Dishes from the French mothers, who make children forget about fast food
Surprisingly, but in France the children love healthy food and eat even fish and vegetables. Moreover, they do not need to ban junk food: they do not want it themselves. As French parents do it? Just a mom with a first meal serious about child nutrition. And of course, imagination is used.
For those who also want to create in your child's healthy eating habits, we offer a selection of recipes for the wonderful children's meals. And do not forget the great French tradition to attract kids to cooking!
Verrin beetroot and avocado
1 medium beet
1 tbsp. l. cream (no slides)
salt to taste
Boil and clean the beets by steaming or boiling water, allowed to cool to room temperature.
With the blender whisk beetroot puree, salt if desired.
Add to the beet puree sour cream and whisk again.
Cut the avocados in half, the pulp mash with a fork or whisk blender puree. Add the lemon juice.
Putting food: at the bottom of a glass of beet puree spread on top - avocado puree.
See what vegetables are in the fridge. Not necessarily that it was all from the list. Those that can be eaten raw (carrots, tomatoes, cucumbers), cut into wedges. Those that require cooking (broccoli, cauliflower), boil and chop too. Prepare the sauce by mixing sour cream, finely chopped garlic, salt, pepper and your favorite herbs.
In the center of a large dish put a bowl with sauce, vegetables decompose around nicely.
400 g of cooked meat (beef, chicken, pork)
1 clove of garlic
a small bunch of parsley
100 g of dried bread soaked in milk
1 package of mashed tomatoes
Grind meat with a knife, the immersion blender or grinder.
Mix with finely chopped onion, garlic, parsley, bread and eggs.
We form small meatballs, then crumble them in flour. Shake to remove excess flour.
Heat the oil in a deep frying pan. Fry the meatballs on all sides.
Add the pureed tomatoes, salt, pepper and herbs.
Cover with lid and simmer for about 5-10 minutes on low heat.
Terrine with salmon
150 g soft curd cheese (maximum 20%)
2 tbsp. l. sour cream
2 tbsp. l. breadcrumbs
3 tbsp. l. finely chopped shallots
4 tbsp. l. finely chopped green onions
300 g of salmon
salt and pepper to taste
Put the oven to heat up to 200 ° C temperature.
In a large bowl, mix all ingredients except salmon.
Salmon boil, cool, get rid of the bones and the skin is broken down into pieces.
Add the salmon to all the remaining ingredients and stir.
We spread the resulting mixture into greased rectangular oil. Bake for 40 minutes.
Let cool and cut into portions pieces.
cheese and applesauce
450 g of apple puree
200 g of soft white cheese
3 egg whites
1 tbsp. l. icing sugar
1 h. L. lemon juice
Mix apple sauce and cheese.
Adding to proteins lemon juice and whisk in a solid foam, gradually podsypaya powdered sugar.
Gently interfere foam protein in cheese curd in two steps.
We spread into glasses or ice-cream bowls. We put in the refrigerator for at least 1 hr.
When submitting decorate chopped apple.
1 pot of natural yoghurt
2 jars of white sugar (empty jar of yogurt is used as a form)
3 jars of flour
1/2 jar of vegetable oil
1 packet of baking powder
1 packet of vanilla sugar
Put the oven to heat up to 200 ° C.
In a large bowl, mix all liquid ingredients: yogurt, eggs, butter. Beat with a mixer.
In another bowl, mix all the dry ingredients: flour, both types of sugar, baking powder.
The dry ingredients are added to a liquid, whisk together.
Spread on a greased round shape with split ends.
Bake 35-40 minutes.
6 eggs (6 need yolk proteins and 4)
250 g of dark chocolate (at least 70%)
50 g of softened butter
1 h. L. lemon juice
Chocolate drown in a water bath with butter, remove from heat. Separate the yolks from the whites.
For proteins add lemon juice and whisk in a solid foam, gradually podsypaya sugar.
Egg yolks one at a time to add the melted chocolate, stirring vigorously.
Often interferes protein foam in the chocolate mass.
Spread mousse into glasses or kremanki and remove in a refrigerator for 2 h.
1 medium cauliflower
100 g grated Gruyère cheese
50 ml of milk
25 g butter
1 tbsp. l. flour
nutmeg on the tip of a knife
salt and pepper to taste
Parse the cauliflower into florets and boil in salted water until soft.
Butter melted in a pan, add the flour and mix. Gradually pour the milk, stirring with a whisk sauce. Adding nutmeg, salt and pepper. Cooking sauce simmer for 10 minutes until thick.
Preheat oven to 180 ° C.
Oil the baking dish with butter. At the bottom lay out the cabbage buds. Fill the sauce. Sprinkle with grated cheese Gruyere.
Bake 30 minutes until golden.