Minced meat soufflé recipe like in kindergarten. Beef soufflé - an exquisite recipe for dietary cuisine Meat soufflé like in kindergarten

The meat can be - beef, chicken, turkey, fish. Souffles are prepared from all types. We choose meat that is not sinewy, not fatty, we boil it first. For meat soufflé, intended for non-dietary nutrition, mince meat is used not boiled.

In dietetic food, soufflé is steamed - meat steamed soufflé. For this, a bowl with a semi-finished soufflé is placed in a water bath. The problem of meat steamed soufflé - "steaming" is perfectly solved by a multicooker.

Meat soufflé with ground beef and pork

We need:

500 g minced beef and pork (you can use any)
150 g cream
1 pc egg
1/2 onion
1 tbsp corn starch
0.5 tsp salt
0.5 tsp coriander
a pinch of ground black pepper
1 clove of garlic or 0.5 tsp. dry granulated garlic

1. Mix the minced meat, eggs, chopped onion, salt, pepper, coriander, cream and starch in a blender, interrupt until an emulsion is made.

2. A baking dish, cover with foil and transfer the resulting mixture, level and cover with foil.

Cut a hole in the foil on top and bake in the oven, preheated to 200 degrees, for 30 minutes. Then remove the foil and send it back to the oven for 15 minutes.

We check the meat soufflé for readiness, piercing with a knife, if the ichor does not stand out, then the soufflé is ready, if the dish is not ready, we still stand for 5-6 minutes in the oven.

Recipe number 2. Beef soufflé

Ingredients:

Boiled beef - (300 -350) g
Eggs -1 pcs
Milk - 1/2 cup
Wheat flour -1 tsp (11 g)
Butter -1 tsp (11 g)
Salt to taste

Ingredients:

Beef -300 g
Rice groats - 1 tablespoon (10 g)
Eggs - 1 pc (40g)
Milk 3.2% - ½ cup (100 g)
Butter - 1 tablespoon (10 g)
Salt to taste

Meat soufflé for a child like in kindergarten - the basic principles of cooking

Soufflé is a delicate dish made from vegetable, meat, fish or dairy products mixed with beaten eggs. To make the soufflé truly lush and tender, you need to beat the egg whites into a firm dense foam. To do this, it is necessary to properly separate the whites from the yolks. If even a little yolk gets into the whites, the foam of the desired consistency will not work.

Meat soufflé for children is best cooked from beef, veal or poultry. It is boiled and thoroughly crushed to a puree state. You can skip the meat a couple of times through a fine-perforated meat grinder, or grind it in a blender.

Prepare meat soufflé in a double boiler, multicooker or oven.

The meat mass is lightly salted and combined with whipped proteins. Mix gently so that the mass does not lose its splendor.

The resulting mass is laid out in silicone molds, filling them by about three quarters, and cooked in the oven or steamed.

You can diversify the soufflé by adding rice, pieces of vegetables or cheese to it.

Ingredients

0.5 kg of chicken breast;

40 g butter;

100 ml of milk;

80 g of wheat flour.

Cooking method

1. Place the fillet in a saucepan, fill it with water and boil over medium heat for forty minutes. Do not forget to remove the foam during. We take out the finished meat on a plate and cool.

2. Separate the whites from the yolks. Tear the chicken fillet with our hands and place in a blender bowl. We add milk, flour, butter and yolks here. We interrupt at high speed until puree. We transfer the resulting mass to a deep plate.

3. In a separate bowl, beat the whites until firm foam. We transfer the whipped proteins to the meat mass and gently mix with movements from top to bottom so that the proteins do not lose their splendor.

4. Molds are greased with a piece of butter. We lay out the chicken mass in tins, filling them by two-thirds. We put the soufflé in the oven for forty minutes. We bake at 180 degrees. We leave in the oven for another ten minutes, opening the door.

Ingredients

salt;

100 g sour cream;

chicken breast - 400 g;

bread crumbs - 40 g;

1. Wash the chicken fillet, trim the skin and remove the bones. Cut the meat into small pieces and place in a blender bowl. Beat until a paste is consistency.

2. Having separated the whites from the yolks, place them in a separate bowl, and add the yolks to the meat mass. Put sour cream and bread crumbs here. Lightly add salt. Stir the meat thoroughly.

3. Whisk the whites separately into a dense foam. Introduce the whipped proteins into the meat mass in two passes, and alter, with gentle movements from bottom to top.

4. Lightly grease the tins with oil and spread the meat mass in them. Do not fill the tins to the top, as the soufflé will rise during the baking process. Place in the oven for 35 minutes. Cook at 180 degrees.

Ingredients

meat broth - 60 ml;

100 g of veal;

a piece of butter;

chicken egg.

1. Rinse a piece of veal and boil until cooked. Be sure to remove the foam. Remove the meat from the broth and cool. Cut it into pieces and place in a blender bowl. Grind to a paste consistency.

2. Pour the required amount of broth into a bowl and mix it with flour and butter. Stir well and cook until the mixture thickens.

3. Place the warm sauce in the meat mass. Send the yolk here and lightly salt. Stir.

4. Whisk the protein in a separate bowl until stiff and add to the rest of the ingredients. Stir gently so that the protein does not settle. Divide the resulting mass into silicone molds and cook for 25 minutes in a double boiler.

80 ml of milk;

butter - tbsp;

egg;

100 g chicken fillet;

1. Boil chicken fillet until tender. Remove from broth and cut into small pieces.

2. Place the chicken in a blender bowl and beat until it is a paste with a spoonful of milk.

3. Rinse the rice and cover with water so that it completely covers the cereal. Cook the cereals until tender. Once the water has practically evaporated, add a couple of tablespoons of milk and cook for another two minutes.

4. Combine warm porridge with meat puree and blend with a hand blender.

5. Whisk the whites into a dense foam. Introduce them into the rice and meat mass and stir from top to bottom.

6. Divide into silicone molds and steam for 25 minutes.

Ingredients

50 g chicken breast;

25 ml of milk;

20 g semolina;

30 g carrots;

quail egg.

1. Wash, cut the fillets into small slices. We put the meat in a blender container. We also send semolina, quail eggs, milk and butter here.

2. Boil the carrots, cool and clean. Cut into cubes and place in a blender container with the rest of the ingredients.

3. We interrupt the contents of the bowl until smooth. Salt lightly and transfer the resulting mass to a silicone mold.

4. We put it in a container for steaming. We install it in a multicooker and cook in the "steam" mode for 20 minutes. Cooking by closing the lid. Serve with sour cream.

Ingredients

half a kilo of beef;

milk - a glass;

200 ml cream 10%;

a piece of butter.

1. Prepare the meat. We wash it, clean it from films and bones, if any. Cut the meat into small pieces and put it in a blender container. Add all the other ingredients, except for the cheese and interrupt until the state of the pate.

2. Put the resulting mixture into silicone muffin tins. Finely grate the cheese and distribute it over the meat mass.

3. We put the molds on a baking sheet and send to the oven. Cook at 180 C for 45 minutes. Then turn off the oven, open the door slightly and stand for another ten minutes.

Ingredients

half a kilo of chicken fillet;

half a kilo of cabbage;

100 g sour cream;

eggs - two pieces.

1. We clean the chicken fillet from bones and skin. Place the meat in a saucepan, fill it with water and put it on medium heat. Cook until tender. Be sure to remove the foam. Take out the finished meat, cool and chop finely.

2. Shred cabbage as small as possible. It is better to do this through a coarse grater. Chop the onion. Put the onion in a bowl. Cabbage and chicken.

3. Beat the egg white until firm peaks. Add sour cream and whipped cream to vegetables with meat and mix gently. Season with salt.

4. We spread the resulting mixture in silicone molds and steam for forty minutes. We take out the soufflé, cool slightly and serve with sour cream.

Ingredients

200 g chicken fillet;

200 g broccoli;

150 ml cream 15%.

1. Separate the yolks from the proteins. We put the latter on a plate and put in the refrigerator.

2. Steam chicken fillet and cool. Wash the broccoli and cut into pieces. Place the meat and cabbage in a blender container. Pour the cream here and add the egg yolks. Salt lightly and interrupt the ingredients until the consistency of a paste.

3. Beat the whites with a mixer into a strong foam. We introduce it into the chicken mass and mix gently with a spoon.

4. Preheat the oven to 200 degrees. We fill the silicone molds with the resulting mass and send them to the oven for 25 minutes.

Ingredients

beef - 200 g;

butter - a slice.

1. Rinse the meat and cut into small pieces. We remove films and streaks.

2. Boil in lightly salted water until tender. We take out, cool and grind in a blender.

3. Grind cottage cheese and mix with meat. Add butter and yolk to this. We interrupt again in the blender.

4. Separately beat the protein into a foam and add it to the curd and meat mass. Mix gently.

5. Form balls from the resulting mass and steam them for ten minutes.

Add proteins to the meat mixture just before cooking.

You can replace sour cream with meat broth.

For cooking, use silicone molds, it will be easier to remove the soufflé from them.

The dish will turn out to be even healthier if you add vegetables to it.

We need:

300 g chicken fillet
2 pcs egg
1 tbsp butter
200 g white loaf
500 ml milk
20 g hard cheese
3 sprigs of parsley
0.5 tsp salt

1.Chicken fillet should be soaked in milk for 2 hours.

2. Eggs are divided into whites and yolks. Beat the whites until stable peaks.

3. Pour the loaf with milk, leave it to swell. Then put chicken fillet, loaf, milk, yolks in a blender bowl and interrupt until smooth.

4. Gently mix the resulting minced meat with proteins, moving from bottom to top, until smooth.

5. A refractory microwave dish, grease with butter and shift the minced meat, level the surface. We send it to the microwave at full power, for 8 minutes. Then sprinkle with grated cheese and bake for another 2 minutes.

Let cool and put on a dish.

We need:

500 g chicken fillet
160 g processed cheese
3 cloves of garlic
4 eggs
2 tbsp decoys
1 tsp salt
1/2 tsp nutmeg
hot and black pepper to taste
2 tbsp hard cheese, grated
10 g butter
2 tbsp ground crackers

1. Cut the chicken fillet, melted cheese and finely chop the garlic into pieces. We send all this to a meat grinder and get minced meat.

2. Add semolina to the resulting minced meat and mix until smooth.

3. Separate the whites from the yolks in the eggs. We send the yolks to the minced meat, and beat the whites until persistent peaks, with nutmeg, pepper and salt.

4. Prepare a baking dish: grease with butter and sprinkle the bottom and sides with ground breadcrumbs. Preheat the oven to 180 degrees.

5. Gently add the obtained proteins to the minced meat in portions, stir from bottom to top, until smooth.

We shift the minced meat into a mold, level it over the surface, sprinkle with grated cheese on top and send it to the oven to bake for 50 minutes.

Cool in a mold, transfer to a platter and serve with a creamy sauce.

We need:

400 g fillet
50 ml milk
3 tbsp flour
1 bunch of dill
ground black pepper and salt, to taste
1 pc egg

1. Twist the fillet in a meat grinder or in a blender for minced meat.

2. Add the egg, milk to the minced meat and mix everything thoroughly until smooth.

3. Add flour to the mixture, salt, pepper and stir so that there are no lumps.

4. Finely chop the dill greens and add to the resulting mass, mix.

5. We grease the silicone molds with vegetable oil and transfer the soufflé, fill in 2/3 of the mold.

In the multicooker bowl, pour water 1/2 capacity, set the container for steaming and install the soufflé tins on it. We set the cooking mode for 45 minutes. Cool in the mold and put on a dish.

Meat soufflé with steamed chicken

We need:

300 g chicken fillet
2 eggs
200 g cream 33%
50 g fresh pumpkin
50 g green peas, frozen
salt to taste

1. Cut the fillet into pieces and interrupt in a blender.

2. Cut the pumpkin into small cubes and blanch with the peas in a colander and boiling water for 2-3 minutes.

3. Beat the egg with the cream using a mixer. Add to the minced meat, mix until smooth.

Add pumpkin and peas to them, salt, and then mix everything well.

4. We will cook the souffle in a double boiler (if it is not there, then we put a pot of water on the fire, bring it to a boil, on top, instead of a lid we put a sieve, so we get a double boiler). In a container for a double boiler, transfer the entire mixture, put it on a double boiler, cover with a lid and set the time for 40 minutes.

5. After the end of the cooking process, let the soufflé cool. Then we put it on a dish, carefully drain the liquid formed on top, the soufflé mode into portioned pieces and serve. It can be served hot or cold with sauce or vegetables.

We need:

200 g chicken fillet
4 slices of white loaf
2 eggs
1 medium potato (peeled)
150 ml milk

1.Pour the loaf with milk and leave to swell.

2. Grind chicken fillet in a meat grinder or blender.

3. Separate the yolks from the proteins. Beat the whites until peaks.

4. Rub the potatoes on a fine grater and add to the minced chicken meat. We also add yolks, a loaf to the minced meat, salt and mix until smooth.

5. Gently add whipped egg whites to the minced meat.

6. Grease the form with sunflower oil and transfer to the soufflé.

We send it to the oven for 30 minutes, the temperature is 180 degrees. Allow to cool in the mold.

Ingredients

100 ml of milk;

Chicken and potato soufflé

Ingredients

100 ml of milk;

Ingredients

salt;

100 g sour cream;

Ingredients

flour - 5 g;

100 g of veal;

chicken egg.

Ingredients

80 ml of milk;

egg;

Ingredients

25 ml of milk;

Salt;

20 g semolina;

30 g carrots;

quail egg.

Ingredients

milk - a glass;

200 ml cream 10%;

Ingredients

100 g sour cream;

bulb;

eggs - two pieces.

Ingredients

200 g chicken fillet;

200 g broccoli;

150 ml cream 15%.

Ingredients

50 g of cottage cheese;

beef - 200 g;

Meat souffle with buckwheat

You can use parboiled rice instead of buckwheat.

We need:

500 g chicken breast or any other meat
4 tablespoons sour cream 15%
5-6 tbsp buckwheat
2 eggs
1 pc of onion
salt, ground black pepper, to taste
1/2 bunch of dill

1.Send the chicken breast slices, chopped onion into the blender bowl and grind into minced meat.

2. Boil buckwheat and add to the minced meat, salt and pepper, mix until smooth.

3. Separate the yolks from the proteins. Beat the whites until peaks, put the yolks in the resulting mixture. Add sour cream, finely chopped dill, grated cheese and whipped proteins to this, mix gently into a homogeneous mass.

4. Transfer the mass on the souffle into a baking dish and bake in a preheated oven to 200 degrees, 30 - 40 minutes. Cool and slice for serving.

Bon Appetit!

Meat is introduced into the baby's diet from eight months in the form of a monocomponent puree. Meat contains a large amount of protein, so necessary for its growth and development, as well as iron, zinc, calcium, phosphorus, B vitamins and amino acids.

A one-year-old baby needs to include more complex meat dishes in the diet. Since it is still difficult for a child to chew and digest pieces of meat, the soufflé is best suited for baby food. It is similar to a casserole, but lighter and more tender. Children usually eat such a dish with great pleasure and appetite.

A kid who still does not know how to chew can be offered a meat soufflé; as a rule, children eat this dish with great pleasure

General principles of making soufflé

France is considered the homeland of soufflé. Initially, this was the name of an airy dessert made from fluffy whipped proteins. Later, unsweetened varieties appeared - meat, fish, vegetables. Nowadays, soufflé can be either a dessert or a main course. The main product for making the sweet version is cottage cheese mixed with sour cream, milk, cereals, berries or fruits. As a second, soufflé can be prepared from meat, liver, fish.

The basic principle of preparation is as follows: the whites are separated from the yolks and whipped into a strong foam, and the yolks are mixed with the rest of the ingredients. Then everything is combined, mixed and baked in the oven or slow cooker. This is a universal recipe, you can vary it at your discretion. Many moms prefer to steam food for their baby. Steam soufflés are preferred as they are juicier and softer.

Recipes for the children's menu

Low-fat meats are well suited for feeding a child at 1 year old: poultry (chicken, turkey, quail), rabbit, beef, veal, as well as beef or chicken liver (we recommend reading :). Any recipe can be edited, taking into account the products that you have, or which the child loves more.

It is better for babies not to eat lamb and fatty pork - this meat is hard to digest and is poorly digested by the child's body. It is highly undesirable to use seasonings and spices in a children's kitchen. An exception is salt, but in very small quantities.

There are many options for making soufflés. It is prepared from meat, fish, cottage cheese, vegetables, meat with vegetables, fish with cottage cheese and many other combinations.

Meat soufflé in the oven

This is a classic soufflé variation. It can be supplemented with various vegetables and herbs. You can also include cream in this recipe.

Required Ingredients:

300 g raw beef;
one slice of loaf;
one large or two small eggs;
2 tbsp. l. milk;
butter.

Preparation:

Rinse the meat thoroughly under running water, remove fat, cartilage, films from it. Boil until tender and cool.
Cut off the rind from the loaf and soak it in milk or boiled water to swell.
Grind the meat, add the soaked bun, milk, yolk and butter to it, mix everything, and it is better to punch with a blender until smooth.
Cool the proteins, beat and add to the minced meat. Stir everything gently.
Then transfer the mass to a baking sheet or to greased silicone molds. Bake in the oven for 30 minutes at a temperature of 180-200 C.

Meat soufflé is very delicate in taste and just melts in your mouth

Beef souffle in a slow cooker

Another original recipe for a healthy beef soufflé with sour cream. This lean meat diet option will be beneficial for children and adults who are on a diet or have gastrointestinal problems.

Required Ingredients:

200 g of beef;
4 tbsp. l. sour cream;
2 chicken eggs;
butter;
salt to taste.

Preparation:

Peel the beef from fat and films, finely chop. Separate the whites from the yolks.
Mix meat, sour cream and yolks. Puree the mixture with a blender. Add salt.
Beat the whites in a separate bowl. Add them to the meat mixture and stir.
Grease the molds with oil, fill them with the future soufflé. Place in a multicooker.
Pour 1 liter of water into the multicooker bowl. Select the "Steam" mode, cook for 45-50 minutes.

Liver soufflé in a double boiler

Required Ingredients:

350 g liver;
one egg;
a quarter glass of milk;
40 g loaf;
salt.

Preparation:

Rinse the liver, remove all excess.
Add a loaf, egg yolk to the liver and pour milk over everything. Salt a little. Mix with a blender until smooth.
Beat the protein separately into a strong foam and add to the liver mince, then mix everything with a spoon, trying to keep the airiness of the future soufflé.
Next, you need to put the mass in silicone molds, filling them by about three quarters and place them on a double boiler basket.
Add water to the multicooker bowl, set the "Steamer" program and the cooking time - 30 minutes - and wait until a delicious and healthy lunch is prepared.

Liver soufflé in a double boiler is not the same as in the oven: cooking is easier, and the taste is softer

Meat soufflé with cabbage

Required Ingredients:

500 g of meat (beef, rabbit or poultry);
500 g of cabbage;
100 g sour cream or second broth from meat;
1 onion;
2 eggs;
salt;
some low-fat cheese.

Preparation:

Make minced meat from cooked meat.
Cut the peeled onion into cubes, finely chop the cabbage.
Add vegetables, sour cream and eggs to the meat puree. Mix everything thoroughly and salt a little.
Grease a baking sheet with oil, put the prepared mass on it.
Cook the soufflé in the oven for 40 minutes at 180 degrees. 10 minutes before the end of cooking, remove the mold and sprinkle the dish with grated cheese.

Good day, dear parents. Today you will learn what a meat soufflé is for a child, how to cook it. Check out recipes for multicooker, steam and oven cooking. You will become familiar with the chicken and veal options. Find out recommendations for preparing such a dish for a kid.

Steam cooking

You need to have the following ingredients:

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

Chicken soufflé

For cooking you need to have:

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

Multicooker recipes

Let's take a look at how to cook this dish using a multicooker.

For cooking you will need:

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

Beef dish

You will need:

beef - two hundred grams;
sour cream - four tbsp. spoons;
carrot;
egg - 2 pcs.;
salt;
sl. oil.

Oven platter

Let's take a look at how a meat soufflé is cooked in the oven. To do this, you will need:

raw beef - three hundred grams;
loaf - one slice;
one egg, large;
milk - two tbsp. spoons;
sl. oil.

Soufflé with cabbage

You will need:

half a kilo of cabbage;
half a kilo of beef;
egg - two pcs.;
bulb;
salt;
one hundred grams of sour cream.

Dish with semolina and carrots

You will need:

chicken meat - five hundred grams;
carrot;
milk - half a glass;
two testicles;
oil sl. - 20 grams;
20 grams of semolina.

Tips

When we cook for a child, we pre-boil it, and also grind it with meat.
Beat the egg white thoroughly. The tenderness and splendor of the finished soufflé will depend on this.
For the smallest, this dish is recommended to be steamed.It can also be baked or cooked using a multicooker.
It is convenient to prepare soufflé in special silicone molds. So one mold is equivalent to one serving.
You need to know that whites need to be whipped cold, it is important that not a drop of yolk gets to them. Add this ingredient last. This will determine the airiness and height of the finished soufflé.
If you want the meat soufflé to be softer, add vegetables to it. They will give a delicate taste.
When cooking for a child, you don't need to add any seasonings. There should be very little salt.

Now you know what a meat soufflé is, a recipe for children. As you can see, there are various recipes and methods for preparing this dish. Remember that for the smallest it is best to steam. In order to diversify the diet of a toddler, change the ingredients and cooking methods.

In places of public catering, and even more so in preschool institutions, all dishes are prepared according to technological cards. This is a regulated document that indicates a list of products required for a particular dish, possible substitutions for other products and the amount in grams of each product per 100 grams of the finished dish. The children's menu is developed especially carefully, fatty, spicy, heavily fried foods are excluded from the diet. Preference is given to dishes prepared in a gentle way - boiling, baking, stewing.

The meat soufflé is proof of this. A dish is prepared from low-fat varieties of meat or poultry, and it is pre-boiled, passed through a meat grinder, mixed until homogeneous with other products and baked in the oven. The result is a delicate soufflé, rich in protein, necessary for a growing child's body.

If you want to make a kindergarten-style meat soufflé at home, prepare the foods listed.

Fill the young veal with water and boil until tender - it took me about 40-50 minutes. After cooking, remove the meat from the pan and cool.

In the meantime, the meat is boiled, prepare a milk sauce for the soufflé. Melt half the butter in a saucepan, add flour, mix quickly and thoroughly. After a minute, pour in the milk and boil everything together, stirring so that no lumps form, until it thickens.

When the boiled meat has cooled down a little, roll it through a meat grinder.

Add milk sauce, chicken egg yolk, the remaining melted butter and salt to the minced meat, mix.

Beat the protein with a pinch of salt with a mixer until persistent peaks.

Add the protein to the minced meat and mix everything with a spoon until smooth.

Lubricate the baking dish with vegetable oil, put the meat mass in the mold and smooth the surface. We put the dish in the oven, preheated to 180 degrees, and bake the meat soufflé like in a kindergarten for 25 minutes.

We take out the finished soufflé from the oven. By the way, the technological maps indicate the requirements for the appearance of the finished product. Specifically, the requirements for the meat soufflé are as follows - the surface must be even, the consistency of the soufflé is juicy and uniform, the smell and color must correspond to the boiled meat. Our meat soufflé meets all these requirements.

Cut the soufflé into portions and serve with any side dish. The soufflé can be served warm or cold - it will be delicious anyway.

Bon Appetit!

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Meat soufflé - 6 best recipes for tender meat dishes

Meat soufflé is an ideal dish for healthy dietary and baby food. Its balanced composition and proper heat treatment without excess fat and carcinogens will only benefit the body, contributing to moderate satiety without heaviness for the stomach and any negative consequences.

How to make a meat soufflé?

For those who do not know how to cook meat soufflé at home, it will be interesting to get started with the basic stages of creating dishes, which are often used in all its variations and recipes:

Pieces of meat are initially steamed or in a container with water until soft.
The product is crushed using appropriate kitchen equipment and mixed with binders and those that regulate the taste of the dish.
The resulting mixture is subjected to dry heat treatment in an oven and cooled to obtain the desired meat soufflé flavor.

Meat soufflé - recipe

Meat soufflé in the oven, the recipe for which is set out below, corresponds as much as possible to the classic variation of the dish. It is not forbidden to supplement the harmonious combination of the meat component with cream, milk and eggs with vegetables, seasonings and, if desired, herbs.

Ingredients:

meat - 0.6 kg;
milk - 200 ml;
fat cream - 200 ml;
eggs - 2 pcs.;
oil - 20 g;
salt, pepper mixture.

Preparation

The prepared pulp is cut into small portions and boiled in steam or in water until tender.
Place the slices in a blender bowl and grind, adding milk, cream, yolks in the process, salt and pepper.
The proteins are turned into foam and gently mixed into the base of the dish.
Transfer the mass into an oiled form and bake the meat soufflé for 25 minutes at 200 degrees.

Meat soufflé - recipe for children

An amazingly tender and lush meat soufflé like in a kindergarten, the recipe of which many modern mothers dream of finding, in order to feed their child with a treat from childhood, in fact, it is very simple to prepare. Veal is often used as the basis of the meal, but you can take rabbit or turkey fillets, which will affect the taste, but not spoil it.

Ingredients:

veal - 0.5 kg;
broth - 140 ml;
butter - 1 tbsp. a spoon;
fresh eggs - 2 pcs.;
flour - 1 tbsp. a spoon with a slide;
salt.

Preparation

A boiled slice of veal is pounded in a blender, adding broth, salt, oil, flour and yolks in the process.
Stir in the whites, whipped until foam, and spread the mass carefully and neatly into an oiled container.
A children's meat souffle is sent for baking for half an hour in an oven preheated to 190 degrees.

Minced meat soufflé - recipe

No blender, and you don't know how to make a meat soufflé without it? The following recipe will help you cope with the task. In this case, minced meat is taken as the basis of the dish, which somewhat changes the structure of the dish, but significantly simplifies and speeds up the process of its preparation. It is preferable to prepare the base yourself from a boneless loin piece by twisting it in a meat grinder.

Ingredients:

meat - 500 g;
homemade sour cream - 100 g;
eggs - 3-4 pcs.;
nutmeg - a pinch;
butter - 20 g;
a mixture of peppers, spices, salt.

Preparation

The pulp is twisted three times through a meat grinder.
Add yolks, sour cream, nutmeg, butter, add some salt, flavored with nutmeg and, if possible, pepper.
Beat the mixture with a mixer or a whisk, after which the whites whipped separately to a dense foam are introduced.
A generously oiled form is filled with the resulting mixture and sent for thirty minutes to an oven preheated to 195 degrees.

Beef meat soufflé

Simple and easy to prepare meat soufflé with egg contains a minimum of additional components, but it turns out to be surprisingly rich and aromatic. You can simply twist the base of the dish through a meat grinder several times, but for greater splendor, it is still better to use a blender and beat the ingredients thoroughly. Onions will add extra juiciness and piquancy to the dish, but you should not exceed the recommended amount so as not to overpower the delicate mild taste of the food.

Ingredients:

beef - 700 g;
onions - 100 g;
selected eggs - 3 pcs.;
vegetable fat - 20 ml;
pepper, salt.

Preparation

The beef is prepared and chopped along with the onions in any way possible.
Add yolks with salt and spices, grind and gently stir in the whites pre-whipped to a dense foam with a spoon.
Spread the base of the meat soufflé in an oiled dish and cook at 185 degrees for forty-five minutes.

Chicken meat soufflé - recipe

The most useful and at the same time insanely tasty is a meat soufflé with vegetables or cottage cheese, especially if you take chicken fillet or turkey meat as a basis. The basic version proposed below can be modified by varying the type of base and additional components, as well as adding others to your taste and flavoring them with additional seasonings.

Ingredients:

chicken fillet - 700 g;
cottage cheese - 200 g;
eggs - 3 pcs.;
fat cream - 0.5 l;
butter - 60 g;
semolina - 100 g;
hard cheese (optional) - 100 g;
breadcrumbs - 40 g;
poultry spice mix - 2 pinches;
ground pepper, salt.

Preparation

Grind chicken several times in a meat grinder or punch in a blender along with cottage cheese, yolks.
Salt the mass, pepper, flavored with seasonings, lay slices of soft butter, add semolina, pour in cream and grind everything thoroughly.
At the end, protein dense foam is introduced, trying to maintain its splendor, gently stirring the minced meat with a spoon or spatula.
It remains only to put the base of the dish in an oiled and sprinkled with breadcrumbs, sprinkle the surface with cheese chips and bake the meat soufflé at 185 degrees for forty-five minutes.

Meat soufflé in a slow cooker

If you don't want to bake a meat soufflé in the oven, the recipe in a slow cooker will be a great alternative. Moreover, using the "Baking" mode, you can get the same taste of the delicacy as with the classic baking. In addition, the device can be used to obtain the maximum dietary variation of food, having issued it for a couple in the appropriate program.

Steamed meat soufflé

Next, how to properly prepare a meat soufflé in the container of the device's steamer. You can take any kind of meat, but more useful food is made from rabbit, turkey, chicken and veal. The vegetables added to the base will make the dish more tender and lighter, reducing the calorie content, and the use of herbs and spices will add additional piquancy to it. If the delicacy is intended for a child or food for gastrointestinal diseases, then the use of pepper and spicy ingredients should be avoided.

Ingredients:

fillet or tenderloin - 700 g;
eggs - 3 pcs.;
milk - 400 ml;
butter - 40 g;
semolina - 70 g;
herbs, spices, salt.

Preparation

Raw fillet or tenderloin is punched in a blender along with peeled carrots.
Yolks, semolina are poured into the resulting gruel, milk is poured, soft butter, salt, seasonings and herbs are thrown in and beat again.
Gently mix in the protein foam and transfer the mixture to oiled portion molds.
Steamed meat soufflé on the grill of the device for thirty minutes, choosing the appropriate mode.

Minced hedgehogs with rice - 8 original ideas for a children's menu

Minced hedgehogs with rice is an unusual, very satisfying and appetizing dish. It is often prepared with tomato or sour cream gravy. Oven and double boiler cooking is also possible. This food is especially popular with kids, even the most fastidious capricious people eat it.

Meatballs with gravy in a pan - 8 best recipes for the whole family

Having cooked meatballs with gravy in a frying pan, all that remains is to supplement them with the desired side dish and enjoy the excellent delicate taste of the resulting dish. Thanks to the sauce, the products are always juicy and soft. Each time they can be decorated in a new way, varying the composition of the minced meat or gravy.

Hedgehogs in the oven - original ideas for a children's menu

Hedgehogs in the oven are a variation of meatballs, they are familiar and loved by many since childhood. Housewives can prepare a classic rice dish or an unusual version of buckwheat. Sour cream, tomato, cream sauces, selected according to individual taste, will add piquancy to the meal.

Minced hedgehogs with rice and gravy are appreciated by housewives for the unique taste of creamy, tomato or combined sauce. Since there is meat with the composition, such meatballs are served on their own, but you can supplement them with side dishes - potatoes, vegetables, spaghetti.

womanadvice.ru

Meat soufflé for a child is like in kindergarten - remember your childhood! Meat soufflé recipes for a child like chicken in kindergarten

Our culinary preferences are formed precisely in childhood, so it is very important that the child's diet includes dishes from vegetables, dairy and meat products. Meat soufflé is a dish that is suitable even for the smallest children.

Meat soufflé for a child like in kindergarten - the basic principles of cooking

Soufflé is a delicate dish made from vegetable, meat, fish or dairy products mixed with beaten eggs. To make the soufflé truly lush and tender, you need to beat the egg whites into a firm dense foam. To do this, it is necessary to properly separate the whites from the yolks. If even a little yolk gets into the whites, the foam of the desired consistency will not work.

Prepare meat soufflé in a double boiler, multicooker or oven.

The meat mass is lightly salted and combined with whipped proteins. Mix gently so that the mass does not lose its splendor.

The resulting mass is laid out in silicone molds, filling them by about three quarters, and cooked in the oven or steamed.

You can diversify the soufflé by adding rice, pieces of vegetables or cheese to it.

Recipe 1. Meat soufflé for a child like chicken in kindergarten

Ingredients

0.5 kg of chicken breast;

40 g butter;

100 ml of milk;

80 g of wheat flour.

Cooking method

1. Place the fillet in a saucepan, fill it with water and boil over medium heat for forty minutes. Do not forget to remove the foam during. We take out the finished meat on a plate and cool.

Recipe 2. Soufflé for a child from meat with sour cream

Ingredients

salt;

100 g sour cream;

chicken breast - 400 g;

bread crumbs - 40 g;

Cooking method

1. Wash the chicken fillet, trim the skin and remove the bones. Cut the meat into small pieces and place in a blender bowl. Beat until a paste is consistency.

2. Having separated the whites from the yolks, place them in a separate bowl, and add the yolks to the meat mass. Put sour cream and bread crumbs here. Lightly add salt. Stir the meat thoroughly.

3. Whisk the whites separately into a dense foam. Introduce the whipped proteins into the meat mass in two passes, and alter, with gentle movements from bottom to top.

Recipe 3. Meat soufflé for a child like in kindergarten from veal

Ingredients

meat broth - 60 ml;

flour - 5 g;

100 g of veal;

a piece of butter;

chicken egg.

Cooking method

1. Rinse a piece of veal and boil until cooked. Be sure to remove the foam. Remove the meat from the broth and cool. Cut it into pieces and place in a blender bowl. Grind to a paste consistency.

2. Pour the required amount of broth into a bowl and mix it with flour and butter. Stir well and cook until the mixture thickens.

3. Place the warm sauce in the meat mass. Send the yolk here and lightly salt. Stir.

Recipe 4. Meat souffle for a child like in kindergarten with rice

Ingredients

80 ml of milk;

butter - tbsp;

egg;

100 g chicken fillet;

Cooking method

1. Boil chicken fillet until tender. Remove from broth and cut into small pieces.

2. Place the chicken in a blender bowl and beat until it is a paste with a spoonful of milk.

4. Combine warm porridge with meat puree and blend with a hand blender.

5. Whisk the whites into a dense foam. Introduce them into the rice and meat mass and stir from top to bottom.

6. Divide into silicone molds and steam for 25 minutes.

Recipe 5. Chicken souffle for a child with semolina

Ingredients

50 g chicken breast;

a piece of butter;

25 ml of milk;

Salt;

20 g semolina;

30 g carrots;

quail egg.

Cooking method

1. Wash, cut the fillets into small slices. We put the meat in a blender container. We also send semolina, quail eggs, milk and butter here.

2. Boil the carrots, cool and clean. Cut into cubes and place in a blender container with the rest of the ingredients.

3. We interrupt the contents of the bowl until smooth. Salt lightly and transfer the resulting mass to a silicone mold.

4. We put it in a container for steaming. We install it in a multicooker and cook in the "steam" mode for 20 minutes. Cooking by closing the lid. Serve with sour cream.

Recipe 6. Meat soufflé for a child like in kindergarten with cream

Ingredients

half a kilo of beef;

milk - a glass;

200 ml cream 10%;

a piece of butter.

Cooking method

2. Put the resulting mixture into silicone muffin tins. Finely grate the cheese and distribute it over the meat mass.

3. We put the molds on a baking sheet and send to the oven. Cook at 180 C for 45 minutes. Then turn off the oven, open the door slightly and stand for another ten minutes.

Recipe 7. Meat soufflé for a child with cabbage

Ingredients

half a kilo of chicken fillet;

half a kilo of cabbage;

100 g sour cream;

bulb;

eggs - two pieces.

Cooking method

2. Shred cabbage as small as possible. It is better to do this through a coarse grater. Chop the onion. Put the onion in a bowl. Cabbage and chicken.

3. Beat the egg white until firm peaks. Add sour cream and whipped cream to vegetables with meat and mix gently. Season with salt.

4. We spread the resulting mixture in silicone molds and steam for forty minutes. We take out the soufflé, cool slightly and serve with sour cream.

Recipe 8. Meat soufflé for a child like in kindergarten with broccoli

Ingredients

200 g chicken fillet;

200 g broccoli;

150 ml cream 15%.

Cooking method

1. Separate the yolks from the proteins. We put the latter on a plate and put in the refrigerator.

3. Beat the whites with a mixer into a strong foam. We introduce it into the chicken mass and mix gently with a spoon.

4. Preheat the oven to 200 degrees. We fill the silicone molds with the resulting mass and send them to the oven for 25 minutes.

Recipe 9. Meat soufflé for a child like in kindergarten with cottage cheese

Ingredients

50 g of cottage cheese;

beef - 200 g;

butter - a slice.

Cooking method

1. Rinse the meat and cut into small pieces. We remove films and streaks.

2. Boil in lightly salted water until tender. We take out, cool and grind in a blender.

3. Grind cottage cheese and mix with meat. Add butter and yolk to this. We interrupt again in the blender.

4. Separately beat the protein into a foam and add it to the curd and meat mass. Mix gently.

5. Form balls from the resulting mass and steam them for ten minutes.

Add proteins to the meat mixture just before cooking.

You can replace sour cream with meat broth.

For cooking, use silicone molds, it will be easier to remove the soufflé from them.

The dish will turn out to be even healthier if you add vegetables to it.

zhenskoe-mnenie.ru

Meat souffle as in kindergarten recipe

Who among us does not remember at times how he went to kindergarten. How happy he was when he was taken away during a quiet hour, and everyone else stayed on to sleep, throwing pillows while the teachers were busy, like the smell of soup and jelly before dinner. Sometimes I really want to go back to that time. This is not difficult to do, you can cook at home something from that children's menu. For example, cold semolina porridge and put on top a piece of not melted butter, jelly with lumps or compote with floating dried fruits, a wonderful meat soufflé like in a kindergarten, the recipe for which is extremely simple.

What is soufflé?

Soufflé is a type of dish made mainly from eggs mixed with different ingredients. As the latter, you can use completely different products, depending on the purpose of the dish - we will eat it for breakfast, or for dinner:

Fish.
Shrimps.
Vegetables.
Poultry and any other.
Berries.
Fruits.
Cottage cheese.

The most important rule in cooking is whipping the egg whites until a thick, homogeneous foam, for which it is necessary to properly separate the yolk.

If there is enough of it, the foam will not be so airy. After that, you can already add the remaining components. Soufflé is loved by everyone, both adults and children, because it is a delicious, delicate dessert or a main dish in an unusual form.

How to make a meat soufflé? Recipe

There are a lot of cooking methods. In kindergarten, in order to feed the little ones with meat, it was often served in this form. For this, tender veal was used as a dietary product.

Veal - 450 g.
Meat broth - 140 - 150 ml.
Butter, preferably butter - 30 g.
Egg - 2 pcs.
Flour - 3 g.

The meat must be boiled, chopped in small pieces in any convenient way.
Gently break the eggs so that the contents do not spill out.
Separate the white and yolk.
Beat the protein with a mixer or blender until you get the same foam. It is important not to overdo it here, otherwise you can dry it out.
Put pieces of veal in a bowl with broth, add yolks, butter, flour.
Whisk everything together until a paste and add the white foam.
Treat the molds where you are going to put the meat dough with oil and leave to cook in the oven, preheated to 190 degrees.

In this video, culinary specialist Rosa Sobakina will show a tender veal meat soufflé:

Minced meat soufflé in a slow cooker: how to cook?

The oven has been replaced by a multicooker and already most dishes can be cooked in it, it is convenient and practical. Meat soufflé is no exception. You can take minced beef instead of lumpy meat.

Here's what you need:

Minced beef - 400 g.
Egg - 2 pcs.
Oil - 40 g.
Flour - 30 g.
Mushrooms, champignons are better - 100 g.
Carrots - medium, 1 pc.
Onions - 1 pc.
Milk 3.2% - 1 glass.

Chop onions, carrots, mushrooms and sauté.
Salt to taste.
Separate the yolk and white, beat the white and set aside.
Add minced meat, milk, flour, yolks to the bulk and mix.
Pour out the protein foam.
Grease the multicooker bowl with butter, pour everything that has turned out into it, cook on the "Baking" mode for 40 minutes.

Soufflé can also be made from liver or chicken fillet.

Chicken soufflé: recipe from kindergarten

In kindergarten, a meat dessert was served not only made from veal, but also from poultry, such as chicken. Poultry meat (300 g) before cooking, washed, then boiled over low heat. When boiling, it must be salted and cooked for further 40 minutes. After the chicken is cooked, take it out of the water and cool it. Grind the cooled meat. To prepare a tender chicken soufflé, you will also need:

Egg - 1 pc.
Milk - 100 ml.
Flour 20 - g.
Butter - 30 g.

The soufflé tastes better when cooked with milk sauce. To do it you need:

Heat the butter until it melts, and pour the flour into it.
Stir the resulting slurry thoroughly until the resulting lumps dissolve.
Milk must be slightly warmed up and poured into the same place.
The sauce is brought back to a boil 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 we add protein, (without it, as we managed to understand, the soufflé will not work), whipped until thick foam, is poured in last.

Meat soufflé is extremely diverse in its recipe.

Beef and cottage cheese soufflé

To give the dish a mild curd flavor and make it unusual, you can prepare a soufflé in combination with curd.

300 g of beef.
30 g of creamy meat.
2 chicken eggs.
5 g of cottage cheese.

The cooking process is as follows:

The meat is cleaned of tendons and film, washed under water.
Cook and grind in a meat grinder mixed with cottage cheese to get a homogeneous minced meat.
Add the yolk separately from the protein to the mass. Don't forget the whipped protein.
Stir everything one more time. If you don't have baking tins on hand, you can roll up small balls of minced meat.

Meat soufflé: a recipe for children

Sometimes in kindergarten, to add volume, semolina was added to the soufflé. If you want to repeat that unforgettable taste from childhood, you need to cook like this:

Semolina must first be poured with water to swell, so it will be more invisible and softer in the finished dish.
Grind the carrots (1 piece), and then turn into gruel using a blender.
Boil chicken meat (700 g) and chop finely. Mix with the mass.
Add yolks (2 pcs.) And melted butter (30 g. Or 1 tablespoon) there.
We mix everything thoroughly, beat and add the proteins we are already familiar with. The resulting gruel is packaged in molds and sent to the oven, which must be heated to a temperature of 190 degrees.
Cooking time in the oven is 30 minutes.

If you want to cook it using a multicooker, you can put the soufflé dough directly into the bowl. Cooking mode - "Baking", set for about 40 minutes. Sometimes the cooking time depends on the model of the appliance. It can be increased or decreased.

Meat soufflé, like in kindergarten, whose recipes are so diverse, has probably been remembered by everyone since that time. And not in the meaning of how it is prepared and from what kind of meat, but in the fact that it will taste equally childish for everyone.

domrecept.ru

Meat soufflé like in kindergarten - recipe

Soufflé is prepared on the basis of fish, seafood, meat, cottage cheese, fruits and other healthy products. A properly prepared soufflé has an airy consistency and delicate taste, thanks to which it is liked not only by adults, but also by children. We invite you to prepare a delicious meat soufflé. It is prepared on the basis of chicken, beef, pork, etc.

Meat soufflé like in kindergarten: a classic recipe

What you need to cook

Chicken egg, large size 2 pcs.
Lean veal 500 g
Natural butter 20-30 g
Wheat flour
Water 400-500 ml.
Salt to taste
Vegetable oil

Step-by-step cooking recipe

Boil water and salt it. Boil lean veal in salted water.
Drain the broth into a separate container.
Cut the boiled veal into small pieces.
Crack the eggs and separate the whites from the yolks. Whisk the whites until foamy with a blender or fork.
Take 200 ml. broth and put the veal in it. Then add the yolks, butter and some sifted wheat flour. Whisk all the ingredients and add the whipped egg whites to them. Mix all ingredients well and add a little salt if desired.
Grease a baking dish (or tins) with a little vegetable oil and place the mixture in it.
Preheat the oven to 180-200 degrees and bake the soufflé until fully cooked. This will take 25-30 minutes.
Remove the soufflé from the oven, brush it with butter and let it cool slightly.

How to cook meat soufflé with mushrooms in a slow cooker?

What you need to cook

Chicken eggs 2-3 pcs. (depending on size)
Onions 1-2 pcs.
Minced meat (beef or veal) 450 g
Wheat flour 1 tablespoon
Fresh champignons or porcini mushrooms 150 g
Vegetable and butter
Salt, pepper to taste
Fat milk 200 ml.
Carrots 1-2 pcs.

Step-by-step cooking recipe

Peel the onions and carrots. Cut the onions into small cubes and finely grate the carrots.
Heat vegetable oil in a skillet, set the heat to low, and fry the onions and carrots for 3-5 minutes.
Rinse the mushrooms and cut them into small pieces. If you are using champignons, then cut them into slices.
Add mushrooms to onions and carrots. Mix everything and fry the mushrooms and vegetables for another 3-5 minutes.
Crack the eggs and separate the yolks from the whites.
Combine minced meat with yolks, sifted wheat flour, melted butter and milk, add vegetables and mushrooms. Mix everything well and salt. Add black pepper if desired.
Whisk the whites in a separate bowl until foamy.
Combine the proteins with the meat mixture.
Lubricate the multicooker bowl with vegetable oil, place the prepared mixture in it. Turn on the "Baking" mode for 40-50 minutes.

What you need to cook

Milk with a fat content of 3.2% 100 ml.
Chicken egg 2 pcs.
Chicken breast 500 g
Wheat flour 3 tbsp (no slide)
Salt to taste
Vegetable oil
Butter 30-40 g.

Step-by-step cooking recipe

Rinse the chicken breast, place in a saucepan and cover with water. Put the saucepan on the fire and as soon as the water boils, add a little salt to it. Boil the chicken breast until cooked through. This will take 30-40 minutes.
Cool the finished chicken breast first and then cut into small pieces.
Crack the eggs and separate the yolks from the whites. Beat the whites in a separate bowl until frothy.
Place chicken pieces, some warmed milk, egg yolks, butter and wheat flour in a blender. Combine all ingredients with a blender. The result should be a smooth, puree mass.
Mix the prepared mixture with proteins, salt everything and mix everything again.
Lubricate the baking dishes with vegetable oil and pour the mixture into them. Bake the soufflé in an oven preheated to 180-200 degrees for 20-30 minutes.

Meat soufflé can be served with sour cream, vegetables, rice or buckwheat. Use sauces or fresh chopped herbs to garnish.

sovetclub.ru

Meat soufflé recipe - a taste familiar from childhood

Meat soufflé is a delicate and tasty dish that everyone who has been in kindergarten has tried. It can be prepared both for a child and for adults - after all, taste preferences, as you know, are laid in childhood, and now we love to eat what we were fed at an early age.

Making a meat soufflé is not at all difficult, the main thing is to know the sequence and ingredients. It can be cooked both in the oven and in a slow cooker, from different types of meat. Lean, soft meat such as chicken, veal, and fresh beef is best.

You will be surprised how delicious a home-cooked dish with your own hands can be! Surely after these recipes, meat soufflé will become what you will cook regularly.

Meat soufflé like in kindergarten

If you want to please a child or all household members with a tender meat soufflé, like in kindergarten, this recipe with cream will come in handy. They make the dish even softer in taste and give it tenderness.

Ingredient List:

Half a kilo of lean beef or veal
A glass of milk
A little less than a glass of cream (200 ml) - better than 10%
Three chicken eggs
Some hard cheese
A small piece of butter

Step 1
First you need to prepare the meat. Rinse it thoroughly under running water, separate all films and bones, if any, and then cut into small pieces. It doesn't matter how smooth they are - you still need to grind them into a gruel. To do this, put the pieces in a blender, and with them the rest of the ingredients - eggs, milk, cream, butter. You don't need to add only cheese. Everything should turn into a paste-like mass.
Step 2
Divide into pre-greased cupcake tins or one large baking dish. Grate the cheese finely and sprinkle the soufflé on top. Put the molds on a baking sheet and send them to the oven, preheated to one hundred and eighty degrees.
Step 3
After putting the molds in the oven, forget about them for forty to forty-five minutes. After the specified time has elapsed, turn off the gas and slightly open the oven door. Wait another ten minutes, and then take out the soufflé, put it on plates and eat with pleasure!

Beef

This recipe will help you get a dense, satisfying soufflé, which will be appreciated not only by children, but also by adults.

It is well suited for breakfast, lunch and dinner. Cream will make the dish more tender, and the spices will give it a special flavor.

Cooking time: 50 minutes

Servings: 6

Caloric value: 198 Kcal

Ingredient List:

Five hundred grams of boiled beef
Two hundred grams of twenty percent cream
One hundred grams of 10% fat cream
Two chicken eggs
One hundred grams of milk
Half teaspoon salt
A little black pepper (optional)
Your favorite spices (marjoram, basil, or something else)

Step 1
Wash the beef, cut the films and cut it into pieces. Remove bones if present, but boneless meat is best. Grind in a blender.
Step 2
Add cream, milk, spices (you can use your favorite herbs), eggs to the meat mass, and turn on the blender again, grinding everything together.
Step 3
Put the mass in a mold and place it in a preheated oven. Bake until tender (about forty minutes) at one hundred and eighty degrees. Bon Appetit!

In a multicooker

Meat soufflé, like in kindergarten, can be cooked not only in the oven, but also in a slow cooker. This recipe will be even simpler, and the dish will turn out to be unusually soft and tasty. Soufflé goes well with any sauce and side dish, it is perfectly absorbed by the stomach and is suitable for people of all ages.

Video recipe for poultry soufflé in a slow cooker

Cooking time: 55 minutes

Servings: 6

Calories: 195 Kcal

Ingredient List:

Half a kilogram of meat (beef, veal, you can even take chicken)
Seventy grams of carrots
One hundred grams of milk
A little butter
Two eggs
Fifteen grams of semolina

Step 1
Warm the milk slightly, if you just took it out of the refrigerator, and pour the semolina over it. Leave it on for a while so that it swells, otherwise the cereal may crunch in the finished dish.
Step 2
Grate the carrots as small as possible, separate the pre-cooked meat from the films and bones, chop it and combine with the carrot. Now add the egg yolks and butter, which you melt in advance. All ingredients must be thoroughly beaten and chopped with a blender to get a homogeneous mass.
Step 2
Whisk the whites separately and gently combine with a mixture of meat, yolks, carrots and butter. Add swollen semolina. You should have something that resembles a pate, without lumps and debris.
Step 3
Put the mass in the multicooker, which should be set to the baking mode. Leave it on for forty minutes, and then check the soufflé for readiness. If not done, add another five minutes.

Soufflé with broth

This soufflé turns out to be tender and dense, it saturates well, but at the same time it is not very high in calories.

Cooking time: 60 minutes

Servings: 6

Caloric value: 225 Kcal

Ingredient List:

Half a kilogram of beef or veal
One hundred fifty milliliters of meat broth
Thirty grams of butter
Two chicken eggs
Thirty grams of flour

Step 1
First, boil the meat, cool it and chop it finely. Then put it in a blender bowl and pour the broth over.
Step 2
Add the separated egg yolks, flour and butter to a blender. Whisk everything and only then add the whipped egg whites separately.
Step 3
Place the mixture in a mold or molds and place in the oven. Let it bake for about half an hour. Bon Appetit!

With cottage cheese

Meat soufflé with cottage cheese turns out to be especially tender, rich in protein, useful for both adults and children. The dish is good for digestion and has a low nutritional value.

Cooking time: 65 minutes

Servings: 6

Caloric value: 200 Kcal

Ingredient List:

Fifty grams of low-fat cottage cheese
A pinch of salt
Two hundred grams of beef, veal or chicken
One chicken egg
A little butter

Step 1
Rinse the meat, remove the films, cut into small pieces. Place in salted water and boil until tender. Then take it out, wait until it cools, and grind it in a blender.
Step 2
Grind the curd and mix it with the meat mass. Add the oil and the yolk separated from the protein. Put it all back into the blender.
Step 3
Beat the protein separately and combine it with the mass. Stir with your hands. At the same stage, you can add the spices that you like.
Step 4
Form neat balls from the resulting mass and steam them. Cooking time is ten minutes.

When making a soufflé, you should always add the whipped proteins last - this will make the dish more tender.
If you don't have the cream or sour cream needed to make a soufflé, use a meat broth. It will perfectly replace these ingredients.
You can add vegetables to the souffl, which are also chopped in a blender - so it will become even more useful. Such a dish can be eaten on its own, without side dishes, or with side dishes - at your discretion.
It is best to bake meat soufflé in silicone molds - this way it will not burn and will easily pull out after cooking.

You will be surprised how delicious a home-cooked dish with your own hands can be! Surely after these recipes, meat soufflé will become what you will cook regularly.

There are a lot of cooking methods. In kindergarten, in order to feed the little ones with meat, it was often served in this form. For this, tender veal was used as a dietary product.

Veal - 450 g.
Meat broth - 140 - 150 ml.
Butter, preferably butter - 30 g.
Egg - 2 pcs.
Flour - 3 g.

The meat must be boiled, chopped in small pieces in any convenient way.
Gently break the eggs so that the contents do not spill out.
Separate the white and yolk.
Beat the protein with a mixer or blender until you get the same foam. It is important not to overdo it here, otherwise you can dry it out.
Put pieces of veal in a bowl with broth, add yolks, butter, flour.
Whisk everything together until a paste and add the white foam.
Treat the molds where you are going to put the meat dough with oil and leave to cook in the oven, preheated to 190 degrees.

Egg - 1 pc.
Milk - 100 ml.
Flour 20 - g.
Butter - 30 g.

The soufflé tastes better when cooked with milk sauce. To do it you need:

Heat the butter until it melts, and pour the flour into it.
Stir the resulting slurry thoroughly until the resulting lumps dissolve.
Milk must be slightly warmed up and poured into the same place.
The sauce is brought back to a boil 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 we add protein, (without it, as we managed to understand, the soufflé will not work), whipped until thick foam, is poured in last.

Meat soufflé is extremely diverse in its recipe.

Sometimes in kindergarten, to add volume, semolina was added to the soufflé. If you want to repeat that unforgettable taste from childhood, you need to cook like this:

Semolina must first be poured with water to swell, so it will be more invisible and softer in the finished dish.
Grind the carrots (1 piece), and then turn into gruel using a blender.
Boil chicken meat (700 g) and chop finely. Mix with the mass.
Add yolks (2 pcs.) And melted butter (30 g. Or 1 tablespoon) there.
We mix everything thoroughly, beat and add the proteins we are already familiar with. The resulting gruel is packaged in molds and sent to the oven, which must be heated to a temperature of 190 degrees.
Cooking time in the oven is 30 minutes.

Due to the composition and method of preparation, meat soufflé is an ideal dish for baby food, which is why it is so popular in kindergartens. Soufflé, like in a garden, is easy to cook at home, the main thing is to know the recipe - the ingredients of the dish and the cooking process.

This dish is meat soufflé (a kind of meat casserole). It is prepared from low-fat varieties of meat or poultry, which is pre-boiled, passed through a meat grinder, mixed until homogeneous with other products and baked in the oven. The result is a delicate soufflé, rich in protein, necessary for a growing child's body.

You can cook meat casserole not only in the oven, but also in a slow cooker, and steamed, and in a pan. However, in kindergarten, technological cards provide for the preparation of soufflé in the oven.

Soufflé is an egg-based dish, but the yolks and whites are added separately.

The following meat is suitable for cooking:

veal (or lean beef);
lean pork;
rabbit;
Turkey;
chicken.

450 grams of veal;
150 ml of meat broth (or milk);
30 grams of butter;
2 eggs;
3 grams of flour;
a pinch of salt.

Boil the meat so that it becomes soft.

When the meat has become soft, take it out of the pan and cool it

To make the soufflé more tender, it is better to twist the meat into a meat grinder twice

It is possible to quickly separate the constituent eggs using various means, which are sure to be found at home by both a seasoned cook and a person who is far from cooking

Beat the protein using a mixer or whisk.

You can add cream to the meat soufflé, then the dish will become softer.

We mix the proteins into the base of the dish carefully so that the soufflé turns out to be airy.

The soufflé increases in volume when baked, so the tins need to be filled by about three quarters

Oven-baked soufflé has long established itself as a tasty and aromatic, but at the same time delicate and light dish.

600 grams of lean pork;
250 ml of milk;
1 egg;
25 grams of flour;
25 grams of butter;
a pinch of salt;
a teaspoon of vegetable oil.

Soufflé can be served warm or cold - in any case it will be delicious

Fill the meat with water, cook until tender, take out and cool.
We turn the cooled meat into a meat grinder.
Cooking milk sauce:
1. Melt half of the butter.
2. Add flour and mix thoroughly.
3. Gradually pour in the milk, stirring constantly, so that no lumps form.
4. Cook until thick.
Mix the minced meat, milk sauce, chicken egg yolk, the remaining melted butter and salt.
Lightly add the protein and beat until persistent peaks.
Add protein to minced meat and stir.
Grease the form with vegetable oil, lay out the minced meat and level it.
Place in an oven preheated to 180 ° C for 25-30 minutes.
We take out and serve with any side dish.

Turkey soufflé

500 grams of turkey;
1 glass of milk;
200 grams of 10% cream;
3 chicken eggs;
1 tablespoon butter
a pinch of pepper;
1 teaspoon salt
50 grams of hard cheese.

Boil the meat and separate it from the bones, then grind it in a meat grinder or grind it in a blender.

During cooking, be sure to remove the foam from the broth.

Experienced housewives can easily separate eggs with just a knife.

You can do without cream, limiting yourself to milk, but they give the dish strength and uniformity.

If the proteins are not fresh, the foam will be poor.

As forms, you can use muffin tins or any other

Cheese can be grated on a coarse or fine grater

After cooking, you can turn off the oven and let the dish rest for a while, so that it becomes rich and even more delicious.

Curd soufflé

Meat soufflé.

The same recipe can be used for steamed soufflé, or you can use a different recipe. Compound:

boiled lean meat ¼ kg;
egg - 50 g (1 pc.);
low-fat curd - a quarter of a pack (50 g);
oil - 10 g;
the pulp of white bread - a small piece;
cheese - a slice;
milk - 3 tbsp. l .;
greens, salt, pepper.

The bread must be soaked in milk. Divide the egg into white and yolk and beat separately. Make minced meat from meat and homemade cheese using a meat grinder or blender, which is mixed with bread and yolk. Then slowly add protein, salt, pepper, herbs and mix. Put the mixture in a greased form and sprinkle with cheese. Cook in a water bath for about a third of an hour.

cottage cheese - a third of a kilogram;
lemon;
sugar - 80 g;
dry semolina;
egg - 4 pcs.;
apples - a third of a kilogram;
oil - 40 g.

Twist apples and cottage cheese with a meat grinder. Pour in cold butter, whipped with yolk and sugar. Mix everything well. Pour dry semolina, grated citrus zest. Beat the whites cold until firm peaks and gently mix into the curd mass.

Steam cottage cheese soufflé.

cottage cheese - a third of a kilogram;
dry semolina - a tablespoon;
milk - half a glass;
small egg - 1 pc .;
oil;
low-fat sour cream - 2 tablespoons;
sugar - 1.5 tbsp. l.

How to make a meat soufflé? Recipe

For those who do not know how to cook meat soufflé at home, it will be interesting to get started with the basic stages of creating dishes, which are often used in all its variations and recipes:

Pieces of meat are initially steamed or in a container with water until soft.
The product is crushed using appropriate kitchen equipment and mixed with binders and those that regulate the taste of the dish.
The resulting mixture is subjected to dry heat treatment in an oven and cooled to obtain the desired meat soufflé flavor.

Meat soufflé in the oven, the recipe for which is set out below, corresponds as much as possible to the classic variation of the dish. It is not forbidden to supplement the harmonious combination of the meat component with cream, milk and eggs with vegetables, seasonings and, if desired, herbs.

meat - 0.6 kg;
milk - 200 ml;
fat cream - 200 ml;
eggs - 2 pcs.;
oil - 20 g;
salt, pepper mixture.

The prepared pulp is cut into small portions and boiled in steam or in water until tender.
Place the slices in a blender bowl and grind, adding milk, cream, yolks in the process, salt and pepper.
The proteins are turned into foam and gently mixed into the base of the dish.
Transfer the mass into an oiled form and bake the meat soufflé for 25 minutes at 200 degrees.

veal - 0.5 kg;
broth - 140 ml;
butter - 1 tbsp. a spoon;
fresh eggs - 2 pcs.;
flour - 1 tbsp. a spoon with a slide;
salt.

A boiled slice of veal is pounded in a blender, adding broth, salt, oil, flour and yolks in the process.
Stir in the whites, whipped until foam, and spread the mass carefully and neatly into an oiled container.
A children's meat souffle is sent for baking for half an hour in an oven preheated to 190 degrees.

meat - 500 g;
homemade sour cream - 100 g;
eggs - 3-4 pcs.;
nutmeg - a pinch;
butter - 20 g;
a mixture of peppers, spices, salt.

The pulp is twisted three times through a meat grinder.
Add yolks, sour cream, nutmeg, butter, add some salt, flavored with nutmeg and, if possible, pepper.
Beat the mixture with a mixer or a whisk, after which the whites whipped separately to a dense foam are introduced.
A generously oiled form is filled with the resulting mixture and sent for thirty minutes to an oven preheated to 195 degrees.

beef - 700 g;
onions - 100 g;
selected eggs - 3 pcs.;
vegetable fat - 20 ml;
pepper, salt.

The beef is prepared and chopped along with the onions in any way possible.
Add yolks with salt and spices, grind and gently stir in the whites pre-whipped to a dense foam with a spoon.
Spread the base of the meat soufflé in an oiled dish and cook at 185 degrees for forty-five minutes.

The most useful and at the same time insanely tasty is a meat soufflé with vegetables or cottage cheese, especially if you take chicken fillet or turkey meat as a basis. The basic version proposed below can be modified by varying the type of base and additional components, as well as adding others to your taste and flavoring them with additional seasonings.

chicken fillet - 700 g;
cottage cheese - 200 g;
eggs - 3 pcs.;
fat cream - 0.5 l;
butter - 60 g;
semolina - 100 g;
hard cheese (optional) - 100 g;
breadcrumbs - 40 g;
poultry spice mix - 2 pinches;
ground pepper, salt.

Grind chicken several times in a meat grinder or punch in a blender along with cottage cheese, yolks.
Salt the mass, pepper, flavored with seasonings, lay slices of soft butter, add semolina, pour in cream and grind everything thoroughly.
At the end, protein dense foam is introduced, trying to maintain its splendor, gently stirring the minced meat with a spoon or spatula.
It remains only to put the base of the dish in an oiled and sprinkled with breadcrumbs, sprinkle the surface with cheese chips and bake the meat soufflé at 185 degrees for forty-five minutes.

The oven has been replaced by a multicooker and already most dishes can be cooked in it, it is convenient and practical. Meat soufflé is no exception. You can take minced beef instead of lumpy meat.

Here's what you need:

Minced beef - 400 g.
Egg - 2 pcs.
Oil - 40 g.
Flour - 30 g.
Mushrooms, champignons are better - 100 g.
Carrots - medium, 1 pc.
Onions - 1 pc.
Milk 3.2% - 1 glass.

Chop onions, carrots, mushrooms and sauté.
Salt to taste.
Separate the yolk and white, beat the white and set aside.
Add minced meat, milk, flour, yolks to the bulk and mix.
Pour out the protein foam.
Grease the multicooker bowl with butter, pour everything that has turned out into it, cook on the "Baking" mode for 40 minutes.

Soufflé can also be made from liver or chicken fillet.

Beef

boiled lean beef - a third of a kilogram;
milk - 130 g;
egg - 1 pc.;
oil - a teaspoon;
flour - a teaspoon;
salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter there. Stir or grind again in a blender. Beat the protein until firm peaks and slowly add to the minced meat. You need to use a form where the minced meat is laid in a layer of 3 fingers. Lubricate the container with oil and put it in an oven preheated to 230 degrees for a third of an hour.

Beef soufflé with rice.

lean boiled meat - a third of a kilogram;
dry rice - 10 g;
milk - half a glass;
egg - 1 pc.;
oil drain. - a tablespoon;
salt.

Grind the meat, add salt, some oil, yolk and send it to a blender again or twist it with a meat grinder. Cook rice and add chilled to the beef. Beat the whites cold in a dry container until peaks form and stir in the minced meat. Put in a greased container with a layer of 3 cm and put in a water bath for a third of an hour.

This recipe will help you get a dense, satisfying soufflé, which will be appreciated not only by children, but also by adults.

It is well suited for breakfast, lunch and dinner. Cream will make the dish more tender, and the spices will give it a special flavor.

Cooking time: 50 minutes

Servings: 6

Caloric value: 198 Kcal

Ingredient List:

Five hundred grams of boiled beef
Two hundred grams of twenty percent cream
One hundred grams of 10% fat cream
Two chicken eggs
One hundred grams of milk
Half teaspoon salt
A little black pepper (optional)
Your favorite spices (marjoram, basil, or something else)

Step 1
Wash the beef, cut the films and cut it into pieces. Remove bones if present, but boneless meat is best. Grind in a blender.
Step 2
Add cream, milk, spices (you can use your favorite herbs), eggs to the meat mass, and turn on the blender again, grinding everything together.
Step 3
Put the mass in a mold and place it in a preheated oven. Bake until tender (about forty minutes) at one hundred and eighty degrees. Bon Appetit!

To give the dish a mild curd flavor and make it unusual, you can prepare a soufflé in combination with curd.

300 g of beef.
30 g of creamy meat.
2 chicken eggs.
5 g of cottage cheese.

The cooking process is as follows:

The meat is cleaned of tendons and film, washed under water.
Cook and grind in a meat grinder mixed with cottage cheese to get a homogeneous minced meat.
Add the yolk separately from the protein to the mass. Don't forget the whipped protein.
Stir everything one more time. If you don't have baking tins on hand, you can roll up small balls of minced meat.

In a multicooker

Ingredients:

meat (beef, chicken fillet) - 200 g
egg - 2 pieces
milk - 1/2 cup
flour - 1 tablespoon
onions - 40g-50g (1/2 medium head)
carrots - 50g (1 small)
butter - 1 tablespoon
salt to taste

1. Separate the egg yolks from the whites. Beat the whites into a strong foam. 2. Put chopped boiled fillets, yolks, onions, carrots, salt in a blender (I would like to put pepper, but this should not be done in a diet or baby food. Pepper is a strong stimulant of the secretory activity of the digestive organs).

Ingredients:

Fish -400 g.
Curd 9% -200 g (1 pack)
Eggs - 1pc (if small -2)
Vegetable oil (preferably olive oil) - 2 tablespoons
Butter - 1 tablespoon

Dip fish fillets (without skin and bones) in a small amount of water, boil.
At this time, separate the egg whites from the yolks, beat the whites into a strong foam using a blender.
We combine the products: boiled fish, cottage cheese, yolks, salt and grind with a blender until a homogeneous mass is formed. (If there is no blender, then we use a meat grinder with a fine grill and skip twice)
Mix the egg whites carefully with the fish-curd mass.
Grease the dripping mold with butter, spread the mass and bake it steamed.

Steam baking means:

create baking conditions in a water bath. Place the form with the baked mass on a baking sheet with water. Water should reach 2/3 of the height of the mold (or into a pot of water)
Or use a multicooker in the "Baking" mode for 20 minutes

Proteins - 10.02 g
Fat -11.86 g
Carbohydrates - 1.04 g
Caloric content - 166.94 Kcal
B1 - 0 mg
B2 - 0 mg
C - 0 mg
Ca- 217.623 mg
Fe - 0 mg

Bon Appetit!

More about what you can eat with pancreatitis and what foods are not recommended, what you absolutely should not eat with pancreatitis

Next, how to properly prepare a meat soufflé in the container of the device's steamer. You can take any kind of meat, but more useful food is made from rabbit, turkey, chicken and veal. The vegetables added to the base will make the dish more tender and lighter, reducing the calorie content, and the use of herbs and spices will add additional piquancy to it. If the delicacy is intended for a child or food for gastrointestinal diseases, then the use of pepper and spicy ingredients should be avoided.

fillet or tenderloin - 700 g;
eggs - 3 pcs.;
milk - 400 ml;
butter - 40 g;
semolina - 70 g;
herbs, spices, salt.

Raw fillet or tenderloin is punched in a blender along with peeled carrots.
Yolks, semolina are poured into the resulting gruel, milk is poured, soft butter, salt, seasonings and herbs are thrown in and beat again.
Gently mix in the protein foam and transfer the mixture to oiled portion molds.
Steamed meat soufflé on the grill of the device for thirty minutes, choosing the appropriate mode.

Cooking time: 55 minutes

Calories: 195 Kcal

Half a kilogram of meat (beef, veal, you can even take chicken)
Seventy grams of carrots
One hundred grams of milk
A little butter
Two eggs
Fifteen grams of semolina

Step 1
Warm the milk slightly, if you just took it out of the refrigerator, and pour the semolina over it. Leave it on for a while so that it swells, otherwise the cereal may crunch in the finished dish.
Step 2
Grate the carrots as small as possible, separate the pre-cooked meat from the films and bones, chop it and combine with the carrot. Now add the egg yolks and butter, which you melt in advance. All ingredients must be thoroughly beaten and chopped with a blender to get a homogeneous mass.
Step 2
Whisk the whites separately and gently combine with a mixture of meat, yolks, carrots and butter. Add swollen semolina. You should have something that resembles a pate, without lumps and debris.
Step 3
Put the mass in the multicooker, which should be set to the baking mode. Leave it on for forty minutes, and then check the soufflé for readiness. If not done, add another five minutes.

Chicken soufflé: recipe from kindergarten

Half a kilo of lean beef or veal
A glass of milk
A little less than a glass of cream (200 ml) - better than 10%
Three chicken eggs
Some hard cheese
A small piece of butter

Step 1
First you need to prepare the meat. Rinse it thoroughly under running water, separate all films and bones, if any, and then cut into small pieces. It doesn't matter how smooth they are - you still need to grind them into a gruel. To do this, put the pieces in a blender, and with them the rest of the ingredients - eggs, milk, cream, butter. You don't need to add only cheese. Everything should turn into a paste-like mass.
Step 2
Divide into pre-greased cupcake tins or one large baking dish. Grate the cheese finely and sprinkle the soufflé on top. Put the molds on a baking sheet and send them to the oven, preheated to one hundred and eighty degrees.
Step 3
After putting the molds in the oven, forget about them for forty to forty-five minutes. After the specified time has elapsed, turn off the gas and slightly open the oven door. Wait another ten minutes, and then take out the soufflé, put it on plates and eat with pleasure!

Soufflé with carrots

Carrots are a vegetable that is a storehouse of vitamins and minerals that are beneficial for pancreatitis. It is used to prepare many dietary meals, one of which is soufflé. Compound:

carrots - 0.5 kg;
egg - 1 pc.;
milk - half a glass;
sugar - 2 tbsp. l .;
oil - 25 g;
salt.

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, mash with a blender and mix with the yolk, the rest of the milk, granulated sugar and salt. Beat the whites with a mixer until steep peaks and stir in the carrot mixture. Lubricate the mold with oil, pour everything there and put it in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should be juicy.

Soufflé with cookies

Sugar cookies with soufflé.

low fat cottage cheese - packaging;
sugar - 1.5 tbsp. l .;
small egg - 1 pc .;
oil - 1 tsp;
cookies like "Maria" - 27 g;
milk - half a glass;
low fat sour cream for serving.

Grind the cookies to crumbs, mix with sugar and add milk to the dry mixture. Let it stand for a quarter of an hour. Separate the white and yolk. The protein must be knocked down with a mixer to solid peaks.

Homemade cheese must be whipped with a blender or twisted with a meat grinder. Add to it a mixture of milk and cookies, chilled melted butter, yolks. Stir everything until smooth and slowly introduce the protein. We put the mixture in a greased form. Steamed is best.

Soufflé with broth

This soufflé turns out to be tender and dense, it saturates well, but at the same time it is not very high in calories.

Cooking time: 60 minutes

Caloric value: 225 Kcal

Half a kilogram of beef or veal
One hundred fifty milliliters of meat broth
Thirty grams of butter
Two chicken eggs
Thirty grams of flour

Step 1
First, boil the meat, cool it and chop it finely. Then put it in a blender bowl and pour the broth over.
Step 2
Add the separated egg yolks, flour and butter to a blender. Whisk everything and only then add the whipped egg whites separately.
Step 3
Place the mixture in a mold or molds and place in the oven. Let it bake for about half an hour. Bon Appetit!

What other types of soufflé can be used for pancreatitis?

Despite the limited nutrition for pancreatitis, the recipes are quite varied. Tasty and healthy are fish soufflé, semolina, apples, zucchini, potatoes and other vegetables. The methods for their preparation are almost the same, only the ingredients used differ.

Fish and cottage cheese soufflé.

Fish and cottage cheese soufflé:

homemade cheese - pack;
lean fish - half a kilogram;
egg - 1 pc.;
vegetable oil and butter.

Carrots and apples:

apple - 300 g;
carrots - 200 g;
small egg;
oil - a tablespoon;
milk - half a glass;
dry semolina - about 50 g;
salt.

Zucchini:

zucchini - 0.5 kg;
oil - a tablespoon;
milk - half a glass;
egg - 1 pc.;
dry semolina - a tablespoon;
granulated sugar - a teaspoon.

With cottage cheese

Meat soufflé with cottage cheese turns out to be especially tender, rich in protein, useful for both adults and children. The dish is good for digestion and has a low nutritional value.

Caloric value: 200 Kcal

Fifty grams of low-fat cottage cheese
A pinch of salt
Two hundred grams of beef, veal or chicken
One chicken egg
A little butter

Step 1
Rinse the meat, remove the films, cut into small pieces. Place in salted water and boil until tender. Then take it out, wait until it cools, and grind it in a blender.
Step 2
Grind the curd and mix it with the meat mass. Add the oil and the yolk separated from the protein. Put it all back into the blender.
Step 3
Beat the protein separately and combine it with the mass. Stir with your hands. At the same stage, you can add the spices that you like.
Step 4
Form neat balls from the resulting mass and steam them. Cooking time is ten minutes.

Answers to any questions

Who among us does not remember at times how he went to kindergarten. How happy he was when he was taken away during a quiet hour, and everyone else stayed on to sleep, throwing pillows while the teachers were busy, like the smell of soup and jelly before dinner. Sometimes I really want to go back to that time. This is not difficult to do, you can cook at home something from that children's menu.