Dishes for complementary foods

Puree from carrots. Carrots washed with a brush, cleaned, cut into pieces, pour boiling water to cover and simmer under the lid on low heat until ready and full boiling water. Hot carrots wipe through a sieve, add warmed milk and boil for 2-3 minutes. Pour the vegetable oil into the prepared puree.

For 1 serving: carrots - 100 g( 1-2 pcs.), Milk - 25 ml, vegetable oil - 1 teaspoon, salt to taste.

Puree from potatoes. Potatoes boiled, steamed hot through a sieve and with continuous whipping add hot boiled milk to it, mix thoroughly, bring to a boil. Pour the vegetable oil into the prepared puree.

For 1 serving: potatoes - 2-3 tubers, milk - 40 ml, vegetable oil - 1 teaspoon.

Puree from different vegetables. Wash vegetables with a brush, peel, cut, pour hot water to cover and stew under the lid, making sure at the bottom of the pan there was water all the time and vegetables were stewed with steam. Bring the vegetables to half-ready, add the large-chopped potatoes and continue to stew until ready. Vegetables in a hot kind to wipe through a sieve, add hot milk, salt, thoroughly beat and bring to a boil. In the finished mashed potatoes add vegetable oil.

For 1 serving: different vegetables( carrots, rutabaga, turnips, cabbage) for 30 g, potatoes - 1 tuber, milk - 30 ml, vegetable oil - 1 teaspoon, salt to taste.

Puree from pumpkins and apples. Wash the pumpkin of the peel and seeds, rinse, cut into slices, pour a small amount of water and cook until soft in a sealed container, then add peeled and seeded apple, sliced ​​into slices, and continue cooking for 10-15 minutes with stirring.

Prepare a pumpkin with apples through a sieve, add sugar syrup, butter and warm well until boiling.

For 1 serving: pumpkin 100 g, apples 100 g( 1-2 pcs.), Sugar syrup 8 ml( 1 teaspoon), butter 5 g.

Porridge porridge 5% and 10%.In boiling slightly salted water pour a trickle of sifted semolina and boil it with constant stirring for 15-20 minutes. Then add warmed raw milk, sugar syrup and bring to a boil. Add butter to the finished porridge.

For 1 serving of 5%( 10%) porridge: semolina - 5( 10) g, milk - 50( 100) ml, water - 80( 50) ml, sugar syrup - 1/2 teaspoon, butter - 3g, 25% solution of common salt - 1 ml. Steamed porridge with fruit sauce. Cook 10% manna porridge, then cook the fruit puree: fresh apple( or fresh berries), wash, peel, put out in a small amount of water under the lid, wipe through a sieve, boil until thick. Slightly cool the mashed potatoes with the finished semolina porridge, bring to a boil. In the absence of fresh fruit, you can use dry fruits, which should be thoroughly washed and kept in a little water for swelling.

In ready-made semolina porridge you can mix a raw grated apple, well washed, scalded with boiling water and peeled from the skin and seeds.

For 1 serving: semolina - 10 g, milk - 100 ml, water - 50 ml, sugar syrup - 1/2 teaspoons, 25% solution of table salt - 1 ml, apple - 1 piece.(or fresh berries - 1/4 cup, or dry fruit - 30 grams), butter - 3 g.

Pink semolina porridge. Pour the juice of fresh carrot or tomato into the ready-cooked slightly chopped semolina. To prepare the juice, cleaned, peeled and scalded with boiling water, grate the carrots on a fine grater and squeeze the juice through sterile or boiled gauze;Wash the tomato, cut into slices and squeeze the juice.

For 1 serving: semolina - 10 g, milk - 100 ml, water - 50 ml, sugar syrup - 1/2 h of a teaspoon, 25% solution of table salt - 1 ml, carrots - 1 pc.(or tomato - 1 pc.), butter - 3 g.

Steamed porridge on a vegetable broth. Cabbage, carrots, turnip( potatoes), clean potatoes, cut into noodles, pour hot water and cook in a sealed container for 30 minutes, drain the resulting broth through gauze, squeeze the vegetables. In the vegetable broth, add some milk, heat to a boil, pour the sifted semolina and cook, stirring, 15-20 minutes. In the finished porridge add sugar syrup, salt solution and the remaining milk, bring to a boil. In a lightly cooled porridge put the butter.

For 1 serving: semolina semolina - 20 g, milk - 150 ml, carrots - 1 piece, turnip or rutabaga - 1/2 pc, cabbage - 20 g, potatoes - 1 tuber, sugar syrup - 1 teaspoon, 25% solution of table salt - 1 ml, butter - 5 g.

Rubbed 10% porridge( oatmeal, rice, buckwheat).In boiling water with continuous stirring, sprinkle croup, previously shuffled and washed, cook on low heat for an hour. The mashed porridge is wiped through a sieve, add sugar syrup, salt solution, heated milk and boil for 2-3 minutes with stirring. Add butter to the finished porridge.

For 1 serving: milk - 100 ml, cereal - 10 g( 1 teaspoon with top), sugar syrup - 5 g, 25% solution of table salt - 1 ml, water - 50 ml, butter - 3 g.

Buckwheatporridge with fruit mashed potatoes. In boiling milk with vigorous stirring, introduce buckwheat flour diluted in cold water and cook with stirring for 5 minutes, add salt solution, sugar syrup, cooked and strained fruit( or fruit canned food for baby food) and bring to a boil. Add butter to the finished porridge.

For 1 serving: milk - 100 ml, buckwheat flour - 10 g, sugar syrup - 5 g, 25% solution of table salt - 1 ml, fruit puree - 30 g( 1 tablespoon), butter - 3 g.