Bulk baby food recipes

3 simple, iron-rich baby food recipes you can cook and freeze in bulk

Preparing nutritious food for the whole family every day is no easy task, especially when the newest member is just starting their journey into the wonderful (and messy!) world of solids. Introducing solids is a big adjustment for everyone involved; often it means tweaking the menu and culling salt from recipes, that baby food equipment overtakes a significant part of the kitchen, and that suddenly there’s a lot more cleanup to contend with (i.e. dishes, bench top, high chair, floor and often, both baby and whoever’s feeding them need a wipe down by the end of the meal!).

Because we’re living with my in-laws and I don’t want to force mum and dad to eat the salt-free and preservative-free diet that would be best for Mr Z, I prepare his food separately. I’m actually hoping that in a couple of months, we can do away with purees altogether and get into a more “baby-led weaning” style of feeding, but I’m conscious of how much mess that whole process involves and I really don’t want my in-laws to have their kitchen completely overrun by their grandson (we’ve already overtaken most of the house… 😔)

Making and freezing baby food in advance

To make things a bit easier, I decided to pre-make Mr Z’s food and freeze them in ready-to-heat portions.

I used to have a few books that had awesome baby food recipes but those are in storage, so I just conjured up these three recipes for beef casserole; bolognese; and potato, leek and chicken soup; trying my best to include a good mix of iron-rich protein, veggies, and carbs into each meal. They’re easy to blend to a smooth, puree-like consistency (I do it in batches with our hand-blender). Obviously as baby gets older, you can just mash them with fork or don’t have to blend them for as long, so you can introduce lumps and encourage them to learn to chew.

I make these “baby friendly” recipes on a weekend afternoon or weekday evening, freeze them in Weinmeister freezer pods, then transfer them into labelled sandwich bags so they take up less space in the freezer. Each pod holds about 75ml (2.5 fl oz) of pureed food – just enough for a 7 month old bub’s main meal. If I make all 3 recipes using the portions below, I have about a month’s worth of food made in advance.

These recipes are great bases  – your bub can eat them as they are, or you can mix up flavours and textures by adding rice, cereal, breastmilk, yoghurt, cheese, herbs, spices, or another type of vegetable puree as you go.

I am a big fan of introducing bub to flavours we would eat on a regular basis, especially the savoury stuff and a wide variety of vegetables. I limit how much sweet fruit and root veggies we give him so he doesn’t get accustomed to eating only sweet food. Baby’s appetite changes every day and at different times of day – sometimes he’ll have one pod or two, or he’s content a piece of fruit (e.g. a banana or half an avocado) or I’ll mix fruit puree with yoghurt and that’s enough.

If you have any favourite baby food recipes you’d like to share, hit me up on Facebook or Instagram, or leave a comment below.

Baby-friendly beef and quinoa casserole

A sweet, iron-rich beef casserole that is great for baby and the whole family.

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Prep Time 10 mins

Cook Time 1 hr 20 mins

Servings 24 75ml pods

  • 1 tbsp oil (coconut or canola oil is fine)
  • 1 brown onion, sliced
  • 3 cloves garlic, chopped finely
  • 500 g diced beef (chuck steak is great, or just get the pre-cut beef pieces from the butcher)
  • Half butternut pumpkin, diced
  • 4 potatoes, diced
  • 4 carrots, diced
  • 1 cup quinoa, rinsed
  • 1 litre water or salt-free beef stock
  • 2 handfuls baby spinach, rinsed
  • Heat the oil in a large pot at medium heat

  • When the oil is hot, sauté the onions

  • Add beef pieces and garlic, stir fry until brown

  • Add pumpkin, potatoes and carrot, stirring for about 3-5 minutes

  • Add quinoa and the water/beef stock, and bring to boil

  • Once boiling, lower the heat and put the cover on, allowing the stew to simmer until quinoa absorbs most of the liquid (I leave it to simmer for about 45 minutes – 1 hour, checking it every 15 minutes or so to ensure the bottom isn't burning)

  • Once the quinoa has absorbed the liquid and the meat is tender, stir in the spinach. Put the cover of the pot on, and turn off the heat

  • Wait for it to cool, then mash or puree to desired consistency and freeze in 75ml portions

  • Add greek yoghurt, cheese, capsicum, zucchini, or tomatoes to change up the flavour or texture when serving

Baby Bolognese

This pasta recipe is a great source of iron and vitamins from all the veggies. When bub is ready for finger foods, save some of the cooked pasta so they can practice holding it (without the sauce!) and feeding themselves.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Servings 24 75ml pods

  • 1 tbsp oil (coconut oil or canola is great)
  • 1 brown onion, diced
  • 4 cloves garlic, diced
  • 2 stalks celery, diced
  • 4 tomatoes, diced
  • 1 carrot, diced
  • Half head of brocolli, diced (make sure to use the stalks too!)
  • 500 g beef mince
  • 2 tbs salt-free tomato paste OR you can use 500g of salt-free passata
  • 1 tbsp paprika (this is optional – you make and freeze the base recipe and add seasoning later when bub is ready to eat a defrosted pod)
  • 250 g pasta of your choice
  • Heat the oil in a large pot

  • Sauté the onions on medium heat

  • Add mince and garlic, and brown (if you are going to add seasoning, do so before the meat browns)

  • Mix in celery and cook for a few minutes, until celery starts to pale

  • Add the tomatoes and tomato paste (or passata), stir until well mixed

  • Add carrots and broccoli and bring the sauce to boil

  • Once boiling, lower the heat and simmer the sauce for approx 20-30 minutes, until it thickens

  • Prepare pasta as per the packet instructions

  • Mix pasta with sauce

  • Wait for it to cool, then mash or puree to desired consistency and freeze in 75ml portions

  • Add cheese, breastmilk or formula, capsicum or dried herbs when serving to change up the flavours

Leek, Vegetable and Chicken Soup

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Prep Time 15 mins

Cook Time 40 mins

Servings 22 75ml pods

  • 1 tbs oil (coconut or canola oil is great)
  • 1/2 leek, sliced thinly
  • 3-4 cloves garlic
  • 500 g chicken in small pieces (I use breast if I'm going to puree it straight away, but anything with bones makes more flavoursome so you only need to add water instead of stock)
  • 4 potatoes, diced
  • 1/2 butternut pumpkin, diced
  • 1 head of broccoli, cut
  • 1 litre water or salt-free chicken stock
  • Heat oil in a large pot, on medium heat

  • Sauté the leeks until translucent (2-3 minutes)

  • Add garlic and diced chicken – cook until chicken is brown

  • Stir in potatoes and pumpkin

  • Add water/chicken stock and bring to boil

  • Simmer for 15-20 minutes

  • Stir in broccoli and cover for another 5 minutes

  • Allow to cool, then mash/puree until desired consistency is reached and freeze in 75-150ml portions (I find my 8 month old will easily eat 2 x 75ml pods)

  • Add rice cereal, barley or other pureed veggies to bulk up the soup

A note about re-heating frozen baby food

The upside of pre-cooking baby food in batches is that there is always something ready to pop into a bowl whenever Mr Z needs something to eat. When time permits, I’ll defrost the pod in the refrigerator and then heat it by placing the entire container in a jug or bowl of hot water. But when I’m in a rush (which is usually), I’ll heat one pod in a microwave-safe dish or bowl for about 1 minute and 15 seconds. If you’re going to use a microwave, always test the food temperature yourself before you give it to your baby. Stir the food thoroughly to avoid heat spots. We use the Munchkin brand baby spoons (pictured), which turn white if the food is too hot.

Hope you enjoy these recipes (if you like them, please share this page, or pin it using the graphic below), and if you have any favourites you think I should try with Mr Z, send them to me!

xo Joy

Easy Homemade Baby Food Recipes & Tips For Starting Solids


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Starting solids is an exciting milestone for babies and parents, however, it can also be daunting not knowing where to start or what foods are suitable. Knowing you are feeding your baby all the good stuff is important too, ensuring you are providing wholesome baby food to give them the best start in life.

These homemade baby food recipes will get you off to a great start with starting solids along with tips on introducing solids to your baby.

Table of Contents


When starting solids, you have the choice of using pre-made baby food products, homemade baby food purees, or a combination of the two.

Back when I was a first-time mum, making my own homemade baby food recipes seemed like the perfect solution, both for cost-effectiveness and to ensure my baby was getting all-natural ingredients without any nasty preservatives or added sugars.

We simply needed some home-cooked baby recipes to get us started.

This was quick and easy, and we were able to freeze bulk lots of baby food in advance, which was also a great way to simplify life.

After all, we are big fans of freezer cooking in this household.

Fast forward 5 years and we have done the majority homemade baby food purees for both of our two girls when first starting solids, but with the occasional convenience of a premade pouch or jar when travelling or out and about.

To give you the easiest start with your own baby feeding solutions, here are some of my favourite baby food purees:

How To Make Your Own Baby Food At Home

To create your own homemade baby food at home, you will need a blender or food processor and a way of steaming vegetables before you puree them.

We typically use a stove-top steamer which takes about 10-15 minutes depending on the vegetable, and a Baby Bullet blender when we are making our baby food at home.

The Baby Bullet is super fast and it comes with the perfect size food pots and containers for different batches.

Initially, most of what we made were Baby Bullet recipes that came with the blender recipe book, until we decided to experiment with a few interesting baby food recipes of our own.

If you are planning to make up bulk lots of food and freeze them, you may also want some extra freezer-safe baby food containers.

These Mumi&Bubi storage containers were what we used and they worked perfectly for serving sizes. They almost look like giant ice cube trays, which would also work.

Or get silicone baby food containers, similar to the ones you get with the Baby Bullet.

You can freeze in batches then just pop out the servings you need to defrost and serve to bub.

How To Introduce Your Baby To Solid Food

There can be the frustration of getting more food on you or the floor, during those early days of introducing solids.

You start to wonder if your baby is getting enough nourishment when hardly anything seems to end up in their mouth, while you battle a clenched jaw and crying.

And the big one – wanting to ensure your baby is getting a wide range of age-appropriate first foods in their new expanding diet, prepared in a way that maximises the good stuff, with a variety of healthy foods. That’s a lot of pressure!

We started off giving our daughters baby rice cereal mixed with fresh breast milk initially as their first attempt at solids but there isn’t anything blander. It is a good starting point though, as the breast milk with the cereal keeps it somewhat familiar as you start to add texture, with the thin consistency, making it gradually thicker.

There is plenty you can do as a parent or caregiver to help transition your baby to solid food in a positive manner. Check out the tips below:

When to Start Solids

Your baby should be around 6 months old when starting solids.

Before this time your baby will get all the nutrients they need from breastmilk or infant formula.

Prior to this time, your baby’s digestive system is not yet prepared for solid baby food.

Signs your baby may be ready to start solids are when:

  • They begin to show interest in the food you are eating
  • They seem to still be hungry after a normal feed of breast milk or formula
  • They start putting everything in their mouth.

They will also be able to hold their head up on their own and can sit with support, and will show a reduction in the tongue thrust reflex of pushing everything out of the mouth.

Frequency of Solids

When first starting solids, one meal a day is adequate for babies around the 6 month stage until they begin to show more interest and eat larger amounts.

Between 6 to 8 months, increase your baby’s meals to 2-3 per day.

Between 9 to 12 months, increase your baby’s meals to 3 per day, with snacks in between.

What Should You Be Feeding Your Baby?

When it comes to providing your baby with appropriate first food, you can make baby food at home with a blender or food processor, ensuring the food is pureed completely, with no lumps.

This is especially important early on.

As your baby gets older, the food can have a thicker, coarser texture.

Refer to your local health professional or government website for a list of recommended first foods and those to be avoided.

For example, you may wonder if your baby can have meat as part of their diet. 

Generally, meat can be a good source of nutrients and vitamins, which can help boost brain development and strengthen the immune system. However, meat can be coarser than other baby foods, which is why it’s important to consider different ways how to prepare them, depending on their age. So, if you’re only introducing solid food to your baby, a variety of meat purees from Serenity Kids and other similar providers may be an excellent option.   

Tips For Starting Babies On Solids

When your baby is ready to start eating solids, it can be a little daunting. What should you give them? How much should you give them? Will they like it?

Here are a few tips to get you started:

  • Start with simple foods. Pureed fruits and veggies are a good place to start.
  • Consider texture when introducing solid foods. It’s important to provide your baby with food with new texture as it can help them learn how to chew and their jaws and teeth to develop. Because of this, you should choose solid foods with good texture. For instance, you can begin with pureed foods and then serve them with mashed foods once they are ready for greater diversity. Over time, you can move on to chopped and minced foods. In doing so, your baby will be able to eat a wide variety of healthy foods. 
  • Introduce new foods slowly. Start with one new food at a time and wait a few days in between to make sure your baby doesn’t have any allergic reactions.
  • Don’t worry if they don’t eat much at first. Babies are small and their stomachs are even smaller. They don’t need much food to start with
  • Be prepared for some mess. It’s inevitable that some food is going to end up on the floor, or your clothes, or in their hair. Just roll with it and know that it’s all part of the process. Besides, it’s just natural for your baby to eat using their hands or fingers. Hence, expect the mess as they learn to eat solid foods. Their mealtime will become less messy as time goes by. 
  • Don’t get discouraged if your baby doesn’t like a particular food. It can take a few tries for them to get used to the taste and texture of new foods. And especially getting used to the texture of solid food in the first place.
  • Be wary of choking hazards: You should always watch your baby when they’re eating. They have a small windpipe which makes it easy for them to choke. To avoid this, make sure to sit your baby up while eating, slice food into small pieces and mash hard fruits finely. Be aware of some solid foods that might cause choking, such as popcorn, nuts, seeds, and oval foods, like berries and grapes so these should be avoided until your baby is older. 
  • Have fun with it! Getting your baby to try new foods can be a challenge, but it can also be a lot of fun. Be creative and explore different flavours and textures with them.


These first few baby puree recipes are perfect for those early days when you are just starting your baby on solids and they seem ready to roll.

Usually, this occurs between 4 to 6 months, but fine to continue beyond this stage as you introduce more foods.

These are good flavours to start with your baby food recipes 4 months and beyond.

For each of these recipes, simply add ingredients to a blender or food processor and puree to desired consistency.

Banana and Avocado Puree

  • 1 whole banana
  • 1 peeled and pitted avocado
  • 80ml water

Banana and Kiwi Fruit Puree

  • 1 whole banana
  • 1 peeled kiwi fruit.
  • 80ml water

Sweet Potato and Apple Puree

  • 1 medium apple
  • 1 medium sweet potato
  • 250ml water

Boil or steam both potato and apple until very soft. Puree until smooth.

Squash and Carrot Puree

  • 1 yellow squash
  • 1 peeled carrot
  • 80ml water

Boil or steam carrot and squash until soft. Add to blender/processor and puree to desired consistency.

Brown Rice, Banana and Kiwi Fruit Puree

  • 1/2 cup brown rice
  • 1 whole banana
  • 1 whole kiwi fruit, peeled

Add rice to a food processor and mill to a fine powder. Add rice powder to a pot of water and cover until it boils. Turn down the heat and cook for a further 20 minutes.

Once cooled, add cooked rice to the blender with banana and kiwi fruit and puree to desired consistency.

Zucchini and Pear Puree

  • 1 zucchini
  • 1 pear, peeled and cored
  • 80 ml water

Steam or boil zucchini and pear until soft. Add to blender/processor and puree to desired consistency. 

Broccoli and Watermelon Puree

  • 1/3 head broccoli
  • 1 cup watermelon, seeds removed

Steam/boil broccoli until soft. Add broccoli and watermelon to bender/processor and puree to desired consistency.


These next few baby puree recipes are for once your baby has adapted to their early basic solids and you can start introducing more interesting flavours and textures.

Depending on your baby’s preferences, you can puree these combos for shorter periods to create soft chunks and thicker textures.

At this age, you will also want to have some more interesting baby food recipes to keep their tastes growing too.

Pear and Oats Puree

  • 1 pear, peeled and cored
  • 1/2 cup of whole oats

Run oats through a food processor to mill into a finer texture. Add to a pot of water and boil, then turn down and cook for a further 20 minutes. Steam pear until soft.

Add oats and pear to blender/processor and puree to desired consistency.

Chicken, Brown Rice and Carrot Puree

  • 1/ cup brown rice, cooked
  • 1 carrot, steamed
  • 1/2 cup diced or shredded cooked chicken breast
  • 1/4 cup water

Add cooked/steamed ingredients to blender with the water and puree to desired consistency.

Turkey, Chickpea and Sweet Potato Puree

  • 1/2 cup diced or shredded cooked turkey breast
  • 1/2 cup chickpeas
  • 1 medium sweet potato, steamed

Add ingredients to blender/processor and puree to desired consistency.

Cauliflower, Blueberry and Quinoa Puree

  • 1/2 cup blueberries
  • 1/3 head cauliflower, steamed
  • 1/2 cup quinoa, cooked

Pre-cook quinoa and steam cauliflower until soft. Add both to blender or food processor with berries and puree to desired consistency.

 Lamb, pumpkin and Rosemary Puree

  • 1 cup cooked lamb
  • 1/2 cup steamed pumpkin
  • 5 rosemary leaves

Add all ingredients to a blender/food processor and puree to desired consistency.

Great Foods To Include In Baby Purees

Some of these great foods can be easily incorporated into your homemade baby food recipes.

Mix and match flavours that complement each other or add the natural sweetness of fruit flavours to a bland vegetable flavour to create delicious mixes that will help your baby explore their taste buds.

  • Carrots
  • Sweet potatoes
  • Pumpkin
  • Zucchini
  • Butternut squash
  • Peas
  • Mango
  • Pear
  • Banana
  • Avocado
  • Apples
  • Cherries
  • Kiwi
  • Green beans
  • Broccoli
  • Spinach
  • Chickpeas
  • Brown rice
  • Quinoa
  • Chicken
  • Turkey
  • Salmon
  • Beef
  • Lamb
  • Oatmeal
  • Rice cereal
  • Strawberries
  • Blueberries
  • Raspberries
  • Rice cereal

 Tips For Getting Started With Making Homemade Baby Purees

Here are some tips for simplifying your process of making your own purees and food combinations for your baby:

  • Start by introducing foods separately first to make sure there are no allergic reactions
  • After this, you can start creating some flavour combos with different baby food ideas
  • If purees are too thick, add more water to get to the desired texture.
  • Set aside some of the foods you are cooking for the rest of the family for use in baby meals to save time
  • Store baby food in the refrigerator for use within 2 days
  • Store in baby food containers in the freezer and defrost ready for use at a later time
  • As your baby gets older and more adventurous with flavours, you can add multiple ingredients or other spices for extra flavour.
  • Once your baby is older, baby lead weaning allows you to introduce more varieties of solids and textures similar to the foods the rest of the family is eating.

Pre-Made Baby Food: No Time For Homemade

While making homemade baby food is a wonderful option for meals at home, sometimes you do find yourself time-poor and running low on frozen portions.

Or perhaps you are out and about for long periods and don’t want to worry about the inconvenience of keeping your homemade baby food refrigerated until you need it.

Just like breastfeeding or bottle-feeding your baby, you have options.

This is where pre-made baby food is actually a great option.

Ditch the mum guilt! Not everything needs to be a homemade puree!

There is no reason why you can’t give your baby a mix of food you make and food you buy.

Just make sure you have a close look at what is going into the foods you are purchasing so you know your baby is still getting great quality ingredients and a variety of nutrients into their diet.

However in saying that, here in Australia it is quite strict what is available to purchase in our supermarkets which is a reassuring thing as a new parent, as that baby food aisle can be overwhelming!!

Once you do get into the swing of things with making your own purees, you might like to dig into the next step and start freezer cooking for the whole family! Who says you just need to freeze baby food?

This is one of our biggest time savers, especially back when we had a shift-working dad in the household!

Bulk freezer cooking means meal prep is done and time is free to spend instead focused on your little ones and their needs!

Ready for the next phase of introducing solids? Try these recipes for baby-led weaning:

  • Healthy muffins for kids
  • Afternoon snacks for kids
  • Mango, banana, yogurt muffins
  • Carrot, ham, cheese muffins
  • Applesauce, banana and oat muffins


  • Sibling gifts to reduce new baby jealousy
  • How to stay comfortable during a summer pregnancy
  • Ways to make life easier with a newborn
  • Lunch box recipes for school and daycare
  • Printable lunch box ideas
  • Baby essentials for the first 3 months
  • Gifts for newborns
  • Baby gender reveal party ideas
  • Creative pregnancy announcement ideas
  • Gifts for new mothers
  • Books about becoming a big sister or brother

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Tomato, carrot and cauliflower puree

If a child is given a variety of foods at an early age, then his taste buds develop very well. Therefore, do not be afraid to add new herbs such as parsley, basil. Nado

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Cabbage Surprise

This is a very tasty, easy-to-prepare dish that is suitable for lunch for the whole family - you just need to increase the amount of ingredients cheese and grill or

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Children's rice porridge with peach

Rice porridge, unlike semolina, as a rule, all children like it - if you add peaches to it at all great! You can take goat or soy milk.

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Dessert "Cheese Delight"

It is not only tasty, but also nutritious! Instead of Gruyère, you can take any other hard cheese. nine0003

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Mango and yogurt puree

Mango is not very popular with us yet, and it is completely in vain: in addition to the high content of vitamins, minerals, it also contains enzymes that improve digestion, soothe the stomach. Except

Julia Vysotskaya

Recipe from Yulia Vysotskaya

Fruit puree with tofu

Tofu is a very healthy product, although many consider it rather tasteless, but children usually eat it with pleasure. In general, it seems to me that the child's body knows very well what it lacks,

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Puree with banana and prunes

It takes only a few minutes to prepare this dish and it turns out very tasty! Banana should be taken only very ripe. If the puree is too thick, you can add 1-2 tablespoons of fruit juice. nine0003

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Avocado and banana puree with yogurt

Wonderful baby puree that can be whipped up and cooked in a couple of minutes It is better to take yogurt of normal fat content and dense consistency, if you have it liquid, it will be

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Pumpkin puree with apricots

Adults will also like this puree - it looks very appetizing if sprinkled with pistachios and garnished with chives. You can serve as a side dish as a side dish or refuel with this mashed potatoes -

Julia Vysotskaya

Recipe from Julia Vysotskaya

puree from a tsukini with a basil

, of course, the taste of the basil is quite sharp, so start to give his child literally from one leaf, and then, when he gets used to the new taste, you can put two or three leaves. nine0003

Julia Vysotskaya

Recipe from Julia Vysotskaya

Rice porridge with apples and figs

If porridge is stored in the refrigerator, then you need to not heat it, but dilute with boiling water and warm up in the pot, because when it cools down, it becomes very thick. Fruits for older children

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Carrot puree with nectarines

Nectarines and carrots contain a lot of natural sugar, and such puree will be like a kind of fuel for the child for the whole day. Instead of nectarines, you can take peaches, and if you add to this puree

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Mango puree

Mango puree

moreover, the fruits must be ripe, without dark spots and without fibers inside. nine0003

Julia Vysotskaya

Recipe from Julia Vysotskaya

Puree from drain and pigeons

Julia Vysotskaya

puree of fresh aparts

9000 puree is best made from fresh apricots when they first appear in the summer (ideally plucked straight from the tree!). Those sold in our stores in winter are not for small children

Julia Vysotskaya

Yulia Vysotskaya's recipe

Baked apple, pear and blueberry puree

Combine this puree with yogurt for a good breakfast for the whole family.

Julia Vysotskaya

Recipe from Julia Vysotskaya

Pension for children

Julia Vysotskaya

Recipe from Yulia Vysotsky

Baby brown rice porridge

Wrap the porridge well in a towel and leave to infuse for one hour.

Julia Vysotskaya

Recipe from Julia Vysotskaya

Children's porridge made of millet flour

Julia Vysotskaya

9000 Now a variety of cereals have appeared on sale - millet, barley, rice, from which it is very simple and quick to cook porridge. But if you could not find such flakes on sale, you can make flour from

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Millet flour

Now there are a variety of cereals on sale - millet, barley, rice, from which it is very easy to cook and rice. But if you could not find such flakes on sale, you can make flour from

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Cauliflower and celery root puree

A wonderful side dish for fish instead of mashed potatoes! Adults will love it too, especially if you add a little olive oil, minced garlic and sprinkle with lemon juice.

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Baked beet puree

cheese and some nuts - for

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Carrot puree

Cooking time for this puree is 20–25 minutes, but if you are in a hurry, cut carrots into small cubes!

Julia Vysotskaya

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Healthy nutrition for children from 1 to 3 years old, from 3 to 7 years old, school age from 7 to 14 years old. Decoration of children's dishes

Russian National Resource


Section pages


See many recipes for children from 1.5-2 years old in other sections


  • Nutrition for pregnant women
  • Breastfeeding
    Nursing nutrition
  • Nutrition for children under 1 year old
    Weaning schedules
  • General guidelines for baby food:
    - 1 to 3 years
    - from 3 to 7 years
    - from 7 to 11 years old
    - from 11 to 14 years old nine0729 - food for children during studies and exams


  • Salads and appetizers
  • Sandwiches, butter mixtures, pates, hot sandwiches

    First meal

  • Meat and fish soups
  • Shchi, pickles, borscht
  • Vegetable soups, cereals, with pasta
  • Puree soups
  • Cold soups
  • Berry and fruit soups

    Main dishes

  • Meat and liver dishes nine0727
  • Chicken and turkey
  • Fish dishes Vegetable dishes
  • Cereal and pasta dishes
  • Flour products and baked goods
  • Egg, cottage cheese and cheese dishes

    Desserts and drinks

  • Sweet dishes, sweet sauces nine0727
  • Baby drinks

    Children's holiday

  • How to organize a party

    Children's medical nutrition

  • In diseases of the stomach with increased secretion
  • In diseases of the stomach with reduced secretion nine0727
  • For kidney diseases
  • For diseases of the liver and biliary tract
  • For obesity
  • Nutrition for children with colds
  • Nutrition for children with allergic diseases

    For young mothers

  • Benjamin Spock
  • Janusz Korczak
  • START YOUR CHILD'S LIFE - Pregnancy and Baby Care

    * * * * *

    And what else delicious can you cook for a child today?

    Recipe selection


    nine0004 SNACKS

  • Salads, vinaigrettes
  • Sandwiches


  • Vegetable soups, borscht, cabbage soup
  • Meat soups, borscht
  • Fish soups
  • Milk soups


  • Pasta, cereals
  • Egg and cottage cheese
  • Vegetable
  • Potato
  • Minced meat
  • Ground meat
  • Chicken, rabbit, offal
  • Fish
  • Casserole
  • Puddings
  • Sauces and condiments


  • Dumplings, dumplings, pancakes, pancakes
  • Bakery products


  • Jellies, mousses, creams
  • Soufflé, puree, fruits, berries, sweets
  • Kissels and compotes
  • Drinks, juices, fruit drinks


  • Homemade pies, cakes, pastries, cookies, gingerbread
  • Homemade sweets for sweet tooth
  • Oriental sweets
  • TALES with pictures

    Fun educational activities


  • gingerbread houses
  • Also see recipes for children from 1. 5-2 years old in sections DISHES FROM MILK, FERROUS DAIRY PRODUCTS AND EGGS; KEFIR COOKING; SALADS; porridge; DESSERT; BEVERAGES and other sections LARGE HOME COOKING

    * * * * *



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    Clinical Immunology - Child and Adult Health

    Baby food
    4th page

      Recommended to read:

    • About milk and fermented milk products

    • Medicinal properties of kefir and homemade (live) yogurt

    • nine0004 HOME PREPARATION: Various types of sweet milk.
      Sour milk drinks. Bulgarian and Greek yogurt. Different types of cottage cheese.

    The influence of nutrition on the well-being and health of children and adults cannot be overestimated. - especially in modern conditions of massive use in industrially prepared food, quite toxic, and often simply harmful prohibited dietary supplements, flavoring and coloring substances - see harmful food additives E .

    Important recommendations for a healthy nutritious diet in modern conditions, see the article on page About the nutrition of children and adults in real Russian conditions .

    - The basis of human nutrition is meat, fish, dairy and sour-milk products , a variety of vegetables and fruits, buckwheat is needed from cereals. Vegetarianism, fasting for pregnant women, lactating women and children is unacceptable. Any canned food is not recommended. nine0729 — Cook your own food from raw ingredients purchased raw. Buy meat and fish only in pieces (but not minced meat products ).
    - When preparing children's dishes (up to 8-10 years old), hot spices are not added.
    - Replace sugar (an effective immunosuppressant) with fructose, glucose, fresh and dried sweet fruits, honey.
    - Eliminate margarine (a source of toxic trans fats) by using butter and vegetable oils - preferably olive and sunflower (refined and unrefined). nine0729 - Do not eat surrogate industrial mayonnaise - cook MAYONNAISE only by yourself.

    Calories Vitamins Macro and micronutrients Food additives E Inoculations

    For cooking and decorating children's meals to improve appetite and festive children's table, see page:

    Children's foods must be fresh, of good quality, tasty and highly nutritious. As the child grows older, his menu becomes more diverse, liquid and semi-liquid food is replaced by a denser one for the development of the chewing apparatus.

    The quality of prepared meals is greatly influenced by the initial processing of the food - removal of low-quality parts, thorough washing and cleaning. If the processing rules are not followed, the products may contain microbes that cause food poisoning. nine0003

    Fresh meat is cut without prior preparation, and frozen meat is first thawed at room temperature. Re-freezing is not recommended. Before cutting, the meat is washed and dried. Then cut as required by the recipe.

    Poultry , if necessary, after drying, singe on a flame and remove the remaining hairs and "stumps". Then gutted, washed and butchered. Methods for cutting fish depend on its condition (fresh or frozen), size, and culinary purpose. nine0003

    Processing of potatoes, vegetables, fruits and berries depends on how they are used. Cleaning should be done with a thin, sharp knife to reduce waste. To avoid the loss of minerals and vitamins, peeled vegetables are not recommended to be kept in water for a long time. In fresh white cabbage, spoiled and sluggish leaves are removed, the protruding part of the stalk is cut off. Cauliflower is cleaned of leaves, contaminated places are cleaned with a knife. Greens are sorted by hand. Cucumbers and tomatoes are washed and the stalk is removed. The zucchini is peeled, the seeds are removed from the bell pepper. Fruits and berries are washed, cleaned of the stalk, seed box and seeds, the stone is removed. nine0003

    Cold appetizers and salads are seasoned with oil, vinegar, sour cream and mayonnaise just before serving.

    Vegetables for main dishes are best stewed in their own juice or in a small amount of water. Butter, cottage cheese, sour cream should be given fresh.

    Cereals and legumes are well boiled for better absorption.

    Meat, on the other hand, should not be overcooked or overcooked. nine0003

    Milk is well digested when taken in small sips with bread.

    Cooked meals should not be very hot or very cold, so as not to disrupt the functioning of the digestive system and not contribute to the occurrence and exacerbation of diseases of the gastrointestinal tract. The optimum temperature of hot dishes is +40°C, cold - not lower than +12°C.

    Nutrition for children from 1 to 3 years old

    It's time for "adult" food. Of course, this is still conditional only close to the table of adults, but the baby can already eat many dishes from “your” table. Be sure to consider how the child knows how to chew and swallow rough food, whether he can bite well (by this time, almost all children have these skills). With properly organized nutrition, after one year the child gets used to a variety of foods. Purees and cereals remain the basis of nutrition, but foods that require chewing should be gradually introduced: salads, various soups in unmashed form, vegetables and fruits in pieces. nine0003

    Gradually expand your child's diet: give meat in the form of fried cutlets, casseroles, meatballs, vegetables and cereals, not only pureed, but also in the form of pancakes, vinaigrettes, raw vegetables, rye bread.

    The wider the set of products, the more fully and fully the child's need for proper nutrition is satisfied.

    Milk is a valuable product. It saturates the body with animal protein, is a source of fats, salts, vitamins. nine0003

    Meat and fish contain complete proteins, phosphorus compounds necessary for the proper development of the central nervous system, vitamins, microelements. Fish also contains fish oil, which is very valuable in nutrition, which is better to use in its natural form, and not in the form of a pharmaceutical preparation, which, moreover, is more often prepared not from fish, but from seal or dolphin fat. They should be included in the child's diet 4-5 times a week. Excluded fatty meats and fish (pork, lamb, duck, geese, sturgeon and salmon). nine0003

    Eggs contain vitamins, lecithin, polyunsaturated fatty acids. Raw eggs are not recommended for baby food, as they are difficult to digest. At the age of one and a half years, you can give the whole egg, but not every day. Goose and duck eggs (waterfowl eggs) are excluded as carriers of dangerous infections!

    Vegetables and fruits should be included in the child's daily diet. The high content of vitamins, mineral salts and fiber has a beneficial effect on the activity of the gastrointestinal tract. The range of vegetables depends on the season, you can use frozen, canned and dried fruits and vegetables. Chopped greens are added to salads, soups, sauces. nine0003

    Soups are extremely important for the baby, because they contain salts and extractives necessary for the proper functioning of the stomach and good digestion of other dishes.

    Soups should be given to children in small quantities and as a first course. The basis can be broths from meat, fish, poultry, vegetables and roots.

    To prepare the correct broth for a child of this age, proceed as follows. Well-washed meat (poultry) cut into pieces and put in cold water. Put on fire, cook at a very quiet boil until tender. Then take out the meat, strain the broth, put the meat back in and then cook the soup as required by the recipe. Wash the fish well and put in boiling water. Also cook until tender and strain. Then cook the fish soup. nine0003

    Carefully consider the composition of lunch and the entire daily menu. If vegetable soup is for lunch, the second side dish should be either cereals or pasta. If the soup is cereal, a side dish for the second course is vegetables. Prepare fresh soup or borscht every time and do not offer it to your child too hot (he will refuse to eat it) or too cold (cold dishes are worse digested and absorbed in the child's body). It is better to pour little by little and add warm soup as needed.

    The average amount of the first course: for a child from 1 to 2 years old - 120-150 ml, from 2 to 3 years old - 150-180 ml.

    Do not insist if the child cannot eat as much soup as you think he needs. First, the norm is very individual, secondly, maybe he just doesn’t have a very good appetite or he doesn’t like the dish. Remember that overeating leads to serious and difficult to correct metabolic and systemic disorders.

    The most valuable cereals are buckwheat and oatmeal containing proteins and minerals important for the development of the child.

    Fruit and berry supplements can be an excellent way out for a capricious child who does not really like porridge. Put pitted raspberries or cherries in porridge, even offer to do it himself, and, be sure, the porridge will be eaten.

    And for a busy mom or just when you need to quickly prepare a meal for your child, do this: nine0729 boil instant cereal porridge (the one that cooks for no more than 5 minutes), add a handful of frozen berries to the plate (you must have stocked up on this wonderful product!) and give it to your treasure. So you achieve several goals at the same time: feed the child, feed with vitamins (berries) and nutrients (porridge), cool quickly (berries melt in warm porridge very quickly, and porridge cools down quickly due to berries) and turn an ordinary meal into a small holiday.

    Bread is given to children daily, but in a limited way - no more than 150 g in total, from a year and a half they give up to 50 g of black bread. The consumption of bread and cereals increases slightly in the cold season and decreases in the hot season.

    Natural sugar a (fructose and glucose) is the main source of carbohydrates for the child's body, they help children grow and develop properly, regulate and affect the work of all vital systems and organs of the child. Optimal Fructose , which is absorbed more slowly and evenly by the body.

    Not only in the diet of children, but also in the diet of adults, the consumption of sucrose should be avoided (trade name "sugar" ) is an effective immunosuppressant. There is no sucrose in nature, it is found only in two plants artificially bred by people - in sugar cane and sugar beet. Consumption of sucrose in food is also one of the main causes of caries. If you get carried away with sugar, then you can expect metabolic disorders, which automatically leads to obesity. If a child has a hereditary predisposition to diabetes, frequent and excessive consumption of sugar can provoke this disease, because. First of all, the work of the pancreas is overloaded with sugar, which regulates this process. The acceptable norm of sugars for a child from 1 to 3 years old is 40-50 g per day. nine0003

    fructose is 1.75 times sweeter than sucrose (sugar), it is added to dishes in smaller quantities than sucrose.

    Honey (a natural mixture of fructose and glucose) should also be included in the child's diet as a source of carbohydrates and many useful substances and microelements. Its advantages are obvious - it is well digested and quickly absorbed, so it is used in the child's diet instead of sucrose.

    An important source of natural sugars are sweet fruits - grapes, raisins, dates, apples, berries, etc. Compotes, boiled without sucrose, are good and thick.

    Nutrition for children aged 3 to 7 years

    The food of a child of this age should be balanced, varied, deliciously prepared and presented in an attractive way. It is necessary to take into account all the components of food according to age requirements.

    The volume of the first dish is increased - it becomes equal to about 180-200 ml per serving. A growing body needs energy, therefore, along with other sources of carbohydrates, sugar occupies not the last position - 50-60 g per day, this is an acceptable norm. The child's diet is expanding: salty and fried foods, seasonings, garlic are included. nine0003

    Most of the children attend kindergartens and they need to cook dinner. Considering the preferences of your child, you can prepare a variety of dishes for him, preferably dairy, vegetable and fruit. To avoid repeating the dishes and products given to the child in kindergarten, you need to know the menu of the kindergarten.

    Nutrition for children from 7 to 11 years old

    The diet of younger students is approaching the diet of older students and adults. Being in a state of continuous growth, the child's body needs food containing large amounts of vitamins and minerals. In the cold season, there should be slightly more fat than in the summer, so the body receives the necessary amount of energy in a small amount of food. nine0003

    The menu should include a variety of salads, fresh fruits and vegetables. A large amount of milk and dairy products is preserved. Fatty lamb and pork dishes, spicy sauces, spices are included.

    Cooking methods approach adult cooking methods.

    Nutrition for children aged 11 to 14

    Adolescence is marked by increased activity of metabolic processes, endocrine, mental and physical development is enhanced. nine0003

    Nutrition should be varied and complete in terms of chemical composition and energy value. In the diet of your child of this age, proteins and fats of animal origin (milk, meat, fish, eggs), carbohydrates (bread, cereals, pasta, vegetables, fruits) must be present.

    Recommended 4 meals at the same time. The diet should be organized in such a way that high-calorie food is taken by the child in the morning (breakfast, lunch), and dinner is light. It is necessary to provide, if possible, a second school breakfast and afternoon tea, depending on which shift your child is studying. nine0003

    Increased frequent psycho-emotional stress (nervousness) and irrational nutrition contribute to the emergence and development of diseases of the gastrointestinal tract, obesity.

    Feeding children during studies and exams

    Proper and thoughtful nutrition can help the student child develop memory, improve abilities and relieve fatigue. How can I do that? Offer him nuts: almonds and walnuts - to strengthen memory and develop abilities; dried fruits: figs, raisins - also for good memory and relieving fatigue. And 3-4 apples will help not only to have a good rest, but also to quickly learn new knowledge and not “lose” them the next day. Actively include cheese, fresh berries and cottage cheese in your diet. The child should receive the most enhanced nutrition during the exams. nine0003

    Think about fish products, seafood and, especially, fish oil contained in all types of fish (more or less in different types of fish) - it contains a huge amount of essential fatty acids "Omega-3". It is thanks to them that the brain will work smoothly, without “breakdowns” and difficulties.

    Connect the most ordinary chicken eggs (but not more than 3-4 per week), in the yolk of which there is also a lot of everything useful and necessary. And vitamin-rich food (but not medicinal vitamin preparations)! Especially containing vitamins of group B, vitamin C - they are needed for the normal functioning of the nervous system, which, during study and passing exams, works in a child at the limit. nine0729

    On the harmfulness of sucrose - sugar С 12 H 22 O 11

    Natural sugars are a large group of substances needed in human nutrition. In the absence of sugars in the diet, after 2-2.5 weeks, a severe condition of hypoglycemia occurs . But among all sugars (these are mainly natural sugars FRUCTOSE and GLUCOSE), the use of SUCCAROSES is unacceptable. nine0813

    SUCHAROSE (artificially derived sugar C 12 H 22 O 11 ) is an effective immunosuppressant. When given to a healthy dog, even in a very small amount after 2-3 hours, it causes festering of the eyes and ears. A person is much more resistant to taking sucrose, and the consequences are more delayed.

    When Europeans discovered new peoples in the 15th-19th centuries, they first established a supply of alcohol and tobacco in trade with them, then weapons, and much later, luxury goods, including sugar (sucrose). In all cases, 3-4 years after the start of mass deliveries of sugar, ethnographers noted a sharp deterioration in the state of teeth and health among members of this nationality. (This was not observed with the supply of alcohol and tobacco. ) nine0003

    On May 13, 1920, at a conference of dentists in Manchester, sucrose was first identified as the main cause of dental disease.

    Subsequently, other multiple negative effects have emerged.

    According to the latest data from American researchers, sucrose (trade name "sugar"):
    1. Helps reduce immunity (effective immunosuppressant).
    2. May cause impaired mineral metabolism. nine0729 3. Can lead to irritability, agitation, impaired attention, childish whims.
    4. Reduces the functional activity of enzymes.
    5. Helps reduce resistance to bacterial infections.
    6. May cause kidney damage.
    7. Reduces high density lipoprotein levels.
    8. Leads to deficiency of the trace element chromium. nine0729 9. Contributes to the occurrence of cancer of the breast, ovaries, intestines, prostate, rectum.
    10. Increases glucose and insulin levels.
    11. Causes deficiency of trace element copper.
    12. Interferes with the absorption of calcium and magnesium.
    13. Impairs eyesight.
    14. Increases the concentration of the neurotransmitter serotonin. nine0729 15. May cause hypoglycemia (low glucose levels).
    16. Helps increase the acidity of digested food.
    17. May increase adrenaline levels in children.
    18. Causes malabsorption of nutrients.
    19. Accelerates the onset of age-related changes.
    20. Promotes the development of alcoholism. nine0729 21. Causes caries.
    22. Promotes obesity.
    23. Increases the risk of developing ulcerative colitis.
    24. Leads to exacerbation of gastric ulcer and duodenal ulcer.
    25. May cause arthritis.
    26. Provokes bronchial asthma attacks.
    27. Promotes fungal diseases. nine0729 28. Can cause gallstones.
    29. Increases the risk of coronary heart disease.
    30. Provokes exacerbation of chronic appendicitis.
    31. Promotes hemorrhoids.
    32. Increases the likelihood of varicose veins.
    33. May cause an increase in glucose and insulin levels in women using hormonal birth control pills. nine0729 34. Promotes periodontal disease.
    35. Increases the risk of osteoporosis.
    36. Increases acidity.
    37. May impair insulin sensitivity.
    38. Leads to decreased glucose tolerance.
    39. May decrease growth hormone production.
    40. Can increase cholesterol levels. nine0729 41. Promotes an increase in systolic blood pressure.
    42. Causes drowsiness in children.
    43. May cause multiple sclerosis.
    44. Causes headache.
    45. Violates the absorption of proteins.
    46. Causes food allergies.
    47. Promotes the development of diabetes.
    48. May cause toxicosis in pregnant women.
    49. Causes eczema in children.
    50. Predisposes to the development of cardiovascular diseases.
    51. May damage DNA structure.
    52. Causes disruption of protein structure.
    53. By changing the structure of collagen, it contributes to the early appearance of wrinkles.
    54. Predisposes to the development of cataracts. nine0729 55. May cause vascular damage.
    56. Leads to the appearance of free radicals.
    57. Provokes the development of atherosclerosis.
    58. Promotes emphysema.

    Sucrose is practically absent in nature - it is found in large quantities only in two plants artificially bred by people - in sugar cane and sugar beet. nine0813

    The organism of mammals (and humans) cannot perceive sucrose, therefore, in the presence of water, it first decomposes its molecule with enzymes (natural catalysts) into natural sugars glucose and fructose (isomers having the same composition C 6 H 12 O 6 , but differing in structure):

    С 12 H 22 O 11 + H 2 0 (+ enzyme) = C 6 H 12 O 6 (glucose) + C 6 H 12 O 6 (fructose)

    At the moment of decomposition of sucrose, such free radicals (“molecular ions”) are massively formed, which actively block the action of antibodies that protect the body from infections. And the body becomes almost defenseless. The process of hydrolysis (decomposition) of sucrose begins already in the oral cavity under the influence of saliva.

    We live in the surrounding living world, for which the human body is just a big piece of food. Every moment, with every speck of dust, the body is infected with a mass of bacterial and viral microflora that tries to eat it. But immune protection continuously and persistently inhibits their activity and allows you to maintain viability and health in the environment.

    Taking sucrose is a heavy blow to the back of the defending organism. Hydrolysis of the accepted sucrose turns the all-conquering steel sword of the body's immune defenses, improved by millions of years of evolution, into a weak cardboard one.

    In Russia historically honey was used as sweets (traditionally produced in peasant farms in huge quantities) and sweet fresh and dried fruits . Until the middle of the 20th century, the vast majority of people had sugar (sucrose) only on the festive table as a special delicacy. And the condition of the teeth of Russians (Belarusians, Ukrainians, etc. ) was excellent. It was only in the 1950s that mass industrial production of sugar was established in the USSR, making it one of the cheapest foods available in daily meals the entire population, including the poorest. nine0003

    Under the onslaught of an industrial competitor, the production of honey and sweet dried fruits in the country has sharply decreased, their prices have increased. Honey and sweet dried fruits on the tables of Russians have turned from the main daily source of natural sugars (fructose and glucose) into rather rare and expensive “refreshments for pampering”.

    As sucrose production increased, public health (and dental health) began to deteriorate rapidly, getting worse and worse for each subsequent generation of "sugar sweet tooth" . What kind of health can be expected in people when their mothers ate sucrose without restriction during pregnancy and lactation, and who themselves are fed sucrose from the first year of life?!

    The negative impact of sucrose on health has long been known, therefore in the USSR at the turn of the 1950s and 60s a program was even developed to exclude sucrose from the diet of Soviet people and use it only for further processing into fructose and glucose, which were to be sold in stores. Unfortunately, this program, like many others, was only partially implemented - to feed the Soviet party elite and their families. nine0003

    Natural sugars are vital in the nutrition of children and adults. Because children love sweets so much, and there is no need to limit them in sweets.

    But it is necessary to permanently abandon sucrose in nutrition (and especially for children!) - practically, a slowly acting all-destroying poison - replacing it with natural sugars - fructose and glucose , honey (a natural mixture of fructose and glucose) and sweet fresh and dried fruits (also containing only healthy natural sugars). nine0003

    Among sweet dried fruits, dates, dried apricots (with seeds - apricots), raisins, figs, prunes, various fruit compote mixtures are especially useful (a thick broth of which without added sugar is called "broth" and is very useful).

    Commercially available candied fruits should be avoided, they are candied with sucrose.

    Fructose in the daily diet is preferable to glucose, because absorbed more slowly and more evenly maintains the required level in the body. nine0003

    Glucose is useful for athletes for quick recovery during competitions.

    Now the food industry has established a mass production of fructose, which is sold in grocery stores. A large number of different confectionery products are now produced on fructose - jams, preserves, cakes, cookies, chocolate, sweets, etc. These products are necessarily labeled "Cooked on fructose".

    Replace the harmful sucrose in your sugar bowls with healthy and tasty fructose. By the way, it is 1.75 times sweeter than sucrose, and products with it are tastier! nine0813

    And use fructose in all the ways you are used to using sucrose - put it in tea, add it to homemade confectionery, cook compotes and jams...

    Children food

    See a lot of recipes for children from 1. 5 years old on the pages of many sections SuperCook.ru

    Delicious and healthy meals for children:


    Milk dishes

    Sweetened milks
    Sour-milk drinks
    Bulgarian, Greek yoghurts
    Cottage cheese, suzma, etc.
  • Milk soups
  • Soured milk soups
  • Dairy and sour cream sauces
  • Milk porridges and casseroles
  • Fried cereal dishes with milk
  • Milk puddings and soufflés
  • Milk, butter and sour milk creams
  • Milk jellies and mousses
  • Milk candy
  • Milk ice cream, cream (ice cream) and parfait
    • Curd dishes

    • Cottage cheese and cottage cheese
    • Curd desserts and mixtures
    • Pate
    • Curds
    • Curd sauces
    • Curd salads
    • Boiled curd dishes
    • Various syrniki and cottage cheese nine0727
    • Fried curd dishes
    • Casserole
    • Puddings and pastries
    • Souffle
    • Easter various
    • Curd creams
    • Sweet curd dishes - cakes, pies, cakes

      Cheese Dishes

    • Dessert dishes, pates, hot appetizers
    • Cheese soups
    • Cheese sauces
    • Cheese salads
    • Cheese toast and sandwiches
    • Fried cheese dishes
    • Baked cheese dishes
    • Cheese puddings and soufflés nine0727
    • Cheese creams
    • Fondue

      Butter Dishes

    • Oil blends
    • Butter sauces
    • Oil creams

      Egg dishes

    • Various boiled eggs
    • Stuffed eggs
    • Egg salads
    • Egg croutons
    • Various scrambled eggs
    • Various omelettes
    • Dracheny
    • Baked egg dishes
    • Fried egg dishes
    • Puddings, soufflés, creams, mousses, sweet egg dishes


    • Sauces for dairy and egg dishes

    Dishes in the steamer
    (children, diet, holidays)

    • About steam cooking
      How to successfully do without a special steamer
      How to choose the right steamer (if you decide to purchase) nine0729 How to use the steamer
    • porridge and rice dishes
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