From 7 months.
It will take: 2 potatoes, 4 tablespoons of milk (breast or mixture), 1 teaspoon of butter.
Wash the potatoes well. Peel it off. Wash again. Steam the potatoes or bake in the oven until soft. Strain the still hot potatoes through a sieve or puree in a blender. While whisking the potatoes, gradually pour in the hot milk. Put the resulting puree on fire and boil for another 2-3 minutes. Remove from heat and add butter. Cool down.
Cauliflower and zucchini puree
From 6 months.
It will take: 50 g cauliflower, 60 g zucchini, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Rinse vegetables well under running water. Clean the cabbage. Divide it into small inflorescences. Cut the zucchini into small pieces. Put vegetables in enamel pan. Pour boiling water over everything so that the water completely covers the vegetables. Close the lid and cook until fully cooked. Rub the still hot vegetables with the broth through a sieve until a homogeneous mass is obtained. You can use a blender. Add hot milk to puree. Boil for 1-2 more minutes. Add vegetable oil to the finished puree and mix.
Carrot and potato puree
From 7 months.
You will need: 2 potatoes, 1 carrot, 4 tablespoons of milk (breast or mixture), 1 teaspoon of vegetable oil.
Wash carrots and potatoes well. Clean and wash again. Cut vegetables into cubes. Put them in an enamel pot. Pour boiling water over so that the water covers the vegetables. Simmer the vegetables over low heat, covered, until tender. Pass hot vegetables through a sieve until smooth. You can use a blender. Add milk, salt, vegetable oil to the puree. Bring to a boil, remove from heat and set aside.
carrot puree
From 7 months
You will need: 1 medium carrot, hot water, 2 tablespoons milk (breast milk or formula), 2 teaspoons butter.
Wash the carrots well, peel them, wash them again. Cut the washed carrot into cubes, transfer it to an enamel pan, pour boiling water over it so that the water covers the carrots. Steam or simmer the carrots, covered, until the carrots are soft and the water is boiled away. Rub hot carrots through a sieve until smooth. You can grind carrots in a blender. Add butter, hot milk and mix everything. Boil for another 2-3 minutes. Refrigerate before serving.
Zucchini and chicken puree
From 9 months.
You will need: 150 - 200 g zucchini pulp, 50 g boiled white meat chicken or turkey, ¼ cup milk, 1 tbsp butter.
Wash the zucchini well. Remove the skin from it and cut into small pieces. Steam until fully cooked. Hot, grind the zucchini through a sieve until smooth. Mix with chopped poultry meat until smooth. Pour in hot milk, salt and boil for another 2-3 minutes. Add butter to the puree.
Cauliflower puree with milk
From 6 months.
You will need: 100 g of cauliflower, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Wash the cauliflower well. Cut it into florets. Remove green leaves. Put the small cauliflower florets in an enamel pot. Pour boiling water over it so that the cabbage is completely in the water. Close the lid and simmer until the cabbage is cooked and the water has completely evaporated. Rub the hot cabbage through a sieve until smooth. You can use a blender. Add hot milk to the puree and boil for another 1-2 minutes. Add vegetable oil to the finished hot puree.
Apple-pumpkin puree
From 6 months.
You will need: 100 g of pumpkin pulp, 1 apple, 1 teaspoon of butter.
Rinse the pumpkin and apple well. Peel off the skin, remove the seeds. Cut the fruit into pieces. Fill the pumpkin with water and cook over low heat under a lid until the pulp. Add an apple. Boil for 10 more minutes. Grate the still hot fruits on a fine grater together with the broth until smooth. You can use a blender. Boil puree for another 102 minutes. Cool, add butter and serve.
Puree from potatoes, carrots, cabbage, beets and pumpkin
From 8 months.
You will need: 1/5 potatoes, 30 g of carrots, pumpkins, beets, white cabbage, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Wash vegetables thoroughly. Peel them, cut into small pieces. Put the chopped vegetables in an enamel pan, add water, close the lid and simmer over low heat. Complete evaporation of water must not be allowed. When the vegetables are soft, rub them hot through a sieve until smooth. You can use a blender. Add hot milk to puree and bring everything to a boil. Add vegetable oil.
Inventing new side dishes for children is a whole science for new mothers. It is necessary that the side dish is not only good for health, but also so that the child does not “get bored”. Ideally, every day of the week should be presented with a new side dish, while a meat or fish dish "for the second" can be prepared at the rate of 2-3 days. But what should be guided by when choosing a side dish: its calorie content or composition? ..
invent new side dishes for children it's a whole science. It is necessary that the side dish is not only good for health, but also so that the child does not get bored. Ideally, every day of the week should be presented with a new side dish, while a meat or fish dish for the second can be prepared at the rate of 2-3 days. But what should be guided by when choosing a side dish: its calorie content or composition? ..
Buckwheat porridge
Buckwheat is the most uncomplicated side dish that first comes to the mind of every housewife. And it is still relevant for baby food! After all, buckwheat contains a complete protein in terms of amino acid composition. And also a large number of vitamins and useful trace elements (for example, in terms of iron content, it is not inferior to fish or red meat).
Potato
Another popular side dish of all time is potatoes. There are a lot of options for dishes from it: mashed potatoes, boiled potatoes with greens, jacket potatoes, baked potato. It is rich in potassium and good for children's health. Taboo only on fried potatoes and french fries!
Broccoli
As you know, any kind of cabbage (white, kohlrabi, cauliflower) is a wonderful side dish for meat. But broccoli is a real health record holder. If you persuade a child to try a new dish once (alas, for some reason appearance broccoli often repels babies!), he will ask him again and again.
Swede
To side dishes for children be as varied as possible, don't be afraid to experiment with exotic vegetables. For example, with swede (which under Peter the Great was not exotic at all!). This vegetable is rich in vitamins, especially vitamin C, which is not destroyed in it even during heat treatment! The turnip sate or casserole should please the child.
Vegetable stew
In the summer when fresh vegetables a lot, it’s better not to limit yourself to a mono-garnish, but to cook it from several vegetables. Vegetable stew eggplant, zucchini, onion, bell pepper, tomatoes and carrots not only looks beautiful and bright on a plate, but also has a pleasant taste.
beet caviar
Another very healthy vegetable for baby food is beets. But not raw, but boiled or stewed. Simply boiling beetroot is not enough to whet a child's appetite. But beetroot caviar (stewed beetroot slices with carrots, onions and tomatoes) will perfectly complement a cutlet or chop.
Green pea
In classical English literature, it is no coincidence that little lords are often offered as a side dish for dinner. green pea. Firstly, like other members of the legume family, this is a very satisfying side dish. Secondly, useful vitamins and minerals are preserved in it even in canned form.
sea kale
For children living in regions poor in iodine content, an excellent side dish for both meat and fish will be sea kale. Salad from it can be purchased today at ready-made. Or you can make your own by adding chopped onions, carrots and olive oil dressing.
Just not pasta!
When you choose side dishes for children, try to forget about pasta (horns, shells, etc. pasta). Yes, they are quick and easy to make. Yes, children eat pasta with pleasure. But there is very little benefit from such a side dish: it contains a large amount of carbohydrates and increases blood sugar levels. And this is harmful for a growing organism and in the future it may end in obesity for a child ...
4 meals a day
A child of this age should eat 4 times a day - this will allow him to form the right eating habits and follow the daily routine.
For breakfast, the baby should receive 25% of the total daily diet, for lunch - 35%, for dinner - 25%, and for afternoon tea - 15%. This distribution will teach him to continue to eat right.
food structure
Now that the child has much more teeth, it is not necessary to wipe or grind food in a blender, it will be enough to knead it with a fork or rub it on a coarse grater.
Soft foods such as bananas, berries, soft bread can be given whole, cut into slices.
Meat can now be offered not only in the form of mashed potatoes or soufflés, but cutlets, meatballs and meatballs.
heat treatment
fried foods in the diet is still unacceptable. It doesn't matter what we are talking about, meat, cereals or vegetables, we steam them.
So, let's look at specific examples of how breakfast, lunch, afternoon tea and dinner should look like for children at 1.5 years old.
Breakfast
As we remember, it should be sufficiently high-calorie, protein-carbohydrate. It is best to cook porridge with milk or water.
In the children's menu from 1.5 years old there may be oatmeal, wheat porridge, buckwheat and millet. Those are the most useful. As for rice, it is better to cook it less often, since unpolished, that is, brown for the baby’s gastrointestinal tract is still rough, and white is less useful.
We offer you some sample breakfast options.
Option I - porridge
Millet
Let's prepare milk millet porridge. A serving should be approximately 150 - 170 ml.
To prepare the most useful porridge, it should be cooked as little as possible, and for this it is enough just to soak the cereal for several hours or overnight. Millet is the densest and most difficult to boil, so it makes sense to soak it in the evening.
- Pour 2 tbsp. cereals and leave overnight.
- In the morning, we wash the cereal, pour it with clean water so that it covers the millet by less than half a finger, salt it and put it on fire.
- As soon as the porridge boils, add 2 tbsp. milk, add 1 tsp. sugar and cook for another 5-7 minutes.
- We turn off the finished porridge, let it stand under the lid for 5-10 minutes and serve. You can add 1 tsp to a serving. butter.
Instead of sugar, you can use jam or jam as a sweetener, but it is better to avoid honey for the time being - it is too allergenic.
Buckwheat porridge
Buckwheat is the most uncomplicated side dish that first comes to the mind of every housewife. And it is still relevant for baby food! After all, buckwheat contains a complete protein in terms of amino acid composition. And also a large number of vitamins and useful trace elements (for example, in terms of iron content, it is not inferior to fish or red meat).
Potato
Another popular side dish of all time is potatoes. There are a lot of options for dishes from it: mashed potatoes, boiled potatoes with greens, jacket potatoes, baked potatoes. It is rich in potassium and good for children's health. Taboo only on fried potatoes and french fries!
Broccoli
As you know, any kind of cabbage (white, kohlrabi, cauliflower) is a wonderful side dish for meat. But broccoli is a real health record holder. If you persuade a child to try a new dish once (alas, for some reason, the appearance of broccoli often repels kids!), He will ask him again and again.
Swede
To make side dishes for kids as diverse as possible, don't be afraid to experiment with exotic vegetables. For example, with swede (which under Peter the Great was not exotic at all!). This vegetable is rich in vitamins, especially vitamin C, which is not destroyed in it even during heat treatment! The turnip sate or casserole should please the child.
Vegetable stew
In the summer, when there are a lot of fresh vegetables, it is better not to limit yourself to a mono-garnish, but to cook it from several vegetables. Vegetable stew made from eggplant, zucchini, onions, bell peppers, tomatoes and carrots not only looks beautiful and bright on a plate, but also has a pleasant taste.
beet caviar
Another very healthy vegetable for baby food is beets. But not raw, but boiled or stewed. Simply boiling beetroot is not enough to whet a child's appetite. But beetroot caviar (stewed beetroot slices with carrots, onions and tomatoes) will perfectly complement a cutlet or chop.
Green pea
In classic English literature, green peas are often offered as a side dish to little lords for dinner. Firstly, like other members of the legume family, this is a very satisfying side dish. Secondly, useful vitamins and minerals are stored in it even in canned form.
sea kale
For children living in regions poor in iodine content, seaweed will be an excellent side dish for both meat and fish. Salad from it can be purchased today ready-made. Or you can make your own by adding chopped onions, carrots and olive oil dressing.
The diet of a one and a half year old child
The diet of children after one and a half years includes 5 meals. Three of them are main and two are snacks. Some kids refuse the second breakfast, switch to 4 meals a day with a break between meals at 4 hours. Whatever the habits of the baby, the main thing is to invite him to the table at the strictly allotted time. This will develop a food reflex and create favorable conditions for the digestion of food.
The diet of the child after a year
When choosing food for a child after a year, you should give preference to light dietary products. The children's menu must include cereals, light soups, sour-milk dishes, fish and meat cutlets. Vegetable oil should be used for dressing dishes, low-fat sour cream. It is allowed to add salt, herbs, ground pepper.
Porridge, vegetables, meat on the menu
Kashi can be served every day, at any time. The most valuable of them are oatmeal and buckwheat, which contain many useful trace elements. Rice is well digested, but it should be limited if there is a tendency to constipation. Less popular corn and millet porridge is a source of silicon, calcium and phosphorus. You can also offer barley groats, which contain iron and potassium, and barley is introduced after three years.
Vegetables and fruits can be given every day, in any form. They contain fiber, which prevents constipation and promotes easy digestion. Summer - the best time for light salads. Baked vegetables, mashed potatoes are suitable as a side dish at any time of the year.
The children's menu should be not only varied, but interesting and beautiful.
For cutlets and meatballs, it is worth using lean meats - turkey, beef, veal. A blender, a double boiler and a slow cooker will help to prepare it. Low-fat fish dishes should be in the diet at least 2 times a week. A piece of baked fish will give the body important amino acids, iodine, potassium, lecithin, magnesium, phospholipids. However, it should be remembered that fish is a strong allergen.
Potato garnish “Pears”
Ingredients
Ingredients:
Prescription appointments
Purpose:
For kids:
For lunch
/ For dinner
For lunch:
For the second
On the festive table
For dinner:
For hot
Tags:
dinner
dinner
garnish
- 38357
Potatoes baked with seeds “Fragrant”
My family is very fond of baked potatoes, I constantly collect different recipes I'm experimenting.
The idea of this recipe belongs entirely to me and, as they say: all coincidences are random.
Ingredients
Ingredients:
Potato Sunflower oil Garlic Soy sauce Salt Seasoning Sunflower seeds
Prescription appointments
Purpose:
Competition Recipes:
Competition "From the bottom of my heart!"
For lunch:
For the second
For dinner:
For hot
Special meals:
Lenten food
Tags:
dinner
second
- 34733
PotatoSunflower oilGarlicSoy sauceSaltSeasoningSunflower seeds 
Potato “Delicious”
Lots of potato dishes! This is one of the options for diversifying your daily lunch or dinner, as an option for serving a side dish on the festive table. Too bad the photos can't capture the flavor! The recipe was spied on in “Good morning” on channel 1. Elena Chekalova proposed it as “Warm Potato Salad”.
Ingredients
Ingredients:
Potatoes Olive oil Greens Garlic Salt
Prescription appointments
Purpose:
For kids:
For lunch
/ For dinner
For lunch:
For the second
For the holiday table:
Birthday
For dinner:
For hot
Unexpected guests:
For hot
Tags:
second
hotter
dinner
dinner
garnish
- 48451
PotatoesOlive oilGreensGarlicSalt 
Potato baked with ginger and garlic
Delicious baked potatoes, from which it is simply impossible to break away! Fragrant, with a crust. It's very easy to prepare. In our family, it was just a hit of the past winter, I cooked such potatoes once or even twice a week for sure. And it doesn't come! Suitable for meat, chicken and fish. Finally, I hasten to show you.
Ingredients
Ingredients:
Potatoes Ginger Garlic Vegetable oil Honey Salt Black pepper
Prescription appointments
Purpose:
For lunch:
For the second
On nature
For dinner:
For hot
Unexpected guests:
For hot
Tags:
dinner
dinner
- 38238
PotatoGingerGarlicVegetable oilHoneySaltBlack pepper 
Potato with cream cheese sauce
Lick your fingers with such deliciousness ... Especially for potato lovers
Ingredients
Ingredients:
Potato Bulb onion Sour cream Suluguni cheese Pepperoni pepper Black pepper Vegetable oil Green onion
Prescription appointments
Purpose:
For kids
For lunch
unexpected guests
Tags:
second
- 57585
PotatoesOnionSour creamSuluguni cheesePepperoni pepperBlack pepperVegetable oilGreen onion 
Fried potatoes "From dad"
We all love fried potatoes. And every family has its own secret of cooking this simple and very delicious dish. When I first came to visit my future husband's parents, my dad cooked us a huge frying pan of potatoes. I still remember that taste! And I do this very often now. I was surprised when I did not find such a recipe on the site. And I remembered Yura's comment (xmxm) “Now I will check everything, even how I fry potatoes.” So with this recipe I want to thank Yura for reminding me of my favorite potato. Help yourself!
Ingredients
Ingredients:
Potato White cabbage Onion Sunflower oil Salt
Prescription appointments
Purpose:
For lunch:
For the second
For dinner:
For hot
unexpected guests
Tags:
dinner
dinner
guests
fast
second
hotter
- 23118
PotatoWhite cabbageOnionSunflower oilSalt 
Country style potatoes
This is my 50th dish on the site. For the "anniversary" it is supposed to cook a cake, but I'm not a sweet tooth. I prefer salty, spicy, sour and barbecue. But I will post my original barbecue when we go to it this year, and today I treat you with potatoes from my favorite Spice program. Maybe there is one on the site, but I honestly searched and did not find it. With such potatoes you need to tinker, but the result is worth it. In general, girls, boys, I ask you to love and favor: village potatoes!
Ingredients
Ingredients:
Corn flour Dill Wheat flour Sunflower oil Water Garlic Chicken egg Salt Potato Black pepper
Prescription appointments
Purpose:
Competition Recipes:
Competition “Recipe for the perfect picnic”
On breakfast:
hearty breakfast
For lunch:
For the second
For the holiday table
On nature
For dinner:
For hot
Tags:
picnic
- 76436
Corn flourDillWheat flourSunflower oilWaterGarlicChicken eggSaltPotatoBlack pepper 
Potatoes in a fur coat with curd sauce
Ingredients
Ingredients:
Potatoes Breadcrumbs Sweet paprika Salt Pepper allspice red burning Cumin Olive oil Curd cheese Onion green garlic Thyme
Prescription appointments
Purpose:
For kids:
For lunch
/ For dinner
For lunch:
For the second
For dinner:
For hot
Unexpected guests:
For hot
Tags:
dinner
dinner
second
- 15544
PotatoesBreadcrumbsSweet paprikaSaltAllspicePeppers Red hot pepperCuminOlive oilCurd cheeseGreen onionGarlicThyme 
ducal potatoes
15 years ago, I was presented with Elvira Medzhitova's book “Russian Cuisine”, in which I first saw potatoes served in this form, and recently I learned that these potato things are so beautifully called. Delicious, favorite mashed potatoes in “evening make-up”, so dressy that they are worthy of the table of the duke. And delicious, because it is prepared according to a special recipe.
From a collection of cooking video recipes.
Ingredients
Ingredients:
Potato Butter Chicken egg Salt Nutmeg
Prescription appointments
Purpose:
For kids:
For lunch
/ For dinner
On breakfast:
hearty breakfast
For lunch:
For the second
/ For a snack
For the holiday table:
February 23
/ March 8
/ Valentine's Day
/ Birthday
/ New Year
/ Easter
/ Christmas
For dinner:
For hot
/ For a snack
Unexpected guests:
For hot
/ For a snack
Special meals:
For pregnant and lactating
Tags:
dinner
dinner
snack
hotter
- 27582
Potatoes Butter Chicken Egg Salt Nutmeg 
Potato fans with cheese
Great side dish for various dishes
Ingredients
Ingredients:
Potatoes Butter Salt White pepper Hard cheese Dill
Prescription appointments
Purpose:
For kids:
For lunch
/ For dinner
For lunch:
For the second
For dinner:
For hot
Unexpected guests:
For hot
Tags:
garnish
second
- 54508
PotatoesButter SaltWhite pepperHard cheeseDill 
His Majesty garnish
Hello! I want to dedicate the first day of Starry Week to side dishes. I bring to your attention a variety of their options, which are an integral part of a full dinner. Choose to your taste!
Ingredients
Ingredients:
Butter Vegetable oil Greens Dried tomatoes Potatoes Beans Corn Bell pepper Garlic Red onion Eggplant Beet Sugar Water Salt Chili pepper Vinegar
Prescription appointments
Purpose:
star recipes
For lunch:
For the second
For dinner:
For a snack
Tags:
dinner
garnish
dinner
second
- 32816
ButterVegetable oilGreensDried tomatoesPotatoBeansCornBulgarian pepperGarlicRed onionEggplantBeetrootSugarWaterSaltChili pepperVinegar 
Potatoes with cheese
Do you guys like potatoes? We can't live without cheese! The recipe is for us! Everything will be super, just class! I know for sure, tender, juicy, creamy and cheesy! Let's get the food ready! Delicious obviously! It will melt on the lips, everyone should like it! Dear ones, I assure you that they will stay in K. K.!
Ingredients
Ingredients:
Potato Brynza Butter Wheat flour Chicken egg Spices
Prescription appointments
Purpose:
For kids:
On breakfast
/ For lunch
/ For dinner
On breakfast:
hearty breakfast
For lunch:
For the second
/ For a snack
For an afternoon snack
For dinner:
For hot
/ For a snack
Unexpected guests:
For hot
/ For a snack
Tags:
second
dinner
dinner
- 27497
PotatoCheese cheeseButterwheat flourChicken eggSpices 
Knight's sausages
If you, like me, love lard, then this recipe is for you. Fragrant potato sausages with bacon and sauerkraut - once you try one, it's impossible to stop.
Ingredients
Ingredients:
Potato White onion Salo Sauerkraut Egg yolk Cream Black pepper Nutmeg Salt Potato starch Butter
Prescription appointments
Purpose:
On breakfast:
hearty breakfast
For lunch:
For the second
/ For a snack
For dinner:
For hot
/ For a snack
Tags:
dinner
dinner
second
- 26467
PotatoesWhite onionSaloSauerkrautEgg yolkCreamBlack pepperNutmegSaltPotato starchButter 
Potato "Accordion"
There are only potato lovers in my family. Therefore, when they see a new dish with her beloved, their hands themselves reach out to cook. The idea of cooking this dish is taken from the November issue of the magazine “Blik. Cooking".
Ingredients
Ingredients:
Potato Brisket Onion Garlic Vegetable oil Salt Seasoning
Prescription appointments
Purpose:
For lunch:
For the second
For the holiday table
For dinner:
For hot
Tags:
hotter
- 36760
PotatoBreast OnionGarlicVegetable oilSaltSeasoning 
Crumbly garnished rice “Rice to Rice”
I bring to your attention an unusual way, thanks to which it is quick and easy to cook friable white rice of any kind, namely “rice to rice”. Only three minutes of active boiling, salt, butter, and then your pan will do everything by itself. You will only have to serve this wonderful side dish to the table, each grain of which is wrapped in oil and shimmers like a pearl. This is delicious. Our family has been making rice according to this recipe for many years. Try it too.
Ingredients
Ingredients:
Rice Water Butter Salt
Prescription appointments
Purpose:
Competition Recipes:
Competition “The basics of cooking”
For lunch:
For the second
For dinner:
For hot
Tags:
garnish
hotter
fast
- 68310
RiceWaterButterSalt 
cabbage for garnish
Ingredients
Ingredients:
Sweet paprika Thyme Vegetable oil Onion White cabbage Basil Salt
Prescription appointments
Purpose:
For lunch:
For the second
For dinner:
For hot
Special meals:
Lenten food
Tags:
garnish
second
- 110027
Sweet paprikaThymeVegetable oilOnionCabbageBasilSalt 
Stunning pearl barley garnish
Traditionally, the side dish is not given much importance - they cook it faster and easier ... so as not to bother. I propose to diversify your diet a little and cook amazingly tasty and useful side dish. Dedicated to everyone who takes care of their health and figure.
Ingredients
Ingredients:
Salt Vegetable oil Carrot Onion Water Pearl barley Tomato
Prescription appointments
Purpose:
For lunch:
For the second
For dinner:
For hot
Special meals:
For pregnant and lactating
/ For diet
/ Fast food
Tags:
hotter
garnish
dinner
dinner
second
fast
- 226590
SaltVegetable oilCarrotOnionWaterPearl groatsTomato 
Stuffed cauliflower with vegetables
The cauliflower had already been lying for a week and could not wait in the wings. And finally, she found a place on our table and in the stomach)))
cauliflower - very delicious side dish to any meat and fish dishes, and if you connect a little imagination, it will not only be very tasty, but also delight the eye on the table.
Cabbage baked with meat, and as a side dish - vegetables with mushrooms in sour cream.
Ingredients
Ingredients:
Cabbage colored stuffing meat onion Bulb Garlic Potato Cream Vegetable oil Salt Sweet paprika Seasoning A mixture of peppers Parsley Butter Pepper Bulgarian Carrot Tomato Mushrooms Sour cream Spices Chicken egg Milk Parmesan Breadcrumbs
Prescription appointments
Purpose:
For lunch:
For the second
For the holiday table
For dinner:
For hot
Tags:
second
hotter
dinner
dinner
- 95506
Cauliflower Minced meatOnionGarlicPotatoCreamVegetable oilSaltSweet paprikaSeasoningPepper mixParsleyButtercreamBulgarian pepperCarrotTomatoChampignonsSour creamSpicesChicken eggMilkParmesanBreadcrumbs 
Side dish “Tomato rice with cheese”
I want to bring to your attention a very tasty, easy to prepare, but at the same time very unusual side dish! In addition, it has a beautiful appearance! I invite you!
Ingredients
Ingredients:
Rice Butter tomato paste Hard cheese Salt Black pepper
Prescription appointments
Purpose:
For kids:
On breakfast
/ For lunch
/ For dinner
On breakfast:
Quick breakfast
/ Hearty breakfast
For lunch:
Easy
/ On the second
/ For a snack
For an afternoon snack
For the holiday table:
February 23
/ March 8
/ Valentine's Day
/ Birthday
/ New Year
/ Easter
/ Christmas
For dinner:
For hot
/ For a snack
Unexpected guests:
For hot
Tags:
dinner
dinner
breakfast
second
snack
garnish
- 30223
RiceButter ButterTomato PasteHard CheeseSaltBlack Pepper 
Fried rice for garnish
Rice turns out crumbly, one to one. It always turns out! Want to fragrant rice with oriental notes, add spices (which ones I will write in the recipe). This time I cooked without adding spices, as this side dish was served with curry chicken, and it is already spicy in itself.
The source of the recipe is Aunt Masha (Miriam) from the Culinary Club.
Ingredients
Ingredients:
Rice Water Salt Vegetable oil Spices
Prescription appointments
Purpose:
For lunch:
For the second
For the holiday table
For dinner:
For hot
unexpected guests
Tags:
garnish
dinner
dinner
second
guests
Tasty and tender dish for the weekend! A side dish of white rice and champignons, stewed in cream, covered with a delicate trout blanket! Real jam!
Ingredients
Ingredients:
Rice Mushrooms Cream Onion Trout Salt Vegetable oil
Prescription appointments
Purpose:
For lunch:
For the second
For the holiday table
For dinner:
For hot
Tags:
dinner
holiday
second
garnish
- 104171
RiceChampignonsCreamOnionTroutSaltVegetable oil
Potato garnish “Pears”
One of the options for a side dish of potatoes))) .. Easy to prepare .. and will decorate your dish very much .. and the table)) ... And again, I think about the kids ... they will really like potatoes in this form)))
Ingredients
Ingredients:
Chicken egg Bay leaf Breadcrumbs Salt Potato
Prescription appointments
Purpose:
For kids:
For lunch
/ For dinner
For lunch:
For the second
For the holiday table
For dinner:
For hot
Tags:
dinner
dinner
garnish
- 38357
Chicken egg Bay leaf Breadcrumbs Salt Potato 
Festive potato side dish
I offer you an interesting, tasty, very effective and simple potato side dish. To salad, chicken and any of your favorite dishes! Look and try on health, dear cooks.
Ingredients
Ingredients:
Potatoes Mozzarella Garlic Thyme Butter Salt Black pepper
Prescription appointments
Purpose:
For kids:
For lunch
/ For dinner
For lunch:
For the second
/ For a snack
For an afternoon snack
For dinner:
For hot
/ For a snack
Unexpected guests:
For hot
/ For a snack
Tags:
garnish
dinner
dinner
- 22837
PotatoMozzarellaGarlicThymeButter SaltBlack Pepper
Sources
- https://tvoi-povarenok.ru/detskoe-menyu-after-goda.html
- https://maminclub.kz/articles/12859-poleznye-detskie-garniry/
- https://VseProRebenka.ru/pitanie/po-vozrastu/pitanie-rebenka-after-goda.html
- https://www.povarenok.ru/recipes/category/54/~7/
- https://www.povarenok.ru/recipes/dishes/main/?searchid=975
In the nutrition of children, vegetables are used to prepare independent dishes and side dishes for meat and fish dishes.
Vegetable dishes have a high nutritional value due to their high content of vitamins, minerals, carbohydrates. Their flavoring and coloring substances stimulate the appetite, fiber and pectin improve the digestion process. Vegetable dishes also include substances with bactericidal and disinfectant properties (phytoncides and tannins).
In the process of heat treatment, the appearance, color, taste, texture, mass and structure of vegetables change, their the nutritional value due to the partial loss of a number of substances, digestibility increases.
In this regard, compliance with the technology and modes of cooking vegetable dishes in baby food is of particular importance for the preservation of their nutritional value and appearance. Substances contained in vegetables undergo the following changes during heat treatment:
1. Water-soluble vitamin C (ascorbic acid) is easily destroyed. To preserve it, vegetables are placed in boiling water during cooking, as this decomposes enzymes that accelerate the oxidation of the vitamin. The utensils used should be made of non-oxidizing metal (preferably stainless steel) of the required volume. It must be closed with a lid so that air oxygen does not enter, which contributes to oxidative processes. Vegetables should not be subjected to heat treatment longer than the periods established for them (Table 6), boiled. Vegetable dishes and side dishes should be prepared as needed, it is not recommended to keep them hot for a long time. Vitamin C is better preserved in vegetables when steamed and fried than when boiled in water.
Other vitamins change little during heat treatment, water-soluble vitamins pass into a decoction.
2. Minerals are also partially lost, passing into the decoction. To preserve them during cooking, salt is first added to the water, then peeled vegetables are laid. When cooking unpeeled vegetables, steaming and poaching, the loss of minerals is significantly reduced.
3. Starch, when heated to a temperature of 55-70 ° C, binds the water contained in vegetables and gelatinizes. With further heating to a temperature above 110 ° C, during the frying process, the starch breaks down with the formation of dextrins, painted in a light cream color. This explains the appearance of a ruddy crust on vegetables during frying and baking, which is also facilitated by the process of caramelization of sugar contained in vegetables (when heated, sugar breaks down, forming dark brown products).
The cells of raw vegetables are connected by a substance - protopectin, which, during heat treatment, turns into soluble pectin, due to which the intercellular communication is broken, the vegetable tissue softens. This process slows down in the presence of acid. The stability of protopectin in different vegetables is not the same. The time of their readiness during heat treatment also depends on this.
4. The color of various vegetables is determined by the coloring substances contained in them - pigments. In green vegetables, during heat treatment, chlorophyll, combining with the acids of cell sap, turns into a brown substance. Therefore, green peas, cabbage, spinach, bean pods are boiled by laying in strongly boiling water, without closing the lid, so that volatile acids are removed with steam and the color of vegetables does not change.
During heat treatment, beets are added citric acid, since the anthocyanin pigment, which gives the red color, is well preserved in an acidic environment.
Potatoes, cabbage and other white-cream vegetables containing flavones dyes turn yellow during cooking (hydrolysis). When using iron utensils, vegetables darken, since flavones, when combined with iron, turn dark.
Pigments carotenoids (carotene, lycopene, etc.) orange, yellow and red, contained in carrots, pumpkins, peppers, tomatoes, are resistant to heat treatment, retain color, dissolve only in fat. Therefore, in the process of browning carrots, the fat turns orange.
5. Soluble proteins, when cooked, turn into a decoction, coagulate, floating on the surface in the form of foam. (Vegetable decoctions containing valuable substances are used to make soups and sauces).
6. Lost nutrients and moisture during heat treatment, the mass of vegetables decreases, depending on their type, degree of grinding, method of heat treatment (see Table 6).
According to heat treatment, vegetable dishes and side dishes are divided into boiled, stewed, fried in the main way, stewed, baked.
For young children, vegetable dishes are prepared by steaming.
§ 25. Boiled dishes and side dishes
Boiled potatoes, cabbage, beets, carrots, corn, green pea pods and beans are used.
Vegetables are boiled in water or steamed, peeled or peeled. The best way- steaming in steam boxes or pans with mesh liners, in which the loss nutrients happens to be minimal. So you can cook potatoes, pumpkin, zucchini, which have unstable protopectin.
Most often, vegetables are cooked in the main way, put in boiling salted water, so that they are covered with water by 1-2 cm (excessive water increases nutrient loss). For 1 liter of water take 5-10 g of salt. For cooking dishes from carrots, beets, green peas, salt is not put, as it worsens the taste of these vegetables and increases their cooking time. Freshly frozen vegetables, such as green peas, are placed in boiling water without defrosting to reduce nutrient loss.
Boiled potatoes. Processed large potatoes are cut into two or four parts, small ones are left as a whole, placed in a boiler, poured hot water, add salt and cook at a slight boil for 15-30 minutes, covering the dishes with a lid. Then the broth is drained, and the dishes with the finished potatoes are put on fire and, shaking, heat up for 1-2 minutes to dry it.
To better preserve the quality and nutritional value, potatoes are boiled before serving, without exposing them to long-term storage. Boiled potatoes used as a side dish for fish, meat, vegetable dishes, and also served as an independent dish, especially new potatoes.
Potatoes are placed on a plate, poured over melted butter, sprinkle with chopped parsley or dill. You can put fresh or pickled cucumbers, tomatoes, fried onion, coleslaw or carrot salad. Served with sauces - red, mushroom, sour cream, tomato.
(Potatoes 210, butter 5, parsley 5. Yield 150 *)
Potatoes in milk Potatoes are cut into medium cubes, put in a saucepan, poured with hot salted water and boiled until half cooked. The water is drained, hot milk is added, boiled until tender, cold flour sautéed diluted with milk is introduced and, stirring, brought to a boil.
Served on a plate. Potatoes can be poured with oil, sprinkled with herbs, used as a side dish for meat dishes.
(Potatoes 160, milk 40, wheat flour 3, butter 5. Yield 155.)
Mashed potatoes. Processed potatoes are placed in a saucepan or cauldron, poured with hot water 1-1.5 cm above the level of the product, salt is added, covered with a lid, brought to a boil and cooked at low heat until tender. Then the broth is drained, the potatoes are dried and passed through a masher. A small amount is rubbed through a sieve. The mashed potatoes are combined with hot milk so that the mass does not darken, and melted butter, mix well and, while warming up, beat until a fluffy white mass is formed.
It should be remembered that boiled potatoes must be wiped hot at a temperature not lower than 80 ° C, since when cooling, potato cells containing gluten starch are easily destroyed and release a paste that makes the puree viscous, dark and tasteless.
Mashed potatoes are placed on a plate, a pattern is applied with a spoon, poured with oil, sprinkled with herbs. Used as a side dish for fish and meat dishes. Puree as an independent dish is served with the same additional products and sauces as boiled potatoes.
To prepare this dish, you can also use semi-finished dry mashed potatoes, made in the form of grains, flakes, granules. The semi-finished product must be combined with hot liquid (1: 4). At a temperature of 95-100 ° C, the grains swell in 3-5 minutes, turning into a puree.
(For 1000 g of mashed potatoes: potatoes 1100, milk 300, butter 30.)
Pink mashed potatoes. Peeled carrots are cut into slices and cooked until tender in water or milk. Potatoes are boiled and combined with stewed carrots. This dish is then prepared in the same way as mashed potatoes. It is used most often as a garnish. Drizzle with butter when serving.
To prepare pink mashed potatoes, potatoes are taken 3-4 times more than carrots.
Boiled beets with sour cream. The beets are washed and boiled in the skin for 1-1.5 hours, cooled, peeled and cut into medium cubes. Put the prepared beets in a saucepan, add salt, sour cream or sour cream sauce, mix and bring to a boil. Beetroot in sour cream is used as a side dish for meat dishes, it can be part of complex garnish.
Boiled cabbage. white cabbage cut into checkers, colored divided into inflorescences. Salt the water, bring to a boil, lay the cabbage and cook for 12-15 minutes. To preserve the color of the cabbage, do not cover the dishes with a lid.
Boiled cabbage is removed from the broth with a slotted spoon, transferred to plates, poured with melted butter or milk sauce. White cabbage can be sprinkled with chopped boiled eggs and dill.
Boiled cabbage is used as an independent dish, as well as a simple or complex side dish for meat dishes.
For older children, white cabbage can be boiled cut into large slices, color - as a whole, without dividing into inflorescences, and then portioned.
Boiled cabbage should not be stored in the broth for more than 15 minutes, as vitamin C is destroyed, the taste and appearance of the dish deteriorate.
(Cabbage 300, butter 10, eggs ¼, dill 3. Yield 210.)
Boiled green peas. Fresh green peas are taken out of the pods, freshly frozen peas are freed from packaging, placed in boiling water and boiled for 10 minutes at a rapid boil, without closing the lid so that its color does not change. Boiled peas are transferred to a colander, let the broth drain, add milk sauce medium density or butter, salt, sugar and bring to a boil.
Peas are used as a side dish for fish, meat and poultry dishes. It is an integral part of a complex side dish for many dishes. When served as an independent dish, green peas are placed on a plate, and croutons from white bread.
To make croutons, stale wheat bread is peeled, cut into squares, triangles, or shaped using curly molds. From milk, raw eggs and sugar, a sweet lezon is prepared, in which slices of bread are moistened and fried in butter on both sides.
Cauliflower puree. The processed cauliflower is divided into inflorescences, placed in boiling salted water and boiled for 10-15 minutes, then thrown into a colander or sieve and the broth is allowed to drain. Boiled cabbage is rubbed through a mashing machine. Prepare a milky sauce of medium density, combine with mashed cabbage, add butter, mix, bring to a boil.
Cauliflower puree is used as an independent dish or as a side dish for meat dishes. Recommended for feeding young children.
(Cauliflower 330, butter 10, wheat flour 5, milk 50. Yield 200.)
Raw carrot and apple soufflé. raw carrots chopped into thin strips or rubbed on a grater. Apples are peeled from the skin and seeds, finely chopped. The yolks of raw eggs are separated from the whites, ground with sugar, the whites are whipped into a fluffy foam. Carrots are combined with apples, mixed, milk or sour cream, yolks with sugar, semolina and salt are added. The mass is stirred, whipped proteins are introduced and again gently mixed. The molds are greased with oil, filled with the prepared mass, put on water bath, close the lid and heat for 30-35 minutes (Fig. 12).
Before serving, the soufflé is cooled a little, removed from the molds, placed on plates (1 piece per serving) and poured over with oil or sour cream sauce.
The soufflé can also be baked.
(Carrots 175, apples 40, milk or sour cream 30, semolina 15, eggs ¼, sugar 5, butter 5. Yield 195.)
Carrot and Rice Pudding. Cook crumbly rice porridge. Carrots are finely chopped and stewed in a small amount of milk until soft, then rubbed and combined with porridge. Butter is added to the mass, the yolks of raw eggs, pounded with sugar, are thoroughly mixed, then whipped proteins are added and mixed gently so that the proteins do not settle. Spread in a mold or saucepan, greased with oil, and steamed until tender. Serve the pudding, cut into pieces, with butter or sweet sauce.
Cauliflower pudding. Processed cauliflower is divided into inflorescences, placed in boiling salted water and boiled until tender. Boiled cabbage is thrown into a colander.
Wheat bread is peeled, cut into small cubes, put in a bowl, poured with milk and left to swell, then combined with cabbage and passed through the meat with a fine grill or through a masher.
The egg whites are separated from the yolks and beaten. Egg yolks, flour, salt are added to the cabbage mass and everything is stirred. Then whipped proteins are introduced into the resulting mixture, the mass is gently mixed, laid out in a mold, greased with oil, and boiled for 25-30 minutes in a water bath, covered with a lid.
When serving, the pudding is removed from the mold, placed on a plate, poured with butter or milk sauce.
§ 26. Poached dishes and side dishes
Vegetables are stewed in water, milk or broth (300 g of liquid per 1 kg of vegetables). They are cut into cubes, slices, checkers and placed in a saucepan or pan with a layer of 20 cm, tightly closed with a lid. Without liquid, own juice, simmer zucchini, pumpkin, tomatoes, put them in a dish greased with oil, with a layer of 15 cm. The simmering process makes it possible to save more nutrients in vegetables than cooking.
Poached vegetables are released with butter, milk or sour cream sauce, vegetable broth.
Spinach with egg and croutons. Spinach leaves are processed, washed, put in a saucepan, hot water is added and stewed without closing the lid for 10 minutes, then rubbed. The resulting puree is combined with salt, sugar, butter and heated for 2-3 minutes, stirring. Prepare a medium thick milk sauce. Hard-boiled eggs, cool, finely chop. Then spinach puree is combined with milk sauce and brought to a boil.
White bread toasts are prepared separately, moistened in lezon and fried in butter.
When serving, spinach is laid on a plate, sprinkled with chopped eggs, croutons are placed around it. You can also put an egg boiled in a bag on top of the dish.
Carrots in milk sauce. Carrots are cut into medium cubes, slices or sticks, put in a saucepan, add water (200 g of water per 1 kg of vegetables), butter, bring to a boil and simmer with a slight heat until tender. The lid must be tightly closed during cooking. The stewed carrots are combined with salt, sugar and a medium-thick milk sauce, mixed and brought to a boil.
When serving, the carrots are placed on a plate, poured with oil. Separately, you can serve croutons of white bread.
Carrots in milk sauce are used as a side dish (simple or part of a complex one) for meat and poultry dishes.
(Carrots 175, butter 10, wheat flour 5, milk 75, sugar 5. Yield 190.)
Green peas in milk sauce. Canned green peas are stewed in their own juice, a medium-thick milk sauce is added, brought to a boil, seasoned with butter.
Use and release in the same way as carrots in milk sauce.
Carrots with green peas in milk sauce. Carrots are cut into small cubes, stewed in a small amount of water, adding butter, sugar and salt. Canned green peas are stewed in their own juice, combined with carrots, seasoned with milk sauce, mixed and heated for 2-3 minutes.
When serving, carrots with peas are laid out on a plate or a deep dish, poured with oil. On the sides you can put croutons of wheat bread.
Vegetables in milk sauce. White cabbage is cut into checkers, cauliflower is divided into inflorescences. Potatoes, carrots, zucchini, pumpkin, turnips are cut into cubes, green bean pods are cleaned from veins and cut across into 3-4 parts. Cauliflower, potatoes, bean pods are boiled. Green peas are heated in their own juice. The rest of the vegetables are allowed. All vegetables are cooked separately, then combined, put in a bowl with milk sauce, salt and sugar are added, mixed gently, and brought to a boil.
When serving, the vegetables are laid out on a plate in a slide and poured with butter. The dish can be served with croutons, sprinkled with herbs. The composition of vegetables can be supplemented with canned corn, kohlrabi or Brussels sprouts. Usually the dish includes at least four types of vegetables.
(Potatoes 70, cauliflower 40, zucchini 45, carrots 50, canned green peas 20, green beans in pods 30, butter 10, milk 70, wheat flour 5, sugar 5, parsley 7. Yield 205.)
Carrot puree. Peeled carrots are cut into small pieces, put in a saucepan and stewed in a small amount of water until soft. The poached carrots are passed through a masher. Prepare a medium-thick milk sauce and combine with carrot puree, add sugar, heat for 2-3 minutes.
When serving, add melted butter to the puree. You can serve croutons (50 g per serving) with the dish.
(Carrots 200, butter 10, milk 75, wheat flour 5, sugar 5. Yield 205.)
Zucchini puree. Peel the zucchini, remove the core with seeds, cut into large cubes, put in a saucepan, add salt, butter, cover with a lid and simmer in its own juice for 15-20 minutes. Ready-made zucchini is slightly cooled, passed through a masher, combined with milk sauce and boiled for 3-5 minutes.
When serving, the puree is placed in a plate or a deep saucer and poured with oil; croutons can be served separately. Puree is also used as a side dish.
Pumpkin in milk. The processed pumpkin is cut into large cubes, put in a bowl, butter, salt are added, brought to a boil, covered with a lid and simmered with a slight heat until half cooked. Then add milk, sugar and continue to stew until fully cooked. Poached pumpkin is seasoned with butter, served as an independent dish or as a side dish for meat and fish dishes.
(Pumpkin 240, butter 10, milk 40, sugar 5. Yield 150.)
White cabbage stewed with butter. Cabbage is cut into strips or checkers, placed in a bowl with a layer of 10-15 cm, water or broth, salt, butter are added, covered with a lid and stewed to a soft consistency.
When serving, the cabbage is placed on a plate, poured with butter, milk or sour cream sauce, sprinkled with chopped herbs. Poached cabbage is also used as a side dish for meat or fish dishes.
Pumpkin porridge. Pumpkin is prepared in the same way as white cabbage, but semolina is added along with milk and boiled with stirring for 12-15 minutes, then sugar and butter are added. Semolina can be replaced with rice or millet. Served as an independent dish.
§ 27. Fried dishes and side dishes
Fried vegetables are used as main dishes or as side dishes for meat and fish dishes in the diet of older preschool children. Potatoes and zucchini are fried raw, potatoes, cabbage, beets, carrots are pre-cooked. The last of the listed vegetables contain resistant protopectin, so they must first be boiled. More often, dishes are prepared from chopped vegetable mass, which has undergone preliminary heat treatment and molded in the form of cutlets, zraz, croquette.
Vegetables are fried at a temperature of 120-140 ° C, you can fry them in an oven.
Fried potato. Purified raw potatoes cut into slices, sticks, cubes, slices or circles, caress cold water so that during the frying process it does not stick together, and slightly dried so that there is no splashing of fat.
A baking sheet or frying pan is heated, vegetable, ghee or butter is added, the potatoes are laid out in a layer of no more than 5 cm and fried, stirring gently to keep the shape. When a golden crust appears, the potatoes are removed from the stove, put in the oven for 5 minutes and brought to full readiness. It is necessary to salt the potatoes after the appearance of a barely noticeable crust on its surface, so that less moisture is released from it during frying. After frying, the mass of potatoes is reduced by 30%.
Fried potatoes are used as a side dish for fish, meat, poultry, and vegetable dishes. It can also be served as an independent dish with fresh or pickled cucumbers, tomatoes, coleslaw. When serving, the potatoes are laid out on a plate in a slide, poured with butter, sprinkled with herbs.
(Potato 200, vegetable oil 10. Yield 100.)
Fried potatoes (boiled). Washed potatoes are boiled in the skin, cooled, peeled, cut into slices or circles, fried in a heated pan with vegetable or butter. Boiled potatoes should be laid in a thin layer in the pan, as they quickly deform. In the process of frying, the potatoes are sprinkled with salt, its readiness is determined by the presence of a toasted crust.
Fried potatoes are used more often as a side dish for fried and baked meat and fish dishes.
Fried zucchini. Zucchini is peeled and grained, cut into slices or circles up to 1 cm thick, breaded in salted flour or breadcrumbs, placed on a preheated pan or baking sheet, fried in butter or vegetable oil on both sides until golden brown. You can roast zucchini in the oven.
When serving, the zucchini is placed on a plate, poured with butter, sour cream or milk sauce, sprinkled with dill. You can serve them with a side dish in the form of boiled or fried potatoes. In addition, fried zucchini is used as a side dish for fish and meat dishes.
Fried cauliflower. The processed head of cauliflower is placed in boiling salted water, boiled for 20 minutes, transferred to a colander, and the broth is allowed to drain. Boiled cabbage is slightly cooled, divided into portions, breaded in ground breadcrumbs and fried on all sides in a frying pan with butter until golden brown.
When vacationing, the cabbage is placed on a plate, poured with melted butter.
Cabbage schnitzel. White cabbage is processed, stumps are cut out of whole heads. Prepared cabbage is placed in boiling salted water, boiled for 15-25 minutes, taken out, cooled, divided into separate leaves and beaten off or cut off their thickened parts. Each schnitzel is formed from two cabbage leaves: the leaves are folded together, their edges are folded inwards and the product is given an oval shape. The shaped schnitzel is breaded in flour, dipped in a raw egg, rolled in ground breadcrumbs. Then they put it on a frying pan heated with oil, fry it in the main way on both sides, put it in the oven and bring it to readiness.
When serving, the schnitzel is placed on a plate, poured with butter, milk or sour cream sauce.
(White cabbage 225, wheat flour 5, eggs 1/8, ground crackers 8, butter 10. Yield 155.)
Potato cutlets. The process of preparing this dish includes several operations: cooking potato mass; molding cutlets; heat treatment of the semi-finished product; serving the dish.
To prepare the potato mass, the processed potatoes are placed in hot salted water and boiled, the broth is drained, and the finished potatoes are dried, passed hot through a masher, cooled to 50 ° C, raw eggs are added, mixed. The resulting potato mass is hung in portions, avoiding hypothermia, the products are shaped into cutlets and breaded in ground breadcrumbs or flour.
Then the cutlets are placed on a heated baking sheet with vegetable oil and fry on both sides in the main way until a light golden crust is formed. After that, the cutlets are placed in an oven and roasted for 5-7 minutes so that they warm up inside, until air bubbles appear on the surface.
Mass loss potato cutlets and other semi-finished products during frying, stewing and baking are given in table. 7.
When serving, cutlets (1-2 pieces per serving) are placed on a plate, poured with butter or sauce - mushroom, sour cream, tomato.
Potato cutlets also come in the form of a ready-made frozen semi-finished product. In this case, cutlets are fried without defrosting, laying on a well-heated baking sheet with fat. Potato mass can also be obtained from dry semi-finished potato grits and used for making cutlets, zrazy, casseroles, rolls and other products.
(Potatoes 130, eggs ¼, vegetable oil 6, wheat flour 4, mushroom sauce 30. Yield 100/30.)
Zrazy potato. The cooking process of zraz consists of preparing minced meat, potato mass, shaping, heat treatment of products, and serving the dish.
For minced meat onion finely chopped, sautéed, cooled, hard-boiled eggs, peeled, finely chopped, combined with onions, salt and parsley are added. Carrots are cut into strips, stewed in water with the addition of butter, combined with sautéed onions, eggs, salt, herbs. You can add stewed cabbage to minced meat.
The potato mass is prepared in the same way as for potato cutlets, hung in portions, laid out in the form of cakes, minced meat is placed on them. Zrazy are molded in the form of bricks with oval edges, breaded in breadcrumbs or flour. They are fried in the same way as potato cutlets. To make the products more dense, flour can be added to the potato mass of cutlets and zrazy.
When serving, zrazy (1-2 pieces per serving) is placed on a plate, poured with oil or sauces - sour cream, tomato.
(Potatoes 200, carrots 50, white cabbage 25, onions 15, parsley 5, wheat flour 15, eggs ¼, butter 10. Yield 215.)
Carrot cutlets. The peeled carrots are cut into pieces of arbitrary shape, simmered in water until soft, rubbed, combined with milk, butter, salt, sugar, semolina are added and boiled, stirring, for 5-7 minutes with slight heating until a homogeneous mass is formed. Then the resulting mass is cooled to 50 ° C, raw eggs are introduced into it, mixed. Cutlets are formed from the prepared mass, breaded in flour or ground breadcrumbs, fried in the main way and brought to readiness in the oven.
You can add cottage cheese, thick milk sauce or ready-made viscous semolina porridge to the carrot mass (instead of semolina).
Carrot cutlets (2 pieces per serving) are served with butter, milk or sour cream sauce.
(Carrots 150, milk 30, sugar 3, semolina 9, eggs 1/3, ground crackers 8, vegetable oil 15, butter 5. Yield 155.)
Carrot zrazy with rice groats and egg. Peeled carrots are cut into pieces, put in a bowl, water is added and allowed to soften. Then it is passed through a mashing machine, combined with milk, butter, salt, sugar are added. The resulting mass is stirred, brought to a boil, pour semolina and cook for 5-10 minutes, stirring. The finished mass is cooled, combined with raw eggs.
To get minced meat, boiled rice is combined with chopped eggs, parsley and salt, mixed. Carrot zrazy is shaped in the same way as potato zrazy and breaded in ground breadcrumbs. They are fried and released in the same way as carrot cutlets.
(Carrots 190, milk 40, semolina 15, rice groats 10, eggs 1/3, butter 10, sugar 5, crackers 15, parsley 7. Yield 215.)
Cabbage cutlets. White cabbage is cut into strips, placed in a bowl, milk is added and stewed, covered with a lid. Further, cabbage cutlets are prepared and released in the same way as carrot cutlets.
Cabbage cutlets can be prepared with the addition of apples.
(Cabbage 213, milk 40, semolina 20, eggs 1/5, butter 10, crackers 12, sugar 4. Yield 155.)
Cabbage croquettes. Shredded cabbage is stewed in milk until soft, peeled and cut into strips are added. fresh apples, introduce semolina, salt, boil, stirring, 5-10 minutes. The resulting mass is cooled to 50 ° C, raw eggs are added and mixed. Then croquettes are formed into balls, breaded in egg and breadcrumbs. Croquettes are placed on a preheated baking sheet with oil, fried on all sides, until golden brown, put in an oven and roast for 5-7 minutes.
Cabbage croquettes can be prepared with the addition of carrots, boiled rice, raisins, chopped eggs.
When serving, croquettes (2-4 pieces per serving) are placed on a plate, poured with butter, sour cream or milk sauce.
Potato pancakes. Processed raw potatoes are grated, combined with kefir, egg yolks, salt and flour. Whipped squirrels are added to the kneaded dough, gently mixed and pancakes are baked in a pan heated with oil. Fritters can be put in the oven for 3-5 minutes and brought to readiness. Released (2-4 pieces per serving) with sour cream, butter or mushroom sauce.
(Potatoes 80, kefir 10, wheat flour 10, eggs ¼, vegetable oil sour cream 10. Yield 100.)
Zucchini pancakes. Zucchini is peeled, core is removed, passed through a meat grinder, combined with milk, egg yolks, salt, sugar and wheat flour and knead the dough. Then whipped proteins are introduced into the dough and gently mix it.
On a heated pan with melted butter, spread the dough with a spoon and fry the pancakes on both sides until a light crispy crust appears.
When you leave, hot pancakes (2-4 pieces per serving) are placed on a plate, poured with butter or sour cream sauce.
(Zucchini 140, wheat flour 10, eggs 1/5, butter 10, milk 10, sugar 3. Yield 105.)
Pancakes are also prepared from pumpkin and carrots, but the carrots are first stewed in milk.
Beet cutlets. Beets are boiled in the skin, cooled, cleaned, passed through a masher. Beetroot puree is placed in a bowl, add milk, bring to a boil. Then pour the semolina and, stirring, boil the puree until it swells. The resulting mass is combined with salt, sugar, cooled to 50 ° C, raw eggs are added, mixed. Cutlets or meatballs are formed from it, breaded in ground breadcrumbs, fried and released like carrot cutlets.
Beet cutlets can be prepared with the addition of cottage cheese, apples, raisins.
§ 28. Stews and side dishes
Vegetables are stewed in water, broth, milk, sour cream or sauce. In the process of stewing, butter, tomato, browned roots, fresh or dried fruits, berries, bay leaves are added. Before stewing, vegetables can be stewed or fried until half cooked. They need to be extinguished at a low boil in a tightly closed
In children's nutrition stews they allocate a relatively small place, since most of the vitamin C contained in vegetables is lost during stewing.
Beets stewed in sour cream. The beets are boiled in the skin, cooled, peeled, cut into medium cubes or straws, put in a saucepan, add butter and warm with stirring for 3-5 minutes. Then sour cream or sour cream sauce, salt, sugar are added to the beets and stew for another 10-15 minutes with slight heating. Beets can also be cooked with the addition of browned onions.
Stewed beets are used as a side dish for meat dishes or sprinkled with herbs and served as an independent dish.
Carrots stewed with prunes. The prunes are washed, soaked in boiled water until swollen, removed from the infusion, the pits are removed. Carrots are cut into slices or medium cubes, stew in a small amount of water until half cooked, prunes are added along with infusion, butter, sugar and stew in a bowl with a closed lid for 10-15 minutes.
Ready carrots are placed in a plate, poured with oil. Instead of sugar, you can put honey in carrots.
(Carrots 260, butter 10, prunes 33, sugar 5. Yield 200.)
Carrots stewed in sour cream. Carrots are cut into slices, medium cubes or sticks, stewed in water or milk until half cooked. Further, this dish is prepared and released in the same way as beets stewed in sour cream.
Stewed cabbage. White cabbage is chopped into strips, put into the boiler with a layer of 20-30 cm, broth or water, butter are added and stewed, covered with a lid, for 20 minutes. Cut carrots, parsley and onions into strips, sauté, add tomato puree or finely chopped tomatoes. Combine cabbage with vegetables, add salt, sugar, bay leaf and continue to simmer until tender.
White dry sauté is prepared, cooled, diluted with broth. Cabbage with vegetables is seasoned with sauté, mixed and stewed for another 3-5 minutes. To give the cabbage a sour taste, you can add citric acid or pieces of rhubarb to it when stewing.
This dish is also prepared from sauerkraut.
When serving, the cabbage is placed on a plate, poured with butter, sprinkled with chopped parsley or dill. Braised cabbage It is also used as a side dish for meat and poultry dishes.
(Fresh cabbage 188 or sauerkraut 182, butter 8, carrot 9, onion 14, parsley 5, tomato puree 15, wheat flour 3, sugar 4. Yield 150.)
Stewed potatoes. Potatoes are cut into cubes or slices, fried until half cooked. Onions are cut into small cubes, sautéed in butter, tomato puree or diced tomatoes are added, and sautéed for another 5 minutes. Potatoes are combined with onions, broth, bay leaf, salt are added and stewed for 10-15 minutes. Instead of broth, you can use water and sauces. Potatoes are also stewed with the addition of carrots, green peas, prunes and raisins.
When serving, the potatoes are stacked on a plate and sprinkled with chopped parsley or dill.
(Potatoes 265, onions 30, tomato puree 10, butter 5, parsley 5. Yield 200.)
Ragout of vegetables. White cabbage is cut into checkers, cauliflower is sorted into separate inflorescences. Carrots, pumpkin, potatoes, zucchini are cut into cubes or slices. Cabbage is cooked until cooked, potatoes - until half cooked. Green canned peas stew in their own juice, carrots - in a small amount of water. After that, pumpkin and zucchini are placed in the prepared dishes, butter is added and vegetables are stewed in their own juice for 10 minutes, then carrots, potatoes, sour cream sauce are introduced and stewed for another 10 minutes. Cabbage, green peas, salt, chopped spinach or lettuce leaves are laid in the resulting stew and stewed for 3-5 minutes.
When serving, the stew is placed on a plate in the form of a slide, poured with melted butter and sprinkled with herbs. Instead of sour cream sauce, red or tomato sauce is also used. You can pre-sauté the roots and onions, fry the potatoes, add garlic.
§ 29. Baked dishes
Baked dishes include casseroles, rolls, puddings, soufflés, etc. To prepare these dishes, vegetables are first subjected to various types of heat treatment, then baked in sauces, sour cream or butter for 15 minutes at a temperature of 250 ° C until a soft toasty brown appears on their surface. crusts and compaction of the mass, determined by puncture. When baking, the products must warm up inside to a temperature of 80 ° C.
Potato casserole. The process of preparing this dish consists of obtaining minced meat, preparing potato mass, molding, and heat treatment of the product.
Minced meat is prepared as follows: rice groats are boiled in a large amount of water, hard-boiled eggs, onions and parsley are finely chopped. Onions are sautéed, combined with eggs, boiled rice, herbs, mixed. Instead of cereals, you can add boiled mushrooms.
The potato mass is prepared in the same way as for cutlets, it is allowed to add a small amount of milk to it.
On a baking sheet, oiled and sprinkled with breadcrumbs, lay out half the potato mass in an even layer of 1.5-2 cm, and minced meat on it. Top minced meat is covered with the same layer of mass. The leveled surface of the casserole is smeared with sour cream or a raw egg, a pattern is applied. Then the casserole is placed in an oven and baked at a temperature of 230-250 ° C until a soft browned crust appears on the surface. The finished casserole is slightly cooled, cut into portioned pieces. A casserole can be made from one potato mass without minced meat.
When serving, a piece of casserole is placed on a plate, poured with scrap, sour cream or red sauce.
(Potatoes 213, milk 30, eggs ¼, rice groats 15, onions 12, parsley 5, butter 5, sour cream 5. Yield 200.)
Carrot casserole with apples and rice groats. The groats are boiled in a large amount of water, the liquid is drained, the groats are seasoned with butter. Apples are peeled and seeds are cut into strips. Carrots are chopped and stewed in a small amount of milk. Raw eggs are rubbed with sugar and diluted with milk - a sweet lezon is obtained.
Poached carrots are combined with boiled rice, apples and lezon, mixed, spread on a baking sheet, greased with oil. Top the casserole with lezon. Bake it in the same way as a potato casserole.
Release the casserole (1 piece per serving) with butter or sour cream sauce.
(Carrots 130, milk 40, apples 50, rice groats 20, sugar 10, butter 10, eggs ¼, sour cream 5. Yield 205.)
For cabbage casserole mass is prepared in the same way as for cutlets.
Zucchini baked in sour cream. The peeled zucchini is de-fleshed with seeds, then cut into slices or cubes and fried, sprinkled with salt.
Prepare a medium thick sour cream sauce. fried zucchini put on a greased baking sheet, pour over with sour cream sauce and bake in an oven until a light golden crust appears on the surface and the sauce thickens.
When serving, the zucchini, along with the sauce, is placed on a plate, sprinkled with chopped parsley.
(Zucchini 315, butter 10, wheat flour 5, sour cream 20, parsley 5. Yield 190.)
Potato roll. The potato mass is prepared in the same way as for potato cutlets (it is possible with the addition of flour). Then minced meat is made: hard-boiled eggs, peeled, finely chopped. Cauliflower is divided into inflorescences, boiled. Parsley greens are finely chopped. Canned green peas are simmered in their own juice and thrown into a colander. Prepared cauliflower is combined with peas, butter, chopped eggs and herbs are added, the resulting mixture is mixed.
The potato mass is spread on a moistened napkin in the form of a rectangular layer 1.5-2 cm thick. Minced meat is placed along the middle of the potato mass. With the help of a towel, connect the edges of the roll, give it a shape, carefully shift it with the seam down on a baking sheet, greased with oil. The surface of the roll is smeared with a raw egg or sour cream, sprinkled with grated cheese or breadcrumbs, pierced in the middle in several places so that the roll does not deform during baking, poured with butter and put in a heated oven. The roll is baked in the same way as a potato casserole.
When serving, the roll is cut across into elongated pieces 2-2.5 cm thick, placed on a plate (1-2 pieces), poured with oil, sauce - sour cream, tomato, etc.
You can cook a roll with minced meat from browned onions and carrots with the addition of eggs or white cabbage and carrots.
(Potatoes 213, cauliflower 80, green peas 10, parsley 5, butter 10, eggs 1/3, wheat flour 5, Dutch cheese 5. Yield 200.)
Cabbage roll. The mass for the roll is prepared in the same way as for cabbage cutlets. For minced meat, rice groats are boiled in a large amount of water, thrown into a colander. Carrots are cut into small cubes, stewed in water or milk, seasoned with salt and sugar. Pitted raisins are washed and kept in water to swell. Carrots, boiled rice and raisins are combined, mixed, seasoned with butter.
Beetroot roll. Beets are boiled in the skin, cleaned, passed through a meat grinder, put in a saucepan, milk is added. The resulting mass is heated to a boil, semolina is gradually introduced into it and boiled with stirring for 7-10 minutes. Then it is cooled to 50 ° C, raw eggs are added and mixed.
As minced meat, either jam, or fresh apples with cottage cheese, or boiled rice with raisins are used.
Beetroot roll is shaped and baked in the same way as potatoes. Drizzle with butter when serving.
Pumpkin and apple pudding. Apples are peeled and seeds are cut into thin slices, and processed pumpkin is cut into medium cubes. Egg yolks are separated from proteins and ground with sugar.
The pumpkin is put in a bowl and stewed in its own juice until half cooked, then milk is added, brought to a boil, apples are added and the mixture is simmered until soft. After that, semolina is introduced into it, stirring, the mass is boiled for 5-7 minutes with slight heating, cooled to 50-60 ° C. Then salt, egg yolks, pounded with sugar, are introduced, and everything is mixed. Proteins are whipped until a fluffy stable foam is formed, combined with a vegetable mass and gently mixed so that they do not settle. The pudding is laid out on a greased baking sheet, filling the dishes to ¾ of the height, poured with oil, baked in an oven, until a small dried crust appears on the surface of the pudding.
Pudding is also prepared from zucchini, cauliflower, carrots and other vegetables.
When serving, the slightly cooled pudding is cut into pieces (1 per serving), poured over with butter, sour cream or milk sauce.
(Pumpkin 155, apples 65, milk 40, semolina 20, eggs ¼, butter 10, sugar 10. Yield 200/5.)
Beet soufflé. Beets are boiled in the skin, cooled, peeled, rubbed or passed through a meat grinder. Prepare a medium thick milk sauce. The yolks of raw eggs are separated from the whites, ground with sugar, the whites are whipped into a fluffy foam. The beets are combined with the sauce and yolks, mixed, the proteins are added and the mass is gently stirred again.
The soufflé is laid out in greased molds or on a baking sheet and baked in an oven or steamed (in a double boiler or in a water bath). Ready slightly chilled soufflé is taken out or cut into portions, placed on a plate (1 piece or 1 piece), poured with oil or milk sauce.
Souffle is also prepared from certain types of other vegetables (carrots, zucchini, pumpkin) or from a mixture of several vegetables.
(Beets 200, milk 70, butter 10, eggs ¼, wheat flour 10, sugar 5. Yield 200/5.)
Cabbage baked with milk sauce. The white cabbage is cut into checkers, the cauliflower is divided into separate inflorescences, placed in boiling salted water and boiled until tender, then placed in a colander to drain the decoction.
Prepare a milky sauce of medium density and combine it with cabbage, mix. The resulting mixture is evenly placed on a greased baking sheet, sprinkled with grated cheese on top, poured with butter and baked in an oven until the sauce thickens and a light dried crust appears.
When serving, the cabbage is divided into portions, placed on a plate, poured with oil or milk sauce. Cabbage can be baked and released in portioned pans.
Cabbage rolls. The process of preparing cabbage rolls consists of preparing cabbage, preparing minced meat, forming semi-finished products, heat treatment, and serving.
The stalks are removed from a whole head of cabbage. Then the head of cabbage is boiled in salted water, cooled, divided into leaves, their thickened part is beaten off or cut off.
Minced meat is prepared either from vegetables alone, or from vegetables, or from vegetables with cereals (rice, buckwheat). To do this, eggs are hard-boiled and chopped, vegetables are finely chopped or cut into strips. Then sauté the onions, sauté the carrots, combine with eggs, add chopped parsley or spinach, and salt. Minced meat is prepared without onions.
Another variant of stuffing for cabbage rolls is also possible: they cook rice crumbly porridge and connect it with minced vegetable. You can add raw eggs to it. To prepare minced meat with buckwheat, boil buckwheat porridge and combine it with browned onions and chopped eggs.
Any stuffing is placed on prepared cabbage leaves and their edges are wrapped, giving the products a rectangular shape. Semi-finished cabbage rolls are placed on a heated baking sheet with oil, fried on both sides until a light crust appears, poured with sour cream sauce, poured with oil and baked in an oven at a temperature of 220-240 ° C for 15-20 minutes.
When serving, the cabbage rolls are placed on a plate (2 pieces per serving), poured over with sour cream sauce, sprinkled with herbs.
Cabbage rolls are also stewed in sour cream sauce with tomato, without frying.
(White cabbage 180, carrots 50, onions 15, parsley 7, rice groats 25, eggs ¼, wheat flour 5, butter 10, sour cream 15. Yield 200.)
Stuffed zucchini. Zucchini prepared for stuffing are placed in boiling salted water and boiled for 3-5 minutes, then removed from the water, cooled and filled with minced meat.
Minced meat consists of boiled rice, combined with browned onions, chopped parsley, raw or boiled eggs. You can add stewed carrots. Minced meat is also prepared without boiled rice, but with the addition of boiled white or cauliflower.
A baking sheet is greased with oil, sprinkled with breadcrumbs, zucchini are placed on it, poured with sour cream sauce or sour cream sauce with tomato, sprinkled with grated cheese, poured with butter. Zucchini is baked in an oven until the sauce thickens and a light dried crust appears on their surface.
When serving, zucchini (1-2 pieces per serving) are placed on a plate, poured over with the sauce with which they were baked, or with oil, sprinkled with chopped herbs.
Stuffed tomatoes. Ripe but firm medium-sized tomatoes are prepared for stuffing.
For minced meat, friable rice is boiled, chopped onions are sautéed, and parsley is finely chopped. Rice is seasoned with raw eggs, onions, parsley are added, mixed. Tomatoes are stuffed with minced meat, placed on a frying pan or baking sheet, greased with butter, poured with butter and baked in an oven.
When serving, tomatoes (1-2 pieces) are placed on a plate, poured over with sour cream or milk sauce.
§ 30. Requirements for the quality of vegetable dishes. Their storage periods
Boiled and steamed vegetables should be well-peeled, soft, and regular in shape. Their color corresponds to this type of vegetable, potatoes are slightly yellowed. Boiled cabbage should be without a steamy smell, soft texture. Potatoes can be partially boiled. Vegetables with milk sauce should not have the smell of burnt milk.
Vegetable purees have a delicate, uniform texture, without pieces of unmashed vegetables, the color is characteristic of this type of vegetable. Puree of white-orange potatoes with carrots has the taste of these vegetables and butter.
Fried vegetables have a uniform cut shape, soft texture, on the surface - a slightly browned crust from dark yellow to light brown. Fried products from vegetable mass should be of the correct shape, have a loose, uniform texture, be free of cracks and rolled breading, and a golden crust on the surface. The color of the products on the cut corresponds to the color of the vegetable mass.
Stewed vegetables have the same cut shape, potatoes are partially boiled. The consistency of vegetables is soft, cabbage is elastic. The color corresponds to the type of vegetable used, but a change in color to brown is allowed. At stewed vegetables there should be no smell of steamed vegetables.
Baked vegetables have on the surface golden brown. Casseroles, puddings, soufflés - with a smooth surface, without cracks and kinks. In products with minced meat, the minced meat is evenly distributed. Their consistency is soft, in puddings and soufflés - tender. The taste of products is typical for this type of vegetable. Before baking, some products are poured with sauce so that it lies on the surface in an even layer.
Vegetable dishes and side dishes are prepared before serving and are not subjected to long-term storage, as their nutritional value is lost during storage, taste and appearance deteriorate. In case of emergency, vegetable dishes are stored hot on a food warmer for no more than 1.5-2 hours, boiled cabbage, corn, peas - up to 30 min.
Control questions and tasks
1. What is the importance of vegetable dishes in baby food?
2. How do vitamins change when vegetables are cooked?
3. Why do vegetables soften during the cooking process?
5. How are vegetable dishes classified according to the methods of heat treatment?
6. List boiled dishes and vegetable side dishes.
7. How is mashed potatoes prepared and used?
8. What are the rules for seasoning vegetables?
9. How is potato mass prepared? What products are prepared from this mass?
10. Compose technological scheme cooking carrot cutlets.
11. Calculate how much food is needed to make 50 servings of zucchini pancakes.
12. How is stewed cabbage prepared and used?
13. Make a technological scheme for the preparation of potato roll.
14. How is beetroot soufflé made?
15. How are dishes prepared from stuffed vegetables - zucchini and tomatoes?
16. How are cabbage rolls prepared and released?
