
- Mince a little salt and mix well, if it turned out dry, you can add a little milk.
- We spread the minced liver in a mold greased with butter and put it in a preheated oven for baking. Bake for 20 minutes, at a temperature of 180 - 200 degrees, until the top crust is lightly browned. Grease the top of the finished soufflé with butter.
Sauce for soufflé
This dish tastes even better with sauce.
Tomato - sour cream sauce
Sauce Ingredients:
- Sour cream - 2 tablespoons;
- Tomato paste - 2 teaspoons;
- Onion - 1 large onion;
- Flour - 1 tablespoon and water 300 milliliters.
sauce preparation
- Finely chop the onion and fry it in vegetable oil, under the lid, stirring occasionally - frying time 10 minutes, medium heat.
- Combine sour cream, tomato paste and flour in a deep bowl - mix everything well and add water, mix again.
- Pour the mixture into the onion and stir, bring the sauce over the fire until thickened. You can add a small piece of butter on top. Souffle sauce is ready.
Kindergarten dishes are prepared taking into account the tastes of our kids, and children are very fond of a variety of casseroles. I present to you the recipes. delicious casseroles for our babies.
Cooking Ingredients:
- Fillet big fish- 300 grams;
- Milk sauce or milk - half a glass;
- Butter - 1 teaspoon;
- Breadcrumbs and a little salt to taste.
Cooking:
- Boil the fish fillet in lightly salted water, cook the fish until cooked for 6-7 minutes after boiling the water.
In the meantime, the fish is boiled, we will prepare for our casserole:
So that children's dishes are not tasteless, they can be supplemented with various sauces, preferably own cooking to be confident in the naturalness and quality of the products. The milk sauce that we will prepare is well suited for fish dishes, vegetables and chicken.
Sauce preparation:
- Flour - 1 tablespoon, lightly dry in a pan. Butter - 1 teaspoon, knead with a fork and melt a little until soft.
- Mix flour with butter.
- Milk - half a glass, put on fire and boil.
- Add the butter mixture to the milk, salt a little and let it boil again. We take it off the fire. The sauce is ready.
The fish was boiled, the milk sauce was prepared, we continue to cook the fish casserole.
- We knead the boiled fish well with a fork and divide it into two parts.
- Lubricate the baking dish with butter and lay out a layer of mashed boiled fish with a fork.
- Add one egg to the finished milk sauce and mix well with a whisk or fork.
- Pour the resulting sauce over a layer of fish in the form, then lay out the second part of the fish with a layer and pour over the sauce again.
- Sprinkle our dish with breadcrumbs on top and send it to the oven for baking. Cooking time for the casserole different ovens can vary from 15 to 25 minutes.
A ready-made fish casserole can be an independent dish for dinner for your child, or you can serve it with vegetables or porridge.
Cooking Ingredients:
- Eggs - 2 pieces;
- Potatoes - 500 grams;
- Meat (chicken, pork or beef) - 300 grams;
- Sour cream - 60 grams;
- Butter - 60 grams;
- Onion - 2 medium onions;
- Salt to taste
Cooking:
- We peel the potatoes, boil them in salted water, drain the broth and crush - we make mashed potatoes.
- In mashed potatoes, add sour cream, butter, eggs, a little salt - beat everything with a mixer or mix well with a fork.
- Boil the meat in salted water. Let the boiled meat cool and pass through a meat grinder.
- Peel the onion, cut into small cubes and fry until golden brown in a frying pan with butter.
- Add the rolled meat to the pan, add a little salt and fry until tender.
- Lubricate the baking dish with butter, lay out half of the mashed potatoes, then with a layer meat stuffing, and a layer of potatoes on top. Smooth with a spatula and apply an arbitrary pattern.
- Preheat the oven and put our baking dish with a casserole. We bake at a temperature of 180 degrees, until a beautiful blush - golden color.
Serve children's potato casserole with meat, cut into portions, with sour cream or other sauce, to taste.
Curd casserole from kindergarten
The recipe for this delicious cottage cheese casserole, like in kindergarten, I found in my mother's notebook. Let's remember our childhood together and cook this wonderful casserole.
Cooking Ingredients:
- fresh cottage cheese- 500 grams;
- Chicken eggs, selected quality - 2 pieces;
- Milk - 50 milliliters;
- Sugar - 100 grams;
- Semolina - 100 grams;
- Butter - 50 grams.
Preparing the casserole:
- We wipe the cottage cheese well through a sieve, and if we take curd mass for cooking, then it is not necessary to wipe it.
- Add eggs to the curd, sugar - we rub everything well.
- Soften a piece of butter and add it to curd mass- mix or beat well.
- Add milk, semolina to the curd mass and beat again and leave for 40 minutes, so that the semolina swells.
- Grease a baking dish with oil, sprinkle with semolina and lay out the curd mass.
- Preheat the oven to 200 degrees and put our baking dish with the dough.
- Bake for about 20 - 30 minutes, until a beautiful and appetizing golden crust is formed. Ready cottage cheese casserole, reminiscent of cottage cheese pudding, exactly the same dish as we were served in kindergarten.
We serve to the table cottage cheese casserole, cutting into pieces, with jam or condensed milk.
I suggest watching: Cottage cheese casserole as in kindergarten video.
Dear mothers and grandmothers, cook your favorite kindergarten meals for your babies and let the children grow up strong, healthy and cheerful!
In the first complementary foods of an infant who is breastfed, pediatricians advise introducing vegetable puree, cereals on water and milk, lean meat chopped in a blender. Gradually, dishes can begin to be served not only in a semi-liquid form, and here one of the first casseroles appears in the children's menu: vegetable, cottage cheese, rice, meat, fish or even pasta - this is a great way to diversify the diet and try to give the baby more solid food.
How to cook cottage cheese casserole for children
At the heart of any dish of this type are eggs, thanks to which all products adhere and a uniform surface is obtained. Milk is added to them (lactose-free for a child with lactose intolerance) or sour cream, natural yogurt: these irreplaceable sources of calcium are very important for a small organism. What other components will be included here depends on the idea of the mother and the age of the baby. The most popular casserole for a child is cottage cheese, for which they use:
- eggs;
- cottage cheese of any fat content and structure (but grained cottage cheese must be rubbed through a sieve);
- milk;
- flour, semolina, starch or bread crumbs - for thickening.
It is desirable to give sweetness not with sugar, but with honey or fruits and berries, which have a beneficial effect on the immune system, metabolism and digestion of the baby. You can use blueberries, cherries, raspberries, apricots, peaches, apples, bananas, pears, rich in pectin, vitamins, minerals. After three years, you can add nuts (walnuts, almonds, cashews) or seeds (pumpkin, sesame), but only if the child is not allergic to them, and for satiety - boiled cereals (mainly rice).
In the oven
There are several ways to make a casserole for a child, and the most common is to use the oven. You can lay out the prepared mass in portion molds (you will get cupcakes) or pour it all into a large mold. The recommended temperature for baking the curd mass is 180 degrees, and you can avoid the appearance of a hard crust (not recommended for babies) if you put a deep baking sheet on the lower level and pour boiling water there. By increasing the humidity, the dish will be partially steamed.
In a slow cooker
Experts advise the youngest gourmets to cook in a steamer or in a slow cooker, because this way the products are surrounded by high humidity, which prevents excessive frying, which is undesirable for the child's body. All vitamins, trace elements and minerals that can be found in the curd-berry or curd-fruit mass will remain almost unchanged. It is prepared in the “Baking”, “Multi-cook” modes (set 170-180 degrees), and after that the dish is left on “Keep warm” (half an hour) for greater moisture saturation and preservation of splendor.
Recipes for children's casseroles
Almost any product can be served in this form - even the remains of buckwheat, rice or millet porridge are quickly and easily converted into a delicious casserole for a child: you just need to add an egg-milk mixture, fruits, vegetables or meat. Among the recipes below you will find great options for breakfast, lunch, dinner and dessert, suitable for children of all ages.
Curd for children like in a kindergarten
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 170 kcal.
- Purpose: for breakfast.
- Kitchen: home.
- Difficulty: easy.
For most kids, the favorite cottage cheese casserole is tender, with a uniform texture. It is well suited for people over 3 years old, it is prepared without flour, but with milk, which is responsible for the softness of the dish. Cooking a casserole for a child is recommended based on 9% cottage cheese or more fatty, because otherwise you will have to increase the amount of milk or introduce sour cream. Powdered sugar can be replaced with honey (in the absence of allergies) or condensed milk.
Ingredients:
- milk 2.5% - 120 ml;
- cottage cheese 9% - 600 g;
- eggs 2 cat. - 3 pcs.;
- powdered sugar - 2 tbsp. l.;
- semolina - 55 g;
- butter - 5 g;
- salt - a pinch.
Cooking method:
- Pour semolina with cold milk and leave for 15 minutes. for swelling.
- Put cottage cheese (if it is not from a briquette) into a blender, twist at maximum speed for a minute, getting rid of large lumps. An alternative is to rub through a sieve or use a meat grinder.
- Add to soft curd powdered sugar, salt and separately beaten eggs.
- After introducing the soaked semolina (together with milk that has not been absorbed), carefully mix or beat with a mixer.
- With soft butter, process the bottom and walls of the mold (no larger than 20 * 20 cm in size), put the curd mass there. It is important that its layer is 3 cm or more thick.
- Smooth the surface, send the form to the oven preheated to 200 degrees. Cook for half an hour (be guided by the type of dish: no crust should appear on the surface - only a pronounced golden hue).
Potato with fish
- Time: 50 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 91 kcal.
- Destination: for lunch.
- Kitchen: home.
- Difficulty: medium.
From kindergarten memories, you can take out not only jelly and cottage cheese casserole for an afternoon snack: fish and potato for most kids was also perceived very delicious dish. Any one can be used for it. sea fish, which is in the store: just make sure that it is not too greasy. This potato casserole for children older than a year, since the key product - fish - is highly allergenic.
Ingredients:
- pike perch (fillet) - 400 g;
- potatoes - 300 g;
- sour cream 10% - 2 tbsp. l.;
- butter - 5 g;
- egg 1 cat.;
- salt - a pinch.
Cooking method:
- Peel the potatoes, cut into quarters and arrange on the steamer grate. Next (or along the lower compartment), lay out the pikeperch fillet cut into small pieces, devoid of bones (even small ones).
- Pour water into the bowl, cook for 20 minutes.
- Place the cooked main ingredients in a food processor, blend for a minute at medium speed to make a puree.
- Salt, add sour cream.
- Lastly, add the beaten egg and, after mixing, put the resulting mass into silicone mold, lubricated with butter. It is desirable that the thickness of the product is 5 cm or more.
- Cook in an oven preheated to 180 degrees for 20 minutes.
Vegetable for children from 1 year
- Time: 1 hour 15 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 75 kcal.
- Purpose: for dinner.
- Kitchen: home.
- Difficulty: easy.
In the first complementary foods for a one-year-old child, pediatricians advise following milk porridges (on water or lactose-free milk, if the baby has lactose intolerance) to gradually introduce vegetables, mainly in a thermally processed form. by the most simple option for the children's menu, there is vegetable pudding: even an adult will like the dish, especially if served with fresh sour cream.
Ingredients:
- cabbage (cauliflower or broccoli) - 200 g;
- carrots - 200 g;
- green pea(frozen) - 100 g;
- semolina - 50 g;
- water - 70 ml;
- milk - 50 ml;
- sunflower oil- 1 tsp;
- egg 1 cat.;
- salt - a pinch.
Cooking method:
- Pour vegetable oil into a deep frying pan, put cabbage inflorescences cut into large pieces, peas and carrots cut into circles.
- Add water, cover and simmer on medium heat for about 20 minutes until the vegetables are soft.
- Salt at the end, mix and cool.
- Using an immersion blender, chop the vegetables in a skillet.
- Pour milk, add semolina and mix. Leave for 15 minutes.
- Whisk the egg and add to vegetable mix, mixing well again.
- Put parchment into a baking dish (so that the edges stick out a little from it), pour the vegetable mass. Smooth out.
- Cook for half an hour. The recommended temperature is 190 degrees.
With minced meat and potatoes
- Time: 1 hour 45 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 109 kcal.
- Destination: for lunch.
- Kitchen: home.
- Difficulty: medium.
Hearty food - based on meat - is introduced into the diet of children over 1.5 years old, although this is determined by the body's readiness for heavier foods. It is advisable to start with lean meat: chicken or veal, as suggested in the recipe below. It must be boiled, and sent to the oven only at the final stage. Such a tender potato and meat casserole for a child can be prepared without gravy - remove the last 2 components from the list for this.
Ingredients:
- potatoes - 500 g;
- egg 2 cat.;
- beef - 300 g;
- onion bulb;
- milk - 200 ml;
- sour cream 10% - 2 tbsp. l.;
- flour - 2 tbsp. l.
Cooking method:
- Cut the meat into small pieces, add water and cook for 40 minutes. You can salt if you wish.
- Pour the peeled and quartered potatoes with water and cook over medium heat for 45 minutes.
- Cool the boiled meat, scroll through the meat grinder along with the onion. If the casserole is for a child over 5 years old, you can sauté chopped onions separately.
- Drain the water from the potatoes, add milk to it and mash well with a masher or fork. Enter the egg, mix.
- Pour half of the mashed potatoes into a baking dish and spread evenly.
- Make a meat layer on top and cover with the remains of potatoes.
- Tighten with foil, bake at 180 degrees for 35 minutes.
- Separately, mix 100 ml of beef broth, sour cream and flour, heat for 10 minutes. Pour over the dish before serving.
From zucchini for children
- Time: 50 minutes.
- Servings: 7 persons.
- Calorie content of the dish: 85 kcal.
- Purpose: for dinner.
- Kitchen: home.
- Difficulty: easy.
For the proper functioning of the digestive system, crumbs must include vegetables in the first complementary foods. Zucchini is one of the very first to be introduced into the children's menu: juicy, with a neutral taste, suitable even for allergy sufferers. Zucchini casserole for a child from a year old is an excellent dish that stimulates the intestines and enriches the body with useful vitamins and minerals.
Ingredients:
- zucchini - 700 g;
- carrots - 200 g;
- eggs 2 cat. - 3 pcs.;
- flour - 6 tbsp. l.;
- sour cream 10% - 200 g.
Cooking method:
- Peel the washed vegetables, grate on a coarse grater.
- Squeeze with your hands or through cheesecloth to make the composition less watery. Mix with eggs.
- Add flour, add sour cream, mix thoroughly.
- Pour the resulting mass into a silicone mold, bake at 200 degrees for 45 minutes.
- Time: 1 hour 30 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 241 kcal.
- Destination: for lunch.
- Kitchen: home.
- Difficulty: easy.
Pasta, if they are made on the basis of durum wheat, without the addition of unnecessary components, is great for a diet and children's menu. This is the same useful product as cereals, only it is recommended to cook them for children over 3 years old, since they need to be chewed well. Noodle or pasta casserole for a child, it can be based on any type of pasta: from cannelloni (large tubes in which the filling is placed) to spaghetti or short products (bows, spirals, etc.).
Ingredients:
- gossamer vermicelli - 400 g;
- chicken fillet - 200 g;
- eggs 1 cat. - 3 pcs.;
- cream 20% - 130 ml;
- flour - 1 tbsp. l.;
- a bunch of dill;
- salt.
Cooking method:
- Pour vermicelli into boiling water. Salt, cook for 8 minutes.
- Cut the chicken fillet into small pieces, put in the water where the pasta was cooked (they should be thrown into a colander). Cook 35 minutes.
- Scroll boiled meat through a meat grinder.
- Put half of the vermicelli on the bottom of a heat-resistant form. Spread the chicken on top, then vermicelli again.
- Beat eggs with cream, add chopped greens, flour. Pour this sauce over the casserole.
- Cook at 170 degrees for 35 minutes. If desired, sprinkle pasta casserole for children with grated soft cheese at the end.
Rice for children
- Time: 1 hour 30 minutes.
- Servings: 2 persons.
- Calorie content of the dish: 104 kcal.
- Purpose: for breakfast.
- Kitchen: home.
- Difficulty: medium.
If your baby is tired of rice porridge, try changing the form of serving it and baking it. Variety will bring fresh fruits(or dried fruits), which give an original look to such a sweet and tender casserole for a child from a year old. It is recommended to use round varieties of rice that are well boiled, and it is not necessary to puree the finished porridge if the baby is able to chew well.
Ingredients:
- rice - 3 tbsp. l.;
- milk - 100 ml;
- sour cream 10% - 1 tbsp. l.;
- yellow apple - 100 g;
- dried apricots - 5 pcs.;
- water - 160 ml;
- honey - 1 tsp;
- egg yolk.
Cooking method:
- Bring water to a boil, pour the washed rice cereal into it.
- Reduce heat to medium, cook until liquid is completely absorbed.
- Pour in the milk, cook the porridge for another 10 minutes: the rice should become very soft.
- Cool, grind with an immersion blender.
- Remove the peel from the apple, grate the flesh coarsely.
- Pour boiling water over dried apricots for 15 minutes, then chop, mix with apple and honey.
- Put half of the rice porridge on the bottom of the mold, on top of the apple with dried apricots and the rest of the rice.
- Mix the yolk with sour cream, grease the surface. Cook at 190 degrees for half an hour.
- Time: 1 hour.
- Servings: 4 persons.
- Calorie content of the dish: 72 kcal.
- Destination: for lunch.
- Kitchen: home.
- Difficulty: easy.
If the smallest should be given dishes in a puree state to make it easier to chew, then a child from 3 years old can be cooked almost like an adult, only with useful products. The meat casserole for children proposed in this recipe is suitable for anyone: it is satisfying, but not heavy for the body, it has a good effect on the digestion process.
Ingredients:
- chicken fillet - 300 g;
- tomatoes - 200 g;
- carrots - 150 g;
- cauliflower - 200 g;
- eggs 2 cat. - 2 pcs.;
- milk - 200 ml;
- vegetable oil - 1 tsp;
- salt.
Cooking method:
- Grind the chicken fillet in a food processor, put in a pan.
- Pour vegetable oil and half a glass of water, simmer for 20 minutes.
- Salt. Add coarsely grated carrots, tomato cubes. Simmer for another 10 minutes, stirring occasionally.
- Finely chop the cabbage inflorescences, add here.
- Put the resulting mass into a heat-resistant form.
- Pour the mixture of milk with eggs (beat with a whisk).
- Cook for half an hour at 190 degrees.
- Time: 1 hour 20 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 70 kcal.
- Purpose: for breakfast.
- Kitchen: home.
- Difficulty: easy.
Children's casseroles can be made not only in the oven - a slow cooker copes with this task no worse, while there is no crust on the finished dish, which is not recommended for kids. This cooking method is a good alternative to steam baking, especially for vegetable preparations that are prepared as a dessert - these are mixtures of pumpkin with pears, apples, dried fruits or carrots.
Ingredients:
- pumpkin - 300 g;
- carrots - 300 g;
- raisins - 50 g;
- egg 2 cat.;
- milk - 140 ml;
- sugar - 1 tbsp. l.;
- semolina - 1 tbsp. l.
Cooking method:
- Pour boiling water over raisins.
- Remove the skin from the carrot and peel the pumpkin. Grate the pulp finely.
- Put in a small saucepan, pour over milk. Cook on low power for half an hour.
- Cool the vegetable mixture, combine with the egg and sugar.
- Mix semolina, finely chopped raisins.
- Put in a multicooker bowl, cook on the “Baking” mode for 45 minutes.
Cottage cheese-banana with semolina
- Time: 1 hour.
- Servings: 3 persons.
- Calorie content of the dish: 134 kcal.
- Purpose: for breakfast.
- Kitchen: home.
- Difficulty: easy.
The smallest cannot eat pastries and sweets, so every young mother should have several in her cookbook. simple recipes healthy homemade treats. Cottage cheese banana casserole for a child over the age of 1.5 years is one of these. There are no harmful components in it, and sweetness is achieved through the use of fruits - not granulated sugar. Vanillin gives it an appetizing aroma.
Ingredients:
- ripe banana - 120 g;
- cottage cheese 5% - 240 g;
- prunes - 40 g;
- egg 1 cat.;
- semolina - 2 tsp;
- vanillin - a pinch.
Cooking method:
- Pour prunes with boiling water for 10 minutes.
- Cut the banana into slices, grind in a blender until smooth.
- Add cottage cheese, twist for another minute.
- Pour semolina, vanilla, mix thoroughly. Pour into a baking dish.
- Cook at 180 degrees for 45 minutes, trying to prevent the formation of a dry crust.
Features of cooking children's casseroles
The main point in creating a dish for a child is the correct selection of ingredients. They should be hypoallergenic, especially for babies aged 1-3 years, so it is not recommended to use nuts, seeds, citrus fruits (from oranges to grapefruits). A few more secrets, thanks to which the casserole for the child will be healthy and tasty:
- Try not to use canned fruit - give preference to fresh.
- Sweet casseroles for a child can be served with sauce from natural yogurt with berries, or jam, preserves.
- Pay attention to the issue of freshness of products, especially fruits / berries, eggs, milk: a child's digestive tract can react to something that an adult will ignore.
- Avoid the formation of a hard crust, but sour cream and egg glaze, which is combined with any of the baby casseroles listed above, will help with this.
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