How to make chicken soufflé for a child. Chicken soufflé like in kindergarten

Ingredients

chicken fillet - 600 g;
eggs - 4 pcs.;
kefir - 300 ml;
flour - 2 table. spoons without a slide;
butter - 100 g;
carrots - 70 g;
salt.

Cooking time - 1.5 hours.

Yield: 5-6 servings.

The traditional recipe for making chicken soufflé, as in kindergarten, involves adding milk or cream to the minced chicken. We suggest you diversify the recipe a little and prepare chicken breast soufflé for children without milk, but with the addition of kefir. It is also advisable to add carrots. It will not only improve the taste, but also make the dish brighter and more appetizing.

For children under three years old, it is better to prepare steamed chicken soufflé in a slow cooker, and older children will certainly enjoy chicken soufflé in the oven, the recipe with step-by-step photos is outlined below.

How to make chicken soufflé like in kindergarten - step-by-step recipe

First you need to prepare all the products listed in the list of ingredients. If desired, you can add spices to them, for example, ground black pepper. It is advisable to take full-fat kefir, at least 3.2% fat.

Before you start preparing chicken soufflé for children in the oven, you need to boil the meat. It is convenient to do this the day before cooking. You need to boil the chicken fillet in salted water, or you can add a bay leaf. Boiled fillet must be passed through a meat grinder (for a more delicate consistency, you can even do it twice). Then carefully separate the yolks from the whites and add the yolks to the twisted meat. Add a pinch of salt and, if desired, some spices. Mix everything well.

Then you need to wash, peel and grate the carrots on a fine grater. Melt the butter in a small saucepan and add the carrots. Boil it in oil for about 5 minutes until it becomes soft.

Lightly fry the flour in a frying pan over low heat. Then gradually pour kefir into the flour, constantly stirring the resulting lumps. Supporters of the traditional recipe can dilute the flour with hot milk.

Add the prepared carrots and sauce to the minced meat.

All that remains is to beat the whites (to a stable foam), add them to the rest of the ingredients and mix everything well. Well-beaten whites are an important condition for a successful minced chicken soufflé. In the oven, thanks to the whipped egg whites, the soufflé increases in volume and becomes more fluffy.

Turn on the oven, setting the temperature to 180 degrees. Grease a baking dish with a piece of butter. You can line the pan with baking paper, which should also be greased. Place the prepared mixture into the mold, smooth the top and place in the oven for 30 minutes.

At the end of this time, turn off the oven, but do not remove the pan, because... For chicken soufflé in the oven, the recipe recommends cooling gradually. The almost cooled product should be transferred to a dish and cut into portions.

So the recipe for chicken breast soufflé in the oven is ready - with photos and a detailed description of all the steps.

We wish you bon appetit!

Mothers have to rack their brains about what form to serve meat on the children's table. Especially when it comes to very young gourmets. They quickly get bored with the “purees”, but they still don’t have enough teeth for the cutlets. A meat soufflé recipe for children will come to the rescue: the baby will definitely not refuse this tender and airy dish. The soufflé is baked or steamed. The main ingredient here is meat or liver; vegetables can become a “second fiddle” if desired.

Why must the children's menu include meat dishes? A protein-rich product is responsible for normal development and full growth of the body. Meat contains important amino acids, calcium, zinc, phosphorus, and B vitamins. The product is the main “supplier” of iron, which eliminates the development of anemia.

According to the advice of pediatricians, meat is included in children's diets from eight months, if the child is breastfed. And from six months, if the baby is artificial. Mono-component purees are suitable for the first acquaintance, and then you can diversify the children's menu with interesting dishes, for example, an airy soufflé.

Only lean meat is suitable for a baby's diet. It could be veal, rabbit, chicken or turkey. When the baby gets acquainted with meat, you can offer him liver dishes, because this product is rich in vitamins and is a source of folic acid. Beef liver is chosen for early complementary feeding because it is low-allergenic.

Meat “pie” for little gourmets: prepare in 4 steps

France is considered the birthplace of soufflé. At first, this name meant an exclusively airy dessert based on fluffy whipped whites. However, later they began to prepare savory options - vegetable, fish, meat.

Mothers often prepare meat soufflé for children. This is a real lifesaver. Even those kids who categorically refuse meat in any form love the dish. What's the secret? In an unusual portion serving, airy consistency and delicate taste.

What do you need to know about cooking? Here are the four main steps you'll need to take.

Boil and grind the meat. For children's soufflé, the meat is first boiled and then pureed using a blender.
Beat the egg white thoroughly. The splendor and tenderness of the souffle depends on this, so you need to try.
Choosing a kitchen device. The soufflé turns out equally well in the oven, microwave oven, or double boiler. The main thing is to choose a recipe for the device. For the menu of the little ones, it is better to steam the dish.
We buy silicone molds. One mold - one serving. Very convenient, especially when it comes to complementary feeding. The molds should be filled no more than three-quarters full: the mixture will rise during the cooking process.

Chicken

When your child tried meat for the first time, did he not appreciate its taste? Prepare chicken soufflé for your child: your little one will definitely not refuse this dish. Below is a recipe for children under one year old, but older little gourmets will also appreciate the soufflé prepared using this technology. The recipe is for one serving. If your baby is allergic to chicken, it can be replaced with turkey or rabbit.

You will need:

chicken fillet - 50 g;
white bread - one piece;
egg;
milk - half a glass.

What do we have to do

Puree the boiled meat using a blender.
Soak the bread in milk and add it crushed to the meat.
Separate the whites from the yolks. Add the yolks to the meat mixture and mix thoroughly.
Beat the whites until they form a stable foam. Add them to the mixture and mix gently.
Place in the mold.
Steam for 15 minutes.

The recipe can be repeated in the microwave: the soufflé will be no less tender than its steam counterpart. For children from two years old, you can prepare chicken soufflé in the oven: it is baked for about half an hour at 180°C. The meat is not pre-boiled, the dish is salted, whereas at the beginning of complementary feeding, it is necessary to boil the meat, and the use of salt is not recommended.

From veal

Tender veal is great for preparing children's dishes. The dietary product is easily absorbed by the body, especially if served in the form of a soufflé that melts in your mouth. A dish made from veal will be appreciated by all household members, so it is better to take food for several servings at once.

You will need:

veal - half a kilo;
broth (meat) - half a glass;
two eggs;
butter - 40 g;
flour - a tablespoon;
salt.

What do we have to do

Grind the pre-cooked meat.
Separate the whites and yolks. Beat the whites into a strong foam.
Beat the meat, broth, butter, yolks, and flour to a paste-like consistency.
Pour in the white foam, mix gently.
Cook in an oven preheated to 190°C for half an hour.

Recipe spied in kindergarten

Meat souffle is prepared even in kindergarten. Children especially like the taste of kindergarten dishes: they eat their portion with pleasure and do not even refuse the addition. How to prepare a meat soufflé for a child so that it tastes like kindergarten food? Follow the simple recipe and the dish will turn out just like in kindergarten.

You will need:

poultry meat (chicken or turkey) - 100 g;
two eggs;
milk - five tablespoons;
butter - a tablespoon;
rice - 30 g.

What do we have to do

Cut the boiled meat into small pieces. Add a spoonful of milk to the meat and blend it in a blender until it reaches the consistency of pate.

Cook the rice.
When the cereal is almost ready, pour in the remaining milk and simmer for two to three minutes.
Combine the meat mixture and warm rice. Blend with a blender into a homogeneous paste.
Separate the whites, beat them into a strong foam. Add to cooked rice and meat paste.
Place into molds.
Steam for 25 minutes.

This recipe can also be prepared in a slow cooker; the soufflé will turn out in the form of an airy cake. The device will help out if you don’t have silicone molds. This method of cooking is relevant when you need to feed the whole family. Don't forget to increase the amount of ingredients: the mass should cover the multicooker bowl with a thick layer.

With semolina and carrots

In a soufflé you can “hide” not only the taste of meat, but also vegetables and cereals. Often mothers “disguise” healthy ingredients in a dish that children do not like - semolina and carrots.

You will need:

poultry fillet - half a kilo;
one large carrot;
milk - half a glass;
two eggs;
butter - 20 g;
semolina - 20 g.

What do we have to do

Warm the milk. Pour it over the semolina and leave it to swell for half an hour.
Mix cooked meat, cut into pieces, chopped cooked carrots, yolks, melted butter, semolina.
Blend in a blender to a paste consistency.
Beat the whites thoroughly.
Pour the protein foam into the mixture. Stir gently.
Divide the soufflé into serving molds.
Bake in the oven at 200°C for about 20 minutes. You can steam it, it will take no more than half an hour.

Liver experiment

Feeding a child liver is not an easy task. But if you serve the product in the form of a souffle, then everything will work out. Judging by the delicate taste and melt-in-the-mouth texture, the baby won’t even guess that the dish contains an unloved product. Liver soufflé for children is easy to prepare.

You will need:

liver (chicken/beef) - 250 g;
milk - half a glass;
flour - 15 g;
butter - 15 g;
two eggs;
salt - to taste.

What do we have to do

Boil the liver.
Beat it in a blender with milk, flour, butter and yolks.
Beat the whites separately. You should get a stable foam.
Fold the whites into the remaining ingredients.
Divide the mixture into molds.
Bake in the oven: 15 minutes at 200°C is enough. An appetizing crust will indicate readiness.

You can add vegetables to the liver soufflé: cauliflower, carrots, broccoli. Greens will help make the dish brighter and play with the taste: dill and parsley will highlight the taste of the liver.

Meat soufflé for children: 3 tricks for mom to note

To make the meat souffle tasty, you need to know some cooking tricks. Remember the three main ones.

Beat the egg whites cold. After separating the whites (make sure not a drop of yolk gets in), put them in the refrigerator. Once cooled, they will easily rise into a high foam. This will make the souffle tender and airy.
Follow the order in which you enter the ingredients. The whites should always be added last so the soufflé will rise and be fluffy.
Add vegetables. If you add some vegetables to the meat puree, the soufflé will get additional softness. Vegetables give the dish a delicate, pleasant taste.

Meat soufflé for children is prepared with the addition of a small amount of salt, without seasoning. If you plan to feed the whole family with children’s soufflé, then you can divide the meat mass into two parts: leave one as “children’s”, and add black pepper, garlic, and dried basil to the second. Meat soufflé is served with vegetables, sour cream, and tomato cream sauce.

Most housewives believe, and absolutely rightly, that there is nothing tastier and healthier than homemade food. Nevertheless, you can borrow some recipe from “catering” if it deserves it.

Why not, for example, learn how to cook chicken soufflé, as they do in the “catering for children” - in kindergarten?

The best specialists worked on the development of this recipe, thought through all the nuances to make the food tasty, healthy and consistent with the characteristics of a young body - a piece of meat is difficult for a baby to handle, but the puree-like consistency will be very useful.

Adults will not refuse such a treat either. Therefore, chicken soufflé prepared in portioned molds is perfect for a Sunday family lunch. You can serve the soufflé with sauce (gentle for children and spicy for adults) and vegetable salad as a side dish.

The classic way to prepare chicken soufflé

To prepare chicken soufflé according to a kindergarten recipe, you will need the following ingredients:

chicken fillet – 300 g
100 ml milk
flour - 3 tablespoons
butter – 100 g

How to cook:

How to properly bake a dish in a slow cooker?

Required ingredients:

chicken (breast) – 100 g
2 quail eggs
milk - a quarter of a glass
oil for greasing molds
piece of carrot

How to cook:

Cooking time: 60 minutes. Number of servings – 1. Calorie content – 109 kcal per 100 g of finished product.

Cooking tender chicken soufflé in the oven

Ingredients:

chicken fillet – 400 g
2-3 eggs
milk – 100 ml
flour - 2 tablespoons
oil – 1 tablespoon

How to cook:

Cooking time: 60 minutes. Number of servings – 4. Calorie content – 118 kcal per 100 g of finished product.

Delicious soufflé like in kindergarten with rice

To prepare this version of soufflé you will need the following ingredients:

chicken fillet – 400 g
eggs – 4 pieces
rice – 4 tablespoons
milk – 8 tablespoons
oil – 4 teaspoons

How to cook:

Cooking time – 1 hour 15 minutes. Number of servings – 4. Calorie content – 125 kcal per 100 g of finished product.

Video recipe for airy chicken soufflé in the oven

How to quickly cook a dish in the microwave?

Ingredients:

chicken meat – 300 g
pumpkin – 200 g
milk – 100 ml
flour - 1 tablespoon (can be replaced with starch)
spices

How to cook:

Cooking time – 50 minutes. Number of servings – 3. Calorie content – 110 kcal per 100 g of finished product.

Chicken fillet, drumstick or thigh are ideal for soufflé (the chicken must be young for the dish to be tender). First, the meat is boiled, and then, when almost ready, it is turned into puree. It's best to do this using a blender– the mass will turn out not only homogeneous, but also fluffy, which is extremely important for a soufflé.

The splendor of the finished dish also depends on an ingredient such as egg white. It needs to be whipped until a strong foam forms. According to professionals, it is better to do this using a whisk or a regular fork, rather than a mixer.

The molds are never filled to the very top, since the mass usually increases in volume during baking.

The French word “soufflé” translated into Russian means “breath” and fits the dish perfectly: it rises in the oven, and what is taken out of it falls off after about twenty minutes - as if it were breathing. In order for the soufflé to rise well, the oven door cannot be opened during baking; remember this nuance for the future.

We bake healthy meat soufflé like in kindergarten

If chicken meat is previously soak in milk within an hour, the soufflé will turn out especially tender. If you cook the food in a frying pan or on a baking sheet, the soufflé will need to be cut into portions, like pie.

Adds a hint of freshness to the dish chopped greens, as well as pieces of bell pepper mixed into the total mass. Fine go well with nuts soufflé, for example, walnuts. They need to be crushed and sprinkled over the finished food. Tasty and beautiful.

It is advisable to serve the soufflé with milk sauce. It is made from butter, flour and low-fat milk. While the sauce is in the saucepan on the stove, it needs to be stirred constantly to prevent lumps from forming. Drinks that go well with chicken soufflé include tea and jelly (also, by the way, like in kindergarten).

Some dishes for kids are not so easy to prepare, but in the end the effort is more than worth it.

Chicken soufflé for a 1-year-old child is not just a healthy and satisfying treat, but also a delicious lunch for your little one. It’s unlikely that you’ll be able to refuse such a meal, because even the sight of such a dish evokes an appetite.

Almost any mother of a one-year-old baby knows perfectly well what children's whims are. It is especially unpleasant when a woman lovingly stood at the stove for several hours, but in the end the picky baby simply refuses to eat. During this difficult time, it is best to pamper your baby more often with your favorite, delicious recipes.

Chicken souffle can be called an excellent option for babies in their first year of life for many reasons.

Firstly, this dish is incredibly satisfying and nutritious, so the child will remain satisfied for a long time and will not ask for a snack half an hour after the meal.
Secondly, poultry soufflé has an incredibly tender, airy consistency. Even the pickiest little ones will certainly want to enjoy this treat.
Thirdly, such a dish contains a large amount of nutrients and beneficial substances, which is important for the proper development and growth of the baby. Chicken soufflé is also often prepared for preschool children in kindergarten, which in itself indicates the impeccable taste of this recipe.

The only disadvantage of this option in the menu of a 1-year-old child is the relative complexity of its preparation. In fact, if you have minimal knowledge of cooking, then preparing chicken soufflé for a child will not be difficult. And for those young mothers who have never made a soufflé with their own hands, below we have provided detailed step-by-step recipes.

We would also like to mention the fact that soufflé for kids certainly cannot be classified as a quick meal or express recipe. Therefore, if you plan to feed your baby this hearty treat for lunch, it is better to start cooking immediately after breakfast.

However, if you have a modern mommy’s assistant in your kitchen - a slow cooker or a double boiler, then it will be much easier to cook a tender and tasty bird soufflé. To do this, you first need to boil the chicken until tender, after which the meat is chopped using a knife. Then beat the chicken egg until a stiff foam is obtained, pour it into the shredded boiled poultry, pour in a quarter cup of cow's milk, thoroughly kneading the whole mass with a blender.

Prepare the dish for about an hour in the “Steam” mode, first remembering to pour water into the multicooker bowl if you are using this kitchen unit. If desired, while whipping the soufflé mixture, you can add pieces of carrots, pumpkin or young zucchini to the bowl to add flavor to the dish and improve its color. Don’t forget to lightly salt the food, because little children don’t like bland food.

Because there is a big risk that in some place the soufflé will overheat and dry out, while in another it will not bake at all. Therefore, use an oven, a double boiler or a multi-cooker for the children's table.

The secrets of delicious and airy chicken soufflé like in kindergarten

If you decide to pamper your child with a successful dish, then first of all, carefully consider the choice of meat.

The best part of a chicken carcass for preparing children's dishes is considered to be the sirloin - lean meat from the brisket. This is the best one to buy for baking chicken soufflé.

Too fatty chicken meat or dry, old poultry are completely unsuitable for these purposes. Remember that the beauty of the soufflé lies in its airy, porous consistency. The quality of the meat itself will play a big role here.

Always pre-boil the chicken until fully cooked before preparing your yearling's lunch. In children's diets, it is unacceptable to bake soufflés from raw meat. Also, the fillet is not cooked in a pan of boiling water until half cooked - it is important to achieve complete heat treatment of the product.

The most important nuance when preparing a tender chicken soufflé for a baby is chopping the already prepared bird meat. A hand blender is best suited for these purposes, as it is convenient to puree boiled meat that has been previously cut into slices. The more homogeneous the meat pulp is, the better, since such a dish does not require chewing for a long time - even a crumb who has only a couple of teeth can handle it.

To make your souffle as fluffy and tender as possible, you definitely need to put beaten egg white in it. Moreover, quail ones are ideal for small children - they are tastier in such a treat, and the benefits for the baby will be incomparably greater. However, chicken eggs will also work for soufflé.

The best choice would be to beat the egg whites by hand - for example, using a whisk. This is done until fairly steep protein peaks appear on the surface. The better this component is whipped, the more tender the dish will be.

Adding protein to chicken meat is also a whole science. So that the egg whites do not fall off and have time to liquefy, they are carefully introduced into the mass, stirring it a little. And only after that they mix everything with a blender.

If you decide to make a soufflé for your child in special portion molds, then do not forget about an important rule - the dish will inevitably rise to the top during baking, adding in volume. That's why you shouldn't fill the chicken soufflé molds all the way to the top.

To prevent the treat for a one-year-old toddler from falling back during cooking and coming out dry, you should not open the oven door until the dish is completely cooked. After this, let the soufflé stand in the oven for a while, and only then remove it.

Now that you are aware of all the subtleties and nuances of preparing this favorite treat, you can safely heat up the stove. By the way, if you add a little salt while whipping the whites, you will be better able to retain the fluffy foam. And any fresh herbs go well with a lush chicken soufflé.

Tender chicken soufflé in the oven for a small child

We will need

Chicken fillet – 200 g;
Chicken egg – 1 pc.;
Cow's milk – 50 ml;
Vegetable oil - for greasing the molds;
Wheat flour – 1 tbsp;
Salt - to taste.

We prepare the best chicken soufflé in the oven for your baby with your own hands

Place a saucepan on the fire, add water, and bring it to a boil. Place the washed chicken fillet into the bowl and boil the ingredient until fully cooked.
Remove the meat from the boiling water and let it cool slightly, then chop it into pieces. Next we beat the meat thoroughly until we get a homogeneous, airy puree.
Beat the chicken yolk into a bowl with the meat puree, and for now put the white into a separate bowl, where we will then beat it. Mix the mass.
Add a little wheat flour to the future soufflé for the baby (you can sift it to make the treat even richer). Add cow's milk. Mix the minced meat thoroughly again.
Pour a little salt into the bowl with the whites, then whisk vigorously with a whisk until a white, thick foam is obtained.
Carefully and slowly add the whipped egg white to the meat puree so that it does not have time to fall off. Just as carefully and gradually mix the mass, without using the tablespoon too much.
Grease the baking molds with oil and fill with mixture. Don't forget to leave room for the soufflé to rise when baking.
Preheat the oven and put the molds in it for half an hour, setting the temperature to 180 degrees.

Delicious chicken soufflé with rice for a one-year-old child

We will need

Chicken fillet – 200 g;
Chicken eggs – 2 pcs.;
Round rice – 2 tbsp;
Butter – 2 tbsp;
Cow's milk - 4 tbsp;
Salt - to taste.

We make a fragrant soufflé with rice and chicken at home for the child

Boil the washed chicken meat in boiling water, then cool slightly. Beat the bird into a homogeneous puree, adding milk.
Fill the rice with cold water (in a ratio of 1:2) and place it in the multicooker bowl for 5-7 minutes, where we cook in the “Rice” mode. You can also boil it in a saucepan on the stove.
Now pour the half-cooked rice with milk and cook until fully cooked. Add the ingredient to our meat puree.
Then add the softened butter and the egg yolk. We go through the mixture again with a blender, obtaining a fluffy, homogeneous texture.
Beat the whites separately with a whisk in a bowl until a white, tight foam forms. You can add a pinch of salt to prevent the peaks from falling off.
Combine the whites with the pureed mixture and stir carefully. Divide the chicken soufflé into the molds.
Place the dish in a double boiler or in the bowl of a multi-cooker and cook in the “Steam” mode for an hour.

This chicken soufflé is what a 1-year-old child needs, as it is at the same time very airy, tasty, and filling due to the addition of rice. And this version of the recipe is very similar to the treat that is often offered to children in kindergarten.

Tender chicken soufflé, like in kindergarten, is a dish that is impossible not to love. We remember it from childhood, and the taste of soufflé in one kindergarten can be 100% identical to the taste from another kindergarten, regardless of its location.

Question: how do different chefs manage to cook a dish that tastes the same? According to the technological map, which is an integral part of public catering! When I looked at this very technological map, I had an unbearable desire to “reproduce” this wonderful children's dish in my kitchen. The members of the jury are the daughters.

Product name – boiled chicken soufflé. Type of processing – baking. Recommended serving for children: 70-80 g.

We will prepare the ingredients according to the technological map for preparing dishes for baby food.

Boil chicken meat in salted water until cooked. I'll use chicken breast. Remove the skin from the chicken. Let's pass the chicken pulp through a meat grinder twice.

Preparing the soufflé dressing. The flour needs to be dried in a dry frying pan. Then dilute it with hot milk and cook for 10 minutes while stirring over low heat - we get a white sauce for “stuffing”. The sauce must be cooled slightly and strained.

Add the sauce to the minced chicken.

Mix.

Add melted but not too hot butter. Separate the yolk and white from the egg. First add the yolk to the minced chicken.

Let's mix. Beat the whites into a thick foam. Add to the minced meat.

Mix carefully so as not to disturb the airy consistency of the future soufflé.

Grease a baking dish with butter. Distribute the chicken mixture in the pan. Level with a spatula or silicone brush.

We will bake the chicken soufflé as in kindergarten in a preheated oven until a crust forms (about 15-20 minutes). Heating temperature - 240°C. The result is a homogeneous, tender soufflé with a loose consistency and taste characteristic of a set of products.

"Soufflé for an A!" - words of the eldest daughter. The younger one thought it was too tasty - not the same as in kindergarten. For her, I baked a soufflé in a small ramekin.