Chicken soufflé like in a kindergarten. In the process of preparing a fragrant and tender dish

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, which is 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, 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 well can be offered meat soufflé; As a rule, children eat this dish with great pleasure.

General principles for making soufflé

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

The basic principle of preparation is as follows: the proteins 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, it can be varied at your discretion. Many mothers prefer to cook food for a couple for a child. Steam soufflés are preferred as they are juicier and softer.

Recipes for the children's menu

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Lean meats are well suited for feeding a child at 1 year old: poultry (chicken, turkey, quail), rabbit meat, 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 your child likes more.

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

Souffle options are many. 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. It can be supplemented with various vegetables and herbs. You can also include cream in this recipe.

Required Ingredients:

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

Cooking:

1. Rinse the meat thoroughly under running water, remove fat, cartilage, films from it. Boil until cooked and cool.
2. Cut off the peel from the loaf and soak it in milk or boiled water to swell.
3. Grind the meat, add the soaked bun, milk, egg yolk and butter to it, mix everything, but it is better to pierce with a blender until smooth.
4. Cool the egg whites, beat and add to the minced meat. Mix everything carefully.
5. Then transfer the mass to a baking sheet or into silicone molds, greased with oil. Bake in the oven for 30 minutes at a temperature of 180-200 C.

Beef soufflé in a slow cooker

Another original recipe for 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 issues.

Required Ingredients:

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

Cooking:

1. Clean the beef from fat and films, finely chop. Separate the whites from the yolks.
2. Mix meat, sour cream and yolks. Puree the mixture with a blender. Add salt.
3. Beat egg whites in a separate bowl. Add them to the meat mixture and stir.
4. Grease the molds with oil, fill them with the future soufflé. Place in a multicooker.
5. 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 of liver;
• one egg;
• a quarter glass of milk;
• 40 g of a loaf;
• salt.

Cooking:

1. Rinse the liver, remove all excess.
2. Add a long loaf, egg yolk to the liver and pour everything with milk. Salt a little. Mix with a blender until a homogeneous mass is obtained.
3. Beat the protein separately into a strong foam and add to the minced liver, then mix everything with a spoon, trying to keep the airiness of the future soufflé.
4. Next, you need to put the mass into silicone molds, filling them about three-quarters and lay them on a steamer basket.
5. Add water to the multicooker bowl, set the "Steamer" program and the cooking time - 30 minutes - and wait until a tasty and healthy lunch is prepared.

Ingredients

• chicken fillet - 600 g;
• eggs - 4 pcs.;
• kefir - 300 ml;
• flour - 2 table. spoons without a slide;
• butter - 100 g;
• carrot - 70 g;
• salt.

Cooking time - 1.5 hours.

Yield - 5-6 servings.

The traditional recipe for making chicken soufflé, as in kindergarten, involves adding milk or cream to minced chicken. We offer to diversify the recipe a little and prepare chicken breast soufflé for children without milk, but with the addition of kefir. It is also advisable to put carrots. It will not only improve the taste, but also make the dish brighter and more appetizing.

For children under three years old, it is better to cook chicken soufflé in a steamed multicooker, and older children will certainly like chicken soufflé in the oven, the recipe with a photo step by step of which is set out below.

How to cook chicken soufflé like in kindergarten - step by step recipe

First you need to prepare all the products listed in the list of ingredients. If desired, spices can be added to them, for example, ground black pepper. Kefir is desirable to take fat, not less than 3.2% fat.

Before you start cooking chicken soufflé for children in the oven, you need to boil the meat. It is convenient to do this the day before cooking. You need to boil chicken fillet in salt water, you can add bay leaf. The boiled fillet must be passed through a meat grinder (for a more delicate texture, you can even do it twice). Then carefully separate the yolks from the proteins and add the yolks to the twisted meat. Pour a pinch of salt there and, if desired, a little spice. Mix everything well.

Then you need to wash, peel and rub the carrots on a fine grater. Melt the butter in a small saucepan and put the carrots in it. Boil it in oil for about 5 minutes to make it soft.

Lightly fry the flour in a frying pan over low heat. Then gradually pour kefir into the flour, constantly stirring the resulting lumps. Supporters of the traditional recipe can dilute the flour with hot milk.

Add prepared carrots and sauce to minced meat.

It remains to beat the whites (until a stable foam), add them to the rest of the components and mix everything well. It is well-whipped proteins that are an important condition for a successful minced chicken soufflé. In the oven, thanks to whipped proteins, the soufflé increases in volume and becomes more magnificent.

Turn on the oven, setting the temperature in it to 180 degrees. Grease a baking dish with a piece of butter. You can cover the form with baking paper, which must also be greased with oil. Put the prepared mixture into the form, smooth its top and put in the oven for 30 minutes.

At the end of this time, turn off the oven, but do not remove the mold, because. chicken soufflé in the oven recipe recommends cooling gradually. The almost cooled product must be transferred to a dish and cut into portioned pieces.

So the chicken breast soufflé recipe in the oven is ready - with a photo and a detailed description of all the steps.

We wish you bon appetit!

How to cook chicken soufflé? The recipe, as in kindergarten, should be kept by all young mothers and housewives in their cookbook. After all, such a dish is great for feeding a baby who finds it difficult to chew sinewy meat, and he needs food with a puree-like consistency.

Tender Chicken Soufflé: A Step by Step Recipe

There are several ways to make delicious chicken soufflé. In this section, we will present you the most popular recipe, which is often used by kindergarten and nursery chefs. Thanks to this method, you can quickly and easily prepare an incredibly tasty dish that will be appreciated not only by your child, but by all family members.

So, how do you make chicken soufflé? The recipe, as in kindergarten, involves the use of products such as:

• fresh chilled chicken fillet a little more than 300 g;
• large raw egg 1 pc.;
• fresh milk, not too fat, about 100 g (use for making milk sauce);
• light flour about 10 g (use for sauce);
• butter 10 g (use for sauce).

Meat processing

How to make chicken soufflé? The recipe, like in kindergarten, requires careful processing of poultry meat. It must be thoroughly washed, and then put in a pot of water and bring to a boil. After that, you need to remove the foam from the broth, salt it, cover it with a lid and cook for 40 minutes (if the fillet was fresh and young).

After the specified time, the white meat should be removed from the broth and cooled. Subsequently, it is necessary to remove the skin from it and remove all the bones. As for the pulp, it is recommended to chop it coarsely, so that in the future it would be convenient to beat the product in a blender.

Making milk sauce

Souffle, like in kindergarten, requires the mandatory use of a delicious milk sauce. To prepare it, you need to take a small saucepan and slowly melt the butter in it (so as not to burn). Next, the dishes with cooking oil need to be removed to the side and add light flour to it. Having mixed the ingredients well, you should achieve the complete disappearance of all lumps.

After the described actions, it is required to slowly introduce warm skim milk into the resulting mass. In this case, the products should be continuously mixed, achieving a uniform consistency.

In conclusion, the saucepan with milk sauce must be put back on the fire and bring the contents to a boil. Within 2 minutes, the ingredients must be actively mixed, and then removed from the stove. This process will help thicken the sauce.

Mixing the Ingredients

To make a delicious souffle, like in kindergarten, you need to use a good blender. Previously boiled chicken fillet should be placed in its bowl, as well as milk sauce and egg yolk. All components must be thoroughly beaten until a homogeneous mass is obtained. After that, they need to introduce egg white. However, it should be pre-beaten to a state of strong and persistent foam. It is thanks to this ingredient that the chicken soufflé will become lush, tender, soft and very tasty.

If desired, a little salt can be added to the finished mass to taste.

Heat treatment

Now you know what you need to do to make chicken soufflé. The recipe, as in kindergarten, recommends cooking this dish in a double boiler. After all, this is the only way you will get a very tender and nutritious lunch that will be useful to your child.

Thus, the bowl for boiling rice should be thoroughly greased with olive oil, and then lay out the previously prepared mass of chicken breasts, eggs and milk sauce. Having put the container in the double boiler, you need to close it tightly and set the timer for 27 minutes. During this time, the soufflé should completely seize.

How to serve at the dinner table?

As you can see, there is nothing difficult in making chicken soufflé at home, as in a nursery / kindergarten. After the steamer has completed its work, the rice bowl should be removed and the contents cool slightly. Next, the soufflé needs to be cut into portioned pieces and laid out on saucers. It is desirable to present such a dish to the table along with sweet jelly or tea. Enjoy your meal!

Delicious chicken soufflé recipes in the oven

Above, we looked at the classic version of how to cook chicken soufflé in a double boiler for young children. If you want to feed this dish to all members of your family, then we suggest making it a little differently. In kindergarten, such a lunch is served in older groups, as it turns out to be a little rough.

So, we need:

• medium potatoes 2 pcs.;
• chicken fillet without skin and bones about 400 g;
• raw eggs large 2 pcs. (separately used yolk and protein);
• unsweetened white bread 1 small piece;
• low-fat milk - 1/2 cup;
• use iodized salt to taste.

We prepare products

How to cook an unusual chicken soufflé? Chicken soufflé, the recipe of which we are considering, is made no more complicated than the previous dish. To begin with, white poultry meat should be thoroughly washed, and then put in a blender and chopped into a homogeneous gruel. Next, you need to peel the raw potatoes and grate it on a large grater. As for bread, it must be broken into pieces, put in a deep bowl and poured with low-fat milk. The flour product should be thoroughly soaked.

Among other things, it is required to separate the proteins and yolks in different dishes. The last ingredient can be immediately added to the meat. The first must be strongly beaten with a mixer or a conventional whisk.

Meat base preparation

Having processed all the components, in one bowl you should combine chopped chicken breasts, egg yolks, a crumb of white bread soaked in milk, salt and grated potatoes. Having received a homogeneous meat mass, it is necessary to introduce whites whipped to a strong foam to it. As a result, you should get a very lush and delicate base, which should be immediately subjected to heat treatment.

Bake in the oven

Before placing the meat mass in the oven, it should be laid out in a mold greased with oil. By the way, some housewives cook soufflé in muffin bowls.

Thus, the filled form or molds must be sent to a preheated oven. Bake chicken soufflé preferably for half an hour at 180 degrees. During this time, the dish will become lush and very tasty.

Serve the soufflé to the dinner table

After making a chicken and potato soufflé in the oven, it should cool slightly, and then cut and put on plates. In addition to such a dinner, you can present any side dish (buckwheat, rice, stewed vegetables, etc.). Bon appetit!

When a child turns 1 year old, his diet undergoes significant changes. The baby is no longer a baby, but not yet an adult, so special nutritional requirements are made during this important transition period. Food should be light, dietary and balanced, without harmful additives. The baby needs to receive at least 100 g of meat daily. It is better if it is sufficiently soft, uniform and steamed. Consider the most successful recipes for preparing healthy and very tender meat soufflé for the whole family, as in kindergarten.

1. As the basis of the dish, it is recommended to choose lean meats: beef, rabbit, turkey, chicken fillet, offal (liver, heart). Fatty pork and lamb should be avoided, as the child's stomach is not yet able to digest them.
2. The main ingredient of any recipe can be replaced in equal proportions with the meat that is available, or a mixture of varieties.
3. For a children's menu, meat is most often pre-boiled before baking. In raw form, only chicken fillet can be used, the total heat treatment time in this case increases slightly.
4. A small amount of vegetables added to minced meat (carrots, zucchini) will give the dish additional softness and a pleasant delicate taste.
5. Meat souffle for a child should not contain spices, bay leaves, onions, garlic. The exception is salt in an amount of about 1 gram for boiling the components of the dish.
6. All products must be exceptionally fresh.
7. It is recommended to cook and serve the soufflé in silicone or ceramic portion molds with a volume of 150-200 g.
8. You can bake the dish in the oven, slow cooker or double boiler, regardless of the recipe. In this case, the total cooking time and temperature setting will change in accordance with the typical settings and modes of the appliances.

Classic beef recipe

Required Ingredients:

• 300 g of raw beef;
• one large or two small eggs;
• one piece of loaf or stale rolls;
• 2 tbsp. l. milk;
• a little butter for greasing.

Process meat: wash in running water, cut off cartilage, fat and films, boil thoroughly and allow to cool to room temperature. Cut off the hard crust from the roll, cut into strips and dip in warm milk or boiled water to swell. Combine bread and milk with chopped beef, butter and yolks, grind until smooth by hand or with a blender. Beat the cooled proteins until foamy and introduce into the main mass in small portions. Spread the carefully mixed ingredients into lightly greased molds and bake for half an hour in the oven at a temperature of about 180-200 ° C.

Souffle with semolina and carrots

Required Ingredients:

• 650-700 g chicken or turkey fillet;
• 65-70 g raw carrots;
• 2 eggs;
• half a glass of milk;
• 20-25 g butter;
• 20 g semolina.

Pour semolina with slightly warmed milk and let it swell for some time. Thoroughly wash the chicken or turkey fillet, remove fat, cartilage and veins, boil in water until tender. Grind carrots, add chilled and cut into random pieces of meat, two yolks and warmed butter, mix the ingredients in a blender bowl until a paste-like consistency is obtained. Then add the foam from the proteins and mix until smooth. Arrange in portion molds and bake for about 30 minutes at 195-200 ° C.

Required Ingredients:

• 100-120 g of beef (rabbit or poultry fillet);
• one medium sized egg;
• 2 tbsp. l. low-fat sour cream;
• butter for molding.

Rinse meat, remove fat and films, finely chop. Add the yolk and sour cream, grind until smooth with a blender. Carefully combine the resulting mass with whipped protein into a high foam and mix. Spread the mixture into greased molds and bake for a couple under a closed lid for 40-45 minutes.

Beef soufflé with cottage cheese and cheese

Required Ingredients:

• 200 g of dietary beef or veal;
• 50 g fat-free cottage cheese;
• 15-20 g of mild cheese;
• one medium sized egg;
• 1 st. l. milk;
• a small piece of banana;
• a few drops of sunflower oil.

Wash a piece of beef, cut off the films and cook until fully cooked. After cooling, pass the meat with cottage cheese through a meat grinder. Separate the protein from the yolk, cut off the crust from the loaf and soak in milk for a few minutes. Add the yolk and softened bread to the curd-meat mixture, then the whipped protein. Thoroughly mix all the ingredients, transfer to greased baking dishes, sprinkle with grated cheese if desired. Steam under a lid or in an oven at 200°C for 25-30 minutes.

Instead of cottage cheese and a long loaf, you can put 1-2 tablespoons of pre-cooked rice porridge.

Soufflé with meat broth

Required Ingredients:

• 450 g of veal;
• 120-140 g of weak meat broth;
• 2 eggs;
• 20-25 g flour;
• 20-25 g butter.

Rinse the veal, remove the films, boil until tender and cut into pieces. Put in a blender bowl, add pre-cooked and chilled meat broth, egg yolks, butter and flour there. Thoroughly grind all the ingredients until completely homogeneous. At the end, add the protein foam and gently mix the resulting mixture. Fill lightly greased baking dishes with it and steam the soufflé under a closed lid for half an hour.