Recipes for dishes from 1 year old. What can you eat

By the age of one and a half years, the child is already ready for more varied food. He already has enough teeth, so the food already consists mainly of pieces and does not need to be ground. The amount of enzymes in the stomach and intestines already allows you to significantly expand the range of foods and dishes that the child's body can safely digest and assimilate. In this article, we have compiled a varied and healthy menu for every day with recipes for your baby.

Child's menu after a year - what changes

  • At 1.5 years old, children have 5 daily meals. 3 of them are main and 2 are snacks.
  • It is desirable to have a clear daily routine in which these meals will be daily at the same time. This will allow the child's body to get used to this order, contributes to a good appetite and successful digestion.
  • In the nutrition of children after a year, give preference to dietary dishes. You can fill food with vegetable oil or sour cream. Sugar and salt are allowed in moderation.
  • Eating children at night is a very controversial aspect. If a child asks for food at night, then either he does not eat up during the day (calculate the daily calorie intake of the child and discuss with the doctor), or this is just a habit from "childhood". However, sugary drinks (such as juice) are not allowed at night, ideally at night you should give the child if he wakes up and asks for water or kefir from a cup.

MENU FOR CHILDREN FROM 1.5 TO 2 YEARS PER WEEK

MENU Option #1

MONDAY

Breakfast:

Liquid buckwheat porridge with milk (150ml)
Steamed omelet (50g)
Fruit juice (100ml)

Snack:

Dinner:

Grated boiled beetroot salad with sour cream (30g)
Vegetable soup (100ml)
Boiled pasta seasoned with oil (50g)
Tender lean beef pate (50g)
Dried fruit compote (70ml)

Afternoon snack:

Kefir (150ml)
Oatmeal or biscuit cookies (15g)
Banana

Dinner:

Vinaigrette seasoned with vegetable oil (100g)
Fish meatballs (50g)
Mashed potatoes (80g)
Tea with milk (100ml)

TUESDAY

Breakfast:

Semolina porridge with milk (150ml)
Wheat bread with a small piece of butter (30g)
Weak black tea, can be sweetened a little (100ml)

Snack:

Dinner:

Salad of grated carrots and apples (50g)
Beetroot soup with meat broth (100ml)
Steam meat cutlet (50g)
Vegetable stew (50g)
Fruit juice (70ml)

Afternoon snack:

Curd (50g)
Fruit juice (100ml)
Bun (50g)

Dinner:

Stewed potatoes with chicken fillet (150g)
Vegetable salad dressed with vegetable oil (50g)

WEDNESDAY

Breakfast:

Rice milk porridge with raisins (150ml)
Milk (100ml)
Biscuits biscuit (15g)

Snack:

Dinner:

Salad of grated carrots and finely chopped cabbage (50g)
Soup with meatballs (100ml)
Mashed potatoes and steam cutlet (70g)

Afternoon snack:

Cheesecakes (100g)
Dried fruit compote (100ml)

Dinner:

Steamed vegetables (150g)
Fruit juice (100ml)

THURSDAY

Breakfast:

Steamed omelet (100g)
A piece of black bread (30g)
Fruit juice (100ml)

Snack:

Dinner:

Fresh cucumber (50g)
Vermicelli soup (10ml)
Millet porridge with goulash (70g)
Compote (100ml)

Afternoon snack:

Kefir (150ml)
Dietary crispbread (80gr)

Dinner:

Fish cutlet (50g)
Mashed potatoes (100g)
Dried fruit compote (100ml)

FRIDAY

Breakfast:

Cottage cheese casserole (150g)
Weak black tea, you can add a little sugar (100ml)

Snack:

Grape

Dinner:

Fresh tomato (50g)
Rice soup (100ml)
Stewed vegetables with meat (80g)
Kissel berry (100ml)

Afternoon snack:

Berry compote (150ml)
Wheat bread with cheese (100g)

Dinner:

Fresh vegetable salad with vegetable oil (80g)
Buckwheat porridge (50g)
Meat soufflé (50g)

SATURDAY

Breakfast:

Steamed omelet (100g)
Cottage cheese (50g)
Dried fruit compote (100ml)

Snack:

Diet bread

Dinner:

Cabbage salad (50g)
Shchi green (100ml)
Buckwheat porridge (50g)
Chicken ball in batter (50g)

Afternoon snack:

Ryazhenka (150ml)
Oatmeal cookies (50g)

Dinner:

Vegetable ragout (150g)
Kissel (100ml)

SUNDAY

Breakfast:

Lush pancakes (150g)
Sour cream (20g)
Cocoa (100ml)

Snack:

Dinner:

Fresh cucumber (50g)
Soup with dumplings (100ml)
Macaroni (50g)
Beef meatballs (50g)
Compote (100ml)

Afternoon snack:

Baked apples (50g)
Wheat bread with butter (50g)
Weak black tea, you can add a little sugar (100ml)

Dinner:

Steamed vegetables with fish (150g)
Black bread (30g)
Fruit juice (100ml)

*the amount of each dish is written approximately, it all depends on the child
**children do not need to limit fruits, but they should be eaten no later than 1 hour before the main meal
*** the menu is indicative, shows the variety of food, is not a strict diet

Children's recipes from 1 year

19 children's recipes from 1 year old

1. Rice porridge with meat

Meat - 100 gr.

Rice groats - 3 tbsp.

Butter - a small piece.

Salt - a pinch. In this version, porridge is suitable for children from 1 year old. Children at this age already cope well with rice, and red meat is still difficult to chew, so it is better to twist it. Also, do not add any frying and excess fat to the porridge.

For kids, from rice, you can still cook sweet porridge with prunes or with pumpkin and zucchini.

Recipe for rice porridge with meat:

1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a piece of butter for dressing and salt.

2. Separate the meat from the films and cut. The smaller the pieces, the faster they will cook.

3. Boil the meat until tender. About 1 hour.

4. Rinse rice.

5. Boil over low heat until tender. It cooks for about 20 minutes.

6. Twist the finished pieces of meat a couple of times in a meat grinder.

7. Mix boiled rice with twisted meat. Boil everything together for 3 minutes.

Enjoy your meal!

On a note:

For this porridge, rice can be used whole grain or crushed. If it is more convenient for the child to eat smaller pieces, use crushed rice.

If the child has a beneficial attitude towards greens, you can add it to the porridge.

For babies, you can cook a similar dish, only with mashed milk.

2.Cauliflower casserole

Cauliflower - 1 bowl (or 2 cups)

Hard cheese - 70 gr.

Crackers - 1 tbsp.

Milk - 2 tablespoons

Plum oil. - 1 tbsp

Cauliflower, unlike white cabbage, does not cause allergies, so it is advised to cook it for infants, in the form of mashed potatoes. Children from a year old can no longer grind, but simply boil in water or in a double boiler. Two-year-old children can already be served in various versions (boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.

Cauliflower Casserole with Cheese - Preparation:

1. Rinse the cauliflower and sort into inflorescences. Put in a saucepan with water, add salt and let boil for 7 minutes.

2. In the meantime, prepare the cheese sauce. To do this, grate a piece of cheese and add tbsp. crackers.

3. Pour in two tablespoons of milk.

4. Add Art. a spoonful of soft (melted in the microwave or just melted in heat) butter and mix everything together.

5. Turn the boiled cauliflower into a colander to drain the water. After that, put the cabbage in a form with high edges and pour cheese sauce on top.

6. Send the mold to the oven for about 15-20 minutes, until a golden crust forms. Serve warm with greens.

3. Curd steam soufflé

cottage cheese - 600 gr.

semolina - 1/2 cup

water - 1 glass

granulated sugar - 2 tbsp.

vanilla sugar - 1/2 tsp

butter - 2 tbsp. l.

vegetable oil - 1 tbsp.

egg - 1 pc.

seedless raisins - 1/2 cup

berry or fruit syrup - 6 tbsp.

The amount of marmalade is necessary to taste and, if desired, to decorate the dish when serving.

To prepare the curd mass, you need a saucepan with a capacity of 3 liters.

Boil semolina in water until a thick porridge is obtained. Remove from fire and cool.

Grind cottage cheese until a homogeneous mushy mass, put in a bowl with semolina. Mix thoroughly until a homogeneous mass is obtained.

Break the egg, separate the white from the yolk.

Heat butter until liquid.

Add the yolk to the resulting curd mass, pour the butter, pour the vanilla sugar and granulated sugar, add the raisins.

Mix the resulting mixture thoroughly again.

For further preparation, you will need round deep molds.

Lubricate the molds with vegetable oil and put the prepared curd mass into them.

Put the mold in a saucepan, pour water and cook for 15-20 minutes.

Remove molds from steam. Cool down.

You can serve in forms if they have a decorative look, or transfer the product to plates.

Before serving, pour syrup over the soufflé and put marmalade on top of the syrup for beauty and as a seasoning.

4. Zucchini casserole

400 g zucchini

100 g cheese

100 g sour cream

0.5 tsp slaked soda,

150 g flour

0.5 tsp salt.,

Grate zucchini, squeeze well. Cheese is very finely chopped or grated, cut greens. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and greens there, mix and pour into a small-diameter mold (grease). Bake for 40-50 minutes at 180 degrees.

5. Cauliflower puree soup

Cauliflower inflorescences - 20-25 inflorescences

Potatoes - 4 pcs. small ones.

Rice - 3 or 4 tablespoons rice.

Cream - 100 ml. (instead of cream, you can add 2-3 tablespoons of sour cream)

Salt - to taste

Drain. butter - piece

Cauliflower is a dietary and healthy product. It got its name due to the inflorescences resembling flowers. And not at all because of the multi-colored coloring, as you might think without seeing and not knowing this product.

It can be introduced into complementary foods for children up to a year, in contrast to white cabbage. Because it is softer and does not cause colic in the stomach. It also helps to keep the stool normal.

For the first feeding, just mashed cauliflower is suitable, after which you can try mashed cabbage with carrots. And from the 1st year, a child can cook a delicate creamy soup of mashed cauliflower and potatoes. The photo recipe of which is posted below.

To prepare cauliflower soup:

1. The main component in this soup is cauliflower, so we take a little more of it than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If there is no cream at hand, sour cream (about 3 tbsp) is also suitable. This amount of products is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.

2. Disassemble the cauliflower into inflorescences. Cut potatoes into small cubes. Put the vegetables in a saucepan with water and cook until tender. Approximately 20-25 min.

3. Boil rice in a separate pan.

4. From the pot in which the vegetables were boiled, pour the broth into a glass. We'll still need it. Add boiled rice to boiled vegetables and puree with a blender.

5. Such a homogeneous mass should turn out. Salt it to taste.

6. Add a piece of butter and cream. Stir.

7. Soup puree will get such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.

8. For young children, soup is best served as is, without any additions.

9. And for older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is more chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.

6. Chicken pudding

Chicken (pulp) - 100 g

Wheat bread - 10 g

Butter - 1/2 teaspoon

Milk - ¼ cup

Egg - 1 pc.

Salt solution - ¼ teaspoon

Take a piece of boneless chicken, rinse with cold water, pass through a meat grinder. Scroll a second time through a meat grinder along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve, diluted with the rest of the milk to a thick slurry. Then add raw egg yolk, salt solution. Whip the protein into a strong foam and add it too, mixing gently. Put the whole mass into a small mug, thickly greased with oil.

Having lowered the mug into a saucepan filled up to half with boiling water, cover the saucepan with a lid, put it on the stove and cook for 40 minutes.

Meat puddings from chicken, veal, liver can be served with mashed potatoes or vegetables.

7. Fish pudding

Fish - 100 grams

Water - 2 tablespoons

Quail egg - 1 piece (you can use regular chicken)

Butter - 1 teaspoon

For sauce:

Sour cream fat content 15% - 2 tablespoons

Fish broth - 100 grams (half a glass)

Flour - 1 teaspoon without a slide

Salt to taste

1. Wash the fish fillet and cut into small pieces. When choosing fish, give preference to dietary varieties (hake, mentai, tilapia, pike perch).

2. Put the chopped fillet in a saucepan and fill it with water so that the fillet is covered and cooked.

3. We pass the cooked and cooled fish through a meat grinder or grind it in a blender, add egg yolk, butter, mix well and add whipped protein.

4. We proceed to the preparation of the sauce. We dilute the flour with fish broth (half the prescribed portion, i.e. 50 grams), stir well so that there are no lumps. Now pour the resulting mixture into the rest of the boiling fish broth, add sour cream and cook over low heat for about 10 minutes, stirring all the time. Then strain the sauce through a sieve and bring to a boil again.

5. Put the fish mass in a mold (you can use silicone), pour it with sour cream sauce and send it to the oven for 20 minutes.

8. Baby meatballs

Minced meat - 500 g.

1 bulb

Bread - 100 gr.

Rice - 100 gr.

Carrot - 1 pc.

0.5 cup milk

Salt to taste

1. Mix minced meat with finely chopped onions and grated carrots.

2. Soak bread and rice in milk, boil a little, mix with minced meat

3. Add an egg to the minced meat, salt to taste

4. We sculpt and steam the tutelki until cooked (this will be convenient to do in a slow cooker)

Vegetables, mashed potatoes or pasta are great as a side dish.

For older kids, meatball sauce is a great addition. It can be prepared by frying onions and carrots with tomato paste.

9. Fish soup-puree

fish fillet - 150 g

1/2 medium onion

1 small carrot

1 medium potato

salt and herbs to taste

1. Put the fillet in a small saucepan, pour water (1.5-2 cups), put on fire, salt a little

2. When the fish is cooked, put it on a separate plate, and filter the broth.

3. Finely chop the potatoes and onions, and rub the carrots on a fine grater, put them in the broth to cook. If it seems that the soup is watery, you can add a little rice.

4. When the vegetables are cooked, add the fish again and grind everything with a blender.

5. Serve with sour cream and herbs

10. Mashed potatoes

Rub 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add to the resulting mass, stirring continuously, a little (up to 20 ml) of hot boiled milk. Beat the mixture until a homogeneous fluffy mass is obtained. Put the puree on a plate, pour over the melted butter.

11. Carrot puree

100 g of carrots washed, peeled, chopped, put in a saucepan, pour a little boiling water, add an incomplete teaspoon of sugar, cover with a lid and put on a small fire. Simmer for 30-40 minutes, stirring and adding a little water, until the carrots become soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, boil. When serving, add 1/2 tsp. butter.

12. Boiled pumpkin

Peeled pumpkin cut into cubes, put in a saucepan, pour a small amount of boiling water, add a little salt and cook until tender. Cool the boiled pumpkin to a warm state (can be mixed with other vegetables, fruits or cereals), wipe through a sieve and offer to the child.

13. Pumpkin stewed with apples

Put 200 g of finely chopped peeled pumpkin into a pan, add 100-150 g of peeled and finely chopped apples, a little salt and 1-2 tsp. sugar, 1-1.5 tsp butter, up to 100 ml of water and simmer until tender, then cool to a warm state and rub through a sieve. The finished dish can be sprinkled with a little jelly.

14. Assorted vegetable puree

Carrots and cabbage, finely chopped, simmer under a lid in a small amount of water until half cooked, add chopped potatoes and simmer together for another 30 minutes. Then, rub the vegetables, including the added green peas, hot, then add a little hot milk and salt to the mixture. Mix everything well, bring to a boil and, removing from the stove, beat so that the puree is fluffy and without lumps. Fill the finished puree with 1 tsp. butter.

15. Rice and carrot soufflé

From 1 tbsp. sorted and washed rice, boil a slightly viscous porridge on the water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1/4-1/2 carrots, grated on a fine grater. Mix everything well and carefully introduce 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place for 35-40 minutes in a water bath (on a wire rack in a pot of boiling water).

There may also be other options for vegetable and cereal soufflé: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).

16. Omelet stuffed with meat

50 g boiled minced meat

1/2 coffee cup milk

piece of butter the size of a hazelnut

1 st. a spoonful of pureed boiled vegetables from the soup

parsley

1 st. a spoonful of tomato juice

Grind the egg yolks with salt and butter, add the whipped egg white. Grease the saucepan with butter, pour the beaten eggs into it, immerse it in another vessel with water, cover with a lid and put in a very hot oven for 10 minutes.

Turn the finished omelet onto a plate, put the ground meat and vegetables on it, roll it up and pour over with tomato juice.

17.Krupenik

This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but you’re tired of cottage cheese))

Ingredients:

children's cottage cheese "Agusha" - 50 g,

buckwheat - 4 tbsp. spoons,

butter - 1 teaspoon,

sour cream - 2 teaspoons,

quail egg - 1 pc.,

ground crackers - 10 g.

Take, wash and put buckwheat in a pan. Put it on a strong fire, and after boiling the water, switch to a weak one and cook for about 25 minutes. Grind buckwheat porridge with a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass to a mold greased with butter, sprinkle with ground breadcrumbs, smooth the surface and brush with sour cream. Bake for about 25 minutes (at a temperature of 180 degrees).

18. Steamed cheesecakes

Cottage cheese - 200 g (ideally, homemade)

flour - 4 tbsp. l.

egg - 1 pc. (instead of chicken, you can take 2-3 quail)

sugar - 4 tbsp. l.

1. Add the egg and sugar to the cottage cheese, mix thoroughly until smooth.

2. Add flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass takes on the consistency of the dough and starts to stick off your hands, this will mean that there is enough flour

3. Pinch off small pieces from a whole piece of dough, roll up small balls and put them in a double boiler at a short distance from each other so that they do not stick together.

4. Steam for 30 minutes.

19. Glazed curds

Cottage cheese (cottage cheese must be taken dry) - 400 g

Butter - 25 g

Cream (30% fat, but less) - 25 ml

Powdered sugar - 100-150 g

Chocolate - 100 g

1. Mix cottage cheese, cream, powdered sugar and soft butter. The mass should not be liquid (the amount of butter and cream depends on the moisture content of the curd)

2. Blind balls, sticks from the mass. Choose the form you like best. Place in the freezer for 10-15 minutes while preparing the frosting.

3. Melt the chocolate and cream in a large bowl. We take out the cheese from the freezer, put it in chocolate, roll it on all sides and take it out with the help of 2 forks. Lay on parchment paper. We put it in the cold.

Culinary community Li.Ru -

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Guryev porridge recipe - cooking porridge from semolina with nuts, jam, lemon zest and cinnamon. Guryevskaya porridge appeared in the early 19th century and is now considered a traditional Russian dish.

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I have been asked so many times about my favorite recipes for children's dishes that I already feel obliged to share them.

Over the past year, it has become a habit for me to daily play the role of Yulia Vysotskaya from the program “We Eat at Home” in the kitchen. Yana is ready to listen endlessly to my chatter about food processing technology and observe the process. The main thing in this matter is to organize a comfortable place for the viewer, and given the phenomenal perseverance of Yana, this is not at all difficult. For the previous month and a half, in addition to the role of Vysotskaya, I had the opportunity to perform the functions of a photographer. Our camera lived in the kitchen, and I caught good shots of my favorite dishes.

  • (useful link and book recommendation)

Menu for a child from 1 year old | Introduction

I really wanted to write for you the most delicious recipes for kids, but I'm afraid that this did not happen, because I am very picky about the degree of harmfulness of food. It turned out that I only had a couple of really tasty children's meals in stock, and everything else was basic healthy meals that for most may seem tasteless. After thinking, I decided that these useful recipes can also be useful to someone, because my cooking technology is not quite the usual, a little original and intuitive. Now it is fashionable to call the word "author's".

To many, our selection of recipes may seem strange 🙂, so I’ll immediately clarify my views on nutrition - I am of the opinion that animal food is harmful, therefore not a single recipe contains milk. It turned out to be easier for me to eliminate it from the diet than other animal products. Meat, liver, fish and eggs are still present in our diet, but are not a daily necessity. In the compilation you will find some of our favorite recipes, including some of them.

In addition to the usefulness of the dishes, the time that I have to spend on cooking is very important for me. I cook almost everything in the slow cooker. For me it is very convenient. Timed shutdown and automatic modes allow you to press the button and forget about the kitchen. While the pan on the stove literally chains to itself. When cooking on the stove, it is necessary to wait for a certain degree of boiling, then adjust the temperature to maintain it constantly and note the cooking time. In addition, the progressive multicooker allows you to set the temperature.

In the photo for the recipes, I tried to give the dishes an appetizing look, using delicious additions: raisins, green peas, etc. In fact, I only use these supplements when I've been denied food. I also want to add that Yana is small and unwilling, and all the recipes have been repeatedly tested on her.

I also want to note that I don’t add salt and sugar during the cooking process, because I don’t want to accustom Yana to bright tastes. Of course, this will inevitably happen in kindergarten, but let it happen later 😥 . Adults add spices to their plate.

Menu for a child from 1 year old | viscous cereals

In children, unlike adults, the stomach is very susceptible to the consistency of food. In addition to this, Yana has a peculiarity, she does not drink any drinks, even the most delicious and sweet ones. The maximum can take a couple of sips. That is why our entire diet is viscous and liquid. For breakfast, we usually have dairy-free porridge, which I cook in a slow cooker. Yana does not have a very positive attitude towards cereals, but with a handful of raisins the situation evens out. Here are a couple of recipes for cereals with vegetables:


 Dairy-free oatmeal porridge with zucchini

This porridge can be introduced already in the first year of life, only in this case it is necessary to peel the apple.

Ingredients:
1 st. long-cooked hercules;
4 tbsp. water;
1 apple;
200 gr zucchini (pumpkin also goes well).

Cooking:
Three zucchini and an apple on a grater. We put all the ingredients in a slow cooker and cook in milk porridge mode. When serving, add oil.

Serving:
If your baby is unwilling, try to get interested in dried fruits (raisins, dried apricots, etc.).


 Semolina porridge with vegetables

Ingredients:

  • Carrots, beets or pumpkin - 600 gr;
  • Semolina - 3-4 tbsp;
  • Milk (I add water) - 125 gr;
  • Oil 2 tbsp.

Grind vegetables on a grater. Add water and simmer for 15 minutes. Pour semolina in a thin stream and cook for another 5 minutes. When serving, season with oil.

Menu for a child from 1 year old | Soups

For lunch we usually have vegetable soups. Soups, unlike cereals, Yana respects and may even ask for an addition. If you are not a fan of vegetable soups, then you can add meat to any of them.

vegetable soup


Set of vegetables for soup. Homemade zucchini is not only a real rarity in the winter season, but also a rich source of nutrients!

The easiest way to introduce a stranger into your diet is to add him to your soup! Personally for myself, I discovered that any soup perfectly complements parsnips, celery and parsley root. By the way, zucchini is also great as an ingredient in soup.

So, vegetable soup:


Ingredients:
Several different fresh vegetables (prefer local ones) in the same proportions, with the exception of spice vegetables (onions, garlic and other vegetables with a rich taste). Vegetables and spices in small quantities. If you want to make the soup more high-calorie, add a handful of cereals (this is true if you are underweight). I took:

  • 200 gr. cabbage;
  • 200 gr. carrots;
  • 200 gr. celery root;
  • 200 gr. squash;
  • small onion.
  • 5 minutes before the end of cooking, add half a teaspoon of dill and a couple of bay leaves.

Cooking:

Option 1(the most common): onion, chop cabbage. Carrots, celery three on a grater. Zucchini cut into cubes. Pour all the ingredients with water and cook until tender.
Option 2(how I do it): I cut vegetables into large cubes - about 4x4 cm. I cook in a slow cooker in stewing mode for 1 hour. Grind cooked vegetables with the addition of broth in a blender chopper. I like the grainy consistency that is obtained in this way. The size of the resulting pieces is controlled by the speed and time of grinding. What is important - even cabbage after such grinding is completely placed in the mouth.
Option 3. Puree option - grind everything with a blender. If you do not adhere to vegetarian views, 100 gr. cream will significantly improve the taste (this is knowledge from a past life 🙂).

Serving:
If you do not adhere to vegetarian views, add sour cream, otherwise vegetable oil at the rate of 1 teaspoon per 1 serving.
If a non-hochuha refuses to eat soup, you can try to interest him by adding a spoonful of green peas.
For adults (taking into account our spoiled taste habits): I add salt, a spoonful of tomato paste or half a teaspoon of lemon juice - sourness greatly contributes to the taste of the dish.

Soup of the borscht family

Ingredients:
Beets and as many other vegetables as possible. I took:

  • 200 gr beets;
  • 300 gr potatoes;
  • 3 00 gr. cabbage;
  • 300 gr. carrots;
  • 200 gr. string beans;
  • 300 gr. squash;
  • half an onion.

Option 1(the most common): onion, chop cabbage. Three beets, three carrots on a grater. We cut the beans into pieces 0.5-1 cm long. Pour all the ingredients with water and cook until tender.
Option 2(how I do it): I cut vegetables into large cubes - about 3x3 cm. I cook everything, with the exception of beans, in a slow cooker in stewing mode for 1 hour. Grind cooked vegetables with the addition of broth in a blender chopper. Beans boiled in
double boiler until tender and add to the soup at the serving stage.

Option 3. Puree option - grind everything with a blender.

Serving:
If you do not adhere to vegetarian views, add sour cream, otherwise vegetable oil.
If a non-hochuha refuses to eat soup, you can try to interest him by adding pieces of a boiled egg.

Soup with fish

Ingredients:

  • steak of pink salmon, chum salmon or other red fish(I didn’t take into account that red fish is a strong allergen. Since we never had problems with this and this soup is in our adult diet, Yana has been eating it since the year. For moms who are more careful in the diet, it’s better to take white lean fish ( ));
  • a couple of medium potatoes;
  • a couple of medium carrots;
  • a handful of green beans (can be replaced with a bunch of fresh dill);
  • 1/3 cup rice (if you have a leftover side dish from a previous meal, you can use it - just add it to the soup at the very end);
  • 5 minutes before the end of cooking, do not forget to add half a teaspoon of dill and a couple of bay leaves.


Cooking: cut carrots and potatoes into large pieces (as in the photo), cook in water until tender. It is this vegetable broth that will be used for the soup. In a slow cooker, cook rice as a side dish along with fish and beans (we steam fish and beans). When everything is cooked, we combine in a separate pan:


Puree option: this soup is also very good mashed. In this case, it is better to increase the amount of green ingredients (beans or fresh dill) or reduce the amount of carrots, otherwise the color will not be as beautiful as in the photo.

Menu for a child from 1 year old | side dishes

Our favorite side dishes:

  • Viscous buckwheat porridge cooked on water from green buckwheat (I cook in a slow cooker on the “milk porridge” mode. Proportions: 1 tbsp. cereals - 4 tbsp. water.). In general, at this age, you can already give crumbly cereals, only with sauces (for example, gravy).
  • A complex side dish of stewed zucchini or cabbage with carrots and rice.

Perfect mashed potatoes

  • to make puree no lumps, do not rush - it is better to digest than not to cook;
  • to puree didn't turn gray- add only hot milk or broth to it;
  • to puree it was airy- potatoes should not be crushed, but beaten!

Little secret: Probably, each of us was at one time disappointed when we found out that the blender is not suitable for making mashed potatoes. It turns out that for these purposes you need to use a conventional mixer.


In the photo are not those nozzles! We take regular for whipping and we get guaranteed the most tender mashed potatoes, provided that the potatoes are cooked until tender.
After the mixer, not a single lump!

Menu for a child from 1 year old | Children's gravy - the main recipe

To maintain a viscous consistency of food in order to prevent digestive problems, sauces and gravies are indispensable. The technology for preparing children's sauces is different from the usual one - no frying and other procedures that enrich food with carcinogens.

Ingredients:


Cooking:

  1. Remove skins from vegetables before chopping. To do this, heat treatment. I usually steam tomatoes and bell peppers for 10 minutes. After that, they are easily cleaned. Then, to obtain a puree, grind the vegetables with a blender.
  2. Mix flour with a little water. Rub thoroughly until the lumps disappear.
  3. Bring vegetable juice or puree with liquid to a boil. This is the base of the gravy.
  4. While constantly stirring the solution of water with flour (I like to stir with a whisk), pour it into the boiling base of the gravy.
  5. Add dill and bay leaf to the gravy and boil for another 10 minutes.
  6. If, despite all the tricks, lumps form in the gravy, we filter.
  7. Drizzle with butter, sour cream or cream and serve.

Gradually add flour and water to the tomato sauce, stirring constantly.
Bell pepper sauce goes well with boiled chicken with rice. I added a teaspoon of lemon juice to the adult version of this sauce.

Menu for a child from 1 year old | fish/meat/liver

Steam fish cakes

These cutlets are distinguished by tenderness and a very successful flavor combination.

Ingredients:

  • 700 gr. (weight of thawed fish) - sole fillet;
  • 350 gr carrots;
  • 200 gr of bread.

Defrost the fillet, drain the water. We scroll all the ingredients in a meat grinder. Knead the minced meat - it should turn out
sticky and slightly viscous. If the minced meat is very thick and does not stick to your hands, then too much bread was added and the cutlets will not be so tender and tasty.
When forming cutlets, we moisten our hands with water so that the minced meat does not stick. Cook the formed cutlets for a couple of 25 minutes.

Serving:
Mashed potatoes or rice with steamed zucchini are ideal for a side dish.

Turkey or chicken meatballs

As a rule, poultry meatballs, if you do not add more fatty minced meat, are dry and not tasty. Fatty meat is not recommended in the diet of babies, so I suggest you make meatballs with cabbage in gravy.

Ingredients:

  • 500 gr. fillet;
  • 250 gr. cabbage;
  • small onion;
  • gravy.

Cooking:

Fillet, cabbage and onions are passed through a meat grinder. We knead the mince. Gravy is ready. Minced meat is soft and does not hold its shape well when raw, so we immediately lower the formed balls into boiling gravy. Cook for 25 minutes. Serve ready-made meatballs with a side dish - I have mashed potatoes.


Liver pate

Ingredients:

  • 500 gr. chicken liver;
  • 300 gr. carrots;
  • small onion;
  • Bay leaf.

Cooking:

1. Boil the liver, carrots and onions. Carrots and onions can be steamed. The liver is better in water with the addition of bay leaf.
2. Grind the boiled ingredients into a puree.
3. According to the original recipe, 50 g of butter should be added to the finished puree (I add 1 tsp of vegetable oil for 1 serving).
4. Serve with a side dish - this time I have buckwheat porridge.

This concludes the compilation, I hope you found interesting recipes and cooking methods in it! I will be glad if you share your hits.

At one year old, the baby most likely already has teeth. Even if there are few of them, this is a natural signal that the child is ready for more adult food. - this is everything that you can chew, try and you need to help the child learn all this. These are more complex dishes in terms of digestion, as the food is no longer mashed and becomes more varied. One year old babies may show interest in raw foods such as apples, carrots, lemons. My daughter tried to pick up and gnaw even an onion, that was laughter from her disappointed face.

There is only one more to add. they are quite suitable for older children, the only question is how much their tastes correspond to the recipes presented on these pages.

03/01/2013 Anet

I have been staring at this recipe in a collection of children's recipes since the time when my little daughter was a baby. But then I didn’t have a double boiler yet, and I didn’t dare to cook such an omelet in the oven in a water bath. Not that it was difficult, just there were no dishes of a suitable shape and size. In general, they replaced such an omelet with ordinary boiled eggs. - a dietary, light dish. You can make it for breakfast or an afternoon snack. Kids of all ages will love this dish.

28.01.2013 Anet

Rice porridge with pumpkin is the first pumpkin dish I learned how to cook. Back in school days, when I first bought a pumpkin, I looked at it with a questioning look. How to make it tasty? The easiest option is to cook porridge. I'm posting this recipe for the kids menu because it's healthy. Moreover, the recipes for cereals are as old as the world; out of habit, I also remember my childhood.

Pumpkin porridge can be cooked with both rice and millet. Moreover, with rice, I see it more holistic, let only the pumpkin boil. But with millet it tastes better when everything is so boiled. For adults, you can add a piece of butter generously, and children can eat it like that (it will turn out more dietary).

21.09.2012 Anet

It's been a long time since I've posted recipes for the kids' menu. My child is growing, more and more often he eats with his parents from the same table. The parent's table is as useful as the children's, but still, this is a different section. In addition, summer gave us so many fresh fruits and berries that I rarely had to bake something, invent it. The child did what he flew with an appetite for blueberries, grapes, melons and watermelons. And now it's time to prepare for autumn and replenish the piggy bank of ideas for children's meals. It would be great to learn how to decorate dishes in order to cheer up your beloved child in the cold seasons.

06/19/2012 Anet

This puree soup is ideal for small children up to a year. Since you started introducing vegetables and chicken yolks. Until the yolks are introduced into the diet of the little man, the soup can be cooked without it. I did. This is a three-in-one recipe. I already said this with and without an egg, but you can also use it besides soup. Which can be given to babies between feedings as a drink.

When it comes to including soup in the children's menu, you need to follow some recommendations about cooking vegetables and preserving vitamins in them. Before cooking, they must be thoroughly washed with a brush from dirt.

06/03/2012 Anet

National Russian soup in an easy version for children. Prepared with fresh cabbage. The consistency is quite thick, with fine grated cabbage. The high fiber content in this soup fills the stomach, leaving a pleasantly light feeling. Increases the efficiency of the intestines. Indeed, in this miracle vegetable there are so few calories, there is practically no starch and a lot of vitamins.

May 29, 2012

The first year of life, children happily eat sweet squash puree, without adding anything. (Yes, yes, I’m back to you with zucchini.) But when more and more varied food gets into the mouth for testing in the following months, the little person also has his own taste preferences and customs. Why am I saying this, because I ate the last published squash puree for baby foods from 6 months old!))

The children's menu needs constant updating. The new, as we know, is the well-forgotten old. to diversify the taste of a children's dish, it is not necessary to add many different products. It is enough to slightly embellish the familiar and leave the same sparing way of cooking, do not fry.

May 16, 2012

Incredibly I love to read various books on cooking by foreign writers and chefs. You can also find a lot of interesting things about children's cuisine, although their views are sometimes slightly different from ours, but you can’t take away your fantasies there! What beautiful photos and presentation, sometimes each of us has a lot to learn. But I wanted to talk today on a different topic - protein. Obviously, it must be included in the composition of the dishes. And this is mainly: meat, fish, dairy products and legumes. It is believed that protein is better absorbed from meat products, the same is with the most useful microelement iron. But for good digestion, you still need to sometimes dilute food with plant foods, as it contains a lot of fiber.

my daughter really liked it, she ate it in just a few minutes, as if nothing had happened on the plate. This is because somewhere this soup tastes like everyone's favorite mashed potatoes. I advise everyone to try. Even if the kids do not go, enjoy yourself.

05/07/2012 Anet

Summer is coming and the berry season is about to begin. And some freezers may still have stock from last year. You can cook berry soup for your children. It tastes like sour jelly. To be honest, I'm more accustomed to calling soup something salty, meat, vegetable. But the berry soup is good, satiates and pleases.

I want to say a few words about the recipe before sending the reader deeper into this post. This recipe is for children's cuisine, a joy for mothers and little peanuts, who need vitamins like no one else. You can’t hide the fact that many people have been very fond of potatoes since childhood. And children are no exception. Our dotsik loves mashed potatoes, just boiled potatoes. Why not make it healthier with spinach? Mashed Spinach Potato is another creative new color idea for a kid's plate, a nutritious meal, a complete meal for kids, and a perfectly crafted meal for a kid's menu.

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