For a child aged 1-1.5 years, a special diet should be observed. Many mothers have a question about what to cook so that it is delicious and useful.
A few simple recipes will help you solve this problem.
Small carrots should be washed and cleaned. After that, it finely rubbed on an average grater, add the sugar and season with sour cream. On 100 g of carrots it will be required: 10 g of sour cream, 5 g of granulated sugar.
Salad leaves carefully moved. Sticks should be separated. Leaves are washed in cool running water. After that they are finely chopped. Fresh cucumber is washed and peeled. It should be finely chopped and mixed with leaves and chopped eggs. Dressing salad with kefir or sour cream. For preparation it will be required: 1/4 of an egg, 50 g of cucumbers, 3-4 leaves of lettuce, 10 ml of kefir or sour cream.
Beetroot and cranberry salad
Beetroot must be washed, cleaned and boiled inSlightly salted water. After that, it is finely chopped and seasoned with cranberry juice, sugar syrup and cream. To prepare this salad you will need: 100 g of beet, 5 ml of sugar syrup, 10 g of cream, 5 ml of cranberry juice.
From milk and semolina it is necessary to weld viscousPorridge. After that, butter is added, and the whole consistency is well beaten. Let cool a little porridge and add 1 chicken egg. Fresh apple should be washed, peeled, cut into pieces and boiled in water. Combine the ready apples with semolina and fill everything with sugar syrup. The resulting mass is transferred to enameled dishes, lubricated with butter. A souffle is prepared on a steam bath for 30-40 minutes. For its preparation, the following ingredients are required: 1/4 pcs. Chicken eggs, 5 g of butter, 100 ml of milk, 10 g of semolina, 50 g of apples, 10 ml of sugar syrup.
Ready-cooked soufflé soufflé should be kept in the refrigerator for no more than a day.
For a child meat broth is preferableCook from beef meat (sternum, scapula). It can also be made from poultry or meat bones. Before cooking, bones or meat should be thoroughly washed with water. First the meat is boiled for 5-7 minutes. Then rinse and cook until done. About 40 minutes before the end of cooking, add onion, white celery roots, carrots. Onions do not need to be completely cleaned and shredded. Remove from it only the top layer of the skin.
Beforehand, rinse well with cool water.
Celery and carrots are cleaned, washed coldRunning water and cut along half-and-half. Before filling in the boiling broth, they are roasted in a dry frying pan until a golden crust is formed. For 20-30 minutes until the broth is ready to be salted. For cooking, you will need: 10 grams of vegetables, 300 ml of water, 50 g of meat, 1.5 g of salt.