Soufflé from cottage cheese for a child 1. How to make soufflé from cottage cheese

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Curd soufflé is considered a quick and tasty dish. This sweet, airy dessert will be a great addition to your breakfast, especially at a time when there is too little time to prepare morning delights. There are many different recipes for making cottage cheese soufflé, which is baked in a microwave, oven, slow cooker, or double boiler. And if you replace the classic recipe with a dietary one, then this dish will diversify your diet on fasting days.

Cottage cheese soufflé - recipes with photos

A feature of the curd soufflé is the speed and ease of preparation. With a minimum investment of time, you will get an amazing dish that will impress any family member. You can add cottage cheese with pieces of fruit, berries or even cherry, raspberry, strawberry jam. But if sugar is not added to the soufflé, then such a dish will become an excellent snack. To successfully prepare a dessert, follow these guidelines:

The secret of a delicate and airy soufflé is that for cooking it is necessary to use soft and non-grained cottage cheese, and sour cream should be of high fat content.
The whites should always be whipped in a glass, ceramic or enamel container. If you use aluminum dishes for this, then the proteins will turn out with a gray tint.
To prepare soufflés, use proteins that are not the first freshness, as it will be easier to beat them into a strong foam. For a thick, strong foam, the utensils for whipping must be perfectly clean, free from water droplets and grease.

In the oven

The classic device for baking soufflés is the use of an oven. To prepare six servings of curd soufflé, you need forty minutes of time and the following ingredients:

a bag of vanilla sugar;
2 tsp sour cream;
2 eggs;
2 tsp semolina;
1 tsp butter;
1 tbsp. l. Sahara;
a pinch of salt;
cottage cheese - 200 g.

Step-by-step instructions for making a delicious curd soufflé:

Preparation of curd mass. To do this, put cottage cheese, semolina, vanilla and regular sugar, butter, sour cream, two egg yolks in the bowl of a food processor or blender. Beat the ingredients into a uniform consistency, which we then put in the cold for half an hour.
Then you need to beat the egg whites with a pinch of salt. The foam should be strong and stable, because the quality of the finished soufflé depends on it. Then combine the cottage cheese with proteins and mix.
For baking, you can use silicone portioned molds, which must be filled to 75% with curd dough so that the soufflé has a place to rise. Put the molds in an oven preheated to 200 ° for 25 minutes.

In the microwave

The microwave will help you prepare a curd soufflé for breakfast in minutes. For such portioned baked goods, you can use a regular cup. You will need the following products:

1 egg;
a handful of raisins;
1 tbsp. l. Sahara;
cottage cheese - 150 g;
cocoa - 0.5 tsp;
icing sugar - 0.5 tsp;

Dessert in the microwave is prepared according to the following scheme:

In a small bowl, beat the cottage cheese with a blender together with sugar, egg and cocoa into a total pasty mass.
Add the washed raisins to the curd and mix gently with a spoon.
Distribute the resulting dough in a ceramic white cup and put it in the microwave for 3-5 minutes, controlling the baking process. If the soufflé begins to rise, it is ready. Put the finished dessert on a plate, decorate with powdered sugar on top.

In a multicooker

It is difficult to imagine a modern kitchen without a variety of household appliances. Such a multifunctional device is a multicooker, which you can also use to make curd soufflé. For such a dessert, you must prepare the following ingredients:

5 eggs;
250 grams of sour cream;
cottage cheese - 750 grams;
3 tbsp. l. starch;
one and a half glasses of granulated sugar;
a pinch of vanillin.

Step-by-step cooking in a multicooker consists of the following stages:

Initially, grind the cottage cheese with the yolks of five eggs, adding vanillin, starch and sour cream.
Beat the cooled proteins with powdered sugar with a blender or mixer until a strong foam is formed, as for meringues. Combine the resulting mixture with the curd mass and knead.
The entire consistency must be carefully transferred to the multicooker pan, closed with a lid and set to the "Baking" mode on the display. Please note that you cannot open the lid and do not control the soufflé baking process itself. The multicooker will finish cooking on its own in 65 minutes.
When the device informs you about the end of baking, immediately set the "Heating" mode for half an hour under a closed lid.
The final stage of cooking will be transferring the finished dish to a beautiful plate. Sprinkle with powdered sugar on top.

In a double boiler

You can make the soufflé more healthy and less nutritious by steaming it. The steamer will help you create a wonderful dessert that is as good as oven or microwave dishes. For such a dessert, prepare the following products in advance:

cottage cheese 7% fat - 350 grams;
15 grams of butter;
fresh milk - 150 grams;
3 tsp granulated sugar;
1 tbsp. l. soft honey;
1 egg;
1 tbsp. l. semolina;
a pinch of cinnamon.

Curd soufflé is prepared in a double boiler using the following technology:

First you need to grind the cottage cheese until a pasty, elastic mass is obtained. For this, it is recommended to use a blender or meat grinder.
Then separate the protein into a glass container, which must be whipped until a dense foam is formed and put in the refrigerator for a few minutes.
Meanwhile, add one yolk, sour cream, semolina, milk, granulated sugar, soft honey, a pinch of cinnamon to the prepared cottage cheese.
Next, we combine the two masses and knead thoroughly. Then you need to fill with the dough three pre-prepared molds, which were previously greased with butter. Then plug the steamer into a power outlet, open the lid of the steam container and place the serving tins on the lower section of the appliance. We set the timer for half an hour.
After 30 minutes, turn off the steamer and remove the dessert made using fat-free cottage cheese. The calorie content of the dish will be 190 kcal per 100 grams, so this dessert will not affect the figure.

You can also find out the berries from the tables.

Cottage cheese soufflé with gelatin

If you add gelatin during the preparation of such a dessert, you can get a dessert that tastes like. For this recipe you will need the following foods:

cream 10% fat - 250 g;
gelatin - 10 g;
half a glass of milk;
140 g of cottage cheese;
half a glass of condensed milk;
silicone molds;
for icing: chocolate 100 g and 2 tbsp. l. milk.

Cooking consists of several stages:

First, you need to prepare the gelatin by filling it with water, let it swell for ten minutes.
In a separate metal bowl, you need to mix the cream with condensed milk and put them on fire for a couple of minutes.
Add gelatin to the hot mass, stir until smooth and leave to cool.
Then beat the cold mixture thoroughly with a blender, gradually adding cottage cheese.
We distribute in molds, and then put in the refrigerator for three hours. Pour the cooled dessert glaze from chocolate with milk melted in a steam bath. You can also decorate the top with walnuts.

Steam fruit soufflé for 1 year old baby

For a baby of the first year of life, you can make a curd soufflé, supplementing it with apples or bananas. These fruits are considered hypoallergenic and will not cause allergies in the child. Cottage cheese, which is the basis for soufflé, will become a source of calcium and protein for the baby. A child who is capricious and does not want to eat pure cottage cheese products, we recommend preparing a tasty and healthy soufflé with the addition of fruits.

With apples

For one serving, you need to prepare the following foods:

3 tbsp. l. cottage cheese;
a piece of butter;
egg;
2 tsp semolina;
a pinch of sugar;
half an apple.

Step by step cooking:

Beat cottage cheese, soft butter, sugar, semolina and egg with a blender until smooth.
The apple must be peeled, seeds, and then grated.
Combine the curd mixture with the apple and stir.
Fill in the prepared dough and place in the oven for 15 minutes.

With bananas

You can diversify the curd soufflé for children by adding bananas to the dough. For such a dessert, the following components are needed:

2 tbsp. l. cottage cheese;
half a banana;
1 tbsp. l. semolina;
egg;
50 g butter.

The recipe is prepared using the following technology:

Beat the cottage cheese with semolina, adding the egg and softened butter.
Cut the banana into small pieces and combine with the curd dough.
Put the resulting mixture in a mold and place in the oven for 15-20 minutes.

How to make a diet soufflé: recipe

A soufflé made with low-fat cottage cheese can even become a part of your diet. For the dietary version of this dessert, you need to prepare the following ingredients:

low-fat cottage cheese - 300 g;
a pinch of cinnamon;
egg;
vanillin on the tip of a knife;
1 tbsp. l. honey.

Preparation includes the following steps.

Fermented milk products are very useful for a child: in the diet of every child over a year old there is kefir, yogurt, and, of course, cottage cheese. Not all children like to eat pure cottage cheese. Many parents add berries or fruits, sugar or honey to it.

And you can also make a delicious and delicate soufflé from cottage cheese, which will undoubtedly please a young gourmet. This dish will appeal to both children over a year and parents - it is a great option for a healthy breakfast for the whole family.

The benefits of cottage cheese for a child

Cottage cheese rightfully occupies an honorable place in the diet of both children and adults.

It is a source of easily digestible protein, so necessary for the muscle tissue of an actively growing child.
Incredibly valuable product for the flawless functioning of the heart and liver.
Calcium, available in cottage cheese is very necessary for children for the health of teeth and the skeletal system in general.
B vitamins, as well as vitamin C, contained in cottage cheese, have a beneficial effect on the functioning of the nervous, circulatory and digestive systems, strengthen the immune system and increase the body's resistance.

Children from one year old can buy industrial cottage cheese, which can be purchased at the store. When choosing, you need to give preference to low-fat varieties, up to 9% fat. Of course, the freshness of the product is important, always pay attention to the date of production of the product and its shelf life.

The science of making cottage cheese at home is not great. For this you you will need a fermented cottage cheese starter culture and milk... By following the starter manufacturer's instructions, you will have a homemade product.

Cottage cheese is gradually introduced into the baby's diet from 7-8 months of age. The introduction of cottage cheese begins with 1 teaspoon, and by the age of 1 year, the daily dose of cottage cheese is 40-50 grams.

Curd soufflé - recipe

When preparing a curd soufflé, an excellent result is obtained both in the oven and in a multicooker or double boiler.

Required Ingredients

cottage cheese - 200 g;
sour cream - 2 tablespoons;
milk - 0.5 cups;

egg - 1 pc;
sugar - 1 tablespoon;
butter - 50 g.

Preparation

Place cottage cheese, yolk, milk, half of the sugar and butter in a bowl and mix thoroughly with a blender.
Whisk the protein and remaining sugar until stiff.
Gently add the beaten egg white to the curd.
Grease a baking dish with oil.
Put the prepared mass into it.
Put in a double boiler for 30 minutes.

So you get the most delicate steamed curd soufflé.

To make a soufflé in the oven, place the dish in an oven preheated to 150 ° for 20-30 minutes. Readiness can be checked with a match: pierce the ruddy dish with a match. If the match is dry, the soufflé is ready.

Use the "bake" mode to prepare soufflés in a multicooker. Readiness is determined by a golden crust.

Apples, strawberries, bananas will help to diversify the taste of this dessert. For 200 grams of cottage cheese, you will need 2-3 apples, 1 banana, or 100-150 grams of strawberries. A banana or strawberry is chopped in a blender, apples are grated on a coarse grater. They are added at the very beginning, when preparing the curd mass.

You can make portioned curd soufflés by placing each portion in a separate mold.
Ready soufflé can be garnished with fruit pieces or powdered sugar.

How to make curd soufflé for a child - video

A variant of cottage cheese soufflé with the addition of eggs, sugar and flour. Only 200 grams of cottage cheese will allow you to get 6 servings of a delicious and delicate dessert. For beauty and better appetite, garnish the dish with berries.

Cottage cheese is good for children of any age. Cottage cheese soufflé is an easy-to-prepare and very healthy dish. Berries and fruits will help to enrich the taste. In the cold season, you can use frozen blanks, which must be thawed at room temperature before cooking. A varied and balanced menu for your baby is the basis of his health and proper development.

Cottage cheese is a useful product, starting, do not forget to give it to your baby twice a week. This soufflé can be given to a baby who is not yet a year old to try, as a quality. Also, this curd soufflé can enter the menu.

1.Rice porridge with meat:
Ingredients:
Meat - 100 gr.
Rice groats - 3 tablespoons
Butter is a small piece.
A pinch of salt.

In this version, the porridge is suitable for children from 1 year old. Children at this age are already doing well with rice, and chewing red meat is still difficult, so it is better to twist it. Also, we do not add any fries and excess fat to the porridge.
For kids, you can also cook sweet porridge with prunes or pumpkin and zucchini from rice.
Rice porridge with meat recipe:
1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a slice 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 the rice.
5. Boil over low heat until tender. It is brewed for about 20 minutes.
6. Twist the finished pieces of meat a couple of times in a meat grinder.
7. Mix the boiled rice with the twisted meat. Cook all together for 3 minutes.
8. Season with butter and serve.
Bon Appetit!
On a note:
For this porridge, rice can be used whole grain or crushed. If it is more convenient for your child to eat smaller pieces, use crushed rice.
If your child has a positive attitude towards greens, you can add them to the porridge.
For babies, you can prepare a similar dish, only with milk in the form of mashed potatoes.

2 cauliflower casserole
Ingredients:
Cauliflower - 1 cup (or 2 cups)
Hard cheese - 70 gr.
Crackers - 1 tbsp.
Milk - 2 tablespoons
Oil drain. - 1 tbsp.

Cauliflower, unlike white cabbage, does not cause allergies, therefore it is advised to cook it for infants, in the form of mashed potatoes. Children from a year can no longer grind, but simply boil in water or in a double boiler. Two-year-olds can already serve it in various versions (boiled, stewed, baked), one of which is a 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 disassemble into inflorescences. Put in a saucepan with water, add salt and let it simmer for 7 minutes.
2. In the meantime, prepare the cheese sauce. To do this, grate a piece of cheese and add a tablespoon. crackers.
3. Pour in two tablespoons of milk.
4. Add Art. a spoonful of soft (melted in the microwave or just melted in the heat) butter and mix everything together.
5. Tilt the boiled cauliflower into a colander to glass the water. Then place the cabbage in a high-edged dish and top with the cheese sauce.
6. Send the form into the oven, for about 15-20 minutes, until golden brown. Serve warm with herbs.

3.Cottage cheese soufflé- a delicate and amazingly tasty dish for children. It just melts in your mouth! For children over a year old, raisins and marmalade can be added to the soufflé. With these sweet additions, the curd soufflé is even tastier!
Ingredients:
cottage cheese - 600 gr.
semolina - 1/2 cup
water - 1 glass
granulated sugar - 2 tablespoons
vanilla sugar - 1/2 tsp
butter - 2 tbsp. l.
vegetable oil - 1 tbsp.
egg - 1 pc.
pitted raisins - 1/2 cup
berry or fruit syrup - 6 tablespoons

The amount of marmalade is necessary to taste and, if desired, to decorate the dish when serving.
Steam curd soufflé, recipe:
To prepare the curd mass, you need a 3-liter pan.
Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.
Grind the cottage cheese until a homogeneous mushy mass, put in a bowl with semolina porridge. Mix thoroughly until smooth.
Break the egg, separate the white from the yolk.
Heat butter until liquid.
Add the yolk to the resulting curd mass, pour out the butter, pour out the vanilla sugar and granulated sugar, add the raisins.
Stir the resulting mixture thoroughly again.
For further cooking, you will need deep round molds.
Lubricate the molds with vegetable oil and put the prepared curd mass in them.
Put the mold in a saucepan, add water and cook for 15-20 minutes.
Remove the steam trays. Cool down.
Serve in tins, if they have a decorative look, or transfer the product to plates.
Before serving the soufflé, pour over the syrup and put the marmalade on top of the syrup for beauty and as a seasoning.
The curd soufflé is ready!

4 zucchini casserole
Delicate, tasty, low-fat, affordable casserole - a godsend for a dinner for the whole family
Ingredients:
400 g zucchini,
100 g cheese
2 eggs,
100 g sour cream
0.5 tsp of slaked soda,
150 g flour
greens,
0.5 tsp salt.,
pepper.

Grate the zucchini, squeeze out well. Cut or grate the cheese very finely, chop the herbs. Stir soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and herbs in the same place, mix and pour into a small diameter mold (grease). Bake for 40-50 minutes at 180 degrees.

5 cauliflower puree soup
Products:
Cauliflower inflorescences - 20-25 inflorescences
Potatoes - 4 pcs. small.
Rice - 3 or 4 tablespoons rice.
Cream - 100 ml. (instead of cream, you can add 2-3 tbsp sour cream)
Salt to taste
Draining. butter - a piece

Cauliflower is a dietary and healthy product. It got its name from the inflorescences that resemble flowers. And not at all because of the multi-colored coloring, as one might think without seeing and not knowing this product.
It can be introduced into complementary foods for children under one year old, in contrast to white cabbage. Because it is softer and does not cause stomach cramps. It also helps maintain normal bowel movements.
For the first feeding, simply mashed cauliflower is suitable, after which you can try mashed cabbage with carrots. And from the 1st year, the child can make a delicate creamy soup of cauliflower and potatoes. The photo of the recipe is posted below.
Making Cauliflower Puree 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 on hand, sour cream will do (about 3 tablespoons). This amount of products will be enough for 5-6 servings. If you need a smaller amount, reduce the products proportionally to each other.
2. Disassemble the cauliflower into inflorescences. Cut the potatoes into small cubes. Place vegetables in a pot of water and cook until tender. Approx. 20-25 min.
3. Boil the rice in a separate saucepan.
4. From the pan in which the vegetables were cooked, pour the broth into a glass. It will still be useful to us. Add boiled rice to boiled vegetables and puree with a blender.
5. You should get such a homogeneous mass. Season with salt to taste.
6. Add a lump of butter and cream. Stir.
7. The puree soup will take on this light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that you drained earlier.
8. For small children, soup is best served as is, without any additions.
9. And older children are better served cauliflower soup with breadcrumbs. In this case, there is a greater chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.

6 chicken pudding
Ingredients:
1. Chicken (pulp) - 100 g
2. Wheat bread - 10 g
3. Butter - 1/2 tsp
4. Milk - ¼ glass
5. Egg - 1 pc.
6. Salt solution - ¼ tsp
Cooking.
Take a piece of boneless chicken, rinse with cold water, mince. Scroll the second time through a meat grinder along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be wiped through a sieve, diluted with the rest of the milk to a thick gruel. Then add raw egg yolk, salt solution. Beat the protein in a strong foam and add, stirring gently. Put all the resulting mass in a small mug, thickly greased with oil.
Putting the mug in a saucepan half filled with boiling water, cover the pan with a lid, put it on the stove and cook for 40 minutes.
Chicken, veal, liver puddings can be served with mashed potatoes or vegetables.

7 EGG SOUP
1.½ onions;
2.2 pcs. potatoes;
3.1 carrot;
4.2 - 4 pcs. quail eggs
1. Peel and wash the onion. We use the half, cut it into small cubes. Wash and peel the carrots, also cut into cubes.
2. My oldest daughter loves grated carrots more, so I often rub on a coarse grater.
3. Clean, wash and dice the potatoes.
4. Pour 500-600 ml into a saucepan. water (depending on what kind of soup your baby likes, more rare, or thick). Bring to a boil. Throw onions and carrots into boiling water. If you are making grated carrots, then add only onions. Add the potatoes after 10 minutes.
5. After 15 minutes add the grated carrots, if you did not add the carrots in cubes. You can also add some baby pasta to the soup - 1 tablespoon if you want a thicker soup.
6. Do not forget that we will not cook with a boiled egg, but soup with a raw egg. If your child likes a more rare soup, then take 2 eggs, if thick, then 4. Break the eggs into a bowl and stir with a fork.
7. Now it remains to figure out how to add the egg to the soup. After 15-20 minutes after putting the potatoes in the soup, pour the eggs. Pour the eggs very slowly into the boiling soup, and stir thoroughly with a fork to make small flakes. Bring the egg soup to a boil and can be removed from heat. Cool slightly, pour into a plate. We add unrefined oil to the plate, you can add separately cooked meat. Bon Appetit!

8 baby meatballs
Minced meat - 500 g.
1 egg
1 onion
Bread - 100 gr.
Rice - 100 gr.
Carrots - 1 pc.
0.5 cups milk
Salt to taste

1. Mix the 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 cook steamed cups until cooked (it will be convenient to do this in a multicooker)
Vegetables, mashed potatoes or pasta are perfect as a side dish.
For older kids, sauce for meatballs will be an excellent addition. It can be prepared by sautéing onions and carrots with tomato paste.

9 fish soup
fish fillet - 150 g (hake, salmon, trout or pollock are suitable)
1/2 medium onion
1 small carrot
1 medium potato
sour cream
salt and herbs to taste

1. Put the fillet in a small saucepan, fill it with water (1.5-2 cups), put it on the fire, add a little salt
2. When the fish is cooked, put it on a separate plate, and filter the broth.
3. Finely chop the potatoes and onions, rub the carrots on a fine grater, put them in the broth to boil. If the soup looks a little thin, you can add some rice.
4. Cogra vegetables are cooked, add 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 a little (up to 20 ml) of hot boiled milk to the resulting mass, stirring continuously. Beat the mixture until a homogeneous fluffy mass is obtained. Put the puree on a plate, pour over the melted butter.

11 carrot puree
Wash 100 g of carrots, peel, chop, put in a saucepan, pour in a little boiling water, add an incomplete teaspoon of sugar, cover and put on low heat. Simmer for 30-40 minutes, stirring occasionally and adding a little water until the carrots are tender. 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.Pumpkin boiled
Cut the peeled pumpkin into cubes, put in a saucepan, add a little boiling water, add a little salt and cook until tender. Cool the boiled pumpkin until warm (you can mix it with other vegetables, fruits or cereals), rub through a sieve and offer to the child.

13 pumpkin stewed with apples
Put 200 g of finely chopped peeled pumpkin in 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 until warm and rub through a sieve. You can pour a little jelly over the finished dish.

14.Vegetable puree assorted
Carrots and cabbage, finely chopped, simmer under the lid in a little water until half cooked, add the chopped potatoes and simmer 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. Stir everything well, bring to a boil and, after removing from the stove, beat so that the puree is fluffy and without lumps. Season the finished puree with 1 tsp. butter.

15 rice and carrot soufflé(in the absence of allergic reactions to eggs)
From 1 tbsp. of sorted and washed rice, boil a slightly viscous porridge in 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 add 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 saucepan with boiling water).
There may also be other options for soufflé from vegetables and cereals: from semolina, from pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).

16.Omelet stuffed with meat
Ingredients:
50 g boiled ground meat
1 egg
1/2 coffee cup milk
a piece of butter the size of a hazelnut
1 tbsp. a spoonful of mashed boiled vegetables from the soup
parsley
1 tbsp. a spoonful of tomato juice

Grind the egg yolks with salt and butter, add the whipped egg whites. Grease a saucepan, pour the beaten eggs into it, immerse it in another vessel with water, cover and place in a very preheated oven for 10 minutes.
Put the finished omelet on a plate, put the ground meat and vegetables on it, roll up and pour over tomato juice.

17.Krupenik
This recipe is a real find for moms! When the kids become very picky and capricious, when they don't want porridge, but are tired of cottage cheese))
Ingredients:
baby curd "Agusha" - 50 g,
buckwheat - 4 tbsp. spoons,
butter - 1 tsp,
sour cream - 2 tsp,
quail egg - 1 pc.,
ground crackers - 10 g.

Take, wash and put buckwheat in a saucepan. Put it on high heat, and after boiling the water, switch to low and cook for about 25 minutes. Grind buckwheat porridge with a blender. Thoroughly mix buckwheat porridge with baby curd, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass into a greased form, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Bake for about 25 minutes (at 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 curd, 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 begins to peel off from the 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. Cook for a couple of 30 minutes.

For children: curd souffle, curd casserole, meat souffle

So why is the menu after all:
- no need to think about what to cook today,
-the products that will be needed next week are known,
- it was noted that you need to prepare in the evening for the next day's meals (for example, boil beets) and you can safely prepare the planned dish,
-the child's menu is combined with the preparation of meals for the whole family
Also, here are a few tricks I use to keep up with my cooking:
1. I have a slow cooker, a very good thing that saves time.
2. I cook broths for future use and freeze them. I have beef broth, chicken broth, fish broth. Therefore, preparing soups for a baby takes 20-25 minutes.
3. I use not only fresh vegetables, but also frozen ones.
4. I cook only simple dishes, the most difficult is curd casserole, but I myself eat it with pleasure
And here are some recipes from the menu. the rest, in my opinion, are known to everyone.

Cottage cheese soufflé from 10 months

Ingredients for making 2 servings:
Cottage cheese - 2 tbsp. spoons (50g)
Semolina - 1 tsp
Chicken egg - 1 pc.
Butter - 5 g
Sour cream - 1 tbsp. spoon
Milk - ~ 5 tbsp. spoons
Fruit puree - to taste
Cooking procedure:
Step 1 Mix cottage cheese, semolina, egg and dilute with milk to the consistency of liquid semolina.

Step 2 Put the prepared mixture in a steam bath and stir occasionally until the soufflé thickens (~ 15 min).

Step 3 Add butter and sour cream, remove from the steam bath, soufflé is ready.

Step 4 Add fruit puree

Cottage cheese casserole from 1.5 years

(it's not clear why, probably because of the crispy crust, but I cut it off before feeding the baby)
We are happy to eat casseroles with the whole family, therefore the proportions are appropriate.

Ingredients:
Curd 9% - 500 g
Sugar - 50 g
Egg - 3 pcs.
Semolina - 40 g
Raisins - 50 g
Salt - 2 g
Butter
Cooking procedure:
Step 1 Soak the raisins in hot water, while we prepare the rest of the ingredients, the raisins will soften

Step 2 Separate the whites from the yolks, add salt and beat until a thick, fluffy foam

Step 3 Mix raisins, cottage cheese, yolks, sugar and semolina in a separate container until smooth

Step 4 Add whipped proteins to the curd mass and mix gently.

Step 5 Put the curd mass in a container greased with butter and smooth.

Step 6 For a multicooker: mode: baking, cooking time: 40 minutes
For the oven: temperature: 180 ° C, cooking time: 45 minutes
Meat soufflé from 10 months

Ingredients:
Pork or beef - 350 gr
Cream 10% - 270 ml
Egg - 1 piece
Butter
Cooking procedure for a multicooker:
Step 1 Pass the meat through a meat grinder twice, after removing the veins and fat.

Step 2 Add cream, egg to the resulting minced meat and beat with a mixer for 3-4 minutes at medium speed.

Step 3 Put the mass in a greased container.

Step 4 Set the multi-cook mode, temperature 100 ° С, cooking time: 20 minutes
Cooking procedure in the oven:
Step 1 Cut the meat into pieces and boil in a double boiler for 25 minutes
Step 2 Pass the cooked meat through a meat grinder
Step 3 Add the cream and egg to the resulting minced meat and beat with a mixer for 3-4 minutes at medium speed.
Step 4 Put the mass in a greased container
Step 5 Bake in a preheated oven at 200 C for 30 minutes
Bon Appetit! And the multicooker will help you!

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How to properly feed a child is a question that worries many parents. After all, it is important that it is not only healthy, but also tasty. One of these options is considered to be a curd soufflé. This is perfect for children of all ages. At the same time, parents have many questions about such a dish - to make a banana or strawberry, to cook in a slow cooker or in an oven, etc.

What is the use of cottage cheese

For the health of children, the benefits of cottage cheese are invaluable. This statement is suggested by the idea that the product is included in the child's diet and is provided for by a fairly large number of diets.

Curd contains a lot of essential and easily digestible protein. It is required to build strong and enduring muscles. And it is clear that such a situation for children, especially for those who are barely a year old, is extremely important. In addition, such a product contains a lot of a wide variety of trace elements and minerals, and, of course, important amino acids - for example, choline, lecithin, tryptophan, etc.

All this undoubtedly proves that cottage cheese is good as a preventive measure to protect against diseases of the heart and blood vessels, as well as pathologies of the respiratory system. It should also be borne in mind that cottage cheese contains many necessary and most useful microelements and vitamins, including the rather rare vitamin B12: it is necessary for normal hematopoiesis. For children, the special value of cottage cheese lies in the fact that it does not affect the gastric mucosa and does not increase the acidity of the juice.

Curd soufflé: types and cooking options

Despite the fact that cottage cheese is extremely useful, children do not always want to eat it just like that. Especially when it comes to a child who is barely a year old. After all, sweetening cottage cheese is not particularly good, and babies do not really like its sour taste. Therefore, doctors often recommend preparing curd soufflé for children. This nutritional option is perfect for a toddler who is one year old and an older child. And the fact that in this case you can add a sufficiently large number of different components to the curd allows you to make it literally for every taste. Everyone can easily choose a recipe for themselves according to their own taste - especially since there are a lot of such options on the Internet.

In the traditional form

Curd soufflé can be prepared in a fairly standard way. Its recipe is quite simple. At the same time, this version of the product can be used without problems both for babies a year and for children under 5.

It will require (if we talk about 1 portion):

A couple of spoons of cottage cheese
A couple of spoons of semolina
A small piece of butter
A little sugar

First, you should thoroughly knead the cottage cheese with a fork. Alternatively, you can use a blender for this. In this case, the curd soufflé will turn out to be softer and more tender, because all lumps will be excluded. Then you should add to the mass all the ingredients remaining on the list. If after mixing it turns out that the mass is too thick, it is recommended to dilute it with milk.

You can cook curd soufflé in different ways. One has to look at what the recipe advises. So, for example, it can be made in a water bath, in a multicooker, in an oven, etc. And it is worth considering a number of nuances when choosing a cooking method. So, in a water bath, such a dish will not burn and will, in fact, be soft and tender. But you have to tinker - such a recipe takes a long time: at least half an hour. If you use the oven, you can get a delicious dessert in just 15 minutes. But today, often young mothers try to cook curd soufflé in a slow cooker - this allows them to reduce efforts to the maximum.

How to add flavor

It doesn't matter how you start cooking - with the help of an oven or in a steam bath, or possibly in a multicooker, you can still diversify the taste of the classic version. For this, the recipe is subject to slight revision. So, for example, according to statistics, one of the most favorite options for kids is a banana soufflé. After all, such a fruit is soft, moderately sweet and very tasty. Making a banana soufflé is pretty easy - just grind the fruit pulp when making the curd dough. And then cook it in a slow cooker or in the oven. Or you can knead a banana with cream and lay the finished soufflé in layers. Then it will also turn out to be banana, but it will have a completely different taste.

In the business of making a soufflé, nothing special is required. But if you put in a little imagination, and you get the perfect dessert, which even the smallest unwanted person will happily eat.