Zucchini cutlets for children 1 year old. Children's cutlets

From this vegetable you can cook bright cutlets.
carrot cake recipe
Ingredients:
4 small carrots;
3 tbsp oatmeal;
2 tbsp flour;
2 tbsp Sahara;
a little butter;
salt - to taste.
Let's start cooking carrot cutlets:
Rinse carrots thoroughly under running water and peel.
Rub it on a fine grater. Then squeeze the carrot mass to get rid of the secreted juice.
Add the remaining ingredients to the minced meat: oatmeal, butter, flour, sugar and salt.
Form small cutlets and send them to the double boiler for 20-25 minutes.
Remember that for better absorption of vitamin A, it is important to combine the dish with fats. That's why carrot cutlets I always serve with sour cream. My daughters even sometimes eat them with jam or honey - they really like it.
cabbage cutlets
White cabbage is also very useful: it improves metabolic processes in the child's body, thanks to the content of vitamin C, strengthens the immune system.

Remember: in fresh it can exacerbate digestive problems in children suffering from colitis, diarrhea, causing bloating.
When buying white cabbage, pay attention to the fact that the head of cabbage has a good appearance, the leaves were light, without withering and cracks.
Cabbage Cutlet Recipe

Ingredients:
500 g of white cabbage;
1 glass of milk;
3 tbsp semolina;
4 tbsp breadcrumbs;
a little butter;
a little sour cream;
salt - to taste.
Preparing cabbage cutlets is very simple:
Finely chop the cabbage.
Pour milk into a deep skillet. When it starts to boil, send the oil there and wait until it is completely melted.
After that, there is a turn of shredded cabbage, which should be stewed for about 7 minutes.
In the process of stewing, gradually add semolina.
Simmer for another 10 minutes and remove the pan from the heat.
Cool the cabbage mass.
Take a little mass, form cutlets, roll them in breadcrumbs and steam them.
Ready cabbage cutlets can be served with rice, boiled potatoes with sour cream.
Squash cutlets
This seasonal vegetable must be included in the child's diet. Low-calorie, dietary zucchini is rich in minerals.

Zucchini dishes should be on the menu of a child who has problems with gastrointestinal tract: delicate cellulose and a small amount of organic acids do not irritate the stomach and intestines.
Recipe for zucchini cutlets

Ingredients:
600 g zucchini;
300 g of bell pepper;
300 g of white cabbage;
2 eggs;
3-4 tbsp semolina;
2 tbsp flour;
a few cloves of garlic;
6 slices of hard cheese;
salt - to taste.
Let's start cooking:
Wash vegetables (except garlic and onions) under running water, cut into small slices and chop with a meat grinder or food processor. Pour out the juice.
Peel the onion and grate it on a fine grater, chop the garlic with a press.
Mix minced meat with onion, garlic and semolina.
Beat the eggs and add to the mass, which should turn out not liquid, but not too thick.
Lubricate the baking dish with oil, lay out the formed zucchini cutlets, and sprinkle with grated cheese on a coarse grater on top.
Bake them in the oven at 200 degrees until cooked.
Beet cutlets
Beets have mass useful properties, for example, cleanses the body of toxins and toxins, normalizes digestion, has a mild laxative effect, strengthens the immune system.

I often cook beetroot cutlets for my daughters according to this simple recipe.
Recipe for beet cutlets
Ingredients:
200 g of beets;
1 tbsp semolina;
0.5 tbsp breadcrumbs;
2 tbsp sour cream;
some salt.
Let's start cooking:
Boil the beets, cool and pass through a meat grinder.
Add semolina to it and heat, stirring constantly, until the mass thickens.
After cooling the beet mass, form cutlets out of it, roll them in breadcrumbs and cook in a slow cooker.
potato cutlets
Many consider potatoes to be a harmful product, but it is important to understand that this vegetable contains starch, potassium, calcium, magnesium, vitamin C and, of course, fiber that are beneficial for the body. If we take into account fried potatoes, then, of course, there can be no talk of benefits. And here potato cutlets they won't do any harm. Only benefit!

Recipe for potato cutlets
Ingredients:
1 kg of potatoes;
2 eggs;
1 large onion;
2 tbsp flour;
a little vegetable oil.

Let's start cooking:
Rinse potatoes thoroughly, peel and boil.
While the potatoes are cooling, take care of the onion: chop and fry it until golden brown.
Add the onions and eggs to the chopped potatoes, mix, shape into patties and roll in the breadcrumbs.
Cook them in a slow cooker or double boiler.
If desired, you can improve the taste of cutlets by adding a filling to them: cheese or finely chopped greens.+
Prepare healthy meals for your children so that they develop good eating habits from childhood.

1. Vegetable cutlets with rice

Potato - 2-3 tubers
Carrot - 1 piece
Onion - 1 head
Zucchini - 1 piece
1 egg
small piece of cabbage
0.5 cup cooked rice
5 st. spoons of flour
Breadcrumbs
Salt pepper
Vegetable oil

You can adjust the amount of vegetables to your taste: you can add more or less of something.

Cut potatoes, carrots and cabbage into small pieces and boil in salted water. Drain the water through a strainer. Cool the vegetables and twist in a meat grinder. Grate the zucchini, combine with vegetables. Salt the mass, add flour, rice and egg. Mix well. If the mass turns out to be watery, fry them like pancakes, spreading them with a spoon in hot oil. If the mass is thick enough, form patties, coat in breadcrumbs and fry on both sides.

2. Cabbage cutlets

500 g cabbage
100 ml. milk
2 eggs
2 tbsp. tablespoons semolina or flour
Salt
crackers
Vegetable oil

Finely chop the cabbage, put in a bowl. Pour milk into it and leave to simmer until cooked over low heat. When the cabbage becomes soft, and the milk is almost evaporated, we drive in the eggs and stir very quickly so that the eggs do not boil in a hot mass. Immediately add semolina or flour and salt.

We mix. Then we form cutlets, bread in breadcrumbs and fry in butter or vegetable oil.

3. Carrot cutlets recipe

500 g carrots
50 g cream
1 tablespoon semolina
100 g dried apricots
2 teaspoons of sugar
Salt
Egg - 1 piece (divided into protein and yolk)
Breadcrumbs for breading
Vegetable oil

Grate the carrots and stew in the cream, covering the pan with a lid, over low heat. As soon as the carrots become soft, add semolina, mix thoroughly and simmer a little more. Cut the dried apricots finely. Mix carrots with dried apricots, salt, sugar and egg yolk. Mix the mixture. We form cutlets. Beat the egg white, dip the cutlets in it, roll them in breadcrumbs and fry in oil until tender.
Vegetable cutlets are sweet.

4. Carrot-apple cutlets

Apples - 4 pieces
Carrots - 6 pieces
Milk - 100 ml.
Semolina - 1-2 tablespoons
Butter - 2 tbsp. spoons
1 egg
Sugar - 1/2 teaspoon
Breadcrumbs for breading
Vegetable oil

We cut off the peel from apples and carrots, remove the core from apples. We rub the carrots on a grater, cut the apples into small strips. First, stew carrots in milk with butter until soft, then add apples, semolina, sugar and salt. We cook until ready. We beat the egg. Cool the mass, add the egg and mix. Forms cutlets, coat in breadcrumbs and fry. These cutlets are very tasty with sour cream!

5. Pumpkin cutlets

500 g pumpkin
50 g cream
1 st. semolina spoon
2 teaspoons of sugar
1 egg (divided into white and yolk)

We rub the pumpkin on a fine grater, squeeze the juice. Cream mixed with pumpkin juice and simmer the grated pumpkin in this sauce under a closed lid for five minutes. Then add semolina, sugar and yolk, stir and form cutlets. Beat the protein, dip the cutlets in it, bread in breadcrumbs and fry in oil on both sides.

In the first years of a baby's life, his taste habits and preferences are formed. Therefore, the children's meat menu should be not only tasty and healthy, but also varied.

Meat and fish are a source of complete protein, iron and other useful substances, they are indispensable products in a child's daily menu. Small children are prepared dishes from minced meat and fish - due to their shape and texture, they instill in the baby the first chewing skills. These dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs- minced meat or fish dishes, rolled into small balls (usually the size of an apricot or plum). In different interpretations, they exist in the national cuisines of almost the whole world. Groats are necessarily added to minced meat, most often rice, bread, sometimes onions, spices and an egg are put. Meatballs for babies are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.

Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for kids- small balls the size of a cherry or Walnut minced meat, chicken or fish. They are usually boiled in broth, soup or, more rarely, cooked in second courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is put into minced meat.

Cutlets for children. In modern Russian cuisine, cutlets are flat cakes made from minced meat, chicken, fish or vegetable. Children are usually served with various side dishes - cereals, vegetables, as well as with sauce or broth.

With the advent of the first chewing teeth in a child (i.e., from about 1-1.5 years old) children's menu filled with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Chopped minced meat dishes are very suitable in shape and consistency for a baby who is just learning to chew at this age.

Minced meat recipes for children

IN children's cooking the following types of meat are used:

beef;
veal;
lean pork;
rabbit.

Lamb, horse meat and venison are not used in the diet of children under 3 years of age.

Of the birds, only:

chicken;
turkey.

Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years old.

For minced fish, sea fish of low-fat and white varieties is used:

halibut;
sole;
pollock.

From river fish, only:

Pike;

Minced meat for children's meals prepared only from fresh or chilled meat, frozen meat is not recommended, since it is impossible to control the quality and shelf life of such a product, this is fraught with the development of infections.

Carbonade, shoulder blade or thigh are best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin - to remove excess fat and moisture - and then cut into pieces and passed through a meat grinder twice. For older children, from 2 years old, you can skip the meat through a meat grinder once.

FROM white bread added to minced meat, you need to remove the crust, and then soak the pulp in water or milk. Bread mass in minced meat should be no more than 25%.

In poultry, breast, thighs and drumsticks are suitable for preparing minced meat dishes. The meat is carefully separated from the bones and skin and passed through a meat grinder.

For cooking fish dishes use fillet, cleaned of bones and scales.

Cooking minced meat is a laborious process. Therefore, it is permissible to immediately prepare a sufficiently large volume of it, to make stocks for the future - to freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depth freezer, repeated defrosting-freezing is unacceptable for them.

In minced meat for baby food before freezing, only vegetables or cereals are added, but do not salt and do not add spices, milk and eggs, this is done immediately before cooking after defrosting the minced meat.

Cooking methods

The most traditional way of cooking meat dishes is frying. However, fried foods are not recommended for children under 3 years of age. In the process of frying, a crust is formed, which contains substances harmful to the child that irritate the digestive tract. Therefore, in the children's kitchen, the following cooking methods are used:

extinguishing;
baking in the oven;
steam cooking.

For children from 2 years old, it is permissible to lightly fry the cutlets, and then bring them to readiness by stewing in the sauce. Meatballs are prepared in the same way. But the traditional type of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes meatballs are stewed with cabbage or other vegetables in a little gravy or sauce.

Cutlets for children

The first cutlets can be offered to a child at 1–1.5 years old, if he already has something to chew on. Consider several options for cooking cutlets from meat, poultry and fish, so that there is something to diversify the baby's diet.

Beef steam cutlets (from 1 year old)

Ingredients:

100 g of beef;
20 g of white bread;
20 ml of milk;
5 g butter;
salt.

Cooking method:

Skip the prepared meat together with bread soaked in milk without a crust through a meat grinder, add butter and salt to taste, mix well until smooth, form cutlets and steam for 20–25 minutes.

Meat cutlets (from 1.5 years old)

Ingredients:

40 g pork without fat;
50 g of beef;
10 g of white bread;
5 g of onions;
salt.

Cooking method:

Soak the bread in water, pass the meat twice through a meat grinder. Mix meat, bread, finely chopped onion, salt. Form small patties with wet hands, then steam them or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets stuffed with vegetables (from 2 years old)

Ingredients:

90 g minced meat;
10 g carrots;
10 g cabbage;
10 g of onion;
1 / 4 boiled eggs;
7 g butter.

Cooking method:

Skip the meat through a meat grinder. Divide the minced meat into small cakes with wet hands, put finely chopped carrots, onions, cabbage and chopped boiled egg in the center of each. Wrap the edges of the cakes and pinch, flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the patties. Then place them in the oven or steam until ready for 10-15 minutes.

Meat zrazy with rice (from 2-3 years old)

Ingredients:

90 g of meat (pork or beef);
20 g of white bread;
30 g of cereals (buckwheat or rice);
10 g of onion;
1 / 3 boiled egg.
For sauce:
50 g of broth;
10 g sour cream;
5 g flour.

Cooking method:

Boil rice (or buckwheat). Pass the meat through a meat grinder along with white bread soaked in water and squeezed out. From the resulting minced meat, form cakes and put the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Bend and pinch the edges, form cutlets. For the sauce, mix the broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour the sauce and put in the oven for 15-20 minutes.

Chicken steam cutlets (from 1-1.5 years old)

Ingredients:

90 g chicken meat from the thigh or breast;
10 g of onion;
10 g of white bread;
10 ml of milk;
5 g butter;
salt.

Cooking method:

Skip the meat with onions through a meat grinder, add bread soaked in milk and once again pass the resulting mass through a meat grinder. Add slightly melted butter to the minced meat, salt. Form cutlets with wet hands, steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.

Cutlets from turkey meat (from 1.5-2 years old)

Ingredients:

100 g of turkey meat (breast or legs);
1 st. a spoonful of boiled rice;
1 / 2 eggs;
10 ml of milk;
salt;
greenery.

Cooking method:

Pass the turkey meat through a meat grinder, mix the cooked rice with minced meat, salt, add the egg, milk and mix thoroughly until smooth. Form cutlets and steam them for 20-25 minutes.

Fish cutlets (from 1-1.5 years old)

Ingredients:

100 g fillet of pike perch (or cod, or sole);
10 g of white bread;
20 ml of milk;
5 g butter;
salt.

Cooking method:

Pass the fillet through a meat grinder along with bread soaked in milk, salt, add butter, mix, form cutlets. Place the cutlets in the oven, fill with 1 / 3 water, or steam for 10-15 minutes.

Fish cakes with cheese (2-3 years)

Ingredients:

10 g of white bread;
20 ml of milk;
1 small onion;
30 g of hard cheese;
1 / 2 eggs;
salt;
5 g flour.

Cooking method:

Skip the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, salt. Thoroughly mix the mass. Then form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce (see sauce recipe below).

Bilip fish cakes (2–3 years)

Ingredients:

300 g of pike perch (or cod, or sole);
10 g of white bread;
20 ml of milk;
1 small onion;
30-40 g of cottage cheese;
1 / 2 eggs;
salt;
5 g flour.

Cooking method:

Skip the fish fillet through a meat grinder with bread and onions soaked in milk, add cottage cheese, egg, salt. Thoroughly mix the mass. Form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce.

Meatballs for kids

Meatballs can be made from many types of meat, poultry, and fish. They are small in size, have a delicate taste and are convenient because the baby can hold them in his hand and eat, training the skill of independence. They appear in the diet of a child from the age of one in the first and second courses.

Meatballs for children (from 1–1.5 years old)

Ingredients:

40 g lean pork;
50 g of beef;
10 g of white bread;
1 egg white;
salt;
greenery.

Cooking method:

Pass the meat twice through a meat grinder and mix with bread soaked in water. Beat the egg white thoroughly and mix with minced meat. Form small balls and boil them in lightly salted water with herbs.

Steam meatballs in Polish (from 1.5 years old)

Ingredients:

100 g lean pork;
50 g chicken fillet;
1 / 2 egg white;
Dill;
salt;
a little butter.

Cooking method:

Pass pork and chicken fillet through a meat grinder, add beaten egg white, salt, butter and finely chopped dill to the minced meat. Mix the minced meat, form small balls. Place the meatballs by a teaspoon into the simmering broth or soup and cook until tender, 15 minutes. They can be boiled and steamed, and then put on a plate with a side dish.

Chicken meatballs (1–1.5 years)

Ingredients:

90 g chicken fillet;
1 st. a spoonful of boiled rice or rice flakes;
1 / 2 eggs;
salt;
greens to taste.

Cooking method:

Clean the fillet from the skin and films, pass through a meat grinder. Salt the boiled rice and grind in a blender along with herbs, and then mix with meat. Add in the beaten egg and mix again. Roll minced meat into balls and cook in vegetable broth (or steam) for 15-20 minutes.

Children's chicken meatballs (from 1.5 years old)

Ingredients:

100 g chicken breast;
50 g potatoes;
30 ml of milk;
200 ml chicken broth;
salt;
Bay leaf;
greenery.

Cooking method:

Pass the chicken breast through a meat grinder or chop in a blender along with milk. Boil potatoes. Mix minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and also put bay leaves and herbs in it.

Broth with fish meatballs (from 1.5 years old)

Ingredients:

60 g of pollock fillet (or hake, or pike perch);
10 g of white bread;
10 ml of milk;
5 g butter;
1/4 eggs;
Dill;
salt.

Cooking method:

Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, knead minced meat. Form small balls. Boil meatballs in vegetable broth for 10-15 minutes.

Cod meatballs with herbs (from 1.5 years old)

Ingredients:

100 g cod;
15 g of white bread;
5 g of onions;
8 g spinach;
parsley;
10 g of lettuce;
1 teaspoon of butter;
1 egg;
salt.

Cooking method:

Cod fillet, along with onion, spinach, lettuce and parsley, pass through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mass, salt, mix the minced meat thoroughly. Form meatballs and boil them in vegetable broth or steam them.

Meatballs for children

Meatballs are similar in composition to meatballs, but also contain a lot of rice and vegetables. The combination of meat, cereals and vegetables contributes to better absorption of meat proteins. Meatballs are often served with sauces.

Meatballs in a special way (1.5–2 years)

Ingredients:

100 g pork or ground beef;
2 tbsp. spoons of finely chopped vegetables: bell peppers, carrots, onions, zucchini, tomatoes;
1/4 eggs;
1 teaspoon of flour;
salt;
greenery.

Cooking method:

Minced mince together with vegetables through a meat grinder or chop in a blender, mix with egg and flour, salt, add herbs, knead. Form balls, put them in a deep frying pan and, pouring 1 / 3 water, simmer for 10 minutes. Then add red or white sauce and simmer until cooked for another 15 minutes under the lid.

Classic Meatballs (2-3 years old)

Ingredients:

50 g pork or beef;
10 g of bread;
1 st. a spoonful of milk;
10 g carrots;
10 g of onion;
1 st. a spoon with a slide of rice;
1/4 eggs;
salt.

Cooking method:

Pass the meat with onions and carrots through a meat grinder, add bread pre-soaked in milk and pre-cooked rice to the minced meat, add the egg and salt. Mix the minced meat and form meatballs, fry lightly in oil, pour red sauce and simmer in the oven or on the stove under the lid for 30 minutes.

Cottage cheese and fish meatballs (2–3 years)

Ingredients:

60 g cod fillet;
30 g of white bread;
150 ml of milk;
30 g of cottage cheese;
10 g of onion;
1 / 2 eggs;
2 tbsp. spoons of sour cream;
greenery;
salt.

Cooking method:

Soak the bread in milk and pass through a meat grinder along with the fish fillet, mix the resulting minced meat with cottage cheese and finely chopped onions. Beat the egg and mix it with minced meat, salt, add herbs. Pour into a baking dish or skillet and bake in the oven for 15 minutes. Mix milk with sour cream until the consistency of the sauce, pour the meatballs with the mixture and simmer for another 10 minutes.

Fish meatballs (1.5–2 years)

Ingredients:

80 g fish fillet (cod, pollock or hake);
10 g of white bread;
1 / 4 egg yolks;
1 st. a spoonful of vegetable oil;
salt.

Cooking method:

Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, butter and salt, knead the minced meat. Form meatballs and place them in a deep bowl, filling with white sauce for 2 / 3. Put the stew on a very small fire for 25-30 minutes.

Baby sauces

Sauces that complement children's meat dishes¸ not only enrich their taste, but also contribute to better assimilation of the product and expand the taste preferences of the baby. Especially often sauces are used in the preparation of meatballs.

Milk sauce (from 1.5 years old)

Ingredients:

5 g (1 tablespoon) flour;
1 st. a spoonful of sour cream 10% fat;
20 ml of milk;
20–25 ml of water.

Cooking method:

Fry the flour in a pan so that it is slightly browned, pour in milk and water and bring to a boil, wait until the mixture thickens, add sour cream, wait for it to boil again and turn off the heat.

White sauce (from 2 years old)

Ingredients:

1 / 2 tsp flour;
80 g low-fat broth;
1 / 2 tsp butter or heavy cream;
lemon juice;
salt.

Cooking method:

Fry the flour in a pan so that it is slightly browned, pour in the broth, bring to a boil, wait until the mixture thickens, add butter or cream, lemon juice, wait until the sauce boils, and turn off the heat.

Red sauce (from 2–3 years old)

Ingredients:

1 onion;
1 carrot;
2 tomatoes;
Bay leaf;
1/2 cups of water;
1 teaspoon of vegetable oil.

Cooking method:

Finely chop the onion, grate the carrots, put them in a pan and lightly fry in vegetable oil, then pour water into it and put the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.

Children's side dishes

What to cook for a baby as a side dish for meat dishes? For meat cutlets and meatballs, boiled or vegetable stew; fish cakes are good served with rice or vegetable stew; buckwheat, rice, pasta or potatoes are suitable for meatballs, and they go well with poultry green pea, cauliflower and rice with vegetables.

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Vegetables should be in the child's diet every day. But what if he strikes and stubbornly rejects these products? We offer to cook vegetable dishes for children who will not refuse even the most picky.

Golden squash

Zucchini is one of the most popular vegetables, especially in baby food. It is great for making purees and soups. However, sometimes you can cook something more interesting, such as a casserole. Grate 2 zucchini and squeeze out the liquid. Mix them with grated carrots, 3 eggs and 150 g of sour cream. Gradually introduce 7-8 tbsp. l. flour, stirring the base with a whisk. You can lightly beat it with a mixer - so the casserole will turn out more airy. Pour the dough into a greased form and put in an oven preheated to 200 ° C for 45-50 minutes. This baby dish from zucchini can be given to babies from 2 years. For older children, grated cheese can be added to the dough.

cabbage instead of meat

White cabbage also deserves a place in children's diet. And so that the kids make friends with her faster, make vegetable cutlets. Scald with boiling water 500 g of cabbage leaves and pass through a meat grinder. We spread the minced cabbage in a pan with 10 g of butter and 3 tbsp. l. milk. We pour out 3 tbsp. l. semolina and simmer the mixture for 10 minutes. When the semolina swells, remove the pan from the heat. We combine the cabbage base with 1 egg and 2 tbsp. l. flour, beat into a homogeneous mass and form cutlets. Roll each in flour and bake for 20 minutes at a temperature of 180 ° C. With sour cream, this baby will disappear twice as fast.

vitamin pizza

Often, children's cauliflower dishes are not very popular with kids. But not vegetable pizza. Grind 400 g of raw cabbage in a blender and put it in the oven for 5 minutes at a temperature of 180 ° C. Then cool it, drive in 1 egg, 2 tbsp. l. olive oil, 100 g grated cheese and a pinch of salt. From the resulting dough, roll out 2-3 cakes with a thickness of 5-7 mm and bake in the oven for 20 minutes at a temperature of 180 ° C. Brush them lightly tomato paste and lay out any vegetables and toppings that your children like best. Put the pizzas back in the oven for 5-7 minutes. Kids love pizza, and this variation will surely intrigue them.

variegated pudding

Broccoli vegetable pudding is another interesting cabbage variation. We disassemble 100 g of cabbage into inflorescences. Grate the same amount of carrots and potatoes. diced 1 yellow bell pepper, 150 g of ham. Pour boiling water over 30 g of oatmeal for 15 minutes. We combine them with broccoli, chopped vegetables and ham and lightly add. Lubricate the baking dish with oil, sprinkle with ground breadcrumbs and lay out the vegetable base. First, bake the pudding in the oven for 20 minutes at 180°C. Then fill it with a mixture of 50 ml of milk, chicken eggs and 1 tsp. vegetable oil and return to the oven for 10 minutes. By the way, cabbage pudding can be put in a lunchbox for children, sending it to school.

Surprise Potatoes

Many children's potato dishes are to the liking of kids. So that they do not become boring, sometimes you can surprise them with something unusual. For example, potato roll. Boil 400 g of peeled potatoes and 2 hard boiled eggs. Fry the chopped onion until translucent. Puree the potatoes with a blender, add 2 tsp. butter and a pinch of salt. We make a filling from eggs: finely chop and mix with bright vegetables, such as red pepper, green onions, cabbage, also finely chopped. We spread the puree on baking paper with a layer 4-5 mm thick, tamp the egg-onion filling on top and roll up the roll. We transfer it to a greased baking sheet, sprinkle with breadcrumbs and put it in the oven for 30 minutes at a temperature of 180 ° C. Even the pickiest little gourmets will appreciate this dish.

sunny soup

When you want to diversify the child's menu, remember the children's dishes from. Gentle pumpkin cream soup- exactly what the body needs in the fall. Cut into cubes 250 g of pumpkin pulp and 100 g of carrots. Pour the vegetables into boiling water and cook for 20-25 minutes until they soften. Cool them and beat with a blender into a homogeneous puree. You can add here 2-3 chopped sprigs of dill or parsley. Pour 125 ml of warmed milk into the vegetable mixture and cook over low heat for 5 minutes. If the consistency seems too thick, add a little vegetable broth. Such a bright soup with a seductive aroma is sure to please children.

tricky cupcake

Not all children love, which cannot be said about cupcakes. So why not combine them into a single whole? Beat 2 eggs with ½ cup sugar until smooth and light. Alternately add 100 g of softened butter, 2 grated carrots, 1 cup flour, 1 tsp. baking powder and knead the dough. If your kids don't mind raisins, you can add that too. Grease muffin tins with butter and fill ¾ full with batter. Bake cupcakes for 30 minutes at 200°C. For a crispy crust, you can lightly sprinkle the tops with sugar. The kid will never guess what cupcakes are made of, and will eat them with pleasure.

We hope that little gourmets will like these children's recipes and add to your collection of favorite recipes. Bon appetit and good health to your kids!