I write for myself so as not to forget. Maybe someone will come in handy.

Milk soup with vermicelli can be prepared for children over 1 year old.

Products for two children's portions: Milk - 0.5 liters Gossamer vermicelli - 3 tbsp. (better than hard varieties) Butter - 1 tsp. Sugar - 1.5 tbsp. (adjust sweetness to taste)

Cottage cheese casserole

Ingredients that are needed to prepare the casserole: cottage cheese 200 gr. granulated sugar 3-4 tbsp. semolina 3 tbsp egg 1 pc. butter (for greasing the mold) sour cream 1 tbsp. vanillin raisins (or other dried fruits)
First of all, steam the raisins with boiling water.
Next, grind the cottage cheese with a fork, drive in the egg and rub it well together with the cottage cheese.
To the resulting mass, add granulated sugar, semolina and vanillin. We mix everything well.
We wash the raisins under cold water, remove unnecessary ponytails from it and add to the curd mass.
Grease the mold thoroughly with butter.
We spread the mass for the casserole in the form, level it and grease the top with sour cream.
We send it to a hot oven. We cook at a temperature of 180 degrees for half an hour. We take out the cottage cheese casserole from the oven, sprinkle with powdered sugar. You can decorate a cottage cheese casserole for a one-year-old child with fresh berries.

Apple fritters with cinnamon

Necessary products: Apples of soft varieties - 3 pcs. Sour cream (15-20%) - 50 gr. Wheat flour (highest grade) - 3 tbsp. l. Cinnamon (ground) - ¼ tsp Chicken egg - 1 pc. Powdered sugar (sugar) - optional. For frying, olive or sunflower oil.
1. We need to select apples suitable for this recipe, preferably juicy and soft varieties, since hard apples do not have such a rich aroma. Let's start cooking pancakes from apples with cinnamon. First you need to thoroughly rinse the selected apples under running water.
2. Using a special apple cutter, remove the core from each apple. Such cutting will greatly facilitate the preparation of this dish, because by removing the core it also cuts the apples into several parts.
3. Grate the apples with the skin on a coarse grater. If desired, apples can be cut into small pieces, so the pancakes will crunch a little on the teeth.
4. Separately, put the grated apples into a clean and dry bowl, put the required amount of sour cream of any fat content, add the egg, ground cinnamon, flour.
5. Mix all ingredients. You should get a dough similar in texture to mashed potatoes. If there is a desire or you really like sweets, then you can add a little powdered sugar or regular sugar to the dough.
6. Heat a little sunflower or olive oil in a frying pan, then fry the apple pancakes over low heat until cooked on both sides. If necessary, add sunflower or olive oil. If you fry apple pancakes with the lid closed, then they turn out lush and soft. Put the finished dish on a plate with a paper towel. This is necessary in order to get rid of excess oil, which was absorbed into the pancakes during frying. 7. Also, according to the described recipe, you can cook apple pancakes in the oven. In this case, it is necessary to spread the dough on a baking sheet with a tablespoon and bake in the oven at a temperature of about 180 degrees for about 30 minutes. Put the finished apple pancakes on a dish, on one side beautifully spread out thinly sliced ​​​​apple slices and sprinkle with ground cinnamon.

Semolina balls

For cooking, we need: 3 cups of milk 5 tablespoons of sugar 1 tablespoon of butter (gram 20) 1 cup of semolina 1 large egg (or 2 small) sunflower oil for frying flour or crackers for breading

Bring milk to a boil, add butter and sugar. If you eat them with sour cream, you can put 6 tablespoons of sugar, and if with condensed milk, then 5 tablespoons without a slide will be enough.
Pour 1 cup of semolina and stir constantly over low heat. It thickens instantly, so if you don’t want your meatballs to be lumpy, do not be too lazy to stir continuously for 2-3 minutes. And it is very important that the fire is small.
Cook until thick, remove from heat and literally after 5 minutes add the egg and mix well. Don't wait for it to cool completely, because the mass will thicken even more and it will be difficult to mix it with the egg. And after mixing with the egg, you can leave to cool completely. I usually do all this in the evening, and in the morning I just fry it.
We heat the pan well, pour a little sunflower oil.
We take an incomplete tablespoon of dough, form a ball, add it a little and coat it in flour on both sides. As experience has shown, the balls are easier to form if the hands are slightly moistened with water.
We prepare the number of meatballs to fit in the pan. I got 7 pieces. By the way, the fewer of them there are in the pan, the faster and more evenly they will fry.
Put the meatballs in a preheated pan, fry over medium heat until golden brown, 3-5 minutes.
Put the fried meatballs on both sides on a paper towel to absorb excess oil.

Sweet pasta with cottage cheese and cream

Ingredients: farfalle pasta / bows / butterflies - 100 g fresh cottage cheese fat content 5-9% - 50 g drinking cream 10-20% fat content - 50 ml walnuts - 3-4 kernels white or brown sugar - 1 tbsp. l. without top butter - ½ teaspoon salt on the tip of a spoon.
1. Grind the walnut kernels in a coffee grinder or mortar into small, but tangible pieces. Mix with sugar.
2. Cook pasta/farfalle pasta until al dente (according to package instructions, but 5 minutes less). Be sure to salt the water.
3. In a deep frying pan / saucepan, bring the cream with unsalted butter to a boil.
4. Add bows and mix thoroughly.
5. Sprinkle cottage cheese on top of pasta. Fry all the ingredients together for just a few minutes, and be sure to stir constantly. Hot cottage cheese will begin to melt slightly and “reach” for a spoon / fork.
6. Put hot sweet pasta with cottage cheese and cream on a serving plate, generously sprinkle with a mixture of walnuts and granulated sugar.

cottage cheese pudding

Products: Cottage cheese - 200 gr. Eggs - 1 pc. Sour cream - 2 tbsp. for gravy Sugar - 2 tsp Butter - 1 tsp Breadcrumbs - 1 tbsp. l. for molding.

1. Dairy products for pudding must be fresh. For children, it is better to buy cottage cheese, sour cream, butter and eggs of home origin from a trusted person. If store-bought cottage cheese, give preference to medium-fat varieties (optimally 9% fat).2. Rub the cottage cheese through a sieve so that it becomes fine and porous.

3. Mix the yolk with sugar and grind.
4. Pour the mashed yolk into the curd.
5. Beat the protein into a thick foam. You can add a little salt for speedy whipping.
6. Add protein foam to the curd mass and mix gently.

7. Put the curd mass in a mold, previously greased with butter and sprinkled with breadcrumbs. If a silicone mold is used for baking, greasing and sprinkling is not necessary.
8. Bake the curd pudding in the oven at 180 degrees for 30 minutes.

Carrot cutlets - recipe in the oven

Products: Carrots - 250 gr. (or 1-for a large piece) Apple - 150 gr. (or 1 medium apple) Dried apricots - 6 or 7 pcs. Milk - 150 ml. Plum oil. - 20 gr. Semolina or coconut flour - 3 tbsp. Egg - 1 pc.
1. Grate apple and carrot on a medium-fine grater.
2. Grind pre-soaked dried apricots. I just passed it through a garlic crusher.
2. Place a saucepan with milk (150 ml) on the stove
3. Add prepared carrots and an apple to milk. Mix.
5. Add crushed dried apricots to the pan and simmer over low heat for about 10-15 minutes. To softness.
6. When the vegetable mass becomes soft, add three tbsp. spoons of semolina. But I had some awesome coconut flour left in my bins, so I added that. And add a piece of butter (you can without it). Since my flour is coconut, I also added coconut oil.
7. Cool the carrot mass a little, and add one egg. Mix.
8. Form cutlets from the carrot mass and place either on a baking sheet covered with baking paper or in a silicone mold. Bake at 180gr. 20 minutes.

Zucchini muffins with carrots

Ingredients: zucchini - 500 gr., chicken egg - 2 pcs., onion - 1 head., boiled carrots - 1 pc., salt, vegetable oil, flour - 0.7-1 tbsp., baking baking powder - 1/2 hour .l
1. The basis of the dough for muffins is the zucchini itself, onions and eggs.
2. Onion, together with peeled and seeded zucchini, cut into small cubes.
3. Add two eggs, salt and grind with an immersion blender.
4. Add wheat flour and baking powder for dough splendor.
5. Mix. Muffin batter should be thicker than sour cream.
6. Add boiled carrots, cut into small cubes. Leave a few rings of carrots whole for decoration.
7. Small-sized baking tins (like for muffins) are greased with butter or vegetable oil.
8. Fill them with dough just below the edges.
9. Bake in the oven for 40 minutes until done.

Cooking lazy cottage cheese

Ingredients: 1 pack of cottage cheese - 250 gr., 2 chicken eggs, 1 tbsp. sugar, 0.5 tbsp. liquid sour cream or kefir, 1 tbsp. semolina, a pinch of salt, a pinch of soda, about 1 tbsp. flour, vegetable oil.
1. Mash the cottage cheese with a fork, grind with salt, sugar and sour cream. Add beaten eggs and flour mixed with baking soda. The dough should not be very thick (thicker than sour cream).
2. In a frying pan with vegetable oil, spread the dough for lazy cottage cheese makers 1 tablespoon each so that the cottage cheese does not stick together.
3. When the curds “grow up” a little and holes appear in them (as in ordinary lush pancakes on kefir), they need to be turned over and fried on the other side.

Milk soup with buckwheat

To cook milk soup with buckwheat, you must have: 0.5 liters of milk, a couple of tablespoons of buckwheat, a tablespoon of butter and salt.
First you need to boil buckwheat in water. For my children, I take a cut. The soup is very soft and tender.
Pour milk into another saucepan, boil and season with salt. Add boiled milk to buckwheat, mix and let boil for 5 minutes. The amount of buckwheat groats is determined by the preferences of the child. If the baby loves thick soup, then you can pour more of it, but do not forget that soup is being cooked, not porridge.
Then add a piece of butter. To add color during cooking, you can add a little carrot or corn to milk soup with buckwheat.
If the baby is still very small and does not know how to chew well, then the soup can be ground in a blender, although the consistency is quite soft and creamy.

Pasta casserole with minced meat

Ingredients: minced meat - 200 gr., onions - 1 pc., dried bell pepper - 1 tsp, 1 egg, 1 tbsp. sour cream, 1 tbsp. star pasta, salt to taste, 1 tbsp. water.
mix minced meat with finely chopped onion and dried sweet bell pepper.
Add beaten egg and season with salt.
Pour pasta - no need to boil, just add them raw. To stir thoroughly.
Then add sour cream mayonnaise. Pour in water and let stand for a while (about 10 minutes).
After that, put everything in a mold greased with vegetable oil.
Bake in the oven at 180 degrees until golden brown.
The most important thing is not to overdry, as the stars can dry out and become ordinary dried pasta, which is completely unpleasant to eat. Therefore, keep an eye on the required amount of water. You can cover the form with foil for 30 minutes, and bake without foil for the last 10 minutes.

Omelet with vegetables

Ingredients: 2 eggs, 150 grams of baby milk, 1 tablespoon oatmeal, salt, ½ teaspoon butter, red bell pepper, green onion and dill.
1. First, prepare the omelet in the usual way: beat the eggs with salt and milk. Then add a tablespoon of oatmeal - it can be crushed oatmeal. Put a piece of butter on a preheated pan and pour the omelette. We cut the sweet bell pepper into pieces, chop the greens. While the omelet has not yet seized, pour pepper and herbs on top, distributing evenly.
2. On low heat, fry a little omelette so that it is almost ready from below. Then, using a wooden spatula, fold the omelette in half.
3. In this case, all the filling is hidden inside the omelet. Cover tightly with a lid and simmer over low heat for about 5 minutes.
4. Now the lid can be removed - the omelet with the secret inside is ready. This is how fluffy it will be if cooked correctly.

Omelet with cottage cheese

Products: Eggs - 2 pcs. Cottage cheese - 100 gr. Baby milk - half a glass Salt to taste
To prepare a hearty omelet with cottage cheese, take two chicken eggs,
whisk them with salt.
Take 100 grams of fresh cottage cheese.
Add cottage cheese to egg mixture and mash with a fork.
beat well again.
Pour in half a glass of baby milk,
stir until smooth.
Put a teaspoon of butter in a heated frying pan and pour over the omelet. When it starts to boil, stir with a wooden spatula.
After 3 minutes, cover with a lid and lower the heat. After 5 minutes, a very satisfying breakfast dish is ready.

Zucchini pancakes for children - Sweet with apples

You will need: an apple and an egg - 1 pc.; a quarter of a medium-sized zucchini; sour cream - 1 tbsp. a spoon; sugar - 1.5-2 tbsp. spoons; flour - 2.5 tbsp. spoons. For children from 1 year old. But if you cook them in a double boiler or oven, then you can give this dish to babies up to 1 year old.
1. Peel the zucchini and apple from seeds and skin
2. Grate on a coarse grater. The implementation of this paragraph makes it easier for me to cut Berner. Stir and leave for five to ten minutes - so that the apple starts up the juice.
3. Add sugar, flour, egg and sour cream.
4. Stir.
5. Spread one tablespoon of dough on heated vegetable oil, forming thin pancakes.
6. Fry on both sides over medium heat. 7. Serve with sour cream or eat with tea.

Reading 6 min. Views 1.5k. Published on 07.11.2018

Pancakes are the best option for a quick meal for an ever-busy mom. She quickly fried a few pancakes - and fed the baby, and ate it herself, and there was still left for dad. During the cold season, there is nothing more cozy than pancakes with tea.

But is it worth getting so carried away with this simple dish? Is it possible to teach children to pancakes as a necessary food?

Are there any benefits to fritters?

Fritters cannot be called the standard of proper nutrition, but they do not contain anything super-harmful either. The maximum that can cause doubt when asked whether to give crumbs of pancakes or not is the presence of vegetable oil.

Usually pancakes are fried in a hot frying pan poured with sunflower oil, for a golden color and so that there is no trouble with sticking dough. But pediatricians do not recommend feeding fried babies for less than two and a half years.

The pancake recipe is always present, which contain protein, amino acid and beneficial trace element compounds. By themselves, eggs always have a positive effect on bones, hair and the nail plate. But in the test they are “lost” and no longer fulfill their “task”.

Fritters are very high in calories (296 kcal), contain carbohydrates and fats.

For a child, this is not a problem - they will be an excellent source of energy for the day. But young mothers who want to get in shape after childbirth should not forget about the balance of protein, carbohydrates and fats in their daily diet.

The main ingredient of pancakes - wheat flour - can be replaced with oatmeal. Thanks to her, the dish will become richer in fiber, which is important for the good functioning of the digestive tract.

To enrich pancakes with useful qualities, serve them with berries or fruits. They will help strengthen the immune system, most berries contain vitamin C in one amount or another, citrus fruits will also go well with pancakes.

Harm

Each barrel of honey may contain a fly in the ointment. So it is with pancakes: not only are they not allowed for children under two years old, but you should not get carried away with them every day.

Yes, they are delicious. Yes, they are easy and quick to prepare, but fried food is not the way to health. An excess of junk food (fried and sweet in particular) can lead to morning sickness, heartburn. An adult can hardly withstand such a diet, and what can we say about a young, fragile body!

The use of carcinogenic substances can lead to unpleasant consequences. They trigger the development of malignant neoplasms in the human body.

We do not claim that oncology arises from pancakes, but Its Kids does not recommend abusing such dishes.

Many mothers are interested in whether everyone's favorite flour product can provoke allergic reactions. Allergy from pancakes occurs only because of individual intolerance to eggs, dairy products, gluten.

The best pancake recipes: lush and delicious

How to cook lush pancakes on kefir? How to make them soft? What other ingredients can be used in cooking?

Here are some general tips:

1. Even if you cook on oatmeal, buckwheat, rye, no matter what kind of flour, still add a small amount of wheat.
2. Despite the fact that the recipe for pancakes is similar to the recipe for pancakes, the dough should not be so liquid. And splendor can be increased by adding a little soda.
3. To keep the airiness, do not mix the dough too often, the lightness of the pancakes depends on the air.

Pancakes like in kindergarten

Ingredients:

• wheat flour - 500 grams;
• eggs - 2 pcs.;
• salt - a pinch;
• sugar - 1-2 tbsp. l.;
• water, milk or kefir - 500 ml;
• dry yeast - 0.5 tbsp. l.;
• vegetable oil - 4 tbsp. l.

Cooking:

1. Dissolve yeast in warm liquid, then add flour.
2. Knead to a state of "no lumps", cover with a clean towel and leave in a warm place.
3. Beat eggs with sugar, salt and vegetable oil.
4. As soon as the dough rises, add eggs to it, mix well and leave for another time. There is no need to mix the dough anymore, just get down to business!
5. Moisten a spoon with cold water and spread the dough in a small amount on a hot frying pan.

vegetable fritters

In winter, it is worth spending at least one evening in a warm atmosphere with a cup of fragrant tea and pancakes and apple jam. But summer is a rich period! In the summer, you can cook vegetable pancakes at least every week - and everyone is different! From different vegetables, assorted, or mono - with cheese, cottage cheese, in the oven, in a pan. What expanse for culinary imagination! It remains only to find time for cooking.

cabbage pancakes

Ingredients:

• cabbage is not a big head;
• carrot - 1 pc.;
• egg;
• sour cream - 150 grams;
• flour of your choice - 5 tbsp. l.;
• green onion or small onion;
• greens - optional;
• salt to taste.

Cooking:

1. Chop cabbage, carrots into the smallest grater. Then they need to be extinguished. To do this, put the vegetables on the bottom of a pot or deep frying pan, pour 50 ml of water, simmer for 20 minutes.
2. We need cabbage soft, but, in no case, do not turn it into porridge. Throw the stewed vegetables in a colander, rid them of excess liquid by squeezing a little. You need to continue further with already cooled vegetables.
3. Add flour, egg, salt, herbs to the cabbage, mix well.
4. In a frying pan greased with a small amount of oil, spread a tablespoon of vegetable dough and fry the pancakes until golden brown.

Serve with sour cream.

Vegetable pancakes with cheese in the oven

Ingredients:

• zucchini - 2 pcs.;
• Greek yogurt - 100 grams;
• mozzarella or feta cheese - 100 grams;
• chicken eggs - 2 pcs.;
• flour - 4 tbsp. l.;
• baking powder dough - a pinch;
• salt, herbs - to taste.

Cooking:

1. Grate the zucchini on a coarse grater, add a little salt and let the juice run for 5 minutes. After this, the juice must be squeezed out.
2. Grate the cheese.
3. Add yogurt, herbs, cheese and a little salt to the zucchini.
4. The next ingredients are flour and baking powder, they need to be mixed together, then mixed with the rest.
5. Take a suitable baking sheet, cover it with parchment and put the dough on it in small quantities at a distance from each other.
6. Bake for 15 minutes at 180 degrees. Ready pancakes will be golden in color.

Eat hot.

Curd pancakes

Ingredients:

• cottage cheese - 300 grams;
• eggs - 2 pcs.;
• dough baking powder;
• flour - a glass;
• sugar - 125 grams;
• salt - on the tip of a knife.

Cooking:

1. Mix eggs, sugar, salt and cottage cheese until smooth.
2. Mix flour and baking powder, sift to cottage cheese, mix the dough again.
3. Fry pancakes in vegetable oil until golden brown.

Such pancakes will be tastier if apricots, apples or strawberries with vanilla are cut into the dough. Such a breakfast will definitely cheer up not only the baby, but the whole family.

Conclusion

Every mother wants to please her child, so you can sometimes cook pancakes for him. In addition, on the Internet you can find many options for this children's pancakes: not only classic ones on kefir, but also without wheat flour, with cottage cheese, vegetable, etc.

Dear readers, share your favorite recipes and opinions about the presence of pancakes in the children's diet in the comments. And also - a link to our articles with friends on social networks.

Step by step cooking photos:

In a large bowl, mash the bananas with a fork until a pulp forms.

Now pour in the milk. It needs to be warmed up a bit first.

Milk can be replaced with water or kefir.

Sift the flour and add in small portions. At the same time, the mass must be stirred all the time so that lumps do not form. You may need a little more or less flour.

In order for the batter to be more evenly mixed, you can beat it with a mixer or blender.

Lubricate with oil and heat up a regular frying pan or crepe maker. Then scoop up the dough with a large spoon and pour in portions into the pan.

As soon as the pancakes are slightly browned on one side, turn them over and fry until cooked.

And now everything is ready. Kids of all ages will love it!

Bon Appetit!

In some families, feeding a baby is a real problem. He refuses to eat tasty and healthy food (cereals, casseroles, soups), but with visible pleasure he absorbs harmful food (dumplings, sausages). What tricks poor parents do not have to go to feed their capricious child. They try to disguise healthy foods as much as possible and cook what the child will eat with pleasure, but at the same time receiving benefits.

Today I will offer one such simple recipe. It is prepared on the basis of a very healthy and satisfying fruit - a banana. Unfortunately, not all children love this product in its pure form, although it is very useful for the body. A banana can be given to a baby even up to a year old, starting from 6-8 months, taking into account individual developmental characteristics. It contains B vitamins, ascorbic acid, magnesium, potassium, iron, sodium and a large amount of fiber. That is why this product helps the proper formation of bone and muscle tissue, normalizes the functioning of the intestines, strengthens the heart and vascular walls, increases the mental activity of the brain, improves the condition of the teeth and helps to increase immunity.

Therefore, try to make your child's diet so that this fruit is present there. To eat it not only fresh, try making pancakes from it. All kids love this dish. This recipe uses products that can benefit the children's body: milk, banana. The sugar content here is minimal, and instead of plain flour, you can take oatmeal, corn or even buckwheat. This recipe is great for kids with allergies. Milk can be replaced with water.

Pancakes can be fried in a dry non-stick frying pan, then they will turn out low-fat or simply baked in the oven. After all, small children's stomachs can not always cope with fatty, fried foods.

In children's cooking, the presentation of dishes is very important. Therefore, try to serve pancakes in an unusual way. For example, let it be the eyes of a smiley. You can draw pupils with blueberry jam or just put some berry in the center, and draw a smile with strawberry or raspberry jam or jam. From a larger pancake, you can make the muzzle of an animal by adding eyes, ears and antennae to it. You can adjust to the individual taste of the child and pick up fruits and jams that he likes. From several pancakes of different diameters, build a pyramid by smearing them with sour cream.

Rate the recipe

I am copying a selection of recipes for children. There are a lot of things here.;)

Semolina porridge with fruit puree
1 apple, dried fruits - 30 g (fresh berries - 50 g), sugar - 25 g. Cook liquid semolina. Then prepare fruit puree from apple or dried fruit. To do this, rinse the fruits thoroughly, simmer in a small amount of water under a lid, rub through a sieve, boil with sugar until the puree is thick. Mix cooled puree with
ready-made semolina.

New Year's porridge, puff
Millet 0.5 kg, rice 0.5 kg, milk 1lm, 100 g raisins, 100 g walnuts or other nuts, 100 g dried apricots, 2 eggs, salt, sugar to taste. Beat eggs with 2 tbsp. spoons of sugar. Millet is washed in 6 waters, poured with water and infused for at least an hour (you can soak it in the evening), water is drained, new water is added so that the volume of water is 4 times more than cereals, salt is added to taste. Boil until cooked, then add a glass of milk and sugar to taste and boil until thick. Thick rice porridge is boiled, first on water, then a glass of milk is added and boiled until thickened. The porridge is cooling. Then the baking sheet or form is smeared with oil, a thin layer (1/6 of the volume of porridge) of rice porridge is on it, then we grease it with an egg, put some raisins, dried apricots, nuts, then a layer of millet porridge, etc. Lubricate the top with an egg and decorate with a small amount of raisins and nuts. All this is put in the oven and baked for 15-20 minutes at 200 degrees. (porridges can be prepared in advance) If you boil milk and there are milk films, they can also be put between layers of porridges. If children are over 3 years old, you can add cinnamon or vanilla, to taste.

Millet porridge
Millet can be very dirty, so it must be washed until the water runs clear. When it is washed, then it is necessary to steam it a little: that is why it is necessary to wash the millet for the last time with hot water. Water is always poured more than millet, until half cooked, without waiting for the grain to boil. Then this water must be drained. And add milk and cook until it evaporates and the millet porridge is ready. Although millet is considered a low-value porridge, try it cooked according to all the rules. I think you will like it, especially if you take more milk and boil it stronger, and then add raisins or nuts.

Buckwheat porridge
Its recipe is simple, it is especially difficult to spoil buckwheat porridge. The main thing is to take the correct ratio of cereals, water (1: 2), it must be strictly observed. Also, for buckwheat porridge, a tightly covered lid is needed, a strong fire for the first 3.5 minutes until the water boils, and then a calm, moderate boil, at the very end - weak, until the water has completely boiled away not only from the surface, but also from the day of the pan. In addition, a metal (non-enamelled) pan is needed. It is this that facilitates the boiling of the liquid from the bottom and creates a uniform heating and swelling of the entire porridge.

And one more important rule for most cereals: after filling the cereal and filling it with water, do not touch, do not interfere, do not interfere in the process, do not lift or open the lid. Porridge is cooked not so much with water as with steam, and therefore releasing it means not giving the porridge the required heat. Otherwise, the porridge either burns, dries, or, if we try to "help" it, we want to eliminate our mistake and add water, it turns into a mess, deteriorates.

Rice porrige
Rice is very tricky to cook. It's the easiest to undercook or overcook, so it's important to know the following little cooking tricks: The exact ratio of rice to water (2:3) must be observed. Grains are poured with boiling water. The pot should have a very tight lid. Since everything is accurately calculated, then the cooking time must be absolutely accurate: 12 minutes (not 9, not 15, but exactly 12). Cook three minutes on high heat, seven minutes on moderate, two minutes on low. The porridge is ready! But do not rush to open the lid. This is where another secret lies in wait for you: leave the lid closed and do not touch the porridge for exactly as long as it was cooked. Let it stand on the stove for exactly 12 minutes. Then open. Before you - crumbly porridge, a little dense. Put a piece of butter (20-50 g) on ​​top of it, salt a little. And stir with a spoon as evenly as possible, but without crushing the "pieces", without rubbing the porridge!

Semolina porridge with carrots
Grate 1/2 peeled carrot, add 1 tsp. sugar, 1/2 tsp drain oil and salt on the tip of a knife. Simmer over low heat until almost done. Add 1/2 cup hot milk, bring to a boil and add 1 tbsp. a spoonful of semolina. Cook until thickened, season with draining oil and place for 10 minutes. into the oven

Semolina porridge with pumpkin
100 gr. Peeled and pumpkin seeds cut into small pieces, pour 100 ml of hot milk and cook under the lid for 15 minutes. While stirring, add 1 tsp. semolina, 1 tsp sugar and salt on the tip of a knife. Cook for another 15-20 minutes over low heat. Season porridge with 1 tsp. butter.

Mousse from semolina
Cook semolina porridge with any juice of berries. We usually put jam, juice, syrup, just squeezed berries, cranberries, lingonberries, delicious blueberries, strawberries. Maybe apple juice. Boil porridge of medium (not liquid and not very thick, in the sense not stone) density on any juice you choose, leave to cool completely. Beat with a mixer very carefully. The porridge will greatly increase in volume and take on delicate shades? It's just fabulous, and very tasty! There is no smell of semolina at all, does the mousse turn out delicious? I put this airy mass on a plate and fill it with milk. Does anyone drink milk? And I like how a cloud of mousse floats in milk.

Pumpkin porridge
Cut the pumpkin into cubes (I take everything by eye), add a sour green apple (although, in principle, you can use any), add water and cook until half cooked. Dried fruits can be added for a sweeter taste. Throw cereals (oatmeal, rice) into boiling water with pumpkin and apples. If I'm in a hurry, then I throw hercules. When ready - grind in a blender with a mixture or milk. By this principle, you can cook any porridge with fruits, dried fruits, which we do.

fruit porridge
We take 1 apple, 1 pear, peel, remove the core and cut into pieces or slices but not finely. We put it in an enameled saucepan and fill it with water just a little bit so that it barely covers the fruit. We cook a little so that the fruits become soft, we take them out into a blender (you do not need to pour water, as the fruits are very juicy). In the remaining broth, boil liquid porridge from cereal flakes (rice, oatmeal or from a mixture of cereals) - it is cooked for 3-5 minutes. Mix with fruit, add a little sugar (you can not add if the fruit is sweet), if it gets thick, you can add a little more natural fruit juice.

There are a lot of options: you can use apricots, peaches, cherries, oranges (pulp), any berries. For very small ones, you can cook cereals with fruits, and then all together in a blender. Another option: add not porridge to the fruit mass, but crumbs of biscuits soaked in broth, or another option: dissolve any porridge from the baby food pack in the broth and add fruit puree. Mix in a ratio of about 1:3 or 1:2 to there were more fruits than porridge. The dish is ideal for an afternoon snack or breakfast, as well as for children who have intestinal problems and cannot drink milk.

Millet cutlets
50 g (or 2 tablespoons) millet, egg, 4 g wheat flour, 10 g butter, 1 cup water, salt to taste. Cook cool millet porridge. Cool it, add an egg, flour, salt, form cutlets, roll them in breadcrumbs, fry in hot oil. Serve with syrup, jam or sweet sour cream.

Buckwheat meatballs
50 gr. buckwheat + 10 gr. butter + 1/2 eggs + ground crackers + 100 gr. water + salt. Sort out the grits and lightly ignite in a pan. Boil water, add cereal, salt and cook over low heat, stirring occasionally. When a thick mass forms, put the dishes with porridge in the oven for 1 hour. Cool the finished porridge slightly, add the beaten egg to it and mix. Make meatballs from the prepared mass, roll them in ground breadcrumbs and fry in butter. Serve with sour cream.

Cheesecakes with potatoes
Wash the potatoes with a brush and, without peeling, boil in salted water, then peel. Mash the peeled potatoes in a bowl or saucepan with a wooden pestle, add cottage cheese, egg, sugar syrup, salt solution, mix and pass the mass through a meat grinder. If the cottage cheese is not sour, then cheesecakes can be prepared without sugar syrup. From the resulting mass, cut round cakes 1 cm thick on a floured kitchen board. Pour hot syrniki with sour cream.

* Curd 80 g
* potatoes 100 g
* wheat flour 15 g
* butter 10 g
* sour cream 30 g.
* 1/2 egg
* sugar syrup 10 g
* salt solution 3 g

Cheesecakes with carrots
5 st. spoons of cottage cheese + 1-2 pcs. carrots + 1 teaspoon of semolina + 2 teaspoons of wheat flour + 1 tbsp. sour cream + 1/4 egg + 2 teaspoons butter + 2 teaspoons sugar syrup + 1/4 teaspoon salt solution. Wash the carrots, peel, grate and stew with butter in a saucepan with a lid. When the carrots become soft, add semolina, stir and simmer for another 5-7 minutes over low heat. Put the egg, sugar syrup, salt solution into the chilled stewed carrots, mix it all up, and then combine with the cottage cheese rubbed through a sieve or passed through a meat grinder. Put the resulting mass on a floured board, divide into equal parts, roll into balls, roll in flour and shape them into round cakes. For children under two years old, cheesecakes should be baked in the oven, for older children - fry cheesecakes in a pan with oil on both sides until golden brown, then put in the oven for 5 minutes. Ready cheesecakes can be poured with sour cream.

cabbage cutlets

Rinse, peel and finely chop the cabbage. Put the butter in a saucepan, boil the onion in it (do not fry), put the cabbage and salt. Stew in a sealed container, stirring and adding milk. When the cabbage becomes soft, add the raw beaten egg and mix. From the cooked cabbage mass, cook cutlets by adding flour. Serve with milk or sour cream sauce.

Carrot and zucchini mousse
120g young carrots, 1 small zucchini (150g), 1 tbsp. a spoonful of vegetable oil.

Clean vegetables. Cut the zucchini lengthwise and scrape out the seeds. Cut carrots and zucchini into small cubes. Put the chopped vegetables in a saucepan with a tight-fitting lid, add vegetable oil and simmer for about 2 minutes. Add 4-5 tbsp. tablespoons of water, cover with a lid and put to languish for 15 minutes over low heat.

After the vegetables have cooled slightly, chop them and beat with a mixer to make a lush mousse. You can add half a teaspoon of honey to the vegetables.

Cutlets "2 in 1"
(for those who do not like either meat or vegetables)
Boil a little to soften the vegetable (I take cabbage, pumpkin, sweet potatoes). It is very good to drain so that there is no water, otherwise they will spread. With bread (you can even dry, all the same vegetables are watery), herbs and minced meat (well, or meat) in a combine. And in a steamer.

Stuffed pepper
Peppers are stuffed with a mixture of boiled rice, meat, herbs, carrots, onions (if eaten). And in a double boiler, smeared with sour cream. He may not eat pepper, but he will get the filling.

carrot cake
Dough

1. Beat 3 eggs with 1.5 cups of sugar
2. Three carrots on a medium grater (in principle, you can crank a carrot through a meat grinder).
3. Take 1.5 cups of grated carrots. Add to beaten eggs with sugar
4. Add 1.5 cups of flour there.
5. Mix everything well
6. Divide the dough in half (it turns out like for pancakes)
7. Bake 2 cakes (35-45 minutes at 200 degrees until well golden brown)
8. Let cool and cut each cake in half lengthwise. It turns out 4 cakes.
9. Making cream.
To do this, beat 0.5 liters. sour cream with 1 glass of sugar, and add grated lemon with zest. Pour boiling water over the lemon well before rubbing it so that the bitterness is gone.
10. We collect the cake. We coat the cakes with cream. To improve the taste and give originality, I put canned fruits between the layers (pineapples, peaches, pears - what is in the house. It is only desirable that they be soft)
11. Put in the refrigerator. Best for a day. The cake is then soaked, and it tastes divine! ;-)

Spinach dishes
1. Slightly boiled spinach, grated cheese, sour cream. Chicken (can be a piece, can be pieces). And into the oven. If you have time - you can make rolls - chicken, spinach, cheese.
2. A little bit of spinach with sour cream, garlic and salt, then I mix it with an egg, pour boiled potatoes and put them in the oven for a while (you can also use raw potatoes, just bake longer). Other vegetables can be used instead of potatoes - tsv. cabbage, broccoli.
3. I'm in the oven - stew the spinach, add the yolks, beat the whites separately, add at the end and into the oven, delicious with cheese.
4. Rice with spinach. and / or with fish (cod or sea bass). Celery, spinach and savoy cabbage are also very tasty. Try cooking savoy cabbage, legumes, pumpkin, celery, turnips.
5. With cream or milk, stew a little, you can add yolk, pine nuts to this "sauce", and it can be sprinkled with cheese in pasta (or spaghetti)

Fennel puree
For one serving, I have about 1/3 of an average tuber. I cut off the greens and the ass, cut off the damaged surface, or, if the tuber of thin leaves, I simply undress it into one layer. And I cut into rings, which are then cut in half. put in a saucepan for languishing simultaneously with potatoes (this one is already cut into cubes). It is advisable to simmer the fennel with cream (I make cream from the mixture) - it tastes better. Then all blender

Vegetables with fennel
Finely chop the fennel into a fireproof cup, add the zucchini (or zucchini) in cubes, a little cheese (not very salty), green onions and more cream. And put it in the oven for 35-40 minutes. It looks like cheese.

Kohlrabi with spinach
The dish is almost ideally stored in the refrigerator, so it makes sense to make several servings and freeze.

* Half a small head of kohlrabi
* About 50 g fresh spinach
* One medium potato
* Butter

1. Peel and cut the kohlrabi into small pieces. Set aside the greens, we still need it. Wash and dry spinach. Wash potatoes, peel and cut into cubes.
2. Melt a little butter in a saucepan and lightly "fry" potatoes and kohlrabi in it until juice appears. Then add 100 ml of water and simmer for 15 minutes. At this time, wash the kohlrabi greens, cut the leaves and add to the vegetables along with the chopped spinach. Leave for another 5-10 minutes.
3. Make mashed potatoes with a blender from ready-made vegetables, adding a drop of oil (those who wish can still have half of the boiled yolk).

Pancakes with curd
Grind the yolk with sugar syrup, salt solution and dilute with cold milk. Then add the sifted flour and stir so that a semi-liquid dough without lumps is obtained. If there are lumps in the dough, then strain it through a sieve or colander. Let the prepared dough stand for half an hour. Before frying the pancakes, beat the protein into a lush, thick foam and carefully fold it into the dough. In the middle of each pancake, put a teaspoon of minced curd and wrap it in the form of an envelope. Fry the pancakes in a frying pan with butter, and then place in the oven for 5 minutes.

Forcemeat Cottage cheese rub through a sieve and mix with sugar syrup.

For pancakes: wheat flour 40 g, milk 100 g, butter 10 g, egg 1/2 pc., sugar syrup 5 g, salt solution 3 g. For minced meat: cottage cheese 60 g, sugar syrup 10 g, salt solution 3 g, sour cream for watering 20 g.

lazy dumplings
For a pound of cottage cheese, 5 tablespoons of flour, 1 egg, 3 tbsp. spoons of sugar, salt. Knead the dough (it should not stick to your hands). The resulting dough is divided into several parts, each roll into thin and long sausages. Then cut the sausages across and throw the resulting pieces into boiling salted boiling water. They cook for 1-2 minutes without a lid. It is important not to digest, otherwise they will instantly fall apart.

And there are also lazy tourist dumplings with cherries. The dough is kneaded from flour and eggs, cherries are added there in a strict proportion: the more the better. Bones from cherries are not removed: dumplings are lazy! :)

Cottage cheese casserole
Soak semolina (you can not soak, but it will be more tender) in a small amount of milk. Mix with egg, cottage cheese, you can fructose. (You can - berries, fruits, etc.). And into the oven. It seems that the same option is possible with other cereals. but I haven't tried it.

Cottage cheese casserole on shortbread and topped with whipped cream with dried apricots

Those. You cook cottage cheese in the same way as for a casserole. You make the usual shortbread dough (as for cookies), in butter, not margarine. You also buy special whipping cream and dried apricots. You soak dried apricots, into a mixer, you get apricot puree, whip the cream, mix with this puree. You put shortbread dough (thin layer) on the bottom of the mold, pour cottage cheese on top (1/2 cottage cheese, 1/2 yogurt, sugar, a little semolina, an egg or two (depending on the amount of cottage cheese), all this (dough + cottage cheese) put in the oven.

cottage cheese pudding
Rub the cottage cheese through a sieve, grind the yolk with sugar syrup, a teaspoon of oil and salt solution. Mix the yolk with cottage cheese, add the sifted crackers. Beat the protein and carefully combine with the curd mass, stirring from top to bottom. Put the mass into a mold, oiled and sprinkled with breadcrumbs, and place on a baking sheet with water poured into it. Place the prepared cottage cheese pudding in the oven for 20-25 minutes. The pudding should be pulling away from the edges of the mold. Drizzle with sour cream or jam syrup.

Cottage cheese 200 g, butter 15 g, ground crackers 25 g, egg 1 pc., sugar syrup 25 g, salt solution 5 g, sour cream or jam syrup 30 g.

cottage cheese pudding
Cottage cheese is mixed with chopped raw or stewed vegetables or fruits, milk, egg yolk and sugar, add whipped protein to the mixture and bake in a mold greased with breadcrumbs and sprinkled with breadcrumbs at a temperature of 170-200 degrees. C or steam for 30-35 minutes.

Cottage cheese pudding with apples
Rub cottage cheese through a sieve, combine with sifted breadcrumbs, yolk, sugar syrup, peeled and grated apples. Beat the protein in a strong foam, carefully mix into the mass. Put everything in a greased form, close the form with a lid and cook the pudding in a water bath for 40-45 minutes. Drizzle pudding with raspberry or strawberry syrup.

You can also prepare cottage cheese and carrot pudding by taking stewed carrots (30 g) grated instead of apples. Ready-made cottage cheese and carrot pudding can be served with sour cream or fresh fruit.

Cottage cheese 100 g, apples 50 g, butter 5 g, ground crackers 15 g, raspberry syrup 25 g, egg 1/3 pc., sugar syrup 20 g, salt solution 3 g.

Rice pudding
50 g of rice, 1 glass of water, egg, 10 g of butter, sugar and salt to taste. Rinse rice in cold water. Boil rice. Remove rice from heat, cool, add egg yolk and beaten white. Transfer to a mold greased with butter and sprinkled with sugar. Put in the oven in a water bath for 1 hour.

Pumpkin-apple pudding
100 gr. Rinse peeled and pumpkin seeds, finely chop and stew in 50 ml of milk until half cooked. Add the chopped peeled apple and simmer until the pumpkin is done. Stirring constantly, slowly pour in 2 tsp. semolina and boil over low heat for another 10 minutes. Cool the mass, add 1 tsp. sugar, 1/2 yolk, mix and carefully add 1/2 whipped egg white. Put the mass into a mold greased with butter and bake in the oven for 10-15 minutes. Drizzle with melted butter before serving.

citrus pudding
For 4 servings: 3 eggs, separated yolks and whites + 110 g sugar + 75 g flour + 30 g melted butter + 250 ml milk + 1 tsp grated orange zest + 1 tsp grated lemon zest + 80 ml lemon juice +110 grams of sugar, for proteins.

Oil 4 molds or cups with a capacity of 250 ml.

Beat egg yolks with sugar using an electric mixer, add flour, butter, milk, zest and juice. Beat egg whites in a separate bowl, gradually adding sugar, beat until sugar dissolves. Mix yolks and whites. Fill an oven dish with water, so that it reaches the middle of the molds, put in the form of a cup with pudding and bake in the oven for 20 minutes. Sprinkle with powdered sugar and serve.

Soup with meatballs
Meat 100 g, water 200 g, carrots 40 g, onions 5 g, roots 10 g, rolls 20 g, rutabagas 20 g, cauliflower 50 g, green peas 15 g, potatoes 50 g, butter 4 g. bouillon. Cut the peeled vegetables into cubes, pour strained broth (1/2 cup), stew under the lid. The meat pulp is ground 2 times through a meat grinder along with a roll soaked in cold water. A tender "meat dough" is made with the addition of a piece of butter; cut 2 round croquettes (when cutting hands, grease with protein). Croquettes are dipped in broth with vegetables 20 minutes before serving.

Potato soup (mashed)
For 1/2 cup milk - 2 pcs. potatoes, 1 teaspoon oil, 1/2 egg.

Peel the potatoes, rinse, pour a glass of cold water and cook until they become soft. Separate the broth, and wipe the boiled potatoes through a hair sieve. Dilute the resulting puree with drained broth and milk, add salt and boil again. Before serving, season the soup with egg yolk, mashed with butter.

Vegetable soup (mashed)
For 1 pc. potatoes - 1/2 carrots, 50 g of white cabbage, 1 teaspoon of oil, 1 tbsp. a spoonful of sour cream.

Peel potatoes, carrots, cabbage, rinse, cover with cold water (1 1/2 cups) and cook until the vegetables are soft. Cool the broth, rub the boiled vegetables through a hair sieve. Dilute the resulting puree with a drained broth, add salt and boil again. Before serving, season the soup with butter and sour cream.

Rice soup (mashed)
For 1 st. a spoonful of rice - 3/4 cup of milk, 1 teaspoon of sugar and butter.

Pour the sorted and washed rice into boiling water (1 cup) and cook until the rice becomes soft. Rub the boiled rice through a hair sieve, dilute it with milk, put sugar and salt and let it boil again, breaking it up with a spatula. Before serving, season the soup with oil.

Broth with vermicelli and carrots
Beef or chicken 100 g, vermicelli 15 g, onion 5 g, carrot 25 g, turnip or rutabaga 10 g, butter 5 g, water 500 g, salt solution 5 g.

Sort the vermicelli, dip in salted boiling water (200 g) and cook until tender, then put in a colander or sieve. Peeled washed carrots chop into thin strips and simmer with butter until soft in a sealed container. In hot meat or chicken broth put stewed carrots, boiled vermicelli and boil.
Shchi green

Meat 100 g, parsley 5 g, carrot 10 g, onion 5 g, sorrel 50 g, spinach 50 g, potatoes 50 g, sour cream 10 g, egg 1/2 pc., salt solution 5 g.

Boil broth from meat or meat bones and roots. Sort the spinach and sorrel, rinse in water, changed several times, then stew the spinach and sorrel in a bowl with a closed lid.

Put the chopped potatoes into the boiling broth and cook until tender, then add the pureed spinach and sorrel and cook for another 15-20 minutes.

Season the finished soup with raw yolk (1/2 pc.), Mashed with sour cream (5 g). Put the remaining sour cream in a plate with cabbage soup and sprinkle with finely chopped green onions.
Chicken puree soup

Chicken 150 g, roots 10 g, onion 10 g, wheat flour 10 g, butter 10 g, milk 100 a, wheat bread 30 a, water 500 g, egg (yolk) 1 pc., salt solution 5 a.

Boil chicken broth with roots and onions. Remove the finished chicken from the broth, separate the meat, and put the bones and skin back into the pot with the broth and cook for 20-30 minutes. Skip chicken meat 2-3 times through a meat grinder. Put chopped chicken meat into strained, heated to a boil broth, let the broth boil again, and then put flour mixed with butter in small pieces and, stirring, boil. After that, pour hot milk, salt solution into the soup.

The finished soup should be as thick as cream. Serve the soup with croutons.

For a special purpose, if you want to make a very nutritious soup, you need to mix a raw egg yolk with 1/4 cup of boiled milk or cream and, stirring, gradually pour into the finished hot soup.

Soup-puree of beef or veal is also prepared.
Fish broth (Ukha)

Small fish 150 a, white roots 10 g, onion b g, water 400 g, salt solution b g,

Gut fresh fish (perches, ruffs, minnows, etc.), remove scales, gills (scales from small fish can not be cleaned), rinse, pour cold water, put roots and stems of parsley, celery, onion, pour in salt solution and cook 60 minutes at a low boil, periodically removing the foam. Strain the finished broth through a damp cloth.

Fish broth can be served natural or made into soup with potatoes, vegetables or fish meatballs. In addition, borsch, cabbage soup, pickle and other soups are cooked on fish broth.
Irish cream soup

Pour 4 medium onions with water (about 1 liter) and cook until cooked, then add the chicken breast, carrots and potatoes cut into pieces (variations are possible). When everything is ready, cover with a lid and let stand for about 15 minutes. Then beat the contents with a glass of milk until pureed.
Bean soup

White beans 50v, milk 150v, butter 10g, water 600g, salt solution 5g.

Sort the beans, rinse, put in a saucepan, pour in hot water and cook in a sealed container over low heat until soft. Rub boiled beans through a sieve, add salt solution, heated raw milk and boil for 5 minutes. Put butter in a bowl with soup, serve wheat bread croutons separately.

It is better to use white beans for making soup, as colored beans give the soup a dark color.
"Super Duper"
(from a children's recipe book)

* 500 gr. small zucchini, chopped
* 1 cup of ready-made homemade (not from a bag, that means) chicken broth
* 1 tsp salt
* pinch (1/8) basil
* pinch (1/8) thyme
* pinch(1/8) marjoram
* 2 glasses of milk

1. Pour the broth into the pan, add salt, zucchini and cook until the zucchini is soft (about 5-10 minutes)
2. Remove from the stove, condemn a little and then add the basil, thyme and marjoram
3. Beat everything in a blender or mixer until puree
4. Put it back into the pan, add milk and heat it up (just don't bring it to a boil!)
5. Serve in soup bowls, with a spoonful of natural yogurt (optional)

Milk soup with rice

Rice 20v, milk 200v, water 200g, butter 10g, salt solution 5g.

Sort the rice, rinse several times in cold water, pour into boiling water and cook until it becomes soft. Then pour in raw milk, let it boil, pour in the salt solution.

Put a piece of butter in a bowl of soup; sugar syrup can be added to the soup. Serve wheat flakes with soup.
Milk soup with vermicelli

Vermicelli 20 a, milk 200 g, water 100 g, sugar syrup 5 g, butter 10 b, salt solution 5 g.

Boil water, add sugar syrup, salt solution, lower the sorted vermicelli and boil for 15 minutes, then add warmed milk and boil for 2-3 minutes.

Put a piece of butter in a bowl of soup.
Apple fruit soup with rice

Apples 100 g, rice 20 g, sugar syrup 30 g, water 400 g.

Boil water, cook rice in it. Bake a fresh Antonov apple and rub it. Rub the boiled rice hot with the broth through a sieve, mix with the grated apple, add sugar syrup and boil, stirring all the time so that the soup is without lumps. The soup should have the density of liquid jelly. The nutritional value of this soup is further enhanced if cream (50 g) or sour cream (15-20 g) is added to it. Apricot soup is also prepared.
Cod with cheese and zucchini

* 115 g cod fillet without skin and bones
* 1 small zucchini, thinly sliced
* 1 bay leaf
* 150 ml milk
* 15 g butter or margarine
* 15 g flour
* 40 g finely grated cheddar cheese
* 2 teaspoons chopped fresh parsley

1. Place the cod, zucchini and bay leaf in the pan. Pour in milk and close the lid. Bring the milk to a boil and simmer over low heat for 15 minutes or until fully cooked.
2. Remove the fish and zucchini from the milk with a slotted spoon. Place on a warmed plate, cover and keep warm. Remove bay leaf.
3. Pour milk into a saucepan, add butter and flour. Put on low heat, bring the sauce to a boil and thicken, stirring constantly, and cook for 2 minutes.
4. Remove the pan from the heat, add cheese and parsley to it. Cut the fish into small pieces and put in a pan along with the zucchini; to stir thoroughly. Bring to a puree-like consistency, seasoning with milk as needed.

Options: Instead of cod, you can use varieties of white fish such as flounder or haddock. You can replace the zucchini with 115 grams of finely chopped mushrooms. Red Leicester cheese can be used instead of cheddar cheese.

Cooking Tips: When cooking the fish, remember to remove all the bones. The recipe can be used to prepare a dish for adults. The output of the dish is designed for 1 adult and 1 child. For adults, serve with mashed potatoes or boiled fresh vegetables.
Pink salmon cutlets with herbs and tomato sauce

Cutlets in the form of "fish" will undoubtedly attract the attention of your child. To enhance the effect, you can make the "fish" eyes and mouth from pieces of vegetables. For cutlets: 1 leek (finely chopped) + 200 gr. cold mashed potatoes + 100 gr. pink salmon, canned in oil or water + 1 tbsp. a spoonful of fresh parsley (finely chopped) + 1 freshly squeezed lemon + 1 beaten egg + breadcrumbs + sunflower oil. For the tomato sauce: 3 peeled and seedless tomatoes + 1 tbsp. spoon of tomato ketchup + 1 tbsp. tablespoon fresh parsley (finely chopped) Cook the leek for 10 minutes until it becomes soft. Drain and squeeze, mix mashed potatoes with onions. Cut the pink salmon into pieces, removing the bones and mix with mashed potatoes, parsley and lemon juice. On a board lightly sprinkled with flour, fashion eight fish-shaped cutlets from the mixture. Dip each cutlet in egg and roll in breadcrumbs. Place on a plate, cover and refrigerate for 30 minutes. Then heat sunflower oil in a frying pan. Fry cutlets until golden brown on both sides. Simultaneously prepare the tomato sauce. Grind the pulp of the tomatoes and place in a saucepan. Add tomato ketchup and parsley, stir. Grind ready cutlets and serve with tomato sauce, boiled green peas or other vegetables, such as boiled carrots. Instead of canned pink salmon, use canned tuna or salmon.
fish cakes

1. Pike perch 100 g, Roll 20 g, Milk 30 g, Oil 15 g, Egg white 1. 20 g of the pulp of the roll is soaked in milk, squeezed dry and mixed with 5 g of oil. 100 g of pike perch are cleaned of skin and bones, passed 2 times through a meat grinder along with a bun, fish dough is cut, salt is added to it, rubbed well with 1 tablespoon of cream or milk, carefully mixed with protein whipped into a strong foam. Cut the cutlets, roll them in sifted breadcrumbs and fry in hot oil.

2. Fish 100-150 g, Potatoes 100 g, Rusks 20 g, Butter 15 g, Egg 1/2 pc., Milk 25 g, Salt 3 g. 100-150 g of fish, clean, wash, remove the fillet with a sharp knife. Pour the bones, head and skin with water, put to boil, as for fish broth. Pass the pulp through a meat grinder 2 times with 100 g of boiled

Pancakes on kefir . There are a huge number of recipes for pancakes, we offer moms an excellent recipe for delicious pancakes on kefir, which your children will certainly like. Pancakes on kefir are prepared quickly and simply and at no cost, but they turn out to be very lush, tender and tasty.

Recipe for kefir pancakes for children

To prepare pancakes on kefir, you will need the following products:
- 1 cup flour
- 1 glass of kefir
- 1 egg
- 1 tsp soda
- vegetable oil for frying
- 1 tsp soda
Cooking process:
Pour kefir into a deep bowl and add soda to it, mixing thoroughly so that kefir foams.

Now add the egg, salt and sugar to taste and mix again.

Then add the flour to the resulting mixture and stir until a uniform mass so that there is not a single lump.

Pour a little vegetable oil into the pan and put on fire. Put the dough into a preheated pan with a spoon and fry on both sides until a delicious golden crust forms.

Pancakes are very lush, beautiful and tasty. You can serve them with your child's favorite jam or sour cream. Bon appetit to you and your kids!