Delicious recipes like in childhood. Tasty like when I was a kid

Eclairs, profiteroles, a piece of tender "Napoleon", airy "Bird's Milk" or fragrant honey cake, crispy nuts with condensed milk, brushwood with powdered sugar ... Sweets and pastries from childhood, which were prepared by our mothers and grandmothers - the most delicious! We have chosen 10 recipes for your favorite childhood sweets and invite you to indulge in culinary nostalgia with us! Help yourself!

Delicious classic cake "Bird's Milk": delicate soufflé and melting base! The author of the recipe in the comments to the recipe told a story about how a whole queue used to line up for a piece of Bird's Milk cake!

There was not a single preservative in domestic ice cream, only natural milk! It is this ice cream that the author of the recipe suggests preparing!

Surely, every housewife has her own recipe for making a honey cake: with various cakes, cream and decoration methods! Try our author's version too. We are sure that guests will definitely like this fragrant dessert!

What could be tastier than a real homemade potato cake? Let's remember childhood together, especially since it will be very easy to cook such a cake according to the recipes of our author

Probably, every child tried the famous nuts with condensed milk in childhood! We invite you to get double pleasure by preparing both nuts and singing mushrooms at once! Thanks to the author for a great recipe!

Crispy puff tubes with delicate protein cream will be remembered by many! They will remember and will definitely want to cook again! Therefore, we share the recipe with you and thank the author for it.

And who in childhood did not try eclairs ?! With butter or chocolate cream… Delicious! We suggest you cook eclairs according to the recipe. Julia advises that before introducing the eggs, make sure that the mass is not very hot. Never open the oven during baking! Some people think that the oven does not need to be preheated. Finished eclairs can be covered with chocolate icing.

Recipes for a cake like Napoleon are usually passed down from generation to generation! So the author got this recipe from a friend of her mother. And as Irina herself admits, having tried many other recipes, she again returns to her beloved Napoleon! Try it too!

📍Taste of childhood casserole

What you need:

Cottage cheese - 500 g;
- Sugar - 100 g;
- Semolina - 100 g;
- Milk - 50 g;
- Butter - 50 g;
- Eggs - 2 pcs.

How to cook cottage cheese casserole:

1. Grind cottage cheese with sugar, add milk, mix.
2. Add the remaining ingredients and gently mix again until the lumps disappear.
3. We spread the butter from the refrigerator and leave until softened. Let the semolina swell for 40 minutes.
4. Add soft butter, mix. Bake in the oven 180-200 C until golden brown.

It’s worth saying right away that this casserole turns out delicious and tender! And if at your school they cooked it badly - cook it yourself according to this recipe, give it a second chance, and you will love it!

📍Kindergarten Omelette

What is necessary:

6 eggs
-300 ml milk
-1⁄2 tsp salt
- butter for greasing the mold

Let's reveal the secret of making a magnificent kindergarten omelet!

Important: take the form higher and narrower.
1. Drive eggs into a container, add salt.
2. Pour milk.
3. Mix with a whisk until smooth, do not beat!
4. Grease the mold well with butter. Add omelet mixture. We put in an oven preheated to 200 degrees. Bake for 35-40 minutes or until browned on top.

The omelette will rise by about 1/3 during cooking, and then drop back down when removed from the oven. Also, a small amount of serum may appear at the bottom of the mold, this is normal!

There is an opinion that in the Soviet catering omelettes were made from egg powder and milk powder, and because of this they were high. But, by cooking according to this recipe, you are guaranteed to feel the same taste of a kindergarten omelette, it also rises beautifully in a narrow form, and only natural products are used!

📍Cutlets “School”

For table cutlets, take:

500 g ground beef
-60% of the volume of minced black bread pulp soaked in water or milk
-3 bulbs
-1 garlic clove
-salt pepper
-Breadcrumbs
- Oil rast. for frying

Cooking nostalgic cutlets

1. Soak the pulp of black bread in water, knead, add to the minced meat.
2. Then put the onion, spices and 1 clove of garlic, pre-chopped.
3. We knead everything.
4. Breaded in breadcrumbs and fry over medium heat until crusty, turning over.

And now a few memories of how such cutlets were prepared in public catering:

“They didn’t take pork to school canteens, only beef, or rather, goulash. For 3 kg. meat - 1 loaf of black bread (a brick for 16 kopecks), soaked in water. Minced meat was ground 2 times. Salt, pepper, onion 500 gr. - and that's it. I remember now."

“The meat was cutlet (beef trimmings with tendon), raw onions were not added, eggs too, minced meat was diluted with water and more bread. The minced meat was well beaten out to give viscosity. Breaded in breadcrumbs, fried in a pan and put in the oven on trays, but without water. Just sanitary rules obligated to do this so that the cutlets inside were not raw. At one time, I remade thousands of them throughout the entire Soviet Union, all public catering enterprises worked according to a single collection of recipes, which indicated that for 100 servings of cutlets there are 3.7 kg of cutlet meat, wheat bread 9 grams, milk or water 11 grams, breadcrumbs 5 grams, semi-finished product weight 62 grams, melted fat (for frying) 3 grams. The total weight of the finished product is 50 gr. (I still remember!)

As we can see, the memories of cooks differ a little, but still the taste of such cutlets will be table-like!

📍Bitochki “Soviet”

What you need for meatballs in red sauce:

Beef (pulp) - 1 kg
- Bones (meat, beef) - 1 kg
- Bread (white brick, but by no means a long loaf) - 700 g
- Onion (in meatballs - 700 g, in sauce - 300 g, in broth - 200 g) - 1200 g
- Carrots (In the broth - 1 pc., For frying in the sauce - 1 pc.) - 2 pcs.
-Tomato (house tomato) - 500 ml
- Chicken egg - 1 pc.
- Salt (to taste)
-Water - 2 l
- Bay leaf - 1 piece
-Spices
- Wheat flour - 2 tbsp. l.
- Vegetable oil (for frying) - 100 ml
- Breadcrumbs (or semolina with flour 1:1) - 100 g
- Celery root (or parsley, root) - 50 g

Let's start cooking:

Let's start cooking: kindergarten, favorite dishes, step by step, recipes, school canteen

1. First, prepare the broth, on the basis of which the red sauce will be prepared. Lightly roast the beef bones in the oven on a dry baking sheet until light brown. The lazy may not do it. In canteens, they did just that to give the broth a brown color and a rich taste. Fill with water, let it boil. Remove the foam, add 1 carrot, celery roots, 1 onion, a pinch of herbs, salt to taste and simmer for at least 3 hours. At this time, we scroll meat through a meat grinder, bread soaked in water and one onion prepared for meatballs.

2. Lightly fry the rest of the onion for meatballs.

3. Add the fried onion to the minced meat, add the egg there, salt, whoever wants (or if we cook only for adults) - pepper, knead well. We form round meatballs, roll in breadcrumbs and fry (without frying) on ​​both sides over high heat.

4. Put the meatballs on a baking sheet with high sides.

5. Prepare the sauce. Finely chop the onion and carrot for the sauce and fry. Separately, in a dry frying pan, fry the flour until golden brown.

6. The tomato is also separately fried in a pan in oil. We combine the fried carrots with onions and tomatoes in a saucepan, pour 1.5 liters of strained broth and bring to a boil, cook for 20 minutes.

7. Dilute the fried flour in a glass of cold broth, stir.

8. Gently pour the diluted flour into the boiling sauce, stir, add the bay leaf, cook for 10 minutes, turn off. The sauce is ready.

9. Pour the meatballs on a baking sheet with sauce, put in the oven at 200 degrees for 40 minutes.

10. Our meatballs are ready! Delicious! Bon appetit!

📍Puffy pancakes

It's hard to believe, but these pancakes are really the same as in childhood!

400 gr. flour
-4 eggs
-25 gr. Sahara
-15 gr. yeast (or 1 tsp dry)
-200 ml. warm water
- vegetable oil for frying

The hardest part of cooking is the wait!

1. Grind the yeast with sugar (if you use dry yeast, mix it together with a little warm water and sugar and let stand in a warm place for about 10 minutes), add water, eggs and flour and knead the dough. It should not be liquid.
2. The dough should stand for 35-40 minutes. in a warm place. After it rises, bake pancakes on a hot frying pan on both sides.
3. Buy condensed milk or jam and enjoy this taste from childhood!

📍Tea “Barrel”

How was school tea made?

First, let's ask the opinion of those who drank it:

“The main thing is that there is water from the tap. Ideally, from the tap in the kitchen of your home school. You should drink only at a table made of chipboard with iron legs. »

“Did we drink tea? I had the feeling that a broom was rinsed in the cauldron and sugar was added ... "

And this is how it was actually prepared:

They boiled water in a saucepan, added sugar, tea leaves (already brewed according to all the rules in a teapot) and left on a small fire.
It acquired its specific taste from the fact that for a long time (about an hour), it was heated over a small fire.
In general, if there is a desire, you can get confused, but it’s better to go to the school cafeteria, since traditions are still alive there!

📍Scholar “The One”

For the succulent test:

210g flour
-1 egg
-50g powdered sugar or fine sugar
-100g butter
- chips salt, powdered
-14 tsp baking powder

For filling:

200g cottage cheese
-40g sugar
-30g flour
-20g sour cream
-12 yolks (leave the other half for lubrication, immediately mixing with water so that the yolk does not dry out)

12 yolks
a tablespoon of warm water

And how to cook juicy:

1. Prepare the filling (it should stand for the sugar to dissolve, or you can use powdered sugar).
2. Put all the ingredients in a bowl and mix with a mixer. Very carefully.
3. Prepare the dough. Put soft butter, egg, salt, powder in a bowl and beat with a mixer.
4. Pour flour with baking powder.
5. Stir (not for long).
6. Blind the dough into a ball.
7. Divide the dough into 6 parts (70 g each if you have a scale). Roll each part into a short sausage and roll out on a table sprinkled with flour. Put the filling (45g each). Cover the filling with half of the dough, so that it is visible.
8. Put on baking paper or a baking sheet, you need to grease!
9. Lubricate the succulents themselves with yolk and water with a brush, both the filling and the dough.
10. Bake at 200C for 25 minutes.

📍Sand rings “Buffet”

For 15 rings with a diameter of 8 cm, take:

200g butter
-130g sugar or powdered sugar
-350g flour
-1 egg
-12 tsp vanilla essence (or half a packet of vanilla sugar)
-14 tsp salt (crush)
-12 tsp baking powder.
-1 egg yolk for greasing
-65g nuts for sprinkling

You will also need:
-tray
- molds with a diameter of 8 cm and 2 cm for cutting rings

But how to cook sand rings?

1. Put all products except flour in a bowl.
2. Beat with a mixer for 5 minutes or more until the sugar dissolves (this can be found by rubbing the mixture between your fingers, there should be no grits).
3. Add flour and quickly knead the dough. Cool it in the refrigerator, the optimum dough temperature is 20C.
4. Sprinkle the table well with flour and roll out the dough with a thickness of 6-7mm. Cut out circles with a large cookie cutter, and then make a 2cm hole in the center.
5. Put on a baking sheet and put in the freezer for 20 minutes. This is important and very convenient, since it will be much easier to work with cookies.
6. In the meantime, roast finely chopped nuts (at 180C for 10 minutes).
7. Prepare the yolk, nuts and get the blanks.
8. Lubricate the rings with yolk.
9. Turn each greased side onto a sheet or plate of nuts. And place on a baking sheet.
10. Bake at 200C for 12 minutes. Avoid browning!

📍 Buns “9 kopecks each”

What you need for 9 kopeck buns:

For steam:
- wheat flour 250 g
- pressed yeast 15 gr
- milk 100 gr
- water 30 gr
- egg 75 gr
If the egg is smaller, add water to 75 gr.

For test:
- dough
- wheat flour 250 gr
- pressed yeast 10-15 gr
- sugar 125 gr
- salt 5 gr
- butter 90 gr
- water 35 gr
- vanillin 1 gr

How to cook:

1. Knead the dough.
If the egg does not pull on 75 grams, then it is better to put 1 pc and add the missing grams with water.
Leave to ferment for 4-5 hours at 27 C and watch how it looks. By the end of fermentation, the dough should still be swollen and not fallen off. If it begins to fall off before 5 hours have elapsed, do not wait and immediately knead the dough.
2. Add everything except butter to the dough.
If the dough was very active, then take not 15, but 10 grams of yeast!
3. Melt the butter slightly, mix it into a homogeneous paste-like mass and add it to the dough after 5-7 minutes of kneading.
Butter can be successfully replaced with refined vegetable oil!
Leave to ferment for 1.5-2 hours.
4. Divide the dough into 11 balls of 90 grams and put on proofing for 1-1.5 hours.
5. Preheat the oven to 180-200 C
6. Lubricate the buns with cream or an egg and bake for 30 minutes.

Little secret:
In order for the buns to come out more tender, you need to spray the oven well with a spray bottle before baking.

📍Dairy shortcakes

What do you need for dairy cakes

110ml milk
200 g sugar
100 g butter (softened)
1 egg
400g flour
1/4 tsp soda
1 vanilla pod (optional)

For lubrication
1 yolk

How to cook:

All products are at room temperature.
1. Take milk, add sugar, seeds of one vanilla pod (optional) and boil the syrup. To do this, just bring the mixture to a boil while stirring and cook a little. Cool this syrup to room temperature and pour into softened butter, add an egg.
2. Stir vigorously with a spatula or mixer until the mixture becomes almost homogeneous (it will never become completely homogeneous, because in such an amount of liquid the oil will always be cut off). Add flour sifted with a quarter teaspoon of soda. Knead the dough quickly.
3. Roll out the dough (it is soft and very pleasant to process) to a thickness of 6-7 mm and cut out the shortcakes with a round notch with cloves, transferring them to baking paper.
4. Mix 1 egg yolk with one teaspoon of warm water and brush over the shortbreads.
5. Bake at 210C for 12 minutes.

Ready-made biscuits can be sprinkled with powdered sugar while still hot!

Jan 29, 2018 Olga

Something pulls me in the last time ponostalgirovat. I remember my kindergarten, school, summer holidays and goodies of that time. The beginning of this nostalgia was in the article Recipes from our childhood / Children's cuisine. In this article, we will remember together a cake made from corn sticks, the right naval pasta, plump grandmother's pancakes and maybe something else. Recipes from childhood, Soviet dishes and culinary tricks read on.

For most of us, born and raised in the USSR, Soviet cuisine was divided into dairy cuisine, kindergarten food, school food, and grandma's summer food. Dairy cuisine is completely for kids, but many recipes were born from it. Kindergarten and school brought nasty semolina porridge, the legendary cottage cheese casserole and a magnificent omelette, meatballs or zrazy from the oven, "fragrant" fish cakes and sticks, pasta in a navy and cheesecakes into our history.

Our mothers often learned to cook these dishes according to the recipes of garden and school cooks. Soups in children's institutions did not have a special taste. It is unlikely that anyone will remember anything other than milk or pea soup, because at home we were always waiting for mother's rich cabbage soup or borscht.

In the summer the food was a little different. Our parents worked hard, and so that the children would not wander around unsupervised, we were sent to a summer camp or to our grandmother in the village. The camp was not accessible to everyone, and almost everyone had grandmothers. Of course, they fed their grandchildren with simple country food, but everything was fresh, fresh from the garden or recently running.

More than thirty years have passed, and I still remember the viscous aroma of fresh bread baked in a large Russian oven. And also kvass, so white, a little cloudy, but vigorous and refreshing, with the taste of rye bread and the smell of fresh mint. Alas, it will not work to repeat the recipe for grandmother's bread or kvass.

There is no Russian stove and natural rye sourdough, passed down from generation to generation, is nowhere to be found. But we can try to bake pancakes. My grandmother, and probably yours too, had pancakes as fluffy as pies.

Would you like to cook these?

Then you looked at the address.

Ingredients:

• 1 liter of kefir or homemade curdled milk
• 2 eggs
• 1-2 tbsp. l. Sahara
• 1 tsp salt
• 700 gr. flour (regular wheat flour)
• 0.5 - 0.7 tsp soda
• vegetable oil for frying
• heavy-bottomed pan, preferably cast iron
• wide scapula
• large spoon, handout type

Cooking method:

1. Pour kefir into a deep bowl and leave at room temperature for an hour. Then pour sugar and salt into it, beat in one egg at a time.
2. Sift flour, mix with soda and pour into a bowl with kefir.
3. Using a fork, knead the dough from the edges to the middle, in a spiral motion.
4. Rinse a clean frying pan with water and put on the highest fire. When the water has completely evaporated and the pan is dry, reduce the heat to medium and pour 0.5-1 cm of vegetable oil into it.
5. Pour some cold water into a bowl. With a large spoon dipped in water, take the dough and spread in boiling oil in pancake portions. They fry very quickly, swell and burn too. Therefore, it is necessary to follow carefully and turn over to the other side in time.
6. Remove the finished pancakes to a plate, add oil to the pan to the desired level and continue baking the remaining dough. Fritters are plump, large and do not fall off. Good with sour cream, jam, honey or just milk.

In addition to pancakes, there were various desserts without baking: potatoes, sausage, biscuit cake, cake with cottage cheese or marshmallows. Busy adults came up with a million recipes without an oven or stovetop. I wonder who among our readers remembers the corn stick cake? Don't remember? But such a dish actually existed in the diet of Soviet children.

Cake made from corn sticks

Ingredients:

• 150 gr. simple marmalade (multi-colored)
• 200 gr. walnut kernels
• 2.5 packs of sweet corn sticks
• 175 gr. butter
• 1 b. boiled condensed milk

Cooking method:

1. Melt the butter, mix with condensed milk and pieces of marmalade.
2. Pour the sticks into a large bowl, put the mass of condensed milk and mix.
3. Give the shape of a loaf.
4. Grind the nuts with a hammer and pour onto a tray.
5. Roll a loaf of corn sticks in nuts, wrap in a plastic bag and put in the refrigerator for 2 hours.
6. Then remove the package from the refrigerator, remove the package and cut into slices. The cake is ready!

My godfather was a sailor, worked on a merchant ship as a minder and was a big fan of food, and even tales of his adventures. He always spoke mysteriously and interestingly about sea cuisine. A cook cooked a lot of things on their campus. Sometimes simple homemade food, sometimes octopus, squid and shrimp, but when there is a storm on the sea and all the pots fly as if alive, a simple and hearty dish was served for dinner - pasta. Yes, not simple, but in a naval way.

Naval pasta

Ingredients:

• 1 kg. pasta "feathers"
• 1 kg. minced pork and beef
• 2-3 pcs. onion
• 1 st. l. tomato paste
• 5-6 art. l. vegetable oil
• 1 tsp salt
• pinch ground black and red pepper

Cooking method:

1. Pour into the pan 3 tbsp. l. vegetable oil and warm.
2. Peel the onion and cut into half rings. Fry the onion in vegetable oil until soft.
3. Add tomato paste, stir and simmer for 1-2 minutes.
4. Put the onion in the tomato on a plate.
5. Pour the rest of the oil into the pan, put the minced meat and fry.
6. Then add onion, salt and pepper. Mix well and remove from the stove.
7. Boil pasta in salted water, drain but do not rinse.
8. Put the minced meat in pasta, mix and cover with a lid so that everything is saturated with aromas. Serve as usual. Bon appetit!

Of course, Soviet cuisine was monotonous, often bland and not interesting. And then, what about the beloved Soviet salad "Olivier" or "Herring under a fur coat", "Doctor's" sausage and coffee drink?

We still love these dishes and consider them our traditional ones. What dishes from our Soviet past do you remember, dear readers? Write in the comments and we will be nostalgic together.

Atgive you and be healthy!

Always your Alena Tereshina.

Technological maps of dishes for children of preschool and school age are calculated and compiled with particular accuracy. This is because for a day in a kindergarten or school, the child should receive the optimal set of essential nutrients and nutrients. The menu is usually compiled for 10 days. Based on the fact that on average there are 20 working days in a month, the number of repetitions of dishes is minimal.

The subtleties of cooking in the kindergarten kitchen - in the material "AiF-Chelyabinsk".

Complying with the norms

Secrets were revealed in one of the Chelyabinsk kindergartens. At 9 am, breakfast should already be given out to groups, but work continues to boil in the kitchen - both lunch and dinner are being prepared. Life on the other side of the table turned out to be incredibly lively and fragrant.

“The secret of all our dishes is prescribed by sanitary standards. So in the kindergarten there are never semi-finished products. You can’t freeze cutlets or bake pies in advance. Potatoes or vegetables also cannot be boiled or washed in advance. We start defrosting food - chicken or beef in the morning, immediately before cooking. The number of products is also strictly calculated. Because according to the norms, if open products remain unused, they cannot be used tomorrow. Everything is prepared exclusively from fresh products, it is not frozen, it is not stored for a long time and it is served fresh to the table. Such dishes are always healthier and tastier than warmed ones. The second feature is volume. It also depends on the taste. We cook for an average of 200 children a day, not counting the kindergarten staff. Another nuance is that there are no fried foods in the kindergarten, ”said Valentina Vankova, chef with 22 years of experience.

lazy cabbage rolls

• Cabbage - 500g.
• Meat (beef) - 250g.
• Egg - 1 pc.
• Rice - 60 g.
• Onion - 1 pc.

Skip the meat in a meat grinder twice. Boil the cabbage and also pass through a meat grinder. Boil rice. Finely chop the onion, sauté. Combine all ingredients and mix thoroughly. Form balls from the resulting minced meat, put them on a baking sheet and send to the oven for 30-40 minutes. A few minutes before the readiness, sauté the flour in butter and add to the cabbage rolls - pour over the top. You can add tomato paste.

Omelette

• Egg - 1 pc.
• Milk - 20 g.

Beat the egg thoroughly with salt. Gradually add milk. Cook in oven. The main thing is to keep the proportions and beat the ingredients well until smooth. A tall and fluffy omelet is obtained in baking dishes with sides above 10 cm.

Cottage cheese casserole

• Cottage cheese - 114g.
• Egg - ¼ for 1 serving
• Sugar - 5 g per serving
• Manka - 10g.
• Milk - 40g.
• Butter - 5g.

Whisk all ingredients together until smooth. Bake in the oven.

Liver soufflé

• Beef liver - 100 g.
• Egg - 1 pc.
• Milk - 50 g.

Cut the liver into pieces and lightly fry in a pan with butter for 5 minutes. It is important not to overdry, otherwise the soufflé will turn out to be not soft, but hard. Remove the pan from the heat when the liver pieces have darkened. Allow to cool and skip in a meat grinder. Combine the minced meat with the egg, and then with milk. Add salt. Cook in the oven for 30-35 minutes.

Everyone remembers the taste of casserole from kindergarten. Photo Alexander Vlasenko

Milk soup

• Cereals or pasta - 12-16 g.
• Milk - 130 g.
• Butter - 5g.
• Sugar - 10 g.

Groats can be different: rice, buckwheat, vermicelli, pasta. Add cereals, sugar, salt to boiling milk. When ready - melted butter.

cutlets

• Meat (beef) - 80g.
• Bread - 13 g.
• Milk - 16 g.
• Rusks or flour - 7 g.
• Onion - 10 g.

Soak the bread in milk, squeeze a little. Pass meat, onion, soaked bread through a meat grinder, combine with bread. Form cutlets from minced meat, roll in flour or breadcrumbs. Bake in the oven.

Porridge and cutlet is a classic dish for preschoolers. Photo by Yana Khvatova