Minced meat is prepared from natural minced meat or from cutlet or dumpling mass. Fat, tendons, and films are cut off from meat intended for minced meat, cut into small pieces, passed through a meat grinder twice, water is added, salted, and kneaded thoroughly. Natural chopped cutlets, schnitzels, and steaks are prepared from this minced meat.
For cutlets, white bread without crust, previously soaked in water or milk and squeezed out, is added to the ground meat, the mass is passed through a meat grinder again, salted, water is added and mixed thoroughly. Bread and water in the cutlet mass should constitute no more than 20-25 and 30% of the amount of meat, respectively.
Cutlets, meatballs, meatballs, rolls, zrazy, meatballs, which differ in shape and size, are prepared from the cutlet mass. Cutlets have an oblong oval shape with pointed ends, meatballs have a rounded, flattened shape, meatballs have a spherical shape, and meatballs have the shape of small balls.
For intestinal diseases, the bread in the cutlet mass is replaced with viscous rice porridge; for diabetes and obesity, it is replaced with cottage cheese. Minced meat for quenelles differs from cutlet minced meat in that instead of bread, beaten egg whites, butter, and milk are added to it and, after mixing, beaten until a homogeneous fluffy mass is formed. Salt the minced meat for the quenelles at the end of beating.
Minced meat must be prepared immediately before cutting and preparing the dish. To prevent the minced meat from sticking to your hands when cutting and to make it easier to give it the desired shape, your hands should be moistened with water.
STEAM MEAT CALLS
Pass the meat pulp through a meat grinder twice along with white bread soaked in milk, add butter, salt and mix thoroughly. Cut the minced meat into meatballs and steam them, placing them on a water bath rack moistened with water. Meat - 100 g, bread - 25 g, milk - 30 ml, butter - 5 g.
STEAM MEAT ZRAZA, STUFFED WITH EGG AND CARROTS
Flatten the well-beaten cutlet mass with a damp hand on a cutting board, place boiled chopped eggs mixed with boiled, finely chopped carrots in the middle of the meat flatbread. Connect the edges of the flatbreads, giving them the shape of a pie, place on the grease of a steam pan, greased with oil, pour cold water into the pan (1/3 of the volume) and cook the zrazy under the lid until tender (20-25 minutes). Meat - 100 g, white bread - 20 g, water - 25 ml, eggs - 1/4 pcs., carrots - 15 g.
MEAT ZRAZI WITH RICE OR BUCKWHEAT PORRIDGE*
Roll out small cakes about 1 cm thick from minced meat cutlets on a cutting board moistened with water, place boiled rice in the middle of each, mixed with onions sautéed in butter and chopped hard-boiled eggs, or buckwheat porridge with sautéed onions. Pinch the edges of the flatbreads, giving them an oval shape, lightly fry them in butter and place in the oven for 10-15 minutes. Meat - 100 g, white bread - 15 g, rice - 10 g, onion - 7 g, eggs - 1/4 pcs., butter - 7 g (buckwheat porridge - 20 g).
MEAT QUENELS (CHICKEN)
Pass the beef or chicken meat cut into pieces twice: through a meat grinder, add milk, butter, beat everything well, then add, stirring carefully, beaten egg white, salt. Cut the minced meat into dumplings weighing 20-25 g and steam it, placing it on a wire rack in a water bath. Meat - 100 g, milk - 30 ml, butter - 5 g, eggs (white) - 1/2 pcs.
MEAT QUENELS WITH STEAM COOK
Combine the meat, minced twice, with grated cottage cheese, mix, mince again, add egg, butter, beat, add salt. Form quenelles from the resulting mass and cook them in a water bath. Meat - 75 g. cottage cheese - 30 g, eggs - 1/2 pcs., butter - 3 g
STEAM CHICKEN CUTLETS
Remove the skin from the breast and legs of the chicken, remove the tendons and films and prepare a cutlet mass from the chicken meat and soaked squeezed white bread, form into cutlets and steam. You can put them in a small saucepan greased with oil, add a little water and, tightly closing the lid, place it in a large saucepan with boiling water. Boil until done (15-20 minutes). Chicken meat - 100 g, white bread - 20 g, milk - 25 ml.
STEAM MEAT CUTLETS
Pass the meat through a meat grinder, mix with white bread soaked in water and squeezed out, pass through the meat grinder again, beat gradually adding cold water, form cutlets. Place on the wire rack, pour water into the pan under the wire rack, close with a lid and | put on fire. When the water boils, reduce the heat - a low simmer will make the cutlets softer. Meat - 100 g, white bread - 20 g, water - 30 ml.
MEAT PUDDING
Pass the meat and the bread soaked in milk through a meat grinder twice, add salt, dilute with milk to a mushy consistency, add the yolk, mix, then carefully fold in the beaten egg white. Place everything in a pan generously greased with butter and sprinkled with breadcrumbs and steam (keep steamed for 40-45 minutes). Meat - 50 g, bun - 15 g, milk - 15 g, eggs - 1/2 pcs., butter - 5 g.
STEAMED MEAT MEATBALLS
From minced meat, prepared as for cutlets, roll 2-3 round balls with a diameter of 3-3.5 cm, put them in a frying pan, add water so that it reaches half of the meatballs, cover with a lid and put in the oven for 30 minutes. Meat - 90 g, white bread - 20 g, water - 90 ml.
STEAMED MEAT CUTLETS BAKED IN MILK SAUCE**
Prepare steamed meat cutlets as described above, transfer them to a portioned frying pan or a small pan greased with oil, pour milk sauce over them and bake in the oven. Meat - 100 g, bread - 20 g, water - 30 ml, milk sauce - 30 g.
STEAMED MEAT ROLL*
Prepare the cutlet mass, place it on damp gauze in a 5 cm layer. Place hard-boiled finely chopped eggs in the middle. Lifting the gauze on one side, connect the edges of the cutlet mass, level the surface of the roll through the gauze, give it a round shape, place it on the grate of a steam pan and cook for 30-40 minutes. Ready (take out the roll together with the wire rack, remove the gauze, cut into pieces. Meat 100 g, white bread - 20 g, milk - 20 ml, eggs - 1/4 pcs.
STEAMED MEAT ROLL STUFFED WITH OMLETTE**
Add a raw egg to the cutlet mixture and mix well. Place the minced meat on gauze moistened with cold water, spread it into a 1.5 cm layer, and place a steamed omelet made from eggs and milk on top. Connect the edges of the gauze so that the edges of the roll overlap one after the other. Transfer the roll to the rack of a steam pan and cook until tender (about 30 minutes). For the roll: meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pcs. For the omelet: eggs - 1 pc., milk - 25 ml.
MEAT MEATBALLS IN MILK (SOURCREAM) SAUCE**
From the cutlet mass, form meatballs weighing 20-30 g, lightly fry them in butter, transfer to a shallow pan and pour in milk (sour cream) sauce. Cover the pan with a lid and simmer over low heat for 15-20 minutes. Cutlet mass - 100 g, butter - 5 g, sauce - 40 g.
STEAM MEAT BALLS
They are prepared from cutlet mass. Place the formed meatballs on the rack of a steam pan with boiling water, close the lid and steam for about 15 minutes.
MEAT MEATBALLS*
Form small balls from minced meat, prepared as for cutlets, place them in a frying pan with a small amount of water (no more than 1/2 the height of the meatball) and simmer under the lid for 10-15 minutes. Meat - 100 g, white bread - 20 g, water - 30 ml.
MEAT MEATBALLS IN SOUR CREAM (MILK) SAUCE*
From the cutlet mass, to which a raw egg has been added, form meatballs slightly smaller than a walnut, place in a frying pan greased with butter, fill halfway with water and cook in a sealed container at low boil for 10-15 minutes. Pour the cooked meatballs with sour cream (milk) sauce and boil. Meat - 100 g, white bread - 15 g, eggs - 1D pcs., milk - 20 ml. sauce - 50 ml.
Jellied MEAT MEATBALLS*
Add vegetable oil, egg, salt, beat to the cutlet mass, form into meatballs, and steam them. Dissolve pre-soaked gelatin in hot broth or vegetable broth and strain. Pour a little broth or vegetable broth with dissolved gelatin into a shallow form that has cooled to 30°C, add the cooled meatballs, add the rest of the broth or broth, and let it harden. Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pcs., vegetable broth or broth - 150 ml, gelatin - 3 g.
BOILED MEAT GACHE**
Boil the meat, pass through a meat grinder twice, combine with milk sauce, beat well. Stirring, bring to a boil, and add butter before serving. Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.
BAKED BOILED CHICKEN SOufflé**
Pass the boiled chicken meat through a meat grinder twice, add milk, flour, egg yolk, mix everything, add the whipped white. Place the mixture in a greased pan and bake in the oven for 30-35 minutes. To prevent the soufflé from burning, it is better to place the form in a deep frying pan with water. Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs - !/2 pcs., butter - 3 g.
MEAT SOUFFLE**
Cut the meat without films and tendons into pieces and simmer in a small amount of water until half cooked, then add stale white bread or crackers soaked in cold water, pass everything through a meat grinder with a fine grid, add broth, mashed yolks and stir, gradually adding whites whipped into foam. . Place this mass in a pan, greased with oil and sprinkled with breadcrumbs, and bake, covered, in the oven or in a water bath. Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pcs., butter - 3 g.
BOILED MEAT PUDDING
Pass the boiled meat through a meat grinder twice, combine with white bread soaked in milk, add salt, dilute with milk to a porridge-like consistency, add the egg yolk, mix, then carefully add the whipped white. Place the resulting mass in a pan greased with butter and sprinkled with breadcrumbs and steam until ready (keep in the steam pan for 20-25 minutes). Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pcs., butter - 3 g.
BOILED MEAT (CHICKEN) PUREE
Cut the meat into small pieces, put in a pan with water and cook until done. Pass the boiled meat 2-3 times through a meat grinder with a fine grid, add the broth in which it was cooked, stir thoroughly, and boil for 1-2 minutes. Add butter to the finished puree. Meat - 100 g, water - 100 ml, butter - 5 g.
BOILED MEAT SOUFFLE
Boil the meat, cool, mince three times, combine with white (sour cream or milk) sauce. Mixing thoroughly, add the yolk of a raw egg, add salt, and gradually add the beaten white to the meat puree. Beat the mixture well, transfer to a frying pan greased with butter and, closing the lid, bring to readiness over low heat. Meat - 100 g, sauce - 35 g, eggs - 1/2 pcs, butter - 3 g.
STEAM BOILED MEAT SOUFFLE
It differs from the one described above in that the mass prepared for the soufflé should be placed in a greased form and steamed until tender in a water bath.
STEAM BOILED CHICKEN SOUFFLE
Pass boiled chicken meat 2-3 times through a meat grinder with a fine grid, combine with well-cooked rice porridge, stir, add yolks, melted butter and whipped whites. Stir the resulting mass, transfer it to a greased form and cook in a water bath. Pour the finished soufflé with butter. Boiled chicken - 100 g, rice - 10 g, milk - 30 ml, eggs - 1/4 pcs., butter - 8 g.
LIVER PATE
Simmer the liver in a frying pan under a lid along with onions and carrots in a small amount of water until soft. When it cools down, mince the carrots and onions several times, add salt and whipped butter. Form the liver mass into a roll and cool. Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.
LIVER PUDDING WITH CARROTS
Pass the liver through a meat grinder, add grated boiled carrots, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully add the beaten egg white. Place the mixture in a mold greased with butter and steam for 40 minutes. When serving, drizzle with melted butter. Liver - 60 g, carrots - 20 g, eggs - 1/2 pcs., ground crackers - 10 g, butter - 5 g.
NOTE TO PARENTS
1. Frozen meat is defrosted at a temperature of 18~20°C, slowly. At the same time, the released meat juice is absorbed back. 2. Beef will cook faster and taste better if you rub it with mustard powder in the evening.
3. To make stringy and tough meat loosen better, it is recommended to chop it across the grain with the blunt side of a knife. To avoid loss of juice when frying highly loosened meat, it is rolled in flour, egg laison (eggs mixed with water and milk) and breadcrumbs.
4. Schnitzels and chops become softer if you brush them with a mixture of vinegar and vegetable oil 1-2 hours before cooking.
5. Chopped cutlets are easier to cut if you add a little potato starch to the minced meat.
6. Before breading the cutlets in breadcrumbs, they are moistened in laisonné. This makes the cutlets taste better.
7. If, when cooking the broth, foam sinks to the bottom, you should add a little cold water: the foam will rise to the surface and can be easily removed.
8. The boiled broth is topped up with boiling water only.
9. In order for the soup with homemade noodles in meat broth to be transparent, the noodles are first dipped in boiling water for 1-2 minutes, drained in a colander, and then boiled in the broth until tender.
10. To better singe the bird carcass, it is cleaned of remaining feathers, dried and rubbed with flour or bran in the direction from the legs to the neck to raise the remaining hairs.
11. If during gutting the bird the gall bladder is crushed, then the areas stained with bile should be immediately rubbed with salt and then washed.
* -- for children over two years old
** - for children over one and a half years old.
Vladislav Gennadievich LIFLYANDSKY - Doctor of Medical Sciences, Professor
Viktor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor
After getting acquainted with vegetable dishes, cereals and fruits, it’s time to include meat in the children’s diet. It is recommended to start complementary meat feeding with rabbit or turkey. But is it possible to give pork to babies?
This type of meat is considered by many mothers to be too fatty and difficult to digest. However, it can be introduced into a child’s diet if you know when to start complementary feeding with pork, how long to cook such meat and what to prepare from it for the children’s menu.
Benefit
- From lean pork, the child will receive healthy proteins, which contain all the amino acids children need for full growth.
- Pork meat is a source of all B vitamins. These compounds are important for the development of the nervous system, immune function, prevention of anemia and other processes in the child's body.
- Among the minerals that pork is rich in are especially high in magnesium, potassium, copper and calcium. Thanks to this composition, eating pork meat has a positive effect on intellectual activity, heart function, bone health and hematopoiesis.
- Since pork meat contains quite a lot of iron, iodine, zinc and arachidonic acid, this product is useful for stress and stimulates regeneration processes.
- Among the fats that are present in pork, there is especially a lot of oleic and linoleic acids, which are important for the normal functioning of the child’s body and are part of cell membranes.
- Eating pork stimulates muscle growth, Therefore, this type of meat is recommended for children who attend sports clubs and experience significant physical activity.
- Pork dishes will help diversify the diet of a child with milk intolerance(it also provokes beef intolerance), as well as allergies to chicken.
Differences from other types of meat
Pork is digestible no worse than any other meat and has a pleasant taste.
It also has the following features:
- Pork meat contains more B vitamins than beef.
- Pork tenderloin contains more protein than chicken, beef and turkey.
- Due to the lower content of connective tissue, this type of meat cooks faster, and cooked or stewed pork is easier to chew.
- Thanks to the fatty layers, pork meat remains juicy during baking.
Harm from pork
Some children develop allergies as a result of eating pork. This is one of the main reasons why you cannot start complementary meat feeding with such a product, and pork should be introduced into the children's menu with extreme caution.
Fatty pork especially often provokes an allergic reaction, so only lean parts are used for baby food.
It should also be remembered that fried pork dishes are contraindicated for children under at least 3 years of age. Barbecue and other excessively fatty dishes made from such meat should not be included in the menu of young children. Failure to follow these recommendations can lead to problems in the digestive tract and other ailments.
At what age should it be given?
Nowadays, doctors, including Dr. Komarovsky, do not recommend giving breastfed babies any foods before six months of age. If the baby is already six months old, the child’s menu becomes more varied. Meat appears in it from 8 months of age.
Some mothers and doctors do not recommend introducing pork, even lean pork, into children's diets until the age of 1 year or even 2-3 years. However, babies can be introduced to lean pork meat as early as 8-10 months of age. However, it is recommended to do this after the baby has tried and gotten used to such less allergenic options for complementary meat feeding as rabbit, turkey and veal.
The most preferable option for pork for a small child is ready-made canned food intended for baby food. Their advantages are proven quality and good grinding. If the mother is confident in the quality of fresh pork, she can boil it for the child for 20-25 minutes and prepare meat puree.
The first portion of such a dish should not exceed a teaspoon. After treating your baby to pork in the first half of the day, you need to carefully monitor the baby’s condition. If any ailments or signs of allergy appear, the introduction of pork into the diet should be stopped. If the baby tolerates pork puree well, its portion is gradually increased to the age-appropriate norm of a meat dish per day.
Calculate your complementary feeding table
What to cook with pork for children
When the child tastes meat puree made from lean pork and does not have any symptoms of intolerance, the mother can look at other recipes in which pork is one of the ingredients. For children under 1.5 years old, delicious dishes are prepared that are easy to chew, for example, puddings or meat soufflés. These lean pork dishes are especially tender in the slow cooker.
For a child over one year old, you can offer meatball soup, steamed meatballs and pieces of boiled pork to stimulate chewing. Pork meatballs or oven-baked cutlets can be served with gravy or some kind of sauce. Pork dishes such as goulash, casserole, pies, zrazy or rolls are included in the menu for children over 3 years old.
You can cook pork for your child using one of these recipes:
Baked lazy cabbage rolls (from 1 year)
Finely chop the peeled onion and grate a medium carrot on a fine grater. Simmer the carrots and onions in a small amount of water or broth for about 5 minutes. Finely chop 400 g of white cabbage, mix with 400 g of minced meat made from lean pork (you can twist the cabbage together with the meat, then the minced meat will be more tender). Add carrots and onions, 50 g of rice, 2 chicken eggs and a pinch of salt. Mix everything thoroughly and place in the refrigerator for 1 hour.
Form cutlets from the cooled mass and place in a deep heat-resistant container. Grind one peeled tomato in a meat grinder, add 2 tablespoons of low-fat natural yogurt (for children 1 year old) or sour cream (for children over 2 years old) and 200 ml of warm water. Pour the resulting liquid over the cabbage rolls and bake for 40 minutes.
Pudding (from 1 year)
Boil 100 g of pork meat and grind with a meat grinder until smooth. Add white bread (about 50 g) soaked in 100 ml of milk and the yolk of a chicken egg. Add salt to taste and stir. The mass should be semi-liquid. Add the beaten egg white into it and mix gently. Pour the mixture into a mold and place in a preheated oven. Bake until done.
Steamed zrazy with egg and carrots (from 1.5 years)
Make minced meat from 400 g of lean pork, add one egg, a little salt and bread crumb soaked in milk, as well as finely grated onion. Prepare the filling from one boiled carrot and two hard-boiled eggs. After cleaning these ingredients, chop finely, mix and add a little salt. Form the minced meat into flat cakes, place the egg-carrot mixture on them and join the edges to form a patty shape. Steam the zrazy for 40 minutes, serve with low-fat sour cream and any vegetables.
“Hedgehogs” in a slow cooker (from 1.5 years)
Pass 500 g of lean pork through a fine grinder twice. Peel and finely chop one onion. Mix minced meat, onion, a glass of washed rice and 1 chicken egg, add salt. Form small balls from the resulting mass, place them in the multicooker container, pour water into the device and select the “steam” function. A sound signal will notify you that the dish is ready. Serve the hedgehogs with vegetables or gravy.
Baked pork with carrots (from 3 years old)
Rinse and trim 200 g of pork from tendons, removing excess fat if necessary. Cut large carrots into strips and, making cuts in the meat, stuff the carrots into the pork. Rub the top of the meat with salt, place it in foil and wrap tightly. You can also use a baking bag. Cook the dish in the oven for about 30-40 minutes. Serve with vegetable side dish.
You will learn more about pork by watching the program “Live Healthy.”
Child at 10 months. - For 1.5 years, it is customary to give meat in the form of cutlets (steamed), meat puree, meatballs. Do this no more than once a day. At the same time, to prepare meat dishes for your child, you can use only the best quality meat (young is best), without tendons and fat.
A child aged 1.5-2 years can already be given meat in baked form (puddings and casseroles), as well as in the form of fried cutlets. Fried pieces or stewed meat are given to children from 3 years old. Also, a variety of dishes prepared from liver and brains are very useful for a child.
Below are recipes for 7 recipes for meat dishes, as well as 2 recipes for sauces for meat that can be given to a child.
Products:
- Meat (pulp) - 50g
- Flour - 5g
- Oil - 6g
- Broth - 50ml
- Onion - 3g
Ingredients for mashed potatoes:
- Potatoes - 200g
- Oil - 3g
- Milk - 50g
To prepare ground meat for a child, remove all fat and films from the pulp (50g) and simmer it in a closed saucepan with simmered onions (3g).
After frying, you need to pour broth into the meat (a little) and put it in the oven. There the ingredients are stewed until they are soft, after which everything is passed through a meat grinder and ground through a sieve. Then add 1 tbsp to the meat. (white), stir, let it boil again and serve the child with mashed potatoes.
Products:
- Meat (pulp) - 70g
- Oil - 6g
- Roll - 20g
- Rice - 20g
- Egg - 1/6 pcs.
- Onion - 5g
- Oil - 3g
Ingredients for the sauce:
- Sugar - 2g
- Tomato - 5g
- Flour - 5g
- Sour cream - 10g
- Oil - 3g
- Broth - 30g
It’s quite easy to prepare this roll for your child. To do this, make minced meat and place it on a (wet) towel in a long strip. Place rice (cooked) on top of the center of the minced meat, which is pre-mixed with chopped boiled eggs and stewed onions. Then bring the edges of the towel together, thus pinching the edges of the roll. Place it on an oiled sheet, and brush the top with sour cream, grated with butter and egg. After this, to prevent the roll from cracking, pierce it with a fork several times and place it in the oven for 30 minutes. At this time, it must be periodically watered with drained fat.
Rice can be replaced with minced buckwheat or noodles.
It is customary to serve this roll to a child with tomato sauce. To prepare it, dissolve the oil and put tomato paste in it. Fry the ingredients until they darken a little, sprinkle with flour and fry a little more. Then put sugar, sour cream in the pan and dilute with broth. The sauce should boil for another 20-30 minutes, after which it must be strained. At this point the tomato sauce is ready. Pour it over the roll and you can serve it to your child.
Read also: Cutlets for a child.
Products:
- Rice - 40g
- Broth - 50g
- Oil - 10g
- Tomato puree - 5g
- Onion - 5
- Chicken or veal - 50g
- Flour - 3g
To prepare a stew for a child, you need to boil the chicken or fry the veal, after which the meat needs to be cut into cubes (smaller). After this, dissolve 1 tbsp. oil and in it fry a finely chopped onion (0.25 pcs.), and then rice (dry - 40g), which is pre-wiped with a towel. Fry the rice until slightly yellow, not until it darkens. When the rice begins to emit a pleasant smell, pour broth (2 tablespoons) over it and, stirring constantly, boil. When the rice is cooked (becomes soft), add tomato paste (1 tsp) or tomato, meat (veal or chicken), then stir and heat thoroughly.
(for older children)
Products:
- Veal - 100g
- Oil - 6g
- Rutabaga - 50g
- Sugar - 5g
- Flour - 5g
- Potatoes - 100g
- Onion - 5g
- Carrot - 50g
- Milk - 30ml
To prepare a stew for a child, thoroughly rinse lean lamb (100g) or veal (100g) and dry with a napkin or towel. Then cut the meat into medium pieces, sprinkle with flour and salt. Melt the butter in a frying pan and fry the meat in it until golden brown.
Cut peeled and washed vegetables into cubes: potatoes (100g), carrots (50g), rutabaga or turnip (50g).
Place the fried meat in a saucepan and add chopped vegetables to it. Then add salt (0.5 tsp) and add enough water to lightly cover the ingredients. Cover the pan and let it simmer. Add flour (1 tsp) to half-cooked vegetables, which must first be mixed with milk (2 tbsp) and sugar (0.5 tsp). Simmer the stew until the vegetables are soft. At this time, make sure that it is constantly juicy (has moisture). If you notice that the stew is thickening too much, pour a little hot broth or water into it.
Read also: Fish dishes for children.
(for older children)
Products:
- Carrot - 20g
- Meat - 100g
- Oil - 5g
- Onion - 10
- Roots - 10g
- Tomato - 5g
To stew for a child, meat, rump, cut or top must be freed from fat, washed, dried with a napkin or towel and completely rubbed with salt. Then melt the butter and fry the onion, cut into thin rings, in it. Then put the meat there along with thinly sliced carrots, celery and parsley. Once the meat is well fried, pour in water (2 full tablespoons) and cover. In this form, the meat must be stewed for about 3 hours, periodically turning over and pouring juice over it. To improve and enhance the taste, add 1 chopped tomato (fresh!). Only serve fresh stewed meat to your child.
Products:
- Oil - 5g
- Cabbage - 150g
- Meat (pulp) - 30g
- Rice - 20g
- Tomato - 5g
- Sugar - 2g
- Flour - 5g
- Onion - 5g
- Sour cream - 10g
- Oil - 8g
- Egg - 0.25 pcs.
In cabbage rolls, many children do not eat cabbage (healthy!), but if you prepare them correctly, your child will eat the whole cabbage rolls. First, select whole cabbage leaves and remove all their hard parts. Then put them in boiling water, boil once and remove the water using a sieve. Grind the meat in a meat grinder or blender and mix with well-cooked rice, fried onions (in oil) and a boiled egg (finely chopped). After this, place the minced meat in the center of the cabbage leaves, wrap them, roll them in breadcrumbs and flour, fry a little in oil, transfer to a saucepan, add tomato sauce and simmer in the oven for up to 40 minutes. One serving for a child usually consists of 2 cabbage rolls.
Tomato sauce for cabbage rolls.
Fry the tomato in melted butter, add sugar, flour, dilute with sour cream and broth, and then cook for another 10 minutes.
Products:
- Carrot - 10g
- Meat - 100g
- Butter - 8g
- Sour cream - 10g
- Onion - 5g
- Wheat flour - 3g
- Tomato - 5g
To prepare beef stroganoff for your child, rinse the meat thoroughly under running water and remove all films, tendons and fat from it. Then it must be cut into pieces (oblong) across the grain and fried in oil. Then pour a little broth into the pan, put the meat in it and, cover with a lid, simmer over low heat. Before the meat is ready, add carrots (chopped into small rings) and onions (rings).
Flour sauce for beef stroganoff.
To prepare such a sauce, you need to slowly dilute the dried flour with warm broth, then simmer over low heat until it thickens (like sour cream). Then stir it with tomato paste and pour into the meat. After this, put it in a bathhouse and boil it for 10-15 minutes.
The baby is usually served with either mashed potatoes or fried potatoes.
Products:
- Milk - 50-100ml or broth - 50ml.
- Flour - 5g
- Oil - 5g
In this article you will find simple and delicious recipes for children aged 3 years and older.
Porridge
Guryevskaya porridge
Semolina - 180 g, milk - 750 g, sugar - 120 g, butter - 40 g, 1 egg, any nuts - 50 g, fruit or jam - 150 g, salt to taste, apples (pears, peaches or other fruits) ).
Pour milk or cream into a shallow pan and place in a hot oven. When a golden foam forms, carefully remove it with a spatula, without damaging the shape of the foam, and place it on a flat plate. Prepare 4-5 foams in this way.
Cook viscous semolina porridge in milk, adding 30 g of sugar and a little salt. Beat the egg white until stiff, grind the yolk with sugar, finely chop the nuts and fry. Add butter, egg whites and yolks, and nuts to the hot porridge, stirring continuously.
Mix the prepared mass thoroughly, place part of it on a portioned cast-iron frying pan in a layer of 0.5-1 cm and cover with foam, again put a layer of porridge on the foam, cover again with foam, repeat this 3-4 times. The top layer of porridge is not covered with foam. It is sprinkled with sugar and immediately, so that the sugar does not have time to dissolve on the surface of the porridge, it is burned with a hot metal kebab skewer. The sugar caramelizes to a golden color. After this, the porridge is placed in a moderately heated oven for 5-7 minutes. Cut apples or other fruits into slices, scald, heat in thick syrup, place on hot porridge before serving. You can use both fresh fruit and canned fruit (for example, from compotes or jam).
Millet porridge in a pot
Cereals - 170 g, water - 1 l, butter - 40 g, milk or cream - 80 g.
Rinse the millet thoroughly in several waters (the last water should be clear) and pour into boiling salted water. Cook the porridge at a low boil for 5-6 minutes, drain the water, and transfer the porridge into a ceramic portion pot, add butter, milk or cream, mix everything and, cover with a lid, place in a medium-heated oven. Serve in the same portioned pots.
English oatmeal
Oatmeal - 1 cup, water - 1.5 cups, salt, sugar, milk or sour cream - to taste.
In the evening, put oatmeal in a pan and add water, adding a pinch of salt, put the pan on the fire, bring to a boil, cook over low heat for 15 minutes, stirring from time to time to avoid the formation of lumps. In the morning, heat the porridge; it can be eaten salty or sweet (depending on the child’s taste). In any case, before serving, add cold boiled milk or sour cream to the porridge.
Egg dishes
Omelet “The Secret of the Third Planet”
Eggs—2 pcs., milk—1/2 cup, butter—1 tsp. spoon, grated cheese - 1-2 tbsp. spoons, 1/2 tomato, 1/4 onion, green peas - 1 tbsp. spoon, canned corn - 1-2 teaspoons, slice of ham, herbs, salt to taste.
Salt the tomato, onion, ham, green peas, corn and simmer for 5-7 minutes. in a heated frying pan with melted butter. Beat eggs with milk, pour into a frying pan with vegetables, after 3-4 minutes. sprinkle with cheese, cover with a lid, fry until the eggs are ready. Add greens and serve.
Layered omelette
Eggs - 4 pcs., 1 small onion, 1 small tomato, 1 slice of lean ham, milk - 1/4 cup, butter - 2 tbsp. spoons, salt to taste.
Sauté the onion in butter, add finely chopped tomatoes without skin and lean ham, add salt, and simmer for a few minutes under the lid.
Beat the eggs with a mixer, add milk, a pinch of salt, mix thoroughly. Divide the mixture into 2 parts and bake 2 omelettes in a heated frying pan greased with butter. Place the filling of onions, tomatoes and ham on the first omelette, sprinkle with grated cheese and cover with another omelette.
Scrambled eggs with sausage
Eggs - 2 pcs., boiled sausage - a thin piece, butter - 2 teaspoons, salt solution - 1/2 teaspoon.
Peel the sausage from the casing and cut into pieces, place in a hot frying pan with oil and lightly fry. Pour the eggs into a bowl and lightly mix with the salt solution, place in a frying pan with the sausage and fry until thickened.
Stuffed eggs
Hard-boil chicken eggs, cut lengthwise, remove the yolk. Place the filling into the hole formed. Decorate the top of the egg with green leaves. You can remove the top of the egg with a knife, carefully remove the yolk, stuff the egg and put a “hat” of half a tomato on top.
- Mix boiled rice in equal proportions with chopped canned salmon, season with sour cream.
- Mix mashed potatoes with boiled meat or liver minced through a meat grinder and finely chopped onion sautéed in butter.
- Pour boiling water over tomatoes and sweet peppers, peel, chop very finely, mix with grated cheese, season with sour cream.
Egg roll with rice
Eggs - 3 pcs., rice - 2 tbsp. spoons, milk - 1/2 cup, wheat flour - 1 tbsp. spoon, butter - 1 tbsp. spoon, green onion to taste, salt solution - 1 teaspoon.
Grind the yolks with milk and flour. Beat the whites until foamy and mix with the yolks. Pour the resulting mass into a greased frying pan and bake in the oven.
Boil the rice, mix with green onions and a quarter of chopped hard-boiled egg. Place minced rice on the prepared egg layer and wrap it in the form of a roll. The egg roll can also be prepared with minced cabbage, carrots and eggs.
Eggs with mashed potatoes
Egg - 1 piece, potato - 1 piece, butter - 2 teaspoons, milk - 1 tbsp. spoon, cheese - 1 teaspoon, salt solution - 1/2 teaspoon.
Bake the potatoes in the oven, remove the center with a spoon, mash thoroughly with a fork, mix with half the butter, adding hot milk and salt solution, and place in a deep frying pan greased with oil. Then make a depression in the puree, pour a raw egg into it, pour the salt solution over the egg and sprinkle with grated cheese, add the melted remaining butter and bake in the oven.
Sandwiches
Sandwiches
From the age of 3, children can make sandwiches. Spread sliced bread of any kind with butter, put a piece of cold meat, fish, ham, sausage, cheese or herring on top of it. You can prepare closed sandwiches with the same ingredients as regular sandwiches.
Lazy dumplings
Cottage cheese - 5 tbsp. spoon, wheat flour - 1 tbsp. spoon, butter - 1 tsp. spoon, 1/2 egg, sugar - 1 teaspoon, sour cream - 1 tbsp. spoon, pinch of salt.
Mix all the ingredients, roll the resulting dough into long flagella, roll them in flour and cut into pieces. Dumplings can be prepared the night before and stored in the freezer. In the morning, place the dumplings in boiling water and cook until they float (approx. 5 minutes).
Dumplings can be served with jam and condensed milk.
Salads
Zucchini salad
Zucchini - 100 g, 1/3 sour apple, 1/2 pickled cucumber, sour cream - 1 tbsp. spoon.
Wash the zucchini, peel and grate on a coarse grater. Wash the apple and cucumber, peel, chop, mix with zucchini, season with sour cream.
Summer salad
Salad - 8-10 leaves, egg - ½ piece, estimate for - 1.5 tbsp. spoons, salt solution - ¼ teaspoon, dill on the tip of a knife.
Sort the green salad, divide into individual leaves, rinse 2-3 times in plenty of cold water, rinse with chilled boiled water and transfer to a sieve or colander. Before eating, cut large lettuce leaves into 3-4 pieces. Finely chop the hard-boiled yolk and mix with sour cream, salt solution and sugar syrup. Dress the salad, sprinkle with finely chopped dill and egg white.
Green salad with cucumbers
Cucumber - ½ piece, lettuce - 3-4 leaves, sour cream - 1 tbsp. spoon, salt solution - ¼ teaspoon.
Separate the leaves of the young lettuce from the petioles, rinse thoroughly several times in cold water, and transfer to a sieve. Wash the cucumber, peel, cut into cubes, mix with salad, season with sour cream and salt solution before eating.
Fresh cabbage salad
Cabbage leaf - 1/4, apple - 1/4, granulated sugar - 1/4 teaspoon, sour cream - 1 teaspoon. spoon, lemon juice to taste.
Wash a strong white cabbage leaf, grate it, sprinkle with lemon juice. Wash, peel, grate the apple and mix with cabbage. Season the salad with sugar and sour cream.
You can also add grated raw carrots to the salad.
Green salad
Potatoes - 1 pc., tomato - ½ pc., cucumber - ¼ pc., green salad - 2-3 leaves, egg - ¼ pc., sour cream - 1 tbsp. spoon, salt solution - ½ teaspoon, pinch of dill.
Peel the potatoes, boil them, cut the cucumbers and tomatoes into small thin slices, finely chop the green onions, and cut the green salad leaves into 2-3 pieces after removing the stems and petioles. Hard-boil the egg, finely chop the white, grind the yolk thoroughly and mix with sour cream. Season the prepared vegetables with salt solution and sour cream mixed with yolk, place on a plate or in a salad bowl.
Green onion salad
Green onions - 2-3 feathers, egg - 1/4 pcs., vegetable oil (sour cream) - 1 tsp. spoon
Wash the green onion and chop it very finely. Hard-boil the egg, chop finely, mix it with onion. Season the salad with vegetable oil or sour cream.
Potato and tomato salad
Potatoes - 1 pc., tomato - ½ pc., sour cream - 1 tbsp. spoon, egg - ¼ piece, salt solution - ½ teaspoon, pinch of dill.
Wash the potatoes, steam them, peel them, cut into slices. Wash the tomato and leave for 2 minutes. into a bowl of boiling water, remove the skin, cut into slices and remove the seeds. Place the potatoes mixed with tomatoes in a salad bowl, pour in the salt solution, pour in sour cream, and then sprinkle with hard-boiled and finely chopped egg. Sprinkle dill on top of the salad.
Vegetable salad with meat
Boiled meat (beef, chicken) - 40 g, potatoes - ½ piece, cucumber (salted or fresh) - ¼ piece, carrot - ¼ piece, egg - ¼ piece, apple - ¼ piece, lettuce - 2 -3 pcs., sour cream - 1 tbsp. spoon, salt solution - ½ teaspoon.
Cut boiled and cooled beef or poultry into thin slices. Chop the boiled peeled potatoes, cucumbers and peeled and seeded apples. Sort out the green salad leaves, wash and cut into 3-4 pieces. Place all ingredients in a bowl, add sour cream, salt solution and mix gently. Place in a salad bowl or on a plate and garnish with slices of boiled egg, slices of meat, green salad leaves, and cucumber slices.
Meat dishes
Meat casserole
Meat - 100 g, white cabbage - 5-7 sheets, butter - 2 teaspoons, onion - 1/8 head, milk - 1/4 cup, water - 1/4 cup, 1/2 egg, salt taste.
Pass the boiled meat with finely chopped onion through a meat grinder. Finely chop the cabbage, put it in a saucepan, add hot water and simmer over low heat for 15 minutes. Put butter, cranked meat into the cabbage, pour in cold milk, salt, add a beaten egg. Mix the minced meat, place in a greased form and sprinkle with flour. Brush the top of the casserole with egg mixed with milk and place in the oven for 30 minutes. Sprinkle with herbs and serve with sour cream.
Meat casserole with cabbage and pasta
Boiled meat - 30 g, pasta - 30 g, white cabbage - 80 g, onions - 5 g, butter - 1 tsp. spoon.
Boil the pasta and leave for 20 minutes. in hot water, then drain the water. Chop the cabbage, boil separately in salted water, let the water drain. Sauté the onion in butter. Pass the meat through a meat grinder or grind it in a blender. Mix cabbage, pasta, onion, meat. Place in a greased pan, sprinkle with grated cheese and bake in the oven.
Meat zrazy
Minced meat - 70 g, boiled rice - 1 tbsp. spoon, onion - 5 g, 1/4 boiled egg, oil for frying, sour cream - 1 teaspoon.
Prepare the filling: finely chop the onion and boiled egg, mix with rice. Mash the minced meat into a flat cake, put the filling in the middle, connect the edges, and pinch. Fry the flatbread, pour sour cream on it and bake in the oven for 10-20 minutes.
As a filling for zraz, you can use buckwheat porridge mixed with onions.
Chicken pilaf
Chicken fillet - 140 g, rice - 45 g, onion - 15 g, butter - 10 g, carrots - 30 g, raisins - 15 g, broth or water - 100 g.
Sort the rice, rinse, soak in cold salted water for 2 hours. Cut the chicken into cubes and fry until golden brown. Peel the onion, chop finely, sauté in oil. Wash the carrots, peel them, grate them on a coarse grater, and lightly sauté them. Sort the raisins and rinse well. Combine fried chicken meat with prepared vegetables, pour in hot water or broth, bring to a boil, then add rice and cook until thickened. Place raisins in the pilaf and cook the dish until cooked in a water bath.
Fish dishes for children
Boiled cod
Cod - 100 g, carrots, celery, onions - 20 g each, a bunch of greens, salt to taste.
Prepare broth from carrots, celery, onions with added salt. Clean the fish, cut into pieces and cook in vegetable broth with a bunch of greens for 20-25 minutes.
Steamed fish
Fish (pike perch, pike, cod) - 200 g, dill, parsley, salt - to taste, vegetable broth or water - 250 g.
Cut the fish into pieces, wipe dry, grate with salt and place on a steamer insert or colander, sprinkle with dill and parsley. Boil 250 ml of vegetable broth or water in a saucepan that has a steam insert, place the insert with the fish inside, cover the pan with a lid and simmer the fish until cooked, turning once during this time.
Fish stew
Fish fillet (cod, haddock, pike perch) - 500 g, potatoes - 500 g, water or ready-made fish broth - 1.5 l, potato starch - 2 tbsp. spoons.
Peel the potatoes, wash them, cut them into cubes and put them in a saucepan with water or prepared fish broth, cover with a lid, bring to a boil and cook for 20 minutes. Dilute potato starch in a small amount of water, add to the potatoes, and boil everything until the liquid becomes viscous.
Wash the fish with cold water, wipe dry, cut into pieces and sprinkle with salt on all sides. Place the fish pieces in a pan with potatoes and cook for about 5 minutes. over low heat.
The amount of potatoes can be reduced to 200 g and added 2 carrots or 1 leek, cut into slices and rings, which are cooked together with the potatoes. Instead of potatoes, you can use zucchini, carrots, broccoli, bell peppers, and fennel. Sprinkle the finished dish with parsley, dill or tarragon.
Fish in Moscow style
Fish - 500 g, potatoes - 500 g, onions - 1 head, flour - 2 tbsp. spoons, eggs - 2-3 pcs., sour cream - 200 g, salt, ground black pepper, herbs - to taste.
Gut the fish, clean it, separate the fillets from the bones, roll in flour mixed with salt, fry on both sides. Cut the potatoes into circles, fry on both sides. Cut the onion into circles, roll in flour, fry on both sides, add salt. Hard boil the eggs, cut into circles. Place a layer of potatoes on a baking sheet or metal dish, a layer of fish fillet on it, put potatoes, onions, eggs on the fish, lightly salt and pepper. Pour sour cream over everything and bake in the oven until a golden brown crust forms.
Casseroles, pancakes, pancakes
Potato casserole
Potatoes - 1 kg, bacon (ham) - 200 g, cottage cheese - 500 g, sour cream - 200 g, eggs - 2 pcs., onions - 1-2 pcs., vegetable oil - 1 tbsp. spoon, salt, pepper, spices - to taste.
Boil the potatoes in their jackets until half cooked, peel and cut into slices. Cut the bacon and onion into small cubes and lightly fry in oil. Mix cottage cheese with sour cream and eggs until smooth, add 2/3 of the bacon fried with onions and mix. Place potatoes and curd mass in alternate layers in a greased pan. Place the remaining bacon on top. Bake in a preheated oven for 25-30 minutes.
Cabbage casserole
Cabbage - 100 g, milk - 2 tbsp. spoons, semolina - 1 teaspoon, boiled egg - 1/4, bread crumbs, vegetable oil for greasing the mold, sour cream - 30 g.
Chop the cabbage, add salt, add milk and simmer under the lid until soft. Add semolina, stirring, and continue cooking over low heat for 10 minutes. Add the ruble egg to the prepared cabbage, mix, place in a mold greased with oil and sprinkled with breadcrumbs, pour in sour cream and bake.
Pancakes with curd
For pancakes: wheat flour - 40 g, milk - 100 g, butter - 10 g, egg - ½ piece, sugar siyo rop - 5 g, salt solution - 3 g.
For the filling: cottage cheese - 60 g, sugar syrup - 10 g, salt solution - 3 g, sour cream for topping - 20 g.
Prepare the filling: rub the cottage cheese through a sieve and mix with sugar syrup and salt.
Prepare the dough: grind the egg yolk with sugar syrup, salt solution and dilute with cold milk. Then add the sifted flour and stir so that you get a semi-liquid dough (if there are lumps in the dough, strain it through a sieve or colander). Let the prepared dough stand for half an hour.
Before frying the pancakes, beat the egg white into a fluffy thick foam and carefully fold it into the dough.
Bake pancakes in a hot frying pan with butter, frying them on one side only. Place a teaspoon of minced curd in the middle of each pancake and wrap it in the form of an envelope.
Fry the pancakes in a frying pan with oil and then leave for 5 minutes. into a hot oven. Serve hot with sour cream or syrup.
These pancakes can also be prepared without cottage cheese and served hot with sour cream and jam.
Pancakes with apples
Vermicelli - 2 tbsp. spoons, apple - 1/2 pcs., egg 1/2 pcs., sugar -1 teaspoon, oil for frying.
Boil vermicelli, drain the water, add peeled and chopped apple, raw egg, sugar. Mix everything and fry the pancakes in a hot frying pan with oil.
Literature
E.C.Springs. Baby food recipes. Moscow, Iris press, 2004, 192 p.
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Peculiarity: pork is quite fatty meat, so it is not suitable as the first meat food for children
Pork- meat of domestic pigs. Pork can be fried, boiled and stewed. Eating pork is prohibited in Judaism and Islam. At the same time, for Hindus, pork is one of the main types of meat, since the cow is recognized as a sacred animal in Hinduism.
In 100 g porks contains 257 kcal.
Composition and nutritional properties of pork
- Water - 61.06 g
- Proteins - 16.88 g
- Fat - 21.19 g
- Carbohydrates - 0 g
- Ash - 0.87 g
Young pork has a dense consistency, light pink color, slightly matte surface and contains almost no films on its surface. Old pork meat has rich, dark red shades. The very dark color of the meat in combination with an abundance of films on the surface indicates that after cooking such meat may be dry and tough, so it is better not to purchase it.
Beneficial properties of pork
Pork contains a large amount of B vitamins. Doctors recommend including pork in the diet of nursing women, since protein has a very good effect on the production of breast milk. The benefit of pork also lies in its digestibility. It has been scientifically proven that pork is second in digestibility to the stomach after lamb, which has a positive effect on the digestive tract of the human body.
Pork meat and lard contain arachidonic acid And selenium, which help a person fight depression, improve cell renewal in the human body. Pork lard is a kind of “natural antidepressant”. Pork also helps strengthen human bones and muscles, reduce the concentration of cholesterol in the human body and has a beneficial effect on the functioning of the heart and blood vessels.
Contraindications for use
Pork is an allergic food because it contains histamines. Poorly cooked meat can cause various helminthiasis.
Nutritionists say that the harm from pork is not significant. If you do not exceed the daily allowance of 200 grams, then you will not feel the harmful effects of eating this meat.
Pork in children's diet
Pork, like any new product for a child, can cause allergies, so you need to start complementary feeding from pork with half a teaspoon of meat puree. It is included in the child’s diet after the introduction of rabbit, turkey and beef into complementary foods. For children's meals, choose lean pieces of pork.
Preparation and consistency
For children, it is customary to grind the meat to a puree; at an older age, it can be finely chopped. And after five years, the meat can be served in portions.
Pork recipes for children
Pork meatballs "Tenderness"
Ingredients:
- Lean pork - 600 g
- Onion - 1 pc.
- Eggs - 1 pc.
- Rice - 2/3 tbsp.
- Oil
For the sauce:
- Milk - 1 tbsp.
- Flour - 1 tbsp.
- Vegetable oil
- Pepper - to taste
- Salt - to taste
- Greenery
Preparation:
- Grind the meat in a meat grinder, add an egg to the minced meat.
- Boil the rice until half cooked in salted water.
- Peel the onion and cut into small pieces.
- Grate the carrots.
- Sauté chopped onions and carrots in vegetable oil with salt and pepper, then add to the minced meat and mix well.
- Form meatballs from the minced meat, roll in flour and fry in a frying pan until golden brown. Transfer to a saucepan or saucepan.
Sauce:
- Heat a little vegetable oil in a frying pan, add flour, stir quickly and gradually pour in milk.
- Then add greens to the sauce and add a little salt, mix well and turn off.
- Add a little boiled water to the pan with the meatballs and pour the prepared sauce on top.
- Simmer over low heat for 15-20 minutes.
Goulash with pork
Ingredients:
- Lean pork pulp - 450 g
- bay leaf - 1 pc.
- Onions - 1/2 pcs.
- Parsley root - 1/2 pcs.
- Passed flour - 1 tbsp.
- Tomato puree - 1 tbsp.
- Sour cream - 4 tsp.
- Water - 1 tbsp.
- Salt - to taste
Preparation:
- Cut the meat into small cubes and fry in oil until golden brown.
- Then add water to the meat and simmer a little. Add tomato puree, cover and simmer for another 30 minutes.
- After the meat has been stewed, add finely chopped fried onion, chopped parsley root, flour and salt to the remaining sauce. Pour the sauce over the meat and simmer for another 25 minutes, adding 5 minutes before. until the end of the bay leaf.
- Add sour cream before serving.
Meatloaf with pasta
Ingredients (per serving):
- Boiled pork - 80 g
- Durum pasta - 25 g
- Butter - 1 tsp.
- Wheat bread - 10 g
- Milk - 50 ml
- Egg - 1 pc.
- Breadcrumbs - 1 tsp.
- Salt - to taste
Preparation:
- Grind the boiled meat using a meat grinder or blender.
- Add wheat bread soaked in milk, salt and half a beaten egg to the minced meat. Mix everything thoroughly.
- Boil the pasta, drain in a colander and season with butter.
- We wet a regular paper napkin with water and spread the meat on it in an even layer, 1.5 cm thick.
- Place pasta on top and level.
- We connect the edges of the napkin so that one edge of the mass slightly overlaps the other.
- Place the resulting pasta roll on a greased baking sheet, seam side down, and remove the napkin.
- Brush the surface of the meatloaf with the remaining beaten egg and sprinkle with breadcrumbs. Using a toothpick, we pierce our roll in several places. Bake in the oven for 30 minutes at 220 degrees.
Bon appetit!
