Top - 7. Meat recipes for children under one year old.

meat souffle. From 10 months

Ingredients:

Lean meat - 50 g.
1 slice of white bread.
1 quail egg or 1/2 chicken.
Milk.
Salt, onions or herbs (for older children).

1. We boil the meat. 2. Soak the bread in milk, after cutting off the crust. 3. Grind the meat and bun in a blender (it must be powerful enough for this) or in a meat grinder. 4. add the egg and a little milk, stir. The result should be a mass with the consistency of thick sour cream. 5. put the mixture in a mold and set it to steam (if you don’t have a multicooker or double boiler, you can put the soufflé in a metal mug and put it in a saucepan with boiling water, turn the heat to low and cover the saucepan with a lid).

chicken soufflé recipe. 9-12 months

Meat is an essential component of a child’s daily diet. Tender chicken will become even tastier if you prepare it in the form of a light, airy, delicious soufflé.

Ingredients:

The pulp of wheat bread.
Milk - 0.5 tbsp.
One egg.
Drain. Oil - 1 tbsp. Spoon.

Preparation: - Boil the chicken fillet and pass through a meat grinder. — Soak the wheat bread in milk, then grind it in a meat grinder together with the meat, beat the resulting minced meat with a mixer. — Pour the pre-beaten yolk into the mixture, add milk, butter, and egg whites. — Bake steamed or in the oven (in a greased form.

3. juicy meat casserole - soufflé.

Ingredients per child's portion, increase the amount of ingredients if necessary!

Lean pork - 100 g.
Chicken Fillet - 100 g.
Milk - 50 ml (warm).
Yolk - 1 pc.
Semolina - 1 tsp.
Salt.

Rinse the meat well and cut into pieces, then place in a blender bowl, add milk, yolk, semolina and a little salt - beat everything until smooth, place in a baking dish, greased with drain. Oil, cover the pan with foil and place on a baking sheet with water and in the oven at 190 degrees (preheated) - 45 minutes. Cool the finished soufflé casserole a little and cut into portions. Serve with any side dish. Bon appetit!

steamed chicken soufflé for children.

A variety of soufflés are often prepared for small children, because they are easier for children to eat.

Chicken souffle according to this recipe is suitable for children over 9-12 months. It is steamed, which makes it a tender, dietary dish. In addition, it contains a lot of protein, which is very necessary for a growing body.

Products:

Chicken breast (boiled) - 100 gr.
Chicken egg - 1 pc.
Rice - 1 tbsp. l.
Butter - 1 tsp.
Milk - 2 tbsp. l.

The quantity of products is calculated for one serving. But if the children's chicken soufflé is served with a side dish, then it will be enough for two servings. Cut the boiled chicken breast into pieces and place in a blender container. Using a blender, make chicken puree. The chicken breast mixture should be uniform. Thus, if the blender is not working well, add a little milk to the meat. Cook soft rice porridge from one tablespoon of rice and milk. The easiest way to cook such a small amount of rice is in the microwave. To do this, the rice is first filled with water (two fingers above the rice) and cooked in a deep container so that when boiling, the water does not pour out over the edges. Then milk is added to the almost finished rice and cooked until soft. In the microwave, cooking rice takes approximately 7-10 minutes. Add the finished rice porridge to the chicken puree, mix everything together with a blender. Add the yolk and melted butter. Mix with a spoon. Beat the white separately into a thick foam. Add protein foam to chicken puree and stir. Place the chicken soufflé in a mold (or several small molds), after greasing it with butter. Steam chicken soufflé for children for 20-25 minutes. Cool the finished soufflé slightly and remove from the mold. You can serve it as a separate dish or with a side dish: mashed potatoes or buckwheat porridge.

Bon appetit!

meat soufflé in a slow cooker.

Ingredients: Meat - 100 g. Quail egg - 1 piece (or half a chicken). Semolina or flour - 1 tsp. (without top). Butter. Milk - 1/4 cup. A pinch of salt. A piece of carrot (optional).

Method of preparation: Take the meat that your baby eats. It could be veal, rabbit, turkey, pork, chicken or other. Today I have chicken fillet, exactly 100 g piece of carrots. In a blender, grind the carrots and meat into a paste, add the egg, semolina, butter, beat everything, pour in the milk, lightly salt. Place the meat mixture in a greased mold (mine is made of silicone. Place the mold with the meat soufflé into a container for “Steam Cooking”, pour 2 - 3 glasses of water into the bowl. Close the lid, set the “Steam Cooking” mode. Cook baby meat soufflé in a slow cooker for 20 - 30 minutes.After the signal, take out the mold and place the soufflé on a plate.

baby meat puree with carrots.

Products:

Veal - 100 gr.
Carrots - 1 pc.
Milk - 1/3 cup.
Salt - a pinch.
Butter - a small piece.

For children who have reached the age of complementary feeding (6 months), mothers begin to introduce new foods in order to nourish them with all the healthiest and best. To do this, they buy or prepare a variety of purees themselves, and the kids get to know more and more new tastes. Purees are made from vegetables, fruits, cereals, fish, chicken and meat. This recipe is dedicated to meat puree with carrots. It can be prepared for infants from 8 months.

You can also prepare meat puree for children from tongue or pork puree.

Recipe for baby meat puree with carrots:

1. Prepare all the products: one small carrot, almost half a glass of milk, a piece of butter, salt and of course meat. Meat for infants must be carefully selected at the market. It should be fresh and young. Veal is good for baby food.

2. Free the meat from films and veins, cut into cubes.

3. Boil carrots and meat in different pans. The meat is cooked for at least 1 hour. Carrots 20-30 min. If the carrots were boiled unpeeled, peel them.

4. Pass the meat and carrots through a fine-hole meat grinder twice. Only if you feel that the puree is not soft enough, grind it additionally with a blender. The puree twisted in a meat grinder turns out slightly grainy.

5. Transfer the mixture to a saucepan and add milk and lightly add salt. Stir and bring to a boil.

6. Remove from heat and season with butter.

Bon appetit!

On a note:

Control the thickness of the meat puree yourself. If the child does not eat thick purees well, add more milk, broth or boiled water. For a small child, this is a fairly satisfying dish that can replace one breastfeeding. Perhaps it will be enough for the baby to eat just a couple of spoons. In this case, supplement the baby with mother's milk. Try to cook for your child one time at a time.

vegetable meat puree.

Recommended for children: up to 1 year and older Cooking time: 45 minutes ingredients chicken fillet 100 grams potatoes 150 grams carrots 150 grams salt 1/5 teaspoon milk 250 grams cooking process cut meat and vegetables into cubes. Place in a saucepan, pour boiling milk over it and simmer for 30 minutes, add salt to taste. Then puree in a blender.

Recipe 2: Soufflé for children “Fish”

Sea fish is very healthy for children, but kids are reluctant to eat simple boiled fish. But if you prepare a delicious fish soufflé for a child, not a trace will remain of the food.

Required ingredients:

0.2 kg sea fish fillet;
One egg;
14 ml sunflower oil;
A piece of butter;
60 ml sour cream;
A little salt.

Cooking method:

Take lean fish fillets, wash them and cut them into small pieces. We check that there is not a single bone in the meat. Prepare minced fish (you can use a meat grinder or blender). Add sour cream and one yolk to the fish. Add a little salt and mix with a blender until smooth. Beat the whites into a thick foam. Add the whipped egg white to the fish and mix the mixture with a spoon. Grease the molds with oil (this is not necessary for silicone ones). Bake for about 30 minutes in the oven. Serve with fresh or steamed vegetables.

How to prepare meat soufflé for a child

There are several ways to prepare a meat soufflé suitable for baby food. As a rule, we steam children's dishes, boil or stew them in water, or bake them in the oven. Fried foods are contraindicated for children. Before making the soufflé, the meat piece must be freed from tendons and film. We only need the tenderloin, otherwise the heat treatment of the connective tissues will be too long. This is unacceptable for baby food. Ingredients

Veal – 100 g
Chicken egg – 1 pc.
Milk – 100 ml
Butter – 1 tbsp.
Flour – 1 tbsp.
Salt - a pinch

Preparation

Cut the prepared piece of veal into small pieces (no more than 2 cm in size) and cook until done for about 20 minutes.
Scroll the cooked meat through a meat grinder several times or grind it in a blender bowl.
Prepare the dressing sauce: melt half the recipe amount of butter in a frying pan and fry the flour in it until very lightly golden. Pour in the milk, combine it with the flour and prepare the sauce, stirring constantly until smooth.
Separate the egg yolk from the white, beat the white until stiff.
Add white sauce, the rest of the butter, the yolk to the chopped veal, add some salt and mix thoroughly. Gently fold the whipped egg white into the meat mixture, using a spoon in the direction from the edges of the dish towards the center.
Place the puffed meat mixture into small baking dishes, greased on the inside with butter, and place in the oven. Baking time - 15 minutes, at a temperature inside the oven - 200 degrees.

Meat soufflé baked in the oven is more suitable for children who already have at least 10-12 teeth and good chewing skills. For younger children, who can boast only 6-8 teeth, you should make a steamed meat soufflé. Let's see how to cook baby beef meat soufflé in a double boiler.

From veal

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

You will need:

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

What do we have to do

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

This recipe can also be used to cook in a double boiler. Steamed boiled veal soufflé will take 25 minutes to cook.

How to cook meat soufflé in the oven for children

Veal – 100 g
Chicken egg – 1 pc.
Milk – 100 ml
Butter – 1 tbsp.
Flour – 1 tbsp.
Salt - a pinch

Preparation

Cut the prepared piece of veal into small pieces (no more than 2 cm in size) and cook until done for about 20 minutes.
Scroll the cooked meat through a meat grinder several times or grind it in a blender bowl.
Prepare the dressing sauce: melt half the recipe amount of butter in a frying pan and fry the flour in it until very lightly golden. Pour in the milk, combine it with the flour and prepare the sauce, stirring constantly until smooth.
Separate the egg yolk from the white, beat the white until stiff.
Add white sauce, the rest of the butter, the yolk to the chopped veal, add some salt and mix thoroughly. Gently fold the whipped egg white into the meat mixture, using a spoon in the direction from the edges of the dish towards the center.
Place the puffed meat mixture into small baking dishes, greased on the inside with butter, and place in the oven. Baking time - 15 minutes, at a temperature inside the oven - 200 degrees.

Multicooker recipes

Let's look at how to prepare this dish using a slow cooker.

To prepare you will need:

six hundred grams of minced meat (preferably chicken);
onions - 1 pc.;
flour - tbsp. spoon;
egg – 2 pcs.;
salt.

The yolks, previously separated from the whites, are mixed with flour and beaten.
Place minced meat in a separate container, add salt and pre-colored onions. Transfer the meat and onions into a blender and beat until smooth, gradually pouring in the yolk mixture.
In a separate container, beat the salted whites until foamy.
The ingredients are mixed and the mixture is poured into molds. The multicooker is set to “baking” mode.
Read also: Feeding on demand or by the hour: advantages and disadvantages of each method

Meat soufflé for children in a slow cooker

Some kids who are just starting to eat solid and unprocessed food refuse to eat meat, since it is still difficult for them to chew it.
But how can it be! Meat contains so many necessary and healthy vitamins, micro- and macroelements. In this case, you can offer your child a meat soufflé. It turns out much more tender and juicier than meat in its pure form or in the form of cutlets. It is very convenient to cook meat soufflé in a slow cooker. Meat souffle in a slow cooker can be prepared for a child in any form. It is convenient to use silicone molds for these purposes. The finished dish can be additionally decorated with chopped vegetables in the form of a funny face or a cheerful animal. A child will eat an originally designed dish with the greatest desire! Ingredients:

minced meat – 100 gr.
carrot - half
quail eggs – 2 pcs.
milk - 50 ml
semolina – 2 tsp.
salt

Meat soufflé in a slow cooker, recipe:

Wash the eggs thoroughly and prepare the ingredients. Cut the carrots into small pieces and place in a blender container.

Place all products in a container as well.

Beat thoroughly with an immersion blender.

Grease silicone molds well with any vegetable oil.

Fill the molds with the mixture.

Pour water into the multicooker bowl and set the bowl to steam. Place silicone molds in it.

Set the multicooker program to “Steaming” for 30 minutes.

After 30 minutes, a tender and tasty meat soufflé is ready!

Turn the molds over onto a plate and garnish with vegetables. Bon appetit!

Recipe for “Carrot steam soufflé”:

The main thing in this soufflé is delicious carrots! We will cook in a slow cooker. However, you can steam it in any way.

1. Three carrots on a fine grater. 2. Beat egg yolks with sugar until white. How much sugar? I took 2 tablespoons. My son said it was very sweet. So, be guided by your taste. 3. In a separate bowl, beat the whites until stiff. 4. Gently mix the whites, yolks and carrots. At this stage, no one is stopping you from adding cottage cheese if desired. 5. Grease the steamer container with oil or line it with baking paper. 6. Spread our mixture and cook in steam mode for 35 minutes. To make it more beautiful, you can cook in silicone molds.

Let it cool, take it out and serve! The consistency of the dish is very tender, juicy, brittle, porous and moist, something between vegetable pancakes and an omelet. Very fresh carrot taste. Bon appetit! This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=5697

Turkey soufflé for children in the oven

Dietary meat is a source of protein, which is so necessary for a growing body. Therefore, we offer you a simple recipe for a tasty and healthy dish. Take for him:

100 grams of meat (turkey breast).
One chicken egg.
Half a glass of milk.
A tablespoon of butter.
A tablespoon of flour.
Salt.

How to make turkey soufflé for a child? The recipe is very simple:

Cut the fillet into pieces, boil it until tender, and then grind it in a blender.
Fry the flour in butter. As soon as the product begins to change color, add milk to the pan. Cook the sauce for five minutes, stirring constantly.
In a separate bowl, mix the meat, sauce, one yolk and the remaining butter.
Beat the egg white with salt and combine it with the minced meat.
Place the resulting mixture into small silicone baking dishes.

Preheat the oven and cook the soufflé in it until done.

Recipe for “Carrot steam soufflé”:

The main thing in this soufflé is delicious carrots! We will cook in a slow cooker. However, you can steam it in any way.

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

France is considered the birthplace of soufflé. At first, this name meant an exclusively airy dessert based on fluffy whipped whites. However, later they began to prepare savory versions - vegetable, fish, meat. Mothers often prepare meat soufflé for children. This is a real lifesaver. Even those kids who categorically refuse meat in any form love the dish. What's the secret? In an unusual portion serving, airy consistency and delicate taste. What do you need to know about cooking? Here are the four main steps you'll need to take.

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

Microwave meat soufflé recipe

Everyone knows that you cannot bake eggs in the microwave, but this only applies to the product in the shell. That is why this type of technique is ideal for making soufflés.

Boil the carrots and meat and grind both ingredients using a blender. Beat the yolk and white separately, adding salt and spices. Mix the resulting mixtures thoroughly.

Heat some milk and melt a piece of butter in it. Add liquid to ground meat. This technique will help make the finished dish even more tender and soft. This kind of beef soufflé will be very useful for a child. Mix the products until smooth and place them in a microwave-safe dish.

Set the appliance to baking mode and cook the dish for 25 minutes. Make sure that the product does not begin to brown. Due to the fact that microwaves come in different power levels, the cooking time may be reduced or increased by up to 10 minutes.

Meat soufflé with rice. Beef soufflé with rice

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Beef soufflé with rice preparation:

Boil the beef without fat and tendons until tender. Cook the viscous rice porridge in water: Rinse the rice in warm water 2-3 times, add to boiling water (1:3), add salt, stir until the cereal thickens, cover with a lid and cook over low heat. or in a water bath until ready, cool. Mince the boiled meat and rice porridge 2-3 times, add some of the butter and egg yolks, beat. Beat the whites separately and add to the minced meat, mix carefully. Place the resulting mass in greased molds , and steam. When serving, pour milk sauce, butter or serve with a side dish

Beef souffle with rice is recommended for diets No. 1a, 1b, 1, 2, 4, 4b, 4c, 5a, 5, 5p, 7, 10a, 10, 13.

For diets No. 7, 10a, 10, prepare without salt. No. 1a, 1b - diets for acute gastritis, exacerbation of chronic gastritis, stomach and duodenal ulcers during exacerbation, No. 1 - diet for stomach ulcers, duodenal ulcers, gastritis with high acidity , No. 2 - diet for gastritis with low acidity, No. 4b, 4c - diets for colitis with diarrhea with mild exacerbation and without exacerbation, No. 5 - diet for chronic diseases of the liver and biliary tract, No. 5a - diet for acute and exacerbation of chronic diseases liver and gall bladder, No. 5p - diet for pancreatitis, No. 7 - diet for chronic kidney diseases, No. 10 - diet for heart disease, hypertension, No. 10a - diet for heart failure, No. 13 - diet for acute infectious diseases, excluding intestinal ones infections, diet for pneumonia.

Meat chicken soufflé: recipe like in kindergarten

In kindergarten, they served a meat dessert not only made from veal, but also from poultry, such as chicken. Before cooking, poultry meat (300 g) is washed and then boiled over low heat. When boiling, you need to add salt and cook for another 40 minutes. After the chicken is cooked, remove it from the water and cool. Grind the cooled meat. To prepare tender chicken souffle you will also need: The soufflé turns out tastier if you cook it with milk sauce. To do this you need:

Heat the butter until it melts and add the flour.
Mix the resulting slurry thoroughly until the resulting lumps dissolve.
The milk must be slightly warmed and poured there.
The sauce is brought to a boil again and removed from the heat to cool.
Then everything happens as in the usual recipe, the remaining ingredients are crushed, added and mixed: chicken fillet, milk sauce and egg yolk.
And of course, add the protein (without it, as we managed to understand, the soufflé will not work), whipped to a thick foam, poured in last.

Meat soufflé is extremely varied in its recipe.