Pumpkin porridge for a child 1.5 years old. Carrot pumpkin casserole
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TwitterIt has long been used in cooking due to its pleasant taste and many useful properties. When can you introduce this fruit to a small child and what can be prepared from pumpkin for babies in the first year of life and older children?
Pumpkin attracts children with its shape and bright color.
Benefit
- Pumpkin is rich in various useful substances, including vitamin C, iron, vitamin D, calcium, silicon, B vitamins and many other compounds. Thanks to this composition, the inclusion of its fruits in the children's menu has a positive effect on the growth and proper development of the child's body.
- Among all the vitamins, beta-carotene is the most valuable in the composition of pumpkin, which is most abundant in bright fruits. Carotene is important for vision and bones, as well as immunity.
- This melon culture contains a lot of pectin, known for its ability to remove harmful substances and toxins from the body.
- The presence of dietary fiber makes pumpkin a valuable product for regulating digestion and preventing constipation. Baked and boiled pumpkin is recommended for high acidity, and juice - for bloating.
- The decoction and juice of pumpkin with the addition of honey is noted for the ability to calm the nervous system, improve memory and sleep, and help with stress and depressive moods.
- Pumpkin has a choleretic effect, so it is recommended for the prevention of diseases of the liver and biliary tract.
- Since pumpkin fruits are rich in magnesium and potassium, dishes from them have a diuretic effect, which is important in the presence of kidney disease.
- The low calorie content of pumpkin dishes makes them a good choice for overweight children.
For information on why pumpkin should be introduced into baby food, see the video from Humana.
Health benefits of pumpkin seeds
Pumpkin seeds have a mild laxative, anti-inflammatory and anthelmintic effect. Their regular use improves digestive function and eliminates constipation. This product is rich in natural healthy fats, vitamins D, K, A, E, as well as many trace elements, among which iron and zinc are especially prominent.
It is important to note that seeds are useful only in raw or dried form. If they are fried, most of the beneficial properties will be lost. In addition, you should be aware that pumpkin seeds are not recommended for children under 3 years old.
Pumpkin seeds have anthelmintic effect
Harm and contraindications
- Too frequent consumption of pumpkin dishes can be the cause of "carotene" jaundice.
- Pumpkin complementary foods should not be given with individual intolerance to the product.
- Pumpkin is contraindicated in diabetes and hepatitis.
- Cooking pumpkin for babies with exacerbations of diseases of the stomach and small intestine is also not recommended.
Not all babies can eat pumpkin
Is there an allergy?
Pumpkin is one of the foods that can cause an allergic reaction because it contains a lot of carotene. For this reason, the introduction of pumpkin dishes into the children's diet is carried out gradually and very carefully.
How to make puree?
Many kids like pumpkin puree because it has a pleasant sweetish taste. It can be prepared in many ways from both fresh and frozen pumpkin. Let's dwell on each of them in more detail.
Many kids love pumpkin puree.
How much and how to cook pumpkin?
Fill the peeled pumpkin with water, put the saucepan on the fire, let it boil, close the lid and simmer on the smallest fire for 20 to 25 minutes. You will know that the pumpkin is ready when it is soft. After draining the water, run the cooked slices through a sieve to ensure there are no fibers. If necessary, add milk to make the consistency more liquid (for children under one year old - mother's or a mixture).
In a slow cooker
Take 350 g of pumpkin, separate the peel, fibers and seeds from the pulp, then cut into small cubes. Add 200 ml of water to the vegetable (you can also add a little sugar), place it in a slow cooker and turn it on to the “stewing” mode. After 40 minutes, remove the pumpkin, transfer to a blender and beat until a smooth puree is obtained.
For feeding crumbs, pumpkin grown in your own garden is best suited
In a double boiler
After cutting off a small piece from the pumpkin, remove the skin and cut the vegetable into cubes. Arrange them in the steamer basket, place them in the appliance and cook until softened (usually a 20-minute process is enough). Beat the finished pieces in a blender if the baby has just begun to taste the pumpkin, or knead with a fork for babies who are learning to chew. After cooling the puree to a warm state, you can offer it to your child.
In the oven
Place the peeled and diced pumpkin in a heavy-walled container and add 1/2 cup water. Bake in the oven for about 15 minutes until the dish is soft. Next, the pumpkin can be passed through a sieve or mashed with a fork, depending on the consistency that your child likes.
When baking pumpkin, sprinkle with sesame seeds if it has already been introduced into the child's diet
How to introduce complementary foods?
The introduction of pumpkin into the baby's diet can be carried out after the baby has tasted zucchini, broccoli or other vegetables. Usually, these vegetable complementary foods are introduced from the age of 6 months, although it is permissible for artificially fed crumbs to include pumpkin puree in the menu a little earlier (from 4.5-5 months).
The first portion of pumpkin, which a child under one year old will meet, should leave no more than half a teaspoon (or even better, only a quarter of a spoon). Puree for such a first sample should be homogeneous, so breast milk or a mixture is often used to dilute it.
Give the first time the pumpkin to the crumbs in the morning feeding, and then carefully observe the little one until the evening. After making sure that there are no problems after such a meal, you can increase the portion to the recommended age norm of vegetable dishes.
Calculate your feeding schedule
Recipes for children over 1 year old
Take one apple of sweet and sour varieties and a slice of pumpkin so that each component is in the same amount. Cut the pumpkin into small pieces, pour boiling water over it and boil until tender. Next, add a diced apple to the boiled pumpkin, boil for another 5-10 minutes and rub the mass through a sieve. Honey can be added to the finished puree.
Pumpkin-apple puree will be even healthier if the products are cooked in a double boiler.
pumpkin salad
You will need to take the same amount of apple, pumpkin and melon. Cut the melon and apple into cubes, and grate the pumpkin. Mix the ingredients, add honey and lemon juice.
Pumpkin with meat
Boil a piece of pumpkin, carrots and celery until cooked (take carrots half as much as pumpkin, and celery - three times less). Make mashed vegetables. At the same time, boil the turkey or chicken, disassemble into fibers or chop finely. Mix meat with vegetables or lay out separately, depending on the preferences of the baby. Sprinkle greens on top if the child likes it.
pumpkin fritters
Grate 150 g of pumpkin and pour half a glass of cream. Simmer for about 10 minutes over low heat and while still hot, add a tablespoon of semolina, a little sugar and one egg to the pumpkin mass. Next, cook like regular pancakes. Serve with sour cream.
Pass the washed and chopped vegetable through a juicer and dilute it with water. Give your child this juice up to 2 times a week. It is important that the juice is squeezed immediately before drinking.
Pumpkin juice can be mixed with apple, carrot or pear nectar
How to cook soup?
Take the following ingredients for pumpkin soup:
- 150 g pumpkin
- 1/2 carrot
- 1 potato
- 500 ml water
Washed vegetables need to be cleaned. Next, the potatoes and pumpkin are cut into cubes, and the carrots are finely rubbed. After cooking the vegetables for 30 minutes in boiling water, the dish is homogenized with a blender. In conclusion, the soup should be salted and add a little vegetable oil.
Another easy way to make pumpkin puree soup is to use a slow cooker:
- Peel 300 g of ripe pumpkin from the skin, remembering to remove the seeds. Cut the pulp into medium cubes.
- Also peel two onions, four potatoes and one carrot. Cut the onion into half rings, carrots into strips, and potatoes into small cubes.
- Turn on the multicooker on the "baking" mode. Heat a little vegetable oil in a bowl, then add the vegetables and fry for about 15 minutes, stirring occasionally.
- Next, switch to the “stewing” mode and leave the dish to cook for one hour.
- Remove the vegetables from the appliance, salt and chop with a blender.
- Add 400 g of cream with a fat content of 20%, mix well and pour the puree back into the slow cooker.
- Select the "soup" mode, bring to a boil. In bowls, soup can be garnished with herbs, croutons, butter.
Pumpkin puree soup will be appreciated by many adults
Kashi with pumpkin
Millet
To prepare millet porridge, grate 100 g of peeled and pumpkin seeds. Boil a glass of milk, pour a tablespoon of millet into it and cook with constant stirring for 10 minutes, then add the grated pumpkin. Continue to cook until thickened, let the porridge cool slightly, and season with honey and butter before serving.
semolina
Cut 300g pumpkin, peeled and seeded, into cubes. Putting it in a saucepan, pour 340 ml of milk into it, bring to a boil and cook until soft. Dilute two tablespoons of semolina in half a glass of water. With continuous stirring of the pumpkin boiling in milk, slowly pour the semolina into the saucepan. Salt and add sugar to taste. Cook until the porridge is thick enough. At the end of cooking, you can add chopped dried fruits, such as raisins and prunes.
Rice
Peel and cut into pieces 150 g of pumpkin, pour a glass of boiling water, add a teaspoon of sugar and cook under a closed lid for 15 minutes. Add 50 g of rice cereal and half a glass of milk to the pumpkin. Continue to cook for about 20 minutes, stirring occasionally. After turning off the heat, add salt and 15 g of butter to the dish.
Porridge with pumpkin is a very healthy and nutritious dish
- Choose a medium-sized squash, as very large squash are either excessively dry or watery.
- Take a good look at the pumpkin when buying. Do not take fruits with scratches and damage, as well as with areas of decay. The skin of the pumpkin should be very dense and not pressed through with a fingernail.
- When purchasing a cut pumpkin, choose a fruit with a rich yellow or orange color. The brighter the purchased pumpkin is, the more carotene it will contain.
- If you purchased a whole pumpkin and cut it at home, do not store it for a long time after that. Your best bet would be to either buy a small piece of pumpkin to use immediately in cooking, or freeze chopped pumpkin pulp for future cooking.
- A whole pumpkin should not be kept in direct sunlight and in a very cold place, as this contributes to its decay. It is better to put the whole fruit in a ventilated place with a temperature of + 10 + 15.
Teach your baby to this healthy vegetable from the first years of life.
Pumpkin is delicious and easy to prepare. Due to its many beneficial properties, it is an ideal complementary food for babies. Pediatricians recommend introducing mashed potatoes from this vegetable into the diet for up to a year.
It is not in vain that pumpkin is one of the first to be introduced into complementary foods. Due to the high content of water, as well as a complex of vitamins and minerals, it has a positive effect on the growing organism:
When to Avoid Pumpkin
Individual reaction to pumpkin: how allergenic is the vegetable
Despite the undoubted benefits of pumpkin for the body, it should be remembered that excessive consumption of this product can cause intestinal upset and lead to "carotene jaundice." It manifests itself in the yellowing of the palms, the sclera of the eyes of the feet.
Industrial production or home cooking
Pumpkin puree doesn't have to be homemade. It is sold in the children's section of any supermarket. But how can you be completely sure of the quality of the finished product? In addition, food made with love by mom always tastes better.
When preparing pumpkin at home, it is important to choose the right fruit. This will help the knowledge of simple rules:
Having chosen and prepared a pumpkin on her own, the mother can be sure that she will feed the baby with a healthy diet.
Rules for introducing a new product at an early age
Doctors say that early acquaintance with adult food can adversely affect the health of the crumbs, namely, cause allergic dermatitis. Parents should remember that any change in nutrition is stressful for the baby, so complementary foods start with small portions. Pumpkin puree is introduced into the diet from half a teaspoon, and juice - from a few drops, then supplemented with breast milk or formula. If there are no negative reactions to the product, the next day the portion is doubled and gradually adjusted to the age norm.
At what age can you start giving pumpkin to a baby
Introducing the baby to the pumpkin should be after the baby tries the zucchini, cauliflower, broccoli. These are vegetables with a low allergenicity index. In addition, the baby is unlikely to want to eat them after a sweet pumpkin.
How often to give a vegetable
After the baby gets used to the new product, it can be given as a one-component puree (without adding other vegetables or fruits). Do not get carried away and feed your child a pumpkin every day - enough 2 times a week. No more than 1 teaspoon in the form of an additive to porridge or other dishes can be given every day.
Basic recommendations for the introduction of products in the child's diet
These rules apply not only to pumpkin, but also to other dishes that the child tries as complementary foods:
Between the introduction of new foods into the diet should take at least two weeks.
Video: Dr. Komarovsky about the start of complementary foods
Is it possible to introduce raw pumpkin into complementary foods
Raw pumpkin contains a large amount of nutrients, some of which are lost during heat treatment. But still, giving the baby a product in this form is not worth it. The fact is that eating a raw vegetable and juice from it can cause intestinal upset, bloating and nausea. In addition, the pumpkin pulp is quite tough, and the baby will not be able to chew it.
Raw pumpkin is given to a child only after three years.
Pumpkin puree for babies: how to cook it right
Pumpkin goes well with many foods. You can cook it in any way: boil, stew, bake. It is better to start giving pumpkin in the form of mashed potatoes.
How long does a vegetable cook
The heat treatment time depends on the size of the pieces and the method of preparation. Readiness is checked with a knife or fork - they should easily enter the pulp.
Table: how long to cook, stew and bake pumpkin
Puree for the first feeding (basic recipe)
Now almost every kitchen has modern household appliances (blenders, food processors), and parents often use them to grind baby food. However, to prepare the first complementary foods, it is better to remember the "grandmother's method" and grind the pumpkin through a sieve. After grinding with a blender, coarse fibers remain in the grated mass, which can cause a gag reflex in an infant.
Cooking:
After introducing vegetable oil into the diet, you can add it to the puree (2-3 drops each). In combination with this product, beta-carotene from pumpkin is absorbed better.
At the beginning of complementary foods, puree is diluted with breast milk or formula. This is done so that the mass does not turn out too thick.
Recipes for children's meals
As new foods appear in the diet, pumpkin dishes become more diverse.
With yolk
Cooking:
with dill
Pumpkin puree with dill helps to normalize digestion, removes bloating and colic.
Cooking:
With apple or pear
Cooking:
With dried apricots
The use of dried apricots helps to increase hemoglobin, normalizes the immune system, improves the functioning of the heart and digestive tract. The baby is introduced to this product no earlier than 10-11 months. Allergy to it, as a rule, does not occur if you do not exceed the recommended amount of the product (up to 50 grams per day).
In order for dried fruits to soften well, they are soaked in cold water for at least 12 hours before cooking. It is better to do this at night.
Cooking:
Giving pumpkin puree with dried apricots more than 2 times a week is not recommended, as this can lead to a strong relaxation of the stool.
With meat
Cooking:
with rice
Nutritionists advise starting complementary foods with rice porridge. It does not injure the delicate gastric mucosa, quickly restores energy. In addition, this cereal does not contain gluten (gluten), so it is considered hypoallergenic.
Cooking:
With zucchini
Cooking:
Milk pumpkin soup
Cooking:
baked pumpkin
Cooking:
Semolina porridge with pumpkin
Cooking:
With potato
In a small amount, pumpkin puree can be added to potato puree.
Photo Gallery: Foods to Pair with Pumpkin
Egg yolk is suitable for complementary foods from 8 months From 11 months, the baby's diet can be enriched with greens Pears and apples are usually introduced into complementary foods after 7 months 
Dried fruits, including dried apricots, are introduced into the diet after 1.5 years. From the age of 9 months, the child can begin to be introduced to poultry meat. Rice is a hypoallergenic cereal, therefore it is one of the first to be introduced into the diet.
According to nutritionists, it is better to introduce semolina after 1 year.
Baby can taste potatoes from 6 months
Video: pumpkin in a slow cooker
How to make blanks: ways to store pumpkins
The whole fruit keeps well in a dry place for several months. A cut pumpkin wilts quickly. In this form, it can only be left in the refrigerator and no longer than 7 days.
How to freeze a vegetable
Portions for babies are small, so making pumpkin puree just once is quite difficult. Leftovers can be divided into portions, put into ice cube trays and frozen. Useful and taste qualities of the product will not change from this. In the future, it will only be necessary to get the puree from the freezer and add it to other ingredients or simply warm it up for 2-3 minutes.
You can also freeze raw fruit. To do this, peel the pulp, cut it into small pieces, put them on a cutting board and place in the freezer for 45-60 minutes. When the pumpkin is frozen, divide it into portioned bags and take it out as needed. The process of cooking pumpkin dishes frozen raw is no different from the usual process.
canning
Pumpkin puree can be preserved in jars. For this you need:
Pumpkin is very useful and you can make many delicious dishes from it for children and adults. You can get acquainted with the pumpkin quite early, although not earlier than 6 months. However, it is better not to put pumpkin first in order when introducing complementary foods.
Pumpkin is rich in beta-carotene, iron, magnesium, potassium, vitamins C, E, group B. It is also important to remember that pumpkin pulp contains a lot of vitamin D valuable for a child's body. Pumpkin also contains rare and necessary vitamins K and T.
Pumpkin can be served to children as a puree, with or without other vegetables, fruits, meat. You can also make soufflé, stew, pancakes, soup and more. We offer you several recipes for pumpkin dishes for children, and feel free to add or change ingredients.
Dishes for children from pumpkin (what to cook from pumpkin)
Pumpkin puree with pear from 7 months
Ingredients:
- 100 g pumpkin
- 50 g pear
For an older child, you can increase the amount of food in a ratio of 2 to 1.
Wash the pumpkin, clean, cut, simmer for 15-20 minutes under the lid until soft. In parallel, prepare the pear (cut into small pieces). Then beat the pear and stewed pumpkin with a blender. Older children, if necessary, can sugar a little.
Vegetable puree from 9 months
Ingredients:
- 50 g pumpkin
- 30 g potatoes
- 30 g carrots
- 30 g cabbage
- 30 g zucchini
- A little vegetable oil
Wash all the vegetables, cut, simmer until cooked with a closed lid with a little water. Then beat with a blender and add vegetable oil. Older kids can be salted.
Pumpkin puree with meat from 8 months
Ingredients
- 150 g pumpkin
- 50 g poultry meat (chicken, turkey)
- A little vegetable oil
Wash the pumpkin, cut it, simmer until tender with a closed lid with a little water. Separately, cook the meat until tender. Then beat with a blender and add vegetable oil. Older kids can be salted.
Pumpkin cutlets from 1 year old
Ingredients:
- 500 g pumpkin
- 1 egg
- 50 g cream (10%)
- 1 tbsp semolina
- breadcrumbs
- Salt, sugar to taste
Wash the pumpkin, clean it, grate it, squeeze the juice. Simmer the pumpkin for 5 minutes under the lid, adding juice and cream. Then we shift the stewed pumpkin into a bowl, add semolina, yolk. For older children, sugar can be used. We form cutlets, after which we dip in protein and breadcrumbs. It's better to cook for a couple.
Pumpkin soufflé from 1.5 years old
Ingredients:
- 150 g pumpkin
- 1 tsp butter
- 2 eggs (whites only)
- Sugar to taste and powdered sugar
Wash the pumpkin, clean it, cut it into 4 parts. We put it in a mold, fill it with water and bake in the oven until soft. Using a blender, make pumpkin puree, then transfer to a small container and add sugar. Cook over low heat until thickened. In parallel, beat the proteins, mix them into the pumpkin puree. It remains only to bake in the oven (15 minutes at 180 degrees), after greasing the form with butter. Sprinkle the finished soufflé with a little powdered sugar.
Pumpkin and apple fritters from 1 year old
Ingredients:
- 200 g pumpkin
- 1 apple (small)
- 1 tbsp flour
- 1 egg
- a little vegetable oil
Wash and grate pumpkin and apple. Add egg and flour, mix. Fry in vegetable oil.
Pumpkin Casserole with Apple
Pumpkin-apple casserole is a healthy, nutritious, and most importantly - a very tasty dish.
Pumpkin is not only an elegant, sunny fruit, but also a real storehouse of vitamins and minerals. Potassium is needed for the normal functioning of the heart, vitamins C, A and E are necessary for the normal functioning of the body as a whole. In addition, both pumpkin and apples are a rich source of fiber.
It is better to choose apples for casseroles that are moderately sweet and not very watery, otherwise the casserole will “float”. If the apples are very juicy, after rubbing on a grater, put the mass on a layer of gauze or a clean napkin and lightly express the juice - you can give it to the child to drink while the casserole is being prepared.
We take:
Pumpkin -300 gr.
medium-sized apples - 2 pcs.
egg - 2 pcs.
wheat flour - 2-3 tablespoons
butter or vegetable oil - 2 tablespoons
cinnamon - optional
sugar to taste, but remember that pumpkin gives quite
enough sweetness
Cooking:
Wash apples and pumpkin, cut into slices, peel, grate on a coarse grater, transfer to a deep bowl, add eggs, sifted flour.
Lubricate the baking dish with half the oil that you and your child eat, and add the second spoonful of oil to the dough.
Put the pumpkin-apple mass in a greased form, smooth it. Place the filled form in the oven preheated to a temperature of 180º, for 40 minutes. Bake until a beautiful ruddy shade.
When the casserole has cooled slightly, invert the pan onto a serving dish and remove the mold. You can wait 15 minutes, cut and serve.
It is best to serve pumpkin (as well as carrot) dishes with cream, sour cream and other fermented milk products so that milk fats help to better absorb useful vitamins and minerals.
It is good to serve fruit compote with pumpkin-apple casserole.
Zucchini casserole for kids
Zucchini is one of the first children's complementary vegetables. Dishes from zucchini are actively used in baby food, as it is considered a hypoallergenic vegetable. But like any other food, zucchini in its pure form quickly bothers children, and here we begin to come up with more complex and tasty dishes from this healthy vegetable, for example, zucchini casserole for children.
To make the zucchini casserole look more appetizing, in addition to zucchini, you can add a little carrot to it. Together with carrots, zucchini casserole turns out to be a delicious golden color. But this is not necessary if your child suddenly does not like carrots, although in a casserole it takes on a completely different taste (not like boiled carrots).
We take:
Young zucchini - 2 pcs. (about 800 gr.)
carrots - 1 pc. (150 gr.)
chicken egg - 3 pcs.
sour cream - 150 gr
wheat flour - 6-8 tbsp. l.
vegetable oil - 2 tbsp. l.
Cooking:
Wash and clean zucchini and carrots. Grate half of the vegetables on a coarse grater, and the other half on a fine grater. So the structure of the casserole will turn out more interesting. Squeeze the vegetable mass lightly to remove the juice and the casserole does not turn out to be too liquid.
Add 3 eggs, sour cream and flour to the vegetable mass. The amount of flour will depend on the thickness of the sour cream, the amount of vegetable juice in the mixture, and the size of the eggs. Flour must be sifted before adding.
Mix the mass until a homogeneous consistency is obtained and lightly beat the dough, saturating it with oxygen. So the casserole will turn out more magnificent.
Grease a baking dish with vegetable oil. Pour the batter into the mold and smooth out.
Bake the zucchini casserole in the oven at 200 degrees for about an hour. When the casserole is well browned, check the readiness with a match or a toothpick.
It is best to remove the casserole from the mold when it has cooled slightly. Serve zucchini casserole cut in portions with compote or tea for children.
Vegetable casserole with chicken
Vegetable Casserole with Chicken is a very easy dish to prepare, as well as tasty and healthy. We hope that not only your children, but the whole family will like it.
We take: chicken fillet - 400 gr
frozen vegetables (broccoli, cauliflower, carrots) - 1 pack
milk - 1 glass
flour - 1 tablespoon
butter - 1.5 tablespoons.
cheese - 50 gr
Cut the chicken into small pieces, lightly fry in vegetable oil, salt to taste.
Put chicken fillet in a greased baking dish first, then washed and chopped vegetables (cauliflower, broccoli and carrots), pour milk sauce, sprinkle vegetables with grated cheese on top.
Put to bake in the oven for 25-30 minutes at t = 200 gr, until golden brown.
milk sauce
flour - 1 tbsp
milk - 1 glass
butter - 1.5 tablespoons.
We put the saucepan on the fire, pour the flour into it and put the oil. We mix everything well. Then dilute with hot milk, pouring it in gradually. Cook the sauce stirring continuously for 7-10 minutes.
If we need it for a vegetable dish, add salt, if for a sweet one - sugar.
Semolina casserole with fruit
We take: semolina - 1 cupmilk - 4 cups
salt - to taste
sugar-2-3 tsp
any fruit or berry jam - 100 gr.
eggs-2 pcs.
oil - 2-3 tbsp.
Cooking:
Boil semolina porridge in milk. Add sugar, eggs, salt, oil to the finished porridge. All this mix and put in a greased form, smooth and sprinkle with sugar. You can mix half of the berries in semolina. Bake in the oven until golden brown.
Before serving, put fresh boiled or canned fruits on the porridge and pour over with fruit sauce or grease with berry jam.
Rice casserole with apples
We take: rice - 150 grmilk / water - 400 gr
apples - 100 gr
carrots - 100 gr
raisins - 70 gr
sour cream - 2 tsp
chili oil - 2 tsp
sugar - 15 gr
salt - a pinch
Cooking:
Rinse the rice, boil it, put it in a colander to drain the water. Wash the raisins, peel the apples and cut into slices. Peel carrots.
Beat an egg with 1 tsp. a spoonful of butter. Transfer the rice to a bowl, add the egg mixture, 1 teaspoon of sugar, raisins. Mix the resulting mass.
Lubricate the mold with oil and put half of the cooked rice mass there. Arrange apple slices on top and sprinkle with a little sugar. Top with the remaining rice. Smooth the surface and sprinkle with melted butter. Bake until light golden brown.
Beetroot casserole
We take:
Boiled beets - 300g
bread, preferably stale - 400g
raisins - 100g
eggs - 4pcs
margarine - 40g
breadcrumbs - 40g
maybe some sugar
Cooking:
Cut the bread into thin slices without a crust and lightly moisten with water or milk. Grate boiled beets on a coarse grater, mix with steamed raisins, sugar and 2 eggs. In a form greased with margarine and sprinkled with breadcrumbs, first lay out a layer of bread, then a layer of beets, then bread again. Pour 2 beaten eggs on top and sprinkle lightly with breadcrumbs. Bake for 40 minutes. Very tasty with sour cream or syrup.
Meat casserole with pasta and cabbage
We take: beef -150 gr.
pork - 150 gr.
onion - 1 pc.
pasta - 100 gr.
cabbage - 200 gr
egg - 1 pc.
butter - 40 gr.
cheese - 50 gr.
Cooking:
We prepare minced meat from meat and onions, salt it. Cook the pasta, chop the cabbage and simmer a little in butter. Combine pasta with cabbage, add a raw egg, mix well. Lubricate the baking dish with vegetable oil. And first put the minced meat in it, with a layer of about 2 cm, and then pasta with cabbage. Sprinkle with grated cheese. Bake at 180 degrees for about 30-35 minutes.
Casseroles are tasty and healthy, with the exception of one moment - a fried crust.
For children up to two or three years old, as well as anyone who has problems with the digestive system, it is better to make "casseroles". If you do not have a double boiler, a water bath will help you out, which you can always organize - at home, at a party, and in the country.
Ingredients:
- grated pumpkin - 200 ml
- grated carrots - 200 ml
- milk - 100 ml
- sugar - 1 tbsp. l.
- semolina - 2 tbsp. l.
- egg - 1 pc.
Carrot pumpkin casserole - recipe with photo:
Peel a piece of pumpkin of a nutmeg variety, rinse and grate on a fine grater. Also grate peeled and washed carrots. Carrot and pumpkin mass should be about 200 ml each (just poured into a measuring cup, not pressed).
Pour the milk into a saucepan and bring it to a boil over low heat, stirring occasionally. Put the pumpkin and carrots in the pan, reduce the heat so that the vegetables are slightly stewed. When all the milk has evaporated (and absorbed), remove the pan from the heat and cool the vegetable mass.
Add sugar and egg, stir. You can put less sugar, and if you cook for a very small child, then you can generally remove it from the dish. Both carrots and squash are sweet, so unless your child is accustomed to very sweet foods, it will be delicious without sugar.
Put the semolina and mix the dough well so that there are no lumps.
Take a small deep plate and transfer half of the dough into it. Pour 1.5-2 cm of water into a small saucepan, put a plate with dough in it, cover the pan with a tight lid and put everything together on a small fire.
The water in the pan should not boil violently so that splashes do not get inside the plate. Also, make sure that the water does not boil away, because the carrot-pumpkin casserole is very quickly saturated with the smell of a burnt pan (tested from my own experience).
After 20-25 minutes after boiling water, the casserole is ready.
You can sweeten it with a little powdered sugar.
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