Buckwheat porridge as in kindergarten recipe. "food like in a kindergarten" children's cooking

Porridge as in kindergarten very easy and fast to cook. The main thing is to choose from which grain you want to cook. It can be millet, semolina, herculean, rice, buckwheat and others.

In our Vkontakte group, on request "porridge like in kindergarten" you will find all the options for this dish.

Porridge like in kindergarten

Porridge is served to children for breakfast. The skill of the cook depends on the appetite with which the kids eat it. The main thing is to keep the proportions. They are strictly written in technological map. There are porridges both dairy and non-dairy.

If you missed a carefree childhood or your child asks to cook exactly the same porridge, then this article is for you.

Basic recipes for cereals as in kindergarten

Why main? Because in kindergartens, various secondary ingredients are often added to cereals: prunes, raisins, apples, nuts, berries, dried fruits, bananas and much more. I'll show you how to prepare classic porridge like in kindergarten, and you can already add additional flavors at your discretion.

Millet porridge as in kindergarten dairy

Millet porridge is given to children mainly from the age of 1.5, since millet is a fairly strong allergen.

So, for 1 serving of porridge 200 grams (children's portion) you will need:

• 40 grams of wheat groats
• 100 ml milk (3.2% fat)
• 150 ml water
• 5 grams of sugar
• a pinch of salt
• 5 grams butter

This is for 1 serving. Calculate how many ingredients you need to feed the whole family for breakfast.

Cooking porridge is very easy. It is necessary to pour the cereal into boiling water and cook for 25-30 minutes. Then drain the remaining water from cooking, and add boiling milk, sugar, salt to the porridge, and then simmer until thickened. There is one caveat - then the porridge, as in kindergarten, is evaporated in a water bath with a closed lid. If you have a desire to mess with this very water bath, then the porridge will turn out exactly one to one, just like in kindergarten. When serving, drizzle with melted butter.

Hercules (oatmeal) porridge as in kindergarten dairy

According to the technological map, it is quite difficult to cook 1 serving of porridge without weights. Therefore, we will prepare 3 servings for the whole family. It will be easier. I calculated the ingredients very accurately.

So, for 3 servings you will need:

• 150 grams of oatmeal
• 350 ml water
• 500 ml milk
• a pinch of salt
• a tablespoon of sugar (no top)
• 30 grams of butter

Mix milk with water in a saucepan, boil, pour cereals, stir and cook over medium heat for 10 minutes. Next, add salt and sugar, mix. The porridge is ready. It remains to melt the butter and pour it over each serving.

I hope that my article was interesting and informative. Subscribe to my group of children's recipes. 5-6 recipes a day guaranteed!

19.10.2014

The recipe for casseroles in kindergarten and other children's is not particularly difficult. Probably, many mothers are faced with the fact that the baby asks to cook children's omelet or a casserole such as in kindergarten. And no matter how hard you try at home, you can’t achieve such palatability. For menu items kindergarten has its own peculiarity and, by including them in your home menu, you can not only please the tastes of your child, but also give pleasure to adult households, to whom recipes for kindergarten dishes will remind you of a carefree childhood. For example, beetroot, cooked according to a recipe like in kindergarten, will surely please both adults and children.

Ingredients:

• cabbage - 200 g;
• onion - 1 pc. ;
• round rice- 1/2 cup;
• boiled meat - 200 g;
• vegetable oil - 1 tablespoon;
• salt - to taste.

Cooking: Soak rice in warm water for 15-20 minutes. Sauté the onion until transparent. Add chopped cabbage and simmer covered for 10 minutes over medium heat, stirring occasionally. Then add rice. Pour hot water(or broth) so as to slightly cover the rice, simmer for another 10 minutes. Add minced meat. For tenderness, you can add chopped eggs.

Ingredients:

• potatoes - 500 g;
• eggs - 2 pcs. ;
• butter - 60 g;
• sour cream - 60 g;
• meat - 300 g;
• onion - 2 pcs. ;
• salt, pepper - to taste.

Cooking: peel the potatoes, boil, drain the broth, dry and knead with a crush. IN mashed potatoes add eggs, butter, sour cream, salt, pepper, mix everything and beat with a mixer.

Boil the meat in salted water, pass through a meat grinder. Peel the onion, cut into small cubes and fry in a pan with oil. Add the rolled meat, salt, pepper and fry until tender.

Spread half of the potatoes on a greased baking sheet, smooth and lay out in an even layer. chopped meat. We cover with the second half of the potato, level it, apply a pattern with a spatula.

We put a baking sheet with a casserole in an oven preheated to 180 degrees and bake until golden color. Ready potato casserole cut into portions with meat and serve with sour cream or sauce.

Ingredients:

• beef (pork, chicken, turkey) - 0.5 kg;
• onion - 1 pc. ;
• carrot - 1 pc. (you can without it);
• flour - 1 tablespoon;
• tomato paste - 1 teaspoon;
• sour cream - 1 tablespoon (optional);
• Bay leaf- 1 PC. ;
• salt to taste - 0.5 tsp approximately.

Cooking: cut the meat into small pieces, lightly fry (you can not fry, but immediately add a little boiling water to the meat) and stew with onions and grated carrots in own juice over low heat, pouring a little into the pan rast. oils. Then top up a small amount of water. Well, let's say a glass of water per pound of meat.

Stew until the meat is ready (i.e. until soft). The meat should be lightly covered with broth. 10 minutes before the meat is ready, salt to taste, put a bay leaf - 1 pc. and maybe 3 pcs. peppercorns. Meat is different. Therefore, the cooking time may also be different. But as a rule, about an hour, no less (if it is beef or pork, not chicken) Readiness is checked with a knife or fork.

Then dilute in half a glass warm water- 1 teaspoon of tom paste, a tablespoon of flour and a tablespoon of sour cream (you can do without it, I don’t have ...). Mix well in a glass so that there are no lumps. I always do this with a fork.

Whisking continuously, pour in the goulash mixture. The goulash will start to thicken before your eyes. Simmer for a bit (5-10 minutes). The meat is ready. If the water boils away during extinguishing, you can add it. And if suddenly the goulash turned out to be too thick, then you can also dilute it with boiling water to the desired density. You can add grated or thinly sliced ​​\u200b\u200bwithout peel 10-15 minutes before the end of stewing meat. pickled cucumber. This will add spice to the dish. Garnish with pasta or mashed potatoes

Ingredients:

• minced meat - 0.5 kg;
• rice - 1/2 cup;
• medium bulb - 1 pc. ;
• egg - 1 pc. ;
• salt - to taste.

For sauce:

• sour cream - 1 tablespoon;
• flour - 1 tablespoon;
• tomato paste - 1 teaspoon;
• water - 1.5 cups.

Cooking: Boil rice until half cooked. Finely chop the onion, mix with minced meat. Add salt to taste. Mix everything very well. Form small meatballs. Roll them in flour.

Put on a frying pan well heated with vegetable oil, preferably not very close to each other, fry on one side for 3-5 minutes. Carefully flip over and fry on the other side.

Pour boiling water up to about half the level of meatballs, add salt and leave to stew. Dry the flour in a pan, add sour cream and tomato paste, mix and dilute with the remaining water. Add the sauce to the meatballs and check for salt. Cover and simmer for 10-15 minutes over medium heat.

Omelette

Ingredients:

• egg - 5 pcs. ;
• milk - 250 ml;
• salt - 0.5 teaspoon;
• butter - for greasing the mold.

Cooking: Pour milk into a deep bowl. Add eggs and salt. Mix well without whipping! Grease the mold well with butter. Pour the resulting egg-milk mixture into the mold. Fill the form no more than 2/3, as the omelet will rise. And put in an oven preheated to 200 degrees for 30 minutes. Do not open the oven for the first 15-20 minutes. Cut the finished omelet into portions. Put a piece of butter on a hot omelet.

For one child serving:

• cottage cheese - 135 g;
• semolina or Wheat flour- 10 g-12 g;
• sugar - 15 g;
• eggs - 4 g;
• margarine - 5 g;
• crackers - 5 g;
• sour cream - 5 g;
• weight finished casserole-150 g;
• sour cream - 30 g.

Cooking: pureed cottage cheese is mixed with flour or pre-brewed in water (10 ml per serving) and chilled semolina, eggs, sugar and salt. The prepared mass is spread in a layer of 3-4 cm on a greased and sprinkled with breadcrumbs form. The surface of the mass is leveled and smeared with sour cream, baked in an oven for 20-30 minutes. before formation on the surface golden brown. On vacation, cut the casserole into pieces of square or rectangular shape and topped with sour cream.

Ingredients:

• fish fillet - 300 g;
• breadcrumbs - 200 g;
• salt - to taste.

For milk sauce:

• milk - 0.5 cups;
• flour - 1 teaspoon;
• butter - 1 teaspoon;
• salt - to taste.

Cooking: fish fillet boil in lightly salted water. Cooking time 5-7 minutes after boiling. While the fish is cooking, cook milk sauce(mix ingredients for sauce).

Lubricate the baking dish with butter and lay out a small layer of boiled, ground with a fork, fish.

Add the egg to the milk sauce and mix well with a fork or whisk. Drizzle with prepared sauce fish layer, after which put another layer of ground fish on top and again pour milk sauce. Sprinkle breadcrumbs on top of the fish and send to hot oven bake at 180 degrees. Baking time in different ovens ranges from about 15-25 min.

Finished fish casserole May be an independent dish for dinner. Or you can serve it with porridge or vegetables.

Potatoes stewed with meat

Ingredients:

• beef - 1 kg;
• potatoes - 1.5 - 2 kg;
• onion - 2 pcs. ;
• carrots - 3 pcs. ;
• tomato paste (optional) - 3 tablespoons.

Cooking: cut the meat into pieces of two to three centimeters, trying to free it first from fat, films and tendons. Peel the onion and cut into half rings. We clean the potatoes and cut them a little larger than the meat.

In a cauldron, or a saucepan with thick walls, heat a few tablespoons of sunflower or olive oil. Heat up to smoke. We throw meat on big fire fry it.

It's okay if the meat starts to let the juice out and will be stewed. If the meat sticks to the bottom or walls of the cauldron, don't worry, as it fries, it will fall off by itself.

How to fry - stir, and after when all the meat brightens, throw the onion, mix again, reduce the heat and simmer for about 15 minutes. If there is not much liquid, add a little broth or, if there is no broth, some water.

While the onion meat is stewing, cut the carrot into semicircles, and fry it for vegetable oil. How she changed color - in her cauldron, and instead of carrots in a pan - potatoes. We try to fry the potatoes on all sides until light golden brown. We throw in a cauldron, salt, pepper, mix.

If there is not enough liquid, add so that the potatoes are almost covered with water. Cover with a lid and on a small fire for 40-50 minutes.

15 minutes before the end, we throw in three bay leaves, a generous pinch of suneli hops, or any spice that you like, and for piquancy, half a teaspoon of red pepper. Stir gently, cover with a lid and let simmer for the remaining 15 minutes. small fire.

Close the lid and leave for another 10-15 minutes, brew, soak.

Ingredients:

• salt - to taste;
• milk - for soaking bread;
• butter - for lubrication;
• onion, small size - 1 pc.
• white loaf - a couple of pieces;
• beef liver - 500 g.

Cooking: take the liver, wash it and boil it almost until done. I have small piece was, I cooked for 30 minutes (after boiling). We take the liver out of the water, wash off everything unnecessary and let it cool. Soak the banana slices in milk. We clean the onion.

We scroll the liver that has cooled and cut into pieces through a meat grinder, we do the same with onions and soaked bread. In general, this soufflé is prepared in the garden without onions, but I used to add it to enrich the taste. Salt and mix thoroughly. If the stuffing is dry, you can add milk. You can also add butter to make it fatter, I personally never add it. We put everything in a greased form.

We put in the oven and bake at a temperature of 180-200 gr. until the top is browned (about 15-20 minutes). Grease the top of the finished soufflé with butter. My child loves this soufflé with sauce. Fry the onion over medium heat, covered, stirring occasionally, for 15 minutes.

We take 2 tbsp. l. sour cream and 2 tsp. tomato paste, combine in a deep bowl, add 1 tbsp. l. flour. Mix everything thoroughly, add about 300 ml of water, mix everything again and pour it into the onion, while stirring. Bring on fire until thickened. The sauce is ready. You can put a piece of butter on top so that a film does not form.

Technological map under No. 4 rice porridge with raisins as in kindergarten.

Rice I took the most ordinary light. At least I have never seen another kind of rice in kindergartens. It cooks pretty quickly and boils well. The porridge is very soft and light. One, but an important minus - this rice is absolutely cleared of the outer shell, in which everything is located. useful material. But let's not despair, after all, a little usefulness remains for the purified one.

Rinse the rice in several waters 2-3 times. Drain the water.
Pour washed rice with 250 grams of boiled water, salt a little and put on fire.

Cook the rice over low heat (with the lid closed, of course) until it absorbs all the water.

In the meantime, we sleep and sort out the raisins. I took brown, but I would prefer light, because it looks more aesthetic in a white dish (in my opinion). We remove all ponytails and debris and thoroughly rinse several times in warm water.

As soon as you see that there is practically no moisture left in the pan, add milk, sugar and washed raisins. It took me about five to seven minutes to soak up the water. But! Look at your rice here: different varieties - different cooking. So navigate yourself, looking into the pan.

Bring the milk to a boil, mix everything and cook until fully prepared rice. I cook for 10 minutes, and then I let it stand for another 10 minutes (the lid is tightly closed!). As soon as the porridge is cooked, you should add the butter and mix everything thoroughly, mix.
Judging by the resulting porridge, raisins were clearly not reported in my garden :)

Most people in adulthood remember the taste of the foods they ate as children. Such sensations cause the most pleasant, vivid and unforgettable emotions. Kindergarten has a huge impact, where chefs pamper kids with various yummy. It is the taste of these dishes that is long deposited in human memory! Rice porridge is the leader among memories. So why not cook it and remember your childhood?

There are a lot of recipes for rice porridge, it can be boiled not only in milk, but also in water, baked in the oven as a casserole, adding various ingredients. The abundance of recipes can be confusing. If you want to cook porridge like in kindergarten, you will need a special and proven recipe.

It should be noted invaluable benefit dishes for a child, since one plate contains many vitamins (E, B6, B2), minerals (phosphorus, calcium, zinc and iron), as well as beneficial acids. Given that the child's body is constantly growing and developing, he needs rich and nutritious food. Rice porridge is a source of strength, health, vitality and well-being for all children. If you cook on water, then the calorie content of the dish will be 100 kilocalories. However, many babies do not want to eat porridge on the water, so it is better to add milk.

If your child is picky about food, creativity will be required. Your main task is to attract and hold the attention of the child, as well as to arouse the desire to eat. To do this, add to classic recipe various ingredients. It could be natural honey, jam, fresh fruits and other additives. Make from dried fruits original figurines, sprinkle the dish with raisins or grated chocolate.

Ingredients

A recipe for children will require the following ingredients:

Cooking

Step by step cooking with photos:

1. It is better to take round rice for this dish. Wash it under warm water. Send to a thick-walled saucepan and pour 100 ml cold water. Send to the stove. The level of fire is medium. Keep stirring until the liquid is completely absorbed.

2. Add 150 ml of milk. Bring to a boil, making sure that the milk does not escape from the saucepan. Cook over low heat, stirring thoroughly so that the porridge does not burn.

3. Wait thick consistency, then add 350 ml of milk in small portions, without letting the temperature drop in the pan. At this time, you can salt, add 2 tablespoons of sugar. Cook until the cereal is soft. If you like, add vanilla extract for a savory and appetizing flavor.

4. The next step involves adding soft butter.

Calories: Not specified
Cooking time: Not indicated

To cook delicious rice porridge with milk, you do not need to look for some special kind of rice - everything in this dish depends on the proportions of cereals and liquid. For porridge of medium density, the ratio of cereals and water is one to three - three glasses of liquid per glass of cereal. In this case it will rice porrige on milk as in kindergarten and not cool, and not as liquid as soup. And keep in mind that rice in hot milk will continue to boil even after you remove the porridge from the stove. Therefore, it is better to slightly undercook it so that it remains a little dense in the middle, and give ready porridge brew under the lid for 15-20 minutes. See also how to cook.
To prepare milk porridge, read the recipe, take ordinary round rice - it boils better and faster than long-grain rice. It is more convenient to cook in a saucepan with a thick bottom or in a cauldron so that nothing burns.

Ingredients:

- round-grain rice - 1 cup;
- water - 1.5 cups;
- milk - 1.5 cups;
- sugar - 3-4 tbsp. (taste);
- salt - 0.5 tsp;
- butter - for serving.

How to cook with a photo step by step

Pour the cereal into a spacious bowl, pour cold water. Rinse, draining the water several times until it becomes clear.

Pour clean rice into a bowl. Pour a glass of water, add salt. Bring to a boil. As soon as it boils, reduce the heat, loosely cover with a lid.

Cook rice over low heat for 10-12 minutes until the liquid is completely absorbed. Boiled in water, rice will absorb less milk And it won't get too soft during further cooking.

If the milk has stood in the refrigerator for a day or you have bought homemade milk(not pasteurized), be sure to boil it so that it does not curl when you pour rice. Boiled or pasteurized milk is immediately poured into a cauldron with rice.

Add sugar to taste. Stirring, cook until the milk begins to gurgle softly. We do not cover with a lid. We cook on minimum heat or put a divider under the bottom of the pot with porridge (a metal stand with small holes).

During cooking, stir the porridge several times, make sure that it does not burn or run away. After 12-15 minutes, the rice will absorb the milk, the porridge will thicken. Turn off and leave under the lid to steam. Pay attention to simple.

Butter can be added to the pot or to the plates when serving, it will give the porridge a pleasant creamy taste. If desired, you can add fruits, berries, and pour cold porridge berry sauce. Bon appetit!