Recipes for what to cook for a one-year-old child. What to cook for a one year old baby
Julia: | April 3rd, 2018 | 9:51 pm
The recipes are interesting, you can pick up ideas. Can you try to create a menu for children with allergies (cow's milk protein, gluten)?
Answer: Julia, Here you can find various children's menus
Here is the “Weekly Menu for a Child with Allergy”, but this is not about allergies to gluten and milk protein.
Gluten-free menu for the week
Marina: | December 7th, 2017 | 4:23 pm
Wonderful menu. Thanks for the recipes. There is a reason for the whole family to switch to proper healthy eating - thanks to the child. QUESTION: Can a child (1 year old) cook food in a pressure cooker?
Answer: Marina, thanks for the comment! Yes, you can.
Olesya: | June 15th, 2017 | 3:56 pm
The menu is good and varied. I read a lot of books and articles, I liked this menu. I appreciated the pumpkin soup with chicken, the zucchini and carrot casserole, the kindergarten-style omelet (it turns out my slow cooker doesn’t make it correctly, it takes 25 minutes and there are a lot of holes, despite the fact that it’s tall enough and very tasty). I’ll have to try your recipe for all family. And we puree the rest of the meat and vegetables in the soup because he spits out the pieces and scatters the stewed vegetables, he really likes giechka, pasta, rice, tea from his dad’s plate. We are 1 year 4 months old
Answer: Olesya, thank you for your comment and your experience! Bon appetit baby! Everything is always delicious on dad's plate :)
Julia: | February 27th, 2017 | 8:20 am
Natalia! Thank you very much for this article! They really helped out young mothers!
Answer: Julia, thank you! Bon appetit baby!
Yasmina: | January 9th, 2017 | 9:47 pm
My child only eats baby porridge and baby, I prepared several dishes from your diet, but he doesn’t want to eat. How to teach your child to eat nutritious food...
Answer: Yasmina, come to our training “How to teach a child to eat right” - together we will find out the reasons and take the first steps towards a nutritious diet for your child.
Anna: | December 25th, 2016 | 5:06 pm
Hello! A good menu, but the only question is, what can you replace zucchini with in the winter?
Answer: Anna, maybe cauliflower.
Elena: | November 24th, 2016 | 3:53 pm
We really liked the menu! We’re already chewing the pieces ourselves (although I make them small myself, but in pieces).
Answer: Elena, good appetite and food interest to the baby! :)
Julia: | December 2nd, 2015 | 8:36 pm
And I discovered a casserole made from zucchini and carrots. I’ve already saved the recipe for myself! But instead of zucchini, I want to try pumpkin. I think it will be no worse)))
Hope: | October 21st, 2015 | 11:00 pm
We are a year and a month old, we have 8 teeth since we were 8 months old, this menu is quite suitable. Despite the fact that there are no chewing teeth, the baby does not tear or choke on any pieces; on the contrary, he does not like food that is crushed into purees and happily gnaws on various bagels, cookies, etc., and tries to chew pieces of meat, fish and vegetables. Everyone eats everything on the menu with pleasure, no problems!
Anna: | October 18th, 2015 | 9:39 pm
Thanks for the recipes, my daughter really likes them. We are one year old in 5 days and we have 12 teeth, so my little one already chews everything)
Chulpan: | October 10th, 2015 | 9:28 pm
Hello!
Our daughter is now one year old. She has 8 teeth. There is not a single chewable one yet. She also vomits from the pieces. And I don’t understand this panic about the fact that it is necessary to learn to chew at this age. What if you teach chewing when the chewing teeth appear? Do you think it’s too late and the child won’t learn? All vital actions take place at the level of reflexes. Biting teeth appear - the child begins to bite; chewing teeth appear - he learns to chew. And while he cannot chew food, it will be poorly digested and absorbed by the body. It is very difficult for the body to digest uncrushed pieces. Try swallowing this food yourself. Then more problems with stool will appear. As a last resort, the pieces should be soft so that the child can crush them with his gums. It’s another matter when he asks for such food and tries to mash the pieces. I think you should try a little bit at a time and only try soft pieces. What kind of casseroles are there? The child will remain upset and hungry - or well-fed, but will be capricious due to tummy pain. You should not focus on age, but on the number of teeth, i.e. the body's readiness to process and assimilate such food.
Samira: | October 1st, 2015 | 1:35 pm
mine is one year old in 10 days, we cook soups with broth, only agusha porridge, applesauce, banana, I have never given fish,
Julia: | September 4th, 2015 | 1:40 pm
Mine is 1.1 years old. Somehow this Menu doesn’t really suit us - 8 teeth, but we’re too lazy to chew, we have to use a blender to fry everything, because if small pieces come across, the child immediately vomits, so meatballs and baked apples are definitely not for us))
Answer: Julia, of course, you need to look at the child. Different children begin chewing kibble at different ages. And baked apples are actually applesauce. Simply remove the skin from the apple and mash it with a fork. Or put it through a blender.
Shoira: | June 24th, 2015 | 8:49 am
We are 1 year 1 month old. 8 teeth. When the heat started, I stopped eating normally. He drinks well. Eating bread. The rest almost all spits out. How many times a day should you give rose hips? What to feed in the hot summer?
Can I contact you as a doctor? My 1 year 1 month old daughter crawls well. But she doesn’t walk on her own yet. Only holds on to 2 handles and on tiptoes. He wants to walk but is afraid. Costs 1-2 minutes without support. How can I encourage her to walk? Doesn't sleep well at night. During the day he sleeps for 2-2.5 hours. and then with me. 20 minutes without me. In the evening he falls asleep at 8 o'clock, whines, with music on his chest. And she starts waking up at 10, 12, 3, 5. She aches all the time, capricious. Hanging on my chest. Tossing and turning. If I watch TV she gets up and comes even though she was sleeping. And so every day. In the morning we walk in the evening too. I can’t constantly walk by the hand, my back hurts
Answer: Shoira, yes, now is a difficult period. What can I recommend: feed a hearty meal before bedtime so that the child wakes up less often at night. After a year, only mother's breast is no longer enough; you need to feed a full dinner. For example, before going to bed you can give cottage cheese with kefir + breast before falling asleep. And only breast + bread cannot be called complete nutrition for a child of this age. If he doesn’t eat anything else due to the heat, then this is temporary, it will go away with normalization of the weather, just give him more water and food at cool times of the day (morning, evening). If the problem also exists on non-hot days, then reconsider approaches to nutrition and teach the child to eat other foods besides bread, primarily vegetables, fruits, berries, and dairy products. If you give the child the opportunity to choose what he wants to eat, then children will prefer high-calorie carbohydrate foods (sweets, baked goods, etc.). Therefore, it is important to teach your child to eat healthy and make healthy food choices for him.
Natalya: | May 10th, 2015 | 4:09 pm
I really liked it. We’ll try to eat it like this. I hope we’ll find our favorite dishes
Hope: | November 18th, 2014 | 4:15 pm
Thank you for the menu, I really like it, it’s just a shame that the previous menu was removed and I can’t find it, there were a lot of delicious dishes there too
Hope: | September 28th, 2014 | 10:25 am
Cool menu, we are 1.7 years old and we eat a lot with pleasure, of course without overcooking, although I overcook the onions and carrots for the fish casserole, because it is still baked later. Thanks for the great menu!
Answer: Nadezhda, I'm glad you liked the menu!
Natalya: | September 23rd, 2014 | 8:58 am
But I just think that the sooner a child is accustomed to the adult table, the better. This is what pedagogical complementary feeding says. Previously, our great-grandmothers did not cook separately for children. There was no time. Housekeeping took up all my time. There was no time to play with the children, but here we had to stand and starve in the kitchen. Everything was done on the stove. Without steamers and multicookers. Lowering the onions and carrots a little is, on the contrary, good. And this is not frying. Nice menu. I give it a five. The child will learn to chew faster.
Sveta: | August 25th, 2014 | 10:56 am
The child has 8–10 teeth. I can’t imagine how he will chew the salads that are presented on the menu!
Answer: Sveta, if you chop the ingredients finely, it will work just fine.
Irina: | July 13th, 2014 | 10:04 pm
Excellent menu!) And I’m still racking my brains about what I could feed my princess :) I don’t see anything wrong with lightly frying for soup
Answer: Irina, thank you for your kind words! For a child, vegetables need not be overcooked at all.
Nata: | March 4th, 2014 | 6:37 pm
We are 8.5 months old. There is a lot that will come in handy from the article. Thank you.
Answer: Nata, I’m very glad that the article was useful!
Anita: | January 20th, 2014 | 10:19 am
Thank you for solving my issue with seasonings, it makes a difference for a vegetarian family. And thanks again for discovering new interesting recipes for the baby. Now you don’t have to rack your brains when preparing your child’s daily diet.
Olga: | June 2nd, 2013 | 3:27 pm
At 1 year and 3 months (15 months), the child develops his own food preferences. During this period, it is important to accustom your baby to healthy and varied dishes in the diet. Diet, food quality, culinary processing and a smooth transition from pureed to solid food remain important.
Let's start with those that should appear on the children's table every day.
Milk and its derivatives
Source of animal protein, vitamins and.
Total volume of breast milk or adapted formula, kefir, yogurt and other dairy products: 500 ml per day.
- Breastfeeding is not canceled. Mom can feed the baby 1-2 times a day early in the morning and at night. As the needs of the child's body change, the quantity and quality of breast milk change. Therefore, the child is not in danger of overeating.
- Adapted mixture Allow only one feeding, which can be replaced with 200 ml of kefir or fermented milk mixture before bedtime.
- Cottage cheese (the daily value does not exceed 50 g) is offered in its pure form or used to prepare steamed cheesecakes, puddings, and soufflés.
- or yogurt give up to 200 ml per day. Choose products with live lactic acid bacteria and the mark "for baby food".
Porridge
Sources of slow carbohydrates, B vitamins and minerals.
Gluten-containing representatives appear in the diet: wheat, oatmeal, millet porridge with milk or water (≈200 g).
For children with poor weight gain, you can also cook semolina porridge 1-2 times a week, but without fanaticism: it contains phytins, which impede the absorption of calcium and vitamin D.
Meat
Meat products are rich in proteins and amino acids, B vitamins, and iron.
Lean pork, domestic chicken, rabbit, beef and veal are on the menu 4-5 times a week, 80 g per serving in the form of cutlets, meatballs, meatballs, soufflé.
Vegetables
Suppliers of vegetable protein, vitamins, fiber and minerals.
Used for preparing fresh salads, stewing, and added to soups.
Total amount per day: 200 g.
A 15-month-old child needs 100 g per day from a fruit and berry basket.
Eggs
Dietary protein product, source of essential amino acids and vitamins.
Only chicken and after heat treatment are allowed on the children's menu.
Standard: ½ chicken egg (white and yolk) or a whole quail egg. It is allowed to give every other day, increasing the amount by 2 times.
Oil
Provides the growing body with vitamins A, E, D and valuable fatty acids.
The share of vegetable oil is a quarter of the total amount or 5–6 g per day, butter - 15 g.
Bread
In the children's diet, the leader is easily digestible white bread made from wholemeal flour (40 g per day). Up to 20 g of rye bread is also allowed.
Beverages
Children's bottled water is offered unboiled. From other sources (well, water supply, borehole) requires boiling.
The child’s body itself regulates the need for water depending on the temperature and physical activity. Therefore, it must be given on demand.
Compotes, juices, fruit drinks
Prepared from fruits and berries typical of the place where you live, without adding sugar.
Fruits frozen for future use are also suitable for compotes.
Products that are given irregularly
By-products
A good option is a spoonful of homemade jam for cottage cheese, cheesecakes or porridge.
Please note! Acceptable: 35 g per day, taking into account its content in other products (milk, cereals, fruits, vegetables, etc.).
Salt
Can be harmful: it causes fluid retention and increases the load on the kidneys.
About not wanting
Appetite in childhood is not constant and decreases for various reasons:
- inactivity;
- high-calorie snacks;
- malaise;
- reluctance to eat what is offered.
Refusal to eat is not a reason to force feed your baby.
Children's doctor Komarovsky advises:
- leave the child the right to choose;
- temporarily replace what you don’t like with something of equal calorie content, but from other products (for example, porridge with pasta or mashed potatoes);
- do not repeat during the day and, if possible, a week;
- observe rituals: wash hands, arrange plates, tie a napkin;
- offer delicious and beautifully presented dishes.
Binge eating
Another problem in baby food after a year, although it is less common.
Typically, overeating is associated with parents' attempts to get the child to eat more.
- overweight;
- decreased physical activity;
- disruptions in the digestive system;
- disturbance of intestinal microflora;
- decreased immunity.
Snacks
Experts believe that indiscriminate snacking is a reason for skipping main meals.
But it is sometimes difficult for a physically active child to take a break of 4 hours - he needs a snack to replenish energy costs.
What to do:
- To eliminate the feeling of hunger, give a few pieces of fruits, vegetables, a slice of cheese or 1-2 children's cookies with kefir.
- Reinforce the fidget 1.5 hours before the main meal.
- If your baby wants to eat 30–40 minutes earlier than the established schedule, meet him halfway.
It is important to learn to understand whether the child really wants to eat or is thirsty. The suggested water and unsweetened compote can be a quick solution to the problem.
Breast milk
Mother's milk after one year:
- provides 95% vitamin C;
- helps in digestion of food;
- provides immune protection against infections.
Principles of Cooking
By the age of 1 year and 3 months, a child’s digestive system can already easily cope with many foods, provided they are properly prepared and processed.
The priority is steaming in a double boiler or multicooker. An acceptable option is boiling, an acceptable option is stewing.
Vegetables for fresh salads are grated and cut into small pieces before heat treatment. In stews and first courses, they can be slightly mashed with a fork.
The meat is passed through a meat grinder for steamed meatballs, cutlets, meatballs, and soufflés. Boil for pates, then grind in a blender, cut into small pieces for stewing.
For fish fillets, boiling, stewing, and baking in foil are suitable. It is also used to make minced meat for meatballs and cutlets.
Eggs are prepared only hard-boiled, in a fat-free form with the addition of milk, and are used for minced fish and meat, cheesecakes and casseroles, followed by heat treatment.
It is preferable to have porridges of uniform consistency, well boiled. Buyable: Age appropriate soluble industrial production or quick-cooking in flakes.
Butter and vegetable oil added to food at the end of cooking, without exposing it to high temperatures.
Fresh fruits are peeled, cut into small pieces or offered to the baby in a nibbler as a safer option.
To prepare milk porridges, you can use adapted mixtures. Whole cow's milk remains banned for up to 3 years due to the high risk of allergies to milk protein.
- choose only fresh and environmentally friendly products;
- cook food immediately before serving;
- Do not give your fidget too hot or cold.
Making a menu
| Breakfast | |
|---|---|
| Porridge or vegetable dishes | 200 g |
| Curd, fish, meat or egg dish | 50 g |
| Tea | 100 ml |
| Dinner | |
| A fresh vegetable salad | 30 g |
| First | 50 g |
| Second (meat or fish) | 70 g |
| Side dish (vegetable or cereal) | 70 g |
| Compote or juice | 100 ml |
| Afternoon snack | |
| Kefir or yogurt | 150 ml |
| Cookies, crackers or biscuits | 15 g |
| Fresh fruit or fruit puree | 100 g |
| Dinner | |
| Meat with vegetables, vegetable, cereal or cottage cheese dish | 180 g |
| Kefir or yogurt | 100 ml |
Update: December 2018
From the moment a child reaches one year of age, his nutrition gradually expands and changes. But this does not mean at all that after a year the child needs to be switched to adult food; his digestive system is not yet ready to digest many adult foods, and pancreatic enzymes and bile are not yet fully functionally active.
Nutrition for children up to one and a half years old
After 1 year of age, a child’s nutrition changes, gradually and smoothly approaching the adult table. What are the nutritional features after one year:
- children become more active and neat at the table, they learn to use cutlery, drink from a cup, and use a napkin
- children actively drink water, washing down their food with it, doing this many times during meals
- children can eat food while moving, it is often difficult to keep them at the table, and they periodically run up to the mother, take pieces of food, and continue to move, spin in the chair, throw food around
- They are selective in their eating, they can pick through food, throwing out what they think is tasteless from the plate, and they go on “strikes”, demanding certain food.
These are the characteristics of children’s eating behavior; all parents go through these stages of developing the child’s taste and eating habits.
Usually, after one year of age, children switch to five meals a day. Typically, a child's diet looks like this:
- Breakfast (8.00-8.30)
- Second breakfast (10.30-11.00)
- Lunch (12.30-13.00)
- Afternoon snack (15.30-16.00)
- Dinner (18.30-19.00)
In between meals, there may be small snacks of fruit or light desserts, juices, compotes. It is important not to give children high-calorie foods (sweet cookies, rolls, sweets, chocolate, candies) during these snacks, so that the child has an appetite for the next meal.
Typically, children in the first year of life receive breast milk or adapted milk formula as their main nutrition. A child’s nutrition after 1 year undergoes some changes, especially depending on the type of feeding:
- When breastfeeding Mother's milk is gradually replaced by complementary foods during the day and becomes additional nutrition. But, according to WHO, there is no need to stop breastfeeding after a year; it is advisable to continue it until one and a half to two years, gradually and smoothly weaning the child from the breast. In the period up to one and a half years, breastfeeding can still be maintained in the daytime before bedtime and as snacks between meals, gradually feedings are reduced to suckling at the breast at night and at night, as well as attachment to the breast not for nutrition, but mostly for communication and calming .
- When the child is on adapted formulas, there is a transition to triple formulas, special dairy products that are designed to replace cow's milk at this age, which is not recommended in the diet of young children due to its high allergenicity. The mixture is mainly given at night, replaced during the day with regular products.
Why is children's diet changing? Peculiarities of children's digestion.
Expanding the diet and changing dietary patterns is determined by the developmental characteristics of the child’s digestive tract. After a year, active teething of the chewing group occurs (there should be 12 of them), there is a sharp increase in the concentration of digestive juices and the activity of intestinal and pancreatic enzymes. This helps facilitate the digestion of new and denser food and its active absorption.
The appearance of teeth requires an increase in the chewing load on them for the correct and complete formation of the dentofacial apparatus and facial skeleton. A child at this age learns to chew pieces of food measuring about 2-3 cm and having a relatively loose consistency. Chewing helps in the development of the muscles and bones of the jaw, which forms a correct bite and complete grinding of food for its active digestion.
- The child begins to consume large volumes of food due to an increase in the volume of the stomach to approximately 250-300 ml, while its emptying of food occurs approximately every 3-4 hours from the moment of the previous intake.
- This determines the formation of a new food intake regimen, first five meals a day, and as they grow older, the transition to four meals a day by the age of three years.
- The volume of food per day at this age is about 1200-1300 ml, the volume of the average portion of food with five meals a day is approximately 250 ml with slight deviations in the range of 30-50 g.
- With the appearance of teeth, the consistency of food should gradually thicken from mushy to familiar food with a soft consistency (boiled vegetables, cereals, pasta, meat cutlets, meatballs, etc.), which can be bitten and chewed.
During this period, eating habits and eating habits are formed, so now is the time to offer your child a variety of (allowed, healthy) foods to try, so that he learns to eat different foods. When eating, digestive juices are actively produced, which helps in the active absorption of food. At this age, it is important to strictly adhere to the diet, which helps to “turn on” digestion by a certain time and adequately absorb all components of food.
Features of cooking for young children
- food should be fully thermally processed, products should not be overcooked, preferably steam cooking or cooking over low heat
- food is prepared directly for consumption, it is unacceptable to warm it up and store it even for a day in the refrigerator, this sharply reduces its nutritional value and increases the risk of spoilage, contamination with dangerous microbes and food poisoning, especially in the warm season
- soups and cereals are prepared pureed, vegetables and fruits are mashed with a fork, meat and fish are given in the form of minced meat, chopped products or soufflé
- dishes are prepared boiled, stewed or steamed without adding spices, garlic and pepper.
Basic dietary requirements for children
The nutrition of a child under the age of one and a half years should be:
- correct and balanced in all main components
- the menu should be varied, compiled for a week with different dishes and products
- adjusted for proteins, fats and carbohydrates, vitamins and mineral components.
This is achieved by combining vegetables and fruits, meat or fish dishes, dairy products, flour products and cereals in the daily diet.
It is important to immediately decide what foods the child can eat, taking into account the state of health and characteristics of early development.
During the first year of life, a child could have a food allergy or individual intolerance to foods, which will exclude these foods from the diet for up to two or three years. As they grow older, they can be carefully introduced into the diet under tolerance control.
Comparative characteristics of the diet up to 3 years
| Main characteristics | From 1 to 1.6 years | From 1.6 to 3 years |
| Number of teeth a child has | 8-12 pieces, front incisors and chewing premolars. It is possible to bite and chew only soft foods. | 20 teeth, all groups of teeth for both biting and chopping and chewing food |
| Stomach volume | 250-300 ml | 300-350 ml |
| Number of meals | 5 meals a day | 4 meals a day |
| Volume of one meal | 250 ml | 300-350 ml |
| Daily food volume | 1200-1300 ml | 1400-1500 ml. |
| Calorie distribution of meals |
|
|
It is also necessary to know what foods a child under the age of one and a half years can eat, and what basic characteristics food products for children should have. Here is a sample list of these products.
Necessary products for a child under one and a half years old
| Can | Not advisable | About how much gr. in a day | |
| Vegetables |
|
|
200 -300 gr. |
| Fruits |
|
|
100-200 gr. |
| Dairy |
sour cream, cream, cheese - for dressing in soups, salads, side dishes |
|
Every day:
In one day:
Total milk 400 ml. in a day |
| Cereals, bread, pasta |
|
— |
|
| Fish |
|
|
1-2 times a week, 100 gr. |
| Meat, poultry |
|
|
100 gr. |
| Egg |
|
— | 1 PC. chicken, 2 pcs. quail |
About dairy products
Dairy products should be an essential component of the diet of a child up to one and a half years old. However, the most important question for today is? A baby’s gastrointestinal tract is not able to fully digest whole milk until the age of 2, since there are still no necessary enzymes (some people do not produce this enzyme throughout their lives). In this regard, the introduction of whole cow's milk is not recommended earlier than 2-3 years. In addition, today there is a massive allergization of the population, especially among children, including an increasing number of cases of development. You need to be especially careful with milk:
- children with atopic dermatitis
- if the child's parents have milk intolerance
- children with digestive disorders.
Breastfed babies do not need whole cow's milk by definition; they get their mother's milk. For children on artificial formulas, it is better to replace the intake of cow's milk with special milk mixtures in troikas and fermented milk products.
Dairy products are rich in easily digestible animal protein, animal fat, as well as a set of vitamins and mineral components necessary for the growth and development of the baby. Fermented milk products contain beneficial bacteria that help intestinal function, support the growth and functioning of your own microflora and stimulate the immune system.
- Dairy products should be included in the diet every day - kefir, yogurt, yogurt
- Every other day - cottage cheese, cheeses, sour cream or cream
- For children with normal body weight, low-fat or low-fat dairy products are not recommended.
- The daily volume of dairy products, taking into account their costs for preparing dishes, is at least 400 ml.
- The consumption of milk in porridge, cottage cheese in dishes, sour cream and cream in dishes is taken into account.
It is worth considering the fact that today in Russia many manufacturers, in order to reduce production costs, include palm oil in their dairy products, which is much cheaper than milk fat, and it is not always indicated in the product labeling (or simply vegetable fats are indicated). Therefore, very cheap dairy products (butter, cheese, sour cream, cottage cheese, etc.) most likely contain it. Disputes about the dangers and benefits of palm oil have been going on for a long time, and it is not possible to unequivocally say that it is harmless to the child’s body.
It is clear that the shorter the product’s shelf life and the fresher it is (today’s, yesterday’s), the better. In the summer, there are many cases of poisoning of children with dairy products, such as cottage cheese, sour cream, yoghurt, since in the heat, due to the negligence of retail chains, there is often downtime of goods without a refrigerator (transportation, storage, waiting for loading, unloading, etc.). Therefore, before giving your child a dairy product, make sure it is fresh, try the product yourself.
What dairy products can a child eat?
Yogurt
After one year of age, children should be given special children's yogurts that are balanced in the amount of fats and carbohydrates. They are prepared using a special yoghurt starter (streptococcus thermophilus and yoghurt (Bulgarian) stick). These yoghurts are not thermally processed and have a very short shelf life (stored only in the refrigerator), which allows them to retain their beneficial properties. Yogurts that have a long shelf life have either been thermally processed or contain preservatives; children should not consume such yogurts. They do not contain beneficial bacteria, and additional components can harm the child’s body.
Kefir
This fermented milk drink helps with the functioning of the cardiovascular system and intestines due to the content of special lactic acid microbes and bifid flora. These microbes help the growth of beneficial intestinal microflora, which will improve digestion and immune function. At the same time, kefir has high acidity and fixes stool, especially when stored for a long time; its intake should be limited to 200-300 ml per day.
Cottage cheese
Cottage cheese is a source of protein and calcium for a child, but it is very difficult to digest due to the high percentage of protein. Therefore, the volume of cottage cheese per day should not exceed 50-100g. Only cottage cheese with a fat content of at least 5-9% will be useful for the complete absorption of calcium; zero-fat cottage cheese is not so useful, since calcium will practically not be absorbed without fat. Cottage cheese can be consumed in its pure form or with the addition of fruit; high-calorie and protein-rich dishes are no longer given at the same time with cottage cheese.
Cheese, sour cream and cream
These products are recommended to be given to children in limited quantities or used in preparing dishes for children. Sour cream and cream are often given as a dressing for soups or main courses; cheese can be added to side dishes. As teething progress, you can give your baby pieces of unsalted hard cheese to chew.
Fish
It is recommended to use fish dishes in children's diets once or twice a week. Children under one and a half years old are allowed such types of fish as cod, hake or pollock, pike perch, sea bass, but if the child is allergic, it is worth giving up fish until at least 2-3 years. Fish can be offered in the form of children's specialized canned fish, fish soufflé, boiled fish with a side dish, or steamed cutlets.
Fish is good for children because of its easily digestible protein and a set of vitamins and microelements, iodine and fluorine, phosphorus and calcium, useful for the growth of skeletons and teeth. But, at this age, soups with fish broth are strictly prohibited - extractive and harmful substances from the fish carcass pass into the broth during cooking.
Meat
- Meat is the main source of animal protein for a baby and should be on the child’s table at least five times a week.
- Different types of meat and poultry can be introduced into the children's diet in the amount of 100g.
- Meat dishes can be in the form of minced meat, meatballs, steam cutlets or canned meat for children.
- It is important to remember that meat takes a long time to digest and must be introduced in the first half of the day - at lunch.
- After a year, the diet expands to include offal - tongue, liver, heart.
- Poultry, rabbit, turkey, and lamb are also beneficial.
Lard, lamb meat and fatty pork, meat of waterfowl and wild animals are excluded from the diet of young children. It is strictly forbidden for children under 3 years of age to introduce sausages, sausages, and wieners, even those labeled as children's (most often, children's names on them are tricks of the manufacturers, these are ordinary sausages and wieners). Children's sausages must bear the inscription "specialized product for baby food" and indicate the child's age (for sausages this is usually 3+).
Egg
Eggs are a source of protein; in addition to protein, they contain many useful amino acids, microelements and vitamins. Eggs are given to a child after a year every day, in the absence of allergies or pathologies of the biliary system. You can add an egg to dishes or give it hard-boiled, or make a steam omelet from it. It is forbidden for young children to give soft-boiled eggs or fried eggs in a bag. If you are allergic to chicken egg white, quail eggs can be an excellent alternative. You can have up to 2 pieces per day.
Oils
Children's diets should include enough fats in the form of vegetable oils and butter. Butter can be served with a soft bun in the form of a sandwich or added to ready-made cereals and vegetable purees so that the butter is not subjected to heat treatment and does not lose its beneficial properties. The amount of butter per day is no more than 10-15g.
Vegetable oils are used for cooking and seasoning ready-made dishes; they are used to season salads and vegetable dishes. It is better to use unrefined oils - extra virgin olive, sunflower. The norm of vegetable oils is no more than 10 g per day.
Cereal dishes
After a year, both gluten-free cereals (buckwheat, rice and corn) and gluten-containing cereals (wheat, oats, rye) are used in children’s diets. Cereals are consumed both in the form of porridges and as cereal side dishes for main courses. Buckwheat, corn and oatmeal porridges, and multi-grain porridges will be especially beneficial for children.
After a year, you can gradually add semolina and millet porridge to your child’s menu, but semolina should be given infrequently - it is very high in calories. Porridges are usually served for breakfast and their quantity is no more than 200-250 ml. The volume of side dish for main courses should be about 100-150g.
Bread, pasta
Children can be offered bread made from white and rye flour throughout the year, while white bread can be given up to 40 g, and rye bread no more than 10 g. White bread is digested better; too much rye bread can lead to bloating in the baby's belly.
In the diet of children under one and a half years old, you can include baby noodles, spider webs or egg noodles. The amount of pasta should not exceed 100g per day.
Vegetables and fruits
Vegetables and fruits must be present in the diet of children under one and a half years of age every day. They are a source of vitamins and minerals, pectins, fruit acids and sugars, as well as plant fiber to stimulate digestion. Vegetables and fruits can be used both thermally processed (boiled, steamed, baked) and fresh.
Vegetables
The daily volume of vegetables and fruits should reach 300-400 g, of which vegetables should make up at least half of the volume.
| Can | Undesirable |
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Fruits
The range of fruits expands significantly after a year, but it is worth introducing local fruits in season and initially in small quantities, monitoring reactions.
- Up to two years of age, treat strawberries and exotic fruits (citrus fruits, kiwi, etc.) with caution. The quantity of these fruits should not exceed 100g.
- Gooseberries, currants, raspberries, cranberries and others will be useful after a year. In shabby form.
- You should avoid eating grapes for at least two years; they lead to fermentation in the stomach and can cause digestive disorders.
Sweets
Until the age of three, you should not indulge children with chocolate, confectionery, or sweets due to the load of glucose in the pancreas, the excess of chemicals in these products, excess calories and the risk of dental caries. You should also avoid eating cream cakes, pastries and shortbread cookies. From confectionery products, you can give marshmallows, marshmallows and marmalade.
Do not encourage your baby's craving for sweets: often parents, when encouraging their baby to finish vegetables or meat, promise candy as a reward. The substitution of taste values occurs very quickly and the child will soon give preference to sweets instead of healthy foods.
It is worth avoiding sugar as much as possible in children's diets, replacing it with honey (in the absence of allergies) or sweet fruits. Yes, of course, sweets are good for the brain, they are a source of fast carbohydrates and pleasure for children, but it is worth thinking about the long-term consequences of irrational sugar intake.
- When consuming sweets, glucose is actively and quickly absorbed from the intestine into the blood, increasing its concentration two to three times. Such sharp fluctuations in blood glucose levels lead to strain on the pancreas in producing insulin. Glucose is actively utilized in tissue, where it is processed into fats, which leads to excess weight and metabolic changes that subsequently set the body to work in “emergency” mode.
- From early childhood, a tendency to atherosclerosis, diabetes and obesity is programmed.
- In addition, according to recent studies, excess sugar in food leads to a decrease in immunity and the removal of beneficial microelements from the body - chromium, magnesium and copper.
- Sugar also provokes the formation of allergies in children’s bodies with skin, intestinal and pulmonary symptoms.
Don't forget about the potential harm of sugar to teeth, especially milk teeth. Sweets, namely sugar, will be one of the main reasons for the formation of caries in a child. Due to the anatomical and physiological characteristics of milk teeth - delicate thin enamel, lack of perfect protection mechanisms, caries takes on a lightning-fast course, and complications quickly develop: inflammatory in nature (pulpitis, periodontitis), which often results in premature tooth extraction - malocclusion pathologies.
Caries is an infectious process, and the main pathogens are certain streptococci. The breeding ground and habitat for which will be dental plaque. Sugars and sweets, especially sticky ones (cookies with a high margarine content, lollipops) create a sticky layer on the surface of the teeth that is difficult to clean off and remains on the teeth for a long time. These conditions ensure the development of caries and its consequences.
In addition, carious teeth are constant sources of infection and can cause the development of tonsillitis, infectious diseases of the kidneys and other internal organs.
Our ancestors, who did not consume sugar, but used honey and fruits as sweets, were healthier than we are. This suggests that from an early age it is worth controlling your sugar intake, limiting it or replacing it with healthier natural products. And even more so, you should not give children drinks filled with sugar (carbonated sweet drinks, cola, Pepsi, store-bought juices), and especially not allow them to chew on lump sugar.
Today, it is extremely difficult to control the consumption of refined sugar among family members, since it is found in many prepared foods on supermarket shelves and how much of it is difficult to calculate in a particular product. But it’s worth reducing your sugar consumption, at least when cooking at home.
Let us repeat that ideally you should not give sweets to a child UNDER 3 YEARS OLD. If that doesn’t work, at least limit its consumption to 4-5 teaspoons per day, taking into account sweet foods.
Sample menu for one day for a child 1.5 years old
- First breakfast: oatmeal with banana, white bun with butter, tea/with milk
- Second breakfast: banana, apple juice, dry bread
- Lunch: cucumber salad with tomato and olive oil, vegetarian borscht, vegetable stew with steamed veal cutlet,
- Afternoon snack: cottage cheese casserole with apple, yogurt
- Dinner: cauliflower and potato puree, kefir, cookies, apple.
It is worth mentioning that the norms given below are only an approximate amount that, on average, a child at this age can eat. But, for example, fragile, slender girls (little girls) eat much less than boys, so if your baby eats less food, this is normal, do not panic. Each child is individual and weight gain depends on the child’s build and height. To control the baby’s normal weight gain, you can use (boys and girls height up to 115 cm) in our other article.
| Eating | Composition of the dish | Quantity |
| Breakfast |
Vegetable dish, porridge Curd, fish, meat dish, omelet Salad or fruit Drink: compote, weakly brewed tea, freshly squeezed diluted juice, milk (but not recommended) |
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| Lunch |
Fruits, cookies, bun Yogurt, cottage cheese, kefir, juice |
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| Dinner |
Vegetable appetizer or salad First course (soup, cabbage soup, borscht in vegetable broth) Second course of poultry, fish or meat |
|
| Afternoon snack |
Yogurt, kefir, juice, compote Cottage cheese, cereal, vegetable dish Baking, cookies, drying Fruits, berries |
|
| Dinner |
Curd, vegetable dish, porridge Kefir, yogurt |
127 comments
Culinary community Li.Ru -
Here is a classic recipe for millet porridge, widespread throughout Russia. Millet porridge is an excellent dish for both adults and children, which everyone should be able to cook.
Here is a recipe for oatmeal with milk. Many people do not like oatmeal because it is sticky, thick and heavy. This is because it is immediately cooked with milk. Try cooking differently!
Buckwheat porridge is good both as an independent dish and as a side dish. Use a multicooker to prepare buckwheat porridge - I guarantee you excellent results!
Buckwheat porridge recipe. If you prepare buckwheat porridge according to a truly old Russian recipe, your opinion about its wonderful taste will change forever.
Here is a simple recipe for making semolina porridge. Cook it for breakfast. It is very useful not only for little ones, but also for big ones. The best breakfast is porridge, say athletes. Be healthy!
Recipe for making Guryev porridge. This porridge is a traditional dish of ancient Russian cuisine.
Many of us are prejudiced against semolina porridge. However, properly prepared semolina porridge tastes delicious! Read how to cook delicious semolina porridge in a slow cooker.
Pumpkin is considered a very healthy product. It contains many vitamins. Ascorbic acid will boost immunity, B vitamins strengthen hair and nails. Pumpkin calms the nervous system.
This recipe is addressed to the lucky owners of bread machines equipped with the “Jam” or “Jam” mode: now you don’t have to stand at the stove to prepare tasty and healthy porridge - your bread machine will do everything for you!
Hercules porridge is a great way to start a new day and gain a supply of vigor and energy! Learn how to cook oatmeal porridge in a slow cooker.
Wheat porridge is a very popular side dish. A traditional Russian dish, which since ancient times has been considered a source of heroic strength and good health. Eating wheat porridge is very healthy - so let's cook it!
Corn porridge is very difficult to prepare. It requires constant attention and tends to burn. But problems can be avoided with the help of a multicooker. Recipe for corn porridge in a slow cooker with photo.
Once you try pea porridge cooked in a slow cooker, you will cook it again and again. Easy, fast and tasty! Today I will tell you how to cook pea porridge in a slow cooker.
Incredibly tasty sweet porridge with pumpkin that will not leave you indifferent. Its delicate taste and pleasant aroma will surely please even the most picky gourmets.
A recipe for making a very tasty and, more importantly, healthy porridge from oatmeal, water and butter. If you care about your health, oatmeal should be in your diet.
Porridge with honey mushrooms is my favorite dish made from these wonderful autumn mushrooms. If we manage to collect them, then we certainly prepare porridge with honey mushrooms - nourishing, aromatic, tasty. The recipe is for your attention.
I’ll tell you how pumpkin porridge is cooked - traditional, without unnecessary ingredients, in the most classic way. Only the most basic ingredients - and nothing extra. The porridge turns out to be top class!
Recipe for making barley porridge. During the cooking process, the porridge turns out to be nourishing and incredibly tasty. This porridge is without a doubt best served for breakfast.
Porridge with pumpkin is not only tasty, but also healthy. I offer you step-by-step instructions on how to cook porridge with pumpkin in a slow cooker - even a beginner can figure out this recipe.
Rice porridge cooked in a slow cooker turns out deliciously tender. The rice cooks and becomes soft, but does not lose its taste and beneficial qualities. Read a simple recipe with photos.
Corn porridge is one of the most healthy and easily digestible porridges. Cooked in a pot with butter and cheese, it will be a wonderful healthy breakfast for you and your children.
Check out the recipe for pumpkin porridge, which was inherited from my grandmother! Pumpkin porridge is tasty, healthy and very beautiful.
Semolina porridge, familiar to us all from childhood... Let's combine classical traditions with the latest technological advances and speed up the process :)
This recipe will be useful for those who fast. Millet porridge is a very satisfying and very healthy dish, and you can even cook it in the microwave. I'll tell you how to do it.
Wheat porridge is the best solution for a healthy and tasty breakfast. Learn how to cook wheat porridge in a slow cooker.
Oatmeal, sir! The best way to start a new day with a charge of vigor and energy. Well, preparing oatmeal in a slow cooker is as easy as shelling pears. How - read on.
Here is a classic recipe for pearl barley porridge in pots, a hearty, tasty and extremely healthy dish for the whole family. It will take quite a lot of time, but the result will please you!
If your children turn up their nose at oatmeal, it means that in kindergarten or school they were given an unattractive, slippery mass called porridge. Change their opinion about the taste of real porridge!
I think that every housewife should know how to cook corn porridge in the microwave, because it is low-calorie, healthy, and such an appetizing dish thanks to its sunny color! Get ready :)
I never thought that I could love pearl barley! However, pearl barley porridge cooked in a slow cooker made me reconsider my views on this dish. Try to do the same! ;)
This simple recipe for pearl barley porridge in the microwave will appeal to those who appreciate this healthiest of porridges, but cannot always cook it crumbly. But with a microwave oven such problems will not arise. I recommend!
Guryev porridge recipe - preparing porridge from semolina with nuts, jam, lemon zest and cinnamon. Guryevskaya porridge appeared in the early 19th century and is now considered a traditional Russian dish.
Fast, tasty, healthy - these are the associations that arise in everyone who tries millet porridge prepared in a slow cooker at home. The porridge is really very good - worth making.
If you don’t know how to cook wheat porridge in a pot, I will be happy to share this simple wisdom with you. The porridge will turn out to be delicious!
Every mother in the world knows: children should eat porridge for breakfast, then they will be strong and healthy. Here is a simple classic recipe for barley porridge in a slow cooker - feed the kids, eat it yourself :)
Oatmeal porridge baked in the oven is a very easy to prepare, but nutritious, satisfying and healthy breakfast that anyone, even not the most experienced cook, can prepare.
Recipe for making porridge from barley.
A simple recipe for making rice porridge with apples. This dish is ideal for breakfast: fast, tasty and energy for the whole day! Both children and adults will like it.
A quick, satisfying and very healthy breakfast in a couple of minutes - isn’t this what you’ve been dreaming about? :) If yes, then read how to cook oatmeal porridge in the microwave - learn how to prepare such a breakfast.
Any porridge contains quite a lot of vitamins and microelements that benefit the entire body. I suggest you try one of the most delicious porridges - millet milk porridge, cooked in a pot!
Porridge is healthy and tasty. An excellent solution for a healthy and quick breakfast. I bring to your attention a simple recipe for porridge with water in a slow cooker - it is especially good for those who have separate meals.
I got the recipe for pumpkin porridge with millet from my grandmother. I added raisins to it and it turned out to be a sweet porridge for my children. The best solution for breakfast or afternoon snack.
Rutabaga porridge, or kaalikapuder, is the national Estonian dish. If you want to make a healthy breakfast, try this porridge! It won't take much time, but you will like the result;)
I personally prepare porridge with carrots at home very often; it turns out to be a painfully simple and satisfying dish, so I advise you to try it too. Great for all kinds of salads and cutlets!
Recipe for making oatmeal porridge.
Porridge in pumpkin is a very cheap and easy to prepare, but impressive dish of Russian traditional cuisine. If you put this on the table, it will outshine any delights and delicacies.
Chapter:
Baby food
4-1 page
Dishes for children
aged 1 to 3 years
GENERAL RECOMMENDATIONS:
It is difficult to overestimate the influence of nutrition on the well-being and health of children and adults - especially in modern conditions of the massive use of quite toxic, and often simply harmful, prohibited biological additives, flavoring and coloring substances in industrially prepared food - see.
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Salads
Cucumber and spinach salad
Ingredients
:
1 cucumber, a few spinach leaves, 1/2 teaspoon sugar syrup, salt.
Preparation
Separate the leaves of young spinach from the petioles, rinse thoroughly several times in cold water, and transfer to a sieve.
Wash fresh cucumbers with thin skins, and peel cucumbers with thick skins. Cut the cucumber into thin slices, mix with spinach, season with sour cream, sugar syrup and salt solution.
Fresh cabbage salad
Ingredients
:
100 g cabbage, 1 apple, 3 g salt solution, 5 g lemon juice, 10 g sugar syrup.
Preparation
Cut the cabbage into thin strips. Place in a saucepan, pour in a solution of salt, lemon juice or juice squeezed from fresh rhubarb, and, stirring, heat until the cabbage settles, then cool.
Cooked cabbage should be crunchy in your teeth, so it should not be heated for long. Grate the apple, add a little salt, add cabbage, season with sunflower oil.
Place in a salad bowl, sprinkle with finely chopped dill or parsley.
Green salad
Ingredients
:
50 g green salad, 1 tbsp. spoon of sour cream, 1/2 egg, 1 teaspoon of sugar syrup, salt solution, dill.
Preparation
Sort the green salad, divide into separate sheets, rinse 2-3 times in plenty of water, rinse with cooled boiled water and transfer to a sieve or colander.
Before eating, cut large lettuce leaves into 3-4 pieces, season with sour cream mixed with finely chopped hard-boiled yolk, salt solution, and sugar syrup.
Sprinkle the finished salad with finely chopped dill and egg white.
Cabbage and carrot salad
Ingredients
:
100 g cabbage, 1 carrot.
Preparation
Thinly slice the cabbage, grate the carrots, season with sunflower oil.
Red cabbage salad
Ingredients
:
100 g red cabbage, sunflower or olive oil to taste.
Preparation
Cut the red cabbage into thin strips, pour salted boiling water over it and keep until softened. Drain, season with sunflower oil.
Cream soups
Chicken soup
Ingredients
:
One chicken (about 500 g of meat) 0.5 carrots 1 onion 1 glass of milk 2 tbsp. l. flour 2 tbsp. l. butter 0.5 l water 0.5 cup sour cream bunch of fresh herbs salt
Preparation
Boil clear chicken broth.
Remove the chicken and strain the liquid.
Place an onion and half a carrot (in pieces) into the broth. Add salt and cook until the carrots are soft.
While the broth is cooking, separate the meat from the bones. Pass it through a meat grinder.
Remove the broth from the heat. Refrigerate.
Pour the resulting minced chicken into 0.5 cups of broth.
Add a glass of milk, flour, butter and mix with a spoon or mixer until smooth. Slowly pour the resulting mixture into the remaining broth, stirring constantly.
The puree soup can be served with sour cream and sprinkled with herbs.
You can toast the soup with croutons.
Bean puree soup
Ingredients
:
50 g white beans, 150 g milk, a piece of butter the size of a hazelnut, 600 g water, salt.
Preparation
Sort the beans, rinse, pour in cold water (be sure to boil and cool first! - otherwise the beans will turn glassy), bring to a boil very slowly and cook in a sealed container over very low heat until soft. Rub the boiled beans through a sieve, add salt solution, heated raw milk and boil for 3 minutes.
Place butter in a plate with soup and serve wheat bread croutons separately.
NOTE. If you pour beans with raw water (or soak in raw water), quickly bring to a boil or cook over medium or, even worse, high heat, or add cold milk, the beans will turn out hard and glassy.
Soup - carrot and spinach puree
Ingredients
:
2 carrots, 20 g spinach, 1/2 teaspoon flour, a piece of butter the size of a small hazelnut, 1/4 cup milk, 1/4 yolk.
Preparation
Place peeled and chopped carrots in a saucepan and simmer in a small amount of water for 30 minutes, then add peeled and finely chopped spinach, butter, flour diluted with part of the milk and continue to simmer for another 10 minutes in a sealed container.
Then rub the vegetables through a sieve, dilute the resulting puree to the desired thickness with boiling water or vegetable broth, pour in a salt solution and boil.
Grind the hard-boiled yolk with some boiled milk and add to the finished soup.
Beetroot
Ingredients
:
1 medium beet, 1 tomato, 1 fresh cucumber, 1/2 yolk, 1 tbsp. a spoonful of sour cream, a small bunch of green onions, dill, 400 g of water, salt.
Preparation
Wash the beets, peel them, chop them on a grater, put them in a saucepan along with the tomato rubbed through a sieve, add hot water (200 g) and simmer over low heat for 1-1.5 hours. To prevent the beets from burning, you need to add water little by little. Towards the end of stewing the beets, pour hot water (200 g) into the pan, boil for 10 minutes and cool.
Rinse the cucumber, onion and dill with boiled water, chop finely, place in a beetroot container, add salt solution and mix well.
Pour sour cream, mashed with boiled egg yolk, into a plate with beetroot soup.
In winter, to preserve the bright color of the beetroot, you can pour a little whey into the beets when stewing them, which will replace the tomato.
Milk soups
Milk soup with cauliflower
Ingredients
:
100 g cauliflower, 2 teaspoons semolina, 200 g milk, 250 g water, a piece of butter the size of a hazelnut, salt.
Preparation
Wash the head of cauliflower, divide it into small pieces, put it in boiling salted water and cook until the cabbage becomes soft (15 minutes).
Place the cooked cabbage on a sieve, and add sifted semolina to the hot broth and cook for 15 minutes. After this, pour in the heated milk, add the boiled cabbage and boil for 2-3 minutes.
Place a piece of butter and wheat bread croutons into a bowl of soup.
Milk soup with vegetables
Ingredients
:
1 carrot, 2 cabbage leaves, 1 potato, 1 tablespoon of green peas, 150 g of milk, 350 g of water, 1 piece of butter the size of a hazelnut, 1 teaspoon of salt solution.
Preparation
Wash the carrots, peel and cut into thin strips, put in a saucepan, add oil and a little water and, covering with a lid, simmer over low heat. After 8-10 minutes, add shredded white cabbage, green peas (fresh, frozen or canned), peeled and chopped raw potatoes. Pour hot water over all this, add salt solution and cook in a sealed container.
When the vegetables become soft, pour in the heated milk and cook the soup for another 3 minutes.
Place wheat bread croutons in a bowl of soup.
Milk soup with vermicelli
Ingredients
:
Vermicelli - 20 g, milk - 200 g, water - 100 g, sugar - 5 g, salt - 1 g.
Preparation
To boil water. Add salt, sugar and vermicelli. Boil for 10 minutes. Drain the vermicelli in a colander. Boil milk and put vermicelli in it. Turn off the fire. Add a piece of butter and stir vigorously.
Milk soup with rolled oats
Ingredients
:
Hercules - 25 g, milk - 200 g, water - 200 g, sugar - 5 g, salt - 1 g, butter - 5 g
Preparation
Boil the oatmeal in salted water for about 20 minutes, stirring all the time. Heat the milk and pour it into the saucepan with the cereal. Stir, add sugar and cook for another 2-3 minutes.
Add the oil and stir vigorously. Actively stirring a piece of butter prevents its emulsion structure from breaking down and makes the dish more tasty and healthy - this is one of the techniques of French cuisine.
Milk soup with semolina
Ingredients
:
Semolina - 20 g, milk - 200 g, water - 100 g, butter - 10 g, sugar - 5 g, salt - 1 g.
Preparation
Dilute 100 g of milk with water, bring to a boil, add semolina. Cook for 15 minutes, stirring constantly. Then add heated milk, sugar, salt and boil.
Add butter to the finished soup and stir vigorously.
Serve with wheat bread croutons.
Milk soup with rice
Ingredients
:
Rice - 20 g, milk - 200 g, water - 200 g, butter - 10 g, sugar, salt.
Preparation
Boil water and add washed rice to it. Cook until it becomes soft. Then pour in the milk and bring to a boil.
Add salt and sugar, butter.
Milk soup with barley
Ingredients
:
Barley grits - 50 g, milk - 200 g, water - 300 g, butter - 10 g, egg yolk - 1/2 pcs., salt.
Preparation
Lightly fry the barley. Boil water, pour cereal into it. Cook over low heat until soft.
If desired, you can rub through a sieve.
Pour in warm milk, add salt and raw yolk. Boil, stirring for 3 minutes. Add butter.
Meat and fish dishes
Steam cutlets
Ingredients
:
60 g of meat, 1/2 slice of white bread, a piece of butter the size of a hazelnut.
Preparation
Pass the meat through a meat grinder 2 times, grind the meat a second time with bread soaked in water or milk and squeezed out. Add oil, a little salt and lukewarm water. Mix everything until a smooth homogeneous mass is obtained.
With wet hands, form cutlets and place them in a greased pan. Pour in 3 teaspoons of hot broth or water, cover with a lid and place in the oven for 30 minutes, basting occasionally with the resulting sauce.
Meat pudding
Ingredients
:
50 g of beef or poultry, 1 slice of white bread, 50 ml of milk, 1/2 egg, a piece of butter the size of a hazelnut, 1 teaspoon of grated crackers.
Preparation
Boil the meat and pass through a meat grinder along with bread soaked in milk. Add the yolk and mix. Beat the whites until foamy and carefully mix with the minced meat.
Grease a small mold with butter and sprinkle with freshly ground breadcrumbs. Place the minced meat in it, cover with greased paper on top and bake for 20 minutes.
You can make brain pudding in the same way. Pre-soak the brains (for an hour) in cold, slightly acidified water.
Liver pudding
Ingredients
:
50 g of liver, 2 teaspoons of crackers, a piece of butter the size of a hazelnut, 1/2 egg, 50 g of milk, a few leaves of parsley or dill.
Preparation
Simmer the liver with some butter and a small amount of water over low heat, pass through a meat grinder, and rub through a sieve. Mix with ground breadcrumbs soaked in some milk, add salt, chopped parsley or dill and the remaining milk.
Add the whipped egg white and mix gently.
Grease the mold with oil, put the minced meat in it, cover with greased paper and bake for about 20 minutes in an oven at moderate temperature.
Boiled chicken stew
Ingredients
:
Rice - 40 g, butter or vegetable oil - 10 g, onion - 5 g, flour - 3 g, broth - 2 tbsp. l., tomato puree - 5 g, chicken - 50-70 g, salt to taste.
Preparation
Melt the butter and fry finely chopped onion in it. Then add dry rice and fry until yellowish. Pour broth (any kind) or water over the rice and let it boil, stirring constantly. When the cereal becomes soft enough, add tomato puree, chopped boiled chicken, salt and mix.
Keep covered over low heat for 5-10 minutes.
Serve with a salad of fresh vegetables, finely chopped or grated.
Chicken stewed with potatoes and carrots
Preparation
Take a piece of chicken or chicken (preferably broiler), you can take a fillet, cut it into pieces and fry in a frying pan in vegetable oil on all sides.
When fried, add chopped onion and simmer over low heat for 5 minutes under the lid. Then add grated or finely chopped carrots. Simmer for another 5 minutes.
Now we prepare the potatoes: peel them, cut them into small pieces, almost like soup, and put them in the roasting pan. Pour boiling water so that it barely covers the potato pieces. Let it boil, add salt and stir. Cover with a lid and simmer over low heat until done - about 20 minutes. That's it.
Grandmother of brains
Ingredients
:
50 g fresh brains, 1/2 small onion, 1/2 small carrot, a piece of butter, 1 tbsp. spoons of flour, 1/2 eggs, 1/2 coffee cup of milk, cheese, parsley.
Preparation
Soak the brains for an hour in cold acidified water, immerse in boiling water, then remove films. Cook well washed and chopped vegetables along with the brain for 10 minutes over medium heat.
Melt the butter in a frying pan, fry the flour in it, pour in the milk, stir well and cool. After the sauce has cooled, add beaten egg yolk, chopped brain and finely chopped parsley. Mix everything and add the beaten egg white.
Pour everything into a saucepan, greased with oil and sprinkled with grated breadcrumbs.
You can sprinkle grated breadcrumbs on top of the babka and add a piece of butter.
Place the babka in the preheated oven for 20 minutes.
Ground meat with mashed potatoes
Ingredients
:
Meat (beef, veal) - 50 g, butter - 6 g, wheat flour - 5 g, meat broth - 1/4 cup, onion - 3 g, salt to taste.
For mashed potatoes: potatoes - 200 g, milk - 1/4 cup, butter - 3 g, salt to taste.
Preparation
Wash the meat, remove fat and simmer in a saucepan covered with onion. Then pour a little broth into it and put it in the oven. Simmer until soft.
Pass the stew through a meat grinder, you can add 1 tablespoon of white sauce or broth, stir thoroughly and let it boil.
Serve with mashed potatoes.
Dishes from cottage cheese and eggs
Omelet stuffed with meat
Ingredients
:
50 g of boiled ground meat, 1 egg, 1/2 coffee cup of milk, a piece of butter the size of a hazelnut, 1 tbsp. a spoonful of pureed boiled vegetables from the soup, parsley, 1 tbsp. spoon of tomato juice.
Preparation
Grind the egg yolks with salt and butter, add the whipped whites. Grease a saucepan with oil, pour beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes.
Flip the finished omelette onto a plate, place the ground meat and vegetables on it, roll it up and pour tomato juice over it.
Sour milk cheese
Leave sour milk - 1 glass in a mug for 3 days, until it becomes so dense that it can be cut with a spoon. Prepare a gauze bag, pour boiling water over it, squeeze out. Carefully place the sour milk in a bag for a day to allow the liquid to drain.
Remove the bag, put the cheese in a cup, add a little salt, stir with a spoon, and give it a round shape.
Curd cakes (cheesecakes)
Ingredients
:
Cottage cheese - 120 g, butter - 15 g, 1 egg, salt - 2 g, sugar - 10 g, wheat flour - 10 g, sour cream - 25 g.
Preparation
Rub the cottage cheese through a sieve. Grind 1/2 teaspoon of oil in a cup, add 1/4 yolk, a pinch of salt, 1 tsp. sugar, 1 tsp. flour, 1 tsp. sour cream. Stir, add cottage cheese, make a smooth mass.
Place on a board sprinkled with flour.
Divide into portions, give them a round shape, brush with the rest of the beaten yolk, roll in breadcrumbs and fry in boiling oil. Sour cream is served with cheesecakes.
Curd pudding
Ingredients
:
Cottage cheese - 200 g, 1 egg, sugar - 10 g, butter - 15 g, powdered sugar - 25 g, salt - 1 g, breadcrumbs - 15 g.
Preparation
Rub the cottage cheese, grind the egg yolk with 1 tsp. sugar and 1 tsp. oils Mix everything with cottage cheese, add 2 tsp. with a top of powdered sugar.
Separately, beat the egg white, carefully mix it with the curd mass, put it in a mold, greased with butter and sprinkled with breadcrumbs.
Place in a heated oven. The finished pudding should come away from the sides of the pan.
Served with fruit sauce.
Curd
Ingredients
:
Cottage cheese - 50 g, sugar - 10 g, candied fruits - 5 g, vanilla to taste.
Preparation
Lightly squeeze cottage cheese made from sour milk, rub through a sieve, add syrup from sugar boiled in 1 tbsp. l. water, stir, add vanilla, candied fruits.
Serve as a sweet dish. Served with crackers for breakfast.
Dishes from cereals and pasta
Semolina porridge with milk and yolk
Ingredients
:
Semolina - 5 tsp, water - 1 glass, milk - 1 glass, butter - 10 g, 1/2 raw egg yolk, salt to taste.
Preparation
Boil milk and water. Add the cereal, cook, stirring, 10 minutes, add salt.
Season the finished porridge with yolk, mashed with butter and 1 tbsp. milk.
For sweet porridge, add 1 tbsp during cooking. sugar or honey.
Semolina pudding
Ingredients
:
Milk - 1 glass, semolina - 2 tbsp. l., water - 0.5 cups, egg, butter - 20 g, sugar, salt - to taste.
Preparation
Boil milk and water. While stirring, add the cereal. Add sugar, salt. Cook until thick, about 10 minutes. Remove from heat, add drain. oil. Cool. Add the beaten egg to the cooled porridge.
Stir, place in a greased pan, and bake in the oven.
Serve with syrup or jam.
Semolina croquettes
Ingredients
:
Semolina - 2 tbsp. l., egg, breadcrumbs - 10 g, butter - 12 g, cheese - 10 g, water - 1 glass, salt to taste.
Preparation
From 1 glass of water and 2 tbsp. cereals cook thick porridge. Mix in half a raw egg yolk and a teaspoon of grated cheese. Add salt and cool.
Cut the porridge into a roll, then cut into small cylinders, roll in breadcrumbs, and fry in hot oil.
Semolina croutons
Ingredients
:
Semolina - 30 g, milk and water - 0.5 cups each, egg, butter - 10 g, cheese - 10 g.
Preparation
Stir half the raw yolk into the thin porridge. Pour it onto a dish moistened with water and cool. Cut out mugs with a glass. Carefully place them on a greased baking sheet.
Sprinkle with grated cheese and bake in the oven.
You can fry the croutons in a frying pan in oil.
Semolina pancakes
Ingredients
:
Semolina - 35 g, butter - 10 g, water - 0.5 cups, yeast - 2 g, egg.
Preparation
Put the yolk and yeast into the prepared, slightly cooled semolina porridge, and let the dough rise. Before baking, add whipped egg white to the pancakes.
Serve with sugar or jam.
Vegetable dishes
Potato casserole
Ingredients
:
Potatoes - 200 g, butter - 12 g, milk - 0.5 cups, flour - 5 g, salt, breadcrumbs - 5 g, dill.
Preparation
Boil potatoes in their skins. While the potatoes are cooking, prepare the béchamel sauce (see below).
Place peeled and sliced potatoes in layers in a deep frying pan or mold, greased with oil, and pour sauce over each layer. The last layer is also sauce.
Place pieces of butter on top, sprinkle with breadcrumbs and place in the oven. Bake until golden brown.
Sprinkle with chopped dill.
Bechamel sauce
Ingredients
: flour - 5 g, butter - 5 g, milk or broth - 1/4 - 1/2 cup, egg.
Dry the flour in a frying pan. Cool. Place in a saucepan, dilute with milk and let stand for 20-30 minutes. Stir, cook for 10 minutes, stirring constantly and adding milk or broth if the sauce thickens too much.
Before serving, vigorously stir a piece of butter into the hot sauce.
New potatoes with butter and sour cream
Ingredients
:
New potatoes - 250 g, vegetable oil - 10 g, sour cream - 20 g, salt, dill.
Preparation
Wash the potatoes thoroughly with a brush. Boil. Cut into slices. Place in a greased saucepan, pour sour cream mixed with vegetable oil on top, add salt and place in the oven.
When serving, pour over sour cream and sprinkle with dill.
Carrot puree
Ingredients
:
Carrots - 200 g, milk - 0.5 cups, butter - 8 g, sugar - 5 g, semolina - 5 g, salt.
Preparation
Peel the carrots, cut into slices or finely chop. Pour in hot water until it barely covers the carrots. Add 1 tsp each of sugar and butter. Cover with a lid and simmer until soft. For children under 2 years old, rub through a sieve. Add salt and heat on the stove with Bechamel sauce (see above).
You can add cream to the finished puree.
Baked potato puree
Ingredients
:
Potatoes - 150g, milk - 1/4 cup, butter - 5g, salt.
Preparation
Bake the potatoes in the oven. Remove the skin. Rub the potatoes through a sieve. Mix with hot milk.
Add oil.
Cauliflower with sauce
Ingredients
:
Cabbage - 150 g, milk - 0.5 cups, butter - 10 g, flour - 6 g, salt.
Preparation
Wash the cauliflower, boil it in water and half with milk, add salt. Remove carefully.
Melt the butter, fry the flour in it, adding the water in which the cabbage was cooked. Pour this sauce over the cabbage.
Fruit and berry dishes
Strawberries and raspberries
Ingredients
:
Berries - 100 g, powdered sugar to taste.
Preparation
Choose fresh ripe berries. Wash in a sieve with boiled water. Let it drain. Place in a transparent bowl and sprinkle with powdered sugar. Serve with cream or milk.
Baked apple with sugar
Ingredients
:
Apple - 150 g, sugar to taste.
Preparation
Wash the apple. Without peeling, cut in half. Remove the core, place it in a frying pan and pour sugar into the cavity.
Pour some water into the bottom of the pan. Bake in the oven until done.
Apple snowballs
Ingredients
:
Apples - 150 g, sugar to taste, cookies - 2 pieces, egg.
Preparation
Bake a big apple. Wipe. Beat the egg whites until foamy. Gradually add sugar and grated apple. Beat until the mixture becomes light and fluffy.
Add 1 tbsp. l. flour from crushed biscuit cookies.
Dried fruits
Children aged 1.5 - 2 years can be given soaked dried fruits. Wash dry apricots, plums, peaches in several waters in the evening. Pour in a small amount of cold boiled water.
Leave overnight in the refrigerator.
Prunes
Wash 100 g prunes. Pour in cold boiled water until the water barely covers the plums. Leave in the refrigerator for a day. Then drain the water.
Sprinkle with nuts and pour over sour cream and sugar.
Flour dishes
Dumplings with berries
Dough: mix 3 cups of flour with 1 cup of water, 2 eggs and a pinch of salt. The dough should be quite stiff. Roll out thinly and cut out circles using a glass.
Mix 1 kg of berries (we remove the pits from the cherries) with 1 glass of sugar (2 glasses for the cherries), let it brew for half an hour, pour the released juice into a separate bowl.
Place a teaspoon of filling into a circle of dough, fold it in half and pinch the edges well. Cook in plenty of boiling salted water for 5 minutes after surfacing. Remove to a plate with a slotted spoon and pour over the cream.
We make cream from the remaining juice. Mix it with a pack of sour cream and 2 tablespoons of sugar, beat with a mixer.
Dumplings with cottage cheese
Mix 250 g of well-squeezed cottage cheese, 1 egg and 2 tablespoons of sugar thoroughly and place 1 teaspoon each on the dough circles.
Serve dumplings with sour cream or jam.
Dough see Dumplings with berries
Potato dumplings
Add chopped green onions to thick mashed potatoes and place on the dough. Serve with sour cream or butter.
Dough see Dumplings with berries
Pancakes with jam
Ingredients
:
Flour - 40 g, milk - 1 tbsp. l., egg, sugar - 10 g, butter - 10 g, jam - 30 g.
Preparation
Prepare the dough from flour with milk, salt, add sugar and yolk. Beat the dough until no lumps remain. Beat the egg whites until foamy and add to the dough.
Fry in a hot frying pan with oil. Cool, spread with jam and fold into quarters.
Sprinkle with powdered sugar and serve.
Milk buns
Ingredients
:
Flour - 400 g, yeast - 10 g, milk - 1 glass, butter - 50 g, eggs - 2 pieces, salt to taste.
Preparation
Dissolve yeast in warm milk. Add 1 tsp. oils Shake everything well with 1 cup of flour. Place in a warm place for 1 hour. When it rises, add 2 cups of flour, salt and mashed baking: 1 tbsp. oil + 2 tbsp. sugar + 2 egg yolks.
Knead the dough so that it comes away from your hands. Let rise again for about 1.5 hours.
Divide into buns and place on a greased baking sheet.
Let rise in a warm place for about 30 minutes, brush the buns with milk and bake in a moderately heated oven for 30 minutes.
Donuts
Ingredients
:
Flour - 30 g, milk - 0.5 cups, egg, butter - 6 g, sugar - 10 g, salt - 2 g.
Preparation
Grind the egg with 2 tbsp. flour. Gradually add milk. Add salt. Melt a teaspoon of butter in a frying pan, then pour the dough into the pan in individual donuts.
Brown on both sides.
Sprinkle the finished donuts with sugar.
Pies with rice, cabbage, carrots or apples
Ingredients
:
Flour - 50 g, milk - 1 tbsp, yeast - 1 g, butter - 5 g, 1 egg.
For minced meat:
1) rice - 20 g, egg - 1/4 pcs., butter - 8 g,
2) cabbage - 200 g, butter - 6 g, egg - 1/4 pcs.,
3) carrots - 200 g, sugar - 5 g, butter - 5 g, egg - 1/4 pcs.,
4) apples - 100 g, sugar - 20 g.
Preparation
Place the sponge dough, roll it out, cut out the pies with a glass, put the minced meat in the middle, pinch the edges. Place on a baking sheet greased with oil. Let stand for 30 minutes. Brush with egg and place in the oven for 20 - 25 minutes. You can make cheesecakes from the same dough.
Preparation of minced meat.
Minced rice. Cook the rice, add salt, add oil and stir. Add hard-boiled chopped eggs.
Minced cabbage. Chop the cabbage, simmer in vegetable oil, and cool. Mix with salt and chopped egg.
Minced carrots. Boil the carrots, peel, finely chop or grate. Add butter and chopped eggs.
Minced apples. Peel the apples, cut into thin slices or grate on a coarse grater. Mix with sugar.
Butter buns
Ingredients
:
Flour - 400 g, yeast - 10 g, eggs - 2 pcs., butter - 100 g, sugar - 50 g, milk or water - 1 glass, salt - 5 g.
Preparation
Place 1 cup of flour in a heap on a board and make a hole. Pour in 0.5 cups of warm water or milk, where a piece of yeast the size of a walnut has been dissolved. Knead the bun, cut it on 4 sides and place it in a pan with warm water. Cover with a lid and let stand for 40 minutes to allow the dough to rise.
In the meantime, prepare the rest of the dough: pour another 1 1/2 - 2 cups of flour onto the board, make a hole and put 2 yolks, 100 g of butter, 1 tsp. sugar and add 3/4 cup warm water or milk. Knead the dough a little and add the risen bun. Knead until the dough begins to pull away from your hands.
Place it in a warm place for 2-3 hours. When its volume has doubled, place it on a table sprinkled with flour, form small round buns, and let them rest on a baking sheet for 15 minutes.
Brush the top with yolk and place in the oven for 1 hour.
