Meat soufflé for a 1 year old child - steamed and oven recipes

Why must the children's menu include meat dishes? A protein-rich product is responsible for normal development and full growth of the body. Meat contains important amino acids, calcium, zinc, phosphorus, and B vitamins. The product is the main “supplier” of iron, which eliminates the development of anemia.

According to the advice of pediatricians, meat is included in children's diets from eight months, if the child is breastfed. And from six months, if the baby is artificial. Mono-component purees are suitable for the first acquaintance, and then you can diversify the children's menu with interesting dishes, for example, an airy soufflé.

Only lean meat is suitable for a baby's diet. It could be veal, rabbit, chicken or turkey. When the baby gets acquainted with meat, you can offer him liver dishes, because this product is rich in vitamins and is a source of folic acid. Beef liver is chosen for early complementary feeding because it is low-allergenic.

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.

Meat casserole recipe for children. Meat casserole for children - step-by-step recipe

It’s always difficult to feed children, but this casserole recipe is the most successful and their favorite.

Rice 1 glasses
Salt To taste
Minced meat 500 grams
Onions 2 pieces
Carrot 1 piece
Vegetable oil 30 Milliliters
Tomato juice or sauce To taste
Spices for meat To taste
Egg 2 pieces
Milk 1 glass

Cut the onion into small cubes.

Grate the carrots.

Fry the onion in a frying pan, add carrots.

Add minced meat and fry everything. When frying, break up the lumps of minced meat, creating a homogeneous mass. It will be easier if you pour 0.5 cups of water into the pan and evaporate it.

Boil rice in a saucepan. Add plenty of water to the rice, add salt and cook until done. If there is excess water, it can be drained.

Grease the baking dish with oil. Place a few spoons of cooked rice on the bottom. Flatten.

Place the resulting meat fry on a layer of rice. Level it out.

Place the remaining rice on the meat layer. Level it out. In a bowl, beat 2 eggs with 1 glass of milk. Add salt and pepper. Pour this mixture over the top of the rice.

Preheat the oven to 200 degrees. Bake everything in the oven for about 20-30 minutes until golden brown. In this casserole, all the ingredients are already prepared. All that remains is to give it integrity and an appetizing appearance.

Chicken

When your child tried meat for the first time, did he not appreciate its taste? Prepare chicken soufflé for your child: your little one will definitely not refuse this dish. Below is a recipe for children under one year old, but older little gourmets will also appreciate the soufflé prepared using this technology. The recipe is for one serving. If your baby is allergic to chicken, it can be replaced with turkey or rabbit.

You will need:

chicken fillet - 50 g;
white bread - one piece;
egg;
milk - half a glass.

What do we have to do

Puree the boiled meat using a blender.
Soak the bread in milk and add it crushed to the meat.
Separate the whites from the yolks. Add the yolks to the meat mixture and mix thoroughly.
Beat the whites until they form a stable foam. Add them to the mixture and mix gently.
Place in the mold.
Steam for 15 minutes.

The recipe can be repeated in the microwave: the soufflé will be no less tender than its steam counterpart. For children from two years old, you can prepare chicken soufflé in the oven: it is baked for about half an hour at 180°C. The meat is not pre-boiled, the dish is salted, whereas at the beginning of complementary feeding, it is necessary to boil the meat, and the use of salt is not recommended.

Chicken soufflé

Chicken is ideal for baby food in all respects - this meat is non-allergenic and easily digestible. Perhaps this is why chicken meat is one of the first to be introduced. Chicken soufflé for a child can be combined with vegetable puree or rice.

Ingredients

300 g chicken fillet
3 yolks
15 g wheat flour
20-25 g butter
150 ml milk
1 teaspoon vegetable oil
salt

Cooking steps

Rinse the chicken fillet under running water and pass through a meat grinder twice.
Add egg yolks, butter, hot milk and sifted flour to the resulting minced meat. Add salt to taste and stir.
Grease a baking dish with vegetable oil and place the resulting minced meat in it. Place the pan in a preheated oven to medium temperature and bake the chicken soufflé until golden brown.

Seal

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.

Beef dishes for children. Meat dishes for children

Children's meat dishes should be included in the diet, but if your child does not show much interest in them, do not be upset. Until a certain age, children rarely really like meat. There is a completely objective reason for this: the child’s body does not need heavy protein of animal origin. Well, then subjective reasons begin: either the taste is not clear, or you are too lazy to chew (this is real work!).

Therefore, when talking about children's meat dishes, we most often mean cutlets, meatballs, dumplings and other minced meat dishes. Offer your child pasta with meat stew, lasagna, meatballs - dishes familiar from children's books and cartoons. However, stewed meat: rabbit, veal, beef, lean lamb and pork are also suitable for children. Of course, there are also young gourmets who will not refuse a medium-rare steak, but this is rather an exception to the rule. By the way, have you noticed that very few children refuse barbecue?

When preparing meat dishes for children, try to reduce the fat content, do not forget to adjust the amount of spices and spiciness, and exclude (in your opinion) “non-children’s” ingredients. Nevertheless, the dish must certainly remain tasty so that the rest of the family also eats it with pleasure. It often makes sense to replace frying in oil with baking in the oven or, if possible, grilling. Don't forget about the existence of steamers. This change in cooking method will be useful not only for children.

Recipe spied in kindergarten

Meat souffle is prepared even in kindergarten. Children especially like the taste of kindergarten dishes: they eat their portion with pleasure and do not even refuse the addition. How to prepare a meat soufflé for a child so that it tastes like kindergarten food? Follow the simple recipe and the dish will turn out just like in kindergarten.

You will need:

poultry meat (chicken or turkey) - 100 g;
two eggs;
milk - five tablespoons;
butter - a tablespoon;
rice - 30 g.

What do we have to do

Cut the boiled meat into small pieces. Add a spoonful of milk to the meat and blend it in a blender until it reaches the consistency of pate.

Cook the rice.
When the cereal is almost ready, pour in the remaining milk and simmer for two to three minutes.
Combine the meat mixture and warm rice. Blend with a blender into a homogeneous paste.
Separate the whites, beat them into a strong foam. Add to cooked rice and meat paste.
Place into molds.
Steam for 25 minutes.

This recipe can also be prepared in a slow cooker; the soufflé will turn out in the form of an airy cake. The device will help out if you don’t have silicone molds. This method of cooking is relevant when you need to feed the whole family. Don't forget to increase the amount of ingredients: the mass should cover the multicooker bowl with a thick layer.

Steaming

You need to have the following ingredients:

one hundred grams of boiled veal;
one egg;
flour - half a teaspoon;
salt - a pinch;
tsp tsp. oils;
three tbsp. spoons of meat broth.

The meat is pre-boiled. Then it is passed through a meat grinder twice.
In a separate container, mix flour, butter (melted) and broth. Stir well and cook until thickened.
The twisted meat and sauce are combined, the yolk is added, and salted. Mix everything until homogeneous.
Beat the egg white in a separate container until foamy. Add it to the meat mass. Mix everything until smooth and pour into a mold. Cook for a couple of minutes 20 - 25.

Chicken soufflé

To prepare you need to have:

one hundred grams of fillet (chicken);
sl. oil - tbsp. spoon;
rice - tbsp. spoon;
1 egg;
three tbsp. spoons of milk;
salt.

The boiled meat is placed in a blender and chopped.
Add milk (one spoon). Stir the ingredients until homogeneous.
Pour rice into a separate saucepan and fill it with water so that the grain is lightly covered. After a few minutes, when there is practically no water left, add the remaining milk. Cook for a couple more minutes.
The cooked cereal is transferred to the meat and ground again in a blender. Melted butter and yolk are added to the crushed ingredients. Mix everything well.
In a separate container, beat the egg white until foamy and add it to the rest of the ingredients.
Take the prepared mold, grease it with oil if necessary, and pour in the prepared mixture. Steam for 20 minutes.

With semolina and carrots

In a soufflé you can “hide” not only the taste of meat, but also vegetables and cereals. Often mothers “disguise” healthy ingredients in a dish that children do not like - semolina and carrots.

You will need:

poultry fillet - half a kilo;
one large carrot;
milk - half a glass;
two eggs;
butter - 20 g;
semolina - 20 g.

What do we have to do

Warm the milk. Pour it over the semolina and leave it to swell for half an hour.
Mix cooked meat, cut into pieces, chopped cooked carrots, yolks, melted butter, semolina.
Blend in a blender to a paste consistency.
Beat the whites thoroughly.
Pour the protein foam into the mixture. Stir gently.
Divide the soufflé into serving molds.
Bake in the oven at 200°C for about 20 minutes. You can steam it, it will take no more than half an hour.

Turkey soufflé with broccoli in a slow cooker

Meat soufflé is prepared not only for children. Adults will appreciate such a tender and tasty dish, especially if you diversify its taste with vegetables. You can replace the bread in the recipe with flour or semolina. For spices, a mixture of peppers and salt will suffice, but you can add other seasonings to suit your taste.

To prepare the soufflé you will need the following ingredients:

turkey fillet – 300 g;
carrots – 1 pc.;
broccoli – 100 g;
chicken eggs – 3 pcs.;
milk, any % fat content – 2/3 multi-cup;
white loaf - 2 slices;
salt, ground pepper mixture - to taste;
butter for greasing molds.

Technology for preparing soufflé in a slow cooker:

Prepare the vegetables first, as they need to be boiled first. Peel the carrots, cut into large pieces, separate the broccoli into florets, transfer the vegetables to a multi-bowl and fill with water. Add a pinch of salt.
Turn on the multicooker to the “Soup” or “First Course” program. The “Steam” mode is also suitable, since it also boils water. Cook the vegetables in a slow cooker for 30 minutes, then remove, cool and chop very finely. Do not drain the water from the multibowl; you can use it for steaming.
For the soufflé, use chilled meat, but you can also use frozen meat. Rinse the fillet, rinse with hot water and remove the veins and film. Tear the loaf crumb into pieces, pour in milk, and let swell for 15 minutes.
Dry the surface of the meat with paper towels, cut into small pieces and grind in a blender along with the loaf. Instead of a blender, use a meat grinder. Meat and bread must be passed through it 2-3 times.
Separate the eggs, add the yolks to the minced meat, and put the whites in the refrigerator to cool. Mix the meat and yolks well with a spoon, then add chopped vegetables, spices and mix again.
Beat the chilled whites with a mixer until stable peaks form. Add the mixture little by little to the minced meat. Mix the mixture carefully and only by hand (do not use a blender), otherwise the soufflé will not turn out airy.
Wash the muffin tins with warm water, wipe dry, grease the inside with butter and fill with minced meat and vegetables.
Place the steaming tray on top of the multibowl. Place the soufflé molds in it and close the lid of the appliance. Select the “Steam” program, 40 minutes. While the multicooker is operating in this mode, the steam hole on the multicooker lid must be open.
After the signal, leave the soufflé to cool for 5-7 minutes with the lid closed, then remove. Turkey soufflé can be eaten warm or cold as an addition to breakfast sandwiches.

Liver experiment

Feeding a child liver is not an easy task. But if you serve the product in the form of a souffle, then everything will work out. Judging by the delicate taste and melt-in-the-mouth texture, the baby won’t even guess that the dish contains an unloved product. Liver soufflé for children is easy to prepare.

You will need:

liver (chicken/beef) - 250 g;
milk - half a glass;
flour - 15 g;
butter - 15 g;
two eggs;
salt - to taste.

What do we have to do

Boil the liver.
Beat it in a blender with milk, flour, butter and yolks.
Beat the whites separately. You should get a stable foam.
Fold the whites into the remaining ingredients.
Divide the mixture into molds.
Bake in the oven: 15 minutes at 200°C is enough. An appetizing crust will indicate readiness.

You can add vegetables to the liver soufflé: cauliflower, carrots, broccoli. Greens will help make the dish brighter and play with the taste: dill and parsley will highlight the taste of the liver.

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.

Meat soufflé for children: 3 tricks for mom to note

To make the meat souffle tasty, you need to know some cooking tricks. Remember the three main ones.

Beat the whites cold. After separating the whites (make sure not a drop of yolk gets in), put them in the refrigerator. Once cooled, they will easily rise into a high foam. This will make the souffle tender and airy.
Follow the order in which you enter the ingredients. The whites should always be added last so the soufflé will rise and be fluffy.
Add vegetables. If you add some vegetables to the meat puree, the soufflé will get additional softness. Vegetables give the dish a delicate, pleasant taste.

Meat soufflé for children is prepared with the addition of a small amount of salt, without seasoning. If you plan to feed the whole family with children’s soufflé, then you can divide the meat mass into two parts: leave one as “children’s”, and add black pepper, garlic, and dried basil to the second. Meat soufflé is served with vegetables, sour cream, and tomato cream sauce.

The classic way to make soufflé

Information: Cooking time – 50 minutes; Calorie content – 212 kcal; Type of dish – baby food, snacks; Number of servings – 6 pieces; The cuisine is Russian.

Ingredients:

Turkey fillet – 300 grams
Milk - two thirds of a glass
Chicken egg – 3 pieces
Salt - to taste
White bread (loaf) – 2 slices
Butter
Carrots – 1 medium piece
Broccoli – 100 grams

Preparation progress:

The first step is to prepare the meat. To do this, defrost it (if it is frozen), rinse thoroughly under running cold water, and then lightly scald with boiling water. Cut into very small pieces and place in a blender or meat grinder. Place turkey fillet through blender on medium speed.
Remove the crust from the bread and pour milk over it in a small bowl. Mash it slightly until it softens and add it to the minced meat in a blender. You should get a soft and very fine puree.
Rinse carrots and broccoli in running water. Peel the carrots. Boil the vegetables over low heat until half cooked, adding a little salt to the water. Cool, cut into small cubes or grate on a coarse grater.
Add whites and yolks separately. First, using a mixer you need to beat it into a stable foam. Add both to the meat puree. Mix well so that the egg is evenly distributed. Add vegetables there too. Lightly salt it.
For soufflé, it is advisable to use small silicone molds or cocotte makers. They need to be lubricated with a small amount of oil. Pour into each mixture, leaving about a centimeter from the top.
The oven needs to be preheated to 200-220 degrees (depend on your oven). Pour about one and a half glasses of water onto a baking sheet and place the molds. Bake for 20-30 minutes until done. Serve slightly cooled.

Homemade or industrial food: pros and cons

In our time, the controversy over baby food will not subside. Some mothers are only for home cooking for their baby, others are only for industrial food.

Of course, both cases have their pros and cons, but everyone chooses for themselves what is closer.

The main argument in favor of preparing complementary foods at home is that a mother, like no one else, will prepare food for her child with clean, loving hands, without adding products containing GMOs and other unpleasant ingredients.

Supporters of industrial nutrition draw attention to the fact that at home it is impossible to test products for the content of harmful elements, even if they are grown in your own country house.

At enterprises that produce baby food, standards for the selection of raw materials, as well as food processing and employee hygiene are strictly observed.

You can be sure that the food in the food jar is safe. And, needless to say, it is much easier to reheat ready-made food than to cut, for example, meat, cook, grind in a blender, etc. What it takes to achieve a homogeneous consistency.

Another argument in favor of industrial baby food is its long shelf life, which is achieved through sterilization rather than the use of preservatives.

In general, I personally adhere to a point of view that leans toward industrial nutrition, but I respect those who cook for their little ones themselves.